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American Deli, located at 2615 Pleasant Hill Rd Ste 400, Duluth, GA 30096, received a score of 55 points out of a possible 100 points during their 08/17/2026 inspection by the Georgia Department of Public Health.
The violations noted by the inspector were:
Violation #1:
1-2A: .03(2)(a)-(n),(p)Observed several risk factor violations in today’s inspection, resulting from a lack of managerial control. 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 #2:
2-1B: .03(5)(c)Observed employee touch raw fish with gloves, changed gloves without washing hands, and touch to-go container. Employees must wash hands and exposed portions of arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service articles, and: 1) after touching exposed body parts; 2) after using the toilet room; 3) After caring for or handling service animals or aquatic animals; 4)after coughing, sneezing, using tobacco, eating, or drinking; 5) after handling soiled equipment or utensils; 6) during food preparation, as often as needed to remove soil and contamination and to prevent cross contamination when changing tasks; 7) when switching between working with raw food and working with ready-to-eat food; 8) before putting on gloves; 9) after engaging in other activities that contaminate hands; 10) a second time when entering the kitchen from using the restroom. (P)
Corrective Actions: To-go container and gloves discarded, Employee washed hands.
Violation #3:
3-1C: .04(1)Observed numerous dead insects inside salt. Food shall be safe, unadulterated, and honestly presented. (P)
Corrective Actions: PIC discarded container of salt.
Violation #4:
4-2B: .05(7)(b)Observed ice machine with pink mold-like substance on food contact surface. Observed accumulation of residue on tea nozzle. Except when dry cleaning methods are used as specified under Rule .05(7)(e), surfaces of utensils and equipment contacting food that is not time/temperature control for safety food shall be cleaned: (i) At any time when contamination may have occurred; (ii) At least every 24 hours for iced tea dispensers including nozzles and consumer self-service utensils such as tongs, scoops, or ladles; (iii) Before restocking consumer self-service equipment and utensils such as condiment dispensers and display containers; and (iv) In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment: (I) At a frequency specified by the manufacturer; or (II) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold.
Violation #5:
6-1A: .04(6)(f)Observed temps above 41 for shredded cheese, sliced cheese, and sliced tomatoes, see temp log. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P)
Corrective Actions: Person in charge (PIC) discarded the shredded cheese, sliced cheese, and sliced tomatoes.
Violation #6:
6-1B: .04(6)(f)Observed wings sitting in two fry baskets below 135. Time/temperature control for safety food shall be maintained at 135°F (57°C) or above. (P)
Corrective Actions: PIC reheated the wings.
Violation #7:
8-2B: .07(6)(g)Observed employee wiping prep surface with chlorine sanitizer above 100 ppm. Chemical sanitizers, including chemical sanitizing solutions generated on-site, and other chemical antimicrobials used on food contact surfaces shall not exceed stated concentrations as listed on the EPA-registered label, in 40 CFR 180.940 and 40 CFR 180.2020, (100 ppm for chlorine and 400 ppm for quaternary ammonia). (P)
Corrective Actions: Employee remade chlorine concentration to 100ppm and re-wiped prep surface.
Violation #8:
15B: .05(3)(h),(i)Facility using expired test strips for Chlorine sanitizer. A test kit or other device that accurately measures the concentration in mg/L (or ppm) of sanitizing solutions shall be provided. (Pf)
Violation #9:
15C: .05(7)(a)2,3Observed accumulation of debris and rust on shelving in the walk-in cooler and the kitchen area near the backdoor. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. (C)
Violation #10:
17D: .07(4)(b)Observed employee personal items stored on prep table, on the shelf where condiments and seasonings are stored, and employee food stored in walk-in cooler above vegetables for customers. personal food items stored above dry storage. Areas designated for employees to eat, drink, and use tobacco shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. (C)
Corrective Actions: PIC moved personal items to personal storage area.
Violation #11:
18: .07(2)(m)Observed back door not self-closing entirely. The backdoor is slightly opened at the top and on the side. Outer openings of a food service establishment shall be protected against the entry of insects and rodents by: 1) filling or closing holes and other gaps along floors, walls, and ceilings; (C) 2) closed, tight-fitting windows; (C) and 3) solid self-closing, tight-fitting doors. (C)
Violation #12:
18: .07(5)(k)Numerous live insect activity observed inside rice cooker. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by: 1. Routinely inspecting incoming shipments of food and supplies; (C) 2. Routinely inspecting the premises for evidence of pests; (C) 3. Using methods, if pests are found, such as trapping devices or other means of pest control as specified under Rule .07(6)(e),(m),(n); (Pf) and 4. Eliminating harborage conditions.(C)
Additional remarks:
All cold and hot holding temperatures within compliance unless otherwise noted.
A follow-up inspection will occur within 10 days.
Correct violations or permit may be suspended.
Two consecutive unsatisfactory scores will result in a permit suspension.
Three or more consecutive violations will result in a permit suspension.
A required additional routine inspection will occur within 12 months.
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