American Deli

Observed cooked chicken, raw shrimps, rice and tomatoes inside walk in cooler and reach in cooler prepared on site and held more than 24 hours with no proper date marking. Refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. PIC date marked all the prepared food containers.

Observed various food items (Raw shrimps & raw chicken etc) stored uncovered in Walk-in cooler and reach in cooler and are subject to contamination. Keep food covered in storage: When cooling as specified in DPH Rule 511-6-1-.04(6)(e)2. (ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled should be protected from overhead or other sources of contamination. PIC covered foods.

Observed cooked chicken, raw shrimps, rice and tomatoes inside walk in cooler and reach in cooler prepared on site and held more than 24 hours with no proper date marking. Refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. PIC date marked all the prepared food containers.

Observed large working containers of sauces removed from original container not identified by common name. Food items removed from their original containers shall be labelled to identify its contents. PIC advised to ensure all food containers and working bottles of sauces are labelled with their contents.

Observed large working containers of sauces removed from original container not identified by common name. Food items removed from their original containers shall be labelled to identify its contents. PIC advised to ensure all food containers and working bottles of sauces are labelled with their contents.

Observed wet wiping cloth not stored in sanitizing solution between uses. PIC up wet cloths in sanitizing bucket. 1. Cloths in-use for wiping food spills from tableware and carry-out containers that occur as food is being served shall be maintained dry; and used for no other purpose. 2. Cloths in-use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n); and laundered daily. 3. Cloths in-use for wiping surfaces in contact with raw animal foods shall be kept separate from cloths used for other purposes. 4. Dry wiping cloths and the chemical sanitizing solutions in which wet wiping cloths are held between uses shall be free of food debris and visible soil. 5. Containers of chemical sanitizing solutions in which wet wiping cloths are held between uses shall be stored off the floor and used in a manner that prevents contamination of food, equipment, utensils, linens, single-service, or single-use articles. 6. Single-use disposable sanitizer wipes shall be used in accordance with EPA-approved manufacturer’s label use instructions. PIC advised sanitizing solution with a wiping cloth. Advised PIC to ensure sanitizer bucket has sanitizer solution and wet cloth stored in a solution.

Observed gap and beneath the back facility door. 511-6-1.07(2)(m) - Outer Openings Protected (C) (m) Outer Openings, Protected.

1. Except as specified in paragraphs 2 through 5 of this subsection, outer openings of a food service establishment shall be protected against the entry of insects and rodents by:

(i) Filling or closing holes and other gaps along floors, walls, and ceilings;

(ii) Closed, tight-fitting windows; and

(iii) Solid, self-closing, tight-fitting doors.

Observed single service/single use boxes stored on kitchen floor and walk in cooler which allows for contamination. Single-service and single-use articles shall be stored in a clean, dry location where they are not exposed to splash, dust, or other contamination; and at least 6 inches (15 centimeters) above the floor. PIC moved and stored boxes 6 inches above the floor.

Observed residues on non-food contact surfaces of food equipment in the kitchen and build up and debris in walk-in cooler. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. PIC shall keep non-food contact surfaces clean.

Observed on table/countertop potentially hazardous food (chicken at 66 F, raw shrimp at 74 F, mixed vegetable at 65 F) cold held inside walk in cooler and prep top cooler at greater than 41 degrees Fahrenheit on counter. PIC advised to discard small containers of chop cooked chicken and raw shrimps.

Observed a bowl of cooked rice sitting on countertop in the kitchen not held at 135 degrees Fahrenheit or above. 511-6-1.04(6)(f) -Time/Temperature Control for Safety; Hot Holding (f) 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. PIC discarded rice.

Observed various food items (Raw shrimps & raw chicken) stored uncovered in Walk-in cooler, and are subject to contamination. Keep food covered in storage: When cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled should be protected from overhead or other sources of contamination. PIC discarded foods with other food containers sitting inside then and covered foods.

Observed mildew like/biological growth build up on cutting board. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Informed PIC to replace worn-out boards and keep prep tops clean and free from observed mildew/biological growth build up.

Observed cooked chicken, raw shrimps, rice and tomatoes inside walk in cooler and reach in cooler prepared on site and held more than 24 hours with no proper date marking. Refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. PIC date marked all the prepared food containers.

Observed few employees with no hair restraint/beard guard. 511-6-1.03(5)(i) - Hair Restraints (C) (i) Hair Restraints.

1. Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch.

2. This does not apply to employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food, clean utensils and linens and unwrapped single-service and single-use articles.

Observed single service/single use boxes stored on kitchen floor and walk in cooler which allows for contamination. Single-service and single-use articles shall be stored in a clean, dry location where they are not exposed to splash, dust, or other contamination; and at least 6 inches (15 centimeters) above the floor. PIC moved and stored boxes 6 inches above the floor.

Observed residues on non-food contact surfaces of food equipment in the kitchen and build up and debris in walk-in cooler. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. PIC shall keep non-food contact surfaces clean.

Observed grease and condensate dripping from exhaust hood system. The accumulation of grease and condensate may contaminate food and food-contact surfaces as well as present a possible fire hazard. Advised PIC to clean hood ventilation system frequently to prevent buildup of grease and condensation. 10 days to clean.

Observed various food items (Raw shrimps & raw chicken) stored uncovered in Walk-in cooler, and are subject to contamination. Keep food covered in storage: When cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled should be protected from overhead or other sources of contamination. PIC discarded foods with other food containers sitting inside then and covered foods.

Observed cooked chicken, raw shrimps, rice and tomatoes inside walk in cooler prepared on site and held more than 24 hours with no proper date marking. Refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. PIC date marked all the prepared food containers.

Observed employee washing dishes and rinsing in a 3 compartment sink without sanitizer solution and not sanitizing utensils which proved lack of use of chemical testing when using chemical sanitizer at three-compartment sink. Facility has test chlorine test strips, but hardly know how to use it. Moment of education on how to mix sanitizer solution and use of test strips to determine chemical level. In manual warewashing operations, a temperature measuring device shall be provided and readily accessible for frequently measuring the washing and sanitizing temperatures. In hot water mechanical warewashing operations, an irreversible registering temperature indicator shall be provided and readily accessible for measuring the utensil surface temperature. Sanitizing Solutions, Testing Devices. A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided. PIC showed a return demonstration on how to mix and test sanitizer solution.