GEORGIA DEPARTMENT OF PUBLIC HEALTH
Food Service Establishment Inspection Report
Establishment Name:  American Deli
Address:  1700 Norman DR 1088
City:  Valdosta Time In:  01 :  50 PM Time Out:  04 :  30 PM
Inspection Date:    02/24/2020   CFSM:   Jin Woo Lee
Purpose of Inspection:    Routine    Followup    Initial   
     Issued Provisional Permit    Temporary     
Risk Type:   1   2   3 Permit#:  FSP-092-000195
Risk Factors are food preparation practices and employee behaviors most commonly reported to the Centers for Disease Control and Prevention as contributing factors in foodborne illness outbreaks. Public Health Interventions are control measures to prevent illness or injury. Good Retail Practices are preventive measures to control the introduction of pathogens, chemicals, and physical objects into foods.
Last Score

85
Grade

B
Date

08/12/19
Prior Score

83
Grade

B
Date

05/01/19
CURRENT SCORE CURRENT GRADE
 
75
  
C
SCORING AND GRADING:     A=90-100    B=80-89    C=70-79    U≤69

FOODBORNE ILLNESS RISK FACTORS AND PUBLIC HEALTH INTERVENTIONS
(Mark designated compliance staus (IN, OUT, NA, or NO) for each numbered item. For items marked OUT, mark COS or R for each item as applicable.)

IN=in compliance    OUT=not in compliance    NO=not observed    NA=not applicable    COS=corrected on-site during inspection      R=repeat violation of the same code provision=2 points
Compliance Status COS R
1 IN OUT NA NO Supervision 4 points
  circle circle     1-2A. PIC present, demonstrates knowledge, performs duties circle circle
  circle circle circle   1-2B. Certified Food Protection Manager circle circle
2 IN OUT NA NO Employee Health, Good Hygienic Practices, Preventing Contamination by Hands 9 points
  circle circle     2-1A. Proper use of restriction & exclusion circle circle
  circle circle   circle 2-1B. Hands clean and properly washed circle circle
  circle circle circle circle 2-1C. No bare hand contact with ready-to-eat foods or approved alternate method properly followed circle circle
  4 points
  circle circle     2-2A. Management knowledge, responsibilities, reporting circle circle
  circle circle   circle 2-2B. Proper eating, tasting, drinking, or tobacco use circle circle
  circle circle   circle 2-2C. No discharge from eyes, nose, and mouth circle circle
  circle circle     2-2D. Adequate handwashing facilities supplied & accessible circle circle
  circle circle     2-2E. Response procedures for vomiting & diarrheal events circle circle
3 IN OUT NA NO Approved Source 9 points
  circle circle     3-1A. Food obtained from approved source circle circle
  circle circle circle circle 3-1B. Food received at proper temperature circle circle
  circle circle     3-1C. Food in good condition, safe, and unadulterated circle circle
  circle circle circle circle 3-1D. Required records: shellstock tags, parasite destruction circle circle
4 IN OUT NA NO Protection From Contamination 9 points
  circle circle circle circle 4-1A. Food separated and protected circle circle
  circle circle     4-1B. Proper disposition of returned, previously served, reconditioned, and unsafe food circle circle
  4 points
  circle circle circle   4-2A. Food stored covered circle circle
  circle circle circle   4-2B. Food-contact surfaces: cleaned & sanitized circle circle
 
Compliance Status COS R
5 IN OUT NA NO Cooking and Reheating of TCS Foods, Consumer Advisory 9 points
  circle circle circle circle 5-1A. Proper cooking time and temperatures circle circle
  circle circle circle circle 5-1B. Proper reheating procedures for hot holding circle circle
    4 points
  circle circle circle   5-2. Consumer advisory provided for raw and undercooked foods circle circle
6 IN OUT NA NO Holding of TCS Foods, Date Marking of TCS Foods 9 points
  circle circle circle circle 6-1A. Proper cold holding temperatures circle circle
  circle circle circle circle 6-1B. Proper hot holding temperatures circle circle
  circle circle circle circle 6-1C. Proper cooling time and temperature circle circle
  circle circle circle circle 6-1D. Time as a public health control: procedures and records circle circle
    4 points
  circle circle circle circle 6-2. Proper date marking and disposition circle circle
7 IN OUT NA NO Highly Susceptible Populations 9 points
  circle circle circle   7-1. Pasteurized foods used: Prohibited foods not offered circle circle
8 IN OUT NA NO Chemicals 4 points
  circle circle circle   8-2A. Food additives: approved and properly used circle circle
  circle circle     8-2B. Toxic substances properly identified, stored, used circle circle
9 IN OUT NA NO Conformance with Approved Procedures 4 points
  circle circle circle   9-2. Compliance with variance, specialized process and HACCP plan circle circle
GOOD RETAIL PRACTICES
(Mark the numbered item OUT, if not in compliance. For items marked OUT, mark COS or R for each item as applicable. R = Repeat Violation of the same code provision = 1 point)
Good Retail Practices are preventive measures to control the introduction of pathogens, chemicals, and physical objects into foods.
Compliance Status COS R
10 OUT Safe Food and Water, Food Identification 3 points
  circle 10A. Pasteurized eggs used where required circle circle
  circle 10B. Water and ice from approved source circle circle
  circle 10C. Variance obtained for specialized processing methods circle circle
  circle 10D. Food properly labeled; original container circle circle
11 OUT Food Temperature Control 3 points
  circle 11A. Proper cooling methods used: adequate equipment for temperature control circle circle
  circle 11B. Plant food properly cooked for hot holding circle circle
  circle 11C. Approved thawing methods used circle circle
  circle 11D. Thermometers provided and accurate circle circle
12 OUT Prevention of Food Contamination 3 points
  circle 12A. Contamination prevented during food preparation, storage, display circle circle
  circle 12B. Personal cleanliness circle circle
  circle 12C. Wiping cloths: properly used and stored circle circle
  circle 12D. Washing fruits and vegetables circle circle
13 OUT Postings and Compliance with Clean Air Act 1 point
  circle 13A. Posted: Permit/Inspection/Choking Poster/Handwashing circle circle
  circle 13B. Compliance with Georgia Smoke Free Air Act circle circle
 
Compliance Status COS R
14 OUT Proper Use of Utensils 1 point
  circle 14A. In-use utensils: properly stored circle circle
  circle 14B. Utensils, equipment and linens: properly stored, dried, handled circle circle
  circle 14C. Single-use/single-service articles: properly stored, used circle circle
  circle 14D. Gloves used properly circle circle
15 OUT Utensils, Equipment and Vending 1 point
  circle 15A. Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used circle circle
  circle 15B. Warewashing facilities: installed, maintained, used; test strips circle circle
  circle 15C. Nonfood-contact surfaces clean circle circle
16 OUT Water, Plumbing and Waste 2 points
  circle 16A. Hot and cold water available; adequate pressure circle circle
  circle 16B. Plumbing installed; proper backflow devices circle circle
  circle 16C. Sewage and waste water properly disposed circle circle
17 OUT Physical Facilities 1 point
  circle 17A. Toilet facilities: properly constructed, supplied, cleaned circle circle
  circle 17B. Garbage/refuse properly disposed; facilities maintained circle circle
  circle 17C. Physical facilities installed, maintained, and clean circle circle
  circle 17D. Adequate ventilation and lighting; designated areas used circle circle
18 OUT Pest and Animal Control 3 points
  circle 18. Insects, rodents, and animals not present circle circle
Person in Charge (Signature)   (Print)   Jin Woo Lee Date:    
Inspector (Signature)  
Follow-up: YES circle   NO circle
Follow-up Date:
Food Establishment Inspection Report Addendum
Violations cited in this report must be corrected within the time frames specified below, or as stated in the Georgia Department of Public Health Rules and Regulations Food Service Chapter 511-6-1, Rule .10 subsections (2)(h) and (i).
Establishment
American Deli		 Permit #
FSP-092-000195		 Date
02/24/2020
Address
1700 NORMAN DR 1088 		City/State
VALDOSTA GA		 Zipcode
31601
TEMPERATURE OBSERVATIONS
Item/Location Temp Item/Location Temp Item/Location Temp
Just Cooked, Main Kitchen, Grill, Hamburger, hamburger 185.0 ° F Just Cooked, Main Kitchen, Grill, Beef, shred beef 171.0 ° F Just Cooked, Main Kitchen, Grill, Chicken, chicken 169.0 ° F
Just Cooked, Main Kitchen, Cooler, Chicken, wings 167.0 ° F Just Cooked, Main Kitchen, Cooler, Chicken, chicken wings 176.0 ° F Cold Holding, Main Kitchen, Counter Top/Table, Chicken, raw breaded chicken 63.0 ° F
Cold Holding, Main Kitchen, Walk in Cooler, Chicken, raw chicken 41.0 ° F Cold Holding, Main Kitchen, Walk in Cooler, Fish/Seafood, tilapia 41.0 ° F Cold Holding, Main Kitchen, Reach In Cooler, Chicken, raw chicken 38.0 ° F
Cold Holding, Main Kitchen, Reach In Cooler, Beef, raw beef for phili 33.0 ° F Cold Holding, Main Kitchen, Prep Top Cooler, mayo, mayo 40.0 ° F Cold Holding, Main Kitchen, Prep Top Cooler, Hamburger, raw hamburger 35.0 ° F
Cold Holding, Main Kitchen, Prep Top Cooler, Vegetables, lettuce 39.0 ° F Cold Holding, Main Kitchen, Prep Top Cooler, Tomatoes, sliced tomato 33.0 ° F    
Item
Number		 OBSERVATIONS AND CORRECTIVE ACTIONS
2-2A Violation of Code: [511-6-1.03(4)(a)(b)(c)(e)(f)] Person in charge was not aware of the 5 symptoms, 6 illnesses or his responsibility to inform all food employees and conditional employees of their responsibilities to report certain symptoms or diagnosed illnesses to the PIC and for the PIC to report to the regulatory authority. The PIC did not have any documentation of a policy that he could refer to. COS, PIC adopted employee health policy from health department that contains exclusion and restriction guidelines; this policy was explained to the PIC.  Corrected On-Site.  New Violation.
2-2A Violation of Code: [511-6-1.03(2)(m)] Person in charge cannot demonstrate in a verifiable manner that food employees are/were informed of their responsibility to report symptoms or illnesses. ( there are no ERA's signed on file) CTM, PIC was given printed copy of ERA from health department; have each food employee sign a copy and keep on file. NOTE: each time a new employee is hired this form must be filled out. Please fax or email copies of the 5 agreements for current employees within 72 hours (Feb. 27th). fax: 229-245-2315 or email: danielle.hurst@dph.ga.gov  New Violation. Correct By: 02/27/2020
2-2D Violation of Code: [511-6-1.07(3)(a)] Observed hand wash sink without cleanser available in the back of kitchen. COS, PIC placed hand soap at the handwash sink.  Corrected On-Site.  New Violation.
2-2E Violation of Code: [511-6-1.03(6)] This facility did not demonstrate the ability to provide 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 service establishment. COS, facility had bleach present and adopted the health department's vomit/fecal clean-up procedures.  Corrected On-Site.  New Violation.
4-1A Violation of Code: [511-6-1.04(4)(c)1(i)(ii)(iii)(v)(vi)(vii)(viii)] Observed raw chicken stored over beef in the reach in refrigerator in the front kitchen, COS, PIC moved chicken so that it was stored below beef and PIC was coached on appropriate storage.  Corrected On-Site.  New Violation.
6-1A Violation of Code: [511-6-1.04(6)(f)] Observed raw chicken stored (@63F) on rolling cart at entrance to main kitchen. COS, PIC discarded chicken and was coached on proper cold holding of raw meat.  Corrected On-Site.  Repeat Violation.
17C Violation of Code: [511-6-1.07(5)(a),(b)] Clean behind fryers in main kitchen, under dry storage in back kitchen. Grease, old food and food debris under these items.  New Violation.
17D Violation of Code: [511-6-1.07(2)(i)] two light fixtures in the back kitchen need light shields; one over ice machine and the 2nd over dry storage shelving.  New Violation.
Remarks NOTES:
-evidence of rodents are present; feces found under shelves in dry storage area and under counter in cabinets. Clean these areas and contact pest control services to ensure no pest/rodents are currently active.
-clean air filter on ice machine
-throw soiled gloves away; do not leave them lying around
-Monitor sanitizer placement
-only use scoops with handles and do not store with handle in product
-clean microwave
-discard broken utensils (plastic strainer broken but stored with clean dishes)
*red food coloring added to sauces for color and has FD&C on label
*Tilapia is fish served as fish on menu
*PIC WAS GIVEN ERA TO HAVE SIGNED BY ALL EMPLOYEES, GIVEN EHP TO ADOPT, AND A VOMIT/FECAL CLEAN-UP PROCEDURE WAS GIVEN
*basic food training packet was left with PIC.
Person in Charge (Signature)    Date:  
Inspector (Signature) Danielle Hurst Date: 02/24/2020
Food Establishment Inspection Report Addendum
Violations cited in this report must be corrected within the time frames specified below, or as stated in the Georgia Department of Public Health Rules and Regulations Food Service Chapter 511-6-1, Rule .10 subsections (2)(h) and (i).
Establishment
American Deli		 Permit #
FSP-092-000195		 Date
02/24/2020
Address
1700 NORMAN DR 1088		 City/State
VALDOSTA GA		 Zipcode
31601
Item
Number		 OBSERVATIONS AND CORRECTIVE ACTIONS
When an establishment receives a grade of “C”:
* All violations for priority items and priority foundation items that are not corrected on site shall be corrected in a timely manner (within 72 hrs.) as required by Chapter 511-6-1.
* The Health Department offers free informal inspections and food safety training's as a courtesy to you to help with any food safety issues that you may have. Please call 245-2314 to schedule.
==please contact Danielle with any questions or concerns 229-245-2314 or e-mail: danielle.hurst@dph.ga.gov
Person in Charge (Signature)    Date:  
Inspector (Signature) Danielle Hurst Date: 02/24/2020
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