LOWES FOODS #280 DELI & BAKERY

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed one hand sink blcoked with rolling cart. CDI rolling cart moved.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed a few items in WIC and WIF that had completed cooling phase with no covers.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed one line of TCS items hot holding (soups), holding below 135F for approximately 1 hour. CDI Employee quickly reheated times to 165F and ensured equipment was turned on. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several items holding on the salad/sandwich prep line above 41F for an unknown amount of time. CDI PIC voluntarily discarded and will have unit looked at by repair person. Repeat If facility has cold holding violation next inspection, RCP is recommended. 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 .

8-103.12 Comply with the procedures in the HACCP plan as submitted and approved as part of a variance or local approval. Maintain approval and records as required.-P/Pf Observed multiple days in log books both on the computer and written that were missing the pH for the batches of rice. VR required.

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 and residue on teh outside and handles of RICS, hot boxes, cold drawers. Clean with more frequency. Repeat

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phone and employee bags stored on prep line and on top of food storage bins. Designate an area for the storage of employee possessions away from equipment, food, and utensils.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed two deli slicers stored as clean with food debris accumulation on back portion of blade. Food employee stated that areas hard to reach due to equipment not being able to be fully broken down. CDI- PIC had item broken down to be w/r/s. 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 portioned containers of greens in grab & go, raw tuna in sushi prep unit, pulled chicken in cookline cold drawers, crab salad in salads display, all temping above 41F. CDI- PIC voluntarily discarded greens and pulled chicken which were out of parameters to cool, removed other items listed to be rapidly cooled in blast chiller. *REPEAT* 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 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). Observed pulled pork, pulled chicken, ribs, and turkey being held without dates after being cooked and prepped more than 24 hours prior to inspection. CDI- EHS discussed with PIC, PIC had food employee identify prep times and apply correct date labels. 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 . 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 diced chicken held in Sammy prep top out of date on 12/20. CDI- PIC voluntarily discarded item. *REPEAT* 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed live crawling insect by handsink at cookline start. EHS discussed pest control with PIC.

4-501.11 Maintain equipment in good repair. Observed gaskets of sushi prep unit and Sammy low reach-in cooler in damaged, torn, and in disrepair. Replace gaskets. *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 Sammy prep unit gaskets, bottom of cookline cold drawers, top of dish machine with food reside and debris accumulation. Increase cleaning frequency.

6-501.18 Maintain handwashing sinks, toilets and urinals clean. Observed handsink adjacent to 3-comp sink in need of cleaning due to debris and residue accumulation.

4-602.11 (A) (4) Food contact surface of a thermometer shall be cleaned, and sanitized per 4-702.11/4-703.11, before using or storing. P. Observed food thermometer stored unclean on top of 2D low RIC. CDI- PIC removed item to be cleaned and sanitized.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed TCS food held on right side of sandwich prep top temping above 41F. CDI- PIC removed items to be rapidly cooled in blast chiller due to being within parameters. Baked beans in cold hold grab n go temping above 41F. PIC stated that items are held in unit overnight, will readjust storage of stacked items furthest away from cold air flow. CDI- PIC voluntarily discarded container of beans. *REPEAT* 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 house ranch, house chipotle ranch prepped 9/10, artichoke out of date on 9/17. CDI- PIC voluntarily discarded items. 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 .

3-501.13 (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 raw ROP seared salmon not removed from reduced oxygen environment. EHS discussed approved thawing methods and safe handling instructions with PIC and food employee.

4-501.11 Maintain equipment in good repair. Observed gaskets of sushi prep unit and WIC door in disrepair. Replace gaskets.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed deli turkey, deli ham, roast beef, and sliced tomatoes at sandwich station cold holding at temperatures between 45F and 49F. Items were recently prepared and placed in flip top unit for service. Items were also overstacked, exceeding container fill lines. CDI - Items were cooled to 41F by end of inspection. PIC has been advised to use blast chiller in establishment to rapidly cool sliced deli meats to 41F or less prior to placing in flip top unit and to avoid overstacking. -1.5 points- 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 .

3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed knife stored in crevice between hot holding equipment. Store utensils on a clean portion of cooking equipment. -0 points-

4-502.13 Single-use and single-service articles cannot be reused. Observed single use to-go cup being used as ingredient scoop at sandwich station. -0 points-

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed raw chicken wings stored above raw pork ribs in walk in cooler. Observed raw ground sausage stored above raw pork ribs in walk in cooler. CDI - Storage order was corrected by PIC. Proper storage order was discussed with PIC. Printed display materials discussing proper storage order were given to PIC to post in establishment. -1.5 points- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee preparing sushi while wearing a wrist watch. -0 points-

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards at hot prepped foods station with deep gouges and staining. Resurface or replace cutting boards so that they are free of staining, smooth, and easily cleanable. -0 points-

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 heavy build up of food residues and splash on hot holding equipment, cooler handles, and smoker handles in hot food prep area. Recommend higher frequency and more thorough cleaning. -0.5 points-

3-202.15 Food packaging must be in good condition, intact and protect the food inside. Pf Observed can of jalapenos with heavily dented seam. CDI - Can was discarded. -0 points-

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw shell eggs stored above green beans and brussels sprouts in cold holding drawer. CDI - PIC removed eggs and placed in walk in cooler. -1.5 points- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed can opener with heavy build up of food debris and residues. CDI - Can opener was moved to dish machine to be washed, rinsed, and sanitized. -0 points- 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed ants behind dish machine. Control insects to prevent infestation. -1 point-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed box of deli meats stored on floor of walk in cooler. -0 points-

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed scoop handle making contact with spices in spice container. -0 points-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed romaine lettuce, cut tomatoes, cooked brussels sprouts, and quinoa at sandwich station cold holding at temperatures between 48F and 50F. Items are removed from refrigeration and placed in sandwich station prior to lunch service. PIC stated that items are refilled approximately 3 times during shift. CDI - Items were placed on TPHC. PIC has been advised to conduct frequent temperature checks of TCS foods and to ensure equipment is working properly. All other items at sandwich station were 41F or less. -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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed package of crab meat thawing completely submerged under running water with a temperature of 83F. Approved thawing methods include thawing under refrigeration, thawing completely submerged under running water with a temperature of 70F or below, or as part of the cooking process. CDI - Crab meat was moved to reach in cooler to continue thawing under refrigeration. -0 points-

3-302.15 Wash fruits and vegetables prior to use. Observed cut avocado with produce stickers still attached. Wash produce prior to use making sure to remove produce stickers and sticker residues. -0 points-

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed paper towel dispenser with no paper towels at handsink near dish washing machine. REPEAT. CDI- paper towels restocked at this dispenser. Note: points left at half, last inspection referenced malfunctioning dispenser, only 1x of 6 hand sinks with no paper towels, employee stated they had just run out and hadn’t had the opportunity to restock yet. Ensure all handsinks are consistently stocked with soap/paper towels.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed multiple TCS foods holding above 41F in sandwich/salad prep unit, see temp chart. EHS found that unit was going through defrost cycle at the time, EHS noticed that one of the sliding doors had been left open as well. EHS discussed process with PIC James, unsure if unit is malfunctioning due to door open or if products sat out for too long during loading the machine this morning. CDI- products replaced with fresh ones from walk in, unit holding below 41F at end of inspection. Appeared to be in defrost when first checked, ensure employees are not leaving product out for extended periods of time when filling the unit in morning. 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 .

3-501.18 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 several sliced deli chubs (5 of them, 2x turkey, 2x ham, 1x roast beef) that were date labeled to expire February 14th, this date is 3 weeks from today. These labels are incorrect. PIC stated these were sliced today, must be an error with the date labeling system or an employee is not selecting proper product dates, should only be for 7 days including day sliced/opened. CDI- labels changed on products, dated for today and to expire Jan 30. Ensure all employees are aware of this error, TCS foods like deli meats (turkey, ham, roast beef) should be date marked for no longer than 7 days. REPEAT. 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 .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed chemical cleaner bottle stored below service counter, directly adjacent to single service/single use to-go cups. Avoid storing chemicals near to go cups to avoid contamination. CDI- chemical moved.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed paper towel dispenser malfunctioning when EHS attempted to wash hands, unable to dispense paper towels. CDI- dispenser opened, adjusted, properly dispensing paper towels after correction.

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed several packages of strawberries with moldy buildup, needed to be discarded. CDI- product discarded, PIC will discuss with employees.

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed 1x box of raw chicken stored over a plastic container of pork ribs. CDI- pork ribs moved, EHS discussed storage order with PIC. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed can opener spike with black buildup, in need of cleaning. CDI- can opener cleaned at dish pit during inspection. Note: this was the only piece of dirty equipment. 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed several deli meats with no date label at sub/salad station, PIC stated that these containers are supposed to be date labeled on the product. CDI- PIC was able to identify date opened/prepped for these meats, opened yesterday. Products properly labeled during inspection. 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 . 3-501.18 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 several bags of deli meat expired (expired on September 7th) stored in sandwich reach in unit, had not been discarded yet. Observed 6-8 deli chubs marked as expired on September 7th that were stored in deli cold holding drawers, had not been discarded yet. CDI- products voluntarily discarded during inspection, EHS discussed date marking and discarding old product. 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 .

4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed in use knives stored in pitcher of sanitizer water. EHS explained that utensils shall NOT be stored in sanitizer, must be washed/rinsed/sanitized and stored in a clean/dry location. Proper sanitization requires wash/rinse/sanitize and air drying to be effective. CDI- knives removed from sanitizer, will not store inside sanitizer anymore.

5-501.16 (C )Provide waste bins in required areas including at handwash sinks. Observed no waste bin at handsink to begin inspection.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliced turkey, sliced ham, and sliced provolone cheese at sandwich making station with cold holding temperatures between 58F and 59F. CDI - Items were placed on TPHC and PIC stated that items do not last more than two hours at sandwich making station. PIC has been advised to place sandwich station cold holding unit on TPHC. TPHC procedures were discussed with PIC. Deli/Bakery currently uses TPHC procedures for cooked chicken and focaccia bread. -REPEAT- -3 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed cooked spinach thawing partially submerged under running water with a temperature of 78F. Correct thawing methods include thawing under refrigeration, thawing during the cooking process, and thawing completely submerged under running water with a temperature of less than 70F. CDI - Cooked spinach was taken to prep area to begin preparation. -0.5 points-

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employees preparing food while wearing watches and bracelets. -0.5 points-

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 manual warewashing temperature at three compartment sink to be 107F. CDI - Hot water was added to increase warewashing temperature. -0 points-

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed berries, grapes, and cherry tomatoes stored over ready to eat items throughout coolers. CDI: Items washed and placed in a new container. For more information on food storage order please visit: http://meck.co/FoodSafety

3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed pulled pork reheating in hot box after 4 hours at 104F. CDI: Product voluntarily discarded. 3-403.11 (C), (D) Reheat commercially processed, ready-to-eat food to 135F within 2 hours if food is to be hot held until service. -P Observed mac and cheese and baked beans reheating in hot box after 4 hours at 85F-95F CDI: Products voluntarily discarded.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed wings in hot hold below 135F. CDI: product rapidly reheated to over 165F. PIC filled out TPHC form today and will use this going forward for wings. Observed quinoa in warmer below 135F. CDI: Product voluntarily discarded. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sushi in display case above 41F. Sushi chef stated that she cools them in the freezer for 30 min and then brings them to the display case. Some items were at 41F. CDI: Items above 41F were rapidly cooled in the blast chiller. Ensure all temperatures are verified prior to placing items in the display case. Sushi chef stated that she did take temperatures prior to moving them, and all were below 41F. Observed ribs, potato salad, macaroni salad, smoked turkey, chicken bites, and brisket bites above 41F in deli and smoked foods cases. Observed tomatoes, ham, and lettuce in sandwich prep unit above 41F. CDI: All items were rapidly cooled in the blast chiller to 41F. Smoked foods case was not used anymore as air temp was moving from 38F-42F. Future cold holding violations will result in a Risk Control Plan and/or permit action. 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 .

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 no date mark on sliced ham in reach in at the sub station. CDI: Product voluntarily discarded. 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . 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 pulled pork that is smoked on site with a sell by (expiration date per PIC) of 3/29. Product was then pulled back to the deli counter and marked with an expiration date of 4/2. Observed cut chub of chicken with an expiration date mark of 3/29. CDI: Products voluntarily discarded. Observed sliced deluxe ham in a bag marked with an expiration date of 4/7 when the original chub had an expiration date of 4/2. CDI:Date corrected. NOTE: Facility scales date for 7-24 hour periods. However, staff are not adhering to the times printed on the labels for discard. The staff go by the day. EHS recommends staff put in “6 days” for the scales to ensure that storage of items are not held over the 7-24 hour periods. Without time stamps, product would be labeled for 8 days per the food code. 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P Observed several focaccia breads with various types of cooked veggies (tomatoes, spinach, mushrooms, arugula etc.) and cheeses (feta, Gorgonzola) at room temperature. After discussion with the PIC and what she received back from corporate facility has only supplied product assessments which do not exclusively fall into the “non-TCS” category based on pH and aW of tables A and B under the definition of a TCS food in the 2017 NC Food Code. CDI - Since the focaccia breads were placed out during the inspection, some were placed on TPHC and some were rapidly cooled. TPHC forms filled out during inspection. Per previous EHS A. Lee the following came from a Lowe’s Foods representative: “ We went through ambient shelf life with NC Dept of agriculture several years ago and that is how we determined food safety at maximum 3-day shelf life for focaccia bread products. Since this bakery is permitted in conjunction with the deli (which most are not in NC), we will display focaccia with time and date stamp not to exceed four hours at ambient temperatures, or we will move product into refrigerated multi deck case held at 41F or below. Product will be cooled in either blast chiller or walk-in prior to display. Do you want a bacterial growth study and report from accredited lab in order to allow ambient display conforming to challenge study findings? Same focaccia breads are also packaged and given a 3 day shelf life.” Documentation from the variance committee has not been received. **Provide a Product Assessment (PA) means that based on the food’s pH and aw and whether it was raw or heat-treated or packaged, it has to be considered TCS until inoculation studies or some other acceptable evidence shows that the food is a TCS food or not. The Food Code requires a variance request to the regulatory authority with the evidence that the food does not require time/temperature control for safety.** If a PA with approval from the variance committee cannot be provided then the breads in question will be required be under temperature control or using time as a Public health control (TPHC) or under refrigeration with required 7 day date marking until further documentation is provided. 3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Observed no written procedures for items held in hot box that were marked with times and held on TPHC per staff. Staff verbally told EHS procedures and they were in compliance with what was described. CDI: Procedures filled out today. TPHC procedure template may be found at: http://meck.co/FoodSafety

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed bottle labeled as sanitizer with 0ppm quat. CDI: Bottle was dumped out.

4-501.11 Maintain equipment in good repair. Observed torn gaskets on bakery walk in and on sushi reach in.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed sanitizing bucket in the handsink. CDI- PIC removed the bucket.

4-703.11(B) After being cleaned in a mechanical dish machine, equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160F as measured by an max/min thermometer.-P. Observed heat sanitizing dishmachine maximum temperature on rinse was 178F, max/min thermometer temped at 158F. PIC contacting their maintenance. Explained to PIC they can use the dishmachine however will need to set up the sanitizer at the 3-compartment sink. CDI - facility has decided to sanitize using their 3-compartment sink until repaired. Verification visit required in 3 days to ensure compliance. For more information please visit: http://meck.co/FoodSafety or view our training video at the following weblink: 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 sushi in display case above 41F. Sushi chef stated that they were placed in the unit an hour ago however the display was going through a defrost cycle, ambient air was at 48F. CDI - Allowed PIC to rapidly cool the sushi in the blast chiller/walk in freezer. Recommended that the defrost cycle times be adjusted to before product is placed in the unit and after lunch time. Improvement with cold holding from previous inspection, will keep at half demerits. 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 .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed various chemical spray bottles stored over the 3-compartment sink and with single service items hanging on shelving. Designate an area for chemicals to prevent contamination. CDI - PIC relocated chemicals.

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 shaker with seasoning not labeled at the cookline.

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 cleaning needed for the tracks at the sandwich prep cooler.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed jackets stored on the ‘Bread Crumbs” speed rack with other supplies and equipment.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed chicken salad in the reach in cooler at 70F. Observed Cobb salad at 47F, temped other TCS products in the unit at 41F, discussion with the PIC and the salads were placed in the unit less than 4 hours ago. Chicken salad was just prepped. CDI - Allowed PIC to rapidly cool the salads and chicken salad to 41F or below. Improvement with cold holding from previous inspection, will keep at half demerits. 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 .

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 feta under the sandwich prep cooler not date marked. Explained to the PIC that when the original package of feta is opened then that date must travel with the product that is placed in the sandwich prep cooler, ensure not to exceed 7 days. CDI - PIC was able to verify the date opened and allowed to date mark properly Observed Saint Angel triple cream (soft -ripened cheese) exceeding the 7 day date marking. Product has a 21 day shelf life. Verification visit required to ensure compliance. **If requesting to exceed the 7 day date marking requirement a letter from the manufacturer is needed to ensure the cheese has a moisture content of more than 39% but no more than 50%. CDI - Saint Angel was voluntarily discarded. 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P CDI - Since the focaccia breads were placed out during my inspection, allowed to time the breads for 4 hours. Observed several focaccia breads with various types of cooked veggies (tomatoes, spinach, mushrooms, arugula etc.) and cheeses (feta, Gorgonzola) at room temperature. Discussion with the PIC, which stated that they have documentation stating that time is not needed. PIC unable to provide documentation. Last communication EHS received on 6/10/2022 stating, “ We went through ambient shelf life with NC Dept of agriculture several years ago and that is how we determined food safety at maximum 3-day shelf life for focaccia bread products. Since this bakery is permitted in conjunction with the deli (which most are not in NC), we will display focaccia with time and date stamp not to exceed four hours at ambient temperatures, or we will move product into refrigerated multi deck case held at 41F or below. Product will be cooled in either blast chiller or walk-in prior to display. Do you want a bacterial growth study and report from accredited lab in order to allow ambient display conforming to challenge study findings? Same focaccia breads are also packaged and given a 3 day shelf life.” Documentation has not been received. **Provide a Product Assessment (PA) means that based on the food’s pH and aw and whether it was raw or heat-treated or packaged, it has to be considered TCS until inoculation studies or some other acceptable evidence shows that the food is a TCS food or not. The Food Code requires a variance request to the regulatory authority with the evidence that the food does not require time/temperature control for safety.** If a PA cannot be provided then the breads in question will be required be under temperature control or using time as a Public health control (TPHC) until further documentation is provided.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed various chemical spray bottles stored over the 3-compartment sink. Designate an area for chemicals to prevent contamination.

3-302.15 Wash fruits and vegetables prior to use. Observed stickers still left on washed avocados. Remove label during washing fruits and vegetables.

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 cleaning needed for chicken rack in the walk in cooler.

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 the flooring behind cookline line/fryer equipment in need of cleaning.

4-703.11(B) After being cleaned in a mechanical dish machine, equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160F as measured by an max/min thermometer.-P. Observed heat sanitizing dishmachine maximum temperature on rinse was 178F, max/min thermometer temped at 158F. PIC contacting their maintenance. Explained to PIC they can use the dishmachine however will need to set up the sanitizer at the 3-compartment sink. Verification visit required in 3 days to ensure compliance. For more information please visit: http://meck.co/FoodSafety or view our training video at the following weblink: 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 multiple TCS food items above 41F in cold bbq display case and the grab n go case below.See temp chart. CDI- All food items were determined to be in case for less than 2 hours and were moved to walk in cooler or placed inside blast chiller and then moved to walk-in cooler. Service technician was on site during inspection. Verification required within 3 days.

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 President Brie cheese exceeding the 7 day date marking. Product has a 14 day shelf life. CDI - Product was voluntarily discarded. **If requesting to exceed the 7 day date marking requirement a letter from the manufacturer is needed to ensure the cheese has a moisture content of less than 50%. 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P Observed Faro in warmer without time mark and temped at 115F. CDI - PIC voluntarily discarded the food. Observed several focaccia breads with various types of cooked veggies (tomatoes, spinach, mushrooms, arugula etc.) and cheeses (feta, Gorgonzola) at room temperature. Discussion with the PIC, which stated that breads are held out for 4 hours. No written procedures were found, no time on products. Same focaccia breads are also packaged and given a 3 day shelf life. **Provide a Product Assessment (PA) means that based on the food’s pH and aw and whether it was raw or heat-treated or packaged, it has to be considered TCS until inoculation studies or some other acceptable evidence shows that the food is a TCS food or not. The Food Code requires a variance request to the regulatory authority with the evidence that the food does not require time/temperature control for safety.** If a PA cannot be provided then the breads in question will be required be under temperature control or using time as a Public health control (TPHC) until further documentation is provided.

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 just prepped pulled chicken cooling in a deep container and covered with plastic wrap. CDI - Product was placed into shallower pans and placed in the blast chiller. 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 .

4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf Observed no max/min thermometer or testing device for the heat sanitizing dishmachine. Verification required within 10 days to ensure compliance.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF For more information on employee health policy please visit: http://meck.co/FoodSafety PIC did not provide complete information with regards to employee health policy. CDI by providing PIC with EHP poster and link to information.

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 A written procedure to follow when responding to vomit or diarrheal events in the food service establishment is required. The plan is to include: a list of supplies in the clean-up kit, staff responsible for clean- up, procedures to follow for cleaning specific surfaces and actions to minimize the spread of contamination and the exposure of employees, consumers, food and surfaces to vomit or fecal matter. CDI - provided PIC with information sheet with Vomit and Diarrheal cleanup requirements.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed whole chickens in the walk-in cooler cooling since yesterday per PIC (48F). Observed condensation on insides of lids. CDI- whole chickens voluntarily discarded by PIC.

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 multiple TCS food items in cold display cases above 41F. See temp chart. Observed containers of overfilled deli meats on the sandwich line above 41F. CDI- All food items were determined to be in case for less than 2 hours and were moved to freezer or placed inside blast chiller and then moved to walk-in cooler. Service technician was on site during inspection. Verification required within 3 days. CDI- deli meats removed from container and cooled in blast chiller.

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: http://meck.co/FoodSafety 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 . Observed foods on cook line in reach-in cooler without date mark. CDI by date mark.

3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P Observed Faro in warmer without time mark. CDI by time mark.

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 food items in cooling process with tight fitting containers. CDI by venting or removing lids for cooling foods.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employees wearing rings and watches while engaged in food prep.

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 buckets stored on the floor.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked containers on the drying rack.