THE AMERICAN ITALIAN DELI

Observed employee warewashing and skipping sanitizing step. [CA] Ensure all utensils and equipment are properly cleaned and then sanitized using an applicable sanitizer such as 100 PPM chlorine sanitizer OR 200 PPM quaternary ammonium sanitizer. [SA] Operator was instructed to create a sanitizing compartment with chlorine sanitizer measured at 100 PPM. All utensils and equipment previously washed were placed in the sanitizing compartment to properly sanitize.

In the back prep area, observed excess equipment stored at the janitorial sink making it inaccessible. [CA] Ensure janitorial sink is kept cleared, accessible, and available for disposal of wastewater.

In the back prep area, observed coving from the floors are peeling away from the walls and creating gaps. [CA] Ensure floor coving is properly affixed to the wall and sealed to prevent harborage of vermin.

REPEAT VIOLATION (THIRD OCCURRENCE): At the front counter, measured ambient air temperature of middle display 2 door reach in refrigerator at 46F, and ambient air temperature of right-most display 2 door reach in refrigerator at 48F. [CA] Ensure refrigeration is repaired and able to maintain potentially hazardous foods at 41F or below.

REPEAT VIOLATION (THIRD OCCURRENCE): 1. At the front prep counter, in the middle 2 door display reach in refrigerator, measured mortadella, sliced turkey, meatballs, meatballs with tomato sauce, ravioli, italian sausage, and lasagna between 47F and 55F. Measured ambient air temperature of refrigerator at 46F. Per operator, mortadella, sliced turkey, meatballs, meatballs with tomato sauce, ravioli, italian sausage, and lasagna stored from shift prior to 1:00pm. 2. At the front prep counter, in the right-most 2 door display reach in refrigerator, measured tuna salad, egg salsa, macaroni salad, pasta salad, potato salad, three bean salad, chicken salad, and fruit salad between 45F and 52F. Measured ambient air temperature of refrigerator at 48F. Per operator, tuna salad, egg salsa, macaroni salad, pasta salad, potato salad, three bean salad, chicken salad, and fruit salad stored from the previous shift prior to 1:00pm. [CA] Ensure potentially hazardous foods are held cold at 41F or below to prevent bacterial growth. Provide repairs for refrigeration and ensure that refrigeration is able to maintain potentially hazardous foods at 41F and below. This is the third REPEAT VIOLATION and continued non-compliance may result in further enforcement including additional inspection fees and office hearings. [SA] Mortadella, sliced turkey, meatballs, meatballs with tomato sauce, ravioli, italian sausage, lasagna, tuna salad, egg salsa, macaroni salad, pasta salad, potato salad, three bean salad, chicken salad, and fruit salad was VC&D due to time and temperature abuse.

At the front counter, measured ambient air temperature of middle display 2 door reach in refrigerator at 53F. [CA] Ensure refrigeration is repaired and able to maintain potentially hazardous foods at 41F or below.

In the front prep counter, in the middle 2 door display reach in refrigerator, measured sliced bologna, sliced turkey, gnocchi, meatballs, ravioli, mortadella, and italian sausage between 49F and 56F. Measured ambient air temperature of 2 door reach in refrigerator at 53F. Per operator, sliced bologna, gnocchi, meatballs, ravioli, and mortadella stored from the previous day, italian sausage stored from the morning at at 10:00am, and sliced turkey prepared about an hour prior. [CA] Ensure potentially hazardous foods are held cold at 41F or below to prevent bacterial growth. [SA] Operator moved sliced turkey to nearby refrigeration to facilitate proper holding temperatures. Sliced bologna, gnocchi, meatballs, ravioli, mortadella, and sausage was VC&D due to time and temperature abuse. In the front prep counter, measured various sliced cheeses stored at 55F on the interior edge above the insert containers of the 2 door prep unit. Per operator, various sliced cheeses placed stored at 1:00pm. [CA] Ensure potentially hazardous foods are held cold at 41F or below to prevent bacterial growth. [SA] Operator to serve various sliced cheeses by 5:00pm, for a total of 4 hours from when removed from temperature control or discard.

At the handwash station, observed a lack of hand soap in the hand soap dispenser. After refilling handsoap dispenser, observed dispenser does not properly functioning and provide handsoap. [CA] Ensure handwash station is provided with hand soap and paper towels to allow for proper handwashing. [SA] Operator to provide a bottle of pump soap at the handwash station to allow for proper handwashing.

In the back prep area, observed coving from the floors are peeling away from the walls and creating gaps. [CA] Ensure floor coving is properly affixed to the wall and sealed to prevent harborage of vermin.

At the front counter, observed inadequate water pressure from the handwash station. [CA] An approved, adequate, protected, pressurized, potable supply of hot water and cold water shall be provided at all times.

Noted annual permit fee was paid, but late penalty fee of $276.75 for annual permit was not paid and is past due. [CA] Ensure payment for account is made within 48 hours to County of Santa Clara, Department of Environmental Health at the address noted above. Failure to make payment with 48 hours may result in further enforcement.

Observed a leak in the piping below the prep sink. [CA] Ensure plumbing below the prep sink is repaired to prevent leaks.