HARRIS TEETER #204 DELI

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P 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 . Observed 4 containers of fried chicken being held below 135F in hot hold grab and go unit. CDI: PIC voluntarily discarded fried chicken. REPEAT.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 . Observed packages of sliced deli meat being held in grab and go cooler above 41F. See temp chart. CDI: PIC moved packages of deli meat to walk in freezer to rapidly cool as they were packaged approximately 2 hours prior. REPEAT. Points not escalated due to improvement since previous inspection.

4-502.11(A) Maintain utensils in good repair. Observed broken handles on the low sliding doors at the sandwich stations. Repair or replace the necessary items. REPEAT.

5-103.12 Provide water under pressure to all fixtures.-Pf Observed no running water in building upon arrival for inspection. PIC stated a service technician was on-site performing maintenance and shut off water to building during that time. PIC halted operations in deli while water was off. CDI: Running water was restored to all fixtures approximately 30 minutes later.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed pans and other equipment/utensils being sanitized in a QUAT sanitizer solution at 100ppm. Solution is affective at 200-400ppm. -CDI- Dishes were re-washed and sanitized. (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: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed grilled chicken nuggets and fried chicken below 135F while hot holding in the gran and go units. -CDI- PIC voluntarily discarded the necessary items. REPEAT*** (3 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed multiple packages of sliced deli meat in a grab and go unit above 41F. The ambient temperature closer to the front was recorded at 46-47F. A little further back (about 2-3 inches) had an ambient temperature of 41F. Also observed multiple containers of cooked chicken nuggets above 41F in a separate grab and go unit. -CDI- PIC voluntarily discarded the necessary items. (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 a chub of roast beef that was date marked 5/18. -CDI- PIC voluntarily discarded the roast beef. Due to the severity of the violation, points not taken. (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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies throughout the kitchen area of the facility. Service facility for pests, or use approved preventative equipment. (0 pts)

3-307.11 Protect food from contamination sources not specifically noted by the code. Observed condensation in a grab and grab and go unit leaking onto packages of chicken nuggets. -CDI- PIC voluntarily discarded the chicken nuggets. (1 pt)

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 a stack of single-service lids that were stored right side up. -CDI- PIC inverted the lids. (0 pts)

4-502.11(A) Maintain utensils in good repair. Observed broken handles on the low sliding doors at the sandwich stations. Repair or replace the necessary items. (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 accumulation of grime build up in some of the units throughout the facility as well as in the crevices of the doors on the units. Increase cleaning frequency. (0.5 pts)

5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P Observed a chemical nozzle attached to a hose that was under continuous pressure. -CDI- EHS educated PIC on proper backflow prevention and turned off the water. (0 pts)

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed damaged metal flooring in the WIC. Water was observed coming through the metal in certain areas of the flooring. Repair or replace flooring. 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 Heavy accumulation of grime and debris build up in the WIC as well was slight build up throughout the facility. Increase Cleaning frequency. (0.5 pts)

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed two rolling carts being stored in front of hand sink which were blocking access for employees to wash hands. CDI: Carts were relocated to allow access for employee hand washing.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed a stainless steel container of raw salmon being stored on top of other stainless steel containers of ready to eat foods for hot bar. CDI: PIC re-arranged items to proper storage order.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P 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 . Observed several containers of baked chicken and fried chicken being stored in hot holding grab and go unit. See temp chart. CDI: PIC voluntarily discarded items.

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 containers of white rice and noodles covered with tightly wrapped plastic on speed rack which was also covered with plastic in walk in cooler. Items were cooling at a rate insufficient to reach cooling parameters. See temp chart. CDI: Sushi PIC removed plastic wrap from items and removed plastic cover from speed rack to allow for cold air flow and rapid cooling.

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 one working bottle of poke sauce being stored unlabeled on sushi prep table. Label all working bottles of food.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed empty paper towel dispenser at hand sink in sushi area. CDI: Employee stocked hand sink with paper towels. REPEAT. Points not escalated due to multiple violations on previous inspection.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 . Observed a container of chicken salad being held at 51F in grab and go unit and a container of rotisserie chicken and 2 containers of chicken quarters being held above 41F in another grab and go unit. CDI: PIC moved all items back to walk in cooler to rapidly cool as they were time stamped with prep time approximately an hour and a half prior.

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . 3-501.18 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) 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 one chub of corned beef opened from its original packaging in deli display case and containers of cooked meatballs, cooked beef and grilled chicken all missing date marks. CDI: PIC voluntarily discarded all items.

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 pizzas being held on TPHC at pizza station without a time marked to indicate when the 4 hour period has elapsed. CDI: PIC marked all pizzas with time first pizza was placed on counter.

4-501.11 Maintain equipment in good repair. Observed missing paneling on end of sliding door of sandwich make prep cooler. Repair or replace door. REPEAT. Points not escalated due to improvement since previous inspection.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels inside the towel dispenser at two out of the three hands sinks upon arrival. -CDI- PIC provided paper towel for the hand sink. REPEAT 6-301.11 Provide soap for handwashing at each handsink. -Pf-Observed within the pizza station hand soap dispenser without hand soap.-CDI-PIC added new hand soap containers.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.-Observed clean utensils and cooking pans in clean storage area with food residue and debris. -CDI-PIC relocated items in 3-comp sink ; w/r/s. 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 . 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P -Observed Quat sanitizer at 3-comp sink (while food employee was actively sanitizing) at 100 ppm; needs to be per manufacturer label at a range of 200-400 ppm.-CDI-PIC was able to fix the connection between sanitizer bag and dispenser tube ; Quat sanitizer at 300 ppm. 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

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fruit flies through out deli market.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed in sushi and deli clean storage area metal pans and other cooking equipment wet stacked. -CDI-PIC relocated items to 3-comp sink; w/r/s.

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 to-go containers w/ out protective packaging soiled with food debris through out the market and stored in areas with high exposure to contamination ( ie. some stored next to trash can ). -CDI-PIC voluntarily discarded soiled containers.

4-501.11 Maintain equipment in good repair. Observed torn gasket in WIF, WIC, and sushi reach-in cooler. PIC placed a work order. Repeat

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed interior and exterior surfaces of equipment including but not limited to the doors of WIC, WIF, reach -in cooler, hot box door, sliding doors, whole display cases, in sushi stations, sub station, chub station , pizza station and their perspective storage areas in need of more frequent cleaning.

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 in WIC floor a collection of chicken bones with no meat under speed racks and other food debris and residue, in need of more frequent cleaning; Observed WIF floor soiled and in need of more frequent cleaning; observed walls and floors throughout the deli market ( under equipment/hard to reach areas and not so hard to reach areas) in need of more frequent cleaning. Observed 3-comp- sink caulking with black growth.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at hand sink next to the prep sink upon arrival. -CDI- PIC immediately provided paper towel for the hand sink. Points not escalated due to immediate fix. REPEAT*** (1 pt)

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed Raw salmon being stored above RTE meatballs in low boy cooler unit. -CDI- PIC corrected the storage order. (0 pts) For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 cooked chicken cooling in the WIC not meet proper cool parameters after an hour. Chicken was first temped at 51F at 2:40pm at 3:40pm chicken temped at 47F. (1.5 pts) For more information, please visit: www.meckncgov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed rotisserie chicken in cold holding station and cooked ribs in the grab and go unit above 41F. The other items in those units were 41F and below. The items had been there for 1 or more days. -CDI- PIC voluntarily discarded the necessary food items. REPEAT*** (3 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 .

3-501.15 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 cooked chicken cooling in closed plastic containers in the WIC. Chicken was not cooling properly. -CDI- PIC removed the container lids to allow proper airflow to ensure proper cooling. 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 .

4-501.11 Maintain equipment in good repair. Observed torn gasket on WIF door. -CDI- PIC made maintenance request before inspection. (0 pts)

5-205.15 Maintain a plumbing system in good repair. Observed prep sink out of order due to a leak. -CDI- Had already made a service request before the inspection. (0 pts)

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 food stored on prep line with customer items. -CDI- PIC placed employee food on the bottom shelf in the WIC away from customer food. (0.5 pts)

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Handsink lacked paper towels. Paper towels added.

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. Fried chicken in walk in above 41F 3.5 hours. Moved to walk in cooler to reach 41F. Rotisserie chicken above 41F at 4 hours. Product discarded. For more information please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Cheeses inprep top above 41F. Cheeses discarded. Ham stacked above chill line above 41F. Ham above chill line for 30 minutes and moved to walk in to quick chill to 41F. Chicken wings and chicken tenders in grab and go 1 hour above 41F. Wings and tenders out of temperature moved to walk in to reach 41F. Repeat. 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 chicken on speed racks stacked closely together with barrier on top. Suggested removing barrier until products reach 41F and cool in freezer. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS

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 - Per conversation with PIC and employees, deli slicers are only broken down to be washed, rinsed, and sanitized at the end of each day. Slicers are only sanitized throughout the day. - CDI - Education provided. Slicers broken down to be cleaned at three compartment sink. 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 - REPEAT - Observed various TCS items holding above 41F in multiple refrigeration units throughout deli (see temperature chart). PIC voluntarily discarded items holding above 41F for more than 4 hours and moved items in units for less than 4 hours to WIC or WIF to quickly cool. - VR - Verification required within 3 days to ensure all units are properly functioning. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. - Pf - Pizzas observed lacking a label indicated the 4 hour holding period. Employee unaware of when pizzas were prepared. Pizza’s voluntarily discarded by PIC. - VR - Verification required within 3 days to ensure TPHC is being utilized correctly.

6-501.111 Keep the premises free of insects, rodents, and other pests. - Observed fruit flies near bakery area. Contact licensed pest control operator to treat for flies.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. - Observed food residue and debris buildup on shelves in WIC and door tracks for sliding doors under prep stations. Clean and increase cleaning frequency to maintain clean.

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

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 knives and pans with food debris, stored as clean in the pizza preparation area. CDI - Pans were moved to the 3 compartment sink to be w/r/s properly.

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 crab salad and brown rice at the sushi prep above 41F. Both items were prepped at 8 AM and were placed inside the RIC for rapid cooling. Observed Ribs (x4), turkey and ham salad, harvest salad above 41F inside the retail case at the deli. CDI - Items were not cooled back to 41F after prep, items were moved to the WIC for rapid cooling.

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 peas and carrots, and eggs with no date marking. CDI - Items were 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, 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 packaged turkey and ham salads cooling with tightly closed lids while cooling. CDI - PIC will continue to cool in open air container and place lid after cooling process is completed.

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 black build-up and extremely worn floors inside the WIF.

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 bleu cheese stuffed olives and roasted tomatoes and front row of olive bar holding above 41F. CDI - Items were placed in cooler to rapidly cool and will be placed on back row of bar when returned.

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 rotisserie chickens on TPHC. Per PIC, chicken is pulled from display after 2-3 hours and cooled to be used for other uses. Per TPHC policy all items have to be discarded at end of four hour period and cannot be cooled once removed from temperature control. CDI - PIC discarded chicken that had already been pulled and will not reuse items once removed from temperature control. - 1.5 -

4-501.11 Maintain equipment in good repair. Observed torn gasket on WIC. Per PIC, technician has been out to measure gasket. Store is waiting on technician to return. PIC will call and verify return repair.

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 lo mein noodles cooling in bulk tightly wrapped inside of walk in cooler.Lo mein dropped a total of 20F in 42 min CDI- Foods were moved to walk in freezer to cool at a fast enough rate. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.15 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 foods inside of walk in cooler tightly covered such as lo mein noodles and pulled chicken. Foods were moved to walk in freezer to cool at a faster rate.

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 floors under 3 comp sink in need of additional on cleaning. Recommend higher cleaning frequency.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed employee wash hands and turned off faucet with bare hands. CDI: PIC intervened and discussed the importance of turning off faucets with a barrier to not re-contaminate hands. Employee rewashed hands.

6-301.14 Post a handwash sign at each handsink. Observed no hand washing sign at main handwashing sinks. Food establishment recently underwent remodeling and were take down during this time period. Ensure that food establishment hangs hand washing signs back up. CDI- EHS gave hand washing signs during the inspection.

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 lo mein and rice both cooling in bulk amounts inside of walk in cooler tightly covered. Lo mein dropped a total of 14F in 47 mins and white rice dropped a total of 13F in 37 mins. Both foods were in the first two hour range of cooling. CDI- Foods were moved to walk in cooler to cool at a fast enough rate. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(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 some food such as chicken tenders, sushi, and boar head cheese above temperature threshold of 41F or below. Foods above 45F were discarded during the inspection. Foods between 42-45F were cooled down inside of the walk in cooler.

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 foods inside of walk in cooler in bulk amounts tightly covered such as lo mein and rice. Foods were moved to walk in freezer to cool at a faster rate.

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 floors inside of the walk in unit in need of additional on cleaning. Recommend higher cleaning frequency.

6-301.14 Post a handwash sign at each handsink. Observed no hand washing sign at main handwashing sinks. Food establishment recently underwent remodeling and were take down during this time period. Ensure that food establishment hangs hand washing signs back up.

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 some foods out on bar such as ribs, rice, noodles, and boar head product above temperature threshold of 41F or below. Some foods were recently prepped and were moved to walk in cooler to cool.

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 hot bar out with no time stamp present or inside of log book. Ensure that once foods are removed from holding they’re immediately marked.

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 foods placed directly on open air environment display area without proper cooling before. CDI- Foods were pulled and placed in walk in cooler.

6-301.14 Post a handwash sign at each handsink. Observed no hand washing sign at two handwashing sinks. Food establishment recently underwent remodeling and were take down during this time period. Ensure that food establishment hangs hand washing signs back up.

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 some foods out on bar such as tuna sandwiches and boar head product above temperature threshold of 41F or below. Foods were recently prepped and were moved to walk in cooler to cool.

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 foods placed directly on open air environment display area without proper cooling before. CDI- Foods were pulled and placed in walk in cooler.

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed some oils not labeled on sandwich station. Ensure that these items are labeled with the common names.

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed in-use utensils are stored in a manner that protects foods from possible contamination. In-use utensils handles were making contact with foods on Asian bar.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Dishes shall be stored in a manner that allows dishes to effectively air dry. Observed dishes wet stacked. Food establishment shall implement and use pyramid stacking methods to prevent wet stacking.

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 several containers of cold fried chicken and cold rotisserie chicken at the grab n go unit temping above 41F. Unit ambient air temperature is 40F. Per employee, items were packed and placed at the grab n go this morning. CDI: items voluntarily discarded. REPEAT VIOLATION -3-

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 a pizza and a couple slices that has not been discarded after the 4 hour mark. EHS discussed with PIC Ginny. CDI: pizza and slices were voluntarily discarded. 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 all pizzas, some just newly baked and some were sitting past 4 hour mark, on TPHC were marked with the same time. Per PIC, pizza oven can only bake two pizzas at a time. CDI: pizzas past 4 hour mark voluntarily discarded and those that were just baked was marked with the correct time. -1.5-

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed employee wash hands and turned off faucet with bare hands. CDI: EHS intervened and discussed with PIC on the importance of turning off faucets with a barrier to not re-contaminate hands. Employee rewashed hands. -0-

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 a couple dishes stored as clean with food debris and oily residue. CDI: dishes were put in the 3 comp sink to be washed/rinse/sanitize -1.5-

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 several containers of cole slaw stored at the customer grab-n-go case at 42F-45F. Per PIC, containers were placed out there about an hour ago. CDI: containers are placed in the WIC to quickly cool. Observed a couple containers of fried chicken at the customer grab-n-go at 42-46F. Containers placed there for more than 2 hours. CDI: containers voluntarily discarded REPEAT VIOLATION -3-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed sliced deli meats located in reach in cooler under prep line cold holding above 41F. CDI, sliced meats moved to walk in cooler to rapidly chill. Observed sliced cheese cold holding above 41F at customer grab-n-go case, CDI, PIC voluntarily discarded sliced cheese. Overall major improvement for cold holding at sandwich prep line from previous inspection. Points de-escalated.

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 chub of cheese in meat/cheese holding case with a date mark that said "discarded after 10/12/2021". CDI, PIC voluntarily discarded cheese.

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 taco grab-n-go containers cooling in walk in cooler tightly covered. CDI, EHS educated PIC on proper cooling methods and lids were vented to allow food to rapidly chill.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several flies near sandwich prep line.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed minor debris build up inside of reach in cooler under sandwich prep line. (*NOTE: During time of inspection cheese display was being redone and pizza area had not begun operations for the day).

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed tuna and lettuce sitting on the counter tops above 41F. CDI-The lettuce was discarded and discussed about keeping the tuna in the top portion of the cooler to help maintain temperatures. Tuna was placed into the reach in cooler. Observed the main sandwich station holding product at 42F. The top portion of the unit is maintaining temperatures. A VERIFICATION VISIT WILL BE MADE WITHIN 10 DAYS TO ENSURE PROPER COLD HOLDING OF THE UNIT. 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 lettuce cooling in the walk in cooler tightly packaged. No air escape is possible. CDI-The wrapping was removed to allow for proper cooling.

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

4-501.11 Maintain equipment in good repair. Observed torn gasket to the walk in cooler door. Have replaced. Observed middle compartment at the 4-compartment sink with the metal splitting. Have repaired.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed heavy dust buildup to the fans of the sandwich station cooler. (This could be causing the temperature issues). Have cleaned. Observed minor cleaning needed to the inside and door frames of the deli case. Have cleaned.

5-205.15 Maintain a plumbing system in good repair. Observed leaks to the plumbing at the pizza 3-compartment sink. Have repaired.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination P : Slicers at deli case said to have been cleaned at 10:00am had not been cleaned by 2:15 pm during inspection. CDI- PIC directed all slicers to be broken down and cleaned immediately. Observed cleaning in progress and sanitizer in use at proper concentration.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P: Found many items in prepared food cases above 41F. Refer to temperature chart. CDI- items in case voluntarily discarded. Facility has RCP for cold holding. This is the 6th straight inspection with cold holding. Reviewed RCP log book and found no sheets filled out since 4/20. Also directed PIC to take temperatures after food has been in the prepared food cases for a few hours, not when food is brought out of the WIC. Also add a corrective action column on log sheet. Also add time temperatures taken to log sheet.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf: Found pizza toppings not date marked in make cooler. CDI: direction to begin date marking with date ham and sausage is cut/ opened. Items dated. 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: Brie cheese dated as packaged 4/21 found in cheese case. Opened chub of roast beef not date marked. CDI- discarded both.

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: Facility has procedures for pizza TPHC but is not following them. Specifically not placing expiration time on pizzas. Label printed says discard by 4/30. CDI- times placed on printed pizza tickets.

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 Observed food employee in pizza island wash hands and turn off faucet with bare hands. CDI - Showed employee proper handwashing procedure by example due to language barrier. Employee rewashed hands properly.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P REPEAT. Observed sliced turkey, coleslaw, several taco kits, 10 containers of pimento cheeses, and two containers of pasta salads maintaining temperatures above 41F. See chart above. Ambient air temperature of grab n go unit with pimento cheese is 44F. Ambient air temperature of grab n go unit with taco kit is 36F. Also observed all sliced deli meats (deluxe ham, maple ham, etc) in Boar's Head stand sliced and packaged today maintaining 46F. Items prepped yesterday were 39F. Also observed HT brie cheese and Egalite creamy cheese at 44F-45F. CDI - All pimento cheeses, brie cheeses, Egalite cheeses, and pasta salads voluntarily discarded. All other items taken to WIC for cooling. VR to be done by 11/26/20. ***5th consecutive inspection with cold holding violation. RCP issued.***

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 3 packages of philly steak and 3 packages of tuna salad dated with discard date 11/31, but items were prepped yesterday. Also observed pizza sauce, sausages, sliced tomatoes, and shredded mozzarella dated with prep date 11/17 but items were prepped on 11/16. Also observed Egalite creamy cheese (cut and packaged in house) dated 11/12-12/1 and Saint Andre brie cheese (cut and packaged in house) dated 11/15-12/21. Also observed sliced chicken dated 10/23. CDI - All dates corrected. Sliced chicken voluntarily discarded. Remember, soft cheeses only have 7 days with the day of prep as day 1.

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 not time stamped with beginning and end times. CDI - Sushi rice time stamped.

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 microwave, subs reach in, and inside dry storage units. No signature needed due to COVID-19 guidlines.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed several food items cold holding above 41F, refer to temperature chart above. CDI, sliced deli meats and toppings that were cold holding above 41F in sandwich prep area were stacked over fill line, items below fill line were at or below 41F. PIC placed food items that were stacked above the fill line into shallow metal pans and placed them in the walk in cooler to rapidly chill. REPEAT VIOLATION.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several flies/fruit flies within kitchen near sushi prep area.

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 chipping to floor throughout kitchen. Observed piece of ceiling tile missing near sushi prep area.

6-301.12 Hand Drying Provision - PF Observed no paper towels at hand sinks in kitchen and pizza-making areas. CDI- PIC placed paper towels at hand sinks.

3-403.11 (C ) Reheat commercially processed, ready-to-eat food to 135F within 2 hours if food is to be hot held until service. -P Observed one container of soup that was 121 F. According to PIC, soup was placed on unit to reheat over 2 hours ago. CDI- Soup was discarded. (0pts)

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed items such as sliced lettuce, shredded lettuce, sliced roast beef, pork ribs, chicken wings, and brown rice that were stored at above 41 F. CDI- Items were placed in walk-in cooler and allowed to chill. Facility now has a Risk Control Plan that will need to be implemented.

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. Clean floors in corners and at edge of display case coolers in kitchen area. Clean splash from walls behind equipment and prep stations in kitchen area.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Deli sandwiches were cold holding in cold hold display case above 45 degrees Food prep employee stated that these sandwiches were just made prior to being placed in the cold hold display case. Soft cheeses in cheese case adjacent to pizza prep area were cold holding at 46-48 degrees F. Cheeses at the top of the case closer to the fan were cold holding less than 41. CDI- PIc removed out of temp cheeses and will rearrange product storage line so that cheeses are kept closer to the cooler fan and are being kept at proper cold hold temps. Unit is to be serviced following the inspection. Facility also took deli sandwiches to the freezer to properly cool before cold holding in adequate equipment. REPEAT - 3 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 sushi cooling while being fully covered by plastic casing in reach in cold hold unit along sushi prep station. Also observed deli sandwiches being cooled while being fully wrapped in plastic inside of display cold hold unit. . CDI- food items were unwrapped and placed in the walk in cooler/ freezer for adequate cooling methods. REPEAT - 1 point.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed live fly in prep area. 0 points.

4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C Observed boxed single service cups and paper towels on floor. Keep storage at least 6 inches off the floor. 0 points.

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 deli case along gasket area, remove buildup from freezer floor. Remove black mold from caulking associated with 3 comp sink. REPEAT-.5 points.

6-501.12 Cleaning, Frequency and Restrictions - C Remove black mold from caulking associated with 3 comp sink. 0 points.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Deli sandwiches, Burrito, etc. were cold holding in cold hold display case above 45 degrees. Ambient Air of the cold hold case was>45. CDI- Facility took deli sandwiches to the freezer to properly cool before cold hold in adequate equipment. Upon the end of the write up, the cold hold case was holding an ambiet air of 41 degrees. PIC still is calling service company to ensure that the unit is working according to standards. -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 Observed prep Caesar chicken wraps cooling while being fully covered by plastic casing, also observed deli meats being cooled while being fully wrapped in plastic. CDI- food items were unwrapped and placed in the walk in cooler/ freezer for adequate cooling methods. REPEAT -.5 points

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 deli case along gasket area, remove buildup from freezer floor. Remove black mold from caulking associated with 3 comp sink. 0 points.

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 coleslaw cooling since 5:30 am. Coleslaw was observed above 45F at 10:30 am. CDI, coleslaw was voluntarily discarded by PIC.

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 pizza sauce holding temperature at 57F. PIC stated pizza was placed in the flip top at 10am. CID, pizza sauce was placed in walk in freezer to rapidly cool to 45F. Ensure adequate cooling equipment is used to cool foods.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies in kitchen.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed food build up and debris at deli cases, and in under counter coolers. Areas in need of cleaning. -Repeat

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed significant build up, and debris on floor in walk in cooler. Observed walls in back of facility, and floors between and under equipment in need of cleaning.

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 st. andre, Le Frommage, and il de France. held at greater than 45 degrees and dated for greater than 4 days . CDI date marking changed to reflect 4 day window.

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 rice for sushi recorded as having pH of 3.99 and upon measuring pH was 4.16 which is above the 4.1 level approved in the haccp plan. CDI since rice was only to hours old more vinegar was added and the pH was 3.9 upon addition of vinegar.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning need in deli cases and knife rack in sub area in need of cleaning. -0 points-

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 floors with large pits in need of repair. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed walls along rear of facility to be soiled with food debris and in need of cleaning.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed numerous tongs in clean dish area with greasy film and some with food debris. CDI took to rewash.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed numerous items on front display greater than 45 degrees see temperature chart above. CDI discarded products.

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 end times not marked on pizzas on tphc. CDI PIC wrote end times on stickers. -0 points-

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 ovens observed to have pits and in need of repair. 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 food debris on walls behind trash cans and caulking at three compartment sink with build up of mold and in need of cleaning.

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 cambozola cheese and st andre cheese dated for 6 days and between 41-45 degrees. CDI Cambozola discarded and dates changed on st. andre cheese. repeat 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 Observed end times not marked on pizzas held on time. CDI end times labeled.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed numerous flies in pizza / cheese area.

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 st. andre and le frommage dated for 6 days with temperature between 41-45 degrees . CDI changed labels for products for 4 days.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed walls behind trash cans and 3 compartment sink soiled with food debris. Repeat

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed several pans stored as clean with visible food debris . CDI took to reclean.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup of food debris in door tracks of dry storage areas . -0 points-

) 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 several wall surfaces behind numerous trash cans soiled with dried food debris and in need of cleaning.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed several packages of wings in display case packaged yesterday at 48 degrees. CDI discarded products .

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 feta cheese in sandwhich area with no date labels. CDI discarded. 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 St. Andre soft ripened cheese at 43 degrees held greater than 4 days. Observed one chub of turkey salsaritos held greater than 7 days. CDI discarded products.

4-501.114 Maintain sanitizer at correct concentrations. -P - Observed quat sanitizer below required concentration at 3 compartment sink and in spray bottle. CDI, operator provided new sanitizer package for sink and refilled sink and containers.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - TCS foods shall be cold held at 45 degrees F and above. Observed several containers of sushi in sushi display case above 45 degrees F. Observed pinwheel, wraps and sandwiches in cold hold display unit above 45 degrees F. CDI, operator voluntarily discarded all TCS foods above 45 degrees F and could not determine when the Sushi was placed in display case. CDI, operator voluntarily discarded foods above 45 degrees F. Cold hold display case on floor had ambient air temperature at 47 degrees F and operator stated that they contacted maintenance to schedule repair. Verification required to ensure that equipment is repaired and holding required temperature for TCS foods.

3-501.15 Cooling Methods - PF - Use proper methods to cool food. Observed chicken cooling on covered rack in walk in cooler. CDI, operator removed cover and relocated chicken to walk in freezer to rapidly cool and voluntarily discarded chicken that was prepared the day before.

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 watch.

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 knife stored on box located on a storage rack at bakery area. Observed knife wedged between equipment at prep refrigerator at pizza station.

4-501.11 Good Repair and Proper Adjustment-Equipment - C - K eep equipment in good repair and calibration. Observed cold hold display unit on floor with an ambient air temperature of 47 degrees F and not able to maintain required temperature of TCS foods while on site.

4-602.13 Nonfood Contact Surfaces - C - Nonfood contact surfaces shall be free from an accumulation of soil. Observed food debris and soil accumulating in gaskets of display cases and storage shelving in prep area. Observed soil and debris accumulating at pizza prep area in storage cabinets.

6-501.12 Cleaning, Frequency and Restrictions - C - Physical facilities shall be cleaned as often as necessary to keep them clean. Observed ice accumulating on shelving in walk in freezer. Observed food debris and soil on floor of walk in freezer.

2-301.12 Cleaning Procedure - P - Vigorously rub hands for 10-15 seconds when handwashing. Observed employee not vigorously rub hands for 10 to 15 seconds when handwashing. CDI by instruction.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Store raw animal food so that cross contamination is prevented. Observed raw chicken in boxes stored over produce in walk in cooler. CDI ,operator relocated foods for proper storage. 3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Foods shall be stored in wrappings, packages or covered containers. Observed roast beef not covered all the way in protective packaging. Observed bagels uncovered / unprotected in walk in freezer. CDI.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF - Observed 2 pans of chicken and a package of roast beef not date marked in low prep unit. CDI, operator voluntarily discarded foods.

3-501.15 Cooling Methods - PF - Use proper methods and equipment to cool foods. Observed cut tomatoe cooling in cold hold display case after stationed on prep table. CDI, operator transferred cut tomatoes to walk in unit to rapidly cool.

4-901.11 Equipment and Utensils, Air-Drying Required - C - Allow equipment to air dry after cleaning. Observed black containers being wet stacked above 3 compartment sink. Repeat.

4-602.13 Nonfood Contact Surfaces - C - Nonfood contact surfaces shall be free from an accumulation of soil. Observed some residues accumulating on gaskets of display cases and on low shelving units behind front counter.'

6-301.11 Handwashing Cleanser, Availability - PF - Handwashing cleanser shall be available at each handwashing sink. Observed no hand soap at 1 handwashing sink. CDI, operator refilled soap dispenser.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Observed 1 box of raw chicken stored in contact with a box of raw pork in walk in cooler. CDI, operator relocated foods for proper storage.

Am 3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P - TCS foods shall be cold held at 45 degrees F and below. Observed a package of buffalo wings overstacked at 48 degrees F. Observed cheese overstacked at sandwich prep bar above 45 degrees F. CDI, operator voluntarily discarded foods. Ensure that foods are stored in refrigeration units so that effective temperatures are maintained. Observed some cut tomatoe at 49 degrees F at sandwich station. CDI, operator relocated tomatoe to rapidly cool.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF - Implement proper date marking procedures. Observed tuna fish not date marked in prep unit. CDI, operator voluntarily discarded tuna fish.

7-102.11 Common Name-Working Containers - PF - Toxic substances shall be labeled by common name of food. Observed pH buffer not labeled in low reach in unit in 2 containers. CDI.

4-901.11 Equipment and Utensils, Air-Drying Required - C - Allow equipment to air dry after cleaning. Observed clean containers being wet stacked on drainboard of 3 compartment sink at pizza area and baking sheet trays wet stacked in storage area behind front counter.

6-501.12 Cleaning, Frequency and Restrictions - C - Physical facilities shall be cleaned as often as necessary to keep them clean. Observed floor of walk in freezer accumulating soil and some debris in gaskets of doors in meat and cheese display cases.

2-301.14 When to Wash - P - Wash hands before donning gloves. Observed food employee change gloves without washing their hands. CDI by instruction.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Store raw animal foods so that cross contamination is prevented. Observed a box of raw chicken stored over produce and ready to eat foods in walk in cooler. CDI, operator relocated foods for proper storage.. .

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P - Food contact surfaces shall be cleaned to site and touch. Observed 1 slicer stored as clean but soiled with dried food debris. CDI, operator cleaned slicer. Repeat. Observed blade of can opener stored with dried residues. CDI, can opener relocated for cleaning. Observed brillo pad residue stored on blade of vegetable slicer at sushi area. CDI.

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 2 containers of cole slaw and 1 container of potatoe salad date marked with a date of preparation of 10/14 and at 44 and 43 degrees F, respectively. CDI, operator voluntarily discarded foods.

3-501.15 Cooling Methods - PF- Use proper methods to cool food. Observed recently prepared salads and wraps cooling in walk in cooler above 45 degrees F in tightly covered containers. CDI, operator vented containers to facilitate heat transfer. Improvement made since previous inspection.

4-204-112 Temperature Measuring Devices-Functionality - PF - Provide a temperature measuring device in refrigeration or hot holding equipment storing TCS foods. Observed 1 digital gauge not working in display case and reach in refrigeration unit without a temperature measuring device to measure ambient air temperature. CDI, operator provide a temperature measuring device in units.

3-307.11 Miscellaneous Sources of Contamination - C - Protect foods from miscellaneous sources of contamination. Observed icing and equipment stored next to hand washing sink. CDI, provide splash guard so that contamination of food or equipment is prevented from hand washing process.

4-602.13 Nonfood Contact Surfaces - C - Nonfood contact surfaces shall be free from an accumulation of soil. Observed some food residues stored on package of food and pizza boxes. Observed debris accumulating on door tracks below pizza oven and some reach in prep units. Observed debris accumulating on floor of walk in freezer. Repeat.