AMERICAN DELI SATELLITE

4-1A: .04(4)(n)1Observed employee handle raw chicken with gloves on and then touch the fryer baskets without changing the gloves.// If used, single-use gloves shall be used for only one task such as working with ready-to-eat food or with raw animal food, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. (P) Corrective Actions: The employee changed removed the soiled gloves, washed hands and put on new gloves. The fryer basket handles and the freezer handle were cleaned with sanitizer before any more cooking could proceed.//

2-2D: .06(2)(o)Observed that the handwashing sink in the back near the three compartment sink had the drain strainer from the fish thawing sink placed in it.// A handwashing facility may not be used for purposes other than handwashing. (Pf) Corrective Actions: Person in charge removed the drain strainer and then had the sink cleaned and sanitized.//

6-1A: .04(6)(f)Observed a box of chicken in the walk in cooler that was being held for more than four hours above 41° F. Also observed a tray of fried rice that was left at room temperature for more than four hours that had a temperature higher than 41° F.SECOND CONSECUTIVE VIOLATION OF THE CODE PROVISION// Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: The box of chicken and the tray of fried rice were discarded.//

6-2: .04(6)(g)Observed Fried Rice, deli ham, deli turkey, and Yum Yum sauce that were made or thawed more than one day ago with no date marking.// A food that requires datemarking shall be discarded if it is in a container or package that does not bear a date or day. (P) Corrective Actions: Person in charge was able to effectively communicate that all items were made or thawed two days prior. The person in charge was allowed to date the items with the correct start date.//

10D: .04(4)(d)Observed several squeeze bottles ( Soy sauce, butter, honey, cooking oil, water) and spice shakers Salt and pepper) that did not have a label with the common name on them.// Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food. (C) Corrective Actions: Person in charge labeled the squeeze bottles and the spice shakers with the common food name.//

12C: .04(4)(m)Observed multiple wiping cloths stored wet on the counter in between uses.// Cloths in-use for wiping counters and other equipment surfaces shall be stored in sanitizer of the appropriate concentration in-between uses and laundered daily. (C) Corrective Actions: Person in charge put all wiping cloths in the sanitizer buckets in between uses.//

14A: .04(4)(k)Observed multiple in-use utensils touching with the handles touching the food in the flour, fried rice, raw chicken, and spice containers.// During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1. in the food with their handles above the top of the food and the container; 2. in running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; 3. in a clean, dry container; or 4. 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 the required frequency. (C) Corrective Actions: Person in charge removed the in-use utensils from the containers. The scoops were cleaned, sanitized and allowed to air dry before being returned to the containers with the handles not touching the food.//

4-2B: .05(7)(a)1Observed the nozzles from the drink machine to have a black mold like substance.// Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf)

6-1A: .04(6)(f)Observed cheese, cut tomatoes, sliced tomatoes, cooked ham, and cooked turkey that were above 41° F for more than four hours in the open top cooler. ( see temp log).// Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: The person in charge discarded the cheese, cut tomatoes, sliced tomatoes, cooked ham, and cooked turkey.//

6-1C: .04(6)(d)The cut lettuce that was prepared did not cool to 41° F within four hours.// Time/temperature control for safety foods prepared from room temperatures or refrigeration temperatures shall be cooled from 70°F to 41°F (5°C) or below within 4 hours. (P) Corrective Actions: The cut lettuce was discarded.//

15A: .05(6)(a)Observed that the open top prep cooler that is located in the front service area had a working temperature that was above 41° F ( see temp log).// Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule. (C)