American Deli

Observed two bulk containers of cooked white rice stored inside the walk in cooler with a temperature of 46°F- 48°F. Ambient air temperature of the walk in cooler is 39°F. Person in charge stated the rice was cooked yesterday. Cooked time/temperature control for safety food shall be cooled: Within a total of 6 hours from 135°F to 41°F or less. Rice discarded.

Observed bulk containers of rice with no date marking. Time/temperature control for safety food prepared and held in a food establishment shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. Rice discarded due to time and temperature violation.

Observed open sliced deli meats inside the walk in cooler not date marked. Refrigerated, ready-to-eat, time/temperature control for safety food prepared and packaged by a food processing plant shall be clearly marked, at the time the original container is opened in a food service establishment and if the food is held for more than 24 hours, to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days after the original container is opened. The day the original container is opened in the food service establishment shall be counted as Day 1, except, the day or date marked by the food service establishment may not exceed a manufacturer’s use by date if the manufacturer determined the use-by date based on food safety. Person in charge date marked the food items.

Observed container of cooked rice prepped yesterday tightly covered inside a bulk container while in the cooling process. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be: Arranged in the equipment to provide maximum heat transfer through the container walls and loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. Food discarded due to cooling time violation.

Observed the in use chlorine sanitizer used to sanitize utensils to be at 200 parts per million (ppm). Chemical sanitizers, including chemical sanitizing solutions generated on-site, and other chemical antimicrobials applied to food-contact surfaces shall: Meet requirements specified in 40 CFR 180.940 Tolerance exemptions for active and inert ingredients for use in antimicrobial formulations (Food-contact surface sanitizing solutions). Person in charge discarded the solution and made new batch of sanitizer at appropriate sanitizing level.

Observed several bulk containers of rice with no date marking labels. Person in charge (PIC) states that the rice was made yesterday. Except when packaging food using a reduced oxygen packaging method, and except as specified in paragraphs 4 and 5 of this subsection, refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. PIC date marked the rice.