U.S. AMERICAN DELI

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed a deodorizing Bleach without an EPA registered number on site that the PIC stated was used to make sanitizer for 3-compartment sink. This bleach cannot be used to sanitize food contact surfaces. CA: A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at contact times specified under subsection (8)(b)3 of this Rule shall meet the requirements specified in DPH Rule 511-6-1-.07(6)(g), shall be used in accordance with the Environmental Protection Agency (EPA)-registered label use instructions Discussed with PIC that they must purchase a disinfecting bleach that is EPA registered to sanitize their food contact surfaces.

Proper cold holding temperatures — Inspector Note: Observed multiple TCS foods in reach in cooler of main kitchen cold holding at temperatures above 41F. (See temperature log) CA: 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: The ranch and blue cheese packs were discarded. The cooling rice was moved to the working reach in cooler/freezer. Discussed with PIC that the reach in coolers must be turned down in temperature or serviced by a technician.

Food stored covered — Inspector Note: Observed thawed French fries sitting in a container on the table left open. The top was sitting on the counter space under. CA: (iv) Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination; Discussed with PIC that when the french fries are not currently being used that they must be covered. PIC stated that it is easier for her to work with the french fries uncovered and that she did not want to cover them.

Proper cold holding temperatures — Inspector Note: Observed a container of chopped lettuce, an open jar of mayonnaise, and a container filled with perishable blue cheese and ranch sauce improperly cold holding. The mayonnaise and the lettuce were placed in a prep top cooler that was in disrepair. The sauces were left on the counter. (See temperature log for temperatures). CA: 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: Each of those items were discarded.