American Deli

Inspector notes: Observed failure to properly store chemicals. Bottle of detergent was stored above raw chicken being thawed. Advised PIC to remove the detergent.

Inspector notes: Person in charge failed to demonstrate any knowledge of Food safety. Person in charge shall supervise food safety.

Inspector notes: Observed failure to air-dry washed utensils before stacking. All cleaned utensils shall be air-dried before stacking. Demonstrated the process to the PIC.

Inspector notes: Observed failure to properly store in-use utensils. Unable to explain process to PIC due to language barrier.

Inspector notes: Observed failure to properly thaw raw chicken. Frozen food shall be thawed under cold running water or inside an approved equipment. Unable to explain the process to PIC due to language barrier.

Inspector notes: Observed failure to properly cool fried chicken. Chicken was being cooled at room temperature. Advised PIC to discard food.

Inspector notes: Observed failure to label and properly label food containers. All food items that are not in their original containers and cannot be easily identified shall be properly labeled. Advised PIC to label all food containers including bottles.

Inspector notes: Observed partially consumed water bottles across the food prep areas. Kitchen staff shall drink from a cup with a lid and a straw. Advised kitchen staff to desist.

Inspector notes: Observed single-used items being used at utensil inside the main kitchen. Advised PIC to desist.

Inspector notes: Observed visible light underneath back screen door. CA: Advised PIC to cover the visible light to prevent pest from entering the facility. 511-6-1.07(2)(m) - Outer Openings Protected (C) (m) Outer Openings, Protected. 1. Except as specified in paragraphs 2 through 5 of this subsection, outer openings of a food service establishment shall be protected against the entry of insects and rodents by: (i) Filling or closing holes and other gaps along floors, walls, and ceilings; (ii) Closed, tight-fitting windows; and (iii) Solid, self-closing, tight-fitting doors. 2. The requirements in paragraph 1 of this subsection does not apply if a food service establishment opens into a larger structure, such as a mall, airport, or office building, or into an attached structure, such as a porch, and the...

Inspector notes: Observed a child in the main kitchen. COS- unauthorized people shall not be in the main kitchen, child set in dining area. 511-6-1.03(2)(a)-(l)(n)(o) - Responsibility of PIC (Pf) (a) Food service establishment operations are not conducted in a private home or in a room used as living or sleeping quarters; Pf (b) Authorized Personnel Access. Persons unnecessary to the food service establishment operation are not allowed in the food preparation, food storage, or warewashing areas, except that brief visits and tours may be authorized by the person in charge if steps are taken to ensure that exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles are protected from contamination; Pf

Inspector notes: Observed food containers stored as clean with old labels. Observed food containers with food that the PIC was made today with old labels. CA- food containers shall be cleaned to sight and touch and old labels shall be removed. 511-6-1.05(7)(a)1 - Equipment, Food-Contact Surfaces,& Utensils (Pf) (7) Cleaning of Equipment and Utensils. (a) Equipment, Food-Contact Surfaces, and Utensils. 1. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf.

Inspector notes: Observed cardboard being used to line shelves.CA- cardboard cannot be used to line shelves, can get liners that are made for that purpose. 511-6-1.05(6)(r) - Single-Service/Single-Use Articles, Use Limitations (C) (r) Single-Service and Single-Use Articles, Use Limitation. 1. Single-service and single-use articles may not be reused.

Inspector notes: Observed a tile missing from the back splash. CA- physical facilities shall be in good repair. 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.

Inspector notes: Observed employee items not stored in a designated area. COS- employees shall have a designated area to store there items. 511-6-1.07(4)(b) - Designated Areas for Employee Activity, located to prevent contamination of food, equipment, utensils, linens, & single service articles (C) (b) Designated Areas for Employee Activity. 1. 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. 2. Lockers or other suitable facilities shall be located in a designated room or area where contamination of food, equipment, utensils, linens and single-service and single-use articles cannot occur.

Inspector notes: Observed cheese stacked pass the fill line in a prep top cooler and holding at 40 degrees. COS- cheese was discarded. 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

Inspector notes: Observed chicken wings holding in the fryer below 135. COS- chicken wings were reheated. 511-6-1.04(6)(f) - Time/Temperature Control for Safety; Hot 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

Inspector notes: Observed the PIC not able to answer food safety question about food storage and food cook temperatures. COS- I went over with an employee as to discuss the food temperatures and storage of raw eggs. 511-6-1.03(1)(a)-(c)1,4,5,6-14,15, 16 - Demonstration of knowledge (Pf) (1) Demonstration of Knowledge. Based on the risk of foodborne illness inherent to the food service operation, during inspections and upon request, the person in charge shall demonstrate to the Health Authority knowledge of foodborne disease prevention, application of the Hazard Analysis Critical Control Point principles, and the requirements of this Chapter. The person in charge shall demonstrate this knowledge in one of the following ways: (a) Compliance with Chapter. Complying with this Chapter by having no violations...

Inspector notes: Observed no soap at the hand sink when I first arrived. observed the soap dispenser not dispensing soap in the back of the kitchen. COS- soap was placed at the sinks. 511-6-1.07(3)(a) - Handwashing Cleanser, Availability (Pf) (3) Numbers and Capacities. (a) Handwashing Cleanser, Availability. Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. Pf

Inspector notes: Observed food containers stored as clean with old labels. Observed food containers with food that the PIC was made today with old labels. CA- food containers shall be cleaned to sight and touch and old labels shall be removed. 511-6-1.05(7)(a)1 - Equipment, Food-Contact Surfaces,& Utensils (Pf) (7) Cleaning of Equipment and Utensils. (a) Equipment, Food-Contact Surfaces, and Utensils. 1. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf.

Inspector notes: Observed and old score posted again. COS- old inspection was removed from wall and 52 U was posted. 511-6-1.02(1)(d) - Displaying of the Inspection Report (C) 1. 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.

Inspector notes: Observed cardboard being used to line shelves.CA- cardboard cannot be used to line shelves, can get liners that are made for that purpose. 511-6-1.05(6)(r) - Single-Service/Single-Use Articles, Use Limitations (C) (r) Single-Service and Single-Use Articles, Use Limitation. 1. Single-service and single-use articles may not be reused.

Inspector notes: Observed the WIC not holding TCS items at 41 and below. COS- WIC was turned down and temperatures went down. Chicken wings were observed ant 40 degrees ant 2:55pm. Observed cheese stacked pass the fill line in a prep top cooler and holding at 40 degrees. 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 t...

Inspector notes: Observed wings partially cooked cooling at room temperature. Observed no procedures for facility to do parcooking. I have sent out email with directions on writing the procedures during a complaint on 5/25/2023 and facility did not create procedures and is still partially cooking wings and then cooking them to serve. COS- wings were cooked fully. 511-6-1.04(5)(d) - Non-Continuous Cooking of Raw Animal Foods (P, Pf) (d) Non-Continuous Cooking of Raw Animal Foods. Raw animal foods that are cooked using a non-continuous cooking process shall be: 1. Subject to an initial heating process that is no longer than sixty minutes in duration; P 2. Immediately after initial heating, cooled according to the time and temperature parameters as specified in subsection (6)(d) of this Rule for cooked tim...

Inspector notes: Observed an employee wash off a container in the meat sink without washing, rinsing and sanitizing the dish. COS- employee washed dish the right way. 511-6-1.05(8)(b) - Hot Water and Chemical-Methods(P) (b) Hot Water and Chemical. After being cleaned, equipment food-contact surfaces and utensils shall be sanitized in: 1. Hot water manual operations by immersion for at least 30 seconds in water at a temperature of 171°F (77°C) or above; P 2. Hot water mechanical operations by being cycled through equipment that is set up as specified under subsections (6)(e), (l), and (m) of this Rule and achieving a utensil surface temperature of 160ºF (71ºC) as measured by an irreversible registering temperature indicator; P or 3. Chemical manual or mechanical operations, including the application of s...

Inspector notes: Observd raw shell eggs stored above bread in the WIC. COS- raw eggs were moved to appropriate shelf. 511-6-1.04(4)(c)1(i)(ii)(iii)(v)(vi)(vii)(viii) - Packaged & Unpackaged Food Separation, Packaging, and Segregation (P, C) (c) Packaged and Unpackaged Food - Separation, Packaging, and Segregation. 1. Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(III) of this subsection, separating raw animal foods during storage, preparation, holding, and display from: (I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, P and (II) Cooked ready-to-eat food; and P (III) Frozen, commercially processed and packaged raw animal food may be stored or...

Inspector notes: Observed food containers stored as clean with old labels. Observed food containers with food that the PIC was made today with old labels. CA- food containers shall be cleaned to sight and touch and old labels shall be removed. 511-6-1.05(7)(a)1 - Equipment, Food-Contact Surfaces,& Utensils (Pf) (7) Cleaning of Equipment and Utensils. (a) Equipment, Food-Contact Surfaces, and Utensils. 1. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf.

Inspector notes: Observed a chemical bottle not labeled with the common name. COS- chemical was labeled. 511-6-1.07(6)(b) - Working Containers, Common Name (Pf) (b) Working Containers, Common Name. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. Pf

Inspector notes: Observed boxes of fries stored directly on the floor. CA- even if food is being returned it shall be stored 6 inches off the ground or labeled it will be returned. CA- PIC stated they were on the floor because they were being returned and are not being used in the facility. 511-6-1.04(4)(q) - Food Storage (C) (q) Food Storage. 1. Except as specified in paragraphs 2 and 3 of this subsection, food shall be protected from contamination by storing the food: (i) In a clean, dry location; (ii) Where it is not exposed to splash, dust, or other contamination; and (iii) At least 6 inches (15 cm) above the floor.

Inspector notes: Observed multiple dishes stacked wet. CA- dishes shall be air dried before stacking. 511-6-1.05(10)(a) - Equipment & Utensils, Air-Drying Required (C) (10) Protection of Clean Items. (a) Equipment and Utensils, Air-Drying Required. After cleaning and sanitizing, equipment and utensils: 1. Shall be air-dried or used after adequate draining before contact with food; and 2. May not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry.

Inspector notes: Observed shelves and nonfood contact surfaces with debris throughout the main kitchen. Observed air condition vent filled with dust. CA- all nonfood contact surfaces shall be kept clean. 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.

Inspector notes: Observed the floors and walls unclean throughout the main kitchen. CA- floors and walls shall be cleaned. 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.

Inspector notes: Observed grease buildup and dripping on vent hood. CA- vent hood shall be cleaned at a frequency to prevent buildup. 511-6-1.05(2)(n) - Exhaust Ventilation Hood Systems, designed to prevent grease or condensation from dripping on food/equipment (C) (n) Exhaust Ventilation Hood Systems. Exhaust ventilation hood systems in food preparation and warewashing areas, including components such as hoods, fans, guards, and ducting shall be designed to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, and single-service and single-use articles.

Inspector notes: Observed raw fish not labeled with the common name, observed bulk containers of sugar and flour not labeled with the common name. CA- all items shall be labeled. 511-6-1.04(4)(d) - Food Storage Containers Identified with Common Name of Food (C) (d) Food Storage Containers, Identified with Common Name of Food. Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food.