FRESH MARKET #219 DELI, THE

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P -Observed all TCS foods in lowboy cooler across from cold case above 41F (tuna salad, seafood salad, brisket, orange chicken, pot roast, ratatouille, cheesy grits). Observed ambient temperature of cooler at 41F. -PIC stated all TCS foods were moved to the lowboy cooler from the WIC this morning. -Because TCS foods were within their cooling window, PIC moved all TCS foods to WIC for rapid cooling. - PIC turned down thermostat in lowboy cooler. At end of inspection, 30 minutes after adjusting cooler thermostat, EHS observed ambient temperature of lowboy remain at 41F. -Repair lowboy cooler so that it maintains TCS food temperature at or below 41F. Do not store TCS foods in cooler until it is repaired. -3 day verification visit required- 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 .

3-501.18 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 all foods in the cold case without a date mark. Per PIC, the pans were flipped this morning and the date mark stickers were not re-applied to the pans. PIC stated new date marking system is in place across all Fresh Market locations. Facility is working through determining best procedures for date marking foods in the cold case to ensure the stickers are maintained, despite pans being flipped. -CDI- PIC went through food in cold case and determined proper date marking for all foods. -Observed cooked sausage and pizza sauce in pizza prep cooler with incorrect date mark times (pizza sauce stated shelf life of 10 days; sausage stated shelf life of 30 days). -All TCS foods must be held for no more than 7 days after opening, unless facility provides proof of extended shelf life through product assessment with date marking exemption. -Pizza sauce and sausage were within the 7-day timeframe (7-days has not yet passed). -PIC stated he would contact corporate to verify date marks on automated date-marking sticker system. -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 .

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 buildup of food debris/residue along sliding cooler tracks (meat cooler, cold case). Increase frequency of cleaning. -REPEAT-

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 multiple items in cold holding display case (grilled teriyaki chicken breast, general tso chicken, seafood salad) without date marks noted in the date log book. Ensure all foods held over 24 hours are properly date marked. -CDI- PIC verified original prep dates of all items during inspection to add to date log book. -Observed caramelized onions held past their 7-day shelf life (prep dates of 5/26). -CDI- PIC voluntarily discarded the caramelized onions. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

4-501.11 Maintain equipment in good repair. -Observed sushi low reach-in cooler non-functioning. Observed no TCS foods stored inside and PIC stated work order has been placed for cooler repair. -Observed broken faucet above 3-compartment sink. PIC stated work order has been placed for faucet, and facility is utilizing other 3-compartment sink in prep room for wash/rinse/sanitize.

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 buildup of food debris/residue along interior of low reach-in coolers and sliding cooler tracks. Increase frequency of cleaning. -REPEAT-

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. -Observed buildup of food debris/residue along interior of low reach-in coolers and sliding cooler tracks. Increase frequency of cleaning.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P -Observed shredded rotisserie chicken in grab and go case above 41F. Temperature of item has not been checked in over 4 hours. Item was stacked and stored at front of the unit. All other TCS foods in the unit were at or below 41F. -CDI- PIC voluntarily discarded the item. -No point escalation due to significant improvement in cold holding from past inspection- 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 .

3-501.18 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 all TCS foods in display case without a date mark. Facility uses date marking log book to track dates of items in display case. EHS observed no dates recorded since 9/1/2025. -CDI- PIC knew all items were prepped yesterday and properly added date marks to all items in log book. 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 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. -Observed no written procedures for breakfast sandwiches held on TPHC on hot bar grab-and-go. -CDI- EHS provided blank copy of TPHC procedures and assisted PIC with filling out the form. TPHC procedure template may be found at: www.mecknc.gov/foodsafety

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. -Observed salmon thawed within ROP conditions in WIC.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. -Observed wet stacking among multiple dishes stored as clean. -CDI- PIC separated dishes for proper air drying.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed multiple items in grab n go coolers holding above 41F. Items from yesterday were voluntarily discarded, items from today were taken back to WIC to re cool quickly. VR required For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies flying around prep area.

3-305.12 Food may not be stored in locker rooms, toilet rooms, dressing rooms, garbage rooms, mechanical rooms, under sewer lines that are not shielded to intercept potential drips, under leaking water lines, under open stairwells, or under other sources of contamination. Observed container of rice stored underneath sink.

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 two knives stored on shelving in RIC. Shelving not considered clean and sanitized.

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 food debris in bottom and tracking of display case, RICs . Clean as needed. Repeat

REPEAT 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed paper towels missing from handsink by ovens. CDI: Paper towels were placed at sink.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed salmon hot holding below 135F. CDI: Item was reheated to 165F. Overall hot holding was correct. 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 .

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 sushi roll cooling at a rate of 0.08F/min inside retail case. Observed mashed potatoes cooling in retail case. CDI: sushi was placed in cooler, potatoes in walk in freezer. VERIFICATION REQUIRED. Upon visit a risk control plan may be implemented. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-601.11(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 food debris in bottom and tracking of display case. Clean as needed.

REPEAT 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed hand sink by sushi station without paper towels. CDI: Paper towels were placed at sink.

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 majority of items being held in deli case without prep dates recorded in date binder. VERIFICATION REQUIRED. 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 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 cooked onions with a date of 10/3, pulled chicken 10/16 and canned peppers 10/15. All exceeding the 7 day date marking requirement. CDI: Items were voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and 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 chicken cooling in large container covered with a lid at 0.01F/min. CDI: Lid was removed from container. If violation occurs on future inspections a risk control plan may be implemented. 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 .

6-501.12 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 flooring behind ovens and walls near 3 comp sink with build up. Clean as needed.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed hand sink near sushi area without paper towels. CDI: Paper towels were placed at hand sink. 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed food employee rinse thermometer in hand sink. Observed food employee dumped ice water in hand sink. CDI: Items were removed and education was provided.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed dumplings and spring rolls in retail case above 41F. Ambient air of case was 44F. Observed top layer of quiche and dumplings in retail case 2 above 41F. Items in the case less than 4 hours were relocated to other refrigeration. Items in the case more than 4 hours were voluntarily discarded. VERIFICATION REQUIRED. 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 California roll cooling at a rate of 0F/min inside sushi retail case. CDI: Items were moved to walk in freezer to cool. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed imitation crab thawing in reach in cooler with ROP packaging still intact.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloth hanging on faucet of prep sink. Hold wet wiping cloths in sanitizer.

3-302.15 Wash fruits and vegetables prior to use. Observed avocados being used with stickers still on. Ensure avocados are properly washed before use.

REPEAT 4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed food debris in tracks of deli display case. Clean as needed.

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employee drink being stored in deli case.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed two (2) pieces of unwashed, uncut produce (one apple and one cucumber) at the walk in prep room rack above ready to eat foods. CDI - EHS placed unwashed produce on deli paper at a lower elevation on the rack. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 (1) food item in deli case date marking book (Smokey mozzarella pasta salad) marked as having been prepared on 10/07/2023. CDI - PIC voluntarily disposed of out of date food item. Note: No escalation in point deduction due to noted improvement from previous inspections. Food items at points of sale, in prep areas, and WIC were all properly dated and within 7 day hold times. Although not out of date, PIC stated that items in date marking book marked 10/08/2023 (broccoli slaw salad, corn and beans, etc.) had been prepared more recently. Date marking and disposition checks using date book should occur to verify dates of preparation and disposal. 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 .

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 ongoing HACCP log for acidified sushi rice. Sushi staff employee stated that she had performed a pH check earlier on the date of inspection. When observed, pH log did not include written record of rice made the morning of inspection. CDI - Sushi staff member showed supplies for pH check and performed a pH check on the rice made within the facility. pH reading was observed as sufficient and was added to the pH record log.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed cooling of two (2) TCS food items (sliced roast beef, sliced provolone, stored in the ambient temperature of the walk in prep unit from earlier preparations. When observed, items in the cooling process cooled minimally. CDI - Items were rotated to reach in cooler in prep room and allowed to cool while ventilated. Observed cooling rate was sufficient after corrections. REPEAT. Note: No escalation in point deduction due to improvement from previous inspections; food items such as sliced deli ham in deli case 1 and chicken products in Deli WIC were observed as cooling effectively. Facility has greatly improved cooling procedures. Deli walk in prep room was observed as maintaining an ambient temperature of approximately 43F to 44F. This temperature is not sufficient for cold holding TCS foods; should TCS food need to be cooled or stored after preparation, it should be rotated to a refrigeration unit, as opposed to be left at ambient temperature in the walk in prep room. 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 .

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed one (1) food employee engaged in food prep (shredding rotisserie chicken) with wristband. REPEAT.

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 two (2) stacks of single service articles (to go boxes) in deli area with exposed food contact surfaces. CDI - EHS inverted articles to prevent potential contamination.

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 minor rust on dish shelving of walk in prep room. Replace and/or resurface corroded non food contact surfaces. 4-501.11 Maintain equipment in good repair. Observed one (1) loose gasket at prep table RIC. Replace and/or properly affix gasket. 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 case door tracks. Observed three (3) plastic bins at dish storage stored as clean with non food contact sticker residue. Bins were pulled for corrective washing.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf PIC was unable to locate written procedures for employees to follow when responding to vomiting or diarrheal events at time of inspection. CDI - EHS provided establishment with sample written procedures for employees to follow when responding to vomiting or diarrheal events, as well as vomit and diarrhea cleanup poster. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed three (3) unopened, commercially packaged white cheddar blocks in charcuterie RIC with visible molding. CDI - PIC voluntarily disposed of contaminated food.

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 three (3) TCS foods in sushi RIC (lettuce beds, cooked brown rice, repackaged imitation crab sticks) without date labels. Conversation with food employee established that this these food items had been opened the day before. CDI - Items were properly labeled and rotated back to RIC. 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 two (2) TCS, non date mark exempt food items (Canadian bacon in deli display cooler, sun dried tomatoes in sandwich prep room) prepared/opened on 6/27/2023, more than 7 days prior to date of inspection. CDI - PIC voluntarily disposed of out date food items. 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 .

3-501.15 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 multiple pre-prepared pizzas, orzo, pot pies, and empanadas in grab n go coolers above 41F. Ambient temperatures of grab n go coolers were such that other items were cold holding effectively. These items were recently prepped/pulled. These units are not intended for cooling food product. Ensure items are properly cooled before placing into cold holding grab n go units, and do not overfill TCS food products on display to ensure temperatures are maintained. CDI-PIC had employees move all product to walk-in to quickly cool before placing on display. REPEAT. 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 .

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed three (3) food employees engaged in food prep with wristbands and/or wristwatches.

4-501.11 Maintain equipment in good repair. Observed one (1) loose gasket at prep table RIC. Replace and/or properly affix gasket.

REPEAT 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed a few pans in middle section of display case above 41F. PIC found out during inspection that cooling fan in that section was not working. PIC had employee pull pans into walk-in unit to cool. Items were not discarded due to todays prep date. **Verification required within 3 days** 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 .

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 TCS items in prep room reach-in dated incorrectly, indicating prep date as 4/30 and discard date past 7 day expiration. Electronic date marking system was observed by EHS and PIC to be inconsistent with packing date and expiration date. CDI-PIC fixed date marks on food prepared today and will address date marking inconsistencies. No food was past discard date. Ensure date marking log book is kept up to date. For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed pre-prepared pizzas and chicken salad in grab n go above 41F. These items were recently prepped/pulled. These units are not intended for cooling food product. Ensure items are properly cooled before placing into cold holding grab n go units, and do not overfill TCS food products on display to ensure temperatures are maintained. CDI-PIC had employees move all product to walk-in to quickly cool before placing on display. For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU. Observed chicken salad and pulled chicken in the WIC that were above 41F. Items were prepared last night and were in the WIC. CDI-items were discarded.

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 Brie cheese, dublianer dip, spicy southwest dip, thai noodle and apple harvest salad in the display case that were above 41F. PIC stated that all products were left in the case overnight. CDI-products were discarded.

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 case door tracks. REPEAT

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 teriyaki wings in hot display case below 135F. CDI-Wings were quickly reheated to 185F before placing back inside unit.

3-501.16(B) Maintain raw shell eggs in refrigeration with an ambient air temperature of 45F or below.- P For more information please visit: http://meck.co/FoodSafety Observed container of egg rolls above 41F in cold hold grab-and-go case likely due to containers being stacked too high for unit. Be sure that items aren’t over stacked to allow proper air flow so that TCS foods remain 41F and below in grab-and-go. CDI-Items were rearranged to only be two containers high. Food quickly cooled to 41F.

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 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 salad cooling in walk-in unit from room temp with lid fastened. Observed deli sandwich tightly wrapped and still above 41F in grab-and-go sandwich/salad case. CDI-Chicken salad was uncovered and sandwiches - just prepped before inspection - were placed into prep room cooler. Cooling rate was achieved for chicken salad and deli sandwich quickly cooled to 41F.

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 case door tracks.

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. Minor buildup observed on wall behind 3 compartment sink near sushi prep.

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 from hot hold for 15 minutes to be used for chicken salad. Chicken was out at room temp and upon observation temped 105-110F. CDI-Chicken was placed in walk-in unit to actively cool quickly to 41F. Observed chicken salad, tuna salad, chicken and brown rice all cooling under refrigeration but with lids fastened. Be sure that food is actively cooled by one of the above listed methods to ensure food cools quickly to 41F. CDI-Items were vented.

3-305.11 Store food in a clean, dry location, not exposed to contamination.  Keep at least 6 inches above the floor. Observed chicken on sheet pan stored close to handwashing sink. Chicken was being portioned into containers for hot hold and then put at hot bar.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed a couple wet wiping cloths out on prep line.

4-501.11 Maintain equipment in good repair. Observed wrap station cover tearing. PIC says new parts have been ordered.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information on date marking please visit: http://meck.co/FoodSafety. Observed two wedges of cambozola and one wedge of Saint Andre Brie held greater than 7 days . Observed pulled chicken date marked incorrectly for today when chicken was prepared yesterday. CDI PIC knew when chicken was pulled so date label was changed to accurately label product.

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 roll away cart to store paper for food contact and other utensils heavily soiled . CDI PIC had employee clean cart.

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 build up of food debris on wall behind three compartment sink.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no one with a certified food protection manager. -2-

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed mashed potato hot holding at 126F. CDI: employee reheated up to 170F.

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 crab mixture, tofu, and a tub of shredded chicken breast with no date labeled. Ensure all foods that are prepped and held for more than 24 hrs are dated. Employees stated those items were prepped yesterday. CDI: all items were dated -1.5-

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed a pan of shredded chicken in the deli prep room cooling while tightly wrapped. CDI: regulator vented container and explained to PIC why it is important to let cooling items be vented. -0-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed hood panels with build up of dust. Recommend to clean more frequently to avoid dust build up. REPEAT VIOLATION -1-

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 two dead light bulbs at the hood system. Observed hand sink faucets in need of repair. -0-

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed salads and salmon meals that were in the customer display case that were above 41F. Foods were prepped before EHS arrival and were cooling with lids on. CDI-foods were moved to the WIC and lids were removed so that they could rapidly cool. EHS advised PIC to make sure that foods are 41F and below before being taken out of the WIC.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed some buildup on the doors of the prepared foods case. Cleaning is needed. REPEAT

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed carrots hot holding below 135F in the hot hold case. CDI-The carrots were reheated.

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 no times and paperwork filled during todays visit for the sushi rice. The sushi employee knew the pH of the rice when asked. CDI-Employee properly filled out the paperwork and out times on the rice.

4-501.11 Maintain equipment in good repair. Observed leak to the condenser in the prep room. Have repaired. REPEAT. Observed several white plastic containers with melted holes storing food product in the walk in cooler. CDI-All damaged containers were properly discarded. *First time repeat. Points kept the same today. Max points will be taken if issue continues during next inspection.

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 3-door reach in cooler in the prep room. Have cleaned. REPEAT.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw turkey stored above cooked chicken wings in the walk in cooler. CDI-The turkey was moved to another location. REPEAT. *Points kept the same today. Overall storage order was correct, and training was provided on location of storage order.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed employee preparing several different food items in the refrigerted room. Several food items are kept out on the prep counters not in use. No cold holding violation was seen today, but there is a potential for temperature control issues. More organization is needed when preparing food items. Focus on one task at a time and move forward. ZERO POINTS TODAY.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed condensate leak water onto bread in the refrigerated prep room. CDI-The bread was discarded.

4-501.11 Maintain equipment in good repair. Observed three burned out light bulbs in the hood vents. Manager explained that new bulbs are on order already. Observed condensate pipe leaking water in the refrigerated room. Have repaired.

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

2-301.14 When to Wash - P Observed food handler get clean gloves and then wash their hands. CDI- PIC educated the food handler regarding when to wash hands before donning new gloves.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw chicken stored above cheeses in the reach in cooler. CDI - chicken was relocated to the bottom of the reach in to prevent cross contamination.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cut brie in the customer self service case temped at 45F. Cut tomatoes in the prep room temped between 50-53F and shredded chicken at 52F.

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 prepared in house chicken salad datemarked with 6/29, chicken was prepared and shredded the day before 6/28. Explained to the PIC that the chicken prepared is the oldest ingredient in the chicken salad therefore the 7 day shelf life would have started on 6/28. Observed brie date marked 8/2. Verification visit required

3-501.13 Use approved thawing methods. Observed salmon thawing under water that was temped at 82F. Since the cold water is unable to achieve 70F or below, please utilize these other methods: under running water that is at 70F or below, under refrigeration or as part of the cooking process.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed the interior bottom of the blast chiller accumulating food debris.

5-205.15 Maintain a plumbing system in good repair. Observed hand sink next to the warewashing sink leaking with the hot water peddle is pushed. Observed the faucet on the handsink next to sushi is not attached properly.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed chicken cooling on the counter at 90F. The manager explained that the chicken was going to be shredded. CDI-The chicken was moved to the walk in cooler to hold until needed.

3-501.13 Use approved thawing methods. Observed a frozen item thawing on the prep counter. CDI-The product was moved to the walk in cooler.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning needed to the gaskets of the cheese 3-door RI Cooler. CDI-The gaskets were properly cleaned.

6-305.11 Designation-Dressing Areas and Lockers - C Observed employee cell phone and charger stored ontop of facility food in the deli prep room. CDI-The items were discarded.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P COMMENT: In shared sushi/deli reach in three door cooler, observed raw pork portion stored over ready to eat foods. CDI. The raw pork was immediately moved to the bottom of the reach in cooler by PIC.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P COMMENT: Observed cooked chicken and pizza at 51F on holding rack in cold room. Observed pasta in customer holding case at 42F. CDI. The cooked chicken and pizza were moved immediately to the walk in cooler as temperature increased from prep but were not being used at the time; informed PIC they need to be moved immediately after using if room is not cold enough. Pasta was pulled from the case to the walk in cooler to cool to 41F. PIC to place work order for cold room to maintain 41F or below if not in defrost cycle.

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 cranberry almond salad with a discard date mark of 4/11 (made today) and broccoli slaw (made yesterday) with a discard date mark of 4/14. Observed open feta cheese in the low deli sub reach in cooler with a prep date of 4/6 with a discard date of 4/19 and opened cream cheese container with extended date mar. Observed chicken salad with prep date of 4/16 with earliest ingredient of rotisserie chicken made 4/15. CDI. The feta cheese and cream cheese was voluntarily discarded. The cranberry salad, broccoli salad, and chicken salad were marked with their appropriate discard date as the labels were wrong. Repeat. NOTE: ITS not issued as all in house cut cheeses were properly marked. Continue to date mark all items appropriately.

5-205.15 Maintain a plumbing system in good repair. COMMENT: Observed leak underneath deli sink to the right of the ovens. PIC has a work order in to repair.

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 light bulbs out in hood above cooking equipment. Replace any light bulbs that are out in the facility. 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. Repeat. Points taken as light bulbs have not been replaced since last inspection. Please replace to prevent point loss and maintain lighting requirements.

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 Employees observed washing hands on several occasions for less than required time. CDI (corrected during inspection). The PIC (person in charge) was directed to hold conversation and have employees rewash hands for required time. Suggestion made to review hand washing procedures in establishment.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf COMMENT: Observed can opener soiled on food contact surface of opening blade. CDI. Instructed PIC to clean and sanitize can opener.

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 jarlsberg cheese dip made 2/21/19 stored in cooler with discard date of 3/3/19. Observed brie cheese made 2/25/19 with a discard date of 3/4/19. Observed turkey in deli case with no date mark. Observed pizza sauce in reach in label with prep date of 3/3/19. CDI. The jarlsberg cheese and turkey was voluntarily discarded and brie cheese was relabeled with a discard date of 3/3/19. Pizza sauce relabeled with correct date 2/25/19. Suggestion to corporate to fix the cheese label scale vs. employee labeling cheese as training is not sufficient and is continuing to to lead to multiple point loss. Soft cheeses are to be date marked for a total of 7 days (day of prep counts as day 1). ITS (Intent to suspend the permit) will be issued at next inspection if not corrected.

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. COMMENT: Observed light out in hood above cooking equipment. Replace any light bulbs that are out in the facility. 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. Repeat. No points as it is one light bulb.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P Observed large plastic food containers at clean dish area stored soiled. Observed soiled slicer blade stored clean. CDI (corrected during inspection). The PIC (person in charge) pulled the dishes and slicer blade to be cleaned and sanitized at the three compartment sink. Equipment food contact surfaces and utensils shall be clean to sight and touch.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF; 3-501.18 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition - P Observed date marks for several deli salads and foods (i.e. chicken salad, twice baked potato, cooked salmon, etc) in the deli reach in case labeled as 12/27, 12/28, and 12/29. CDI. The deli manager relabeled all the foods as it was a entry mistake on the label gun. In the walk in cooler, chicken salad and pulled chicken made from yesterday with no date marks. CDI. The deli manager immediately date marked the items. In the deli case, turkey with sell by date of 11/25. CDI. The deli manager voluntarily discarded the product. At cheese display case, feta (labeled 12/17) and goat cheese (labeled 12/7) were improperly date marked. I will return within ten (10) days to verify compliance of the cheese date marking. Discussion held with management on PLU codes and date marking for correction. Repeat. Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs.

4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C Observed employee personal food being stored in clean rice cooker. Clean equipment shall be stored in a manner that prevents contamination. Store employee personal food and personal items in designated location provided by management.

4-501.19 Manual Warewashing Equipment, Wash Solution Temperature - PF Observed hot water for warewashing at three compartment sink vat at 105F. During manual warewashing, maintain the wash solution at a minimum of 110F. I will return within ten (10) days to verify compliance.

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C COMMENT: Observed heavy grease deposits on hood vents. Keep the equipment clean to avoid build up of dust, food residue or debris. Manager to schedule cleaning.

5-205.15 (B) System maintained in good repair - C COMMENT: Observed small leak underneath the front deli handsink. Manager to place work order for repair. Maintain plumbing in good repair.

6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods - C COMMENT: Observed light out in hood above cooking equipment. Replace any light bulbs that are out in the facility. 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.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee beverage being stored beside blast chiller comingling with food ingredients and single service. CDI Drink was moved to bottom shelf. 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 spinach date marked for 7/17. Observed italian sausage 7/17. Observed goat cheese 7/23. Observed burbon salmon 7/23. CDI All items were discarded. Observed product prepared yesterday and being date marked for today. CDI PIC had items corrected. REPEAT. Observed ham being date marked for 9 days. Observed brie and feta dated for longer than 7 days. VERIFICATION REQUIRED.

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 log book not being marked for cooling parameters, calibration of thermometer or pH meter. REPEAT VERIFICATION REQUIRED. If compliance does not occur within next visit, will result in intent to suspend.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed on the floor in the walk in freezer. Make sure to keep off the floor at least 6 inches.

5-205.15 Maintain a plumbing system in good repair. Observed front hand sink spraying water out of side faucet. Make sure to keep in good repair.

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 walk in cooler significant dust build-up. Make sure to increase cleaning frequency. REPEAT Separate issue from last inspection, points not increased.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee beverage being stored on food preparation surface. CDI PIC discarded drink.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed a few utensils being stored as clean with food debris on it. REPEAT Points decreased due to improvement made but still need to continue working on FCS.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken in front of case holding below 135 degrees. CDI Product was discarded.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed two open bags of spinach without date marking. Observed quinoa date marked for 4/10. Observed brie date marked for 4/17 but holding above 41 degrees. CDI All items discarded. *For the brie make sure product is holding below 41 degrees if intention is to hold for 7 days.* 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed crab and cooked eel at sushi without a date marking. CDI Sushi employee was certain open yesterday, product allowed to be dated. 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 records for today not filled out regarding PH meter, cooling process etc. VERIFICATION REQUIRED.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food employee wearing bracelets while performing food preparation. Make sure all food employees remove all jewelry when performing food preparation.

4-501.18 Keep the wash, rinse, and sanitize solutions clean. Observed at the 3 compartment sink the sanitizer solution was cloudy and had a dead insect. CDI Basin was drained and items were washed and sanitized.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. 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 hole in ceiling tile near vent hood. Make sure to replace with smooth, easily cleanable and nonabsorbent material. Observed build-up on floors around equipment and under shelving. Make sure to increase cleaning frequency.

6-303.11 Intensity-Lighting - C Observed three lights out under hood. Make sure to keep in good repair. 6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee cell phone being stored on food preparation surfaces. Observed cell phone being stored on clean equipment. Make sure to store employee possession in a manner where equipment, single service or food will not become contaminated. Observed employee lunch being stored on top of food ingredients in the deli department. Make sure to store in a manner where contamination will not occur.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed sticker residue on containers stored as clean. CDI by removal for recleaning.

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 brie cheese cut in house with date marking stickers ranging from two weeks to a month. CDI by dating with the proper 7 day shelf life.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wetstacking of containers above three comp sink.

4-501.11 Maintain equipment in good repair. Observed mysterious burn hole on gasket of blast chiller. Vast improvement noted.

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 light debris build up on floor of walk in cooler.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at handsink near sushi station. CDI by providing paper towels.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed containers stored as clean with sticker residue build up. CDI by removal for recleaning.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed plastic wrap for food stored on the floor.

4-501.11 Maintain equipment in good repair. Observed metal on side of sushi station peeling away. Improvement noted.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed debris build up on gaskets at several reach in coolers.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed soiled cambro stored in the handsink in the cold prep room. CDI by removal of cambro and discussion with staff.

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 chicken salad portioned into tightly sealed containers and put into the grab and go display area. Chicken salad was measured at 51F. CDI by intervention and removal of chicken salad to walk in to rapidly cool.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed several item in the antipasta bar holding at ~62F. CDI by discarding all TCS items.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed large plastic containers wetstacked in the dish area. CDI by destacking to allow for proper air drying.

4-501.11 Maintain equipment in good repair. Observed antipasta bar malfunctioning and holding around 62F. VR.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed debris build up on inside of gaskets of coolers throughout facility.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed containers stored as clean with debris build up and sticker residue. CDI by removal for recleaning. 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 Observed garlic and oil mixture with no date mark. CDI by date marking with correct date.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed cooling food tightly wrapped or covered. CDI by uncovering to allow for air flow.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wetstacking of containers above 3 comp sink.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting board with deep discolored gouges. Replace or refinish cutting surface. 4-501.11 Maintain equipment in good repair. Observed broken sink in cold prep room.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed debris build up on gaskets throughout facility.

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 debris build up on floor of walk in cooler.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager onsite during inspection.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed containers and utensils stored as clean with sticker residue and debris build up. CDI by removal for recleaning. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer in 3 comp sink measuring at less than 50 ppm. CDI by draining and refilling with new sanitizer that measured at 150 ppm.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed wings measuring between119F and 125F. CDI by voluntary disposal.

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 items in the display case such as chicken cutlets with no date marking sticker. CDI by date marking with the prep date. Improvement noted from last inspection. 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed slaw marked for 5-29. CDI by voluntary disposal.

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 Haccp plan for sushi rice requires a certified food protection manager be onsite at all times. VR.

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

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager on premises upon arrival.

2-301.15 Only wash hands in handwashing sink. -PF Observed an employee wash hands in a prep sink. CDI by instructing employee that handwashing must only be done in handsinks.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed handsink in deli area blocked twice during the course of the inspection. CDI by removal of blockage.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed build up of debris on thermometer stored as clean. CDI by removal for proper cleaning.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed wings being hot held below 135. CDI by voluntary disposal.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed tomatoes and turkey stored in the walk in/cold prep measuring above 45. CDI by removal for rapid cooling.

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 items, including but not limited to mac and cheese, chicken breast fillets and pasta salad, with no date mark. CDI by date marking all items with proper date.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed Working container of sauce stored in the sushi area with no label.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping clothes stored on prep surfaces, over food and in various other places throughout facility.

4-501.11 Maintain equipment in good repair. Observed cold prep room ambient air temperature above 50 F with food cold stored inside.

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 of liquid and debris on the floor of the walk in cooler.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed food employee with gloves handle deli meat, slicer then POS and back to another deli meat without changing gloves. CDI- instruction provided

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed mac n chees at 109 F in hot holding case. CDI- discarded

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed feta cheese, mozerella cheese, provolone and roasted garlic held at 48-51 F on olive bar. CDi- discarded

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed none of the fresh deli case foods to have date marks. CDI- recommended to switching to a sticker based date mark system3-501.18 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 sliced turkey breast dat marked 3/14 CDI- discarded

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths with active stirring. Cold air must flow around product to remove the heat. -Pf Observed just recently made wraps cooling in closed plastic shells at 52 F. CDI- removed

4-203.11 Food thermometers shall be accurate to +/- 2 degrees Fahrenheit.-Pf Observed thermometer 4 F off calibration. VR

4-501.11 Maintain equipment in good repair. Observed cold prep room ambient air temp above 50 F with food cold stored inside and prep onging for 8 hours. Observed olive bar cold holding at 48 F. VR for repairs

2-102.12 PIC demonstrates knowledge by being a certified food protection manager. No personnel in store able to produce certification as a Food Service manager.

2-301.15 Only wash hands in handwashing sink.-PF 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 sushi chef wash hands with no soap in a prep sink. When directed to go to one of two available handsinks, he went to 3-compartment sink to wash. CDI- discussion with employee, deli manager, and store manager about training of sushi chef in proper handwashing.

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 : Found 2 tubs of pulled chicken cooled overnight at 52 F during inspection. Deli manager stated chicken was covered overnight, which is not store policy. CDI- both tubs voluntarily discarded.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P: Found wings in hot box below 135 F. Hot box was reading 130 F at time of inspection. Call made for maintenance. CDI- wings discarded voluntarily by deli manager.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P:Found deli chicken, ham, and corned beef dated 11/22. All voluntarily discarded.

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

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed bucket of sanitizer at sushi station measure 0 ppm quat.

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 seasonal salads (kale salad, spinach meatloaf, mango salad, etc.) without datemarks on them in the deli case. CDI- products dated. 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed feta cheese packaged in the facility being dated for longer than 7 days, corn beef dated 9/15, bologna dated 9/14, and black pepper ham dated 9/13. CDI- products discarded.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed no thin probe thermometer on site for the deli department. VR within 10 days.

4-501.18 Keep the wash, rinse, and sanitize solutions clean. Observed debris accumulation in the wash water basin of the 3 compartment sink.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed dust accumulation on the cooler fan coverings in the cold prep. room.

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 accumulation on a ceiling ventilation covering above the sushi prep. area.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed sticker residue on several large, clean, plastic containers and dried food residue on a clean deli slicer. CDI- deli slicer was cleaned. VR within 10 days for sticker residue.

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 a high volume container of pulled chicken prepared on 6/9 in a reach in cooler at 52F. PIC stated the container had been in the reach in cooler and had not been removed throughout the day. CDI- product was discarded. Cool foods using low volume, high surface area containers, and keep foods uncovered during the cooling process.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed packages of spinach stored in a cold prep. room at ~53F. Employee stated the spinach remained in the room for more than 4 hours. CDI- product discarded. Do not store potentially hazardous foods in the cold storage room if it has an ambient air temperature above 45F.

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 pasta salad, 'super' vegetables, a ham chub, and stuff cabbage in the deli case without datemarks. CDI- datemarks added. Improvements made since last inspection. 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed an opened chub of liverwurst dated 5/31 in the deli case. CDI- product discarded.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one chemical spray bottle labeled quat sanitizer with glass cleaner liquid in it. CDI- bottle contents were emptied.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed cleaned black plastic deli trays stacked while wet above the 3 compartment sink.

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 a ceiling ventilation cover above the sushi prep. area with dust accumulation on it.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at 2 hand sinks in the deli. CDI- paper towel rolls were provided.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed packaged sushi trays stored above ready-to-eat foods in a reach in cooler and raw tuna stored above ready-to-eat foods in a reach in cooler. CDI- storage rearranged.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed 4 large plastic cambros used for storing deli salads stacked clean with datemarking sticker residue on them. CDI- containers were set aside for recleaning.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed no datemarks for all food items in the deli case such as cooked salmon, pasta salad, macaroni and cheese, meat loaf, meatballs, etc. Date all products once they are put into the deli case. VR within 10 days. 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 soft cheeses such as brie, goat, and feta that are packaged in-house and are being labeled with a 2 week shelf life. Provide documentation from manufacturer that these cheeses have a moisture content of less than 50% or package for 7 days or less. VR within 10 days.

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

4-501.11 Maintain equipment in good repair. Observed 4 torn gaskets on cold holding equipment in the deli. PIC stated the gaskets have been ordered.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment.-P Observed employee in the sushi area of the deli handling sliced cucumber without gloves on. CDI- cucumber discarded.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed the hand sink nearest the sushi preparation area without paper towels. CDI- paper towels provided.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken breasts in the hot case below 135F (see temp. chart). CDI- chicken breasts discarded. Facility cannot re-purpose chicken or any other hot food items for foods such as chicken salad if the food is below 135F when pulled from the hot case.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed multiple foods in the 'pickle' bar above 45F, tempura shrimp being stored at room temperature at 60F, cheddar cheese packaged in the facility and being displayed in an ice bath at 50F, cheese triangles in the cheese cooler above 45F, and several deli sandwiches being held in a cold prep. room above 45F. The cold prep. room had an ambient temperature of 50F. The PIC stated the sandwiches were made around 8AM-10AM earlier in the morning. See temperature chart for food temperatures. CDI- Sandwiches were discarded, all other foods were relocated to the walk in cooler for cooling.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed one ricotta cheese wheel with a use by date of 12/6 in the walk in cooler, mozzarella cheese balls dated 11/10 in the walk in cooler, and all food items in the deli case without datemarks on them. CDI- foods were backdated or discarded. 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf TCS foods shall be dated for 7 days if held at 41F or below. PIC stated foods on the pickle bar are held for 28 days before discard once the commercial container is opened. These foods include roasted garlic, cooked mushrooms, mozzarella balls, feta and olive mixture, and grape leaves. CDI- datemark all foods for 7 days until a product assessment shows the food is not TCS.

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 large plastic bins of chicken salad cooling in reach in coolers with the lids on. CDI- lids removed for better air flow.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Facility does not have a thin probed thermometer for accurately measuring thin food masses such as chicken wings. VR within 10 days.