AMERICAN DELI

11C: .04(6)(b)Observed 2 bags of commercially packaged French fries slacking at room temperature with temperatures greater than 32F. Per cook, food had been stored at room temperature for less than 4 hours. Frozen time/temperature control for safety food that is slacked to moderate the temperature shall be held:

1. Under refrigeration that maintains the food temperature at 41° F (5°C) or less; (C) or
2. At any temperature if the food remains frozen. (C) Corrective Actions: Foods were moved to the walk in freezer.

17D: .07(4)(b)Observed several employee food and personal items stored with and above customer food and items in the walk in freezer, standing prep freezer, and storage area. 2nd CONSECUTIVE VIOLATION FOR THE SAME CODE PROVISION ON A ROUTINE INSPECTION Lockers or other suitable facilities shall be provided and used for the orderly storage of employees' clothing and other possessions. (C) Corrective Actions: Employee food and items were placed on the bottom shelves in the walk in freezer, standing prep freezer, and dry storage area.

1-2A: .03(2)Person in Charge (PIC) not present at the start of the inspection. There must be a person in charge on the premises of the food service establishment at all times. (Pf) Corrective Actions: PIC arrived to the facility during the inspection.

14B: .05(10)(e) 1,2,4Observed multiple clean dishes stacked wet. Clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. (C) Corrective Actions: PIC reorganized the dishes in a way that allows them to properly air dry.

17D: .07(4)(b)Observed employee food and items stored above food for the facility in the walk-in cooler and walk-in freezer. 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: PIC moved the employee food/items to the designated employee area.

1-2A: .03(2)No person in charge (PIC) available in the facility.// There must be a person in charge on the premises of the food service establishment at all times. (Pf) Corrective Actions: A PIC arrived 20 minutes later to the facility.//

1-2A: .03(2)(a)-(l), (n)Multiple risk factor violations were observed during today's inspection not in compliance with the food code, resulting in the person in charge (PIC) not demonstrating active managerial control of the facility. It is the responsibility of the person in charge to ensure compliance with the food code by demonstrating active managerial control within their facility. (Pf)

4-1A: .04(4)(c)1(i)(ii)(iii)(v) (vi)(vii)(viii)Observed raw beef patties stored above ready to eat sauces inside the walk-in cooler. Observed opened box of raw shrimp stored above opened bag of fries and opened bag of raw chicken tenders stored above opened bag of onion rings inside a reach-in freezer. *SECOND CONSECUTIVE VIOLATION.// Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(III) 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) 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. Corrective Actions: //All food items were rearranged by their internal cooking temperature.//

6-1A: .04(6)(f)Observed time/temperature control for safety (TCS) food items holding temperatures above 41F (see temperature log).// Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Foods were discarded.//

6-2: .04(6)(g)Observed portioned American cheese slices (1/7/25) and cooked rice stored inside the walk-in cooler not holding labels with their prep/opening dates. Observed packages of deli ham and deli turkey that where opened on 1/6/25 without opening date. Refrigerated, ready-to-eat time/temperature control for safety foods prepared and held in a food establishment for more than 24-hours shall be clearly marked to indicate the date of prep or the date by with the food shall be used/discarded for a maximum of 7 days. The day of preparation shall be counted as Day 1. (Pf) Corrective Actions: American cheese and deli ham/turkey were labeled. Rice was discarded (employee could not remember when rice was cooked).//

12B: .03(5)(i)Observed employee prepping exposed food without a hair restraint.// 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 (1/2"). (C) Corrective Actions: Employee put on a hat.//

4-1A: .04(4)(c)1(i)(ii)(iii)(v) (vi)(vii)(viii)Observed a crate of shell eggs stored above sauces inside the walk-in cooler. Observed raw Philly chicken stored behind raw Philly steak on a prep top cooler. Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(III) 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) 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. Corrective Actions: //Food items were rearranged by their internal cooking temperature.//

8-2B: .07(6)(g)Observed wet wiping cloths stored in a chlorine sanitizer solution greater than 100 ppm. *SECOND CONSECUTIVE VIOLATION. Chemical sanitizers used on food contact surfaces shall not exceed stated concentrations (100 ppm for chlorine and 400 ppm for quaternary ammonia). (P) Corrective Actions: //Sanitizer was remade to a concentration between 50-100 ppm.//

1-2A: .03(2)No person in charge present at time of inspection. There must be a person in charge on the premises of the food service establishment at all times. (Pf) Corrective Actions: Person in charge arrived during inspection.

8-2B: .07(6)(g)Observed wet wiping cloths stored in a chlorine sanitizer solution greater than 100ppm. Chemical sanitizers used on food contact surfaces shall not exceed stated concentrations (100 ppm for chlorine and 400 ppm for quaternary ammonia). (P) Corrective Actions: Chlorine sanitizer was diluted to 50-100ppm.

8-2B: .07(6)(c)Observed unwashed onions stored below multiple containers of soap in the dry storage area. Observed chemical spray bottles and hand sanitizer stored with single use cups and commercially packaged sauces. Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles. (P) Corrective Actions: Soap containers were placed on the chemical storage shelf. Hand sanitizer and chemical spray bottles were placed in the cabinet under the front handwashing sink.