American Deli in Lilburn receives a 59% on their recent health inspection

American Deli, located at 5385 Lawrenceville Hwy in Lilburn, received a score of 59 points out of a possible 100 points during their 03/07/2025 inspection by the Georgia Department of Public Health.

The violations noted by the inspector were:

Violation #1:
1-2A: .03(2)(a)-(l), (n)Several risk factor violations were observed during today’s inspection resulting in an unsatisfactory score as a result of an overall lack of active 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:
2-2B: .03(5)(j)1&2Observed open employee drinks in prep areas. Observed employee drinking from his cup. Employees shall consume food and drink only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas (unless drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee’s hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles). (C) *SECOND CONSECUTIVE VIOLATION*
Corrective Actions: Lid was put onto cup, and put into a designated employee area.

Violation #3:
4-1A: .04(4)(c)1(i)(ii)(iii)(v) (vi)(vii)(viii)Observed raw chicken stored above raw ground beef in prep cooler. Also observed washed onion and peppers stored above unwashed vegetables in reach-in cooler. 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: Coolers were rearranged.

Violation #4:
4-2B: .05(7)(a)1Soda nozzles and microwave with heavy buildup. Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf)
Corrective Actions: Nozzles and microwave were cleaned and sanitized.

Violation #5:
6-1A: .04(6)(f)Four large containers of rice were in the cooler at 45F. Cut tomatoes were also at 42F. (see temp log) Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) *SECOND CONSECUTIVE VIOLATION*
Corrective Actions: Items were discarded.

Violation #6:
6-1D: .04(6)(i)Observed time control wings without start and end times. When using Time Control (TPHC) for a maximum of 4 hours: 1) hot foods shall start at 135°F (57°C) or above and cold foods shall start at 41°F (5°C) or below; (P) 2) the food items shall be labeled with a start and discard time, not to exceed 4 hours; (Pf) 3) foods not consumed before the discard time shall be discarded; (P) 4) when combining ingredients, the start/discard time for the foods shall reflect the start/discard time of the earliest ingredient placed on time control; {P) 5) food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded; (P) 6) written procedures TPHC shall be created in advance and made available upon the Health Authorities request. (Pf)
Corrective Actions: Wings were reheated to 165F, and time control restarted with start and end times labeled.

Violation #7:
17C: .07(5)(a),(b)1,2,3Observed holes in the ceiling in multiple places. Also observed many cracked tiles and exposed concrete as the flooring instead of tile. All physical facilities shall be maintained in good repair and shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. (C)

Violation #8:
17D: .07(4)(b)Employee items were in food prep areas. 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: Items were moved to a designated employee area.

Violation #9:
18: .07(2)(m)Back door was not tight-fitting to the floor or the door frame. Door was not self-closing. 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) *THIRD CONSECUTIVE VIOLATION*

Additional remarks:
Note: All cold held temperatures were in compliance unless otherwise noted.
Note: Thermometers calibrated today (see temp log).
Note: THREE OF MORE CONSECUTIVE VIOLATIONS ON ROUTINE INSPECTIONS WILL RESULT IN PERMIT SUSPENSION.
Note: A follow up will be conducted within 10 days. Correct any uncorrected violations or permit may be suspended. Two consecutive unsatisfactory scores will result in permit suspension.
Note: A required additional routine will be conducted within 12 months.
Note: Facility’s permit was suspended due to three consecutive violations. Onsite training was performed and facility was allowed to reopen.
This was a joint inspection with MLS.

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