American Deli

Food properly labeled; original container — Inspector Note: Observed multiple sauce bottles and one container of flour bulk food item container. Advised PIC to label information shall include: The common name of the food, or if there is no common name, an adequately descriptive identity statement.

Single-use/single-service articles: properly stored, used — Inspector Note: Observed container of bulk single-service for soy sauce being re-used to store honey. Advised PIC single-service and single-use articles may not be reused.

Physical facilities installed, maintained, and clean — Inspector Note: Observed multiple stained ceiling tiles in main kitchen area and unisex bathroom. Advised PIC all physical facilities shall be maintained in good repair. Cleaning, Frequency and Restrictions. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

Proper eating, tasting, drinking, or tobacco use — Inspector Note: Observed food employee drinking in food prep area with single-use bottle with no lid and straw. Advised PIC 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. COS: Had food employee relocate to designated area.

Proper cold holding temperatures — Inspector Note: Observed two containers of rice cold holding at 41F and above in WIC. Advised PIC 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. COS: Had PIC discard containers of rice.

Proper hot holding temperatures — Inspector Note: Observed cooked wings improperly hot-holding at fryer basket for less than 4-hour. Observed multiple beef patties improperly hot-holding at steam well for less than 4-hour. Advised PIC 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 135°F (57°C) or above. COS: Had food employee reheat wings at fryer basket and beef patties at stove-top.

Adequate ventilation and lighting; designated areas used — Inspector Note: Observed personal cellphone and cookies stored on rack with sauces. Advised PIC lockers or other suitable facilities shall be provided and used for the orderly storage of employees' clothing and other possessions. COS: Had PIC relocate personal belongings.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed food contact surface interior of ice machine with debris. Advised PIC at a frequency specified by the manufacturer; or absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold.