ATL DELI ORLANDO INC

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Citrus containers cut in half used to store raw meat. -Observed 2 cases of Cooked chicken stored in original cases for raw chicken. Advised to discard

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cut tomatoes (47F - Cold Holding) in prep cooler less. Less than 4 hrs per operator. Operator moved below to bottom cooler Corrective Action Taken

Intermediate - Spray bottle containing toxic substance not labeled. Pink substance

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Employee bathroom and main bathroom

Basic - Cardboard used to line food-contact shelves.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone on shelf above prep table Corrected On-Site

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. In rice. Operator removed Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. In between and outside fryers

Basic - Outer openings not protected with self-closing doors. Back exit door

Basic - Reuse of single-service or single-use articles. -Citrus containers cut in half used to store raw meat. -Observed 2 cases of Cooked chicken stored in original cases for raw chicken. -gloves used to handle raw chicken stored in raw chicken container Advised to discard

Basic - Screening is not 16-mesh to the inch. Back screen door

Basic - Stored food not covered. Wontons in walk in freezer not covered

Basic - Unnecessary items/unused equipment on the premises. Unused cooler

Basic - Working containers of food removed from original container not identified by common name. Salt

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw Philly steak over onions in prep cooler. Operator immediately Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. -Cooked rice (48F - Cold Holding) in prep cooler overnight per operator. Operator discarded Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Cooked rice (48F - Cold Holding) in prep cooler overnight per operator. Operator discard Corrected On-Site

Intermediate - Torn packages/bags of food exposing the contents to contamination. Sacks of Salt and rice open in storage area. Operator closed Corrected On-Site

Basic - Covered waste receptacle not provided in women's bathroom. In employee bathroom

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Gaskets in prep cooler. -Rim and gaskets of chest freezer -Shelf under flat top

Intermediate - Handwash sink not accessible for employee use at all times. Sink located next to triple sink with plastic tub on top and chicken stacked in front of it. Repeat Violation

Basic - Single-service articles improperly stored. Single items, plates located in inside restroom. Manager removed

Basic - Wet wiping cloth not stored in sanitizing solution between uses. On counter of cook line. Manager removed towel. Corrective Action Taken

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Corrected On-Site

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Repeat Violation

Basic - Outer openings not protected with self-closing doors. Repeat Violation

Basic - Wet mop not stored in a manner to allow the mop to dry.

Basic - Wet wiping cloth not stored in sanitizing solution between uses.

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Bathroom in kitchen and dining room.

Basic - Bowl or other container with no handle used to dispense food. Bowls used in all bulk containers.

Basic - Covered waste receptacle not provided in women's bathroom. Unisex bathroom. Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. On cart . Corrected On-Site

Basic - Outer openings not protected with self-closing doors.

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided operator with form. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Blocked by boxes sink in ware wash area. Corrected On-Site

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Only one employee filled out during inspection. Corrected On-Site

Basic - Covered waste receptacle not provided in women's bathroom. Unisex restroom. Repeat Violation

Basic - Food not stored at least 6 inches off of the floor. Cases of fries in walk in freezer.

Basic - Food stored in a prohibited area. Condiments in restroom with toilet in kitchen.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Chest reach in freezer. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Front of fryers and hand sink in back of kitchen.

High Priority - Raw animal food stored over or with unwashed produce. Raw pork in walk-in cooler Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw fish (48F - Cold Holding). In tow door lowboy cooler in kitchen. Operator states in unit less then 2 hours. Placed in walk-in cooler Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Items in handsink next to 3 compartment sink

Basic - Covered waste receptacle not provided in women's bathroom. Repeat Violation

Basic - Exterior door has a gap at the threshold that opens to the outside. At rear door

Basic - Ice buildup in chest freezer

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Behind make table

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw shrimp over onion rings in chest freezer in kitchen

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chicken wings (59F - Cold Holding) in kitchen. Operator states out of walk-in cooler then then 4 hours, will place it walk-in cooler to chill Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Items stacked in front of hand sink next to three compartment sink

Basic - Covered waste receptacle not provided in women's bathroom. Repeat Violation

Basic - Employee eating in a food preparation or other restricted area. In kitchen.

Basic - Employee with no hair restraint while engaging in food preparation. Cook in kitchen

Basic - Exterior door has a gap at the threshold that opens to the outside. At rear door. Repeat Violation

Basic - Food not stored at least 6 inches off of the floor. Cases of chicken in walk-in freezer

Basic - Time/temperature control for safety food thawed in an improper manner. Boxes of shrimp at room temperature

Basic - Working containers of food removed from original container not identified by common name. Dry white product unlabeled deli containers in kitchen, sugar

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed cook wash hands in 3 compartment sink. Coached employee on proper hand washing Corrected On-Site

Intermediate - Lack of toilet tissue at each toilet. Operator placed toilet paper in bathroom Corrected On-Site

Basic - Clean utensils stored between equipment and wall. Knives between prep table and cooler. Operator removed Corrected On-Site Repeat Violation

Basic - Covered waste receptacle not provided in women's bathroom. Repeat Violation

Basic - Exterior door has a gap at the threshold that opens to the outside. At rear door. Repeat Violation

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. In corn starch bin. Operator removed Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gaskets, exterior of lowboy cooler

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Low boy cooler under prep table in kitchen

High Priority - Raw animal food stored over or with unwashed produce. Chicken over vegetables in walk-in cooler. Operator moved Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. chicken wing (85-120° hot holding Operator states out for less then one hour, operator to reheat wings to 165°

Basic - Clean utensils stored between equipment and wall. Across from the cookline. Operator removed Corrected On-Site

Basic - Covered waste receptacle not provided in women's bathroom. In unisex customer bathroom

Basic - Exterior door has a gap at the threshold that opens to the outside. Back door

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gaskets soiled on cookline

Basic - Single-service articles not stored inverted or protected from contamination. On shelf above 3 compartment sink

Basic - Time/temperature control for safety food thawed in an improper manner. Chicken wings in 3 compartment sink, no water