SUMMIT DELI

Personal cleanliness — Inspector Note: Jewelry. Except for a plain ring such as a wedding band food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food. Observed food worker preparing chicken fried rice with gold bracelet on in the main food prep area. Corrected On Site: Food worker removed said jewelry, washed hands and donned new gloves.

In-use utensils: properly stored — Inspector Note: Storage of In-Use Utensils. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored in a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at a frequency specified under DPH Rule 5. At the time of inspection two metal tongs were observed stored in a container of still water tested at 80F on food prep table in main kitchen. Corrected on Site: Person in Charge removed said utensils to be washed rinsed and sanitized an discardes the water.

Nonfood-contact surfaces clean — Inspector Note: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.Observed a build-up of grease on the side of the fryer, unclean to sight and touch and observed an accumulation of liquid waste on floor under storage shelves in walk in cooler in main kitchen. Person in Charge was advised to clean said areas once accumulation has occured on a frequent schedule to avoid accumulation an contamination of food products by 7/29/26 an send pictures to inspector via email.

Physical facilities installed, maintained, and clean — Inspector Note: Good Repair. All physical facilities shall be maintained in good repair. Cleaning, Frequency and Restrictions.The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. At the time of inspection, floors and walls around deep fryers were observed with an accumulation of grease particles and ceiling fan above food prep table main food prep area was observed with an accumulation of dust particles. Person in Charge was advised to clean said areas more frequently to avoid accumulation an contamination of food contact surfaces and food products by 7/29/26.

Adequate ventilation and lighting; designated areas used — Inspector Note: Ventilation Hood System, Adequacy, adequate to prevent grease & condensation build-up. 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 a HEAVY accumulation of grease particles were observed on ventilation filters and walls above and behind cooking equipment in the main kitchen. As per Hood cleaning company the date for service was on May 18th 2026. Person in charge was advised to clean ventilation filters between hood service company schedule and to contact hood cleaning company to schedule a cleaning. As per person in charge the hood company will is scheduled to service hood on 7/29/2026. Person in Charge will email invoice to inspector by end of day 7/29/26.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Surfaces of utensils and equipment contacting food that is not time/temperature control for safety food such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, shall be cleaned at any time when contamination may have occurred. Observed, organic mold like substance on ice dispensing nozzle of customer self service Carbonated dispenser in customer seating area. Person in Charge was advised to have equipment cleaned on a regular basis to avoid accumulation by 7/29/2026.

Toxic substances properly identified, stored, used — Inspector Note: Restricted Use Pesticides, Criteria. Restricted use pesticides specified under subsection (6)(e)3 of this Rule shall meet the requirements specified in 40 CFR 152 Subpart I. Observed one can of RAID roach killer stored amongst bleach on storage shelf in the front food service area. Corrected on Site: Person in Charge removed pesticide from establishment.

Nonfood-contact surfaces clean — Inspector Note: Observed a build-up of grease on the side of the fryer, unclean to sight and touch. CA: (d) Nonfood-Contact Surfaces. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Advised PIC to clean and maintain food contact and nonfood contact surfaces at a frequency necessary to prevent accumulation of grease and debris.

Food in good condition, safe, and unadulterated — Inspector Note: Observed swai fish being served in place of catfish as listed on the menu. CA: (1) Condition. Food shall be safe, unadulterated, and honestly presented. P Advised person in charge that menus must accurately reflect the fish species being served. Facility is given 72 hours to either update the menu to list swai or begin serving catfish as advertised.

Food separated and protected — Inspector Note: Observed raw chicken stored next to raw beef burger patties in the prep-top cooler and raw chicken stored on the same shelf as raw eggs. 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: PIC immediately rearranged items to ensure proper separation.