ROUTINE INSPECTION
Facility has a two compartment sink only. Facility must submit plans by 01/28/2025 and have installation of three compartment sink completed by 04/28/2026. OWNERSHIP CHANGE INFORMATION NEW FACILITY NAME: Erik's Deli Branham Square NEW OWNER: Arpit Thakrar The applicant has completed the facility evaluation application process for an Environmental Health Permit. The permit category for this facility is FP10. An invoice for the permit fee in the amount of $1107.00 will be mailed to the billing address on the application. Payment must be submitted within 10 days of receipt of the invoice. The owner is responsible for contacting our department if an invoice is not received and remit payment within 30 days. The Environmental Health Permit will be effective: 11/01/2025 - 10/31/2026 This report serves as a temporary permit. However, the permit will be deemed invalid if the permit fee is not paid in full within 30 days from the date of this report. Okay to Operate. An official permit will be mailed to the address on file and shall be posted in public view upon receipt. *Structural Review inspection conducted on 10/28/2025 *Permit condition: None *Obtain food safety manager certificate within 60 days. All other food employees must have valid food handler cards within 30 days from hire date.
6 reported violations
- K45: Floor, walls, ceilings: built,maintained, clean
Observed missing grout in tiles and coving throughout facility. Observed missing coving around back of cabinet with register. [CA] Repair/replace grout and broken floor tiles. The juncture of the floor and wall shall be coved with a 3/8-inch minimum radius coving and shall extend up the wall at least 4 inches. Observed holes in FRP through dishwashing area. [CA] Repair holes in structure and maintain in good repair to prevent pest harborage.
- K07: Proper hot and cold holding temperatures
Pasta and macaroni salad in display case measured 47F. Per PIC, they had been in the unit less than 1 hour. [CA] PHFs shall be held at 41°F or below or at 135°F or above.
- K05: Hands clean, properly washed; gloves used properlyCritical
After handling dirty equipment/dishes, employee did not remove gloves and wash hands before handling sanitized equipment/dishes. [CA] After handling dirty equipment, employees must remove gloves and wash hands prior to handling sanitized equipment. [COS] Instructed to remove gloves and wash hands, equipment to be sanitized again.
- K35: Equipment, utensils: Approved, in good repair, adequate capacity
Ambient air of display case measured 47F. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below.
- K41: Plumbing approved, installed, in good repair; proper backflow devices
Faucet at preparation sink leaks when turned on. [CA] Repair plumbing fixture and maintain in clean and good repair.
- K44: Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Observed employee belongings stored on shelves with bread. [CA] No person shall store clothing or personal effects in any area used for the storage and preparation of food or food contact surfaces. Observed extra unused oven on table next to preparation unit. [CA] The premises of a food facility shall be free items that are unnecessary to the operation or maintenance of the facility, such as equipment that is nonfunctional or no longer used.