AMERICAN DELI

OBSERVATION: Raw chicken stored above prepared celery in the walk-in cooler.

CA: Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(IV) of this subsection, separating raw animal foods during storage, preparation, holding, and display from: (I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, P and (II) Cooked ready-to-eat food; and P (III) Fruits and vegetables before they are washed; P (IV) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food. (ii) Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by: (I) Using separate equipment for each type, P or (II) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, P and (III) Preparing each type of food at different times or in separate areas; P (iii) Cleaning and sanitizing equipment and utensils;

COS-raw chicken relocated to another cooler.

OBSERVATION: Food employee observed drinking from an open Styrofoam cup while on the front line and placed cup on the prep table. COS: cup was discarded shortly after the inspection began CA: 2. Employees shall consume food only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas. However, drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee’s hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles will be allowed.

OBSERVATION: Employee observed washing metal food pans without sanitizing them. Employee indicated that several plastic and metal food pans were washed today without the use of a sanitizing bleach. COS- Dish sinks set-up (large container used for the sanitize compartment with 50ppm chlorine, and items were re-washed/rinsed and sanitized and stopper for the 3rd compartment was purchased. Disinfecting Clorox purchased during the inspection.

OBSERVATION: Tongs in use for cooking were encrusted with food particles, the metal holder were they are stored has an accumulation of food particles. Tongs after being washed by employee were placed back in service and still had a large build-up on them.
COS: metal holder and 3 tongs taken to the dish sink and washed->rinsed->sanitized.

OBSERVATION: Walk-in cooler shelves unclean with food build-up, handle of white bulk container unclean with food build-up (cleaned by employee), door of the glass door cooler unclean with food particles, gaskets on the freezers unclean (employee began cleaning).

OBSERVATION: heavy accumulation of grease build up on the fryer inside of the door also on the wall near the grill. CA: 2. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. 3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Discussed with PIC and employee to clean well and often. Employee indicated that the walls are cleaned every Sunday, recommendation that after the deep cleaning that a mid week wipe down be performed.

CA: Each handwashing sink or group of adjacent handwashing sinks shall be provided with: 1. Individual, disposable towels; Pf OBSERVATION: handsink in the kitchen observed with no paper towels supplied.
COS-paper towels stocked in the dispenser.

CA: Cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d) by using one or more of the following methods depending on the type of food being cooled: (i) Placing the food in shallow pans; Pf (ii) Separating the food into smaller or thinner portions; Pf (iii) Using rapid cooling equipment; Pf (iv) Stirring the food in a container placed in an ice water bath; Pf (v) Using containers that facilitate heat transfer; Pf (vi) Adding ice as an ingredient; Pf or (vii) Other effective methods. Pf 2. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be: (i) Arranged in the equipment to provide maximum heat transfer through the container walls; and (ii) Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. OBSERVATION: cut lettuce stored in large container more than 4 inches with lid in the walk in cooler while cooler.
COS-lettuce portioned and placed in a colander with ice inside of a clean bus tub and in the walk in cooler.

CA: The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away. OBSERVATION: Current inspection report was not posted for public view.

CA: Areas designated for employees to eat, drink, use tobacco products and electronic devices shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. OBSERVATION: Employee beverages observed stored on the counters. COS- bottles discarded. Discussed with the PIC where personal items should be stored and how.

CA: Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(IV) of this subsection, separating raw animal foods during storage, preparation, holding, and display from: (I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, P and (II) Cooked ready-to-eat food; and P (III) Fruits and vegetables before they are washed; P (IV) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food. (ii) Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by: (I) Using separate equipment for each type, P or (II) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, P and (III) Preparing each type of food at different times or in separate areas; P (iii) Cleaning and sanitizing equipment and utensils; OBSERVATION: margarine stored between raw chicken containers in the True 2 door cooler. Raw beef patties stored on the same tray as the gyro meat in the bottom of the prep top cooler. Raw shell eggs stored above dressings in the walk in cooler. COS-items rearranged in the various coolers. COS-

CA: Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below OBSERVATION: raw shrimp stored on the counter above 41F. Product was cooked at 11:30am according to the cook. raw chicken wings stored on the rice container above 41F in the kitchen. see* COS- shrimp was placed in the freezer to cool. raw chicken placed back in the cooler to cool. Discussed using Time As A Public Health Control (TPHC) with the PIC/CFSM

CA: Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P OBSERVATION: cooked wings stored above the fryer (2 baskets) below 135F. see* COS- wings reheated to above 165F Discussed with the PIC/CFSM the option to use TPHC.

CA: Single-service and single-use articles may not be reused OBSERVATION: single use (styrofoam cups) stored in the bulk sugar.
COS- cups removed. Discussed with the PIC and staff that single use items cannot be used for scoops, dispensing utensils/scoops must have a handle that is not stored in contact with the product.

CA: 1. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2) of this Rule. OBSERVATION: Gasket on the white deep freezer near the shelves is torn.

Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below OBSERVED several tcs products (see*) stored in the walk in cooler and prep top cooler above 41F. Products in the walk in cooler were checked this am by the manager and product reading was 40F. PIC/CFSM & owner advised to use a temperature log and to check the air as well as at least 1 product every 2 hours. Products were relocated to various coolers/freezers and placed on ice.

Employees shall consume food only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas. However, drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee's hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles will be allowed. OBSERVED open employee beverage bottle on the counter where food is prepared and employee water bottle on prep top cooler top. COS- bottles discarded. PIC advised to keep beverages in a single service cup with a lid and straw and stored below and away from restaurant food/equipment.

1. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2) of this Rule.
2. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. OBSERVED: Gasket on the white deep freezer near the shelves is torn. OBSERVED: Prep top cooler and walk in cooler unable to cold hold tcs products (see*) at 41F or below. TCS Products were removed from the cooler. Owner has contacted the refrigeration repair person to service the units. Walk in cooler has been problematic and must be repaired or replaced.

Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. OBSERVED some gaskets on the deep freezers unclean with visible soil.

Time/temperature for safety food not holding at 41F or below. see* COS- Products being relocated to other units, ice baths being set-up. Product temperatures decreased Walk in cooler thermostat was adjusted.

Employee cup with lid and straw stored on the cutting board. COS- cup discarded and cutting board placed in the sink to be wash->rinsed->sanitized.

Some live roach activity observed in the kitchen near the handsink. PIC advised to ensure that pest control service occurs for the month of October. Treatment may need to increase to 2x per month