MCALISTERS DELI #1209

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 queso mix cooling from ambient miss proper cooling window. See temperature chart. Cooling methods insufficient to support proper cooling. See violation 33 for further details. CDI - Queso voluntarily discarded. 1.5 pts. For more information, please visit: www.meckncgov/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://www.youtube.com/watch?v=P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed most foods in sandwich prep holding above 41F during inspection. Ambient in unit 46F. See temperature chart. PIC stated all items had been maintaining proper temperature during their daily line checks, which occurred less than four hours prior to REHS discovery. CDI - All items moved to WIC to rapidly cool. Unit replaced with backup unit maintaining 40F. Maintenance contacted during inspection. 0 pts. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed bottle of cleaner being stored next to customer foods during inspection. CDI - Cleaner moved to appropriate location. 0 pts.

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 container of queso mix cooling from ambient in WIC while in a deep, covered plastic container. Container moved to WIF uncovered to hasten cooling. Queso did not meet proper cooling parameters. CDI - Queso voluntarily discarded. Repeat. 1 pt. Risk Control Plan to be discussed during follow up visit. 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 build up of food debris in back up prep and on various gaskets during inspection. More thorough or frequent cleaning necessary to preclude pest harborage. Repeat. 1 pt.

5-501.16 (C )Provide waste bins in required areas including at handwash sinks. Observed all handsinks void of easily accessible waste receptacles during inspection. CDI - PIC provided. 0 pts.

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 large amounts of food debris on floors and under prep units during inspection. More frequent or thorough cleaning necessary to preclude pest harborage. Repeat. 1 pt.

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 Mac and cheese and rotel sauce at 81-118F after heating for 1 hour and 45 mins. Items were heating up in a food warmer/rethermalizer on a lower setting. CDI: Items were reheated to 165F in the microwave.

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 rotel sauce cooling at a rate of 0f/min and Mac and cheese cooling at a rate of 0.02F/min. Both items were cooling in containers covered with lids inside walk in cooler. CDI: Lids were vented. If violation occurs on future inspections a risk control plan and/or permit action 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 .

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 build up in bottom of prep units and shelving above prep top units. Clean as needed.

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 flooring underneath equipment and blinds with build up of debris. Clean as needed.

REPEAT 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed multiple metal pans, plastic pans and ladles with sticker and food debris while being stored as clean. CDI: Items were placed to be rewashed. If violation occurs on future inspections a risk control plan and/or permit action may be required. 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 .

3-501.14(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 2 pans of roasted peppers at 73F after three hours of cooling. CDI: Items were voluntarily discarded. For more information please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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 roasted peppers cooling on a sheet pan at room temperature. CDI: EHS and PIC discussed cooling methods. 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 .

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 build up in bottom of reach in coolers. Clean as needed.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed flooring throughout facility in need of cleaning.

REPEAT 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed multiple plates, metal pans, and utensils with food debris while being stored as clean. CDI: Items were placed to be rewashed. 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 .

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed chicken and ham sliced more than 4 hours ago still above 41F. CDI: Items were voluntarily discarded. For more information, please visit: www.meckncgov/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://www.youtube.com/watch?v=P6x8b1ZVOxU .

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 ham cooling in a container tightly covered in Saran Wrap at 0F/min. Observed chicken cooling in a large container covered with a lid and ham cooling in container covered in Saran Wrap. CDI: Ham was placed in freezer, chicken and second container of ham 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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 single service trays with food contact surface facing upwards. Invert trays.

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 build up in bottom of reach in coolers and on prep table shelving. Clean as needed.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels in dispenser at front hand sink at beginning of inspection. CDI- PIC refills dispenser. (-0)

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed many dishes stored as clean with date mark sticker residue remaining. CDI- PIC begins re-wash process by soaking to remove residue. (-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 bottled TCS sauces used to prepare catering order returned to flip-top at 52F. CDI- PIC brings bottles to WIC for rapid cooling and states they will cool TCS foods properly before returning to cold holding locations going forward. (-0.5)

4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed several ladles hanging above 3 compartment sink with rust and deterioration. CDI- PIC removes ladles from service. (-0) 4-501.11 Maintain equipment in good repair. Observed damaged lowboy doors revealing insulation material. Repair or replace at east lies opportunity. (-0)

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 black residue on gaskets and frame around lowboy doors and inside ice machine, as well as food debris inside lowboys. (-0.5)

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed food debris on floor inside walk in cooler and freezer. (-0.5)

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P- Observed food employee return from taking trash to the dumpster and begin to sort clean dishes. -CDI- EHS intervened, educated food employee on when to wash and food employee washed hands. -0-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed items in sandwich prep unit above 41F. Refer to temperature chart. -CDI- PIC voluntarily discarded items. **REPEAT** 1.5- **POINTS NOT ESCALATED DUE TO IMPROVEMENT** 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 .

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands. -Pf- Observed hot water at 3-comp sink at 87F. Observed hot water at handwashing sink at 80F. Per PIC, facility recently purchased a new hot water heater. **10 DAY VERIFICATION REQUIRED** -0.5-

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 PIC wash hands for less than 20 seconds. -CDI- EHS educated PIC on proper handwashing procedure and PIC properly rewashed hands. -0- For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M .

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing -Pf.- Observed food employee dump ice in handwashing sink. -CDI- EHS educated food employee on proper use of handwashing sink. -0-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.- Observed food debris on dishes stored as clean, especially scooping spoons. -CDI- PIC moved items to dish pit to be W/R/S. -1.5- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: 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 .

3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P- Observed Mac and cheese that had been reheating for more than 2 hours at 138F. -CDI- PIC voluntarily discarded. -0-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed items in prep units above 41F. Observed items in WIC between 46-51F. Refer to temperature chart. Observed ambient air of unit at 46F. -CDI- PIC voluntarily discarded items above 41F that were not received today. **3 DAY VERIFICATION REQUIRED** -1.5- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-302.15 Wash fruits and vegetables prior to use. Observed stickers on washed avocados. -0-

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf- Observed no paper towels at back handwashing sink. -CDI- PIC replenished paper towel supply. -1-

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf- Observed spring mix prepared today cooling in WIC and prep unit in plastic containers filled to the top with lids. Observed fruit salad with cut melons cooling tightly wrapped in plastic. Observed portioned sliced roast beef cooling in plastic containers stacked on top of each other with lids. -CDI- PIC removed lids and placed items on sheet trays to facilitate rapid cooling. **REPEAT** -0.5- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-501.11 Maintain equipment in good repair. Observed leak in WIC. Repair. -0-

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P- Observed liquid eggs stored over RTE bacon in WIC. -CDI- PIC corrected storage order. -0- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 items not reaching cooling parameters. Refer to temperature chart. -CDI- PIC placed items in freezer to facilitate rapid cooling. -1.5- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf- Observed chicken and other sliced deli meats cooling in WIC packed tightly and covered with lids. -CDI- EHS educated PIC on cooling methods and PIC removed and separated items into smaller containers. -0- 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. Observed flying pests in ice machine area. -0-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking with dishes stored as clean. -CDI- PIC moved items to dishpit to be W/R/S. -0-

6-501.11 Floors, wall and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed gaps in flooring in kitchen along prep areas and floor lifting around floor drains in wait staff area. Flooring beside wall of 3 comp sink as well as behind service counter are also loose. **REPEAT** -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 missing ceiling tile in kitchen area above handwashing 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 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 . Observed 3 large containers of cut deli meat in WIC with no date markings. CDI - Meat was cut the previous day and the correct date markings were added,

REPEAT 6-501.11 Floors, wall and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed gaps in flooring in kitchen along prep areas and floor lifting around floor drains in wait staff area. Flooring beside wall of 3 comp sink as well as behind service counter are coming loose. Facility is awaiting repair.

4-501.11 Maintain equipment in good repair. Observed small leak under deli prep unit.

REPEAT 6-501.11 Floors, wall and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed gaps in flooring in kitchen along prep areas and floor lifting around floor drains in wait staff area. Flooring beside wall of 3 comp sink as well as behind service counter are coming loose. Facility is awaiting repair. Observed vent leak in ceiling of walk-in cooler. Food is not exposed to contamination. Facility awaiting repair.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed TCS foods in expo reach-in cooler above 41F. Temperature settings may need to be readjusted to account for doors being frequently opened and closed during busier hours of operation. Food was moved into walk-in freezer and cooler. Facility will grab expo items from walk-in until expo cooler is holding TCS foods 41F and below. Verification required by 2/4/2023. 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 .

3-501.15 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 above 41F in walk-in cooler with plastic wrap fastened over food. Food was prepped at room temperature then placed into walk-in unit. CDI-Plastic wrap was removed to allow active 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 .

5-205.15 Maintain a plumbing system in good repair. Back handwashing sink across from 3-comp sink is leaking when in use. Work order has been submitted. Repeat. Handwashing sink is currently designated out of use. Other handwashing sink available on prep line. However, back handwashing sink must remain in working order as permitted and to avoid contamination from handwashing violations. Verification required by 2/11/2023.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Cardboard dumpster is missing lids. Dumpster is shared by neighboring facilities in complex.

6-501.11 Floors, wall and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed gaps in flooring in kitchen along prep areas and floor lifting around floor drains in wait staff area. Flooring beside wall of 3 comp sink as well as behind service counter are coming loose. Facility is awaiting repair. Repeat Observed vent leak in ceiling of walk-in cooler. Food is not exposed to contamination. Facility awaiting repair.

5-205.15 Maintain a plumbing system in good repair. Back handwashing sink across from 3-comp sink is leaking when in use. Work order has been submitted. Repeat. **Deduction point value not increased due to work order.

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. Healy buildup in floor gaps in kitchen along prep line. 6-501.11 Floors, wall and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed gaps in flooring in kitchen along prep areas and floor lifting around floor drains in wait staff area. Flooring beside wall of 3 comp sink as well as behind service counter are coming loose. Facility is awaiting repair. Repeat Observed vent leak in ceiling of walk-in cooler. Food is not exposed to contamination. Facility awaiting repair.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed buildup on coffee dispenser in front register area.

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 expo line reach-in cooler holding TCS foods above 41F. Unit went through defrost during lunch rush causing food temperatures to rise while employees were frequently in and out of unit. TCS foods in unit were prepped before lunch. During inspection, these foods were placed into walk-in cooler to quickly cool back down to 41F. Recommend changing defrost setting so that unit does not go through defrost during busier hours. Verification required by 6/16/22

4-501.11 Maintain equipment in good repair. Observed torn gasket on door of expo line reach-in. Verified that PIC has receipt to show gaskets have been ordered.

5-205.15 Maintain a plumbing system in good repair. Back handwashing sink across from 3-comp sink is leaking when in use. Work order has been submitted. Repeat. **Deduction point value not increased due to work order.

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. Healy buildup in floor gaps in kitchen along prep line. 6-501.11 Floors, wall and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed gaps in flooring in kitchen along prep areas. Flooring beside wall of 3 comp sink as well as behind service counter are coming loose. Facility is awaiting repair. 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. Some buildup front deli case under registers and some shelving throughout facility. *Point value not increased due to improvement in facility. Repeat.

5-205.15 Maintain a plumbing system in good repair. Back handwashing sink across from 3-comp sink is leaking when in use.

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. Healy buildup in floor gaps in kitchen along prep line. 6-501.11 Floors, wall and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed gaps in flooring in kitchen along prep line. Flooring beside wall of 3 comp sink as well as behind service counter are coming loose. Facility is awaiting repair. Repeat

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build up on flip tops and refrigeration units throughout facility. Door handles as well as gaskets have heavy food debris.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed trash dumpster with open lid. Dumpster is empty. Possible recent pickup. Facility also shares trash area with neighboring facilities.

6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods - C Observed rubber flooring behind cashier's counter coming loose. Small puddle of water and food debris is beginning to build up around floor drain in front of office and also in front of kitchen entrance. Facility is aware of the situation and waiting for repair.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed large container of sugar with lid left open when not in use. Protect food at all times from splash, dust, and sources of contamination. CDI - Container was closed by regulator. -0 points-

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 dust and food residues on shelving above flip top cooler. Observed food debris and splash on knife holders in prep area. Recommend higher frequency and more thorough cleaning. -REPEAT- -1 point-

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 floors of walk in cooler with water build up on floor and observed food splash on walls in prep areas. Recommend higher frequency and more thorough cleaning. -0.5 points-

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed boxes of unwashed tomatoes and cucumbers stored above tray of individually portioned serving cups of ready to eat potato salad in walk in cooler. CDI - PIC moved tray of potato salad to higher shelving away from unwashed produce. -0 points-

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 tray of individually portioned serving cups of potato salad cooling in walk in cooler. Each serving cup was closed with a tight fitting plastic lid. There was no decrease in temperature for the potato salad over a 30 minute time frame. Recommend reviewing active cooling techniques such as uncovering individual serving cups so that cool air circulates through the food product or by placing in walk in freezer. CDI - PIC moved serving tray to walk in freezer to quickly cool to 41F or less. -0.5 points

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed unlabeled squeeze bottles of food products along food prep line. Majority of squeeze bottles and spice containers in establishment were labeled. Recommend more labeling consistency. -0 points-

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 food debris on top of dish washing machine and sides of ice machine. Recommend more frequent and thorough cleaning. -0.5 points-

5-205.15 Maintain a plumbing system in good repair. Observed hand washing sink near deli slicer unable to properly drain. Recommend repairing in order to promote frequent employee hand washing -1 point-

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed container in hand sink near soup station. Keep sink clear for hand washing. CDI-container removed.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed old sticker residue on pans that hadn't been properly cleaned out during the pre-wash. Remove sticker completely before washing. CDI-through discussion with PIC

3-304.12 In-Use Utensils, Between-Use Storage - C Observed ice scoop stored in a dirty container at ice machine. Best practice is having a holder that can be removed from the wall easily for cleaning.

5-501.17 Provide a covered waste bin in female restrooms. Observed one covered bin missing in women's bathroom. 6-501.18 Maintain handwashing sinks, toilets and urinals clean. Replace missing grout at hand sink in women's bathroom.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed floor split in main prep area. Repair before subfloor damaged. 6-201.11 Floors, Walls and Ceilings-Cleanability - C Observed some replaced ceiling tiles in kitchen are not vinyl covered. Need to be non-absorbent in kitchen. Many of the ceiling tiles stained with hand prints. Keep clean.

6-202.12 Heating, Ventilation, Air Conditioning System Vents - C Observed loose ceiling vent. Secure before falls.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P. Observed unwashed produce inside walk-in cooler stored above ready to eat foods including pickles, tomatoes, and melons. CDI: storage order was corrected.

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 items from catering order stored in walk-in cooler bagged and in closed containers. Products ranging from 42F - 49F. CDI: products were uncovered and placed inside freezer until product reaches 41F/below. Observed ham that was just prepared and stored inside walk-in cooler stacked and covered. CDI; uncovered and placed inside walk-in freezer.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed quat sanitizer at 3-comp sink measuring only 50ppm. CDI: sanitizer was dumped, re-made, and now dispensed at 200ppm.

Repeat: General Comment due to new cold hold change of 41F. 3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Observed inside S2 prep cooler shredded cheddar mix at 42F, chicken at 44F, romaine lettuce at 43F. Observed inside expo station cooler potato salad, cut fruit, and pre-made sandwiches at 42F. CDI: all items moved to walk-in freezer for rapid chill.

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 sliced ham cooling inside walk-in cooler while stacked. CDI: containers were spread out and uncovered inside walk-in.

General Comment: 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed quat sanitizer bucket at 50ppm. CDI: changed out to proper concentration.

Repeat: 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed a few dishes wet stacked. Observed employee towel drying dishes. Much improvement has been noted on air drying however. Points not escalated.

Repeat: 4-501.11 Maintain equipment in good repair. Observed gaskets torn on expo station cooler. Observed blue damaged dish racks in use. PIC will discard and use new racks in place. Points not escalated due to improvement.

General Comment: 4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturers label. Observed employee washing dishes in 84F water.

Repeat: 3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Observed large catering order going out with TCS foods including sandwiches, wraps, cut melons, and salads above 45 deg F. According to manager these items were kept cold below 45F in walk-in cooler then brought out to be bagged for order. Some items including salads that were brought out last were temped at 42F. It was determined that these items were left out on counter too long. CDI: some items were transferred back into walk-in cooler/freezer to rapid cool.

General Comment: 7-201.11 Store toxic materials to avoid contamination. -P. Observed spray bottle of cleaner stored above shelf with deli wrapping paper. CDI: cleaner was relocated to chemical area.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of plastic containers on back dish shelf.

4-501.11 Maintain equipment in good repair. Observed torn gaskets on prep cooler that was not in use. Observed stained soup cups. Observed cracked plastic container used for putting food products on ice.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed several containers of food in flip top measuring above 45F. CDI by removal to walk in for rapid cooling. Everything reached below 45F by end of inspection.

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

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 debris on shelving.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed missing door on dumpster and rusting through on bottom of dumpster.

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 one container of ham in walk in with no date label. CDI by dating with correct date.

4-501.11 Maintain equipment in good repair. observed broken light ballast in walk in cooler.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster with no door. 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 debris build up on floor of walk in cooler and freezer.

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 recontaminate hands after washing by touching faucet without barrier such as paper towel. CDI by having employee rewash hands using correct procedure.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed several bottles of sauce without label.

4-502.11(A) Maintain utensils in good repair. Observed damaged plastic containers stored as clean.

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