HARRIS TEETER #157 DELI

2-301.12 (A),(B) (C) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel) and use a clean barrier such as a disposable paper towel when touching surfaces such as a manually operated faucet handle to avoid recontaminating hands. -P- Observed food employee wash hands and not use a barrier to turn off the faucet. -CDI- EHS educated PIC on using a barrier and PIC rewashed hands. -0- For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M .

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use -Pf.- Observed dust pan stored in front of handsink. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf- Observed no paper towels dispensing from one dispenser and the other with no paper towels available in men’s employee restroom. -CDI- PIC provided paper towels. New dispenser was present and per PIC, set to be installed today. -0-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed some items above 41F. Refer to temperature chart. -CDI- PIC voluntarily discarded items. **REPEAT** -3- 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 wings prepared today cooling in consumer grab and go area in closed containers. Observed cut deli meats cooling in making line in densely packed containers with protective covering. -CDI- PIC removed lids, separated quantities and placed items in WIF to facilitate rapid cooling. **REPEAT** -1- 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 food employee engaging in food prep with watch. -0-

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- Observed food slicer in use by food employee that per PIC had been in use since 7am. Time of observation was after 12pm. -CDI- EHS educated on cleaning frequency and food employee stopped using slicer and placed at 3-comp sink to be W/R/S. -0- 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 some items throughout above 41F. Refer to temperature chart. -CDI- PIC voluntarily discarded items above 41F and other items removed from units not properly cold holding. **REPEAT** -3- **FACILITY TO NOT USE COLD HOLDING UNITS THAT WERE NOT PROPERLY FUNCTIONING UNTIL REPAIRS CAN BE MADE** 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 some items prepared today such as salads, subs, and sliced cheeses cooling in merchandising/grab and go coolers and lowboy coolers. -CDI- EHS educated PIC on proper cooling methods and items moved to WIC or WIF to facilitate rapid cooling. **REPEAT** -1- 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a couple of flying pests, primarily near dishpit area. -0-

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed wet stacking with clean dishes in pizza area. **REPEAT** -0.5-

5-205.15 Maintain a plumbing system in good repair. Observed 1 handsink with a slow drain and drip beneath faucet. Repair. -0-

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed slight dust buildup on ceilings. Observed dust buildup on soap and paper towel dispenser. Increased and more thorough cleaning frequency recommended. 6-501.16 Store mops for air drying after use. Observed mops stored in can wash. **REPEAT** -0.5-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed items above 41F in RIC. Refer to temperature chart. Observed ambient air at 52F. -CDI- PIC voluntarily discarded items. **3 DAY VERIFICATION REQUIRED BY 2/20/26** **FACILITY TO NOT USE UNIT UNTIL REPAIRS CAN BE MADE** **REPEAT** -3 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 sliced meats, subs, and rotisserie chicken prepared today cooling in consumer grab and go cases. -CDI- EHS educated PIC on proper cooling methods and items were moved to WIF to facilitate rapid cooling. **REPEAT** -1- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed 2 shaker bottles at sub make station and 2 containers at pizza station with no labels. -0-

4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. Observed wet stacking and standing water with dishes stored as clean. -0-

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed slight dust buildup on ceilings in sub make area. Increased and more thorough cleaning frequency recommended. -0- 6-501.16 Store mops for air drying after use. Observed mops stored in can wash.

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 display case (see temperature chart). Per PIC, case was checked between 6-7AM and was holding at 41F or below. PIC moved all items to WIF to quickly cool. Items cooled to 41F or below by 11:15AM. PIC agreed only to hold one chub per item on TPHC in display case until unit repaired. - VR - Verification required within 3 days to ensure unit has been repaired. *NOTE: Risk control plan to be implemented at next routine inspection if cold holding issues persist. 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 .

3-501.17 (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 - Observed sausage, sliced tomato, pizza sauce, and artichoke hearts lacking date mark labels in pizza flip top. Per PIC, items were prepared the day prior. - CDI - PIC date marked all items. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. - P - Observed sanitizer spray bottle stored on dry storage shelf near sushi area. - CDI - Employee removed spray bottle from dry storage area.

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 sliced deli meats holding above 41F while cooling in Boars Head grab-n-go unit (see temperature chart). Unit not approved for cooling. Utilize WIC or WIF for cooling. Ensure items are at 41F or below prior to placement in units for service. - CDI - Employee moved items to WIC to quickly cool. 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 for frozen food such as in a cooler at 41F or below, completely submerged under cold running water, or as a part of the cooking process. - Pf - Observed chicken thawing in middle bay of three compartment sink in a bowl of stagnant water. Soap and dirty dishes observed stored in left bay of three compartment sink. Do not utilize three compartment sink for thawing at the same time it is being utilized for cleaning dishes. - CDI - PIC moved product to prep sink and placed under cold running water.

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. - Observed cardboard lining shelving in WIC. Remove and replace with a liner constructed of a cleanable material, such as plastic.

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. - REPEAT - Observed shelving used for storage of clean dishes 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 - REPEAT - Observed stickers and sticker residue on multiple dishes stored as clean. Remove sticker and sticker residue during cleaning process. - CDI - PIC moved items to three compartment sink to be cleaned. 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 PIC, slicers begin being used around 9AM. EHS observed all three slicers still being used after 1PM without having been broken down to be washed, rinsed, and sanitized at 3 compartment sink. - CDI - PIC directed employees to begin breaking down slicers. Education provided to employees on required frequency of cleaning. PIC stated a log would be created to keep track of required cleanings. 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 TCS items holding above 41F in RIC (see temperature chart). Items stored in unit for more than 4 hours were voluntarily discarded by PIC and remainder of items were moved to WIC to quickly cool. - VR - Verification required within 3 days to ensure unit is properly holding. 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 sliced deli meats holding above 41F while cooling in Boars Head grab-n-go unit (see temperature chart). Unit not approved for cooling. Utilize WIC or WIF for cooling. Ensure items are at 41F or below prior to placement in units for service. - CDI - Employee moved items to WIC to quickly cool. PIC stated a chart will be created to monitor temperatures of deli meats as their pulled from WIC for service. 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 .

4-601.11(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. - REPEAT - Observed food residue and debris on sliding door tracks in display case and sandwich prep unit. Clean and increase cleaning frequency to maintain clean. *NOTE: No point deduction due to previous areas noted in need of cleaning to be clean during today’s visit.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. - Observed employee cell phone stored on drainboard of three compartment sink. - CDI - PIC directed employee to remove cell phone from this area and place in designated storage area for employee belongings.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. - Pf - Observed stickers and sticker residue on multiple dishes stored as clean. Remove sticker and sticker residue during cleaning process. - CDI - PIC moved items to three compartment sink to be cleaned. 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 TCS items holding above 41F in display case (see temperature chart). Per PIC, temperature check was completed at 10AM with no observed temperature issues. PIC moved items to WIF to quickly cool. All items not cooled to 41F or below by 1:50PM were voluntarily discarded by PIC. Do not store TCS items in unit until repaired unless utilizing TPHC. - VR - Verification required within 3 days to ensure unit has been repaired. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

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 on exterior and interior of RIC as well as the interior of handsink near sushi station. 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. - Observed walk-in freezer floor in need of cleaning. Clean and increase cleaning frequency to maintain clean.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. - P - Observed three containers of fried chicken holding below 135F in grab-n-go unit. - CDI - PIC voluntarily discarded fried chicken. - *NOTE: No point deduction due to all other hot holding items observed holding at proper holding temperatures. Point deduction will occur at next inspection if issue persists. 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 .

3-501.15 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 sushi rolls cooling in grab-n-go unit which is not approved for cooling. Per PIC, sushi rolls had been in unit since noon. Utilize WIC or WIF to quickly cool items. - CDI - PIC moved sushi rolls to WIF to quickly cool. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. - P - REPEAT - Observed various soft cheeses holding above 41F in grab-n-go unit. Per PIC, cheeses were cut the day prior and had been in the unit overnight. PIC voluntarily discarded cheeses. PIC placed work order for unit. Also observed top/3rd layer of chicken products holding above 41F in separate grab-n-go unit. Items were prepped this morning less than 4 hours ago. PIC moved items to WIC to quickly cool. PIC agreed to only stack items 2 layers deep. - VR - Verification required within 3 days to ensure unit has been repaired. - *NOTE: Risk control plan will be implemented at next routine inspection if cold holding violations persist. RCP not implemented today due to improvement noted since previous inspection. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. - Pf - Observed pizza sauce, sliced tomatoes, sausage, and artichoke hearts lacking date mark labels stored in flip top portion of prep unit in pizza area. Per PIC, items were all opened/prepped the day prior. - CDI - PIC labeled all items requiring a date mark label. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-305.14 Unpackaged food shall be protected from contamination during preparation. - Observed tomatoes washed in the middle bay of the 3 compartment sink in the pizza area with soapy water and dirty dishes stored in the first bay of the sink. Produce washing should occur in a designated prep sink or prior to dishes being washed in 3 compartment sink. Do not wash dishes and produce at the same time in the same sink.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed employee rinse one hand in wash solution of 3 compartment sink before attempting to return to handle food. CDI: Employee washed hands in hand sink before returning to handle food. REPEAT

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed empty paper towel dispenser at hand sink close to rotisserie oven, and paper towel dispenser jammed at hand sink closest to deli display case. CDI: Dispenser at rotisserie area was restocked with paper towels and dispenser closest to deli display was repaired. REPEAT

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed a container of lids for metal pans with build up on lids. CDI: PIC returned lids to be W/R/S.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -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 4 containers of rotisserie chicken being held below 135F at grab and go station. See temp chart. CDI: PIC pulled rotisserie chickens off of station to be cooled as they had been in unit for approx. 2 hours.

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 calabrese antipasta salad and blue cheese stuffed olives being held at antipasta station next to cheese case above 41F. Observed several cheeses being held above 41F in cheese case. Observed packaged sliced roast beef, turkey and ribs being held in grab and go above 41F and several containers of chicken being held in mobile grab and go above 41F. See temp chart. CDI: PIC pulled all items and discarded those that had been held for longer than 4 hours and placed other items in WIC to rapidly cool. REPEAT

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 artichokes from a can being held in pizza prep flip top cooler missing date mark. PIC stated artichokes are normally held for over 24 hours. CDI: Employee date marked artichokes. 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed an open chub of olive loaf being held in deli display case date marked 11/27 and an open chub of liverwurst being held in deli display case date marked 11/29. CDI: PIC discarded both items.

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed packages of spicy tuna in ROP packaging fully thawed in sushi RI cooler. CDI: PIC cut open packaging to remove from reduced oxygen packaging.

3-302.15 Wash fruits and vegetables prior to use. Observed a container of avocado’s with sticker still intact on skin in which PIC stated had already been washed. Remove sticker from avocado’s before washing to ensure they are fully washed.

5-205.15 Maintain a plumbing system in good repair. Observed leak from hand sink behind sushi prep area. A service request has been submitted by PIC.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee jacket being stored on prep table in deli area and 2 employee sweatshirts being stored on shelf in sushi area amongst single service articles and food items. CDI: personal articles were relocated to a designated area.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed employee wash hands and use bare hands to turn off faucet and turn lever to dispense towels and return to don gloves to begin handling food. CDI: EHS provided education on using paper towel as barrier to turn off faucet and turn lever to dispense paper towels. Employee rewashed hands.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed hand sink close to produce section with empty paper towel dispenser. CDI: Employee restocked dispenser.

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 pizza’s, containers of ribs, buffalo chicken and rotisserie chicken all being held above 41F. See temp chart. CDI: PIC voluntarily discarded items that had been held for longer than 4 hours and items that were still in 4 hour window were uncovered and placed in WIC to rapidly cool. REPEAT

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed ribs, taco kit, gyro kit, Philly meat, chicken filets, baked chicken and pork all above 41F. Baked chicken and pork were over stacked. Philly meat, 3 packs of ribs and chicken filets were in a reach in cooler with an ambient air of 50F. CDI: All items were voluntarily discarded. EHS will conduct long term compliance visit. 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 .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P. Observed sanitizer bottle hanging on shelving unit above containers of food for the facility. CDI: Sanitizer bottle was relocated.

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 pulled chicken cooling at a rate of 0F/min covered with Saran Wrap and inside reach in cooler with an ambient air temperature of 50F. Observed brown rice cooling at a rate of 0.01F/min covered in Saran Wrap and lid inside prep unit. CDI: Both items were moved to freezers to quickly cool. 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 tuna thawing under running water that was above 70F. CDI: Tuna was placed in refrigeration.

3-302.15 Wash fruits and vegetables prior to use. Observed cut avocados with stickers still on them. Ensure items are washed before cutting.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards with deep cuts and grooves.

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 inside of hot box with build up of food debris. Clean as needed.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed hand sink by fryers without paper towels. CDI: Food employee placed paper towels at hand sink

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed multiple packages of potato wedges on hot island below 135F. CDI: PIC voluntarily discarded items. For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

REPEAT 3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed California roll cooling in reach in cooler with lids on at a rate of 0.014F/min. CDI: PIC placed item in freezer to quickly cool.

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 3 baked chickens and one container of baked chicken holding above 41F. CDI: PIC voluntarily discarded items. *there has been some improvement from last inspection*

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information 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 crab summer rolls (rate 0.02) , and baked chicken (rate 0.06) cooling with lids on. CDI: PIC opened lids to promote quicker cooling.

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf. Observed ready to eat pork thawing in prep sink just sitting in water. The water was 74F, and pork was 60F. CDI: PIC voluntarily discarded pork.

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 being stored on shelf with other products for use. CDI: PIC voluntarily discarded items.

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 pulled chicken, baked chicken, ribs, and shrimp dumplings above 41F. PIC voluntarily discarded items. Pulled chicken, baked chicken and dumplings were in a display case on the floor. VR required no later than 8/25 to ensure unit is holding foods 41F.

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 pulled chicken which have dates for 8 days instead of 7. Observed chicken salad, turkey, and lettuce without dates and chicken cooked yesterday with todays date. CDI: PIC voluntarily discarded the chicken salad, turkey, lettuce, and pulled chicken. The cooked chicken had the correct dates placed on the packages.

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed crab in ROP packaging thawing in prep unit. CDI: food employee opened crab and starting using it.

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 oil and vinegar at sandwich station without labels. CDI: PIC labeled bottles.

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P- Observed deli manager wash hands for less than 5 secs to don gloves and prep RTE foods. CDI- Education was provided and EHS observed proper hand washing.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf- Observed no paper towels at the sushi handsink. CDI- PIC provided paper towels.

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 sliced turkey, sliced ham, sliced roast beef, sliced cheese, grilled chicken, cut lettuce, cut tomatoes and meatballs all above 41F in sandwich prep. PIC voluntarily discarded items that had been in case for longer than 4 hrs. PIC was able to quickly cool foods that had been in case for less than 2 hours. A Vr will occur within 3 days to ensure all TCS foods are 41F or below.

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. - Observed sushi fish in ROP packaging still in ROP sealed bag. CDI- Education provided for how ROP fish shall be thawed. 3-501.13 (A), (B), (C ) Use approved thawing methods. Pf- Observed 8-10 bags of pork thawing in a sink for several hours according to employee and deli manager. Packages of pork where at 80-90F. Deli manager had employee voluntarily discarded the items.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. - Observed several employees preparing RTE foods while wearing bracelets and watches.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. - Observed several portable cutting boards and prep unit cutting boards in need of resurfacing or replacing due to deep cuts and grooves.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety. Observed no written plan for vomit and diarrheal clean up. CDI - PIC was provided with vomit and diarrheal plan. - 0 -

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed spray bottle of sanitizer stored above food items on dry storage rack. CDI - Sanitizer bottle was removed. - 1 -

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 inside of various coolers with slight food debris built up. Observed walk in freezer in need of sweeping. Clean as needed to prevent contamination. - 0.5 -

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 Pulled rotisserie chicken observed cooling overnight in large two door reach-in cooler above 41F. CDI. Discarded voluntarily by PIC.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Sliding door reach-in unit under sandwich station on bottom shelf contained multiple food items above 41F. Manager put in a work order immediately and will not use bottom portion of unit until repaired/functioning. All items on top shelf in same unit were observed at or below 41F. Food out of temperature was voluntarily discarded by PIC. Facility just came off risk control plan for cold holding due to multiple repeat violations. Risk control plan for cold holding may be required by next inspection if cold holding is repeated on next inspection. Repeat violation.

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 A few food items observed cooling in tightly closed/wrapped containers. CDI. Active cooling items were vented and placed in walk-in cooler to cool.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed no paper towels available for use at hand sink near chicken prep area. Dispenser stocked but not providing towels. CDI - dispenser re-stocked to properly dispense towels. REPEAT

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed reach in cooler beside deli sub prep area with ambient air temperature of 50f holding various TCS foods including shredded cheese, cut lettuce, and shredded cabbage blend above 41F. CDI: TCS items voluntarily discarded. Observed facility cut cheeses including in display case holding above 41F. Observed charcuterie boards in front case also holding above 41F. Ambient air temp of unit varying from 41f - 51f in different zones around cooler perimeter. All TCS wrapped cheese items and charcuterie boards discarded as they had been stocked into unit prior to today. Verification Required within 10 days for cold holding in both the reach in near the sub prep area and the cheese display case. Cold holding temperature violations have been noted in the cheese display for multiple inspections dating back to June 2020. Establishment was maintaining temperature logs for this equipment after previous inspection but were observed to be blank. Risk control plan put into place today with store director, James, due to ongoing non-compliance with cold holding standards.

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 no date marking present on various TCS foods in coolers throughout deli including open partially used goat cheese and open partially used tuna salad. CDI - PIC discarded.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed small flies present in deli area. Contact PCO for service.

4-501.11 Maintain equipment in good repair. Observed plug in reach in cooler with mechanical issue providing ambient air temperature of 50f. Observed ambient air temperature of cheese display case in various zones elevated and reading as high as 51f. Repair both coolers to provide air temperature sufficient to maintain TCS foods at 41f or lower. REPEAT - no point escalation as previously noted repair issues completed.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no papertowels at 2 handsinks. CDI: Papertowels provided.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliding door cooler under deli sub counter holding meats above 41F. CDI: TCS items voluntarily discarded. Items on top shelf and against the back wall of cooler were holding at 41F and below. Observed facility cut cheeses in front case above 41F. Observed charcuterie boards in front case also above 41F. CDI: Items that were placed out this morning (per PIC) were moved to the walk in cooler to rapidly cool. Charcuterie board items and cheese cut on the 18th were voluntarily discarded. EHS and managers discussed potential issues with cheese case display including over stacking and using the rubberized mats in that area. Managers will develop a temperature tracking procedure and will have an in-service training with staff to ensure compliance. REPEAT VIOLATION

4-501.11 Maintain equipment in good repair. Observed sliding door on sub cooler damaged and no longer smooth and easily cleanable. This could also be contributing to the cold holding issues in this cooler. Ensure it is repaired prior to next inspection.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed fan cover on inside of sub cooler with heavy build up. Observed coolers throughout deli area in need of cleaning/removing of food debris on interiors.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cut Brie holding in retail case at 53F. Employee she cut them earlier that morning and stated her intent was to cold hold items until purchased. CDI - Brie taken to freezer to rapidly cool. Brie cooled to 41F. REPEAT. *Half points taken today due to overall improvement of cold holding throughout deli department*

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 ham with date mark of 10/21 at sub station; employee stated it was opened and cut this morning and date mark was incorrect. CDI - Employee correctly date marked item. Observed fried chicken tenders in reach in cooler date marked for today, 10/30. After further questioning, employee stated they were cooked the previous day. CDI - Employee corrected date stamp for “pack date” of 10/29.

4-501.11 Maintain equipment in good repair. Observed sliding doors under sub station in need of repair. Repair/replace as needed. REPEAT. *Points kept at zero due to repairs made to items noted last inspection*

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning needed on sliding door jams and tracks throughout deli department. Increase cleaning frequency.

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 chub of buffalo chicken cooling at a rate of .011F/min. The adjusted cooling rate for the product was .025/min. CDI: Product was moved to freezer for rapid cooling and cooled to 41F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed brown rice, spicy tuna, and lettuce in sushi sliding door cooler above 41F. CDI: Product voluntarily discarded. Observed various cut cheeses above 41F in display case. Air flow was blocked by larger blocks of cheese in the back. CDI: Cut cheeses voluntarily discarded. See attached photo. Product disposition form was done today. REPEAT VIOLATION

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 no date mark on sliced turkey or grilled chicken in deli prep top. CDI: Product discarded and new product provided with proper date. REPEAT VIOLATION7 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 open bar b que date marked with an expiration of 6/27/2020. CDI: Product dated for when it was open. REPEAT VIOLATION

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 buffalo chicken chub cooling while tightly wrapped in sliding door case meant for cold holding. CDI: Product moved to walk in freezer and cooled to 41F.

3-501.13 Use approved thawing methods. Observed spicy tuna thawing at 70F. CDI: Tuna was immediately made into sushi rolls. Tuna had been thawing for approximately 20 min.

4-501.11 Maintain equipment in good repair. Observed damaged door on deli prep top, torn gaskets on sushi reach in and torn gaskets on deli reach in. CDI: PIC has put in repair tickets for all of these items.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed items in pizza cooler and bottom shelf of deli sandwich sliding door cooler above 41F. CDI: All items above 41F were voluntarily discarded. REPEAT VIOLATION

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 5 chubs of various deli meats in cooler from 9/1 and 9/2. CDI: Items voluntarily discarded. REPEAT VIOLATION 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 no date mark on lettuce from more than one day ago in sushi cooler. CDI: Product labeled.

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 salad wrap prepared today at 45F in grab and go cooler. Product was cooling in this grab and go cooler. CDI: Product relocated to walk in for rapid cooling.

4-501.11 Maintain equipment in good repair. Observed split gaskets on reach in freezer doors at sushi area. Observed air temperature of reach in pizza cooler at 45F. REPEAT VIOLATION Previous violation corrected.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed inside of deli case cooler and sliding door tracks with food debris. Observed tape, gloves, and box debris on floor of walk in freezer. REPEAT VIOLATION Previous violation corrected.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed back door of compactor is not sealed properly and grease and food product is leaking out into a large area under the compactor.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed TCS items in reach in cooler below sandwich prep. line, sushi display case, pickled olive bar, and the cheese display cold holding above 41F (see chart). CDI- products transferred to walk in cooler for cooling. PIC created work order for reach in cooler below sub station case for assessment.

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 opened chub of bologna dated 3/21 in the chef case. CDI- product discarded.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed ~5 small flies on wall near deli meat purge sink.

4-501.11 Maintain equipment in good repair. Observed doors to reach in cooler below sandwich prep. line in poor repair.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed debris accumulation on a shelving rack near the fryers and on the side of the convection oven.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed an employee using a prep. sink for raw chicken then switch to using the sink for preparing raw pork loins without first cleaning the area. CDI- sink and surrounding area was cleaned. 4-501.114 Maintain sanitizer at correct concentrations. -P Observed sanitizer water in the three compartment sink at the Starbucks at ~50ppm quat solution. CDI- sink was drained. EHS instructed PIC to test sanitizer solution prior to use.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed some larger pieces of fried chicken with final cook temperatures below 165F after an employee indicated the product was done cooking. CDI- items were fried for additional time and temperatures were taken to ensure the product was above 165F.

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 container of egg patties in the deli case not dated. CDI- product was discarded.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed one speed rack in the walk in cooler with debris accumulation on it. Improvements made to cleaning since last inspection.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed 2 thermometer probes with visible food debris on them while not in use. CDI- items were cleaned. Employees also indicated that the deli slicers are cleaned using sanitizer throughout the day but are fully broken down and washed, rinsed, and sanitized at the end of the night. EHS advised that these items must be washed, rinsed, and sanitized at least every 4 hours they are in use.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed sliced cheeses and ham cold holding in the sub station coolers above 45F (see chart). CDI- top portions of food items were transferred to the cooler for cooling.

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 facility cooling fried chicken patties in the sandwich station reach in cooler while covered with a lid while at 60F. CDI- lid was removed and product was transferred to walk in cooler for cooling.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies at the Starbucks and at the deli.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed debris accumulation on the inside of the sandwich station reach in cooler. Improvements made to cleaning since last inspection.

2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles.-P Observed employee handling the facility phone then immediately start slicing cheese without removed gloves and washing hands. CDI-Stopped the employee, instructed to wash their hands and to don clean gloves.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several fruit flies in the facility. The facility has installed new fly traps. Increase pest control.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed Starbucks equipment being stored on a mat with buildup. CDI-The mat was removed and properly cleaned.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup on the shelving next to the fryers, the inside of the sub station coolers, the front line coolers. Have cleaned. 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 damaged flooring near the bakery area and the ovens/fryers area. Have repaired. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed cleaning needed to the floors around the fryer area. Have cleaned.

4-501.11 Maintain equipment in good repair. Observed a damaged gasket to the tall reach in cooler, and a burned out light bulb in the hood vent system. Have the gasket replaced and repair the light bulb. REPEAT.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning needed to the sandwich reach in cooler. Have cleaned.

5-205.15 Maintain a plumbing system in good repair. Observed a leak at the plumbing system underneath the 3-compartment sink. Have repaired.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed cleaning needed to the ceiling tiles around the hood vent system. Have cleaned/replaced. (Must be non-absorbent ceiling tiles)

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed two pans with food buildup stored on the clean equipment rack. CDI-The pans were brought back to the 3-compartment sink for cleaning and sanitizing.

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 roast beef, 3 kinds of chicken and bologna all past their time/temperature date marking requirements. CDI-The product was discarded.

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

4-501.11 Maintain equipment in good repair. Observed missing light bulb in the hood vent system, and a damaged gasket to the tall reach in cooler. Have repaired. The gasket is a repeat from the last inspection.

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

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed two flies in the facility and a small fruit fly. Increase pest control.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed water dripping on to paper covered food product in the tall reach in cooler. Have repaired. CDI- A container was placed underneath the leak to catch the dripping water.

4-501.11 Maintain equipment in good repair. Observed damaged gasket to the tall reach in cooler. Manager called maintenance for repair. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed deep grooves in the cutting boards that are no longer easily cleanable. Have resurfaced or replaced.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup on the silver colored shelves in the both starbucks reach in coolers, the floors in the walk in cooler and freezer, and on the door frames to the sushi reach in cooler. Have cleaned.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no papertowels at a handwashing sink. CDI-An employee replaced the empty roll.

4-501.11 Maintain equipment in good repair. Observed damaged gaskets to the walk in freezer door and the two doors to the starbucks reach in coolers. Have replaced.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup on the inside of the deli cases, the reach in sub station coolers and on the fan covers of the walk in cooler. Have cleaned.

5-205.15 Maintain a plumbing system in good repair. Observed slight leak at the plumbing underneath the 3-compartment sink. Have repaired.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed lettuce and chicken salad sitting on the sub station prep counter above 45F. CDI-The lettuce was discarded and the chicken salad was placed back into the reach in cooler.

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 roast beef (10/29), turkey, (10/24), 2 packages of chicken (10/31), ham (10/28), and bologna (10/30) past their temperature/time date marking requirements. CDI-All items were weighed out and discarded.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed multiple flies and gnats throughout the deli department and one gnat in the display box at Starbucks. Improve pest control procedures. REPEAT.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup on the inside of the sub station reach in coolers. Have cleaned.

Observed an employee handling raw chicken, with gloves on, change gloves with no handwash. Employee then started getting clean single use containers out for cooked chicken to be packaged. Employee stopped today to wash hands before donning more gloves and continuing. 2-301.14 Wash hands before donning gloves and between gloves uses.-P

Observed multiple tubes of pate stored comingled today and one of them appears to be an uncooked cured product that has cooking instructions on it. It was not able to be determined during the inspection if this is a fully cooked product that is safe to consume as is. Product was placed into a basket during the inspection to keep separate from the other pates and cheeses it was in contact with. 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P

Observed 0ppm quat in the spray bottle in the starbucks section today and 200ppm in the sink. Spray bottle dumped out and refilled with the proper concentration that was in the sink to correct. 4-501.114 Maintain sanitizer at correct concentrations. -P

Observed a fly container with chemical inside of it stored above sprinkles. Fly container moved to correct. 7-201.11 Store toxic materials to avoid contamination. -P

Observed gnats in the deli and a fly in the starbucks muffin case. 6-501.111 Keep the premises free of insects, rodents, and other pests.

Observed an employee wearing a wrist watch today while handling food. 2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed.

Observed build up on the single use container rack near the fryer today. 4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor.

Observed a torn gasket on the reach in cooler today. 4-501.11 Maintain equipment in good repair.

Observed build up on the interior of a handsink and on a prep sink in the corners. 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.

Observed a hole in the outside garbage container. 5-501.15 Provide dumpster, waste containers that are of sound construction.

Observed build up in some floor drains today and build up on the walk in freezer floor. Observed pitted/burnt flooring near the chicken frying and bakery area. 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. 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.

4-501.114 Maintain sanitizer at correct concentrations. -P: Found sanitizer bottle in Starbucks 0 ppm. Sanitizer in sink was 200 ppm quat. CDI- sanitizer made to proper concentration.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P: Found over-stacked swiss cheese and portioned deli meat in top of sandwich make cooler greater than 45 F. Staff stated food in left in top of cooler overnight. CDI- cheese and meat voluntarily discarded by PIC.

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: Found opened chubs of deli chicken product and mesquite turkey held past 7 day maximum. Chicken dated 6/1, turkey dated 5/29. CDI- discarded voluntarily. Found one wedge of soft cheese dated 6/1. 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: Found two opened chubs of deli meat with no labeling in regards to date marking. CDI- discarded voluntarily.

observed some cheeses adn deli meats overstacked in the customer display cooler today, making these porducts >45F(see chart). Products discarded today. 3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P

Observed sliced deli ham and deli turkey with no dates in teh 2 door reach in today- discarded. Observed brie holding at 44F today and it was given a 7 day hold time when it should only be 4 days at taht temperature. Observed chicken patties that htad been opened ono the 19th with a discard date of the 27th which is beyond the 7 days- product date changed. 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P

Observed borwn rice from yesterday with no use by date or time on teh product as required by teh HACCP plan. Back dated and timed to correct. 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 two food service workers today handling food, one iwth a wrist watch oand one with a bracelet on. 2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed.

Observed a pack of turkey that had been opened on 12/3- discarded today to correct. 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 chicken that had been cooked that morning and was packaged, and set out on the open display to cool. Product moved to the 2 dr. reach in to finish cooling before being placed out for 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

Observed gnats in the faclity today. 6-501.111 Keep the premises free of insects, rodents, and other pests.

Observed avocados stored onthe floor today- put onto shelving to correct. Observed bottom racks of sushi storage <6" off of the floor. 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor.

Clean floor drain near the bakery, observed food and mold build up today. 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.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P observed cheeses in the display case in the store holding at >45F(see chart). Cheeses moved to walk in freezer to chill them down quickly- temps. were falling during the inspection. Do not stack these cheeses so high as to block the airflow.

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 bologna that was opened and had no date- PIC discarded to correct.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed multiple gnats in the facility today.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed 2 food service workers today wearing wrist watches.

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. Observed build up in a few floor drains today and below the ice machine.

(general comment) 4-202.16 Nonfood-Contact Surfaces - C; Keep non-food contact surfaces in good repair; Observed split / torn gasket on stand up refrigerator in need of repair.

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C; Keep non-food contact surfaces clean; Observed tracks on cold holding display cases collecting debris 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 deli meat dated 8 days before. Product discarded.