HARRIS TEETER #366 MTN ISLAND DELI

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed Cobb salad, Caesar salad and southwest salad at 45F, 48F and 47F respectively in salad mobile unit. Per PIC, unit goes through scheduled defrost cycles throughout the day, but PIC was unsure of exact timing of schedule. Per temping logs, salads all measured 37F or below when brought out of WIC around 0630 this morning. Ambient air temperature in unit at time of inspection was 44F. All other cold holding temperatures in facility were below 41F. CDI - PIC voluntarily discarded all salads in unit. PIC will also contact maintenance to service unit and determine defrost cycles times. 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 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf- Observed opened packages of deli meat in deli display case and packages of sliced deli meat in sandwich prep low boys without discard dates. PIC allowed to add discard dates to items. EHS observed no items past 7-day limit. 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flying insects in open area around deli and pizza station. Increase pest control visits and consider addition of fly fan at front entrance.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed rotisserie chickens on customer grab and go hot hold at 107-115F. Chickens will be cooled to be used as pulled chicken per PIC. CDI - Unit was observed not functioning on bottom left side. Chickens were voluntarily discarded. Remainder of unit was working. Per PIC no TCS foods will be placed in that area until unit is serviced. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) Observed two open chubs of bologna in deli cooler past discard dates (5/9 and 5/7). CDI - PIC voluntarily discarded items. Observed one chub of turkey with incorrect discard date on tag (5/31) CDI - PIC allowed to date/re-date the following TCS food product(s), turkey chub, because prep date was listed. In the future, the PIC may be required to discard food, per 3-501.18 (A), that is not dated or inappropriately dated in accordance with 3-501.17 (A), (B), or (C) - 1.5 -

4-501.11 Maintain equipment in good repair. Observed left side of hot hold display not functioning. PIC called in service call. VR will be conducted within 10 days to verify repair. - 0.5 -

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P observed cheddar cheeses, roast beef, and ham at sub make station with temperatures above 41. PIC stated that the items were prepped yesterday and put on the prep line early this morning. Observed rotisserie chicken in grab n go cooler with temps above 41F. PIC stated that the chicken was put there early this morning. Observed bbq ribs in grab n go case with temperatures above 41F. PIC stated that they were put there early this morning. REPEAT CDI: PIC voluntarily discarded all items out of temperature. All equipment observed to hold temperature below 41F. PIC stated that a technician will come to check on all units to make sure they are functioning properly. Facility is being placed on a risk control plan for cold holding for 30 days. EHS will check in with facility to ensure compliance is being met. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

4-601.11(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 units at pizza area with accumulation of food debris inside. Clean more frequently.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed cellphone stored on single-service item shelf. CDI: employee removed phone from shelf and put in pocket.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed empty paper towel dispenser at pizza station. CDI: PIC refilled dispenser with a roll of paper towels.

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 stack of metal containers being stored as clean at pizza station in which containers had label residue on food contact portion of containers. CDI: PIC returned containers to be W/R/S.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 . Observed containers of Swiss and American cheese and turkey being held in sandwich prep top cooler, all cheeses and meats being held in sandwich reach in cooler, a container of crab salad being held in sushi prep top cooler, containers of Cobb and Greek salads being held in mobile grab and go cooler, a container of feta cheese being held in pizza flip top cooler and packages of gruyere cheese being held in cheese grab and go cooler all being held above 41F. See temp chart. CDI: PIC voluntarily discarded items that were held past 4 hours and placed other items in walk in cooler and freezer to rapidly cool. REPEAT.

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) 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 . Observed open bags of grilled chicken and fried chicken being held without date marks in sandwich prep reach in cooler. CDI: PIC date marked items.

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 working bottles of oils, vinegar and other condiments being held at sandwich station without labels. Label all working containers of food.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed black olive and banana pepper in bottom of handwashing sink. Employee stated that they had drained cans of both items in handwashing sink. CDI - Food was removed and sink was cleaned. - 1 -

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliced turkey and ham on sandwich prep top above 41F, see temperature chart. Per PIC items had just been sliced. CDI- PIC moved items to WIC for rapid cooling. - 1.5 - REPEAT Points were not escalated due to limited number of items out of compliance. 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 spicy salmon roll, coleslaw, buffalo boneless chicken wings, chicken Caesar salad, and chef salads above 41F, see temperature chart. CDI- PIC voluntarily discarded foods. Ensure to not over-stack or overfill mobile merchandizing units, units must have adequate air flow to work properly. 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed 9 squeeze bottles of oils and dressings and 2 seasoning shakers with no labels. CDI- PIC labeled all containers. REPEAT

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employees wearing wrist jewelry while preparing food. CDI- PIC had employee remove wrist jewelry. REPEAT

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 used and soiled single use gloves stored on top of clean cutting board stored on clean storage rack. CDI- PIC discarded gloves and placed cutting board in 3 comp sink to be washed, rinsed, and sanitized.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed employees wash hands and did not use paper towel barrier to turn off faucet. CDI- PIC intervened and had employees rewash hands and turn off faucet with paper towel barrier. REPEAT -points not escalated due to improvement from last inspection regarding other violations noted-

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 provolone and sliced cheddar miss 4 hour cooling window. Cheeses were prepared at 7:23am according to sticker and temperature was above 41F at 11:30am, see temperature chart. CDI- PIC voluntarily discarded provolone and cheddar cheese. 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 .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed fried chicken, chow mein, fried cod and Mac and cheese below 135F, see temperature chart. CDI- PIC reheated foods to 165F or higher. 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 containers of BBQ chicken wings and one package of tuna sushi roll above 41F, see temperature chart. CDI- PIC voluntarily discarded foods. REPEAT -points not escalated due to improvement from last inspection- 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 RTE shredded salmon and RTE sausage patties without date label. CDI- PIC voluntarily discarded foods. 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed chow mein noodles cooling in blast chiller while tightly covered in plastic wrap. CDI-PIC removed plastic wrap to promote faster cooling. Observed sliced provolone and sliced cheddar in boarshead packaging and then tightly wrapped with plastic wrap cooling in deli case. CDI- Cheeses were voluntarily discarded due to missing 4 hour cooling window. REPEAT For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed tuna steaks in reduced oxygen packaging thawing in lowboy cooler with packages intact. CDI-Packages that were above 32F were voluntarily discarded.

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 working secondary containers of sauces, oils, and seasonings without labels. Label all secondary containers.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed jewelry on wrists of several employees while preparing food. CDI- PIC had employees removed bracelets and wash hands.

3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed tongs at frying station stored where food contact surface was touching the not clean side of the equipment. CDI- PIC put tongs in 3 comp to be w/r/s.

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 gaskets on low boy reach in coolers in need of cleaning due to buildup of food debris.

2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P 2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed food employee sweep floor And don gloves to return to food prep. CDI - PIC intervened and employee washed hands properly. 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed food employee wash hands and did not use paper towel barrier to turn off faucet. EHS intervened and employee washed hands properly.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed unwashed produce stored above RTE noodles on speed rack. CDI - Storage order rearranged.

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 multiple food contact surfaces stored as clean with food debris present on the food contact surfaces. CDI - Items moved to the three compartment sink to be properly 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 . Per the Asian Bar chef, the Rice began cooling at 11:40 AM, Rice was observed at 112F at 1:15 PM. Item missed the 2 hour cooling window to reach 70F. 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: 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 boars head ham, and turkey, Roast beef, bagged lettuce, chicken taco kits held above 41F in multiple cold holding units throughout the deli.

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: 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 . Observed turkey in deli case with no date marking. CDI - Correct date marking added. 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: 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 . Observed potato salad stored in the grab-n-go case held longer than 7 days (4/28). CDI - Item discarded.

3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P Observed cooked noodles, time log written stated 10:39 AM start. Observed cooked noodles out for use on speed rack at 3:00 PM. CDI - Noodles were voluntarily discarded by PIC.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed stainless steel cleaner/shine stored above clean dishes and utensils. CDI - Item was removed.

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 tightly sealed salads cool 3F in 1 hour span. CDI - Salads lids were removed to promote rapid cooling. Observed improvement, no point escalation.

3-302.15 Wash fruits and vegetables prior to use. Observed washed produce (avocados) with stickers present. CDI - Stickers removed.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple stacks of pans stacked wet. CDI - pans separated.

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 Observed torn/cracked wrapping pad.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed hand washing sink without paper towels present. CDI- Paper towels provided during the inspection.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed foods inside of different grab and go cases held above 41F. Items included boar’s head meats, sauced wings(boneless and bone in), chicken salad wraps, and multiple salads. CDI- Foods were removed and placed inside of walk in cooler to cool below temperature threshold. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed recently prepared chicken salad wraps placed out inside grab and go sections fully packaged tightly. CDI-Foods were removed and placed inside of wlak in cooler area to fully cool below temperature threshold.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees preparing food without beard guard present during the inspection.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed build up on sides of equipment, and food debris accumulation in the cases, prep tops, and cooking equipment. Recommend a higher cleaning frequency.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed cell phones out in areas of prep stations/areas.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed sheet tray of seasoned raw chicken stored above trays of desserts and green beans in walk in cooler. EHS showed PIC area of concern during inspection. CDI- raw chicken moved to bottom rack, no longer above RTE foods. EHS discussed storage order/contamination potential with PIC and employees. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 1x chub of deli meat with date label that was no longer legible, manager believes that date has been faded away. Ensure date labels are legible and visible to employees. CDI- product 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 . 3-501.18 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 a chub of deli curry chicken date marked 8/28, has exceeded 7 day date marking window. CDI- product voluntarily discarded during inspection. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

6-404.11 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 can mixed in with retail products at canned goods rack. Ensure dented cans are separated and clearly marked. CDI- product separated, put into designated area.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed a few employees working with food with wrist jewelry on.

4-501.11 Maintain equipment in good repair. Observed vent grates on interior of deli holding case with chipped paint, needs to be repainted/re-coated. Observed interior of reach in units under sub line with chipped paint, repaint/re-coat. REPEAT. Note: points left at 0, this is a new piece of equipment needing repair compared to previous inspection, deli cases were fixed and holding temp during inspection.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee food stored in deli case, observed employee water bottles stored in walk in cooler.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed sushi employee wash her hands and turn the faucet off with her clean hands. 2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed sushi employee Chang gloves without washing her hands CDI EHS educated PIC and employees washed their hands again.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed more than 25 opened and unopened deli meats and cheeses in deli case above 41F. PIC stated case was filled by Boars Head today around 10 am. PIC has put in an emergency service order for case to be serviced. Ambient air in case is 52F. Deli case will not be used until repaired. CDI PIC voluntarily discarded all opened and unopened meats and cheeses in deli case. REPEAT For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

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 squeeze bottle of oil on cook line not labeled.

4-501.11 Maintain equipment in good repair. Observed deli case not holding TCS meats and cheeses at 41F or below. PIC has put in an emergency work order. EHS will do a follow up visit to verify deli case has been repaired.

5-205.15 Maintain a plumbing system in good repair. Observed pipe under hand sink in sushi area leaking.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed broccoli cheddar soup at 110 in hot well. Soup was put out within the last hoiur. CDI PIC had soup reheated. 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 Observed packs of deli meat in case and grab n go above 41F. Packs dated 3-8-23 were voluntarily discarded and packs dated 3-9-23 were moved to the WIC. EHS discussed with PIC the importance of cooling them down before butting them in cases. EHS suggested keeping a temp log to verify that employees are checking temperatures before putting the packs in case. This has been out of compliant on past inspections. EHS mentioned possible risk control plan if facility doesn’t get this under control by next inspection. REPEAT 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

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed 4 bottles of cleaner hanging on speed rack with food trays and under prep table amongst single service items. CDI PIC moved bottles of cleaner.

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 19 whole slabs of large prime rib meat holding above 41F. Items were made 11/21/2022 at 6pm. The cooking process is to cook for 2 hours (30 min at 400 and 90 min at 200F). EHS asked how the items were cooled. Kitchen manager stated that the meats were placed in the cooler directly after cooking and left to cool over night. Items had not been moved of taken out of the cooler since being placed in the walk in cooler. All other items in the walk in cooler were at 41F or below including the whole cooked turkeys. CDI- All prime ribs were 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 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 prime ribs covered with foil and plastic prior to being cooled to 41F. CDI- Discarded.

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 reach in sandwich coolers in need of cleaning.

4-602.11 (A) (5) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, at any time during the when contamination may have occurred. P. For more information please visit: http://meck.co/FoodSafety 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 FE take a used knife, put it in soapy water, swish it around for 2-3 seconds (did not use a sponge or other cleaning abrasive) then rinse, then put it in sanitizer-swish it around for 2-3 seconds and put it in the clean dish bin. CDI-EHS intervened and explained they must wash-soaking it in warm soapy water-cleaning with an abrasive surface to get food particle off-rinse-then leave it in sanitize for at least 1 minute contact time. FE W/R/S properly.

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 1 area of the sandwich prep line with TCS foods above 41F (Spinach, steak, lettuce, tomatoes) they were between 51-60F. The grab and go deli meats have been drastically decreased-small portions. EHS did find 3 items above temp (out of 10). (roast beef, turkey)-their methods have improved-EHS thinks this temp difference could be from the slats in the plastic containers were the meat sits. CDI-PIC pulled product and voluntarily discarded. Due to improvement points have been decreased. 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: 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 white rice, and sushi cooling in the small reach in by the sushi area (60F). FE explained they put them in there around 10:30-11am and they explained they know they should put it in the WIC. CDI-FE moved items to the WIC. REPEAT

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed food employee texting on phone, go and grab gloves, then go to start prepping food. CDI-EHS intervened and explained after they handle the phone they need to wash hands. Food employee took off gloves, washed hands properly and donned gloves.

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 . Observed salmon in a hotbox ay 123F. PIC turned on hotbox to reheat, it did not increase in temp. CDI-PIC voluntarily discarded. PIC called maintenance while EHS was on site and will not use until it is fixed.

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 20 packets of ham, turkey, cheeses (cheddar, swiss, provolone) all above 41F. All items were packaged this morning and set in the grab and go. EHS has had several conversations about the cooling of these items. They tend to put the packets in the deli case and after all the cutting is done they are put in the grab and go. EHS has clarified this is not the correct way to do this and the employee was not aware of the temperature it needed to be to be put on shelf. Other items were above 41F that were packaged today (coleslaw, ribs, chicken salad) PIC and EHS moved all packed items from today and put in the WIC to cool. REPEAT. VR REQUIRED 6/3/2022

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 20 packets of ham, turkey, cheeses (cheddar, swiss, provolone) all above 41F. All items were packaged this morning and set in the grab and go. EHS has had several conversations about the cooling of these items. They tend to put the packets in the deli case and after all the cutting is done they are put in the grab and go. EHS has clarified this is not the correct way to do this and the employee was not aware of the temperature it needed to be to be put on shelf. Other items were above 41F that were packaged today (coleslaw, ribs, chicken salad) PIC and EHS moved all packed items from today and put in the WIC to cool. VR REQUIRED 6/3/2022.

3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed water used for icing at 89F with in use utensils inside (food employee said they were currently in use) EHS explained it needs to be at a higher temp or kept dry.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information on date marking please visit: http://meck.co/FoodSafety. Observed soft cheese spread and mozzarella with no DM. CDI-PIC voluntarily discarded food. No points taken due to only two items.

3-302.15 Wash fruits and vegetables prior to use. Observed unwashed mushrooms being used for hibachi, food employee explained they wash it in hot water before use. CDI-Food employee washed, PIC said they are supposed to wash at the prep sink, and they will from now on.

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 in the gaskets and food tray liners with food debris.

2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -P Observed food employee touch trash, push it down and then go to prep food. CDI-EHS explained what happened to PIC, PIC stopped employee and got them to wash hands.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw bacon over RTE waffles in packaging. CDI-PIC moved waffles to a different shelf. No points taken today since all other food was correctly stored

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sushi at 46F at one half of the reach in, other side was 41F. Observed chicken fajitas and ribs at 46-48F. EHS observed them prepping food and placing it out in the grab and go without cooling it first. CDI-PIC had employees take food to the back (it was all made fresh this morning) and cool it in the blastchiller.

2-301.14 Wash hands after activities that contaminate them. -P observed food employee preparing raw salmon to be cooked, change gloves then take mac and cheese out of the oven and sprinkle parsley on top. CDI-EHS intervened and PIC voluntarily discarded mac and cheese due to contamination. EHS explained they needed a handwash after touching anything raw.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed avocados over RTE cucumbers in the WIC. REPEAT. CDI-PIC moved cucumbers to the top shelf.

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 all items in the grab and go case, made form this morning between 44-47F. This includes: ham, turkey, cheese, chicken wings, chicken salad. CDI-Food was made within time allotment for cooling, food was moved to the WIC to cool.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cheese in the grab and go at 44-45F, PIC said this was made yesertday or before. The cheese that was stacked high was out of tempo and the lower ones were in. CDI-PIC voluntarily discarded the cheese that was out of temp that was high. PIC called in maintenance and they will come check the temperatures. Observed rehydrated garlic sitting out at 56F in the sushi area, being used for cooking, it did appear to be used before. PIC said they put water in dehydrated garlic and keep it out until they are done. CDI-PIC voluntarily discarded and EHS explaiend if it is rehydrated they have to keep it cold, unless it's fresh with no oil inside. REPEAT. VR REQUIRED 3/5/2021.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed two large portions of ham and turkey in the reach in at 45/46F. PIC said they made this before EHS came in and they are cooling it in the reach in. Ham and turkey were heavily wrapped with saran wrap. CDI-PIC moved meat to the blast chiller to drop temp before use. REPEAT. VR REQUIRED 3/5/2021. PIC did not sign due to Covid protocols

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed handsink by the sushi area with no paper towels. CDI-Food employee provided paper towels.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce (avocados) over RTE cream cheese. CDI-PIC changed storage order and put cream cheese on top shelf.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed 6 metal containers with food debris and pink build-up sitting on the clean side of the 3-comp in the pizza area. CDI-PIC took to be washed/rinsed/sanitized. PIC did not sign due to Covid procedures

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed brie at cheese station at 46F, packed from 10/17, 10/19, and blue cheese at 43F. Observed chicken fajita mix in grab and go cooler at 44F, double stacked, PIC explained they had brought it out at 10:00am. Observed deli ham, turkey, cheese sitting at 45/47F in the deli make station and underneath in the reach in. Items underneath are heavily wrapped in plastic, decreasing air flow. CDI-PIC voluntarily discarded brie, and moved deli items made this morning to the blastchiller to cool. EHS suggested cooling all items after they are prepped in the morning because the unit they keep it in is for holding, not cooling. PIC moved top layer of fajita mix in grab and go to cool in WIC. 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 Observed deli ham, turkey, cheese sitting at 44/45F in the deli make station and underneath in the reach in. Items underneath are heavily wrapped in plastic, decreasing air flow. CDI-PIC moved deli items made this morning to the blastchiller to cool. EHS suggested cooling all items after they are prepped in the morning because the unit they keep it in is for holding, not cooling.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed build up on deli slicer after cleaning; CDI, employee broke down slicer for wash/rinse/sanitize.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed tomato and lettuce at 44 F and 43 F respectively. CDI, employee covered items with metal lid and voluntarily discarded top tomnatoes that were out of temp.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF Observed deli chub dated from 6/28-7/5. CDI-PIC voluntarily discarded. *Sidenote-store currently keeps items 7days via computer sticker, sticker allows them 8days (not counting the day of opening) but the PIC discards items the last date allowed ex: 7/6-7/13 and they only use it until the 12th and discard the morning of the 13th. Thus far procedure is working and only found one item out, will check on next inspection.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed slicer with food debris and residue. Observed wipe down slicer during inspection employee did not wash rinse and sanitize slicer. CDI slicer was washed rinsed and sanitized. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer at three compartment sink at 0 ppm. Sanitizer was not hooked up correctly. CDI PIC hooked sanitizer up correctly and resanitized dishes.

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 Observed quiche in walk in cooler tightly covered in plastic containers on speed rack. Speed rack was covered by plastic. Quiche cooling at 10:04 was 60F. Second temperature was taken at 10:31 quiche was 58F. CDI PIC voluntarily discarded. Cooling methods were discussed.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed lobster at carving station in travel hot box holding at 117F. CDI PIC moved lobster to be reheated to 165 or above. h

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed packaged wings at grab n go and sliced turkey and ham at slicing station all holding above 41F (see temp chart above). CDI PIC voluntarily discarded wings. Turkey and ham were sliced earlier this morning and were taken to the walk in cooler to rapidly cool.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed no consumer advisory on electronic menu board at the carving station. Verification 12/20/19

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 meats at carving station above 41F. PIC stated meats are sliced then placed in plastic bags, tightly wrapped and placed at grab n go. CDI PIC pulled sliced meats and placed them in the walk in cooler to rapidly cool. Quiche was tightly covered in the walk in cooler. Quiche was holding above 41F. CDI PIC voluntarily discarded. Proper cooling methods were discussed.