US Deli scored 71; newer inspection records 97

1. 01

   Handwashing

   Item 2-2D ↗

   Observed no paper towels available at handwashing sink in main kitchen area. Corrected on site - PIC provided napkins for drying hands.

   Inspector’s full note +

   Code 511-6-1.07(3)(b)

   Observed no paper towels available at handwashing sink in main kitchen area. Corrected on site - PIC provided napkins for drying hands. Hand Drying Provision. Each handwashing sink or group of adjacent handwashing sinks shall be provided with: 1. Individual, disposable towels; Pf 2. A continuous towel system that supplies the user with a clean towel; Pf 3. A heated-air hand drying device; Pf or 4. A hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures.Pf Corrected On-Site. Repeat Violation.

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

   Food separation and protection

   Item 4-1A ↗

   Observed containers of raw chicken stored above containers of raw shrimp in the reach-in cooler in the main kitchen area. Corrected on site - food containers rearranged to prevent cross-contamination.

   Inspector’s full note +

   Code 511-6-1.04(4)(c)1(i)(ii)(iii)(v)(vi)(vii)(viii)

   Observed containers of raw chicken stored above containers of raw shrimp in the reach-in cooler in the main kitchen area. Corrected on site - food containers rearranged to prevent cross-contamination. 511-6-1.04(4)(c)1(i)(ii)(iii)(v)(vi)(vii)(viii) - Packaged & Unpackaged Food Separation, Packaging, and Segregation (P, C) (c) Packaged and Unpackaged Food - Separation, Packaging, and Segregation. 1. Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(IV) of this subsection, separating raw animal foods during storage, preparation, holding, and display from: (I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, P and (II) Cooked ready-to-eat food; and P (III) Fruits and vegetables before they are washed; P (IV) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food. (ii) Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by: (I) Using separate equipment for each type, P or (II) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, P and (III) Preparing each type of food at different times or in separate areas; P (iii) Cleaning and sanitizing equipment and utensils; (v) Cleaning hermetically sealed containers of food of visible soil before opening; (vi) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened; (vii) Storing damaged, spoiled, or recalled food being held in the food service establishment separate from food, equipment, utensils, linens and single-service and single-use articles; or (viii) Separating fruits and vegetables, before they are washed from ready-to-eat food. Corrected On-Site. New Violation.

   Official report · Item 4-1A ↗
   Corrected on siteNew violation
3. 03

   Food protection

   Item 4-2A ↗

   Observed containers of chopped bell peppers, sliced mushrooms, and raw fish stored uncovered in reach-in coolers in main kitchen area. Observed bulk container of dry rice stored uncovered in main kitchen area.

   Inspector’s full note +

   Code 511-6-1.04(4)(c)1(iv)

   Observed containers of chopped bell peppers, sliced mushrooms, and raw fish stored uncovered in reach-in coolers in main kitchen area. Observed bulk container of dry rice stored uncovered in main kitchen area. Corrected on site - PIC provided lids/closed containers. Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination; Corrected On-Site. Repeat Violation.

   Official report · Item 4-2A ↗
   Corrected on siteRepeat violation
4. 04

   Food-contact surface sanitation

   Item 4-2B ↗

   Observed pink and brown substance with the appearance of mold on the interior of the ice machine in the main kitchen area. Corrective action - PIC advised to perform detailed cleaning and sanitizing of ice machine.

   Inspector’s full note +

   Code 511-6-1.05(7)(a)1

   Observed pink and brown substance with the appearance of mold on the interior of the ice machine in the main kitchen area. Corrective action - PIC advised to perform detailed cleaning and sanitizing of ice machine. Observed dark substance with the appearance of mold on beverage nozzles at Coke machine in front food service area. Corrective action - PIC advised to clean and sanitize beverage nozzles daily. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Repeat Violation. Correct By: 07/04/2026

   Official report · Item 4-2B ↗
   Repeat violation

   Correct by
   Jul 4, 2026

5. 05

   Wiping cloth use and storage

   Item 12C ↗

   Observed wiping cloth stored in bucket in solution with no sanitizer. Observed wiping cloth stored dry on food prep surface in front food service area.

   Inspector’s full note +

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

   Observed wiping cloth stored in bucket in solution with no sanitizer. Observed wiping cloth stored dry on food prep surface in front food service area. Corrective action - PIC advised to store in-use wiping cloths in sanitizer with appropriate concentration. 511-6-1.04(4)(m) - Wiping Cloths, Use Limitation (C) (m) Wiping Cloths, Use Limitation. 1. Cloths in-use for wiping food spills from tableware and carry-out containers that occur as food is being served shall be: (i) Maintained dry; and (ii) Used for no other purpose. 2. Cloths in-use for wiping counters and other equipment surfaces shall be: (i) Held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n); and (ii) Laundered daily. 3. Cloths in-use for wiping surfaces in contact with raw animal foods shall be kept separate from cloths used for other purposes. 4. Dry wiping cloths and the chemical sanitizing solutions in which wet wiping cloths are held between uses shall be free of food debris and visible soil. 5. Containers of chemical sanitizing solutions in which wet wiping cloths are held between uses shall be stored off the floor and used in a manner that prevents contamination of food, equipment, utensils, linens, single-service, or single-use articles. 6. Single-use disposable sanitizer wipes shall be used in accordance with EPA-approved manufacturer’s label use instructions. New Violation. Correct By: 06/27/2026

   Official report · Item 12C ↗
   New violation

   Correct by
   Jun 27, 2026

6. 06

   Equipment cleanliness

   Item 15C ↗

   Observed soil residue and debris on exterior of coolers and other equipment in main kitchen area and shelving and food containers in front food service area. Corrective action - PIC advised to perform detailed cleaning on nonfood-contact surfaces throughout the facility.

   Inspector’s full note +

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

   Observed soil residue and debris on exterior of coolers and other equipment in main kitchen area and shelving and food containers in front food service area. Corrective action - PIC advised to perform detailed cleaning on nonfood-contact surfaces throughout the facility. 511-6-1.05(7)(d) - Nonfood-Contact Surfaces (C) (d) Nonfood-Contact Surfaces. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Repeat Violation.

   Official report · Item 15C ↗
   Repeat violation
7. 07

   Plumbing and drainage

   Item 16B ↗

   Observed no hot water available at hand washing sink, 3-compartment sink, and meat prep sink in main kitchen area. Observed missing hot water knob at 3-compartment sink faucet.

   Inspector’s full note +

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

   Observed no hot water available at hand washing sink, 3-compartment sink, and meat prep sink in main kitchen area. Observed missing hot water knob at 3-compartment sink faucet. Corrected on site - PIC arrived with necessary part to repair hot water knob and restored function to hot water heater midway through inspection. PIC advised to discontinue food service in the event of hot water interruption in the future. 511-6-1.06(2)(r) - System Maintained in Good Repair (P, C) (r) System Maintained in Good Repair. A plumbing system shall be repaired according to law; P and maintained in good repair. Corrected On-Site. New Violation.

   Official report · Item 16B ↗
   Corrected on siteNew violation
8. 08

   Facility maintenance and cleanliness

   Item 17C ↗

   Observed food residue and debris on floors in main kitchen area. Observed dusty ceiling vents in main kitchen area.

   Inspector’s full note +

   Code 511-6-1.07(5)(a),(b)

   Observed food residue and debris on floors in main kitchen area. Observed dusty ceiling vents in main kitchen area. Observed food splatter on walls in main kitchen area. Corrective action - PIC advised to perform detailed cleaning on floors, walls, and ceilings throughout the facility. 511-6-1.07(5)(a),(b) - Good Repair, physical facilities maintained; Cleaning, Frequency & Restrictions, cleaned often enough to keep them clean (C) (5) Maintenance and Operation. (a) Good Repair. All physical facilities shall be maintained in good repair. (b) Cleaning, Frequency and Restrictions. 1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. New Violation.

   Official report · Item 17C ↗
   New violation
9. 09

   Ventilation and lighting

   Item 17D ↗

   Observed employee personal food items stored in reach-in coolers with food for service to the public. Corrective action - PIC advised to designate a separate area for storing employee personal food items away from items for food service.

   Inspector’s full note +

   Code 511-6-1.07(4)(b)

   Observed employee personal food items stored in reach-in coolers with food for service to the public. Corrective action - PIC advised to designate a separate area for storing employee personal food items away from items for food service. 511-6-1.07(4)(b) - Designated Areas for Employee Activity, located to prevent contamination of food, equipment, utensils, linens, & single service articles (C) (b) Designated Areas for Employee Activity. 1. Areas designated for employees to eat, drink, use tobacco products and electronic devices shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. 2. Lockers or other suitable facilities shall be located in a designated room or area where contamination of food, equipment, utensils, linens and single-service and single-use articles cannot occur. New Violation. Correct By: 06/27/2026

   Official report · Item 17D ↗
   New violation

   Correct by
   Jun 27, 2026

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