HARRIS TEETER #440 DELI

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed 2 stacks of metal pans stored as clean with food debris. CDI PIC moved pans to 3 comp sink to clean. 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 .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed cooked salmon in warmer below 135F. CDI PIC voluntarily discarded due to it being the end of the lunch time. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed chicken wings and chicken fingers in the mobile case above 41F that was packed 2 days ago. CDI PIC voluntarily discarded. 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 .

8-103.12 Comply with the procedures in the HACCP plan as submitted and approved as part of a variance or local approval. Maintain approval and records as required.-P/Pf Observed sushi rice bin not labeled with time and date prepared. CDI PIC provided label.

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed sushi employee put on gloves without washing his hands. CDI Employee stopped and washed his hands.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed multiple metal pans stored as clean with food debris and greasy exteriors. CDI PIC moved pans to 3 comp sink to clean. 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 .

3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed Chicken stir fry being reheated to 140F . CDI PIC instructed employee to reheat chicken dish. Dish was reheated to 165F in the oven.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed multiple deli meat chubs in the deli case #1 above 41F. PIC stated that they just had a Boarshead delivery within the last 2 hours and the chubs were put directly into the deli case. CDI PIC put the chubs in the deli case in the WIC and filled case with chubs from the WIC. The deli case ambient air was 38F. REPEAT

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed chemical spray bottle stored with single service items, clean dishes, and with food throughout the kitchen. CDI PIC moved all chemical spray bottles to chemical storage areas.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed peppers above prepped produce in the WIC. CDI PIC corrected storage order. REPEAT For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed fried egg rolls being held in the basket until put on lunch buffet at 107F. CDI PIC voluntarily discarded and contacted maintenance. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed multiple deli meat chubs in the deli case #1 above 41F and cold chicken wings in the mobile case above 41F. CDI PIC discarded deli meat chubs and all the cold chicken wings that were not packed today from the mobile case. PIC contacted maintenance today. 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 .

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed tuna being thawed in ROP package without a slit in the package. CDI PIC put a slit in the package since the tuna was still partially frozen.

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employee water bottle on sandwich prep table, on top of single service items in sandwich area, and in lowboy cooler under deli prep table. CDI Employee discarded all water bottles

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed one (1) pan of covered cooked bacon stored beneath two (2) boxes of unwashed uncut vegetables (peppers, mushrooms) in WIC. CDI - EHS rotated bacon to sit with other RTE food in WIC; EHS reviewed WIC and reach in unit storage order guides with PIC and deli manager. REPEAT. 3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed one (1) portion of cut turkey in deli case with partially unwrapped surface contacting food. CDI - Department manager voluntarily disposed of contaminated food item. Thoroughly wrap or package food to prevent potential contamination. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed one (1) pan of salmon in hot cabinet, awaiting placement at TPHC lunch bar, at temperature of 131F. Salmon had been cooked less than 2 hours prior. CDI - Food employee reheated salmon to temperature above 165F prior to placing it back within hot holding. 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 one (1) stack of boxes of food being stored on the floor in walk in freezer and one (1) box on floor of WIC. EHS observed delivery dollies within cold holding units. Per conversation with PIC and department manager, items had been delivered earlier on morning of inspection and were awaiting proper storage.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed approximately four (4) food employees engaged in food preparation (cut meat via deli slicer, plating and preparing salads, etc.) while wearing bangles, watches, etc.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unopened boxes of RTE pasteurized egg mix stored beneath two (2) boxes of unwashed uncut vegetables (peppers, mushrooms) other RTE food. EHS reviewed WIC and reach in unit storage order guides with PIC and deli manager. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P. Observed two (2) spray bottles of concentrated chemicals (sanitizer and degreaser) on storage racks above unopened bottles of cooking ingredients (sesame oil, etc.) CDI - Chemical bottles were relocated to lower shelving during food production.

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 three (3) knives stored on heavily soiled magnetic knife block. CDI - Deli manager delegated task of cleaning knife block to employee. EHS rotated soiled knives to three compartment sink for corrective cleaning. Knife block was observed as clean prior to end of inspection.

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. EHS observed four (4) stacks of single service articles (cake tray lids, to go boxes, etc.) throughout establishment with exposed food contact surfaces. CDI - EHS inverted unprotected single service articles to prevent potential contamination.

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 one (1) closed water bottle being stored in deli case. CDI - EHS rotated water bottle to proper lower storage.

3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed one (1) pan of cooked broccoli stacked within pan of fried chicken in hot cabinet, awaiting placement at hot bar. CDI - Food employee placed sheet of deli paper between pans of food to prevent contact with non food contact surfaces.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed approximately six (6) party tray food items (slider tray, chicken wing tray, etc.) in mobile cooler 3 at temperatures between 45F and 49F. Ambient temperature of the unit was observed at 40F to 41F. CDI - PIC voluntarily disposed of out of temperature food. REPEAT. Note: No escalation in point deduction due to noted improvement from previous inspection; fewer TCS food items were observed as failing to cold hold, and no additional calibration or verification of cold holding units was required. 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 Observed two (2) opened chubs of deli chicken in deli case with no date marks. Observed one (1) bottle of commercial salsa in prep table cooler 1 with no date marking. CDI - Deli manager verified dates of production for each undated items and dated them accordingly (tags were printed for chicken chubs; salsa bottle had date mark written directly on package lid). 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 .

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed one (1) employee engaged in food preparation (cut meat via deli slicer) while wearing bangle.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed one (1) bin of cut cucumber strips stored below ready to eat raw animal food portions (sushi trays, cut raw salmon) in sushi prep unit. CDI - Food employees rotated food to prevent potential contamination. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed three (3) portions of TCS foods (buckets of fried chicken) below 135F at point of sale. CDI - Items had been cooked more than 2 hours prior. Buckets were pulled from point of service and voluntarily disposed of by department manager. 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 multiple (more than six (6)) portions of coleslaw in mobile unit 2 above 41F. Observed one (1) tray of dumplings in mobile unit 1 above 41F. Observed three (3) trays of ribs held above fill line in retail cooler at greater than 41F. Observed approximately seven (7) portions of coleslaw in mobile unit 3 above 41F that had been prepared greater than 4 hours prior. CDI - All out of temperature food was voluntarily disposed of by PIC. 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 approximately five (5) portions of coleslaw in mobile unit 3, prepared fewer than 4 hours prior, at cooling at point of sale. Observed one (1) tray of cooked chicken on WIC speedrack cooling under plastic cover at insufficient rates. CDI - Department manager rotated salads to facility walk in freezer to improve cooling rate. Plastic cover was removed from speed rack to improve cooling rate. REPEAT. Note: No escalation in point deduction due to some noted improvement from previous inspection; no TCS food items were observed as having failed to cool within 4 hour time periods. 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 (A), (B), (C ) Use approved thawing methods. Pf Observed three (3) packaged RTE crab stick portions in sushi prep sink thawing under 82F running water without being fully submerged. CDI - packages were placed in bin to be fully submerged. Water was properly tempered.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed one (1) bin of chopped, washed veggies (pepper, mushrooms, etc.) stored beneath unwashed pepper bin in WIC. CDI - Bin was rotated to available shelving with other RTE food. EHS provided WIC and reach in unit storage order guides to deli manager For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed multiple TCS foods (greater than twenty (20) servings) in cold holding equipment that were above 41F, including six trays of RTE spring rolls in mobile unit 3, 8 taco trays in grab n go cooler 1, rib trays in mobile unit 4. When checked, ambient temperature of the units was observed at 41F and below. Food items that were dated for greater than 24 hours prior within these units were observed at proper cold holding temperatures. CDI - PIC and deli manager voluntarily rotated items that had failed to cool in retail coolers to be disposed of. 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://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed previously noted improperly cooled food items. Observed approximately eight (8) packages of chicken salad and more than fifteen (15) sushi packages in grab n go 1 and sushi grab n go, respectively, placed to cool. CDI - Department manager delegated rotation of cooling food to walk in freezer to rapidly chill food items. EHS has provided cooling charts for ambient and cooked food items to PIC and deli manager. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed three (3) working containers at grill shelf (oil bottle, pepper and salt single service containers) with no labels. CDI - EHS and deli manager discussed labeling options; EHS labeled stations where working containers were placed. REPEAT.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed minor food debris in gaskets of deli case sliding doors. Clean as needed.

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed one (1) tray of recently prepped sandwiches in bakery standing RIC with no label, stored above pastries and fruit ingredients. Per conversation with deli manager, sandwiches were being held for employee meeting. Store employee food such that it can not spill onto or contaminate food held for resale.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed speed rack blocking handsink. CDI - Speed rack was relocated.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed ham and Roast beef in the deli retail case above 41F. CDI - Items were placed inside the WIC for rapid cooling. Observed Hotwings stored in the cold island unit above 41F. CDI - All items were voluntarily discarded. Observed Chicken tenders at cold Island #2 above 41F. CDI - Voluntarily discarded. REPEAT.

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed ROP salmon at the sushi prep thawing inside the ROP packaging inside the RIC. CDI - Small opening were made in the salmon packaging. 3-501.13 (A), (B), (C ) Use approved thawing methods. Pf. Observed shrimp thawing in stagnant water on prep sink. Observed chicken thawing in ambient air at the prep sink. CDI - Items moved to cooler until ready to prep.

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 containers of oil and salt with no label. CDI - Items were labeled.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed dishes stacked wet. CDI - Pans were placed in 3 compartment sink to be w/r/s again.

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 build-up and discoloration on floors inside the WIF. Floors in need of maintenance.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P. Observed food employee drop utensil on the floor, pick it up and proceed to handle pans of food without washing hands. CDI: Food employee washed hands.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed scrubber being stored in hand sink near 3 comp sink. CDI: Item was removed.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed chicken noodle soup, chili and Mac and cheese hot holding below 135F. CDI: Items were reheated above 165F. 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

REPEAT 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed Mac and cheese, ribs, pulled pork in mobile retail case, and top layer of boneless wings in mobile retail case 2 holding above 41F. Bottom layers of chicken wings in mobile retail case 2 were 41F or below. Ambient air of mobile retail case was 45F. CDI: Items in the case from previous days were voluntarily discarded. Items in the case less than 4 hours were placed in walk in cooler to cool. EHS will conduct long term compliance visit. If violation occurs on future inspections a risk control plan may be implemented. 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 .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P. Observed spray bottle of sanitizer hanging on dry storage rack above food items. CDI: Sanitizer bottle was relocated.

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf. Observed chicken thawing at room temperature inside prep sink. CDI: chicken was moved to the walk in cooler to cool.

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

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 bottom of hot box with large amounts of food debris. Clean as needed.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed a large bowl, scoop, and measuring utensil with build up of soil being stored as clean on a clean storage shelf. CDI: PIC returned items for W/R/S.

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 41F. -P. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed pulled chicken and macaroni and cheese in plastic covered containers on a speed rack in WIC cooling at an insufficient rate to reach cooling parameters. See temp chart. Items would not have met parameters without EHS intervention. CDI: Items were uncovered and moved to WIF to rapidly cool to 41F or below.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed 2 containers of ribs in grab and go unit under deli display case, Nashville wings in a mobile grab and go unit, 3 containers of tuna and salmon rolls in sushi grab and go case, and containers of ribs, mac and cheese, and pulled pork in another mobile grab and go unit all being held above 41F. See temp chart. CDI: All items were voluntarily discarded by PIC and sushi was placed in WIF to rapidly cool to 41F or below as they had been placed in unit approx. 1 hour prior to EHS obtaining temp. REPEAT

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf 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 . Observed pulled chicken and macaroni and cheese in plastic covered containers on a speed rack in WIC cooling at an insufficient rate to reach cooling parameters. See temp chart. Items would not have met parameters without EHS intervention. CDI: Items were uncovered and moved to WIF to rapidly cool to 41F or below. REPEAT

4-603.16 Washed utensils and equipment shall be rinsed prior to sanitizing. Observed employee washing utensils and equipment and placing items straight into sanitizer compartment filled with properly concentrated sanitizer before rinsing. CDI: EHS instructed employee that items need to be rinsed after washing before sanitizing and items were returned to repeat the W/R/S process.

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 several packages of sliced deli meat and cheese, a container of ribs and 2 containers of buffalo chicken holding in grab and go cases above 41F. See temp chart. CDI: PIC voluntarily discarded sliced deli meats and cheeses and buffalo chicken and moved ribs to WIC to rapidly cool as they had been in case for approx. 2 hours. REPEAT

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, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed one chub of deli chicken opened in deli case missing date mark. CDI: PIC date marked item which was opened yesterday.

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. TPHC procedure template may be found at: http://meck.co/FoodSafety No written procedures were available for food items placed on TPHC on Asian bar. CDI: EHS provided form to PIC.

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 2 packages of sliced deli ham cooling in low boy cooler at 47F and sausage gravy cooling in another low boy cooler at 51F for approx. 5 hours. Ham would not have met cooling parameters without EHS intervention. Do not cool foods in low boy coolers as they are not designed to rapidly cool foods. CDI: PIC voluntarily discarded gravy and moved deli ham to WIC to rapidly cool. REPEAT

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed low boy coolers next to grill area in need of cleaning on inside and outside surfaces. Clean as needed.

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 open beverage being stored in deli case. CDI: PIC discarded beverage.

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 41F. -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 a large deep plastic container of noodles covered in sushi low at a temp of 43F. Employee said item was cooling since yesterday. CDI: Item was voluntarily discarded.

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 several items in grab n go stations being held above 41F. Items are stacked to high to be kept cold in units as items on bottom 2 stacks were within required temp. CDI: PIC voluntarily discarded items. REPEAT. Full points deducted due to repeat violation on multiple inspections. Continued non compliance with cold holding standards may result in a risk control plan or permit action.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .Observed prime rib mix held in prep unit past its expiration. CDI: PIC voluntarily discarded item. Observed several sandwiches in low boy with the incorrect date placed on item. Employee placed expiration date on item instead of prep date. CDI: Employee corrected dates on items.

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 a large deep plastic container of noodles covered in sushi low at a temp of 43F. Employee said item was cooling since yesterday. CDI: Item was voluntarily discarded. REPEAT

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed no paper towels available for use at hand sink near dish area. EHS noted various employees wash hands and then proceed to other sink to get paper towels for drying hands. CDI - towels provided.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety. Observed raw salmon stored above cut cabbage in sushi prep cooler. CDI - salmon moved to bottom. 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 bulk unwashed produce stored directly above cooked bacon and pasteurized liquid egg products. CDI - produce relocated. Do not store dirty produce above other foods.

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 various packaged sliced deli meats and cheeses holding above 41f in Boar’s Head area of customer display grab and go cooler. Items in back of cooler holding at 41f or lower, however, items staged in front holding above 41f. CDI- items held in front of unit overnight discarded. Observed pizzas stacked 3 or 4 deep in grab and go customer cooler above 41f. Only pizzas in bottom 2 layers holding at 41f or lower. Do not stage pizzas greater than 2 deep in the open air portion of the cooler. CDI - pizzas above 41f which were held in unit overnight discarded. REPEAT- Full 3 point deduction. Cold holding violations have been noted on multiple health inspection reports. Continued non-compliance with cold holding standards may result in the implementation of a risk control plan or in permit action.

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 wing bar set up and in use upon arrival at 9:20 am. Wing bar hours posted are 10am - 2 pm. PIC noted they discard wings at 2pm, however, no additional time tracking is in use for the wings. Wings that are placed into the bar for holding using time control cannot remain longer than 4 hours. CDI - PIC to discard wings at end of 4 hours today. When using time control, follow procedures.

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 numerous prepared foods cooling in open air grab and go cases throughout deli area including rolled sushi, poke bowls, prepared salads, chicken tender platters, packaged fried chicken, and more. CDI - all items returned to WIC or WIF to chill before returning to display. Do not cool TCS foods in display coolers that are not designed for cooling. REPEAT 4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf. Observed walk in cooler adjacent to deli/bakery overfilled with racks, shopping carts full of food items, and full storage shelving. As such, there is not capacity in the unit for cooling of the various foods which were prepared today. EHS strongly recommends leadership consider utilizing other cold holding devices within the facility for cooling to prevent foods from being placed directly into service without proper cooling. CDI - items relocated to freezer to chill during inspection today.

3-401.13 Cook plant food to a minimum of 135F when the food will be moved to hot holding. -Pf. Observed vegetables cooked and placed onto hot bar at less than 135f. CDI- vegetables returned to wok for re-heating to above 165f. Cook plant food to at least 135f if holding.

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf. Observed meatballs and tofu thawing in heated holding cabinet with temperatures at 49-52f. CDI - items removed from cabinet and cooked. Do not thaw TCS foods in hot holding cabinet. Use approved thawing methods.

2-401.13. If used, an impermeable cover such as a bandage, finger cot or finger stall located on the wrist, hand or finger of a food employee working with exposed food shall be covered with a single use glove. Observed employee working with food at sandwich station area wearing bandage on hand not covered with glove. CDI - EHS discussed with PIC who coached employee to don glove. REPEAT

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed various metal food pans stored stacked together wet on clean utensil rack. Air dry pans before stacking.

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 buildup on flooring under/behind equipment and in corners needs cleaning.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Hand washing sink in sushi area blocked by cart in front of sink. Maintain hand washing sinks unblocked and accessible for employees to wash hands. CDI - Cart moved. 0 pts.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .1 rotisserie chicken measured 129F and 1 bucket of fried chicken measured 120F. TCS foods in hot holding shall be 135F or above. CDI - Both items discarded. REPEAT. Kept at half credit due to no increase in severity from last inspection.

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 . 15-20 containers of chicken wings in island cooler measured 41-46F. Containers were stacked 3 containers high in unit. Wings on top all measured 45-46F and ones on bottom were 41F or less. CDI - Top chicken wings moved to freezer to rapidly cool as foods were placed in unit 3 hours ago. REPEAT

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 please visit: http://meck.co/FoodSafety 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 . Dumplings and spring rolls in sushi cooler were not date marked. CDI - Sushi manager placed labels on containers. 0 pts.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Bottle of degrease hung on shelf above sprinkles. Do not store toxic chemicals where they can contaminate food. CDI - Degreaser moved to chemical storage shelf. 0 pts.

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 . Boar’s Head sandwiches were being placed in retail cooler while still cooling down at 45-46F. Cooked spaghetti cooling in reach-in cooler with tight-fitting lid and plastic wrap. Sushi rolls prepared at 10AM were still cooling down in retail cooler. Use equipment that is designed for rapid cooling, such as walk-in cooler or freezer to cool TCS foods. Use vented and shallow pans or containers to facilitate rapid cooling. CDI - All cooling foods moved to walk-in freezers to cool and spaghetti vented.

2-401.13. If used, an impermeable cover such as a bandage, finger cot or finger stall located on the wrist, hand or finger of a food employee working with exposed food shall be covered with a single use glove. Employee with bandage on hand was taking fried chicken out of fryer basket with no gloves on hands. CDI - PIC educated and employee donned glove.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P 6 rotisserie chickens in hot holding measured 124-131F. TCS foods in hot holding must be at least 135F. CDI - Chickens had been in unit 2 hours, so they were broken down and cooled down for chicken salad. REPEAT. Kept at half credit due to no increase in severity.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - 5 containers of ribs and 3 taco kit containers in retail cooler measured 46-48F and 46-50F, respectively. 1 container of chicken tenders in island cooler measured 44F. Various Boar's Head deli meats and cheeses all measured 42-50F in Boar's Head case. Case air temperature on EHS thermometer was 46F. 2 pizzas in retail cooler measured 44-45F. CDI - All items discarded. VR - Verification required within 3 days that cold holding equipment is functioning properly. REPEAT

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Cutting boards at sandwich station have deep cut marks and are no longer easily cleanable. Resurface or replace cutting boards. REPEAT

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee's personal food stored on shelf above bakery prep foods in upright cooler. Store employee personal foods on bottom shelf or in a separate area. 0 pts.

2-301.14 When to Wash - P - Sushi employee observed handling raw salmon with gloved hands. Employee then scooped rice out of rice container with same pair of gloves and without washing hands. Employees must wash hands in between handling raw animal foods and ready-to-eat foods. CDI - Employee instructed to discard gloves and wash hands. 0 pts.

3-304.15(A) Gloves, Use Limitation - P - Sushi employee observed handling raw tuna with gloved hands and then scooped rice out of bulk rice bin with same pair of gloves. Employees must discard gloves when switching from handling raw animal foods to handling ready-to-eat foods. CDI - Employee instructed to discard gloves and wash hands and did so correctly.

3-501.16 (A) (1) Time / Temperature Control for Safety Food, Hot and Cold Holding - P - 2 rotisserie chickens underneath heat lamps measured 127-133F. Sesame chicken on hot bar measured 108-140F. TCS foods in hot holding must measure at least 135F. CDI - Sesame chicken reheated to above 165F and both rotisserie chickens discarded.

3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food, Hot and Cold Holding - P - Repeat - 2 containers of ribs in retail case measured 45-46F. Ribs were overstacked in the unit. All TCS foods in the island cooler measured above 41F. 4 containers of smoked sausage, 4 containers of brisket, 4 containers of ribs, 4 containers of cole slaw, 9 containers of mac and cheese, 4 containers of chicken, 7 containers of pork , 3 containers of baked beans, and 4 containers of white mac and cheese. Temperature listed in temperature log. All items were in unit for more than 4 hours so they were all discarded. TCS foods in cold holding must measure 41F or less. VR - Verification required within 3 days to check cooler.

3-501.15 Cooling Methods - PF - Sandwiches and wraps in bottom of sandwich cooler measured 44-47F and were actively cooling. Chicken alfredo pasta in walk-in cooler was cooling at 56F with tight fitting plastic wrap. TCS foods must be cooled in equipment that is designed to rapidly cool foods, such as the walk-in cooler or walk-in freezer. TCS foods must also be loosely covered or uncovered while cooling. CDI - Sandwiches and wraps moved to walk-in freezer and chicken alfredo pasta container vented to facilitate rapid cooling. // 4-301.11 Cooling, Heating, and Holding Capacities - Equipment - PF - Heat lamps were rotisserie chickens are held hot shorted out during inspection. Establishment shall have equipment of sufficient capacity so that heating, cooling, and holding capacities can be maintained. Rotisserie chickens placed on time as a public health control. Establishment emailed TPHC form to use for rotisserie chickens until the unit can be repaired. VR - Verification required within 10 days that unit has been repaired.

2-303.11 Prohibition - Jewelry - C - Sushi employee preparing sushi rolls with a watch on wrist. Food employees must not wear jewelry on their hands or wrists, with the exception of a plain band ring. 0 pts.

4-501.12 Cutting Surfaces - C - Cutting boards attached to sandwich unit have deep cut marks and need to be refinished or replaced. Cutting surfaces shall be smooth and easily cleanable. 0 pts.

2-201.11 (A), (B), (C), & (E) Responsibility of Permit Holder, Person in Charge, and Conditional Employees - P - Employee quizzed on the illness reporting requirements. Employee could only name vomiting and diarrhea of the 5 symptoms and none of the 5 illnesses. Employee thought health policy was posted on back bulletin board but there was no posting there. Food employees must be aware of their responsibility to report the "big 5" symptoms and illnesses. Employees must know where to find this information if they do not know all 5 symptoms and 5 illnesses. CDI - Sample health policy posters given to manager. 0 pts.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Squeeze bag of raw tuna stored in same container in cooler as squeeze bags of pasteurized crab and wasabi. Raw animal products must not be stored where they can contaminate ready-to-eat foods. CDI - Tuna moved to bottom shelf.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P - Pork ribs in customer retail cooler measured 44-47F. Ribs were sticking out of cooler so they weren't holding temperature. TCS foods in cold holding shall measure 41F or less. CDI - Ribs discarded. 0 pts.

4-501.11 Good Repair and Proper Adjustment-Equipment - C - Torn gasket on walk-in cooler door. Equipment shall be maintained in good repair. // 4-501.12 Cutting Surfaces - C - Cutting boards attached to sandwich coolers have deep cut marks and are no longer easily cleanable. Resurface or replace worn cutting boards. 0 pts.

4-602.13 Nonfood Contact Surfaces - C - Additional cleaning necessary in 3-door upright cooler and in sandwich cooler bottom. Fan guards in walk-in cooler have dust accumulating on them. Nonfood contact surfaces of equipment shall be cleaned at a frequency necessary to maintain them clean.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed several rotisserie chickens and several containers of fried chicken holding less than 135f on heated display island. CDI - PIC discarded as items had been prepared 4 hours earlier. Maintain hot products at 135f or higher unless using TPHC.

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 TCS foods in the walk in cooler and in reach in units with no date marking present including cooked zucchini, cooked peppers, twice baked potatoes, open feta cheese, bulk open partially sliced deli meat. CDI - PIC discarded as open/prep dates cannot be verified by PIC. REPEAT- Observed different date batches of deli meats co-mingled on sandwich unit prep top. Date tracking log does not show that there are mixed dates and there is no method in place to track the separate items. Do not mix deli items with different date marks into the same pan. CDI - items separated and date marks corrected. Observed date tracking log used for prepared foods in chefs case not completed since 2/26. Ensure logs used to track date marking for TCS foods are completed as required. 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P. Observed mashed potatoes in walk in cooler with date mark 2/22. CDI - PIC discarded. Discard prepared TCS foods once expired. REPEAT - Full 3 point deduction. Continued non-compliance with date marking standards may result in the implementation of a Risk Control Plan or in permit action.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-P Observed unlabeled spray bottle with unknown liquid inside. CDI - PIC discarded. Label all working containers of chemicals and sanitizers. REPEAT 7-201.11 Store toxic materials to avoid contamination. -P. Observed container of Lysol disinfectant wipes stored on shelf immediately adjacent to and mixed with condiment containers in back of house dry storage. CDI - PIC relocated. Store chemicals away from food. REPEAT - 1.0 point

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 instances of sliced deli meats improperly cooling in the facility. Bulk deli ham sliced and wrapped tightly into large volume placed into reach in sandwich unit and into walk in cooler while still in cooling process. CDI- both bulk packages opened and product spread out onto pans to facilitate rapid chill. Observed bulk quantities of deli ham cut and left on slicer unattended for extended time before packaging to cool for or pick up orders later in day. CDI - ham moved to walk in cooler to quickly chill. Observed multiple packages of deli meats sliced and sealed and left on countertops for extended periods of time while staging other pick up orders. CDI - packages placed into shallow pan and placed into walk in to quickly cool. Once deli meats have been sliced and/or packaged, quickly cool them back to 41f or lower. Do not allow bulk quantities of deli meats to remain sitting out at room temperature before cooling. Stage orders a few at a time to prevent product from sitting at room temperature too long. Do not tightly wrap deli meats or cheeses into large portions while still in cooling process. REPEAT - 0.5 points EHS verified all items cooling within rate to meet 41f within 4 hours once method modifications made.

6-404.11 Segregation and Location-Distressed Merchandise - PF. Observed two bulk cans of olives in dry storage area with severely dented areas on top seams mixed with other in use inventory. CDI - PIC segregated for return. Separate dented items from in use inventory and mark for return or discard. REPEAT - 1 point

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed multiple employees working with food while wearing watches on wrist. Remove watches and other jewelry items from wrist when handling food.

4-501.11 Maintain equipment in good repair. Observed door from walk in cooler to walk in freezer unable to close with large opening present between freezer and cooler. Flooring at door threshold has buckled and cracked possibly due to long term frozen moisture condensation issue which was noted during last inspection. Repair. Split gaskets present on walk in cooler door to bakery area. Repair. REPEAT - 1 point

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed sliced packaged deli meat cooling from 53f at 8:45 am to 51f at 9:45 am. Cooling rate of .03 degrees per minute not sufficient to achieve 41f or lower within the total of 4 hours as required. CDI - PIC relocated to walk in freezer to quickly chill to 41f. Product would not have properly cooled without EHS intervention.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed taco kits and ribs double stacked in bottom of display unit at 43f. CDI - PIC discarded. Do not double stack TCS foods in bottom of open air display coolers. Other TCS foods in cold holding units at proper temperatures. Significant improvement in cold holding throughout department noted. PIC to continue monitoring of cold holding in all units. REPEAT

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P. Observed expired opened olive loaf in meat case and expired cheese in reach in cooler. CDI - PIC discarded. 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 opened water packed mozzarella with date mark applied in excess of 7 days. CDI - PIC corrected. REPEAT

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Metal container of sanitizer at front area with no identification present. Label all working containers of sanitizer. CDI - PIC labeled. 7-201.11 Store toxic materials to avoid contamination. -P. Observed open containers of sanitizer stored on prep surface immediately adjacent to in use cutting board and utensils and open metal container of sanitizer stored on rack immediately adjacent to and directly above single service containers. CDI - PIC relocated

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed sliced packaged deli meat tightly packed stacked on rack and in pans cooling in walk in cooler. CDI - packages spread out and moved to walk in freezer to quickly cool. Observed prepared sushi packaged into sealed plastic clamshell containers and placed directly into display cooler. CDI - Sushi relocated to walk in freezer to quickly chill.

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 dented cans not segregated from in use inventory in dry storage area. CDI - PIC marked cans do not use and removed cans to separate area for return.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal pans stored stacked together wet at clean utensil storage rack. Air dry pans before stacking together.

4-501.11 Maintain equipment in good repair. Observed both walk in freezer units used by deli department with significant accumulated ice buildup. Large walk in in back area with leak and ice pooling on floor. Smaller walk in connected to deli with door gasket issues causing ice buildup. Repair.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed personal beverage stored on prep area table immediately adjacent to and above food contact items. CDI - manager discarded

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Cases of unwashed bell peppers stored on shelf above ready to eat foods in walk in cooler. CDI - manager relocated to proper shelf.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P All buckets of fried chicken on customer area heated display unit holding with internal temperatures of 121 - 131f. Buckets may not have been placed fully under heat source. CDI -manager discarded the fried chicken buckets and prepared new product. All other items on the heated display were above 135f.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P All items in upper display case with elevated temperatures including pasta salad at 49f, greek salad at 47f, potato salad at 48f, bean and corn salad at 43f, chicken salad at 46f. Ambient air temperature of unit 45f. Unit has been noted for cold holding issues on previous inspection. Manager stated that unit was cleaned and operating normally earlier in morning. Product removed and voluntarily discarded. Maintenance called for immediate service. TPHC procedures are available but not currently in use. Discontinue use of the unit until product temperatures of 41f or lower can be maintained. REPEAT - Return visit required within 10 days to ensure product temperatures in cooler maintained at 41f or lower. Observed house made chicken street taco kits in open air display cooler with temperatures of 47 - 50f. Unit is at end of salad bar which is not currently in set up or in use due to COVID. CDI - manager voluntarily discarded kits and will display them in alternate cooler which holding foods at proper temperatures. CONTINUED NON-COMPLIANCE WITH COLD HOLDING TEMPERATURE REQUIREMENTS MAY RESULT IN PERMIT ACTION.

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 meatballs, barbecue, chicken breast which have been in use greater than 24 hours all on sandwich area prep top with no date marking present. Manger stated a log book is used to track the date marking of these items, however, the log was not filled out for these products. CDI - manager discarded the products and replaced with new date marked items.

4-501.11 Maintain equipment in good repair. Walk in freezer compressor/fan unit with significant ice buildup on floors/racks/wall surfaces needs repair.

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Remove litter and debris around and under outside compactor.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed chef case holding TCS food between 42-44 degrees F in top display. CDI, foods relocated to rapidly cool. Observed turkey and ham overstacked at sub cold hold unit and over chill line and some deli salads between 42-45 degrees F in prep unit and exceeding load limit line. CDI, foods relocated to rapidly cool. EHS recommended to ensure proper monitoring of foods and ensure unit load limits and fill lines aren't exceeded when filling prep coolers.

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 - General Comment: PIC stated that electronic records are used for TPHC at hot bar. PIC provided old written procedures and manual logs for hot bar held using Time as a Public Health Control according to PIC. Ensure updated written TPHC procedures provided for electronic TPHC.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed 1 food prep employee wearing watch on wrist

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed singles-service towel used to stabilize cutting board.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed clean pans being wet stacked on storage rack.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed residues accumulating around fryer and prep equipment

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed large pot stored in clean section that had dried food debris on it. Also, some knives were stored on wall above prep sink that had debris on the blade. CDI- Items was placed at 3 comp sink to the cleaned and sanitized.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P Observed items such as salmon, grilled chicken breast, roast turkey breast, sliced ham, and diced tomatoes salad that were stored at temperatures above 41 F. CDI- Items were removed from display case cooler and placed in the blast chiller to further chill.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed a container of grits and one of sausage gravy that were stored below 135 F. CDI- Items were reheated to above 165 F.

4-501.12 Cutting Surfaces - C Resurface cutting boards located at sandwich prep station. Cutting boards have stains and deep grooves in them.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean exterior of stands that hold meat slicers. Clean exterior of fryers and ovens in kitchen area.

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 a food employee not vigorously rub hands for 10-15 seconds when washing their hands and several employees turn faucet off with their bare hands and not use barrier. CDI by instruction. Repeat.

6-301.12 Hand Drying Provision - PF - Observed no disposable towels provided at dispenser at handwashing sink near sushi area. CDI, towels provided.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Observed raw tuna stored over tofu in low prep refrigerator. CDI, foods relocated for proper storage.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P - Observed 2 store display cases not holding TCS foods at 41 degrees F and foods found between 42-45 degrees F relocated to rapidly cool. Observed low prep area of cold hold refrigerator with ambient air temperature of 46 degrees F and food such as pimento cheese and meatballs between 48-49 degrees F near sub station. Foods in this unit held over 4 hours and out of temperature voluntarily discarded by PIC. Visit to be made to ensure long term compliance and calibration to ensure units capable to maintain TCS foods at required temperature. Effective January 1st, 2019 all TCS foods shall be held at 41 degrees F and below. Per guidance received by state no points to be deducted on first inspection for cold hold violation under new regulatory standard. Date marking variance option discussed for equipment and handout provided to PIC. Visit for long term compliance of units by 2/17/19.

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 bologna with date of preparation of 1/31. CDI, bologna voluntarily discarded by PIC.

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 TPHC forms incorrectly filled out with Final cook temperatures but not time foods left temperature control. CDI- through instruction

7-201.11 Store toxic materials to avoid contamination. -P - Observed spray bottle of degreaser stored over food ingredients on storage rack. CDI, degreaser relocated for proper storage.

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

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed pans being wet stacked on clean pan storage rack. 4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C - Observed single-service towels not protected and accumulating soil.

4-501.11 Good Repair and Proper Adjustment-Equipment - C - Observed 2 lights out under hood ventilation system at pizza area. Observed display cases not holding TCS foods at 41 degrees F and below and low prep area of cold hold refrigerator with ambient air temperature of 46 degrees F and food between 48-49 degrees F near sub station. Visit to be made to ensure long term compliance and calibration to ensure units capable to maintain TCS foods at required temperature.

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 sushi food employee recontaminate hands after hand wash by turning off knobs bare handed. CDI re-washed

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed food employee hand trash can, place soiled glove from floor in can then ahndle packaged foods. CDI- isntruction provided on when to wash hands

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed some visibly soiled utensils and felt grease on multiple utensils. CDI- removed to re- wash

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 TPHC forms incorrectly filled out with Final cook temperatures but not time foods left temperature control. CDI- through instruction

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 Observed sushi rice pH test at 4.13-4.18 for 930(same 930 am batch that tested at 3.97. CDI - remainder placed on TPHC ; unrolled and rolled to be discarded at 130 pm.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed some flies in kitchen

3-307.11 Protect food from contamination sources not specifically noted by code. Observed food employee adding water to cooked salmon at the unclean sushi prep sink.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed clean utensils stored min container with water in the bottom.