OCARRS DELI health score and inspection history

3-602.11(B) Label food packaged in the establishment as required by law; include listing of sub-ingredients of ingredients which themselves are made from two or more ingredients, and a declaration of the net quantity of ingredients (IMPORTANT: include the name of the food source for each food allergen contained in the food on the label unless the food source is part of the common name of the ingredient)./ Ingredient lists are not included on labeling for deli salads and salad dressings that are packaged in the establishment for retail sale.

Store between-use utensils in a container of water at 135 F or above./ Ice cream scoops are stored in a container of water that measured maximum 124F.

Clean the ventilation hood filters to prevent contamination by dust, dirt, etc.

4-501.11(A) Maintain equipment in good repair./ Leak from the lower rear back panel of the ice machine (a catch pan is in place to collect the leakage).

3-501.15(B) Loosely cover or uncover food until cooled; and arrange food in cooling or cold holding equipment to provide maximum heat transfer through the container walls./ Numerous pint and quart containers of chicken salad, which were just mixed at room temperature, were found covered and stacked in the retail display cooler. The lids were lifted and the containers arranged in single layers in the WI and RI cooler during the inspection to allow the salads to continue cooling inside the heavy-duty refrigeration units following preparation at ambient temperature.

JCDH 2.1 Register all Certified Food Safety Managers with JCDH and maintain the appropriate card in a readily accessible location./ Some of the CFSMs on staff have not registered their certifications with JCDH (the establishment was notified on inspection 15 DEC 2025 to implement compliance with this requirement).

(B) Loosely cover or uncover food until cooled./ Lid was lifted during the inspection on a container of cooked pasta in the WI cooler to allow the food to continue cooling under refrigeration.

4-601.11(C) Keep nonfood contact surfaces of the food slicer free of an accumulation of dust, dirt, food residue, and other debris./ Food particles and residues remaining on the underside of the blade ring and housing following cleaning after last use.

Drain condensate drainage and other non-sewage liquids from the point of discharge to disposal according to law./ The drain from the ice machine bin empties onto the floor behind the machine: plumb to drain according to law (ex: to sewerage system via air gap; to exterior onto the ground, etc.).

Store wet wiping cloths in the appropriate sanitizing solution when they are between uses./ Wet wiping cloths were left on work surfaces between-use in the deli prep area (a sanitizing solution for storing them was not provided in this work area).

Clean ventilation hood filters to prevent contamination by dust, dirt, etc.

Maintain premises free of items that are unnecessary to the operation or maintenance of the establishment, such as equipment that is nonfunctional or no longer used./ Unused equipment and utensils, in significant numbers, are stored throughout the food operations areas. Remove from premises and reorganize the food operations areas to improve cleanability and protect from pest harborage.

Provide appropriate, readily accessible thermometers for all make tables and coolers./ Air temperature thermometers could not be located inside the small make tables in the deli prep area and in the refrigerator in the storage room in which the deli meats are stored.

ADPH 420-3-22-.08; 8-304.11; 8-403.50 Post current permit and current inspection report in public view. Both documents remain the property of JCDH./ Permit and inspection report are posted on the bulletin board inside the waitstation where they are not visible to the public.

3-602.11(B) Label food packaged in the establishment as required by law; include listing of sub-ingredients of ingredients which themselves are made from two or more ingredients, and a declaration of the net quantity of ingredients (IMPORTANT: include the name of the food source for each major food allergen contained in the food on the label unless the food source is part of the common name of the ingredient)./ Ingredient lists are not included on labeling for deli salads and salad dressing that are packaged in the establishment for retail sale.