US DELI scored 72; newer inspection records 95

1. 01

   Handwashing

   Item 2-1B ↗

   When to Wash. 1.

   Inspector’s full note +

   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 ↗
   Corrected on siteNew violation
2. 02

   Handwashing

   Item 2-2D ↗

   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 +

   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 ↗
   Corrected on siteNew violation
3. 03

   Cold holding

   Item 6-1A ↗

   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 +

   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 ↗
   Corrected on siteNew violation
4. 04

   Washing fruits and vegetables

   Item 12D ↗

   Washing Fruits and Vegetables. 1.

   Inspector’s full note +

   Code 511-6-1.04(4)(g)

   Washing Fruits and Vegetables. 1. Except as specified in paragraphs (g)2 and 3 of this subsection and except for whole, raw fruits and vegetables that are intended for washing by the consumer before consumption, raw fruits and vegetables shall be thoroughly washed in water, in a sink designated for that purpose only, to remove soil and other contaminants before being cut, combined with other ingredients, cooked, served, or offered for human consumption in ready-to-eat form. 2.Fruits and vegetables may be washed by using chemicals as specified under DPH Rule 511-6-1-.07(6)(h) and a test kit or other device that accurately measures the active ingredient concentration of the fruit and vegetable wash solution may be provided. At the time of inspection, person in charge stated that ready to eat tomatoes, bell peppers and lettuce are not washed before being cut and sliced to be used for customer orders. Corrected on site: Person in charge voluntarily discarded said food items. Corrected On-Site. New Violation.

   Official report · Item 12D ↗
   Corrected on siteNew violation
5. 05

   Washing fruits and vegetables

   Item 12D ↗

   Observed produce sink filled with unclean sauce bottles. Advised that produce sink is used for prepping produce and other ready to eat foods only and to remove said bottles m wash , rinse and sanitize sink by end of day.

   Inspector’s full note +

   Code 511-6-1.04(4)(g)

   Observed produce sink filled with unclean sauce bottles. Advised that produce sink is used for prepping produce and other ready to eat foods only and to remove said bottles m wash , rinse and sanitize sink by end of day. New Violation. Correct By: 09/11/2026

   Official report · Item 12D ↗
   New violation

   Correct by
   Sep 11, 2026

6. 06

   Required permits and notices

   Item 13A ↗

   The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away.At the time of inspection, the most current inspection report from 8/6/26 - Score C was observed not posted. Report from 11/24 ,Score A was observed posted.

   Inspector’s full note +

   Code 511-6-1.02(1)(d)

   The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away.At the time of inspection, the most current inspection report from 8/6/26 - Score C was observed not posted. Report from 11/24 ,Score A was observed posted. Person in Charge was advised that the most current inspection report has to be posted in public view at all times and report from today's inspection will provided to person in charge to be posted by end of day. New Violation. Correct By: 09/11/2026

   Official report · Item 13A ↗
   New violation

   Correct by
   Sep 11, 2026

7. 07

   Plumbing and drainage

   Item 16B ↗

   System Maintained in Good Repair. A plumbing system shall be repaired according to law; P and maintained in good repair.At the time of inspection, leak was observed on hand was sink in kitchen while turned off.

   Inspector’s full note +

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

   System Maintained in Good Repair. A plumbing system shall be repaired according to law; P and maintained in good repair.At the time of inspection, leak was observed on hand was sink in kitchen while turned off. Person in charge was advised to have leak repaired by a licensed plumber by 9/18/26 an send invoice to inspector via email. New Violation. Correct By: 09/18/2026

   Official report · Item 16B ↗
   New violation

   Correct by
   Sep 18, 2026

Correction and repeat labels quote the report. An absent label leaves correction status unknown; a deadline does not confirm a correction.