Old World Deli

Year by year

Inspections

1. Jun 12, 2026 Follow Up · No items found

   No violations cited.

2. Apr 28, 2026 Routine · 1 priority, 5 priority foundation, 1 core, 1 repeat
   • Serious Priority Repeat

     TOXIC SUBSTANCES - CONDITIONS OF USE - USED

     Chlorine is not being used according to manufacturer’s use directions. Chlorine is tested at 200 ppm & greater.

     Correction: Change procedures and provide training to employees on proper use of poisonous or toxic materials following manufacturer's directions for use.

     Code 7-202.12 (A)

   • Not serious Priority Foundation

     DEMONSTRATION OF KNOWLEDGE - ILLNESS REPORTING RESPONSIBILITES

     Person in charge is unable to demonstrate knowledge regarding foodborne illness reporting requirements by employees.

     Correction: Obtain training on foodborne illness signs and symptoms and provide training to employees regarding their responsibility in reporting foodborne illness signs and symptoms to the person in charge.

     Code 2-102.11 (C) (17)

   • Not serious Priority Foundation

     CLEAN-UP OF VOMITING AND DIARRHEAL EVENTS

     Food establishment does not have procedures that address responding to vomiting or diarrheal events.

     Correction: Develop procedures for responding to vomiting and diarrheal events. Specifically actions that employees must take to minimize the spread of contamination.

     Code 2-501.11

   • Not serious Priority Foundation

     ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL

     Front Display Case is not sufficient in capacity to hold foods at below 41F.

     Correction: Provide equipment in sufficient capacity to hold food at proper temperature. Reduce food inventory or provide additional approved equipment.

     Code 4-301.11

   • Not serious Priority Foundation

     USING A HANDWASHING SINK - ACCESSIBLE AND MAINTAINED

     Rear handwashing sink at four (4) compartment sink unavailable for proper handwashing. Blocked by boxes.

     Correction: Keep handwashing sink in working condition at all times to allow for frequent handwashing.

     Code 5-205.11 (A) and (C)

   • Not serious Priority Foundation Corrected on site

     HAND DRYING PROVISION

     No single-use toweling or other hand drying device available at employee rear handwashing sink for hand drying.

     Correction: Provide single-use toweling or other approved devices at employee handwashing sink to facilitate proper handwashing.

     Code 6-301.12

   • Not serious Core

     EQUIPMENT AND UTENSILS - GOOD REPAIR

     Front handwash sink is not maintained and in good repair. The base of the faucet is not tightly secured.

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

     Code 4-501.11 (A)

3. Jan 24, 2025 Follow Up · 1 priority, 2 core, 3 repeat
   • Serious Priority Repeat

     PLUMBING - BACKFLOW PREVENTION - AIR GAP

     No air gap provided on prep sink. AIr gap has been sealed with plastic cups and bags.

     Correction: Provide an air gap on water supply side to protect water supply.

     Code 5-202.13

   • Not serious Core Repeat

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

     Wiping cloth used for wiping surfaces stored in bucket of soap water without sanitizer.

     Correction: Cloths used for wiping counters and equipment shall be stored in a sanitizing solution in between uses.

     Code 3-304.14 (B) (1)

   • Not serious Core Repeat

     FOOD CONTAMINATION PREVENTED FROM PREMISE - OFF THE FLOOR

     Food items are stored on the floor throughout the facility

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

     Code 3-305.11 (A) (3)

4. Dec 3, 2024 Routine · 4 priority, 3 priority foundation, 5 core
   • Serious Priority

     WHEN TO WASH

     Employee observed not washing hands before returning to food processing

     Correction: Employees shall wash their hands after engaging in any activity that may cause their hands to become contaminated.

     Code 2-301.14

   • Serious Priority

     TCS FOOD - COLD HOLDING

     Cheese in the small prep cooler at the sandwich station is cold held at 43.8°F; Swiis cheese in the deli style cooler is cold held at 45.8.°F; Baby swiss cheese in deli style coole ris cold held at 45.5°F;

     Correction: Maintain cold time/temperature control for safety food at or below 41°F. Discard unsafe food items.

     Code 3-501.16 (A) (2) AND (B)

   • Serious Priority

     PLUMBING - BACKFLOW PREVENTION - AIR GAP

     No air gap provided on prep sink. AIr gap has been sealed with plastic cups and bags.

     Correction: Provide an air gap on water supply side to protect water supply.

     Code 5-202.13

   • Serious Priority

     TOXIC SUBSTANCES - CONDITIONS OF USE - USED

     Chlorine bleach sanitizer is not being used according to manufacturer’s use directions and was observed to be at 0ppm in the sanitize compartment of the warewashing sink..

     Correction: Change procedures and provide training to employees on proper use of poisonous or toxic materials following manufacturer's directions for use.

     Code 7-202.12 (A)

   • Not serious Priority Foundation

     RTE/TCS FOOD - PROPER DATE MARKING

     Food items in deli case are not properly date marked.

     Correction: Adjust method or procedures so that all ready-to-eat time/temperature control for safety foods 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

     APPROVED PROCEDURES - VARIANCE REQUIREMENT

     There is no documentation of an approved variance for Reduced Oxygen Packaging.

     Correction: Submit a variance application to the regulatory authority for submission to the Department for review. If conditionally approved, a copy of the variance shall be kept at the establishment and be subject to review by the inspector upon request. Discontinue current process until a variance can be obtained from the Department.

     Code 3-502.11

   • Not serious Priority Foundation

     FOOD CONTACT SURFACES - SOILED

     Food contact surface of the interior of the stand up freezer units is visibly soiled; Food Contact surface of the deli slicer spiked lever is visibly soiled; Interior of the prep cooler at the sandwich station is visibly soiled; Door slide troughs on the deli style coolerare visibly soiled.

     Correction: Maintain food contact surfaces in a clean condition.

     Code 4-601.11 (A)

   • Not serious Core

     PACKAGED AND UNPACKAGED FOOD - COVERED CONTAINERS OR WRAPPING

     Rolls in the stand up freezer were observed to be unwrapped or uncovered.

     Correction: All foods that are not part of a cooling process shall be covered at all times to prevent cross-contamination. Food shall be discarded if suspected of cross-contamination.

     Code 3-302.11 (A) (4)

   • Not serious Core

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

     Wiping cloth used for wiping surfaces stored in bucket of soap water without sanitizer.

     Correction: Cloths used for wiping counters and equipment shall be stored in a sanitizing solution in between uses.

     Code 3-304.14 (B) (1)

   • Not serious Core

     FOOD CONTAMINATION PREVENTED FROM PREMISE - OFF THE FLOOR

     Food items are stored on the floor throughout the facility

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

     Code 3-305.11 (A) (3)

   • Not serious Core

     FOOD LABELS - LABEL INFORMATION

     Chocolate Mousse is missing labeling information. Label included Common Name, ALlergens, Ingredients and Weight, Missing Manufacture info.

     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)

   • Not serious Core

     WAREWASHING - SINKS - USE LIMITATION

     The prep sink is being used improperly for warewashing.

     Correction: Discontinue using prep sink for warewashing..

     Code 4-501.16

5. Dec 8, 2023 Routine · 1 priority foundation, 1 core
   • Not serious Priority Foundation

     ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL

     The deli display units air temperatures are at 50'f. Food temperatures at 41'F-45'F

     Correction: Provide equipment in sufficient refrigeration capacity to hold food at proper temperature. Staff is opening the deli display cases frequently and I suspect that the refrigeration unit controls are set inadequate for recovery to proper temperatures. Deli display refrigeration units may also be in "defrost mode" at time of inspection. Please call service technician to adjust / clean / recharge refri

     Code 4-301.11

   • Not serious Core

     CONTROLLING PESTS - INSPECTING PREMISE

     Evidence of sewer / drain flies in the back kitchen area

     Correction: Routinely inspect facilities for insects and rodents. Clean and maintain food establishment. May need to flush drains or use drain insecticide.

     Code 6-501.111 (B)