American Deli

Observed raw shrimp and tilapia stored next to cooked chicken tenders and boneless chicken tenders in the walk in cooler. PIC corrected on site by discarding the cooked chicken.

511-6-1.04(4)(c)1(i)(ii)(iii)(v)(vi)(vii)(viii) - Packaged & Unpackaged Food Separation, Packaging, and Segregation (P, C) (c) Packaged and Unpackaged Food - Separation, Packaging, and Segregation.

1. Food shall be protected from cross contamination by:

(i) Except as specified in paragraph (i)(IV) of this subsection, separating raw animal foods during storage, preparation, holding, and display from:

(I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, P and

(II) Cooked ready-to-eat food; and P

(III) Fruits and vegetables before they are washed; P

(IV) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food.

(ii) Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by:

(I) Using separate equipment for each type, P or

(II) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, P and

(III) Preparing each type of food at different times or in separate areas; P

(iii) Cleaning and sanitizing equipment and utensils;

(v) Cleaning hermetically sealed containers of food of visible soil before opening;

(vi) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened;

(vii) Storing damaged, spoiled, or recalled food being held in the food service establishment separate from food, equipment, utensils, linens and single-service and single-use articles; or

(viii) Separating fruits and vegetables, before they are washed from ready-to-eat food.

Observe clean dishes with food debris and old sauce on dishes stored above the three compartment sink. PIC advised to rewash all dishes using the proper procedure to wash, rinse, and sanitize dishes.

511-6-1.05(7)(a)1 - Equipment, Food-Contact Surfaces,& Utensils (Pf) (7) Cleaning of Equipment and Utensils.

(a) Equipment, Food-Contact Surfaces, and Utensils.

1. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf.

Observed all employees in the kitchen prepping and handling food without hair restraints. PIC and cashier were the only employees wearing hair restraints. PIC corrected on site by providing hairnets to the cooks.

511-6-1.03(5)(j) - Hair Restraints (C) (i) Hair Restraints.

1. Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch.

2. This does not apply to employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food, clean utensils and linens and unwrapped single-service and single-use articles.

Observed PIC not properly washing, rinsing and sanitizing dishes.PIC could not demonstrate the proper procedure for washing, rinsing, and sanitizing dishes. As a result, PIC was trained on proper dishwashing set up and procedure. PIC will obtain two additional stoppers in order to properly set up the three compartment sink.

511-6-1.05(7)(j) - Rinsing Procedures (C) (j) Rinsing Procedures. Washed utensils and equipment shall be rinsed so that abrasives are removed and cleaning chemicals are removed or diluted through the use of water or a detergent-sanitizer solution by using one of the following procedures:

1. Use of a distinct, separate water rinse after washing and before sanitizing if using:

(i) A 3-compartment sink, or

(ii) A 3-step washing, rinsing, and sanitizing procedure in a warewashing system for CIP equipment;

2. Use of a detergent-sanitizer as specified under subsection (6)(o) of this Rule if using a warewashing system for CIP equipment;

3. If using a warewashing machine that does not recycle the sanitizing solution as specified under paragraph 4 of this subsection, or alternative manual warewashing equipment such as sprayers, use of a nondistinct water rinse must be:

(i) Integrated in the application of the sanitizing solution, and

(ii) Wasted immediately after each application; or

4. If using a warewashing machine that recycles the sanitizing solution for use in the next wash cycle, use of a nondistinct water rinse that is integrated in the application of the sanitizing solution.

Observed a lot of grease buildup and debris around and underneath the grease storage receptable (by the back door). The area must be cleaned to reduce the attraction of pest, rodents, and insects. Also observed the dumpster plug missing. PIC will clean the area and replace the dumpster plug by 5/6/2026

511-6-1.06(5)(o),(p) - Using Drain Plugs; Maintaining Refuse Areas (C) (o) Using Drain Plugs. Drains in receptacles and waste handling units for refuse, recyclables, and returnables shall have drain plugs in place.

(p) Maintaining Refuse Areas and Enclosures. A storage area and enclosure for refuse, recyclables, or returnables shall be maintained free of unnecessary items and clean.

Observed a utensil for the rice stored in water at 74F. Advised PIC to discard the water (COS). If utensils are being held in water it has to be 135F or above or stored in a dry and clean container.

511-6-1.04(4)(k) - In-Use Utensils, Between-Use Storage (C) (k)Storage of In-Use Utensils. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored:

1.Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container;

2.In food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon;

3.On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency specified under DPH Rule 511-6-1-.05(7)(b) and (8)(a);

4.In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes;

5. In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not time/temperature control for safety food; or

6. In a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at a frequency specified under DPH Rule 511-6-1-.05(7)(b)3(vi).

Observed cardboard boxes being used as a shelf lining underneath the container of sauces on the hot line. The material must be removed because it is not easily cleanable and nonabsorbent.

Observed the floor tile in bad repair in the dish area. The floor tile is holding water and must be regrouted properly. The floor tile must be repaired within 30 days (by November 24th).

Observed (2) employee's lunchboxes stored in the walk in cooler above food items for the public. Also, observed a water bottle stored in the reach in cooler by drink items for the public. All employee's items should be stored in a designated area (COS).

511-6-1.07(4)(b) - Designated Areas for Employee Activity, located to prevent contamination of food, equipment, utensils, linens, & single service articles (C) (b) Designated Areas for Employee Activity.

1. Areas designated for employees to eat, drink, use tobacco products and electronic devices shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination.

2. Lockers or other suitable facilities shall be located in a designated room or area where contamination of food, equipment, utensils, linens and single-service and single-use articles cannot occur.

Observed a few light shields in the dry storage, dishwashing area, and the dining area in need of cleaning due to accumulation on the interior surface.

Observed all employees in the kitchen prepping and handling food without hair restraints.

511-6-1.03(5)(i) - Hair Restraints (C) (i) Hair Restraints.

1. Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch.

Observed the blowers and the facing of the blowers in the walk in cooler with a thick dust debris. Please clean immediately.

Observed cardboard boxes being used as a shelf lining underneath the container of sauces on the hot line. The material must be removed because it is not easily cleanable and nonabsorbent.

Observed the wall behind the replacement drink syrup boxes in need of cleaning due to a heavy build-up.

Observed (1) light out underneath the ventilation hood system on the hot line. Please replace.

Observed a bulk container of white substance with no common name to identify it. PIC made a label for the container "sugar" (COS).

Observed a pest control "sticky trap bait" underneath the cabinet with several dead and alive roaches on it. The PIC removed the sticky bait and discarded it in the garbage can (COS). Make sure to remove dead insects, rodents and other pests.

Observed the blowers and the facing of the blowers in the walk in cooler with a thick dust debris. Please clean immediately.

Observed cardboard boxes being used as shelf lining for shelves on the hot line and underneath the cabinet of the drink machine. This material must be removed because it is not smooth, easily cleanable, and nonabsorbent.

Observed the bottom of the deep freezer with old food debris.

Observed a lot of grease buildup and debris around and underneath the grease storage receptable (by the back door). The area must be cleaned to reduce the attraction of pest, rodents, and insects.

Observed the baseboards in the kitchen coming off the wall. The baseboards will need to be resealed.

Observed water nesting on the floor by the replacement drink syrup boxes. Floors must stay dry to reduce pests and accidents.

Observed several protective shields throughout the kitchen and dining room in need of cleaning due to a thick dust debris.

Observed the ventilation hood system in need of cleaning due to grease build-up.

Observed butterfly shrimp stored in the reach in freezer and chopped chicken and steak stored in the deep freezer in storage with no cover. Items were covered (COS).

Observed (1) roach crawling under the cabinet near the paper towels.

Observed the vents (blowers) in the walk in cooler with a thick dust debris. Please clean immediately. (Repeat)

Observed cardboard boxes being used as the lining for shelves on the "hot line". This material must be removed because it is not smooth, easily cleanable, and nonabsorbent.

Observed several protective shields throughout the kitchen in need of cleaning due to a thick dust debris.

Observed (1) light out on the hotline (Repeat).

Observed an employee taking trash out to the dumpster an messing with the mop sink. After he completed the task he proceeded to splash water on his hands at the meat sink then dried them on his apron. Owner/Manager was notified and staff member rewashed (COS).

Observed the lid on the drink machine with a black mold-like substance. PIC immediately took the lid to be washed (COS) (Repeat).

Observed a chemical bottle stored in the restroom with no common name to identify it. PIC added a label. (COS)

Observed a box of single-0service cups and bags stored on the floor in the hallway. Items will need to be stored 6 inches or higher off the floor.

Observed the blower (vents) in the walk in cooler and the lobby in need of cleaning due to dust build-up.

Observed the walk in cooler in need of repair due to excessive condensation dripping. the floor also had excessive water nesting due to the dripping. This unit will need to be serviced ASAP. A follow-up will take place within the next 4 days on 2/16. Also, the cents in the lobby is dripping due to the rain and is being caught with a bucket. Both will be checked on 2/16.

Observed the ceilings in the dishwasher room and by the fryers in need of cle3aning. Also observed water nesting on the floor by the walk in cooler and by the 3-compartmetn sink.

Observed some ceiling tile in the kitchen and dining area not in good repair.

Observed (1) bulb missing over the ventilation hood system (Repeat).

Observed chicken in the reach in freezer, fish and chicken in the walk in cooler, vegetables in the reach in freezer and steak and chicken not covered in the deep freezer. PIC covered all food items. (COS)

Observed the ice bin with a black mold-like substance in it. Also, observed the drink nozzles and the trays on the drink machines with a black mold substance. PIC started cleaning items. (COS).

Observed the sanitizer bucket at 10 PPM chlorine. PIC remade to 50-100 PPM. (COS)

Observed (2) containers of MSG with no name to properly identify them.

Observed a container of MSG stored on the floor. PIC removed the container. (COS)

Observed (1) bulb missing over the ventilation hood system.

Observed the ventilation hood system with old grease debris. Please clean the unit.