MCALISTERS DELI UPTOWN

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Sliced ham cooling in WIC in plastic container with lid secured on. Cooling rate recorded at 0. Cooling method adjusted to meet rate. CDI - Lid removed and ham portioned out. REPEAT 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 .

3-501.15 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 Sliced ham cooling in plastic container with lion secured. Lid removed and ham portioned out. CDI 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. Some sauce and oil bottles not labeled.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. One employee with a beard prepping without a beard guard.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Sliced meats cooling in WIC tightly compacted in plastic tubs. Cooling rate 0. CDI - Cooling method adjusted to cool properly. 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)(1) Maintain TCS foods in hot holding at 135F or above. -P Broccoli cheddar soup recorded below 135F. CDI - 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Tomatoes and sliced meat in flip top cooler recorded above 41F. CDI - 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 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 Sliced meats cooling in plastic container tightly compacted together. CDI - Placed on sheet tray and opened to cool. REPEAT For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Two buckets with cloths inside holding at 0ppm Quat. CDI - Buckets discarded. REPEAT

4-501.11 Maintain equipment in good repair. WIC door is not self closing and latching. Repair. Employees are aware they have to push door to close.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed pre packaged potato salad cooling in reach in coolers with lids on product. CDI - Lids moved and brought to WIC for proper cooling. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Three bucket of Quat recorded low. CDI - Buckets exchanged for new sanitizer buckets.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Roast beef, lettuce, tomatoes all recorded above 41F. CDI - Overstacked, cooled down as it was just placed. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P Observed employee go into WIC touching handle with gloved hands and went back to prep area and started to make a sandwich without a glove change and proper hand wash. CDI- PIC had employee remove gloves and wash hands.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no hand soap at hand sink by veggie wash station. CDI- PIC changed hand soap.

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 tri-peppers, shredded cheese, turkey pepperjack sandwiches, and southwest chicken sandwiches cooling while covered with plastic lid or wrapped in plastic wrap. Observed tri-peppers cooling in flip top portion of cooler. CDI- PIC changed cooling methods, uncovered all foods and placed in WIC, all foods met proper rate. REPEAT For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed floor around ramp into WIC with heavy buildup of debris and oils. Clean.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Cheese and ham recorded above 41F. CDI - Overstacked, 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 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 Turkey cooling while stacked in tub at WIC. CDI - Moved to reach in freezer. 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 .

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Ice machine has black build up on interior wall. Clean.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Cheese, spinach, diced tomatoes all recorded above 41F, CDI - Discarded. REPEAT For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Cutting board at prep stations in need of replacement.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. One knife in knife rack had slight debris built on blade. CDI - Taken to 3 comp. Sink For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Ham and tomatoes recorded above 41F, CDI - 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Lettuce recorded at 43F, CDI- Placed on TPHC 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 .

4-501.11 Maintain equipment in good repair. Caulk 3 comp. Sink to wall

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 . Tea nozzle had minor Build up on inside. CDI- Cleaned on site.

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 . Meats and lettuce recorded above 41F. CDI- Overstacked, discarded.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Wet stacking of plastic containers observed.

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 . Sliced tomatoes, lettuce, and deli meat cooling in reach in/flip top coolers. CDI- Uncovered and moved to WIC.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Sanitizer at front station recorded low. CDI - Exchanged for new one.

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 Preppped sandwhiches cooling wrapped in silan wrap in reach in cooler. CDI- Moved to freezer to finish cooling.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P Observed a container of lettuce in reach in 2 door unit cold holding at 45-46F. CDI- Food items were placed on TPHC after it was determined they ere only in refrigeration for 2 hours max. -1.5 points.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food employee prepping food with gold bracelet on. 0 points.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce stored over ready to eat items in walk in cooler. VERIFICATION REQUIRED

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 salads and sandwiches cooling at 0F/min in walk in cooler. CDI: Products vented and cooled during inspection.

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 sandwiches and salads tightly covered while cooling in walk in cooler. CDI: Items uncovered and separated to cool.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed some dust build up on shelving above soup wells.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- Observed dried food debris on the slicer that was stored as clean. Corrected during the inspection (CDI) - Taken away to be cleaned. -1.5pts-

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- Observed steamed broccoli at 122F in the hot well. CDI - Broccoli was removed and placed in unit to be reheated. Broccoli reached 168F before being used. -0pts-

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. - Observed employee drinks stored on shelving above clean equipment. CDI- organization was changed. -0pts-

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P- Ensure that sanitizer is within range (50-200ppm) when it is being used to sanitize. Corrected during the inspection (CDI) - Sanitizer was adjusted to dispense at the correct concentration. -0pts-

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. - Observed wiping cloth stored in sanitizer with a concentration of 300ppm. CDI - Sanitizer was adjusted to dispense at the correct concentration (50-200ppm). -1pt-

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 chub of pastrami wrapped in plastic, in the walk-in cooler without a date. Pastrami was sliced from previous day. Corrected during the inspection- Date was added.

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 bag of chopped cabbage in walk-in missing a date. CDI- Cabbage was removed. -0pts-

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P- Observed diced tomatoes in flip top cooler at 49F. Suggested portioning out tomatoes in smaller portions within the flip top. Observed sliced cheese at 49F. CDI- Cheese on top layer was removed-1.5pts-

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 scoop inside of sugar container with handle touching product. CDI- Scoop was removed. -0pts-

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 dishes being washed in water at 105F. CDI- Water was replaced and temperature was measured to be 111F. -0pts-

6-301.14 Post a handwash sign at each handsink. Observed missing hand washing sign from front hand sink. CDI: EHS left hand washing sign with PIC.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P Observed pre-made sandwiches cooling at a rate of 0.05 deg/min in prep cooler. Proper rate is 0.12 deg/min. CDI: items were relocated to walk-in to quickly cool.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed mac-n-cheese holding at 119F in some areas and 158F in others. PIC stated he had been told before not to stir these items that are reheating. EHS explained that stirring while reheating is a great method and should be put into place from now on to ensure even distribution of heat to all portions of product. CDI: mac-n-cheese was stirred and hit 135F or higher in all spots.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P REPEAT Observed improvement with cold holding in prep top unit. Observed pan of turkey/ham/cheese holding at temperatures of 47F-48F. Employee had just been preparing sandwiches using these sliced items. CDI: pan was taken to walk-in cooler to quickly cool. Observed cheeses being held on top of ice on prep top cooler. EHS suggested adding water to the ice so that cheese can be submerged based on high temperature during last inspection.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. REPEAT Cold air must flow around product to remove the heat. -Pf Observed sandwiches cooling at a rate 0.05 deg/min in togo boxes in prep cooler. CDI: items were placed in walk-in to quickly cool. Facility has implemented great cooling methods in all other parts of the store. EHS suggested spreading togo boxes out and leaving them vented to quickly cool.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed shredded cheese in ice bath above 45F. Cheese pan was sitting on top of ice and was not submerged. Observed right side of prep cooler holding foods above 45F including tomatoes, chicken, coleslaw and lettuce. Ambient air temperature measured with EHS thermometer was 44F. CDI: prep top cooler lid was closed so foods could quickly cool. Observed prep cooler holding foods at temperatures above 45F including lettuce, sliced tomatoes, corn mix, coleslaw, and turkey. CDI: PIC showed EHS temperature logs from 10:00 am. All recorded temperatures were 38F or below. EHS allowed PIC to relocated items to walk-in cooler to quickly cool. VERIFICATION REQUIRED to ensure prep cooler has been serviced and is capable of holding foods below 45F.

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 REPEAT Cooling methods have improved. Observed cooked peppers cooling on speed rack at room temperature. CDI: EHS educated employee on proper cooling methods. Peppers were relocated to walk-in cooler to quickly cool.

4-501.11 Maintain equipment in good repair. Observed prep cooler holding foods above 45F. VERIFICATION REQUIRED to ensure prep cooler has been serviced and is capable of holding foods below 45F.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer coming out of dispenser at 50ppm. CDI: Sanitizer dispenser was unclogged. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed tomato dicer, stored as clean, with tomato seeds and debris on it. CDI: Item taken to 3-comp for cleaning

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed sliced tomatoes and cut lettuce stored in prep cooler for cooling. CDI: Items relocated to walk in for proper cooling. Observed sliced tomatoes in walk in cooling while tightly covered. CDI: Tomatoes unwrapped.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed all sanitizer buckets to be at 50ppm quat sanitizer. CDI: See #14. All buckets filled to proper concentration.

4-501.11 Maintain equipment in good repair. Observed gasket damaged on reach in cooler on line.