HARRIS TEETER #412 DELI

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 accumulation of food debris on door tracks of deli display case and sandwich prep reach in cooler. - 0.5 -

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. Two chubs in deli case past discard date (corned beef 5/11 and bologna 5/14). CDI - PIC voluntarily discarded items. - 1.5 - For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P Observed no TPHC labels/times recorded for pizzas. No tags were observed underneath pizzas and no notations were made in another location. CDI - PIC questioned employee who was unable to say how long items had been off temperature control. PIC had all pizzas on TPHC discarded. - 1.5 -

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed plastic and metal pans stacked wet. - 1 - REPEAT

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed three packages of precooked ribs in customer grab and go case above 41F. PIC stated items had been out since previous Sunday. CDI - PIC voluntarily discarded items. Point were not escalated as improvement was noted. - 1.5 - REPEAT For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed plastic pans stacked wet at pizza area dish sink. -0.5 -

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed five packages of prepared ribs in display above 41F. Per PIC items had been in display since the previous night. CDI - Items were discarded. - 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 .

3-501.15 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 site prepared salads cooling in display case covered. Per tag, salads were made at 7:30am. 1 hour was left at time of inspection. CDI - PIC removed salads to freezer to finish rapid cooling. - 0.5 - For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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 open energy drink on shelf above open packages of cheese. No visible contamination was observed. CDI - PIC discarded drink. - 0.5 -

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 various prepared chicken products on speed rack in WIC without date markings. Per PIC, items were produced the previous day. CDI - PIC dated items. - 1.5 - REPEAT For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed open chub of turkey with a discard date of 3/2 and open chub of liverwurst with a discard date of 2/28. CDI - Items were discarded by PIC. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed speed rack of chicken items cooling with plastic bag tightly over rack. Items had been out being packaged and were observed between 45-48F. CDI - Bag was removed from rack to allow airflow around items for rapid cooling. - 0.5 - For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed two (2) trays of recently prepared TCS food (chicken fingers and sauced chicken tenders) on WIC speedrack with no date ticket printed for them. Per conversation with deli manager, these items were prepared on the day of inspection. CDI - Deli manager printed tickets for the prepared food items and placed them on the trays. 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 .

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed several (approximately ten (10)) packaged turkey and chicken slacking chubs slacking in a clean and sanitized prep sink. Per conversation with deli manager, these were pulled earlier and were being slacked for sale prior to Holiday sales. Food remained frozen during entirety of inspection. CDI - CDI via instruction; EHS discussed slacking and thawing parameters with deli manager. EHS observed start of rotation of frozen items to refrigeration prior to departure. Slack and thaw items under refrigeration.

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 two (2) squirt bottles of mayo and one (1) squirt bottle of olive oil at deli counter without effective labeling. REPEAT.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed two (2) food employees, including deli manager engaged in food prep (mixing pizza dough, handling cooked chicken, etc.) with wrist watches and/or jeweled rings. Remove items prior to engaging in food prep.

4-903.11 (A) Store cleaned equipment, utensils, linens 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 two (2) unused, clean sushi knives stored on the relatively clean interior of sushi prep table underside storage. CDI - EHS rotated knives to top of sushi prep cutting board. Store clean and in use utensils in locations where they aren’t exposed to spillage or food soil.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed four (4) TCS food items at deli grab n go (one pack of ribs, two potato salad packages, one crab salad package), packed for dates prior to date of inspection, at temperatures above 41F. Items were observed above fill line for grab n go refrigeration. Other items, behind the fill line of the unit, were observed as properly cold holding. CDI - PIC voluntarily disposed of above temperature TCS foods. 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 .

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 four (4) servings of mac and cheese in deli grab n go above TCS food temperatures. Further examination of packages revealed they were prepared approximately 3.25 hours prior. CDI - PIC rotated these items to walk in freezer to rapidly improve cooling temperature. REPEAT. Note: No escalation in point deduction due to implied improvements from previous inspection. Multiple food items (pizza feta cheese, sliced provolone) were observed cooling in proper cold holding units and effective cooling for other TCS items (sushi and sandwich trays in walk in freezer) was observed without commentary or direction from EHS.

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 two (2) squirt bottles of mayo at deli counter without effective labeling. All other containers were properly labeled.

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 approximately four (4) stacks of single service trays at prep tables and shelving throughout deli with exposed food contact surfaces. CDI - EHS and PIC inverted single service articles when observed.

4-501.11 Maintain equipment in good repair. Observed deli display cooler 2 (holding cheeses) with damaged gasket at service door. This prevented door from forming a tight seal. At time of inspection, all TCS food items in the display cooler were at 41F or below. Repair as needed.

4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code, P. Observed deli slicer without wash, rinse, and sanitize over 4 hours. After discussion with PIC, it was found that slicer had not been cleaned since about 6:30am before inspection. CDI-Employee disassembled slicer and cleaned. Discussed more frequent cleaning of slicers with PIC. 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

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 some TCS foods (sliced ham and fried chicken tenders) at sub station with incorrect prep date. Facility had correct prep date (3/20) mark identifying food in cooler. However, when food was moved to sub station, food was marked with date in which food was placed into sub prep unit (3/21). Ensure that proper prep date mark follows food throughout transport to other units. CDI-Items properly dated and discussed date marking procedures throughout facility with PIC. 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 .

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 precooked pulled chicken in grab n go above 41F in closed to-go container. Grab n go unit was being used as method to cool food. Ensure that after prep, food is quickly cooled to 41F or below before placing in a grab n go unit or prep unit. CDI-All chicken containers were placed into walk-in freezer and food temperatures quickly dropped. For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-501.114 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 dish machine sanitizer at wine bar reading 0ppm on chlorine test strip. After draining, filling, and priming sanitizer, solution was still not feeding through properly. PIC put in maintenance ticket for dish machine. Until dish machine is sanitizing properly, facility will wash/rinse glassware in dish machine and sanitize using basin of quat from deli 3 comp quat sanitizer. Verification required by September 27th. -REPEAT VIOLATION- No point escalation due to dish machine not being in use during inspection.

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 sliced turkey breast cold holding at 47 and sliced tomatoes cold holding at 45 at sandwich prep cooler as well as pizza sauce cold holding at 66F in pizza. Slice turkey and sliced tomatoes were observed over full and past fill line. CDI-PIC portioned sliced turkey and sliced tomatoes into smaller containers and placed into walk in cooler to rapidly cool. Pizza sauce was placed on temporary TPHC for 4 hours while other unopened bags were placed into the walk in cooler. -REPEAT VIOLATION-

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information 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 containers of recently prepared sushi cooling in customer grab and go sushi cooler. PIC stated that items were prepared an hour ago and placed into grab and go cooler. CDI-REHS educated PIC on properly cooling in walk in cooler or freezer with vented or open lids and PIC relocated sushi to walk in freezer for rapid cooling.

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 cooler handles such as walk in coolers and freezers with dried food debris/grease debris.

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 dish machine sanitizer at wine bar reading 0ppm on chlorine test strip. After draining, filling, and priming sanitizer, solution was still not feeding through properly due to issues with the back flow and suction. PIC put in maintenance ticket for dish machine. Until dish machine is sanitizing properly, facility will wash/rinse glassware in dish machine and sanitize using basin of quat from deli 3 comp quat sanitizer. Verification required by July 3, 2022.

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 ribs and chicken taco plate above 41F in bottom shelf of grab n go case. Food was above 41F due to stacking and air flow. CDI - Once food was pushed further back into display case, food cooled to 41F. Observed sealed package of Philly steak mix thawed at prep sink above 41F. CDI-The food was placed into walk-in cooler to cool back down to 41F.

REPEAT 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 one smaller tub of sushi rice without date and time label. Larger container bore two date/time stickers. PIC could prove that both batches of rice were made at same time today. Second label was supposed to be placed on smaller sushi rice tub. CDI-Tub of rice labeled. Discussed further corrective action following HACCP procedures with PIC. *Improvement since last inspection. Point deduction value not increased. Logs were filled out diligently.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a few flies in facility. Keep working with pest management to prevent and eliminate pests.

2-102.11 PIC shall demonstrate knowledge of food borne disease prevention, application of the HACCP principles and the requirements of this code.-Pf. Please visit our resource page, http://meck.co/FoodSafety , for more food safety information related to PIC Duties, Training, and managing food safety. Observed lack of managerial control and demonstration of knowledge in sushi area. Employee on duty during inspection is new and was not aware of HACCP processes for sushi rice acidification. Employee that makes sushi rice was gone for the day. CDI-Discussed with PIC about awareness of HACCP during operating hours. Educated employee at sushi bar about adding time to rice batch label.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -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 tomato bisque soup at salad bar at 98F - hot holding unit power had accidentally been switched off. CDI-Soup was discarded by PIC.

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 . Cole slaw on display cold holding shelves was reading above 41F. Other TCS items in unit were 41F and below. Unit digital temperature was reading below 41F. Avoid stacking food containers that are in front of unit in order to improve air flow and proper cold holding temperatures. CDI-Items out of temp discarded and food was unstacked to increase air flow. Turkey slices on sandwich line were stacked over fill line. Slices above fill line were above 41F. CDI-Turkey reading above 41F was placed into walk-in cooler to rapidly cool food. Avoid overstacking food containers above fill line in order to maintain cold holding temperatures.

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 . Opened bag of sausage in pizza prep unit was not dated. PIC was not aware of opening date. CDI-Sausage was discarded.

3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P Rotisserie chicken that was removed from chicken warming station on TPHC was found in WIC. Rotisserie chickens are temped after hot hold and sometimes used to make chicken salad. Items shall be discarded after 4 hours. CDI-PIC discarded chickens. TPHC was amended to exclude rotisserie chicken. Fried chicken and wings are still held for time.

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 no time marking on sushi rice label - only date. Facility HACCP procedures indicate that label shall also show time at which sushi rice was acidified and pH measured. Time was written on pH logs. CDI - Time from pH logs was written on rice labels with each batch.

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 chicken cooling in walk-in covered on speed rack. Items that were cooled from hot were on the bottom of the rack while items cooled from room temp were on the top. Hotter items on bottom began affecting cooling temperatures for all food on rack. CDI-Entire speed rack was uncovered and placed in walk-in freezer to quickly cool. REPEAT

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. - Condiments (vinegar, oil, etc) and spices (pepper, etc) and flour at pizza station were observed without a label. Label these items. REPEAT

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris. 4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Minor cleaning needed along sliding display tracks on cold holding units and in dry storage spaces in pizza area. REPEAT.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information on date marking please visit: http://meck.co/FoodSafety - REPEAT - Turkey, chicken, and Philly steak in the sandwich prep area as well as feta cheese in the pizza prep area all observed with no date. Meats had been cut/cooked more than 24 hours previously and feta had been opened more than 24 hours previously. CDI - All items properly date marked.

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 - Sliced tomatoes observed covered in pan at 61 degrees in deli prep unit - were just cut but not properly cooling. CDI - Tomatoes moved to the walk in cooler and uncovered. Were at 56 degrees within 30 minutes of being in walk in cooler.

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. - Condiments (mayo, ranch, oil, etc) and spices (pepper, etc) were observed without a label. Label these items.

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. - Debris buildup in reach in coolers and dry storage areas within the pizza prep station. Clean these surfaces more frequently.

3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P - Bucket of chicken wings measured 121-130F under heat lamps. TCS foods in hot holding shall measure at least 135F. CDI - Chicken wings discarded. 0 pts.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF - Repeat - None of the deli meats in the sandwich units had date marks. Ribs in the walk-in cooler that were opened and prepared last night did not have a date mark. TCS ready-to-eat foods must be date marked if held for longer than 24 hours. CDI - Manager dated items.

3-305.12 Food Storage, Prohibited Areas - C - Condensate ice had dripped into box of cupcakes in walk-in freezer. Condensate was contacting opened cupcakes. Do not store food underneath dripping condensate lines. CDI - Cupcakes discarded.

2-303.11 Prohibition-Jewelry - C - 2 employees in the deli had watches on wrists and were working with food. Food employees must not wear jewelry on their hands or wrists, with the exception of a plain band ring. 0 pts.

4-901.11 Equipment and Utensils, Air-Drying Required - C - Some stacks of metal pans and containers were stacked up while still wet. Utensils shall be air dried prior to stacking. Allow adequate time for air drying. 0 pts.

4-302.14 Sanitizing Solutions, Testing Devices - PF - Chlorine test strips missing in establishment for bar dish machine. VR - Verification required within 10 days that establishment has acquired chlorine test strips.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Observed 0ppm of chlorine sanitizer at the bar dish machine. The dish machine is loosing pressure in the tubes which is causing the sanitizer to flow back into the bottle. If the facility wants to replace or completely remove the dish machine, approval from the health department will be needed. A VERIFICATION VISIT TO THE FACILITY WILL BE MADE WITHIN 10 DAYS TO ENSURE THE UNIT IS PROPERLY WORKING. 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 several items in the deli case past its time/temperature date marking requirements. CDI-The deli meats were properly discarded. REPEAT.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed deep grooves to the pizza cutting board. Have resurfaced or replaced.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Observed empty bottle of chlorine sanitizer at the wine bar dish machine. CDI-A new bottle was provided and the machine was properly primed. 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 meats past their time/temperature date marking requirements. CDI-Chubs of ham, turkey and roast beef were discarded. REPEAT. *Points kept the same today due to this being a first time repeat, however full points will be taken during the next inspection if not corrected.

4-501.11 Maintain equipment in good repair. Observed several burned out light bulbs in the hoodvents. Needs replacing.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. observed cleaning needed to the deli meat cases, and the sandwich cases. Have cleaned. REPEAT.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Observed two different sanitizer hooked up to the wine bar dish machine. A VERIFICATION VISIT WILL BE MADE WTIHIN 10 DAYS TO VERIFY THE WORKING OF THE MACHINE. Observed less than 150ppm of QUAT sanitizer at the 3-compartment sink. They were actively sanitizing equipment. CDI-The sanitizer was drained and new product was added.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed front deli case holding product above 41F. CDI-The product was pulled from the case and maintenance has been contacted. They are expected today.

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 Observed no date labels and expired dates on several items in the deli case. Also observed some incorrect dates for the wings in the walk in cooler. CDI-The items with missing dates and expired dated were discarded. The wings were properly dated for yesterday.

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 stored on the ground in the walk in freezer. CDI-The boxes were placed onto shelving.

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 single service containers stored on the ground. CDI-The box was placed onto shelving. REPEAT.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed deep grooves to the cutting boards at the sandwich station. They are no longer smooth and easily cleanable. Manager has them scheduled for resurfacing.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning needed to the deli cases and door frames. Have cleaned. REPEAT.

5-205.15 Maintain a plumbing system in good repair. Observed minor leak to the plumbing underneath the 3-compartment sink at the pizza station. Have repaired.

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 cleaning needed to the floors in the dry storage room/trailer. Have cleaned. REPEAT.

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 sushi employee not properly wash hands after picking up trash from the ground. CDI-Stopped the employee and instructed to wash hands prior to putting on gloves.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed no time stamps written on the sushi rice. CDI-The time stamp was placed onto the rice. REPEAT.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies in the kitchen. Increase pest control methods.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed several boxes of single service containers stored on the ground in the main deli area, and the pizza station. Have placed onto shelving.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning needed to the deli cases, the door frames of the sandwich case, and the push carts. Have cleaned. 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 cleaning needed to the floors around the fryer area. Have cleaned.

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 incorrect date labeling on several of the deli meats in the deli case. Also observed missing dates on two containers of cooked chicken in the walk in cooler. CDI-All items were discarded. Management will speak with employees and retrain as needed. 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 Observed missing time stamps for the sushi rice. CDI-A time was labeled onto the container.

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 stored on the ground in the walk in freezer. CDI-The box was placed onto shelving. REPEAT.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning needed to the deli cases, and the door frames of the sandwich coolers. Have cleaned. REPEAT.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed an employee gatorade stored intermingled with the sandwich prep bags and equipment. CDI-The drink was removed. *Drinks are acceptable as long as they are kept covered and stored in a manner to prevent cross contamination.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed a grab and go case in the defrost cycle holding product above 41F but below 45F. CDI-All items were pulled to be placed into the walk in cooler to drop back in temperature and the unit also began dropping in temperature again during the inspection. REPEAT. *Huge improvement to cold holding and points were decreased today.

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 turkey, ham, and pastrami past their time/temperature date marking requirements. Also observed turkey with no date label. CDI-All items were pulled to be discarded. REPEAT.

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

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a box of perdue chicken stored on the ground in the walk in freezer. CDI-The box was removed from the freezer.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed detail cleaning needed to all deli and sandwich cases, and to the floors of the walk in cooler. Have cleaned.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several items throughout facility (see temp chart for details) holding between 42F and 45F, as well as additional items in cheese case and grab and go case holding between 47F and 48F. All out of temperature items were removed and sent to the walk in unit for proper cooling to 41F. REPEAT. VERIFICATION REQUIRED within 10 days to determine compliance.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed meat products in deli case with dates of 03/11, 03/14, and 02/28. CDI: All expired meats were voluntarily discarded. REPEAT.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed several items that were recently prepared and placed into sub unit before they were properly cooled to 41F. CDI: Cooling items were sent to walk in unit for proper cooling.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P After discussion with PIC and department employees, EHS learned that meat and cheese slicers are only sprayed with sanitizer after use, but a full W/R/S process only occurs once a day at night. CDI: EHS instructed PIC to have all slicers cleaned every 4 hours if they are in continuous use throughout the day. REPEAT.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed several cheeses (Jarlsberg, Gruyere) overstacked in the cheese display holding between 47F and 53F. CDI: PIC had top layer of cheeses removed and weighed to be discarded. Remaining layer of cheese temped below 45F.

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 14 undated deli meat chubs in the display cases, as well as undated sliced pepperoni, turkey, and RTE eggs in the sub station cooler. CDI: All undated products were voluntarily discarded. 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 Observed no discard time stamp (as required by Harris Teeter procedures) on the muenster cheese sampler display. CDI: Time stamp applied.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed several unlabelled squeeze bottles of oils and sauces at sub station.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P After discussion with PIC and department employees, EHS learned that meat and cheese slicers are only sprayed with sanitizer after use, but a full W/R/S process only occurs once a day at night. CDI: EHS instructed PIC to have all slicers cleaned every 4 hours if they are in continuous use throughout the day.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed one deli meat chub opened 07/02 in deli display case, and another chub incorrectly dated for a 30 day shelf life. CDI: Chub from 07/02 was voluntarily discarded and incorrectly labelled chub was correctly dated for a 7 day shelf life.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed dust on shelving in sushi prep area and debris in gaskets throughout facility. 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 Turkey sliced today and placed in make line to cool; also turkey cooling while tightly wrapped in low prep cooler. CDI - Turkey unwrapped; all turkey sliced today placed in blast chiller fro rapid cool down.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean crumbs and food debris from sliding door tracks of deli display cases and sliding doors at sandwich station.

6-502.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Clean debris from floors in walk in cooler and walk in freezer.

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 something classic soup prepared yesterday, at midnight, according to an employee at 47F. EHS observed the soup at 47F and 30 minutes later the soup was at 47F. Since the cooling rate is 0 the item does not meet the cooling parameter. CDI- An employee voluntarily discarded the item.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf- Observed pizza placed on time without a clearly marked end time. CDI- An employee was able to apply an end time to the pizza since the start time was clearly marked.

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 something classic soup in mason jars at 47F and tightly sealed. The TCS food item did not meet cooling parameters. CDI- the item was voluntarily discarded by the PIC. Also observed sushi (48) and ham (50) tightly covered. CDI- Both items were uncovered to quickly cool to 45F.

6-501.111 Keep the premises free of insects, rodents, and other pests.- Observed fruit flies and house flies throughout the department. Facility manager has stated pest control devices have been in facility and waiting to be installed for a months time.

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 a sandwich, with a beard, without a beard guard. 2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. - REPEAT- Observed an employee prepare RTE deli meat while wearing rubber bands around the wrist.

4-501.11 Maintain equipment in good repair.- Observed two deli cases non-functional during the inspection. Facility has enough space to operate and maintain TCS foods cold 45F or less. NOTE: No cold holding violations occurred during the inspection. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized.- Observed all cutting boards on sandwich prep station and pizza station in need of replacement or resurfacing do to deep cuts and grooves.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. -REPEAT- Observed food debris build up on cold holding equipment and grease build up on the cook line equipment. Clean these items as often as needed to prevent and reduce build up.

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 two employees turn the faucet off with their bare hands after hand washing. This action recontaminates an employees hands. CDI- Both employees were re-educated on proper hand washing. After instruction the EHS observed proper hand washing.

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 bites, fish, grilled chicken and quiche on a speed rack in the walk in cooler without date marks. Also observed diced ham salad in the display case without a date mark. Employee stated all items were either prepared yesterday or the day before. CDI- PIC voluntarily discarded the items. 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 three chubs of turkey dated for 7/5/17 and at 44F. Also observed bri cheese in something classic cooler dated for 6/28/17. CDI- PIC voluntarily discarded the items. NOTE: A VR will occur no later than 7/19/17 to ensure facility is date marking correctly. Also the EHS will review an action plan created by the facility.

6-501.111 Keep the premises free of insects, rodents, and other pests.- Observed flies throughout the department. PIC stated the facility has a visit from a certified pest control management company once a month.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. REPEAT- Observed an employee preparing RTE bread with a watch on the wrist.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 45F within 4 hours. -P- Observed something classic prepared salads at 51F after a one hours time the salads were 51F. This is a cooling rate of 0. CDI- PIC voluntarily discarded the items.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P- REPEAT 3pts- Observed chicken tenders and chicken wings both at 50F in a display case dated two days ago, all other TCS items were at or below 45F in the case. Also observed cut tomatoes, cut cheese, and cut lettuce stacked above cold hold line on pans and at 50F. CDI- PIC voluntarily discarded the items. NOTE: In 2019 all TCS foods must be held at 41F or below. If TCS foods are not 41F or below a violation of this rule will occur.

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 3pts- Observed turkey and roast beef dated for 4/17. These items were 3 days past their expiration time/temp window. Observed two chubs of ham dated for 4/18. These items were 2 days past their time/temp window. Also observed 2 chubs of turkey without a date. CDI- All items were voluntarily discarded. NOTE: A VR will occur no later than 5/5/17 to ensure facility is following proper date marking rules.

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- REPEAT- Observed artichokes (60F) and pizza sauce at 50F in a flip top. CDI- Both items were moved to a low boy to quickly cool. Also observed salads made by something classic cooling at 51F. These items were covered with little to no air flow to quickly cool. CDI- PIC voluntarily discarded the salads.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed.- Observed a watch and a bracelet on employees while they were preparing food.

4-501.11 Maintain equipment in good repair.- Observed pizza station gaskets split.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. REPEAT- Observed cookline equipment, display case equipment, handles of equipment, and gaskets of equipment in need of cleaning due to food and grease build up. Clean items as often as needed to reduce and prevent build up.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. - REPEAT- Observed food debris build up in hard to reach areas. These areas include underneath and behind equipment. Also under racks in the walk in. Clean as often as needed to reduce and prevent build up.

2-201.11(A) Ensure food employees understand when to report illnesses, symptoms and exposure. -P 0pts- When questioning an employee, he/she could not explain symptoms or illnesses that could be reported. PIC stated all employees sign an employee health policy before working. PIC was able to provide PIC with symptoms and illnesses that he/she would exclude or restrict employees from working. PIC was informed about exposures and when employees needed to report exposures. CDI- PIC was given employee health policy to help re-train employees.

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 0pts- Observed employee turn handsink off with bare hands. CDI- EHS instructed employee to use a towel to turn handsink off so she/he does not recontaminate hands. 2-301.14 Wash hands before donning gloves and between gloves uses. -P- Observed employee don gloves without washing hands first. CDI- PIC instructed employee to wash hands before donning gloves. PIC was informed employees must wash hands when they change activities.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf 1pt- Observed handsink blocked by two speed racks. CDI- PIC moved racks. 6-301.11 Provide soap for handwashing at each handsink. -Pf- Observed no soap at the bread station hand sink. CDI- PIC provided soap.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P 1.5 pts- Observed chicken wings in display case at 50F from yesterday. Other items in the case were between 38-43F. Observed turkey in flip top at 48F and staff could not say when it was cut. CDI- PIC voluntarily discarded items. PIC stated the wings were stacked to high in the case. Note: Salad bar under produce department had lettuce and spinach at 50F. PIC moved items to walk in freezer.

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 3pts- Observed deli meat (ham and turkey) and chicken breast not date marked. Also observed sliced deli meat date marked for 12/27/2017 and 12/28/2017. CDI- All items were voluntarily discarded by PIC. VR- no later than 1/15/2017 to ensure date marking rule is being followed.

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 0pts- Observed deli wraps and sandwiches at 50F and tightly covered/wrapped. Also observed rice in the walk in covered and cooling at 51F CDI- PIC moved items to walk in freezer.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. -REPEAT 0.5 pts. Observed food debris build up in display coolers and on display cooler tracks. Clean as needed.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. REPEAT 0pt- Observed food debris and trash on the floors behind and underneath equipment.

3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf Observed cold smoked salmon in the deli used for salmon wraps without information on the packaging concerning parasite destruction. Obtain information from the supplier of the product about the methods used for parasite destruction. VR required no later than 08/12/2016. -1-

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed one chub of turkey without date marking and one tub of feta cheese packaged onsite with a 14 day date marking. CDI - PIC voluntarily discarded the turkey and amended the date on the feta to reflect 7 day date marking. -3- REPEAT

8-103.12 Comply with the procedures in the HACCP plan as submitted an approved as part of a variance or local approval. Maintain records as required.-P/Pf Observed white and brown rice without label containing the pot number, as written in the HACCP plan for AFC. CDI - Containers labeled with the pot number information during the inspection. -0

3-306.11 Protect food on display using shields, packaging, or other effective means. -P Observed sticky buns stored on deli scale without wrapping or sneeze guard. CDI - PIC voluntarily discarded. REPEAT -1-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked metal pans in the pizza station on the clean board of the 3-comp sink. Demonstrated pyramid stacking for the pans during the inspection to allow air flow. -0-

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed utensils with handles down in storage bucket. Invert these so that the next utensil is not contaminated during selection. -0-

3-304.15 (B) & (C) Gloves, Use Limitations - C Cutting gloves shall only contact food or single use gloves when used to cover them on the outside. Observed deli employee with cutting glove stored in the back pocket of the pants between uses. PIC states cutting glove is to be one the employee's person so that when a customer orders a sliced meat, the gloves are ready for immediate use. Either keep gloves on the wall-mounted drying hands or wrap in plastic to protect them until use. -0-

4-501.11 Maintain equipment in good repair. Observed five of eight lights out in the hood. Repair these lights. -0-

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 grooves and interior of the cold case and prep unit. Clean. -0-

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 buildup on the ceiling behind the hanging sign over the rotisserie oven. Clean. -0-

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands.-P Observed food employee wash hands for 7 seconds and then turn off faucet with bare hands. CDI - PIC instructed employee to rewash 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 cut cheese with the wrong date mark and food identification on the deli sticker. CDI - PIC relabeled with the correct information. -3- 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 freshly prepared foods at 48-51F in the cold case and cooling roast beef sandwich with closed container. CDI - PIC had employee move cold case items to walk in and vent sandwich containers. -0-

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed unlabeled oil and other condiment in the sushi bar in squeeze bottles. Label these -0- REPEAT

3-306.11 Protect food on display using shields, packaging, or other effective means. -P Observed sticky buns on weigh scale without protection and wrapping falling off several chubs of turkey in deli case. CDI - Items wrapped. -0-

6-303.11 Intensity-Lighting - C Observed light out under the hood. Replace. -0-

2-301.14 Wash hands before donning gloves and between gloves uses.-P Observed employee enter kitchen, place on hair restraint and then put on gloves without washing hands. CDI - PIC instructed employee to remove gloves, wash hands and reviewed when handwashing should occur. -0-

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw chicken in too close a proximity to prepared deli salads. CDI - Chicken rack moved and deli salad wrapping replaced with clean wrapping. -1.5-

'4-501.114 Maintain sanitizer at correct concentrations. -P Observed quat sanitizer at 0 ppm hanging on slicer. CDI - PIC instructed employee to change with proper strength solution, which was still on the low end of the range. Maintenance visit schedule to ensure proper strength is dispensing. -0-

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 chubs of meat and cheese in the deli case without date marking that have recently been sliced. CDI - PIC instructed voluntary discard of items without verification of date and labeling of those with a verifiable first cut. -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 expired chubs of meat in the deli case. CDI - Items voluntarily discarded. Observed 8 day and 31 day date marking. Make sure to date from the first cut day, counting it as day 1. CDI - PIC will change date marking in label system.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed unlabeled shakers in the sub station. Label these with the common name of the item. -0-

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 cake on the floor of the walk in freezer. CDI - PIC moved items to a vacant shelf and instructed employees to be mindful of storage. -0-

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee working with food that has on a ridged wedding band and a class ring. Remove the class ring while working with food or use intact gloves at all times. -0-

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed serving spoons stored upright with handles down. Keep handles up. -0-

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 grid of cold cases and dust buildup on doors of prep coolers. Clean -0-

. 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 meats in deli date marked for 8 days, counting the pack date as day 1. Date foods at 42-45F for 4 days and those at or below 41F for 7 days. CDI - PIC stated the system is dating items for this period of time automatically, but instructed deli manager to devise consistent procedures with rules. REPEAT -3- Observed soft cheeses date marked for 30 days in deli and some cheeses without date marking that are not on the exempt list. Use specified date marking for cheeses available in the manual and be consistent with date marking.

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 sushi cooling in prep unit. CDI - PIC placed in walk in for rapid cooling. REPEAT -.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 several cut cheeses that are soft and not on the exemption list not date marked, such as mozzarella. CDI - PIC placed dates on cheeses that were not on the approved exemption list for cheeses. -1.5-

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed written procedure in pizza stations that outlined logging dates and times of prep and discard. Log book had missing days and one entry was for October 2015. CDI - PIC placed procedure in laminated cover for quick reference and advised to remind employees about procedures. -1.5-

7-201.11 Store toxic materials to avoid contamination. -P Observed two spray bottles of sanitizer stored on prep table between use. CDI - Bottles moved below and away from food. -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 cooked breaded chicken cooling in prep unit. CDI - Item moved to walk in cooler for proper cooling method. -0-

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed unlabeled container of sauces, oils and spices in the sushi area, the pizza area and in the deli. CDI - PIC making labels. -1-

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee with beard working in pizza station that was not in station at the beginning of the inspection without beard guard. -0-

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 trays for deli trays with food contact surface facing up and debris present. CDI - PIC inverted containers and discarded the top container. -0-

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 tracks of cold holding equipment at front of deli and along the sides of prep tables. -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 dust buildup on the vent covers throughout facility and in all restrooms. Clean often enough to prevent buildup. -0-

2-301.14 Wash hands before donning gloves and between gloves uses.-P Observed multiple workers change tasks and gloves w/o washing hands. CDI- gave hand wash instructions

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed racks obstructing handsink in the bakery and at the main hand sink in the deli. Ensure handwashing is facilitated with good access. CDI-moved racks

All TCS foods must maintain temperature during delivery and be checked upon arrival. Observed tomato basil soup in mason jars at 63F from Something Classic, kids tenders w/sides at 52F and pimento mac n cheeses at 52F, & sliced deli ham 48F. CDI- Delivery driver had come straight from Central Ave where foods were pulled from walkin. Phone calls exchanged to verify prep times. Kids meals, and mac n cheese were opened and chilled in freezer to 34F as temped by inspector. Soup was discarded. Delivery truck observed internal thermometer at 52F so inspector directed to pull truck from service and seek service.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw bacon in chefs container with mixed cheese cuts, vegetables and other food items. CDI- pull container, discarded as warranted, separate the items in storage.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed tomato basil at 112F in soup kettle. CDI- Reheated to 169F

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed display cases with TCS food items 49-59F. CDI- Product had been placed from walkin for less than 2 hours; placed all in blast chiller and observed later in inspection 34-37F ready to re-display. Cooler at 38F however service was called in. Observed packaged feta and blue cheeses stuck in ice with only 1/4 of side of container in ice. CDI- reduced amt and placed containers in direct contact with more ice.

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 Observed chicken pie filling dated to discard on 6/3; no date on shepards pie filling, liverworst (14 day hold) held since 5/20. CDI- discarded Observed multiple small bags of RTE foods, no food label or date. CDI- discarded

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed chicken breader at fry station needs to be relabeled.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed pizza boxes and other single use items in boxes on the floor in the pizza stations, repeat item.

4-501.11 Maintain equipment in good repair. Observed torn gaskets at the pizza prep cooler, repeat item. 4-502.11(A) Maintain utensils in good repair. Observed fryer baskets with broken wires in need of replacement.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed the cooler fan covers, chefs cart & the raw chicken rack in need of cleaning. Observed detail cleaning needed around the grill & flat top. Gaskets on the pizza prep cooler are torn but also unclean, mold is present inside the torn portion of the gasket.

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 deep clean needed through the kitchen around the wall/floor joints, inside the cooler etc...

3-201.11 Use food from approved sources only.-P . Two chubs end cuts of deli meats with no label. CDI- verbal correction to maintain labeling on food 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. One package of bologna with use by date more than 30 days. CDI- Operators DJ Millmann and Joe voluntarily had 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. No log for pizza's provided today. Operator was able to provide written procedure, employee was observed making and placing pizza's out for display during inspection. Employee advised of not having log sheet templates today. CDI- Operators and employee were advised that all pizza's must be documented per rule or maintained under temperature control. Discussed alternate methods for labeling pizza's with operator. Operators. were able to provide templates to employee to use. Additional score card placed at pizza station today also.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Three boxes of single service items stored on the floor at the pizza prep station. CDI- verbal correction; storage corrected.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Household paint brushes observed on clean drainboard at main prep area and in a container at pizza prep area. Operator advised that likely used for cleaning. CDI- verbal correction, must be easily cleanable. Operator removed brushes. 4-501.11 Maintain equipment in good repair. Torn gaskets in pizza prep cooler. Replace torn gaskets.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Dried debris in gasket at pizza prep area. Cleaning is needed.

4-501.114 Maintain sanitizer at correct concentrations. -P: Observed sanitizer bottle less than 200 ppm quat. CDI- emptied and mae to proper concentration.

.3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P: Found one items, chicken on make line above 45 F. CDI- PIC discarded voluntarily.

.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 fresh foods log not updated since Oct. 23. CDI- discard all food that was not new product today. 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 seven-day cheeses in case packed on 10/22. CDI- discard.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf: Observed one day of pizaa time holding log without discard times. Make sure to completely fill out log sheets with required information.

2-102.12 Certified Food Protection Manager - C: The person-in-charge shall be a cerified food protection manager (PIC) from an accredited program. Observed PIC with no accredited training.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P: Food contact surfaces shall be clean to sight and touch. Observed food residue attached to multiple utensils on clean rack. CDI- items cleared from rack and returned to cleaning process.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P: TCS foods shall be held cold at 45 F or below. Observed cut greens at sushi station and sandwich make line above 45 F. Found chicken items in foor case above 45 F in fron portions of case. Found sandwiches packed previous day on display unit above 45 F. CDI- PIC voluntarily discarded all items out of temperature. Refer to temperature chart for temperatures.

3-501.18 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition - P: Promptly dispose of deli meats that have exceeded the maximum holding time. Found one small portion of turkey dated July 29. CDI- discarded.

3-501.15 Cooling Methods - PF: Do not use holding units to cool down foods. Found chick pea salad 66 F, tomato salad 54 F, watermelon salad 54 F in case. Items had not been placed in chiller prior to transfer to case. CDI- moved to chiller for quick cooling.

4-901.11 Equipment and Utensils, Air-Drying Required - C: Allow utensils to air dry before stacking. Found stacks of containers wet.

4-501.11 Good Repair and Proper Adjustment-Equipment - C: Observed one door gasket in refrigeration unit of pizza station splitting. Observed display floor units not holding foods in temperature. Adjust equipment, service, or display food so they stay in reqired temperatures.

3-501.18 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition - P: Promptly dispose or ready-to-eat TCS foods that exceed the maximum time / temperature holding times. Ready-to-eat TCS foods held above 41 F have a maximum holding time of four days, with date of earliest prearation being Day One. Found multiple packed chicken items in deli floor case at 45 F with packed date as 5/4/14 on label. PIC voluntarily discarded all items found in case with pack date of 5/4.

3-501.15 Cooling Methods - PF: Do not use holding units for for cooling TCS foods. Found wraps and subs in floor case at 54F. Packed date was same day, 5/8. found multiple items in prepared foods deli case above 45 F. Chiller was being serviced so foods were put directly into deli case after being worked up without cooling to 41 F. All foods in case moved to walk-in freezer for cooling to 41F before bringing out to case.

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C: food contact and non-food contact surfaces shall be clean to sight and touch. Observed warming units for sandwiches with food residue from previous day.

2-301.12 Cleaning Procedure - P: Employees must use approved procedures for cleaning hands. Observed employee use soap and warm water to clean hands but did not wash for required time period. CDI- discussion and direction.

3-301.11 Preventing Contamination from Hands - P,PF: Employees may not contqact ready to eat foods with bare hands. Observed employee remove Romaine from box with bare hands and process to wash hands and don gloves to chop romaine. CDI- discussion and direction to re-wash Romaine.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF: TCS foods shall be date-marked with date of earliest preparation. Found chicken strips cooked on 2/13 labeled with 2/14 as pack date. CDI- PIC pulled product and re-labeled.

8-103.12 Conformance with Approved Procedures - P,PF: Follow approved procedures for specialized processes. Observed container of acidified rice for sushi to not be labeled as per HACCP flow chart. CDI- rice labeled with time prepared.

3-602.11 Food Labels - PF: TCS foods prepared and packaged in a facility shall be labeled with ingredients, allergen sources, and other required information. Observed wraps in customer self-service case without labels communicating ingredients, allergens sources, etc. CDI- items pulled by PIC and relabeled.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF: Properly date mark TCS foods and dispose of them after the maximum seven day holding time. Found several opened chubs of deli meats with expiration dates same as opened dates. Expiration dates were past. One chub labeled as being opened on date of inspection but was almost all used by 10:30 AM. CDI- store manager voluntarily discarded all mislabled meats.

3-501.15 Cooling Methods - PF: Cool foods by approved methods to reach required time / temperature parameters. Found sliced deli turkey and ham portioned, wrapped, and stacked tight at make line 48 F. CDI- moved to cooler to be cooled. Found pulled chicken at pizza station 49 F. Chicken had been properly cooled and pulled in the AM. CDI- moved to cooler for quick cooling. Do not rely on holding units to cool TCS foods.