MCALISTERS DELI #1067

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed slight microbial growth inside of the ice machine flap.

REPEAT 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed 61 degree shredded cheese on an ice bath. CDI - Item was voluntarily discarded.

REPEAT 6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed a light gap under the back kitchen door that could allow pests to enter. Points not escalated due to manager attempting to install a door sweep.

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

REPEAT 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed prep cooler cutting boards with many deep cuts.

REPEAT 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed open dumpster doors.

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 heavy food debris on the floors, underneath equipment and corners of the kitchen.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed missing paper towels for two separate hand wash sinks. CDI - Manager supplied during inspection.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed 46 degree shredded cheese on an ice bath. CDI - Item was voluntarily discarded.

REPEAT 6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed a light gap under the back kitchen door that could allow pests to enter. Points not escalated due to manager attempting to install a door sweep.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. 4-502.11(A) Maintain utensils in good repair. Observed a prep cooler cutting board with many deep cuts. Observed a plastic pan with melted, rough edges.

REPEAT 5-205.15 Maintain a plumbing system in good repair. Observed a leak in the mop sink and the center compartment of the 3-comp sink. Improvements made from previous inspection due to the vegetable wash being repaired and backflow prevention device.

REPEAT 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed one open dumpster door. Improvements made from previous inspection.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P 2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed an employee handle soiled wiping cloths, change gloves and move to handle food products without washing hands. CDI - Employee was educated and they rewashed hands.

4-602.11 (E) Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed pink microbial growth inside of the ice machine flap.

REPEAT 6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed a light gap under the back kitchen door that could allow pests to enter.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of food on the floor of the walk-in cooler.

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

REPEAT 3-302.15 Wash fruits and vegetables prior to use. Observed cut avocado’s in the prep cooler with stickers still attached.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris. Observed food debris on the walk-in cooler shelves.

REPEAT 5-205.15 Maintain a plumbing system in good repair. 5-203.14 Provide a back flow prevention device when required. Observed a leak at the mop sink, a leak in the vegetable wash faucet and a leak in the center compartment of the 3-compartment sink. Observed no back flow prevention device for the spray hose on the mop sink faucet splitter. CDI - Hose was removed.

REPEAT 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed open dumpster doors.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed a light gap under the back kitchen door that could allow pests to enter.

3-302.15 Wash fruits and vegetables prior to use. Observed avocado’s in the prep cooler with stickers still attached.

REPEAT 4-501.11 Maintain equipment in good repair. Observed a broken low 2-door cooler that has not been in use. Observed a torn gasket on the center door of a prep cooler.

5-205.15 Maintain a plumbing system in good repair. 5-203.14 Provide a back flow prevention device when required. Observed a leak at the mop sink faucet. Observed no back flow prevention device for the spray hose on the mop sink faucet splitter. CDI - Hose was removed.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed open dumpster doors.

*REPEAT* 4-501.11 Maintain equipment in good repair. *Observed - Torn Gasket to center door of salad flip top unit Lowboy.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed slicer stored as clean soiled with food waste. PIC stated slicer rarely used. EHS recommended cleaning and covering with plastic/placing out of use. CDI: PIC sent slicer to be re-W/R/S.

4-501.11 Maintain equipment in good repair. Observed torn gasket on salad make table.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at hand sink near dish area. CDI: PIC provided paper towels.

7-204.12 Chemicals used to wash or peel raw fruits and vegetables shall meet the requirements of the NC Food Code and used according the products label. -P Observed low vegetable cleaner/sanitizer levels at prep sink. EHS discussed possibility that hot water is denaturing cleaning solution during dispensing. CDI: PIC contacted service company during inspection. Facility to make solution by hand until dispenser properly functioning/giving correct veg solution reading.

3-403.11 (C), (D) Reheat commercially processed, ready-to-eat food to 135F within 2 hours if food is to be hot held until service. -P Observed mac n cheese being commercially reheated too slowly to meet reheating parameters. Product began reheating @8am and @10:30am product was 86F. PIC stated product reheated on max temp then temperature of unit turned down @10am to low heat setting. Facility does not keep reheating or temperature logs. CDI: Education provided, product voluntarily discarded. 3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed several TCS foods being reheated too slowly to meet reheating parameters. Products began reheating @8am and @10:30am products were less than 165F. PIC stated product reheated on max temp then temperature of unit turned down @10am to low heat setting. Facility does not keep reheating or temperature logs. CDI: Education provided, product voluntarily discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed various TCS foods being held above 41F in salad make table. See temperature chart for details. EHS provided education, PIC contacted maintenance during inspection, and TCS foods placed on TPHC until unit repaired. EHS will return within 3 days to verify TCS foods being held at or below 41F in unit. VERIFICATION REQUIRED.

4-501.11 Maintain equipment in good repair. Observed salad make table unable to maintain TCS foods at or below 41F. See violation #22 for more details.

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed commercially made bags of chili thawing completely submerged in water with a temperature of 85F. Approved thawing methods include thawing under refrigeration, thawing as part of the cooking process, or thawing completely submerged under running water with a temperature of 70F or below. CDI - Chili was removed from water and placed in metal pan to reheat. -0.5 points-

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed employee rinsing and wringing cleaning cloths into handwashing sink near cash register. CDI - PIC was instructed on proper use of handwashing sinks and instructed to hold in use wiping cloths in sanitizer. -1 point-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed spinach, tomatoes, provolone cheese, swiss cheese, portioned cooked chicken, and ham holding in flip top coolers between 47F and 54F. CDI - Spinach, tomatoes, provolone cheese, and swiss cheese were discarded. Items were stacked above fill line in flip top cooler. PIC has been advised to reduce volume of items in flip top cooler making sure not to exceed fill line of containers. Portioned chicken and ham were prepared prior to inspection and placed in flip top cooler without undergoing a proper cooling step. PIC moved items to walk in cooler to rapidly cool to 41F or less. PIC has been advised to conduct proper cooling step of prepared foods before placing into flip top cooler. -1.5 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 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 covered container of salad mix cooling in walk in cooler. CDI - Plastic cover was removed to allow cold air to circulate in and around food product. -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 .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of potatoes stored on floor in kitchen. CDI - Boxes of potatoes were removed. -0 points-

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed build up of dust, food splash, and debris on shelving, under prep tables, and on fans in walk in cooler. Recommend higher frequency and more thorough cleaning. -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 debris, residues, and food splash on floors in kitchen area especially in corners. Recommend higher frequency and more thorough cleaning. -0 points-

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P. Observed food employee wash hands for 5 seconds and then proceed to don gloves to handle food. CDI: food employee washed hands for 20 seconds. For more information on handwashing, please visit: http://meck.co/FoodSafety or view our training video at the following web link, https://youtu.be/BH6CLGrH10M .

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed sanitizer at 3 compartment sink at 50ppm quat. Sanitizer container was almost empty, PIC stated facility is switching over to sink and surface. CDI: PIC changed sanitizer bottle to sink and surface new concentration is 1875ppm Lactic acid. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFa

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 2 containers of pastrami with prep dates of 2/6. CDI: Items were 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 . 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Observed 2 containers of sliced chicken and a container of sliced turkey without dates. PIC stated they were prepped less than 24 hours ago. CDI: PIC dated items. 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 cut lettuce cooling in a large tub with a lid on. Item was cooling at a rate of 0.03. CDI: PIC removed lid to allow for quicker cooling. For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths being held in 50ppm quat. CDI: sanitizer buckets were changed, new concentration is 1875ppm lactic acid. (Facility is switching from quat to sink and surface sanitizer).

REPEAT 3-302.15 Wash fruits and vegetables prior to use. Observed halved avocados in prep top with stickers still on. Observed whole avocados being stored in container on prep table with stickers still on.

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 multiple employee drinks stored on food prep surfaces, food prep cutting boards during inspection. CDI- drinks moved to designated area, EHS discussed proper drink storage with PIC.

4-703.11 After cleaning, equipment, food contact surfaces, and utensils shall be sanitized using an approved method.-P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed facility using a cleaner/disinfectant (brand: Contender w/bleach) intended for “institutional use only” for cleaning the deli slicer. EHS tested bottle, concentration of chlorine is exceeding 200ppm, not a food grade sanitizer. PIC stated process is to use this chemical first, then to wash/rinse/sanitize using detergent bucket and then red bucket for sanitizer. EHS observed employees using disinfectant spray first, washing/rinsing in 3 compartment sink and then reassembling without using red bucket with food grade sanitizer. CDI- EHS discussed process with PIC, dishes properly cleaned after discussing cleaning process for food contact surfaces.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed disinfectant bleach stored directly adjacent to clean metal trays at 3 compartment sink, spray nozzle facing trays and over trays. CDI- chemical moved, EHS discussed chemical storage.

3-302.15 Wash fruits and vegetables prior to use. Observed avocados that had not been washed prior to use, halved avocados stored with whole avocados with stickers on, stickers attached to halved avocados. Ensure stickers are removed, avocados properly washed before use. REPEAT.

4-501.11 Maintain equipment in good repair. Observed shelving in walk in cooler with damage, bottom shelf caving into floor. REPEAT. Note: points left at 0, facility has replaced all gaskets in reference to previous inspection.

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 FRP peeling from wall on support beam near entrance to kitchen. REPEAT. Note: points de-escalated to 0 points, facility has replaced tiles and re-grouted floors since previous inspection. 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 black buildup near floor drain under prep sink, near entrance to kitchen.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed one container of sliced ham that was marked as “prepped 4/5”, had exceeded 7 day limit. CDI- product voluntarily discarded by PIC. Note: this was the only product out of date during inspection.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door leading to outside with damage, can no longer be fully shut and sealed from outside. EHS also observed that the floor sweep to the door is damaged, no longer protecting outer openings from insect/rodent entry.

3-305.11 Store food in a clean, dry location, not exposed to contamination.  Keep at least 6 inches above the floor. Observed containers of pickles stored on the floor and shelving that was damaged and caving in, not keeping containers of pickles at least 6 inches above the floor. REPEAT. Note: points not escalated as EHS believes facility is in habit of keeping food above the floor, PIC stated that the shelving just recently was damaged and that is why products are not 6 inches above the floor during inspection. PIC stated she will get shelving fixed immediately.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed red sanitizer buckets registering around 50ppm quat sanitizer when tested. PIC stated she believes the sanitizer may be weak because it was coming out hot from dispenser this morning. CDI- sanitizer buckets refilled to proper concentration.

3-302.15 Wash fruits and vegetables prior to use. Observed a halved avocado contacting the outer skin of an unwashed avocado (still had sticker attached). Wash all vegetables prior to use. REPEAT.

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed handle of knife contacting lettuce in flip top unit. CDI- PIC moved utensil.

4-501.11 Maintain equipment in good repair. Observed gaskets on reach in cold holding units begininng to show signs of damage, splitting and tearing in parts. EHS showed PIC gaskets of concern during inspection.

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 floor tiles in kitchen with damage, cracked and broken and in need of grout, no longer smooth and easily cleanable. REPEAT.

5 2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety. Observed facility with no written procedures for a vomiting or diarrheal event. EHS explained that a written procedure is needed according to newly adopted food code. CDI- EHS emailed information including an example plan and poster.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed products in salad prep unit (see temperature chart) holding above 41F. Through discussion with PIC, facility leaves all products in unit overnight, PIC was unaware of any issues with unit. PIC stated he believed unit was holding at proper temperature during temp checks this morning, did not have temperature log available to show EHS. PIC stated that facility had turned off unit during period when facility was closed for Christmas, EHS observed back of unit where fans blow cold air iced up. EHS found that right side of unit was holding products at 41F or below, while left side and reach in portion of unit was unable to maintain food at 41F or below. Ambient temperature in unit ranged from 46F to 52F when EHS left thermometer in unit. All TCS products out of temperature (turkey, ham, chicken, spinach, blue cheese, parmesan cheese) were voluntarily discarded from unit, as products had been out of temperature for more than 4 hours. All products in temperature (tomatoes, lettuce) were brought to walk in cooler to maintain proper temperature. Salad prep unit was completely emptied during inspection, PIC stated they will remove salad items from menu today. PIC stated that district manager is on the way to facility and will be calling for repair, repair should occur today. Facility will not use salad prep unit until unit is fixed and holding TCS foods at 41F or below. VR by 1/1/22 to ensure unit is properly functioning.

4-204.112 (B) Provide and position correctly an air thermometer in cold/hot holding equipment. Observed no air thermometer in salad prep unit.

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 a few squeeze bottles on prep line with no label.

3-305.11 Store food in a clean, dry location, not exposed to contamination.  Keep at least 6 inches above the floor. Observed a box of olives on the ground next to prep table. Observed buckets of pickles on the ground in the walk in cooler.

3-302.15 Wash fruits and vegetables prior to use. Observed a halved avocado contacting the outer skin of an unwashed avocado (still had sticker on outside). Wash vegetables prior to use. REPEAT.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed a few plastic containers wet stacked on shelving near 3 compartment sink.

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed soufflé plastic containers stored on the ground next to prep table.

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 floor tiles with damage in kitchen, cracking and missing tile in areas. Observed floors in need of grouting throughout kitchen. REPEAT.

3-403.11 (C ) Reheat commercially processed, ready-to-eat food to 135F within 2 hours if food is to be hot held until service. -P Observed multiple products (potato soup, cream of broccoli, mac and cheese) being reheated in a steam table during inspection. PIC stated that process is usually to microwave the bags of soup/mac and cheese and then place into metal pans, place into steam table. PIC stated that cream of broccoli soup was a reheat from yesterday, but all other products were being heated for the first time (commercial reheats). The cream of broccoli soup had started reheating around 8am, while the other products started reheating around 10am. At 11:40am, products were temping around 100-116F, see temperature chart. CDI- cream of broccoli soup voluntarily discarded as it had been reheating for over 2 hours. All other products microwaved to above 165F and placed back into steam table for hot holding.

3-302.15 Wash fruits and vegetables prior to use. Observed halved avocados in flip top contacting the outer skin of other avocados. Avocado's had not been washed and still had sticker on them.

4-501.11 Maintain equipment in good repair. Observed handle broken in reach in unit below flip top. Observed reach in doors coming off hinges on reach in unit. Observed shelving with damage in 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 interior of reach in units under flip tops with food debris buildup, in need of cleaning.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed broken tile throughout kitchen, tile in need of grouting. PIC stated this facility has a planned remodel and will take care of broken tiles and regrouting. REPEAT. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed buildup on walls behind cooking equipment. Suggest cleaning.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee drink stored on prep surface at the beginning of the inspection. REPEAT.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed “Clean” slicer with food debris. CDI - PIC took apart the slicer and rewashed. -REPEAT-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed roast stacked too high in the prep top cooler. Temped top half (above the fill line) 43, below the fill line the product was 40F. CDI - PIC voluntarily discarded the top half of the roast beef.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards heavily scratched and scored. Replace.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed broken coving tiles behind entrance door to kitchen. Replace/repair coving tiles

6-303.11 Intensity-Lighting - C Observed burnt lights in the kitchen prep area. Replace 6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee lunch bag on the middle shelf in the walk in cooler. Observed cell phone on prep table.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF Observed no foodborne illness policy in place for employees to be informed on the symptoms or illnesses to report when experiencing them. CDI. PIC was given foodborne illness policy and poster to hang up in visible area for all employees. -0 pts. EHS suggest to print acknowledgment form for employees to sign and keep on record for future inspections.

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed employee turning off faucet with bare hands. CDI. Employee rewashed their hands and used a barrier to turn off the faucet. -0 pts.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed broken paper towel dispenser on the left side of the kitchen in the hand sink area. CDI. Employee placed paper towels in the area. -0 pts.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed black build up on the inside top area of the ice machine. Repeat. -3 pts. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer concentration at the 3 comp sink not reaching proper level strength, 200ppm. CDI. Employee replaced clogged sanitizer bottle. Concentration reached proper levels before EHS left establishment.

3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed chili and rotel being reheated at table top steam unit for hot hold not reaching 165F at the two hour time frame. CDI. PIC reheated both items immediately in the microwave to increase temperature to 165F or above.

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 the handle of the knife in flip top unit directly touching the lettuce. CDI. PIC removed knife from flip top. Utensils may be stored with handle not touching food, dry place and cleaned at least every four hours. -0 pts.

5-202.14 Backflow Prevention Device, Design Standard - P Observed faucet turned on with continuous water pressure on the existing backflow prevention device. Due to the existing device not being rated for continuous pressure and in order to meet the A.S.S.E standards, the faucets must be turned off after each use to prohibit continuous pressure on the existing backflow prevention device. Backflow prevention device that would meet the standard would be an A.S.S.E 1012. CDI. Faucets were turned off. Discussed with PIC that if the faucets are not turned off after each use then the additional device would be required to be installed on the faucet before the Y connector. -0pts.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed doors to dumpsters open. Observed damaged door on recycling lid. 5-501.114 Using Drain Plugs - C Observed missing drain plug on middle dumpster. -0 pts.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed ready to eat foods (corn salsa and sliced tomatoes) stored below unwashed produce in the walk in cooler (WIC). CDI- ready to eat foods were rearranged in the WIC.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed the ice machine chute area and lower stainless steel panel accumulating mold. -REPEAT - 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed the "cleaned" slicer still have food debris. CDI- Slicer was rewashed and sanitized.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed corned beef in the prep top cooler at 45F, Ham at 46F and Corned beef in the walk in cooler 50F and dated 10/9. CDI - Able to determine that the corned beef and the ham in prep top cooler were just prepped, therefore allowed to cool down in the WIC. Corned beef in the walk in cooler was voluntarily 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 deil meats wrapped in plastic wrapped in the prep reach in cooler without a date. CDI- these meats were prepped today, allowed to datemark.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed deli meats in the walk in cooler tightly covered and stacked. CDI- PIC removed lids to allow rapid cooling. Before placing deli meats in the prep top coolers allow to cool down to 41F or below as the prep coolers are for maintaining and not cooling product down. -REPEAT-

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed the large sugar bin at the front service area unlabeled.

3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed the Quat sanitizer buckets at 50ppm. CDI- Sanitizer bucket was remade and is now between 200-400ppm of Quat. Ensure you utilize the Quat sanitizer test strips to verify concentration. -REPEAT-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed serving trays stored wet stacked. -REPEAT-

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards heavily scratched and scored.

General Comment. 4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. Observed microwave in need of cleaning. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine shute with pink residue. Ice machine needs to be cleaned more frequently.

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 turkey cooling at a rate of 0.07 and ham 0.03. The required rate is 0.12 per minute. CDI- Ham and turkey were uncovered spread out inside of container.

General Comment. 3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed containers of deli meat cooling down covered up and tightly packed. CDI- Some containers were placed in ice baths and others were spread out in different containers. Going forward facility will use these two cooling methods to ensure foods are cooled properly.

General Comment. 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed bucket holding in-use wiping cloth in sanitizer at 0 ppm quat.

Repeat Violation, Full Points-1- 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. In clean dish/utensil area, observed plastic containers wet nesting.

Repeat Violation-0.5 pts- 4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single-use to go containers being stored face up.

General Comment. 4-501.11 Maintain equipment in good repair. Observed split gasket at reach in very back of kitchen. Gasket needs to be replaced.

Repeat Violation, Full Points-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 low grout throughout tiling in back kitchen area. Grout needs to be replaced.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf In clean dish/utensil area observed plastic containers with food debris. CDI- Items were removed to be rewashed.

General Comment. 3-403.11 (C ) Reheat commercially processed, ready-to-eat food to 135F within 2 hours if food is to be hot held until service. -P Observed two containers of broccoli soup and a container of potatoes not reheating properly. Steam well that items were being reheated in was not working. CDI- Containers were taken to walk in cooler until other steam wells came available.

General Comment. 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 pastrami date marked for 07/30/19. CDI- Pastrami was voluntarily discarded.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. In clean dish/utensil area observed plastic containers wet nesting.

General Comment. 4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single-use to go containers being stored face up.

General Comment. 4-501.11 Maintain equipment in good repair. At flip top beside oven observed broken handle and on interior board from top lid falling apart. Needs replacing.

Repeat Violation-0.5 pts- 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed low grout throughout tiling in back kitchen area. Replace as necessary.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce stored above washed produce and milks in the walk in cooler. Observed unwashed potatoes stored above washed potatoes and cookies. CDI - PIC reorganized to correct storage order. 3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed strawberries, blueberries, and spinach stored in underneath portion of flip top units without covering. CDI - Items were covered with plastic wrap or lids.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Observed employee sanitizing dishes with quat sanitizer reading <50 ppm. CDI - PIC contacted chemical company. Company was able to walk PIC through instructions to provide quat sanitizer at correct concentration. Quat sanitizer read 400 ppm.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P Observed cooked peppers cooling in flip top unit at 70F. Peppers were cooked earlier that morning and did not meet cooling parameters. CDI - Cooked peppers were voluntarily discarded. Observed salad mix and lettuce cooling in walk in cooler. Both items were marked for preparation time of 9:20 am, at 1:44 pm they were at 44F. CDI - Both items voluntarily discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed turkey, ham, shredded cheese, and roast beef cold holding above 41F. Turkey and Ham were marked for preparation time at 9:30 am that morning. Shredded cheese and roast beef were prepped that morning, but not stocked in the cooler until 1 pm. CDI - Turkey and ham were voluntarily discarded. Shredded cheese was placed on temporary TPHC for a discard time of 5 pm. Roast beef was pulled to the walk in to cool rapidly. 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 salad mix and lettuce cooling densely in large plastic containers in walk in. Observed several items cooling in flip top units made for cold holding purposes only.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed sugar stored in front area under cabinet without identifying label.

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 plastic cup being used as scoop for gorgonzola cheese. CDI - Plastic cup was discarded.

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

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed low grout throughout tiling in back kitchen area. Replace as necessary.

3-301.11(B) Food Employee's shall not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed food employee bare hand contacting ready to eat green onions. CDI - discarded in trash. Educated to wash hands and put on gloves before food preparation. Employee put gloves on.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at the front handsink in the kitchen. VR

3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed pot pie soup and mac n cheese not reaching 165F within 2 hr reheating time frame. CDI - educated food employees and PIC about criticial control point for reheating and reheating methods. Discarded items in trash.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed product in the temperature danger zone. Refer to temperature chart. CDI - relocated product to walkin cooler to rapidly cool down. Product currently at 41F and below. After preparation, cool food down in walkin cooler uncovered before storing in cold holding unit. Use thermometers more often. Cold holding units are not meant for cooling.

6-202.15 Outer openings of a food establishment shall be protected against the entry of insects and rodents by filling/closing holes in floors, walls, and ceilings; having tight fitting windows; self-closing, tight fitting doors. Observed the back door not a tight fitting door; visible light underneath the door. Advised to repair back door weather stripping.

4-601.11(C )/4-602.13 Non Food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil or residue. REPEAT VIOLATION. Observed build up of food debris on toaster oven. Advised to remove conveyor belt and clean more often.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed papertowel dispenser not operating properly at the back handsink in the kitchen, thus not providing papertowels. Advised to repair to function properly. CDI - employee repaired dispenser to feed papertowels properly for proper handwashing.

6-202.15 Outer openings of a food establishment shall be protected against the entry of insects and rodents by filling/closing holes in floors, walls, and ceilings; having tight fitting windows; self-closing, tight fitting doors. Observed the back door to the facility is not a tight fitting door. Advised to repair to have tight fitting door to prevent entry of pests. 6-501.111 Keep the premises free of insects, rodents, and other pests. REPEAT VIOLATION. Observed multiple flies in the kitchen around holding and preparation areas. Advised to continue pest prevention methods. Advised to repair back door.

4-601.11(C )/4-602.13 Non Food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil or residue. REPEAT VIOLATION. Observed that facility has cleaned all gaskets. Observed that the facility needs to clean the debris from toaster more often.

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Upon arrial, observed trash stored right outside of the back door instead of bringing to the outdoor dumpster receptacle. Advised to bring the trash to the dumpster instead of storing trash outside of back door.

5-205.11(A) A handwashing sink shall be maintained so that it is accessible at all times for employees.-Pf Observed large box of cups stored in front of the handsink in the back of the kitchen. CDI - relocated box of cups.

3-501.17(B) Commercially Prepared and Packaged Time/Temperature Control for Safety (TCS) food shall be date marked at the time the original container is opened in a food establishment and the food is held for more than 24 hours. -Pf Observed no label on carribean chicken salad. Container of carribean chicken salad was opened up over 24 hrs ago. CDI - educated about date marking criteria. Put label on product.

7-204.12 Chemicals used to wash or peel raw, whole fruits and vegetables shall meet the requirements specified in 21 CFR 173.315; use cleaning agents according to manufactures label. Observed that the cleaning agent, 'anti-microbial fruit and vegetable wash' is too strong. Manufactures label states that product shall remain between 1.17-1.28 ppm. Solution is above 1.28 ppm. Advised to fix anti-microbial wash to dispense at proper solution.

6-501.111 Keep the premises free of insects, rodents, and other pests. REPEAT VIOLATION. Observed live cockroach crawling on floor in front of reach in unit. CDI - disposed of pest. Advised to step up pest control from Steri-Tech.

3-307.11 Protect food from miscellaneous sources of contamination. Observed that deli sandwiches are being wrapped in plastic wrap, date labeled with sticker, and then food employee are using knife to cut through the sticker label through the food to cut the sandwich. Advised to put the label on the side of the sandwich to prevent cutting through the sticker then the food.

3-304.14(B) Cloths in-use for wiping counters and other equipment shall be held between uses in a chemical sanitizer solution at the proper concentration. Observed that the facilities quat sanitizer is active from 200-400 ppm; sanitizer buckets are below 200 ppm. CDI - educated to soak rag in sanitizer before storing in sanitizer bucket. Do not store dry wiping cloth in sanitizer bucket. Refilled buckets to proper concentration.

7-204.12 Chemicals used to wash or peel raw, whole fruits and vegetables shall meet the requirements specified in 21 CFR 173.315; use cleaning agents according to manufactures label. Not properly washing produce. Refer to violation 26.

4-601.11(C )/4-602.13 Non Food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil or residue. Observed non food contact surfaces with food debris build up (gaskets, toaster oven). Advised to keep items clean.

2-301.14 Wash hands before donning gloves and between gloves uses.-P 2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles.-P Observed food employees not washing hands before putting on gloves. Observed no handwashing before food preparation. CDI - educated to wash hands before puting on gloves and before food preparation.

3-301.11(B) Food Employee's shall not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed food employee bare hand contact ready to eat avacado during preparation. CDI - discarded product. Educated to wash hands before putting on gloves and to wear gloves during preparation. No bare hand contacting.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at the handsink by the 3 compartment sink. CDI - employee went to go get soap to provide for the handsink. Soap currently at the handsink.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed food out of temperature in the flip top unit. Refer to temperature chart. REPEAT VIOLATION. CDI - educated that food does not cool down in the flip top units. Food gets cooled down in walkin cooler or freezer before product gets stored in cold holding. Brought food to freezer to rapidly cool down. Product at 45F and below. Brought back to flip top for preparation and storage.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies everywhere outside back door of facility. Observed flies inside kitchen flying over food and prep units. Advised to clean out back to prevent flies and to hang fly tape underneath prep sinks, 3 compartment sinks, and handsinks.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be cleaned as often as necessary to keep them clean; Caution should be used to minimize food exposure. Observed facility dirty outside the backdoor: debris, food, etc. Flies are all over the place out back. Advised to clean and keep clean.

2-301.12C To avoid recontaminating their hands, food employees may use disposable paper towels or similar clean barrier when touching surfaces such as manually operating handsink faucets or touching the handle of a door. Observed food employees recontaminate hands by bare hand contacting the sink faucets when turning the sink off. CDI - educated to turn handsinks off with papertowel to prevent recontamination.

4-602.11(E)(4) Equipment such as ice bins shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. Observed mold build up in ice machine. Advised to clean more often.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed chicken out of temperature in the flip top cooler. Refer to temperature chart. CDI - pulled product to rapidly cool. Cold holding equipment is not meant for cooling. After preparation, cool down. Use thermometers more often.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -Pf. Observed cut chicken in flip top units out of temperature. CDI - educated food employees to temp the product after pulling chicken from walkin cooler, cutting, and packaging. When rapidly cooling product, allow air flow or store in freezer for rapid cooling. Reminded food employees that we cool down before we store in cold holding equipment; cold holding equipment is not meant for cooling.

3-602.11(A) Food packaged on premises shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens(PF). Observed one chocolate cooking without a product label on. CDI - PIC provided sticker to the cookie. Labels are correct with common name of food, ingredients, and allergens.

2-402.11 Use approved hair restraint, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employees without hair restraint or beard guard. CDI - put on hair restraint.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed large plastic containers wet stacked. CDI - pulled containers apart. Advised to allow items to air dry after sanitizing.

5-501.16 Provide waste bins in required areas including at handwash sinks. Observed handsink with no trash can. CDI - advised to provide trash can for handsink.