AMERICAN DELI

15A: .05(1)(a)Observed 4 in use fryer baskets that were broken and in disrepair. Utensils and food-contact surfaces of equipment shall be made of materials that do not allow the migration of deleterious substances or impart colors, odors, or tastes to food and under normal use conditions, and shall be: (P) safe (P), durable, corrosion-resistant, and nonabsorbent. In addition, materials shall be sufficient in weight and thickness to withstand repeated warewashing and shall be finished to have a smooth, easily cleanable surface. Materials shall be resistant to pitting, chipping, crazing, scratching, scoring, distortion and decomposition. (C) Corrective Actions: Fryer baskets were discarded.

2-2B: .03(5)(j)1&2Observed an employee drink in a multi use cup stored on the front counter behind single use cups to be served to customers. Observed 2 open employee single use water bottles stored on the dry storage shelf with and above customer food. 3rd CONSECUTIVE VIOLATION FOR THE SAME CODE PROVISION ON A ROUTINE INSPECTION Employees shall consume food and drink only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas (unless 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). (C) Corrective Actions: Employee relocated multi use cup before violation could be addressed. Water bottles were discarded.

4-1A: .04(4)(c)1(i)(ii)(iii)(v) (vi)(vii)(viii)Observed containers of raw chicken stored over ready to eat celery in the walk in cooler. Observed raw fish stored over unwashed mushrooms in the walk in cooler. Observed raw beef stored over the lid for the container of rice in the prep line cooler. Observed frozen raw beef (original package open) stored over frozen vegetables in the 2 door standing prep freezer in the kitchen. Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(III) 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) 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; (v) Cleaning hermetically sealed containers of food of visible soil before opening; (vi) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened; (vii) Storing damaged, spoiled, or recalled food being held in the food service establishment separate from food, equipment, utensils, linens and single-service and single-use articles; or (viii) Separating fruits and vegetables, before they are washed from ready-to-eat food. Corrective Actions: Foods were properly stored and separated.

6-1D: .04(6)(i)Observed cooked chicken wings stored on a 4 hour time control and not marked with a start or discard time. Per person in charge, foods had been on time control for less than 4 hours. When using Time Control (TPHC) for a maximum of 4 hours:

1. hot foods shall start at 135°F (57°C) or above and cold foods shall start at 41°F (5°C) or below; (P)
2. the food items shall be labeled with a start and discard time, not to exceed 4 hours; (Pf)
3. foods not consumed before the discard time shall be discarded; (P)
4. when combining ingredients, the start/discard time for the foods shall reflect the start/discard time of the earliest ingredient placed on time control; {P)
5. food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded; (P)
6. written procedures TPHC shall be created in advance and made available upon the Health Authorities request. (Pf) Corrective Actions: Foods were marked with the start and discard time.

12A: .04(4)(q)Observed ice accumulation on the exterior of boxes of food in the 2 door standing prep freezer in the kitchen. Food shall be protected from contamination by storing the food:

1. in a clean dry location; (C)
2. where it is not exposed to splash, dust, or other contamination; (C) and
3. at least 6 inches (15 cm) above the floor. (C)

15A: .05(6)(a)Observed lots of ice build up on the fans, ceiling, and shelves in the 2 door standing prep freezer in the kitchen. Observed ice build up on the door frames of the 2 door standing prep freezer in the back storage room. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule. (C)

17C: .07(5)(a),(b)1,2,3Observed black mold like substance on the wall with the 3 compartment sink. All physical facilities shall be maintained in good repair and shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. (C)

12C: .04(4)(m)Observed wet wiping cloths stored in 3 chlorine sanitizer buckets at a concentration of 0-10ppm. REPEAT VIOLATION FOR THE SAME CODE PROVISION FROM ROUTINE INSPECTION Cloths in-use for wiping counters and other equipment surfaces shall be stored in sanitizer of the appropriate concentration in-between uses and laundered daily. (C) Corrective Actions: Chlorine sanitizer remade to a concentration of 50-100ppm.

2-2B: .03(5)(j)1&2At time of inspection, observed an employee single use water bottle that had been opened sitting on top of an in use carton of oil. Observed an employee drink in a single use cup with no lid or straw sitting on the prep table. 2nd CONSECUTIVE VIOLATION ON A ROUTINE INSPECTION FOR THE SAME CODE PROVISION ON A ROUTINE INSPECTION Employees shall consume food and drink only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas (unless 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). (C) Corrective Actions: Employee drinks discarded.

4-2B: .05(6)(n)Observed dishes on the sanitizer compartment of the 3 compartment sink with a chlorine sanitizer concentration of 10ppm. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operations must meet a specified minimum concentration (for chlorine sanitizer it must be 50-100 ppm; for quat ammonia, it must be used according to the manufacturer's specifications). (P) Corrective Actions: Chlorine sanitizer was remade to a concentration of 50ppm.

6-1C: .04(6)(d)2 containers of cooked rice not cooling at a fast enough rate to reach 41F in 6 hours. Cooling Rate: TCS foods being cooled from 135°F to 70°F in 2 hours MUST cool 0.54°F per minute (roughly 32.5°F per hour). To successfully cool from 135°F to 70°F within two hours, the food must be cooled at a rate of approximately 0.54°F per minute (135°F -70°F = 65°F total divided by 120 minutes = 0.54°F per minute) or 32.5°F per hour. TCS foods being cooled from 70°F to 41°F MUST cool 7.25°F per hour (29°F in 4 hours). To successfully cool from 70°F to 41°F within 4 hours, the food must be cooled at a rate of 0.121°F per minute (70-41 = 29°F total divided by 240 minutes = 0.121°F per minute) or 7.25°F per hour. Corrective Actions: Foods placed into thinner pans and put into the standing freezer to rapidly cool.

11A: .04(6)(e)Facility using improper methods for cooling cooked rice. Cooked rice cooling in deep, plastic containers while covered and stacked in the walk in cooler. Foods shall be cooled using one or more methods approved by the health authority (i.e., small batches, thinner portions, ice wands, blast chillers, ice as an ingredient, placing in the walk-in cooler or walk-in freezer uncovered (or partially uncovered) as long as the food is protected from overhead contamination). (Pf, C) Corrective Actions: Discussed cooling foods in thinner pans and placing on the top shelf of the walk in cooler. Discussed how foods may be left uncovered to cool as long as no source of contamination can occur.

12C: .04(4)(m)Observed 3 chlorine sanitizer buckets storing wet wiping cloths with a concentration of 0-10ppm. Dry wiping cloths and sanitizing solutions in which wet wiping cloths are held between uses shall be free of food debris and visible soil. (C) Corrective Actions: Chlorine sanitizer was remade to 50ppm.

15A: .05(1)(a)The interior of the raw chicken chest cooler is in disrepair. The chest cooler must be repaired or removed from the facility. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule. (C)

15C: .05(7)(a)2,3Observed heavy build up on the exterior surfaces of the fryers and grill. Observed debris on the shelves and fans in the walk in cooler. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. (C)

1-2B: .03(3)(a)Facility does not have a current certified food safety manager (CFSM). Facility must have a current CFSM by 8/29/24 or food service permit will be SUSPENDED until violation is corrected. A Food service establishment must employ at least one Certified Food Safety Manager (CFSM) who also has managerial responsibilities within their facility. (Pf)

2-2B: .03(5)(j)1&2Observed an open employee single use water bottle stored on the paper towel holder at the handwashing sink in the kitchen. Observed an open employee single use water bottle stored on the top shelf of the walk in cooler above customer food. Employees shall consume food and drink only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas (unless 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). (C) Corrective Actions: Employee water bottles discarded.

17D: .07(4)(b)Observed several employee unopened drinks stored above customer food in the walk in cooler. Areas designated for employees to eat, drink, and use tobacco shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. (C) Corrective Actions: Employee drinks placed on the bottom shelf of the walk in cooler.