Touchdown Deli

Observed facility without a food allergy awareness training. Advised PIC that . Employees are properly trained in food safety, including food allergy awareness, as it relates to their assigned duties. Food allergy awareness includes describing foods identified as major food allergens and the symptoms that a major food allergen could cause in a sensitive individual who has an allergic reaction. Advised PIC to obtain food allergy awareness training and produce to the Health Authority upon request.

Upon arrival, observed the 2025 Food Service Establishment permit posted in public view. Advised PIC that a current Food Service Establishment permit shall be posted in public view at all times. Advised PIC to post the 2026 Food Service Establishment permit in public view.

Observed cardboard covering shelving in the dry storage area. Advised PIC Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material. Advised PIC to remove cardboard on shelving unit and replace with material that is smooth, durable, and easily cleanable.

Observed stains on ceiling tile in multiple areas. Advised PIC the physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. Advised PIC to thoroughly clean ceiling tiles in the main kitchen area.

Observed food employee wash hands in cold water. Advised PIC food employees shall clean their hands and exposed portions of their arms, including surrogate prosthetic devices for hands or arms, for at least 20 seconds, using a cleaning compound in a handwashing sink that is properly equipped. food employees shall use the following cleaning procedure in the order stated to clean their hands and exposed portions of their arms, including surrogate prosthetic devices for hands and arms: rinse under clean, running warm water. COS: Had food employee rewash in warm water for 20 seconds.

Observed damp wet wiping cloth stored on counter, in between use. Advised PIC cloths in-use for wiping counters and other equipment surfaces shall be: held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n). COS: Had PIC place wet wiping cloth in bucket. COS: Had food employee place wiping clothes in bucket.

Observed handle not upright in bin of rice at time of inspection. Advised PIC during pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container.

Observed stains on ceiling tile in multiple areas. Advised PIC the physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

Observed container of raw beef patty and raw lamb stored uncovered in reach-in-cooler. Observed box of raw chicken wings stored uncovered in walk-in-cooler. Advised PIC Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination. COS: PIC placed covers on uncovered food items.

Observed multiple bins with scoop handle stored in food. Advised PIC during pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container. COS: PIC corrected scoop handles to remain upright.

Observed multiple sauce bottles originally for hot-sauce and barbeque being reused to store soy sauce. Advised PIC single-service and single-use articles may not be reused.

Observed debris on interior of multiple reach-in-cooler/freezers in need of cleaning. Advised PIC nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Observed CL- sanitizer bucket stored on prep table. Advised PIC poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles. COS: Had PIC relocate CL- sanitizer bucket away from prep area.

Observed CL- sanitizer bucket with concentration of 200ppm. Advised PIC Chemical sanitizers, including chemical sanitizing solutions generated on-site, and other chemical antimicrobials applied to food-contact surfaces shall: Meet requirements specified in 40 CFR 180.940 Tolerance exemptions for active and inert ingredients for use in antimicrobial formulations (Food-contact surface sanitizing solutions). COS: Had PIC dilute sanitizer bucket.

Observed damp wet wiping cloth stored on counter, in between use. Advised PIC cloths in-use for wiping counters and other equipment surfaces shall be: held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n). COS: Had PIC place wet wiping cloth in bucket.

Observed food handler touch earpiece then continue to prep food on stove top grill, also observed food handler touch exposed parts of body (pants) and then work with wings at fryer area without handwashing step in between. Advised PIC food employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and after touching bare human body parts other than clean hands and clean, exposed arms. COS: Had food employees wash hands and don gloves.

Observed multiple TCS food items (Raw Chicken Wings, Watermelon, American Cheese) in Walk-In-Cooler, cold-holding above 41F for longer than 4 hours. Advised PIC Time/Temperature Control for Safety Food, 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. COS: Had PIC discard all food items cold-held above 41F.

Observed CFSM certificate not posted in public view. Advised PIC The original CFSM certificate shall be posted in public view in each food service establishment. An additional copy shall be retained on file at the food service establishment at all times, and shall be made available for inspection by the Health Authority.

Observed non-EPA regulated bleach used for vomit/fecal response. Advised PIC Responding To Contamination Events. A food establishment shall have procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter.

Observed inspection report and 2024 permit not posted in public display. Advised PIC 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.

Observed walk-in-cooler ambient temperature of 50F. Advised PIC ambient air temperature, water pressure, and water temperature measuring devices shall be maintained in good repair and be accurate within the intended range of use.

Observed dish sink with no air gap in plumbing connection. Advised to repair.