American Deli

Wiping cloths: properly used and stored — Inspector Note: Observed wiping cloths stored inside 2 chlorine sanitizer buckets with concentration above 100ppm. C/A: Cloths in-use for wiping counters and other equipment surfaces shall be: (i) Held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n); Chlorine: 50-100ppm. COS: Buckets were remade with a concentration of 50ppm.

In-use utensils: properly stored — Inspector Note: Observed scoop stored in container of seasoning salt with handle touching seasoning. C/A: During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored 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. COS: Handle was moved above food.

Utensils, equipment and linens: properly stored, dried, handled — Inspector Note: Observed several dishes wet stacked in main kitchen on rack. C/A: cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored: (i) In a clean, dry location; (ii) Where they are not exposed to splash, dust, or other contamination; and (iii) At least 6 inches (15 centimeters) above the floor. 2. Clean equipment and utensils shall be stored as specified under paragraph 1 of this subsection and shall be stored: (i) In a self-draining position that allows air drying

Warewashing facilities: installed, maintained, used; test strips — Inspector Note: Observed raw chicken wings stored directly in warewashing sink in main kitchen. Raw wings were touching surfaces of warewashing sink. C/A: A warewashing sink may be used for thawing and preparing raw foods and raw foods served in the ready-to-eat form, other than fruits and vegetables, if the sink is cleaned and sanitized prior to use and the food is placed in a clean colander or pan. COS: Wings were discarded.

Proper cold holding temperatures — Inspector Note: Observed large container of white rice stored in main kitchen reach in cooler #2 cold holding above 41F. White rice was prepared day prior per food employee. C/A: Cold held TCS items shall be maintained at 41F or below except during preparation, cooking, cooling, or when time is used as a public health control. COS: Rice was discarded.

Proper cooling time and temperature — Inspector Note: Observed container of white rice in main kitchen reach in cooler #2 that did not reach 70F within 2 hours. C/A: Cooked time/temperature control for safety food shall be cooled: (i) Within 2 hours from 135°F (57°C) to 70°F (21°C). COS: Rice was discarded.

Proper cooling time and temperature — Inspector Note: Observed lettuce that did not cool to 41F within 4 hours; lettuce was began cooling at 12:00pm per PIC. C/A: Time/temperature control for safety food shall be cooled within 4 hours to 41°F (5°C) or less if prepared from ingredients at ambient temperature, such as reconstituted foods and canned tuna. COS: Lettuce was discarded

Time as a public health control: procedures and records — Inspector Note: Observed ranch, honey mustard, cocktail sauce, and tarter sauce that requires refrigeration per manufacturer stored under time as a public health control with no discard time marking. C/A: If time without temperature control is used as the public health control up to a maximum of 4 hours, the food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. COS: Food items were discarded. New items were placed out and marked with discard time.

Food stored covered — Inspector Note: Observed raw beef stored uncovered in the bottom of the prep top cooler. Observed 4 containers of raw wings stored uncovered in the reach-in cooler 2. Observed beef stored uncovered in the reach in freezer. C/A: Food shall be stored covered in order to prevent from contamination. COS: Items covered.

Toxic substances properly identified, stored, used — Inspector Note: Observed chemical spray bottle containing bleach stored on cart with nozzle facing a container of flour and stored above bin of flour. C/A: Ensure to designate areas for storage of chemicals that maintains them separate from foods and prevents unintentional exposure of them to food-contact surfaces. COS: spray bottle placed in chemical storage with other chemicals

Toxic substances properly identified, stored, used — Inspector Note: Observed spray bottle of unknown chemical with no label stored on the rack where crock pot is stored. C/A: 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. COS: spray bottle labeled