Lee's Deli

Year by year

Inspections

1. Sep 18, 2026 Routine · 2 core
   • Not serious Core

     NON-FOOD CONTACT SURFACES - CLEAN

     -Legs of rear kitchen equipment observed to be soiled with grease and food debris. -Tracks of the front deli case soiled with food residue.

     Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.

     Code 4-601.11 (C)

   • Not serious Core

     CLEANING, FREQUENCY AND RESTRICTIONS

     Floors in the deli prep and kitchen observed to be soiled with food residue.

     Correction: Clean the physical facilities at a frequency necessary to keep them clean.

     Code 6-501.12

2. Oct 28, 2025 Routine · 1 priority, 1 priority foundation, 3 core, 1 repeat
   • Serious Priority Corrected on site

     TOXIC SUBSTANCES - STORAGE

     Bottles of cleaning supplies observed to be stored amongst food product and utensils.

     Correction: Rearrange area so that toxic materials are stored below or away from food, equipment and single service items. Action Taken: Cleaning products were moved to a dedicated storage area for chemicals.

     Code 7-201.11 (B)

   • Not serious Priority Foundation Corrected on site

     USING A HANDWASHING SINK - HANDWASHING ONLY

     Handwashing sink at deli line observed to be holding soiled utensils during inspection and is unavailable for proper handwashing.

     Correction: Keep handwashing sink free of obstructions at all times to allow for frequent handwashing. Action Taken: Soiled utensils taken to dish station.

     Code 5-205.11 (B)

   • Not serious Core Repeat Corrected on site

     IN-USE UTENSILS, BETWEEN USE STORAGE

     In use knife observed to be stored in the seam/crevice of the prep cooler lid.

     Correction: Store in-use utensils in the food item with handle extended, on a clean surface, running dipper well or in a container of water greater than 135°F. Action Taken: Knife removed and washed before re-use.

     Code 3-304.12

   • Not serious Core Corrected on site

     WIPING CLOTHS - USE LIMITATION - CLOTHS FOR WIPING COUNTERS STORED IN SANITIZER

     Wiping cloth used for wiping surfaces stored on prep table.

     Correction: Cloths used for wiping counters and equipment shall be stored in a sanitizing solution in between uses. Action Taken: Wet rags placed into sanitizer buckets.

     Code 3-304.14 (B) (1)

   • Not serious Core

     WAREWASHING - DRAINBOARDS

     No adequate sized drainboard for soiled or clean items.

     Correction: Provide self draining tables with utensil racks or drainboards that are large enough to accommodate all soiled and cleaned items.

     Code 4-301.13

3. Apr 10, 2025 Routine · 2 priority foundation, 6 core, 1 repeat
   • Not serious Priority Foundation Repeat

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

     No time as a public health control plan is available for review or processes were observed that indicate a food was not properly prepared before using time as a public health control. The shredded lettuce was at 44°F on counter and had no time indication of when it was taken out of the cooler.

     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 Priority Foundation

     FOOD CONTACT SURFACES - SOILED

     The interior of the ice machine is visibly soiled with black residue.

     Correction: Maintain food contact surfaces in a clean condition.

     Code 4-601.11 (A)

   • Not serious Core Corrected on site

     IN-USE UTENSILS, BETWEEN USE STORAGE

     Knife was observed to be on an uncleaned space between the two prep coolers.

     Correction: Store in-use utensils in the food item with handle extended, on a clean surface, running dipper well or in a container of water greater than 135°F. Action Taken: Knife was removed from between the prep coolers.

     Code 3-304.12

   • Not serious Core

     FOOD CONTAMINATION PREVENTED - MISCELLANEOUS CONTAMINATION

     Kale in walk-in cooler was observed to be wrapped in dry towels.

     Correction: Dry towels were removed and the kale was rewashed.

     Code 3-307.11

   • Not serious Core

     EQUIPMENT AND UTENSILS - GOOD REPAIR

     The tosa 4 door prep cooler is not maintained in good repair. The temperature measuring device on the prep cooler was observed to be at 44°F

     Correction: Repair equipment to good condition or remove from premise.

     Code 4-501.11 (A)

   • Not serious Core

     EQUIPMENT AND UTENSILS - CAN OPENERS - SHARP

     Cutting or piercing part on can opener is dull.

     Correction: Replace cutting or piercing part to reduce the hazard of metal fragments caused by dull or worn parts.

     Code 4-501.11 (C)

   • Not serious Core

     PLUMBING - SERVICE SINK

     There is no service sink provided in food establishment. Plumbing hardware was visible where the service sink will be installed.

     Correction: Provide at least 1 service sink or curbed cleaning facility.

     Code 5-203.13

   • Not serious Core

     SURFACE CHARACTERISTICS - INDOOR AREAS

     -The ceiling near the grill was observed to have peeling paint. - The corner by the tosa 3 door prep did not have a corner protector.

     Correction: Repair area or replace with approved materials. Walls, floors and ceilings shall be smooth, durable and easily cleanable. If located in areas subject to moisture they shall also be non-absorbent.

     Code 6-101.11

4. Mar 13, 2024 Routine · 1 priority foundation, 1 core
   • Not serious Priority Foundation Corrected on site

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

     No time as a public health control plan is available for review or processes were observed that indicate a food was not properly prepared before using time as a public health control. Shredded lettuce was observed at room temperature during inspection without a TPHC plan in place.

     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. Action Taken: Time as public health control plan developed with sanitarian and to be used going forward with lettuce.

     Code 3-501.19 (A)

   • Not serious Core

     FOOD CONTAMINATION PREVENTED FROM PREMISE - OFF THE FLOOR

     Boxes of giardinara are stored on the floor in the kitchen.

     Correction: Store all food items 6 inches above the floor.

     Code 3-305.11 (A) (3)