AMERICAN DELI

2-2D: .06(2)(o)At time of inspection, observed 2 plastic lids in the back handwashing sink. Observed employee pouring liquid from a container in the front handwashing sink. A handwashing facility may not be used for purposes other than handwashing. (Pf) Corrective Actions: Plastic lids were removed from the back handwashing sink. Informed person in charge and employee that a handwashing sink is to only be used for handwashing.

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

6-1C: .04(6)(d)Multiple time/temperature control for safety (TCS) foods did not cool properly or not cooling at a fast enough rate to cool properly (see temperature log). 2nd CONSECUTIVE VIOLATION FOR THE SAME CODE PROVISION ON A ROUTINE INSPECTION 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: Foods that did not cool properly were discarded. Approved cooling methods were provided for foods that were still in the cooling process.

11A: .04(6)(e)Facility using improper methods for cooling TCS foods. Cooked rice cooling in a deep, plastic container while covered at room temperature. Packaged cheese and cut tomatoes cooling in the prep line cooler where high levels of worker activity are occurring. 2nd CONSECUTIVE VIOLATION FOR THE SAME CODE PROVISION ON A ROUTINE INSPECTION 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: Discussed cooling foods in thin layers on the top shelf of the walk in cooler. Discussed cooling foods in ice baths and using metal pans. Also recommended keeping cooling logs to ensure foods cool properly.

6-1A: .04(6)(f)Multiple time/temperature control for safety (TCS) foods cold holding greater than 41F for more than 4 hours (see temperature log). Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Foods discarded.

6-1C: .04(6)(d)Multiple TCS foods did not cool properly or not cooling at a rate fast enough to cool properly (see temperature log). Time/temperature control for safety foods prepared from room temperatures or refrigeration temperatures shall be cooled from 70°F to 41°F (5°C) or below within 4 hours. (P) Corrective Actions: Foods that did not cool properly were discarded. Cooked rice was still In the cooling process and moved to the top shelf of the walk in cooler.

6-1D: .04(6)(i)At time of inspection, observed 2 containers of cooked chicken wings and 1 container of cooked rice stored at room temperature and per person in charge, were being monitored by time control. Foods not marked with a start or discard time and person in charge could not provide time control procedures. Per person in charge, foods had been on time control for less than 4 hours. 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) Corrective Actions: Foods were properly marked with the start and discard times and time control procedures were provided.

11A: .04(6)(e)Facility using improper methods for cooling TCS foods. Cooked rice cooling in deep, plastic containers while covered in the walk in cooler. Cooked rice also cooling at room temperature in a plastic container while covered. Cut lettuce and tomatoes cooling in the prep line cooler where high levels of worker activity are occurring. 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: Discussed proper cooling methods (placing in thins pans on the top shelf of the walk in cooler or placing in standing freezer to rapidly cool).