American Deli

Food separated and protected — Inspector Note: Observed raw beef in front of container of raw chicken in prep top unit in front service. Observed raw hamburgers above mushrooms in prep bottom in front service area. C/A- Food shall be protected from cross contamination by storing food based on minimum internal food temp COS- Raw chicken moved in front and raw beef behind in prep top in front service. Raw hamburger moved to prep bottom and mushrooms on top shelf of prep bottom .

Proper hot holding temperatures — Inspector Note: Observed two container of chicken tenders under counter below sauce bowls in main kitchen holding below 135F. Observed chicken wings holding above fryer temping below 135F in main kitchen. C/A-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- Tenders x2 discarded. Wings dropped and retempted at 178F within 2 hours

Time as a public health control: procedures and records — Inspector Note: Observed ranch and blue cheese on main kitchen counter top holding above 41F, stated to be on TPHC 4 hour rule with no written procedures or time indicating when it was taken out of temperature. C/A-if time without temperature control is used as the public health control for a working supply of time/temperature control for safety food before cooking, or for ready-to-eat time/temperature control for safety food that is displayed or held for sale or service, written procedures shall be prepared in advance, maintained in the food service establishment, and made available to the regulatory authority upon request that specify: Pf COS- PIC labeled time placed and time of discard, EHS provided PIC with written procedures for blue cheese and ranch