American Deli

2-2E: .03(6)When asked for sanitizer that would be used during a vomiting or diarrheal event, the facility only had laundry bleach available. A food establishment shall have procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. (Pf) Corrective Actions: Person in Charge went to the store while EH was at the facility and purchased the correct bleach/sanitizer that could be used in a vomiting and diarrheal event.

6-2: .04(6)(g)Observed several items such as sliced tomatoes, shredded lettuce, and deli meats that were not marked with a prep or discard date. 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 used/discarded for a maximum of 7 days. The day of preparation shall be counted as Day 1. (Pf) Corrective Actions: PIC correctly dated the food items.

2-2B: .03(5)(j)1&2Observed multiple employee beverages being stored on the prep cooler in the kitchen. 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: Person in Charge (PIC) moved the items to a designated area.

10D: .04(7)(c)Observed multiple sauce bottles and seasoning shakers not labeled with common name. Food should be labeled to prevent mistaken use of food allergens and chemicals. Corrective Actions: Person in charge labeled all items.

10D: .04(7)(c)Observed multiple bottles of sauces/seasonings not labeled with what contents are inside. Food should be labeled to prevent mistaken use of food allergens and chemicals. Corrective Actions: Person in Charge labeled the bottles.

17D: .07(4)(b)Observed employee foods being stored with items for the facility in the walk in cooler. Observed a banana that belongs to the employees being stored with dry storage. Observed a water bottle being stored with drying dishes. Areas designated for employees to eat, drink, and use tobacco shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. (C) Corrective Actions: Person in Charge moved the items to a designated employee area.