BIG APPLE DELI

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 - Shredded Lettuce, Salad, Sliced Ham and Sliced Turkey prepped this morning above 41F, see temp chart for details. *CDI - PIC placed sliced deli meats into RIF to improve cooling rate and voluntarily discarded Shredded Lettuce and Salad as they were past the 4 hour cooling parameters. 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 .

*REPEAT* 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- *Observed - Sliced Provolone and Sliced American Cheese above 41F in Sandwich Flip Top Unit and Grilled Onions above 41F in WIC. PIC stated onions were taken out of WIC to supply some for the Grill before being placed back into WIC. *CDI - PIC removed suran wrap cover from Grilled onions for improved cooling method and placed cheeses into Flip Top Lowboy to cool product to 41F or less. 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- *Observed - Shredded Lettuce, Salad, Sliced Ham and Sliced Turkey prepped this morning above 41F, see temp chart for details. *CDI - PIC placed sliced deli meats into RIF to improve cooling rate and voluntarily discarded Shredded Lettuce and Salad. 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 .

*REPEAT* 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. *Observed - All 4 employees engaged in food prep without the use of a proper hair restraint.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- *Observed - Diced Ham, Cut Tomatoes, Sliced Provolone and Blanched Mushrooms above 41F in sandwich and salad flip top units. PIC stated some items were prepped this morning and some items were prepped recently within the last 30-60minutes. *CDI - PIC placed items into standing RIC to be more efficiently cooled. Items struggled to cool or maintain proper cold fishing temperature due to flip tops being left open during rush. NOTE: PIC will begin using TPHC for specific items that are rotated constantly causing temperatures to be difficult to maintain. EHS assisted PIC in filling out TPHC procedures and explained TPHC procedures and its importance to be followed correctly. 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

3-305.12 Food may not be stored in locker rooms, toilet rooms, dressing rooms, garbage rooms, mechanical rooms, under sewer lines that are not shielded to intercept potential drips, under leaking water lines, under open stairwells, or under other sources of contamination. *Observed - Open package of frozen French fries stored beneath handsink on empty pickle bucket. *CDI - PIC stated they briefly placed item there but it was supposed to be stored on prep surface. PIC placed items into standing back onto prep surface.

*REPEAT* 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. *Observed - Employee engaged in food prep without the use of a proper hair restraint.

*REPEAT* 3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. *Observed - Wiping cloth stored inside red sanitizer bucket below proper concentration, 0ppm. *CDI - PIC emptied and refilled all 3 sanitizer buckets at proper concentration. EHS explained importance and methods to improve wiping cloth storage methods.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf- *Observed - No paper towels available at women’s restroom handsink. *CDI - PIC provided paper towels.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf- *Observed - No label on spray bottle of degreaser. *CDI - PIC labeled item.

*REPEAT* 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. *Observed - 2 Buckets of pickles stored directly on the floor of WIC.

*REPEAT* 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. *Observed - Two employees engaged in food prep without the use of hair restraints.

*REPEAT* 3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. *Observed - Employee with wiping cloth stored on waist.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf - *Observed - Frozen commercially packaged Fries stacked on crate in front of handsink making it inaccessible for employee use. *CDI - PIC moved fries stacking them on prep table, making handsink accessible for employees.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P- *Observed - Box of Raw beef patties stored above plastic lidded container of boiled eggs in WIC. *CDI - PIC placed boiled eggs on top shelf correcting storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). *Observed - Hot Dogs, Potato Salad, and boiled eggs prepped yesterday without date marking. *CDI - PIC date marked items. 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 .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. *Observed - Bag of Onions stored on the floor in back storage area. *CDI - PIC removed item from floor storing it on prep table.

*REPEAT* 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. *Observed - Employees engaged in food prep without a hair restraint.

*REPEAT* 3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. *Observed - 2 Employees with wiping cloth stored on waist.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. *Observed - Employee cellphone charging on prep table. *CDI - PIC moved item to employee storage area.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P - Observed food employee relocated trash same gloves before proceeding to food preparation. CDI, employee removed gloves and washed hands .

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 2 containers of turkey and ham not date marked prepared on 9TH according to PIC. CDI, containers 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf - Observed spray bottle of degreaser not labeled. CDI, bottle labeled.

3-305.14 Unpackaged food shall be protected from contamination during preparation. Observed lettuce prepared and stored in same soiled 3 compartment sink

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employees not wearing hair restraint.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloth held around waist of food employee.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P - Observed raw beef stored over sour cream in walk in cooler. Improvement made since previous inspection points not escalated today. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 chilic deli meat and cut tomato prepared on Saturday but had incorrect date on label. CDI, items 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 .

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 several containers of flour, oil and shaker containers of spices not labeled. Repeat.

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

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloth held around waist of food employee.

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 employee drink stored on shelving over food.

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. - Observed raw chicken stored on container of raw eggs and raw chicken stored over raw ground beef in walk in cooler. CDI, foods relocated for proper storage. Repeat. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P - Observed cleaning agents stored on prep table. CDI, chemicals relocated for proper storage.

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 of flour and shaker containers of spices not labeled .

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

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed 2 food employees not wearing hair restraint.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF- PIC stated employees would not know the employee health policy. A VR will occur within 10 days to ensure all staff are trained properly on the health policy. For more information on employee health policy, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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- EHS observed employee wash hands for less than 10 secs. CDI- Education was provided and PIC had employee re wash hands. Employee handled raw steak with gloved hand. Employee discarded the gloves. Same employee adjusted water temp after hand washing for 5 secs, this action, recontaminates the hands, and employee only washed for another 5 secs. Education was provided on how to wash hands. EHS observed proper hand washing. 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 chicken and raw shrimp in containers stored above RTE foods in the reach in cooler. CDI- PIC corrected the storage order since no physical cross contamination was observed. 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 wiping cloth in a container of sanitizer said to be used for the meat slicer below 50 ppm cl. PIC stated the snaitizer will be used for sanitizing step of food contact surfaces. CDI- PIC added bleach and sanitizer was observed at 50-100 ppm cl. 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)(2) Maintain TCS foods in cold holding at 41F or less. -P- REPEAT- EHS observed cut lettuce, cut tomatoes, beef, pork, and sliced cheese above 41F, see temp chart. CDI- PIC voluntarily discarded the 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 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 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 flip top TCS foods without proper date mark. PIC stated items were from yesterday and more dates were in the walk in cooler. EHS observed date marks in walk in and reach in. CDI- PIC was able to properly date mark flip top. 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 squeeze bottles and large containers without common name of oils, spices, sugar, and salts. CDI- PIC labeled items.

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. - absorbent card board was observed in the reach in freezer. Cardboard was moist. Ensure all non food contact is non absorbent. 4-202.11 Multiuse food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf- EHS observed spatula with a deep cut and groove. CDI- PIC voluntarily discarded the item.

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. - REPEAT- Observed employee twist top drink stored on top of prep table with food stored below and food prep occurring. CDI- PIC corrected the drink storage area to be away from food prep and single service item storage.

6-301.14 Post a handwash sign at each handsink. - Observed front hand sink without a hand wash sign provided.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- EHS observed yogurt sauce, sliced ham, sliced turkey, and sliced cheese above 41F. See temp chart. CDI- PIC was able to place items uncovered in walk in to quickly cool since it had not been out of temp in les than 1 hr according to PIC. 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 .

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. - REPEAT- Observed several employees prep foods with long hair on the head and without a cover.

5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P- Observed can wash without a proper back flow prevention device with a hose connection. A Vr will occur within 3 days to ensure a back flow prevention device is provided.

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

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 several employee drinks stored on top of prep units with food stored below and food prep occurring.

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 2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P 2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P- Observed employees double gloving raw foods to Rte foods. Observed employees don gloves without a hand wash. Observed employee turn faucet off with bare hands. Observed an employee use towel to dry hands. CDI- Education was provided. EHS observed proper hand washing by the end of the inspection.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P -302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P- Observed employee double gloving without a hand wash. Employee was observed to wear black gloves, don a new clear glove to handle raw foods. Used same gloved hands to remove clear glove then prep RTE foods. EHS also observed raw chicken stored above shrimp. Observed shaved steak stored above RTE cheese. CDI- Education was provided PIC corrected all issues. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitatio

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf 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 all TCS foods in flip top without a date. PIC stated items were from yesterday and/or today that would be kept for another day. PIC showed EHS items were dated in walk in cooler. CDI- PIC was able to properly date mark items in flip top. 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 large container of sanitizer without a label. CDI- PIC provided a label.

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf- Observed raw pork chops thawing at ambient air. CDI- PIC provided cool running water over the product.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. - Observed several employees prep foods with long hair on the head and without a cover.

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. 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 absorbent tiles above back and front of kitchen. Observed can wash damaged. Observed ac/heat vent damaged. NOTE: items are on transitional permit to be corrected.