HARRIS TEETER #11 DELI

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed multiple deli meat chubs in the deli case above 41F, sliced boars head deli meat sliced in the last 2 hours in the grab n go case above 41F. See temperature chart. PIC stated that they had electrical work done on the cases last night. The chub were put into the WIC and returned to the deli case 1.5 hrs ago. CDI PIC put all the chubs of deli meat in the WIC to cool down qiuckly. Also observed ham and roast beef that was sliced this afternoon in the sandwich station above 41F. CDI PIC put these in the WIC to cool down quickly. REPEAT

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards at the sandwich station has deep grooves that can no longer be effectively cleaned and sanitized.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed multiple deli meat chubs in the deli case above 41F, sliced boars head deli meat sliced in the last 2 hours in the grab n go case above 41F. See temperature chart. Deli chubs were delivered today around 11 am. CDI PIC pulled all deli meat chubs and the sliced deli meat put them in the WIC. REPEAT

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed 3 flying insects in the kitchen.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed 1 box of food on the floor in the WIF. CDI PIC put box on a shelf.

4-501.11 Maintain equipment in good repair. Observed the deli case ambient air at 51 F. CDI Case temperature dropped to 41F during the inspection. PIC believes they have the wrong shelves for the case. The product is blocking the vents.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed 2 cooked chicken buckets being held in the warmer at 121F. EHS explained to PIC that TPHC does not began until the buckets are removed from hot holding and should be kept at 135F in the warmer. CDI PIC voluntarily discarded. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed multiple deli meat chubs in the deli case above 41F, salads prepared in the last 2 hours in the mobile case above 41F, sliced boars head deli meat sliced in the last 2 hours in the grab n go case above 41F. See temperature chart. CDI PIC pulled all deli meat chubs and discarded, PIC put salads and sliced deli meat in the WIF to cool down quickly. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed a sanitizer spray bottle on a prep table next to the warmers. CDI PIC moved sanitizer bottle.

3-501.13 (A), (B), (C) Use approved thawing methods for frozen food such as in a cooler at 41F or below, completely submerged under cold running water according to the Code, or as a part of the cooking process. Pf Observed several packs of slicked turkey deli meat thawing in the prep sink with no running water. CDI PIC stated that it was put in the sink about and hour ago. PIC put pack of meat in the WIC to complete thawing.

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 bowls stored and prep top unprotected with food contact surface exposed. CDI PIC discarded bowl on top and inverted the others. REPEAT

6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed an old dish machine that does not work in the bakery area. Employee stated that it has been broken for a few years and they have been told that it will be removed during the renovation. EHS advised to remove due to it’s potential of becoming a harborage for pest.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed two (2) handsinks (sushi area handsink and WIC wall handsink) briefly without paper towels at start of inspection. CDI - PIC and department manager supplied paper towel from readily available supply to both handsinks.

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 five (5) sandwiches and wraps in grab n go cooler cooling from prep. Observed several (greater than twelve (12)) packages of sliced Boars Head meats and cheeses at Boars head grab n go cooling from prep. All cooling items had been prepared within the previous three hours, per labels. All other food in cold holding was observed at 41F and below. CDI - Department manager rotated cooling food to freezer to rapidly chill before placing it back at point of sale. 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 .

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed three (3) stacks of single service articles (cardboard salad bowls) stored at sandwich prep line with exposed food contact surfaces (left from observed salad preparation.) CDI - EHS inverted single service articles to prevent potential contamination.

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed three (3) sheets of flattened cardboard stored beneath cakes in walk in freezer. Remove absorbent materials and, if necessary, replace with non absorbent sheeting.

5-501.16 (C )Provide waste bins in required areas including at handwash sinks. Observed WIC wall handsink with no garbage can. CDI - PIC rotated available garbage can to sit next to sink.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed eight (8) TCS food items (four buckets of fried chicken in the hot/cold display island, grilled fish, rice, and cabbage awaiting placement on TPHC in the hot box, and one tray of leftover prime rib in the hot box at event station) below 135F. CDI - PIC and Department manager voluntarily disposed of out of fried chicken and prime rib; TPHC holding food was reheated to above 165F before being placed on TPHC. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed approximately twelve (12) kolache food items (hot dogs, cheese buns, ham and cheese rolls) in mobile cooler closest to event station above 41F. Ambient temperature of mobile unit was observed at 40F. CDI - PIC voluntarily disposed of out of temperature TCS foods. 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 one (1) cut block of mozzarella cheese in deli case with a date mark of 05/25 - 06/01. CDI - PIC voluntarily disposed of out of date item. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed one (1) box of bread rolls on the floor of walk in freezer. CDI - PIC elevated box to available shelving.

4-502.13 Single-use and single-service articles cannot be reused. Observed one (1) commercial jar of pepper with a single service spoon stored within. CDI - EHS removed spoon without making bare hand contact and disposed of it accordingly.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed handsink basin adjacent to walk in freezer with bakery knife and cut proof glove being rinsed. CDI - EHS rotated utensils out of handsink basin and washed hands once basin was available.

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 two (2) plates of sushi (heart combo platters) in sushi grab n go cooler cooling from prep. All other food in cooler was observed at 41F and below. CDI - Sushi department manager rotated cooling food to freezer to rapidly chill before placing it back at point of sale. 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 .

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed one (1) bin of Parmesan cheese in sandwich unit underside with to go cup stored within as dispensing utensil. CDI - EHS removed scoop from Parmesan cheese without making bare hand contact.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed four (4) TCS food items (two buckets of fried chicken and two rotisserie chickens) in hot/hold display island below 135F. CDI - PIC and Department manager voluntarily disposed of out of temperature food. 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 .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed three (3) metal bins stored at drying rack with minor wet nesting. CDI - Metal bins were separated by EHS to allow for proper air drying.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed handsink in bakery corner blocked by rolling speed rack of bread loaves and rolling trash can. CDI - EHS moved trash can aside during handwashing to make sink more readily accessible.

3-403.11 (C), (D) Reheat commercially processed, ready-to-eat food to 135F within 2 hours if food is to be hot held until service. -P Observed recently reheated trays of food hot holding in Alto-Shaam waiting to be placed on next TPHC hot bar. Observed three (3) of the items within the hot holding unit (RTE salmon fillets trays, potato tray) having been placed in hot holding prior to reaching 135F. All other items were hot holding properly and hot holding unit was properly calibrated to 150F. CDI - Department manager directed employee to reheat out of temperature food in standing oven; items were reheated to above 165F prior to being placed back into the Shaam.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed approximately fifteen (15) pieces of TCS food cooling in open air retail coolers (sandwiches at grab n go, sauced chicken tenders at mobile unit 2. According to date labels affixed to food items, all items had been prepared on the day of inspection, less than 4 hours prior. CDI - Department manager directed employees to rotate food to walk in freezer to improve cooling. Items were observed as cooling to 41F and below within 4 hour time limit. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed four (4) spice shakers at sandwich prep area with no working labels. CDI - EHS discussed working container labeling with PIC and deli manager; EHS demonstrated station labeling with salt shaker.

5-501.17 Provide a covered waste bin in female restrooms. Observed female restroom in employee break room with no covered waste bin. Provide covered trash can as needed.

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P After handling notebooks and files, sushi food employee was observed donning gloves to return to food prep with no hand wash. CDI - employee removed gloves and washed hands properly.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed chicken salad (x4), pulled rotisserie chicken, ribs at the front of retail case above 41F. CDI - All items were voluntarily discarded. REPEAT. No point escalation, improvement observed from previous inspection.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed olive ham, roast beef and one more chub of meat held beyond 7 days. CDI - Items were voluntarily discarded.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed tightly wrapped pre-portioned deli meat cooling in RIC, Meat was observed cooling at a .10F/min. Items cooling from ambient temperature should cool at a rate .12F/min. CDI - Deli Meats wrappers were opened.

4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code, P. During discussion with PIC, EHS was notified that deli slicers are being wiped down with sanitizer every 4 hours. Slicers are taken apart and washed, rinsed, sanitized at end of working day. Spoke with PIC about proper cleaning procedures. Slicers must be broken down, washed, rinsed, and sanitized at least every 4 hours. PIC will place slicers on cleaning schedule throughout day. CDI For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

REPEAT 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed deli slices overfilled at sandwich/sub prep top, resulting in top layer of food to be above 41F. CDI-Top player of deli slices were removed and cooled in walk-in cooler. Observed over stacked food (about 3-4 containers per stack) in grab-n-go cooler bunker above 41F. EHS and PIC discussed only stacking food containers at most 2 containers high. CDI-PIC removed overstacked items and placed into walk-in cooler. **Point deduction not increased this inspection - large amount of adequate cold holding temperatures and improvement. 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 .

2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P Observed employee wipe down cutting boards with spray sanitizer and then go back to handling food before handwashing in between. CDI-Discussed handwashing procedures with PIC who educated employee.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed one cleaned slicer with minor food debris. CDI-Slicer was disassembled for cleaning. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed white rice in rice warmer below 135F. CDI-Rice was voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed deli slices in Boar’s Head grab n go above 41F. CDI-PIC placed work order for unit and removed deli slices from unit for cooling or discard. Observed shredded lettuce and sliced deli above fill line of container on prep line above 41F. CDI-Employee removed overfilled product to 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed prep date missing from TCS foods on sandwich prep line. CDI-PIC back dated items and foods were properly dated. Observed pulled rotisserie chicken with incorrect prep date. Chicken was date marked with day that chicken was pulled. Chicken was cooked on previous day (correct date mark). Ensure date mark properly indicates initial prep day. CDI-PIC relabeled chicken. 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 .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed sanitizer bottle stored on prep surface while food prep was occurring. CDI-PIC moved bottle.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed one deli chub above 41F in deli case. Item was not properly cooled after slicing before wrapping and placing back in display case. CDI-PIC unwrapped deli meat and placed into walk-in cooler. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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

3-302.15 Wash fruits and vegetables prior to use. Observed sticker left on avocado rinds for sushi prep. Instructed sushi manager that stickers must be removed during washing and before slicing to prevent contamination.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed some buildup around cooking equipment and sliding display case drawers. Cleaning needed around wrap station.

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 deli turkey cooling while wrapped in plastic wrap in low boy. CDI-PIC placed in blast chiller for rapid cooling.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee in food prep area with hair restraint not properly restraining hair, long hair was completely down and resting over shoulders and front of body while hair net was resting atop head.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed deli cheese section of the deli meat and cheese case out of cold holding temperature. Items in deli cheese case temped between 43-47F and sliding doors on cases were observed cracked and cheeses were over full in cases. Internal thermometer of cheese section of deli case reading was 54F. Also observed beef brisket over stacked in customer grab and go cooler and out of cold holding temperature. CDI-PIC placed deli cheese in walk in freezer and and cooler for rapid cooling. Deli cheese case is not to be used until internal thermometer reading is below 41F. PIC placed over stacked beef brisket in walk in cooler to rapidly cool. VR-A verification visit will be conducted within 3 days to see that all TCS items in cheese portion of deli meat and cheese case is maintaining 41F or below and has an internal thermometer of below 41F. -REPEAT VIOLATION-

3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P. Observed multiple containers of rotisserie chicken and fried chicken held past the 4 hour discard time. CDI-PIC had food employee discard all items held past 4 hours.

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 rotisserie chicken cooling in walk in cooler stacked in a deep container with the lid on. CDI-PIC separated rotisserie chicken into a shallower pan and placed in walk in freezer for rapid air flow.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed deli meat and cheese case out of cold holding temperature. Items in both deli meat and cheese case temped 46F and both cases were observed coming out of defrost mode. Outside deli cheese and meat case thermometers read 39F yet internal thermometer readings read 54F. CDI-PIC placed all items in the deli cheese and meat cases in the blast chiller and walk in cooler to rapidly cool. Meat and cheese case is not to be used until internal thermometer reading is below 41F. VR-A verification visit will be conducted within 3 days to see that all TCS items in deli meat and cheese case is maintaining 41F or below and meat and cheese case has an internal thermometer of below 41F. -REPEAT VIOLATION-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed deli cheeses in cheese display cooler such as muenster, yellow cheddar, white cheddar, and American cheese out of cold holding temperature. The sliding door to the cheese cooler was observed left opened slightly which could have raised the temperature in the cheese display cooler. CDI-PIC removed various cheese from cold display and placed in rapid chiller which chilled the cheese to 39F.

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 containers of rotisserie salad prepped 2 hours prior cooling in customer display cooler with lids tightly closed and stacked. CDI-PIC placed containers of rotisserie salad in walk in cooler with lids removed for rapid cooling.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P OBSERVED salmon in the hot holding unit prepared today not hot holding at 135F or above. CDI. Salmon was reheated. Check temp log

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

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. OBSERVED display cases in need of cleaning in the crevices where doors slide.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P REPEAT. Observed one taco kit, all boar's head sliced meats and cheeses (honey coat ham, turkey, cheddar, etc.), fried chicken, several containers of chicken salad, and sliced ham (subs station) above 41F. See chart above. CDI - Taco kit and fried chicken voluntarily discarded. All items taken to WIC for cooling. VR to be done by 6/13/21. ***This is the 9th consecutive cold holding violation. ITS issued.***

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed opened ham dated 5/27, turkey 5/19, chicken 5/27, bbq chicken 5/23, classic chicken 5/20, and smoked ham 5/22. Also observed fried chicken dated 6/3 but item was fried on 6/2 and picante dated 6/1-6/10. CDI - Picante corrected. All other items voluntarily discarded.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed no written procedures provided for all hot items on TPHC. Facility has moved to having everything on the computer but could not get into system. Facility is currently trying to get into system. All things are time stamped. VR to be done by 6/13/21.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P REPEAT. Observed ribs, taco kit, fried chicken, sliders, deviled eggs, wing sampler platters, cheese platters, and pasta salads in grab n go cases maintaining temperatures above 41F. See chart above. Units went into defrost 30 minutes prior, according to defrost schedule. Ambient air was reading 49.5F at first. After 10 more minutes, air temperature decreased to 39F. CDI - All items taken to WIC for cooling. Items in units have also decreased in temperature. Discussed with PIC about changing the defrost cycle to night time, not during the day. ***Still working on RCP*** VR to be done by 1/24/21.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P REPEAT. Observed shredded lettuce, pulled pork, and meatballs, as well as deluxe ham, maple ham, and other deli meats in Boar's Head stand maintaining temperatures above 41F. Boar's Head stand started leaking this morning and is currently still leaking. Ambient air temperature of unit is 36F. CDI - All deli meats from the stand overnight were voluntarily discarded. All other items taken to WIC for cooling. VR to be done on Boar's Head stand by 10/30/20. ***This is the 7th consecutive cold holding violation. RCP issued***

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 two opened cartons of half n half and opened container of marinera not date marked. CDI - Marinera voluntarily discarded. The half n halfs dated.

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

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P REPEAT. Observed sliced turkey, cut melons, lettuce, mini sandwiches, and ribs maintaining temperatures above 41F. See chart above. Items just prepared. CDI - All items taken to WIC/blast chiller to cool. Repeat, but improvement since last inspection.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning needing to be done on shelving of drying racks. No signature needed due to COVID-19 guidelines.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf REPEAT. Observed several pans and utensils soiled with food debris but stored as clean. CDI - Items sent back for rewashing.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P REPEAT. Observed 2 packages of prepared spicy Italian meats in reach in, opened bag of shredded cheddar cheese, several sliced deli meats and sliced deli cheeses in Boar's Head stand, and cut sausages at special event station all above 41F. See chart above. Items were just prepared about an hour prior and were not taken to cool first. CDI - All items taken to WIC or freezer for cooling. ***NOTE*** This is the 5th consecutive cold holding violation. PIC given a risk control plan template. VR to be done by 11/06/19 to follow up on RCP.

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 REPEAT. Observed opened jar of marinera without date marking, opened package of deli ham dated 10/28-11/27, opened package of corned beef dated 10/23-10/30, and opened package of another deli ham dated 10/24-10/31. CDI - Marinera voluntarily discarded. The labels on the deli meats were corrected.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed several pans, plastic containers, and utensils with food debris but stored as clean. CDI - All items were sent for rewashing.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed packaged cut wraps in bottom case drawer near sub area at 46-48F. Items were just prepped but were not cooled down before placing them in case drawer. Also observed packaged grab-n-go sliders at 43-45F. Items were also just prepped but not cooled down before placing them in grab-n-go case. CDI - All items were moved to freezer for quick cooling. REPEAT. Also observed the Special Event Station with three bowls of noodles and large container of mixed veggies including cut kale and cabbage sitting out at room temperature. Items are cooked into the soup to customer's order but sit out at room temperature in the meantime. CDI - Items were put on emergency TPHC and PIC will be emailed another TPHC template for Special Event Station. Verification to be done by 7/17/19.

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 three packaged sliced turkey meat labeled with prep date as 7/15 by accident due to new employees still in training. CDI - Item labels were corrected immediately. REPEAT, but much improvement since last inspection.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed heavy food debris accumulation on all deli cup holders by deli cases. Also observed a lot of debris on floor of walk-in-freezer. REPEAT.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several items in cold holding above 41F. See temperature chart. As of January 1, 2019 all items in cold holding must be maintained at 41F or below. CDI- Items above 41F moved to blast chiller for rapid cooling. Tomatoes and lettuce above 41F placed on TPHC today. Repeat violation.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed an open container of pizza sauce dated 12/14. Ensure all TCS foods are discarded once expired. CDI- Pizza sauce voluntarily discarded. 3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF. Observed several containers of chicken salad dated 1/3. Through conversation is was determined the chicken used to prepare the chicken salad was cooked and cooled yesterday. The date mark must be the date of the oldest TCS item, not the date the chicken salad was mixed or packaged. CDI- Date changed to 1/2 on all containers of chicken salad that were not properly date marked. Repeat violation.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed facility holding both hot bars on time. The begin and end times for today had not been filled out on log sheet. Looking back through log sheets there were several days that had not been properly marked. The written procedures could not be located for TPHC. Ensure the begin and end times are put on log sheet as soon as TCS foods are taken out of temperature control. Written procedures must be accessible at all times for TPHC. VR- Verification visit will be made to facility to ensure compliance. TPHC procedure forms provided to facility today. 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 several pizzas in the grab n go cooler at 50F. Pizzas were prepared this morning. It was determined pizzas were not properly cooled before placing in grab n go unit. All other items in this unit were 41F or below. Chicken ceasar wraps were in a separate grab n go cooler at 45F. Chicken wraps were also prepared this morning. All other items in this unit were 41F or below. Chicken wraps were not properly cooled. Ensure all TCS foods are cooled to 41F or below before placing in holding units, these units will not properly cool TCS foods. CDI- Pizzas and chicken wraps taken to be cooled to 41F or below before placing backing in grab n go units.

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. Observed an accumulation of food debris/residue inside several cooler units. Detailed cleaning needed and cleaning frequency increased. Repeat violation.

2-301.12 Cleaning Procedure - P Observed several food employees turn faucet off with their bare hands after hand washing. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. CDI (corrected during inspection) by instruction from manager. REPEAT.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P COMMENT: Observed a few dishes with food debris near baking area. CDI. Manager immediately pulled the dishes to be rewashed and sanitized. Equipment food contact surfaces and utensils shall be clean to sight and touch.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P Observed grilled onions (previously cooled in walk in cooler) in heating cabinet to "warm back up" for front brisket sandwich bar. Manager states this is not procedure and that they are to be held in the cold cambro to maintain cold at 45F until cooked for sandwiches. CDI. The onions, which were held less than 30 mins in the warming cabinet, were placed in the blast chiller and chilled down to 46F within 30 mins, and the manager to pull when less than 45F. Observed mayo and horseradish sauce at 55F in sub station prep area. These items are to be refrigerated at 45F or less per label. Maintain TCS foods in cold holding at 45F or less. of

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF COMMENT: Observed feta cheese in reach in cooler date marked 9-26 to 10-15. Manager states that is not the type of feta they typically used and showed me feta in small packs that they use that are unopened until Greek salad is needed to be made. Manager states employee must have pulled this feta cheese from the floor itself to use for Greek salad. Manager to talk to employees. The feta cheese was discarded. Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. Sushi mislabeled brown rice with yesterdays date but it was made this morning. CDI. The manager relabeled the rice.

3-501.19 Time as a Public Health Control - P,PF Observed oriental meatballs not on TPHC paperwork for the Asian hot bar. Observed several items on the deli hot bar not properly time labeled. TPHC procedures were provided and it was noted that the written procedures for foods held using Time as a Public Health Control (TPHC) were being followed. Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. CDI. The manager verified times and wrote them on the hot bar paperwork. REPEAT.

4-501.11 Good Repair and Proper Adjustment-Equipment - C COMMENT: Repair the broken sprayer on the food preparation sink and the rice cooker in the sushi area. Maintain equipment in good repair.

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C Observed food debris in several reach in units and in the deli display cases holding sliced meats and cheeses. Keep the equipment clean to avoid build up of dust, food residue or debris.

6-501.14 Cleaning Ventilation Systems, Nuisance and Discharge Prohibition - C COMMENT: Observed debris accumulation on a few vents throughout the deli. Change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials.

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 turn faucet off with their bare hands after handwashing. CDI by instruction.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Observed fried chicken on left side display unit at 50 degrees F. Left side of unit not holding required temperature for TCS food and thermocouple indicated unit had ambient air temperature of 51 degrees F. CDI, operator voluntarily discarded 14 containers of chicken and contacted maintenance while on-site.

3-501.19 Time as a Public Health Control - P, - Observed facility not recording time for TPHC time/temperature procedure logs. CDI by instruction. Written procedures shall be followed consistently.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food employees wearing watches and wrist bands while performing food preparation. Make sure to take off all jewelry other than a plain wedding band to facilitate with hand washing. REPEAT

4-501.11 Good Repair and Proper Adjustment-Equipment - C - Observed left side of deli display case unit not holding required temperature for TCS food and registered an ambient air temperature of 51 degrees F as indicated by thermocouple. Store manager stated he contacted maintenance while on-site for repair.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed gaskets of doors in reach in prep units and cases accumulating some food debris and soil.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed bag of unwashed carrots being stored over ready to eat foods. CDI Carrots moved to unwashed section. Observed containers of cheese being stored on unwashed section. CDI Cheese moved to ready to eat section. Provided new storage chart.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P After discussion with sushi employee stated that cutting boards, knives etc are only cleaned at the end of the night--washed, rinse and sanitized. CDI Had dicussion with PIC and sushi employee that any food contact surfaces with TCS foods have to be washed, rinsed and sanitized every 4 hours.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food employees wearing watches and bracelets while performing food preparation. Make sure to take off all jewelry other than a plain wedding band to facilitate with hand washing. REPEAT

4-501.11 Maintain equipment in good repair. Observed split gasket/damaged gasket on deli case (salads and meats far left). Make sure to keep in good repair.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed minor build-up and debris in tracks of case. Make sure to increase cleaning frequency.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed multiple sanitizer bottles being used for cleaning food contact surfaces reading 0 ppm for quat ammonium. CDI All sanitizer bottles emptied, changed out with quat ammonium of 200 ppm.

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 roast beef and pork tenderloin in wic without a date marking on it. CDI Items were discarded. REPEAT 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 Lorraine mix being date marked from 10/24-11/2. Observed spinach quiche mixed being date marked for 10/19-10/26. CDI Lorraine mix and spinach quiche were fixed to be date marked for 7 days only.

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 lunch meat that will be cooling tightly wrapped in plastic and placed in blast chiller. CDI PIC opened plastic for rapid cool down. REPEAT. Points not escalate; observed several cooling process and overall as a whole food establishment has made adjustments to be in compliance. IF SEEN in next inspection, points will be deducted.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. At time of inspection observed a few food employees wearing jewelry such as watches, rings and bracelets. Make sure food employees remove all jewelry other than a plain wedding band BEFORE beginning work not just when a inspection has started. REPEAT.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce such as mushrooms and peppers being stored over ready to eat foods (sliced deli meat and cooling product). CDI Gave instruction for reorganizing; PIC will have items moved. 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed food employee working at purge sink with raw chicken wearing gloves go to walk in cooler to pull items (gloves still on); also had to move speed racks to get into walk in cooler. CDI Food employee directed to remove gloves, wash hands and be mindful of touching any surfaces with soiled gloves on. REPEAT 3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed food employee rinsing slicer at purge (raw chicken sink), wipe down with a towel and use sanitizer. CDI Food employee directed to take parts of slicer to 3 compartment sink and have washed, rinsed and sanitized.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Spoke to PIC when slicer were last cleaned; at 10:30. At 3:30 slicer were still have not been cleaned. REPEAT. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed active ware washing going on at 3 compartment sink; observed cleaned equipment/utensils with food debris on it. CDI Items returned to ware washing. Observed clean equipment/utensils coming from dish machine with significant food debris on it.CDI Items returned for ware washing. REPEAT

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 45F within 4 hours. -P Observed deli meat such as ham and turkey cooling in sandwich station that was sliced at 12:00 pm. Based on the time/temperature parameters; if intervention had not occurred product wouldn't have cooled in time. CDI Items moved to chiller. Items were cooling at a rate of .02. 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 chicken strips and wings above 45 degrees prepared yesterday. Based on all other times below 45 degrees and unit holding below 45 degrees; assumption made that product was cooled down properly. CDI Items voluntarily discarded.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Upon entry to food establishment; observed food employee go into walk in cooler and date marking items for 8/14. CDI Food employee stopped and directed if seen in future; all product will be discarded. If product is going to be held for more than 24 hours should have been date marked at the appropriate time. 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 turkey date marked for 8/9 at 45 degrees. CDI Based on PIC unable to ensure if product was held below 41 degrees since 8/9; assumption made held above 41 degrees. Product voluntarily discarded. **Observed several meat chubs in case holding above 41 degrees, spoke to PIC about date marking for 4 days due to time/temperature parameters.**

8-103.12 Comply with the procedures in the HACCP plan as submitted an approved as part of a variance or local approval. Maintain records as required.-P/Pf Observed sushi that was processed and placed in case above 41 degrees. As per HACCP; product shall be cooled to 41 degrees prior to being place in display case. Based on the preparation time (within an hour of beginning inspection) product was not cooled down to 41 degrees. PIC had temperature check at 36.9 degrees; product shouldnt have rose almost 10 degrees in a hour. Display case was holding at 40 degrees. CDI Items will be pulled for cool down. Observed large container of sushi rice without any marking; date or time. CDI Allowed to back date.

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 meat such as ham, turkey etc that were still above 45 degrees being placed in deli case; tightly wrapped and stacked on top of each other. CDI Deli meat was unstacked and placed in chiller for quick cool down. Please refer to #18 for more information.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several flies in the food establishment; make sure to have pest control address.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed more than 2 food employees wearing watches/bracelets. Make sure all food employees remove all jewelry other than a plain wedding band to facilitate hand washing. REPEAT

4-501.14 Warewashing Equipment, Cleaning Frequency - C Parts of ware washing shall be cleaned every 24 hours, prior to use or as often as accumulation occurs. Observed spray arms in dish machine clogged with toothpicks and food debris. Observed clean side of baseboard where clean equipment/utensils drying with foo debris on it. Make sure to increase cleaning. 4-603.16 Rinsing Procedures - C Washed utensils shall be rinsed to removed abrasives and cleaning chemicals by using: a distinct separate water rinse after washing and before sanitizing at 3 compartment sink. Observed food employee washing and then sticking equipment into sanitizer without rinsing. CDI Food employee stopped and informed of correct washing procedures; Wash, rinse and sanitized.

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 tracks, and inside of deli case. Make sure to keep clean. REPEAT.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed food employee touch trash can with gloves and then continue with work. CDI Stopped food employee and directed to discard gloves and wash hands.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed bucket of utensils deemed as clean co-mingling with dirty utensils. CDI Items taken to ware washing. REPEAT *Major improvement, points deducted were justified with the major improvement of managing food contact surfaces. Had PIC label dirty utensil bin and clean utensil bin to avoid confusion. Food employees able to discuss when cleaning should occur and demonstrated proper cleaning procedure.**

he} 2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed several food employees wearing watches, bracelets and rings. Make sure food employees only wear a plain wedding band to facilitate hand washing. REPEAT

4-501.11 Maintain equipment in good repair. Observed split gasket on reach-in unit in front of fryer. Keep in good repair.

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 tracks, inside reach in unit on shelving, and doors. Make sure to increase cleaning frequency. REPEAT.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed 1 light out in hood. Make sure to keep in good repair.

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 sushi employee not washing hands for long or using a protective barrier. Observed other sushi employee not using a protective barrier. CDI Discussion with PIC and employee directed to wash their hands. REPEAT 2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed food employee take off old gloves and start to don new gloves. CDI PIC stopped food employee.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed equipment, utensils, and pans deemed as clean with food debris on it. CDI Items returned to warewashing. REPEAT. Observed sushi rice marked for discard at 8:20 am; sushi employee informed it was a new batch of rice. CDI Spoke to PIC regarding of food contact surface should have been cleaned before reuse. **Discussion with food employee regarding cleanliness of slicers; was informed slicer only cleaned at the end of the night and wiped down every 4 hours only with sanitizer. Upon speaking to PIC, was informed slicer cleaned in place; wash rinse and sanitize every four hours. Was informed had records of cleaning frequency but unable to produce records. CDI Informed PIC to retrain employees regarding correct cleaning procedure.

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 rotesserie chicken salad marked for 2/20 and compound butter marked for shelf life of one month. CDI Items discarded.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed sushi rice marked for discard at 8:20. CDI Sushi employee stated it was new rice. Allowed to back date sushi rice.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed sushi being placed in cold holding unit and tightly sealed. CDI Spoke to PIC and sushi employee regarding following variance paperwork of cooling down sushi in walk in cooler.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Upon entry to food establishment, observed food on the floor in the freezer. Make sure to keep food off the floor. 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 several dented cans. CDI Cans removed and spoke to PIC about a 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 food employees wearing watches and bracelets. Make sure food employees only wear a plain wedding band to facilitate cleaning.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed nonfood surfaces with food debris throughout on gaskets, tracks of coolers and cooler handles. Increase cleaning frequency.

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 sushi chef turn of faucets of handsink without barrier between hands and faucet. CDI- discussion with chef, PIC, and hands were re-washed.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf: Found slicer that had been cleaned previous night and had not been used yet today, with significant dried food on food contact surfaces. CDI- slicer broken down and sent through cleaning process.

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 : Found turkey breasts cooked and cooled previous day at 47 F in prepared foods case. CDI- breasts voluntarily discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P: Found deli turkey and ham over-stacked at sandwich make station. Temperatures at top of stackswere 48 F. CDI- volume of stacks decreased and sliced meats transferred to walk-in cooler for rapid chill.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf: Determined house-made chicken salad was dated with date salad wasmade, not date chicken was cooked. Date mark food with prep date of earliest ingredient. CDI- allowed to date chicken salad one day previous of current date.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed cleaned utensils and equipment on clean side drainboard that was soiled with significant food residue.

4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf.. Observed dish machine that was unable to turn thermal strips black. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed metal containers that were soiled with food debris. CDI items moved for cleaning. 4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P. Thermometers shall be cleaned before use and before storing. Observed employees using thermometers without cleaning first. CDI thermometer cleaned. Repeat.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Observed food items in chef case that was holding above 45F. CDI items sent to blast chiller for cooling. Food items listed in temp chart. 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 wearing a watch while working with food.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P. Observed parcooked lamb that was stored above RTE food in blast chiller. CDI item moved.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed food processer, metal containers, plastic bowls and metal tops soiled with food debris and greasy fim. CDI items moved to sink for cleaning. Repeat. 4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P. Observed employees using thermometers without first cleaning. CDI thermometer cleaned. CLean thermometers before use and before storage.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P. Observed lamb and beef roast that was held in display case and was rare in the center of roast. Recipe book states roasts are placed in oven at 425F for 20 mins to give surface temperature of 145F and then oven turned down to 275F for an hour to reach and internal temperature of 120-125F. Facility is not following roast cooking parameters as described in food code. Manager spoke to Jeff Hawley who stated he sent information in to the health dept saying they were approved for their cooking procedures. Spoke with supervisor and stated to leave a general comment until we have further information. Verification required.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Observed containers of boneless wings (50F) and traditional wings (49F) in front case from day before and kale salad (47F) , shrimp salad (46F), baked potatoes (47F), and fried chicken (46F) in chef case above 45F. CDI wings discarded items placed for cooling. 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 containers of egg salad (50F), cole slaw (59F), and chicken slaad (59F) in front case cooling. CDI items placed in walk in unit for cooling.

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 multiple dented cans on dry rack with cans in good condition. CDI cans moved to a separate area.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed tracks in deli cases, interior of deli cases, and handles soiled with food debris.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF. Observed signed sheet for health policy that missed reporting exposure to employees. CDI health policy provided.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment.-P. Observed employee handle cabbage for salads with bare hands. CDI cabbage discarded.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed pans with greasy film and food debris and spoons in sanitizer bin with food debris. CDI items moved to sink for cleaning.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P. Observed salmon that was seared and cooled and to be reheated for hot bar later without prior approval. CDI salmon cooked all the way to 165F. NCC procedures provided.

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 facility with rice from the evening before at 49F. CDI item discarded. Repeat.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Observed turkey and ham in chef case that was at 48F and 54F respectively. CDI items placed in freezer to cool. Repeat

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 with watches and bracelets on during food prep.

4-501.18 Keep the wash, rinse, and sanitize solutions clean. Observed dishes actively being washed in soiled wash and sanitizer water. CDI solutions drained and refilled.

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 two trays of lo mein and two trays of rice made previous day above 45 degrees see temperature charts. CDI products discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed tuna salad, tenderloin, lamb, and deli salads above 45 degrees . CDI all items taken to walk in or chiller and properly cooled see temperature chart.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed tenderloin not fully cooked in deli case without consumer advisory . Any undercooked protein should contain consumer advisory. 10 day verification required.

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 lo mein and rice cooling on speed rack covered with plastic heat could not escape and product was discarded. -0 points-

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

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 time not on log for breakfast on bar being served at beginning of inspection. CDI PIC corrected log and lunch was logged when checked at end of inspection.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed pans wet nested in clean dish area. -0 points-

General Comment 3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Boxes of unwashed asparagus and zucchini stored above ready to eat foods such as bagged soups. CDI - Staff rearranged cooler with ready to eat foods on top shelf and unwashed produce on the shelf below.

4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf High temperature dish machine reaching a max temp of 143F via high max/min thermometer. PIC placed a call for service. VR - Will reutrn with in 10 days to verify correction.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed accumultion of food debris in sliding door tracks in deli. Clean more frequently.

4-501.114 Maintain sanitizer at correct concentrations. -P Sanitizer in spray bottles reading 0ppm after being filled; quat dispenser at 3 comp sink reading below 200ppm quat. CDI - PIC contacted service tech, tech dispatched, and fixed dipsenser during the inspection. Repeat violation.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Asian wings held below 135F in hot box. CDI - Wings were discarded during the inspection.

General Comment 3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Flank steak cooked "rare" (sliced portions were dark pink to red in center) as indicated by staff with no consumer advisory. CDI - Staff printed sign with correct consumer advisory and placed next to flank steak display.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Cooked chicken tenders and green beans placed in chef case to cool. CDI - Chicken tenders placed in blast cooler to rapdily cool, green beans discarded. Repeat violation.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean crumbs and food debris from sliding door tracks on back of deli cases. Repeat violation.

3-202.15 Food packaging has be in good condition, intact and protect the food inside. Multiple bulk cans stored with dents on hermetic seal. CDI - Dented cans were separated for return to vender.

4-501.114 Maintain sanitizer at correct concentrations. -P Sanitizer at sushi station at 10ppm quat. CDI - Bottle dumped and replaced with fresh sanitizer from dispenser testing at 400ppm quat via test strips.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P All TCS foods in center section of deli case were holding at 45F - 46F. CDI - All items at or above 45F were moved to walk in cooler. A work order was called in to fix this case. VR - Will return within 10 days to verify that case is working properly.

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 Chicken nuggets cooked today cooling in deli case at 54F. CDI - Nuggets were moved to walk in freezer to rapidly cool.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean crumbs and debris from sliding door tracks on back of deli cases. Repeat violation.

3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P. Maintain hot food at 135F or greater. Observed several rotisserie chickens that were less than 135F. Discarded. CDI.

3-501.19 Time as a Public Health Control - P,PF. Asian bar is recording the time the product is finished cooking but not the time it is removed from temperature control as required. Cooking times to discard times were greater than 4 hours. CDI - explained the proper time to record to the PIC and employee that keeps the asian bar log.

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C. Clean the deli case interiors around the doors.

3-304.15 Ensure that single-use gloves are used for only one task, and then discarded when damaged, soiled, or when interruptions occur in the operation. Observed employee touch face, return to food prep without changing gloves, employees passing through doors to leave prep area and enter main part of store, return to food prep without changing gloves, CDI.

3-501.16 Ensure all cold time/temperature control for safety foods (TCS) are maintained at or below 45F. Observed buffalo wings 48-50F, fried chicken 47-48F in display case, items were pulled to cool, ensure case is properly operating, VR to check case, repeat violation. Observed grape leaves 52-56F on olive bar, CDI by cooling, ensure items are not overfilled, observed lettuce 56F, noodles 48F, turkey 56F all in prep area, CDI by cooling. Limit amount of time items are left outside of temperature control.

: 3-501.173-501.18 Ensure that all foods that have exceeded date marking time/temperature requirements are properly discarded. Observed two portions of deli meat date marked greater than 7 days, CDI by discarding. Ensure all foods that are time/temperature control for safety (TCS) and ready-to-eat are properly date marked. Observed crab sticks in sushi cooler improperly date marked, CDI.

Ensure that HACCP plan that was submitted and approved is being followed. Observed HACCP plan stating that rice batches will be labeled with date and time, no label on rice, CDI.

Ensure properly cooling methods are used for cooling TCS foods. Observed sushi 51F tightly covered in display case, CDI by removing to cool. Observed chicken 100F, fried rice 108F, sausage 109F all cooling at room temperature, CDI by reheating/placing in blast chiller. Items must be maintained below 45F, above 135F or be actively cooled once cooked. Items cannot be left to cool at room temperature.

Employees must refreain from eating during food preparation. Observed employee eat piece of sausage while prepping, CDI.

3-501.16 Ensure all cold time/temperature control for safety foods (TCS) are maintained at or below 45F. Observed buffalo chicken 54-56F, fried chicken 45-46F, potato salad 50F, all in fron display portion of chef case, items were pulled to cool/discarded, VR to check case. Observed sandwiches in hot/cold display 50F from previous day, items were pulled, VR to ensure case is properly functioning. Observed rice 54F, noodles 53F, liquid eggs held at room temperautre for asian bar preparation, ensure items are kept under refrigeration at all times, CDI by cooling.

3-501.19 When time as a public health control is being used, ensure proper procedures are followed. Foods must be labeled with time and foods cannot be kept for more than 4 hours without temperature control, after which time they must be discarded. Written procedures must be available on site. Observed facility using time as a public health control for hot bar for breakfast, lunch, dinner and asian bar. Facility is keeping temp log but does not have written procedures on site, CDI by providing written documentation.

Ensure non food contact surfaces are maintained clean, observed some general food debris in display cases and shelving throughout.