AMERICAN DELI

Violations (7)

• 6-1CCritical

  Georgia Food Code .04(6)(d)Previously

  .04(6)(d)Previously cooled rice separated and cooling in WIC for 8hrs13min at 43F and 44F. // Time/temperature control for safety food shall be cooled within 4 hours to 41°F (5°C) or less if prepared from ingredients at ambient temperature, such as reconstituted foods and canned tuna. (P) // If this item is marked out of compliance on the next routine inspection, then the food service permit may be suspended. Corrective Actions: Rice discarded. //

  Priority

• 6-1CCritical

  Georgia Food Code .04(6)(d)Items

  .04(6)(d)Items out of compliance: 1. Rice cooling 2hrs55min temp at 122F at room temperature. 2. Rice cooling 3hrs55min temp at 80F at room temperature. // Cooked time/temperature control for safety food shall be cooled: 1) within 2 hours from 135°F (57°C) to 70°F (21°C); and 2) within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or below. (P) // If this item is marked out of compliance on the next routine inspection, then the food service permit may be suspended. Corrective Actions: Rice discarded. //

  Priority

• 15BCritical

  Georgia Food Code .05(3)(h),(i)Chlorine

  .05(3)(h),(i)Chlorine test strips expired. // A test kit or other device that accurately measures the concentration in mg/L (or ppm) of sanitizing solutions shall be provided. (Pf)

  Priority Foundation

• 12C

  Georgia Food Code .04(4)(m)No

  .04(4)(m)No chlorine detected in sanitizer storing cloth towels. // 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) // If this item is marked out of compliance on the next routine inspection, then the food service permit may be suspended. Corrective Actions: Chlorine increase d to 50ppm. //

  Core

• 11A

  Georgia Food Code .04(6)(e)Cooling

  .04(6)(e)Cooling methods applied to cooling rice, cut tomatoes, and cut lettuce not effective at rapidly cooling product to required temperature within required time. See temperature chart. // Foods shall be cooled using one or more methods approved by the health authority (e.g., smaller batches, thinner portions, using rapid cooling equipment, stirring food in containers placed in an ice water bath, using containers that facilitate heat transfer and ice as an ingredient; placing items in the walk-in cooler or walk-in freezer partially or completely uncovered as long as the food is protected from overhead contamination). (Pf, C) // If this item is marked out of compliance on the next routine inspection, then the food service permit may be suspended. Corrective Actions: Rice discarded. Cut tomatoes and cut lettuce moved to freezer. //

• 6-1C

  Georgia Food Code .04(6)(d)Cut

  .04(6)(d)Cut tomatoes and cut lettuce not cooling at rate required to meet cooling requirements. // TCS foods being cooled from 135°F to 70°F in 2 hours MUST cool 0.54°F per minute (roughly 32.5°F per hour). TCS foods being cooled from 70°F to 41°F MUST cool 7.25°F per hour (0.121°F per min or 29°F in 4 hours). // If this item is marked out of compliance on the next routine inspection, then the food service permit may be suspended. Corrective Actions: Cut tomatoes and cut lettuce relocated to freezer. //

• 12B

  Georgia Food Code .03(5)(h)Employee

  .03(5)(h)Employee working with exposed food wearing bracelets. // Food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food (except for a plain ring such as a wedding band). (C) Corrective Actions: Employee removed bracelets. //

  Core