NY STYLE DELI

Violations (7)

• 6-1ACritical

  Georgia Food Code .04(6)(f)Observed

  .04(6)(f)Observed numerous Time/Temperature Control for Safety Foods (TCS) foods not maintaining at 41 F or below in the walk-in cooler, coolers, and drawer coolers in kitchen. See temp log. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Food discarded.

  Priority

• 15BCritical

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

  .05(3)(h),(i)Facility does not have required chlorine test strips on site. 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

• 6-1CCritical

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

  .04(6)(d)Observed sliced lettuce and sliced tomatoes unable to cooldown to 41 F or below within 4 hours stored in the walk-in cooler. See temp log. 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) Corrective Actions: Person in charge discarded sliced lettuce and sliced tomatoes unable to cooldown to 41 F and below.

  Priority

• 2-2ECritical

  Georgia Food Code .03(6)Person

  .03(6)Person in charge did not have Vomiting and Diarrheal procedures. A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. (Pf) Corrective Actions: Vomiting and Diarrheal procedures emailed and Person in charge will use bleach and necessary supplies.

  Priority Foundation

• 11A

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

  .04(6)(e)Sliced tomatoes and sliced lettuce unable to cool to 41 F or below because they were stored in closed, large containers. 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) Corrective Actions: Person in charge discarded the sliced tomatoes and sliced lettuce.

• 14B

  Georgia Food Code .05(10)(e)

  .05(10)(e) 1,2,4Observed multiple dishes being wet-stacked. Clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. (C) Corrective Actions: Person in charge moved the dishes into a position that allows them to airdry.

  Core

• 17D

  Georgia Food Code .07(4)(b)Observed

  .07(4)(b)Observed a phone on the prep table and a personal coffee cup on storage shelf within the kitchen. 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: Person in charge moved personal belongings out of undesignated areas.

  Core