BUTCHERS MARKET, THE

6-301.11 Provide soap for handwashing at each handsink. -Pf - Observed handisnk in walk in cooler without soap. CDI- Employee provided soap prior to end of inspection.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed three containers of raw shell eggs stored above ready to eat foods (cupcakes and ciabatta bread) in the WIC. CDI- PIC had the raw shell eggs moved to proper storage location to prevent possible contamination. Points were not escalated due to noted improvement of raw food storage order. Remainder of WIC and display coolers had proper raw food storage order. REPEAT. Note: No escalation in point deduction; observed considerable improvement from previous inspection. (Previously noted repeat in inspection form was for improper raw animal food storage order, as opposed to noted improper storage of ready to eat foods.) For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed one (1) bucket of sanitizer used to hold in use wiping cloths at 0ppm. All other sanitizer buckets were properly concentrated at time of inspection. CDI - Food employee remade bucket to 200 ppm QAC sanitizer using sanitizer dispenser at 3 compartment sink.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf. Observed only chlorine sanitizer test strips available in facility. Quat sanitizer test strips need to be attained to measure concentration of the quat sanitizer solution. Note- a verification visit will occur within 10 days to verify quat test strips are attained.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed both side lids on the dumpster open. Ensure lids on dumpster remain closed when not in use. CDI- lids were closed during inspection.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed three (3) unopened ready to eat spiral hams stored beneath raw sausage containers in WIC. CDI - PIC adjusted storage order to prevent potential contamination. REPEAT. Note: No escalation in point deduction due to noted improvement from previous inspection; fewer portions of ready to eat food or unwashed vegetables were under potential contamination, and all raw animal food was stored under proper hierarchy. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 minor grease and dust accumulation in vents of fume hood above stove top. Clean as needed to prevent accumulation.

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. 3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods.- EHS observed unwashed produce (asparagus) over RTE covered foods in the WIC. Observed two (2) packages of hot dogs stored under raw bacon in WIC and two (2) packages of frankfurters in standing freezer in kitchen beneath repackaged bone in steak. Observed one (1) package of ground beef stored over whole muscle meat in WIC. CDI - PIC addressed storage order conditions at all points of storage. EHS provided WIC and standing cooler storage order guides. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P Observed one (1) can of flying insect spray labeled residential use only. CDI - PIC voluntarily disposed of unapproved pesticide. 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed sanitizer bottle that wasn’t labeled. CDI bottle labeled.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed two (2) actively cooling TCS food items in WIC (marinara, quiche) and several (more than ten (10)) portions of baked potatoes at grab n go cooler cooling at below required rate. CDI - Items in WIC were ventilated to allow for improved cooling. TCS foods at grab n go were rotated to WIC to improve cooling rate prior to storage at point of sales cooler. EHS provided cooling charts for cooked food and ambient temperature food 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 .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed one (1) bin of lettuce leaves stored on floor of WIC. CDI - PIC placed bin on available shelving.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed one (1) stack of plastic containers stored together and still wet. CDI - Wet plastic containers were separated to allow for proper air drying.

4-502.11(A) Maintain utensils in good repair. Observed three (3) utensils (spoons, knives) and one (1) unused grinder faceplate stored with rust buildup. Resurface or replace rusted or corroded utensils as needed.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. - Observed dumpster doors in a shared use dumpster area with doors open. CDI - Dumpster doors were closed prior to return to interior premises.

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed one (1) employee lunch boxes stored above facility food held in rear area cooler. -CDI- PIC moved lunch boxes below patron food. REPEAT.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed chicken in the front display case above 41F at 43F on multiple different cuts of chicken. -CDI- PIC took temperatures of all chicken in the display case and moved all chicken above 41F into walk-in cooler. 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 .

6-404.11 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- Dented can commingled with non-dented cans on can rack. -CDI- PIC voluntarily discarded dented cans.

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employee lunch boxes stored over facility patron food. -CDI- PIC moved lunch boxes below patron food.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Cooked chicken and chicken sausage uncovered in walk in. PIC will cover food.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed several stacks of plastic containers stored together and still wet.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed sanitizer bottle that wasn’t labeled. CDI bottle labeled. 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 container of marinara sauce from a can cooling in covered plastic container in reach in. Around 45 mins later product only dropped 1 degree. CDI item moved to walk in and told facility to ensure canned products are rapidly cooled like cooked products. 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 .

3-602.11 (B) (1)-(4)Food packaged on premises for customer self service shall include a label with the (1) common name of the food; (2) ingredients and sub ingredients in descending order; (3) quantity of contents; (4) name and place of business. Observed labels for quiche missing sub ingredients for pie crust but all other parts of labeling satisfied.

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 containers that store multiuse utensils soiled with debris.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF- EHS observed employee health policy implemented with signatures of food handlers on the back with a lack of the 6th illness. A VR will occur within 10 days to ensure all employees are trained on the employee health policy. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

6-301.11 Provide soap for handwashing at each handsink. -Pf - Observed handisnk in walk in cooler without soap. CDI- Employee provided soap. 6-301.14 Post a handwash sign at each handsink. - Observed a couple hand sink in permitted area without a hand wash sign. 5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. - Observed bucket of water stored in hand sink in wic. CDI- Employee removed bucket.

3-202.11 (A), (B), (C), (D) All TCS foods shall be received at 41F or below; or at 135F or greater except raw EGGS may be received at 45F or less. -P- Observed sour cream and ricotta cheese received above 41F. See temp chart. CDI- PIC stated items would be discarded after PIC stated ricotta would be cooled down. EHS re educated PIC of food code rules. 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 .

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods.- EHS observed unwashed produce over RTE covered foods in the wic. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P- EHS observed sanitizer buckets with in use cloths said to be used as a sanitizer at 100 ppm quat. CDI- PIC had employee change sanitizer to at least 200 ppm quat. 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

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. 3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P.- EHS observed mac n cheese at 48F. 60 mins a second temp was taken and item was still at 47F. EHS observed chicken said to have been prepared this morning at 55F in the center at 40 F on the surface. 15 mins past and EHS observed item to still be at 55F in the center. CDI- PIC instructed employee to move items to reach in freezer to quickly cool. PIC spread chicken out on a sheet pan and 30 mins later EHS observed item to be 40F. 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf 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 - EHS observed pasta prepared yesterday according to pic without a date. Observed hot dogs dated to prepared on 9/8. PIC stated hot dogs were from yesterday and date was not changed. CDI- PIC was able to correct all date marking. 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf - Observed in use spray bottle of sanitizer without a label. CDI- PIC provided lable.

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- EHS observed chicken cooling in a large tub pan with the center at 55F. EHS observed mac n cheese cooling in walk in from ambient prep with no rate of change and covered. CDI- PIC placed chicken on a sheet pan to quickly cool and mac n cheese in reach 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 .

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 sugar without a label in a secondary container. CDI- PIC labeled the item.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. - Observed shelving in walk in cooler soiled with food debris. Clean as often as needed to prevent and reduce the build up.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. - Observed dumpster doors in a shared use dumpster area with doors open. 5-501.16 (C )Provide waste bins in required areas including at handwash sinks. - Observed 2 handsink out of 4 without a waste bin.

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 - Food employee wash hands properly then turn off faucet using clean hands, not a paper towel causing recontamination of hands. *CDI - EHS educated food employee and observed full proper handwashing. NOTE: No points taken due to employee properly handwashing other than improperly turning off faucet and EHS observed multiple other employees conduct perfect handwashing. 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 .

*REPEAT* 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. - *Observed - Food employee wash and rinse wiping cloth in handsink, as well as PIC fill container with water from handsink. *CDI - EHS corrected action by instruction.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed - Multiple raw foods above 41F (refer to temp chart). *CDI - Raw foods maintained temperature with some dropping 1 degree, PIC has contractor coming in to fix issue/calibrate new display cases. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

4-501.11 Maintain equipment in good repair. *Observed - Display cases not holding at the proper temperature, ambient temperature of display case taken between 42-44F. *CDI - PIC has contractor coming in to resolve the issue. Will conduct 7day return visit to ensure issue is corrected.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf.- Observed PIC fill water container at hand wash sink. CDI- EHS re-educated PIC and observed proper use of hand sink. 5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. - Observed front hand sink obstructed by a cart. CDI- EHS moved cart.

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water.- Observed commercial ROP tuna thawing without being removed from ROP environment. CDI- Education was provided and PIC removed items from ROP.

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 several in use containers of oil and salts without a label.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed several stacks of plastic containers stored together and still wet.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. - Observed inside of reach in freezers and coolers in need of cleaning due to food debris and residue build up.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf 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 sheet pans of cooked chicken breast, a sheet pan of cooked sausage, two large pots of cooked vegs, and a pan of hot dogs without date marks. PIC stated all items were from yesterday. CDI- PIC was able to properly date 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. - EHS observed several cutting boards in need or replacing or resurfacing due to deep cuts and grooves. PIC stated they are replaced every 6 months however the cutting surfaces should be replaced or resurfaced as needed to ensure the food contact surface can be properly cleaned and sanitized.

6-301.14 Post a handwash sign at each handsink. - Observed back hand sink without a hand wash sign. CDI- EHS provided a hand wash sign.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P - Observed raw bacon stored above Rte hot dogs in walk in cooler. CDI- PIC was able to correct the storage order since no physical cross contamination was observed. 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. - Observed unwashed produce stored above RTE foods in wic and grab n go area. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P REPEAT 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. REPEAT- Observed in use sanitizer at 3 comp sink at 100 ppm QAT. Observed meat slicer knives and veg slicer stored clean according to PIC with food debris left on them. CDI- PIC re washed items and sanitized at 200 ppm QAT. Sanitizer changed to 200 ppm QAT and re washed/sanitized items. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf 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 - EHS observed cooling rack with foods from two days ago and one day ago dated for June 16th (today) an employee was observed dating items during EHS quick walk through. CDI- PIC had employee properly date mark 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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 heavily dented can. CDI- PIC voluntarily discarded the item.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed large bus tubes stacked together on clean rack according to PIC and still wet.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. - Observed dumpster door not in use and left open. NOTE: Dumpster area is a shared facility.

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 sanitizer bucket on prep table at 100ppm QAT. Per PIC the sanitizer is used at the end of cleaning process. CDI - PIC changed out sanitizer to proper concentration of 200 ppm. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety 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 pans stacked clean with labels still on outside of container in contact with food contact surfaces of lower pan. CDI - PIC had labels removed and pans placed in dish area. REPEAT

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 chicken on top shelf of meat display cooler at a temperature between 44 - 47F. CDI - PIC moved all affected items to WIC for rapid cooling. Repairman was also called to service unit.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. Observed sanitizer bucket stored on top of prep table. CDI - PIC moved buckets to lower shelf of prep table.

3-304.12 (E) In-use utensils, such as ice scoops or utensils for non-TCS food, must be stored in a clean and protected location. Observed ice scoop stored in container that had visible soil/debris. CDI - Ice scoop and holder moved to dish area to be wash/rinse/sanitize.

5-202.13 An air gap between the water supply and flood level rim shall be at least twice the diameter of the water supply inlet and not less than 1 inch.-P - Observed spray nozzle below flood level rim of prep sink. CDI- PIC made repairs to spring during the inspection and EHS observed proper air gap.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety 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 meat slicer stored clean according to PIC with food debris left on it. PIC stated item had not been used since cleaned last night. CDI- PIC broke down time and cleaned properly.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. For more information 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 beef stew, baked ziti, meat sauce, chicken curry, enchilada sauce, and cream cheese/ pepperoni mix all prepared last night at 7PM according to PIC and above 41F. CDI- PIC voluntarily discarded all items.

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: 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 beef stew, baked ziti, meat sauce, chicken curry, enchilada sauce, and cream cheese/ pepperoni mix all prepared yesterday according to PIC without a date. CDI- PIC voluntarily discarded items.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf 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 several items in the walk in cooler in deep containers and not meet proper cooling rate. See violation number 20 for more details. CDI- PIC voluntarily discarded the items.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. - Observed an employee preparing foods with along beard without a beard cover.

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 of hard to reach areas in need of cleaning due to dirt and minor food debris build up. Hard to reach areas are underneath and behind equipment.

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 hot dogs dated for 8/24. PIC stated items were fresh from yesterday. CDI- PIC was able to properly date mark items.

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. -REPEAT- Observed fish in ROP bag without being removed from ROP environment. CDI- PIC removed tuna from ROP environment.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed several stacks of black plastic containers stored together and still wet. CDI- PIC separated all containers to properly air dry.

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 bottom of display cases in need of cleaning due to food debris and food residue build up.

5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P - Observed hose bib with hose and nozzle attached in walk in/prep cooler without an approved back flow prevention device. A VR will occur within 3 days to ensure proper back flow is provided.

5-202.12 Provide at least 100F water at handsinks. - Observed walk in cooler hand sink without hot water. 5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf.- Observed wic hand sink with bucket of water inside. CDI- EHS removed bucket.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: http://meck.co/FoodSafety. - REPEAT- Observed unwashed produce over RTE foods in the walk in cooler and grab and go.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety 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 QAT being used at 100 ppm and several knives, divers, and robocube blades soiled and stored clean. CDI- PIC moved all items to dish pit and brought QAT concentration to 200 ppm.

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 mac n cheese, mashed potatoes, cooked carrots, and potato salad all above 41F at the grab and go. Observed lobster bisque and tomato sauce above 41F in a low boy cooler. CDI- PIC voluntarily discarded the items.

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. - Observed tuna in ROP bag without being removed from ROP environment. CDI- PIC removed tuna from ROP environment.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. 5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. - Observed dumpster area with debris build up and several pallets. Observed dumpster lids open.

2-401.11 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. Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. - Observed employee drink store on prep table with clean equipment and food prep. CDI- PIC moved item away from clean food contact surfaces and food.

3-202.15 Food packaging must be in good condition, intact and protect the food inside. Pf- Observed one plastic container of unopened chicken salad busted. CDI- PIC voluntarily discarded the item.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: http://meck.co/FoodSafety. - Observed unwashed produce over RTE foods in the walk in cooler. CDI- PIC was able to correct the storage order since no physical cross contamination was observed.

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 - REPEAT- Observed large covered bus tub of shredded chicken at 91F and attempting to cool. PIC stated the item had been cooling within two hours. CDI- PIC uncovered item and placed in freezer to quickly cool.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. - Observed several cutting boards in need of replacing due to deep cuts and grooves.

5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf- REPEAT- Observed bucket of water stored in hand sink in wic. Observed large plastic container on wheels stored in front of the hand sink. CDI- PIC moved items. NOTE: Item is at half point deduction since no food prep was occurring in the wic at the time of inspection. However if the violation occurs again during an inspection full point deduction will occur.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf - Observed minor debris left on meat slicer after said to be cleaned by employee. Observed several plastic containers used to store food with minor food debris and stack together on clean dry storage rack according to PIC. PIC moved plastic containers to 3-comp sink and had employee re-clean meat slicer properly during the inspection. EHS observed items clean by the end of the inspection.

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 - REPEAT- Observed three containers of sausage cooling from ambient prep covered and only cool one degree in 30 mins. CDI- PIC uncovered items and moved them in wic to where open air can flow through the product.

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. - Observed several bags of ROP fish thawing without being opened. CDI- PIC opened commercial ROP bags.

3-602.11 (B) (5) Food packaged on premises for customer self service shall include a label with the major food allergens contained in the food -Pf. - Observed several made in house bakery items without allergens contained listed. A VR will occur within 10 days to ensure labeling of allergens is correct and maintained.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. - Observed dumpster doors open during the inspection. NOTE: dumpster is shared with many other non permitted facilities.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. - Observed employee items mixed in with establishment and retail items.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. - Observed an employee drinking an open can of drink near active food prep. Observed a coffee cup stored near active food prep. CDI- PIC had employee move items.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf- Observed hand sink blocked in wic cooler. Observed racks stored in front of hand sink. Observed a bucket of water stored inside of the hand sink. CDI- PIC moved items.

3-302.11(A) Separate the different types of raw animal foods. -P- Observed raw ground chicken stored above raw ground beef. Observed raw chicken stored above pork. CDI- PIC corrected the storage order since no physical cross contamination was observed.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf- Observed chicken pasta dish placed into reach in cooler for sale, covered, and at 45F. CDI- PIC moved items to wic uncovered to quickly cool.

3-305.14 Food Preparation - Observed sheet pan of chicken breast stored on top of open trash can. CDI- PIC had employee voluntarily discard the item.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. - Observed several cutting boards in need of resurfacing or replacing due to deep cuts and grooves.

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 three quiches cooked yesterday without a date mark. CDI - PIV voluntarily discarded. Observed red curry sauce made with the addition of cream and butter. Sauce was in the reach in cooler where it had just been thawed and was dated for 4/16/2021. CDI - explained to PIC that date item is pulled from freezer should be added to label. PIC had pull date added.

3-304.14 Wiping Cloths, Use Limitation - C. Observed four sanitizer buckets and two spray bottles of sanitizer all holding quat sanitizer at 0-50 ppm. CDI - PIC discovered that all these containers had just been refilled but the concentrate bucket was empty. PIC replaced the empty concentrate and remade all sanitize at proper strength of 200 ppm quat.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed two shared dumpsters with side doors open and two lids open.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed several unlabeled sanitizer buckets and three unlabeled spray bottles. CDI - all labeled during inspection.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed quat sanitizer in sanitizer buckets measured Below 100 ppm quat. Buckets were refilled with sanitizer at 200 ppm quat.

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 two tongs stored in container of sanitizer. Explained acceptable storage options with PIC. Tongs replaced with clean dry tongs.

3-302.11(A) Separate the different types of raw animal foods. -Pf. Observed raw chicken and raw pork side by side without a divider. CDI divider provided.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed prep table that was used to prepare raw beef that still had leftover meat pieces. CDI prep table cleaned again.

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 meatballs that were cooling down while covered. CDI items uncovered to accelerated cooling.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed raw eggs, butter, and sweet potato held out at room temperature for an unknown time. CDI items discarded. Observed butter, house made dill, jalapeño dip, and GREEK feta dip at front case above 41F. Found display case is going on a long defrost cycle causing warm temperatures. CDI items moved to walk in since they were 41F before start of issue.

7-207.11 Store labeled, employee medications to prevent contamination. -P. Observed employee vitamin C supplements stored on prep table with equipment and utensils. CDI items relocated.

3-602.11 Food Labels - PF Observed jalapeño dip, GREEK feta dip, and dill dip that was was missing sub ingredients that contain allergen information. Verification required.

4-501.11 Maintain equipment in good repair. Observed front display case that was on a defrost cycle that causes food temperatures to increase during storage. Facility called repair person to come out today.

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Observed employee lunches and drinks stored in different areas in walk in unit and in different areas throughout kitchen. Suggest designating a specific area for employee drinks and lunches.

3-302.11(A) Separate the different types of raw animal foods. -P Observed raw beef and raw pork stored together without separation. CDI partition added. 3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P. Observed raw green peppers stored above RTE food. CDI items moved. 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P. Observed raw beef and butter stored together in display case without a partition. CDI partition added.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed the ice machine with pink debris. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed the slicer soiled with leftover raw meat debris from the day before. CDI item broken down for cleaning.

3-501.18 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition - P. Observed sliced deli meat that was held from 11/13 and tomato sauce from 10/30. CDI items discarded. Observed sweet potato from the day before labeled with todays date. CDI date changed. Observed two containers of half and half and one container of heavy cream not dated. CDI items dated.

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 ventilation in bathrooms in need of cleaning.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed PIC using handwashing sink to get water to calibrate thermometer. Instruct PIC not to use handwashing sink for anything other than handwashing. PIC discarded water and used food prep sink to get water. CDI .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Labeling on all sanitizer containers worn and could not be read. CDI

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Two of the food employees had watches on their arms while working in the food area.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Sanitizer concentration level was too weak (under 50 ppm) for effective sanitizing. PIC discarded the sanitizer and replace with sanitizer that meet the criteria as stated in the food code . CDI

4-703.11 Hot Water and Chemical-Methods - P. Utensils shall be held in chemical sanititer for a contact time specified by manufacturer. Observed dish washed and dipped in sanitizer before drying. Manufacturer requires utensils to stay in santizer for atleast 1 minute. CDI item placed back in sanitizer.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed stuffed zucchini, stuffed peppers, compound butter, sliced steak, marintated beef, and ground beef that was held over 41F. CDI some items taken to back to cool and butters discarded since over 4 days shelf life. Suggest facility check food temperatures before holding items in display case for sale.

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 pepper butter, garlic and herb butter, and rosemary compound butter that was held in reach in for over 4 days and above 41F. Garlic and herb and pepper butter held for 8 days. CDI items discarded. If facility can prove butter has 3% salinity items would not need to be date marked.

3-602.11 Food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -Pf Observed vegetables with liquid butter that were grab and go and sub ingredients not included in list. Observed swedish meatballs, chicken tikki masala, and other pasta dishes with cheese and cream mixtures that do not list major allergens on labels and missing sub ingredients for ricottas and diary ingredients. Verification required.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P Observed chicken sausage and pork sausage stored beside each other with no divider in the display case. Observed unwashed onions stored over ready to eat washed vegetables in the walk in cooler. CDI- PIC provided a divider between the sausage and the items in the walk in cooler were rearranged. 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 preportioned butter in the front display case dated from 10/8 and 10/18. Observed a container of tomato paste dated 10/20. CDI- PIC voluntarily discared. REPEAT

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed blood on the floor in the back corner of the walk in cooler.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed hot dogs and raw steak stored together in display case without borders to separate. CDI items separated.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -P Observed preportioned butter that was packaged and not dated. CDI items dated.

4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf. Observed spatulas and cutting boards that had chips and cracks. CDI items discarded. 4-501.11 Maintain equipment in good repair. Observed rusted shelving replaced in walk in and rusted shelf moved to dry storage. Repeat. Kept at half points because shelving replaced and changed in from previous inspection.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed vents in reach in units that need to cleaned in walk in.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Found sanitizer buckets containing wiping cloths measuring 50 ppm quat.

4-501.11 Maintain equipment in good repair. Observed rusting shelves in walk-in cooler.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed dust build-up on slotted wall mounted knife holder in dish pit.

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands.-P: Observed employee wash hands then recontaminate by turning off faucets with bare hands. CDI- discussionand rewashing of hands.

4-501.11 Maintain equipment in good repair. Observed rusting and significant peeling of coating on walk-in cooler. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed significantly gouged and scored cuttingboards. Replace when cutting boards became deeply gouged.

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 feta cheese, cream cheese, and ricotta cheese held past time and temperature window. Feta cheese was date marked for 6/21, feta cheese was date marked for 7/10 and cream cheese was dated 7/14.Observed cooked hot dogs in display case with out date label, opened on 7/20. CDI, product was voluntarily discarded by PIC. Ensure date labels are followed, and product is discarded after time/temperature window has expired. Hot dogs were date marked with correct date.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed containers of raw vegetables as well as a container with raw beef stored on the floor in the walk in cooler. Observed clear plastic containers used to catch liquid straining from chicken. Stainer was stored of the rim of the plastic containers. The large plastic containers were directly stored on the floor, the plastic strainer was not in direct contact with the floor. Conversation was had with regards to procedure, PIC stated large plastic containers are not moved unless they are being cleaned. Ensure plastic containers are moved on to prep counters unless they have been washed, rinsed and sanitized. Raw vegetables and raw beef were relocated off the floor. Conversation was had with regards to the risk of storing food on the floor.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wiping cloths stored in sanitizer solution measuring less than 50ppm. Bucket contained more than one wiping cloth, wiping cloths were not completely submerged in the sanitizer solution. CDI, excess wiping cloths were removed and sanitizer solution refreshed.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed meat display trays stacked while still wet. Ensure equipment and utensils are allowed to air dry after washing.

4-101.11 Food contact surfaces shall be made of safe materials. No odor, color or taste can migrate during multi-use. Materials shall be smooth, cleansable, durable and non absorbent. Observed meet grinder portal disk with visible dried food and significant rust. Ensure food contact equipment or utensils are smooth and easily cleansable.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup of dust and debris on shelving throughput the establishment. Ensure that non-food contact surfaces are continuously clean as to prevent buildup and contamination of food.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed buckets holding cloths with sanitizerless than 150 ppm.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed utensils stacked wet.

| 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed domestic food processor and rice cooker in baker's corner.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build-up on interior upper panels of meat cases.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Doors and lidsopen on shared dumpster.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Found food residue supporting biological growth in band saw case. 4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P: Determined slicer is not being cleaned with 3-step process (wash, rinse, sanitize). Make sure soapy water and rinse step occur with sanitizing step.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf: Found tilapia in seafood case marketed as sashimi grade. This product would require date marking. Found bag of spinach in walk-in not date marked. Found pot pie mix in cambro not date marked. CDI: allowed to date mark with previous day's date.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed black trays stacked wet.

4-501.11 Maintain equipment in good repair. Observed shelves in walk-in cooler with significant rust build-up.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build-up on non-food contact portions of slicer.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee coffee with opening in lid stored on prep surface.

3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf: Observed one oyster tag with last-used date not on tag. Facility is no longer receiving live shellstock according to PIC Joe.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P: Observed raw eggs stored over RTE produce. CDI- eggs relocated.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf: Observed food residue on plastic containers, on slicer previously cleaned, on some cutting utensils. CDI- items moved to cleaning process.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf: Hot dogs in display case not date marked.. CDI- allowed to date mark to 10/7.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single-use aluminum pans stored on floor in baking area.

4-501.11 Maintain equipment in good repair. Observed shelving in walk-in cooler starting to rust.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build-up on condenser in meat case.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee food in flip top cooler stored over retail food.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf: Found many cutting utensils with food residue attached that were stored as clean. CDI- returned to cleaning process. 4-602.11 Clean food contact surfaces a minimum of once every four hours P: Conversation with PIC indicated some cutting utensils may not be cleaned every four hours. Directed PIC to make sure this occurs.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P: Found spinach 54F in floor case. Ambient air of case showed 60 F by case thermometer. CDI- spinach discarded voluntarily.

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: Found house made egg salad held more than four days in floor case. TCS food held above 41 F may be held a maximum of four days. 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 light shields in meat cases with food residue attached.

2-401.12 Discharges from the Eyes, Nose, and Mouth - C Observed employee handling food with persistent coughing without protecting surfaces. **Food employees experiencing persistent sneezing, coughing, or a runny nose that causes discharges from the eyes, nose, or mouth may not work with exposed food; clean equipment, utensils, and linens; or unwrapped single-service or single-use articles.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P Observed unwashed vegetables stored above ready to eat produce in walk-in. CDI-vegetables rearranged

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P Observed raw meat and chicken in case ranged 47-49F. Keep food 45F or below. CDI-PIC adjusted case General Comment: The Gorgonzola Focaccia, Rosemary & Romano, and Asiago, Tomato & Olive Focaccia bread held at room temp. We need more info from Pasta & Provisions whether shelf stable. Will follow up soon with procedure. Keep bread in refrigerator or freezer until further notice.

3-602.11 Food Labels - PF Observed an uncovered unlabeled container of white flour-like powder. CDI-disposed of. **3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta.

3-304.12 In-Use Utensils, Between-Use Storage - C Observed ice scoop sitting on top of ice machine where other chemicals are stored. ** Store ice scoop in a clean container. CDI- PIC sent to 3 comp sink.

6-202.11 Light Bulbs, Protective Shielding - C Observed several end caps off bulb shields inside deli cases missing. **6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles.

5-202.12 Provide at least 100F water at handsinks.-Pf Observed hot water at 93F at handwashing sinks throughout facility. PIC has contacted a service technician for repairs. VERIFICATION REQUIRED

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed containers of spices and oils not labeled as required. CDI-PIC labeled at time of inspection.

3304.14(B) Hold in use wiping cloths in sanitizer between uses. Observed wet wiping cloths lying around on countertops.

3-302.11, Separate different types of raw animal product from other raw animal product-P. In the walkin cooler, observed raw chicken above raw shrimp. CDI - moved the raw chicken and the raw shrimp to the proper location. REPEAT.

3-305.14, During preparation, unpackaged food shall be protected from environmental sources of contamination. Observed the walkin cooler AC vents dusty and dripping condensation with food preparation (casing sausages, and ground meat) right below.

3-304.14(B), Cloths in use for wiping counters shall be held between uses in a chemical sanitizer solution that is at the proper concentration. Observed two quat sanitizer buckets with wiping cloths in them that had very weak concentrations (lower than 200 ppm).

4-901.11, After cleaning and sanitizing equipment and utensils shall be air-dried. Observed tubs and other equipment on drying racks that were wet stacked.

4-501.12, Surfaces such as cutting boards shall be resurfaced or discarded if they are not capable of being effectively cleaned. Observed a few cutting boards in the storage area that were heavily scored.

3-302.11(A) Separate the different types of raw animal foods. -P: Observed raw chicken over beef filet with produce in display case. CDI- chicken relocated to provide separation.

8-201.13 Submit a properly prepared HACCP plan to the variance committee or local regulatory authority as required. Observed ROP'd salami in display case. Employee stated package was opened after delivery and she used facility machine to re-package and seal. CDI- Upon entry noticed ROP chicken, sausage in basket behind counter. PIC stated it was for employee. Price tags on packages indicated food was sold to employee. Facility is not approved for Reduced Oxygen Packaging. Cease using the vacuum sealer. Wrap or tape up machine so it cannot be used. Verification needed.

3-602.11 Food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -Pf: Observed wrapped coffee cake portions with safe handling instruction labels for customer self service. No ingredients, allergens on label. CDI- coffee cake pulled f4rom display.

4-501.11 Maintain equipment in good repair. Found splitting gaskets on doors of some coolers.

General Comment. 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Extra ice from making ice bed display dumped into handwashing sink. CDI - Water ran over ice until melted.

3-302.11(A) Separate the different types of raw animal foods. -P Observed ground sausage links stored above whole pork chops in display case. CDI - Display rearranged with pork chops above ground sausage.

8-201.13 Submit a properly prepared HACCP plan to the variance committee or local regulatory authority as required. Observed the facility is using Reduced Oxygen Packaging for Raw meat and cheese. These require the facility to submit and have approved a HACCP plan by the local regulatory authority (Mecklenburg County.) 3-502.11 Obtain a Variance for specialized processes. -Pf. Observed the facility is using Reduced oxygen packaging for products such as raw vegetables with other TCS foods added such as garlic butter and meats in sauces and oils that are then vacuum packaged. These may require a variance from the State of North Carolina Variance Committee. This is a repeat violation. Discontinue ROP until approval from State.

General Comment 8-103.11 Provide the required information to obtain a variance to the regulatory authority.-Pf Varience request has been submitted to State of North Carolina Varience Committee but still awaiting review.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed a cart was pushed in front of the hand sink in the walk-in. CDI - moved.

3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf. Observed the facility did not have a tag for mussels currently on display. CDI - discarded. Also the facility was not recording the date on shellfish tags when the last shellfish from that batch was discarded or sold. RVR.

| 8-201.13 Submit a properly prepared HACCP plan to the variance committee or local regulatory authority as required. Observed the facility is using Reduced Oxygen Packaging for Raw meat and cheese. These require a the facility to submit and have approved a HACCP plan by the local regulatory authority (Mecklenburg County.) 3-502.11 Obtain a Variance for specialized processes. -Pf. Observed the facility is using Reduced oxygen packaging for products such as raw vegetables with other TCS foods added such as garlic butter and meats in sauces and oils that are then vacuum packaged. These may require a variance from the State of North Carolina Variance Committee. This is a repeat violation. Discontinue. Return visit required.

8-103.11 Provide the required information to obtain a variance to the regulatory authority.-Pf . PIC says he has submitted for a variance but has no approval letters or anything else. Locally submitted HACCP was not approved and needs to be fixed and resubmitted. Some of these processes may also require variance based on evaluation of what is submitted.

3-602.11 Food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -Pf. Observed the facility has a variety of foods packaged on location for customer self service without ingredient labels including but not limited to vegetables with garlic butter, gravy, raw meats and poultry in sauces, gravy, cheeses, olives, etc. Return visit required.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf . Observed one unlabeled spray bottle. CDI.

8-201.13 Submit a properly prepared HACCP plan to the variance committee or local regulatory authority as required. Facility reduced oxygen packaging for cheese, raw meat, and raw veggies. Facility does not have an approved HACCP plan. This is a repeat violation. RVR.

3-602.11 Food Labels - PF. Facility did not list ingredients or allergens for lasagne, cheese, marinated steak tips, or candy packaged in house for customer self service. RVR.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed a wet towel on a counter and not in sanitizer between uses.

Do not use trash cans as work surfaces to hold utensils. 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.

4-502.13 Single-use and single-service articles may not be reused. Observed single service cups being used as multiuse scoops. Discontinue. CDI

2-401.11 Eating, Drinking, or Using Tobacco Employee beverages shall be stored to prevent accidental contamination of food/food prepsurfaces/clean utensils. Observed PIC put open coffee mug on food prep table. CDI- removed;hands washed

2-301.15 Where to Wash Hand washing shall be done in proper,designated hand sinks only. Observed PIC wash hands in 3 comp sink. CDI- stopped; instruction provided

5-205.11 Using a Handwashing Sink-Operation and Maintenance Hnad sinks shall be maintianed accessible at all times. Observed hand sink in walk in blocked by box of meat. CDI- removed

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils Food contact surfaces stored as clean shall be clean to sight and touch. Observed multiple utensils stpred clean with light food residue on them.CDI- removed to wash

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking Ensure all foods that are opened, time/temperature control for safety (TCS) and ready-to-eat are properly date marked(41F=7 days/42-45F=4days). Observed improperly date marked chicken salad and ready to eat pork chops and hotdogs not date marked. CDI- properly date marked

8-201.14 Contents of a HACCP Plan Facility must have an approved HACCP plan for ROP of raw foods. Observed facility still does not have approved completed HACCP plan. Is working with MCHD senior. JP.

3-602.11 Food Labels Food labels on packaged foods directly accessed by public must meet labeling standards. Observed multiple foods with incomplete or no labeling. VR

2-201.11 Employees shall understand when to report illness, symptoms and exposure. No policy or documentation in place. PIC given employee health handout. PIC went over handout with staff and handout posted. CDI

5-205.11(A) Handwash sinks shall be accessible to employees at all times. Handsink was blocked by rack. CDI- item moved6-301.12 Each handwashing sink must be supplied with individual disposable towels and soap. No soap and paper towel at the handsink in meat cutting area -CDI- refilled towel and soap dispenser.

3-203.12(B) the date when the last shellstock from a container is sold shall be recorded on the tag or label and kept in chronological order. No tags have date written on them. Facility agreed to list tags in order and record the date on tag when last shellstock is sold from that lot .

3-501.18 TCS RTE foods shall be discarded no later than the 7th day after bulk pack has been opened or food has been prepared when storage temperatures are below 41F. Observed TCS RTE foods (deli meat in case) being kept more than 7 days in the walk-in cooler consistently maintaining food below 41F. CDI- Food discarded by manager. Exempt cheese list, date marking flow chart given to PIC.3-501.17 Ensure foods that Time/Temperature Control for safety (TCS) foods that are ready-to-eat and held more than 24 hours must be date marked. . . -- . Observed numerous foods (deli meat cheeses, precooked chicken, cut lettuce, hot dogs) that meet the criteria were not date marked. CDI

3-502.11 Observed facility is vacuum packaging raw meats and has a corporate HACCP plan. THe plan hasn't been reviewed and approved through this office. PIC agrees to submit current corporate HACCP for ROP'd raw meats with/in 10 days

3-304.14(B) In use wet wiping cloths shall be used for one task then laundered or stored in sanitizer solution between uses. Observed wet wiping cloths on counter.