AMERICAN DELI

4-2A: .04(4)(c)1(iv)Cut lettuce and raw chicken not covered in the WIC. // Food must be protected from cross contamination by storing the food in packages, covered containers, or wrappings, except for loosely covered, or uncovered containers in which food is being cooled if protected from overhead contamination. (C) Corrective Actions: Food covered. //

6-2: .04(6)(h)Deli ham opened more than 7 days ago. // A food that requires datemarking shall be discarded if it is appropriately marked with a date or day that exceeds 7 days. (P) Corrective Actions: Ham discarded. //

6-2: .04(6)(g)Open package of ham and turkey not date marked. Opened more than 25hrs ago. // Refrigerated, ready-to-eat time/temperature control for safety foods prepared and held in a food establishment for more than 24-hours shall be clearly marked to indicate the date of prep or the date by with the food shall be used/discarded for a maximum of 7 days. The day of preparation shall be counted as Day 1. (Pf) Corrective Actions: Ham discarded. Turkey date-marked. //

11D: .05(3)(g)A temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature of thin masses was not provided and readily accessible to accurately measure the temperature in thin foods such as meat patties and fish filets. (Pf) // A temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin foods such as meat patties and fish filets. (Pf)

15B: .05(3)(h),(i)Chlorine test strips expired. // Concentration of the sanitizing solution shall be accurately determined by using a test kit or other device. (Pf)

2-2A: .03(2)(m)Employee working today not informed of the health policy in a verifiable manner. // 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 read and signed the health policy reporting agreement. //

16B: .06(2)(j)Hose with sprayer attached to fixture at warewashing sink without an air gap or backflow prevention. // A plumbing system shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the food service establishment, including on a hose bib if a hose is attached or on a hose bib if a hose is not attached and backflow prevention is required by law, by:

1. Providing an air gap; (P) or
2. Installing an approved backflow prevention devices. (P) Corrective Actions: Hose with sprayer removed. //

2-2D: .07(3)(b)No paper towels at the handwashing sink in the kitchen. // 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 supplied. //

4-1A: .04(4)(n)1Employee handled raw chicken, then raw beef, then cut onions, then raw beef again with single use gloves. Did not wash hands through this process. // 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: Onions and beef cooked to 165F. Cut onions in prep cooler discarded. Employee removed gloves and washed hands. //

4-2B: .05(7)(a)1Interior of ice machine with slime like build up. // Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf)

6-1B: .04(6)(f)Chicken wings in two fryer baskets at 84F and 83F. // Time/temperature control for safety food shall be maintained at 135°F (57°C) or above. (P) Corrective Actions: Chicken wings reheated to 165F and then placed on time as a control for food safety. //

10D: .04(4)(d)Liquid butter, teriyaki sauce, spices not labeled with common name (multiples). // 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: Items labeled. //

17D: .07(3)(h)Personal items stored on prep counters - gum, phone, food, etc. // Lockers or other suitable facilities shall be provided and used for the orderly storage of employees' clothing and other possessions. (C) Corrective Actions: Personal items relocated to a designated area for personal belongings. //