American Deli

In-use utensils: properly stored — Inspector Note: Observed tongs in standing water 83 F within metal container on table across from cookline in kitchen. CA: Team member discarded water and placed tongs in empty clean container. Observed ice scoop stored with handle touching ice at soda dispenser station next to cashier counter in kitchen. CA: Employee removed handle from ice and properly stored. 511-6-1.04(4)(k) - In-Use Utensils, Between-Use Storage (C) (k)Storage of In-Use Utensils. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1.Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container; 2.In food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon; 3.On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency specified under DPH Rule 511-6-1-.05(7)(b) and (8)(a); 4.In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; 5. In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not time/temperature control for safety food; or 6. 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 511-6-1-.05(7)(b)3(vi).

Insects, rodents, and animals not present — Inspector Note: Observed small gaps located underneath exit door in kitchen. Must install tight fitting door to prevent pest, must correct within 10 days. 511-6-1.07(2)(m) - Outer Openings Protected (C) (m) Outer Openings, Protected. 1. Except as specified in paragraphs 2 through 5 of this subsection, outer openings of a food service establishment shall be protected against the entry of insects and rodents by: (i) Filling or closing holes and other gaps along floors, walls, and ceilings; (ii) Closed, tight-fitting windows; and (iii) Solid, self-closing, tight-fitting doors.

Proper cold holding temperatures — Inspector Note: Observed sliced cheeses 48 F stacked above the fill line, holding in flip top make table next to front counter in kitchen. CA: Team member states holding less than 4 hours, removed top half and placed on lowboy cooler to properly chill during inspection. 511-6-1.04(6)(f) - Time/Temperature Control for Safety; Cold Holding (P) (f) 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, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P

In-use utensils: properly stored — Inspector Note: Observed failure to properly store ice scoop outside of ice or in separate, safe container. (k)Storage of In-Use Utensils. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 5. In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not time/temperature control for safety food; or PIC removed ice scoop from ice machine.

Utensils, equipment and linens: properly stored, dried, handled — Inspector Note: Observed failure to allow previously washed equipment adequate drying before stacking with other equipment. (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 PIC removed wet equipment and put it on drying shelf.

Single-use/single-service articles: properly stored, used — Inspector Note: Observed failure to discard single-use items after initial use, styrofoam cup used as a scoop. (r) Single-Service and Single-Use Articles, Use Limitation. 1. Single-service and single-use articles may not be reused. PIC removed styrofoam cup from food.

Insects, rodents, and animals not present — Inspector Note: Observed failure to protect outer openings tightly sealed from potential entrance of pests in main back door. (m) Outer Openings, Protected. 1. Except as specified in paragraphs 2 through 5 of this subsection, outer openings of a food service establishment shall be protected against the entry of insects and rodents by: (i) Filling or closing holes and other gaps along floors, walls, and ceilings; (ii) Closed, tight-fitting windows; and (iii) Solid, self-closing, tight-fitting doors.