AMERICAN DELI

time of inspection, observed fryer baskets in the back handwashing sink. Observed owner fill a cup with water from the front handwashing. A handwashing sink shall be maintained so that it is accessible at all times for employee use and not used for purposes other than handwashing. An automatic handwashing facility shall be used in accordance with manufacturer's instructions. (Pf) Corrective Actions: The fryer baskets were placed in the 3 compartment sink to be washed, rinsed, and sanitized. Discussed with person in charge and owner that the handwashing sink is only for washing hands. Discussed that water can be taken from the vegetable sink or 3 compartment sink.

Observed multiple time/temperature control for safety (TCS) foods cold holding greater than 41F for less than 4 hours in the prep line cooler (see temperature log). Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Foods were placed in the walk in cooler.

2-2A: .03(2)(m)One new employee has not received training in regards to their responsibility to report certain health illnesses/symptoms. Food employees and conditional employees shall be informed in a verifiable manner of their responsibility to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. (Pf) Corrective Actions: Employee reporting agreement was provided/signed.

2-2B: .03(5)(j)1&2Employee foods stored on rear prep table (over rice/onions) at the rear kitchen and employee water bottle stored on the front prep counter at the beginning of the 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: Items were removed/discarded.

4-2B: .05(7)(a)1Ice machine observed with mold like substance in the ice bin area. Equipment food-contact surfaces must be cleaned at appropriate times and often enough to preclude an accumulation of debris buildup. (C) Corrective Actions: Clean the machine by 05/09/2025.

11A: .04(6)(e)Rice cooling in deep pans on the countertop at the beginning of the inspection. 1. 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; (C) 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. (C) Corrective Actions: The person in charge moved the rice to the walk-in cooler to continue cooling.

2-2B: .03(5)(j)1&2Employee water bottle (opened) and employee mug stored on prep tables in the kitchen area (customer foods below prep table). 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: Cups were discarded and/or moved to designated location.

8-2B: .07(6)(q)First aid supplies stored on a storage shelf over foods in the rear storage area. First-aid supplies that are in a food service establishment for the employee's use shall be:

1. Labeled with the manufacturer's label; (Pf) and
2. Stored in a kit or a container that is located to prevent the contamination of food, equipment, utensils, and linens, and single-service and single-use articles. (P) Corrective Actions: The person in charge moved the items to the office area.