4TH ST DELI AND SALADS
3 N 4T ST
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 2 health inspection reports
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All Inspection Reports
Inspection on 2/10/2025
High Priority
3
Intermediate
1
Basic
4
Total
8
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-45-4:Basic - Cardboard used to line nonfood-contact shelves. Cardboard lining bottom shelf in back prep area. Operator states she will remove today. **Corrective Action Taken**
- 36-37-5:Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Acoustic style tiles in kitchen and side food storage area by ice machine are not sealed/painted. **Repeat Violation**
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone stored on dry food storage shelf in back kitchen. Phone moved and stored correctly. **Corrected On-Site**
- 35B-03-4:Basic - Outer openings not protected with self-closing doors. Both entrance and rear exit doors do not self close. **Repeat Violation**
- 09-01-4:High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee in back kitchen handling/cutting tomatoes for sandwiches with bare hands. Employee stopped, washed hands, and placed on gloves. **Repeat Violation** **Admin Complaint**
- 12A-20-4:High Priority - Employee washed hands with no soap. Employee in back kitchen handling/cutting tomatoes for sandwiches with bare hands. Employee stopped, washed hands, in triple sink without soap. Manager coached employee on proper hand washing procedures. Employee washed hands correctly. **Corrective Action Taken**
- 41-24-4:High Priority - Pesticide-emitting strip present in food prep area. Pest emitting strip hanging over prep area in back kitchen. Strip removed. **Corrected On-Site**
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In flip top cooler at front counter, container of tuna salad prepared two (2) days prior not dated. Operator dated tuna. **Corrected On-Site**
Food safety inspection conducted on 2/10/2025 revealed 8 total violations (3 high priority, 1 intermediate, 4 basic).
Inspection on 9/16/2024
High Priority
2
Intermediate
0
Basic
7
Total
9
Disposition: Met Inspection Standards
Inspection Details:
- 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. Two tanks in back kitchen.
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple employee drinks on top of deli cooler next to single use items. Bottles moved and stored correctly. **Corrected On-Site**
- 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee food in reach in cooler at front counter not identified. Operator marked items. **Corrected On-Site**
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Two employees preparing food at front counter. Employees placed restraints on. **Corrected On-Site**
- 36-37-5:Basic - Floors, Walls, Ceilings not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Acoustic style tiles in side storage area are not sealed/painted. Floor in side storage area is not sealed.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cabinet under drink dispenser (far right).
- 35B-03-4:Basic - Outer openings not protected with self-closing doors. Both entrance and rear exit doors are not self closing.
- 09-01-4:High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Operator handle cut tomatoes at front counter with bare hands.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At front counter flip top cooler, cheese 56F. Cheese placed on top of cooler approximately 2.5 hours prior. Cheese moved to reach in cooler to cool. On back prep table, corn/bean mixture left sitting out 63F. Operator states prepping, but mix was left out for approximately 30 minutes while lunch customers were being served. Mix moved to reach in cooler. **Corrective Action Taken**
Food safety inspection conducted on 9/16/2024 revealed 9 total violations (2 high priority, 0 intermediate, 7 basic).