American Deli in Dacula receives a 69% on their recent health inspection

American Deli, located at 2700 Braselton Hwy in Dacula, received a score of 69 points out of a possible 100 points during their 01/09/2025 inspection by the Georgia Department of Public Health.

The violations noted by the inspector were:

Violation #1:
1-2A: .03(2)No person in charge (PIC) available in the facility.// There must be a person in charge on the premises of the food service establishment at all times. (Pf)
Corrective Actions: A PIC arrived 20 minutes later to the facility.//

Violation #2:
1-2A: .03(2)(a)-(l), (n)Multiple risk factor violations were observed during today’s inspection not in compliance with the food code, resulting in the person in charge (PIC) not demonstrating active managerial control of the facility. It is the responsibility of the person in charge to ensure compliance with the food code by demonstrating active managerial control within their facility. (Pf)

Violation #3:
4-1A: .04(4)(c)1(i)(ii)(iii)(v) (vi)(vii)(viii)Observed raw beef patties stored above ready to eat sauces inside the walk-in cooler. Observed opened box of raw shrimp stored above opened bag of fries and opened bag of raw chicken tenders stored above opened bag of onion rings inside a reach-in freezer. *SECOND CONSECUTIVE VIOLATION.// Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(III) of this subsection, separating raw animal foods during storage, preparation, holding, and display from: (I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, (P) and (II) Cooked ready-to-eat food; and (P) (III) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food. (ii) Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by: (I) Using separate equipment for each type, (P) or (II) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, (P) and (III) Preparing each type of food at different times or in separate areas; (P) (iii) Cleaning and sanitizing equipment and utensils; (v) Cleaning hermetically sealed containers of food of visible soil before opening; (vi) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened; (vii) Storing damaged, spoiled, or recalled food being held in the food service establishment separate from food, equipment, utensils, linens and single-service and single-use articles; or (viii) Separating fruits and vegetables, before they are washed from ready-to-eat food.
Corrective Actions: //All food items were rearranged by their internal cooking temperature.//

Violation #4:
6-1A: .04(6)(f)Observed time/temperature control for safety (TCS) food items holding temperatures above 41F (see temperature log).// Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P)
Corrective Actions: Foods were discarded.//

Violation #5:
6-2: .04(6)(g)Observed portioned American cheese slices (1/7/25) and cooked rice stored inside the walk-in cooler not holding labels with their prep/opening dates. Observed packages of deli ham and deli turkey that where opened on 1/6/25 without opening date. Refrigerated, ready-to-eat time/temperature control for safety foods prepared and held in a food establishment for more than 24-hours shall be clearly marked to indicate the date of prep or the date by with the food shall be used/discarded for a maximum of 7 days. The day of preparation shall be counted as Day 1. (Pf)
Corrective Actions: American cheese and deli ham/turkey were labeled. Rice was discarded (employee could not remember when rice was cooked).//

Violation #6:
12B: .03(5)(i)Observed employee prepping exposed food without a hair restraint.// Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch (1/2″). (C)
Corrective Actions: Employee put on a hat.//

Additional remarks:
Note: All cold-holding items were in compliance unless otherwise noted.
Note: Food storage and separation chart was provided.
Note: *Note: A follow-up inspection will occur within 10 days. Ensure all violations are corrected by this time or the permit may be suspended.
Note: A required additional inspection will occur within the next 12 months
**UNSATISFACTORY SCORES, REPEAT VIOLATIONS AND UNCORRECTED VIOLATIONS MAY RESULT IN PERMIT SUSPENSION.

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