AMERICAN DELI

12A: .04(4)(q)Observed a container of cooked chicken wings stored on top of an open trash can.// 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) Corrective Actions: Wings were moved to a clean location.//

12C: .04(4)(m)Observed wiping cloths stored in two buckets with chlorine sanitizer below 50ppm.// 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: Sanitizer was remade to 50-100ppm chlorine.//

12D: .04(4)(g)Observed raw fish thawing in fruit and vegetable sink.// Raw fruits and vegetables shall be thoroughly washed in water, in a sink designated for that purpose only, to remove soil and other contaminants before being cut, combined with other ingredients, cooked, served, or offered for human consumption in ready-to-eat form. (Pf) Corrective Actions: Fish was placed in walk-in cooler. Fruit and vegetable sink was cleaned and sanitized.//

6-1A: .04(6)(f)Observed several time/temperature control for safety foods cold holding above 41F (see temperature log). THIRD CONSECUTIVE VIOLATION ON ROUTINE INSPECTION.// Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Foods were discarded.//

12C: .04(4)(m)Observed two wet wiping cloths used for wiping prep tables and equipment not stored in a sanitizer solution between uses.// 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: Wiping cloths were placed in a sanitizer solution.//

15A: .05(6)(a)Observed a prep cooler unable to maintain foods at 41F or below. Minimum ambient temperature was 54.5F. SECOND CONSECUTIVE VIOLATION ON ROUTINE INSPECTION*// 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) Corrective Actions: It was discovered that cooler was accidentally unplugged. Cooler was plugged in and is now maintaining a minimum ambient temperature below 41F.//

2-2D: .07(3)(b)Observed handwashing sink in restroom with no paper towels provided. No air dryer is supplied and handle must be touched to exit. SECOND CONSECUTIVE VIOLATION ON ROUTINE INSPECTION.// Each handwashing sink shall be provided with individual, disposable towels, a continuous towel system that supplies the user with a clean towel, or a hand drying device. (Pf) Corrective Actions: Paper towels were placed in restroom.//

4-2B: .05(7)(a)1Observed black and brown mold- and mildew-like accumulation on interior surfaces of ice machine.// Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf)

6-1A: .04(6)(f)Observed multiple time/temperature control for safety foods cold holding above 41F. SECOND CONSECUTIVE VIOLATION ON ROUTINE INSPECTION// Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Foods were discarded.//

13A: .02(1)(d)Facility did not have inspection report posted in drive thru window. SECOND CONSECUTIVE VIOLATION ON ROUTINE INSPECTION Food service establishments with drive-thru windows will post the current inspection report, and also have the inspection report posted so that a minimum of the top one-third of a copy of the current inspection report is visible through each window allowing customers to easily read the score, date of inspection and establishment information. (C)

15A: .05(6)(a)Observed walk-in cooler unable to maintain an ambient temperature of 41F or below. Minimum ambient temperature was 43.9F// 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)

17D: .07(4)(b)Observed employee food stored above food served to customers in rice prep cooler, walk-in cooler, and walk-in freezer.// Lockers or other suitable facilities shall be located in a designated room or area where contamination of food, equipment, utensils, linens and single-service and single-use articles cannot occur. (C)

6-1C: .04(6)(d)Observed several containers of rice that were cooked the previous night and did not cool to 41F by time of inspection (more than 6 hours). Cooked time/temperature control for safety food shall be cooled: 1) from 135°F (57°C) to 70°F (21°C) within 2 hours; and 2) from 70°F (21°C) to 41°F (5°C) or below within 4 hours (provided the food met the first limit). (P) Corrective Actions: Rice was discarded.

11A: .04(6)(e)Observed cooked rice cooling in large containers with lids inside of prep 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: Person in charge was coached on proper cooling methods such as cooling foods in the walk-in cooler, leaving foods uncovered, portioning foods into smaller quantities.

13A: .02(1)(d)Facility did not have the most recent inspection report posted in the dining room (the inspection report from 4/5/24 was posted). The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away. (C) Corrective Actions: The inspection report was posted during inspection. Today's inspection report was given to the person in charge to post.

2-2A: .03(2)(m)Person in charge could not demonstrate in a verifiable manner that randomly selected employee had been informed of their responsibility to report certain symptoms and illnesses. 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 signed health agreement. Other selected employees had a signed agreement.

2-2D: .07(3)(b)Observed handwashing sink with no paper towels provided. Each handwashing sink shall be provided with individual, disposable towels, a continuous towel system that supplies the user with a clean towel, or a hand drying device. (Pf) Corrective Actions: Paper towels were placed at handwashing sink.

18: .07(2)(m)Observed back door propped open during inspection. 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: Door was closed.

2-2D: .07(3)(a)Observed handwashing sink with no soap available. Each handwashing sink shall be provided with a supply of hand cleaning liquid, powder, or bar soap. (Pf) Corrective Actions: Soap was placed at handwashing sink.

2-2D: .06(2)(o)Observed handwashing sink that was blocked by multiple cardboard boxes. A handwashing sink shall be maintained so that it is accessible at all times for employee use. (Pf) Corrective Actions: Boxes were moved.

6-1A: .04(6)(f)Observed multiple foods cold holding above 41F (see temperature log). Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Foods cold holding improperly for more than 4 hours were discarded. Foods cold holding improperly for less than 4 hours were allowed to cool down.

8-2B: .07(6)(c)Observed three lighters stored above drink mixes and rice cooker. Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles. (P) Corrective Actions: Lighters were relocated to a bottom shelf.

13A: .02(1)(d)Facility did not have inspection report posted in drive thru window. Food service establishments with drive-thru windows will post the current inspection report, and also have the inspection report posted so that a minimum of the top one-third of a copy of the current inspection report is visible through each window allowing customers to easily read the score, date of inspection and establishment information. (C) Corrective Actions: Today's inspection report was given to post.

15A: .05(1)(i)Observed multiple pieces of wood shelving and equipment being used in facility. Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material. (C)

17A: .07(2)(l)Observed restroom door that is not self-closing. Except where a toilet room is located outside a food service establishment and does not open directly into the food service establishment, such as a toilet room that is provided by the management of a shopping mall, a toilet room located on the premises shall be completely enclosed and provided with a tight-fitting and self-closing door. (C)

17A: .06(5)(h)Observed unisex restroom that does not have a covered waste receptacle. A toilet room used by females shall be provided with a covered receptacle for sanitary napkins. (C)