AMERICAN DELI

4-1A: .04(4)(n)1Cook with single use glove placed raw beef patty on grill and touched sliced onions and sliced tomatoes without changing his glove and washing hands. If used, single-use gloves shall be used for only one task such as working with ready-to-eat food or with raw animal food, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. (P) Corrective Actions: PIC (Person in charge) had cook remove contaminated gloves, wash hands, don new gloves. PIC also discarded the contaminated sliced onions and tomatoes.

4-1A: .04(4)(c)1(i)(ii)(iii)(v) (vi)(vii)(viii)Raw chicken and beef stored over ready to eat rice in prep top cooler. Raw chicken stored behind raw beef inside prep top cooler. 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: PIC (Person in charge) relocated raw chicken and raw beef down into proper storage order.

6-1D: .04(6)(i)Several fryer baskets of wings and large container of fried rice missing start and discard time indicators. 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) // SECOND CONSECUTIVE ROUTINE VIOLATION// Corrective Actions: Verified with PIC the start time and added appropriate start and discard times to the wings and fried rice.

18: .07(2)(m)Rear outer door propped open with screen netting at beginning of inspection. Screen has ~1" of open gap along the bottom portion of netting. Outer openings of a food service establishment shall be protected against the entry of insects and rodents by:

1. filling or closing holes and other gaps along floors, walls, and ceilings; (C)
2. closed, tight-fitting windows; (C) and
3. solid self-closing, tight-fitting doors. (C) Corrective Actions: PIC closed door.

10D: .04(4)(d)Observed sauces in working containers that were not labeled. Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food. (C) Corrective Actions: PIC (person in charge) labeled items with common name.

4-1A: .04(4)(c)1(i)(ii)(iii)(v) (vi)(vii)(viii)Observed raw chicken stored behind raw beef in the prep cooler. The was uncooked chicken tenders above gryo meat and raw beef in upright freezer. In the walk-in freezer, there was raw chicken tenders above seafood. Must display, store, prepare, and hold foods so they are protected from cross contamination. (P) Corrective Actions: PIC (person in charge) arranged items to store appropriately.

SECOND REPEAT VIOLATION