THE BODEGA DELI

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Ham and sausage measured 74F and 77F on stove top. TCS foods in hot holding shall measure at least 135F. CDI - Employee put items in freezer to cool down and will hold these items below 41F until a customers orders them in future. 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) Deli meats in front sandwich cooler were missing prep date labels. Mushrooms in other sandwich cooler missing prep date label. Also, container of empanadas and a pan of pulled chicken were missing prep date labels in upright cooler. TCS RTE foods must be labeled with prep dates and used or discarded within 7 days of preparation. CDI - Employees placed prep date labels on items. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.19(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 Eggs and cheese held using TPHC were missing TPHC labels. CDI - Employee stated she got them from cooler at 12PM so she placed the 12PM start time on wall. 0 pts.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. 1 food employee was not wearing a hair restraint. Food employees must wear a hair restraint, such as a hat or hair net. 0 pts.

5-202.13 An air gap between the water supply and flood level rim shall be at least twice the diameter of the water supply inlet and not less than 1 inch.-P Sprayer at 3-compartment sink hangs below flood rim of sink. VR - Verification required within 3 days that spray arm has been repaired and there is an air gap.

5-501.15 Provide dumpster, waste containers that are of sound construction. Dumpster is rusted through and missing lid. Replace dumpster. REPEAT

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P All TCS foods in front sandwich cooler measured 55-59F. TCS foods in cold holding shall measure 41F or less. PIC discarded food that was in unit for more than 4 hours and will not use until it is repaired. VR - Verification required within 3 days that cooler is repaired. 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 .

3-501.15 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 Empanadas in upright cooler measured 52-54F. Employee stated they were prepared 2 hours ago. Empanadas were cooling in container with tight fitting lid. CDI - Lid taken off container to continue cooling. 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 .

4-501.11 Maintain equipment in good repair. Gaskets torn on doors of upright cooler. Replace torn gaskets, Also, sandwich cooler needs to be repaired. 0 pts.

5-501.15 Provide dumpster, waste containers that are of sound construction. Dumpster is rusted through and doesn’t have lid. Contact waste management company to replace dumpster. 0 pts.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM during time of the inspection. PIC showed picture of ServSafe certificate for an employee who was neither of the employees working during this shift. Ensure there is a CFPM present during all hours of operation. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

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 hotel pan of house-made chicken empanadas (with TCS filling) date-marked with a prep date of 12/12. PIC confirmed this was the date they were prepared. CDI: PIC voluntarily discarded the chicken empanadas since the 7-day window had surpassed; EHS reviewed date-marking rules with PIC, explaining how the date of prep is considered "Day 1." Observed opened jug of milk that bore no date of open. Food employee stated she opened this yesterday. CDI: Food employee created date label with yesterday's date; EHS explained that expiration date of the milk is not what we reference, we go by the date of open for all commercially packaged TCS food (minus those exempt from date-marking rules), to not surpass the 7-day window. REPEAT VIOLATION. 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 .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed 3 large containers of cooking oil stored directly on the floor. CDI: PIC moved all containers of oil on top of 6-inch racks to prevent contamination.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed a food employee actively engaging in food prep without the use of a hair restraint. Ensure all food employees bear an approved hair restraint (ballcap, beanie, visor, hairnet) to prevent contamination.

5-205.15 Maintain a plumbing system in good repair. Observed heavy water leak at the faucet from 3-compartment sink. PIC stated he is waiting on a part to be replaced at the faucet. REPEAT VIOLATION. *Note: Although a repeat violation, EHS not deducting full points today since previous inspection report stated two different areas needing repair, whereas only one area was observed needing repair during today's inspection, and PIC is actively trying to take corrective action.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed cooked sausage patties hot holding for safety holding below 135F. CDI PIC reheated to 165F and above and switched over to TPHC for sausages. 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 cream cheese with open date of 6/28, PIC voluntarily discarded. Observed cooked pork with date of prep and placement into freezer but not date of pulling from freezer. CDI, PIC allowed to date/re-date the following TCS food product(s). 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). Ensure date marking is the date of prep/cook/open plus 6 days to equal 7 days. If freezing, then place date of prep and placement into freezer, when pull from freezer place date of thaw, plus 5 days, for a total of 7 days total from prep to expiration. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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

5-205.15 Maintain a plumbing system in good repair. Observed one hand sink with only hot water. Observed leak at three comp sink. Both need repair. VR required.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed personal items such as phone and wallet sitting on prep sink top. Place personal items away from equipment and items for customer.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed green scrubbing pads being stored in hand sink. CDI: Items were removed.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed spray bottle of degreaser without a label. CDI: Item was labeled.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed sausage hot holding at 95F on metal plate on stove top. Stove top was not turned on. CDI: Sausage was reheated to above 165F. PIC and EHS discussed adding sausage to TPHC procedures. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P. Observed glass cleaner on shelf above prep sink. CDI: Glass cleaner was relocated. 7-207.11 (B) Store labeled, employee medications to prevent contamination of food, equipment, and other food service related items. -P. Observed employee medications being stored above clean utensils. CDI: Medication was relocated.

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

REPEAT 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 dust build up on ceiling vents in kitchen area. Clean as needed.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed 2 spray bottle of chemicals being stored inside kitchen hand sink. CDI: Items were removed.

4-702.11 Utensils and food contact surfaces of equipment shall be sanitized before use, after cleaning.-P. Observed food employee wash and rinse utensil, then move to use the item without sanitizing. CDI: Item was sanitized. 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 .

3-501.19(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 sliced cheese and raw shell eggs being held on TPHC without time labels. CDI: Items were labeled.

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 debris in bottom and sides of reach in coolers and freezer. Clean as needed.

REPEAT 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 ceiling vents inside kitchen with dust build up.

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. Observed food employee wash their hands for approximately 5 seconds without soap. CDI: Food employee washed hands for 20 seconds using soap. For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M .

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 over cut fruit. CDI: Storage order was rearranged. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 digital menus and paper menus without the reminder statement. VERIFICATION REQUIRED.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed degreaser in unlabeled spray bottle and windex in disposable water bottle without labels. CDI: PIC labeled items. 7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P. Observed 2 cans of household insect spray. CDI: PIC voluntarily discarded item.

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 sliced tomatoes cooling at a rate of 0.02F/min inside prep top. CDI: PIC moved item to reach in freezer. 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 minor wet stacking on multiple plastic containers.

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 dust build up on ceiling vents in kitchen area. Clean as needed.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC not certified. CDI by instruction. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

6-301.14 Post a handwash sign at each handsink. Observed no hand washing sign posted at hand washing sink in kitchen. CDI, signage provided.

4-703.11 After cleaning, equipment, food contact surfaces, and utensils shall be sanitized using an approved method.-P - Observed equipment not sanitized at 3 compartment sink after washing. CDI, 3 compartment sink set up for manual ware washing using chlorine sanitizer. 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 , 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 135F or above. -P - Observed some sausage stored on grill hot held on grill at 69 degrees F. CDI, sausage reheated to 190 degrees 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 .

3-501.18 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 package of hot dogs not date marked. CDI, hot dogs 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 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 air freshener stored on prep sink.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet cloth used to stabilize cutting board.

2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P - Observed employee crack raw shell eggs with gloved hands and then handle bread without washing hands and changing gloves. - CDI - Education provided. Bread voluntarily discarded. Employee washed hands and changed gloves.

4-703.11 After cleaning, equipment, food contact surfaces, and utensils shall be sanitized using an approved method. - P - Per PIC, dishes and equipment are not currently being sanitized due to sanitizer dispenser being broken. Observed quat sanitizer available in facility but dispenser at three compartment sink is inoperable. PIC was unaware that sanitizer can be hand mixed. PIC agreed to hand mix sanitizer using chlorine and water moving forward due to not wanting to repair dispenser. Observed chlorine available in facility. EHS did not observe active dishwashing during inspection. - CDI - PIC properly set up sanitizer in 3 compartment sink using chlorine and water. 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 .

3-501.19(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 raw shell eggs stored on prep table being held on TPHC lacking label to indicate 4 hour hold period. - CDI - PIC labeled eggs with 4 hour holding period.

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. - Observed various squeeze bottles of condiments lacking labels. - CDI - PIC labeled all squeeze bottles.

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. - Observed aluminum foil lining shelving in display case and cardboard used under frying equipment to catch grease. Remove aluminum foil and cardboard so that surfaces are smooth and easily cleanable.

4-501.116 Concentration of the SANITIZING solution shall be accurately determined by using a test kit or other device. - Pf - No sanitizer test strips, for either chlorine or quat, observed in facility. PIC stated facility will be handmixing sanitizer solution with beach and water moving forward. - VR - Verification required within 10 days to ensure facility has obtained chlorine sanitizer test strips.

5-202.13 An air gap between the water supply and flood level rim shall be at least twice the diameter of the water supply inlet and not less than 1 inch. - P - Observed hose spray nozzle from service sink stored directly in the three compartment sink so that no air gap exists. - CDI - PIC removed hose from three compartment sink.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. - Observed walls in need of cleaning under prep table near fryers. Clean and increase cleaning frequency to maintain clean.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. PIC not certified. Facility recently permitted and has 180 days from date of permit issuance or points deducted. Operator stated they are scheduled for test. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. - Observed cloth rinsed at hand washing sink. CDI by instruction.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. - Observed slicer recently used and cleaned according to PIC but food debris and residues remaining on back of blade. CDI, operator continued cleaning to sanitize during inspection. 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 pepperoni and turkey cold held between 48-49 degrees F. CDI, items voluntarily discarded. Visit needed to ensure long term compliance and deli case is maintaining TCS foods at 41 degrees F and below. 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 pepperoni date marked 2/21 and empanada not date marked but prepared yesterday according to PIC. CDI, pepperoni voluntarily discarded and empanada date marked for 2/27 as earliest TCS /RTE chicken was prepared on 2/27. For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-603.11 (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 3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf - Observed to-go menu and menu board missing DISCLOSURE statement with asterisk such as “ *Item is cooked to order”. Vr required.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed baseboard tile needing caulk and walls and several shelves and walls and exposed wood under deli display case in need of sealing to ensure items are smooth, non absorbent and easily cleanable if exposed to splash and spillage.