PHILS DELI II

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed staff cutting lemons without gloves. Cannot touch food without gloves. CDI-lemons discarded For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed no paper towels at wait station hand sink. CDI-paper towels provided 5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed staff hand sink near pass through window blocked. Keep accessible at all times. CDI-large garbage can moved

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed produce/berries/mushrooms stored above 5 gallon buckets of RTE food. 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 build-up on tea dispenser nozzles. Break apart completely when cleaning. CDI-urns sent to dish area for cleaning. 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 .

4-903.11(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 unwrapped single service directly behind hand wash sink. Relocate out of splash zone.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. 6-301.14 Post a handwash sign at each handsink. Observed employee use handsink to soak towels during inspection. Observed front handsink void of handwashing sign. CDI - Towels removed from sink. REHS educated on proper handsink usage. REHS provided handwash sign. 0 pts.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed deli slicer caked with food debris during inspection. PIC broke down and recleaned. Observed sanitizer dispensing at 0ppm during inspection. Maintenance contacted during inspection. Facility to utilize single service items until repair. 72 hour VR required. 1.5 pts. 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

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed chicken stock cooling since 1/28/26 holding above 41F during inspection. See temperature chart. Cooling methods insufficient to support proper cooling. See violation 33 for further details. CDI - Chicken stock voluntarily discarded. 1.5 pts. 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 .

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 two containers of milk in RIC without dates indicating the date they were opened. Observed sliced salami in deli case baring prep date of 1/21/26. CDI - PIC verified milks had been opened on 1/28/29. Salami voluntarily discarded. Repeat. 1.5 pts. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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 chicken stock cooling overnight while in a large, deep pot in WIC. Chicken stock did not meet 41F. CDI - Chicken stock voluntarily discarded. REHS suggested alternative cooling methods. Repeat. 1 pt. Risk Control Plan to be discussed if no improvement by next 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 .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed various containers of food being stored on floor in WIC and deli case area during inspection. Ensure all food is stored at least 6 inches off the floor at all times. 0 pts.

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 food debris buildup on bottom of deli case and RIF during inspection. More frequent or thorough cleaning necessary to preclude pest harborage. 0 pts.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee food being stored in conjunction with customer food, baring no label identifying it as employee food. Ensure all employee food is stored in a manner that does not promote the contamination of customer foods. 0 pts.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed container of matzoh ball soup holding at 89F during inspection. Container was sitting on top of steamwell, as opposed to being fully submerged. PIC stated soup had been there since the morning. CDI - PIC voluntarily discarded. 1.5 pts. 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 container of 2% milk in drink RIC not labeled with date indicating the date it was opened. CDI - PIC confirmed when they opened the container of milk and labeled. EHS advised that this may not be allowed in future inspections. 0 pts. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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 tuna salad cooling in WIC in a deep, partially covered pan. Tuna salad was not cooling rapidly. CDI - Tuna salad moved to RIF and PIC stirred. Tuna salad began cooling hastily. Repeat. 1 pt. 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 .

3-302.15 Wash fruits and vegetables prior to use. Observed employee slice unpeeled banana that was still baring produce sticker. Ensure all fruits and vegetables are properly washed before use. 0 pts.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Employee observed handling lemon with bare hands. Do not handle ready-to-eat foods with bare hands. CDI - Lemon discarded and employee educated on bare hand contact. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Hand sink blocked by roll of plastic wrap sitting on top of it. Only use hand washing sinks for hand washing. Do not block hand sinks. CDI - Plastic wrap moved. 0 pts.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Soup from yesterday measured 47F. Chicken salad and tomatoes measured 50F and 52F in sandwich cooler. Chicken salad in display cooler measured 50F. TCS foods must measure 41F or less. CDI - Cook discarded soup and moved other items to walk-in cooler to cool down. 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 Egg salad, multiple pans of chicken salad, and pasta salad were cooling in deep containers in walk-in cooler and cooling in display cooler and sandwich cooler. Always use ice bath, walk-in cooler or freezer to cool TCS foods. Use shallow pans or containers and leave the cooling TCS foods loosely covered or uncovered so they reach 41F within proper time. CDI - Items moved to freezer/walk-in cooler and TCS foods in deep containers moved to shallow pans. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. 1 food employee was wearing a bracelet. Food employees must not wear jewelry on their hands or wrists. 0 pts.

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. Dust accumulating on ceiling tiles near back door. Clean area. 0 pts.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee purse observed beside clean pots on shelf. Store employee personal items separately from food-contact surfaces and food. REPEAT

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. 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 . Observed two containers with sticker residue being stacked within each other on clean storage shelf in which sticker residue was contacting food contact surface of next container stacked on top. CDI: PIC returned items to be W/R/S.

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 one container of tuna salad being stored in prep flip top cooler and a container of marinara sauce being stored in prep reach in cooler both missing date marks. CDI: PIC date marked tuna salad as it was prepared yesterday and voluntarily discarded marinara sauce. 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 container of feta cheese being held in prep reach in cooler date marked 12/26, 2 days past its expiration. CDI: PIC discarded feta cheese.

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 being held on TPHC on prep counter with no time marked to indicate when 4 hour period has elapsed. CDI: PIC marked eggs with start and end time. REPEAT. Points not escalated due to multiple violations on previous report.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed cans of tuna and boxes of salad dressing being stored on floor in WIC and a bag of sugar being stored on floor in dry storage area. Store food items at least 6 inches above the floor. REPEAT.

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 cardboard being used to line dry storage shelf. CDI: PIC removed cardboard from shelf.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee clothing hanging from dry storage shelf containing food items. Keep employee clothing in a designated area away from food.

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 one container of raw chicken being held in prep reach in cooler at 44F. CDI: PIC placed chicken in RIF to rapidly cool. REPEAT. Points not escalated due to improvement in cold holding since previous inspection.

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: 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 containers of house made blue cheese dressing, house made ranch, boiled eggs, chicken salad and egg salad being held in prep flip top cooler. CDI: PIC date marked all items. PIC was able to show EHS larger batch of each item that was date marked in WIC. EHS educated PIC that all smaller containers being held in prep flip top cooler must be date marked as well.

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 procedure template may be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed raw shell eggs being held on TPHC on prep counter next to grill with no written procedures available. CDI: EHS provided a copy of written procedures which was filled out onsite. 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 being held on TPHC on prep counter next to grill with no time marked to indicate when 4 hour period has expired. CDI: PIC marked eggs with start time and expiration time.

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 small metal uncovered containers of chicken salad cooling in prep reach in cooler on cook line not drop in temperature after 30 minutes. CDI: PIC placed containers of chicken salad in WIC to rapidly cool.

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

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a box of canned tuna fish being held on floor underneath shelf in WIC. CDI: PIC placed tuna on shelf.

4-501.11 Maintain equipment in good repair. Observed inside surface of door of bulk ice machine cracked and repaired with duct tape. Replace door or repair with materials that are smooth and easily cleanable. REPEAT.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed employee wash hands and use bare hands to turn off faucet before attempting to return to handle food. CDI: Employee re-washed hands.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed employee cracking raw shell eggs while wearing gloves and use same gloves to handle bread. CDI: Employee discarded soiled gloves, washed hands and donned new gloves and contaminated bread was discarded.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed build up on upper surface inside bulk ice machine. Clean as needed. REPEAT

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 containers salmon, steak and cooked sausage being held in prep reach in cooler at 45F. CDI: Steak and salmon were moved to reach in freezer to rapidly cool and sausage was voluntarily discarded. REPEAT Points not escalated due to improvement from previous inspection.

4-501.11 Maintain equipment in good repair. Observed inside surface of door of bulk ice machine cracked and repaired with duct tape. Replace door or repair with materials that are smooth and easily cleanable.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed minor buildup on interior chutes of ice machine. Clean as needed to avoid soil accumulation.

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. - REPEAT - Observed one (1) pan of cooked breakfast sausage and one (1) pan of wrapped burger patties in prep unit underside with portions at 43F and 45F, respectively. CDI - Sausage was unwrapped and repositioned in the unit to correctively cool. Burger patties were rotated to WIC for improved corrective cooling.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed two (2) stacks of plastic bins of potato chips stored on the floor of server window. Observed one (1) bag of sugar at back storage shelving. CDI - Sugar was elevated to available shelving. Elevate bins with available crates and lifts as needed. REPEAT.

4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed equipment being utilized by facility (catering cooler, spare ceiling tiles, back up deli slicer, etc.) at clean side drain board of 3 compartment sink. Per conversation with PIC, these items are utilized as needed and are there for not clutter or litter. Facility is advised to store clean equipment covered and/or off of places wherein they may be exposed to debris or splash. REPEAT. Note: No escalation in point deduction due to some noted improvement from previous inspection; clean food contacts were observed properly air drying at time of inspection. EHS advises that PIC, in lieu of additional storage space, cover equipment with dust sheet or covers.

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 cardboard covering the floor of the walk in cooler. Carboard cannot be used for flooring purposes because it is absorbent and not easily cleanable. Per PIC, current supply chain issues have resulted in PIC being unable to find a company to repair WIC flooring. Until such a time, facility is advised to utilize non absorbent flooring, such as plastic matting or non slip pads. REPEAT. Note: No escalation in point deduction due to some improvements from previous inspection. WIC gauge is out of order, but has been replaced with properly placed ambient thermometer in unit interior. Replace cardboard flooring with non absorbent material while awaiting repairs of resurfacing.

6-501.18 Maintain handwashing sinks, toilets and urinals clean. Observed employee restroom with cracked seating. Toilet was otherwise clean. Repair seat as required. Note: Observed toilet was previously cited under cleanable plumbing fixtures. Observation has been cited under toilet facilities for clarity.

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 two (2) loose and cracked floor tiles in employee restroom. Observed bending and warped wall beneath drain boards at ware washing dish machine. REPEAT. Note: No escalation in point deduction due to noted improvements from previous inspections. Flooring walls, with exception of dish machine wall, were observed as clean at time of inspection. Replace and repair damaged walls, floors, and ceilings.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed one (1) carton of unwashed strawberries above RTE food items (Chicken salad, tuna salad, etc) in WIC. CDI - EHS rotated carton of strawberries to lower shelving to prevent potential contamination. EHS provided facility with WIC and reach in unit storage order charts. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed two (2) spray bottles of bleach sanitizer spray with no labeling. CDI - EHS labeled bottles with erasable marker. 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 four (4) containers of household use pesticides at chemical storage. Per conversation with the PIC, these were utilized at the rear entrance doorframe of the facility to prevent insect entry. PIC stated that a contracted pest control company (Orkin) is working with the facility to control pest activity, and EHS observed evidence of active professional pest control. (Empty, properly placed Orkin floor traps). No insects or other pests were observed at time of inspection. CDI - PIC voluntarily disposed of unapproved pesticides. Should pest activity be detected within the establishment, facility shall utilize only pesticides approved for use in commercial food establishments.

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 approximately twelve (12), portions recently prepared food items throughout WIC (sliced tomatoes, cooked noodles, tuna salad, chicken salad, salad mix) Prep top (sliced cheese), and front display cooler (tuna salad) cooling covered at ineffective rates. All units were observed with proper ambient temperatures. CDI - EHS opened covers, and advised kitchen staff to reduce amount of sliced cheese at prep top to improve cooling rates. REPEAT. EHS provided ambient and two step cooling charts to PIC.

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 two (2) unlabeled squeeze bottles at grill line (butter and water) lacking labels.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed one (1) plastic bin of potato chips stored on the floor of server window. Elevate bin with available crates and lifts as needed. Note: Observed drip pans underneath lines in WIC. No active leaking or dripping was observed at time of inspection, and PIC noted that refrigeration and repair professional was on site at time of inspection. Should refrigeration units begin to produce excess moisture, facility will avoid storing food items beneath water lines.

4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried. Observed warewashing employee drying recently sanitized dishes with clean linens. 4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed equipment being utilized by facility (catering cooler, spare ceiling tiles, back up deli slicer, etc.) at drain boards of 3 compartment sink. Per conversation with PIC these items are utilized as need and are there for not clutter or litter. Facility is advised to store clean equipment covered and/or off of places wherein they might be exposed to contamination or splash.

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 cardboard covering the floor of the walk in cooler. Carboard cannot be used for flooring purposes because it is absorbent and not easily cleanable. Per PIC, current supply chain issues have resulted in PIC being unable to find a company to repair WIC flooring. Until such a time, facility is advised to utilize non absorbent flooring, such as plastic matting or non slip pads. 4-501.11 Maintain equipment in good repair. Observed external gauge thermometer at WIC non functional. Repair such that thermometer displays proper internal air temperature.

5-202.11 (B) A plumbing fixture such as a handwashing sink, toilet, or urinal shall be easily cleanable. Observed cracked toilet seat rim in employee restroom. Replace damaged toilet seat as needed.

5-501.17 Provide a covered waste bin in female restrooms. Observed gender neutral employee restroom with no covered receptacle.

5-501.111 Keep storage areas and bins for waste in good repair. Observed facility cardboard dumpster with no lids or side doors. Contact waste management company to repair or replace damaged dumpster and dumpster components.

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 two (2) loose and cracked floor tiles in employee restroom. Observed bending and warped wall beneath drain boards at ware washing dish machine. 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 considerable staining and buildup at wall beneath dish machine. Clean/replace as needed. REPEAT. (Note: line item citation differs from previously notated unclean physical facility (bathroom ceiling tiles)) Note: Previously notated physical facilities (stained bathroom ceiling tiles, broken/non-absorbent tiles in kitchen area, excess clutter) have seemingly been addressed since last inspection.

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 dish machine.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. - Observed food employee rinsing equipment at hand washing sink. CDI by instruction. 5-202.12 Provide at least 100F water at handsinks. Hot water valve not provided at 100 degrees F at prep line hand washing sink.

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. 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 blade of slicer not cleaned and sanitized within 4 hours from first use and accumulated soil and debris.

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 soup hot held at 128 degrees F. CDI, soup reheated to greater than 165 degrees F.

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 Tomatoe recently prepared according to staff cooling in prep cooler in deep container at 44 degrees F. Cooling temperature 2 remained at 44 degrees F and calculation indicated method not effective to reach cooling parameters and Tomatoe transferred to walk in cooler to rapidly cool using proper methods. Improvement made since previous inspection. Points not escalated today.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloth stored on cutting board and wiping cloths on waist of food employees.

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. Floors near drink station drains and tile behind prep line under hood ventilation system are damaged and not easily cleanable. Repair flooring. - NOTE: Observed part of flooring repaired. PIC stated repair man will be returning today to complete floor repair. 6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. - REPEAT - Unused equipment stored on 3 compartment sink drain boards. Remove equipment from facility. 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 tiles stained in restroom.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use - Pf - Observed large trash can blocking access to handsink up front. - CDI - PIC moved trash can. PIC stated a smaller trash can will be bought for that area. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. - Pf - Observed handsink near 3 comp sink lacking paper towels. - CDI - PIC stocked paper towels. 6-301.11 Provide soap for handwashing at each handsink. - Pf - Observed handsink near cook line lacking soap. - CDI - PIC stocked soap.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety - Dish machine sanitizer (chlorine) concentration tested at 0ppm. Therefore, dishes were not being properly sanitized. Ensure testing of dish machine sanitizer concentration daily to ensure proper sanitizer concentrations are dispensing. - CDI - PIC called equipment operator who arrived and fixed the issue during the inspection. Sanitizer concentration tested around 100ppm after equipment was fixed. - NOTE: EHS present when dish machine first ran today. Therefore, no point deduction. 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. - Dark buildup observed inside ice machine. Increase cleaning frequency to prevent buildup and ensure cleanliness.

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 vegetable soup, tomato soup, and chicken noodle soup reheating in hot well around 9:15am. PIC stated items had been placed in hot well around 8:00am for reheating purposes. Do not use hot well to reheat as it is only designed for hot holding and not reheating. - CDI - PIC placed soups on stove to properly reheat. EHS observed soups reach at least 165F within the required 2 hour window.

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. - REPEAT - Observed sliced cheese and milk holding above 41F (see temperature chart). - CDI - PIC voluntarily discarded cheese and moved milk to another cooler to quickly cool. Follow up visit required to ensure coca-cola RIC is properly functioning. Unit primarily used for holding non-TCS drinks. PIC agreed to not hold TCS items in RIC until repaired. - NOTE: EHS elected to maintain point deduction due to overall improvement noted in cold holding since previous inspection. Full point deduction will occur at next inspection if cold holding violation occurs.

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 procedure template may be found at: http://meck.co/FoodSafety - Observed facility lacking written procedures for holding eggs on time. - CDI - EHS provided PIC with TPHC procedures form. PIC completed form while EHS present. No eggs observed being held on time during 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 on proper cooling procedures please visit: http://meck.co/FoodSafety - Observed tuna salad and whitefish covered while cooling in walk in cooler. Do not cover food items while cooling. Cover only once food items reach 41F. - CDI - PIC uncovered items and placed them on ice bath to quickly cool.

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 of butter and water lacking labels. - CDI - PIC labeled squeeze bottles.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed clean dishes stacked wet. Allow dishes to air dry prior to stacking.

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. - REPEAT - Observed cardboard covering the floor of the walk in cooler. Carboard cannot be used for flooring purposes because it is absorbent and not easily cleanable. Per PIC, current supply chain issues have resulted in PIC being unable to find a company to repair flooring. EHS approves use of mats as a temporary solution to flooring issue. Floor requires repair for long term compliance. Also observed wet wiping cloth stored under cutting board to prevent the cutting board from sliding. Cloths cannot be used for this purpose because they are absorbent. PIC removed cloth from under cutting board.

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. - REPEAT - FRP board around dish machine is permanently stained. Replace FRP board. Floors near 3 compartment sink and drink station drains are damaged and not easily cleanable. Repair flooring. - NOTE: Observed part of flooring repaired. PIC stated repair man will be returning today to complete floor repair. 6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. - REPEAT - Unused equipment stored on 3 compartment sink drain boards. Remove equipment from facility. 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 buildup on hood vent above grill. Clean and maintain clean.

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. - Observed multiple items holding above 41F in bottom of deli prep unit (see temperature chart). PIC moved all items that will not be used today before closing to walk in cooler. EHS provided PIC with TPHC form for emergency use until unit can be repaired. Per PIC, unit will be worked on today. Also observed cooked noodles dated 6/10 holding above 41F in walk in cooler. PIC voluntarily discarded noodles. - VR - Verification required within 3 days to ensure deli prep unit is properly working.

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. - REPEAT - Observed cardboard covering the floor of the walk in cooler. Carboard cannot be used for flooring purposes because it is absorbent and not easily cleanable. Per PIC, current supply chain issues have resulted in PIC being unable to find a company to repair flooring. EHS approves use of mats as a temporary solution to flooring issue. Floor requires repair for long term compliance.

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. - FRP board around dish machine is permanently stained. Replace FRP board. Floors near 3 compartment sink and drink station drains are damaged and not easily cleanable. Repair flooring. 6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. - Unused equipment stored on 3 compartment sink drain boards. Remove equipment from facility.

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 - No vomit and diarrhea clean up plan in place at time of inspection. Due to this being the establishment's first inspection since the new food code was adopted, no point deduction today. CDI - EHS educated PIC on need for plan and provided educational poster and written procedures.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety - Dish machine sanitizer (chlorine) concentration tested at 0ppm. Therefore, dishes were not being properly sanitized. Ensure testing of dish machine sanitizer concentration daily to ensure proper sanitizer concentrations are dispensing. CDI - PIC called equipment operator who arrived and fixed the issue during the inspection. Sanitizer concentration tested between 100-200ppm after equipment was fixed. 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. - Dark buildup observed inside ice machine. Increase cleaning frequency to prevent buildup and ensure cleanliness.

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 - REPEAT - Written procedures in place for boiled eggs to be on time but no label present indicating when the eggs were pulled from the cooler. Eggs observed sitting out on prep cooler out of temp (57F) and PIC stated they had been there for about an hour and were put there directly from being cooked. Allowed to put eggs in reach in freezer to rapidly cool and place time label on them. Reached 41F before inspection was over (within required time frame). VR - Verification required within 10 days to ensure food is being marked to indicate when the eggs are being pulled from the cooler and the 4 hour mark when the must be discarded.

3-501.15  Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring.  Cold air must flow around product to remove the heat. -Pf For more information on proper cooling procedures please visit:  http://meck.co/FoodSafety - Cooked noodles and feta cheese observed covered while cooling in walk in cooler. Do not cover food items while cooling. Cover only once food items reach 41F. CDI - EHS educated PIC on proper cooling methods and items were uncovered for cooling purposes. VR - Verification required within 10 days to ensure proper cooling methods are being utilized.

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 container of grits unlabeled. CDI - PIC labeled container.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - REPEAT - Employee observed drying dishes with towel after they were cleaned and sanitized in the dish machine. Do not hand dry dishes.

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 cardboard covering the floor of the walk in cooler. Carboard cannot be used for flooring purposes because it is absorbent and not easily cleanable. Floor underneath cardboard is rusted. Remove the cardboard and repair 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. - Build up of food residue and debris observed in bottom of reach in freezer. Increase cleaning frequency of equipment surfaces to prevent buildup from occurring.

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. - REPEAT - Observed dirt and food debris buildup on walls and floors in kitchen area and under dish machine. Increase cleaning frequency to avoid buildup. 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. - Floors near 3 compartment sink drains are damaged and not easily cleanable. Repair flooring.

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. - REPEAT - Observed exposed light bulbs above 3 compartment sink and food/equipment storage area. Bulbs do not appear to be shatter resistant. Provide shields for bulbs or replace current bulbs with shatter resistant bulbs. 6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. - Observed employee drink uncovered on cart used for drying cleaned and sanitized dishes. Designate one area for employee food and drink that is away from food and nonfood contact surfaces. Cover drinks.

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 sliced deli meats, tuna salad, chicken salad, egg salad and pasta salad stored in cold holding prep units without date marking. PIC and food employee stated all food items were prepared on 06/30. PIC stated the date marks observed on the bulk containers of tuna salad, chicken salad, egg salad and pasta salad is what should be on the items located in the prep units. EHS allowed PIC to backdate food items, but a VR visit will be conducted no later than 07/11. If this violation continues, EHS will recommend discard for food items without date mark labels that are opened or prepared and held more than 24 hours. PIC understood. REPEAT but different date marking violation.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf EHS observed raw shelled eggs that use TPHC without begin time. CDI-PIC stated eggs were removed from cold holding at 12 and will be discarded by 4 pm (they close at 3 pm). Follow written procedures for raw shelled eggs as posted. Eggs voluntarily discarded by PIC.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf EHS observed breakfast and lunch menu without reminder statement for foods offered raw or undercooked (e.g. eggs and ground beef burgers). The menus do include the asterisk and disclosure statement for animal foods served raw or undercooked. Add reminder statement to menu. Example: consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness. VR no later than 07/11. Feel free to send a copy of menu to EHS before printing.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several flies throughout kitchen and front several area. EHS did not observe doors or any other outer openings causing issue at time of inspection. Contact a licensed pest control operator to address issue.

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 crackers stored in contact with floor in dry storage area.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed employee wiping equipment and utensils immediately after they are cleaned and sanitized; on two separate occasions after discussed initially. CDI-EHS discussed with PIC and employee and all items observed wiped rewashed.

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 FRP wall near dish machine detaching from wall and in disrepair. Repair the FRP in that area. 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 soil build up on FRP walls near dish machine area. Increase cleaning frequency to avoid build up.

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed exposed light bulbs above 3-compartment sink and food and equipment storage area. It does not appear the bulbs are shatter-resistant bulbs. Provide shields for lighting or install shatter-resistant bulbs.

3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed soups reheated in steam table from around 9 am not reaching 165F by 11 am - see temp chart. CDI - All soups placed on stove to reach 165F as quickly as possible.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed trays of shell eggs holding on stove top. CDI - Eggs placed on TPHC. EHS recommended placing timer for time hold and supplied written procedure during inspection. 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 Observed multiple containers chicken salad in walk in cooler with date of 2/9, PIC stated the chicken was originally cooked/cooled previous day and prepped into salad this morning. CDI - Employees corrected date to 2/8.

7-204.11 Provide sanitizer at correct concentrations -P Spray bottle of chlorine solution at 0 ppm. CDI - Product discarded.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed brisket cooling tightly wrapped in plastic wrap in deli case. Observed au ju cooling in tightly closed plastic container inside deli case. CDI- Both uncovered to cool more efficiently. REPEAT.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed scoop without handle used for grits.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed lettuce sitting on the counter above 41F. CDI-The lettuce was removed.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed noodles, and chicken salad cooling in the walk in cooler covered with plastic wrap. This is not allowing the heat to release from the product. CDI-The plastic wrap was removed.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed boxes of gloves stored on the ground. Have placed onto shelving.

4-501.11 Maintain equipment in good repair. Observed rusted shelving in the walk in cooler, a burned out light bulb in the hoodvents, and rusted flooring in the walk in cooler. Card board is covering the floors in the walk in cooler. Have the shelves replaced, and repair the walk in cooler. REPEAT.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning needed to the shelving in the walk in cooler, the hoodvents, and the front deli case. Have cleaned.

2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -P Observed employee not properly washing hands after handling raw eggs. CDI-Stopped and instructed to rewash hands. All other employees were noted with good handwashing. REPEAT. *Points kept the same. Overall improvement on hand washing was observed today. Work with the employee handling the raw eggs and ensure hand washing is taking place when needed.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed tomato soup hot holding below 135F at the hot holding well. CDI-The soup was moved to be reheated.

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 missing date labels on food items in the prep cooler. CDI-All items seen without a date were properly back dated.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed incorrect consumer advisorys on the menus. A VERIFICATION VISIT WILL BE MADE WITHIN 10 DAYS TO ENSURE THE MENUS HAVE BEEN CORRECTED. *These items may be served raw or undercooked. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase you risk of foodborne illness, especially if you have certain medical conditions.

3-501.13 Use approved thawing methods. Observed soup thawing on the push cart at the dish machine. CDI-The soup was moved back to the freezer.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a box of tortillas stored on the ground in the walk in cooler. CDI-The box was placed onto shelving.

4-501.11 Maintain equipment in good repair. Observed rusted flooring in the walk in cooler. The facility is using card boards to cover the floors. Have the floors repaired.

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 cleaning needed to the walls behind the dish machine. Have cleaned. REPEAT. *Huge improvement has been noted on cleaning of the walls. Points kepts the same today.

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 the prep counter at the start of the inspection. CDI-The phone was removed.

2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -P Observed employee not change gloves and wash hand when needed. Employee was cracking eggs, and handling the dish machine without stopping, taking gloves off, properly wash hands, and don clean gloves before going on to handle bread and cooked sausage. CDI-Explained that more hand washing was needed.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed employee cutting lettuce with no gloves on during the start of the inspection. CDI-Stopped instructed to discard the lettuce, wash hands and don a clean pair of gloves.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at the hand sink in the back area. CDI-Paper towels were brought to the sink.

3-101.11 P Food shall be safe for consumption, unadulterated and honestly presented. Observed a dead fly in the container of chicken salad in the sandwich prep cooler. CDI-The chicken salad was discarded.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw eggs stored above cook sausage in the prep cooler at the cook line. CDI-The eggs were removed.

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 the tuna salad not drop properly in temperature between the two temperature checks. CDI-The wrappings were removed from all items cooling in the walk in cooler.

3-501.15 Cooling Methods - PF Observed tightly wrapped containers of chicken and tuna salads cooling in the walk in cooler. This is not a correct cooling method to adequately cool the food items. CDI-The plastic wraps were removed. REPEAT.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several gnats and flies in the facility. Increase pest control methods. REPEAT.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed minor cleaning needed to the door frame of the deli case. Have cleaned.

5-205.15 Maintain a plumbing system in good repair. Observed slight drip at the base of the faucet the vegetable prep sink. Have repaired.

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 black buildup on the walls behind the dish machine. Have cleaned.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed tomatoes soup < 135 degrees in steam table. CDI- Tomatoes soup was placed on the grill to be reheated to at least 165 degrees before being reinserted inside of the hot hold unit. -1.5 points.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Raw eggs were observed left out at room temp near grill station. Front display cooler unit was said to be accidentally unplugged for no longer than 30 minutes. This lead to chicken salad, tuna salad, roast beef, turkey, cheeses etc. being greater than 60 degrees while cold holding in same case. CDI. Eggs were moved to walk in cooler to cool. Other out of temp foods in deli cooler were moved to walk in cooler and freezer to aggressively cool within 3.5 hours. Cold hold deli case got as low as 38 degrees F prior to the conclusion of the inspection. -1.5 points.

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 prepped chopped liver in freezer that did not have a date mark, observed potatoes salad, pasta salad and tomatoes not dated in the flip top unit and was said to be in unit since last night. CDI- PIC dated all foods as needed during the inspection. -1.5 points.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder. -Pf Menus are missing the disclaimer that can state( May be cooked to order) or (Items are cooked to order). Adjust menus to reflect adequate consumer advisory. 0 points

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 cut corn beef hash wrapped in plastic cooler in reach in 2 door unit and in deli display case that was not turned on. Foods are not to cool in equipment prone to a lot of prep activity. CDI- Foods were uncovered and moved to the freezer for proper cooling methods. - 1 point.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed gnats in the rest room and at the back of the prep facility near back exit door. Construction is taking place outside of the shopping center which can cause insect harborage to occur. Ensure that doors are staying closed as frequent as possible for insect entry prevention. 0 points.

5-202.13 Backflow Prevention, Air Gap - P Piping associated with the prep sink is fully submerged inside of the floor drain. Pipe shall be suspende3d at least 2 inches above flood rim for proper air gap. Will return to ensure that the facility adjust piping as needed. 0 points.

6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods - C Facility contains pitted floors in back prep area near 3 comp sink, ceiling tiles are missing in back storage area, repair damaged caulking along the wall adjacent to the hand sink in employees bathroom. REPEAT -.5 points

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC without certification. REPEAT

5-205.11 Using a Handwashing Sink-Operation and Maintenance - PF Hand washing sink is not able to be used due the fixture going through plumbing complications such as leaks. VR will return in 10 days or less to see if the hand sink has been repaired. -1 point.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed employee used soiled gloved hands to touch cleaned dishes coming out of the dish machine. CDI- PIC educated employee and hands were washed and gloves were changed multiple times during the inspection. -1.5 points.

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 Foods like egg salad were fully wrapped and being cooled inside of display 1 door display cooler in that is prone to a lot of prep activity. CDI- cut egg salad was uncovered and placed in walk in cooler for proper cooling. REPEAT 1 point.

3-304.14 Wiping Cloths, Use Limitation - C Observed wiping cloths be used to dry dishes by dish washer. Ensure that dishes are air drying and not being dried with cloths/moist cloths. 0 points.

4-502.13 Single-use and single-service articles may not be reused. Single service bowls were being washed and dried in the dish machine. 0 points.

5-501.113 Covering Receptacles - C Keep dumpster doors and lids closed. General Note: Remove stand still water from behind dumpster on dumpster' s enclosure. Standing water can lead to a possible insect harborage area.

6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods - C Facility contains pitted floors in back prep area near 3 comp sink, ceiling tiles are missing in back storage area, repair damaged caulking along the wall adjacent to the hand sink in employees bathroom. REPEAT -.5 points

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC without certification. REPEAT

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Unwashed produce were being stored over boiled eggs, ice bin is lacking a cover near the drink machine for protection. Ensure that all foods are stored accordingly and protected from contamination. CDI- eggs were moved from beneath unwashed produce and ice bin was covered.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Dish machine is not properly sanitizing. Observed dishes being ran through dish machine during the inspection. Refrain from using dish machine until servicing is done. Due to the utensils used in the facility. Facility will be placed on a 24hr VR for the servicing of the ditish machine. l

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 Foods like cut lettuce were fully wrapped and being cooled inside of mini 1 door prep reach in that is prone to alot of customer activity. CDI- cut lettuce was uncovered and placed in walk in cooler for proper cooling.

4-502.13 Single-use and single-service articles may not be reused. Single service containers previously used for other food items(cottage cheese) were being reused to store other prepped foods in the walk in cooler and were being stored with clean dishes.

4-501.11 Maintain equipment in good repair. Observed torn gasket on 1 door glass refrigerator in the deli area. Observed utensils being stored on rusted shelving near clean dish area. 4-205.10 Food Equipment, Certification and Classification - C Facility was using refrigeration designed for grab and go for the storage of bulk milk. Ensure that equipment is being used per manufactures instruction.

6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods - C Facility contains pitted floors in back prep area near 3 comp sink, ceiling tiles are missing in back storage area, repair damaged caulking along the wall adjacent to the hand sink in employees bathroom.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC without certification. REPEAT -2-

2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -P Observed dishwasher wash soiled dishes and go to unload clean dished with new gloves, but no handwash. -2- CDI - PIC educated employee on when to wash and hands were washed.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed menus without disclosure stating food is served cooked to order OR food may contain raw or undercooked ingredients. VR no later than 04/13/2018. -0-

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed squeeze bottles of dressings in the prep cooler and reused buckets in the walk in cooler missing the label identifying what is currently inside. -0-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked drinking cups to the right of the drink dispenser. -.5-

4-501.11 Maintain equipment in good repair. Observed duct taped door on cabinet near the rear drink station and peeling shelving in the walk in cooler on the sides. Shelving straight ahead is new. -1- REPEAT Points were not escalated today as the condition was better than previous inspection.

6-101.11 (A)(3) Surface Characteristics-Indoor Areas - C Toilet room floors, walls and ceilings shall be nonabsorbent. Observed absorbent ceiling tiles in the restrooms. -0-

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC without certification. -2- REPEAT

2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed food employee cutting unwashed mushrooms and resume food prep without handwashing. CDI - PIC instructed handwshing and educated employee when to wash hands. -0-

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed dumped ice in the basin of the cook line handsink at the beginning of the inspection. CDI - PIC cleaned out handsink. -0-

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw hamburger stored over RTE hot dogs on walk in shelf. CDI - PIC moved raw hamburger to raw meat shelf. -1.5-

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed butter pats stored on table at room temperature without written procedure. CDI - PIC sent TPHC form via email today. Fill out completely and have available for inspections. -0-

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one spray bottle of sanitizer over the dish machine in generic bottle without label. CDI - PIC labeled. -0-

3-501.13 Use approved thawing methods. Observed soup thawing in standing water in the prep sink. -0-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed buns stored on the floor in the walk in cooler. -0-

4-501.11 Maintain equipment in good repair. Observed peeling shelving near the walk in cooler, reach in freezer with ice forming around the middle door and duct taped cabinet doors at the rear beverage station. REPEAT -1-

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC withoput certification. -2- REPEAT

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed food employee handling toast with bare hands. CDI - PIC instructed new toast made and old toast discarded. Food employee educated. -1.5-

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed Leslie's Bagel Box with lox or nova cold smoked salmon missing the consumer advisory. CDI - PIC found revised menu during the inspection. -0-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed leaking drip pan over wrapped deli sliced meats in deli case. -0-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked plastic and metal pans on high shelf over the 3-comp sink. -.5- REPEAT

4-501.11 Maintain equipment in good repair. Observed peeling shelving outside the walk in cooler and duct taped cabinet in the rear wait station. -0-

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 water damaged ceiling over the deli case. -0-

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC without certification. -2- REPEAT

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed RTE hot dogs stored between and in direct contact with raw chicken and beef. CDI - PIC placed RTE hot dogs on higher shelf with other RTE foods. -0-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed food debris present on serving utensils on peg board and hanging on shelf near the 3-comp sink. CDI - PIC pulled these items for cleaning. -1.5-

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed butter pats being held at room temperature for a period not exceeding 4 hours without TPHC form. CDI - PIC sent TPHC form today via email. Fill in completely and have available for all inspections. -0-

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 freshly sliced deli meat and tomatoes for catering order cooling at room temperature. -0-

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed unlabeled chopped liver, mislabeled feta cheese. Label these containers, which are reused in the facility with the current contents. -0-

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed gnats in the dining room and in the restrooms. Maintain and increase as necessary the current pest control schedule. -0-

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food employee wearing bracelet or watch while preparing food. Take these items off prior to beginning food service. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee without hair restraint while preparing food for catering order. Wear a hair restraint while preparing food. -1- REPEAT

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloth on table at wait station. Keep in sanitizer between uses. -0- REPEAT

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked plastic cups to the right of the drink dispenser near the cook line. Separate and allow to air dry prior to stacking. -0-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup on shelving used for storing utensils between the slats. Clean the shelving. -0-

5-205.15 Maintain a plumbing system in good repair. Observed duct tape holding prep sink pipe together. Repair. -0-

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 buildup on the wall behind the dish machine and on the floor under the urinal in the men's restroom. Clean these areas. 6-101.11 (A)(3)Surface Characteristics-Indoor Areas - C Toilet room floors, walls and ceilings shall be nonabsorbent. Observed absorbent ceiling tiles in the restrooms. Replace these with nonabsorbent ceiling tiles. REPEAT -1-

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC without certification during the inspection. PIC with certification came in at the end. -2-

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 unmarked sliced pastrami and roast beef in the prep in the kitchen and unmarked milk in the reach in at the front. Date mark these when open and in the facility more than 24 hours. CDI - Permanent marker used for labeling during the inspection. -0-

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed lox and nova cold smoked salmon on the menu without consumer advisory. Provide the asterisk leading back to the existing consumer advisory, which needs amendment to state, "This item may contain raw or undercooked ingredients," to include the eggs and the cold smoked salmon. -.5- VR required no later than 11/11/2016 for amendment to menu. Template needed by that date.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed loaves of bread stored on paper towels on rolling cart in direct contact with exposed sides and handle. CDI - Bread wrapped. -1-

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed wait staff plating slicing deli meat at the front deli case with watch. Remove watch prior to beginning food service. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed wait staff plating cold salads at the front deli counter without hair restraint. Use effective hair restraint while plating food. -.5-

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloth on front wait station. Keep wet wiping cloths in sanitizer between uses. -0-

4-205.10 Food Equipment, Certification and Classification - C Use equipment as specified on the data plate. Observed reach in cooler stating not for potentially hazardous products with coleslaw, milk and potato salad inside. Move these to another location that allow for the storage of potentially hazardous products. 4-501.11 Maintain equipment in good repair. Observed broken handle on the walk in cooler. Repair. REPEAT -2-

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 buildup on the lower wall under the pre-rinse of the dish machine. Clean. REPEAT -.5- 6-101.11 (A)(3) Surface Characteristics-Indoor Areas - C Floors, walls and ceilings of toilet rooms shall be non absorbent. Observed absorbent ceiling tiles in the restrooms. Replace these with non absorbent ceiling tiles.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment.-P Observed food employee touching strawberries with bare hands at the beginning of inspection. CDI - Strawberries voluntarily discarded, hands washed and gloves used. -1.5-

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed rear handsink blocked by cooling fan. CDI - PIC moved fan to the floor and restored access to handsink. -1-

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed salted butter packets stored on the counter at the wait station. CDI - PIC placed these in the reach in. -0-

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed cold smoked salmon as an ingredient in lox and bagels on the menu without consumer advisory. CDI - To-go menu mocked up to reflect wording to encompass the eggs and cold smoked salmon that are cooked to order and undercooked for menu reprint. -0-

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 freshly diced tomatoes and chicken salad cooling in the prep unit. This is a cold holding unit. Make sure items are cold prior to placing in the prep unit. -.5-

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed plastic tubs labeled "potato salad" with Italian dressing and other items inside. -0-

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies in the kitchen. Maintain and increase as necessary the frequency of pest control to rid facility of flies. -0-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed chips stored directly on the floor near the deli case. Keep at least six inches off the floor. -0-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked plastic pans over the prep sink. CDI - Demonstrated pyramid stacking method of air drying. -0-

4-501.11 Maintain equipment in good repair. Observed broken walk in handle and floor or walk in cooler corroding with cardboard boxes present on the floor. Remove the boxes and have cooler floor repaired. Observed peeling shelving next to the rear handsink. Either resurface or replace these. -2- REPEAT

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup on the hood filters, on the face of equipment and on equipment handles. Clean all these. -0-

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 buildup on the wall beneath the pre rinse and dishwasher. Observed buildup on the floor behind the front line cooking equipment. Clean all these areas. -0-

2-301.14 When to Wash - P Observed cook crack eggs and remove gloves and put on more gloves without washing hands. Spoke to PIC about training / reminding cooks to wash hands after touching eggs (or raw meats). **2-301.14 Wash hands before donning gloves and between gloves uses.-P 2-301.12 Cleaning Procedure - P Observed employees turning off water with hands after hand washing including waitress who was refilling condiment containers. **2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands.-P Note: Upon entry line cook was not wearing gloves, no gloves in garbage can upon arrival. Many gloves in garbage can end of inspection. Line cook stated changing gloves after cracking eggs is a waste of gloves. CDI through instruction and discussion with PIC about PIC duties.

6-301.14 Handwashing Signage - C Observed no handwashing signs in bathrooms. Employee said they use front bathroom not staff bathroom. **Signs given to PIC.

3-201.11 Compliance with Food Law - P,PF Observed 2 one pound containers of BBQ in freezer labeled as Troop 116. PIC says sometimes they buy food not on their regular menu for catering. **All food shall come from an approved source. If buying for personal use it needs to be stored in your private residence. CDI- PIC discarded.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF Observed tomatoes and deli meats not date marked on cook line. Verification Required. **Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf

3-501.13 Thawing - C Observed box of chicken thawing in 3-comp sink. CDI cook put chicken in colander in prep sink under running water. **3-501.13 Use approved thawing methods.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloth stored on top of rack of clean coffee mugs. -1- Repeat

4-501.11 Good Repair and Proper Adjustment-Equipment - C Observed cracked liner of ice lid, needs to be properly repaired since tape cannot be cleaned. Steamer missing handle. Cook lit stove with burning paper towel, he said handle broken. Get repaired ASAP, lighting gas stove with burning paper towel dangerous. **4-501.11 Maintain equipment in good repair.

5-205.15 System Maintained in Good Repair - P Observed drip at dishmachine. **5-205.15 Maintain a plumbing system in good repair.

5-203.12 Toilets and Urinals - C Observed urine line down front of urinal. **Keep fixtures clean. 5-501.17 Toilet Room Receptacle, Covered - C Observed nor covered receptacles in women's bathroom.

d5-501.111 Area, Enclosures and Receptacles, Good Repair - C Observed ground below dumpster wet and sludgy. Replace dumpster if it has a hole or is leaking. ** Keep storage areas and bins for waste in good repair.

6-201.11 Floors, Walls and Ceilings-Cleanability - C Observed stained ceiling tiles and damaged flooring. Flooring with grease build-up in dish area. **Keep flooring, walls and ceilings clean and in good repair.

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 items left in flip top part of prep unit for more than 24 hours without date marking. CDI - PIC instructed date marking after placing plastic wrap. -1.5- 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 Observed mold growing on provolone cheese chub in deli case. 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 provolone cooling in prep cooler since 01/04/2016 at 57F. CDI - PIC voluntarily discarded item and instructed to cool in the walk in cooler. -.5-

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed containers being reused for oatmeal without labeling for the new contents. CDI - PIC labeled items. -0-

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloth stored on top of rack of clean coffee mugs. CDI - Wiping cloth moved to soiled linen container and mugs rewashed. -.5-

4-501.11 Maintain equipment in good repair. Observed walk in with broken handle. PIC states walk in parts are no longer available. Repair. -0- REPEAT

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 rusty ceiling tile grid near 3-comp sink. Resurface. REPEAT -.5-

2-102.12 PIC demonstrates knowledge by being a certified food protection manager. Observed no PIC with certification. -2-

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed hand sink being used as fan stand. CDI - Box fan taken out of service and rotating fan with stand put in place. -1-

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 one bag of bleu cheese open in walk in without date marking. CDI - Item labeled.

3-801.11 (A), (B), (C), (E) and (G) Pasteurized Foods, Prohibited Re-Service, and Prohibited Food - P Kid's menu prohibited from containing undercooked eggs made from raw eggs. CDI - Consumer advisory removed and facility no longer offers undercooked eggs on the children's menu.

4-501.11 Maintain equipment in good repair. Observed walk in missing handle. Repair.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed shelving in walk in need of cleaning and the interior of microwave. CDI - microwave cleaned.

5-501.17 Provide a covered waste bin in female restrooms. Observed on e restroom used by all employees without covered trash can. Provide covered trash can for feminine products.

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed cardboard boxes stored in can wash. Remove and place in recycle bin.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed ceiling tile grid with peeling paint that is no longer easily cleanable. Renovations are scheduled for the shopping complex by management. Total renovation is expected then.

2-301.14 Wash hands before donning gloves and between gloves uses.-P : Observed assembly staff putting on gloves without washing hands. CDI- direction to wash hands and discussion with PIC.

3-602.11 Food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -Pf: Found unlabeled wrapped desserts at front counter. Found peanut butter chocolate bars with incomplete labels including no mention of peanut butter, undeclared allergen. CDI- PIC- removed desserts from front counter and will move to behind counter for staff to distribute upon request.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed dead German roaches in facility, under 3-comp sink and behind water heater.

2-102.11 PIC demonstrates knowledge by being a certified food protection manager. Observed PIC on duty with no certified training.

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 pasta salad dated 10/1. CDI discard.

3-602.11 Food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -Pf: Observed labels on wrapped desserts at cash register missing some required label information.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed German roaches in facility.

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 some areas where base tile of walls is detaching from wall. Re attach or caulk to eliminate insect harborage areas.

4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P: Keep ice machines and ice storage areas clean. Observed ice machine with build-up on interior, above and behind ice shield.Verification needed.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF: Date mark TCS foods with date of preparation such as when deli meats are sliced, or when chubs of deli meats are opened. Observed quantities of wrapped, sliced deli meats from previous day not dated. Observed large stock pot of chicken broth from previous day not dated.

3-602.11 Food Labels - PF (A) FOOD PACKAGED in a FOOD ESTABLISHMENT, shall be labeled as specified in LAW, including 21 CFR 101 - Food labeling, and 9 CFR 317 Labeling, marking devices, and containers. (B) Label information shall include: (1) The common name of the FOOD, or absent a common name, an adequately descriptive identity statement; (2) If made from two or more ingredients, a list of ingredients in descending order of predominance by weight, including a declaration of artificial color or flavor and chemical preservatives, if contained in the FOOD; (3) An accurate declaration of the quantity of contents; (4) The name and place of business of the manufacturer, packer, or distributor; and (5) The name of the FOOD source for each MAJOR FOOD ALLERGEN contained in the FOOD unless the FOOD source is already part of the common or usual name of the respective ingredient (Effective January 1, 2006). PfObserved baked desserts at front counter unlabeled. Verification needed.

4-901.11 Equipment and Utensils, Air-Drying Required - C: Allow utensils to air dry before stacking or storing as clean. Observed drink cups stacked wet from previous day.

3-301.11 Preventing Contamination from Hands - P,PF: Bare hand contact with ready-to-eat food is not allowed. Observed employee wrap a biscuit with contact by hands. CDI

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P: Keep foods requiring refrigeration cold at 45 F or below. Observed half and half packets 62 F on ice at drink stations. CDI- Set up time holding for this product.

3-501.18 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition - P: TCS foods may be held a maximum of seven days in facility. Found two containers of pasta salad date January 28 in walk-in cooler. CDI- discarded.3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF: Be sure to date mark foods prepared and held in facility. Observed sausages cooked previous day and potentially held for more than 24 hours not marked. Many wrapped packages of sliced deli meats not marked.

2-102.12 Certified Food Protection Manager: The PIC shall be a certified food protection manager from an approved program. Observed PIC not certified. Obtain by Jan. 1, 2014.

2-401.11 Eating, Drinking, or Using Tobacco: Employee drinks shall be covered and consumed with a straw, and stored so contamination of food cannot result. Observed employee drink on surface where bread was being sliced. CDI- drink discarded.

3-301.11 Preventing Contamination from Hands: Ready to eat foods shall not be contacted by bare hands. Observed employee slicing bread at slicer with bare hands. CDI- sliced bread discarded, hands washed and gloves donned.

3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding: Keep TCS foods hot at 135 F or above. Tomato bisque in holding unit 107 F. CDI- reheated to 165 F.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking: Date mark deli meat chubs when opened. Date mark milk jugs when opened. Observed these items not date marked.

3-304.14 Wiping Cloths, Use Limitation: Cloths used for cleaning surfaces shall be stored between uses in an approved sanitizer. Observed damp cloth on cutting board.

4-205.10 Food Equipment, Certification and Classification: Use equipment as manufacturer designates. Observed milk in cooler " Not for display of hazardous foods". Store milk in alternative cooler.