GROUCHOS DELI

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed dishpit handsink blocked with trashcans during inspection. CDI - PIC moved to appropriate location. 0 pts.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed various TCS foods over stacked and holding above 41F in prep unit during inspection. See temperature chart. CDI - PIC verified items had been placed in unit around 2:00pm and moved to WIC to rapidly cool. Repeat. 3 pts. Risk Control Plan to be discussed if no improvement by next inspection. 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 .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) Observed cole slaw in WIC with a discard date of May 8th (128 Julian Calendar). CDI - Cole Slaw voluntarily discarded. 0 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 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 various squeeze and shaker bottles on main line not baring label identifying their contents. Ensure all working containers are labeled to identify their contents. 0 pts.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed various containers of food being stored on floor throughout kitchen. Ensure all containers of food are stored at least 6 inches off the floor at all times. 1 pt.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed manager with expired food protection management certification. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed dishes sanitizing in 0-50ppm quat. CDI: Sink was drained and refilled, new concentration is 200ppm. 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/y0SjmnabFaY

REPEAT 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed 45 sauce sitting out on counter above 41F. CDI: Sauce was placed in walk in cooler to cool. Points reduced due to significant improvement in cold holding. 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 .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P. Observed sanitizer bucket being stored on shelving above chips. CDI: Sanitizer bucket was relocated.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths being held in 50ppm quat.

REPEAT 4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed build up food debris inside bottom of reach in freezer.

4-703.11 After cleaning, equipment, food contact surfaces, and utensils shall be sanitized using an approved method.-P- Observed food employee submerging items in quaternary sanitizing solution for less than 30 seconds. -CDI- EHS educated PIC on proper contact times for quaternary sanitizer and PIC placed items back in sanitizer water to be properly sanitized. -0- 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- Observed items in prep unit cold holding above 41F. Per PIC, unit lid was open during lunch rush. -CDI- EHS educated PIC on maintaining lid closed and not filling containers up too high and PIC placed items in WIC to cool back down. **REPEAT** -3 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf-/3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P- Observed ham, turkey, roast beef in prep units with no date marks. Per PIC, items were pulled from WIC and prepared prior day. -CDI- PIC properly date marked items. -0- 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 .

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food employee engaging in food prep with dangling bracelets. -0.5-

4-501.11 Maintain equipment in good repair. Observed prep unit not in use due to needing repairs. Repair. -0-

4-603.16 Washed utensils and equipment shall be rinsed prior to sanitizing. Observed PIC placing items into sanitizer water after washing them without following a rinse step. -CDI- EHS educated PIC on following a rinse method and PIC placed items back at dishpit to be W/R/S. 4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturer label. -Pf- Observed temperature of hot water at 93F. -CDI- PIC corrected water temperature to 116F. -0.5-

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed buildup on exterior surfaces of RIF. Increased and more thorough cleaning frequency recommended. -0-

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. Observed walls near RIC, near handsink closest to kitchen door, and near ice machine with food splash and debris. Observed dust buildup on some vent covers. Increased and more thorough cleaning frequency recommended. -0-

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P- Observed food employee wash hands and not use a barrier to turn off the faucet thus recontaminating hands. -CDI- EHS educated food employee on when to wash and food employee rewashed hands. -0-

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use -Pf.- Observed trash cans stored in front of handwashing sinks at 3-comp sink. -CDI- PIC relocated items. -0-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed items in prep unit above 41F. Most items were at 41F or below at bottom of container and up to 44F at top of container. -CDI- EHS educated PIC on overstacking/overfilling units and PIC removed items and placed them in RIF to cool back down. **REPEAT** -3- 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 .

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food. -P- Observed food employee return to work station and begin to don gloves to complete meat slicing. -CDI- EHS intervened and educated food employee on when to wash and food employee washed hands. -0-

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed mushrooms stored over RTE cut lettuce. -CDI- PIC corrected storage order. -0- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed provolone cheese, diced tomatoes, pastrami and cut lettuce in prep unit above 41F. Observed 45 sauce (contains tomato paste) on counter between 55-57F. Refer to temperature chart. Per PIC, items had all been prepared this morning. -CDI- PIC placed items in WIC to cool back down. -1.5- 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 .

3-501.15 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 housemade 45 sauce, slaw, and salad cups cooling in plastic containers with lids. Observed no change in temperature for 45 sauce and little change with slaw. -CDI- EHS educated PIC on cooling methods and PIC removed lids to facilitate rapid cooling. **REPEAT** -1- 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed spicy mustard, mayo, mustard, 45 sauce and Italian sauce with no labels. -0-

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths stored in sani bucket at 0ppm quarternary sanitizer. -CDI- PIC replenished supply to 200ppm. 3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. Observed sani bucket stored over chips. -CDI- PIC relocated items. -0-

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 Observed wrapped deli slices in walk-in cooler above 41F after slicing/prep recently before inspection. Facility still in need of improvement for cooling methods for sliced meats. Deli meat is sliced and portioned into wrapped plastic bags and placed in larger bags in bulk. Facility will begin laying deli slices in thin later on sheet tray to facilitate cooling. Verification required 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 .

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf Maximum water temp observed at all fixtures - 3 compartment, prep sink, handwashing sinks - observed at 80F. PIC contacted manager during inspection who stated water heater in need of adjustment to raise hot water temperature. Permit conditions state permit was approved with undersized water heater and that water heater shall be replaced if proven incapable to supply sufficient hot water. Verification required

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: 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 sliced turkey in prep unit that had been recently prepped and cut, and portioned into plastic food bags for sandwiches. Also observed sliced meats in walk-in cooler recently wrapped and portioned and placed into large bag above 41F in walk-in cooler. Had discussion with PIC about cooling TCS foods from room temperature and ensuring that food is actively cooled before wrapping and placing into prep units. Recommend placing individual portions flat on sheet pan with bag vented in to quickly cool in walk-in from room temperature. CDI-Items were vented and placed into walk-in to actively cool. Temperature was rechecked on ham 40 min after initial observation - Deli meat temperatures dropped to 43-44F. Individual portioning bags contain low volume of deli meat. Cooling issue arises when slices are combined and closed into larger bag in bulk portions.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety 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 . Observed buildup on slicer. CDI-Slicer set aside for detail cleaning and sanitizing.

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 TCS foods in prep unit above 41F. Unit in need of repair or adjustment. Ambient air reading was 43F. CDI-TCS foods moved from prep unit into walk-in cooler to quickly cool to 41F.

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: 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 several items in prep unit that had been recently prepped and cut, and portioned into plastic food bags for sandwiches. ALso observed sliced meats in walk-in cooler recently sliced and portioned and placed into large bag above 41F in walk-in cooler. Had discussion with PIC about cooling TCS foods from room temperature and ensuring that food is actively cooled before wrapping and placing into prep units. Recommend placing individual portions flat on sheet pan in walk-in to quickly cool from room temperature. CDI-Items were vented and placed into walk-in to actively cool. Be sure that food is also not filled above fill line in metal pans to ensure cold holding.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety 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 . A couple cambros observed stacked that still had sticker residue on outside of containers. CDI-Items returned to dish pit. PIC stated that these items are rarely used and will most likely be 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 . Observed several items in prep unit that had been recently prepped and cut, and portioned into plastic food bags for sandwiches. Had discussion with PIC about cooling TCS foods from room temperature and ensuring that food is actively cooled before wrapping and placing into prep units. CDI-Items were vented and placed into walk-in to actively cool but after 1 hr, minimal temperature change observed. Items were placed into freezer to cool before items are put back out on prep line at 41F or below. Be sure that food is also not filled above fill line in metal pans to ensure cold holding.

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 a squeeze bottle of Italian dressing at the flip top unlabeled. Repeat.

4-501.11 Maintain equipment in good repair. Torn gasket observed at prep reach in.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety Observed facility with no written cleanup plan for vomit and diarrheal events. CDI: EHS discussed with PIC and emailed a copy of a cleanup plan to email on file. -0-

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed PIC wash hands and turned off the faucet with bare hands. CDI: EHS intervened, PIC washed hands again and turned off faucet with a barrier. -2-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed meat slicer with food debris. PIC stated meat slicer was clean and has not been used today. CDI: meat slicer was broken down to be cleaned. -1.5-

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 on date marking please visit: http://meck.co/FoodSafety Observed deli meats and sliced tomatoes in the flip top with no date labeled. An employee stated tomatoes are sliced daily. PIC stated the batches of sliced deli meats are dated in the bag, but not when moved to the flip top. EHS discussed with PIC on dating TCS items when divided and placed into separate holding units. CDI: items were dated 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information on date marking please visit: http://meck.co/FoodSafety Observed several individually cupped tuna salad and spring salad were dated past 7 days in the prep reach in. Observed a container of tuna salad and a containers of herb salad dated past 7 days in the walk in cooler. CDI: all items were voluntarily discarded. -1.5-

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 a container of sugar and a squeeze bottle of Italian dressing at the flip top un labeled. -0-

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in-use wiping cloth bucket of quat sanitizer at 0ppm. CDI: sanitizer was remade to a concentration of 200ppm. -0-

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 quat sanitizer dispenser at the 3 comp sink dispensing at 0 ppm. PIC is aware and has a work order for it. -0-