PUBLIX #1509 DELI/CHEESE

4-703.11(B) After being cleaned in a mechanical dish machine, equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160F as measured by a max/min thermometer.-P. Observed temperature in dish machine reaching a maximum of 155F after multiple runs. PIC placed a work order for the machine to be repaired. CDI- facility will use 3 comp sink to W/R/S until the machine is repaired. 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 . 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed residue buildups on the food contact surface of the drink machine dispensers. CDI- PIC cleaned the dispensers. 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. Observed 5 packages of sliced cheese at 45-47F in the top right corner of the deli case. PIC was unable to determine how long the cheese had been out of temperature. CDI- PIC placed a work order to fix the warm spot and voluntarily discarded the cheese. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed sliced tomatoes cooling in a RIC at a rate of .018F/min. Observed a large plastic container of honeydew melon cooling in the WIC with no change in temperature after 1 hour. CDI- PIC moved the honeydew to the WIC and placed the tomatoes in the blast chiller. 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 heavy food debris and residues on non-food contact surfaces of fryers and oven in cooking area. -0 points-

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 splash and residues on flooring by sandwich station, deli slicers, under prep tables,, and under shelving. Recommend higher frequency and more thorough cleaning. -0 points-

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed an employee lunchbox stored in contact with customer food in the WIC.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed measuring spoons stored on drying rack with food build up and debris. CDI - Measuring spoons were taken to three comp sink to washed, rinsed, and sanitized. -0 points- 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 .

3-501.15 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 mozzarella cheese, Swiss cheese, and provolone cheese in refrigerated drawer at sandwich station with temperatures ranging from 44F - 45F. Items were sliced prior to inspection and placed in refrigerated drawer. Observed roasted chicken chopped salad in customer grab and go with a temperature of 46F. PIC stated that salad was prepared at approximately 7:30AM. CDI - Items were taken to blast chiller to rapidly cool to 41F or less. Items cooled to 41F by end of inspection. -REPEAT- -0.5 points- 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 residues and debris in gaskets of walk in cooler, deli counter unit, non-food contact surfaces of fryers, and mobile breading station. Recommend higher frequency and more thorough cleaning. -0 points-

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Small hook in front hand washing sink. Do not store items in hand washing sinks. Only use hand sinks for hand washing. CDI - Hook removed. 0 pts.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Sanitizer solution at 3-compartment sink measured 0 ppm. Quat sanitizer must be 150-400 ppm. CDI - PIC emptied solution and refilled with 200 ppm solution. 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: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Tomato soup and chicken soup were 52F and 46F in walk-in cooler. Items began cooling last night. TCS foods must cool within the cooling time/temp parameters. CDI - PIC discarded soups. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P All TCS foods on salad bar measured 48-53F. Employee stated cart was left out during prep 1 hour ago. TCS foods in cold holding shall measure 41F or less. CDI - Employee took all TCS foods from salad bar to walk-in cooler to cool. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Soups were cooled in deep containers with lids on in walk-in cooler overnight. CDI - PIC discarded soups. 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. Flies observed in department. Contact pest control to treat for flies. Cover food to prevent contamination from flies.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed several pans stored is clean with food debris. CDI.. I’ll pan were removed to be sent through dish machine. 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 .

4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed squeeze bottles stored in clear bin as clean Debris in bottom of bin. CDI. Items were moved to dishwasher to be w/r/s

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed Ham, turkey and garbanzo beans above 41F.. CDI Items were sent to blast chiller to quickly cool.REPEAT. Great improvement from previous visit 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 .

2-401.11 (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. Observed employee drinking while on chicken prep line. CDI..PIC had employee throughout drink

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed employee after drinking from bottle with gloved hands go back to prepping food without glove change. CDI.. PIC hand employee discard gloves and wash hands. 2-301.15 Only wash hands in handwashing sink. -PF also Observed metal item and food in hand sink. CDI..PIC removed items and cleaned out sink

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

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed chicken chub, turkey chubs, cheese, ham, bologna,salads, shredded cheese. All about 41F please see temp chart. REPEAT. CDI.. Some Items were voluntarily discarded and some were taken to blast chiller to quickly chill For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed containers and squeeze bottles without lables.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed handwashing sink blocked by empty cardboard boxes. CDI PIC moved boxes

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several cubs of deli meat temping above 41 please see temp chart. CDI..PIC moved to WIC 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 several chubs in deli case without date marks. CDI PIC labeled chubs. 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 .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several pans stacked wet. CDI PIC removed items

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed multiple chubs of meat (see temperature log) with temperatures above 41F in deli case on top and middle racks. EHS observed an ambient air temperature of 34F at bottom of case and 44F at top of case. PIC stated that the case has been open a lot today. REPEAT CDI: PIC took chubs to WIC to quickly cool and EHS observed temperatures at 41F or below after cooling. 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several flies near soup HH area and a few flies in back prep area of deli. PIC stated that the facility is currently being treated for flies.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed inside of CH drawer equipment with food debris accumulating on bottom areas. Keep clean.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed metal bowl, plastic spoons and other items stored as clean with food debris on them. CDI - Items were moved to be cleaned at dish machine. REPEAT. For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cheeses and ham in drawer and foods at salad bar above 41F. (See temperature log). CDI - Foods were moved to cooler or blast chiller to cool. 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed fried avocado dated 3/20. CDI - Food was voluntarily discarded. 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 . 3-501.18 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 falafels in reach in with no date labels. CDI - Falafel was voluntarily discarded. 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 .

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed sauce bottle, plastic insert pan, and meat scissors stored as clean soiled with food waste/sticker residue. CDI: Sent to be re-W/R/S.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P Observed sliced ham and turkey not meeting cooling parameters. See temp chart and violation #33 for details. CDI: PIC spaced out product/made product more shallow for rapid cooling.

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 sliced ham and turkey cooling wrapped in plastic and stacked 3-4 deep in blast chiller on sheet tray. CDI: Education provided and PIC spaced out product/made product more shallow for rapid cooling.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw shell egg stored above turkey meatloaf in chicken cooler. CDI: Products separated.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed wedge salad, cut honeydew and cut watermelon being held above 41F on salad bar. Product prepared and cooled today between 9am-10am. CDI: PIC moved product to blast chiller for rapid cooling(41F, 40F, 40F).

4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf Observed no thermometer available for testing temperature of hot water dish machine. EHS will return within 10 days to verify max/min thermometer obtained. VERIFICATION REQUIRED.

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 shredded lettuce, spinach, sliced cheese, and sliced deli meats being held above 41F in sandwich make table. Unit in defrost cycle- 50 minute cycle with unit temp of 46F. CDI: Education provided, PIC moved product to blast chiller for rapid cooling and contacted service repair company during inspection about unit.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed spray bottle of sanitizer stored next to insert pan used for cutting open chubs of deli meat. CDI: PIC moved to approved location.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed Havarti cheese, roasted chicken breast, and garlic bologna being held above 41F in deli display case. PIC stated cheese and chicken in use approx. 30-45 min prior to inspection, bologna had not been used today. CDI: PIC moved cheese and chicken to walk-in cooler for rapid cooling and voluntarily discarded bologna.

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 cut cantaloupe cooling covered with plastic lid inside walk-in cooler. Food employee stated product was prepared @7:30am. CDI: Education provided and product moved to freezer for rapid cooling. Product did not reach 41F during inspection, but was meeting cooling parameters @43F after 25 minute window. REPEAT VIOLATION.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at hand sink beside hot holding units. CDI: PIC provided paper towels.

3-401.11 Raw Animal Foods-Cooking - P,PF Observed fried chicken breast not cooked to 165F. Temperature on product ranged from 125F-174F. CDI: Education provided and food employee voluntarily discarded product.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed minestrone soup being held below 135F in hot well on store floor. Food employee stated soup was placed into unit around 8am. CDI: Education provided and food employee reheated soup. Product reached 170F.

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 glazed brussel sprouts cooling in covered plastic containers on store floor. PIC stated product was prepared around 8am. CDI: PIC sent product to cool in blast chiller. Observed quesadillas cooling in covered plastic containers stacked 3-4 deep in walk-in cooler. Product was cooled in blast chiller to 66F and removed, covered, then placed in walk-in cooler. Condensation forming in containers. CDI: PIC moved product to walk-in freezer and vented.

4-501.11 Maintain equipment in good repair. Observed hot water dish machine unable to reach final rinse temperature of 180F. PIC put in work order during inspection. Facility is to use 3-vat sink for W/R/S until dish machine is repaired. EHS will return in 10 days to verify dish machine has been repaired. VERIFICATION REQUIRED.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed various meats in far end of display case with temperatures between 42F-45F. PIC stated unit was broken down for deep clean last night, case defrosts at 04:00, meats are placed back into case at start of morning shift(05:30). Concluded cold holding issue due to human error- fan in unit not plugged back in completely. CDI: PIC moved meats to walk-in freezer for rapid cooling and plugged in unit fan. REPEAT VIOLATION.

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 facuet with bare hands. CDI-PIC made employee rewash hands and showed them the correct way to turn off faucet with paper towel.

4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf Observed high temp dish machine at 153F when temperature gauge was ran through, temperature kept decreasing as it went through machine, went down to 141F. CDI-PIC called maintenance and will not use until it is working properly. VR REQUIRED 8/21/2020

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sandwhiches made from yesterday sitting in a grab and go at 46-47F. PIC explained they had temped sandwhiches before they go on floor and they were 39F. CDI-PIC voluntarily dsicarded and removed food made from today and was allowed to cool down. VR REQUIRED 8/21/2020. PIC did not sign due to Covid protocols

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 green beans and potatoes made today that were above 50F, covered, in a plastic container. CDI-EHS removed lids and explained to PIC and food employee that food needs to be allowed to have air flow to cool down properly.

4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Observed only one food thermometer in all cold holding units. Need to provide hanging thermometers to ensure cold holding/hot holding units are in compliance.

4-501.11 Maintain equipment in good repair. Observed dish machine and display not working properly.

2-201.11(A) Ensure food employees understand when to report illnesses, symptoms and exposure. -P Spoke to a newer employee who was not knowledgable of specific symptoms or illnesses from employee health policy. CDI- PIC will re-review store health policy with employee.

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 opened partial chub of bologna not date marked, unknown date it was opened. CDI- PIC voluntarily disposed of bologna. Points not doubled as only one item observed not properly date marked.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed a single service chicken box with a fly in it. CDI- Box disposed of.

4-204.118 Warewashing Machines, Flow Pressure Device - C Maintain PSI meter working properly. Observed PSI meter on dish machine not calibrated, PSI reading showing 15 PSI when machine was off and at 35 PSI during rinse cyle. Have PSI meter repaired or replaced.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed two deli meats opened with no date mark. CDI- Deli meats were opened this morning and were date marked.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed plastic cambros with sticker and food residue and stacked within each other. CDI-taken to be soaked and properly re-washed.

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 catering order of sandwiches double stacked cooling in plastic clamshell container. CDI-lid removed to cool sandwiches quickly and reached 45F.

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 tongs at salad bar stored down in product.

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

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed grease and debris on equipment in back of kitchen.

2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed employee change gloves without washing hands first. 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 handle raw chicken and equipment and proceed throughout other areas of the kitchen without washing his hands.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed chubs of deli meat datemarked for 7 days holding between 45F-42F. Product held between 45-42F can be held for 4 days. Product held at 41F or below can be held for 7 days. CDI-product dates were corrected and a service technician was called in to ensure the deli unit can hold product consistently at 41F or below

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed several packages of deli meat that had just been sliced in the display case and a covered tray with roast beef in the reach-in cooler cooling at 50F. CDI-product vented and placed in blast cooler to facilitate cooling.

2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed cash register employee enter food service area and put on gloves without washing hands. CDI-hands were washed

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer sink set up with 0ppm sanitizer in the sink, however the sanitizer was readng 200ppm out of the dispenser. CDI-sink set up with correct concentration of sanitizer.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed rotisserie chicken in a wamer at 88F. CDI-product voluntarily discarded.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed one small end chub of deli turkey not dated. CDI by discarding. Did not observe date marking for any cheeses, see NC food code 3-501.18 annex for exemptions.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed beef tenderloin in deli display case cooked and cooled for sale without consumer advisory. SOP or recipe calls for an intenal temperature of 125F. See 3-401.11 of NC food code for cooking time and temperature parameters.

4-501.11 Maintain equipment in good repair. Observed dish machine racks getting stuck in the machine. A second rack has to be run through to push out the first rack and the second rack get stuck or does not come out.