AMERICAN DELI

Violations (8)

• 6-1ACorrected on site

  Proper cold holding temperatures

  Observed large container of white rice stored in main kitchen reach in cooler #2 cold holding above 41F. White rice was prepared day prior per food employee. C/A: Cold held TCS items shall be maintained at 41F or below except during preparation, cooking, cooling, or when time is used as a public health control. COS: Rice was discarded. Corrected On-Site. New Violation.

• 6-1CCorrected on site

  Proper cooling time and temperature

  Violation of Code: [511-6-1.04(6)(d)] Observed container of white rice in main kitchen reach in cooler #2 that did not reach 70F within 2 hours. C/A: Cooked time/temperature control for safety food shall be cooled: (i) Within 2 hours from 135°F (57°C) to 70°F (21°C). COS: Rice was discarded. Corrected On-Site. New Violation.

• 6-1CCorrected on site

  Proper cooling time and temperature

  Violation of Code: [511-6-1.04(6)(d)] Observed lettuce that did not cool to 41F within 4 hours; lettuce was began cooling at 12:00pm per PIC. C/A: 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. COS: Lettuce was discarded Corrected On-Site. New Violation.

• 6-1DCorrected on site

  Time as a public health control: procedures and records

  Violation of 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.

• 12CCorrected on site

  Wiping cloths: properly used and stored

  Violation of 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.

• 14ACorrected on site

  In-use utensils: properly stored

  Violation of 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.

• 14B

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

  Violation of 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

• 15BCorrected on site

  Warewashing facilities: installed, maintained, used; test strips

  Violation of 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.