KATZ DELI

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 employee drink on prep counter. CDI-moved to lower shelf.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P. Observed staff open back door with gloves on, touching the panic bar, gloves were not removed 2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P Observed staff turn off water with hand. CDI-both staff rewashed hands For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed pasta salad >41F. Do not overfill containers above the fill line. CDI-pasta salad divided into another container, and cups moved to bottom of prep unit. 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 .

2-302.11 (B) Unless wearing intact gloves in good repair, a Food Employee may not wear fingernail polish or artificial fingernails when working with exposed food. - Pf. Observed staff with nail polish not wearing both gloves while handling food. CDI-discussion with PIC 2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed staff wearing bracelet.

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Repeat-Observed small portion cups stored inside container of pickles. Need a scoop with a handle or ladle. CDI-cup removed

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). Observed several opened packages of RTE fish (smoked salmon, lox, sturgeon, white fish) without date marking. Discussion with PIC that fish exempt from date marking must be preserved (shelf stable, pickled, dried). CDI-date marked 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 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 spray bottles of cleaners hung on side of shelf where could spritz onto food packaging. CDI-chemicals moved to mop closet.

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 unlabeled salt/sugar type food. Unlabeled squeeze bottle of water. CDI-items labeled

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed several uncovered foods in reach ins. Keep food covered to protect them from something falling in from above.

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

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Repeat-Observed small portion cups stored inside container of salt/sugar and breakfast potatoes. Need a scoop with a handle. CDI-cups removed

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Repeat- Observed no employee health policy present posted/located. PIC aware of symptoms and return to work requirements but was not aware of any additional documents. CDI- complete health policy packet provided.

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed PIC eating in kitchen.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Repeat - Observed deli meats stored in bottom deli case compartment not date marked. CDI-items date marked 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

3-501.15 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 several cooling foods tightly wrapped. CDI-items unwrapped and met cooling parameters. 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. Observed wet wiping rag stored on counter.

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Repeat-Observed small portion cups stored inside container of pickles to dip out pickle juice. Need a scoop with a handle.

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 behind equipment needs cleaning of crumbs/food debris.

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf No unnecessary persons shall be allowed in any food preparation areas. Observed patron enter kitchen to talk to employee. CDI- PIC informed of requirement and patron left the kitchen.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed incomplete employee health policy present posted. PIC aware of symptoms and return to work requirements but was not aware of any additional documents. CDI- complete health policy packet provided.

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed packages of raw chicken stored above bacon in tall one door cooler. CDI- items relocated. 3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed uncovered baked potatoes and knishes in 2 door cooler uncovered. Observed pastrami in one door cooler in front area uncovered. 3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P. Observed whole whitefish stored in direct contact with shelf in low one door cooler in front area. Repeat violation. CDI- fish placed on deli paper tray.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sausages in top of flip top prep unit on line 45-50F. CDI- sausages discarded. Observed container of raw eggs held at room temperature near grill. CDI- eggs had only been out for about 30 mins and were placed back in refrigeration. Recommended to hold eggs in top of flip top prep unit to maintain proper temperature during service. Observed cantaloupe and raw chicken in one door cooler near cook line 43F. Observed cooked turkey and roast beef in deli case 43-35F. Ambient air temp of unit was 41F and all other items observed holding 41F or below. Recommend to monitor unit to ensure maintains below 41F. Observed 2 sticks of unsalted butter on counter at 75F. Recommend to switch to salted butter. CDI- all items relocated to other units to properly cool. 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf 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 half cantaloupe without date. CDI- cantaloupe was cut yesterday and allowed to be dated. Observed open chub of ham in display case past 7 day expiration. 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-603.11 (C )(2) A Consumer Advisory Reminder shall include asterisking the food item to a footnote that states: * Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.- Pf. Observed asterisks missing on roast beef, nova and lox on one or two of the menu boards. CDI- asterisks added menu board.

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 wearing a watch.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed sanitizer bucket in front area with less than 50ppm of quat sani. CDI- bucket emptied and refilled.

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed small portion cups stored inside containers of black pepper and dill on dry storage shelf.

4-501.11 Maintain equipment in good repair. Observed small blast chiller on shelf not working. Highly recommend to repair blast chiller to assist with cooling of foods.

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 general cleaning needed of non-food contact surfaces including but not limited to exterior/sides of fryer, backsplash of grill, exterior of refrigerators, shelves under counters, inside microwaves, inside bottom of display cooler etc.

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed excessive trash around dumpster area. Observed all doors and lids of dumpsters open. Dumpsters are shared with other businesses in the complex.

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. General cleaning needed of floors near cook line, under 3 compartment sink and shelving. Observed with buildup. Also observed duct tape holding grease trap lid on floor in back kitchen area.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Observed no bodily fluid clean up plan on site during inspection. CDI - EHS supplied during inspection. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed unpackaged lox being stored in contact with bottom and sides of lowboy unit during inspection. CDI - PIC moved to appropriate container.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sauerkraut sitting out at ambient temperature during inspection. Sauerkraut is delivered refrigerated and must be kept under temperature control. PIC stated it is typical operating procedures to leave a container outside of temperature control during busy periods and then place it back into cold holding after. EHS recommended either keeping it under temperature control or placing it on time. CDI - PIC placed sauerkraut in container with ice for temperature control. 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 Observed multiple foods cooling after being in prep from ambient being cooled while in deep containers, wrapped in plastic, or in covered containers. Some items were not cooling rapidly. CDI - PIC moved the items cooling under proper rates to flat sheet trays or the RIF to hasten 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 .

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed PIC donning ring that was not a plain wedding band during inspection. Only plain wedding bands are permitted for food handlers.

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 and residue on the shelving and bottom of all refrigeration units throughout kitchen. More frequent or thorough cleaning needed.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee glasses being stored on food prep table during inspection. Ensure employee possessions are stored properly and away from customer food.

3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf PIC was unable to present parasite destruction letter for cold smoked lox. Repeat. 10 VR required.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed vegetables stored over RTE hot dogs in RIC during inspection. CDI - PIC reordered storage. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed quat sanitizer in three comp sink at about 50ppm when tested. CDI - PIC refilled sanitizer compartment with correct concentration solution. Repeat. 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

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed hot dogs, blanched French fries, cooked pastrami, and chicken salad maintaining temperatures above 41F. Two reach in units maintaining ambient temperature above 41F. Food was moved to working units. Maintenance required for both units. 72 hour VR required. 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 Taylor Ham baring a date label of 7/1 during inspection. PIC was able to verify that the ham had actually been prepared on the 7th. CDI - PIC fixed date labels. 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 .

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed chalkboard with undercooked food items that did not have a consumer advisory on it. CDI - Employee wrote consumer advisory on board during inpection.

3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf - Observed salted salmon that PIC stated was cold smoked. Could not confirm weather lox Salmon was cold or hot smoked on packaging. Vr to ensure parasite destruction letter or letter of guarantee is provided for salmon.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P - Observed employee crack raw shell egg then handle clean utensil. CDI, employee removed gloves and washed hands.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P - Observed quart sanitizer testing 150ppm. CDI, sanitizer refilled to required concentration. 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

General Comment: 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 pastrami reheating in warmer at 88 degrees F. CDI, operator relocated to grill to rapidly reheat.

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 container of soup not date marked and another one with date of preparation of the 29th. Observed farmers cheese filled crepe with date of preparation of the 29th. 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 .

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 some cleaning needed on walls and floors under and between fryer in kitchen.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf - Observed no written procedures for vomiting and diarrhea cleanup. CDI, procedures supplied. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P - Observed quart sanitizer below required concentration at 3 compartment sink. CDI, sink refilled to required concentration. 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

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed cheese held above chill line on containers in flip top prep refrigerator above 41 degrees F. See temperature observation chart. CDI, cheese relocated to 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 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 recently prepared macaroni cooling in covered container. CDI, cover partially removed to vent and 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed a gallon of milk in front of house low boy without a date. PIC stated milk was opened and used yesterday. CDI-PIC dated milk with yesterdays date 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 unlabeled spices in styrofoam cup as well as various unlabeled squirt bottles at grill and flip top cooler. CDI- food employee labeled items

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 cleaning needed inside of coolers and gaskets with food debris as well as cooler handles and openings.

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 a large container of recently prepared coleslaw cooling in reach in cooler with plastic wrap covering it. CDI-PIC removed plastic wrap to allow for rapid cooling

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed a can opener stored clean with dried food debris as well as a potato cuber with dried food debris. CDI-PIC placed items in 3 compartment sink to be cleaned. REPEAT VIOLATION-```

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed a can opener stored clean with dried food debris as well as a potato cuber with dried food debris. CDI-PIC placed items in 3 compartment sink to be cleaned.

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 recently sliced deli turkey and deli cheese in prep cooler and low boy cooling while covered in plastic or paper wrap. CDI-PIC placed items in freezer to rapidly cool and temperatures were adjusted to 36F within 15 minutes.

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 two unlabeled working bottles by grill. Food employee stated that items in containers were oil and water. CDI-Food employee labeled containers. -REPEAT VIOLATION-

4-601.11 (B) Food contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. Observed cleaning needed for grease and dried food debris on gaskets at RIC and low boy as well as on doors and handles of equipment.

2-102.11 (C ) (2), (3), (17) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to employee health process and procedures. -Pf. Employee health policy doesn’t include nontyphoidal Salmonella. CDI-REHS educated and provided PIC with an updated employee health acknowledgement form to properly inform food employees.

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. Establishment does not have written procedures for the cleanup of vomiting and diarrheal events. CDI-REHS educated and provided PIC a template plan to be implemented.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed paper towels out at hand sink. CDI-Food employee replaced paper towels.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P. Observed beef roast in display cooler, when asked the cooking times and temperature PIC stated they cook their roast for about 2 hours and get an internal temperature if 125F. REHS informed PIC that the minimum temperature for a roast is 130F for 112minutes. VR- A verification visit will be conducted within 10 days to check Final cook temperature of roast cooked in facility.

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 two unlabeled working bottles by grill. Food employee stated that items in containers were oil and water. CDI-Food employee labeled containers. -REPEAT VIOLATION-

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 working bottles of oil and water by the grill that were not labeled.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses Observed wiping cloths in sanitizer that was not at proper concentration (50ppm). CDI-Sanitizer was dumped and new sanitizer concentration was 200ppm.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build up in the crevices of the sliding door of the deli display case. Clean equipment to avoid buildup and debris. REPEAT

3-403.11 (C ) Reheat commercially processed, ready-to-eat food to 135F within 2 hours if food is to be hot held until service. -P. Observed commercially prepared pastrami which had been removed from cooler where it was holding at 39f and placed into steamer to reheat at approximately 8:30 am - still at 44f at 9:05. CDI - PIC removed pastrami to stovetop and placed into boiling water to rapidly reheat to 135f. When reheating foods, use methods that allow the food to be re-heated to the proper temperature within 2 hours.

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 various opened and/or prepared foods with no date marking in both front of house and back of house coolers including macaroni salad in flip top, open re-wrapped cooked beef tongue, cooked pastrami, open in use feta, etc. CDI - PIC discarded or placed date marks on items. All TCS foods which are opened or prepared and kept on site longer than 24 hours must have a date mark present. REPEAT

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed live roach crawling on floor in kitchen. Contact PCO for service. Improvement noted as fewer pests observed during inspection. REPEAT

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet soiled wiping cloths laying on equipment surfaces in front of house area. Once a wiping cloth has been used, return it to sanitizer if it will be used again or remove it to soiled linen receptacle. REPEAT

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup on various non-food surfaces including sides of back of house equipment and slider tracks on display case cooler doors. Clean to prevent pests. REPEAT

5-501.17 Provide a covered waste bin in female restrooms. No covered container available in female restroom. Trash receptacle does not have a lid and is uncovered. REPEAT - no point escalation - PIC education provided

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed outside waste receptacle side doors open. Some accumulated waste on ground. REPEAT - no escalation in points due to improvement

6-301.14 Post a handwash sign at each handsink. No hand washing signs present at either kitchen hand sink. EHS provided signs during inspection.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Can opener with dried buildup. CDI - PIC cleaned during inspection.

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 pork roll date marked 11/18 and deli meat date marked 11/17. CDI - PIC discarded. Discard TCS foods once the date mark has expired. 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 potato cakes with incorrect date marking applied such that the product appeared expired. CDI - PIC corrected. Ensure date marking is accurate and does not exceed 7 days.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf. Observed burgers on menu not denoted with asterisk to be included in consumer advisory. Burgers are occasionally cooked to order per employee. CDI - Asterisk added to burger.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed working containers of dry foods and liquids with no identification. Label all food items that are not easily identifiable.

6-501.111 Keep the premises free of insects, rodents, and other pests. 6-501.112 Removing Dead or Trapped Birds, Insects, Rodents and other Pest - C. Live and dead insects observed in back of house areas, under front cabinetry, and in restrooms. Contact PCO for service and remove dead insects.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed soiled wiping cloths laying on equipment in front of house and inside of refrigerator in back of house. Once used, place wiping cloths in sanitizer at the proper concentration or remove to soiled linen receptacle. REPEAT

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Single service utensils at customer self service station laying in containers for customer access uncovered/unprotected. When displaying single service utensils for customer self service, protect the mouth contact surfaces from contamination like coughs and sneezes.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup and debris present on non food surfaces of back of house equipment and shelving. Clean to prevent pests. REPEAT

5-501.17 Provide a covered waste bin in female restrooms. Provide a waste container with a lid in restrooms used by females.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed waste container and recycling dumpsters both overflowing. Waste container unable to be closed due to volume. Dumpster area is shared. EHS recommends contacting property manager.

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. Buildup and debris present on flooring under/behind equipment needs cleaning.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. A few wet wiping cloths on cutting board and inside reach in coolers. CDI - All placed in sanitizing solution

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean build up from door gaskets on reach in coolers, prep coolers, and sliding door track of deli display case. Clean all

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager on site at start of inspection. PIC arrived within 10 min.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed single door reach in holding food above 41F. CDI: Product moved to another cooler as PIC stated that he took a temperature of the cooler less than 4 hours prior and product was 41F. Product cooling properly in different refrigeration.

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 chicken salad prepared on 3/4 in prep top. CDI: Product voluntarily discarded. All other items in facility were in compliance.

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 time marked on eggs held on TPHC. CDI: PIC placed time on eggs. Observed no written procedure for eggs held on TPHC. CDI: Procedure written by employee today.

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 cabbage cooling in walk in while tightly covered. CDI: Product uncovered. Other cooling methods observed today were in compliance.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed no label on 2 squeeze bottles at the grill.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed door to back of restaurant propped open upon arrival. CDI: Employee shut door.

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed excessive cardboard and bags of trash stored in dumpster enclosure. It is apparent that the trash and cardboard is not from restaurants and from the neighborhood. Space is shared and not locked. EHS recommended to PIC that space is kept locked so only restaurants in the shopping center have access.

4-501.11 Maintain equipment in good repair. Observed reach in freezer and prep unit 2 in need of gasket replacement.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster filled to point where lids can't be closed.

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P - Observed employee turn faucet off with their bare hands after washing. CDI by instruction. 2-301.14 When to Wash - P - Observed food employee touch soiled cloth then equipment but not wash after contamination. CDI by instruction.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf - Observed spoon stored in front of handwashing sink in kitchen and soiled towel hanging from splash guard at handwashing sink. CDI, items removed.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Observed raw chicken stored over bacon in reach in refrigerator. CDI, foods relocated for proper storage.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P - Observed staff not using 3 compartment sink properly when washing equipment. Staff washing over rinse vat with detergent on pad. CDI, proper use of 3 compartment sink discussed with staff. Ensure detergent vat filled with soapy detergent with water above 110 degrees F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed lettuce overstacked in prep unit above chill line and at 59 degrees F. CDI, overstacked lettuce voluntarily discarded by PIC.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloth stored on counter surface behind front counter and at grill station. Maintain in sanitizer in-between uses.

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 in-use bowl used as scoop in dry sugar ingredient container. Use proper scoop with handle.

4-501.11 Good Repair and Proper Adjustment-Equipment - C - Observed 2 lights not working under ventilation hood system.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed heavy grease accumulating between cooking equipment and on floor below equipment. Repeat.

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

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P - PIC touched cooked meat wi6th their bare hands. CDI, operator voluntarily discarded meat. Repeat.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P - Observed slicer stored clean but soiled with some food particles on back of slicer. CDI for cleaning while on-site.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed matzoball soup hot held at 111 degrees F. CDI, operator reheated soup to 174 degrees F.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee with watch. 2-402.11 Effectiveness-Hair Restraints - C - Observed 2 food employees with large beards.

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 in-use utensils stored in water / sanitizer according to PIC and below 135 degrees F. Repeat.

General Comment: 4-101.11 Food contact surfaces shall be made of safe materials. No odor, color or taste can migrate during multi-use. Materials shall be smooth, cleanable, durable and nonabsorbent. Observed cooked potatoes knish stored in absorbant cardboard box that operator stated comes in from manufacturer. CDI, operator transferred food to non-absorbant container.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed some grease accumulating around cooking equipment.

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 1 food employee turn faucet off with their bare hands after hand washing. CDI by instruction.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P - Observed PIC touch turkey with their bare hands. CDI, PIC voluntarily discarded piece of turkey they touched.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Observed raw fish stored above cucumber in tall reach in refrigerator. CDI, foods relocated for proper storage.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P - Observed dishwasher wash utensil off in rinse vat of 3 compartment sink. Observed detergent in was vat at 104 degrees F. CDI to ensure that staff wash in wash vat and to make sure detergent water is provided at 110 degrees F minimum when washing. Repeat. Some improvement made since previous inspection.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P - Observed pastrami in container with a date of preparation of the 29. CDI, operator voluntarily discarded pan of pastrami.

7-201.11 Store toxic materials to avoid contamination. -P - Observed cleaners and toxic agents stored over clean single-service articles on storage rack. CDI, chemicals relocated for proper storage.

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 potatoes salad prepared early in day cooling in display cooler at 52 degrees F. Observed large portion of turkeys cooling in freezer and deep covered container of sausage cooling in tightly covered container. CDI, cover removed from potatoes salad and sausage and potatoes salad transferred to shallow uncovered container and relocated to rapidly cool. Roast beef relocated from prep cooler to blast chiller and turkey cut into smaller portioned and placed in prep freezer to rapidly cool. Repeat.

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 in-use utensils stored on flat top in water at 82 degrees F.

4-501.11 Good Repair and Proper Adjustment-Equipment - C - Observed split gasket on prep unit behind front counter and 2 lights out under hood ventilation system.

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 food employee not vigorously rub hands for 10 to 15 seconds and employee used hands to turn off faucet handle. CDI by instruction.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P - Observed food employee wash utensil at 3 compartment sink with detergent water at 100 degrees F and then rinse utensil in rinse vat that was filled with soiled equipment prior to sanitizing. CDI by instruction on proper use of 3 compartment sink when manually washing equipment.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Observed cheese overstacked in flip top prep refrigerator at 49 degrees F. CDI, operator relocated cheese to rapidly cool.

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 potatoes salad cooling in deep covered container in tall 2 door reach in refrigerator. CDI, operator transferred to shallow containers to rapidly cool.

2-402.11 Effectiveness-Hair Restraints - C - Observed employee with beard not wearing a beard restraint.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed 2 wet wiping cloths stored on counter surfaces.

6-305.11 Designation-Dressing Areas and Lockers - C - Observed ice pack in freezer that employee stated was used for their neck stored with food in tall freezer.

2-301.14 When to Wash - P - Observed food employee handle soiled area on outside back door then return to kitchen and handle clean equipment. Observed employee crack raw shell eggs then handle clean equipment without washing their hands in between.

3-201.11 Use food from approved sources only. -P - Observed smoked whitefish on menu and in box but no invoice available for product. VR to ensure that fish isaus from approved source.

3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf - Observed salmon offered undercooked but no parasite destruction letter available. VR by 5/14/18.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Observed raw chicken package stored on package of raw beef. Observed cold smoked salmon stored over ready to eat food in prep refrigerator in display case and in prep refrigerator behind front counter. CDI, foods relocated for proper storage.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Observed cheese overstacked in flip top prep unit at 48 degrees F. CDI, operator voluntarily discarded cheese.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf - Observed no disclosure statement on menu board for salmon and eggs offered cooked to order. Observed no consumer advisory on to-go menus on Nova or eggs that were offered undercooked. VR by 5/14/18

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 deep container of sausage recently prepared and cooling in flip top prep unit. CDI, operator transferred sausage to shallow container to rapidly cool.

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

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 in-use tong wedged in soiled area of equipment at oven door. Observed in-use utensil stored in water at 82 degrees F.

4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C - Observed clean linen stored in soiled area in oven. 4-803.11 Storage of Soiled Linens - C - Observed soiled linen stored in oven. Store in washable laundry bag or cleanable container.

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 hot dogs opened 02/23 on their 13th day of shelf life. CDI: Hot dogs voluntarily discarded. REPEAT.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed lox and nova salmon on take out menus with no consumer advisory, as well as menu board missing an asterisk by the same products. CDI: PIC wrote asterisk on menu and take out menus.

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 freshly prepared roast beef and pasta salad, as well as hamburgers cooked this morning cooling in covered containers in units rated for holding. CDI: All producs vented and set to be cooled in blast chiller.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed sanitizer bucket for front line area reading less than 100 ppm QAC. CDI: Bucket changed out. REPEAT.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed single service cups displayed behind hot holding area with lip contact surface exposed to air.

3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf Observed that PIC could not produce letter of parasite destruction from supplier of cold smoked salmon (Acme). PIC is to discontinue sale of cold smoked salmon until letter can be verified. VERIFICATION REQUIRED within 10 days to determine compliance.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed matzo balls holding at 119F during inspection. CDI: Matzo balls were reheated to 183F on grill top and placed back into hot holding.

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 roast beef in display case from 11/08 (on its 8th day of shelf life), pepperoni with no date label, and several leafy greens that were prepared 11/15 with incorrect dates. CDI: Incorrect labels removed and replaced with correct labels, and roast beef and pepperoni were volutarily discarded. REPEAT.

3-602.11 Food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -Pf Observed desserts (brownies, cake, etc) with no labels indicating any of the above requirements. Facility is to keep desserts behind counter until labels can be made/provided. VERIFICATION REQUIRED within 10 days to determine compliance.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a live mouse on bottom shelf under counter adjacent to hand sink. REPEAT.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed an employee preparing food in back while wearing a watch. CDI: Employee removed watch and washed hands.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed sanitizer in front bucket reading 0 ppm QAC. CDI: Bucket was emptied and refilled with fresh sanitizer from three compartment sink.

2-301.14 Wash hands before donning gloves and between gloves uses.-P Observed food employees donn gloves without washing hands. CDI- instruction provided2-301.14

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 turkey roast cooling on counter at 129 F. Placed in blast chiller turkey roast temped at 123 F after 20 minutes, equalling a cooling rate 18F/hr. less than 32.5F/hr required.

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 multiple TCS foods cooked or prepared onsite and date marked incorrectly the wrong date. 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 HB eggs at 43 F on day 5. CDI- discarded

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths with active stirring. Cold air must flow around product to remove the heat. -Pf Observed PIC state that corned beef cooling procedure today would be to place it in ice water and into upright refrigerator before leaving the store.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed house fly in kitchen and fruit flies at trash can under register.

3-306.11 Protect food on display using shields, packaging, or other effective means. -P Observed open pitcher of water at seld service drink station.

4-501.18 Keep the wash, rinse, and sanitize solutions clean. Observed wash and especially rinse solutions to be excessively soiled with active sashing ongoing. Sanitzer compartment had some debris as well.