HARRIS TEETER #27 DELI/BAKERY

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed two containers of salmon sushi rolls being stored in grab and go cooler and all caprese salads being held in a mobile unit all being held above 41F. See temp chart. CDI: All items were placed in walk in freezer to rapidly cool as they had been prepared approximately 2 hours prior. All other food items in respective units were being held at 41F or below.

6-202.13 Properly locate mechanical insect control devices. Observed mechanical insect control device mounted on wall above table containing microwave in bakery area. CDI: PIC moved table away from insect control devices. 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several flies throughout deli. Contact pest control service provider to address issue.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed employee wash hands and then use clean hands to turn off faucet before attempting to return to handle food. CDI: Employee rewashed hands and used paper towel as a barrier to turn off faucet.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P 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 Observed spray bottle of quat sanitizer being stored at pizza prep area in which quat sanitizer measured 0ppm. CDI: Spray bottle was refilled with quat sanitizer which measured 200ppm.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed chubs of chicken, ham, London broil and roast beef opened from their original packaging being stored in display case with no date marks. CDI: PIC date marked chubs of ham and chicken as they were opened this morning and voluntarily discarded London broil and roast beef as they were unsure of date they were opened.

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf Observed a dented can of olives being stored in prep reach in cooler at sandwich prep area. CDI: PIC removed dented can of olives.

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

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed trays of wing sampler, sliders and boneless chicken being stored above 41F stacked high in mobile grab and go cooler and a container of sliced tomatoes being held at 44F stacked high in pizza prep flip top cooler. CDI: PIC moved trays of wings, chicken and sliders to walk in cooler to rapidly cool and voluntarily discarded tomatoes.

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 stack of single use to go lids being stored outside of their original packaging right side up on prep counter. CDI: PIC inverted lids to protect against contamination.

4-501.11 Maintain equipment in good repair. Observed broken door handle on sushi prep reach in cooler door. Handle was being held together with duct tape. Replace broken handle on cooler door. REPEAT.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed rust build up on faucet fixture of prep sink. Replace fixture or remove rust and seal.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. 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 . Observed several metal containers with build up being stored as clean. CDI: PIC returned all containers to be W/R/S.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed a chub of ham being held in deli display cooler, an open bag of fried chicken being held in walk in cooler and containers of philly steak and fried chicken being held in low boy cooler all missing date marks. CDI: PIC voluntarily discarded open bag of fried chicken from walk in cooler and fried chicken from low boy cooler and date marked all other items as they were prepared or opened this morning.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed ham and cheese sandwiches cooling in grab and go cooler at 11:22am since 10:29am. Temperature of sandwiches were 47F and would not have met cooling parameters without EHS intervention. CDI: PIC removed sandwiches and placed in WIC to rapidly cool. REPEAT.

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 working bottles of condiments and oils being stored on prep counter at sandwich make station without labels. Label all working containers of food.

4-501.11 Maintain equipment in good repair. Observed broken door handle on sushi prep reach in cooler door. Handle was being held together with duct tape. Replace broken handle on cooler door.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee jacket being stored hanging from storage shelf containing single use containers. CDI: PIC relocated employee jacket.

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 facility sliced ham and turkey in the customer grab-n-go display case, prepared the day prior with temperatures ranging from 45-47F. 4hr cooling parameters missed. Observed BBQ ribs out of original packaging and repackaged in to-go plastic containers with temperatures at 45F in customer g-n-g display case, prepared this morning; pass the 4 hrs cooling parameter . -CDI- PIC voluntarily discarded food items. Points not escalated due improvement. 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 in the grab-n-go customer service display cases chicken salads and and fried chicken thighs that were prepped this morning being cold held above 41F (see temp chart) ; food items with/in 4 hrs cooling parameter. -CDI-PIC placed items in WIF for rapid cooling; proper temps was reached. 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 in customer grab-n-go display cases a variety of TCS food items not being properly cooled ( see temp chart ) below 41F before being placed in display cases; all food items were being stored in some type of plastic packaging and recommend venting once items are placed in WIC or WIF to assure proper air flow; assure food item are being temperature checked to proper cold holding temperature and w/in 4hrs cooling parameter before being taken out. -CDI- PIC voluntarily discarded some food items and others were placed in WIC/WIF for rapid cooling. ( refer to # 20 and 22 in inspections report) 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 .

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf-Observed cooked chicken being thawed in prep sink without running water. -CDI-PIC placed food item in WIC.

3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed knife and spoon used in sub station being placed on a prep table not being sanitized every 4 hours and soiled. -CDI-PIC w/r/s items in 3-comp sink; items placed on a clean surface of another prep table.

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed plastic to-go containers/lids throughout market not fully covered in plastic packaging or inverted causing some to become soiled with food debris and residue especially to-go containers that are stored close to the trash cans -CDI- PIC covered all to go containers /lids articles not soiled and voluntarily discarded soiled articles.

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 soiled surfaces of all dry storage areas under prep-tables where single use/service articles ( to containers/lids) are stored in need of more frequent cleaning.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Floors and walls ( in hard to reach areas and not) in need of frequent cleaning.

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 a large amount of facility sliced meat and cheese in the customer grab-n-go display case, prepared the day prior and this morning with temperatures ranging from 45-50F. 4hr cooling parameters missed. Observed multiple cases of slider tray platter (made w/ different meats), cooked chicken tender platter, and marinated cooked wing sampler platter in customer grab-n-go display case with temperatures ranging from 42-50F. Per PIC , all platters were made this morning; 4hrs cooling parameters missed. Ambient temperature of display cases 38F. -CDI- PIC was educated and all TCS food items were voluntarily discarded. 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 .

3-501.15 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 in customer grab-n-go display cases: facility sliced meat and cheese, larger platters of Sliders (made different types of meats), Cooked chicken tenders, and different marinated wing sampler being held with temperatures above 41F. Per PIC, all items were prepared at room temperature and placed directly into grab-n-go display case for cooling. PIC was not aware display grab-n-go cases are meant to maintain items cold not for cooling.-CDI-PIC was educated and all TCS food items were 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed single use/service article not fully covered in plastic packaging and being exposed to food debris.-CDI- PIC covered all single/use/service articles and voluntarily discarded soiled articles.

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 soiled surfaces of all dry storage areas under prep-tables where single use/service articles are stored in need of frequent cleaning.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Several packages of sliced ham above 41F from yesterday. ham packages stacked tightly in front of grab and go. Items discarded. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

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. Clean floors of debris and ice build up in walk in freezer.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Poke bowls and buffalo wings just made placed in grab and go above 41F. Items moved to walk in freezer to quick chill below 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://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 Packages of sliced ham, turkey, cheeses, container of tuna salad and bag of lettuce above 41F from yesterday. Items discarded. Reach in unit below 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 Properly cool sushi and buffalo wings by above methods or moving to walk in freezer/cooler prior to being placed in display. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-501.11 Maintain equipment in good repair. Repair reach in unit behind sandwich station. PIC to contact EHS when repaired.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Clean interior of equipment and shelving as needed.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. 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 . Observed multiple pans stored as clean, with food debris present on the food contact surfaces. CDI - Pans were placed in 3 compartment sink to be w/r/s properly.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed rotisserie chicken (whole, shredded, leg quarters) at 43F in cold island. CDI - Items placed in cooler today and moved to WIC for rapid cooling, PIC contacted maintenance.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed deli chicken held beyond 7 days. CDI - Item was 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 For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed shredded lettuce prepared the previous day with no date marking. CDI - Lettuce was dated.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed QUAT sanitizer in deli below 200 PPM. CDI - Sanitizer was replaced with sanitizer at the proper strength.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-Observed food employees not able to demonstrate or communicate knowledge of reportable illnesses / symptoms. CDI by instruction. For more information on employee health policy, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation '

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed 2 flies in facility. Points not escalated. Improvement made since previous inspection.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P - Observed 1 spray bottle of sanitizer testing 0ppm. CDI, bottle emptied and relocated to refill. 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 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. - Observed slicer stored as clean but soiled with food debris on back of blade. CDI, slicer broken down for cleaning. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.18 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 turkey date marked with package date of 7/16 and chicken with 2 separate prep date labels. CDI, foods 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 .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P - Observed floor cleaner container stored over prep sink. CDI, chemical relocated for proper storage.

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

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed 4 containers of shredded rotisserie chicken cooling in customer GNG cooler with tight fitting lids. CDI-REHS educated PIC that GNG coolers are not designed to cool items only to cold hold and PIC placed items in WIC and removed lids. All items reached 41F within 30 minutes.

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 Manager could not find policy regarding the cleanup of vomit/diarrheal events. CDI - Establishment emailed sample policy to use. 0 pts.

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Half eaten doughnut observed on prep table in pizza area. Employees must not eat food where food for the establishment is prepared. CDI - Doughnut discarded.

4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code, P. Deli slicers were being used starting at 5AM and had still not been cleaned by 10:30AM. Food-contact equipment must be washed, rinsed and sanitized at least every 4 hours. CDI - Deli slicers broken down and washed, rinsed and sanitized during inspection.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information on date marking please visit: http://meck.co/FoodSafety 3 portions of deli turkey were dated as being prepared on 12-26, 12-19, and 12-20. TCS ready-to-eat foods must be used or discarded within 7 days of opening/preparation. CDI - Portions of turkey discarded.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Employee observed preparing a pizza with a watch on wrist. Food employees must not wear jewelry on their hands or wrists when preparing food, except a plain band ring. 0 pts.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed boar head deli meats and cheeses that were above 41F. Meats were put into the customer grab and go on 07-19-2021 and were left out overnight. CDI-meats were discarded due to not being at the correct temperature. EHS suggested that the sliced meats be kept near the back of the case so as to hold temperature. REPEAT Observed pizza and chicken salad that was put into the customer grab and go and was not at the correct temperature (above 41F).CDI- Pizzas and chicken were placed into the WIC to rapidly cool.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P REPEAT. Observed several boar's head sliced meats and sliced cheeses at 45F-48F. Air temperature is 35F. Unit was in defrost an hour prior. CDI - Items taken to freezer for cooling. VR to be done by 5/28/21. Also observed sliced turkey and sliced roast beef in subs reach in unit at 50F-51F. Items just sliced. CDI - Items taken to WIC for cooling.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P REPEAT. Observed 3 open bolognas dated 5/1, 5/2, and 5/10. CDI - Items voluntarily discarded. Repeat but much improvement since last inspection.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. REPEAT. Observed cleaning needing to be done on and inside deli case (sliding doors) and other equipment.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliced deluxe ham, sliced turkey breast, hoagies, and triple decker sandwiches maintaining temperatures above 41F. See chart above. CDI - Deluxe ham and turkey breast voluntarily discarded. All other items taken to WIC for cooling.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P REPEAT. Observed two opened packages of bolognas dated 1/19, one opened bologna dated 1/3, one opened country ham 1/14, one opened Canadian bacon 1/17, and one opened liverwurst without datemark. CDI - All items voluntarily discarded. VR to be done by 2/7/21 for follow up.

4-501.11 Maintain equipment in good repair. REPEAT. Observed cheese prep unit in pizza/cheese island maintaining ambient air temperature of 49F. All cheeses stored in unit currently are commercially packaged. VR to be done by 2/7/21.

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

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P REPEAT. Observed sliced tomatoes in pizza prep unit with prep date 10/29, brie cheese cut in house dated 11/1-11/9, egalite brie cheese cut in house dated 10/25, and le fromager soft cheese dated 11/1-11/9. Soft cheeses cut/prepped in house only get 7 days, with prep day as day 1. CDI - Egalite brie and sliced tomatoes were voluntarily discarded. All other items had their labels corrected.

4-501.11 Maintain equipment in good repair. Observed cheese prep unit in pizza island maintaining ambient air temperature of 45F. All cheeses currently stored in unit are commercially packaged hard cheeses. Instructed PIC not to store any in-house prepped cheeses and soft cheeses in unit. VR to be done by 11/14/20.

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

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P REPEAT. Observed potato salad, bbq chicken, ribs, and sliced turkey maintaining temperatures above 41F. See chart above. CDI - Potato salad and bbq chicken voluntarily discarded. All other items taken to WIC for cooling. Repeat, but much improvement since last inspection.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed mortadella dated 6/29, bologna 6/27, deli turkey 6/29, deli ham 6/29, deli chicken 6/27, pizza sauce 6/28-7/13 and 7/5-7/20, sliced tomatoes 7/5-7/20, sausage bits 7/5-7/20, and shredded chicken 7/5-7/20. CDI - All expired items voluntarily discarded. All other date labels corrected. No signature needed due to COVID-19 guidelines.

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed food employee wash hands for less than 5 seconds and immediately washed soap off of hands. CDI - Educated employee on proper handwashing procedure. Employee rewashed hands properly.

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

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several TCS foods in grab-n-go case (fried chx - 46F, slaw - 43F, shredded chx - 44F, buffalo chx - 43F, tenders - 43F, mac salad - 44F, potato salad - 43F, ribs - 44F), bakery fridge (sliced turkey, sliced roast beef, other sliced deli meats), and pizza station prep unit (shredded mozzarella - 44F, sliced tomatoes - 43F, tomato sauce - 47F, ham - 43F, sausage - 43F) maintaining temperatures above 41F. CDI - All out-of-temperature items in grab-n-go and pizza station reach-in unit were voluntarily discarded. The items in the bakery fridge were taken to WIC for cooling (they had just been prepared). The grab-n-go case is working properly, but observed only the items that are overstacked and stored in the front past the chill line are out of temperature. The items in the back were at 41F and below.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several metal containers wetstacking on drying rack.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning needing to be done on all equipment (freezer floor, interior and exterior of deli case, grab-n-go case, etc.).

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed floor damage near the oven area. Floor must be smooth and easily cleanable.

7-201.11 Store toxic materials to avoid contamination. -P Observed several bottles of sanitizer stored hanging from side of deli slicer. CDI - All bottles removed and stored properly.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed several sheet trays of cooked chicken filets, wings, and bites cooling on speed rack in WIC but the entire speed rack was covered with a plastic bag. There was condensation on the inside of the bag; trapping heat inside. CDI - Bag was removed and PIC educated on uncovering food during the cooling process.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P - Observed 2 slicers stored as clean but with food particles / debris on back outside of guard / blade area. CDI by instruction for cleaning.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed blue cheese, feta cheese overstacked in cheese case above 41 degrees F. CDI, cheese voluntarily discarded. Observed packages of meat and cheese overstacked in consumer self-service unit above 41 degrees F that were recently placed. CDI, overstacked deli meat relocated to cool. Observed cheese at sub station overstacked above chill line at 45 degrees F. CDI, cheese voluntarily discarded. See temperature observations above. Effective January 1st, 2019 all TCS foods shall be held at 41 degrees F and below. Per guidance from the State, no points deducted on first inspection for foods found between 42-45 degrees F. Ensure all TCS foods are held at 41 degrees F and below.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed floor damage in several areas on floors of prep area.

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P - Observed food employee not vigorously rub hands for 10 to 15 seconds when washing hands and then proceed to turn faucet off with hands after handwashing. CDI by instruction.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Observed 3 packages of cooked ribs overstacked in display unit and at 48 degrees F. CDI, operator voluntarily discarded ribs.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed tong handles stored in contact with cole slaw in display case.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P - Observed 1 slicer stored as clean but soiled with food residue. CDI to clean slicer.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Observed package of ribs and cheese that was for customer order pick up in display case above 45 degrees F. CDI, operator relocated customer order to cool and voluntarily discarded 1 package of ribs.

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 package of roast beef and a package of turkey that were open and not date marked. CDI, foods voluntarily discarded by PIC. Repeat.

7-201.11 Store toxic materials to avoid contamination. -P- Observed 1 spray bottle of multisurface cleaner hanging from hand washing sink in bakery area. CDI, cleaner relocated.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal pans and sheet trays being wet stacked at 3 compartment sink.

4-501.11 Good Repair and Proper Adjustment-Equipment - C - Observed no sanitizer hooked up to 3 compartment sink dispenser at pizza area. Sink not in use when observed. Ensure equipment is calibrated.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed track of display case accumulating in door. Improvement made since previous inspection.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P After discussion with PIC stated that slicers are only cleaned at end of night and cleaned during day with sanitizer. CDI Teachable moment and had discussion that all food contact surfaces that come in contact with TCS foods shall be cleaned at minimum every 4 hours in this setting. PIC will follow up with deli manager and ensure food employees will clean every 4 hours. GENERAL COMMENT

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 chub of ham (no date), three dates on cooked bacon 3/19, 3/21 and 3/27, observed feta cheese date marked for 3/16, and observed chicken (cooked yesterday) date marked for 3/27. CDI All product was discarded.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food employees wearing non plain rings and rubber bracelets. Make sure food employees remove all jewelry other than a plain wedding band (example) to ensure hand washing is efficient.

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

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed fried chicken (fully cooked) stored beneath raw chicken on a speed rack in walk in unit. CDI: Fried chicken voluntarily discarded.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed a scoop stored as clean with minor food debris on the food contact surface of the utensil. CDI: Scoop sent for proper warewashing.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed cooked chicken cooling in a reach in unit across from sandwich prep station, as well as a whole rotisserie chicken cooling in the pizza prep unit in pizza area. CDI: Fried chicken was spread out on sheet pan and placed into walk in for rapid cooling. Rotisserie chicken was also placed into walk in and vented to facilitate rapid cooling.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed two unlabelled spice shakers near rotisserie chicken cook line.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed utensils stored in gap between knife rack and drainboard of three compartment sink. Ensure that utensils are stored in a manner to prevent potential contamination.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed heavy food debris in dry storage unit near sandwich area, in deli meat and cheese display cases and in chef case.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed several cheeses in the reach in unit for the cheese shop holding at 52F. Unit had an ambient air temperature of 50F according to thermometer. CDI: All out of temperature cheeses were voluntarily discarded. VERIFICATION REQUIRED to determine long term cold holding compliance.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed two bottles of spray sanitizer used for sanitizing meat slicers and prep surfaces reading less than 100ppm quat sanitizer. CDI: Both bottles were emptied and replaced with sanitizer from three compartment sink reading between 200 and 400 ppm quat sanitizer.

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 10-12 meat chubs in deli case with no date labels on them. PIC could not identify when product was opened and all unlabelled meat chubs were voluntarily discarded. REPEAT. 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed a meat chub on its 8th day of shelf life in the display case and a container of sliced deli meat on its 11th day of shelf life. CDI: Both items were voluntarily discarded. REPEAT.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed covered container of breaded chicken product cooling in an under counter holding unit. CDI: Product vented and moved to walk in for rapid cooling.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed an unlabelled spice shaker at rotisserie prep area and an unlabelled container of sugar at the bakery area.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf - 0pts - Hand sink in bakery area was blocked. CDI - Moved. Refer to violation #21 - Observed cured meats dated for 30 days labeled as keep refrigerated. Per the 2009 food code only shelf stable, dry fermented/shelf stable salt cured products NOT labeled "keep refrigerated" are exempt. Please provide a letter from Boars Head that state the product may be labeled for more than 7 days

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 8 packs of deli meats with no labels. CDI - Only items that employees knew when were opened were allowed to be dated all others were discarded. // Two containers of chicken, ham, two bags of sausage and all items on the flip top were not labeled in pizza. CDI - Employee labeled properly. It is vital that date marking occurs on all products to ensure compliance. 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 10 packs of deli meats with dates of 3/08-3/21. CDI - Items were discarded. // Observed feta cheese that is removed from the large bag and placed in containers with dates of 3/21 - 3/30. Feta cheese should only be labeled for 7 days. CDI - Discarded. // Rotisserie chicken being labeled with date of mix not date of cook. Ensure that all items are properly dated.

3-501.13 Use approved thawing methods. - Observed chicken wings being thawing under hot water. CDI - Corrected thawing procedures.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.- Repeat -Observed cleaning needed in tracks and interior of entire deli case in need of detail cleaning, under counter storage at sandwich area , within sandwich case, exterior of equipment, and other areas described.

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. - 0 pts - MInor floor cleaning needed in walk in cooler.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. - 0pts - Observed parmesan cheese grater soiled with cheese residue. CDI- Item to be cleaned.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P - Observed four containers of rotisserie chicken reading 48-49 after being cooled in pizza section reach in unit tightly covered. Assess procedure. CDI- Voluntarily discarded.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P - Observed deli meats dated for 12/07, 12/11, and 12/12. Ensure that deli meats are being reviewed for date marking parameters at a higher frequency to ensure compliance. CDI - Discarded. / Observed brie cheese dated from 12/17 to 1/23. CDI- Date corrected. 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf - Observed no dates on philly steak and meatballs. CDI- Items properly dated for compliance.

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 four containers of rotisserie chicken tightly covered in reach in unit where cooling was not accomplished. CDI- Items discarded.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - 0 pts - Observed cleaning needed in tracks and interior of entire deli case in need of detail cleaning, under counter storage at sandwich area , within sandwich case, interior of chef case, exterior of equipment, and other areas described.

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. - 0pts - Observed cleaning needed on wall areas throughout the kitchen. Minor floor cleaning needed throughout.

4-501.11 Maintain equipment in good repair. Observed two gaskets at cheese station in need of repair both torn .

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 mold at caulk line at three compartment sink area in need of cleaning.

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 date on cut deli meat in the case dated 5/4/16 and 5/1/16 observed on 5/12/16. CDI- Products were discarded during the inspection. PIC had the staff to check the entire case for expired products.

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 container of cooked shrimp in the reach-in under counter sushi cooler at 61 F. Shrimp was thawed and placed in the prep cooler unit with a tight covered lid. CDI- Shrimp was moved to the freezer for proper cooling and is now 41 F.

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 tracks of the sliding door storage cabinets under the sandwich prep station. -Observed grease build-up on the fryers interior cabinets at the cook line.

6-201.11 Floors, Walls and Ceilings-Cleanability - C: Observed build-up on the floor under then cook line. Clean floor under cooking equipment. REPEAT 6-201.13 Floor and Wall Junctures, Coved, and Enclosed or Sealed - C: Observed floors in poor repair and peeling at the cook line area. Repair floor where needed. REPEAT

6-501.14 Change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. Observed build-up on the hood vents. Clean as needed to prevent build-up.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean sides of cooking equipment and inside sandwich prep cooler.

6-201.11 Floors, Walls and Ceilings-Cleanability - C: Clean floor under cooking equipment. 6-201.13 Floor and Wall Junctures, Coved, and Enclosed or Sealed - C: Repaint floor where needed.

6-303.11 Intensity-Lighting - C: Replace burned out light bulbs under hood.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf : Observed cooked breaded chicken cooling in small prep cooler. Observed 2 rotisserie chickens cooling in small pizza prep cooler. Discontinue cooling foods in prep coolers. Units are not designed for proper cooling. CDI-placed breaded chicken in walk in and discarded rotisseries.

6-202.13 Insect Control Devices, Design and Installation - C: Discontinue storing sticky fly traps on back on signage located above areas where food is transported underneath.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean inside sandwich display case and sandwich meat case. Clean the wheels on fryers.

6-201.13 Floor and Wall Junctures, Coved, and Enclosed or Sealed - C: Repair floor where needed. Damage observed near fryers.

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

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Discontinue storing in use utensils in sanitizer water.

6-201.11 Floors, Walls and Ceilings-Cleanability - C: Clean wall behind racks in walk in cooler and clean floors in walk in cooler and freezer.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Roast beef at sandwhich station, tuna salad in display case, and tomato sauce all held above 45F. CDI - All items sent to cooler to rapidly cool.

General Comment 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Food debris build up in sliding door tracks of display cases. Clean.

3-403.11 (C ) Reheat commercially processed, ready-to-eat food to 135F within 2 hours if food is to be hot held until service. -P. Observed the seafood soup and chili were not reheated to 135F within 2 hours for hot holding. Observed seafood soup with spots as low as 90F and chili 75F. CDI - product discarding. Stirring during reheat may solve this problem.

3-403.11 (C ) Reheat commercially processed, ready-to-eat food to 135F within 2 hours if food is to be hot held until service. -P Observed the deli did not have a thin diameter probe for checking temperatures of thin foods. Return visit required.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed the display cases with a build up of food particles. Clean more often.