AMERICAN DELI

6-1C: .04(6)(d)Rice cooling 5hrs32min in ice bath not meeting cooling rate required to cool to 41F within required 6hrs, see temperature chart. // TCS foods being cooled from 135°F to 70°F in 2 hours MUST cool 0.54°F per minute (roughly 32.5°F per hour). TCS foods being cooled from 70°F to 41°F MUST cool 7.25°F per hour (0.121°F per min or 29°F in 4 hours). Corrective Actions: Rice discarded. //

6-1C: .04(6)(d)Rice cooling since yesterday at 44F in the stand-up freezer. // Cooked time/temperature control for safety food shall be cooled: 1) within 2 hours from 135°F (57°C) to 70°F (21°C); and 2) within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or below. (P) Corrective Actions: Rice discarded. //

6-2: .04(6)(g)American yellow cheese and American white cheese not date-marked after 24hrs under refrigeration after opening. // 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 consumed, sold, or discarded when held at 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. (Pf) Corrective Actions: Cheese date-marked as required. //

11A: .04(6)(e)Rice cooling method applied not adequate to meet cooling requirements - containers deep, covered, on table at room temperature. Two containers in freezer also deep & covered. // Foods shall be cooled using one or more methods approved by the health authority (e.g., smaller batches, thinner portions, using rapid cooling equipment, stirring food in containers placed in an ice water bath, using containers that facilitate heat transfer and ice as an ingredient; placing items in the walk-in cooler or walk-in freezer partially or completely uncovered as long as the food is protected from overhead contamination). (Pf, C) Corrective Actions: Rice at 44F was discarded. Some rice was reheated to 165F in rice cooker. Remaining rice was discarded. //

12C: .04(4)(m)Chlorine sanitizer for cloth towels below 50ppm. // 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: Fresh sanitizer prepared at 50ppm chlorine. //

2-2D: .07(3)(b)No paper towels for handwashing sink in the restroom. // Each handwashing sink shall be provided with individual, disposable towels, a continuous towel system that supplies the user with a clean towel, or a hand drying device. (Pf) Corrective Actions: Paper towels supplied. //

6-1B: .04(6)(f)Chicken wings at 121F, 111F. Fries at 93F. // Time/temperature control for safety food shall be maintained at 135°F (57°C) or above. (P) Corrective Actions: Chicken wings reheated to 168F, 169F. Fries discarded. //

16B: .06(2)(j)Hoses attached to hose bibb without a backflow prevention device installed. // A plumbing system shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the food service establishment, including on a hose bib if a hose is attached or on a hose bib if a hose is not attached and backflow prevention is required by law, by:

1. Providing an air gap; (P) or
2. Installing an approved backflow prevention devices. (P) Corrective Actions: Hoses removed. //

6-1C: .04(6)(d)Rice broken up today not cooling at a fast enough rate to met cooling parameters. Rice was removed from freezer after cooling all evening, broken up today, and then placed back in the freezer. // 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: Rice divided up into thinner portions and moved to stand up freezer with air flow. //

11A: .04(6)(e)Cooling method applied to broken rice not effective for rapid cooling to 41F within 4hrs. // Foods shall be cooled using one or more methods approved by the health authority (i.e., small batches, thinner portions, ice wands, blast chillers, ice as an ingredient, placing in the walk-in cooler or walk-in freezer uncovered (or partially uncovered) as long as the food is protected from overhead contamination). (Pf, C) Corrective Actions: Rice divided into thinner portions and moved to freezer with better airflow. //

12D: .04(4)(g)Onions cut prior to washing. // Raw fruits and vegetables shall be thoroughly washed in water, in a sink designated for that purpose only, to remove soil and other contaminants before being cut, combined with other ingredients, cooked, served, or offered for human consumption in ready-to-eat form. (Pf) Corrective Actions: Cut onions discarded. //

2-2B: .03(5)(j)1&2Personal drink in water bottle stored on prep table. // Employees shall consume food and drink only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas (unless drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee's hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles). (C) Corrective Actions: Drink transferred to single use cup with a lid and straw. Drink relocated to an approved area. //

8-2B: .07(6)(q)First aid items (e.g., Band-Aids, antiseptic, burn spray, etc.) stored on top of microwave. // First-aid supplies that are in a food service establishment for the employee's use shall be:

1. Labeled with the manufacturer's label; (Pf) and
2. Stored in a kit or a container that is located to prevent the contamination of food, equipment, utensils, and linens, and single-service and single-use articles. (P) Corrective Actions: Items relocated to the office. //

15A: .05(1)(a)Wires to multiple fryer baskets disconnected. // Materials that are used in the construction of utensils and food-contact surfaces of equipment shall not allow the migration of deleterious substances or impart colors, odors, or taste to food and under normal use conditions shall be safe (P), durable, corrosion-resistant, nonabsorbent, and easily cleanable. Materials shall be resistant to pitting, chipping, crazing, scratching, scoring, distortion and decomposition. (P, C) Corrective Actions: Damaged baskets discarded and replaced with new ones. //