SPROUTS FARMERS MARKET #541 DELI

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 sliced tomatoes, hummus, and cauliflower rice without date marking. PIC stated that he could not verify when the products were opened or prepared. CDI: PIC voluntarily discarded items. Observed multiple items in display case with date marking not currently updated on case door to reflect date marking for new items. CDI: PIC instructed employee to correct the date marking on items in case to reflect prep or opened date. 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 a seared ahi tuna bowl in entree island cooler that contains undercooked tuna. EHS observed no consumer advisory for this item. Verification visit required within 10 days to follow-up on consumer advisory.

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 cooked potatoes and cooked Brussel sprouts in display cooler cooling from prep this morning in display cooler. EHS observed insufficient drop in temperature after 45 mins. REPEAT. CDI: PIC took items to WIC to quickly cool and stated that items are typically cooled in the WIC before being placed in the display cooler. EHS observed drop in temperature by end of inspection for these items. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P EHS observed numerous items in display case for prepackaged meals with TCS foods above 41F (see temp chart). PIC showed EHS electronic app that tracks cooler temperatures and observed unit was just in defrost. EHS observed unit reaching 47F during this time. EHS advised that this could potentially causing food inside unit to raise above 41F. EHS has requested PIC to contact repair technician to discuss adjusting defrost cycles so that TCS food can be maintained at 41F during all hours of service. EHS observed unit at 37F at 12pm. EHS observed items above 41F at 1:15pm. EHS observed ambient temperature of unit at 38F. CDI - PIC removed all items from unit and placed in WIC to quickly cool prior to placing back into unit. (1.5) 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) EHS observed marinara sauce, hummus, cooked steak, and sliced cheese held beyond seven days or without proper dating. EHS observed sliced cheese in display case and sliced cooked steak in WIC without labeling or date marking. PIC unaware when product was prepared. EHS observed marinara sauce and hummus held beyond 7 days. EHS discussed that even though items, like the hummus, are commercial but once opened should be labeled for 7 days. CDI - PIC voluntarily discarded items. (0) For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and 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 EHS observed chicken salad cooling in display case and WIC. EHS observed chicken salad in WIC cooling with tight fitting lid. EHS observed inadequate cooling rates for both items (see temp chart). EHS observed chicken salad sandwiches cooling in display cooler after being prepared. PIC stated items should be cooler prior to moving to display cases. EHS observed turkey sandwiches prepared this morning cooling in display case. CDI - PIC removed lid and chicken salad from display case and left open in WIC to quickly cool. EHS provided education; this was the same food item documented on the last inspection. Chicken Salad sandwich and turkey sandwiches were removed from display cases to finish cooling in WIC. REPEAT. (1) 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 .

3-501.13 (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. EHS observed cut tuna steaks thawing in WIC in ROP. EHS observed tuna packaging intact. EHS observed packaging state to remove tuna from packaging while thawing. CDI - PIC instructed food employee to removed tuna from packaging. (0)

4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf EHS observed facility unable to provide high temp dish thermometer during inspection. 10-day VR required. (0.5)

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed chicken salad cooling at a rate of 0.02F/min in container covered with a lid inside walk in cooler. CDI: Lid was removed. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

REPEAT. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed food debris on back and underside of slicer. CDI- PIC cleans and sanitizes slicer. (-3) 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 .

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 unpackaged single service containers on lower level of clean dish rack with food contact surface facing upward and unprotected. CDI- top container inverted to serve as protection for stack below. (-0)

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed build up of residue and debris on top of high temp dish machine. Increased cleaning frequency is advised. (-0)

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed table top can opener with food debris on blade. CDI- PIC rewashes can opener. REPEAT. (-1.5)

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed Quat above 400PPM in sanitize basin of 3 comp sink. CDI- PIC dilutes Quat to 300PPM and continue the dilution method until dispenser can be serviced. (-0)

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 containers of unlabeled spices at prep table across from oven. (-0)

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed can opener blade with significant build up of food debris. CDI- Employee cleans and sanitizes can opener. (-0) For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed roasted vegetables and chicken breast at speed rack in main prep area above 41F. CDI- PIC voluntarily disposes of items. EHS advises employees not to allow previously cooked and cooled items to sit out at room temperature while other items are prepped. (-1.5) 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 .

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Observed no written procedures for TPHC of rotisserie chickens to outline labeling and discard process. CDI- EHS provides template, discussed with PIC to verify proper understanding. (-0) TPHC procedure template may be found at: www.mecknc.gov/foodsafety

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf Observed 2 severely dented cans on can storage rack beside ovens. CDI- PIC relocates dented cans from usable food supply. (-0)

4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed clean knives stored in knife box with accumulated food debris. Knife boxes should be maintained clean, as to not contaminate utensils stored inside. (-.05)

4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed buildup and accumulate debris on outside surface of hot water dish machine, and inside of cooler display cases. Increased cleaning frequency is recommended. (-.05)

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several fruit flies in back prep area near meat slicers. Have pest control visits as necessary. (-0)

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food handler in deli wearing large Apple Watch. Remove jewelry on the hands and arms before handling food. (-.5)

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P: found roast turkey breast and roasted chicken parts below 135.0 F. In customer grab n go island. CDI- all 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P : : Found sliced deli meats and sliced cheeses at sandwich make station holding above 41.0 F from overnight. CDI- all packages 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed mashed potatoes and creamed corn on hot shelf below 135F. Items reheated quickly before placing back onto hot shelf. EHS did not observed commercial reheating procedures for these TCS hot sides but lower temperatures possibly due to improper reheat temps. Ensure TCS foods reheated from commercial packaging are brought to 135F before hot hold. 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 cooked shrimp in grab n go above 41F due to overfilling/over stacking product in case. CDI-PIC discussed cold storage with employees and cooled shrimp. PIC rearranged rest of product for proper air circulation in unit. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

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 tongs stored with handles lying in green beans and roasted Brussels sprouts. CDI-PIC removed tongs

4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf Did not observe high heat test strips or high temperature thermometer on site during inspection. PIC provided a paid invoice and stated they ordered high heat test strips but strips have been on back order and wont be delivered until Monday. VR-A verification visit will be conducted within 10 days to see that new high temperature test strips or high temp thermometer is in facility. -REPEAT VIOLATION-

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed small flies near dish machine drains and clean dish rack. Contact pest control for removal of small flies.

4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed container tops with food debris stored clean at clean dish rack. CDI-PIC placed container tops at 3 compartment sink to be cleaned.

4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf Did not observe high heat test strips or high temperature thermometer on site during inspection. PIC stated they now use high temperature test strips and they have been on back order. VR-A verification visit will be conducted within 10 days to see that new high temperature test strips or high temp thermometer is in facility.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed can opener at prep station nearest ovens with dried food debris on blade. CDI-Item placed at dish area to be cleaned and sanitized. -REPEAT VIOLATION-

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed large bowl of recently prepped tuna salad cooling in display case and not meeting the cooling rate (see temperature chart). CDI-tuna salad was placed into walk in cooler for rapid cooling.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed recently sliced ham and salami cooling in sandwich station prep top cooler while individually bagged and zipped. Also observed large container of tuna salad cooling in the display case. CDI-PIC placed all items in walk in cooler for rapid cooling and REHS educated PIC that display cases and prep top coolers are not designed to cool items, only to cold hold items. -REPETA VIOLATION-

4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf Observed Inoperable max read thermometer for high temp dish machine. VR-A verification visit will be conducted within 10 days to see that new high temp thermometer is in facility.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF employee reporting agreement doesn’t include nontyphoidal Salmonella. CDI-REHS educated and provided PIC with an updated employee reporting agreement to properly inform food employees.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed cutting board and meat slicer stored clean with food debris and/or oil and dust on food contact surface areas of blade and plate. PIC placed cutting board in dish machine area and also stated that meat slicer has not been used in a while and facility uses 3 other meat slicers instead. REHS recommended a protective covering over not in use meat slicer so dust and dirt don’t accumulate.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed two containers of corn and two containers of mac and cheese hot holding at hot bar below 135F (see temperature chart). Hot bar is not on TPHC. Items were placed out at hot bar around 9am. CDI-PIC reheated Items above 165F before placing back out on hot bar.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed prepped meal deal retail items such as salmon meal, shrimp meal, and meat loaf and roasted Brussels meal holding at 43F at the meal deal retail case as well as two containers of shrimp heading to the meal deal retail case at 49F. CDI-PIC placed items in walk in cooler to rapidly cool since items were place in retail case two hours prior. -REPEAT VIOLATION-

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 large bags of shredded American cheese and parmesan cheese in low boy cooling while zip locked closed. CDI-PIC unzipped bags of shredded cheese and placed in walk in cooler to rapidly cool.

2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P. Observed employee handle raw chicken and handle clean utensils without glove change or handwash. CDI had employee wash hands and surfaces and utensils also rinsed and sanitized.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed second layer of product on meal deal retail case holding at 43.0 Degrees F. First layer observed to be 39.0 degrees. CDI second layer of product discarded voluntarily. Recommend on stacking one layer high until unit can be calibrated and shown to hold product at 41 degrees or lower.

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 on date marking please visit: http://meck.co/FoodSafety. Observed feta cheese, cream cheese, not labeled . Observed several items in low boy date marked for greater than 7 days. CDI unlabeled products discarded products with wrong date labels changed to 7 days.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several gnats in deli area.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet nested pans in clean dish area.

4-204.115 Warewashing machines shall be equipped with a thermometer to indicate the temperature of the water in the wash, rinse, and final rinse areas. -Pf. Observed facility has ordered dish machine thermometer but it has not arrived yet . 10 day verification required.

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 debris on top of dish machine.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety Observed no written vomit and diarrhea plan for facility. CDI: EHS provided PIC with a link to the state plan via email and explained requirements.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information on date marking please visit: http://meck.co/FoodSafety Observed no date mark on London broil chub and turkey chub in deli case. Observed no date mark on ready to eat chicken wings in walk in cooler. CDI: Products voluntarily discarded. Observed no date mark on bag of slaw mix in reach in cooler. CDI: Employee stated that the product was from Sunday. Product was dated with a manufacturer use by date of 12/10. PIC stated that they would not keep it past 12/10 even if it is less than 7 days. Employee date marked the slaw mix for Sunday 12/5-Friday 12/10. 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 on date marking please visit: http://meck.co/FoodSafety Observed Turkey chub with an expiration of 12/4, Deluxe ham with an expiration of 12/3, and ham with an expiration of 12/6 in deli case. CDI: Items were voluntarily discarded.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed sanitizer bucket with 50ppm quat. CDI: Bucket refilled to proper concentration.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed a few wet stacked containers stored as clean.

4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf Observed no max read thermometer for high temp dish machine. CDI: EHS explained requirements to PIC.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris. 4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed build up in bottom of deli case. Ensure more frequent cleaning.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P observed pasta salads and salmon in the prepared food case that were above 41F. Pasta salads were prepared today and the salmon was prepared on 07-29-2021. CDI-salmon was discarded and pasta salads were placed into the WIC to quickly cool down.

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 REPEAT. Observed in-house cut French brie, triple crème brie, and Pere brie dated 22 days. Dates are supposed to be manually changed in system before labeling. CDI - French brie and triple crème voluntarily discarded. Pere brie labels corrected. Repeat, but much improvement. VR to be done by 5/20/21.

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 REPEAT. Observed TCS foods dated for 8 days: chicken salad dated 1/11-1/18, pasta 1/13-1/20, Thai noodles 1/11-1/18, cream cheese 1/8-1/15, basil pesto 1/9-1/16, and tomato pesto 1/9-1/16. CDI - Dates corrected. VR to be done by 1/23/21 for long term compliance.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. REPEAT. Observed cleaning needing to be done inside deli meat case and inside prep units. No signature needed due to COVID-19 guidelines.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P REPEAT. Observed 4 kids meals at salad bar (ham and cheese sandwiches, meal cheese sandwich, and meal turkey sandwich) and a Meditterranean salad maintaining temperatures above 41F. See chart above. Ambient air temperature of unit is 37F. CDI - Items voluntarily discarded.

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 REPEAT. Observed several cut brie cheeses and triple cream cheeses (cut in house) dated for 22 days. Soft cheeses must be dated for only 7 days (cut day is day 1). Also observed basil pesto dated for 8 days. Also observed facility unable to provide Boar's head moisture content of mozzarella cheese. Item is dated for more than 7 days due to low moisture content. CDI - Some items voluntarily discarded. Other items still in 7 day window were properly re-labeled. Basil pesto date corrected. VR to be done by 10/24/20 for long term compliance, and to check on Boar's Head moisture content for mozzarella cheese.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning needing to be done inside reach-in prep units near deli case. No signature needed due to COVID-19 guidelines.

4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf Observed dish machine reaching only 150F final rinse and hot plate reading 149.9F final rinse. Instructed PIC not to wash dishes in 3-compartment sink until dish machine is repaired. VR to be done by 8/6/20.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several sliced cheeses and deli meats maintaining temperatures above 41F in prep unit due to overstacking. All items on the bottom are maintaining temperatures below 41F. Also observed chicken salad in prep unit at 45F. Item just prepped. CDI - All overstacked cheeses and deli meats were voluntarily discarded. Chicken salad taken to WIC for cooling.

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 REPEAT. Observed black forest ham expired on 7/26, pesto and sun dried tomato pesto dated 7/23-7/30, and grape leaves not date marked. CDI - Ham voluntarily discarded. Pestos labels corrected. Grape leaves labeled. Repeat, but MUCH improvement since last inspections. No signature needed due to COVID-19 guidelines.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf REPEAT. Observed several metal and plastic pans with sticker labels and sticker residue still on them but stored as clean. Also observed several metal pans and black plastic plates soiled with food debris but stored as clean. CDI - Items sent back for rewashing.

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 REPEAT. Observed cream cheese and sundried tomato pesto dated 1/30-2/6, shredded mozzarella cheese dated 1/14-1/30. Also observed sliced tomatoes, opened bag of meatballs, opened bag of cut lettuce, and sliced roast beef without datemarking. CDI - Cream cheese and pesto labels corrected, shredded mozzarella voluntarily discarded. Sliced tomatoes, meatballs, and roast beef labeled. Cut lettuce voluntarily discarded. Datemarking has improved a lot! Keep working on it!

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf REPEAT. Observed several metal and plastic pans with sticker residue or the labels were still on, but items were stored as clean. CDI - Discussed with PIC about transitioning to dissolvable labels. Items sent back for sticker removal.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P REPEAT. Observed several packages of sliced deli meats (ham, roast beef, turkey, etc.) and sliced cheeses in grab-n-go case, as well as provolini antipasti and blue cheese stuffed olives at olive bar maintaining temperatures above 41F. See chart above. CDI - All items voluntarily discarded. VR to be done by 11/02/19 to check on olive bar unit. ***NOTE*** This is the 7th consecutive cold holding violation. ITS issued.

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 REPEAT. Observed rot. chx and opened package of mozz. without date mark labels. Observed 4 sandwiches in display case all without date marking. PIC's could not recall when sandwiches were prepared/when each ingredient (tomatoes, mozzarella) was prepared. Date mark with the oldest prepared/opened ingredient. CDI - Mozz. and sandwiches voluntarily discarded, rotisserie labeled. Observed 2 opened packages of mozz. date marked for 2 weeks; sundried tom. pesto, basil pesto (garlic/oil mix), in-house made chx salad, cream cheese dated 10/17; opened mortadella, sweet sliced ham, liverwurst, bologna, regular ham past 7 days. CDI - All items voluntarily discarded. This is the 4th consecutive date marking violation. ITS issued.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed several plastic and metal containers and plastic bowls with sticker residue still on them. CDI - All items sent back for rewashing to remove residue.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P REPEAT. Observed one item in cold well (swiss cheese) and several items in salad bar, olive bar, and grab-n-go display case above 41F. See chart above. CDI - Items that were prepped this morning were moved to WIC or freezer for cooling. Items that were left in the units overnight were voluntarily discarded. The packaged ham, pastrami, turkey, and other sliced deli meats in grab-n-go display case were overstacked. Temperatures were 41F and below for the packages stored in the back. The packages towards the front were above 41F. PIC instructed on not overstacking. All packages from the front were taken back to be cooled. Verification to be done on salad bar and olive bar units by 08/09/2019.

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 plate of cooked shrimp, brussel sprouts, salmon, pasta noodles, and chicken in display case without date mark labels. CDI - All items were immediately date marked. 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 REPEAT. Observed opened container of hard boiled eggs in reach in unit with open date 7/21. Observed in-house cut brie cheese (discard date 8/20), camembert cheese (discard date 8/20), triple creme cheese (discard date 8/6). All were cut yesterday from original package. CDI - All labels were corrected. Verification to be done by 8/9/19 for date marking.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf REPEAT. Observed no thin probed thermometer available. Only one thermometer was provided and it was not thin probed. Facility has thin foods such as lettuce, spring mix, and spinach, therefore they must have a thin probed thermometer. Facility has not provided one since last inspection. Verification to be done by 8/09/19 for thin probed thermometer.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed TCS items cold holding above 41F in the sandwich cooler, the prep top cooler, the low reach in cooler, the olive bar, and in one of the grab n go coolers. See temperature chart. Some items were discarded today and some items moved to the walk in cooler. VR- A verification visit will be made to facility. Repeat violation.

3-501.18 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition - P Observed an open package of meatballs and an open container of hummus that had both passed the 7 day mark. When a TCS item is opened it can be kept for 7 days including the day it was opened at 41F or below. CDI- Items discarded. Repeat violation.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed facility does not have a thin probed thermometer. The only thermometers that could be located were not thin probed. VR- A verification visit will be made to facility.

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 scoops left in dry seasonings with the handle touching the food product. Leave the handle above and not touching the food.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P. Found three slicers thar had not been cleaned within four hours of first use. Employee stated one slicer was cleaned at 9:00 am but stated process consisted of using sanitizer only. CDI: employees were educated on why proper cleaning frequency is criticial, slicers were disassembled and cleaned.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed rotissary chicken hot holding in oven temping at 110-120F. CDI-Chicken was reheated to 200F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed Tuna salad, spring mix, blue cheese wedges, orzo pasta with sundried tomatoes, immiation crab, and chedder cheese cold holding between 42-45. CDI, employees were educated as this is the first inspection per tate Memo(zero points are to be taken for foods found between 42-45 on first inspection of 2019) stressed to management that future requirement is 41F or below with corrective action and deduction of points on future inspections.

3-501.18 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition - P. Observed several meats in meat case that had expired day previous such as smoked chicken, pastrami, and buffalo chicken. Found three brie cheeses cut in house dated with expiration of 3/23. Facility shelf-life list lists bries as 21 day cheeses. Items voluntarily discarded.

3-501.15 Cooling Methods - PF. Observed Tuna salad prepared day of inspection cooling in large cover plastic bin stored in walk in cooler and under sandwich station prep area, temping at 50F. CDI, tuna salad removed from plastic containers and spread out on sheet tray. Items placed into walk in cooler to rapidly chill. Observed mashed potatoes cooling in covered single service containers. Lids removed from containers to allow mashed potatoes to chill rapidly.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed box of crackers stored in dry storage area on the floor.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed residue build up on exterior of dish machine. Clean more frequently to avoid build up of food debris and residue. Repeat.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed chickpeas, orzo pasta, and spinach above 45F on salad bar. Several pre portioned meats and cheeses at sandwich prep station were 48F - 50F. One container of overstacked lettuce was 48F at prep cooler. CDI- Salad bar items and lettuce at prep cooler taken to walk in cooler for rapid cooling. Meat and cheeses had been there since last night. Meats and cheeses voluntarily discarded.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF Observed facility is date marking deli meats and non exempt cheeses with an 8 day shelf life. Deli meats and non exempt cheese have a 7 day shelf life if held at 41F or below. All dates in deli case were changed to reflect a 7 day shelf life. Mozzarella cheese discarded. VR- Verification visit required by 12/13/18.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed food debris/residue on the shelves below the sandwich prep table/cooler, the top of the dish machine, and the nonfood contact portion of one knife holder. Clean more frequently to avoid build up of food debris and residue. *PIC's signature is on hand written copy of inspection due to computer malfunction on day of inspection*

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P COMMENT: In the deli display case, undercooked beef rib roast stored beside quiche. Separate raw animal foods from ready-to-eat foods. CDI (corrected during inspection). The PIC (person in charge) moved the beef rib roast to a different location.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P On the salad bar, eggs, chicken, cheddar cheese, wedge lettuce and chopped lettuce holding above 45F (see above temperature chart). Maintain TCS foods in cold holding at 45F or less. CDI. The TCS foods were placed back into the walk in freezer to cool down and then placed on salad bar in ice baths. Repeat violation. .

3-501.19 Time as a Public Health Control - P,PF At the hot bar, rotisserie chickens and bbq seasoned chickens not properly marked with their beginning times and none of the chickens had an end/discard time. In addition, rotisserie chickens with beginning time of 7:00 AM still provided for sale at 11:25 am. Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. CDI. The chickens were properly labeled with start and end times. The chickens out of time were voluntarily discarded.

3-603.11 Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens - PF Undercooked beef rib roast offered for sale in deli display case without proper consumer advisory. Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder. CDI. A consumer advisory was provided to the manager.

3-404.11 Treating Juice - P,PF Juice packaged in an establishment shall follow an approved HACCP plan which attains a 5-log reduction, which is equal to a 99.999% reduction, of the most resistant microorganism of public health significance OR shall be labeled if not following a HACCP plan and shall bear a label stating the following: “WARNING: This product has not been pasteurized and, therefore, may contain harmful bacteria that can cause serious illness in children, the elderly, and persons with weakened immune systems.” The person in charge stated she can get this taken care of today by providing warning labels on the juices. I will verify compliance of this violation within ten days.

4-302.12 Food Temperature Measuring Devices - PF COMMENT: No thin tip probe thermometer at time of inspection. Provide a thin probe thermometer for accurate measure of thin foods. Manager to order. I will verify compliance of this violation within ten (10) days.

4-501.11 Good Repair and Proper Adjustment-Equipment - C Repair the outside salad bar to provide an ambient temperature of 45F or below. Currently was reading a temperature of 50F on thermometer. Repair the chicken rotisserie machine as grease was noted leaking from piping in back of the equipment causing soiled floors. Obtain a new pesto and pudding plastic container as the current one is in ill repair. Repair the cold well doors. Maintain equipment in good repair.

6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods - C; 6-501.12 Cleaning, Frequency and Restrictions - C COMMENT: Replace the lights that are out underneath the hood of the chicken rotisserie machine. Maintain physical facilities and fixtures in good repair. Clean the floors underneath the chicken rotisserie machine and underneath the bakery/deli three compartment sink. Maintain physical facilities clean.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified Food Protection Managers on site during inspection. Facility has 210 days to obtain certified manager.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF Observed that facility does not have a signed emoloyee health form, but instead has employees take a food handler class and attest to passing the class. After questioning employees, some had difficulty explaining which symptoms/illnesses to report and how long to stay out of work. CDI: EHS provided employee health policy from MCHD to PIC and recommended reviewing information with all staff regularly.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw shell eggs stored over RTE sushi (no raw fish, only crab) in walk in cooler. CDI: Eggs relocated to bottom shelf in unit. 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed an employee move a trash can while wearing gloves, then immediately move to clean meat slicer without changing gloves or washing hands. CDI: Instruction and proper handwashing.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed several items (whole chickens, mac and cheese, mashed potatoes, and cooked sprouts) holding below 135F on hot bar (see temperature log). CDI: All products had been placed on hot bar for less than 4 hours and were pulled immediately and reheated to 165F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed several sliced meats overstacked in sandwich prep unit holding above 45F, as well as all items on the salad bar holding above 45F (see temperature log). Observed roasted garlic on olive bar (a TCS item according to manufactuerer) CDI: All out of temperature products were pulled from holding equipment and placed in walk in for cooling below 45F. PIC had crew out to repair salad bar during inspection, and had ambient air temperature down to 34F by the end of inspection.