American Deli

Observed that no sanitizer test strips were available.511-6-1.05 (6)(p)The concentration of sanitizer solution shall be determined by using a chemical test kit.C/A Advised PIC to obtain a test kit as soon as possible.

Observed that the sanitizer concentration in the sanitizer compartment of the ware washing sink was not in the correct range.511-6-1.05(6)(n)C/A Advised manager on how to achieve the correct concentration for both the sanitizer buckets and the sanitizer sink compartment.

Observed no hand soap in the restroom. 511-6-1.07(3)(a) - Handwashing Cleanser, Availability (Pf) (3) Numbers and Capacities.

(a) Handwashing Cleanser, Availability. Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. PIC replaced hand soup.

Observed various food items (chicken, and cheese) found stored in reach in cooler uncovered 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 missing date marking on various food items (pulled egg, diced green pepper, and rice) in reach in coolers in the kitchen area. Except when packaging food using a reduced oxygen packaging method, and except as specified in paragraphs 4 and 5 of this subsection, 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. Instructed PIC proper way of date marking.

Observed boxes stored on corridor towards the restroom, on kitchen floor, and on front food service floor. Cleaned equipment and utensils, laundered linens, and 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. Single-service and single-use articles shall be stored as specified under paragraph 1 of this subsection and shall be kept in the original protective package or stored by using other means that afford protection from contamination until used. PIC moved boxes and stored 6 inches above the floor.

Observed nonfood contact surfaces 511-6-1.05(7)(d) - Nonfood-Contact Surfaces (C) (d) Nonfood-Contact Surfaces of kitchen equipment, dining tables and chairs with accumulation of dust and residues. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

Observed failure to hold TCS food (lettuce at 46 F, tomatoes 45 F, and raw prepped chicken 47 F) 41°F or below. 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 moved foods into a walk-in cooler.

Observed missing date marking on various food items (chicken, and rice) in reach in coolers in the kitchen area. Except when packaging food using a reduced oxygen packaging method, and except as specified in paragraphs 4 and 5 of this subsection, 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. Instructed PIC proper way of date marking.

Observed failure to label food containers and working bottles of sauces with their common name. Food items removed from their original containers shall be labelled to identify its contents. PIC instructed to label cooking bottles with their contents.

Observed several employees with no hair restraint/beard guard. 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. 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. No jewelry, except for a plain ring such as a wedding band food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food. PIC advised to see that employees maintained a high degree of personal cleanliness and and use good hygienic practices during working period in the food service establishment.