HARRIS TEETER #401 DELI/BAKERY

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed grilled chicken in customer grab and go area in front of sandwich station holding above 41F. CDI - PIC rearranged storage to provide better airflow in unit. - 1.5 - For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.13 (A), (B), (C) Use approved thawing methods for frozen food such as in a cooler at 41F or below, completely submerged under cold running water according to the Code, or as a part of the cooking process. Pf Observed three sealed packages of Philly beef thawing on drain board with water flowing over but not submerged. CDI - Employee moved items to WIC.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) Observed an open chub of turkey with a 5/10 discard date and an open chub of ham missing date marking. CDI - PIC voluntarily discarded both items - 1.5 - For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed open chub of Private Selection Turkey in deli case holding above 41F. All other items in case were below 41F. CDI - PIC moved item to freezer for rapid cooling. - 1.5 - 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 .

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels in dispensers at 3 of 3 handwashing stations. Dry cleaning wipes were nearby at pizza handwashing sink. CDI - PIC replaced popper towels at all dispensers. - 2 - REPEAT

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed spray bottles of sanitizer and degreaser stored on breading table in deli prep area and sanitizer spray bottles stored on top of pizza flip top. No visible contamination was observed. CDI - PIC moved bottles to lower location. - 1 -

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed several sealed bags of precooked Philly steak thawing in prep sink. Water was running but items were not submerged in water and the water temperature at the faucet was >70F. CDI - PIC was allowed to place items in WIC to finish thawing process as packages were still frozen. - 0.5 -

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf-Observed both paper towels dispensers in Deli area empty.-CDI- PIC provided alternative rolls for both dispensers; were having a hard time finding the towel dispenser keys.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P-Observed in WIC a variety of deli and sushi’s TCS food items being stored inside boxes of unwashed vegetables with unwashed vegetables still inside the boxes.No contamination observed -CDI-PIC relocated food items in proper storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P -Observed in WIC rotisserie chicken salads ( made a day prior) , observed a variety of sliced deli meats in sealed plastic packaging wrapped in more plastic wrap made early in the afternoon, raw chicken in a plastic bag covered speed rack with temperatures above 41F. Observed a variety of food items being cold held in Grab-n-go sealed sliced deli meats packaged area and sushi display cases with temperatures above 41F .( see temperature chart ) -CDI- PIC voluntarily discarded rotisserie chicken, Sliced ham in deli G-n-G display case, and all items mentions from the sushi G-n-G display case. PIC relocated all other food items made this early afternoon in WIFreezer; w/in 4 hr cooling parameter; cooled. 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 TCS food items being cold held/cooling wrapped in plastic film or in sealed plastic packaging without being vented properly. Especially in WIC sealed deli meats were being cooled in their respective sealed plastic bags while clusters together and wrapped in more plastic.-CDI-PIC voluntarily discarded rotisserie chicken, Sliced ham in deli G-n-G display case, and all items mentions from the sushi G-n-G display case. PIC relocated all other food items made this early afternoon in WIFreezer; w/in 4 hr cooling parameter; vented and cooled. 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 in dry storage closet behind sub station a large amount of to-go containers boxes stored on the floor ( not contamination observed ) and some to-go containers mixed in a basket with chemicals. Observed a shelf rack with a variety of not in use plastic to-go containers with out any protection being stored close in proximity to a can wash that is extremely soiled and considered not in use but had visible wet mop. ( no contamination observed ) -CDI-PIC voluntarily discarded to-go containers in chemical basket; PIC relocated boxes off the ground. 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 a large amount of plastic/non-plastic to-go containers boxes stored through out the deli prep area and sushi prep areas with out original protective packaging ( not in use) and not inverted; some to-go containers were soiled with food debris and reside.-CDI-PIC voluntarily discarded soiled to-go plastic containers.

4-501.11 Maintain equipment in good repair. Observed slight tears in gaskets located in sushi -reach-in cooler next to the fryer and WIC/WIF door . Repair or replace the necessary gasket.

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 throughout deli market and in pizza area to-go storage areas 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. Observed through out deli market walls and floors under hard to reach areas and non-hard to reach areas in need of more 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 cooked chicken in the WIC date marked 2/20, multiple rotisserie chickens in a cold holding stand, and sliced deli meats above 41F. Ambient temperature of each unit was below 41F. -CDI- PIC voluntarily discarded the necessary items and placed the deli meat in the freezer to be quickly cooled. (1.5 pts) 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 rotisserie chicken, sliced deli meat, and cooked chicken that were in sealed containers and bags and were unable to cool properly. EHS asked about the cooling process for the rotisserie chicken, PIC stated that after they are cooked they are packaged and sealed in the plastic containers. The deli meat is sliced, packaged, and sealed in their respective bags. The deli meat was prepared only 2 hours before inspection. Allow air to properly flow around the product to ensure proper cooling. -CDI- PIC voluntarily discarded the chicken and placed the deli meat in the freezer to be quickly cooled to 41F or below. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-302.15 Wash fruits and vegetables prior to use. Observed a large basket of avocados that were said to be washed but still had the stickers attached. -CDI- PIC removed the stickers and rewashed the avocados. (0.5 pts)

4-501.11 Maintain equipment in good repair. Observed slight tear in the gasket of the low boy used for sushi storage. Repair or replace the necessary gasket. Due to severity, no points deducted. (0 pts)

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed stacked metal pans in clean storage with food debris on interior/exterior surfaces. CDI - PIC moved pans to dish area for w/r/s. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed tomato basil soup at soup bar holding at 128F. CDI - PIC adjusted temperature on unit to bring item back up to 135F or above. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Sliced Gouda, American, and Swiss cheese at sandwich stacked together in prep top above 41F. Sliced meats over stacked on sandwich station more than than 41F. CDI - PIC moved items above 41F to freezer for rapid cooling. - 3 - 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed opened chub of turkey in deli case with discard date of 9/18. Per PIC item should have been pulled that morning before the store opened. CDI - Item discarded. Observed package of chicken with an 8 day discard date. Per prep date item had one more day of use. CDI - PIC relabeled item. - 1.5 - For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

8-103.12 Comply with the procedures in the HACCP plan as submitted and approved as part of a variance or local approval. Maintain approval and records as required.-P/Pf Observed acidified sushi rice without time stamp per HACCP plan and variance. CDI - PIC placed prep and discard time (10hours) on container. - 1 -

2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P Observed employee wash hands, turn off soiled faucet with bare hands, and then dry hands. Hands were recontaminated when employee turned off faucet with bare hands. Employee properly washed hands after EHS intervention. Repeat. 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

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Sliced Gouda, American, and Swiss cheese at sandwich stacked together in prep top above 41F after 3 hours. Sliced meats placed in grab and go more than than 41F. Meats not cooled properly before being placed in unit. Items moved to walk in to reach 41F. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

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 For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M . 2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P Observed employee wash hands, turn off soiled faucet with bare hands, and then dry hands. Hands were recontaminated when employee turned off faucet with bare hands. CDI-EHS educated employee on proper handwashing procedure and also pointed out the graphic that shows proper handwashing procedure. Employee properly washed hands. 2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed employee remove gloves and don new gloves for food prep without a handwash prior to donning new gloves. CDI-EHS educated employee and employee properly washed hands and then donned gloves.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed raw fish eggs stored over RTE seaweed salad. CDI-Employee corrected storage order.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. For more information, 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 . Observed a large variety of sliced meats and cheeses that did not cool to 41F within 4 hours. Reference temperature chart. CDI-PIC voluntarily discarded all TCS foods that did not cool to 41F within 4 hours.

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 numerous cheeses in cheese display above 41F. Ambient temperature of one portion of the cooler was 54F. PIC has placed work order. All TCS cheeses above 41F were voluntarily discarded by PIC. VR required within 3 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 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 sliced tomatoes that were in use from previous day without a date mark. CDI-PIC voluntarily discarded TCS food that was not properly date marked. 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 teriyaki chicken opened on 12/4 in deli case. CDI-PIC voluntarily discarded RTE TCS food that was opened and held for more than 7 days.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed tightly wrapped, stacked sliced deli meats and cheeses that did not quickly cool within 4 hours. EHS discussed prep process with PIC. EHS recommends allowing sliced deli meats and cheeses to cool in thin layers, not tightly wrapped. CDI-PIC voluntarily discarded all TCS foods that did not quickly cool.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed containers of diced chicken, cut cabbage, pork ribs, baked chicken, fried chicken, and chicken salad that were stored on display case unit above 41 F. Items were stored overnight in unit according to PIC. CDI- items were denatured and discarded into the trash. REPEAT (full point). 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 .

4-601.11(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 exterior of fryers, oven, refrigeration units, and shelving in kitchen area. REPEAT (half points due to improvements).

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed diced chicken, shredded chicken, coleslaw, and salmon for sushi that were held above 40 F. Employee stated that the salmon was prepped that morning, but it was placed in prep cooler for service. Other items were placed in cold-holding units that were stored two-high in units. CDI- items were placed in walk-in cooler and allowed to chill. 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 .

3-302.15 Wash fruits and vegetables prior to use. Observed employees at sushi station peeling cucumbers before washing them. CID- items were washed and placed in a separate container. -zero-

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 dust from heating units at sandwich station and buildup from hood screens above WOK area.

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 dust from walls behind heating units in sandwich area. Clean floor and walls behind fryers in kitchen area.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed food employee use sanitizer at 3-comp sink at approximately 150 ppm to wash and sanitize knife. Manufacturer label requires sanitizer at 200 - 400 ppm. CDI - PIC drained sanitizer so it could be remixed before next use. 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

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed sliced provolone cheese cooling from ambient at a rate insufficient to reach 41 F within 4 hours. CDI - cheese was moved to freezer to cool more quickly. 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 .

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 containers of chicken salad in WIC date marked for 2-24. PIC stated that chicken was cooked on 2-23 and salad was prepared on 2-24. REPEAT. CDI - PIC corrected date mark. For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.15 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 cart stacked with sliced and wrapped deli cheeses in WIC. Temperature was monitored for cheese on the cart that was cooling from ambient. Cooling rate was insufficient to reach 41 F within 4 hours. Observed cheese at cheese bar above 41 F that food employee stated was cut and placed directly into customer grab n' go. CDI - sliced cheese was separated and moved to WIF to cool more quickly. Cheese at cheese bar was moved to WIC. 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 .

3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed in-use tongs stored in water at 80 F. CDI - tongs were removed from water to be stored dry when in use.

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 multiple boxes of food tray lids, gloves, bottles stored directly on the floor near WIF. REPEAT. CDI - PIC moved items to shelf.

4-501.18 Maintain wash, rinse, and sanitize solutions clean. Observed food employee use discolored wash water with oil bubbles on surface. CDI - water was emptied so it could be refilled before next use. 4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturer label. -Pf Observed food employee use wash water at 99 F to wash knife. CDI - water was emptied so it could be refilled before next use.

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 ready-to-eat items such as sushi rice and pickled ginger, stored above unwashed avocados in walk-in cooler. CDI- PIC reversed items.

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 containers of fried chicken, gyro meat, and shredded chicken that were stored above 41 F. PIC walked us through the process of the product. CDI- product was placed in walk-in cooler and allowed to chill. REPEAT (half points due to improvements).

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 one chub of ham that had a start date of 12/10/22. Today’s date is 12/5/2022. Also, one date on turkey chub that was unreadable. CDI- Turkey chub was discarded. Ham chub was corrected with proper date.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed one stack of containers that were stacked wet. CDI- containers were separated and allowed to air dry. -zero-

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 boxes of single-service trays stored on floor of closet in Deli area. Stack trays on shelf for protection. -zero-

4-602.11 (A) (4) Food contact surface of a thermometer shall be cleaned, and sanitized per 4-702.11/4-703.11, before using or storing. P. Observed food employee attempt to take an internal temperature of fried chicken before sanitizing the thermometer. CDI- employee was stopped by the PIC and education was performed. -zero-

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 packages of boneless chicken wings and tradition chicken wings that were stored in cooler unit overnight that were above 41 F. CDI- ten packages of items were denatured and discarded into trash.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed one fly in pizza area of Deli department.

3-307.11 Protect food from contamination sources not specifically noted by the code. Observed a fly land on several slices of pizza at pizza station. CDI- slices of pizza were denatured and discarded into trash.

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 rotisserie chicken breasts and brown rice stored below unwashed veggies in walk-in cooler. CDI- Containers were removed and placed where cross-contamination cannot occur. REPEAT (half points since no points were taken before).

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf. Observed food items on Asian bar that were not marked time in -time out. CDI- PIC marked items on bar with correct time markings.

4-501.11 Maintain equipment in good repair. Repair leaking faucet at 3-comp sink. 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. Clean dust from walls behind and over prep stations near sushi station. Clean duct from a/c vents and ceiling tiles in ceiling of Deli area.

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 employee wash hands and cut off faucet with bare hands. CDI- Education was done with employees.

5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed a cup in hand sink near bakery area. CDI- cup was removed.

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 avocados stored above ready-to-eat items in walk-in cooler. CDI- items were reversed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed cheese in storage unit that was 43 F. PIC stated that items were placed in walk-in cooler at night, then brought to the storage unit in the morning. Also, items were stacked “two levels high” preventing proper cold-holding. CDI- items were placed in walk-in cooler and allowed to chill. REPEAT (half points)

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. Observed soft cheeses that were dated with dates greater than 7 days. Harris teeter was unable to present the documents stating that this was OK. CDI-PIC changed dates to reflect 7 days.

3-305.11 Store food in a clean, dry location, not exposed to contamination.  Keep at least 6 inches above the floor. Observed two boxes of the floor of walk-in freezer. Observed one tote of meat on the floor of walk-in cooler. CDI- items were placed on the shelves in areas.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employees wearing watches while preparing food. CDI- instructions were giving to employees to remove items were preparing food. 2-302.11 (A) Food employees shall keep their fingernails trimmed, filed, and maintained so the edges and surfaces are cleanable and not rough. -Pf. Observed employees wearing exposed fingernail polish while preparing food. CDI- employees were instructed to put on gloves.

4-501.11 Maintain equipment in good repair. Repair leaking faucet at 3-comp sink.

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 debris from door rails on displace case coolers.

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. Facility does not have a diarrheal and vomiting procedure on hand. CDI- documents were provided to establishment by inspector.

4-602.11 (A) (4) Food contact surface of a thermometer shall be cleaned, and sanitized per 4-702.11/4-703.11, before using or storing. P. Observed thermometer was not cleaned prior to testing the temperature of fried chicken. Employee stated that he was out of alcohol swabs. CDI- education was done with employee. Employee was instructed to go to the pharmacy department and get alcohol swabs.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed pork ribs stored at cold-holding unit above 41 F. PIC stated that items were placed in cold-holding display unit 2-3 hours ago. CDI- items were placed in walk-in cooler and allowed to chill

3-501.15  Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring.  Cold air must flow around product to remove the heat. -Pf For more information on proper cooling procedures please visit:  http://meck.co/FoodSafety. Observed rotisserie chicken cooling in walk-in freezer. Employee placed chicken in containers and placed them in a cold-holding unit before they reached 41 F. CDI- PIC placed items in walk-in cooler to further chill.

3-305.11 Store food in a clean, dry location, not exposed to contamination.  Keep at least 6 inches above the floor. Observed boxes of food product in walk-in freezer on the floor. PIC stated that the employees were in the process of placing items on the shelf when an influx of customers arrives. CDI- employees placed boxes of the shelves.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee wearing bracelets while preparing food. CDI- employee removed bracelets.

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-service trays stored on the floor near hand sink. CDI- box was place on a shelf.

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 door rails and exterior of deli cooler unit. Clean exterior fo fryers and cooling units.

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 dust from ceiling tiles and vent screens in DELI area.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P: Roasted garlic at Asian Bar prep area under not temperature control. Measured 75 F. CDI- voluntarily discarded. Foods at cold sandwich make line above 41F. Refer to temperature chart. Foods move quickly at the sandwich line. Place on TPHC as correction today, but if TPHC is to be utilized going forward procedures must be written and provided. Verification within 10 days for cold holding assessment by facility, and long term compliance solution, if needed.

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 significant number of opened deli meat chubs not date marked. Deli manager stated only one had been opened today. CDI- all 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: Found deli turkey dated 7/21. Found liverwurst dated 8/11. CDI- voluntarily discarded.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. Observed food on the Asian hot bar being served past the four-hour maximum holding time. CDI- bar cleared of all food and properly discarded.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Roasted garlic at Asian bar prep area labeled as sugar.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed 0 ppm concentration in bottle of QUAT sanitizer solution used to sanitize prep table and deli slicer. Source of sanitizer solution at 3-comp sink low as the bag of quat was empty, allowing dispensing of sanitizer in incorrect concentration. CDI. PIC replenished with new bag of sanitizer solution and re-tested concentration levels were adequate, per manufacture instructions at 250ppm. -1.5-

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 date marking on RTE sliced curry chicken and 2x slices of turkey in display case reach-in opened more than 24 hours. CDI. PIC voluntarily discarded.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed large bracelets and watches on arms of food employees. -0-

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 handle of scoop in contact with rice inside rice bin.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed sushi food employee using paper towel to dry metal pans that were washed, rinsed and sanitized. EHS advised sushi manager to remind staff that sanitizer has a contact time that must be met to ensure proper sanitization and to let these items air dry. -.5-

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed green cutting board identified as clean stored behind faucet of prep sink in Asian bar prep area. -0-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup on shelving near Asian bar fryer between deli section and bakery. -0-

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 cooling sliced tomatoes and sliced roast beef in the make table at 44F and 46F, respectively. CDI - Tomatoes checked 20 minutes later and sliced tomatoes were 40F. Sliced roast beef taken to walk in freezer to cool per PIC instructions. -1- REPEAT

4-501.11 Maintain equipment in good repair. Observed oven smoking up deli area and vapors not relieved by hood system. Observed several cabinet doors off tracks. -0-

5-501.16 Provide waste bins in required areas including at handwash sinks. Observed no trash bin near rear handsink in bakery. -0-

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 tiger shrimp with a tight lid in the sushi station, double wrapped sliced deli ham in the freezer, sliced cheese in bottom portion of sub station, and over stacked cheese on the make table were cooling from this morning. CDI. PIC placed tiger shrimp in the cooler with a vented lid, wrap on the ham was loosened, and overly stacked cheese was reduced into smaller portions. -0.5

3-307.11 Protect food from contamination sources not specifically noted by code. Observed Boar's Head employee spraying glass cleaner on the display case over packaged deli meat. CDI. PIC instructed employee to stop cleaning improperly and checked the integrity of the deli meat. -1 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed packaged deli meat under the shelves in two locations in the walk in cooler. CDI. Employee swept the floors and removed the items from underneath the shelves.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Food equipment shall be used in accordance with the manufacturer's intended use. Observed doors to sub station slightly opened while in use.

2-301.14 Wash hands after activities that contaminate them. -P Observed sub station employee cutting unwashed onions while wearing gloves and resuming working with clean sub ingredients without hand washing and glove change. CDI - Hands washed and staff educated about when to wash hands. -2-

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 facility using 8 day date marking on opened deli meats in case. PIC states on day 8, items are discarded. EHS reminded staff that date marking shall not exceed 7 days, counting prep/open date as day 1. -1.5- VR no later than 08/15 to ensure 7 day date marking on opened deli meats.

3-302.15 Wash fruits and vegetables prior to use. Observed unwashed onions being cut for service. Per PIC, outer skin is removed and then onion is used. EHS reminded PIC that cutting through unwashed produce carries debris through product with knife while slicing

4-501.11 Maintain equipment in good repair. Observed out of service deli meat case at beginning of inspection and rotisserie oven spewing hot water at end of cook cycle. -1-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf: Some dried deli meat residue on slicer. CDI- slicer cleaned and sanitized while on site.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P: Tomatoes in pizza make cooler 43F. Brie cheese cut previous day in cheese island 43F. Deli turkey sliced previous day 43F. Chub of deli meat in deli cooler 43F. CDI- all voluntarily discarded by PIC.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf: Tomatoes, sausage for pizzas not date marked in pizza make-cooler. CDI- tomatoes voluntarily discarded, as associate stated tomatoes were not cut today, and could not say when they were prepped. Other items allowed to date mark.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf: PIC stated cold sandwich ingredients are held on TPHC, but could not produce written procedures. CDI- provided sample template for TPHC to deli manager.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Food worker associate with watch on wrist.

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 runners of sandwich make cooler.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Grab and go items and packaged meat for sandwich station not under temperature control. CDI- PIC JR Sanders had all removed and rapidly cooled. All three items were prepared earlier today. Improvment noted from previous inspections. Repeat

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Employee wearing a watch. CDI- Employee removed (0pts)

5-501.111 Keep storage areas and bins for waste in good repair. Debris from various departments over the dumpster pad. Cleaning is needed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Salami, white and cheddar cheese, and vegetable sushi roll were not under temperature control. CDI- Joseph (Store Manager) advised that he will be using time instead of temperature going forward for the bottom of the sandwich case, but removed all items and placed in walk in cooler for rapid cooling today. Sushi rolls also allowed to rapidly cool. All other items maintained as required. repeat

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Roast beef, shredded lettuce, deli meats and cheeses being monitored using time for safety. None of the containers were labeled as required. PIC and JR (deli manager) advised that they had started using time, but will continuing training on the implementation of time with staff. Return visit by June 28, 2019 to review for paperwork and time stamp labeling.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Greasy build up on pans stacked together that were stored as clean. Repeat Comment: Per conversation with Mr. Jose, slicers are wiped down between use, and then cleaned at the end of the day. CBI- Advised that slicers are to be washed, rinsed, and sanitized every four hours. Repeat

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Egg salad in the grab and go sandwiches case, egg salad in 3 containers at the grab and go station, and marinara in the pizza prep station cooler not under temperature control. PIC JR Sanders advised that his intent is to use time as a method of control for the marinara sauce and cooler. He advised that he does not have the completed paperwork today. CDI-PIC advised that all were prepared today/ this morning. All removed and placed in walk in freezer for rapid cooling. Repeat. Various food items in the sandwich prep case, prepared meals case, deli meat and cheese case at temperatures ranging from 42F-45F. Per DHHS directive, no points deducted today as per required 41F holding of cold foods. PIC advised all foods are replaced daily and/ or less than 7 days. CDI- Items allowed to remain in cooler and use with in 4 days or less.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Two employee's wearing watches during active food preparation. Repeat. Remove watches.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Divets in flooring at back preparation areas in front of cooking stations. Repair flooring. (0pts)

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P. PIC JR Sanders advised that all slicers are cleaned at least every four hours during use. Employee's were observed cutting various types of deli meats during inspection, and accumulation of cuts of meats left on the slicer. Cuts were mounding on some slicers. PIC advised that slicers should be cleared off and wiped down when not in use. CDI- PIC instructed employee's to clear off slicers. Ensure that employee's are following maintenance procedures for slicers. (0pts)

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Food items at sandwich station not under temperature control. Employee's were observed preparing subs and then placing cut meats and cheeses back into prep cooler unit. PIC advised that all were cut for use today. Labeling supports cut date. CDI- all placed by PIC in walk in cooler for rapid 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 Labeling for soft cheeses incorrect for time/ temperature window. Brie, Harris Teeter Brie, and Fromager cheese dated for seven days to be used either by 11/ 25 or 11/23. Only the sliced goat cheese at 41F or below. All other soft cheese ranging between 43F- 45F. Pattern is and procedures are to date for seven day hold. Temperatures taken have supported date labeling for no more than four days. Discussed options with PIC. PIC advised that they will correct the dates at this time, and may request information from vendor at a later date. Follow up by 11/29 for correction. Repeat

3-302.12 Food Storage Containers Identified with Common Name of Food - C. One squeeze bottle of mustard at the sandwich preparation area labeled as mislabeled as oil. Correct label. (0pts)

3-307.11 Protect food from contamination sources not specifically noted by code. Employee working at frying station placed bottle of sanitizer into container of breading next to station. CDI- Employee voluntarily discarded breading mixture. Box of unopened gloves in container of uncooked brown rice. CDI- gloves removed from container. (0pts)

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Two employee's wearing watches during cleaning/ preparation of food. Remove watches. (0pts)

4-502.11(A) Maintain utensils in good repair. Pizza prep cooler still not operating as of today's inspection. Cooler appears to be maintained clean. PIC advised that he has station employee bring over foods needed to prepare pizza on a rolling cart, prepare, then take the cart back to the walk in cooler. Pizza cooler is needed for preparation of pizza's at this side station. Follow up by 11/ 29 to check for repair/ replacement. Repeat (0pts)

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Some dried residue on the exterior of containers and pans. PIC had containers removed for cleaning.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P In the walk in cooler, broccoli was stored on top of raw chicken in cardboard boxes. Ready to eat foods shall be store separate from raw animals foods to prevent contamination. CDI (corrected during inspection). Raw broccoli was voluntarily discarded by the PIC (person in charge).

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF COMMENT: The brie cheese in the cheese holding cabinet was noted at 45F. The date marking system that is being used holds the brie cheese for 7 days. Potentially hazardous foods shall be held for 4 days at a temperature of 45F (42F-45F) or less or for 7 days at 41F or less. CDI. The brie cheese was within the date range to be changed on site by the PIC which he did during the inspection. Some cheese was dated from prep of 8/26 to discard of 9/1 and prep of 8/27 and discard of 9/2. He changed the discard dates to 8/30 and 8/31.

3-501.15 Cooling Methods - PF In the sub sandwich prep cooler, sliced turkey noted cooling in the unopened top of the cooler at 48F and tomatoes were noted cooling at 46F. In the pizza prep cooler station, sliced tomatoes cooling in the top of the cooler at 51F. After finishing prep for items to be stored and used in the small reach in coolers, cool these items to 45F before placing in hold to use. Cooling shall be achieved by using approved cooling methods. This can be achieved by utilizing one of the following: placing the prepped items in the walk in freezer, using an effective ice bath, etc. CDI. The PIC corrected the cooling method during the inspection by placing prepped items in the walk in freezer to cool down before placing back in the reach in units. The turkey was at 44F, tomatoes at 45F and all items placed in walk in freezer from pizza prep unit to read 41F. Repeat item.

4-501.11 Good Repair and Proper Adjustment-Equipment - C COMMENT: PIC has placed a work order for the pizza prep cooler to ensure the ambient temperature is maintained properly at 45F or below. During the inspection, the pizza prep cooler was reading an ambient temperature of 55F. PIC states the pizza prep cooler goes through a defrost cycle but will ensure compliance by having maintenance check cooler. Maintain equipment in good repair.

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C The following non-food contact surfaces of equipment were noted with debris: the inside of the sushi cabinet, the pizza prep storage cabinet, and all hood vents over cooking equipment. Nonfood contact surfaces of equipment shall be maintained free of an accumulation of dust, dirt, food residue and other debris.

5-205.15 (B) System maintained in good repair - C COMMENT: PIC states leak at the handsink in the bread cutting area. PIC states a work order has been placed to repair handsink. Handsink not noted leaking at the time of inspection, as it is not currently being used; employees to use the handsink in kitchen to wash hands until this sink is repaired. Maintain plumbing in good repair.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. During the inspection, employee lunch box noted on covered food for the establishment. Contamination not observed during inspection, however it is imperative the employee items be stored away from food establishment products. CDI. The PIC removed the lunch box. Repeat item.

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. Cooked chicken in the prep cooler for the hot bar foods at 56F. PIC JR asked employee about preparation and was advised it was cooling from last night. CDI- PIC voluntarily discarded the chicken. 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. Soft Brie cheeses in the grab and go coolers that are cut at facility being date marked for 8 days. PIC advised that the system is set for the 8 day setting. No documentation found or provided to allow for exemption from 7 day storage of soft cheeses in the case. Will follow up with by 5/4/18 for correction and/or documentation for exemption. (0pts)

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. Large container of chicken being cooled from previous night stored in large container with a tight fitting lid, and items stacked on top of it. CDI- PIC voluntarily discarded. See item 18. Container of roast beef just sliced during inspection covered with deli paper and on top of sandwich station for cooling. CDI- item moved to walk in cooler for rapid cooling. (0pts)

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. One employee beverage co-mingled with facility items in prep cooler at speciality cheese cooler. CDI- storage corrected. (0pts)

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee water bottle stored amongst single use articles such as clamshell containers and takeaway boxes. Item was discarded by PIC...

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 fried chicken that an employee stated was cooked at 6am in a prep display cooler at 100F. Item did not meet the cooling parameters of 2 hours to reach 70F. Facility should not cool items in the display units as they are not capable of cooling items quickly/properly. Item was discarded by employees.

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 facility cooling a fried chicken product in a display cooler. Facility should use the walk in cooler/freezer for this task, as such units are able to provide much higher/colder rates of air flow to the product. The product in question did not meet cocoling parameters and was discarded.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed two boxes of food product that had fallen on the floor of the walk in freezer. Items were placed back on shelving.

4-501.11 Maintain equipment in good repair. Observed numerous reach in and display cooler sliding doors damaged. Repair or replace such units.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed a box of plastic clamshell containers stored on the floor of the dry storage area.

4-501.11 Maintain equipment in good repair. Observed handles and gaskets of multiple prep refrigerator units damaged. Observed sliding door handles broken/cracked on multiple units.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed a knife handle with tape present to denote its purpose in the sandwich area. Tape should not be used for this purpose. To better denote a knife for a specific use, something such as a colored handle could be used. Tape presents a cross contamination and cleaning issue.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed cellphone stored on the sushi area prep table.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed several items in the deli display case at temperatures above 45F. Items were placed into the walk in freezer to rapidly cool. After questioning, EHS determined that the items had been placed on a prep table while employees rotated stock. Ensure that when performing this action that items are not left long enough to rise in temperature, or store items in a prep cooler/walk in cooler while rotating.

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 items being dated for 7 full days of cold hold storage. Items were dated 2/20/17-2/27/17. PIC stated that items are discarded at the end of the last day. This exceeds a 7 day hold period, which counts the first day. Proper discard date would be 2/20-2/26, as that accounts for the first day of preparation/storage. PIC stated that the 2/27 marked items would be discarded at the end of day 2/26, and that a system change for date marking would be implemented to reflect the first day of preparation.

4-501.11 Maintain equipment in good repair. Observed several cooler windows damaged on the handles.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed several cooler tracks with food debris in the crevices.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed stir fried chicken and onions on the Asian hot bar at 121-132F. CDI - PIC instructed food employee to replenish with hot food and actively stir to evenly distribute the heat while hot holding in the wok. -1.5- REPEAT

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed overstacked freshly delivered jarlsburg cheese in the cheese case at 59F. CDI - PIC pulled cheese and placed in walk in to cool. PIC also contacted cheese distributor to remind not to overstack and block air flow in the cheese case. -0-

8-103.12 Comply with the procedures in the HACCP plan as submitted an approved as part of a variance or local approval. Maintain records as required.-P/Pf Observed white rice used for sushi without time stamp on container indicating when rice was put on time, as stated in the HACCP manual. CDI - PIC placed accurate time on the white rice container. -0-

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 tenders cooling on the counter at 91F for one hour. CDI - Food employee placed in walk in to cool. Second temp was 66F one hour later. -0-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed shaved carrots used in sushi in the splash zone of the handsink. CDI - PIC moved prep table and put in work order to move paper towel dispenser to the other side so the prep table is clear of splashes. -0-

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed clean small plastic bowls stored on a soiled counter. Move these to a clean section. -.5- REPEAT

4-501.11 Maintain equipment in good repair. Observed broken prep cooler handles in the deli and on the bars in the front area. Repair all these. -1- REPEAT

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup in the hood over the fryers, tracks and gaskets of the prep coolers and deli case doors. Clean these. -.5- 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 dust buildup on the HVAC vents over the prep tables. Clean. -0-

2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles.-P Observed sub employees preparing subs without washing hands while hand dispensing ingredients, handling soiled oven door handle and prep cooler handles with the same gloves. CDI - PIC instructed sub employees to perform hand wash after handling a few subs. -0-

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed coconut thai at 119-136F. CDI - PIC actively stirred product until station refilled five minutes later with freshly cooked food. -1.5-

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 cut deli meats carrying the same pack and expiration date, such as cajun chicken breast and cut turkey. CDI - PIC changed the PLU system to reflect the original cut date. Make sure this process is maintained as this has been an issue in the past. -3- REPEAT

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed oils and spices in the sub station without a label. Label these with the common name of the item. -1-

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies in the deli. Maintain and increases the frequency of pest control as necessary. -0-

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed clear plastic bags on a stand stored in the splash zone of the rear handsink near the walk in freezer. CDI - PIC moved these and reminded to not store items inside the splash zone of the handsink. -0-

4-501.11 Maintain equipment in good repair. Observed broken oven spilling hot water in the floor. CDI - PIC contacted repair technician, who was onsite for servie within an hour of the call. -0-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup on the door handles of the sub oven, the prep coolers and the deli cases. Clean these. -0-

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed cheeses in cheese case and tuna in sushi bar above 45F. CDI - Items moved to walk in to cool. -0-

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 date marked for 30 days in the pizza station. PLU prints 7 days. CDI - PIC corrected label during inspection. -1.5-

8-103.12 Comply with the procedures in the HACCP plan as submitted an approved as part of a variance or local approval. Maintain records as required.-P/Pf Observed pot #1 and #2 still not being labeled according to HACCP plan and outlined cooling method not being followed for cooling sushi fish. REPEAT -2-

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed containers cooling in prep cooler with snapped on lids. CDI - PIC vented containers. REPEAT -1-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed avocados stored inside the splash zone of the sushi bar hand sink. CDI - PIC instructed employee to wash avocados and move items out of the splash zone. -0-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed Asian Hot bar containers cleaned and employee drying them with a hand towel. CDI - PIC instructed employee to rewash containers and allow to air dry. -0-

5-402.13 Maintain sanitary sewage system.-P Observed slow draining hand sink in sushi bar. CDI - PIC submitted work order to maintenance. -0-

6-303.11 Intensity-Lighting - C Observed low lighting over dry storage area. Repair the light. -0-

8-103.12 Comply with the procedures in the HACCP plan as submitted an approved as part of a variance or local approval. Maintain records as required.-P/Pf Observed sushi employee take pH, get a 4.15 and fail to record or correct action. CDI - PIC instructed employee to record pH and adjust sushi rice with vinegar. Observed sushi rice on time without designation of pot or start time on pot, per HACCP plan. CDI - PIC instructed labeling. -1-

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 overstacked turkey burgers, greens and tabouli salad placed in cold holding before reaching 45 or below. Make sure all parts of food is 45 first and avoid overstacking. CDI - Turkey burgers and tabouli salad placed in walk in to cool. -.5-

4-501.11 Maintain equipment in good repair. Observed two lights in walk in cooler on circuit with one in dry storage and the circuit is out. Repair. -1- REPAIR

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed food debris in trough of deli cases. Clean. -.5-

2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles.-P Observed food employee take out produce boxes, exit the food prep area and then return to food prep without handwashing. CDI - PIC instructed employee to wash hands, change gloves and then resume working with food. -2- 2-301.14 Wash hands before donning gloves and between gloves uses.-P Observed food employee leave deli general area, go to pizza station and then dispense pizza for customer without washing hands before putting on gloves. CDI - PIC instructed employee to wash hands when changing tasks and before putting on gloves.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed peppers and sausages in cold holding at 49F. CDI - PIC voluntarily discarded the item. Observed several cheeses in the cheese case at 49-50F, located in all sections. CDI - PIC placed work order to have cheese case temperature adjusted and to figure out why case builds condensation this time of year. -3- 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 deli items with the same package and sold date, reflecting no expiration. CDI - PIC instructed deli personnel to press the button which places the correct expiration date on item to avoid the possibility of giving more days to items when they should be expired. Observed items held in facility at 43-45F that are given 7 days. Date mark according to temperature.

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 sausage and peppers cooling in the prep cooler at 49F. Item comes refrigerated and has not been in use. CDI - PIC voluntarily discarded item. -0-

4-501.11 Maintain equipment in good repair. Observed broken door handles on sliding doors on prep unit and under Asian bar. Repair these. -0-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed food buildup in deli cases. Clean. -0-

5-205.15 Maintain a plumbing system in good repair. Observed two slow draining handsinks in deli. Repair these. -0-

6-502.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed buildup around three HVAC covers in food prep area. Clean these. -0-

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P .Observed tabouli salad and rotisserie chicken salad at 50 and 53F respectively. CDI - Items placed in walk in to cool.

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 coolind tabouli salad and rotisserie chicken salad on speed rack in walk in covered with plastic tarp. CDI - Tarp removed to faiclitate air flow and help 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 mixed spice container and mixed salt and pepper without labels. Label foods with common name.

3-304.15(B-D) Handle cloth gloves and/or slash resistant gloves as required. Observed slash resistant gloves used top remove trash liner. PIC told employee to change glvoes and use only for food prep.

6-502.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed dust buildup on vent cover near fryer. Clean. Observed one vent with dust buildup in the women's restroom. Clean.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed brown rice and chicken cutlets above 45F, CDI (corrected during inspection) Both items were discarded. Brown sushi rice is not listed under variance and must be maintained under temperature control. Ensure rice is properly cooled before placing in a tub with a tight fitting lid.

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 washed romaine lettuce leafs and sample cheese cubes in the walk-in cooler without dates. Items were prepared yesterday. CDI by date marking. 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 baked potato filling dated 6/3. CDI by discarding since it is past the 7 day requirement.

4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Observed no direct temperature holding violation in walk-in cooler, however, three rolling storage units had to be removed from the cooler to gain access. 7 other carts and shopping carts were in the cooler and had to be moved to inspect items on the shelves. Secondary concern is when items are removed and put outside they impede the sushi work station and handsink. Consider additional storage for deli, sushi, bakery and Starbucks items.

3-501.13 Use approved thawing methods. Observed brown sushi rice cooked yesterday afternoon which may have not been cooled properly. See #20. Also noted just cooked chicken being deboned for salad tomorrow and placed in a covered container to cool. Instructed employee to leave uncovered until item cools to 41F.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed debris and food packages which fell on the floor under the racks in the walk-in cooler. Walk-in cooler has racks and shopping carts blocking shelves and impeding cleaning under the racks.

3-201.11 Use food from approved sources only.-P . Large chubs of deli meats opened, but with no labels on them. Deli manager David advised that these items are the ends and will be sliced at the end of the night to be used first in the morning at the sandwich station. CDI- Verbal correction to maintain approved labeling on all foods/ meats to verify approved source of food items. Operator understood.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Two sheet pans of rice, one sheet pan of noodles, and half a sheet pan of wontons on speed rack in the cook/ prep area for the hot bar. Employee advised that the foods are stored there because they need to be cold to allow for better cooking. CDI- Both manager Lori Hodges, and employee were advised that foods being held cold for safety must be stored in a cooling unit, but may not be held at room temperature. Deli manager David voluntarily had all foods discarded.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf. One bowl of salad at pizza bar being held for time. Per deli manager David, this is new as approximately Wednesday of this week, and salad is stored on ice, but also time stamped. CDI- operator was advised that if time is going to be used for safety for the salad, written procedures for using time are required. Explained to operator that written documentation would follow the same guidelines as those for the pizza's being held for time; offered example form for salads. Should salads continue to held using time as a method of control, written documentation will be required by next 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 . Large pan of chicken in prep cooler at sandwich station cooling. Employee also advised that rice and noodles on the speed rack had been cooled on the rack, and been there since the morning hours. CDI- Chicken removed from cooler, advised of using shallow pan and placing in a larger cooler. Deli manager advised employee of method for cooling. See number 14 for correction for rice and noodles.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. More than seven containers of sauces, dry mixes, and dry seasonings throughout prep area not labeled. CDI- verbal correction.

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 . Torn gaskets in prep coolers. One damaged air curtain in walk in freezer. Replace/ repair all.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Dried debris on the interior of one cabinet used to store single service items and cooking sprays.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf: Observed chicken cacciatore, rotisserie chicken salad labeled as NEW product on fresh foods log, with chicken having been cooked day before. Observed chicken products on floor isle with packing date of current day with chicken having been cooked day before. CDI- Verification needed of implementation of new system for complying with date marking requirements. Foods requiring date marking shall be labeled with the earliest date of preparation of any TCS ingredient.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 chicken loaf dated 10-/22. CDI- discarded.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf : Do not use fresh foods case to cool foods. Found red potatoes 51 F in case. CDI- moved to walk-in cooler.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed shakers and bottles of salt, spices and oils not labeled.

6-501.18 Maintain handwashing sinks, toilets and urinals clean. Observed greasy cutting board stored behind faucets of sushi handsink. CDI- cutting board moved to cleaning process.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P: Hold potentially hazardous foods at 45 F or below when holding cold. Found turkey stacked above chill line at make line. Found items in deli case above 45 F. CDI- all items out of temperature moved to walk-in cooler fro cool down.

3-501.18 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition - P: Observed soft cheeses in case dated July 25. CDI- out-of-date cheeses pulled by PIC.

3-501.19 Time as a Public Health Control - P,PF: Promptly update time holding chart for foods on hot bar. Upon entry observed rice already on hot bar. Observed employee updating chart and writing time of one hour previous for rice on hot bar.

2-301.12 Cleaning Procedure - P. Employees must wash hands vigorously for at least 10 to 15 seconds. Observed employee wash hands but not for required time limit. Corrected During Inspection - spoke with PIC and went over proper hand washing procedure that should be utilized.

3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P Maintain all hot foods at 135F or above. Observed sliced chicken in a pan to be out upon arrival at a temperature of 78, employee stated chicken would be used for other purposes throughout day. All foods shall be kept out of danger zone (below 45F, above 135F). Corrected During Inspection- Chicken in pan was discarded by PIC while on site.

. 3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P Maintain all cold foods at 45F or below. Observed sliced tomatos fully stacked in container stored in table top prep unit at 48F. Foods held cold should be under 45F. Corrected During Inspection- Disscussed with PIC that containers shouldnt be fully stacked to allow for proper cooling of foods. Tomatoes were discarded on site by PIC. Observed bag of shrimp out at a tempeture over prep sink. Corrected During Inspection- Shrimp was moved to walk in cooler to bring down temp.

3-501.19 Time as a Public Health Control - P,PF. Food held for time should be discarded after 4 hour time span. Observed asian bar log book with time and temps present but times exceeding the 4 hour limited range. Discussed with Store manager and Deli PIC importance of keeping to time control. Verification Required

6-301.12 Hand Drying Provision - PF: All handsinks shall be supplied with a means of drying hands. Found no disposable towels at handsink when attempting to wash hands upon entry. CDI- towels supplied.5-205.11 Using a Handwashing Sink-Operation and Maintenance - PF, Handsinks shall be accessible for use at all times. Found crushed cardboard laying on handsink. CDI- cardboard moved.

8-103.12 Conformance with Approved Procedures - P,PF: : Follow approved procedures for HACCP plan. found acidified rice not labeled. Found sushi products in floor case at 52 F. Approved procedures call for cooling product to 41 F before placing in case. Approved procedures call for labeling of acidified rice after testing pH. CDI- rice labeled. Sushi moved to freezer for rapid cooling.

3-501.15 Cooling Methods - PF: Cool TCS foods by approved and effective means to acheive time / temperature parameters. Found sushi products in floor case that had not been cooled prior to placement in case. Do not rely on floor holding cases to cool TCS foods. CDI- case cleared and products moved to freezer.

4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C: GENERAL COMMENT: Do not store cutting boards behind the faucets of prep sinks.

2-301.14 When to Wash - P: Employees must wash hands before donning gloves to work with food. Observed two employees put on gloves without washing hands. One employee put unwashed, gloved hand into sushi rice. CDI- direction to wash hands and discussion.

3-501.19 Time as a Public Health Control - P,PF: When holding food on time, food must be labeled with time removed from temperature control and discard time. Observed no records from past seven days for hot bar foods. Observed records showing food removed from temperature control and being discarded 5 hours later. Maximum hold time is 4 hours. Discussion and return visit to see daily records for extended time being kept.

3-501.15 Cooling Methods - PF: Cool foods by effective methods to acheive time / temperature parameters. Observed fried chicken pieces packed tight in closed container on floor case 67 F. Sesame chicken 51 F in same case. CDI- staff temped all foods in case with pack date of 11/20 and voluntarily discarded all out of temperature.

5-205.11 Using a Handwashing Sink-Operation and Maintenance: Maintain hand washing sinks accessible at all times for use. A handwashing sink shall be used for no other purpose than handwashing. Observed items stored in handsink. CDI- handsink made accessible for use.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding: Keep TCS foods cold at 45 F or below. Found various deli meats dated from previous day 50 F or above in top of sandwich make cooler. CDI- meats voluntarily disposed of.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking: Found pimento cheese with packed date and use by date nine days apart. Maximum holding time for TCS foods is seven days if held at 41 F or below. Holding time for foods more than 41 F is four days. Provide documentation that this product is exempt from date marking or hold for seven days maximum, with packed date being Day ONE.