BEATRIX MARKET / WOW BAO

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed lettuce, tomatoes, and feta in deep containers covered and in shallow covered containers with a cooling rate of .05 to .10 degrees per minute after an hour. These products were used for salad preparation this morning within the last 4 hours. CDI, Items moved to shallow flat pans for rapid cooling. Cooling rate increased to an acceptable level by the end of the inspection. Staff need to ensure foods used for preparation that have set out for a long time need to be cooled within the acceptable time limits. For more information, please visit: www.meckncgov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

3-501.16(B) Maintain raw shell eggs in refrigeration with an ambient air temperature of 45F or below.- P Observed raw shell eggs stored on the counter in the baking area. Chef advised that the eggs need to warm up for proper baking methods. Advised staff they need to either be held at 45 F or on TPHC. CDI, product was removed from refrigerator an hour ago. Product placed on TPHC and item added to current TPHC agreement already established for this location. For more information, please visit: www.mecknc.gov/foodsafety

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P. Observed sanitizer at 3 compartment sink at 848 ppm for sink and surface sanitizer. Product remade and also all other wiping cloth container sanitizer replaced. Ensure the product is properly diluted and is reading at the correct ppm. A part is needed for the sanitizer dispensing machine per the PIC. CDI, Establishment set a process today to fill up the sanitizing vat at the 3 compartment sink with 50% sanitizer and 50% cold water. This resulted in a correct sanitizer level. Follow this process until part is replaced.

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 deep and covered containers being used to cool food that was used for preparation this morning. The cooling rate of .05 degrees per minute shows that the current process is not working. CDI, products moved to shallow uncovered sheet pans where they started cooling quickly. Train staff to use shallow and uncovered pans for cooling products used during preparation of food due to the products increasing in temperature quickly as food is prepared. Observed salads prepared this morning that had been moved to the lobby display case for purchase, this process has already been evaluated as not an acceptable location for cooling. CDI, products moved back to the walk in cooler. Establish a procedure to only allow the food prep staff to select the products available for the display cabinet and check temperatures before sending out the food to ensure the products are cooled. 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 flour, oil and water in containers that were not labeled in the Bao area.

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 shelving with snack bars at the coffee area front counter collect dust, debris, and customer trash. Observed shelving in the coffee area cabinets and shelving under the cash registers with dust and debris. Found an old mouse dropping on a shelf under a cash registers, but no other signs of pests. Keep all non-food contact surfaces clean.

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 flooring under equipment in the Bao area and the coffee area collecting debris and in need of cleaning. Ensure these areas remain clean and are cleaned more frequently.

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 Southwest salad dated 11/17 and 8 days old in the walk in. CDI, item discarded. Observed tuna salad and pasta salad with no date that was prepared yesterday. Observed sliced ham prepared this morning with yesterday’s date. CDI, PIC allowed to re-date these items. In the future, the PIC may be required to discard food, per 3-501.18 (A), that is not dated or inappropriately dated in accordance with 3-501.17 (A), (B), or (C) 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 .

3-501.19 (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. TPHC form Wow Bao items on TPHC and Beatrix milk on TPHC are no longer present in the kitchen. CDI, EHS emailed PIC a new TPHC form and completed for both food areas. TPHC procedure template may be found at: www.mecknc.gov/foodsafety

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 salads cooling in the display unit for guest to grab in the dining area. The salads were at 45. PIC advised the procedure was to cool in the walk in refrigerator. CDI, PIC moved the salads to the walk in where they cooled to 41. 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 flour, oil, water, and honey in containers that were not labeled.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed rodent droppings on glue boards under front pastry counter. Clean this area and monitor for additional rodent activity.

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 ice scoop stored in a container with residue. Observed knives stored in between cracks of equipment that was no accessible to cleaning. CDI, PIC removed items for cleaning.

4-501.11 Maintain equipment in good repair. Observed a dicer with a damaged blade. CDI, PIC remove the item from use.

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 a lot of debris on shelving and in crevices at pastry counter. Observed milk refrigerator with residue. Ensure all non-food contact surfaces are clean.

2-101.11 (A) PIC shall be present during all hours of operation. -PF. At the beginning of the inspection there was no designated PIC present in the kitchen. CDI, PIC arrived 20 minutes into the inspection. PIC was assisting in another store.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed cut melon in a deep covered container, prepared within the last hour. Observed the melons at 47 F and then after 30 minutes the melons were still at 47 F. CDI, product uncovered. For more information, please visit: www.meckncgov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several products between 43 - 55 F in the display grab and go unit closest to the pastry display. Refrigeration unit was functioning properly, but the items may have been part of an earlier delivery to the kitchen from the commissary. Unable to determine how long the food had been out of temperature. Observed a log for temperature checks, but the log was not item specific. CDI, all items 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 .

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf. Observed half & half, and milk at the coffee station with a time label from 6:00 and 7:00 am this morning. Ensure the products are discarded within 4 hours and relabeled per the written procedure.

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 melons being cooled in a deep covered container. Observed deli sandwiches on a sheet pan wrapped in plastic. Ensure food is vented during the cooling process or use the freezer to quickly cool foods after preparing the sandwiches. CDI, items unwrapped and cooled. Sandwiches placed in the freezer for rapid cooling due to being above 41 at the end of the 4 hours window. Both products began cooling properly during the 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Establishment did not have a written vomit and diarrhea clean up plan. The clean up kit instructions did not contain enough information. CDI, provided establishment with an approved clean up plan. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

6-301.11 Provide soap for handwashing at each handsink. -Pf 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed one sink missing paper towels and another sink with no soap. CDI, both sinks stocked by the end of the inspection.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed the slicer that had been cleaned earlier with residue in crevices. Observed dicers with dried food debris and stored cleaned. CDI, items moved to dish washing area and re-cleaned. Ensure staff are cleaning equipment thoroughly before storing in the clean equipment area. 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 . 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed the interior of the ice machine with residue. It appears the residue is from a beverage container that ice was added to and the beverage splashed into the ice bin.

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 panini being reheated on press. Product was prepared in house and reached 124 - 145 F before being wrapped and placed on hot holding shelf. Ensure the product reaches 165 F throughout before packaging for hot hold. CDI, item was placed back on the press and reheated to 165 F. Adjust process on how the sandwiches area reheated. The ones at the back of the press were 180, and the ones at the front did not reheat to the correct temperature.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed salads in closed containers just prepared in the walk in cooler with a cooling rate of 0 degrees after 50 minutes in the walk in. Observed sandwiches just prepared in the walk in cooler covered in plastic with a slow cooling rate after 50 minutes. CDI, wrapping removed and salad containers opened. Items began cooling quickly. EHS did not escalate points since the product not cooling properly last time was a different product. For more information, please visit: www.meckncgov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P . Maintenance request generated for the refrigerator. Observed milk in reach in unit at Beatrix counter at 47 - 53 F. Refrigerator was not working properly. Milk discarded by PIC. Observed turkey prepared on 9/2 at 46 F. CDI, PIC discarded product. 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 is not been labeled, or if the label is incorrect. -P Observed several items with expired dates at grab and go. CDI items discarded by PIC. Ensure food items are checked daily for expiration. Observed roasted tomatoes with 8 day date marking range. Ensure staff following establishment and code date marking procedures. PIC allowed to re-label product since it had not expired yet. In the future, items with in correct dates will need to be 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 .

3-501.19 (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 coffee creamer/milk in grab an go area being held on 4 hour TPHC. Establishment did not have a written procedure. CDI, EHS provided form and it was completed by the end of the inspection. TPHC procedure template may be found at: www.mecknc.gov/foodsafety

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 establishment covering items going through the ambient cooling process which was causing a cooling issue with the products. CDI, items opened for quick cooling. Establishment should consider moving the location of the items being cooled to the larger refrigerator so they are exposed to less heat in the shallow walk in refrigerator. 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 . 4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf. Front reach in refrigerator is not functioning properly and is not maintaining temperature. TCS milks discarded. Unit is essential for the coffee area and needs to be repaired.

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 bowl of vinegar with no label. Observed water and oil bottles not labeled. Ensure these types of items are labeled with the product name.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed small flies in the kitchen. Have a pest control company treat for the flies.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of food on the floor in the freezer. Ensure food is stored above the floor.

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 some debris in the label bin for grab and go items.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed damaged and loose metal flooring in the shallow walk in refrigerator.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed a phone stored on a shelf above the preparation table. Observed a purse stored with food items.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. No paper towels at front hand sink for Beatrix Market. CDI - employee restocked paper towels.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed tomatoes stored above pre-sliced onions in WIC. Stored unwashed produce below RTE foods. 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 food debris on deli slicer. Employee stated that the deli slicer had started being used at 4 am and had been wiped down with sanitizer at 10 am. Observed four scoops with residue stored on rack above 3-comp sink with clean utensils. Observed buildup on milkshake mixer blade. REPEAT. CDI - employee washed/rinsed/sanitized deli slicer, removed utensils to be washed, and W/R/S milkshake mixer. 4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code, P. Employee stated that the deli slicer had started being used at 4 am and was wiped down with sanitizer at 10 am. EHS reminded employee to W/R/S food equipment and utensils every 4 hours or sooner. CDI - employee W/R/S deli slicer before slicing anything. 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(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed cut tomatoes and cut melon in WIC above 41 F outside of 4 hour cooling window. CDI - PIC voluntarily discarded food. 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://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed plastic wrapped deli meat in WIC at 46 F. Actively cooling Swiss cheese at 51 F was placed directly on top of deli meat. Observed one cup of hard boiled eggs in grab n go at 48 F. Other cups of eggs temped at 41 F or below. CDI - PIC separated cheese and deli meat to allow both to cool to 41 F and voluntarily discarded hard boiled eggs above 41 F. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed packaged sandwiches with deli meat in customer grab n go above 41 F. Observed deep, covered plastic containers of cut tomatoes in WIC from 4/29 above 41 F. Observed covered plastic container of cut melon prepped over 4 hours ago in WIC above 41 F. CDI - PIC moved sandwiches to WIF to cool. PIC voluntarily discarded tomatoes and melon. 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 large quantity of mouse droppings on prep counter directly beneath drink fountain on Wow Bao cook line. IMMEDIATE SUSPENSION issued.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Wet wiping cloth held outside sanitizer by Wow Bao prep table. CDI - PIC discarded cloth.

3-302.15 Wash fruits and vegetables prior to use. Observed employee placing unwashed blackberries in fruit cups for grab n go. EHS reminded PIC to wash fruits and veggies before use. CDI - employee removed blackberries and washed before placing in cups.

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 coffee cup lids stored in open mesh tray next to trash chute and below coffee carafes on counter in customer grab n go area.

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 debris buildup in grab n go hot case in metal channels on either side of holding area.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee drink stored on shelf with clean utensils above Wow Bao prep table. CDI - PIC discarded drink.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed several metal pans on Wow Bao clean shelf with food debris. CDI PIC moved all metal pans to dish room. Observed debris on underside of blade on slicer. CDI PIC 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 . 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black build up on inside of Wow Bao’s ice machine

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed Sausage Bao hot holding at 110F. CDI PIC 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 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 several open cartons of milk and cream in Beatrix front low boy cooler with no date mark. CDI Employee put date mark on cartons that were opened today and yesterday and voluntarily discarded others (unsure of open date). 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 .

3-304.14(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 soiled wiping cloths in unclean sanitizer water.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing - Pf. Observed ice dumped inside hand washing sink at Wow Bao front end. CDI - Staff educated. -0-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. - Pf. Observed multiple plastic containers with stickers and food residue stored as clean on utensil shelving unit. CDI - All utensils relocated to 3-compartment sink to be properly W/R/S. -1.5- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: 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)(1) Maintain TCS foods in hot holding at 135 F or above. - P. Observed kung pow and teriyaki chicken to be < 135 F in hot holding. Refer to temperature chart. It was discovered that the middle steam well was not connected to a power source. CDI - All products voluntarily discarded. -1.5- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ.

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. - Pf. Observed incorrect start time for spinach bao. Employee present confirmed that the item had been prepared 15 minutes prior. CDI - Start and end times documented. -0-

REPEAT: 3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. - Pf. Observed multiple TCS foods cooling covered in plastic wrapping inside walk-in coolers. Refer to temperature chart for details. CDI - Foods vented to allow proper cooling towards < 41 F. Foods decreased by 2-3 degrees after 15 minute observation. -1- 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.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed soiled wiping cloths throughout front end counter spaces. CDI - Cloths removed. 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 in-use sanitizer bucket stored on floor under counter. CDI - Bucket removed. -0-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal containers wet stacked on shelving unit. CDI - Utensils separated to allow proper air drying. -0-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sheet trays of sliced deli turkey on speed racks between 44-51. Sheet pans were covered with plastic wrap and prepared today. 2 of the 5 pans were sliced yesterday. CDI (corrected during inspection)by rolling the speed rack in the freezer to bring temperatures back down below 41F. Employees had the WIC (walk-in cooler) door open and were organizing the food. Just sliced tomatoes were in covered 5 gallon square containers with tight fisted lids at 48-58F. Lids were removed. See #33. 0 pts 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 .

3-501.15 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 sliced tomatoes in covered 5 gallon square containers with tight fitted lids at 48-58F. CDI by Lids were removed. Tomatoes cooled 4 degrees in 30 minutes. Suggest using sheet pans to cool and then combine sliced tomatoes into containers. 0.5 pt 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 .

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 turkey and guoda cheese on pretzel bun without proper labels in the grab and go coolers. Also noted breakfast sandwiches, bacon egg and cheese without ingredient labels. VR (verification required) to check labels have all information within 10 days. 1 pt

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed 3 boxes of spinach wraps on the walk-in freezer floor. 1 pt