HARRIS TEETER #179 DELI/BAKERY

3-501.17 (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 opened deli chubs in deli display case with date of opening, but missing discard date. CDI - All chubs were within 7-day window. PIC allowed to label chubs with discard date corresponding to opening date. EHS will follow up in a few weeks to check on date marking. 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 .

-REPEAT- 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies throughout deli and in Starbucks dining area. Increase pest control service and consider installation of fly fan at front entrance to preclude entry of insects into facility.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several cheeses that are cut and repackaged at facility holding above 41F in grab n go. Temps were taken during morning shift and PIC stated they were 41F and below. CDI PIC moved items to WIC to rapidly cool. Will store in grab n go closer to fans and have equipment looked at. Repeat Long term compliance PIC will send temp checks for cold 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies throughout deli and in Starbucks dining area. Contact pest control repeat

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed debris and build up in deli display coolers. Needs more frequent cleaning.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. - Observed fans in ceiling with dust and debris. Clean more frequently .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed a container of sliced tomatoes being held in sandwich prep top cooler, several pizzas being held in grab and go cooler and a container of cold fried chicken being held in another grab and go cooler all being held above 41F. See temp chart. CDI: PIC voluntarily discarded all items. REPEAT.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed a container of cooked chicken wings being stored in sandwich prep reach in cooler without a date mark. CDI: PIC voluntarily discarded wings.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed several containers of sushi cooling in plastic containers covered with lids in sushi grab and go case. See temp chart. Sushi would not have cooled properly without EHS intervention. CDI: PIC moved all items from sushi grab and go case to walk in cooler to rapidly cool.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several flies throughout deli and in Starbucks dining area. Contact pest control service provider to address issue.

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed a box of single use cups being stored on floor in Starbucks dry storage room. CDI: PIC moved box to shelving.

4-501.11 Maintain equipment in good repair. Observed door handle of cabinet door in pizza station being held on to door with several pieces of tape. Repair cabinet door handle.

4-602.11(E)(4) Equipment such as ice bins shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. Observed build on top interior of ice machine in Starbucks area. PIC will have someone clean it soon. -zero-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed items in display case cooler in front of Deli and salad case that were held above 41 F. Items were left overnight in cases and were prepared two days ago. CDI- items were discarded. REPEAT (full points). 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 .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed stacks of containers that were stacked wet in the pizza station areas. CDI- containers were separated and allowed to air dry.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. - P - Observed mixed vegetables and potatoes holding below 135F at event station (see temperature chart). - CDI - PIC voluntarily discarded products. Per PIC, items are held for less than 4 hours and discarded. EHS provided TPHC written procedure form to be completed via email. 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 - REPEAT - Observed various TCS items holding above 41F in grab-n-go units (see temperature chart). PIC voluntarily discarded products. - VR - Verification required within 3 days to ensure units have 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 .

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 two chubs stored in display case dated 2/10/25. Also observed chicken products dated 2/18/25-2/25/25 in grab-n-go unit. - CDI - PIC voluntarily discarded products. PIC stated staff will be trained on how to properly label for a 7 day holding period using label maker. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed employee properly wash hands and turn off faucet with bare hands. CDI- PIC had employee rewash hands and turn off faucet with paper towel barrier.

5-202.12 Provide at least 100F water at handsinks. Observed hand sink at Starbucks with hot water temperature of 76F. PIC called repair technician. Increase water at hand sink to at least 100F. REPEAT

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw salmon stored over RTE cooked vegetables on speed rack in walk in cooler. CDI- PIC changed storage order where raw salmon was below any RTE items. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed pork ribs and summer rolls in grab and go cases over 41F, see temperature chart. CDI- PIC voluntarily discarded pork ribs, summer roll was able to be cooled since it was in the 4 hour cooling window, PIC placed summer roll in blast chiller. 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 slice provolone tightly wrapped cooling in low boy cooler. CDI- PIC placed provolone slices in blast chiller to rapidly cool and EHS educated employee on proper cooling methods. Do not use low boy cooler or display cooler for cooling foods. Utilize blast chiller, WIC or WIF. 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 .

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 gaskets and sliding door tracks with build up of food debris. Clean. REPEAT

5-202.12 Provide at least 100F water at handsinks. - Observed hot water temperatures less than 100F at handsink in Starbucks area. Increase water temperatures to maintain at least 100F.

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 au jus dated 4/17-4/31. Per PIC, au jus is cooked with onions making it a TCS item that allows a maximum holding period of 7 days. Observed opened milks in Starbucks area lacking date mark labels and nondairy, shelf stable milks dated 4/30 that were opened today per employees. Once opened, milks have a 7 day holding period. - CDI - Education provided. PIC voluntarily discarded product as a new batch was being made today. Employees corrected milks labels. 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 .

7-204.11 Provide sanitizer at correct concentrations, diluting as required. - P - Observed quat sanitizer concentrations of 0ppm in spray bottle. - CDI - PIC emptied and refilled sanitizer spray bottle. Quat sanitizer concentrations of 200ppm observed once refilled.

8-103.12 Comply with the procedures in the HACCP plan as submitted and approved as part of a variance or local approval. Maintain approval and records as required. - P/Pf - Observed employee test pH of sushi rice incorrectly by using tap water instead of distilled water as required in approved HACCP plan. Incorrect pH reading greater than 4.10 observed when tap water was used. - CDI - Correct pH of 4.08 observed when distilled water was used.

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 sandwiches and sliced meats cooling in lowboy portion of sandwich prep station. Do not cool in this unit. Utilize blast chiller, WIC, or walk-in freezer for cooling purposes. - CDI - PIC 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 .

4-501.11 Maintain equipment in good repair. - Observed sliding doors falling off track on display case at far end where cheese chubs are stored. Per PIC, work order has been placed. TCS items observed holding at 41F or below. Repair.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. - Observed food residue and debris buildup on sliding door tracks. 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 floors and walls near prep sink in need of cleaning. Clean and increase cleaning to maintain clean.

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 gaskets of deli case with build up of food debris and residues. Recommend higher frequency and more thorough cleaning. -0.5 points-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed prepared chicken salad holding above 41F inside sub station reach in unit. PIC stated this was just prepared this morning and put into unit. CDI- chicken salad moved to blast chiller to quickly cool before placed into cold holding. 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 .

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 prepared chicken salad cooling inside prep unit, cooling inside of these units is not considered an efficient/approved cooling method. CDI- chicken salad moved to blast chiller to quickly cool. 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 .

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 a few dented cans mixed in with other canned goods at deli department. EHS found dented cans at storage in prep area and dry storage area. EHS did not observe a designated area for dented/recalled products. CDI- cans removed, marked for return, placed in designated area.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee working with food with wrist jewelry on. REPEAT. Note: points not escalated, EHS observed 1x employee with wrist jewelry compared to several last inspection. PIC will discuss with employees.

4-904.11 (A) Display and handle single-use and single-service articles and cleaned and sanitized utensils to prevent contamination. Observed plastic cups at Starbucks stacked over fill line of dispenser, ensure cups are maintained at fill line to prevent rims of lids exposure to potential contamination. REPEAT.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed handwashing sink with chemical bottle hanging on splash guards. CDI- chemical moved, EHS discussed using handwashing sinks only for handwashing.

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

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed a couple of wet stacked metal containers at clean dish shelving.

4-904.11 (A) Display and handle single-use and single-service articles and cleaned and sanitized utensils to prevent contamination. Observed plastic cups at Starbucks stacked over fill line of dispenser, ensure cups are maintained at fill line to prevent rims of lids exposure to potential contamination. REPEAT.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed shelving in walk in cooler with buildup, in need of cleaning. EHS showed PIC area of concern in walk thru. REPEAT. Note: points de-escalated to 0, facility has addressed non food contact surface cleaning from previous inspections.

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 behind cook line, behind cooking equipment.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed bottles of sanitizer stored on prep surfaces during inspection, directly above/adjacent to food actively being prepped on these surfaces. CDI- sanitizer moved, EHS discussed storage of sanitizer with PIC.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of frozen food on shelving that was caving into floor in walk in freezer, no longer at least 6 inches above the floor. CDI- PIC fixed shelving during inspection, food is now 6 inches above floor.

4-904.11 (A) Display and handle single-use and single-service articles and cleaned and sanitized utensils to prevent contamination. Observed plastic cups at Starbucks stacked over fill line of dispenser, ensure cups are maintained at fill line to prevent rims of lids exposure to potential contamination. REPEAT.

4-501.11 Maintain equipment in good repair. Observed blast chiller in facility not in use during inspection, PIC stated that machine is broken and scheduled to have a part replaced as soon as possible. Observed paint chipping on vents in deli display case. REPEAT.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed black buildup underneath vent grates in deli display case, specifically under the vents in the cheese side of the case. EHS discussed cleaning process with PIC during inspection, ensure cleaning in this area.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee food stored in Starbucks reach in unit during inspection. CDI- food discarded.

8-103.12 Comply with the procedures in the HACCP plan as submitted and approved as part of a variance or local approval. Maintain approval and records as required.-P/Pf Observed acidified sushi rice on time marked with start time and end time labeled “8:35am”. EHS discussed HACCP plan and variance with employees and PIC, required to mark start time and end time after 10 hours. Label should of indicated that time on acidified sushi rice started at 8:35am, expires at 6:35pm. Employees were aware of keeping sushi rice for 10 hours, stated that the label usually indicates an end time for 10 hours after start time, employee today accidentally wrote same time for both parts of label. CDI- label changed to reflect proper start and end time for sushi rice.

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 multiple containers of oil that were not labeled at the sushi station and Asian hot bar prep area. CDI- PIC labeled bottles during inspection.

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 in deli department working with food with wrist jewelry and wrist watches on. REPEAT.

4-904.11 (A) Display and handle single-use and single-service articles and cleaned and sanitized utensils to prevent contamination. Observed plastic cups at Starbucks stacked over fill line in dispenser and plastic cups stacked on countertop not in protective packaging. Ensure plastic cups are displayed to avoid contamination. Keep cups at fill line and rims not exposed to potential contamination. REPEAT.

4-501.11 Maintain equipment in good repair. Observed gasket on walk in freezer with damage, peeling from frame. Observed paint chipping on vents in deli display case.

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 debris buildup in vents near olive bar service area, ensure cleaning.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed a knife and a pair of scissors stored in a plastic container labeled “clean utensils” with food debris on blades. Employee stated she had just recently used utensils, put them back in the clean container. CDI- knife and scissors removed for cleaning.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed a few products holding above 41F during inspection, including boneless wings and pulled rotisserie in the walk in and boneless wings in the cold holding grab and go station, see temperature chart. Through discussion with PIC and employees, determined that the boneless wings and pulled rotisserie chicken in the walk in cooler had just been prepped this morning, was out briefly during prep, causing the rise in temperature. PIC stated that products should of been cooled to 41F or below in blast chiller before placing in cold holding. Observed boneless wings holding above 41F at customer grab and go, see temp chart. Through discussion with PIC and employee, process for boneless wings is to remove from blast chiller, toss in sauce, package and place out on floor. EHS explained that products should be cooled to 41F or below after tossing in sauce/preparing, as this brief time in room temperature is causing the products to rise in temperature. CDI- products moved to walk in freezer to rapidly chill before being placed back in cold holding. EHS discussed process with PIC and employees, employees will now cool products in blast chiller after preparing and packaging to ensure products reach 41F or below before being placed 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 on date marking please visit: http://meck.co/FoodSafety. Observed 8 opened deli chubs (turkey, ham, roast beef, pastrami, chicken) that had exceeded the 7 day date marking limit in the deli display case. Opened deli chubs had dates ranging from 1/23 to 1/28. CDI- all deli chubs voluntarily discarded during inspection. EHS discussed date marking with PIC and employees, emphasized the importance of discarding products that have exceeded date marking limit. 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 on proper cooling procedures please visit:  http://meck.co/FoodSafety. Observed products (boneless wings, rotisserie chicken) cooling in walk in cooler that had been tightly packaged and stacked on top of each other, with plastic lids tightly secured. Containers had condensation on lids, indicating that they were placed in packaging while still warm. Facility is not using blast chiller to properly cool products. CDI- packaged products moved to walk in freezer to rapidly cool. EHS discussed cooling methods with PIC and employees. Facility will use blast chiller to cool products in future. REPEAT.

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

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several stacks of metal containers wet nested at pizza station. REPEAT.

4-904.11 (A) Display and handle single-use and single-service articles and cleaned and sanitized utensils to prevent contamination. Observed plastic cups at Starbucks stacked well above fill line for cup dispensers. Rims of cups were exposed with the cups stacked above dispenser fill line.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed a few individual cutting boards with staining, deep grooves, no longer smooth and easily cleanable. CDI- PIC took cutting boards out of rotation, opened new cutting board during inspection.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed an employee drink stored in walk in freezer, next to retail items.

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 a container of pulled rotisserie chicken holding above 41F in walk in cooler, see temperature chart. Product was labeled 10-28 and PIC stated that it was cooked yesterday and cooled overnight in walk in cooler. Typical process is to cool down all the way in blast chiller before putting in metal pan and wrapping and putting in walk in cooler, PIC stated this process must not of been followed this time. CDI- pulled chicken voluntarily 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 cut turkey chub in sliding glass deli display case labeled 10-22, exceeding the 7 day window. CDI- Turkey voluntarily discarded during inspection. REPEAT. Note: Points de-escalated due to marked improvement in this area since last inspection, this was the only instance of improper date marking.

7-201.11 Store toxic materials to avoid contamination. -P Observed a bottle of de-greaser and a bottle of sanitizer stored above plastic to-go containers and buckets of frosting on dry storage shelving in bakery area. CDI- chemicals moved, EHS discussed storing toxic chemicals to avoid contamination.

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 improperly cooled from 10-28, see temperature chart. Pulled chicken was thickly stacked in deep metal container and tightly covered with plastic wrap. PIC stated that normal procedure is to use blast chiller, have signs posted in the walk in that say "cool pulled chicken in blast chiller". EHS believes normal cooling methods are conducive to proper cooling, methods are not always followed by employees. CDI- pulled chicken voluntarily discarded during inspection. EHS discussed cooling methods with PIC.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed a few metal pans at the pizza department and at shelving across from 3 comp sink near blast chiller wet stacked. Ensure equipment and utensils are air dried before stacking together.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed stainless steel flooring in walk in cooler with buildup, in need of cleaning, under shelving.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed tuna holding at 49 in sub station cold holding area. Tuna was stacked to top of container, above fill line, likely the cause for the rise in temperature. Observed ribs holding at 45F in customer grab and go area. CDI- Tuna placed back into the walk in cooler to rapidly cool, portioned into smaller pans to avoid over stacking. Ribs were voluntarily discarded, all other products in area were 41F or below.

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 products (cooked chicken, noodles, spinach mac and cheese) without a date mark on speed rack near prep table. CDI- products were voluntarily discarded during inspection. PIC stated this is the procedure if they find product without a date mark on it.

4-501.11 Maintain equipment in good repair. Observed sliding doors on reach in units below sub station with damage. Doors are sliding off the tracks and have damaged plastic. Doors are wobbly and not in good condition. PIC stated a work order has been put in during the inspection.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee tablet on top of large white container of sushi rice. Observed employee drinks in retail reach in cooler unit.

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 employee wash hands in the STARBUCKS hand sink and at the end of the hand wash the employee used bare hands to turn the faucet off. This action re contaminates the employees hands. CDI- PIC properly washed hands after instruction was provided by the EHS.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- Observed cooked broccoli hot holding at 111F. CDI- PIC stated the item will be reheated to 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 15-20 containers of chicken salad dated for 4/9 when the chicken was prepared 4/8 according to the PIC. CDI- PIC was able to properly date mark the items.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf- Observed cooked fried rice, noodles, chicken, pasta salad and chicken salad in the walk in cooler covered, sealed, and stacked to cool. Also observed ribs at 43F in grab n go. Marked for prep at 11AM and not cooled to 41F before put into service. CDI- PIC was re-educated on how to properly cool TCS foods. EHS observed items to at the end of the inspection to cool after correction was made.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. - Observed boxed single use and single service items stored on the floor under the rack of the STARBUCKS dry storage area.

4-501.11 Maintain equipment in good repair. - Observed display case door handles in need of repair since they are damaged and pulling from case.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer in sanitizing basin of the deli and Starbucks below 200 ppm. Observed sanitizer spray bottle below 200 ppm. CDI - PIC remade all the sanitizer spray bottles and warewashing sanitizer and is now at 200 ppm of quat.

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 date mark on open feta at the pizza prep cooler. CDI - PIC stated the feta was opened yesterday, allowed to date mark properly.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed tracks on refrigeration equipment and deli display case accumulating food debris. Clean.

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 bbq wings cooling in plastic containers in store floor case. Product was 46F and after 1 hour product temperature had not changed. PIC stated product was prepped at approx. 8:30am. CDI: Education provided and product moved to walk-in freezer for rapid cooling.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed chicken thighs/legs prepped 12/02/20 being held above 41F in store floor case. PIC stated products remain in unit until discarded. CDI: PIC voluntarily discarded product. Observed several packages of Boar's Head deli meats prepped 12/03/20 being held above 41F in store floor display case. CDI: PIC voluntarily discarded product. REPEAT VIOLATION NOTE: If cold holding issues persist, a Risk Control Plan will be implemented and possible permit action taken.

7-201.11 Store toxic materials to avoid contamination. -P Observed chemical sanitizer spray bottle stored on cutting boards of sub station next to sauce bottles. CDI: Education provided and PIC relocated bottle to approved location.

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 boneless bbq wings cooling in plastic containers in store floor case. Product was 46F and after 1 hour product temperature had not changed. PIC stated product was prepped at approx. 8:30am. Cold holding unit on store floor not approved for cooling, only cold holding. CDI: Education provided and product moved to walk-in freezer for rapid cooling.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed no easily accessible thin-tip thermometer in Starbucks coffee shop attached to deli. CDI: PIC provided approved thermometer.

5-501.16 Provide waste bins in required areas including at handwash sinks. Observed no trash cans at two hand sinks in deli kitchen. CDI: PIC provided trash cans.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no trash can at handsinks at pizza station and inside of deli. CDI- Trash cans were provided.

Repeat Violation, Full Points-3- 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed items inside of flip top unit at pizza station above 41F. The items included: bbq chicken, philly steak, tomatoes, chicken, sausage and cheese. The ambient air on the unit was reading 51F. It was soon observed that where the coil pulls was frozen. CDI- All items were voluntarily discarded. Maintenance person for Harris Teeter was on site during inspection and begin to fix unit. *Compliance visit will be made within 10 days to ensure unit is fixed and holding foods at the proper temperature*

General Comment. 3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed no time stamps on pizza upon entering the pizza station. CDI- Time stamps were put on pizzas.

Repeat Violation, 1 point. 3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed oregano, salt and pepper shakers not labeled.

General Comment. 2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands.-P Observed food employee wash hands for less than 15 seconds. CDI- Educated employee on proper handwash procedure and a rewash was done.

Repeat Violation-3 pts- 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed foods inside of grab and go unit holding above 41F, temperature of unit was reading 43.7. PIC stated unit may have a defrost issue going on and maintenance was called. See temperature chart above. Each food item were in several containers, some containers towards front of unit were above 41F while others towards back were 41F and below. CDI- Items that were not prepared today were voluntarily discarded. Picnic chicken salad-07/05, sesame noodle salad-07/08, chicken strips-07/08, macaroni salad-07/07, and potato salad-07/05, 07/08. Will make visit to facility to ensure unit has been fixed within 10 days.

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 In grab and go observed potato salad, and rotisserie chicken salad prepared this morning in the time frame of 9-11 am. All food items are packaged tightly covered. In chefs case observed kale and pasta salad prepared this morning and put out at 9 am. Kale and pasta salad dropped to 40F. Facility is preparing foods and immediately placing them inside of grab and unit and chef case without properly cooling them off inside of walk in cooler or blast chiller. CDI- Foods were still in the cooling time frame, instructed PIC to place items inside of walk in cooler or blast chiller, uncovered, to properly cool and get down to 41F. Also educated facility that units such as grab and go and chef case are intended to cold hold foods not cool. Will make visit to facility to ensure cooling methods are being done within 10 days.

General Comment. 3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed oil and vinegar at sub station not labeled.

General Comment. 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 3 dented cans in dry storage area. CDI- Cans were removed and voluntarily discarded.

4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturers label. Observed employee actively washing dishes with wash water at 103F.

Repeat Violation-0.5 pts- 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed floor throughout deli/bakery department beginning to chip/peel. PIC stated floor has been fixed since last inspection but has peeled again. A remodel is happening soon.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed jalepenos and red peppers stored above ready-to-eat products for sushi department. CDI - PIC reorganized to correct storage order.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cooked salmon holding at 47F in chef's case. PIC stated the items were pulled from walk in 10 minutes prior. CDI - PIC relocated to walk in to rapidly cool. Observed mozzerella cheese, hamburger, marinara, and grilled chicken holding 42-45F. Items left to cool. REPEAT. Points not escalated due to only one item above 45F. Full points may be taken next inspection for any items cold hoding above 41F.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed feta cheese, mozzerella, marinara, hamburger, and pepperoni at pizza station without date mark. PIC could not identify when feta cheese was open, but stated the rest of the items in the flip top were prepped the previous night. CDI - Feta cheese voluntarily discarded. All items prepped the previous day were properly date marked. Observed opened cream cheese in walk in cooler without date mark. CDI - PIC properly date marked.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed clear single-use to go boxes stored faced down, touching rusted dry goods shelving and bottom of shelf of a prep table. EHS recommended providing a barrier between surface and boxes.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed food debris on shelving underneath cook line area. Increase cleaning frequency.

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 floor throughout deli/bakery department beginning to chip/peel. Replace as needed.

4-501.114 Maintain sanitizer at correct concentrations. -P Observed quat sanitizer below 50 ppm at the pizza kiosk. CDI - provided new container of quat solution to the 3 compartment sink. Solution is currently reading at 200 ppm.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed sushi in the display unit in the temperature danger zone. Refer to temperature chart. CDI - reminded sushi employees of their AFC preparation procedures regarding the temperature of the product after cooling for sushi. Brought the sushi to the blast chiller to cool down to 41F and below. Advised to use thermometers to verify temperatures. All sushi product in display unit is currently at 41F and below.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder. -Pf Observed London Broil not meeting time/temperature criteria to be considered fully cooked; product does not have a consumer advisory. CDI - created a consumer advisory for the product.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies in the kitchen. Flies are contaminating food and food contact surfaces. CDI - discarded the food. Sent food contact surfaces through a cleaning procedure.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed no time procedures for the Deli Hot Bar or the Deli Pizza Station. CDI - educated PIC and food employees about time procedures. Emailed to PIC, printed off, and filled out two procedural papers for both the Deli Hot Bar and the Pizza Station. Both are filled out and currently at each station.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. REPEAT VIOLATION. Observed items wet stacked on the clean storage rack by sushi. CDI - educated to allow items to air dry. Pulled items apart to air dry.

4-501.11 Maintain equipment in good repair. REPEAT VIOLATION. Observed torn gasket at the walkin cooler. Facility has order a new one since last inspection. PIC Tammy, has put in a new work order for a new one.

4-501.114 Maintain sanitizer at correct concentrations. -P REPEAT VIOLATION. Observed the sanitizer at the pizza 3 compartment sink below 50 ppm. Observed that the quat concentrate is low. CDI - provided a new quat concentrate dispenser for the 3 compartment sink.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies in the kitchen on the raw onions (unpeeled) in their bulk bag. Advised to relocate bulk bag to prevent flies. Advised to prevent flies from being in the kitchen.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked containers on the clean storage rack. CDI - moved containers apart from each other to allow to air dry.

4-501.11 Maintain equipment in good repair. Observed torn gasket at walkin cooler.

4-501.114 Maintain sanitizer at correct concentrations. -P Observed 3 comp at the end by sushi and 3 comp at starbucks below 100 ppm. Use test strips more often to check concentration. CDI - advised to create quat concentration at 200-400 ppm; Refilled at proper concentration.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed meatballs at sandwich make prep area overstacked and out of temperature. Refer to temperature chart. CDI - advised to watch out for overstacking. Food employee removed excess product. Rest of product at proper temperature, holding at 41F. REPEAT VIOLATION.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P REPEAT VIOLATION Observed product out of temeprature. Refer to temperature chart. CDI - removed excess product from sandwich prep unit; be aware of the overstacking. Fix the display glass in the front of the display case so there is no refrigerated air leaking from the unit. Remember to prep/cook, cool down, then store in holding units (prep units are for cold holding not for cooling).

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies throughout the kitchen. Advised to keep up pest control management to prevent contamination of equipment, utensils, and food.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P REPEAT VIOLATION. Observed chili and soup at the hot holding equipment out of temperature. Advised to turn equipment up. CDI - equipment got turned up; churn product more often. Use thermometers more often.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Tomato is the only product out of temperature at the deli prep unit. CDI - educated that product needs to be cooled down properly before being placed into prep unit; Cooled down the product.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf REPEAT VIOLATION. Observed no TPHC procedural papers for the products at the hot bar. Facility is properly marking product with the time on a spreadsheet, but there is no procedural paperwork. Last inspection EHS provided TPHC procedural paper work to facility. CDI - Person in Charge printed off TPHC paper and filled out during inspection.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -Pf Observed tomato out of temperature in the deli prep unit. CDI - educated that after preparation, cool food in walkin cooler uncovered, once at proper temperature, then place product into prep unit. Do not cool product in prep units; prep units are for holding temperature not cooling.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed containers wet stacked on storage rack. Advised to allow to air dry.

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. Observed multiple employees recontaminate their hands during hand washig procedures by bare hand contacting sink faucets after washing them. CDI - educated importance of not recontaminating hands when washing hands; advised to use paper towel to dry hands and then use that paper towel as a clean barrier to turn off the faucets of the sink.

4-501.114 Maintain sanitizer at correct concentrations. -P Observed the sanitizer compartment at the Starbucks 3 compartment sink at a low concentration 100 ppm. Employees not actively sanitizing equipment/utensils. CDI - advised to change solution and use test strips more often.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P Observed potatoes in walkin cooler that did not cool down within the proper time/temperature criteria. Prodct was cooked last night and product is still in the temperature danger zone. Refer to temperature chart. CDI - educated about proper cooling time/temperature criteria; discarded product.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed items under hot holding not at proper temperature. Refer to temperature chart. CDI - fixed immediately; turned up the equipment to make product 135F or above.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed pizza kiosk, hot bar/asian bar, and milk at the Starbucks not have written procedures for the TPHC products. CDI - emailed TPHC forms to facility.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed sushi rice on a speed rack sitting out in the sushi bar section. REPEAT VIOLATION. CDI - moved prodcut to walkin cooler to cool down properly.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -Pf Observed sushi bar associates at harris teeter uneducated about cooling methods. Observed sushi rice put in the walkin cooler with plastic wrap on the speed rack. REPEAT VIOLATION. CDI - educated about cooling methods; removed plastic wrap from speed rack to allow to cool.

4-501.11 Maintain equipment in good repair. Observed gaskets in freezer and walkin cooler torn, but both keep proper temperature. REPEAT VIOLATION.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed product at the asain buffet not in proper temperature (refer to temp chart). CDI - turned equipment up to proper temperature and reheated product properly.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed products such as cooked rice, cut cabbage, and cooked chicken sitting out of temperature on a speed rack (refer to temperature chart). CDI - quickly cooled product down in the walkin cooler to proper temperature; educated PIC on how to hold product properly.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -Pf Observed product in the walkin cooler not at the proper temperature in a bulk plastic container with the lid covering the product. CDI - educated PIC on how to cool product down quickly; removed the lids to allow heat transfer.

4-501.11 Maintain equipment in good repair. Observed torn gaskets in walkin freezer and walkin cooler.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be cleaned as often as necessary to keep them clean; Caution should be used to minimize food exposure. Observed dust build up on fixtures and the walls throughout the facility.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw chicken stored over ready to eat food in walk in cooler. CDI-chicken placed on bottom shelf in proper storage order.

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 cooked pasta labeled with hold time of 9 days. CDI-item re-labeled with correct hold time. 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 large tub of cooked prime rib cooled down in walk in cooler with no date label. PIC stated prime rib is from 2 days ago. CDI-item labeled.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed salad using TPHC in Pizza area but no time label. CDI-label created for salad.

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

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed flank steak cooked and offered for sale to consumer in cold display case. PIC stated flank steak is cooked to 130F internally, cooled down and offered for sale to be consumed cold or reheated by consumer. Facility unable to produce any documentation of flank steak being "whole-muscle intact beef." Internal temperature must reach 145F if steak is not a whole muscle intact piece before being cooled down and offered for sale. VR to obtain documentation on product.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed several blocks of blue cheese above 45F in cold cheese display case. The temperature reading on case was at 51F and cheese was stacked high above cold line. PIC stated that the case goes through a defrost cycle at this time. CDI-cheese removed and placed into cooler. Temperature reading of case down to 35F twenty minutes later. PIC will monitor temperature and height of product in case to ensure items are 45F and below.

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 cooked crab and shrimp for sushi without any date label. CDI-labeled. 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 house made cut red cabbage salad with a label of 10 day hold time. Red cabbage is considered a cut leafy green and may only be held for 7 days. CDI-label changed to 7 day hold.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed facility documenting items on TPHC incorrectly. Observed sheet filled out for breakfast today with time to discard listed incorrectly as time that food was placed out for sale (6:30am). Also observed sheets missing for breakfast and lunch the day prior. Observed discard times missing on TPHC sheet for pizza. VR.

3-602.11 Food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -Pf Observed packaged sushi containing ingredients not listed on label. Observed "Spicy Roll with brown rice" containing raw salmon but salmon not listed on ingredient label. Employee hand wrote "salmon" on label. VR.

7-201.11 Store toxic materials to avoid contamination. -P Observed the following improperly stored: stainless steel cleaner with single service take out trays, glass cleaner with clean metal pans and spit fire with clean utensils. CDI by moving to the correct locations.

Store TCS food cold at 45F or below. (3-501.16) Observed items holding in display case above 45F. All items above 45F transferred to walk in cooler. VR on unit. Also observed chicken and rice being held out of temperature on prep surface while waiting to be prepared for hot bar. Items measuring around 60F. Employee stated these items are held out of refrigeration for an hour. Refrigerate items while not actively prepping.

Properly follow procedure while using TPHC (time as a public health control). (3-501.19) Items on hot bar use TPHC and are logged in notebook. Items on hot bar using TPHC were not logged for the day and PIC was unable to find sheets for the past 5 days. VR.

Properly store chemicals. (7-201.11) Observed degreaser stored above food items on dry storage racks. CDI-moved to lower shelf.

Sanitizer shall be at proper concentration. (4-501.114) Observed a bottle of quat sanitizer registering 0ppm in Starbucks area. CDI-emptied and refilled with correct strength.

Properly date label ready to eat, refrigerated, TCS foods held longer than 24 hours and no longer than 7 days. (3-501.17) Observed some items such as herbed butter, and dressings made in house with 30 day date label. Example: Caesar dressing recipe contained anchovies, oil, and garlic. Some of these items might need 7 day hold. Will visit facility later with follow up on items.

Properly store employee drinks. Observed employee drink stored above ready to eat foods in two door cooler. CDI-drink discarded.

Store TCS food cold at 45F or below. Observed ground beef stored in pizza make flip top unit above 45F. Employee stated item had been cooked earlier. Cool completely before storing in holding unit. Also observed noodles held cold above 45F in display unit. CDI-all food taken to walk in cooler to cool down.

Use proper cooling methods. Observed eggs cooling in walk in cooler in deep pan, tightly sealed on a speed rack that had a plastic cover. Vent items and place in shallow pans to facilitate cooling. Employee stated that eggs were to go into quick chill.

Consumer advisory must be provided for any raw or undercooked animal products. Observed sushi for sale in case with no consumer advisory posted. CDI-consumer advisory sticker found and posted on case.