AMERICAN DELI

4 findings recorded on Oct 1, 2026.

1. Inspector observationItem 4-2B ↗

   Food-contact surface sanitation

   Observed employee attempt to sanitize prep table with a wiping cloth that was stored in a chlorine solution of less than 50ppm.// Utensils and food-contact surfaces of equipment shall be sanitized before use after cleaning. (P) Corrective Actions: Sanitizer solution was remade to appropriate concentration. Prep table was properly sanitized.//

   Inspector’s full note

   Inspection item: Inspection item 4-2B

   Code .05(8)(a)

   Observed employee attempt to sanitize prep table with a wiping cloth that was stored in a chlorine solution of less than 50ppm.// Utensils and food-contact surfaces of equipment shall be sanitized before use after cleaning. (P) Corrective Actions: Sanitizer solution was remade to appropriate concentration. Prep table was properly sanitized.//

   Official report · Item 4-2B ↗

   Correction status not recorded

2. Inspector observationItem 6-1C ↗

   Cooling time and temperature

   Observed two bins of raw chicken wings prepared last night that had not cooled to 41F within 4 hours.// Time/temperature control for safety food shall be cooled within 4 hours to 41°F (5°C) or less if prepared from ingredients at ambient temperature, such as reconstituted foods and canned tuna. (P) Corrective Actions: Chicken wings were discarded.//

   Inspector’s full note

   Inspection item: Inspection item 6-1C

   Code .04(6)(d)

   Observed two bins of raw chicken wings prepared last night that had not cooled to 41F within 4 hours.// Time/temperature control for safety food shall be cooled within 4 hours to 41°F (5°C) or less if prepared from ingredients at ambient temperature, such as reconstituted foods and canned tuna. (P) Corrective Actions: Chicken wings were discarded.//

   Official report · Item 6-1C ↗

   Correction status not recorded

3. Inspector observationItem 11A ↗

   Cooling methods and equipment

   Observed facility using improper cooling methods such as cooling large quantities of raw chicken wings in large plastic containers with tight-fitting lids stacked closely together.// Foods shall be cooled using one or more methods approved by the health authority (e.g., smaller batches, thinner portions, using rapid cooling equipment, stirring food in containers placed in an ice water bath, using containers that facilitate heat transfer and ice as an ingredient; placing items in the walk-in cooler or walk-in freezer partially or completely uncovered as long as the food is protected from overhead contamination). (Pf, C) Corrective Actions: Person in charge was educated on proper cooling…

   Inspector’s full note

   Inspection item: Inspection item 11A

   Code .04(6)(e)

   Observed facility using improper cooling methods such as cooling large quantities of raw chicken wings in large plastic containers with tight-fitting lids stacked closely together.// Foods shall be cooled using one or more methods approved by the health authority (e.g., smaller batches, thinner portions, using rapid cooling equipment, stirring food in containers placed in an ice water bath, using containers that facilitate heat transfer and ice as an ingredient; placing items in the walk-in cooler or walk-in freezer partially or completely uncovered as long as the food is protected from overhead contamination). (Pf, C) Corrective Actions: Person in charge was educated on proper cooling methods such as using smaller containers and leaving foods uncovered or loosely covered during cooling.

   Official report · Item 11A ↗

   Correction status not recorded

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