American Deli

Wiping cloths: properly used and stored — Inspector Note: Observed sanitizer solution for wiping cloths at 0-10ppm chlorine concentration. CA: Cloths in-use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n); COS: PIC remade sanitizer solution and checked concentration with their test strips. New sanitizer solution concentration was 50ppm chlorine.

Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used — Inspector Note: Observed died onions and diced green peppers stored in containers that are not meant for food. Containers were basic storage drawers meant for non-food items (non NSF or equivalent). CA: Utensils and food-contact surfaces of equipment shall be made of materials that do not allow the migration of deleterious substances or impart colors, odors, or tastes to food and under normal use conditions, and shall be: P safe P, durable, corrosion-resistant, and nonabsorbent. In addition, materials shall be sufficient in weight and thickness to withstand repeated warewashing and shall be finished to have a smooth, easily cleanable surface. Materials shall be resistant to pitting, chipping, crazing, scratching, scoring, distortion and decomposition. COS: PIC moved both foods to food grade storage containers.

Nonfood-contact surfaces clean — Inspector Note: Observed the non-food contact surface (under lip of rim) of mixing bowls used for sauce and wings unclean to sight and touch. CA: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Advised to clean or replace by 7/15/26.

Adequate handwashing facilities supplied & accessible — Inspector Note: Observed no hand drying provision available at the kitchen handwashing sink and the two restroom handwashing sinks. Note, restrooms do hand dryer but the paper towels are required because the door must be touched to be opened. CA: Each handwashing sink or group of adjacent handwashing sinks shall be provided with a hand drying provision. COS: PIC placed paper towels at all handwashing sinks.

Response procedures for vomiting & diarrheal events — Inspector Note: Observed no disinfectant that is effective against Norovirus (on EPA's List G) present at the facility. Bleach on-site is meant for laundry, EPA number 70271-31. CA: 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. Advised to obtain a disinfectant that is effective against Norovirus (on EPA's List G) by 7/15/26.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed multiple soda nozzles with a black residue built up on the inner clear plastic piece and the inner part of the nozzle. CA: Equipment food-contact surfaces and utensils shall be clean to sight and touch. COS: PIC washed, rinsed and sanitized the soda nozzles.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed the ice machine with a black residue on the inner metal part of the ice machine. CA: Equipment food-contact surfaces and utensils shall be clean to sight and touch. Advised to melt ice at the end of the day, then clean and sanitize ice machine properly by 7/14/26.

Time as a public health control: procedures and records — Inspector Note: Observed cooked white rice using time as a public health control (TPHC) with not indication of the discard time. CA: The food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. COS: PIC discarded the cooked white rice.

Proper date marking and disposition — Inspector Note: Observed two opened packages of deli meat (turkey and smoked ham) with no date mark. Employee stated it was opened 2-3 days prior. CA: Except when packaging food using a reduced oxygen packaging method, and except as specified in paragraphs 5 and 6 of this subsection, refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. COS: PIC labeled both packages of opened deli meat.

Approved thawing methods used — Inspector Note: Observed shrimp thawing in meat sink upon arrival. PIC informed us shrimp had been taken out of freezer around 11am. Inspector took temperature of shrimp at 2pm of 70F (3 hours since thawing began). TCS food shall be thawed completely submerged under running water: at a water temperature of 70°F (21°C) or below; with sufficient water velocity to agitate and float off loose particles in an overflow; and for a period of time that does not allow thawed portions of a raw animal food requiring cooking to be above 41°F (5°C), for more than 4 hours including: (I) The time the food is exposed to the running water and the time needed for preparation for cooking, or (II) The time it takes under refrigeration to lower the food temperature to 41°F (5°C). COS: PIC drained shrimp, added ice and moved container to the bottom of the prep-top cooler to facilitate cooling.

Wiping cloths: properly used and stored — Inspector Note: Observed rag used to clean prep surfaces stored on prep top cooler. 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 50-99ppm chlorine, and laundered daily. COS: Staff member placed rag into sanitizer bucket

Garbage/refuse properly disposed; facilities maintained — Inspector Note: Observed a large pile of un-bagged, uncovered garbage behind the dumpster. CA: Refuse shall be removed from the premises at a frequency that will minimize the development of objectionable odors and other conditions that attract or harbor insects and rodents. Send proof of correction to Linda Marrazzo Perez by 10/31/25

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed sanitizer bucket with no registering level of chlorine. Observed soap residue in rags and bucket. CA: Chlorine sanitizers applied to food-contact surfaces shall be at a concentration between 50-99 ppm COS: PIC washed bucket and remade sanitizer to 50ppm. Advised PIC and staff to use bleach and no soap when making sanitizer.