AMERICAN DELI

6-1C: .04(6)(d)Observed rice not cooled to 41 degrees within 6 hrs. 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.

2-2B: .03(5)(j)1&2Observed several water bottles on carts in kitchen that were being drank from by employees. 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: Bottles Discarded.

12B: .03(5)(g)Observed employee prepping food with a red watch on. Food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food (except for a plain ring such as a wedding band). (C) Corrective Actions: Watch removed. Employee discarded gloves and washed hands prior to putting on new gloves.

12C: .04(4)(m)Wiping cloths stored in sanitizer solution that had a reading of 0 ppm on test strips. 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: Clothes changed and new clothes put into new sanitizer buckets with the correction concentration.

15C: .05(7)(a)2,3Observed stickers still on the outside of metal pans after cleaning. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. (C) Corrective Actions: Stickers removed to be washed, rinsed and sanitized again.