THE FRESH MARKET #17 DELI

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed 1 bag of un-labeled wrapped food in bottom of G&G case identified as celery to be spoiled. CDI - PIC voluntarily discarded item.

8-201.14 Provide all contents of a HACCP plan as required. -Pf Found all steps to HACCP on the sushi computer. Employee had log book and filled out properly. Employee showed how to calibrate thermometer. Maintain all records at establishment at all times.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a few flying insects around deli FOH area.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food handler with bracelets on while in active food prep.

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 tracks in all cases in deli with visible food debris. Observed pizza station with dried sauce on prep unit. Increase cleaning.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) Observed mozzarella cheese in the pizza station prep unit held past expiration date and dated for more than 7 days. (3/14-3/21). Observed log book to date salads in the salad case not up to date. Per PIC most items in the case are made daily. CDI - PIC voluntarily discarded mozzarella cheese. PIC also updated log book for salad case to reflect correct date. All salads were made today or yesterday per PIC, so EHS had them properly dated in of book. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

8-201.14 Provide all contents of a HACCP plan as required. -Pf Found all steps to HACCP on the sushi computer. Employee had log book and filled out properly. Employee showed how to calibrate thermometer. Maintain all records at establishment at all times.

4-501.11 Maintain equipment in good repair. Observed handle on sliding door broken in deli. Observed olive bar not working and hand sinks draining slowly. Per PIC work orders are placed for olive bar and hand sinks. No food items were in the olive bar. 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 tracks in all cases in deli with visible food debris. Observed pizza station with dried sauce on prep unit. Increase cleaning.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed visible debris in hand washing sinks. CDI.. Sinks were cleaned out. 5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed cart blocking hand washing sink. CDI.. cart was moved

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed spoon handle resting in cooked rice

4-501.11 Maintain equipment in good repair. Observed handle on sliding door broken in deil broken.

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 reach in cooler in need of cleaning. Visible food debris.

5-205.15 Maintain a plumbing system in good repair. Observed leak in sprayer.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P: Found sliced deli meats in customer self-service case 44.0 F. House cut soft cheese wedges 45.0 F CDI- all discarded. 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 .

Triple cream soft cheese w/ mushrooms date marked / labeled 8/11 as discarded date. There are two label options for this product in system. REHS inquired as to why there are two options for date marking / labeling for the same cheese. CDI- all cut wedges pulled from available service.

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. House made chicken salad 57.0 F in deli case. Salad was mixed today and placed directly into deli case. CDI- moved to freezer, salad dropped to 48.0 F in an hour. 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 dried food debris on the back side of the slicer blade. CDI - Removed during the inspection to be cleaned. Staff said slicer had been used around 4:00 am for cheese slicing. Over 4 hours had elapsed. CDI- moved slicer to 3-comp for cleaning.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf : Fresh mozzarella not date marked in pizza prep top. CDI- food was placed in unit today, allowed to date. 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 .

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: rolled sushi in sealed packages prepared today was 43.0 F in grab n go case. CDI- moved to freezer, dropped to 37.0 F within 30 minutes. 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(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. - sanitizer block dispenser and test strip holder visibly and significantly soiled. Hand sink near prepared foods cased accumulating yellow growth at splash guards. More frequent cleaning needed on non-food contact surfaces.

6-301.11 Provide soap for handwashing at each handsink. -Pf- Observed no soap at one of the hand washing sinks during the inspection. Corrected during the inspection (CDI) - Soap was provided.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- Observed dried food debris on the back side of the slicer blade. CDI - Removed during the inspection to be cleaned.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed plastic bins stacked wet after cleaning.

4-501.11 Maintain equipment in good repair. - Observed slider door handle in need of repair.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. - Observed food debris in deli meat case and sliding door tracks. Observed labels on the outside of plastic bins stacked as clean.

5-205.15 Maintain a plumbing system in good repair. - Observed piping dripping near entrance to deli.

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. - Observed dumpster area in need of cleaning.

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 debris underneath equipment and flooring in need of cleaning.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Found significant number of pans with sticker residue and noticeable food debris attached after being stored clean. CDI- items taken back to 3-comp sink for cleaning. 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 .

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Portioned chicken salad did not show a termperature change in an hour and a half of cooling time. See # 33 below. Some paninis did not show a temperature change in 45 minutes of cooling in display case. See # 33 below. CDI For more information, please visit: www.meckncgov/foodsafety 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 : Found a few paninis still in cooling process in display case. Temperature of some sandwiches did not drop in 45 minutes. CDI- voluntarily discarded. Packages of chicken salad cooling in WIC tightly covered. Pulled chicken cooling in reach in low boy cooler. Prepped salads cooling in WIC tightly covered. CDI- salads and chicken salads vented. Pulled chicken moved to WIC. Do not use prep units to cool foods, cooling is best facilitated by venting clamshell containers in the freezer or WIC.. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Employee working with food while wearing bracelet.

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

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. No employee present that has obtained Food Protection Manager Certification. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliced ham in grab and go display case holding at 45 degrees. Observed lemon feta antipasto at 45 degrees, roasted garlic at 43 degrees, and provolini antipasto at 47 degrees in the olive bar. CDI - PIC discarded all TCS food items in olive bar holding above temperature, and cooled deli ham down to 40 degrees before placing back in the display case. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed soft cheeses in grab and go display case and roasted garlic in olive bar with improper discard by dates. CDI - PIC discarded all items with improper date marking. 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 .

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf: PIC not monitoring cold holding in grab n go cases. PIC not monitoring date marking in deli case. A Food Safety Checklist can be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation along with more food safety information related to PIC Duties, Training, and managing food safety.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. No management person certified in facility. For more information on becoming a certified food protection manager 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: chicken breasts holding below 135.0 F in hot case. CDI- reheated to 194.0 F. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P: TCS foods in olive cart holding above 41.0 F. All discarded voluntarily. House-cut cheeses in open cheese grab n go holding above 41.0 F. CDI: all voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.18 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: Multiple opened deli meat chubs held past expiration date as indicated on store date mark label. Butternut squash in prepared foods case not date marked. CDI- all voluntarily discarded. Lemon feta product in olive cart not being date marked. CDI- discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf: packaged prepared foods being thawed in 3-comp sink under running water that was 97.0F. CDI- water changed to cold running water of 61.0 F.

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. Hand sinks with microbial growth in tight areas around splash guards and on calking. Loose food debris in deli meat case and sliding door tracks.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf:. 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P: Delice de Burgoyne soft ripened cheese being held for 14 days, by label printed today. Cut wedges were discarded voluntarily as the 7 day max holding time has been exceeded. Date marking system for opened deli chubs in deli case is inconsistent. Some labels give packing date and some labels give sell by date, and some give both, which is preferable. Standardize system for date marking opened deli chubs. Chart for tracking foods in Prepared Foods case does not appear to be updated daily. Ensure tracking is done daily and is verifiable. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Hand sinks with microbial growth in tight areas around splash guards and on calking.

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf: PIC not monitoring cleaning of equipment (deli slicers), not monitoring date marking of deli meats and soft cheeses cut in house. A Food Safety Checklist can be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation along with more food safety information related to PIC Duties, Training, and managing food safety.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. No management person certified in facility. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf: No towels for drying hands at one hand sink in kitchen and hand sink in prep room. CDI- towels provided.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Food contact surfaces of two slicers with dried food residue. Residue was dried and adhered to surfaces. Also, time frame when slicer was last used and cleaned unknown. CDI- slicers broken down and cleaned while on site. 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 .

3-501.18 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: Found corned beef in deli case dated 5/21. Found cut wheels of soft cheeses date marked with 2 week hold time, with some wheels expired. All voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf: Facility using deli case to cool paninis. Found paninis 44-45 F. CDI- paninis removed from case, placed on tray, and placed in WIC. Temperature dropped to 41-42 F in 45 minutes. 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(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. Interior of blast chiller with food debris and residue. Interiors of deli cases with loose debris. Door gaskets of reach-ins with food accumulation.

2-103.11(K). PIC shall ensure rules in the code for food safety and handling are met. -Pf : PIC not ensuring employees are cleaning slicer not detachable parts properly and ensuring proper chemical is used to clean and sanitize as directed in posted product chart for SaniSave. CDI- proper chemical obtained, set up, and used for slicer cleaning.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P: Soft cheeses in grab n go case holding above 41.0 F. CDI- PIC pulled items and voluntarily discarded. Refer to temperature chart.

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. Interior of blast chiller with food debris and residue.

2-102.11 (A) - (C )(1), (4)-(16) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to the operation of the food establishment. -Pf : Priority items noted out of compliance during inspection include hot holding, cold holding, and date marking. Please visit our resource page, http://meck.co/FoodSafety , for more food safety information related to PIC Duties, Training, and managing food safety.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P: Pork loin holding below 135.0 F in hot case. CDI- pork loin discarded voluntarily. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P: Some TCS foods in grab n go cases holding above 41.0 F. CDI- PIC pulled items and voluntarily discarded. Refer to temperature chart. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.18 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: Cambozola date marked more than 7 days. Cooked onions held for more than 7 day maximum. CDI- all voluntarily discarded. 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 .

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: rolled sushi cooling in sealed packages, stacked, in small reach in cooler at sushi station. 57.0 F. CDI: sushi moved to freezer and dropped to 38.0 F by end of inspection. 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 .

4-202.11 Multiuse food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf: cheese cutter pitted. Replace damaged utensils as needed.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P: Sanitizer in 3-comp sink in prep room 0 ppm quat. CDI- sink emptied and refilled with quat at correct ppm. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P: Roasted garlic on olive cart 58.0 F. CDI- voluntarily discarded. Prepped pizzas on customer self serve aisle 44.0 f. CDI- PIC pulled pizzas from service. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.18 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: Delice cheese date marked with expiration 8/25. CDI- cheese pulled. 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 .

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf: PIC is not seeing that date-marking requirements are being met. A Food Safety Checklist can be found at: http://meck.co/FoodSafety along with for more food safety information related to PIC Duties, Training, and managing food safety.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf: No towels for drying hands at one hand sink in kitchen and hand sink in prep room. CDI- towels provided.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P: found several whole rotisseries in grab n go island less than 135.0 F. CDI- items below 135.0 F voluntarily discarded. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.18 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: Found house-cut soft cheeses (Fromager, St Angel, Camembert, Triple cream Brie, Delice de Bourgogne) all dated for more than 7 days. Soft cheeses shall not be date marked for more than 7 days, with date of cutting being Day 1. all wedges with inaccurate dates pulled and voluntarily discarded. Found opened chubs of honey chicken and corned beef with no date marking. Voluntarily discarded. 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 .

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: Found house made chicken salad 61.0 F in Prepared Foods case. All other items 39-40.0 F. Do not use holding equipment to cool TCS foods. CDI- chicken salad pulled from case and moved to freezer. Dropped 15.0 F in 30 minutes. 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 .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Bread stored on floor of prep room.

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Found box of clamshell containers on floor of prep room.

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf Food Safety Checklist tool can be found at: http://meck.co/FoodSafety: PIC is not monitoring proper date marking / disposition of expired food in facility. PIC is not ensuring employees are properly cleaning their hands before working with food. PIC is not monitoring cooling methods of rolled sushi and packaged chicken salad for customer self service. Verification within 10 days.

2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P: Employees turning off faucets of hand sink with cleaned hands after washing. CDI- stopped two employees and discussed how to not recontaminated hands after washing. Hands re-washed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P: Found sliced deli meats not in process on prep table unattended, at 47.0 F. Chicken not in process at prep site, under no refrigeration at 50.0F CDI- moved all to refrigeration.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information on date marking please visit: http://meck.co/FoodSafety: Found mortadella not date marked. Found mortadella dated 2/16. Found lemon chicken dated 2/10. Hot capicolla dated 2/10. Found roasted garlic on olive cart not date marked. Found meat loaf, deviled egg salad, house made slaw, artichoke salad not date marked. CDI- voluntarily discarded deli meats, garlic, chicken. Allowed to date meat loaf, slaw, artichoke salad with previous days date. Verification within 10 days of demonstration of understanding requirements for date marking.

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 on proper cooling procedures please visit:  http://meck.co/FoodSafety: Found packaged, rolled sushi said to have been cooled same day after rolling, in customer self serve case at 46.0 F. Sushi chef moved to freezer and all packages cooled to 33.0 F after 45 minutes. Packaged rotisserie chicken salad 50.0 in customer grab n go. Salad had just been portioned and packaged, then placed directly into grab n go. PIC moved to freezer to cool packages. CDI

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Found long-handles spoon with handle laying in food in prepared foods case.

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: German bologna dated 11/23. CDI- discarded. Various soft cheeses date marked over the 7 day maximum after in-house cutting and repackaging. Label machine was able to determine when cheeses were cut. Individual cut portions re-labeled except for those past 7 days which were voluntarily discarded. CDI. 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 on date marking please visit: http://meck.co/FoodSafety: Roasted garlic in oil at olive cart not date marked. CDI- voluntarily discarded. Prepared foods case has several items not date marked after opening and placed into case. Allowed to date with previous days date.

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf: Frozen Mac and cheese thawing in shallow pan of water on prep surface. CDI- moved to running water of 58F in prep sink in prep room.

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. Clam-shell containers stored with food contact surface exposed to contamination.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P: Through conversation with assistant deli manager, determined slicers are not being cleaned at required frequency. slicers in the deli island are required to be cleaned (wash, rinse, sanitize), every four hours when in use. At time of inspection, four hours had not elapsed since slicing was started at 8:30 am. CDI- discussion on required frequency for cleaning slicers.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P: Roasted garlic at olive cart 46 F. CDI- pulled garlic from cart and voluntarily discarded.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P: Honey ham dated 8/23. Carving ham dated 8/17. Country ham dated 8/31. All in deli case. Camembert, Saint Andre, Belletoile in deli cheese case all dated for holding for more than 7 days. CDI- cheeses pulled from service. Garlic (roasted) on olive cart not date marked. CDI- pulled from service. Elote in walk-in cooler not date marked. Discarded. Goat cheese and feta crumbles packaged in-house dated for holding for more than 7 days. CDI- pulled from service. Verification of corrections to date marking within 10 days.

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: TPHC form not being used, nor could be produced. wings and Mac and cheese in hot case not marked with start or end time for time holding. Mac and cheese pulled from oven at only 97 F before being placed in hot case on time holding. Mac placed back into oven for heating to 135F. Verification of procedures and proper following within 10 days.

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: Found whole cooked rotisseries stacked in cart for cooling in WIC. Rotisseries ranged from 110F to 80F. PIC changed method of cooling by laying rotisseries out on trays, spaced out. Rotisseries dropped to below 60F within an hour and a half.

3-501.13 Thawing - C -TCS foods shall be thawed under running water that measures 70F or less or under refrigeration. Chicken and salmon thawing on top of blast chiller during inspection.

6-501.111 Keep the premises free of insects, rodents, and other pests. Fly in deli prepared foods case was on a piece of chicken. CDI- chicken removed and discarded.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P - Deli slicer in refrigerated prep room had visible meat debris in housing behind blade. Food-contact surfaces of equipment and utensils shall be cleaned to sight and touch. CDI - Slicer sent to be rewashed. 0 pts.

3-501.14 Cooling - P - Pizzas were prepared more than 4 hours ago and still measured 45-50F. TCS foods that are prepared at room temperature with all cold ingredients shall be cooled to 41F within 4 hours of preparation. CDI - Pizzas discarded. Do not use retail coolers for cooling foods.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF - Potato salads, brussel sprout salad, macaroni salad, pimiento cheese, and baked beans were not date marked in deli case. TCS ready-to-eat foods shall be date marked if held in establishment for over 24 hours. CDI - Items dated. // 3-501.18 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition - P- Pan of meat loaf was prepared on 6-21 and was still in case. Brie cheese had date to discard of 7-7. TCS ready-to-eat foods shall be discarded 7 days from preparation, with day 1 being the date of prep or opening. VR - Verification to be done within 10 days that brie date marking system has been corrected.

3-501.19 Time as a Public Health Control - P,PF - Not all TCS foods in hot case were marked on TPHC form. Follow written procedures for time as a public health control. Establishment must write down each TCS item on form every day. CDI - Items not on sheet were discarded.

3-501.15 Cooling Methods - PF - TCS foods were actively cooling in deli case. Pizzas were cooling in retail case. TCS foods shall be cooled using equipment that is designed to rapidly cool food, such as the walk-in cooler or freezer. CDI - Cooling foods moved to walk-in cooler and pizzas were discarded. 0 pts.

3-501.13 Thawing - C - Bags of pot stickers were sitting on prep table thawing for over an hour during inspection. TCS foods shall be thawed under running water that measures 70F or less or under refrigeration.

2-303.11 Prohibition-Jewelry - C - 1 food employee had watch on wrist. Food employees must not wear jewelry on their hands or wrists, with the exception of a plain band ring. 0 pts.

4-602.13 Nonfood Contact Surfaces - C - Fan guards and reach-in cooler in refrigerated prep room both need additional cleaning. Nonfood contact surfaces of equipment shall be cleaned at a frequency necessary to maintain them clean. 0 pts.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliced ham in cold customer case cold holding at 46F. CDI - PIC voluntarily discarded. PIC stated customer case is in thaw cycle. EHS advised that TCS foods shall maintain at 41F or below at all times. -3- REPEAT

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed ice buildup on condenser in walk in freezer over food storage shelving. -0-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup on drying shelving for clean dishes and in tracks for sliding doors in deli display cases. -0-

3-403.11 (C ) Reheat commercially processed, ready-to-eat food to 135F within 2 hours if food is to be hot held until service. -P observed commercially processed macaroni and cheese in the hot holding unit at 78F that was recently reheated per PIC. CDI Employee reheated the food and the final temperature was 166.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed TCS food such as cut tomatoes and chicken used for sandwiches in reach in unit in prep room that was above 41F. Items in the reach in were moved that were prepped today were moved to the walk in cooler to reach temperature. PIC states that the reach in will not be used until the temperature issue is corrected. VR to ensure all TCS foods are cold holding at or below 41F.

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 mound of chicken salad in the cold hold display that was 57F. PIC stated that it was not known when the chicken salad was prepped. CDI PIC voluntarily discarded.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed cut cheeses, prepared pizzas, stuffed olives and other TCS foods cooling in open air coolers. CDI - PIC moved these to walk in freezer to quickly cool and reminded staff to cool foods before placing in cold holding units. -1- REPEAT

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup on condenser covers. -1-REPEAT

2-301.14 Wash hands after activities that contaminate them. -P Observed food employee touching hair and trash bin without handwashing before attempting to resume food prep. CDI - Hands rewashed and food employee reminded when to wash hands. -2-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed buildup on serving utensils in deli prep area and on salad bar station. CDI - PIC moved these to 3-comp sink for washing. -1.5-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed TCS foods in cheese case, salad bar and around deli prep section cold holding at 42F-49F. CDI - Items prepared today taken to WI freezer to rapidly cool. Other items voluntarily discarded. Observed cold prep room used for cold storage of sauces and dressing that state Keep Refrigerated and Refrigerate after opening, as well as mayo, all above 41F. CDI - PIC voluntarily. -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 cheeses date marked for more than 7 days still fro sale in customer grab and go case. CDI - PIC voluntarily discarded. Observed date marking stickers printing an 8-day date on products today. CDI - PIC date marked products for 6 days, beginning today. Remaining items were voluntarily discarded. CONTINUED NON-COMPLIANCE MAY RESULT IN PERMIT ACTION. -3-

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 tightly lidded containers while cooling and open air coolers used to cool salads and other TCS foods prepared today. PIC states the normal procedure is to place these in the WI freezer to cool. CDI - PIC moved these to WI cooler. CONTINUED NON-COMPLIANCE MAY RESULT IN PERMIT ACTION. -1- REPEAT

3-501.13 Use approved thawing methods. Observed soup thawing in standing water in rear prep room. CDI - PIC moved soup to prep sink under cold running water. -0-

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 several dented cans stored over single-use and single-service items and with intact cans. CDI - PIC voluntarily discarded. -0-

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed knife in-use for cutting cheese in direct contact with sanitizer solution. -0-

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single-use and single-use items stored with commercial cleaner on prep table. Observed paper towels, single-use gloves and other items stored in splash zone of sushi area handsink. Observed cleaned utensils stored with handles down and food contact surface up for selection. -.5-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup on condenser vents in WI cooler and cold room vents in rear cold room. -.5- REPEAT

5-403.12 Other Liquid Wastes and Rainwater - C Dispose of liquid wastes and rainwater in a manner required by LAW. Observed leaking compactor outside with waste running into storm drain. -1-

5-501.115 Maintaining Refuse Areas and Enclosures - C Maintain refuse areas and enclosures in a manner to prevent pest harborage. Observed grease buildup on concrete pad beside rendering tank for disposing of used cooking oil. -0-

6-101.11 (A)(3) Surface Characteristics-Indoor Areas - C Toilet room floors, walls and ceilings shall be nonabsorbent. Observed absorbent, water damaged ceiling tiles in women's restroom. -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 Observed expired potatoes in prep unit near cold display case. CDI - PIC volluntarily discarded these. -3- REPEAT

3-502.11 Obtain a Variance for specialized processes.-Pf Observed letter in facility written to old facility address that is no longer in use. VR no later than 11/16/2019 to ensure documentation for approval reflects this facility address. -1-

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed overstacked, tightly lidded containers of wraps cooling in open air cooler and air flow blocked on cold case cascade by standing products in pizza open air case. CD - All items taken to walk in freezer for rapid cooling. REPEAT -1-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed leak at condenser in freezer with heavy ice buildup on deli items stored under leak. -0-

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed handles facing down for cleaned and sanitized serving spoons stored on prep table across from deli cold display case. -0-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup on vent in cold room. -0-

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Observed several TCS foods in grab n go sections which were measuring above 41F. Examples: Southwest chicken salad, sliced deli turkey, sliced deli ham, cut wedges of brie cheese, cut lettuces in salad bar. Stated intent of facility was to display foods at 41F or below. All sent back to blast chiller to chill quickly. Other TCS foods in same cases did measure at or below 41F. VR - verification 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 Chaumes cheese and TFM Brie cheese dated for 8/15/19 and 8/12/19 respectively. For today, all dates shortened to 7 days from cutting. VR - verification required.

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 widespread failure to properly chill TCS foods before placing them into cold holding. Examples are listed in temperature chart. CDI - all such items were removed from cases and sent to walk in cooler, walk in freezer, or blast chiller to properly cool before being replaced into cases. Will be visiting store tomorrow morning to observe setting up in deli area and to offer coaching where needed.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed employee rinse knife in handsink and prepare to use it. CDI - corrected employee, reviewed handsink use and reviewed utensil wash, rinse, sanitize, air dry procedures.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed several items in hot case holding below 135F. Items which had been there for more than an hour were voluntarily discarded. Other items which had been out of temp for under an hour were reheated to well above 165F and placed back into hot holding case. VR - verification required.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed chicken salad made earlier today from rotisserie chicken was holding in cold case at 60F. It was voluntarily discarded. Observed paninis, pasta salad, white chicken salad, and cut lettuce at the salad bar were all holding between 42F and 43F. They were placed back into blast chiller to rapidly cool and case temp was turned down. VR - verification required.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Observed date marking stickers, required by Fresh Market, were missing from a few of the deli meat and cheese chubs. The labels on the chubs indicated they had all been cut for the first time within the last two days. Dates added to chubs needing them, PIC will be reteaching staff and checking behind them to ensure dates are being placed on chubs when they are first cut and that the date sticker remains with chub until it is used up or 7 days, whichever comes first. VR - verification required.

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 rotisserie chicken beginning to cool in walk in cooler after having been paced into deep, partially covered tub. PIC explained this is the usual method used for cooling. CDI - chickens removed to single layers on sheet pans then placed onto speed rack to cool quickly. PIC plans to change procedure. Informative poster left with PIC.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed one damp wiping cloth left on prep table next to panini press for more than 30 minutes.

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 two of the four commercially prepared soups at the soup bar were put out for service before they reached 135F. Soups were broccoli cheddar and kale sweet potato at 123F and 119F respectively. The chili measured 136F and the thin Italian wedding soup measured 151F. None of the soups had yet been served when problem was discovered. CDI - Both soups were returned to the heating units and heated to above 165F before being put back out. PIC plans to coach staff and monitor more closely, especially for thicker soups.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed many food items measuring between 42F and 45F and several others above 45F. CDI - a few of the cheeses were moved into cold units for rechilling but the rest of the TCS items were voluntarily discarded - paninis, falafel, salads, mashed potatoes, mac and cheese. PIC is addressing in the future with equipment adjustment and with rearranging foods. Paninis are being placed onto metal plate in cold case rather than onto boards atop plate. Food temperatures will be taken to monitor corrections.

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 most cheeses are now date marked correctly but a few were found to still be out of compliance - examples: Thomasville Tomme cut 1/31, dated for discard 2/10 and stilton with blueberries cut 1/22 and dated for discard 2/19. CDI - items within the 7 day mark and measuring 41F or below were relabeled. Items above 41F and/or beyond the 7th day were voluntarily discarded. PIC will correct scale automatic labeling.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed two damp wiping cloths left on work surfaces rather than placed back into sanitizer buckets. REPEAT.

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands.-P Observed employee recontaminate hands on handles after washing. CDI- re-washed2-301.14 Wash hands before donning gloves and between gloves uses.-P Observed food employee enter deli area and donn gloves wihtout first washing hands. CDI hands washed2-301.14 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 food employee with gloves handle soiled utensils and return to food prepartation without glove change or hand wash. CDI -hands washed

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed hand towel dispenser completely blocked and inaccessible to employee washing hands by suhi cart so he had to go to a food prep station for a paper towel. CDI cart removed

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed multiple food employees changing tasks including leaving and returning to deli island for food preparation with gloves and no glove change. CDI instruction to PIC

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -PfObserved multiple utensils stacked on sanitizer drying board with grease or sticker residue and / or light food debris. CDI- removed to reclean

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed mac n cheese, baked beans, and pre-cooked potatos hot held below 135F. see temp chart. CDI reheated to above 165F

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed multiple cut leafy greens, sliced tomatoes, pasta salad and other TCS foods held above 45F. see temp chart CDI- discarded, removed to cool or placed on temporary TPHC

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed numerous soiled wet wiping cloths overflowing sanitizer bucket not in soultion. CDI- removed to unclean linen