AMERICAN DELI

2-2D: .06(2)(o)An employee used the handwashing sink in the front area to rinse wing sauce off the tongs. The handwashing sink in the back area was blocked with red chairs. 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 tongs were cleaned and sanitized. The chairs were placed in the lobby.

4-2B: .05(7)(a)1The containers stored as clean with debris present. Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf) Corrective Actions: The containers were cleaned and sanitized.

6-1D: .04(6)(i)Time control used for chicken wings without written procedures or time markings. 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: The wings were marked.

12A: .04(4)(q)Boxes of bread stored on the floor in the walk-in freezer. 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)

12D: .04(4)(g)The mushrooms were not washed before being cut. 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: The mushrooms were discarded.

15A: .05(1)(a)05(2)(jj) Bricks used to elevate the ice machine. Food service equipment must be commercial grade equipment and may be designed and built according to standards set by American National standards Institute (ANSI) accredited certification programs. Such an accredited program includes, but is not limited to, one offered by the National Sanitation Foundation, or Underwriters Laboratories. Food equipment that is certified or classified for sanitation in conformance to a recognized American National Standard by an American National Standards Institute (ANSI) accredited certification program is deemed to comply with subsections (1) and (2) of this Rule when used for its intended purpose.

15B: .05(3)(h),(i)No test strips available to verify chlorine concentration in wet wiping cloth sanitizing solution. A test kit or other device that accurately measures the concentration in mg/L (or ppm) of sanitizing solutions shall be provided. (Pf)

15C: .05(7)(d)An accumulation of debris on equipment. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. (C)

6-1C: .04(6)(d)Tomatoes sliced at 10:00 am temped 43°F and 46°F at 2:44 pm. Rice cooling since yesterday temped 46°F today. 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: The foods were discarded.

14B: .05(10)(e) 1,2,4Observed plastic containers stacked wet in the dish area. Clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. (C) Corrective Actions: Containers washed, cleaned rinsed and sanitized and pyramid stacked to dry properly.

17D: .07(4)(b)Employee items stored over customer items in display cooler. Areas designated for employees to eat, drink, and use tobacco shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. (C) Corrective Actions: Items placed in designated employee cooler.

13A: .02(1)(d)An inspection score of 91 is posted instead of the current score of 86. 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)

17C: .07(2)(a)The surface beneath the handwashing sink is deteriorating and breaks into small pieces when disturbed. Floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. (C)

17C: .07(5)(a),(b)1,2,3Accumulation of ice in the walk-in freezer. All physical facilities shall be maintained in good repair and shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. (C)

18: .07(5)(k)Live roaches in the facility. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by:

1. routinely inspection incoming shipments of food and supplies; (C)
2. routinely inspecting the premises for evidence of pest; (C)
3. having a professional treat the facility; (Pf) and
4. eliminating harborage conditions. (C)