AMERICAN DELI receives B in DeKalb County health inspection

1. 01

   Food-contact surface sanitation

   Item 4-2B ↗

   Observed black substance inside soda nozzles at tea machine. COS: Soda nozzles were removed, cleaned and sanitized advised to increase the cleaning frequency.

   Inspector’s full note +

   Code 511-6-1.05(7)(b)

   Observed black substance inside soda nozzles at tea machine. COS: Soda nozzles were removed, cleaned and sanitized advised to increase the cleaning frequency. C/A:511-6-1.05(7)(b) - Food Contact Surfaces and Utensils - Cleaning Frequency (P, C) (b) Equipment Food-Contact Surfaces and Utensils. 5. Except when dry cleaning methods are used as specified under subsection (7)(e) of this Rule, surfaces of utensils and equipment contacting food that is not time/temperature control for safety food shall be cleaned: (i) At any time when contamination may have occurred; (ii) At least every 24 hours for iced tea dispensers including nozzles and consumer self-service utensils such as tongs, scoops, or ladles; (iii) Before restocking consumer self-service equipment and utensils such as condiment dispensers and display containers; and (iv) In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment: (I) At a frequency specified by the manufacturer; or (II) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold. Corrected On-Site. Repeat Violation.

   Official report · Item 4-2B ↗
   Corrected on siteRepeat violation
2. 02

   Food-contact surface sanitation

   Item 4-2B ↗

   Observed black substance inside soda nozzles at tea machine. COS: Soda nozzles were removed, cleaned and sanitized advised to increase the cleaning frequency.

   Inspector’s full note +

   Code 511-6-1.05(7)(b)

   Observed black substance inside soda nozzles at tea machine. COS: Soda nozzles were removed, cleaned and sanitized advised to increase the cleaning frequency. C/A:511-6-1.05(7)(b) - Food Contact Surfaces and Utensils - Cleaning Frequency (P, C) (b) Equipment Food-Contact Surfaces and Utensils. 5. Except when dry cleaning methods are used as specified under subsection (7)(e) of this Rule, surfaces of utensils and equipment contacting food that is not time/temperature control for safety food shall be cleaned: (i) At any time when contamination may have occurred; (ii) At least every 24 hours for iced tea dispensers including nozzles and consumer self-service utensils such as tongs, scoops, or ladles; (iii) Before restocking consumer self-service equipment and utensils such as condiment dispensers and display containers; and (iv) In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment: (I) At a frequency specified by the manufacturer; or (II) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold. Corrected On-Site. Repeat Violation.

   Official report · Item 4-2B ↗
   Corrected on siteRepeat violation
3. 03

   Time as a public health control

   Item 6-1D ↗

   Observed cooked wings held using time as a public health control with no time marking. COS: Wings were discarded by PIC.

   Inspector’s full note +

   Code 511-6-1.04(6)(i)

   Observed cooked wings held using time as a public health control with no time marking. COS: Wings were discarded by PIC. C/A: 511-6-1.04(6)(i) - Time as a Public Health Control (TPHC) (P, Pf, C) (i) Time as a Public Health Control. 1. Except as specified under paragraph 4 of this subsection, if time without temperature control is used as the public health control for a working supply of time/temperature control for safety food before cooking, or for ready-to-eat time/temperature control for safety food that is displayed or held for sale or service, written procedures shall be prepared in advance, maintained in the food service establishment, and made available to the regulatory authority upon request that specify: Pf (i) Methods of compliance with paragraphs 2(i) - (iv) or 3(i) through (v) of this subsection; and (ii) Methods of compliance with the cooling of time/temperature control for safety food that is prepared, cooked, and refrigerated before time is used as a public health control. Pf Corrected On-Site. New Violation.

   Official report · Item 6-1D ↗
   Corrected on siteNew violation
4. 04

   Equipment design and condition

   Item 15A ↗

   Observed shelf being held up with an open can in the walk in cooler. Advised to have repaired.

   Inspector’s full note +

   Code 511-6-1.05(6)(a)

   Observed shelf being held up with an open can in the walk in cooler. Advised to have repaired. C/A: 511-6-1.05(6)(a) - Good Repair & Proper Adjustment (C) (6) Maintenance and Operation. (a) Good Repair and Proper Adjustment. 1. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule. 2. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. 3. Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate food when the container is opened. New Violation.

   Official report · Item 15A ↗
   New violation

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