HARRIS TEETER #88 DELI

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 recently sliced deli meats in deli display tightly wrapped cooling. CDI - PIC moved items to WIF to rapidly cool. - 0.5 - For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-501.11 Maintain equipment in good repair. -C Observed torn door gaskets on stir fry RIC. Replace - 0.5 -

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed open chubs of roast beef, London broil, and corned beef in deli display above 41F. All other items in case were 41F or below. CDI - PIC moved items to WIC to cool. PIC stated door by items may have been left open. Observed sliced turkey in sandwich prep unit overstacked in pans above 41F. CDI - PIC removed top half of items to place in WIC to cool. - 3.0 - 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed precooked ribs and turkey club sandwiches in grab and go area above 41F. CDI - Products made morning of inspection were moved to walk in to reach 41F. Observed sliced meats/cheeses in sandwich prep unit overstacked in pans above 41F. CDI - PIC removed top half of items to place in WIC to cool. - 3.0 - 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 .

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed precooked chicken breast thawing in dish sink at pizza station. CDI - PIC moved item to prep sink under running water. - 0 -

4-501.11 Maintain equipment in good repair. -C Observed broken door to RIC under sub sandwich prep top. Door was noted rotting with severely damaged wood.

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 door tracks in several areas throughout deli with accumulation of food debris. - 0.5 -

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Shrimp dumplings, chicken Caesar wraps, and sliced cheese above 41F. Products made prior day discarded. Other items sat out too long 2 hours prior. Moved to walk in to reach 41F. Different items out of temperature from last inspection. 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. Clean tracks of deli case and case beneath deli sandwich prep.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed food debris in bottom of handwashing sink. CDI - PIC cleaned sink.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed two packages of precooked ribs at 47/44F in customer grab and go. Per tag, items were placed out on 11/27. All other items were 41F or below. CDI - PIC voluntarily discarded items. - 1.5 - 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 rotisserie chicken cooling on speed rack at 75F with 9 minutes to go in 2 hour cooling window. CDI - PIC moved chicken to freezer and items had fallen to 65F by end of two hour initial cooling window. - 0.5 - For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.15 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 assorted sliced deli meats and cheeses at sandwich prep station above 41F (see chart). PIC stated items had been prepped within the previous 30 mins. Chill items to 41F or below prior to putting on sandwich prep top. CDI - Items were spread out on sheet pan and placed in the WIC for cooling. - 1 - REPEAT For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.15 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 rotisserie chickens cooling in WIC on speed rack covered by plastic bag. CDI - Bag was removed and rack was placed in walk in freezer to complete stage 1 cooling. - 0.5 - For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-204.112 (B) Provide and position correctly an air thermometer in cold/hot holding equipment. Observed integrated thermometer on deli meat and cheese display coolers not functional and no other ambient air thermometer was observed. Repair unit thermometers and equip units with back up thermometers inside. - 0.5 -

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed in Boars head cooler that Sliced Deli meats ( sliced this morning)Deluxe Ham 44F, Cajun Turkey 44F, Roast Beef 45. CDI PIC moved all of the sliced deli meats to freezer to cool down. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed pest by prep sink

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 single service trays stored facing up. CDI PIC stored facing down.

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 RIC in deli with debris and food build.

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 floor drains in need of cleaning to avoid pest.

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 on date marking please visit: http://meck.co/FoodSafety Observed turkey chub stored in deli case without date. CDI - PIC discarded items. -0-

4-501.11 Maintain equipment in good repair. -C Observed broken handle on door (left side) to RIC under sub sandwich prep top. Torn gasket observed on sushi back up cooler ( left side door). PIC stated doors at sub station or on order. Difficult to get due to age of unit. Repair or replace. - 0.5 -

4-501.11 Maintain equipment in good repair. -C Observed broken handle on door (left side) to RIC under sub sandwich prep top. Repair or replace. - 0.5 -

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-1T. Observed street tacos in customer grab and go cooler at 46F-47F. CDI-PIC moved items to WIC to quickly cool. Reduced points due to overall improvements in cold holding.

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 ham chub date marked 12/06 inside deli reachin. CDI-PIC voluntarily discarded ham.

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 pizza sauce at 60F. Employee indicated he had just opened a bag of sauced and placed it in prep top. Observed chicken wings prepared this morning that were not fully cooled to 41F before being placed in grab and go display case. Chicken wings were in closed containers and 49 F. CDI-PIC moved pizza sauce and wings to WIC to quickly cool.

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 several boxes of single-service articles stored directly on the floor. CDI-PIC began moving items onto crates, off of the floors.

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 cut cabbage, chicken pieces and meatballs in hot bar RIC holding above 41F. Ambient air temperature of cooler read 50F. CDI - Items were taken from WIC and used for prep of hot bar and taken back to WIC to cool down. Observed prepared salads at the island cooler and beef brisket at the grab and go case in front of the sandwich make top holding above 41F. Beef brisket was stacked double high and salads triple high. CDI - Items prepared prior to today were voluntarily discarded. EHS discussed keeping TCS items in plastic containers staked in a single layer to maintain cold holding temperatures in tiered and island refrigeration grab and go units. REPEAT -3 points

4-501.11 Maintain equipment in good repair.-C Observed small RIC for Asian hot bar with ambient air temperature of 50F. PIC placed work order to have unit repaired. All TCS foods will be held in the WIC until unit is repaired. -0 points

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 one container of chicken salad holding at 44F in grab and go unit. Another container of chicken salad was temped and was holding at 41F. CDI - PIC discarded container of chicken salad. Points decreased due to only one item found holding above 41F and overall improvements to cooling, cooling methods and cold holding. -1.5 points

4-501.11 Maintain equipment in good repair. -C Observed broken handle on door to RIC under sub prep top. Repair or replace. -0 points

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety Observed low concentration of sanitizer at 3-comp sink while actively sanitizing. CDI - PIC emptied sanitizer sink and re-filled to min 200 ppm quat sanitizer. Discussed checking sanitizer concentration more frequently to ensure proper concentration levels. -0 points

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cooked ribs and sliced deli meat for customers orders in the grab and go unit holding at 44F. Observed tomatoes in sub station prep unit holding at 44F. CDI - PIC discarded ribs that were not prepared today and placed others in WIC to cool. Deli meat was prepared during inspection and placed in WIC to cool down. Through discussion with the managers assistant, deli meats sliced for customer orders will be placed behind counter in rear of deli case units to ensure items remain 41F or less. PIC placed tomatoes in RIC to cool quickly. Monitor temps of left side of grab and go unit in front of sub prep line to ensure food is holding at 41F or less. PIC has called for unit to be serviced. REPEAT -3 points

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 on date marking please visit: http://meck.co/FoodSafety Observed ham, pepper turkey and bologna chubs stored in deli case without dates. CDI - PIC discarded items. -0 points

3-501.15  Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring.  Cold air must flow around product to remove the heat. -Pf For more information on proper cooling procedures please visit:  http://meck.co/FoodSafety Observed over stacked sliced tomato in sub prep station and over stacked ribs in grab and go unit. CDI - PIC split tomatoes into 2 pans and allowed top of tomaotes to cool in RIC. PIC removed 2nd layer of ribs in grab and go unit. REPEAT -1 points

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 vomit/ diarrhea plan for facility. CDI- EHS emailed plan to PIC. NOTE: Observed Starbucks under construction. All equipment removed. EHS asked if Starbucks was under the Deli permit. PIC stated yes. EHS called Matt H. to see if there were plans for the Starbucks area. Matt stated they have plans for the facility. They need to call for the construction final from Jessica P to complete plan review items. Facility has made a make shift Starbucks area for drinks. Area has hot water and holding units. EHS checked area and found no issues. Make shift area consists of storage cabinets, handwashing sink, low reach in coolers, drink machines and a warmer for the breakfast sandwiches. Area will be in use until remodel is complete.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed containers of fried chicken in the grab and go hot table holding below 135F. CDI- Fried chicken placed in TPHC.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed 3 containers of ribs, 3 containers of chicken salad and containers of sushi holding above 41F. In the grab and go areas. Observed turkey, cheese and ham holding above 41F in the sandwich cold wells. CDI- Ribs and chicken salad was discarded. All other items were within time/ temp parameters and were placed in the walk in 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 For more information on proper cooling procedures please visit:  http://meck.co/FoodSafety Observed turkey, cheese and ham in the sandwich cold wells overstacked. Observed chicken salads stacked too high in the grab and go case. CDI- Top of the chicken salads removed. Meats and cheese portioned.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed dishes wet stacked in the clean dish storage area.

4-501.11 Maintain equipment in good repair. Observed grab and go case for sushi holding above 41F. Get unit fixed before using. Observed pizza stones cracked and broken. CDI- Items removed and discarded.

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 meat case in need of cleaning. Observed low reach in for sandwiches in need of cleaning.

2-301.14 Wash hands after activities that contaminate them. -P. Observed employee pick knife over the floor, change gloves, but did not wash hands in-between. CDI- education was performed with employee by PIC. Employee removed gloves and washed hands before putting on clean gloves.

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 food such as sliced ham that was cooling in prep cooler for service. CDI- item was placed in walk-in cooler and allowed to further chill.

2-302.11 (B) Unless wearing intact gloves in good repair, a Food Employee may not wear fingernail polish or artificial fingernails when working with exposed food. - Pf. Observed employee scooping ice with uncovered artificial fingernails and nail polish. CDI- employee was educated on putting on gloves when performing certain duties.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean debris from cooler door rails at display case cooler.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed rear hand wash out of soap . CDI soap refilled.

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 numerous chubs of deli meat opened without date labels as to when product was opened. 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 one chub of deli meat held greater than 7 days after opening. CDI discarded.

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 build up of food debris on walls near hand wash and three compartment sink .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed prepped pizzas in retail case holding above 41 degrees (see chart above). CDI discarded and technician dispatched to check case. 10 day verification required.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning needed in tracks of lower cold holding units at sub prep line.

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 numerous chubs of deli meat opened without date labels. CDI all products discarded .

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed debris and liquids from deli chubs in deli case.

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 build up of debris on caulk at three compartment sink .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed two new deli cases not maintaining products in temperature at deli and brie in cheese case not holding at 41 degrees or less . CDI meat taken back to walk in cooler for cooling since it had not been out for greater than 4 hours. Brie discarded. Repeat

4-501.11 Maintain equipment in good repair. Observed refrigeration equipment in need of repair to maintain proper temperatures. Repeat

5-202.12 Provide at least 100F water at handsinks. -Pf Observed rear two handsinks not reaching 100 degrees. 10 day verification required.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed brie, ribs, and fried chicken held at greater than 41 degrees. CDI discarded . Repeat

4-501.11 Maintain equipment in good repair. Observed pizza prep unit in need of gasket replacement.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed ribs , buffalo chicken dip , fried chicken and brie held at greater than 41 degrees in deli display and cheese case. CDI discarded products . Repeat violation

4-501.11 Maintain equipment in good repair. Observed gaskets on pizza prep unit in need of replacement. Repeat

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 boneless wing and bone in wings cooled from last night still at 47 degrees. CDI 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 Observed ham, turkey , chicken chubs not date marked and salsalito turkey held greater than 7 days. CDI discarded. 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 wings cooled covered in large container. CDI cooling window missed product discarded.

4-501.11 Maintain equipment in good repair. Observed gaskets needing replacement on pizza prep unit and asian bar cooler.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build up of food debris on tracks of deli cases. -0 points-

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 cooked chicken above 41F (see temp chart). Employee stated chicken was cooling from overnight. EHS determined that chicken failed to cool properly. CDI PIC voluntarily discarded cooked chicken.

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 several deli meats such as sliced ham, turkey, and chicken without a date label. Employees were unable to identify when the meat was sliced. Ensure to label sliced deli meat if held for more than 24 hrs. CDI PIC voluntarily discarded sliced deli meats without a date. 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 TCS food items held for more than 7 days: sliced mozzarella cheese (1/30), sliced turkey (2/14), cut ham (2/13), sliced chicken (2/15), and cut tomatoes (2/13). Ensure to discard TCS food items held more than 7 days. CDI PIC voluntarily discarded TCS foods held longer than 7 days. 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 covered plastic container of large portion of romaine lettuce cooling in the reach in unit. Observed fried chicken patties cooling in the front sandwich station covered. Observed cooked chicken that failed to cool properly (see violation #18) in a covered container in the reach in unit. CDI employee placed romaine lettuce in smaller portions and uncovered in the walk in cooler and fried chicken patties were placed on sheet trays and cooled in the walk in freezer. PIC voluntarily discarded cooked chicken.

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

4-501.11 Maintain equipment in good repair. Observed deli meat case handle broken or missing. Ensure to replace or repair.

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf Observed Starbucks 3 comp sink with hot water temperature of 106F. Ensure to maintain 3 comp sink hot water at least 120F. PIC stated that service call is placed and will wash equipment and utensils at the deli 3 comp sink. Repeat violation. Points were not escalated since service call was placed prior to inspection and is in the process of repair. Verification required in 10 days.

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 1 food employee not vigorously rub hands for 10 to 15 seconds when washing their hands. CDI by instruction.

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 ham, turkey chicken and several other meats not date marked. Observed open package of mozzarella cheese at pizza area and open package of deli meat chicken with date of preparation of 10/2. CDI, foods not date marked in deli case and date marked exceeding 7 days were voluntarily discarded and denatured.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed several containers of dry food ingredients not labeled.

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

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed door tracks of refrigerators accumulating food debris and soil.

5-103.11 Capacity-Quantity and Availability - PF - Observed hot water at 92 degrees F at 3 compartment sink at Starbucks. Facility to wash, rinse and sanitize equipment at deli until repair completed. PIC stated service call had been placed. VR to ensure that hot water is provided at required temperature.

6-501.12 Cleaning, Frequency and Restrictions - C - Observed some ice build up on floor of walk in freezer.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Multiple items were holding above 45F. CDI- Products discarded. REPEAT. Facility is monitoring display cases to assure temp. is holding. Facility is also obtaining new cases soon.

3-501.17 Date mark/label all ready-to-eat TCS foods that have been prepared and held more than 24hours in the establishment. -Pf Two sliced meats not dated. CDI- Dated. 3-501.18 Discard the food requiring date labels once time/temperature criteria has expired, if it is not been labeled, or if the label is incorrect. -P One ham exceeded 7 day hold time. CDI- Discarded.

4-601.11(C )/4-602.13 Non Food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil or residue. Food debris accumalating in display coolers. Clean units.

2-301.12C To avoid recontaminating their hands, food employees may use disposable paper towels or similar clean barrier when touching surfaces such as manually operating handsink faucets or touching the handle of a door. One employee washed hands and did not turn faucet off with a barrier. CDI- Instructed employee to use barrier when touching faucets

5-202.12 Provide at least 100F water at handsinks.-Pf Three handsinks did not reach 100F for hot water (90F, 92F, and 70F). Facility has called in for repair. VR.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed some plates soiled with food debris. CDI- Taken to 3 comp. sink to be cleaned.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Two food items in display case were holding above 45F. CDI- Product discarded. This is a MAJOR improvement from prior inspection. Facility has been closeley monitoring unit to assure all foods are not temp. abused. REPEAT.

5-205.11(A) A handwashing sink shall be maintained so that it is accessible at all times for employees.-Pf Sink at starbucks was blocked by a bag of coffee grounds. CDI- Bag removed. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf No paper towels at sink at starbucks. CDI- Provided.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Multiple food items observed in display/self-serve cooler was recorded above 45F. PIC and EHS suspected that the food was stacked improperly and the food that was out of temp. was not pushed far back enough in unit to hold proper temp. CDI- Food was discarded. Facility will keep all food pushed back and will call maintenace to look at unit and assure it is working. Assure all foods in those units are holding temp. of 45F or below. REPEAT. VR.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. One water bottle not labeled. REPEAT.

4-601.11(C )/4-602.13 Non Food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil or residue. Some food debris in meat coolers. Clean.

4-501.114 Maintain sanitizer at correct concentrations. -P Sanitizer bottle at bread station recorded at 0ppm Quat. CDI- Bottle discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Chicken at flip top unit recorded at 60F. CDI- Voluntarily discarded. Also observed one display unit (display unit 1) with all food items in unit recorded above 45F. CDI- PIC pulled and voluntarily discarded all items. Maintenace was called to look at unit. External thermometer read 41F though none of the food was recorded above 45F. Facility will not use unit until repaired. VR.

3-501.17(B) Commercially Prepared and Packaged Time/Temperature Control for Safety (TCS) food shall be date marked at the time the original container is opened in a food establishment and the food is held for more than 24 hours. -Pf Observed pastrami and smoked turkey with no date mark. CDI- products discarded.

4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. No thermometer in sushi unit. 4-302.12 Provide a thin probe thermometer for an accurate measurement of foods.-Pf No thin probe thermometer on site. VR.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. One bottle of water not labeled.

4-501.11 Maintain equipment in good repair. One cold-holding unit not working (see # 20). Observed some damaged gaskets. Repair.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF PIC and employee was not able to communicate accurate representation of employee health policy (including all symptoms and illnesses). CDI- A copy of employee health policy was given to PIC and exolplained.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Some food items at asian hot bar were recorded below 135F (see chart). All products voluntarily discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed some crab legs in flip top cooler of sushi are recorded at 53F. Also observed a container of cabbage on a cart in room temp. above 45F (see chart). Employee stated the cart should have been taken to WIC after cooking. CDI- Crab legs were discarded and cabbage was moved to WIC with lid uncovered to cool down. Facility has made improvements in cold-holding.

4-601.11(C )/4-602.13 Non Food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil or residue. Microwave was dirty. Clean microwave.

3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf Observed parasite destruction letters from several fish companies, some overlapping in type of product. When asked for invoices, sushi manager provided an ordering chart from AFC (company that works with HT to run sushi area). There were no company names on the chart to match to the destruction letters. Inspector viewed boxes of product in storage location. No boxes had any indicators of what supplier the product originated from, therefore making it impossible to trace the product to the proper destruction letters. The store manager was informed of this issue and asked to get in contact with AFC to see if invoices for the fish in this store could be matched to the parasite destruction letters. Discussion with AFC contact yielded that the warehouse has all of the invoicing information. AFC Contact Benhanan Ko stated that the invoices would be given to HT within the the next couple of days. VERIFCATION REQUIRED

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed grilled chicken in cold table overstacked and holding at 51F. CDI: Overstacked items discarded. Observed items in slide door cooler under prep table holding above 45F. Cooler appeared to be in defrost mode for too long. Products reached 50F. CDI: Products moved to WIC for rapid cooling. Maintenance phoned to determine what the issue with the cooler defrost cycle is.

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 garlic bologna and mortadella date marked for 6/10 and 6/16 respectively. CDI: Items 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 fried chicken from 7am in prep at 68F. Employee stated that he was to put it in the display cooler. PIC interjected and told employee to place in WIC. Later, food was in WIC cooling, tightly covered. CDI: PIC discarded chicken.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed house flies and fruit flies throughout facility. Provide adequate 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 one box of food stored on floor in WIF. CDI: Item placed on shelf.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employees preparing food with unapproved jewelry.

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 handles of tongs on self service bar stored in product. CDI: Handles removed from product. PIC directed those in charge of refilling the bar to monitor this issue.

4-501.11 Maintain equipment in good repair. Observed two gaskets on reach in cooler for sushi split and in disrepair. Observed cold table/display case with defrost cycle too long. CDI: Maintenance called. VERIFICATION REQUIRED. Observed large amount of ice build up in WIF.

5-205.11(A) A handwashing sink shall be maintained so that it is accessible at all times for employees.-Pf Observed sponge in handwash sink. CDI- Sponge removed.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed a bucket of flour at pizza station unlabeled.

General comment 4-501.11 Maintain equipment in good repair. - Observed duct tape on a door of the cheese case. Removed duct tape and repair door so that it is smooth and easily cleanable. PIC stated that a work order has already been placed.

Repeat violation 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - Observed food debris in the tracks of the deli case and in the gaskets of the prep units at the pizza station.

General Comment 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 a garlic and oil mixture with no date at the olive bar. PIC said they can get anywhere from 21 days. CDI - PIC discarded the item and said they will not carry it anymore. Reminded PIC that garlic that has been heat treated that is mixed with oil is potentially hazardous.

Repeat violation 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - Observed food debris in the meat display cases and in the gaskets of prep units. Clean gaskets and meat display.

4-204.112(B) GENERAL COMMENT PROVIDE AIR THERMOMETERS IN ALL COLD HOLD/HOT HOLD UNITS

4-901.11(A) REPEAT AIR DRY EQUIPMENT/UTENSILS COMPLETELY AFTER SANITIZING. OBSERVED NUMEROUS METAL PANS STACKED TIGHT WHILE STILL WET.

4-501.11 MAINTAIN EQUIPMENT IN GOOD REPAIR OBSERVED SPLIT/TORN GASKET ON REACH-IN COOLER. REPAIR ORDER HAS BEEN ISSUED.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. REPEAT OBSERVED FOOD DEBRIS ON SEVERAL GASKETS. OBSERVED FOOD DEBRIS ON EXTERIOR OF LARGE MIXING METAL BOWL. OBSERVED FOOD DEBRIS ON MULTIPLE DELI DOOR TRAKS. CLEAN ALL ITEMS

6-501.111 Keep the premises free of insects, rodents, and other pests.OBSERVED A COUPLE OF FRUIT FLIES IN BACK CORNER OF KITCHEN. FACILITY HAS NOTIFIED PEST CONTROL COMPANY AND IS CURRENTLY ADDRESSING THE PROBLEM.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.OBSERVED SEVERAL STACKS ON CONTAINERS STACKED WHILE STILL WET.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. .OBSERVED SOME DEBRIS AND RESIDUE PRESENT ON SHELVING RACKS AND DELI TRACKS. OBSERVED SOME GASKETS AND PREP UNIT INTERIORS WITH FOOD CRUMBS. CLEAN ALL ITEMS

GENERAL COMMENT6-502.12 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.CLEAN FLOORS IN HARD-TO-REACH AREAS, UNDER & BEHIND KITCHEN EQUIPMENT

4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-StoringGENERAL COMMENTStore scoops in food with handles protruding out.OBSERVED HANDLELESS MEASURING CUP STORED IN RICE WITH HANDLES EXTENDING OUT OF FOOD PRODUCT. CDI REMOVING CUP

4-602.13 Nonfood Contact SurfacesMaintain surfaces of nonfood contact surfaces clean.OBSERVED FOOD DEBRIS COLLECTING IN DELI TRACKS OF MEAT DISPLAY UNIT. OBSERVED RESIDUE BUILDING UP ON UNDERSIDE HANDLE PORTION OF METAL FOOD PANS IN CLEAN DISH AREA.OBSERVED PREP UNIT WITH FOOD DEBRIS PRESENT INSIDE. CLEAN ALL ITEMS

6-501.12 Cleaning, Frequency and RestrictionsKeep floors, walls and ceilings clean.OBSERVED SOME FOOD AND OTHER SOIL MATTER COLLECTING ON FLOORS OF KITCHEN IN HARD-TO-REACH AREAS, UNDER AND BEHIND EQUIPMENT.****BIG IMPROVEMENT NOTICED SINCE LAST INSPECTION, SO REPEAT POINTS WILL NOT BE DEDUCTED.****

6-301.12 Hand Drying ProvisionObserved no hand drying paper towels available at employee restroom. CDI by PIC providing restock supply of paper towels.

6-501.112 Removing Dead or Trapped Birds, Insects, Rodents and other PestObserved one dead fly in salad display unit. CDI by PIC removing dead fly.

4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-StoringObserved roasting spits stored on floor and piping behind equipment. DO NOT STORE EQUIPMENT OR UTENSILS ON FLOOR.

4-602.13 Nonfood Contact SurfacesGENERAL COMMENTObserved some debris build-up on shelving and gaskets in facility. CLEAN ITEMS

6-501.12 Cleaning, Frequency and RestrictionsBetter cleaning needed to floors, behind and under kitchen equipment in hard-to-reach areas. CLEAN FLOORS

NONFOOD-CONTACT SURFACES OF EQUIPMENT SHALL BE KEPT FREE OF AN ACCUMULATION OF DUST, DIRT, FOOD RESIDUE, AND OTHER DEBRIS.Observed food debris collecting in door tracks of deli display units and cabinet spaces at pizza kiosk (where pizza containers are kept). CLEAN ALL ITEMS

KEEP TOILET FIXTURES MAINTAINED IN GOOD REPAIR. Observed 2 loose toilet seats in Women's Employee Restroom and 1 loose toilet seat in Men's Employee Restroom. TIGHTEN LOOSE SEATS

KEEP ALL AIR VENTILATION/ INTAKE UNITS CLEAN TO SIGHT. Observed heavy dust accumulation on overhead ventilation grill in Men's & Women's Employee Restrooms. KEEP VENTILATION CLEAN.