US DELI

Washing fruits and vegetables — Inspector Note: Observed produce sink filled with unclean sauce bottles. Advised that produce sink is used for prepping produce and other ready to eat foods only and to remove said bottles m wash , rinse and sanitize sink by end of day.

Washing fruits and vegetables — Inspector Note: Washing Fruits and Vegetables. 1. Except as specified in paragraphs (g)2 and 3 of this subsection and except for whole, raw fruits and vegetables that are intended for washing by the consumer before consumption, raw fruits and vegetables shall be thoroughly washed in water, in a sink designated for that purpose only, to remove soil and other contaminants before being cut, combined with other ingredients, cooked, served, or offered for human consumption in ready-to-eat form. 2.Fruits and vegetables may be washed by using chemicals as specified under DPH Rule 511-6-1-.07(6)(h) and a test kit or other device that accurately measures the active ingredient concentration of the fruit and vegetable wash solution may be provided. At the time of inspection, person in charge stated that ready to eat tomatoes, bell peppers and lettuce are not washed before being cut and sliced to be used for customer orders. Corrected on site: Person in charge voluntarily discarded said food items.

Posted: Permit/Inspection/Choking Poster/Handwashing — Inspector Note: The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away.At the time of inspection, the most current inspection report from 8/6/26 - Score C was observed not posted. Report from 11/24 ,Score A was observed posted. Person in Charge was advised that the most current inspection report has to be posted in public view at all times and report from today's inspection will provided to person in charge to be posted by end of day.

Plumbing installed; proper backflow devices — Inspector Note: System Maintained in Good Repair. A plumbing system shall be repaired according to law; P and maintained in good repair.At the time of inspection, leak was observed on hand was sink in kitchen while turned off. Person in charge was advised to have leak repaired by a licensed plumber by 9/18/26 an send invoice to inspector via email.

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 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 restaining hair and not washing hands before donning a new pair of gloves to prepare fried chicken wings and fried fish for customer service. Corrected on Site: Food worker washed hands and donned a new pair of gloves.

Adequate handwashing facilities supplied & accessible — Inspector Note: A handwashing sink shall be maintained so that it is accessible at all times for employee use and may not be used for purposes other than handwashing. Observed hand wash sink obstructed with one blue plastic plate placed directly in hand wash sink and one uncoiled hose placed directly in front of said sink. PIC removed said utensil from sink and hose from in front of sink.

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. At the time of inspection cooked rice at 45F on counter in moian kitchen. As per person in charge statement , said food item was taken from walk in refrigerator and placed on counter to be used for customer's order one hour prior to inspection. Corrected on Site: Person in Charge placed food item into walk in refrigerator to cool down to 41F or below.

Nonfood-contact surfaces clean — Inspector Note: Equipment, Food/Nonfood-Contact Surfaces, and Utensils, food-contact surfaces of cooking equipment & nonfood-contact surfaces free of accumulations. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Observed grease and old food particles accumulated in and under deep fryers in kitchen. Observed heavy grease and old food particles accumulated on kitchen floor around and below deep fryers and grill. Observed walls behind deep fryers and grill soiled with accumulated grease residue.Observed a heavy accumulation of grease residue on ventilation hood filters above cooking equipment. Observed dusty ceiling tiles and/or air conditioning vent covers above 3 compartment sink in kitchen. Observed food residue on walls behind beverage dispensers in Customer Self service area. Observed an accumulation of old food particles, dust and debri on floor of walk in cooler and dust on fan covers of walk in cooler. PIC was advised to clean said areas by 8/11/2026.

Toilet facilities: properly constructed, supplied, cleaned — Inspector Note: In all establishments with dining facilities on the premises and permitted since July 31, 1995, patrons' toilet facilities shall be provided. Access to patrons' toilet facilities shall not be through food service, preparation, storage, or warewashing areas. At the time of inspection, toilet facility was observed " Out of Order" and not accessible to customers and one customer was observed eating and drinking in establishment. Person in Charge was advised to have toilet facility repaired by 8/11/2026 in order to allow customers to dine in the facility.

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 (1)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 shell eggs were observed stored directly next to ready to eat foods in walk in cooler. Corrected on Site : Person in Charge moved raw shell eggs to below ready to eat foods.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Cleaning of Equipment and Utensils. Equipment, Food-Contact Surfaces, and Utensils. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Observed a mixture of dirty and clean sauce bottle stored directly in fruit and vegetable prep sink in kitchen. Corrected on Site: Person in charge removed said bottles and washed, rinsed and sanitize the fruit and vegetable sink.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Equipment Food-Contact Surfaces and Utensils. Equipment food-contact surfaces and utensils shall be cleaned, if used with time/temperature control for safety food, equipment food-contact surfaces and utensils shall be cleaned at least every 4 hours throughout the day. Observed multiple bowls used to toss cooked chicken wings in assorted sauces not cleaned at least every four hours. As per person in charge bowls were cleaned one day prior to inspection. Person in charge removed bowls and washed, rinsed and sanitized bowls.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Equipment is used for storage of packaged or unpackaged food, such as a reach-in refrigerator, and the equipment is cleaned at a frequency necessary to preclude accumulation of soil residues. At the time of inspection food storage shelves in walk in refrigerator were observed rusted and encrusted with old food particles. Person in charge was advised to clean or replace said shelves by 8/11/26.

Food-contact surfaces: cleaned & sanitized — Inspector Note: surfaces of utensils and equipment contacting food that is not time/temperature control for safety food shall be cleaned. In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, beverage and syrup dispensing lines. At a frequency specified by the manufacturer; or Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold. At the time of inspection, an accumulation of m black mold like substance, and encrusted food beverage residue was observed on the ice dispensing shoot of Coca Cola carbonated beverage dispenser and the beverage dispensing nozzles. Person in Charge was advised to, wash , rinse and sanitize the food contact surfaces of teh carbonated beverage dispenser or to contact the manufacture of said equipment tot service said equipment by 8/11/26.

Proper reheating procedures for hot holding — Inspector Note: Time/temperature control for safety food that is cooked, cooled, and reheated for hot holding shall be reheated so that all parts of the food reach a temperature of at least 165°F (74°C) for 15 seconds. At the time of inspection, food worker reheated chicken wings to 130F at fryer in kitchen. Corrected on site , Food worker reheated chicken wings to 194F for more than 15 secs.

Nonfood-contact surfaces clean — Inspector Note: Equipment, Food/Nonfood-Contact Surfaces, and Utensils, food-contact surfaces of cooking equipment & nonfood-contact surfaces free of accumulations. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Observed grease and old food particles accumulated in and under deep fryers in kitchen. Observed heavy grease and old food particles accumulated on kitchen floor around deep fryers and grill. Observed walls behind deep fryers and grill soiled with accumulated grease residue. Observed dusty ceiling tiles and/or air conditioning vent covers above 3 compartment sink in kitchen. Observed food residue on walls behind beverage dispensers in Customer Self service area. PIC was advised to clean said areas and send pictures to inspector via email by 2/2/2026.

Nonfood-contact surfaces clean — Inspector Note: Nonfood-Contact Surfaces. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Observed build-up of grease residue on ventilation hood filters above cooking equipment in kitchen. PIC was advised to clean filters and send pictures to inspector via email by 2/2/26

Management knowledge, responsibilities, reporting — Inspector Note: Requirement to Report Symptoms, Diagnosis and History of Exposure. The permit holder shall require food employees and conditional employees to report to the CFSM and person in charge, information about their health and activities as they relate to diseases that are transmissible through food. A food employee or conditional employee shall report the information in a manner that allows the CFSM and person in charge to reduce the risk of foodborne disease transmission, including providing necessary additional information, such as the date of onset of symptoms and an illness, or of a diagnosis without symptoms, if the food employee or conditional employee. The PIC could not provide documentation or otherwise satisfactorily demonstrate during the inspection, that all food employees and conditional employees are informed of their responsibility to report to management information about their health and activities as it relates to diseases that are transmissible through food. PIC was provided with documentation and completed said documentation during the inspection for themselves and one food worker observed at the time of inspection. Additional blank copies were also provided.

Adequate handwashing facilities supplied & accessible — Inspector Note: A handwashing sink shall be maintained so that it is accessible at all times for employee use and may not be used for purposes other than handwashing. Observed hand wash sink obstructed with one blue plastic bowl placed directly in hand wash sink. PIC removed said utensil from sink.

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. Observed establishment does not have established procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food establishment. PIC completed their procedures with the assistance of the inspector at the time of inspection.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Equipment Food-Contact Surfaces and Utensils. Equipment food-contact surfaces and utensils shall be cleaned, if used with time/temperature control for safety food, equipment food-contact surfaces and utensils shall be cleaned at least every 4 hours throughout the day. Observed multiple bowls used to toss cooked chicken wings in assorted sauces not cleaned at least every four hours. As per PIC bowls were cleaned 4 days prior to inspection. PIC removed bowls and washed, rinsed and sanitized said bowls.