PUBLIX #1518 DELI

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed handsink behind fry station to be out of soap. CDI- PIC restocked soap in the dispenser.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed grilled chicken tenders from the WIC, prepped salads from 10/13 and 10/14 in the grab and go cooler, and deli meat and sliced cheese at the sub-station to all cold holding above 41F. PIC discarded grilled chicken tenders, placed the salads from the grab and go in the WIC to cool and discarded the top layer of deli meat/ cheese that was over-stacked in the prep top holding above 41F. REPEAT. 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 .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of raw chicken stored on the floor of the raw chicken WIC. CDI- PIC moved boxes off the floor.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed feta and blue cheese stored in shallow containers in prep sub area and holding above 41F. CDI items pulled 30 minutes ago and placed in walk in for cooling. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed hot bar that was not logged on sheet for time stamps. CDI items just pulled and log on TPHC logs.

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 facility cooling pastas, salads and prepared foods in blast chiller where one container is open to track temperatures and others were closed and stacked while cooling. Open container showed it was at 41F and all items pulled and placed in front case where other items that were covered were observed above 41F. CDI items from front display case pulled to be cooled back down in blast chiller and items covered in blast chiller currently opened to allow proper air flow. Observed fruit platters for catering that were stacked while cooling in walk in unit. CDI items uncovered and spread out on racks to allow proper airflow for 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 .

2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P Observed food employee wash hands, food employee did not use a barrier when turning off the faucet to prevent contaminating hands after washing. CDI - PIC made aware and the food employee was instructed and washed hands properly.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- Observed multiple pans, and lids stored as clean with food residue and buildup, observed squeeze bottle with residue, and multiple skewers with a buildup of food debris. -CDI- Soiled FCS moved back to ware washing for proper W/R/S. Facility has been out of compliance for clean food contact surfaces in 3 consecutive inspections. If facility remains out of compliance on next inspection facility may be placed on a Risk Control plan or permit action may be taken. REPEAT (-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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed multiple bagged portions of roast beef above 41F that was prepped this morning. -CDI- PIC moved roast beef into blast chiller to be properly cooled down before going back on to prep line. Observed mozzarella cheese olive bar above 41F. -CDI- PIC moved mozz cheese back into WIC to cool down. EHS coached PIC to fill the olive bar less, so that mozz cheese is not over the fill line. 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 .

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed multiple skewers for Rotisserie chicken, pans and colander stored as clean with food debris and sticky residue present on the food contact surfaces. CDI - All items moved to the dish machine to be properly washed, rinsed and sanitized. 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 , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

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 handless scoop submerged inside diced boiled egg and blue cheese at the sub station. CDI - Items removed and discarded.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed dishes stacked wet. CDI - Items were separated to air dry.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed pan and multiple utensils, stored as clean, with food debris present on the food contact surfaces. CDI - Items were removed and placed at the 3 compartment sink to be properly washed, rinsed and sanitized. 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 .

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed hand sink by deli area obstructed by a ladder and push cart. Cut gloves hanging on side of hand sink by 3-compartment sink. CDI- PIC removed items

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed items in olive and cheese bar above 41F. CDI- Items were pulled from unit to cool. Verification visit required within 3 days. 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 facility utilizing TPHC procedures without a written procedure. CDI- EHS gave copy of written procedure for TPHC to PIC to update and keep on file at all times. TPHC procedure template may be found at: www.mecknc.gov/foodsafety

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 items in make table for deli sandwiches above 41F. Items were prepared this morning before placing in make table. CDI- PIC removed items to place in blast chiller to cool quickly. Observed covered gravy cooling from 48F to 46F in 40 min time span. Gravy should cool at a rate of 0.12F/min. CDI - Gravy was uncovered to properly 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 .

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed deli slicer, knives, and multiple pans stored as clean with food present on food contact surfaces. CDI - All items were moved to dish pit to be properly w/r/s. 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 RTE spicy shrimp stored inside sushi prep unit above 41F. Sushi chef added frozen (thawing) shrimp to shrimp that were observed above 41F to reduce temperature. Observed chicken tenders, buffalo chicken and popcorn chicken inside grab n go cooler above 41F. CDI - Items were individually temped by food employee and items above 41F were 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 .

3-302.15 Wash fruits and vegetables prior to use. Observed unwashed avocado with sticker in sandwich prep for use. CDI - Avocados removed and washed.

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 surfaces of equipment in deli kitchen in need of cleaning.

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 Publix brand Genoa salami and hard salami that did not have a date mark. CDI Verified product labeled “keep refrigerated” and products were dated. 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 .

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed chicken pieces, marinara, pasta, and Alfredo sauce that was thawing under running water where the surface of the food product reached 55-44F. CDI items moved to blast chiller to cool back down. Repeat

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed box of lettuce stored on floor in walk in cooler.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed hot holding mushroom bisque and other soups hot holding at 119-124F in hot well for customer self service. Per PIC, facility experienced a power outage at 9:18A as documented by monitoring system for facility. Power restored and unit was not working. CDI - PIC voluntarily discarded soups, repaired unit and refilled with new product during inspection.-1.5- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cold holding deli chubs near sub station at 44-50F for deli ham, deli turkey and other TCS foods. Ambient air was 62F. CDI - PIC stated power outage experienced at 9:18A and deli case did not power back up. PIC checked temperatures again and moved products to WI after EHS verified morning temperature check were performed today before 9 showing TCS foods in deli case were cold holding at 41F. PIC repaired cooler and deli meat delivery moved to WI. Use only after ambient air low enough to maintain all TCS foods at or below 41F. Observed feta olive salad and lemon feta olive salad cold holding above 41F in olive bar. Observed RTE chicken noodle soup and broccoli cheddar soup from previous day cold holding above 41F. Per PIC, soup has not been out of cold holding today. CDI - PIC moved these back to WI freezer to cool. Continue monitoring CH items to ensure all cold holding at or below 41F. REPEAT -3- 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 .

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed cooked brown gravy thawing under running water at 83F. CDI - PIC immediately reheated for hot bar use. -.5- REPEAT

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed food thermometer calibration and ice water dumped in handsink after process complete. CDI - PIC educated that handsinks are only for handwashing. Choose another sink for dumping. -0-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed buildup on knives, inside containers stacked as clean in dish pit. All items were declared clean. CDI - Dishes recleaned. -1.5- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: 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 cold holding cut watermelon in grab and go case at 43F. Per PIC, item has been in cold holding after cooling in walk in cooler. CDI - PIC voluntarily discarded. -1.5- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed cooked meatballs thawing under water at 72F. Internal temperature of meatballs was 58F. CDI - PIC quickly cooled meatballs to 41F using blast chiller. -0-

4-501.11 Maintain equipment in good repair. P Observed out of service dish machine in cheese station. Repair. -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 buildup inside sliding drawers in cold cases. Clean often enough to prevent buildup. -0-

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed sandwiches, chopped boiled eggs and diced tomatoes not 41F or below prior to placing in cold holding. CDI - PIC educated food employees on procedures for cooling TCS foods to 41F or below before placing in cold holding. Foods placed in blast chiller to cool to below 41F. -.5- For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P Observed cooked chicken and other pans of hot foods in metal hot box located at cook line across from oven held using TPHC without time stamp, per written procedure. CDI - PIC showed EHS TPHC procedure and marked times on hot box as stated in procedure with food names. -1.5-

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 boxed raw fish in AFC boxes without letter of guarantee for AFC. Per AFC rep, fish comes from one of the vendors listed in the blue binder. EHS advised PIC that it cannot be determined which vendor has supplied which fish today. VR no later than 08/25/2022 to ensure facility has a letter of guarantee for AFC under which the approved vendors may be listed. -1-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed Brie, mozzarella and blue cheese cold holding in cheese case at 43F. CDI - PIC submitted service request and removed all cheese from case. Cheese delivered today placed in working cooler and other cheese voluntarily discarded. POINTS NOT ESCALATED TODAY AS THE CONDITION WAS MUCH IMPROVED OVER LAST INSPECTION. -1.5-

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observe one container of drain foam unlabeled and stored under drain of handsink near sub station. CDI - PIC labeled. -0-

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: http://meck.co/FoodSafety Observed one box of unwashed brussel sprouts stored directly above RTE foods on walk in cooler shelf. CDI - PIC rearranged storage order. -0-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed deli and cheese chubs in deli case at 44-47F and cheeses in cheese display case cold holding above 41F. CDI - PIC provided information that temperature checks took place at 7A that were 41F or below in deli case. Deli meat and cheese cooled down in walk in cooler. Cheeses voluntarily discarded and rearranged to restore cascade to ensure temperature maintained at 41F or below. Refrigerator technician on-site during inspection for repairs. -1.5-

4-204.112 (B) Provide and position correctly an air thermometer in cold/hot holding equipment. Observed cooler on floor used for cold chicken products packaged by deli without an ambient air thermometer installed. Install an ambient air thermometer. -.5-

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed several unlabeled containers of cold ingredients for salads on walk in shelf with date marking but no common name of food. Label these. -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 cleaned cutting board in sushi station stored directly behind faucet on 3-comp sink subject to splash and moisture after cleaning and air drying. -.5-

4-501.11 Maintain equipment in good repair. Observed missing hinge sprocket on lower left side of prep unit nearest sub station. Observed out of service blast chiller in deli nearest deli meat and cheese case. -.5- 4-502.11(A) Maintain utensils in good repair. Observed deep grooves forming inside several black plastic food containers. Replace these when no longer smooth and easily cleanable.

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 dark buildup on floor under soda dispenser cabinet to the immediate right of the soda dispenser. Clean often enough to prevent buildup. -0-

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 olive salad on olive bar with 10 day date marking and backstock today in walk in cooler date marked for 10 days. PIC stated facility has submitted Request for Variance for feta products on olive bar from NC Variance Committee. VR no later than 02/24/2022 to ensure no longer than 7 day date marking for TCS foods opened and held for 24 hours or more or facility has NC Variance Approval available for the extended date marking. -1.5-

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed sushi offered on catering menu with only Reminder statement of risk for eating raw or undercooked ingredient but not the Disclosure stating the product may contain raw or undercooked ingredients. CDI - PIC made labels with label maker to include Disclosure for all in-house catering menus. -.5-

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed bracelet on arm of food employee in deli. PIC educated food employee about personal cleanliness. -0-

3-305.11 Store food in a clean, dry location, not exposed to contamination.  Keep at least 6 inches above the floor. Observed seasoning packets stored on shelf beside handsink near fryers with heavy buildup of cooked chicken on containers. PIC stated this comes from fryers and EHS advised that a barrier would prevent chicken from falling on these items. EHS advised that these are pieces of cooked chicken out of temperature control for several days and poses a risk of cross contamination. -1-

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 lollipop thermometer in-use without using MAX mode to ensure the temperature reading is irreversible. CDI - PIC changed mode and ran through machine again. Thermometer read 172F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed feta olive salad on the olive bar and grilled chicken in the sub station cold holding above 41F. CDI - PIC cooled these items to below 41F. -1.5-

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed feta olive salad with a 10 day date marking. CDI - Per PIC, this item was approved by NC Variance Committee for 10 day date marking. -0-

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed no Consumer Advisory available on catering menu containing sushi made with raw fish. CDI - PIC stated this menu has been reviewed and revised at the corporate level to include a consumer advisory for raw fish on the sushi menus section. Current menu expires soon and new menu with revisions will be placed in stores when finalized. -.5-

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed bracelets on arm of food employee slicing deli meat in sub station. -0-

2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -P Observed sushi employee answer a cell phone call, and then immediately start prepping food product without hand washing. CDI-Stopped the employee before food could be touched and instructed to remove gloves and wash hands.

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 mac n cheese not fully reheated before placing onto the HH Serve Line. CDI-The item was brought back to finish reheating.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed several boxes stored on the ground in the sushi dry storage area. CDI-Placed onto shelving. REPEAT.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed the top portion of the sushi case cold holding above 41F. CDI-The items were removed to the 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 Observed food items not fully cooled to 41F or below before placing into the display cooler and out on the front line for customer grab n go. Also observed lettuce cooling with tightly covered plastic wrap in the deli side walk in cooler. CDI-The items were pulled and moved to the blast chiller for rapid cooling and explained that product does need to be cooled to 41F or below before placing on the front line. The lettuce was unwrapped.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed a box of plastic containers stored on the ground at the sushi dry storage area. CDI-The box was placed onto shelving.

4-501.11 Maintain equipment in good repair. Observed gasket in need of repair in deli low boy.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed gaskets and track in need of cleaning. REPEAT VIOLATION.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed missing paper towels at the hand sink in the traditional station. CDI-Paper towels were provided.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed buildup to a pan at the traditional station, and buildup on two lids and both woks. CDI-All items were pulled to be washed, rinsed, and sanitized.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed rotisserie chicken not fully cooked to 165F before an employee pulled them out of the oven. CDI-The manager had seen this action and stopped the employee and instructed to put the chicken back into the oven to finish cooking. *When checking final cooking temperatures, ensure you check the thickest part of the food product.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed the prep cooler next to the wok station, and the sushi reach in case holding food product above 41F. CDI-The lid to the cooler was closed and the product in the sushi case had been out for use and had raised in temperature. Both items began dropping in temperature. REPEAT. *Overall improvement on cold holding of food product today. Points kept the same.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed two items with incorrect date labels. Both items had dates of 8/11-8/18, but the deli manager indicated that all of the items were prepared on Saturday 8/17. CDI-The two items were properly re-dated.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning needed to the shelving in the chicken walk in cooler, and to the inside of the hot box. Have cleaned.

2-301.14 Wash hands after activities that contaminate them. -P Observed food employee working in sushi area wash hands then proceed to wipe sweat from face with paper towels then proceed to start working with food. CDI. Instructed the food employee to wash hands after touching body parts and after activities that contaminate the hands. Employee wash his hands properly after instruction. Full points will be deducted at the next inspection if hand washing continues to be an issue; all other employees washed hands correctly. Suggestion to PIC to provide additional training as a pre-caution. Full points not taken as employee was hands correctly but did not understand the contamination of wiping face with paper towel; teachable moment.

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 food employee garnishing Mongolian beef with scallions using bare hands. CDI. PIC voluntarily discarded the Mongolian beef and instructed food employee to wear gloves when handling ready to eat foods.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed citrus chicken, seaweed salad, meatloaf, slaw, Brussels sprouts, mashed cauliflower, and tilapia holding in chef selection cold holding case above 41F. Many foods were held over 45F (see temp chart). CDI. Food employee stated all items for chef case were placed out this morning from the walk in cooler. Employee stated they were already cooled to 41F before placing out. PIC contacted repairman to ensure cooler was working properly. All food was put out at 9:30 AM, and the temperatures were taken at 1030 AM, therefore product was placed in the walk in cooler to cool and hold at 41F and below until chef display case is repaired. Poke bowls in sushi grab and go were at 52F. CDI. Poke bowls were moved to walk in cooler to cool to 41F before placing out. Turkey sub at grab n go case at 47F were cooled in blast chiller at 41F per conversations with PIC and employees. They were made 30 minutes prior; they were placed back in the blast chiller to cool to 41F before placing out in service.

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 COMMENT: Observed food on TPHC procedures for hot bar placed out for service without time first being documented on time sheet. CDI. Employee immediately marked foods on time sheet. I will re-evaluate at the next inspection for compliance; foods shall be marked with the appropriate time as they are placed on the bar not after being placed on the bar.

8-103.12 Comply with the procedures in the HACCP plan as submitted an approved as part of a variance or local approval. Maintain records as required. -P/Pf In the sushi area, employee reheated entire portion of brown rice held from last night to make sushi rolls at the prep table sitting out at 87F. This is not apart of the approved HACCP plan. Brown rice per HACCP shall be taken out in small portions to ensure adequate temperature control; both pH meters on site were not properly working. White rice pH could not be taken at time of inspection. The white sushi rice did not have proper time/date label. According to the approved and submitted HACCP plan, the white sushi rice shall be labeled with pot #, time (the 10 hours), and date label. CDI. Brown rice was placed back in sushi prep cooler to cool. Employee went to off site location to get a working pH meter; pH meter was not obtained; pH test strips as back up method were provided but read the white rice at 4.1-4.4 (3.3 pH to 4.1 pH is to be maintained in HACCP plan) and could not be accurately determined on strip. PIC voluntarily discarded the white rice and will not make white sushi rice until pH meter is obtained i will return within ten (10) days to verify HACCP is being followed correctly.

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 COMMENT: Ensure poke bowls and turkey sub sandwiches are cooled properly and adequately to 41F in the walk in cooler or blast chiller before placing in cold holding equipment. Once in cold holding equipment for grab n go, the intention is holding cold and not cooling as grab n go open equipment is not conductive to cooling. CDI. Poke bowls and turkey sub cooled to 41F in walk in cooler and blast chiller.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed employee cell phone being stored on rotisserie chicken prep table. Observed employee water bottle intermingled with single service rotisserie chicken boxes. Employees should use designated areas provided by management for personal items.

4-501.11 Maintain equipment in good repair. COMMENT: Ensure the chef selection cold holding case is properly functioning. Replace the gasket on the far right side below sandwich press in the deli as it is loose at the bottom corner.

2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -P 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 Employee observed rinsing/handling soiled dishes in the dish room without washing hands before handling clean dishes and putting them away on air drying rack. Employee observed washing hands without using a paper towel to turn of faucet. CDI (corrected during inspection) by instruction of deli manager. Spoke with manager about providing hand wash training. I will re-evaluate at the next inspection, and full points will be deducted if not corrected.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P COMMENT: In the walk in cooler it was noted that raw shell eggs in egg crate were being stored above wrapped, ready to eat (RTE) chicken. To prevent any potential contamination, it is imperative to keep the raw shell eggs below RTE foods. CDI by manager who moved the raw shell eggs to a separate cooler. Food storage has dramatically improved, no points taken as improvement noted; points will be accessed at next inspection if not corrected.

8-103.12 Comply with the procedures in the HACCP plan as submitted an approved as part of a variance or local approval. Maintain records as required.-P/Pf The white sushi rice did not have proper time/date label. According to the approved and submitted HACCP plan, the white sushi rice shall be labeled with pot #, time (the 10 hours), and date label. CDI by sushi employee; correct time date label was placed on white sushi rice. Continue to maintain proper labeling.

4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. COMMENT: Observed no ambient air thermometer inside prep cooler across from frying equipment. Manager to provide. Thin probe thermometer placed in unit read 41F.

4-501.11 Maintain equipment in good repair. COMMENT: Observed non-working soda machine. Manager placed work order during inspection.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. COMMENT: Continue to clean inside of the sliding drawers of prep coolers and dry storage areas. Food debris noted.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. COMMENT: Replace the light bulb that is out above the sub station prep area. Manager informed.

2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles.-PObserved staff handle soiled handles with gloved hands and perform no glove change or handwash before returning to food preparation. CDI- PIC had employee remove gloves and wash hands

3-302.11(A) Separate the different types of raw animal foods. -P Observed open raw chicken stored over raw beef on shelves in walk in cooler. CDI- reorganized3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed bag of potatos stored on prep table where ready to food was being re-plated. CDI- removed to wash 3-304.15(A) Discard gloves after a task is completed or any time they are damaged or soiled. -P Observed multiple staff changing tasks without changing gloves. Task changes included leaving stations for another part of kitchen involving door opening with gloves then returring to food preparation with no glove change. CDI- PIC had employee change gloves

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed multiple utensils stored as clean with slight food or sticker residue. CDI- removed to re-clean

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -PObserved cut leafy greens and two containers of sliced cheese to be 47 F on sub shop line. CDI- removed to cool

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 cut and re-wrapped chub of beef in sub shop walk in cooler not date marked. PIC stated it had been cut two days ago. CDI- correct date marked on chub

3-302.15 Wash fruits and vegetables prior to use. Observed unwashed avocados brought to sashimi area. Later two were placed on the cutting board to be prepared. PIC stated they were not washed and they still had stickers on them. CDI- removed to wash

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed many soiled points of contact on multiple pieces of equipment: all handles soiled with food residue or debris.