American Deli

Observed white mold on boxed bell peppers in walk-in cooler. PIC started the process of discarding food product. 511-6-1.04(1) - Safe, unadulterated and Honestly Presented (P) (1) Condition. Food shall be safe, unadulterated, and honestly presented. P

Observed black accumulation on drink machine diffuser. Manager began the cleaning and sanitizing process. 511-6-1.05(7)(b) - Food Contact Surfaces and Utensils - Cleaning Frequency (P, C) (b) Equipment Food-Contact Surfaces and Utensils.

1. Equipment food-contact surfaces and utensils shall be cleaned:

(i) Before each use with a different type of raw animal food such as beef, fish, lamb, pork, or poultry. It does not apply if the food-contact surface or utensil is in contact with a succession of different types of raw meat and raw poultry each requiring a higher cooking temperature as specified under DPH Rule 511-6-1.04(5)(a) than the previous type such as preparing raw pork followed by cutting raw poultry on the same cutting board; P

(ii) Each time there is a change from working with raw foods to working with ready-to-eat foods; P

(iii) Between uses with raw fruits and vegetables and with Time/Temperature Control for safety food; P

(iv) Before using or storing a food temperature measuring device; P and

(v) At any time during the operation when contamination may have occurred. P

2. Except as specified in paragraph 3 of this subsection, if used with time/temperature control for safety food, equipment food-contact surfaces and utensils shall be cleaned at least every 4 hours throughout the day. P

3. Surfaces of utensils and equipment contacting time/temperature control for safety food may be cleaned less frequently than every 4 hours if:

(i) In storage, containers of time/temperature control for safety food and their contents are maintained at temperatures specified under DPH Rule 511-6-1-.04 and the containers are cleaned when they are empty;

(ii) Utensils and equipment are used to prepare food in a refrigerated room or area that is maintained at one of the temperatures in the following chart and:

(I) The utensils and equipment are cleaned at the frequency in the following chart that corresponds to the temperature:

Temperature Cleaning Frequency

41ºF (5.0ºC) or less 24 hours

41ºF - 45ºF (>5.0ºC - 7.2ºC) 20 hours

45ºF - 50ºF (>7.2ºC - 10.0ºC) 16 hours

50ºF - 55ºF (>10.0ºC - 12.8ºC) 10 hours

and

(II) The cleaning frequency based on the ambient temperature of the refrigerated room or area is documented in the food service establishment.

(iii) Temperature measuring devices are maintained in contact with food, such as when left in a container of deli food or in a roast, held at temperatures specified under DPH Rule 511-6-1- .04;

(iv) Equipment is used for storage of packaged or unpackaged food, such as a reach-in refrigerator, and the equipment is cleaned at a frequency necessary to preclude accumulation of soil residues;

(v) The cleaning schedule is approved based on consideration of:

(I) Characteristics of the equipment and its use,

(II) The type of food involved,

(III) The amount of food residue accumulation, and

(IV) The temperature at which the food is maintained during the operation and the potential for the rapid and progressive multiplication of pathogenic or toxigenic microorganisms that are capable of causing foodborne disease; or

(vi) In-use utensils are intermittently stored in a container of water in which the water is maintained at 135ºF (57ºC) or more and the utensils and container are cleaned at least every 24 hours or at a frequency necessary to preclude accumulation of soil residues.

4. Dining counters and table-tops shall be cleaned and sanitized routinely after removing all soiled tableware and food trays shall be cleaned and sanitized after each use by one of the following methods:

(i) A two step method in which one cloth, rinsed in sanitizing solution is used to clean food debris from the surface and a second cloth in separate sanitizing solution is used to rinse;

(ii) Sanitizing solution is sprayed onto the surface and the surface is then wiped clean with a disposable towel;

(iii) If used for cleaning and sanitizing, single-use disposable sanitizer wipes shall be used in accordance with EPA-registered label use instructions; or

(iv) Other methods approved by the Health Authority.

(v) Food trays may be cleaned and sanitized the same as table ware.

5. Except when dry cleaning methods are used as specified under subsection (7)(e) of this Rule, surfaces of utensils and equipment contacting food that is not time/temperature control for safety food shall be cleaned:

(i) At any time when contamination may have occurred;

(ii) At least every 24 hours for iced tea dispensers including nozzles and consumer self-service utensils such as tongs, scoops, or ladles;

(iii) Before restocking consumer self-service equipment and utensils such as condiment dispensers and display containers; and

(iv) In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment:

(I) At a frequency specified by the manufacturer; or

(II) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold.

Observed floor in front of ice machine in disrepair and in need of sealing. 511-6-1.07(5)(a),(b) - Good Repair, physical facilities maintained; Cleaning, Frequency & Restrictions, cleaned often enough to keep them clean (C) (5) Maintenance and Operation.

(a) Good Repair. All physical facilities shall be maintained in good repair.

(b) Cleaning, Frequency and Restrictions.

1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

2. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed, such as after closing.

3. If present, playground equipment and associated areas shall be maintained in a clean and sanitary condition. In addition, a cleaning and sanitizing plan along with cleaning and sanitizing records for playground equipment and associated areas shall be maintained within the food service establishment for review upon request by the Health Authority. Further, such cleaning and sanitizing plan for employees to follow in the event of encountering vomitus or fecal matter shall be included and submitted at the time of permit application as specified in DPH Rule 511-6-1-.02(1)(c). Pf

Observed interior walls of ice bin at drink machine with brown staining/accumulation and deflector of ice machine with black staining/accumulation.

Observed restroom sink faucet loose and containing a hole.

Observed trash accumulation around the outside dumpster in and outside of storage area.

Observed floors with accumulation of of grease under fryers and baseboards in disrepair at the back of the facility. Also observed chipped tile in front of ice machine and ceiling tiles with staining above and in front of walk-in cooler.

Observed an opened Gatorade stored in the walk in cooler beside boxes of fries and above a box of mushrooms. Also, observed a personal thermos cup stored on the prep table by clean gloves and seasonings. Instructed PIC to not store personal items in the prep areas or near food items that are served to the public (COS).

Observed the interior surface of the lid for the drink machine and the ice scoop holder in need of cleaning due to an accumulation of old drink stains and a black mold-like build up. PIC started the cleaning process (COS).

Observed a chemical spray bottle without a label to determine what was inside of the bottle. Advised PIC to label all chemicals with a common name.

Observed the utensils used to toss the wings stored in stagnant water. The water temperature was at 104F. The water must remain at 135F or above.

Also, observed a pan in the bulk container of rice. Please use a scoop with the handle stored upward.

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 several cardboard boxes being used to line shelves and some had a thick accumulation of food old food debris.

Observed the vents (blowers) in the walk in cooler in need of cleaning due to a thick accumulation of dust and a black substance.

511-6-1.05(1)(i) - Nonfood-contact Surfaces (C) (i) Nonfood-contact Surfaces. Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.

Observed the surfaces underneath several cabinets and shelves in need of cleaning due to debris.

Observed an excessive build up of trash and debris around the outside dumpster area. The dumpster pad must remain clean to reduce pest, rodent, insect, etc. activity.

Observed vent in restroom and the lobby area with an accumulation of dust and the vents in the kitchen/prep area with rust accumulation. Please clean and properly seal the HVAC vents.

Observed TCS items in the walk in cooler(cheese, whiting, and lettuce) and in the reach in cooler (chicken) above 41F.The PIC removed the chicken from the reach-in cooler and placed multiple containers with ice in the cooler.

Observed employee beverage without a lid or straw stored on food prep area.

Observed interior roof of ice machine with mold like build up. PIC began cleaning the machine. Also observed, black debris on drink nozzle. PIC was advised to sanitize the nozzle and replace all current nozzles if needed.

Observed dumpster lid missing and dumpster with excessive rusting and damage to the exterior.

Observed vent in restroom and kitchen/prep area with rust accumulation.

Raw beef and fish stored above french fries in the walk in cooler

Bottle of grill cleaner not properly labeled

Rice scoop stored in stagnant water.

Cardboard used to line shelves

Restroom hand sink faucet was loose.

Dumpster lid was missing.

FRP panel separating form the wall in the food prep area. Black build up observed on the ceiling

Employee food and medicine stored above deli meat in the walk in cooler. Ceiling vent contained build up

Observed no handwashing soap at the hand sink in the prep area. PIC replaced the soap. (COS).

Observed the lid on the front ice machine with black mold like accumulations on it and around it. PIC started the cleaning process. (COS)

Observed several prepped food items in the walk in cooler without preparation or disposal sates (chicken tenders, boneless wings, mixed vegetables and whiting fish). Items have a 7 day shelf life. (Repeat)

Observed food debris and ice disposed of in the handwashing sink on the front end.

Observed a food storage bin stored in the hand sink. PIC removed the container (COS).

Observed the vents/HVAC vents in the lobby, food storage, and kitchen area with a thick dust debris and also rust. Please clean or replace the vents.