HARRIS TEETER #305 DELI

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed precooked sliced deli meats at customer grab and go holding above 41F. Per time stamp on tag, items had been processed 1 hour prior to inspection commencement.CDI - PIC had items removed from unit and placed in WIC for rapid cooling. 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 .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) Observed open chubs of deli turkey with discard dates of 9/6 and 9/13 and a chub of chicken with a discard dates of 9/11. Chubs of chicken, ham, and roast beef were marked with a 30 day discard dates. Items were still within 7 day window.CDI - PIC voluntarily discarded expired items and redated the items with incorrect dates. - 3 - 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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 deli cases (door sliders and shelves) with food debris as well as buildup on reach in cooler gaskets. Recommend to clean as often as needed to prevent accumulation of debris. - 1 - REPEAT

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) Observed open chub of deli ham with a discard date of 5/05/2026 and a chub of smoked ham with an illegible date tag. CDI - PIC voluntarily discarded expired ham and unknown date ham. - 3 - 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

4-501.11 Maintain equipment in good repair. Observed left door on center grill line reach in cooler with a torn gasket. Repair/Replace

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 deli cases (door sliders and shelves) with food debris as well as buildup on reach in cooler gaskets. Recommend to clean as often as needed to prevent accumulation of debris. - 0.5 - REPEAT Points were not escalated as this was only the second occurrence.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no towels at the pizza area handwashing sink. CDI - PIC had employee restock towels.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) Observed two open chubs of deli ham with a discard date of 1/23/2026 and a chub of smoked ham marked with a discard date of 1/24. Pan of fried chicken in WIC with a prep date of 1/27. PIC stated item was prepped morning of the inspection. CDI - PIC voluntarily discarded expired ham and was allowed to re-date the fried chicken. - 1.5 - Score not escalated as this is only the second consecutive occurrence. 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 .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed various food items stored on floor of walk in freezer. CDI - PIC placed items on shelf.

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 deli cases (door sliders and shelves) with food debris. Recommend to clean as often as needed to prevent accumulation of debris. Floor of walk in freezer was observed with food and packaging debris. - 0.5 -

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed precooked ribs at customer grab and go holding above 41F. CDI - PIC voluntarily discarded items. 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 .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) Observed open chub of chicken with a discard date of 9/7 and a chub of bologna marked with a 30 day discard date (item was still within the 7 day window). CDI - PIC voluntarily discarded expired chicken and was allowed to re-date the bologna. - 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed one spray bottle of degreaser stored above sauces on sushi cart. No visible contamination was observed. CDI - PIC moved bottle to chemical storage location.

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed tuna being thawed in standing water. Food should be thawed under refrigeration or in running water. CDI - PIC turned faucet on for continued thawing (water temp was 51F).

4-501.11 Maintain equipment in good repair. Observed cracked gaskets on both doors of reach in cooler under sandwich toaster. PIC stated that repair has been initiated and parts are on order.

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 deli cases (door sliders and shelves) with food debris. Recommend to clean as often as needed. - 0.5 - REPEAT

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at handwashing sink by sandwich prep area. CDI - PIC stocked towels.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed assorted sliced deli meats and roast beef on sandwich prep table and ribs in customer grab and go above 41F. Observed spicy tuna rolls and spicy shrimp rolls above 41F on sushi grab and go. Items were stacked above fill line on sandwich prep line and double stacked near edge of grab and go. CDI - Items were moved to the WIF for rapid cooling. - 3 - 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 .

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 open chub of ham not dated and a Private selection brand deli turkey with a discard date of 12/10. CDI - Item was voluntarily discarded. - 1.5 - REPEAT Points were not escalated due to noted improvement. 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 .

8-103.12 Comply with the procedures in the HACCP plan as submitted and approved as part of a variance or local approval. Maintain approval and records as required.-P/Pf Observed no time/discard label on acidified sushi rice per HACCP Requirements. CDI - Employee labeled rice with prep and discard times.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no test strips at 3 compartment sink. CDI - PIC obtained strips for dish area.

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 deli cases (door sliders and shelves) with food debris. Recommend to clean as often as needed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed assorted sliced deli meats on sandwich prep table and ribs in customer grab and go above 41F. CDI - PIC stated items were processed in the morning. Items were moved to the WIF for rapid cooling. - 1.5 - 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 .

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 open chubs of turkey (8/24), pastrami turkey (8/25) and corned beef (8/28)in meat display case past discard date. CDI - Item was voluntarily discarded. - 1.5 - 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed rotisserie chickens on customer grab and go below 135F. CDI - PIC removed items for discard. 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 Observed assorted sliced deli meats on sandwich prep table and ribs in customer grab and go above 41F. CDI - PIC stated items were processed in the morning. Items were moved to the WIF for 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://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

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 open chub of low sodium bologna in meat display case with a date of 5/23 and mortadella with a date of 5/30. CDI - Item was 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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 open chub of mortadella labeled as Colby cheese. PIC stated system has glitch and ticket has been submitted. CDI - Item was properly labeled. - 1- 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 prep reach in gaskets throughout kitchen with food residue. Recommend to clean as often as needed.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. 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 . Observed pans stored as clean with residue and food debris present on the food contact surface. CDI - Pans and slicer were moved to the 3 compartment sink to be washed again. Observed slicer stored as clean with food residue around blade. PIC stated that the slicer has not been used since the previous day.

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 flour with no label at pizza station. CDI - Container was labeled.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed pizza dough and sauces stored on the floor. CDI - Items were removed from the floor.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple pans stacked wet. CDI - Pans were separated.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. 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 . Observed multiple pans, stored as clean, with food debris present on food contact surfaces. Observed knife stored as clean on magnetic strip with food debris on the blade. CDI - All items were placed at the 3 compartment sink to be cleaned properly.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 . Observed port salut and jasper hill cheese being held above 41F inside the cheese display case. CDI - Cheese was moved to RIC for rapid cooling. Observed improvement, amounts of cheese above 41F has decreased.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information, please visit: 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 diced ham, diced turkey, and diced tomatoes, and Mac n cheese blend (8/3) held longer than 7 days. Observed Diced ham and diced turkey with no date marking. CDI - All items were voluntarily discarded.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed speed rack of uncovered bread/buns directly beside the hand sink, exposing the bread to splashing water and contamination. CDI - Bread was covered and moved away from the hand sink. EHS suggests that splash guards be added to the hand sink to prevent contamination of bread while near the sink.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple pans stacked wet. CDI - Pans were separated.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed raw shrimp stored over tempura shrimp. CDI-Employee reversed storage order so cooked shrimp is stored over raw shrimp.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 . Observed multiple types of cheese in cheese display case above 41F. Reference temperature chart. CDI-Employee was able to confirm the double creme Brie was sliced today, and this was moved to the WIC to quickly cool. PIC voluntarily discarded all other cheese that were above 41F for an unknown amount of time.

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf 3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed ROP spicy tuna thawing at room temperature. Employee stated they typically thaw it under running water, but the sink was currently being used to wash cucumbers. EHS checked water temperature and it was at 74F. EHS explained that when using running water to thaw, it must be below 70F. CDI-PIC removed spicy tuna from ROP and moved it to the WIC to thaw under refrigeration.

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 spoon handle of a hot bar food item that had fallen down, making direct contact with the adjacent collards. CDI-PIC removed the utensil handle from the food.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sushi at the sushi grab n go at 46F-50F. Observed Brie cheese at the cheese station at 46F. CDI: brie cheese placed in the walk in cooler to quickly cool and sushi containers vented. All items reached 41F and below before end of inspection. -1.5- 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 .

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed prime roasts at the special event station with no time stamp. EHS discussed with PIC on TPHC procedure that was stated on their temperature log sheet that was not being followed. CDI: prime roast voluntarily discarded. -1.5-

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed no consumer advisory for prime roasts that are being served at the special event station. CDI: PIC Corey was able to provide it during the inspection. -0.5-

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 working containers of food at the stovetop unlabeled. REPEAT VIOLATION -1-

3-302.15 Wash fruits and vegetables prior to use. Observed a box of cucumber on the prep table at the sushi station waiting to be peeled as well as already peeled cucumbers on the prep table. Per employee, all the cucumbers has not been washed yet. CDI: cucumbers in the box were sent to the back to be washed and the peeled ones were voluntarily discarded. -0.5-

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 to-go containers at the special event station stored upright. EHS discussed with PIC and containers were flipped to protect the inside part of the container. -0-

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 multiple dishes stored as clean on the shelf with oily residue. CDI: dishes returned to 3 comp sink to w/r/s. REPEAT VIOLATION -3-

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed a couple containers of spices at the sushi station unlabeled. -0-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed clean dishes wet stacked. -0.5-

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 prep reach in gaskets throughout kitchen with food residue. Recommend to clean as often as needed. REPEAT VIOLATION -0.5-

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 metal pans with food residue stored at the clean dishes shelves. CDI: pans moved to 3 comp sink to be w/r/s. -1.5-

4-501.11 Maintain equipment in good repair. Observed torn gasket at the pizza prep reach in and sandwich prep reach in. REPEAT VIOLATION. Observed hot holding cabinet lower door does not close all the way. Per PIC, a work order has been put in. -1-

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 several gaskets throughout the kitchen with food debris. Recommend to clean as often as needed. -0-

5-205.15 Maintain a plumbing system in good repair. Observed faucet at the 3 comp sink leaking water. Recommend to repair/replace. -0-

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 a dead light bulb at the hood system in the kitchen. Recommend to replace. -0-

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at bar hand sink. CDI: soap provided. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at bar hand sink. CDI: paper towels provided. -1-

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F 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 rotisserie chicken and fried chicken buckets at hot hold grab n go station temping below 135F. CDI: items were voluntarily discarded. -1.5-

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 use and single service items stored on the floor at the dry goods area. CDI: boxes were rearranged and stored off the floor. REPEAT VIOLATION -0.5-

4-501.11 Maintain equipment in good repair. Observed prep reach in unit by the sub station with torn gaskets. REPEAT VIOLATION -0.5-

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 a large box of cookie lids stored on the floor. Ensure all singe service and single use articles are stored above the floor. -0-

4-501.11 Maintain equipment in good repair. Observed a couple torn gaskets of prep reach in coolers. Recommend to replace. REPEAT VIOLATION Observed broken handle of sliding prep reach in door at the sub station. Recommend to repair. -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 dead light bulb at the pizza hood. Recommend to replace. -0-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed several metal lids with some sticky brown residue of some sort stored as clean in the drying shelf at the 3 comp sink. CDI: PIC Gary placed all dirty lids back into the 3 comp sink. -0-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed the top layers of sushi at the display case 44-46F. CDI: all sushi on the top layer was placed into the walk in freezer to cool quickly to 41F or below before bringing it back to the display case. All sushi were 41F or below by end of inspection. REPEAT VIOLATION no points escalated due to this time it was only sushi out of compliance. If violation of this code continues, a risk control plan may be implemented. -1.5-

3-501.13 Use approved thawing methods. Observed crab and shrimp thawing with 78F water. When thawing under cold running water, the water must be 70F or below. CDI: PIC took items to thaw in the walk in cooler. REPEAT VIOLATION -0.5-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed several boxes of frozen food stored on the floor in the walk in freezer. -0-

4-501.11 Maintain equipment in good repair. Observed several torn gaskets throughout the deli kitchen in need of replacement. REPEAT VIOLATION -0.5-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed the top layer of pulled pork package and beef brisket package at self-serve display case 48F and 50F. PIC stated the tcs foods are stored in the walk in cooler overnight and brought out to unit in the morning. EHS and PIC came to terms that it was stacked too high to where the top layers are not getting sufficient cool air from the unit. Observed packaged sushi at bottom layer of display case at 44F. CDI: all tcs foods of the top layer and bottom later of sushi were brought back to the walk in cooler to cool. EHS verified all tcs foods were 41F or below by end of inspection. -1.5-

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed pizzas with no marked times. Employee stated pizzas were just made for lunch. CDI: EHS allowed pizzas to be time stamped for today, but in the future if it repeats then points will be taken. -0-

7-201.11 Store toxic materials to avoid contamination. -P Observed sanitizer bottle stored with spices in the deli kitchen and chemical bottles stored by canned beverages at the bar 3 comp sink. CDI: All chemical bottles were moved to be stored at designated chemical area. -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 boar hat sliced deli meats tightly sealed at the display case and a bowl of cheese wrapped tightly at the pizza station with no way cold air can flow to cool quickly. CDI: bowl of cheese was vented and all boar hat deli meat packages were moved to the walk in cooler to cool to 41F and below before being put back out in the display case. -0.5-

3-501.13 Use approved thawing methods. Observed crab meat and shrimp thawing in prep sink at sushi area with running water at 83F. Water must be 70F or below to thaw with running water. CDI: PIC had employees continue to thaw in cooler. -0-

4-501.11 Maintain equipment in good repair. Observed several torn gaskets of the prep units throughout the deli kitchen. PIC stated that he is aware of it and will be replacing them soon. -0-

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed tongs stored on handle of oven with food contact surfaces making contact with non-sanitized and soiled equipment. Store utensils in a manner that avoids contamination when not in use. CDI - Utensils were taken to three compartment sink to be washed, rinsed, and sanitized. -1.5 points-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed opened box of bread stored on floor of walk in freezer. CDI - PIC moved opened box of bread to shelving. -REPEAT- -2 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 two unlabeled squeeze bottles of buffalo sauce at pizza station. Recommend labeling all working containers of food. -0 points-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed several containers of pie filling stored on floor of walk in freezer. Recommend keeping all stored food at least 6 inches above the floor. -REPEAT- -1 point-

4-501.11 Maintain equipment in good repair. Observed sandwich station with broken cooler door. Cooler door had temporary repair using tape. PIC stated that a work order has been placed to repair sandwich station cooler door. -1 point-

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 residues in gaskets along sliding doors of deli display coolers. Recommend more frequent and thorough cleaning. -REPEAT- -1 point-

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Observed employee coffee drink stored on top of display case near scale. CDI - Employee removed coffee drink. Recommend designated area for employee eating or drinking. -0 points-

4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf Observed hot water sanitizing bar dish machine at 155F on plate thermometer. VR no later than 01/23/2020 to ensure temperature triggers plate thermometer to read 160F. -3- REPEAT

3-501.17 (A) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs with prep/open date as Day 1. -Pf Observed deli containers of salads with date marking 01/12-/1/19, which is an eight (8) day date marking. VR no later than 01/23/2019 to ensure date marking is no more than seven (7) days. -0-

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed meatballs not reaching 135F before attempting to place on TPHC. CDI - PIC reheated these to above 165F and will try to use a barrier against cold prep table when storing meatballs before final stages to prevent drastic temperature changes before TPHC begins. Observed mayo and other dressings used in sub station held at room temp since 4AM at 1030A without a written procedure available. CDI - PIC wrote TPHC procedure today. -1-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed box of food on floor in walk in cooler that was open and not a part of food delivery. -0-

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed smart watch and bracelet on arms of two food employees at beginning of inspection. -0-

4-903.12 Do not store single-use and single-service articles in toilet rooms, garbage rooms, mechanical rooms or under sewer lines. Observed roll of paper towels stored under drain line at handsink in event station. -.5-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup on the hood filters in pizza station and HVAC cover over pizza prep area. -.5-

4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf Observed bar dish machine fail to reach 160F on thermometer and fail to elicit a color change on Thermolabel. VERIFICATION REQUIRED within 10 days to determine compliance.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several TCS items in sandwich and cheese display cases, as well as pizza flip top unit above 41F. All TCS items in sandwich display unit, cheese unit, and pizza unit not made today were pulled and voluntarily discarded, while items made today were removed and sent to walk in unit for rapid cooling to 41F. PIC is to call for maintanence immediately. EHS recommended having staff perform line checks on units throughout the day. VERIFICATION REQUIRED within 10 days to determine compliance. 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 two bries and a cambozola cheese dated for 30 days of shelf life. Both products were cut on 06/26. CDI: All expired cheeses were voluntarily discarded.

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 lettuce, tomato, and several deli meats freshly cut this morning for the sandwich line holding between 42F and 44F. Observed sandwiches and wraps made this morning cooling in covered clam shell containers in a unit rated for holding. CDI: All cooling items were relocated to blast chiller to rapid chill to 41F. EHS recommended coaching staff on proper cooling methods. REPEAT.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several cheeses (jarlsberg, cheddar, brie, and cambozola) out of temperature in the cheese display case. Observed sushi, macaroni salad, chicken tenders, and ribs in grab and go case in front of sub station out of temperature. Observed roast beef and cheese overstacked at sub station holding between 42F and 45F. For details, see temperature log. All out of temperature items were pulled and sent to walk in unit for rapid cooling. REPEAT. VERIFICATION REQUIRED within 10 days to determine long term compliance.

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 gravy in walk in unit cooling from lunch while covered in the walk in unit. CDI: Gravy vented to facilitate rapid cooling.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed open employee beverage stored in the reach in unit at sub area above cheese for the facility. CDI: Drink discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed several cheeses overstacked in cheese display by the pizza station holding above 45F, as well as sliced cheese overstacked in pans at sub station. CDI: Top portion of cheeses removed and rapidly cooled. REPEAT.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed several unlabelled squeeze bottles of various sauces and an unlabelled spice shaker at sub line.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employees wearing watches and wristbands while preparing food in main deli.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed take out boxes at main prep area stored with food contact surface facing up. CDI: Boxes inverted.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw salmon stored over ready to eat meat products on speed rack in walk in unit. CDI: Salmon relocated to sheet pan with other raw salmon products beneath ready to eat products.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed brown rice for sushi prep holding at 58F on counter top, as well as overstacked cheese in sandwich bar. CDI: Top portion of cheese removed and sent to walk in for proper cooling and rice was all used immediately so that the packaged sushi could be cooled. 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 approximately 5 meat chubs (turkey, ham, etc) in deli display case with either expired dates or no dates. CDI: All undated and expired meats were voluntarily discarded. 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 two containers of rotisserie chicken salad cooling in covered plastic containers in a small low boy unit. CDI: Products vented and placed into walk in unit. REPEAT.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed all sanitizer bottles checked reading 0 ppm QAC due to filling from three comp sink spout rather than the Final Step sanitizer. Three comp sink was out of sanitizer and Final Step was a temporary solution until more sanitizer could be stocked from warehouse. CDI: All bottles emptied and refilled with sanitizer rading 200 ppm QAC.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed tomatoes overstacked on sub station line holding at 47F. CDI: Top portion of tomatoes removed and sent to walk in to cool properly. Remaining tomatoes were 43F.

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 approximately 6 meat chubs (turkey, ham, etc) in deli display case with either expired dates or no dates. CDI: All undated and expired meats were voluntarily discarded.

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 sausage and egg whites cooling in walk in unit under plastic covers. CDI: Covers raised and product vented to facilitate rapid cooling.

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 stored with handle down into bulk container of grits and a handle-less cup used as a scoop for dry rice at sushi area. CDI: Cup replaced with scoop and scoop handle moved out of grits.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed aprons stored inside low boy unit across from ovens wet/covered in condensation. CDI: Aprons removed.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed shelving across from three comp sink with greasy residue in need of cleaning.

7-201.11 Store toxic materials to avoid contamination. -P Observed containers of chemical cleaner stored on prep table beside exposed fried breaded chicken. CDI chemical properly stored.

4-501.11 Maintain equipment in good repair. Observed split/torn gasket on reach-in cooler unit door in need of repair.

REPEAT 4-601.11 (C ) 4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed non-FCS of equipment with build up in need of cleaning (tracks at display cases). car

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 date marking on deli ham that was 3 days past 7 day allowance, CDI management discarded product. (points not increased due to improvement in this area).

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed no written procedures on site for various hot items using TPHC procedures. CDI TPHC form / info emailed to establishment.

REPEAT 3-307.11 Protect food from contamination sources not specifically noted by code. Observed pizza prep area very close to dirty side of three compartment sink setup in need of splash guard or 1 foot or more spacing. (dirty dish storage area within 1 footof food prep surface). (points not increased due to improvement)

NO POINTS DEDUCTED 4-601.11 (C ) 4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed non-FCS of equipment with build up in need of cleaning (bottom track beneath vents in display cases collecting debris).

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 3 different employees use their clean hands to turn off the water at the hand sink. PIC observed and corrected by educating on proper handwashing.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed bbq chicken wings at 121F in hot box. Pulled to reheat above 165F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed Champignon cheese in cheese display at 48F - stacked too high. It was pulled to be rapidly chilled below 45F.

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 pepperoni not date marked in pizza station. Dated during inspection. Observed fried chicken tenders made yesterday at sandwich line not dated. Dated during inspection. Observed cheeses being held above 41F but dated for 7 days. Staff manually changed date marks to 4 days. Return visit required. 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 deli mozzarella cheese dated beginning of July. This type of cheese must only be held for 7 days if 41F or lower. Discarded mozzarella.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf The consumer advisory sticker at the event station also needs to be added to deli display case where roast beef and london broil are located. Staff explained their cooking procedures and they did not meet the fully cooked rule. Return visit required to ensure sticker/sign has been posted.

7-201.11 Store toxic materials to avoid contamination. -P Observed spray bottles of cleaners stored on cart above sauces. Relocated to bottom shelf.

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 at pizza station top at 54F. They were not properly cooled before being placed in top of prep unit. Observed bacon ranch salad in deli case at 47F that had not been properly cooled before being place in case. Observed sushi rolls at 48-54F in grab and go case-made today. All items were pulled to be chilled to below 45F.

3-306.11 Protect food on display using shields, packaging, or other effective means. -P Shield at olive station is not properly shielding open containers of olives, artichokes, etc. Remove the first row of containers or extend shield down to adequetely protect food. Return visit required.