American Deli

Inspector notes: No Person in Charge (PIC) was present on the premises at the time of inspection. CA: There must be a person in charge on the premises of the food service establishment at all times. The person in charge shall ensure compliance with the following: Advised that the Person in Charge must be present during operational hours

Inspector notes: During the time of inspection, the employee could not provide the Employee Health Policy. A physical copy of the Employee Reporting Agreement was provided in both English and Spanish. CA:Food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with the Chapter, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food; Pf Advised the establishment to make copies of the Employee Health Policy and Employee Reporting Agreement, have all active employees read and sign them, and maintain the signed copies on file within 10 Calander days

Inspector notes: During the time of inspection, an EPA-registered disinfectant or a bodily fluid cleanup kit was not observed on the premises. CA: (6) Responding To Contamination Events. A food establishment shall have written procedures for employees to follow and an EPA registered disinfectant effective against Norovirus available on-site at the food service establishment 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 Advised the establishment to obtain and maintain an EPA-registered disinfectant and/o...

Inspector notes: Observed raw tilapia stored next to ready-to-eat deli meat in the cooler. CA:(c) Packaged and Unpackaged Food - Separation, Packaging, and Segregation. 1. Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(IV) of this subsection, separating raw animal foods during storage, preparation, holding, and display from: (I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, P and (II) Cooked ready-to-eat food; and P (III) Fruits and vegetables before they are washed; P (IV) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food. (ii) E...

Inspector notes: Observed clean dishes stacked while wet. CA:(10) Protection of Clean Items. (a) Equipment and Utensils, Air-Drying Required. After cleaning and sanitizing, equipment and utensils: 1. Shall be air-dried or used after adequate draining before contact with food; and 2. May not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry. Advised that dishes must be air-dried completely before stacking to prevent contamination.