American Deli

Wiping cloths: properly used and stored — Inspector Note: Observed a wet wiping cloth stored on the countertop by the prep top cooler in main kitchen. Observed two wet wiping cloths stored on the countertop by the front food service hand washing area. CA: Cloths in-use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a concentration of 50-100ppm chlorine or 200-400ppm QAC. COS: Cloths were placed in a sanitizer bucket.

Nonfood-contact surfaces clean — Inspector Note: Observed black build-up on the panel behind the dispensers, behind the ice dispenser, and on the back of the water lever on the soda machine in the front food service area. Observed tape residue from old label on outside of lemonade container. CA: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Proper cold holding temperatures — Inspector Note: Observed ranch dressing and blue cheese dressing (labeled keep refrigerated) cold holding above 41F in cooler in front food service area. CA: All TCS food items shall be kept at 41F or below when cold holding. COS: Dressings moved to walk-in for rapid cooling. Facility has 3-hours for dressings to reach 41F. Front food service cooler no longer in use (till fixed) and dressings will be kept in front food service prep top cooler.

Proper cold holding temperatures — Inspector Note: Observed ranch dressing and blue cheese dressing (labeled keep refrigerated) cold holding above 41F in cooler in front food service area. CA: All TCS food items shall be kept at 41F or below when cold holding. COS: Dressings moved to walk-in for rapid cooling. Facility has 3-hours for dressings to reach 41F - after 1-hour dressings reached 46F. Front food service cooler no longer in use (till fixed) and dressings will be kept in front food service prep top cooler.