RUSTYS DELI

2-401.11 (A). Employee beverages must be stored in a designated area where contamination of food, clean equipment, utensils, linens, and single-use articles cannot occur. Observed employee beverage stored on countertop of prep area.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed lettuce cooling in prep top unit. Prep top is for holding temps below 41F not cooling foods to <41F. CDI-lettuce moved to WIF For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food staff put hat on after my arrival. No beard guards worn by bearded kitchen staff.

4-501.11 Maintain equipment in good repair. Observed rusted shelving in tall reach in.

5-205.15 Maintain a plumbing system in good repair. Observed faucet at 3-comp sink in disrepair, wrench used to turn water on/off, valves leaking. Needs repair/replacement

Repeat-6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed multiple floor tiles cracked and chipped in main kitchen area during inspection. Repair or replacement necessary.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed cut lettuce cooling since 10:00am not achieve 41F by 3:00pm. Observed raw bacon cooling after use at 9:00am not achieve 41F by 3:20pm. CDI - Both items voluntarily discarded. Repeat. 3 pts. For more information, please visit: www.meckncgov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P Observed sliced cheese and cut tomatoes that had been placed on TPHC placed back into cold holding after lunch rush. CDI - Both items voluntarily discarded. 0 pts.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed cut lettuce cooling while in top portion of sandwich prep during inspection. Observed raw bacon cooling in meat RIC after use while wrapped in multiple layers of plastic. Both items missed cooling window. CDI - Both items voluntarily discarded. Repeat. 1 pt. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed multiple employees handling customer foods without donning proper hair restraints during inspection. Ensure all employees don proper hair restraints while handling and preparing customer foods. 0.5 pts.

4-202.11 Multiuse food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed shaker bottle with extra holes poked into the top to expand the size of the existing holes. CDI - PIC voluntarily discarded. 0 pts.

5-501.16 (C )Provide waste bins in required areas including at handwash sinks. Observed no trashcan easily accessible at main handsink during inspection. CDI - PIC provided. 0 pts.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed multiple floor tiles cracked and chipped in main kitchen area during inspection. Repair or replacement necessary. 0 pts.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Observed no bodily fluid clean up procedures on site. PIC stated they had been posted on RIC that was recently replaced. CDI - EHS provided. 0 pts. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed lettuce in flattop prep cut on 7/22/25 maintaining 45F during inspection. Per PIC, lettuce was shredded at the end of the night 7/22, placed in a sealed plastic container, and placed in RIC to cool overnight. Observed pasta salad in grab n go maintaining 43F during inspection. Per PIC, pasta salad was portioned at the end of the night 7/22, then placed directly into grab n go unit to cool overnight. Ambient in both units maintaining proper temperature. Improper food temperatures deduced to be a result of incomplete cooling. CDI - Both items voluntarily discarded. 1.5 pts. For more information, please visit: www.meckncgov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed over stacked portioned ranch in salad prep, and raw ground turkey in meat RIC holding above 41F during inspection. See temperature chart. CDI - Both items voluntarily discarded. 0 pts. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed cut lettuce cooling since 7/22/25 that had missed cooling window. PIC stated lettuce had been cooled in a deep, sealed plastic container. Observed portioned pasta salad cooling since 7/22/25 in customer grab n go while in sealed, stacked plastic containers. Pasta salad had missed cooling window. Observed various food items throughout facility being cooled while tightly sealed in plastic, in RICs, or in prep units. CDI - PIC voluntarily discarded items that had missed cooling window. PIC corrected cooling methods for other items. PIC and EHS discussed new cooling SOPs for cooling items, including utilizing the RIF and WIF. 0.5 pts. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed tuna that had been thawed in its ROP packaging without any slits in the packaging or having been removed. -CDI- PIC voluntarily discarded the tuna. (0.5 pts)

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed bottles of oil without labels. EHS could see where the label written in marker had previously been. -CDI- PIC reapplied the label in sharpie. (0 pts)

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths being stored in a quat sanitizer solution at 100ppm. The label states that the sanitizer solution is active at 200-400ppm. -CDI- PIC removed the wiping cloths and replaced the sanitizer with new solution at 200ppm. (0.5 pts)

4-602.11 (A) (2) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, each time there is a change from working with raw foods to working with ready to eat foods. P. Observed food debris/residue on a deli slicer. PIC stated that the deli slicer was about to be used for another task before things got too busy. -CDI- PIC immediately placed the deli slicer parts in the 3 compartment sink to be washed and sanitized. (1.5 pts) For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed damaged floor tiles throughout the kitchen. Repair or replace the necessary tiles to avoid any debris buildup or pooling liquid. (0 pts)

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed a container of cut lettuce being held in prep reach in cooler at 44F and individually portioned containers of Caesar dressing being held in prep flip top cooler at 51F. CDI: PIC placed cut lettuce in an ice bath to rapidly cool and containers of caesar in reach in cooler to rapidly cool.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed a tray of baked potatoes being held in prep reach in cooler and an open package of chicken nuggets being held in another prep reach in cooler both missing date marks. CDI: PIC date marked both items as they had been prepared/opened yesterday. REPEAT.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed a large deep plastic container of pasta salad cooling in RIC and not drop in temp after 31 minutes. CDI: PIC removed cover and placed pasta salad in an ice bath in WIF to rapidly cool.

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed a container of tuna in reduced oxygen packaging fully thawed in prep reach in cooler. CDI: PIC poked holes in packaging to remove product from reduced oxygen environment.

5-501.17 Provide a covered waste bin in female restrooms. Observed female restroom with one waste bin with no cover. Provide a covered waste bin in female restroom.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf EHS observed salsa and lettuce in flip top cooler with no date mark. PIC states that salsa and lettuce was made today and will not be used within 24 hours. CDI PIC placed correct date mark on salsa and lettuce. Repeat -1.5 points For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer in three compartment sink at 50ppm. CDI- PIC provided sanitizer at proper concentration. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabF

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cut lettuce in flip top at 46F. CDI-PIC placed items in reach in to quickly cool. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed grilled chicken prepared 12/6/23 with no date mark. CDI-PIC date marked item. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed secondary working containers of spices and oils with no label of common name. CDI-PIC labeled all containers with no label.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees on cook line not wearing head coverings.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed working bucket of sanitizer used to wipe tables below 100ppm. CDI- PIC replaced low ppm sanitizer with proper concentration sanitizer.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed outdoor recyclable's container with lid open.

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed personal item stored over tomato’s in two door reach in. CDI- PIC voluntarily discarded item.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloths stored on prep table and cutting board of prep top. CDI - PIC placed cloths in sanitizer at proper concentration. - 0.5 -

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed a few sheet trays stored clean with debris left attached from previous uses. Sheet trays were moved to 3 comp sink to be washed, rinsed, and sanitized again. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed ranch containing buttermilk inside of the prep station above cold holding threshold of 41F.Ranch was moved to walk in cooler to be brought down below temperature threshold. Ensure that items are not over stacked in prep unit. No increase in points due to improvement.

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Time clocks had not been started during the visit. Cheese had been placed there at opening. CDI- Time was started from that point during the inspection.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed a number of foods inside of the prep station above cold holding threshold of 41F. Foods include tuna,chicken salad, lettuce. Foods were moved to walk in cooler to be brought down below temperature threshold. Ensure that items are not over stacked in prep unit.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloths on the countertop to ensure

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Pans observed wet stacked.

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf No written procedures provided to indicate how time as a public health control procedure is being carried out.

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed oil above grill not labeled during the inspection.

2-101.11 (A) PIC shall be present during all hours of operation. -PF No serve safe certified food protection manager present during the hours of operation.

3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf Observed tuna steak served on the menu with no parasite destruction letter present. VR required.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed a number of foods inside of the prep station above cold holding threshold of 41F. Foods include ranch containing buttermilk, grilled chicken, ham, cole slaw, tomatoes, and turkey. Foods were mvoed to walk in cooler to be brought down below temperature threshold. Ensure that items are cooled before placing inside of prep unit. Ensure that items are not over stacked in prep unit. Recommend keeping ranch dressing to be mixed with buttermilk inside of cooler.

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed written procedures provided but food establishment is not accurately using timers to update time to follow tphc procedures.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed a secondary spray bottle holding a pink chemical without label attached. CDI- Labeled during the inspection.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed a number of foods cooling with lids left attached such as ranch. Observed foods recently prepared placed directly in prep units, which cannot be used to cool due to open air environment units not being made for this purpose. CDI- Panned out and placed in WIF for cooling. REPEAT

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed cooking oil stored on floor in dry storage area.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Floors need additional cleaning throughout around equipment.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Sliced Ruben meat recorded in reach in cooler at 47F., CDI- Discarded.

3-501.15  Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring.  Cold air must flow around product to remove the heat. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Sliced ham and chicken salad cooling in reach in coolers. CDI- Panned out and placed in WIF for cooling. REPEAT

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Employees prepping food without a hat or hair restraint. REPEAT

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Pans wet stacked.

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Employee placed raw burgers on the grill with gloves on and removed gloves and donned a new pair but did not wash hands before donning new pair, CDI- Employee washed hands and discussed with PIC.

3-501.15  Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring.  Cold air must flow around product to remove the heat. -Pf For more information on proper cooling procedures please visit:  http://meck.co/FoodSafety In house sliced deli meats cooling in reach in cooler tightly wrapped, CDI- Moved to WIF for cooling. In house sliced tomatoes recorded at 60F in flip top, CDI- Cooled down in WIF.

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. ROP tuna was not being sliced during thawing

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Oils and water bottles not labeled.

3-305.11 Store food in a clean, dry location, not exposed to contamination.  Keep at least 6 inches above the floor. Food stored on floor in WIF

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Multiple employees cutting prepping food without a hair restraint. REPEAT

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety Quat Sanitizer not dispensing, CDI-Facility has switched to bleach sanitizer.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Ham and turkey in reach in recorded above 41F , CDI- Discarded.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. One employee prepping food without a hair restraint.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Wall near hot items in need of cleaning.