American Deli

Proper eating, tasting, drinking, or tobacco use — Inspector Note: Observed employee drinking from an open beverage container in a food preparation or other restricted area. Upon arrival, observed employee drinking from a soda can in food prep area. 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. Corrective action Instructed employee to immediately remove the open beverage from the food preparation area. Advised that all employee drinks must be stored and consumed in designated areas away from food prep, storage, and utensil areas. If beverages are maintained in work areas, they must be in a closed container with a secure lid and straw.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Equipment food-contact surfaces and utensils not sanitized. Observed employee washing equipment used for preparing food and not sanitizing the strainer after cleaning and placing it on the clean rack to be air dried Discussed with person in charge, utensils and food-contact surfaces of equipment shall be sanitized before use after cleaning. corrective action Instructed employee to properly wash, rinse, and sanitize all food-contact surfaces and utensils before placing them on the clean rack to air dry. Reviewed proper warewashing procedures with the person in charge, emphasizing the required steps: wash, rinse, sanitize, and air dry. Advised management to ensure sanitizer solutions are maintained at proper concentrations

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed encrusted, soiled material on the knife holder at the prep top cooler near the cashier. Food-contact surfaces were not clean to sight and touch. corrective action Instructed staff to immediately clean and sanitize the knife holder to remove all visible debris. Advised that food-contact surfaces must be routinely cleaned and sanitized at a frequency necessary to prevent buildup.