NEW YORK BUTCHER SHOPPE

2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P Observed food employee wash hands and did not use a paper towel barrier to turn off the faucet. CDI - Food employee washed hands properly.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed prepared meatballs stored above bread inside the WIC. CDI - Storage order rearranged. 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed employee wiping food debris from soiled gloves with a wiping cloth on the cook line. CDI - Employee made aware, educated and hands were washed properly.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed can opener blade stored as clean with black build up present on the blade. CDI - Can opener was moved to the 3 compartment sink 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 multiple items held in RTE prep unit (Roasted potatoes, cooked mushrooms, mozzarella, garlic aioli (x2), chimi, brisket etc.) held above 41F. Prep unit was at an ambient of 45F. CDI - Items were voluntarily discarded. EHS 3 day verification is required. 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 cooked mushrooms & tomato puree with no date mark. Observed smoked tomato (9/22) held longer than 7 days. CDI - Voluntary Discard. 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabeled chemical spray bottle. CDI - Bottle was labeled.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths stored in sanitizer buckets below the proper concentration. Observed wet wiping cloths stored on equipment between uses. CDI - Buckets refilled at the proper concentration.

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed multiple stacks of pans stacked wet.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed can opener being used with black build up on blade. Also observed plates and knives stored as clean with visible debris. CDI.. Items were moved to 3 comp to 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 garlic and oil above 41F. See temp chart. CDI.. Garlic and oil was voluntarily discarded. 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed containers without labels to identify contents.

3-302.15 Wash fruits and vegetables prior to use.Observed sliced avocado stored as clean with stickers still intact.

4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. Observed clean dishes stacked wet. 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 metal containers that house clean utensils with visible debris. REPEAT

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed employee drinking in prep area.

2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P Observed food employee grab raw salmon,change gloves without handwash and grab RTE food. CDI.. Employee washed hands. REPEAT

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed trays in front of handwashing sink. CDI.. Trays were removed.

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 items cooling in WIC not getting good air circulation . Items were stacked on top of each other on cooling racks. CDI.. Items were moved closer to blowers. Facility did have enough time to cool food correctly 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 squeeze bottles and container without label to identify contents. CDI..Lables were added. 3-602.11 (B) (1)-(4)Food packaged on premises for customer self service shall include a label with the (1) common name of the food; (2) ingredients and sub ingredients in descending order; (3) quantity of contents; (4) name and place of business. Observed some of the labels didn’t contain weight of food.

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

3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed in use utensils in water with a temp of 64F.. CDI water was discarded .

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 utensils stored as clean in bin with visible debris.

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 debris on top of oven were clean small pans are stored.

5-501.17 Provide a covered waste bin in female restrooms. Observed waste bin in female bathroom without a lid.

2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P- Observed food employee place raw meat on grill and change gloves without a hand wash. Employee was going to work with ready to eat foods. CDI - EHS educated employee who washed hands and donned new gloves. EHS provided facility with when to wash poster.

REPEAT 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- Observed blade on meat saw with food debris. CDI - PIC had staff reclean saw. 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 .

REPEAT 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 frozen ground veal and frozen ground pork in freezer grab-n-go case with dates that could not be traced back in log. CDI - all items voluntarily discarded.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flying insects in kitchen area. PIC to address pest control service frequency.

2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P: Employee recontaminated hands at hand sink after washing hands. CDI- REHS corrected employee and hands were properly washed.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed fry cutter that was stored as clean with leftover food debris. CDI items moved to be cleaned at the 3-comp sink. 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: Two carts containing TCS food pulled out of WIC in preparation for deliveries had food 59.0 F (fries), and 47.0 F (brisket), 52.0 F (red-skin potatoes), 56.0 pulled pork. rolled back into WIC and food began re-chilling. 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: ROP ground beef with 6/21 packaged date could not be traced back to same date in ROP Log Book. REPEAT. 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 : Packaged salads in grab n go, prepped today, were 54.0 F. CDI- salads moved to WIC for quick chilling. 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 .

3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P: Meatball in warmer for reheating only reached 83.0 F and sauce 120.0 F after more than 2 hours of reheating process. PIC voluntarily discarded.

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 : House-rendered tallow dated 2/11. CDI- discarded voluntarily. 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf: Portioned pulled chicken and Alfredo sauce dated 2/20 in WIC. Chicken was cooked 2/17. Train staff on compliant date marking for prepared foods portioned for customer grab n go. Use by date can not exceed 6 calendar days from date of earliest prep unless food is frozen for a period of time prior to placing in grab n go. In this case, chicken Alfredo should be date marked from 2/17 as prep date. CDI- allowed to change date marking for prepared from 2/20 to 2/17. 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 .

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: Frozen beef sirloin caps in vacuum and dated 1/22 as pack date on label were not accounted for on Vac Pack log. Frozen ground pork dated 1/4 as packed date on label could not be accounted for on vac pack log. Ensure procedures in the approved plan are followed. Discussion with PIC about records review.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- Observed meat balls being held for hot holding in hot well measuring at 120F. Observed the hot well had to much water and metal pans had a significant gap, from which steam was escaping.- CDI-PIC removed some of the excess water. 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf- Observed a spray bottle that contained degreaser not labeled.-CDI- PIC voluntary discarded bottle. Points not escalated due to improvement.

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 ROP frozen product that could not be traced back to package in the ROP logs. VR 10 days.

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 cooked onions covered in Parmesan stack with parchment paper in between each layer tightly packed and Chicago beef placed in individual plastic bags tightly packed and over stacked in metal pan. Observed mozzarella cheese in a deep metal pan. -CDI- PIC voluntarily discarded food items. Observed salads prepped at room temperature and placed in a stand-in reach-in cooler temping at 55F. -CDI-PIC placed salads in WIC. 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies in the FOH.

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf Observed multiple dented cans not separated for other food items in dry storage area.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed a high volume of utensils wet stacked. -CDI- PIC moved utensils to dish area to be rewashed.

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 food residue and build-up on the WIF floor.

2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed 2 closed bottles of water and a cup with a lid and straw stored on prep cooler cutting board and/or the meat saw. CDI by moving drinks to a bottom shelf. 0.5pts

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cooked wings in the bottom of the work top 2 door cooler at 46 degrees. Wings were dated yesterday. CDI They were moved to WIC and left uncovered to cool. This was the only item found out of temperature. 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed a spray bottle of bleach and glass cleaner unlabeled hanging on the chemical storage shelf. CDI by labeling both bottles. 1 pt

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 a full heaping sheet tray of blanched fries at 46 degrees. Fries did not cool any in 30 minutes. CDI by splitting fries into 2 sheet trays. They cooled 3 degrees in 25 minutes to 43 degrees. 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 .

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed fry cutter that was stored as clean with leftover food debris. CDI items moved to be cleaned. 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 .

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed shredded chicken in plastic container at 42-43F from the day before. CDI product voluntarily discarded. 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 .

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed 6oz steak that did not have an asterisk to show the product as being undercooked. Verification required.

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 shredded chicken in plastic container that was covered and filled with condensation. Ensure to check food product to ensure food product reaches 41F or below prior to storage. CDI product voluntarily discarded. 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal pans, bowls and pans that were stored while wet stacked. CDI items moved to be washed.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P ., Observed Demi veal sauce, green sauce that as stored in display case with raw beef and raw chicken and pork stored together with no partition between raw and cooked items. CDI cooked sauces moved another location and partition added to chicken and pork. Repeat For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed dish machine that was used for a rack of plates and ladle reach 0ppm. Hose was not fully inserted into bucket. CDI unit primed and concentration reached 100ppm. Repeat. 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

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed grilled chicken pulled off the grill for Cesar salad at 147F. CDI placed back on grill until it reached 167F.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed grilled onions, meatballs, and melted butter that was holding below 135F. CDI items held past 4 hours and discarded. 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 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 tomatoes, lettuce, and cream corn that was not dated in prep top. CDI items discarded. 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 broccoli and chicken grab and go that was dated today for 7 days but chicken was cooked and cooled yesterday. CDI items redated. Observed spring mix, arugula, apricot mash, and Carmelized onions that was from 8/9. CDI items discarded. 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 .

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 facility vacuum package in house beef fat at 89F. CDI ROP fat discarded. Discussed with facility that they can cool the product portion it in bags once at 41F or below then heat seal the bag for later use and not pull a vaccum on product.

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 blanched fries (84F) and diced grill chicken (54F) that was stored in plastic containers and fries in deep plastic container. CDI items moved and placed on sheet pans. 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 .

3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed sanitizer buckets that were soiled with debris. CDI buckets changed.

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 drink, banana, and Oreos that was stored in the display case and on utensil rack in kitchen. CDI items relocated.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed Romaine lettuce above bag of shredded Cole slaw mix. CDI items relocated. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. Observed raw beef above spring salad mix in reach in unit. CDI items relocated. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed dish machine sanitizing at 0ppm. CDI added full bottle of sanitizer to machine. 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

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed Demi glaze, candied onions, and garlic butter holding on stove below 135F. CDI items reheated for holding. 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 pastrami cured meat and crab cake not dated. CDI items discarded. 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 duck fat (5/5), cream corn (5/15), and cured meats (5/5). CDI items discarded. 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

3-302.15 Wash fruits and vegetables prior to use. Observed facility chopping lettuce that was stated to be prewashed. CHecked package in walk in and package states to wash prior to use. CDI lettuce washed.

2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P. Observed employees handle raw beef and change gloves to prepare buns for sandwich without washing hands. CDI hands washed.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed deli slicer that was not used today with leftover food debris. CDI item moved to 3 comp sink for cleaning. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed herb butter, proportioned cooked salmon, bacon Mac and cheese, prepackaged chicken Parmesan, in house rendered beef fat, prepackaged mushrooms reach in units and display cases for service that was above 41F. CDI items discarded or moved to cool down. 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 cooked mushrooms, chicken wings, brisket, and pulled pork that was packaged and labeled for 8-9days. PIC noticed scale was off by a day and some items had the improper shelf life in the system. CDI all items were within 7 days and relabeled to with appropriate shelf life. 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 .

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 facility with ROP beef tenderloin that was ROP recently before arrival and holding in walk in at 43F. CDI had facility toss product out after second observation. Observed facility ROP breaded green tomatoes and stuffed pastas. verification required.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -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 products hot holding in metal containers placed on top of the grill at the cook line. EHS found that pans are double nested in large metal pan with water, holding below 135F at top layers of food, bottom layers are 135F or above. PIC believes pans are filled with too much product, double nesting of pans is causing top layer of food to drop below 135F. CDI- products reheated during inspection, EHS discussed hot holding and how to improve current setup.

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 facility using cooling rack in walk in cooler, placing hot product on bottom shelves of cooling rack, directly below products in cooling process or products that have finished cooling. EHS discussed cooling methods, suggested moving cooling rack away from walk in cooler door and ensuring hot products on sheet trays are not placed on bottom shelves of cooling rack for proper cooling. CDI- products finished cooling moved, PIC will discuss cooling methods with staff and ensure staff understands new process.

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 squeeze bottles at cook line with oils/water with no label. EHS discussed labeling requirements, suggested ways to ensure these bottles are labeled.

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf. Observed no separate area for dented cans, observed dented pimento can mixed in other canned products. CDI- can removed and marked for return.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed sanitizer buckets at 0ppm quat sanitizer during inspection. PIC found that sanitizer dispenser was malfunctioning. PIC adjusted dispenser and ensured sanitizer was coming out at proper concentration by end of inspection. PIC stated he will call ecolab to ensure dispenser is permanently fixed moving forward.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed a couple of metal sheet pans and metal containers wet stacked on clean dish shelving.

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. 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 . Observed bar dish machine reach 157F, with inspector’s plate thermometer, but it turned operator’s thermo-label from black to orange indicating it reached 160F.