AMERICAN DELI

Inspection item: Time as a public health control: procedures and records

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

Observed ranch, honey mustard, cocktail sauce, and tarter sauce that requires refrigeration per manufacturer stored under time as a public health control with no discard time marking. C/A: If time without temperature control is used as the public health control up to a maximum of 4 hours, the food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. COS: Food items were discarded. New items were placed out and marked with discard time. Corrected On-Site. New Violation.

Inspection item: Wiping cloths: properly used and stored

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

Observed wiping cloths stored inside 2 chlorine sanitizer buckets with concentration above 100ppm. C/A: 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); Chlorine: 50-100ppm. COS: Buckets were remade with a concentration of 50ppm. Corrected On-Site. New Violation.

Inspection item: In-use utensils: properly stored

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

Observed scoop stored in container of seasoning salt with handle touching seasoning. C/A: During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored in food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon. COS: Handle was moved above food. Corrected On-Site. New Violation.

Inspection item: Utensils, equipment and linens: properly stored, dried, handled

Code 511-6-1.05(10)(e)1,2,4

Observed several dishes wet stacked in main kitchen on rack. C/A: cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored: (i) In a clean, dry location; (ii) Where they are not exposed to splash, dust, or other contamination; and (iii) At least 6 inches (15 centimeters) above the floor. 2. Clean equipment and utensils shall be stored as specified under paragraph 1 of this subsection and shall be stored: (i) In a self-draining position that allows air drying New Violation. Correct By: 09/18/2026

Inspection item: Warewashing facilities: installed, maintained, used; test strips

Code 511-6-1.05(6)(f)

Observed raw chicken wings stored directly in warewashing sink in main kitchen. Raw wings were touching surfaces of warewashing sink. C/A: A warewashing sink may be used for thawing and preparing raw foods and raw foods served in the ready-to-eat form, other than fruits and vegetables, if the sink is cleaned and sanitized prior to use and the food is placed in a clean colander or pan. COS: Wings were discarded. Corrected On-Site. New Violation.