Us Deli

Inspector notes: Requirement to Report Symptoms, Diagnosis and History of Exposure. The permit holder shall require food employees and conditional employees to report to the CFSM and person in charge, information about their health and activities as they relate to diseases that are transmissible through food. A food employee or conditional employee shall report the information in a manner that allows the CFSM and person in charge to reduce the risk of foodborne disease transmission, including providing necessary additional information, such as the date of onset of symptoms and an illness, or of a diagnosis without symptoms, if the food employee or conditional employee. The PIC could not provide documentation or otherwise satisfactorily demonstrate during the inspection, that all food employees and condi...

Inspector notes: A handwashing sink shall be maintained so that it is accessible at all times for employee use and may not be used for purposes other than handwashing. Observed hand wash sink obstructed with one blue plastic bowl placed directly in hand wash sink. PIC removed said utensil from sink.

Inspector notes: 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. Observed establishment does not have established 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 establish...

Inspector notes: Equipment Food-Contact Surfaces and Utensils. Equipment food-contact surfaces and utensils shall be cleaned, if used with time/temperature control for safety food, equipment food-contact surfaces and utensils shall be cleaned at least every 4 hours throughout the day. Observed multiple bowls used to toss cooked chicken wings in assorted sauces not cleaned at least every four hours. As per PIC bowls were cleaned 4 days prior to inspection. PIC removed bowls and washed, rinsed and sanitized said bowls.

Inspector notes: Equipment, Food/Nonfood-Contact Surfaces, and Utensils, food-contact surfaces of cooking equipment & nonfood-contact surfaces free of accumulations. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Observed grease and old food particles accumulated in and under deep fryers in kitchen. Observed heavy grease and old food particles accumulated on kitchen floor around deep fryers and grill. Observed walls behind deep fryers and grill soiled with accumulated grease residue. Observed dusty ceiling tiles and/or air conditioning vent covers above 3 compartment sink in kitchen. Observed food residue on walls behind beverage dispensers in Customer Self service area. PIC was advised to clean said areas and send pictures to i...

Inspector notes: Nonfood-Contact Surfaces. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Observed build-up of grease residue on ventilation hood filters above cooking equipment in kitchen. PIC was advised to clean filters and send pictures to inspector via email by 2/2/26