American Deli

Observed cheese and lettuce that was improperly stored in the reach in preparation cooler not properly cold held at the minimum requirement of 41 degrees or below. Sliced cheese was observed at 53 degrees f. Cut lettuce was observed at 57 degrees f. CA- Sliced cheese and lettuce were both discarded.

Also observed raw chicken stored at 45 degrees in the walk in cooler. CA- PIC corrected on site by transferring raw chicken wings to the freezer to rapidly cool to 41 degrees f. A second temperature was taken prior to the conclusion of the inspection. The raw chicken was observed at 40 degrees f.

PIC advised that all cold TCS foods must maintain a temperature of 41 degrees or below.

Also observed several bags of french fries slacking across from the grill at room temperature and near the back door. PIC advised to monitor the temperature due to the temperature of the bags of fries observed at 61 degrees near the preparation area. PIC advised to discard fries observed at 61 degrees. The bags of fries stored near the back door was placed in the walk in cooler after slacking. PIC advised that the temperature cannot exceed 41 degrees while slacking.

511-6-1.04(6)(f) - Time/Temperature Control for Safety; Cold Holding (P) (f) Time/Temperature Control for Safety Food, Hot and 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 or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P

511-6-1.04(6)(f) - Time/Temperature Control for Safety; Cold Holding (P) (f) Time/Temperature Control for Safety Food, Hot and 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 or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P

Observed a staff member not properly washing, rinsing, and sanitizing dishes in the three compartment sink. The employee was washing and rinsing but not sanitizing. PIC corrected on site by properly setting up the three compartment sink with the proper level of chlorine (100 PPM) and training the employee on the proper procedures to wash, rinse, and sanitize dishes.

511-6-1.05(6)(n) - Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration, Hardness (P,Pf) (n) Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration, and Hardness. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at contact times specified under subsection (8)(b)3 of this Rule shall meet the requirements specified in DPH Rule 511-6-1-.07(6)(g), shall be used in accordance with the Environmental Protection Agency (EPA)-registered label use instructions P, and shall be used as follows:

1. A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart; P

Concentration Range Minimum Temperature

MG/L PH 10 or less oF (oC) PH 8 or less oF (oC)

25-49 120 (49) 120 (49)

50-99 100 (38) 75 (24)

100 55 (13) 55 (13)

2. An iodine solution shall have a minimum temperature of 68°F (20°C)P minimum concentration between 12.5 ppm and 25 ppm, P and pH of 5.0 or less or a pH no higher than the level for which the manufacturer specifies for the solution to be effective; P

3. A quaternary ammonium compound solution shall have a minimum temperature of 75ºF (24ºC), P have a concentration as specified in DPH Rule 511-6-1-.07(6)(g) and as indicated by the manufacturer’s use directions included in the labeling, P and be used only in water with 500 ppm hardness or less or in water having a hardness no greater than specified by the EPA-registered label use instructions; P

4. If another solution of a chemical specified under paragraphs 1 through 3 of this subsection is used, the permit holder shall demonstrate to the Health Authority that the solution achieves sanitization and the use of the solution shall be approved; P

5. If a chemical sanitizer other than chlorine, iodine, or a quaternary ammonium compound is used, it shall be applied in accordance with the EPA-registered label use instructions ;P and

Observed in use utensils (Tongs) stored on the faucet handles of the mop sink. PIC corrected on site by removing, washing, rinsing, and sanitizing tongs in the three compartment sink. Also observed in use spatulas stored in stagnant water in the food preparation area. PIC corrected on site by washing, rinsing, and sanitizing the spatula prior to placing in a clean and dry container. PIC will either store in a clean/dry container or place spatulas in a container of water with a temperature of 135 degrees f or higher.

511-6-1.04(4)(k) - In-Use Utensils, Between-Use Storage (C) (k)Storage of In-Use Utensils. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored:

1.Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container;

2.In food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon;

3.On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency specified under DPH Rule 511-6-1-.05(7)(b) and (8)(a);

4.In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes;

5. In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not time/temperature control for safety food; or

6. 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 a frequency specified under DPH Rule 511-6-1-.05(7)(b)3(vi).

Observed build-up of food debris, dust or dirt on nonfood-contact surface. Observed old food debris and build up on shelves in the walk in cooler. CA. PIC will clean shelves by 7/20/25. PIC will also ensure that shelves are cleaned on a weekly basis.

511-6-1.05(7)(a)2,3 - Equipment, Food/Nonfood-Contact Surfaces, and Utensils, food-contact surfaces of cooking equipment & nonfood-contact surfaces free of accumulations (C) 2. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations.

3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Observed multiple employee drinks stored on prep tables, drunken plastic bottles of water and a single-use cup with no straw or lid.511-6-1.03(5)(j)1&2 - Eating, Drinking, or Using Tobacco (C) (j) Hygienic Practices. 2. Employees shall consume food only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas. However, 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 will be allowed.

Observed employee rinsing hands in 3-compartment sink. PIC was advised to inform employees to use the hand sink to wash hands.511-6-1-.03(5)(d) - Where to wash (Pf) (d) Where to Wash. Food employees shall clean their hands in a handwashing sink or approved automatic handwashing facility and may not clean their hands in a sink used for food preparation or warewashing, or in a service sink or curbed cleaning facility used for the disposal of mop water and similar liquid waste.

Observed employee with not proper hair restraint prepping salads. 511-6-1.03(5)(i) - Hair Restraints (C) (i) Hair Restraints.

1. 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.

Wet wiping cloths not stored in sanitizing solution between uses

Cardboard trash container overflowing with cardboard boxes

Team member observed cutting ready to eat food (Celery) with his bare hands

Raw pork stored next to vegetables in the walk in cooler. Shelled eggs stored below raw chicken in the walk in cooler

Employee drink stored above vegetables in the walk in cooler. Employee food bowl observed in the walk in cooler above vegetables.

Vomiting and diarrheal kit not provided or available. EPA approved bleach not provided by the PIC. PIC advised that he would use a mop to clean up vomit or diarrhea.

Cooked chicken and cooked shrimp observed in the walk in cooler was not date marked.

Pre cooked chicken observed thawing improperly at room temperature. The temperature of the precooked chicken was 81 degrees.

Bag of onions stored on the floor in the preparation area.

Previous inspection not properly posted in public view. Inspection report and food permit were posted behind the counter. Current inspection report and food permit must be posted 15 feet from the front door, 5 to 7 feet from the floor, and within one food of reading distance.

Clean dishes observed wet nesting above the three compartment sink. Water dripping on clean dishes from wet shelf above the stored clean dishes.

Raw fish stored above cooked chicken in the walk in cooler Raw chicken stored above onions in the walk in cooler

Ranch and blue cheese dressing stored at 69 degrees on the front counter. Dressings were not shelf stable

Cooked chicken Wings observed stored below the food preparation area in a hotel pan at 70 degrees F. The chicken was being stored for the rush according to the PIC. Three fryer baskets of chicken were also stored above the deep fryer. PIC advised that he was serving chicken above the deep fryers. Chicken wings below the preparation area was discarded by PIC.

Employee drinks improperly stored above the food preparation table

Cooked chicken and cooked shrimp observed in the walk in cooler was not date marked.

Boxes of raw chicken stored on the floor in the walk in cooler Bag of Pre-cooked chicken store on the floor (Walk in freezer)

Ceiling vent contained dust build up Build up observed on the walk in cooler ceiling

10D. Observed bulk food container were not labeled or identified with the common name.

12C. Wet wiping cloths not stored in sanitizing solution between uses.

17D. Observed personal care items stored with customer food products.