AKELS DELI
50 N LAURA ST STE #125
Overall Food Safety Rating
★★☆☆☆ (2.3/5)
Based on 3 health inspection reports
All Inspection Reports
Inspection on 2/11/2025
High Priority
1
Intermediate
5
Basic
10
Total
17
Disposition: Met Inspection Standards
Inspection Details:
- 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured.
- 14-45-4:Basic - Cardboard used to line nonfood-contact shelves. Soiled, under slicer
- 12B-12-5:Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Open drinks in kitchen, employee discarded it **Corrected On-Site**
- 36-73-4:Basic - Floor soiled/has accumulation of debris. In walk in cooler
- 14-38-4:Basic - Food storage container/container lid cracked or broken. Lid is cracked for sugar
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Handles in hand sink in kitchen and shelf by triple sink, also door frame and gaskets in prep cooler **Corrected On-Site** **Repeat Violation**
- 29-08-4:Basic - Plumbing system in disrepair. Hand sink faucet at front counter is loose
- 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. At front counter by customer, employee placed them in cabinet **Corrected On-Site**
- 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
- 36-30-4:Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Wall peeling. By slicer
- 03E-03-5:High Priority - Time/temperature control for safety, commercially processed food reheating for hot holding not heated to a minimum temperature of 135 degrees Fahrenheit in all parts. 98f new soup placed on burner at 6:30 am, it's 8:40am, employee rapidly reheated it to 165f and explained to him proper procedure **Corrective Action Taken**
- 02C-03-5:Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Cooked sausages opened yesterday early morning, dated by employee **Corrected On-Site**
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink at front counter, employee placed some **Corrected On-Site**
- 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products. Could not find it **Corrected On-Site**
- 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. For cashier only, she read and signed **Corrected On-Site** **Repeat Violation**
- 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Filled it up, **Corrected On-Site**
- 45-04-4:Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. Cooking eggs on grill **Repeat Violation**
Food safety inspection conducted on 2/11/2025 revealed 17 total violations (1 high priority, 5 intermediate, 10 basic).
Inspection on 9/17/2024
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 9/17/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 9/12/2024
High Priority
3
Intermediate
4
Basic
8
Total
16
Disposition: Follow-up Inspection Required
Inspection Details:
- 35A-03-4:Basic - Dead roaches on premises. 5 dead roaches on shelf under prepping area, 12 dead roaches on floor behind equipment by hand sink, 6 dead roaches behind box freezer, 3 dead roaches in cabinet at front counter, employee cleaned them **Corrective Action Taken** **Warning**
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Cook cooking, he got one **Corrected On-Site** **Repeat Violation**
- 36-22-4:Basic - Floor area(s) covered with standing water. Under table in kitchen, employee cleaned it **Corrected On-Site**
- 14-38-4:Basic - Food storage container/container lid cracked or broken. Cracked lid on cold cut, employee discarded it **Corrected On-Site** **Repeat Violation**
- 36-24-5:Basic - Hole in or other damage to wall. On corner by warmer and wall by prep table peeling off **Repeat Violation**
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelf under cooking equipment, also shelf above triple sink and light shield, gasket in box freezer, shelves and vent in walk in cooler **Repeat Violation**
- 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. **Repeat Violation**
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. By grill
- 12A-27-4:High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Operator cracked eggs then grabbed bowl with food and bag of bread, explained to him and he washed hands **Corrected On-Site**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 46f cheese in walk in cooler, not used today, employee discarded it **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 128f potatoes, employee placed a lid on container in warmer **Corrective Action Taken** **Warning**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer under prep table
- 32-11-5:Intermediate - Lack of toilet tissue at each toilet. Employee placed some **Corrected On-Site**
- 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Cashier
- 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Time on for shelled eggs, blank procedure **Corrected On-Site**
- 45-04-4:Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. Cooking eggs oh grill, no hood, no letter from fire marshal
Food safety inspection conducted on 9/12/2024 revealed 16 total violations (3 high priority, 4 intermediate, 8 basic).