American Deli

Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used — Inspector Note: Maintenance and Operation. Good Repair and Proper Adjustment. 1. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule. At the time of inspection, distribution lines for both customer self service beverage dispensers were observed leaking into metal container and storage shelf in the front food service area. Person in charge was advise to have said equipment repaired and send invoice to inspector via email by 8/12/26.

Hands clean and properly washed — Inspector Note: When to Wash. 1. Food employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles P and: (i) After touching bare human body parts other than clean hands and clean, exposed arms; (ii) After using the toilet room; (iii) After caring for or handling service animals or aquatic animals; (iv) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco products or electronic devices that simulate tobacco smoking, eating or drinking, except for drinking from a closed beverage container and the container is handled to prevent contamination of the hands; (v) After handling soiled equipment or utensils; (vi) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; (vii) When switching between working with raw food and working with ready-to-eat food; (viii) Before donning gloves to initiate a task that involves working with food; (ix) After engaging in other activities that contaminate the hands. 2. All employees shall wash hands before leaving the restroom. All food employees leaving the restroom shall wash their hands again upon re-entering the food preparation area. At the time of inspection food worker was observed preparing food for customer service and cleaning grill without washing hands before changing gloves to prepare food for a new customer's order. Corrected on Site: Person in Charge was informed of when to wash hands and had food worker remove gloves, wash hands and use a new pair of gloves.

Proper cold holding temperatures — Inspector Note: Time/Temperature Control for Safety Food, Hot and Cold Holding. 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 or 135°F (57°C) or above. At the time of inspection Fried Rice a Time/Temperature Control for Safety Food (TCS) tested above 41F in walk in cooler in kitchen. As per food person in Charge statement food has been in walk in cooler for 24 hours. SEE ** IN TEMP lOG. Corrected on site: Food item was discarded by person in charge.

Utensils, equipment and linens: properly stored, dried, handled — Inspector Note: Protection of Clean Items. (a) Equipment and Utensils, Air-Drying Required. After cleaning and sanitizing, equipment and utensils: 1. Shall be air-dried or used after adequate draining before contact with food; and 2. May not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry. At the time of inspection food contact equipment was observed double stacked wet on shelf above three compartment sink in kitchen. Owner is advised to allow equipment and utensils to air dry or dry with dry disposable towels before double stacking to prevent any form of contamination of the food contact surfaces.

Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used — Inspector Note: Good Repair and Calibration. Ambient air temperature,shall be maintained in good repair and be accurate within the intended range of use. At the time of inspection the ambient air temperature measured for 20 minutes tested at 61F for Prep top cooler in kitchen.. Owner is advised to have said unit serviced by a licensed refrigeration technician and send invoice to inspector by 7/30/26. All TCS food were relocated to the walk in cooler.

Hot and cold water available; adequate pressure — Inspector Note: Water Supply, Capacity; Pressure(g) Capacity: 1. The water source and system shall be of sufficient capacity to meet the peak water demands of the food service establishment. 2. Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the food service establishment. Pressure. Water under pressure shall be provided to all fixtures, equipment, and nonfood equipment that are required to use water. At the time of inspection, no hot water nor running water was provided at hot water faucet at three compartment sink in kitchen. Owner is advised to have faucet repaired by a licensed plumber and send invoice to inspector via email by 7/31/26.

Adequate ventilation and lighting; designated areas used — Inspector Note: Ventilation Hood Systems, Adequacy. Ventilation hood systems and devices shall be sufficient in number and capacity to prevent grease or condensation from collecting on walls and ceilings.At the time of inspection ventilation hood filters and walls were observed with an accumulation of grease above cooking equipment in kitchen. As per hood cleaning company information, hood cleaning was scheduled for 7/20/2026. Owner is advised to have hood cleaned by a licensed hood cleaning company and send invoice to inspector by 7/31/2026.

PIC present, demonstrates knowledge, performs duties — Inspector Note: There must be a person in charge on the premises of the food service establishment at all times. At the time of inspection no person in charge was present. Owner is advised that a person in charge must be present during all hours of food preparation and service

Response procedures for vomiting & diarrheal events — Inspector Note: Responding To Contamination Events. A food establishment shall have written procedures for employees to follow and an EPA registered disinfectant effective against Norovirus available on-site at the food service establishment when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. At the time of inspection there was no written procedures provided for the EPA registered disinfectant provided at the establishment. Documentation for written procedures were provided for owner to complete and email to inspector by 8/4/26.

Food separated and protected — Inspector Note: Packaged and Unpackaged Food - Separation, Packaging, and Segregation. Food shall be protected from cross contamination by: Separating raw animal foods during storage, preparation, holding, and display from: Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables. At the time of inspection raw ready to eat mushrooms were observed stored directly next to raw whiting in walk in cooler in kitchen. Corrected on Site:Food worker stored mushrooms above raw fish and was advised to store foods according to internal cooking temperature. Storage poster was provided in english and spanish.

Proper cold holding temperatures — Inspector Note: Time/Temperature Control for Safety Food, Hot and Cold Holding. 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 or 135°F (57°C) or above. At the time of inspection multiple Time/Temperature Control for Safety Foods (TCS) tested above 41F for more than one hour in prep top cooler in kitchen as per food workers statement. SEE ** IN TEMP lOG. All tcs foods were relocated to the walk in cooler. Ambient temperature of unit tested at 61F.

Proper hot holding temperatures — Inspector Note: Time/Temperature Control for Safety Food, Hot and Cold Holding. 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 or 135°F (57°C) or above. At the time of inspection, cooked chicken wings tested at 96F in deep fryer basket above fryer in kitchen.As per foodworker's statement, food item was cooked, removed from oil and left above deep fryer one hour prior to inspection. Corrected on Site: Food worker reheated food item to 209F and used for customer's order.

Utensils, equipment and linens: properly stored, dried, handled — Inspector Note: Observed clean dishes stacked while wet. CA:(10) Protection of Clean Items. (a) Equipment and Utensils, Air-Drying Required. After cleaning and sanitizing, equipment and utensils: 1. Shall be air-dried or used after adequate draining before contact with food; and 2. May not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry. Advised that dishes must be air-dried completely before stacking to prevent contamination.

PIC present, demonstrates knowledge, performs duties — Inspector Note: No Person in Charge (PIC) was present on the premises at the time of inspection. CA: There must be a person in charge on the premises of the food service establishment at all times. The person in charge shall ensure compliance with the following: Advised that the Person in Charge must be present during operational hours

Management knowledge, responsibilities, reporting — Inspector Note: During the time of inspection, the employee could not provide the Employee Health Policy. A physical copy of the Employee Reporting Agreement was provided in both English and Spanish. CA:Food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with the Chapter, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food; Pf Advised the establishment to make copies of the Employee Health Policy and Employee Reporting Agreement, have all active employees read and sign them, and maintain the signed copies on file within 10 Calander days

Response procedures for vomiting & diarrheal events — Inspector Note: During the time of inspection, an EPA-registered disinfectant or a bodily fluid cleanup kit was not observed on the premises. CA: (6) Responding To Contamination Events. A food establishment shall have written procedures for employees to follow and an EPA registered disinfectant effective against Norovirus available on-site at the food service establishment when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter.Pf Advised the establishment to obtain and maintain an EPA-registered disinfectant and/or a bodily fluid cleanup kit on site at all times for proper cleanup of bodily fluid incidents.

Food separated and protected — Inspector Note: Observed raw tilapia stored next to ready-to-eat deli meat in the cooler. CA:(c) Packaged and Unpackaged Food - Separation, Packaging, and Segregation. 1. Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(IV) of this subsection, separating raw animal foods during storage, preparation, holding, and display from: (I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, P and (II) Cooked ready-to-eat food; and P (III) Fruits and vegetables before they are washed; P (IV) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food. (ii) Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by: (I) Using separate equipment for each type, P or (II) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, P and (III) Preparing each type of food at different times or in separate areas; P (iii) Cleaning and sanitizing equipment and utensils; (v) Cleaning hermetically sealed containers of food of visible soil before opening; (vi) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened; (vii) Storing damaged, spoiled, or recalled food being held in the food service establishment separate from food, equipment, utensils, linens and single-service and single-use articles; or (viii) Separating fruits and vegetables, before they are washed from ready-to-eat food. COS: Employee rearranged the deli meat to the top shelf to prevent cross-contamination.