AMERICAN DELI

Observed wiping cloths stored in chlorine sanitizer at a concentration below 50 ppm. Cloths in-use for wiping counters and other equipment surfaces shall be stored in sanitizer of the appropriate concentration in-between uses and laundered daily. (C).

Observed prep racks and shelves lined with a plastic wrap material that is not smooth or easily cleanable. Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material. (C).

Observed a cellphone stored on a prep table across from the fryer. Observed employee food stored with and over restaurant food in the walk-in cooler. Observed a toothbrush and a toothbrush stored over onions in the dry storage area. Areas designated for employees to eat, drink, and use tobacco shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. (C).

Observed eight bags of fries being held above 41F. (see temp log) Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P).

Observed three baskets of chicken wings and a basket of fries being held below 135F. (see temp log) Time/temperature control for safety food shall be maintained at 135°F (57°C) or above. (P).

Observed bleach being stored over vegetable oil. Observed toothpaste stored over vegetable sink. RainX and glass cleaner stored over vegetable oil. Hand sanitizer stored over lemon pepper seasoning. Gear oil stored over white vinegar. Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles by: 1. Separating the poisonous or toxic materials by spacing or partitioning; (P) and 2. Locating the poisonous or toxic materials in an area that is not above food, equipment, utensils, linens, and single-service or single-use articles. (P).

Observed cardboard as mats on four different shelves. 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. (C).

Several risk factor violations were observed during today's inspection resulting in an unsatisfactory score as a result of an overall lack of active managerial control. It is the responsibility of the person in charge to ensure compliance with the food code by demonstrating active managerial control within their facility. (Pf).

Observed employee bathroom sink not supplied with paper towels. Each handwashing sink shall be provided with individual, disposable towels,; a continuous towel system that supplies the user with a clean towel; a heated-air hand drying device; or a hand drying device that delivers high velocity, pressurized air at ambient temperatures. (Pf).

Observed ice chest and ice machine with a build up of debris. Food debris also observed on two slicers stored as clean. Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf).

Observed three roaches in facility. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by: 1. Routinely inspecting incoming shipments of food and supplies; (C) 2. Routinely inspecting the premises for evidence of pests; (C) 3. Using methods, if pests are found, such as trapping devices or other means of pest control as specified under Rule .07(6)(e),(m),(n); (Pf) and 4. Eliminating harborage conditions.(C).

Observed 17 working containers of sauce and seasoning that were not labeled with common name. Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food. (C).

Observed three employees prepping food without hair restraint. Hair was longer than one half inch. Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch (1/2"). (C).

PIC was wearing a watch. Employee cooking chicken had on a bracelet. Food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food (except for a plain ring such as a wedding band). (C).

Observed two wet wiping cloths stored on prep counter. Cloths in-use for wiping counters and other equipment surfaces shall be stored in sanitizer of the appropriate concentration in-between uses and laundered daily. (C).

Observed rust-like substance on walk-in cooler shelving and shelving throughout facility. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. (C).

Observed two earbud cases, a cellphone, and two water bottles stored on prep surface. Areas designated for employees to eat, drink, and use tobacco shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. (C).