AMERICAN DELI

Observed bowls of wing sauces used for coating chicken wings in them to be held at room temperature, using TPHC. There were no labels to indicate prep and/or discard time. 511-6-1.04(6)(i) - Time as a Public Health Control (TPHC) (P, Pf, C) (i) Time as a Public Health Control.

1. Except as specified under paragraph 4 of this subsection, if time without temperature control is used as the public health control for a working supply of time/temperature control for safety food before cooking, or for ready-to-eat time/temperature control for safety food that is displayed or held for sale or service, written procedures shall be prepared in advance, maintained in the food service establishment, and made available to the regulatory authority upon request that specify: Pf (i) Methods of compliance with paragraphs 2(i) - (iv) or 3(i) through (v) of this subsection; and (ii) Methods of compliance with the cooling of time/temperature control for safety food that is prepared, cooked, and refrigerated before time is used as a public health control. Pf
2. If time without temperature control is used as the public health control up to a maximum of 4 hours: (III) The food temperature does not exceed 70°F (21°C) within a maximum time period of 4 hours from the time it was rendered a time/temperature control for safety food; and (IV) The food is marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is rendered a time/temperature control for safety food as specified in paragraph 2.(ii)(I) and (II). (iii) The food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control;Pf COS: The wing sauce was discarded and bowls were washed, rinsed, and sanitized before being used for coating wings. The prep and discard times were written to indicate, when the sauces need to be discarded after 4 hours.

Observed food service employee pour sanitizer down the handwashing sink in the front food service area. 511-6-1.06(2)(o) - Using a Handwashing Sink- Operation & maintenance (Pf) (o) Using a Handwashing Sink.

1. A handwashing sink shall be maintained so that it is accessible at all times for employee use. Pf
2. A handwashing facility may not be used for purposes other than handwashing. Pf COS: The PIC immediately washed, rinsed, and sanitized the hand sink. EHS educated that hand sinks can only be used for washing hands and not for dumping.

Observed several gaskets in the grill prep area of the main kitchen to be in disrepair. 511-6-1.05(6)(a) - Good Repair & Proper Adjustment (C) (6) Maintenance and Operation. (a) Good Repair and Proper Adjustment.

1. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule.
2. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. Note: The facility will need to replace these gaskets as needed.

Observed bathroom door to be propped open at the beginning of the inspection. 511-6-1.07(5)(i) - Closing Toilet Room Doors (C) (i) Closing Toilet Room Doors. Except during cleaning and maintenance operations, toilet room doors as specified under subsection (2)(l) of this Rule shall be kept closed. COS: EHS closed bathroom door.

Observed restroom door to not self-close. 511-6-1.07(2)(l) - Toilet Rooms, Enclosed (C) (l) Toilet Rooms, Enclosed. 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. Note: The facility will need to have this door repaired to allow for a fully, self-closing door

Observed dumpsters with open side doors. 511-6-1.06(5)(n) - Covering Receptacles (C) (n) Covering Receptacles. Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered: 2. With tight-fitting lids or doors if kept outside the food service establishment. COS: The PIC had the side doors closed.

Observed 4 containers of rice to be holding at above 41F that were made 11/13/2025 around 4:00pm. The items failed to reach 41F within the 6 hour cooling timeframe. 511-6-1.04(6)(d) - Cooling (P) (d) Cooling.

1. Cooked time/temperature control for safety food shall be cooled: (i) Within 2 hours from 135°F (57°C) to 70°F (21°C); P and (ii) Within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or less. P COS: The PIC voluntarily discarded the containers of rice.

Observed bowls of wing sauces used for coating chicken wings in them to be held at room temperature, using TPHC. There were no labels to indicate prep and/or discard time. 511-6-1.04(6)(i) - Time as a Public Health Control (TPHC) (P, Pf, C) (i) Time as a Public Health Control.

1. Except as specified under paragraph 4 of this subsection, if time without temperature control is used as the public health control for a working supply of time/temperature control for safety food before cooking, or for ready-to-eat time/temperature control for safety food that is displayed or held for sale or service, written procedures shall be prepared in advance, maintained in the food service establishment, and made available to the regulatory authority upon request that specify: Pf (i) Methods of compliance with paragraphs 2(i) - (iv) or 3(i) through (v) of this subsection; and (ii) Methods of compliance with the cooling of time/temperature control for safety food that is prepared, cooked, and refrigerated before time is used as a public health control. Pf
2. If time without temperature control is used as the public health control up to a maximum of 4 hours: (III) The food temperature does not exceed 70°F (21°C) within a maximum time period of 4 hours from the time it was rendered a time/temperature control for safety food; and (IV) The food is marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is rendered a time/temperature control for safety food as specified in paragraph 2.(ii)(I) and (II). (iii) The food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control;Pf COS: The wing sauce was discarded and bowls were washed, rinsed, and sanitized before being used for coating wings. The prep and discard times were written to indicate, when the sauces need to be discarded after 4 hours.

Observed reusable mug on service counter, reusable mug in hand sink, and reusable water bottle in the walk-in cooler along with an energy drink can. These items were currently being used for personal drinks. 511-6-1.03(5)(k)1&2 - Eating, Drinking, or Using Tobacco (C) (k) Hygienic Practices. 2. Employees shall consume food only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas. However, 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 will be allowed. COS: The PIC immediately removed the personal drinks from food preparation and storage areas into the office space. The PIC had employees use single-use cups with a straw and lid in food preparation areas for drinks.

Observed reusable mug being rinsed in the front food service hand sink at the beginning of the inspection. 511-6-1.06(2)(o) - Using a Handwashing Sink- Operation & maintenance (Pf) (o) Using a Handwashing Sink.

1. A handwashing sink shall be maintained so that it is accessible at all times for employee use. Pf
2. A handwashing facility may not be used for purposes other than handwashing. Pf COS: The PIC immediately removed the reusable mug from the hand sink.

Observed chlorine sanitizer bucket in the front food service area to register at 0 ppm, using a chemical test kit. 511-6-1.05(6)(n) - Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration, Hardness (P,Pf) (n) Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration, and Hardness. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at contact times specified under subsection (8)(b)3 of this Rule shall meet the requirements specified in DPH Rule 511-6-1-.07(6)(g), shall be used in accordance with the Environmental Protection Agency (EPA)-registered label use instructions P, and shall be used as follows:

1. A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart; P Concentration Range Minimum Temperature

MG/L PH 10 or less oF (oC) PH 8 or less oF (oC)

25-49 120 (49) 120 (49)

50-99 100 (38) 75 (24)

100 55 (13) 55 (13) COS: The PIC immediately remade the sanitizer bucket, which registered between 50-100ppm, using a chemical test kit.

Observed several white bins to not be fully air-dried before stacking on top of one another. 511-6-1.05(10)(a) - Equipment & Utensils, Air-Drying Required (C) (10) Protection of Clean Items. (a) Equipment and Utensils, Air-Drying Required. After cleaning and sanitizing, equipment and utensils:

1. Shall be air-dried or used after adequate draining before contact with food; and
2. May not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry. COS: The equipment was rewashed and sanitized. Then, equipment was stacked in a way that would allow for adequate air-drying before stacking them together.

Observed several gaskets in the grill prep area of the main kitchen to be in disrepair. 511-6-1.05(6)(a) - Good Repair & Proper Adjustment (C) (6) Maintenance and Operation. (a) Good Repair and Proper Adjustment.

1. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule.
2. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. Note: The facility will need to replace these gaskets as needed.

Observed raw chicken stored above raw philly meat and raw shrimp. Food shall be protected from cross contamination by being stored based on the required minimum internal cooking temperatures. Corrective Actions: Manager moved container of raw chicken to shelf below.

Observed several bottles of condiments and seasonings without label of common name. 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. Corrective Actions: Manager labeled all bottles of condiments and seasonings.

Observed employee actively preparing food while wearing a wristwatch. Except for a plain ring such as a wedding band food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food. Corrective Actions: Employee removed wristwatch and washed their hands before returning to work.

Observed several TCS foods in walk-in cooler, including large portions of rice from the day before, sliced cheese, and raw fish, to be holding at temperatures greater than 41F. Ambient temperature of walk-in cooler was also greater than 41F.

Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above.

Note: PIC voluntarily discarded all TCS foods in walk-in cooler. PIC will call appropriate personnel to have walk-in cooler repaired. PIC will store only non-TCS foods in walk-in cooler until it is able to maintain foods at a temperature below 41F.

Observed employee drinks stored on food prep surface.

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.

Note: PIC immediately removed employee drink from kitchen.

Observed several foods stored uncovered in reach-in coolers and freezers.

in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination

Note: PIC immediately had employees cover the foods.

Observed QAC sanitizer bucket to register below 150 ppm

QAC sanitizer must have a concentration of 150-400 ppm

Note: PIC immediately replaced sanitizer solution with new sanitizer which had a concentration of 200 ppm

Observed a large amount of rice being cooled in a large plastic container.

Cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d) by using one or more of the following methods depending on the type of food being cooled:

(i) Placing the food in shallow pans

Note: PIC will put rice in smaller containers to allow for proper cooling.

Observed personal foods and drinks to be stored on and near raw fish used for service.

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

Note: PIC moved personal food to a separate area.

511-6-1.04(6)(f) - Time/Temperature Control for Safety; Cold Holding (P) (f) Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P Note: Observed sliced American cheese, sliced tomatoes and shredded cheese in a prep-top cooler cold holding at 47,46 and 45 degrees that were prepped at 11 am. PIC created ice baths to cool the cheeses and tomatoes down to 41 degrees.