Bright Deli, LLC

Year by year

Inspections

1. May 5, 2026 Routine · 1 priority, 3 priority foundation, 3 core
   • Serious Priority

     TCS FOOD - HOT HOLDING

     Steam rolls in the Left Hot Cabinet were observed hot held at 124.9°F

     Correction: Maintain time/temperature control for safety food at or above 135°F. Increase ambient air temperature in hot holding equipment.

     Code 3-501.16 (A) (1)

   • Serious Priority

     TCS FOOD - HOT HOLDING

     Rice in the small white rice cooker was observed hot held at 106.6°F

     Correction: Maintain time/temperature control for safety food at or above 135°F. Discard unsafe food items. Discard rice cooker and procure a new one.

     Code 3-501.16 (A) (1)

   • Serious Priority

     TCS FOOD - HOT HOLDING

     Hmong Ginger Sausage was observed hot held at 130.9°F in the Right Hot Holding Cabinet.

     Correction: Maintain time/temperature control for safety food at or above 135°F. Increase ambient air temperature in the hot cabinet.

     Code 3-501.16 (A) (1)

   • Not serious Priority Foundation

     PERSON IN CHARGE - HOT AND COLD HOLDING

     The Person in Charge (PIC) is not monitoring food temperatures during hot holding.

     Correction: The person in charge shall ensure that routine temperature monitoring is conducted on foods during hot and cold holding.

     Code 2-103.11 (I)

   • Not serious Priority Foundation

     RTE/TCS FOOD - PROPER DATE MARKING

     Temperature Control for Safety foods stored in food containers in refrigeration equipment are not date marked.

     Correction: Adjust method or procedures so that all ready-to-eat time/temperature control for safety food, if required, are provided with date marking or an effective method of identifying when a food item has exceeded 7 days. Discard improperly date marked food or food that has past the 7 day shelf life.

     Code 3-501.17 (A)

   • Not serious Priority Foundation

     TIME AS A PUBLIC HEALTH CONTROL - PLAN AVAILABLE AND PROPER METHODS

     The establishment does not have an approved plan and log in place for using Time as a Public Health Control.

     Correction: Food item out of temperature control or improperly prepared that is considered unsafe shall be discarded. Time as a public health control shall not be used until a plan is provided and readily available for review by the regulatory authority.

     Code 3-501.19 (A)

   • Not serious Core

     HACCP PLAN - NOT IN PLACE

     Food Establishment does not have a required HACCP Plan for fermenting food. (Fermented Cabbage with Pig Ear)

     Correction: Cease fermenting this product for retail sale. Submit HACCP Plan and variance if required to the Department for approval. Discontinue process until approved by the Department.

     Code 1-106.11

   • Not serious Core

     LABELING - FOOD STORAGE CONTAINERS LABELED WITH COMMON NAME

     Temperature Control for Safety Foods stored in food containers in refrigeration equipment were not labeled with the common name of the food.

     Correction: Store all foods that are removed from their original packages in containers labeled with the common name of the food or ingredient.

     Code 3-302.12

   • Not serious Core

     FOOD LABELS - LABEL INFORMATION

     Foods using Time as a Public Health Control available for retail sale are missing labeling information; name of the business, address of the business, and net weight.

     Correction: Label information shall include: common name of food, ingredients in order of predominance, quantity, name of business or manufacturer, color additive such canthaxanthin or astaxanthin in salmon and nutritional information.

     Code 3-602.11 (B) (1)-(4), (6) and (7)

2. Dec 15, 2025 Pre-inspection · No items found

   No violations cited.