HARRIS TEETER #160 DELI

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed employee rinse a towel at the handwashing sink in the pizza station. CDI EHS educated employee and the sink was cleaned and sanitized.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed at least 4 sanitizer bottles stored in places that could contaminate food or equipment throughout the kitchen and pizza station. CDI PIC moved all sanitizer bottles to the designated chemical storage areas. REPEAT

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed salads that were just prepared cooling in the mobile ccoolers. CDI PIC put salads in the WIC to cool down. 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. Observed employee making sandwiches with a watch on his arm. Also observed employee handling food in the pizza station with 2 bracelets on his arm. CDI EHS educated employees and they both removed the jewelry and washed their hands.

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 a box of single service containers directly on the floor in the storage room near sushi. CDI PIC put boxes on a shelf REPEAT

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed employee handle unwashed produce, wash and sanitize utensils, and use cell phone and proceed to put on clean gloves and handle pizza without washing their hands. CDI EHS educated staff and they stopped and washed their hands

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no appear towel at back kitchen and pizza station handwashing sink. CDI PIC provided paper towels. 5-202.12 Provide at least 100F water at handsinks. Observed no hot water at handwash sink in the pizza station.

4-602.11 (A) (4) Food contact surface of a thermometer shall be cleaned, and sanitized per 4-702.11/4-703.11, before using or storing. P. Observed sushi employee began to use thermometer without sanitizing it first. CDI EHS stopped employee and she wiped it with an alcohol wipe. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed multiple deli meat and cheese chubs in the deli case above 41F. Observed sliced deli meat in the grab n go case above 41F that was sliced today.. Observed chilled chicken and Cole slaw in the grab n go case above 41F. PIC stated that there was a Boarshead delivery this morning around 8:30 am. CDI PIC labeled Boarshead chubs “For display only”. PIC pulled all sliced deli meat packs, chilled chicken wings and Cole slaw that was packed today and put in the WIC to cool down tom 41F. These foods were all packed in the last 2 hours. REPEAT

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed sanitizer spray bottle on prep table next to oven, hanging on door knob of the puffer in the bakery, and hanging on the rack above flour in the pizza station. CDI PIC moved all the sanitizer spray bottles. REPEAT

4-901.11(A) After cleaning and sanitizing, equipment and utensils shall not be used until air dried or adequately drained before contact with food. Observed pizza employee dry slicer with a paper towel. CDI PIC instructed him to rewash and let slicer air dry.

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 a box of single service containers directly on the floor in the pizza station. CDI PIC put box on a cart.

4-501.11 Maintain equipment in good repair. Observed sliding door of deli broken. PIC stated that they have a work order in for the door.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chili being HH at salad bar below 135F. PIC stated that it was heated up at 11 am. CDI PIC put chili on the stove and reheated to 170F. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed multiple deli meat chub in the deli case above 41F. Observed sliced deli meat in the grab n go case above 41F that was sliced today. Observed ham annd sliced cheese on the sandwich prep line anbove 41F. Observed salads and cold chicken in the mobile coolers above 41F that was packaged today. CDI PIC had employee check the temperatures of all the deli meat chubs in the deli case and label them “For display only”. PIC put ham and cheese slices in the blast chiller. PIC pulled all sliced deli meat packs and salads and cold chicken that was packed today and put in the WIC to cool down tom 41F. These foods were all packed in the last 2 hours. Note: EHS observed at least an inch opening along the front side of the far right case that may be contributing to the drop in the case’s temperature. PIC put in a work order for the case. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed sanitizer spray bottle on prep table next to oven, hanging on door knob of the puffer in the bakery, and hanging on the rack above clean dishes in the sushi area. CDI PIC moved all the sanitizer spray bottles.

8-103.12 Comply with the procedures in the HACCP plan as submitted and approved as part of a variance or local approval. Maintain approval and records as required.-P/Pf Observed batch of sushi rice that was made at 9:21 am was not labeled with times. CDI PIC labeled container.

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 several (greater than fifteen (15)) portions of sliced meats and cheese prepared less than one hour prior in point of sales cooler at temperatures ranging from 46F to 51F. Observed approximately three (3) TCS food items in sliced deli meat cooler cooling at rate below required rate. CDI - Items were rotated to blast chiller to expedite cooling process. 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 two (2) boxes of sealed food in walk in freezer directly on floor. Department manager stated that item may have been from recent delivery. CDI - Manager placed items back onto shelves prior to leaving walk in freezer and without verbal correction by EHS.

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed three (3) stacks of single service articles (pizza slice boxes, plastic to go clam shells, fried chicken buckets.) throughout prep areas with exposed food contact surfaces. CDI - Department manager and EHS inverted single service articles to prevent potential contamination.

4-501.11 Maintain equipment in good repair. Observed one (1) sliding case door at deli case with missing door handle, creating open air portion of cooler. All TCS foods within cooler were observed at 41F and below. Per conversation with department manager, new case door had been ordered.

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed one (1) block of Monterey Jack cheese with mold stored in deli case 1. CDI - PIC voluntarily disposed of contaminated food item.

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 one (1) opened chub of ham in deli case with a date marked for exempt of 6/5 - 6/12. CDI - PIC voluntarily disposed of out of date TCS food item. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed approximately three (3) department employees engaged in various food tasks (slicing meat, cooking food for hot bar, plating salad bowls, etc.) with wrist watches or bracelets. REPEAT.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed one (1) item cooling for prep prior to service (spaghetti noodles) in corner prep RIC with plastic wrap cover. Item was cooling ant insufficient rate. Observed approximately twelve (12) portions of TCS food (chicken nuggets and chicken tenders) in retail coolers cooling from prep. Per date mark labels, none of the items had been cooling for greater than 4 hours. CDI - Noodles were uncovered and improved cooling rate was observed. Items in retail areas were rotated to walk in freezer for expedited improved cooling. EHS provided cooling charts for ambient and two step cooling. REPEAT. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and 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 three (3) boxes of sealed food in walk in freezer directly on floor. Department manager stated that item may have fallen from nearby shelving. CDI - Manager placed items back onto shelves prior to leaving walk in freezer.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed approximately five (5) department employees engaged in various food tasks (slicing meat, cooking food for hot bar, preparing pizzas, etc.) with wrist watches or bracelets. REPEAT.

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed three (3) stacks of single service articles (party trays, plastic to go clam shells, etc.) throughout prep areas with exposed food contact surfaces. CDI - Department manager inverted single service articles to prevent potential contamination.

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 minor soils on non food contact surfaces of bakery RIC (door interior, interior bottom) and deli cases (tracks). Clean non food contacts as needed to prevent soil and stain accumulation.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed one (1) pan of chicken tenders in sandwich prep hot case at a temperature of 112F. Per conversation with department manager, chicken was reheated less than 1 hour prior. CDI - Chicken was correctively reheated to above 165F. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed approximately ten (10) portions of TCS food (shredded rotisserie chicken bins and chicken tenders) in retail coolers cooling from prep. Per date mark labels, none of the items had been cooling for greater than 4 hours. CDI - Items were rotated to walk in freezer for improved cooling. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed approximately three (3) department employees engaged in various food tasks (slicing meat, cooking food for hot bar, etc.) with wrist watches or bracelets. 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 minor chipping at floor tiles at entrance to prep area from sales floor and at walls adjacent to chicken prep sink. Facility is undergoing renovations at time of inspection.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed approximately six (6) TCS food items (rib trays, boiled lobster dinner trays) in retail cooler 2 and ten (10) items (cheese charcuterie platters, cubed havarti bins) in cheese grab n go cooler above 41F that had been within cooler for greater than four hours. Observed six (6) caprese salad bowls, dated for 06/05 in salad mobile cooler that had been rotated to sales floor during inspection. Salads were observed at above 41F; however, ambient temperature of the unit was sufficient for cold hold. CDI - PIC and department manager voluntarily disposed of out of temperature food in retail cooler and cheese cooler. Salads were stated to have been kept at room temperature during set up of department coolers. Salads were rotated to WIC for corrective cooling. A verification will occur no later than 06/09/2024. 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed approximately three (3) flies in fryer area and at three compartment sink.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed approximately four (4) department employees engaged in various food tasks (slicing meat, cooking food for hot bar, etc.) with wrist watches or bracelets.

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed rice paddle stored within bin of recently prepared bin of non-TCS sushi rice with portion of paddle contacting food. CDI - Sushi station employee removed paddle from rice with no bare hand contact. Note: EHS observed manager remove paddle from rice without single service gloves, but no direct contact was made to food within the bin. EHS advises use of single service gloves when removing utensils or otherwise handling ready to eat food.

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 items in RTE deli case above 41F (see temperature chart). PIC stated that items had just been placed in unit. CDI - Items were removed to freezer to finish cooling from preparation. - 0.5 - For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed assorted varieties of fish thawing at room temperature in pan on lower shelf of prep table and on prep sink in sushi area. Items should be thawed under refrigeration or under running water. CDI - Some packages were placed under running water the remainder were placed in reach in refrigerator to continue cooling process. - 0.5 -

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed hand washing sink blocked by two carts upon arrival to the deli. CDI- Moved by REHS top start inspection.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed tuna and pimento cheese prepared days before attempting to cool inside of prep unit. Tuna and Pimento cheese were both at 52F. These items did not meet cooling parameters and were discarded during the inspection.

REPEAT: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F 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 several items held in cases above temperature threshold of 41F. Items include shrimp(sushi station), pimento cheese(52F), tuna (53F), American cheese in boars head case(51F), sandwiches in prep unit (48F)and marinara sauce in pizza prep unit (58F). Items in between 42-45F were cooled during the inspection. Items above 45F were discarded.

3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P Observed chicken that was supposed to be discarded after the 4 hour window expired still on the bar. Discarded during the 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 Observed multiple items attempting to cool inside of prep and reach in units such as shrimp pimento cheese and tuna. Tuna and pimento cheese was discarded for not meeting cooling parameters. 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 .

REPEAT: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F 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 several items held in cases above temperature threshold of 41F. Items include ribs, turkey from boars head case, and wings. Items were moved to walk in cooler to be brought down below temperature threshold.

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 Items are being pulled out before fully cooling down below 41F. Foods were moved to walk in cooler to cool at a faster rate. Ensure that foods are being placed in cooler and vented to allow proper air flow. 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 .

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. - P. Observed an employee recontaminate their hands by turning the faucets off with their bare hands then continuing to prep foods. Teammates was educated by the person in charge and asked to rewash their hands during the inspection. Rapidly cooled using walk in unit.

3-202.11 (A), (B), (C), (D) All TCS foods shall be received at 41F or below; or at 135F or greater except raw EGGS may be received at 45F 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 Brie cheese recently received from a delivery at a temperature of 55F. Before accepting foods, ensure that foods are received at proper temperature.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed metal pans with food debris left attached from previous uses. Pans were moved to 3 comp sink to be washed, rinsed, and sanitized again.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed prepared ribs from 11/1/22 inside of reach in display case for customer self service at a temperature of 44F. Ribs had not been removed from display.CDI- Ribs discarded during the inspection.

REPEAT: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F 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 TCS foods > 41 F inside cold holding units. Refer to temperature chart for details. Items were not cooled properly through further questioning. Items were moved to wlak in cooler to brought down below temperature threshold.

3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P Observed hot bar foods kept on time as public health control with no time stamps available or procedures initially. Foods were written down in tphc log during the inspection. Procedures were found by person in charge.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.Dishes shall be stored in a manner that allows them to properly air dry. Recommend food establishment implement pyramid stacking methods.

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. Floors need additional cleaning around equipment.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. - P. Observed sushi station attendant wash hands and re-contaminate on handles. CDI - EHS intervened, educated and hands properly washed.

REPEAT: 3-501.16(A)(1) Maintain TCS foods in hot holding at 135 F 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 fried imitation crab rolls at 129 F at Asian Bar. Product had been recently placed into hot holding at beginning of inspection. CDI - Product re-heated > 135 F.

REPEAT: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F 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 TCS foods > 41 F inside cold holding units. Refer to temperature chart for details. Several products uncovered, while others were found rising in temperature. EHS verified that several refrigeration units were unable to maintain temperatures < 41 F. CDI - Products all relocated to walk-in cooler/freezer and blast chiller for rapid cooling to < 41 F. 3-DAY VERIFICATION REQUIRED FOR DELI DISPLAY CASES (X2) AND DELI GRAB & GO UNIT.

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: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs. Observed foods such as roast beef (6/28), bbq chicken (6/28), ham (6/21), canadian bacon (6/24), garlic bologna (6/17), marinara sauce (6/22) american yellow and white cheeses (6/28) > 7 day requirement. CDI - All products voluntarily 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 Observed improper cooling methods of deli sandwiches inside reach-in unit. Refer to temperature chart. Products were found tighly covered in individual containers. CDI - Cooling method adjusted by uncovering and transferring all products into walk-in freezer and blast chiller.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several flies present at sushi and deli prep lines.

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. - Pf. Observed dented cans of corned beef, collard greens (x2), olives and beets at can rack.***Points escalated due to severity of observation. CDI - All products removed.

4-501.11 Maintain equipment in good repair. Observed repairs needed at deli meat (turkey) sliding door case. Observed repairs needed underneath alto-shaam hot box (leak). Also observed water pooling on floor at sushi prep station.

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 ceiling tile hanging out of its place above food wrapping machine. Repairs needed.

REPEAT: 3-701.11(A) Food that is unsafe, adulterated, or not honestly presented shall be discarded or reconditioned according to an approved procedure. - P. Observed 2x dented canned food products (olives and tomatoes). CDI - Products voluntarily discarded.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135 F 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 BBQ pork at 125 F inside hot box. Product had been recently placed into hot holding before EHS arrival. CDI - Product re-heated > 165 F.

REPEAT: 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 1x smoked gouda dip and 1x jarlsberg chip dip at 46 F in grab & go case. Products were stacked over fill line. CDI - PIC voluntarily discarded.***No escalation in points due to significant improvement since previous inspection.

5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. - P. Observed damaged backflow device at canwash. Facility contacted maintenance technician; technician arrived and installed new device during inspection.

3-701.11(A) Food that is unsafe, adulterated, or not honestly presented shall be discarded or reconditioned according to an approved procedure. -P Two dented cans observed, CDI- Discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Multiple TCS foods recorded above 41F (see chart). CDI- All foods 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 Observed improper cooling methods of sliced meats and sushi roll. CDI- Cooling method adjusted.

4-501.18 Maintain wash, rinse, and sanitize solutions clean. Wash solution dirty in 3 comp. Sink.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed packaged uncooked chicken stored in walk-in over packaged cooked chicken. CDI by moving all uncooked chicken to bottom shelf, not stored over other foods.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed one bottle of labeled sanitizer that showed no reading, appeared to be only water, was used to spray down prep table. All other bottles were at proper strength. CDI by removing bottle and re-filling with proper sanitizer.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed imitation crab roll slices on hot bar at 118-138F, bbq chicken wings on hot bar at 118-124F; CDI by re-heating and then holding at 160F and 138F, respectively.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed roasted corn in display case at 43F, tuna salad in display case at 43F, and hearty grains & mushrooms in display case at 44F. Repeat item, but much better than the recent past. CDI by placing into walk-in freezer to cool below 41F quickly. Items had been placed into case this morning.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.- Observed no probe thermometer in pizza area. Needed to check food temperatures and temperatures of pizza that is re-heated for individual sale as pieces are held below 135F until ordered. CDI by accessing extra probe thermometer in other area of store for use here.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several flies in the deli area. Properly placed bug attractant lights and sticky tubes in use, no obvious insect attractants noticed. Dumpster area dry and trash properly covered.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed non ANSI/NSF can opener in deli. If/when replaced, assure that ANSI/NSF can opener is purchased - has easily removable blade for cleaning, non-rusting construction. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed a couple of scarred cutting boards - replace or have planed to be smooth and easily cleanable. 4-501.11 Maintain equipment in good repair. Observed some metal shelving in reach-in refrigerators to be rusted. Replace or have professionally epoxy-dipped - do not paint

4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf Dish machine took 5-6 runs to reach a final rinse temp. Of 160F. PIC stated he will have machine looked at to run proper temp. Sooner. Run machine 5-8 times before using machine.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Cheeses, smoked salmon, chicken, pepp.,and sliced turkey recorded above 41F (see chart). CDI- Meats placed on TPHC, salmon discarded, cheese cooled down, chicken discarded. REPEAT. Assure that food products are held in cold holding units. PIC stated that case for smoked salmon has a gap in plastic glass which is allowing temp. Abuse. Fix gap to hold proper temp. Of 41F.

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf Some cans dented not segregated. CDI- Discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P REPEAT. Observed overstacked taco kit, bbq chicken bites, and buffalo chicken wings in grab n go unit maintaining temperatures 44F-45F. CDI - Bbq chicken bites voluntarily discarded. All other items taken to WIC for cooling. REPEAT but much improvement since last inspections.

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 uncured ham, turkey, and brown sugar ham dated 11/18-11/25; roast beef 11/4-11/11, tuscan turkey 11/13-11/20, chicken and roast beef 11/17-11/24, aloha turkey 11/2-11/8, honey turkey 11/19-12/19, blackened turkey 11/10-11/17, and Canadian bacon 10/27-11/3. Also observed cut in house HT brie, St. Andre creamy cheese, and Egalite brie dated 11/18-11/28, as well as Supreme Creamy cheese dated 11/16-11/24. CDI - All items past 7 day shelf life were voluntarily discarded. All other items had their labels corrected. ***Remember: the day you open the package and cut/prep is day 1.***

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning needing to be done inside sub bar reach in and on walk-in freezer floor. No signature needed due to COVID-19 guidelines.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed several foods cold holding above 41F, refer to temperature chart above. Foods were placed in walk in cooler to rapidly chill to 41F or below. REPEAT VIOLATION.

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/brown residue on ceiling tiles located near ovens.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed item in middle of display case holding at greater than 41 degrees . Observed fried chicken in front display case not holding temperature . Observed st. albry brie hoding at greater than 41 degrees. CDI all products discarded. Repeat violation.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce being stored over ready to eat foods in the walk in cooler adjacent to front line production. CDI-Produce was rearranged during the inspection. 3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed food employee poke thermometer into food product prior to sanitizing it first. CDI- Educated PIC on violation and thermometers were sanitized during the inspection. 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw pork being stored over ready to eat foods on speed rack in walk in cooler. CDI- Foods were rearranged. -1.5 points

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed slicer with old food debris buildup along the interior of the blade. Ensure that the blade is being cleaned more frequently to avoid old food buildup. CDI- Interior of the slicer is to be cleaned once production has concluded. -1.5 points.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Cheeses in cold hold case were cold holding at 42 degrees. Other soft cheeses in same case but on opposite sides were cold holding >45 degrees. Instructed PIC to have refrigeration repair personnel come onsite and adjust the case so that all food items stored inside are cold holding at 41 degrees or less. CDI- PIC placed cheeses in walk in cooler to be cooled. 0 points. (First cold hold violation under the new 41 degree and below cold hold rule). 0 points.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Cheeses in cold hold case were cold holding at 42 degrees. Other soft cheeses in same case but on opposite sides were cold holding >45 degrees. Instructed PIC to have refrigeration repair personnel come onsite and adjust the case so that all food items stored inside are cold holding at 41 degrees or less. CDI- PIC placed cheeses in walk in cooler to be cooled. 0 points. (First cold hold violation under the new 41 degree and below cold hold rule). 0 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 mozzarella cheese dated 2/20-3/20. Mozzarella cheese is not exempt from date marking and shall be onsite for only 7 days. CDI-Addressed this violation with PIC and sticker was change before inspection concluded. 0 points due to overall date marking throughout being in compliance.

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 prepped lettuce cooling inside of plastic container fully covered and inside of mini 2 door reach in unit. Keep all cooling foods inside of sufficient refrigeration while cooling is in process. CDI- Lids were removed from cooling lettuce and placed inside of the walk in cooler for adequate cooling methods. -.5 points.

4-501.11 Good Repair and Proper Adjustment-Equipment - C Observed the hot water dish machine currently not being in use. This is due to the Drain mechanism of the machine not properly functioning. Parts were ordered and replaced in the machine. The dish machine is now properly hot water sanitizing. 0 points

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Paper towels were missing at hand washing sink adjacent to the sushi prep area. CDI- paper towels were installed.

4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf Dish machine was not reaching the minimum 180 degrees after multiple test trials. VR- will return in 10 days to ensure that the dish machine has been repaired. Refrain from using dish machine until servicing is done.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Cream cheese sardines, and past. eggs were being cold held above 45 degrees(see temp. chart above). CDI- past. eggs were put on tphc, cream cheese and sardines were discarded.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed service employee with wrist accessories on while food prepping.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed some dishes stored as cleaned wet-nesting.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Cleaning is needed interior of the cold hold units under the deli prep line, remove buildup from walk in cooler floor, remove debris from inteiror of display deli cold hold case.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed two sides of smoked salmon and herring held at greater than 45 degrees. CDI discarded and technician arrived to repair case.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed bacon salmon wrap utilizing smoked salmon without consumer advisory. CDI consumer advisory printed and placed on slot where item is served. -0 points-

3-401.13 Cook fruits and vegetables to a minimum of 135F when the food will be moved to hot holding. -Pf Observed green beans and broccoli cooked to less than 135 degrees to be placed on the asian hot bar. CDI reheated to over 135 degrees

4-501.11 Maintain equipment in good repair. Observed two torn gaskets on sandwhich prep coolers.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed tracks and storage area under sub prep area with buildup of food debris and in need of cleaning.

3-307.11 Protect food from contamination sources not specifically noted by code. Observed lasgna with pan of chicken stored with outer surface of chicken pan in contact with lasagna without barrier.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed chicken breast and two containers of pickled herring at greater than 45 degrees CDI discarded herring and cooled chicken breast.

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 soft ripened cheeses being held between 41-45 degrees labeled for more than 4 days . CDI labels changed.

3-501.13 Use approved thawing methods. Observed thawing under running water measuring 72 degrees CDI advised water for thawing could not exceed 70 degrees . Thawing method changed to refrigeration. -0 points-

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed prep packed sandiwhich unit cutting board in need or replacement. CDI PIC changed cutting board during inspection. -0 pointss

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed numerous soft cheeses in cheese case holding above 45 degrees. CDI discarded . Repeat violation.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet nested pans in clean dish area.

4-501.11 Maintain equipment in good repair. Observed refrigeration unit for cheese case unable to maintain proper temperatures .

6-501.14 Change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. Observed vents in kitchen area in need of cleaning. -0 points-

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed numerous bries and tellagio cheese held at greater than 45 degrees . CDI discarded products above 45 degrees.

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 most soft cheeses being held between 41-45 degrees and date marked for 8 days. These items should be marked for only 4 days. CDI took to relabel.

8-103.12 Comply with the procedures in the HACCP plan as submitted an approved as part of a variance or local approval. Maintain records as required.-P/Pf Observed sushi rice above recorded ph reading in log book and was out of range for ph noted in haccp plan. Ph observed was 4.11 and should have been corrected to below 4.1 . The recorded value was 3.9. Also observed no labeling as to which batch of sushi rice was being worked with since more than one batch was logged. Haccp plan states each batch should be labeled. CDI corrected ph to below 4.1 and corrected lableing issue by instruction.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf - Repeat - Observed equipment blades, inner components, and exterior soiled with food debris. Observed utensils stored in soiled containers. Observed some utensils stored as clean with debris. CDI -Items to be rewashed. / Observed prep table and cutting board where raw chicken was prepared sprayed with sanitizer. To effectively prevent any source of contamination ensure that prep tables and cutting boards are properly cleaned then sanitized. This procedure should be implemented for all components of the store including slicers, utensils, cutting boards, and any other food contact surface. (at the 4 hour mark or as needed). Recommend to use of covers for equipment placed under prep tables.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P - 0pts - Note: Cooking procedures for roast beef are incorrect. Cooking procedures do not state to keep the roast at 130F for 112 minutes. Although cooking was not observed today it must be correct on procedures to ensure that it is proeprly cooked at all times. Verification required

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 45F. -P Observed oat meal reading 72F after 3 hours. CDI - Discarded. 3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 45F within 4 hours. -P - Observed kale salad cooling at a rate of 0.0 stored in the cooler after an hour. Salad was tightly covered in deep pans. Observed at least 7 pans that were cooling with the same method. Cooling would not be accomplished without the intervention of the EHS. CDI - All items vented placed in freezer or blast chill.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf - 0 pts - Observed pickled fish without consumer advisory. CDI- Product was properly labeled and provided with parasite destruction.

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 - Repeat - Observed deli meats, deli salads, hot bar foods, and several other salads tightly covered, placed in front grab and go area and/or in deep containers. Thoroughly discussed the importance of active cooling and properly cooling methods. The use of thermometers during the cooling process is necessary to confirm temperature requirements. Current methods are not achieving proper temperatures.

6-501.111 Keep the premises free of insects, rodents, and other pests. - 0 pts - Observed birds in establishment. Birds must be kept off premises. Observed invoices of pest management.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - Observed cleaning needed in sandwich non-ref. under counter reach in, under prep tables, and in deli case. Some shelving in dry storage areas need to be cleaned.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf - 0 pts - Observed some containers with food debris and an oily film. CDI- Items sent to be rewashed.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P - 0 pts - Note: Observed salmon recipe state that salmon is being cooked to 135F. All cook logs and active cooking process indicate that salmon is being cooked to 150F plus. Will return visit to verify the recipe listed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Repeat - Observed chicken wings reading 46-51F on one side and 42-44 on the other side. Observed dressings being left out on counter. The bottles of dressings state keep refrigerated. CDI- Chicken wings were discarded. Dressings placed in freezer for rapid cooling.

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 food on time not written down when arrived. Temperatures were filled out at that time. Ensure that the HT procedures are being carried out at all times. Observed customer getting breakfast after the 10 am discard time. The HT procedures states that time expires at 10. If the establishment desires to sell breakfast after this time it was show the time it was on display. This process will allow food to continue to be sold after the 10 am discard time. Please keep in mind that all food on time have a 4 hour limit. CDI- Corrected 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 - 0pts - Observed tomatoes and cheese tightly covered and cooked sausage tightly covered. Ensure that all items are vented and cooled properly. CDI- Uncovered and quick chilled.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - Repeat - Cleaning needed in tracks of all doors, inside undercounter prep tables, and gaskets.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. - Cheese grader for parmesan cheese cannot be effectively cleaned and sanitized due to it not being removable. Although only one cheese is used and it is non-TCS the food contact surfaces must be properly cleaned. CDI- PIC cleaned areas as best she could. Will return follow up for equipment or new SOP. 4-501.114 Maintain sanitizer at correct concentrations. -P - Quat sanitizer in 3 compartment read 0 ppm. One bottle read 0 ppm. CDI- All sanitizer replaced to read 300 ppm.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Repeat - Chicken wings on front display were overstacked causing temperature increases (46-53F). CDI- Wings made previously were discarded. Wings prepared and placed today were quick chilled. Observed a significant improvement in cold holding, cooling methods, and hot holding. Different methods were implemented to ensure compliance.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf - 0 pts - Smoked salmon (ready to eat), and fish in bowl (3) not properly dated. CDI- PIC dated product.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. - 0pts - Several stacks of cups stored exposed.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - Repeat - Cleaning needed in flip top unit., external of containers in prep areas, and some gaskets. / Repair sliding door on deli display

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. - 0 pts - Light bulb shield missing in some areas. Covers were placed in some areas. Ensure end caps are in place.

3-401.11 Raw Animal Foods-Cooking - P,PF - 0 pts - Beef and lamb are being cooked to an internal temperature of 125F with an external temperature of 145F. This cooking is allowed when product is whole muscle intact. Establishment must prove product is whole muscle intact according to 3-401.11 (c) and 3-201.11 (E) (1-3). CDI- PIC has decided to place a consumer advisory on the product until proper letters have been obtained.

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 45F. -P - Rotisserie chicken prepared on 12/16 read 56F. Gravy and grits prepared previously read 57F. CDI- Product was voluntarily discarded.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Two pans of meatballs read 116F-130F and 111F-148F. CDI- Product was reheated to read 170F+.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Repeat - Shrimp salad (50F), sweet potatoes (49F), and grilled chicken (48F). CDI- Shrimp was voluntarily discarded all other product were properly cooled. Strongly recommend to take temperatures of all foods when being placed in the case to ensure that temperatures are correct.

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 - Repeat - Observed breakfast foods being cooled tightly covered in speed racks. Cooling of all breakfast foods shall be monitored. / Cooling of products in deli chef case shall be monitored. / Cooling of rotisserie chicken, gravy, and grits tightly covered. Salads prepared within 2 hours tightly covered read 51F. Recommend to place product in rapid coolng equipment uncovered. CDI- Breakfast foods were placed in walk in freezer for rapid cooling. Deli chef case were cooled down properly. Rotisserie chicken, gravy, and grits voluntarily discarded. Salads placed in freezer.

4-501.11 Maintain equipment in good repair. - 0 pts - Dish machine is out of order due to motor. According to PIC dish machine will be repaired on 12/18. Continue to monitor dish washing of utensils and equipment to ensure that all are being properly washed, rinsed, and sanitized in three compartment sink. Verification required.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - 0pts - Minor cleaning needed on track lines of reach in doors at sandwich station and chef case. / Remove sticker residue from the out side of lids.

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. - 0pts - Floor cleaning needed in main kitchen under center prep tables.

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. - 0 pts - Observed unshielded bulbs in customer sushi display case and front line packaged grab and go area.

2-301.14 Wash hands after activities that contaminate them.-P - 0 pts - Observed two employee wash hands properly but recontaminate hands with hand sink handles. To avoid recontamination use a paper towel to close hand sink handles. CDI- Corrected by PIC.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf - 0 pts - One container holding several multi-use utensils soiled. CDI- Items were rewashed. Maintain all storage of utensils clean.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Food in display case read 46-51F. Product was placed on the line at 8:30 am. CDI- Product cooled rapidly to 43-45F. // Observed food being left out of temperature control for extending period of time. Monitor.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf - Repeat - Some items on display case do not have back up dated product in the walk in cooler. Although establishment has a procedure to discard food if no back up is in place that is not sufficient for a date marking system. All product should be labeled with date of prep or discarded. CDI- PIC will implement a new date marking system for the cold bar display.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf - 0pts - Cold smoked salmon and undercooked London broil need a consumer advisory after further discussion. CDI- Consumer advisory placed on display.

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 - Repeat - Sandwiches, deli meats, and lettuce stored tightly covered or wrapped. Use the cooling methods listed above to ensure temperatures are achieved. CDI- Product loosely covered/ placed in freezer.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. - 0pts - Single service cups stored exposed. To ensure protection store cups in original plastic covering or in dispenser.

6-502.12 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. - 0pts - Floor cleaning needed behind cook line equipment.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P - 0 pts - Undercooked flank stored above ready to eat foods. CDI- Item was discarded.

4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf - Hot water dish machine read a final rinse temperature of 160F. Verification required. 4-501.114 Maintain sanitizer at correct concentrations. -P - Sanitizer at three compartment sink and in bottles read 0 ppm. CDI- Manual refilled.

3-401.11 Raw Animal Foods-Cooking - P,PF - Repeat - Flank steak is being grilled and then placed in oven until it reaches 120-125F according to PIC and recipe. Flank steak is considered a roast and when cooked in the oven it must meet 130F for 112 minutes or other approved parameters. CDI- Items were discarded. 3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P - Under cooked flank steak that don't get used cold are then placed with vegetables to be reheated for the hot bar. This is considered non-continuous cooking. CDI- Items were discarded.

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 45F. -P - 0 pts - Oat meal cooked at 6 am. At 10 am it read 80 F. CDI- Item discarded.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Two pans of ribs (120-133F), meat balls (117F), and pork (130-146F) were out of temperature compliance. CDI- Items were reheated to 165F.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf -0 pts - Rotisserie chicken was dated for date of de-boning instead of date of cook. Chicken must be dated with date of cook when chicken is de-boned or used in other items instead of date of packed etc. CDI- Chicken within parameters and simply dated for 6/21. All deli meats were within date marking parameters but some items were being dated for 8 days instead of 7. PIC states that foods are discarded on the 8th day but employees state otherwise. Recommend to use a 7 day date mark to prevent any confusion.

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 - Repeat - Employee in pizza section states that times are completed at night for the lunch period. Pizzas do not have times upon arrivals. Pizzas shall be clearly marked with begin and end times. CDI- PIC properly placed time on sheets.

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 - Repeat - Burrito, quesadilla, gravy, oatmeal, bacon, rice, and cut chicken were tightly covered. CDI- Items placed in walk in freezer for rapid cooling.

3-304.13 Linens and Napkins, Use Limitations - C - 0 pts- Paper towels used in lettuce. CDI- Towels removed.

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. - 0 pts - Utensil scoop stored in contact with lettuce. Do not store utensils in TCS foods with handle in direct contact. CDI- Items were moved.

4-501.11 Maintain equipment in good repair. - 0 pts - Two door refrigerator is not working. Being used for storage. Repair. // Sanitizer dispenser not working. Dish machine not reaching 180F. Repair.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - 0 pts - Minor cleaning needed in sliding door shelving.

3-401.11 Raw Animal Foods-Cooking - P,PF -. 0 pts - Observed rotisserie chicken logged with a final cook temperature of 160F. CDI- Chicken was reheated to 170F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Repeat - A platter of salmon (50F) prepared on 3/9/15 and tabouleh (49F) prepared 3/11 stored on display case were out of compliance. CDI- Items were voluntarily discarded.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf - 0 pts - Salmon was not properly date marked. Ensure that all items in display case are date marked properly. CDI- Salmon was discarded.

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 - Establishment was not following proper procedures and items were not properly marked with time. Currently employees were placing food items and temperatures but not the time food was removed from heat source. CDI- Establishment produced procedures and corrected log. Establishment properly used log for lunch food.

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 - 0 pts - Containers of sandwiches, wraps, chicken salad, and two pans of cooked chicken stored tightly covered. Ensure foods are loosely covered or completely uncovered when cooling to allow air flow.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - 0 pts- Cleaning needed in the sandwich unit reach in. Ensure all utensils are properly cleaned and sanitized on the outside.

2-301.14 Wash hands before donning gloves and between gloves uses.-P Observed a deli employee not washing his hands between glove change. CDI-by instruction. Employee washed hands and then donned gloves.

4-501.114 Maintain sanitizer at correct concentrations. -P Observed several sanitizing spray bottles with sanitizer concentrations (Quat) below 200 ppm. CDI - Bottles refilled with the appropriate sanitizer concentration.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed in one of the reach in coolers several TCS foods items with temperatures above 45F: shredded chicken, chicken pot pie and Shepard pie. CDI- PIC had items voluntarily discarded.

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 an in-use deli knife stored on an unclean, non-food prep surface. CDI by education and knife moved to dish area for cleaning.

3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P. Maintain Potentially Hazardous Food (Time /Temperature Control for Safety Food) PH/TCS food at 135F or above. Observed meatballs in steam wunit at sub station were unevenly heated. Temperatures ranged from 127F-145F. CDI - voluntarily discarded. Suggested to PIC that meatballs be placed under TPHC.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P. Maintain all cold time/temperature control foods at 45F or below. Observed sushi case in front area for to-go was holding sushi fish at 46F-53F. CDI - voluntarily discarded. Observed entire chef case, both front customer area and back employee cases holding TCS foods at 44F-53F. Some items had been prepared as much as two days earlier (quiche, potato salad). CDI - all items voluntarily discarded, service called for chef case. Observed mushrooms, overstacked, at 53F. CDI - voluntarily discarded. VR - will return Friday 6-13 to ensure repairs.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF. Ready-to-eat, potentially hazardous food held for more than 24 hours shall be date marked. Food shall be consumed, discarded or sold after 7 days when held at 41F or less or after 4 days if held at 42-45F. The day of preparation shall be counted as Day 1. Observed three cheeses which were incorrectly date marked. They are not on the exempt HT cheese list: St Andre Triple Creme dated 6/2-6/30, Fromager D'Affinois specialty double creme dated 6/1-6/21, and Humbolt Fog dated 5/31-6/24. CDI - dates corrected and/or cheese discarded. VR - will return 6-13 to ensure compliance.

3-501.15 Cooling Methods - PF. Use approved cooling methods such as separating food into thinner portions, using containers which facilitate heat transfer, and arranging containers in cooler to allow air circulation around them. Leave containers of cooling foods loosely covered or uncovered if protected from overhead contamination. Observed two clamshell containers of pulled chicken at pizza station in bottom of make cooler. Both containers were closed. Chicken had been pulled from rotisserie chicken about an hour earlier and measured 55F. CDI - containers opened for rapid cooling. Repeat - please educate all staff.

3-501.17 Ready to eat TCS (time/temperature control for safety) foods, including cooked and cooled foods, shall be date marked. These foods can be held for 7 days at 41F or below and 4 days between 41-45F. Observed artichokes (from can which as previously been heat treated) with a 30 day date mark. Staff remarked for 7 days.Observed feta (barrel aged and crumbled) marked for greater than 7 days. Move to 7 day date mark. Provide more information on these cheeses (for verification that they can be date marked for more than 7 days): Doux de Montagne, Cambozola, Goat Milk cheeses, Tomme de Bordeaux. Date for 7 days if exempt info can not be obtained. Return visit required.

7-203.11 Sanitizing solutions shall not be stored in a container that previously stored toxic materials. Observed sanitizer stored in a Spitfire cleaner bottle. The bottle was sitting on the bakery prep table. Bottle was removed.

Obtain the approval letter from the State for sushi rice variance.

.3-501.15 Use approved cooling methods, such as separating food into thinner portions, using containers that facilitate heat transfer, arranged to provide maximum heat transfer. Observed breakfast items prepped for tomorrow tightly sealed with foil and stacked in walkin cooler at 54-63F. Observed tomatoes sliced today in sealed plastic containers in prep unit at 49F. Observed boneless buffalo wings packed this morning that were at 47F in display case. Tomatoes were vented and other items were blast chilled. All items were within 4 hours of cooling.

4-601.11 Non food contact surfaces shall be kept clean. Observed container of utensils (including mixer and chopper) with debris at the bottom. Staff pulled to clean. Observed handles of one refrigerated visibly soiled. Clean and sanitize.

6-301.20 Provide trash receptacle at hand wash stations. Trash can was missing at bakery area hand sink.