AMERICAN DELI receives U in Gwinnett County health inspection

1. 01

   Person in charge

   Item 1-2A ↗

   Due to the multiple critical violations the person in charge did not show managerial control over facility.// It is the responsibility of the person in charge to ensure compliance with the food code by demonstrating active managerial control within their facility. (Pf)

   Inspector’s full note +

   Code .03(2)(a)-(n),(p)

   Due to the multiple critical violations the person in charge did not show managerial control over facility.// It is the responsibility of the person in charge to ensure compliance with the food code by demonstrating active managerial control within their facility. (Pf)

   Official report · Item 1-2A ↗
   No correction or repeat marker recorded.
2. 02

   Handwashing

   Item 2-1B ↗

   Observed an employee go out the back door and then come back in and put on gloves without washing his hands.// Employees must wash hands and exposed portions of arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service articles, and: 1) after touching exposed body parts; 2) after using the toilet room; 3) After caring for or handling service animals or aquatic animals; 4)after coughing, sneezing, using tobacco, eating, or drinking; 5) after handling soiled equipment or utensils; 6) during food preparation, as often as needed to remove soil and contamination and to prevent cross contamination when…

   Inspector’s full note +

   Code .03(5)(c)

   Observed an employee go out the back door and then come back in and put on gloves without washing his hands.// Employees must wash hands and exposed portions of arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service articles, and: 1) after touching exposed body parts; 2) after using the toilet room; 3) After caring for or handling service animals or aquatic animals; 4)after coughing, sneezing, using tobacco, eating, or drinking; 5) after handling soiled equipment or utensils; 6) during food preparation, as often as needed to remove soil and contamination and to prevent cross contamination when changing tasks; 7) when switching between working with raw food and working with ready-to-eat food; 8) before putting on gloves; 9) after engaging in other activities that contaminate hands; 10) a second time when entering the kitchen from using the restroom. (P) Corrective Actions: The employee took off the gloves and washed his hands before putting on another set of gloves.//

   Official report · Item 2-1B ↗
   No correction or repeat marker recorded.
3. 03

   Handwashing

   Item 2-2D ↗

   Observed that the handwashing sink closest to the grill was being blocked by the chicken chest freezer.// A handwashing sink shall be maintained so that it is accessible at all times for employee use and not used for purposes other than handwashing. An automatic handwashing facility shall be used in accordance with manufacturer's instructions. (Pf) Corrective Actions: The person in charge rolled the chicken chest freezer out of the way so that the handwashing sink became accessible to the employees.//

   Inspector’s full note +

   Code .06(2)(o)

   Observed that the handwashing sink closest to the grill was being blocked by the chicken chest freezer.// A handwashing sink shall be maintained so that it is accessible at all times for employee use and not used for purposes other than handwashing. An automatic handwashing facility shall be used in accordance with manufacturer's instructions. (Pf) Corrective Actions: The person in charge rolled the chicken chest freezer out of the way so that the handwashing sink became accessible to the employees.//

   Official report · Item 2-2D ↗
   No correction or repeat marker recorded.
4. 04

   Food condition

   Item 3-1C ↗

   Observed that there were tomatoes in the walk-in cooler that had mold on them.// Food shall be safe, unadulterated, and honestly presented. (P) Corrective Actions: The tomatoes were discarded.//

   Inspector’s full note +

   Code .04(1)

   Observed that there were tomatoes in the walk-in cooler that had mold on them.// Food shall be safe, unadulterated, and honestly presented. (P) Corrective Actions: The tomatoes were discarded.//

   Official report · Item 3-1C ↗
   No correction or repeat marker recorded.
5. 05

   Food-contact surface sanitation

   Item 4-2B ↗

   Observed that the ice machine in the lobby had a black mold like substance in the upper compartment where the ice is made.// Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf)

   Inspector’s full note +

   Code .05(7)(a)1

   Observed that the ice machine in the lobby had a black mold like substance in the upper compartment where the ice is made.// Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf)

   Official report · Item 4-2B ↗
   No correction or repeat marker recorded.
6. 06

   Cooking temperatures

   Item 5-1A ↗

   Observed that the raw hamburger that was cooked on the grill was not cooked to an internal minimum temperature of 155° F ( See temp chart below). Raw animal foods such as eggs, fish, meat, poultry, and foods containing these raw animal foods, shall be cooked to heat all parts of the food to a minimum temperature and time according to the food being cooked unless a there is a consumer advisory or approved variance and HACCP plan. (P) Corrective Actions: The hamburger was placed back on the grill until it was a minimum of 155° F.//

   Inspector’s full note +

   Code .04(5)(a)

   Observed that the raw hamburger that was cooked on the grill was not cooked to an internal minimum temperature of 155° F ( See temp chart below). Raw animal foods such as eggs, fish, meat, poultry, and foods containing these raw animal foods, shall be cooked to heat all parts of the food to a minimum temperature and time according to the food being cooked unless a there is a consumer advisory or approved variance and HACCP plan. (P) Corrective Actions: The hamburger was placed back on the grill until it was a minimum of 155° F.//

   Official report · Item 5-1A ↗
   No correction or repeat marker recorded.
7. 07

   Food labeling and containers

   Item 10D ↗

   Observed multiple food containers ( Mustard, Ketchup, BBQ sauce, Soy sauce, butter, Salt, Seasoning, Lemon Pepper, and Oil) that did not have a label with the common food name.// Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food. (C) Corrective Actions: The person in charge labeled all food containers.//

   Inspector’s full note +

   Code .04(4)(d)

   Observed multiple food containers ( Mustard, Ketchup, BBQ sauce, Soy sauce, butter, Salt, Seasoning, Lemon Pepper, and Oil) that did not have a label with the common food name.// Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food. (C) Corrective Actions: The person in charge labeled all food containers.//

   Official report · Item 10D ↗
   No correction or repeat marker recorded.
8. 08

   Wiping cloth use and storage

   Item 12C ↗

   Observed wet wiping cloths being stored on the counter.// Cloths in-use for wiping counters and other equipment surfaces shall be stored in sanitizer of the appropriate concentration in-between uses and laundered daily. (C) Corrective Actions: The wet wiping cloths were placed in the sanitizer buckets in between uses.//

   Inspector’s full note +

   Code .04(4)(m)

   Observed wet wiping cloths being stored on the counter.// Cloths in-use for wiping counters and other equipment surfaces shall be stored in sanitizer of the appropriate concentration in-between uses and laundered daily. (C) Corrective Actions: The wet wiping cloths were placed in the sanitizer buckets in between uses.//

   Official report · Item 12C ↗
   No correction or repeat marker recorded.
9. 09

   Washing fruits and vegetables

   Item 12D ↗

   Observed celery that was being cut without washing.// 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. (Pf) Corrective Actions: The cut celery was discarded. The rest of the celery was washed in the vegetable sink and then cut.//

   Inspector’s full note +

   Code .04(4)(g)

   Observed celery that was being cut without washing.// 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. (Pf) Corrective Actions: The cut celery was discarded. The rest of the celery was washed in the vegetable sink and then cut.//

   Official report · Item 12D ↗
   No correction or repeat marker recorded.
10. 10

    Ventilation and lighting

    Item 17D ↗

    Observed multiple employee drinks on the counter stored with single use items.// Areas designated for employees to eat, drink, and use tobacco shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. (C) Corrective Actions: The drinks were relocated to a designated space for employee activity that is not above any food or single use items.//

    Inspector’s full note +

    Code .07(4)(b)

    Observed multiple employee drinks on the counter stored with single use items.// Areas designated for employees to eat, drink, and use tobacco shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. (C) Corrective Actions: The drinks were relocated to a designated space for employee activity that is not above any food or single use items.//

    Official report · Item 17D ↗
    No correction or repeat marker recorded.
11. 11

    Ventilation and lighting

    Item 17D ↗

    Observed two fluorescent lights in the kitchen that do not have a protective cover.// Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food; clean equipment, utensils, and linens; or unwrapped single-service and single-use articles. (C)

    Inspector’s full note +

    Code .07(2)(i)

    Observed two fluorescent lights in the kitchen that do not have a protective cover.// Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food; clean equipment, utensils, and linens; or unwrapped single-service and single-use articles. (C)

    Official report · Item 17D ↗
    No correction or repeat marker recorded.
12. 12

    Pest control

    Item 18 ↗

    Observed that the back door when closed has visible sunlight on the left seal.// Outer openings of a food service establishment shall be protected against the entry of insects and rodents by: 1) filling or closing holes and other gaps along floors, walls, and ceilings; (C) 2) closed, tight-fitting windows; (C) and 3) solid self-closing, tight-fitting doors. (C)

    Inspector’s full note +

    Code .07(2)(m)

    Observed that the back door when closed has visible sunlight on the left seal.// Outer openings of a food service establishment shall be protected against the entry of insects and rodents by: 1) filling or closing holes and other gaps along floors, walls, and ceilings; (C) 2) closed, tight-fitting windows; (C) and 3) solid self-closing, tight-fitting doors. (C)

    Official report · Item 18 ↗
    No correction or repeat marker recorded.
13. 13

    Pest control

    Item 18 ↗

    Observed that the back door was propped open with the screen door in use. The screen door has a large gap at the bottom where the screen has been kicked out.// Outer openings of a food service establishment shall be protected against the entry of insects and rodents by: 1) filling or closing holes and other gaps along floors, walls, and ceilings; (C) 2) closed, tight-fitting windows; (C) and 3) solid self-closing, tight-fitting doors. (C)

    Inspector’s full note +

    Code .07(2)(m)

    Observed that the back door was propped open with the screen door in use. The screen door has a large gap at the bottom where the screen has been kicked out.// Outer openings of a food service establishment shall be protected against the entry of insects and rodents by: 1) filling or closing holes and other gaps along floors, walls, and ceilings; (C) 2) closed, tight-fitting windows; (C) and 3) solid self-closing, tight-fitting doors. (C)

    Official report · Item 18 ↗
    No correction or repeat marker recorded.

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