US DELI

7 findings recorded on Sep 11, 2026. 4 marked corrected on site.

1. Violation recordedItem 2-1B ↗

   Handwashing

   When to Wash. 1.

   Inspector’s full note

   Inspection item: Hands clean and properly washed

   Code 511-6-1.03(5)(c)

   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. Corrected On-Site. New Violation.

   Official report · Item 2-1B ↗

   Marked corrected on site

2. Violation recordedItem 2-2D ↗

   Handwashing

   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.

   Inspector’s full note

   Inspection item: Adequate handwashing facilities supplied & accessible

   Code 511-6-1.06(2)(o)

   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. Corrected On-Site. New Violation.

   Official report · Item 2-2D ↗

   Marked corrected on site

3. Violation recordedItem 6-1A ↗

   Proper cold holding temperatures

   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.

   Inspector’s full note

   Inspection item: Proper cold holding temperatures

   Code 511-6-1.04(6)(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. 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. Corrected On-Site. New Violation.

   Official report · Item 6-1A ↗

   Marked corrected on site

Correction status comes from the dated report. Later changes may not be recorded here.