American Deli

11C: .04(6)(c)Observed fish thawing in standing water in the meat sink. The fish was still frozen and the temperature of the fish was not greater than 41 degrees F. Time/temperature control for safety food shall be thawed: 1) under refrigeration that keeps the food at 41°F or below; 2) completely submerged in running water with the temperature of the water at 70°F or below, and the no part of the food exceeding 41°F; 3) as a part of the cooking process. (C) Corrective Actions: Education was provided to the person in charge discussing the appropriate thawing methods. The fish was relocated to the walk in cooler to finish the thawing process.

2-1B: .03(5)(b)Observed a food employee wash hands without using any soap. Food employees shall use the following cleaning procedure in the order stated to clean their hands and exposed portions of their arms in a handwashing sink that is properly equipped, including food employees must clean their hands and exposed portions of their arms, including surrogate prosthetic devices for hands or arms for at least 20 seconds, using warm water and a cleaning compound followed by using a hand drying provision at a handwashing sink that is properly equipped. (P) Corrective Actions: Education was provided to the food employee on the procedures to properly wash their hands. The food employee properly washed their hand before continuing to food prep.

2-1B: .03(5)(c)Observed an employee wipe their nose with a tissue and proceed to hand food containers without washing their hands. Employees must wash hands and exposed portions of arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service articles, and: 1) after touching exposed body parts; 2) after using the restroom; 3) after coughing, sneezing, using tobacco, eating, or drinking; 4) after handling soiled equipment or utensils; 5) during food preparation, as often as needed to remove soil and contamination and to prevent cross contamination when changing tasks; 6) before putting on gloves; 7) after engaging in other activities that contaminate hands; 8) a second time when entering the kitchen from using the restroom. (P) Corrective Actions: Education was provided to the employee to wash their hands any time they become contaminated. The employee washed their hands.

2-2C: .03(5)(j)5Observed an employee with a running nose open food container to show the customers their food and provide single service cups to customers. The employee wiped their nose with a tissue and had the tissue in their hands the entire time of servicing multiple customers. Food employees experiencing persistent sneezing, coughing, or runny nose that cause discharges from the eyes, nose, or mouth may not work with exposed food; clean equipment; utensils, and linens; or unwrapped single-service articles. (C) Corrective Actions: Education was provided to the person in charge to ensure employees are restricted and/or excluded when required. This particular employee should be restricted to only taking orders and not handling any exposed foods or single service items. The person in charge restricted the employee to cashiering only.

2-2D: .03(5)(d)Observed a food employee wash their hands in the three compartment sink. Food employees shall clean their hands in a handwashing sink or approved automatic handwashing facility and may not clean their hands in a sink used for food preparation or warewashing, or in a service sink or curbed cleaning facility used for the disposal of mop water and similar liquid waste. (Pf) Corrective Actions: Education was provided to the food employee to ensure they are only washing their hands in the hand sink. The food employee washed their hands in the hand sink.

4-2B: .05(7)(a)1Observed mold like substances in the ice machine inside the kitchen area. Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf) Corrective Actions: **The ice machine was turned off today to start the draining process. The ice machine and all of it's pieces must be properly washed, rinsed, and sanitized by the indicated time frame. **

15C: .05(7)(a)2,3Observed the shelving units with heavy accumulations in the kitchen area. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. (C) Corrective Actions: All units must be properly cleaned to the sight and touch my the indicated time frame. If they can not be cleaned they must be replaced.

17D: .07(4)(b)Observed employee's single use cups stored directly on the service counter where they take orders and have single use items for the customers stored. Observed purses over items such as ketchup and seasoning containers for the facility at the front counter. Observed employee items stored directly over the container of ready to eat celery in the walk in cooler. This is the facility's third consecutive occurrence of this violation in the last three routine inspections. The facility's permit has been suspended. 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: Education was provided to the person in charge discussing storing employee items in designated employee area to prevent contamination. All items were rearranged by the person in charge.