AMERICAN DELI health score and inspection history

Provide paper towels at each handwashing sink./ Supply of paper towels at the handsink in the employee toilet room was replenished during the inspection.

Store employee food and personal drinks in a designated area below and away from food, utensils, equipment, linens, and unwrapped single service/single use articles./ Open employee personal drink stored over packaged beverages for customer service in the make table cooler.

Clean the dumpster and waste grease receptacle at a frequency necessary to prevent accumulation of soil or becoming attractants for pests.

(E) Remove ROP packaged fish from package prior to thawing under refrigeration or immediately after thawing under running water./ Thawed, ROP packaged fish stored in the WI cooler.

Label all toxic items not in original containers with the common name of the product./ Multiple, unidentified spray containers of variety cleaning agents were labeled with the names of their respective contents during the inspection.

Sanitize all food contact surfaces of equipment and utensils after cleaning and before use./ Utensils washed and rinsed during the inspection were not sanitized. Mixture and measurement of chlorine sanitizing solution was demonstrated for the food employees, and the cleaned utensils were sanitized >30 seconds in the solution at 100ppm chlorine.

(A)(2) Maintain TCS food at 41 F or below./ Cooked rice, 72F, holding on the work table in the back of the kitchen without temperature control was voluntarily discarded during the inspection. CEASE holding cooked rice or any TCS food at room temperature; hold the food hot in a hot holding device after cooking/heating or place the food into a rapid cooling process for refrigerated storage.

Clean the dumpster and waste grease receptacle at a frequency necessary to prevent accumulation of soil or becoming attractants for pests.

Provide multi-use food contact surfaces that are smooth and in good condition./ Most of the deep fryer baskets are in very poor condition, with frayed, broken, and missing wire: replace as needed.

Provide an employee health policy that states what actions are necessary when an employee has a specific symptom or diagnosis related to diseases that are transmissible through food. Communication of the policy to employees must be verifiable./ Verification of communication of a minimum required health policy to employees is not available. The permitholder shall inform employees, and persons to whom a job offer is made (conditional employees), in a verifiable manner (flyer, signed agreement, etc.) of their responsibility to report information about their health (i.e. diarrhea, vomiting, or diagnosed with a foodborne illness) as they relate to diseases that are transmissible through food.

JCDH 2.1 Register all Certified Food Safety Managers with JCDH and maintain the appropriate card in a readily accessible location./ The PIC has not registered his certification with JCDH (the establishment was notified to implement compliance with this requirement on inspection 08 JUL 2025).

Store wet wiping cloths in the appropriate sanitizing solution when they are between uses./ Wet cloths were in use on the cook and expo lines but no sanitizing solution for storing them was set up. The PIC prepared 100ppm chlorine solution during the inspection and stored the cloths in it after he was directed to do so.

Keep the waste-grease receptacle closed.