HARRIS TEETER #209 BAKERY/DELI

-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) Observed chub of bologna in deli case with open date of 9/15. CDI - PIC voluntarily discarded out of date item. 3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf- Observed open chub of ham with no date label in deli case. CDI - Per PIC, chub and been open earlier in the day. PIC allowed to date mark chub. 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 .

5-205.15 Maintain a plumbing system in good repair. Observed broken faucet at right-side hand washing sink in women’s bathroom. Repair or replace broken faucet.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliced tomatoes in sandwich prep unit above 41F, see temperature chart. All other TCS items in sandwich prep case were 41F or below. CDI- PIC moved items to freezer for rapid cooling. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) Observed 4 open chubs of turkey (discard dates of 4/30, 4/25, 4/19) and open chubs of ham (discard dates 4/20) in deli display cooler. CDI - PIC voluntarily discarded all items. - 1.5 - For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed pizza on display under TPHC without discard time listed on tags. CDI - Employee stated pizzas had just been placed out within 15 minutes of inspection. Employee was allowed to apply discard time to tags. - 1.5 -

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 ham/turkey sets cooling covered in sandwich prep unit. CDI - PIC placed items in freezer to rapidly cool. Cool items prior to. Placing in open sandwich prep station. - 0.5 - For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). Observed open chubs of turkey and ham with no date labels in deli case. CDI - PIC 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) Observed several open chubs of the Private Selection brand deli meats in deli case past their discard date. CDI - PIC discarded all out of date items. - 1.5 - For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed employee return to deli line from grocery floor and attempt to don gloves without first washing hands. CDI - Fresh Foods Manager corrected employee who was observed washing/drying hands correctly before placing on gloves. - 2 -

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed all TCS food on deli line (sandwich prep and deli display cases) and associated customer grab and go items above 41F, see temperature chart. CDI- PIC voluntarily discarded items. - 3 - REPEAT A VR will be conducted within 3 days to verify repair of units and their ability to hold TCS foods at 41F or below. Units may be utilized prior to VR if temperature can be maintained. 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 .

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 without time stamp on container as outlined in HACCP plan. CDI - PIC placed time on container at time of inspection from records in red binder.

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

4-501.11 Maintain equipment in good repair. Observed cold holding units on deli line with ambient and food temperatures above 41F. Per PIC, emergency repair request and been called prior to EHS arrival. Units were still being utilized. Units must be placed out of service and TCS items removed until unit can maintain items at 41F or below. - 0.5 -

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed RTE pork ribs above 41F after 4 hours of cooling from 11:29am-3:29pm. CDI- PIC voluntarily discarded ribs. For more information, please visit: www.meckncgov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed imitation krab, spicy shrimp, and cooked noodles above 41F, see temperature chart. CDI- PIC voluntarily discarded items. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and 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 pork ribs miss cooling rate due to cooling methods, pork ribs were cooling in tightly covered plastic container in grab and go cooler. Observed thick plastic bag over speed rack of cooling chicken products. CDI- PIC voluntariyl discarded ribs and took off plastic bag from speed rack. Ensure to allow foods to have good air flow around the 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed one employee with watch on wrist preparing a sandwich. CDI- PIC had employee remove watch.

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 sliding door tracks and handles on all sliding door coolers in need of cleaning due to buildup of food debris and soils. Clean. REPEAT Observed grease buildup on outside of one metal pan stored with clean dishes. PIC placed pan in 3 compartment sink to be washed, rinsed, and sanitized.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed floors around bakery proofer in need of repairing due to floor chipping. Repair. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed floors and walls underneath and behind cooking equipment in need of cleaning due to buildup of debris and grease with emphasis on sushi fryer area. Clean. REPEAT

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed employees properly wash hands and turn off faucet with bare hands. CDI- PIC intervened and had employees rehashed hands and turned off faucet with paper towel barriers.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed dansk blue cheese miss 4 hour cooling window. CDI- PIC voluntarily discarded. Observed turkey and ham not cooling at proper rate in walk in cooler. CDI- PIC spread out slices and put into freezer to meet proper cooling rate of .12 degrees per minute. For more information, please visit: www.meckncgov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed Asian station low boy cooler with an ambient temperature of 47F with all TCS foods inside above 41F, see temperature chart. Observed diced tomatoes in pizza station prep unit and Brie cheese in cheese grab and go above 41F, see temperature chart. PIC voluntarily discarded all items above 41F. EHS will verify repairs to Asian station low boy cooler within 3 days. REPEAT For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed chicken salad sandwiches with no date labels and unable to verify when sandwiches were prepared. CDI- PIC 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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 fried chicken and pork ribs being held longer than 4 hours. Fried chicken was put out at 10:07am and pork ribs were put out at 10:38am, at 2:51pm, items had not been discarded. CDI- PIC voluntarily discarded items.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed turkey and ham in large volumes and tightly wrapped cooling in low boy at sandwich station. CDI- PIC removed plastic wrap and put deli meat on sheet pan and placed in walk in cooler. Turkey and ham did not meet proper cooling rate after correction, PIC spread out slices of meat more and put into walk in freezer to rapidly cool. 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 inside of reach in coolers and display coolers in need of cleaning due to buildup of food debris. 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 walls and floors behind and under equipment in need of cleaning due to buildup of grease and 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. Fried chicken, baked chicken, wings, shredded chicken in stand alone grab and go cold case prepared 3 hours prior. Items moved to walk in freezer to reach 41F. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Buffalo wings in stand alone case from day before above 41F. Wings discarded. Sliced deli meats in grab and go display above 41F. Products stacked in front of chill line. Items prepared 3 hours earlier and moved to walk in to reach 41F. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed products in closed containers above 41F. PIC moved items to walk in freezer to cool to 41F. 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(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed Utensils stored in 2 soiled buckets. Observed dishes stored on top of soiled drain board at 3 comp sink. Observed containers soiled with old food debris at the dish pit. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sushi in grab and go sushi case, taco/ gyro tray/ pizzas at grab and go station, cheese, salami in low reach in at sub station and cheese in prep top at sub station holding above 41F. CDI- Items placed in the walk in freezer for quick cooling. Items cooled to 41F or below. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed spray bottles of cleaners and equipment oils stored with dishes. CDI- Removed.

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 containers of spices at Asian wok not labeled. Label items

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

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed card board in use to stabilize cutting boards at the sub prep top station. CDI- All card board discarded.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed meat cases, oven, side of fryer, sushi rice bin in need of 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 floors in need of cleaning under and around equipment throughout kitchen (cook line, sushi area, sandsich area).

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed plastic containers at sushi area stacked together with sticker residue on outside of containers, current storage has food contact surfaces (inside of containers) contacting outside of containers with sticker residue, has not been properly cleaned. CDI- dishes removed for cleaning, PIC discussed with employees. 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed 1x deli chub without a date label inside deli display case, PIC unsure of when meat was opened/sliced. CDI- product voluntarily discarded. 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed 2x deli chubs that had exceeded the date marking limit of 7 days, deli chicken marked 7/14 and olive loaf marked 7/12. CDI- PIC voluntarily discarded products. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several flies in deli prep areas. PIC stated he has noticed increase in flies, has ordered fly traps to help solve issue.

4-501.11 Maintain equipment in good repair. Observed walk in cooler gasket with damage, splitting at seal. Observed pizza prep gasket with damage, splitting at top of seal. REPEAT. Note: no points taken, facility has put work orders in for these units.

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 under and around vent/vent grates inside of deli display case. Observed food debris buildup between dividers at case, general cleaning needed. Observed gasket at pizza unit with significant buildup, in need of cleaning. REPEAT.

5-501.16 (C )Provide waste bins in required areas including at handwash sinks. Observed no waste bin at handsink in Pizza Department.

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/walls behind cook line equipment and under cooking equipment in need of cleaning. REPEAT.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed a few sliced deli chubs with loose plastic wrap or no plastic wrap inside deli display case. Ensure these meats are properly wrapped and covered.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliced turkey holding above 41F in sub prep line, see temperature chart. EHS found all other products in this area holding at 41F or below, PIC stated this turkey must of just been sliced and put directly into cold holding. CDI- turkey removed from sub line, brought to cooler to chill to 41F or below before placing back in sub line. REPEAT. Note: points left at half-demerit, this was the only cold holding issue found during inspection. Facility has shown improvement in cold holding since previous inspections/visits, appears to be a process issue rather than equipment issue. 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed a few sliced deli chubs with no date label affixed. Observed a few sliced deli chubs with date label that cannot be read, PIC believes this is an error in the packing/labeling process causing this issue. CDI- a few deli chubs re-labeled, a few deli chubs voluntarily discarded due to uncertainty. For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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 large containers of food (identified as rice) with no label at sushi prep. Observed containers with liquid, identified as cooking oil, with no label at cook line.

4-501.11 Maintain equipment in good repair. Observed gasket on walk in cooler door with damage, splitting at seal.

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 slide rails on sub station soiled with food waste. Observed food debris buildup under vents in cold holding deli display case. REPEAT.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed walls in walk in cooler with minor black buildup, in need of cleaning. Observed flooring underneath cooking equipment with buildup, in need of cleaning.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed ribs being held above 41F in customer self-service case. Product prepared 12/10/22. CDI: PIC voluntarily discarded. Observed sushi rolls being held above 41F in sushi customer self-service case. Product prepared 12/12/22 @11am. CDI: PIC moved product to freezer for rapid cooling(38F). Observed sliced cheese in Boar’s Head case being held above 41F. Product prepared 12/12/22 @5am. CDI: PIC voluntarily discarded product.

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf Observed no TPHC paperwork for Asian Bar items held using TPHC. CDI: Education provided and TPHC paperwork provided.

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 sushi employee unable to test pH of rice- employee used temperature thermometer to test acidity. Different sushi employee tested rice. CDI: Education provided.

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 tenders cooling in sealed plastic containers in walk-in cooler. Product packaged @9:50am. CDI: Education provided, product vented and moved to walk-in freezer for rapid cooling(37F). REPEAT VIOLATION.

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 slide rails on sub station soiled with food waste.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed TCS foods on Asian bar being held below 135F- no water in steam wells. PIC stated product placed out between 8am-9am. CDI: Education provided and products reheated(170F-191F).

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed sushi rolls cooling in customer self service case. PIC stated products prepared between 10am-11am. CDI: Education provided and products moved to walk-in freezer for rapid cooling(39F). REPEAT VIOLATION.

5-205.15 Maintain a plumbing system in good repair. Observed leak at three compartment sink faucet.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed appear towel dispenser jammed at hand sink next to toaster oven/dump sink. CDI: PIC repaired.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P Observed Boar’s Head sliced deli meats and cheese cooling at too slow of a rate to meet cooling parameters in walk-in cooler. See violation #33 for details. CDI: Education provided, and PIC vented and moved product to walk-in freezer for rapid cooling.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed pulled pork, pulled chicken, and ribs being held above 41F in customer self-service case. Products prepared 06/07/22. Ambient temp of unit 35F. Open air case - possible overstacking for amount of air flow. CDI: Education provided and PIC voluntarily discarded product. Observed sliced tomatoes being held above 41F ion sandwich make table. Product prepared 06/08/22. CDI: Education provided and PIC voluntarily discarded product. Observed Wensleydale cheese being held above 41F in specialty cheese case. Product prepared 05/19/22. Packages of prosciutto cheese blocking air flow. CDI: Education provided, PIC rearranged case for better air flow and voluntarily discarded product.

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 Boar’s Head sliced deli meats and cheese being cooled in sealed plastic packaging stacked 2-3 deep in walk-in cooler. CDI: Education provided, and PIC vented and moved product to walk-in freezer for rapid cooling. REPEAT VIOLATION.

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 grease and food waste buildup on floor behind cook line.

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. For more information on proper cooling procedures please visit: http://meck.co/FoodSafety Observed fried chicken and boneless wings cooling at too slow of a rate to meet cooling parameters. See temp chart for details. Product prepared @9am. CDI: Education provided and food employee moved product to walk-in freezer for rapid cooling. 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 For more information on proper cooling procedures please visit:  http://meck.co/FoodSafety Observed fried chicken and boneless wings being cooled on speed rack covered with parchment paper with no temperature over a 35 minute period. Product prepared @9am. CDI: Education provided and food employee spaced product out on speed rack and moved product to walk-in freezer for rapid cooling. Observed sushi rolls being cooled in customer self service case. Product prepared @9am. CDI: Sushi employee moved product to walk-in freezer for rapid cooling. REPEAT VIOLATION.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF For more information on employee health policy please visit: http://meck.co/FoodSafety Observed no EH policy with "big 6" illnesses listed. CDI: Education provided and PIC made aware of changes due to 2017 Food Code implementation.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety Observed no written policy for vomit & diarrhea cleanup. CDI: Education provided and PIC made aware of changes due to 2017 Food Code implementation.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients.  Food must be to 41F within 4 hours. -P. For more information on proper cooling procedures please visit: http://meck.co/FoodSafety Observed rotisserie chickens cooled overnight in walk-in cooler above 41F. See violation #33 for more details. CDI: PIC voluntarily discarded. 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 For more information on proper cooling procedures please visit:  http://meck.co/FoodSafety Observed rotisserie chickens cooled overnight in walk-in cooler covered with plastic lids. PIC stated process is to cook chickens, place product on hot bar, cool overnight in WIC, then pull chickens for chicken salad. CDI: PIC voluntarily discarded. Observed deli meats and cheeses being cooled in Boar's Head case on store floor. Products cut within last hour. CDI: Education provided and PIC moved product to walk-in freezer for rapid cooling. REPEAT VIOLATION.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed low QAC sanitizer at three compartment sink at pizza station-50ppm. Facility is to make solution by hand until repaired. EHS will return within 10 days to verify facility repaired sanitizer dispenser. VERIFICATION REQUIRED.

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 bbq wings cool in walk-in cooler for 68 minutes with temperature not meeting cooling parameters. Product prepared around 8:30am. Observed deli sandwich catering tray cool in walk-in cooler for 68 minutes with no temperature change. Product prepared @8am. CDI: Education provided and products vented for rapid cooling.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed margarita pizza being held above 41F in low display case on sales floor. Product prepared 07/27/21. Facility keeps logs of unit temperatures, not of food. Facility currently no AC so possibly causing units to be unable to keep up with temperature. CDI: PIC voluntarily discarded product. Observed Wensleydale cheeses and brie cheese being held above 41F in specialty cheese case. Product with various prep dates. CDI: PIC voluntarily discarded product. EHS will return within 10 days to verify facility has corrected cold holding issues. REPEAT VIOLATION. VERIFICATION REQUIRED. **Continued non-compliance at next inspection may result in Risk Control Plan and possible permit action.

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 bbq wings and deli sandwiches in walk-in cooler being cooled with lids on. PIC vented product. Observed buffalo wings being cooled in low display case on sales floor. PIC moved product to walk-in cooler for rapid cooling. Observed hoagie sandwiches being cooled sealed in plastic wrap in unit on store floor- unit designed for cold holding, not cooling. PIC moved product to walk-in cooler for rapid cooling. EHS will return within 10 days to verify cooling issues have been corrected. VERIFICATION REQUIRED.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed basin of hand sink next to meat chub sink soiled with grimy buildup. Food employee stated sink does not drain correctly due to sink being sloped forward.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed a display cart stored directly in front of the hand sink. CDI. PIC removed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed all the food in the sushi station unable to reach 41F and below. PIC indicated that the food was made about two hours ago, the food was not cold before taken to the station and took it to the cooler for cooling. the unit temperature was 30F.

7-201.11 Store toxic materials to avoid contamination. -P Observed a sanitizer container stored directly on top of prep table. CDI. PIC removed. REPEAT.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed one of the employees in the kitchen wearing jewelry while working with food. CDI. Employee removed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed ham and corn beef cold holding in the display area at temperatures above 41F. CDI. PIC voluntarily discarded.

7-201.11 Store toxic materials to avoid contamination. -P. Observed containers of chemicals stored directly in same place with food stuffs. CDI. PIC removed.

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 cooling in the WI in tightly sealed containers. CDI. PIC opened the containers.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single use dishes stored directly under meat slicers with spashes of meat on them. CDI. PIC removed.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed build up on the floor and walls behind the cookers. Needs to be cleaned. REPEAT.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. REPEAT. Observed meat balls, tuna, chicken in pre unit from yesterday with no date mark on them. CDI. PIC date marked.

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 no working PH meter in the facility for the sushi rice at the time of inspection. Will be back on 10 days to check on the meter.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed build up on the floor and walls behind the cookers. Needs to be cleaned.

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 one chub of meat missing a date label. Corrected during the inspection (CDI) - Date label was provided. Meat was opened the day prior. -0pts-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - Observed debris in the grooves of the sliding doors of the display case. Needs to be cleaned. -1pt- NOTE: Cold holding issues from previous inspections were not a problem during this inspection.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several pinwheel sandwiches, chicken salad sandwiches, and sub sandwiches in the front display case with temperatures above 41F. CDI- PIC stated that all items were prepared this morning. PIC moved all items to the walk in freezer for rapid cooling. REPEAT.

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

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed employees handle cell phone and return to food prep without changing gloves. CDI hands washed.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed metal pans, white hard plastic plates, and black bowls soiled with food and grease debris. CDI items moved to sink for cleaning. 4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P. Clean thermometer before use and before storing. Observed thermometer that was not cleaned before temping foods. CDI

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 packages of cole slaw and chicken wraps that was prepared at 7am and holding between 42-47F and held for service. CDI items discarded.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed sesame chicken, mushroom mix, broccoli and steak, green beans, and veggie delights at hot bar that was holding below 135F. CDI items moved for reheating.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed front display case ambient at 47F and holding cole slaw, potato salad, macaroni salad, chicken salad, bbq ribs, pasta salad, lo mein noodles, and take and bake deluxe, margarita, and veggie pizzas, and fried chicken that was 42-47F. CDI items discarded. Verification required. Observed poke bowls and hawaiian sushi rolls that was holding in sushi case at 44F without checking if temperatures dropped. CDI moved back to walk in for cooling. Observed packages of macaroni salad holding in walk in unit at 45 and pizza sauce at 56F from night before. CDI salads uncovered and cooled and sauce discarded.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed pepperoni, sausage, and marinara sauce not dated. CDI dates. 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 honey ham and virginia ham held over 7 days. CDI items discarded.

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 no approval letter from state for acidification. CDI letter provided.

3-501.15 Cooling Methods - PF Observed poke bowls and hawaiian roll that were not checked to enusure food dropped to 41F or below before storing for holding. CDI items moved back to walk in to cool down.

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C Observed tracks of reach in, interior of food, and walls soiled with debris and interior of utensil holder soiled with debris. Repeat.

NO POINTS DEDUCTED 2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drink stored on top of prep counter near sushi station.

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 record of when cooked pizza where being placed in display case; employee stated that he knew the final cook time because he was the one to cook them, this differs from written procedures. CDI (corrected during inspection) employee informed REHS that it was time for new pizzas so pizzas in case were discarded.

NO POINTS DEDUCTED 4-501.11 Maintain equipment in good repair. Observed split/torn gaskets on walk-in coolers in need of repair. KL

REPEAT 4-601.11 (C ) 4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed non-FCS of equipment with build up in need of cleaning (Hood filters/system; tracks on all display cases throughout).

3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed cut tomatoes at deli station in direct contact with outside packaging of cucumbers which is not sanitized. CDI-tomatoes 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 brie cheese stored above 41F and date marked with 7 day hold time. Cheese may only be held 4 days if above 45F. Did not observe any cheese held past 7 days. CDI-dates changed.

7-201.11 Store toxic materials to avoid contamination. -P Observed two bottles of sanitizer stored improperly over food. CDI-moved to proper storage.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Cleaning needed on equipment and tracks of display units. Reduce clutter.

5-202.12 Provide at least 100F water at handsinks. -Pf Observed handsink at sushi station not reaching 100F. Work order put in. Verification required.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed 4 rotisserie chickens holding below 135F. PIC stated chickens are held five hours and some are cooled down for chicken salad. The items out of temperature were not properly stored under heat lamps. CDI-discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed one container of fried chicken holding above 45F in display cooler. All other items at proper temperature and unable to determine cause of fried chicken holding above 45F. CDI-discarded.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed several items held past 7 days-deli chubs and cooked breakfast sausage. CDI-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 Observed a bowl of cooked chicken cooling and tightly covered in walk in cooler. Item met cooling parameters. CDI-pan vented.

3-501.13 Use approved thawing methods. Observed raw chicken thawing in standing water.

2-101.11 PIC shall be present during all hours of operation. -PF Observed no certified food protection manager on site during inspection.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed several packages in cheese in cheese holding case above 45F. See temperature chart for temperature observations. CDI cheese voluntarily discarded. PIC stated cheese will not be overstocked going forward. Observed sushi packages in display case above 45F. CDI packages pulled and properly cooled.

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 one package of corn beef not date marked in display case. CDI corn beef voluntarily discarded. Observed pulled chicken at pizza station not date marked. CDI chicken labeled.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed sushi packages cooling in display case. CDI packages pulled and propery cooled in walk-in cooler. Temperature rechecked at 42F before placing in display case.

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 wrist watch and bracelets.

4-501.11 Maintain equipment in good repair. Observed deli display missing plastic coving on sliding door. Observed walk-in cooler door in disrepair exposing foam core.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed nonfood contact surfaces collecting food debris; deli display case, sliding tracks, walk-in cooler floor.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed stickers left on stacked and sanitized pans in sushi area. CDI-stickers removed and pans taken to be re-washed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed items in cold case holding above 45F. See temperature chart. CDI-product voluntarily discarded; product put out this morning was taken to walk in cooler to rapidly chill.

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 items such as potato salad and chicken salad put out on open air display without cooling properly first. CDI-items taken to walk in cooler to chill to 45F.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a large amount of flies in facility.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Cleaning needed on equipment throughout.

6-502.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Cleaning needed on floors throughout.

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 several open chubs of deli meat held past 7 days in deli case. CDI-discarded. 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed cooked sausage patties, egg patties and fried chicken pieces used at sub prep unit without any dates. CDI-discarded.

3-302.15 Wash fruits and vegetables prior to use. Remove stickers prior to washing and cutting into avocados.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Cleaning needed on equipment and tracks throughout. REPEAT.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed products out of temperature in a reach in unit. Refer to temperature chart. CDI - discarded product; advised to use thermometers more often to check product.

3-501.17(B) Commercially Prepared and Packaged Time/Temperature Control for Safety (TCS) food shall be date marked at the time the original container is opened in a food establishment and the food is held for more than 24 hours. -Pf Observed on product, potato salad, that has been open for more than 24 hrs without a date label on the product. CDI - voluntarily discarded product; educated about proper date marking criteria.

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/Pfn REPEAT VIOLATION. Observed that facility still did not have procedural paperwork for TIME controlled product (asian buffet and pizza bar). CDI - provided TIME procedural paperwork to the PIC; educated on how to fill out paperwork; educated to keep these procedures and to keep a time log for all TIME controlled products.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed containers wet stacked. CDI - educated about not leaving items wet stacked; removed containers from each other to allow to air dry.

4-903.11(C) Single-service and single-use articles shall be stored in a clean dry location, 6 inches above the floor, and where they are not exposed to splash, dust, or other contamination. Observed single service articles (pizza boxes) stored where they are exposed to contamination. Advised to clean the surrounding area and store the pizza boxes to where they are not exposed to contamination.

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. REPEAT VIOLATION. Observed food employee recontaminate hands during hand washing procedure; bare hand contacted the sink faucets when turning the sink off. CDI - educated that when washing, dry hands with paper towel and then turn the faucets off with that paper towel to prevent recontamination. 2-301.14 Wash hands before donning gloves and between gloves uses.-P Observed sushi employee not wash hands before donning gloves. CDI - educated to wash hands before donning gloves; employee washed hands before putting on gloves.

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 that the HOT ASIAN BAR does not have TIME procedure paper work for the products on TIME control. CDI - educated about the requirements for TIME control. Emailed the facility TIME procedureal papers.

4-601.11(C )/4-602.13 Non Food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil or residue. REPEAT VIOLATION. Observed inside reach in cooler, inside display case, pizza box storage are with debris build up. Advised to keep clean and to clean more often.

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 food employees recontaminating hands by washing their hands and then turn off faucets with bare hands instead of using a clean barrier. CDI - educated importance of not recontaminating hands and to raise awareness of recontaminating hands; educated to dry hands with paper towel and then use that paper towel to turn off the sink faucets.

4-602.11C Equipment Food Contact surfaces and utensils shall be cleaned at least every 4 hours when used with Time/Temperature Control for Safety (TCS) Food.-P Observed that facility does not break down the slicers and sends each attachment through a wash, rinse, and sanitize procedure. CDI - educated that every 4 hrs the slicers need to be completely broken down and to send through a wash, rinse, and sanitize procedure.

z3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed one product considered as hot holding but not at 135F or above. Refer to temperature charts. CDI - reheated the product to proper temperature and then placed back to hot holding.

4-903.11(C) Single-service and single-use articles shall be stored in a clean dry location, 6 inches above the floor, and where they are not exposed to splash, dust, or other contamination. At the pizza kiosk, observed single service articles stored in a contaminated area. Advised to move.

4-601.11(C )/4-602.13 Non Food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil or residue. REPEAT VIOLATION Observed consistent issues with keeping reach in cooler clean.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels in dispenser. CDI - provided towels to dispenser.

3-304.15(A) Single-use gloves shall be used for only one task such as working with ready to eat food or raw animal food, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. -P Observed food employee interrupt making customers sandwich by touching weigh machine's touch screen and contaminate glove. PIC states that they do not sanitize weigh machines touch screen throughout work day. Food employee did not switch glove when going back to finish sandwich. CDI - educated on when to switch gloves; employee switched gloves.

/4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed plates with food debris on the the plates. CDI - sent through a cleaning procedure at 3 comp sink.

4-601.11(C )/4-602.13 Non Food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, and residue. Observed food debris built up inside display cases. REPEAT VIOLATION.

4-501.114 Maintain sanitizer at correct concentrations. -P Observed quat sanitizer at 3 comp sink low (less than 200 ppm). CDI - new bag of sanitizer was provided to reach proper sanitizer concentration.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed equipment wet stacked by walkin cooler for sushi bar.

4-601.11(C )/4-602.13 Non Food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, and residue. REPEAT VIOLATION: observed food debris built up in refrigerators, gaskets, in the display cases, on spray nozzle for the commercial faucet.

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. REPEAT VIOLATION: Observed food debris built up underneath and behind equipment.

(general comment) Observed AFC using TPHC procedures for all hot bar items.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P; Properly cold hold PHF; Observed pepperonis at pizza station over stacked measuring 50-52 degrees F. CDI excess pepperoni removed.

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C; Keep non-food contact surfaces clean; Observedd surfaces of fryers collecting large amounts of debris in need of cleaning.

6-201.11 Floors, Walls and Ceilings-Cleanability - C Keep floors clean; Observed large amoun'ts of food debris collecting underneath fryers in need of cleaning.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed clean rotisserie sticks stored on prep sink with dried raw chicken residue. Observed utensils in sanitize compartment of 3 comp sink with food debris and floating food debris in sanitizing compartment. CDI-items placed back in to wash compartment to re-wash and sanitizer compartment cleaned and refilled.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed several packaged rotisserie chickens on hot holding unit stored below 135F. CDI-chickens in process of being reheated to 165F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed packaged sushi held in display cooler above 45F. Items stacked on top row above 45F. Items stored on bottom row were in correct temperature. CDI-items out of temperature taken to cool down in walk in. Also observed pans overfilled at sub making prep line and items above 45F. CDI-items taken to walk in cooler.

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 incomplete labels on pre-packaged sushi. Sushi labels have a somewhat generic label where specific ingredients are to be marked by employee on label to present to customer what item they are consuming. For example: Observed a label for "Cream cheese roll" with a list of potential ingredients which may or may not include cooked crab meat, salmon, tuna etc. Observed roll to contain only cooked crab meat but this was not marked on label to present correct information to consumer which may mislead consumers as to what is inside product. CDI-employee marked off correct ingredients for labels. REPEAT.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a large amount of flies in food prep area.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. General cleaning needed on equipment throughout. Observed build up of food debris on shelving, on tracks of display cases and hood system cover.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed "cleaned" utensils in sanitizing compartment of 3 comp sink with floating food debris, build up in corners of compartment and greasy residue on edges. Sanitizing compartment shall be kept clean. CDI-sink emptied, cleaned and refilled; utensils re-washed.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed most items on hot hold display meat display unit below 135F including fried chicken buckets, chicken strips, rotisserie chickens and leg quarters. All items below 135F voluntarily discarded. PIC turned temperature up on unit. Temperatures for items on unit at 150F at end of inspection. PIC will continue monitoring temperatures to determine if unit needs to be serviced.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with beginning and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Facility has hot bar with food items using TPHC. Observed log not being filled out correctly. Observed food items listed on log with a time when food was removed from temperature control, but discard times were left blank. Employee also stated that new pans were placed out at buffet but times were not recorded for when food left temperature control. CDI-through instruction. Also observed procedures not being followed for pizza using TPHC. Procedure on site states that a label must be printed out with time stamp and affixed to cardboard or pan with specific pizza but facility is not printing out label with time stamps. Also observed no discard times being recorded for pizzas in log book.

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 incomplete labels on pre-packaged sushi. Sushi labels have a somewhat generic label where specific ingredients are to be marked by employee on label to present to customer what item they are consuming. For example: Observed a label for "Cream cheese roll" with a list of potential ingredients which may or may not include cooked crab meat, salmon, tuna etc. Observed roll to contain only cooked crab meat but this was not marked on label to present correct information to consumer which may mislead consumer to think all items listed are contained within product. CDI-employee marked off correct ingredients for labels.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed items holding in sushi case > 45F. Could not determine when items were placed in case. It was determined that these items were not cooled down properly prior to placing in unit. CDI - items removed and transferred to walk-in cooler for rapid cooling.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies in deli. Facility has approved pest company coming today to set fly mechanical devices in department.

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 bracelet on.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed grease build-up around and behind equipment at cook area and food debris inside cabinet where single service articles are stored.

Employees shall clean their hands and exposed portions of arms immediately before engaging in food preparation including working with exposed food, clean utensils etc. (2-301.14) Observed sushi chef returning to kitchen area and began to assemble clean utensils etc without washing hands. CDI-EHS instructed employee to wash hands.Food employees shall clean hands using the procedure stated in NC Food Code. (2-301.12) Observed employee washing hands less than 10 to 15 seconds and turn off faucet with bare hands. CDI-instructed employee to turn off faucet with disposable paper towel.

Store PHF (potenially hazardous food) at 45F or below. (3-501.16) Observed multiple cold hold issues throughout facility. Observed sushi cooler holding at 46F, some items in case were under 45F and some above. CDI-all items in sushi cooler moved to walk in cooler until unit is repaired. Also observed sushi display case, packaged food display case and cheese display case not holding items at 45F or below due to overstacking of product or blocking of cold air circulation. CDI-items above 45F moved to walk in cooler to cool down. Advised PIC to not overstack product or block air circulation. VR to ensure units are working properly.

Properly date mark PH, ready to eat, refrigerated foods held longer than 24 hours and for no more than 7 days. (3-501.17) Observed a package of sausage and eggs patties, shrimp and crab leftover without a date label. CDI-labeled.PH, ready to eat, refrigerated foods shall be discarded if it exceeds time/temperature combination specified in NC Food Code. (3-501.18) Observed sausage and peppers with expired date label. CDI-voluntarily discarded.

Facility shall be free of pests. (6-501.111) Observed flies in kitchen.

Equipment shall be maintained in good repair. (4-501.11) Sushi cooler holding above 45F. Repair.

2-401.11 Eating, Drinking, or Using Tobacco - C. Observed open employee drink stored on prep table and another bottled drink stored in sushi area next to single service trays. Drinks removed durin inspection. Repeat

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF. Observed a couple of deli meats that were wrapped in deli case without a date. CDI, meats discarded or properly dated. Repeat

4-302.14 Sanitizing Solutions, Testing Devices - PF. Observed quat test strips damaged. It appears that strips had been dropped in the water. CDI, more test strips brought from office.

4-602.13 Nonfood Contact Surfaces - C. Observed cleaning needed inside cabinets and door tracks under sub case and deli case to removed food debris. Observed cleaning needed around equipment at cook area to remove grease and build-up. Cleaning also needed inside case where single service trays are kept across from fry station.

Properly store employee drinks to prevent contamination of food, clean equipment and single use articles. (2-401.11) Observed employee drink stored on prep surface. No food on counter for potential contamination at time of inspection. CDI-drink moved to bottom shelf.

A handwashing sink shall be maintained so that it is accessible at all times for employee use. (5-205.11) Observed two hand sinks blocked. One hand sink was blocked with speed rack loaded with bread. CDI-hand sinks unblocked.

Properly date mark refrigerated, TCS, ready to eat foods held more than 24 hours and for no more than 7 days.(3-501.17) Observed several opened deli meats such as turkey, ham, roast beef without any date label. CDI-all items labeled during inspection.

Food shall be protected from contamination by storing the food where it is not exposed to splash or other contamination. (3-305.11) Observed speed rack with pans of bread stored beside hand sink that could be potential for contamination from splash. Explained to PIC to not store food near splash zones of hand sink.