AMERICAN DELI

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf PIC stated he came in this morning and walk-in cooler was above 41F. PIC did not discard the TCS foods that were out of temperature. CDI - PIC educated on when to discard food. TCS foods must be discarded if it has been out of temperature for 4 hours or more. A Food Safety Checklist can be found at: www.mecknc.gov/foodsafety along with more food safety information related to PIC Duties, Training, and managing food safety.

2-401.11 (A). Employee beverages must be stored in a designated area where contamination of food, clean equipment, utensils, linens, and single-use articles cannot occur. Employee drink stored on prep table. Employee drinks must be stored separately from food prep areas. REPEAT

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Container of raw fish stored on top of box of fries in walk-in cooler. Do not store raw animal foods above ready-to-eat foods. CDI - PIC corrected storage order. 0 pts. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-703.11 After cleaning, equipment, food contact surfaces, and utensils shall be sanitized using an approved method.-P Employee was washing and rinsing utensils and did not use sanitizer after washing and rinsing. CDI - Employee educated on wash, rinse and sanitize process and she filled sink with chlorine sanitizer solution. 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)(2) Maintain TCS foods in cold holding at 41F or less. -P All TCS foods in walk-in cooler measured 44-52F. TCS foods in cold holding shall measure 41F or less. CDI - PIC voluntarily closed and discarded out of temp TCS foods. Establishment may re-open once walk-in cooler is repaired and holds below 41F. 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 .

4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Establishment was operating with no functioning walk-in cooler. Establishment must not operate if walk-in cooler is not functioning. CDI - PIC voluntarily closed during inspection and discarded out of temp foods. EHS will return to verify walk-in cooler is repaired.

4-501.11 Maintain equipment in good repair. Walk-in cooler is holding above 41F. Repair walk-in cooler. 0 pts.

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Employee drinks observed on small prep table beside ice machine. Do not store employee drinks on prep tables. Store in a separate area away from food and prep surfaces. REPEAT

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Degreaser spray bottle not labeled. CDI - PIC labeled spray bottle. 0 pts.

5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P Hose connected to water connection under hand sink. No backflow prevention on water line. VR - Install vacuum breaker at hose connection within 3 days.

4-301.14 Hood systems and devices shall be in sufficient number and capacity to prevent grease or condensation from collecting on equipment, walls, and ceilings. Grease dripping from ventilation hood. Clean ventilation hood more frequently. // 6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee jackets observed on top of boxes of to-go containers. Store employee clothing and personal items separately from single-use and single-service articles.

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Employee drinks observed on prep table. Do not store employee drinks where food is prepared. Store in a separate location.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Carton of raw eggs stored on shelf above vegetables in walk-in cooler. Do not store raw animal foods above ready-to-eat foods. CDI - Eggs moved to bottom shelf. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Ice machine needs to be cleaned. Clean ice machine more frequently.

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. Large containers of lettuce measured 45-46F. PIC stated they were made 3.5 hours ago. Use ice as an ingredient or use shallow pans and less lettuce so it cools within 4 hours of preparation. CDI - PIC added ice to lettuce containers and the lettuce measured 41F by the 4 hour mark. 0 pts. 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 Cooling Food Safely https://youtu.be/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 Lettuce was cooling in deep containers with lids on the containers. Use ice to cool this amount of lettuce or use shallow pans and smaller amounts so it cools quickly. CDI - PIC added ice to lettuce containers and they reached 41F within 4 hours of preparation. 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

6-501.111 Keep the premises free of insects, rodents, and other pests. Roach observed near front. Ensure establishment is free of pests. 0 pts.

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Some shelves are lined with cardboard. Do not use cardboard to line shelves. 0 pts.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Sanitizer test strips were water damaged and not usable. VR - Verification required within 10 days that establishment acquires chlorine test strips.

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 his hands for less than 10 seconds and then turn the water off with his clean hands and no barrier. CDI PIC had employee rewash his hands. 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 .

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf.Observed sanitizer bucket in the handwashing sink. CDI removed the bucket and washed sink

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed cooked rice being held above 135F in the rice cooker. CDI PIC voluntarily discarded. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliced tomatoes and ranch cups in the prep top above 41F. These were filled beyond the fill line of the containers. CDI PIC voluntarily discarded the top portions. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee handling food with a watch on his arm.

3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed in use knives being stored in the crack on the side of the prep top unit. CDI PIC moved knives to dish room.

5-203.14 Backflow Prevention Device, When Required (P) Observed a hose with a spray nozzle attached to the mop sink. EHS educated PIC on backflow device that needs to be installed. VR needed 3-13-25

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 baseboards throughout damaged or missing. REPEAT

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed employees change gloves without washing their hands. CDI EHS educated PIC and suggested he go over handwashing with all employees. Employees stopped and washed their hands. Only half points taken because EHS did see improvement since last inspection. REPEAT

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed baseboards throughout damaged or missing. REPEAT

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf Observed a pattern of non-compliance and failure of PIC to ensure employees are complying with the food code. VR needed 8-31-24 A Food Safety Checklist can be found at: www.mecknc.gov/foodsafety along with more food safety information related to PIC Duties, Training, and managing food safety.

2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P Observed employee handle raw burger and change gloves without washing her hands. CDI EHS educated employee and she washed her hands. 2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed employee leave her station and return and put on gloves without washing her hands. Also observed employees change gloves multiple times without washing their hands. CDI EHS educated employee and she washed her hands. 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed employee handle raw chicken and not wash her hands before switching tasks CDI EHS educated employee and she washed her hands. REPEAT

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed rice in cooker at 117F . PIC stated that it was left in the cooker from yesterday. CDI PIC voluntarily discarded. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed multiple tcs foods in the prep top above 41F. See temperature chart. The ambient air of the unit is 65F on the top and in the lowboy cooler. PIC stated that the items were put in the unit at 9:30 am. CDI All items were put in the WIC to cool back down. Also observed that the ranch packets sitting on the counter were above 41F. CDI PIC voluntarily discarded. 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 .

7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P Observed insect spray on shelf in storage. CDI PIC discarded.

6-202.13 Properly locate insect control devices. Observed fly strips hanging over food in dry storage area. CDI PIC discarded

4-501.11 Maintain equipment in good repair. Observed prep top unit not holding tcs foods at 41F or below. The ambient air is 65F on the top and the bottom. EHS spoke with the owner and he has another unit in storage that he will put in this afternoon. Facility will not prepare foods that require them to use the prep top until EHS has approved the replacement unit. Facility will only prepare fried foods. VR needed 8-4-24 Also observed WIC door not self closing REPEAT

4-301.12(B) Sink compartments shall be large enough to accommodate immersion of the largest equipment and utensils.-Pf Observed enlarge flour bin being used for chicken wings. The bin does not fit into the 3 comp sink. EHS advised to use a smaller container for the wings. VR needed 8-31-24

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 baseboards throughout the facility damaged or missing. 6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed 3 comp sink and 2 prep sinks detaching from the wall and in need of recaulking. REPEAT

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee personal items on the shelf with single service items.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed food employee wash her hands and turn the faucet off with her clean hands. CDI EHS educated employee and she re-washed her hands.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed an open box of raw Philly beef and Philly chicken sitting on top of an open box of mixed vegetables in the reach in freezer. CDI PIC moved box of meat. REPEAT 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 bin of thawed raw chicken wings in WIC at 43F degrees and cups of salad dressing on counter at 46F. Salad dressing pack read keep refrigerated. PIC stated that they were put out about 2 hrs ago. CDI PIC put salad dressing in cooler. 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed tcs foods in prep top and WIC not date marked. CDI PIC sated that foods were prepped today and he date marked foods. 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 .

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

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed scooper being stored inside ice machine with handle touching the ice. Observed scooper for dry ingredients stored inside with handle touching the food.

4-501.11 Maintain equipment in good repair. Observed cabinets in front are damaged and have wood chipped and missing. Observed WIC door not self-closing. REPEAT 4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed prep tables lower shelf lined with cardboard.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed mop sink, prep sink, and 3 comp sink coming detached from wall. REPEAT

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. PIC does not have active ANSI food protection manager certification. REPEAT For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Raw burgers stored on rolling cart above taziki sauce in walk-in cooler. Do not store raw animal foods above ready-to-eat foods. //3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Raw burgers on rolling cart were also above raw fish. Do not store raw comminuted beef above raw fish. CDI - Food storage order corrected. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Black buildup inside ice machine. Clean ice machine more frequently. 0 pts.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Taziki sauce (44F), lettuce (45F), and raw fish (50F) in walk-in cooler were above 41F. PIC stated that cart was rolled out of cooler, and door was propped open about 30 minutes ago as employees were making room for food order that is coming this afternoon. TCS foods in cold holding shall measure 41F or less. CDI - Ice added to lettuce. Food was 41-42F by end of inspection and air temperature of cooler was 39F. 0 pts. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf No TCS ready-to-eat foods in establishment were being labeled with prep date. TCS ready-to-eat foods must be labeled with date prepared, and used or discarded within 7 days from preparation. CDI - PIC placed date labels on items. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

6-501.111 Controlling Pests (Pf) Large amount of flies observed in kitchen. Contact pest control to treat for flies.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. 1 food employee was not wearing a hair restraint at beginning of inspection. Food employees must wear a hat or hair net when preparing food. REPEAT

4-501.11 Maintain equipment in good repair. Piece of FRP was glued to bottom shelf below prep table. Replace prep table if the shelf is damaged beyond repair. Cabinets are damaged along cook line. Gasket on sandwich cooler doors are torn. Repair/replace listed equipment. 0 pts.

4-602.13 Nonfood Contact Surfaces (C) Shelves in walk-in cooler are moldy and have food buildup on them. Also, remove old cardboard liners on shelves in several spots in kitchen. Cardboard in walk-in cooler is moldy.

5-103.11 Capacity - Quantity and Availability (Pf) Hot water at 3-compartment sink measured 96F during inspection. VR - Verification required within 10 days that establishment has repaired hot water so they have at least 120F hot water available.

5-501.15 Provide dumpster, waste containers that are of sound construction. Lid is torn off dumpster. Contact waste management company to replace dumpster. // 5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Lots of trash on ground around dumpster. Clean dumpster area. 0 pts.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. FRP damage around mop sink. Mop sink needs to be resealed to wall around it. Floor tiles are loose in back storage area. Both prep sinks and 3-compartment sink need to be resealed to wall, as old caulking is moldy. // 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 or replace ceiling tiles throughout kitchen. Clean floors in back area of kitchen.

6-305.11 Designation - Dressing Areas and Lockers (C) 1 shirt observed on top of oil container. Another shirt observed on box of disposable straws. Store employee personal items in a separate location. Kept at half credit due to different circumstance than last inspection. REPEAT

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety. Observed no CFPM in the facility at the time of inspection. REPEAT.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety. Observed no procedure for responding to vomiting or diarrheal events. CDI. Provided PIC with one.

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 oil stored directly on the floor in the dry storage area. CDI. PIC removed.

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

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed opened dumpster outside. Needs to be covered. Repeat. Repeat. 5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed trash stored directly on the floor in the waste areas. Needs to be cleaned.

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 build up on ceiling system and vents. Needs to be cleaned. Repeat.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee cups stored directly in same place as customer food. CDI. PIC removed. Repeat.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety. Observed no CFPM in the facility at the time of inspection.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF For more information on employee health policy please visit: http://meck.co/FoodSafety. Observed employees are unaware of reporting signs and symptoms of food borne illnesses. Went through it with employees.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed cups stored in hand sink. CDI. PIC removed.

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 spices in containers without labels.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed build up on cooking equipments. Needs to be cleaned.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed opened dumpster outside. Needs to be covered. 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 build up on hood system and vents. Needs to be cleaned. Repeat.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phones stored on phone surfaces.

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf Food Safety Checklist tool can be found at: http://meck.co/FoodSafety. Observed PIC with a child at the dry storage area during inspection. CDI. PIC removed the child outside

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety. Observed no certified food protection manager in the facility at the time of inspection. Needs to be certified.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety. Observed no procedure for responding to vomiting or diarrheal events. CDI. Provided PIC with one.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. REPEAT. Observed boxes of cut fish, chicken in WIC at 45 F; PIC indicated that the food was just placed in the WI from receiving. WI temperature was 37F. PIC was advised to place all the TCS food in the WI immediately after receiving.

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 stored directly on the floor in the dry storage area. CDI. PIC removed.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf. Observed no testing kits in the facility during inspection. Needs to have some. Will be back in 7days to check on them.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed opened dumpster outside during inspection. Needs a cover.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed build up on vents in WI and outside food area. Also observed build up on ceilings and hood system. Needs to be cleaned.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. REPEAT. Observed no CFPM on site.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P. Observed unwashed boxes of tomatoes & cut fries over washed cut lettuce inside WIC. CDI. PIC re-arranged storage order. 3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed uncovered tray of bacon and opened bag of chicken wings in the reach in freezer.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed bucket of sanitizer at 0 ppm concentration. Bucket had soapy water inside. CDI. PIC made new sanitizer solution and concentration re-tested at 50 ppm

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. REPEAT. Observed 1x container of turkey, ham and cut lettuce cold holding at 45 F in prep unit and ground euro at 45 F in lowboy reach-in. Ambient air temperature showed 42 F in prep-unit. Will return in 10 days for a VR. Observed large bulk container of cut lettuce in WIC at 45 F; PIC stated that the lettuce was prepped this morning at 11 am; ambient air temperature recorded at 41 F inside WIC. CDI; PIC placed product in ice bath to achieve decrease in temperature. Temperature decreased to 43 F within 30 minutes of inspection.

3-501.12 Potentially Hazardous Food (Time/Temperature Control for Safety Food), Slacking - C Observed 10 bags of fries thawing on a shelf, some were 36F some were 30F. PIC said they set these out over an 1 hour ago.CDI; EHS advised to limit quantity of product to ensure cold holding. PIC removed all but 3 bags to the WIC.

4-501.11 Maintain equipment in good repair. Observed low boy prep unit with a torn gasket.

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered receptacle in female restroom.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM on site.

2-401.11 Eating, Drinking, or Using Tobacco - C Observed employee drink above customer food in the WIC.

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 and turn off faucet with bare hands. CDI-EHS explained proper handwashing and employee has rewashed hands twice, correctly. 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 employee touch raw chicken bag, then go to prep food. CDI-EHS intervened and employee washed hands correctly.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed a cup sitting in the handsink. CDI-EHS removed cup.

3-302.11(A) Separate the different types of raw animal foods. -P Observed raw fish sitting in a chicken sink.-chicken was being prepped and thawed at the 3-comp sink. They have a chicken/meat sink which PIC said they never use. They said they clean it after they use it. CDI-EHS moved fish to the meat sink. 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed a bag of ham sitting on top of raw, thawing fish. CDI-Ham was voluntarily discarded.

4-501.111 Manual Warewashing Equipment, Hot Water Sanitization Temperatures - P Observed no soapy water being used to washed, they were rinsing it out with a hose. Not a basin filled with soapy water. CDI-EHS taught employee how to properly fill up basin with warm soapy water. 4-702.11 Before Use After Cleaning - P Observed no sanitizer being used after washing (washing was rinsing down with a hose). CDI-EHS taught employee how to properly fill up basin with sanitizer (quat) and how to test.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed 2 containers of cheese that were stacked above fill line, at 45/46F. CDI- Cheese was gone before EHS left.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed 2 milks, and lettuce with no DM. CDI-PIC DM.

7-201.11 Store toxic materials to avoid contamination. -P Observed a can of spray paint sitting on top of canned food. CDI-EHS moved spray paint. 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed a spray bottle filled with oven cleaner and the bottle said bleach. CDI-EHS took and sticker and they rewrote oven cleaner on it.

3-501.12 Potentially Hazardous Food (Time/Temperature Control for Safety Food), Slacking - C Observed 8 bags of fries thawing on a shelf, some were 33F some were 65F. CDI-EHS explained this is too many to ensure cold holding, they moved all but two bags back. PIC said they set these out about 1 hr ago.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed containers of flour, two containers of sauce with no label.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed raw chicken sitting on floor. CDI-Food employee moved to a 3-comp basin

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee with no hair restraint.

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 ice scoop sitting directly in the ice. Observed a large metal scoop to scoop out raw chicken from a plastic container, scoop had the handle inside. Observed 2 knives stored beside the prep unit, they have a knife rack across from the prep unit. PIC took knives back to be W/R/S.

4-501.11 Maintain equipment in good repair. Observed cabinet door falling off at the front. Prep unit had a torn gasket. Front panel missing on the ice machine. Broken shelf being held up by bricks in the dry goods.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed only bleach strips at facility, and the ony sanitizer they had was quat. EHS showed how to properly test quat. VR REQUIRED 6/25/2021.

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 low grout throughout facility.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM on site. -REPEAT

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed several opened employee drinks stored on the storage shelves with customer items. CDI- Drinks removed

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed employee wash hands then turn faucet off with bare hands. CDI- Showed employee how to wash hands. Employee re-washed hands and used paper towel barrier.

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed uncovered vegetables and shrimp in the reach 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 41F. -P Observed deli meats, tomatoes and lettuce cooling at a rate of 0. Told PIC to take items out of prep top and place in freezer. PIC placed items in freezer then took items out and placed on ice in non-functioning cooler. Items did not drop in temperature after an hour. CDI- Items placed back into the cooler and cooled to 41F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed deli meats, tomatoes and lettuce in the prep top holding above 41F. PIC stated they had made items today. Ambient air temp of the unit was 48F. CDI- Items placed in the freezer to cool down rapidly. Observed hamburgers, chicken and gyro in the low reach in cooler holding above 41F. Items were in cooler from last night. CDI- All items discarded. Observed 1 large flour bin of wings, 2 boxes of wings, 4 boxes of deli meats and 1 small container of fish in the walk in cooler holding above 41F. See temp chart. PIC stated employees arrived at 10:00. EHS arrived at 10:10 for inspection. PIC stated cooler has been opened and closed a lot, which increased the temperature of the cooler. CDI- All items in cooler were discarded. Employees had cooked wings from large flour bin. Cooked wings for customers were discarded as well. NOTE: PIC called to get issue fixed immediately.

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 deli meats in prep top overstacked. CDI- Deli meats portioned into smaller sizes and placed in the freezer.

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 ice scoop handle in the ice.

4-501.11 Maintain equipment in good repair. Observed walk in cooler and prep top unit holding above 41F. See temp chart. CDI- Maintenance came and fixed both the walk in cooler and prep top/ reach in units. Checked ambient air temp for both units. Ambient air temps for both units were 41F or below.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed used employee masks stored on the storage shelf with customer food and items. CDI- Masks removed.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. - PIC is not a certified food protection manager. REPEAT.

2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed employee take off gloves and don new gloves without handwash. CDI - EHS corrected employee and hands were re-washed.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed sani bucket inside handsink at the front; employee stated she was filling bucket at handsink. CDI - Bucket was removed from handsink and EHS recommended employee on using 3 comp sink to fill sani buckets moving forward.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed yellow american, ham, and turkey cold holding above 41F in flip top unit; see temp chart. CDI - Yellow american and ham placed in cooler at 9 am taken to walk in to cool rapidly. Turkey voluntarily discarded. REPEAT.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed bleach and another cleaner bottle unlabeled. CDI -EHS instructed PIC to label both bottles. 7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed bottle of bleach without any dilution. PIC stated they use that bottle to clean cutting boards and prep surfaces. CDI - PIC took bottle out of use for food contact surfaces.

4-501.11 Maintain equipment in good repair. Observed a split gasket on the 1 door freezer. Replace/repair gasket as necessary. REPEAT.

REPEAT VIOLATION 2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. - PIC is not a certified food protection manager.

REPEAT VIOLATION 2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. - Observed an uncovered drink on top of the white freezer and an opened drink stored above lettuce in the walk in cooler. CDI - drinks were removed.

3-101.11 P Food shall be safe for consumption, unadulterated and honestly presented. - Observed a box of moldy cucumbers in the walk in cooler. CDI - cucumbers were discarded.

REPEAT VIOLATION4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf - Observed food debris on the tomato slicer and onion dicer while they were stored as clean. CDI - items were removed to be rewashed.

General comment 3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P - Observed raw Philly steak at 45F in the prep unit on the cook line and raw chicken wings at 43F in the walk in cooler. Reminded the PIC of the temperature change to 41F. Any TCS items found holding above 41F in the next inspection will result in points being deducted.

General comment 3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf - Observed tomatoes, lettuce, ham and turkey cooling in the prep top. CDI - items were placed in the walk in cooler with ice to rapidly cool; see temperature chart.

General comment 3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. - Observed a container of cornstarch and a metal shaker unlabeled.

General comment 4-501.11 Maintain equipment in good repair. - Observed a split gasket on the 1 door freezer; replace gasket.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. PIC is not food safety certified.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. observed employee beverages stored uncovered and above food storage. CDI by moving beverages to designated storage area and covering.

5-202.12 Provide at least 100F water at handsinks. -Pf observed handsink at grill without hot water. Repair sink to supply at least 100 F water. Verification required within 10 days.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf observed dried food debris on tomato slicer. CDI by wash, rinse, and sanitize.

5-402.12 Grease Trap - C observed grease on the floor around grease trap lid. PIC stated that grease trap was recently serviced. PIC is working with plumber to correct problem. Verification required within 10 days.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. observed food residue on ceiling tiles/wall in warewashing area.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. PIC is not food safety certified.

2-301.14 When to Wash - P observed employee handle raw beef patty with gloved hand and continued using gloves at grill without washing hands and changing gloves. CDI by handwash and change gloves.

6-501.112 Removing Dead or Trapped Birds, Insects, Rodents and other Pest - C observed 2 dead cockroaches in dry storage room.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. observed 1 sani bucket with < 50ppm chlorine.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. PIC is not certified.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. observed uncovered employee beverages stored on or above work surfaces. CDI by covering and storing below.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. observed wet tight stacked pans on the drying rack.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. observed food debris on floors under equipment. observed carboard boxes behind chest freezer on the floor.

2-102.12 PIC demonstrates knowledge by being a certified food protection manager. no certified PIC present.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. observed employee beverages stored on work surfaces and above food storage. cdi by moving below work surfaces and food storage.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P observed sanitizing solution in wiping cloth bucket testing > 200ppm chlorine. CDI by refill and retest 100ppm.

6-501.111 Keep the premises free of insects, rodents, and other pests. observed ants in back kitchen area.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. observed open bag of french fries stored on bottom shelf in front of fryers.

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 scoop stored in raw chicken wings with handle in chicken.

2-102.12 PIC demonstrates knowledge by being a certified food protection manager. No certified PIC present.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee beverages stored on work surfaces. CDI by moving below work surfaces.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabeled spray bottles of chlorine and window cleaner. CDI labeled.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee preparing food without hair restraint.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed boxes of single service items stored on the floor in dry storage room.

•l2-102.12 PIC demonstrates knowledge by being a certified food protection manager. No certified PIC.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths stored in soapy water. Sanitizer in spray bottles.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed boxes of single-service items stored on floor in back storage room. Need more storage shelves.

2-102.12 Certified Food Protection Manager - C: Person in charge must have an Ansi accredited food protection manager certification.

2-301.14 When to Wash - P: Employees must wash hands after handling raw fish before putting on gloves. Gloves does not take the place of hand washing. CDI-employee washed hands

3-304.12 In-Use Utensils, Between-Use Storage - C: Discontinue storing knives between cracks of equipment. (at prep unit)

6-201.11 Floors, Walls and Ceilings-Cleanability - C: Clean floor behind cooking equipment.