MCALISTERS DELI #1257

2-401.11 (A). Employee beverages must be stored in a designated area where contamination of food, clean equipment, utensils, linens, and single-use articles cannot occur. Observed open container of employee drink on prep top table, along with an unopened can of soda. All employee drinks must be stored below and away from food, food prep surfaces, and utensils. Also found screw-top water bottle. All drink containers must have a lid and a straw, and cannot be screw-top drinks as these must be handled to open, and then hands must be washed. CDI by moving drinks.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed American cheese at 43F, sliced tomatoes at 44F, broccoli at 44-50F. These items must be stored at 41F or below. CDI by moving items to walk-in freezer to cool to below 41F. Also observed American cheese and sliced tomatoes filling pans above pan indentation, which is impacting their ability to maintain proper temperature. Re-train employees to not fill containers in prep coolers above the pan indentation. 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 .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed sanitizer in solution not at proper strength. If using quat, must be between 200-400ppm depending on product, observed minimal change in strip when dipped. Also observed that cloth had been used to clean surface, rather than having surface cleaned with cleaning cloth and detergent. Sanitizer is to be used on a cleaned surface, and sanitizer must be maintained as clean. If contaminated, sanitizer container must be cleaned, container re-filled, and clean sanitizer cloth placed out for use. CDI by re-filling containers.

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed front counters to be constructed of particle board covered with laminate. Particle board is damaged, exposed, and absorbent, Counters need to be constructed of marine hardwoods covered with laminate, or stainless steel; particle board is not appropriate material for wet areas and does not stand up to long-term use.

6-501.18 Maintain handwashing sinks, toilets and urinals clean. Observed toilets and urinal in need of cleaning - build up inside these items.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed floors around drains and at seams separated so that they collect debris and are difficult to clean. These areas need to be re-constructed so that they form tight construction and do not collect debris.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed salt shaker with grease and food debris stored on clean dish rack. CDI- PIC puts utensil through ware-washing. (-0)

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed inside of one hot well unit in deteriorated condition, with material flaking off, no longer smooth and cleanable. Replace unit at earliest opportunity. (-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. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed inside of ice machine towards top with dark residue. Alcohol wipes use on surface indicate the surface is stained, and no longer cleanable. CDI- PIC states ice machine is kept only halfway filled, and ice does not make contact with stained portion. EHS advises this method of ensuring ice does not make contact must continue until ice machine, or its back inner panel, are replaced. (-1.5)

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 wall behind conveyor oven stained with grease. Increased cleaning frequency is advised. (-0.5)

REPEAT. 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed portions of shredded lettuce and cheese in fliptops above fill lines greater than 41F. CDI- PIC rapidly cools items in WIF. EHS advises not overfilling containers in fliptop. (-3)

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 chicken in portioned bags cooling in fliptop. CDI- PIC rapidly cools chicken in WIF. EHS advises not cooling in portioned bags stacked on each other, which reduces airflow and thwarts proper cooling. (-0)

3-302.15 Wash fruits and vegetables prior to use. Observed avocados said to be clean in fliptop with stickers remaining. CDI- PIC returns avocados to vegetable wash sink. (-0.5)

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 cracked flooring near office and knife box hanging loose on wall. Repair at earliest opportunity. (-0)

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed meat slicer with visible food debris last used yesterday, according to PIC. Also observed cutting board at fliptop with visible food debris, in need of cleaning. CDI- PIC cleans/sanitizes slicer and cutting board. (-1.5)

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed bottled TCS dressings and spring mix in fliptop 2 above 41F. CDI- PIC rapid cools items in WIC. (-1.5)

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed cooked corn thawing on top of equipment and being warmed to over 125F. CDI- PIC returns corn to WIC for rapid cooling. Proper thawing methods discussed with PIC. (-0)

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed front door to facility unable to be fully closed. Repair at earliest opportunity to prevent entry of pests. No pests observed during inspection. (-0)

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 on gasket and inside of lowboy cooler, as well as dark residue and dust on outside of plastic bread storage drawers. Increased cleaning frequency is advised. (-1)

6-301.14 Post a handwash sign at each handsink. Observed no handwashing sign posted in women’s restroom. CDI, handwashing sign provided.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf - Observed 2 spray bottles of degreaser not labeled. CDI, bottles labeled. 7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P - Observed bottle of degreaser stored on prep table. CDI, degreaser relocated for proper storage.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fruit flies near vegetable wash sink and other areas of kitchen. Repeat.

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 boxes of single-service drink cartons and cups on box stored on ground.

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 some debris and soil accumulating on gaskets and bottom of prep refrigerator .

2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P - Observed dishwasher handle soiled equipment then proceed to handle clean equipment without washing their hands before handling clean equipment. CDI, Employee rehashed hands.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fruit fly located near clean equipment rack at warewashing area and back door.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of several plastic and metal pans on dry equipment storage rack. 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 soiled single service articles stored on clean singles-service articles.

Observed 3 compartment sink, handwashing sink , soiled drainboard of dish machine wall juncture in need of resealing. 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 floor accumulating soil and debris in walk in cooler floor and walls behind dish machine and floor under dish machine and other equipment. 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.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed ambient air temperature of dressing flip top prep unit at 49 degrees F. Observed cheese cold held at 56 degrees F and yogurt at 48 degrees F. CDI, items voluntarily discarded. Vr needed to ensure calibration of flip top prep unit. 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 house flies behind front counter and kitchen.

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 single-service drink containers stored on ground behind front counter.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed silicone sealant coming up from floor around edge of floor drain. Re-seal. Observed handwashing sink and wall juncture in need of resealing. 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 floor accumulating soil and debris in walk in cooler and around unit.

6-301.14 Post a handwash sign at each handsink. Observed no hand sign at handwashing sink in men’s restroom or behind counter.

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 turkey cooling in deep container at 43 degrees F. 2nd cooling temperature the turkey remained at 43 degrees F. CDI, Cooling calculation indicated method not effective to reach cooling parameters and turkey transferred to shallow uncovered sheet pan to rapidly cool. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fruit flys near drink area and ice machine.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed watches worn on wrists of food employees.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Dish machine tested at 10 ppm chlorine sanitizer. PIC will contact technician. REPEAT. Verification visit within 3 days. 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

3-403.11 (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 commercial soups reheating in steam well at 80 F and below 1 hour and 30 minutes after reheating began. CDI - PIC moved soups to oven and reheated all soups to at least 135 F within remaining 30 minutes.

3-501.13 (A), (B), (C ) Use approved thawing methods. -Pf. Observed commercial bags of soup thawing in sitting water. CDI - PIC immediately moved soup to oven to reheat.

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 intact stickers on the bottom of plates.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Quat dispenser was not dispensing correctly. Water temp. Was recorded at 131F. Water temp. Turned down and dispensed correctly. CDI. Dish machine recorded 0ppm chlorine. Bucket was empty. New bucket exchanged and unit primed. Sani. Recorded at 100pp,,. CDI 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 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Plates soiled with food debris. CDI - Taken to 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Potato salad recorded with no date. CDI - Date added. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-307.11 Protect food from contamination sources not specifically noted by the code. Rack of raw potatoes store against wall near fly lamp. Cover potatoes so fly debris do not land on potato.

4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code. -P. PIC stated that utensils are placed out at 9 am, then cleaned at 2 pm and 7 pm. Soup ladles are not cleaned until closing. CDI - EHS reminded PIC that utensils must be cleaned throughout the day every 4 hours or sooner. Clean utensils had been placed out approximately 2 hours prior to inspection. 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 prepped food in WIC cooling at an insufficient rate. CDI - PIC spread out food on large tray and moved to WIF to rapidly cool. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://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 food in WIC above 41 F. See temp chart. WIC at 45 F ambient. REPEAT. CDI - PIC voluntarily discarded food above 41 F. Frozen food or food below 41 F was moved to WIF. Facility will use up food in prep tops, which were holding food 41 F or below, then voluntarily close. Service technician was contacted for repairs. VR. 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 cut tomatoes and sliced meat cooling in WIC in deep, covered containers at an insufficient rate. CDI - PIC spread out food on large tray and placed in WIF to rapidly cool. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed 2 - 3 gnats in kitchen. Facility has active pest control agreement which visits monthly to treat for pests.

4-501.11 Maintain equipment in good repair. Observed rusted and broken shelving in WIC. Repair or replace broken shelving and repaint or replace rusted shelving.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F 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 reach-in unit unable to maintain foods at < 41 F. Foods inside registered at 45 F. Refer to temperature chart. CDI - All foods voluntarily discarded as they were left inside unit since previous day. 3-DAY VERIFICATION REQUIRED. -1.5-

3-302.15 Wash fruits and vegetables prior to use. Observed sliced avocados with stickers present stored inside prep top. CDI - PIC voluntarily discarded items. -0-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed plastic containers wet nested on utensil shelving unit. CDI - Utensils separated to allow for proper air drying. -0-

REPEAT: 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. - Pf. 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 several scoopers stored as clean on wall mounted rack above 3-compartment sink. CDI - Utensils removed to dish pit to be properly W/R/S.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135 F or above. - P. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ. Observed soups < 135 F at steamwell. Refer to temperature chart. Steamwell water level low. CDI - Products re-heated > 135 F and steam well water filled.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. - Pf. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU. Observed saurkraut cooling in covered containers inside prep top and lowboy units. CDI - Products removed, uncovered and transferred to walk-in cooler for proper cooling towards < 41 F.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed sack of cane sugar stored on floor behind front counter. CDI - Product re-located to nearby shelving unit.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed damp cloth on prep counter. CDI - Cloth removed.

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 heavy food debris inside of microwave.***Points scaled back due to significant improvement made since previous inspection.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. 6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employee purses, sweater and drink co-mingling with retail goods on prep counter and on shelving unit above said counter.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. - Pf. 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 soiled lemon chiller container stored as clean on dry storage shelving unit. CDI - Utensil removed to dish pit to be properly W/R/S.

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 gorgonzola cheese crumbles and lettuce salad mix > 41 F inside flip top unit. Products had been placed into cold holding prior to EHS arrival. CDI - Items relocated to walk-in cooler to cool to < 41 F.

REPEAT: 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. For more information on date marking please visit: http://meck.co/FoodSafety. Observed no date marking on potato salad. PIC confirmed yesterday as first use date. CDI - Products date marked.***No points deducted due to significant improvement since previous inspection.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P. Observed spray bottle containing cleaning agent stored on shelving unit above prep table and single service articles. No physical contamination observed. CDI - PIC relocated spray bottle to designated chemical storage area.***No escalation in points due to different category observed.

REPEAT: 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed small flies present during today’s inspection.

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 scooper handle submerged inside container of potato salad. CDI - Scooper removed.

REPEAT: 4-501.11 Maintain equipment in good repair. Observed leak at potato steamer. Repairs needed.***No points deducted due to different item observed.

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 inside of microwave and insides of lowboy reach-in units and their gaskets with heavy food debris. Recommend higher and thorough cleaning frequency.

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 general cleaning needed on flooring throughout facility.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. - PF. For more information on employee health policy please visit: http://meck.co/FoodSafety. Observed PIC unaware of the reporting requirement for Non-Typhoidal Salmonella. CDI - EHS educated and gave information via email regarding 2017 Employee Health Policy change.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf. For more information please visit: http://meck.co/FoodSafety. Observed no V&D clean-up procedure in facility. CDI - EHS provided education on establishment requirement of Vomit & Diarrheal Written Plan and Clean-Up kit. Guidance has been provided to the email address on file.

REPEAT: 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. For more information on date marking please visit: http://meck.co/FoodSafety. Observed no date marking on sliced tomatoes, containers of corn salsa, sliced ham and corned beef at make unit and lowboy reach-in. Employee attending the unit confirmed items were prepped on 1/28/22. CDI - Employee date marked all products.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed unlabeled blue chemical spray bottle at chemical storage area. CDI - PIC determined the substance was windex and labeled the bottle.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. For more information on proper cooling procedures please visit: http://meck.co/FoodSafety. Observed multiple containers of diced and sliced ham, diced tomatoes and sliced turkey cooling tightly covered in walk-in cooler. All were also full to the brim. CDI - PIC took products and placed them into smaller batches and left partially uncovered for proper cooling.

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed several unlabeled squeeze bottles at make unit. Label all working containers.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed 2x small flies present during today’s inspection.

4-501.11 Maintain equipment in good repair. Observed non-functional cold holding make unit. Unit is not in use. PIC stated that a request for repairs has been recently placed. The unit’s condenser may need to be repaired, replaced or entire unit may need to be replaced.

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 inside of lowboy reach-in units and their gaskets with slight food debris. Recommend higher and thorough cleaning frequency.

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 general cleaning needed on flooring throughout facility.

2-201.11 (A), (B), (C), & (E) Responsibility of Permit Holder, Person in Charge, and Conditional Employees - P. Observed PIC unable to specify conditions of exclusion & restriction of non-diagnosed symptomatic employee(s). CDI; provided employee health policy posters.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed PIC fill container with water at hand washing sink. CDI - EHS discussed with PIC that handsinks may ONLY be used for handwashing; EHS instructed PIC to obtain water from prep-sink. Water obtained from prep sink

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P. Observed kitchen warewashing machine with 10 ppm chemical sanitization concentration. CDI. PIC will contact specialist for repairs. Will utilize 3-compartment sink until repairs made. VR - verification required.

REPEAT: 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P. Observed 1x large plastic container of mixed greens, various cheese pizzas & small containers of potato salad without date mark in low boy reach-in units. PIC states that these items were made day before; CDI - PIC provided 7/27 date mark on products. Observed several small bus tubs of sliced ham and roast beef (both 7/19) held past 7 day date marking requirement. CDI - PIC voluntarily discarded. Observed several containers of TCS ready to eat foods such as chicken strips, sliced ham, corned beef, roast beef and mixed greens all held past 7 day date marking; all dates read 7/22. EHS discussed implementing a written product rotation list to keep track of what needs to be discarded.

4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C. Observed 1 box of napkins stored on floor behind front counter.

4-602.13 Nonfood Contact Surfaces - C Observed black & brown build up around non-food contact surface of 1x soda dispensing machine at front counter.

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

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed ready to eat lettuce stored underneath unwashed produce. CDI - PIC rearranged storage order. - 0 -

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed pink buildup inside of ice machine. Observed black build up inside of lids in employee ice stations. CDI - PIC removed lids and moved to dish machine to be washed, rinsed, and sanitized. PIC began cleaning inside of ice machine during inspection. - 1.5 -

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 sliced ham (2/25), and sliced corned beef (2/18) held past 7 day date marking requirement. CDI - PIC voluntarily discarded. Discussed use of white board to keep track of what needs to be discarded that day. - REPEAT - 1.5 - * Points not escalated due to significant improvement from last 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 several sauce bottles without labels in prep top. PIC states bottles get slick and labels come off easily. EHS recommends use of thick rubber bands for labeling purposes. - 0 -

4-602.13 Nonfood Contact Surfaces - C Observed black build up around base of sink faucet at front counter. - 0 -

5-202.13 Backflow Prevention, Air Gap - P Observed air gap missing between prep sink discharge pipe and floor drain. CDI - PIC was able to provide air gap during inspection. - 0 -

2-301.14 When to Wash - P Observed front of house employee enter kitchen to prep food. Employee changed gloves and prepped food without washing hands. CDI - Discussed handwashing and glove usage with PIC. Employee discarded salad and washed hands. - 0 -

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed chipotle dressing and sour cream stacked too high in prep unit. Observed Sour cream (45F) and Chipotle dressing (49F). CDI - Items voluntarily discarded by PIC. All other temperatures in unit read 41F or below. EHS recommends keeping dressings inside of prep unit and getting cooler serviced. - 0 -

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 lettuce, diced tomatoes, chicken, and peppers in prep top without dates marked. CDI - PIC date marked items. 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 diced ham (11/30), diced turkey (11/30), sliced pastrami (11/27), and corned beef (11/25) held past date mark requirments. CDI - Items voluntarilly discarded by PIC. - 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 tomatoes (49F) sliced today and placed in prep top to cool. CDI - tomatoes were moved to WIC to rapidly cool. Tomatoes cooled to 41F before being placed back into prep top. - 0.5 -

5-205.15 Maintain a plumbing system in good repair. Observed hot water nozzle not working properly at hand sinkbeside ice machine. Repair.

6-201.11 Floors, Walls and Ceilings-Cleanability - C: Observed black staining on floor in various areas.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed bowls in the dish storage area wet stacked. CDI- Bowls were arranged to promote adequate drying.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed pieces of jalapeno inside handsink by the ice machine. CDI - Items removed. Discussed with PIC that handsinks may ONLY be used for handwashing.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed several plastic and metal containers soiled with food debris but stored as clean. CDI - Items sent back for rewashing. 4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Observed dishmachine sanitizer reading 10ppm-50ppm. Sanitizer container is full. CDI - Instructed PIC on using 3-compartment sink until autochlor technician repairs dishmachine. VR to be done by 1/22/20 to verify dishmachine is sanitizing properly.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning needing to be done on exterior of dishmachine, dish crates, and sanitizer test kit.

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 cleaning needing to be done on 3-compartment sink floor drain.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed front handsink with no paper towels. CDI- Paper towels provided.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P WIC NOT HOLDING PROPER TEMPS. OF TCS FOODS (see chart). External thermometer recorded 37F but internal temps. of food products showed that to be inaccurate. EHS left thermometer in WIC and recorded a min. temp of 43F (see chart). CDI- All foods discarded. Facility called maintenace and will have unit repaired before dinner. VR.

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. One sanitizer bucket recorded below 50ppm.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed one cutting board in need of repair/replacement.

2-401.11(B) A food employee shall store their beverage to prevent contamination of their hands, exposed food, utensils, equipment, and single-use articles. Personal water bottle stored on top shelf.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Some plates soiled with food debris. CDI- Taken to dishwasher.

4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Cover for large plastic container chipped/cracked on edges. CDI- Discarded

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. Wet cloths stored on counter. Keep in sanitizer buckets.

3-304.12 During pauses in food preparation or dispensing, store in-use utensils in a clean, dry place, in food with handles above the food, in 135F or greater water, or in running water that moves food particles to the drain. One utensil stored in crevice. Do not store anything in crevice.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Observed unwashed tomaotes and peppers stored over ready to eat food in walk in unit. CDI, foods relocated for proper storage.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf - Observed slicer stored as clean but soiled with food debris. CDI, slicer cleaned on-site. 4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P - Observed food employee wash, rinse but not sanitize ice bin lid when cleaning. CDI, employee sanitized equipment in dish machine.

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 melon cooling in tightly wrapped pan inside walk in unit. CDI, cover partially removed to facilitate heat transfer.

5-205.11 Using a Handwashing Sink-Operation and Maintenance - PF - Observed vegetable spinner lid stored in handwashing sink near office. CDI, lid removed to provide access to handwashing sink.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P - Observed several plates and bowls stored as clean but soiled with food debris and soil. Cdi, equipment relocated for cleaning.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Observed lettuce, spinach, roast beef and cheese overstacked in prep unit above 45 degrees F.CDI, foods relocated to walk in unit to rapidly cool.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet cloth near prep area where utensil was stored and used to stabilize cutting board. Repeat.

4-901.11 Equipment and Utensils, Air-Drying Required - C - Observed cleaned pans and bins being wet stacked on rack above 3 compartment sink. Repeat.

4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to. clean. Observed ice machine with some damage on interior. Repeat. 4-501.11 Good Repair and Proper Adjustment-Equipment - C - Observed True reach in refrigerator behind counter not holding required temperature and in need of repair.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Observed some unwashed melon stored above ready to eat foods in walk in cooler. CDI, operator relocated melon for proper storage.

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 sandwiches in walk in cooler with a date of preparation of 5/17 and some sandwiches that were not dated in flip top prep cooler in kitchen. CDI, foods voluntarily discarded by PIC.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed a wet towel on clean drain board of 3 compartment sink.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor.- Store clean equipment in a clean, dry area. Observed clean utensil stored on side area of equipment that was accumulating soil. 4-901.11 Equipment and Utensils, Air-Drying Required - C - Observed some containers being wet stacked in facility.

4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to. clean. -Pf - Observed some ice transport containers with cracks. Observed ice machine with some damage. 4-501.11 Good Repair and Proper Adjustment-Equipment - C - Observed True reach in refrigerator behind counter not holding required temperature and in need of repair.