NONNA MARIA'S ITALIAN DELI & MARKET

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. OBSERVED raw chicken stored directly between bread. CDI. PIC removed. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 working bottles of powder sugar at prep station without labels. Label all working containers of food.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed multiple employees without hair nets or head coverings.

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 on prep top covers.

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

5-205.15 Maintain a plumbing system in good repair. Observed floor drain pipe under 3 comp sink in need of repair.

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). 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 milk from 3 days ago without dates. CDI. PIC dated. Repeat ***** improvement from last time 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 .

REPEAT 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. Observed facility with an incomplete employee health policy. CDI: EHS provided documentation.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed a dish cover being stored on hand sink in back prep area. CDI: Employee relocated sanitizer.

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). 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 items in RI and WI without dates. CDI. PIC date marked. 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 .

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed multiple employees without hair nets or head coverings.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed opened dumpster outside.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed raw shell eggs being stored above ready to eat foods in prep flip top cooler. CDI: Employee re-arranged items to proper storage order. REPEAT. Points not escalated due to multiple violations on previous report.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed all TCS foods being held above 41F both in top and bottom of prep cooler behind front counter. See temp chart. Employee voluntarily discarded items which were held in cooler longer than 4 hours and voluntarily discarded all other items. VERIFICATION REQUIRED within 3 days to ensure cooler is holding foods at proper temperature. REPEAT.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . 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, 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 . Observed a plate of rice balls being held in dessert display case without a date mark. CDI: PIC date marked rice balls as they were prepared 48 hours ago. Observed a container of fried eggplant date marked 6/6 being held in walk in cooler. CDI: PIC discarded eggplant.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed a soiled wiping cloth being stored on prep counter. CDI: Employee placed wiping cloth in properly concentrated bucket of sanitizer.

4-501.11 Maintain equipment in good repair. Observed a torn gasket on prep cooler behind front counter. Replace torn gasket.

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 beverage being stored on prep counter. CDI: Employee removed their beverage from prep counter.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed a container of raw shell eggs being stored on shelf in WIC above boxes of unwashed produce. Also observed a container of Baccala boneless salt cod, in which PIC was unsure if product was raw or fully cooked, that was being stored in meat display case on shelf above ready to eat foods. CDI: Employee re-arranged items to proper storage order. 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed employee rinse soiled gloves in 3 compartment sink. CDI: Employee discarded soiled gloves after EHS intervention.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed containers of pastrami and sausage being held above 41F in household prep reach in cooler on top of counter top. See temp chart. CDI: PIC voluntarily discarded items. REPEAT.

3-502.12 Obtain Health Dept approval for the HACCP plan required for on site reduced oxygen packaging. -P/Pf Observed provolone cheeses being held in meat and cheese display case that were vacuum sealed by staff on the premises on 12/9. Establishment does not have approval from the Health Department or a HACCP plan for on site reduced oxygen packaging. CDI: Staff voluntarily discarded cheeses and EHS provided guidance and forms to PIC via email. PIC has agreed to stop on site reduced oxygen packaging foods until HACCP plan is approved by the Health department.

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 working bottles of oils, vinegars and condiments at prep station without labels. Label all working containers of food.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed small household cooler on prep counter being used to store food items. Replace cooler with ANSI certified or equivalent cooler. REPEAT.

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: 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed two deep covered plastic containers of marinara cooling from previous night at a temperature of 70F. CDI: PIC discarded marinara.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed provolone, American and Swiss cheese being held in prep flip top cooler, most items being held in small reach in cooler on prep counter in back prep room and a container of manicotti and lasagna with meat sauce in grab and go all being held above 41F. See temp chart. CDI: PIC placed cheeses from prep flip top cooler in WIC to rapidly cool and voluntarily discarded all other items. REPEAT.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed a plate of rice balls being held in dessert display case missing a date mark. CDI: PIC date marked rice balls as they were prepared yesterday.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed two deep covered plastic containers of marinara cooling from previous night at a temperature of 70F. CDI: PIC discarded marinara. REPEAT.

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 containers of seafood salad and octopus salad and one container of stuffed shells in grab and go cooler missing labels. Label containers. 3-602.11 (B) (5) Food packaged on premises for customer self service shall include a label with the major food allergens contained in the food -Pf. Observed containers of seafood salad, octopus salad and one container of stuffed shells in grab and go cooler missing allergen information. VERIFICATION REQUIRED within 10 days to ensure allergen information is added to label.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed small household cooler on prep counter being used to store food items. Replace cooler with ANSI certified or equivalent cooler. REPEAT.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee cell phone on prep counter. CDI: PIC removed cell phone.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed a box of unwashed eggplant being stored on top shelf of WIC above ready to eat foods. Store unwashed produce separate ready to eat food items.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 . Observed a container of soppressata, salami and capicola being held in prep flip top cooler at 49F. CDI: Items were moved to WIC to rapidly cool as employee stated she sliced them 2 hours prior and put them straight into prep cooler. REPEAT. Points reduced to half points due to improvement since previous inspection.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed a metal container of breaded chicken covered cooling in WIC and sliced provolone and Swiss cheese tightly wrapped in plastic cooling in display case at rates insufficient to reach cooling parameters. See temp chart. CDI: PIC moved both items to reach in freezer to rapidly cool.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door propped open. CDI: PIC closed door.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed small household cooler on prep counter being used to store food items. Replace cooler with ANSI certified or equivalent cooler.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 . Observed a container of sliced pepperoni, salami and cappacuola being stored in prep flip top cooler and a container of roasted red peppers, a container of tomato mozzarella salad, sliced provolone and sliced Swiss cheese being held in display case and a jar of roasted tomatoes being held on prep counter all above 41F. See temp chart. CDI: Employee voluntarily discarded all items in display case and deli meats in prep flip top cooler were moved to WIC to rapidly cool. Roasted tomatoes on prep counter were placed on emergency TPHC. REPEAT

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, 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 . Observed a chub of turkey date marked 10/29 and a chub of roast beef date marked for 10/31. CDI: Employee discarded items.

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed missing consumer advisory for lox being served raw on big board menu behind service counter. VERIFICATION REQUIRED within 10 days to ensure consumer advisory is added to posted menu behind service counter.

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 a bucket of properly concentrated sanitizer being stored on floor behind register. CDI: PIC placed sanitizer bucket on bottom shelf of storage shelf.

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 wash solution temperature of 91F while in use to wash equipment and utensils. CDI: Employee filled wash basin with hot water to raise the wash solution temperature to 113F.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed a spray bottle of sanitizer being stored on hand sink in back prep area. CDI: Employee relocated sanitizer.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 . Observed a container of half and half being held on a cold plate next to grill at 55F. CDI: PIC voluntarily discarded container. PIC stated he will start holding half and half on TPHC.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed a bowl of pasta salad and a bowl of tortellini covered with tightly wrapped plastic cooling in display case at a rate insufficient to reach cooling parameters. See temp chart. CDI: Items were moved to RIF to rapidly cool.

3-602.11 (B) (5) Food packaged on premises for customer self service shall include a label with the major food allergens contained in the food -Pf. Observed most items packaged on premises in grab n go cooler missing allergen information on label. VERIFICATION REQUIRED within 10 days to ensure major food allergens contained in the food are added to labels. REPEAT, points not escalated due to multiple violations under same line item on previous inspection.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes containing cans of tomato sauce being stored on floor in hallway next to register. Store food at least 6 inches above the floor.

4-903.11(A)(C) Store single-use and single-service articles 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 single use cups and single use containers being stored on floor in hallway next to register. Store single use items at least 6 inches above the floor.

REPEAT 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. Observed facility without an employee health policy. CDI: EHS provided documentation.

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 open bags of chips being stored on scale above in use prep table. CDI: Item removed.

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 being stored above cheese and ready to eat deli meats in walk in cooler. VR required within 3 days. REPEAT For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed mushrooms being stored over ready to eat foods such as cooked eggplant and cooked beef in walk in cooler. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

REPEAT 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed containers of pasta with meat sauce hot holding below 135F in hot box CDI: PIC reheated items to above 165F. 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 lox/cream cheese with a prep date of 4/3 and cooked chicken and eggplant without dates. CDI: PIC voluntarily discarded lox/cream cheese, and properly dated chicken and eggplant. 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 sanitizer being stored on prep top directly beside food in prep. CDI: Sanitizer was relocated.

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. 3-602.11 (B) (5) Food packaged on premises for customer self service shall include a label with the major food allergens contained in the food -Pf. Observed multiple items in customer grab n go case without labels including ingredients, quantity of contents, allergens or common name of food. Observed baked ziti in grab n go case with only list of ingredients. VR required within 10 days. 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 multiple in use squeeze bottle without labels. Label items.

3-306.13(B)(C) Consumer self-service operations shall have utensils or effective dispensing methods to protect the food from contamination and be monitored by trained food employees.-Pf. Observed dried sausage in customer grab n go case uncovered and without tongs or other utensils. CDI: Sausage removed from customer case.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed multiple employees without hair nets or head coverings.

4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried. Observed employee cloth drying cutting boards and sheet pans.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards with deep cuts and grooves. Replace.

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 observed pic failed to demonstrate sufficient knowledge of employee health. CDI handouts re-given

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 not in compliance yet CDI handout given again

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 beverage stored on main prep refrigeration. CDI removed

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P For more information on handwashing, please visit: http://meck.co/FoodSafety or view our training video at the following web link, https://youtu.be/BH6CLGrH10M . Observed food employee recontaminate hands on handles after hand washing. CDI hands rewashed 2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P observed food employee fail to wash hands multiple times before donning gloves and working with food.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed food basket in hand wash sink by front counter. CDI - item was removed.

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P observed bag of basil partially liquified via decomposition CDI discarded

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety. Observed open package of raw meat stored over bread in reach in freezer.

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 deli slicer with food debris on blade and food contact surfaces. Food employee stated that slicer was last cleaned the night before. CDI - slicer was broken down to be rewashed.

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 marinara cooling in walk in at a rate not sufficient to meet required cooling parameters. See temp chart. CDI - PIC voluntarily discarded.

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 multiple items hot held in steam well in kitchen below 135 F. See temp chart. CDI - PIC voluntarily discarded.

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 .

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 multiple deli pastas or bean offerings and smoked salmon not covered under commercially processed deli salad list, date marked 14-30 days. CDI discarded and date marking procedures changed

3-603.11 (B)(2) Consumer Advisory Disclosures that are asterisked to a footnote shall state, * Items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. -Pf observed no footnote. Vr 3-603.11 (C )(2) A Consumer Advisory Reminder shall include asterisking the food item to a footnote that states: * Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.- Pf observed no asterisks to link CA to undercooked animal proteins.

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 cooling marinara tightly covered in plastic container in walk in cooler.

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

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor.observed multiple working containers of food stored on floor

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 container of thousand island dressing with utensil inside in the food.

4-502.13 Single-use and single-service articles cannot be reused. Observed single use plastic bags being reused for food storage according to food employee. CDI - PIC voluntarily discarded due to hot hold violation.