AMERICAN DELI

6-1A: .04(6)(f)Observed tilapia and whiting fish being stored in the walk in cooler that were intended to cold hold at temperatures higher than 41 degrees. (Please see temp log) Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Person in charge discarded the tilapia and whiting fish.

2-2D: .06(2)(o)Observed the back handwashing sink with gloves inside the sink and a hose to clean the grease trap wrapped around the faucet. This handwashing sink was not accessible for employee use. A handwashing facility may not be used for purposes other than handwashing. (Pf) Corrective Actions: Person in charge removed the gloves from the hand washing sink and the hose wrapped under neath the faucet.

***2nd repeat, please keep in mind that 3 repeats of the same violation may result in a permit suspension.

12B: .03(5)(i)Observed all employees in the back preparation area without hair restraints. 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: Person in charge made all employees put on a hair net.

2-2D: .06(2)(o)Observed the back handwashing sink with gloves inside the sink and a hose to clean the grease trap wrapped around the faucet. This handwashing sink was not accessible for employee use. A handwashing facility may not be used for purposes other than handwashing. (Pf) Corrective Actions: Person in charge removed the gloves and hose and was told that a handwashing sink is only for handwashing purposes.

4-2A: .04(4)(c)1(iv)There were several food containers that did were not covered in the walk in cooler. (Container with raw tilapia, container with diced tomatoes. Food must be protected from cross contamination by 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. (C) Corrective Actions: Person in charge covered the food containers.

6-1A: .04(6)(f)Observed several Temperature control for safety foods cold holding at a temperature greater than 41 degrees Fahrenheit for longer than 4 hrs. (See temp log) Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: All items discarded besides chicken delivered 1 hour prior to inspection. It was allowed to cool.

6-1C: .04(6)(d)Uncooked fish cooling for 4+ hours from unobserved thawing method and cooked rice cooling 6+ hours that did not reach proper temperatures within 4 hours for uncooked and 6 hours for cooked foods. Uncooked foods must be cooled from prep within 4 hours to 41 degrees or less. Cooked time/temperature control for safety food shall be cooled: 1) from 135°F (57°C) to 70°F (21°C) within 2 hours; and 2) from 70°F (21°C) to 41°F (5°C) or below within 4 hours (provided the food met the first limit). (P) Corrective Actions: Items discarded.

13A: .02(1)(d)Inspection report posted of two inspections prior to this one with a score of 92 and the correct inspection is a score of 84 performed on 5/13/24 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. (C) Corrective Actions: Current inspection report provided.

2-2B: .03(5)(j)1&2Employees eating food in the kitchen. Foos relocated. 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)

4-1A: .04(4)(n)1Employee placed raw steak on the grill then touched utensils and provolone cheese. Cheese discarded, utensils, washed, rinsed and sanitized. 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)

12D: .04(4)(g)Chemicals stored in vegetable sink. Sink, washed, rinsed, and sanitized. Vegetable sink may not be used for any other purpose.