HARRIS TEETER #122 DELI/BAKERY

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 sliced tomatoes, sliced turkey, sliced Swiss and sliced provolone stored in flip top portion of sandwich station prep unit lacking date mark labels. Per PIC, items were placed in unit the day prior. PIC stated all items should have a cut date on container. Per PIC, facility will develop system for tracking dates in sandwich prep top. - VR - Verification required within 10 days to ensure a date marking system is in place for this unit. 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flying insects in customer areas of deli near doors. EHS spoke with PIC about different preventative measures.

4-501.11 Maintain equipment in good repair. Observed ice build-up on compressor lines in walk-in freezer. Per PIC, work order has been submitted. Observed torn cover on heat pad for thermal sealer in pizza prep area. Replace pad cover.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris. 4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed food residue on the interior corners and gaskets of salad low boy unit. Increase cleaning frequency to preclude build-up of food residue.

5-202.12 Provide at least 100F water at handsinks. Observed both hand sinks in deli area maintaining below 100F. Facility has handsink down line in produce area with handsink that is able to maintain 100F and above.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed multiple TCS items in Grab n go cases holding above 41F. Items had last been checked less than 4 hours prior, CDI PIC facilitated items re-cooling rapidly in WIC. Ensure when items are returned, restricting to one level, TCS items in cold holding units. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.13 (A), (B), (C) Use approved thawing methods 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 crab meat thawing in prep sink. Water was not running. CDI - employee placed meat in pan and turned on water to continue thawing.

3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed three (3) unwashed, uncut green bell peppers stored on relatively clean bottom surface of pizza prep unit. CDI - EHS donned single use gloves and took readily available clean and sanitized metal bin from clean dish storage. EHS placed peppers into container before placing back into unit.

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 fourteen (14) salads cooling in grab-n-go unit. Salads were approximately 30 minutes from surpassing 4 hour cooling rate. Only the walk-in cooler or walk-in freezer are approved for cooling. Do not cool in grab-n-go units. - CDI - PIC tasked food employee with moving items to walk-in freezer to quickly 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 .

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 one (1) squeeze bottle of lime syrup for bakery in WIC with no labeling. CDI - Bakery manager labeled syrup accordingly.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed approximately three (3) employees with wrist watches engaged in food prep (deli slicer, repackaging baked goods etc.)

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. 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 one (1) unopened box of plastic lids stored on the floor of pizza handsink area. Observed one (1) stack of single slice pizza boxes stored with exposed food contact surfaces. CDI - Pizza boxes were inverted to prevent potential contamination; PIC rotated unopened lids to separate storage shelving in deli.

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 multiple flattened cardboard boxes on shelves of walk in freezer. Remove excess cardboard acting as an absorbent surface.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. - Observed food residue on the interior and exterior of pizza prep unit. Clean and increase cleaning frequency to maintain clean. 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 - Observed chicken, sliced tomatoes, and pizza sauce lacking date mark labels stored in flip top portion of prep unit in the pizza area. Per PIC, items were placed in unit the day prior. PIC stated a log would be created to track dates for this unit. - VR - Verification required within 10 days to ensure a date marking system is in place for this unit. 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 .

3-501.15 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 salads cooling in grab-n-go unit. Only the walk-in cooler or walk-in freezer are approved for cooling. Do not cool in grab-n-go units. - CDI - PIC moved items to walk-in freezer to quickly cool. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. - Observed food residue on the interior and exterior of pizza prep unit. Clean and increase cleaning frequency to maintain clean.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. - REPEAT - Observed floors throughout facility in need of cleaning. Clean and increase cleaning frequency to maintain clean.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels available at hand sink by prep sink and in pizza prep area. CDI- PIC provided paper towels at both sinks.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed BBQ and buffalo boneless chicken wings above 41F, see temperature chart. CDI- PIC voluntarily discarded boneless chicken wings. REPEAT -points not escalated due to improvement from last inspection- For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee with no beard guard on preparing food. CDI- PIC had employee don beard guard.

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 hand soap dispenser in disrepair by prep sink. Observed red floor throughout deli with damage and floor tiles by cooking equipment cracked. REPEAT 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 oil and food debris. Clean.

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf Observed no active managerial control taken to prevent cold holding violations after power outage occurred before facility opened. PIC at 6:30am checked ambient temperature of cold holding units for the deli and ambient temperatures were above 41F but PIC did not take any temperatures of the foods themselves, leading to product being discarded due to lack of intervention to cool these foods within 4 hours of the units going out of temperature. PIC stated that ambient temperatures all units were 41F and below at 10:30am. CDI- PIC at time of inspection educated on what to do in cases where power outage occurs. EHS suggested to change protocol to take temperatures of the foods themselves along with ambient temperatures and to implement cooling logs to track progression of cooling. Points escalated due to severity. A Food Safety Checklist can be found at: www.mecknc.gov/foodsafety along with more food safety information related to PIC Duties, Training, and managing food safet

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no hand soap at hand sink by deli prep sink. CDI-PIC put hand soap at sink.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed TCS foods in chicken wing grab and go, premade meal grab and go, sushi grab and go and deli meat and cheese display cases all above 41F due to power outage occurring at 5:30am, see temperature chart. PIC stated that temperatures of TCS foods were not taken prior to start of inspection but were expected to be 41F and below. CDI- PIC voluntarily discarded all TCS foods that had been out of temperature since 5:30am. TCS foods that were in these case but prepared within 4 hours of inspection starting were put in walk in freezer to cool to 41F and below. 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 boneless and bone in chicken wings in chicken wing grab and go case cooling while tightly covered with lid and stacked high in display case. Observed sushi rolls cooling in sushi grab and go case tightly covered with lids. Observed RTE shrimp and RTE salmon in sushi prep unit cooling while in containers that are tightly covered. CDI- PIC moved all foods to walk in freezer, uncovered, to promote faster cooling. REPEAT For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed squeeze bottles and seasoning shakers at sandwich station without labels. Label all secondary containers.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed small flying insects in prep area of deli. EHS spoke with PIC about different preventative measures.

4-501.11 Maintain equipment in good repair. Observed handle missing on sliding door to deli cheese display case leaving a gap. PIC stated that a repair order has already been place. REPAIR.

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 red floor throughout deli with damage and floor tiles by cooking equipment cracked. REPAIR.

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 rotisserie chickens, cooked chicken, and mashed potatoes prepared yesterday above 41F. PIC discarded items. 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 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Container of chicken salad, chub of roast beef and chub of corned beef without date marks. Chicken salad discarded date marks added to roast beef and corned beef. 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 .

3-501.15 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 Rotisserie chicken, cooked chicken, and mashed potatoes not properly cooled before being packaged. Properly vent packaging prior to sealing or other methods to cool foods properly before storing. Products 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 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 cleaning needed in the treads of the deli meat display cases and under the sandwich station.

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P - Observed several food employees wash hands for less than 20 seconds. CDI - Employees rewashed hands. PIC also conducted training. For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M . 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P - Observed several employees turn off hand sink handles with clean hands. CDI - Employees rewashed hands. PIC also conducted training.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P - Observed one spray bottle reading 100PPM. Ensure spray bottles are changed out often to ensure compliance of 200PPM-400PPM as spray bottle is used for the process of cleaning slicers. CDI - Sanitizer bottle refilled. 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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed four portions of Brie cheese reading 43-45F. Observed one container of grilled chicken reading 42F prepared yesterday. Observed grab and go items (taco kits, rotisserie wraps, and rotisserie salad) reading 42-45F. Taco kits were over stacked in the back area potentially causing a block of air flow. CDI - all items 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf - Observed several deli meats without a date. CDI - PIC 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 . 3-501.18 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 deli meats out of date. Items were prepared on 12/1-12/6. CDI - All items were voluntarily discarded. Observed olives with feta, artichokes, cooked peppers dated for 14-21 days. Verification required for assessment of date marking requirements. - Observed rotisserie salad dated for date of prep versus date the chicken was prepared. CDI - Items redated. 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. - 0 pts - Observed flour and breading missing a label in pizza station.

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 one dented can stored with others to be used. Ensure dented cans are removed according to established procedures.

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 cleaning needed in the treads of the deli meat display cases and under the sandwich station.

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 smoked ham chub and bologna chub with a start date mark of 8/10. CDI: PIC voluntarily discarded chubs. 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 multiple flies in deli area. PIC stated that the facility has a pest control company that services them regularly. EHS recommends pest control treat for flies. 6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed 3 dead flies in deli grab n go case that holds wings and sandwiches.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Observed ham, beef in display case without dates. CDI. PIC date marked. 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 .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed two plastic spray bottles of sanitizer stored on food prep table. CDI: Education provided and PIC relocated bottles to approved location.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed tomatoes cooling in prep unit. CDI. PIC removed to the cooler. 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 .

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 build up in micro wave. CDI. PIC removed to be cleaned.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed various cheese being held above 41F in far right end of specialty cheese case. See temp chart for details. Product prepared 12/01/22. CDI: PIC voluntarily discarded product, service request placed with maintenance, and facility not to use case until repaired. 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 food waste behind cook line at ovens.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed gyro kits, taco kits, ribs, and slaw being held above 41F in customer self-service cases. Ambient temps on units 35F and 37F. Product prepared 08/20-08/21. CDI: PIC voluntarily discarded product.

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 raw rotisserie chicken, buffalo chicken mac n cheese, chicken salad, sliced turkey, and American cheese not cooling quickly enough to meet cooling parameters. Products placed in various cold holding units designed for cold holding, not cooling. Products prepare today between 8am-9am. CDI: Education provided and products moved to walk-in cooler for rapid cooling. See violation #33 for more details. 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 fried chicken not cooling quickly enough to meet cooling parameters. Product placed in cold holding unit designed for cold holding, not cooling. Product prepared @8:30am. CDI: Education provided and products moved to walk-in cooler for rapid cooling. See violation #33 for more details.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed two plastic spray bottles of sanitizer stored on food prep table. CDI: Education provided and PIC relocated bottles to approved location.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed raw rotisserie chicken, buffalo chicken mac n cheese, chicken salad, sliced turkey, and American cheese being cooled in sealed containers and plastic bags in various cold holding units designed for cold holding, not cooling. CDI: Education provided and products moved to walk-in cooler for rapid cooling. See violation #20 for more details. Observed fried chicken being cooled in sealed plastic containers in in customer self-service case designed for cold holding, not cooling. CDI: Education provided and product moved to walk-in cooler for rapid cooling. See violation #20 for more details.

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 buildup and food waste on floor behind cookline.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY Observed low QAC sanitizer at three compartment sink- 0-50ppm. Attachment piece for sanitizer bag not properly screwed on. CDI: PIC reattached sanitizer bag cap and primed- 200ppm.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ. Observed several TCS foods cooled overnight, cooled this morning, and cold holding but being held above 41F due to high ambient air temperature in walk-in cooler. Foods unable to reach proper temp due to unit temperature being high. EHS thermometer ambient temperature of 41-42F. One out of four condenser unit fans not working, staff leaving cooler door standing open, maintenance stated defrost cycle of 50 minutes(occurred during inspection). EHS provided education, PIC voluntarily discarded products. EHS recommended facility maintain both cooling and cold holding logs. EHS will return within 10 days to verify cooler properly holding temperature and to check cooling and cold holding processes. VERIFICATION REQUIRED.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs. Observed shredded rotisserie chicken prepared yesterday, 02/21/22 with prep date of 02/20/22. Observed fried chicken prepared today, 02/22/22, with a prep date of 02/20/22. CDI: Education provided and PIC voluntarily discarded products due to date labeling and cold holding violations.

4-501.11 Maintain equipment in good repair. Observed walk-in cooler in poor repair- unable to properly cool and cold hold TCS foods. Several TCS foods cooled overnight, cooled this morning, and cold holding but being held above 41F due to high ambient air temperature in walk-in cooler. Foods unable to reach proper temp due to unit temperature being high. EHS thermometer ambient temperature of 41-42F. One out of four condenser unit fans not working, staff leaving cooler door standing open, maintenance stated defrost cycle of 50 minutes(occurred during inspection). EHS provided education, PIC voluntarily discarded products. EHS recommended facility maintain both cooling and cold holding logs. EHS will return within 10 days to verify cooler properly holding temperature and to check cooling and cold holding processes.

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 chicken wings and taco kits cooling at too slow of a rate to meet cooling parameters. PIC stated product prepared @8:45am. See temp chart and violation #33 for details. CDI: PIC vented product and placed in walk-in freezer for rapid cooling.

3-501.15  Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring.  Cold air must flow around product to remove the heat. -Pf For more information on proper cooling procedures please visit:  http://meck.co/FoodSafety Observed chicken wings and taco kits cooling in walk-in cooler covered with plastic lids stacked 2-6 deep. CDI: Education provided and PIC vented products and placed in walk-in freezer for rapid cooling.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed peppadew cheese being held above 41F in specialty cheese case. PIC provided temp log showing cheese was cooler than 41F less than 4 hours prior. CDI: PIC moved product to walk-in freezer for rapid cooling. Observed cooked ribs, boneless wings, and cole slaw being held above 41F in sub bar low case. PIC unable to provide temperature log. Post inspection, PIC provided time sheet for units defrost cycle. Unit was in defrost; however, the unit should be able to defrost without causing temperature to rise above 41F. CDI: PIC voluntarily discarded product.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed chub of gouda cheese being held above 41F in deli case. Product opened 05/31/21. CDI: PIC voluntarily discarded. Observed white cheddar cheese and turkey being held above 41F in Boar's Head case. Product prepared 06/02/21. CDI: Education provided and PIC voluntarily discarded. Observed wensleydale blueberry and apricot cheese being held above 41F in specialty cheese case. Product prepared 05/10/31. PIC stated new generator purchased for cheese case. CDI: PIC voluntarily discarded product. EHS issued Intent to Suspend(ITS)- cold issues present at previous two inspections. Facility completed Risk Control Plan(RCP) at last inspection- EHS never received last week of temp checks for RCP. EHS will return in 30 days to verify all cold holding issues resolved or permit can be suspended. 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 food employee discarding all sliced meats and cheese in sub station upon arrival for inspection. PIC stated meats and cheeses were prepared yesterday 06/02/21 but not labeled. CDI: Education provided and PIC voluntarily discarded product. EHS provided a Risk Control Plan(RCP) template for date labeling. **Failure to resolve date labeling issues can result in permit action at next inspection.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed plastic container of grilled chicken breast with no lid/cover inside 2-door reach-in cooler.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed food waste inside flip top portion of make table where insert pans are held.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed metal insert pan of sliced cheeses being held above 41F in sandwich station make table. PIC stated product brought from walk-in cooler @5am(past 4 hour window). CDI: Education provided and PIC voluntarily discarded product. Observed various TCS cheeses being held in display case on store floor above 41F. Products with various prep dates. PIC stated facility had unit serviced within past week due to unit malfunctioning and not holding temperature. Repairman arrived during inspection. Repairman stated unit in defrost, but also that unit has coolant leak. Leak repaired during inspection. PIC voluntarily discarded cheeses. EHS will return within 10 days to verify unit holding temperature correctly. REPEAT VIOLATION. VERIFICATION REQUIRED.

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 sliced cheeses and meats at sandwich station with no date labels. Observed pizza sauce and shredded cheese at pizza station with no date labels. PIC stated product were prepared the night before and placed in walk-in cooler, date labeled on sheet of wax paper, and then paper is discarded when pulled from walk-in cooler. CDI: EHS provided education and PIC backdated product. Going forward, points will be taken and food potentially discarded if not dated or dated incorrectly. REPEAT VIOLATION. **If non-compliance continues, a Risk Control Plan may be implemented and possible permit action can occur.

4-501.11 Maintain equipment in good repair. Observed two lights out in vent hood. REPEAT VIOLATION.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer in 3-vat sink at pizza station below correct sanitizer level. CDI: PIC added more sanitizer solution to sink. Test strip reads 200 ppm.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed two packages of store wrapped gruyere cheese being held above 41F. CDI: PIC voluntarily discarded product.

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 package of store wrapped gruyere cheese with expired date label. Product expired 10/08/20. CDI: PIC voluntarily discarded product. REPEAT VIOLATION.

4-501.11 Maintain equipment in good repair. Observed two lights out in vent hood above rotisserie oven.

General Comment: 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed no paper towels at one of the hand sinks in the deli. Observed paper towels in a far location and not easily accessible. CDI: paper towels made accessible at the hand sink.

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 a chub of garlic bologna inside deli case dated 7/8 that had expired 7 days. CDI: product was 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 inside deli case bologna, 2 chubs of ham, and a chub of turkey not dated. CDI: manager unaware of when item was opened. CDI: product discarded. Observed chicken breast and wings inside walk-in cooler that were made yesterday without a date mark. CDI: products were dated properly. Return visit needed by 7/26/20 to ensure improvement had been made or remedied with date marking.

Repeat: 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed fan covers inside walk-in cooler in need of cleaning. Observed substation shelf and pizza station cabinet with debris and need of cleaning.

General Comment: 2-301.14 Wash hands after activities that contaminate them. -P. Observed employee at sushi station eating food that was being prepared without removing gloves and washing hands afterwards. CDI: training provided; had employee stop, change gloves, and wash hands.

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. Observed 2 packs of deli chubs not date marked in deli case. Observed a container of fried chicken inside reach-in cooler that was not dated. CDI: deli meat was voluntarily discarded; fried chicken was properly dated. 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 deli chub of meat dated for 12/4/19 that had expired 7 days. CDI: chub of meat was voluntarily discarded.

General Comment: 4-501.11 Maintain equipment in good repair. Observed wires starting to separate on fryer baskets. Replace

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build-up of grease at fryer area. Observed debris on sub deli tracks and cabinets. Observed slight dust build-up on fan covers inside walk-in cooler.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed paper towels had run out at sushi station handsink. CDI- Towels provided.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed 3 different display cooler units holding TCS foods above 45. One display cooler holding ribs at 45 degrees. One display cooler holding macaroni salad, potato salad, and cole slaw at 48-49 degrees. One pan of TCS cheese and olives at olive bar observed at 44. CDI- PIC removed ribs to chill to 41 in walk in cooler and voluntarily disposed of macaroni salad, potato salad, slaw, and pan of olives all not properly cold holding. Maintenance worker came during inspection to begin servicing coolers. Will follow up that coolers are properly holding TCS foods at 41 or below.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed a number of opened deli meat chubs (turkey, ham, etc) opened over 24 hrs ago not date marked. CDI- Non date marked chubs voluntarily disposed of by PIC. Observed pulled chicken in reach in cooler not date marked and sliced tomatoes in make table of pizza station not date marked. CDI- Chicken disposed of, tomatoes properly date marked for yesterday's prep date. 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed a few chubs of deli meats date marked with 9 and 10 day old pack dates. CDI- All expired deli meats voluntarily disposed of by PIC.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Wrapped pizza boxes stored on floor in pizza station. CDI- Pizza boxes stored up off the floor.

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 employees wash hands, then cut off faucet with bare hands. CDI- Education was performed with employees. Employees rewashed hands.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several opened chubs of sliced chicken and turkey that were above 41 F in display case cooler. PIC stated that the items were in the cooler overnight. Observed a missing door closure which allows air to escape from unit on display case cooler. Also observed two opened containers of mayo stored underneath sandwich prep station. CDI- Items were removed from cooler, denatured, and discarded into trash.

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 container of mozzarella cheese and pizza sauce that were not dated in prep cooler. CDI- Mozzarella cheese and pizza sauce were discarded into trash can.

6-501.111 Controlling Pests - PF Observed two flies in Deli area.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed two boxes of raw chicken stored on floor of walk-in cooler. CDI- Items were placed on shelf.

4-501.11 Maintain equipment in good repair. Observed a missing door closure which allows air to escape from unit on display case cooler. VR- facility has up to ten days to repair unit.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. - Observed an employee open paper coffee cop stored in a low boy cooler with RTE cheeses. PIC removed the item from the low boy cooler.

2-301.14 Wash hands after activities that contaminate them. Wash hands before donning gloves and between gloves uses. -P- Observed several employees enter the deli department, don gloves without a hand wash, to prepare RTE foods. CDI- PIC informed all employees to wash and don gloves before any food prep. After instruction was provided EHS observed proper hand washing.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- Observed rotisserie chicken on hot hold at 120-133F. CDI- PIC volintariliy discarded the items.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed deli ham chub (44F), black forest ham chub (44F), sliced turkey (44F), crab meat (44F), brie cheese (45F) and chicken tenders/bites (43F) all above 41F. CDI- Education was provided to the PIC that all TCS foods must be cold held at 41F or below. Per state memo no point deduction occurred for TCS foods between 42-45F for the first time in 2019. However, during the next inspection point deduction and corrective action will occur.

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

4-501.11 Maintain equipment in good repair. - Observed a few deli case doors in need of repair do to damaged or absent plastic on doors.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - REPEAT- Observed food debris build up throughout the deli cases in the department. Clean as often as needed to prevent and reduce the build. PIC stated more frequent cleaning has occurred since the last inspection. Per last inspection EHS observed improvements concerning the 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 food debris and trash debris build up on floors of hard to reach areas. Hard to reach areas are underneath and behind equipment and shelving.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P REPEAT VIOLATION. Observed sushi and cooked turkey in temperature danger zone. Refer to temperature chart. CDI - discarded turkey. Brought sushi to walkin freezer to rapidly cool down. Educated to store product on ice, submerged in ice, not half in the ice because it will never hold. All product shall be held at 45F and below. Educated to follow AFC HACCP procedures. AFC procedures has multiple charts as a flow diagram on the step-by-step process of preparation. Example: page 10. Prepare, cool down in walkin cooler or freezer, then store in dispaly unit.

3-501.18 Discard the food requiring date labels once time/temperature criteria has expired, if it is not been labeled, or if the label is incorrect. -P Observed incorrect label on seaweed in the sushi station. Observed multiple items at the deli case that has exceeded time/temperature criteria; product has exceeded 7 day hold time. CDI - discarded products and educated food employees on date marking/cold holding time criteria.

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 REPEAT VIOLATION. Observed food employee not following HACCP procedures. Refer to page 10 and the other flow charts of the preparation process. Preparation, cool down properly, then store in display case once at the proper temperature. CDI - brought items to walkin freezer to rapidly cool down. Product at 34F.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -Pf REPEAT VIOLATION. Observed sushi employee not cooling food properly; observed sushi enclosed in plastic container in the display case. Refer to violation 27. Prepare, cool down rapidly, then store in cold holding equipment.

6-501.111 Keep the premises free of insects, rodents, and other pests. REPEAT VIOLATION. Observed flies in the kitchen by the sushi station and sub shop.

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. Observed sandwich prep unit in need of cleaning.

5-205.15(B) Maintain a plumbing system in good repair. Observed 3 compartment sink plumbing leaking water. Advised to repair plumbing.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed turkey in temperature danger zoneat sandwich prep. Refer to temperature chart. CDI - EHS educated PIC about overstacking. Removed excess product.

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 employee not follow HACCP procedures. HACCP flow chart states to cool food down to 41F and below before storing in cold holding. Sushi employee did not cool food down; refer to temperature chart. CDI - educated PIC and food employee about flow chart and proper procedures. Relocated all prepared sushi to freezer to rapidly cool.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -Pf REPEAT VIOLATION. Sushi employee not following proper cooling methods. Refer to violation 27. Use proper cooling methods to cool product. Do not cool food down in cold holding equipment.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed no food labels on any squeeze bottles throughout kitchen. Advised to provide labels.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed substantial amount of flies in kitchen. Exposed food and prep table are at risk of contamination. Advsied to prevent flies from entering kitchen.

2-402.11 Food Employees shall use an approved hair restraint, beard guard and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed two food employees without hair restraints. One employee put a hat on.

4-101.19 Nonfood 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. Observed cardboard lining the bottom of reach in units. Advsied to not have cardboard there.

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 build up on the hood above ovens and food debris inside equipment. Advised to keep clean.

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf Observed hot water not reaching 110F at the pizza kiosk 3 compartment sink. Water only reached 107F. Advised to increase water temperature at that 3 compartment sink. Water temperature reached everywhere else.

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 chicken, ham and steak in the pizza prep reach-in without required datemarking. CDI-product datemarked.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed food stored on the floor in the walk-in cooler and freezer.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build up throughout kitchen in tracks of display cases, hood system and shelving throughout. Clean. REPEAT

.6-502.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed build up under fryer. Clean. REPEAT.

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed a chub of deli meat unwrapped inside the display case. CDI-product 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 Observed a chub of chicken and turkey not datemarked as required.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build up throughout kitchen in tracks of display cases and shelving throughout. Clean. REPEAT

.6-502.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed build up under fryer. Clean. REPEAT.

5-202.12 Provide at least 100F water at handsinks. -Pf Observed hot water at 74F at Sushi prep area handsink. PIC to place a work order in for repairs. VERIFICATION REQUIRED

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed one pan of shredded chicken from yesterday at 48F in the reach-in cooler in the pizza prep area. All other temperatures recorded satisfactory. CDI-chicken was discarded

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build up throughout kitchen in tracks of display cases. Clean. REPEAT

6-502.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed build up under fryer. Clean. 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 multiple items including but not limited to chubs of ham, chicken, liverwurst (2 chubs) and turkey with dates surpassing their 7 day hold time. CDI - Items were 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 Observed multiple items without datemarks including but not limited to 1 chub of ham, 1 chub of turkey, cooked meatballs and cooked chicken. CDI- Items with a known prep date were backdated, items without a known prep date were voluntarily discarded. REPEAT.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fly presence. Remove.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed heavy build up throughout kitchen including but not limited to tracks of display cases and tracks of storage areas under units. Clean. REPEAT.

6-502.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed heavy build up under fryer and on walk in cooler and freezer floor. Clean. 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 floor to be cracking in some areas and holes in concrete, allowing for standing water. Store is currently undergoing a remodel and floors are scheduled to be replaced.

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 chicken, sausage patties, meatballs, Philly cheese steak meat, and BBQ without datemarks in prep unit. CDI- Items were voluntarily discarded.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed heavy build up in tracks of all display cases and storage cabinets under display cases throughout deli. Clean REPEAT. Also observed build up in prep unit gaskets and interior of prep unit. Clean.

6-502.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed grease build up on floor behind fryer and heavy standing water and debris under rotisserie oven. Drain pipe from oven had been moved and wasn't located over floor drain. Clean. REPEAT.

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 facility's HAACP plan states if was updated in 2015, however variance approval letter is from 2013. PIC is unaware of what changes, if any, occured in the 2015 update. CDI- PIC has called and left message with Jeff Hawley to obtain this information. Information needed includes the most recent variance approval if not 2013 and what changes were made to the 2015 HACCP update facility has on file. Return Visit (VR) required.

4-501.11 Maintain equipment in good repair. Observed wrap pad to be heavily split. Repair.

. 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed heavy debris build up in display case tracks and in storage areas under display cases. Also observed, chicken prep area near fryers to have heavy build up. Clean. REPEAT.

6-502.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed build up on floor coving under display cases. Clean.

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 6 chubs of meat in meat display case without date mark. CDI- PIC voluntariliy 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 chubs of meat in display case over the 7 day hold maximum (dates included 12/19, 12/20, 12/22). CDI- PIC voluntarily discarded.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed heavy debris build up around all prep unit and display case tracks in kitchen. Clean. REPEAT.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed multiple TCS foods stored above 45 F in 2 door reach in unit today (see temp chart). Reach in nterior temp was 64 F. Items on sub line came from 2 door reach in unit. Items had been in reach in for at least 24 hours. CDI-All TCS items were discarded, including items on sub line. Repairman has been called. Repair or replace. REPEAT. Return Visit (VR) Required.

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 potato salad and chicken salad in grab and go display case being held for 5 days total. Items were at 44 and 45 F. Items 41 F and below may be held for 7 days maximum. Items 42-45 F may only be held for 4 days maximum. CDI- Instruction with PIC. Repairman has been called to lower temperature of unit.

4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Observed reach in cooler without thermometer in interior. Reach in interior was 64 F today. Provide ambient air thermometer.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build up around meat and cheese case door tracks and inside case. Clean.

2-301.14 Wash hands before donning gloves and between gloves uses.-P Observed an employee handling raw tuna with gloves on today- discarded gloves then went to donn a new pair. Employee stopped today to wash hands.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no handtowels at the sushi handwash sink today-refilled during inspection.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed cooked shrimp stored in standing water with raw salmon today. Shrimp discarded to correct. Keep rolls for raw sushi and Ready to eat sushi stored separate from each other- observed them stacked together today.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed mulitple TCS foods stored at >45F inside of the 2 door low reach in today(see temp. chart). Repairman called to repair or replace- do not use unit until corrected. Items will be discarded by PIC- sign put on unit today so that foods would not be used. Chicken nuggets were stored out of refrigeration today and were left out too long before prepping- taken to the walk in freezer to cool down before prep.

3-501.13 Use approved thawing methods. Observed raw salmon and cooked shrimp thawing in standing water today. Must thaw in refrigeration, in microwave, during the cooking process, or under continuosly running/draining cold water. Shrimp discarded and salmon moved to refrigeration today.

4-501.11 Maintain equipment in good repair. Observed a leaking 3 comp. sink today and a door missing from the single use tray storage cabinet.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean cabinets that are underneath the display units- crumb build up observed today. Dust sign hanging from ceiling at the compartment sink.

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. Clean floors throughout deli- especially under and behind equipment- build up observed today. May need to make the floor more sloped to drain so that it does not cause a build up of food.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P - Observed raw chicken stored above ready to eat deli meats in the walk in cooler. CDI - chicken was moved.

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 grilled chicken, bbq and tuna salad without dates in the reach in cooler. CDI - items were dated.

3-501.13 Use approved thawing methods. - Observed a chicken quesadilla thawing at room temp. on a prep surface. Thaw products in the walk in cooler or under cool running water. CDI - item was moved to the walk in.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. - Observed squeeze bottles without labels.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. - Obsaerved clean utensils stored in a container with water in the bottom.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - Clean shelving that holds single service items.

Provide a wall to floor joint that is sealed and coved when flood cleaning methods are used. Floor must be graded to drain to functioning floor drains. - Floor by the 3 compartment sink not sloped enough to drain water. Dirty standing water under 3 compartment sink.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - PProperly segregate and separate all meats according to final cook temperature to prevent cross contamination. Observed a sheet pan of raw chicken stored above a sheet pan of raw pork on a rolling rack inside the walk in cooler. Corrected during the inspection (CDI) by moving the pork above the chicken.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - PAll food contact surfaces and utensils must be clean to the sight and touch. Observed chicken debris on the metal spits used for rotisserie chicken stored as clean and food debris left on a metal bowl and plate. CDI by removing to be re-washed and sanitized.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - PMaintain all cold holding items at 45F and below (41F and below after 1/1/19). Observed items stored inside the display case above 45F (see temperature observations chart). The internal temperature of the unit measured 47-48F during the duration of the visit. CDI- These items were recently placed inside the unit less than 1hr prior to arrival and were moved into the walk in cooler. A work order has been placed for the unit. A return visit will be made to ensure the unit is repaired (VR).

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PFProperly date mark all required items stored longer than 24hrs. Observed items such as Jarlsburg cheese stored without a date label inside the walk in cooler, egg patties not date labeled inside the prep cooler and turkey and pastrami not date labeled inside the deli case. CDI by voluntary disposal.3-501.18 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition - PProperly dispose of all items stored beyond the discard date. Observed eggs, sausage patties and stored with an 8/3/14 expiration date

4-501.11 Good Repair and Proper Adjustment-Equipment - CRepair the display case cooler and maintain the unit empty until it is capable of maintaining foods at proper temperature. Repair the observed leak inside the prep cooler. Repair the broken handle on the sliding door cooler.

5-205.15 System Maintained in Good Repair - PRepair the leaking pipe under the "purge sink".

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - PMaintain food contact surfaces clean to the sight and touch. Observed a greasy film and food debris left on metal pans, and cutting board stored as clean on the clean drainboard.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - PMaintain all cold items at 45F and below. Observed items stored on the sandwich prep cooler stored at 48-52F. Observed that the top wells were not sufficiently closed and gaps were present in between the metal pans of meat and cheese. An internal thermometer measured 52F. CDI- the gaps were closed, the meats and cheeses were voluntarily discarded and fresh product was placed indirectly onto ice. Upon the re-check the items were measured at 39F. An internal thermometer then measured at 42F, however, a work order has been placed to ensure the unit is properly working.

4-203.11 Temperature Measuring Devices, Food-Accuracy - PFEnsure accuracy of stem thermometers. Observed a metal stem thermometer measuring 70F in ice. A calibrated thermometer was provided from another department. 4-203.12 Temperature Measuring Devices, Ambient Air and Water-Accuracy - PFProvide additional air thermometers. Observed some units missing thermometers.

4-201.11 Equipment and Utensils-Durability and Strength - CMaintain equipment in good repair. Observed split metal near the rinse vat of the 3 comp sink.

5-203.14 Backflow Prevention Device, When Required - PProvide a backflow prevention device for the can wash when a hose is attached.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and UtensilsAll food contact surfaces must be clean to the sight and touch. Observed tongs stored as clean with a greasy film. Observed the lids used for sampling products stored as clean with a greasy film and food debris. All were removed to be re-washed.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date MarkingProperly date mark all required ready to eat products. Observed the colby cheese and shredded cheese not date labeled (labeled). All other products properly date labeled. Also observed the havarti cheese with a 30 day expiration date. 21 CFR exemption list was checked. Facility is to provide documentation that this product is exempt or is non potentially hazardous. Future violations may result in points deducted.

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and UtensilsProperly clean all equipment. Observed food debris build up around the deli door tracks, the cabinets under them and the shelving next to the deep fryers.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold HoldingMaintain all food products that are cold holding at 45F and below (41F and below required after 1/1/19). Observed sliced american cheese overstacked in the sandwich prep cooler with the top of the stack and 54F and the bottom and 43F. The top portion was voluntarily discarded.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date MarkingProperly date mark all ready to eat, potentially hazardous (TCS) foods. Observed pre-cooked egg patties without a date label. CDI- labeled properly.3-501.18 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), DispositionProperly dispose of any food products with an expired date label. Observed sausage patties stored with a discard date of 7/11/13. Observed deli turkey stored with a discard date of 7/9/11.

4-602.13 Nonfood Contact SurfacesMaintain all equipment clean. Observed build up in and around the deli cases.

5-205.15 System Maintained in Good RepairMaintain the plumbing system in good repair. Observed a clogged drain behind the rotisserie oven creating a small backup/slow drain. A return visit will be made to ensure the repair of drain. A plumbing company will be visiting today for repair.