RHINO MARKET & DELI

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P - Observed an insert container of smoked salmon to be stored on the top shelf of the 1 door RIC directly above containers of various RTE deli meats and cheeses. PIC stated that the salmon is from US Foods and EHS research/ review of the invoices only showed cold smoked salmon being sold from US Foods. Cold smoked product is to be treated as raw. CDI - PIC moved insert container to lower shelf of the RIC. For more information on food storage order 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 insert containers of roast beef, corned beef, pastrami, and Sicilian sandwich meats to be at temperatures of 45-49F in the cookline opentop across from the flattop grill. PIC stated that they are stored in the unit overnight but also refilled the containers this morning and were unsure how long they were out of temperature for. Other items in the unit were observed at 41F or below and the unit was observed in proper working condition. REPEAT. CDI - PIC voluntarily discarded out of temperature deli meats. - Observed an insert container of caramelized onions to be overfilled in the opentop across from the stovetop with the bottom layer at 41F and the top layer at 46F. EHS provided education on fill lines and advised staff that they cannot overfill containers. REPEAT. CDI - PIC voluntarily discarded out of temperature top layer of caramelized onions. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. - Observed the large container of pooled raw shelled eggs to be held using TPHC at the cookline and was not time stamped for discard at the time of the inspection. PIC stated it is held out on time for the duration of breakfast which runs from 7:30-11am and then is discarded at the end. CDI - PIC time stamped container for discard at 11am. TPHC procedure template may be found at: www.mecknc.gov/foodsafety

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf - Observed 2 small insert containers of coleslaw and a large container of romaine lettuce to be cooling at rated of 0.0 degrees/min in the 2 door RIC. The containers of coleslaw were observed to be covered in tight plastic wrap and the bin of lettuce was observed to be densely packed and had a tight fitting lid on. Both items were also in a unit that is not designed nor approved for rapid cooling. CDI - All 3 containers moved to the WIC and had their lids removed to allow for rapid cooling. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

6-501.111 Keep the premises free of insects, rodents, and other pests. - Observed numerous fruit flies throughout the 3 compartment sink and dry storage areas of the kitchen.

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 the interior base of the RIF to have an accumulation of food debris/grim. - Observed the interior base of the lowboy across from the flattop grill to have a layer of water pooled up.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed a container of oatmeal in the steamtable to be at temperatures of 114F. Steamtable was noted turned off at the time of the inspection. CDI - PIC placed the oatmeal into a pot and rapidly reheated on the stovetop to 165F+. 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 an insert container of shredded lettuce to be stored in the 2 door RIC at a temperature of 45F. PIC stated having it out before the EHS arrived to fill the cookline opentop containers. - Observed insert containers of sliced corned beef, cut sausage patties, and 2 containers of sliced turkey to all be at temperatures of 44-46F in the 1 door RIC. All other items in the RIC were observed at 41F or less and PIC stated that he had the containers out of refrigeration for a short period to rearrange and FIFO the product in the RIC. CDI - All items moved to the WIC to rapidly cool and observed at 41F 45 mins later. 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 .

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 the floor of the WIC to have an accumulation of food debris/grime, specifically beneath the wire storage racks. REPEAT. - Observed the ceiling tiles and wall surrounding the 2 ceiling vents in the kitchen to have build ups of dust/debris/grime. REPEAT.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf - Observed no written procedures for the cleanup of vomit or diarrheal events in the facility at the time of the inspection. CDI - EHS provided written procedures. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. - Observed large and small plastic insert containers stacked and stored as clean on the cleaned dish rack that still had masking tape date marks on the containers, contaminating the food contact surfaces of the containers that are stacked on top of them. REPEAT. CDI - Contaminated insert containers placed at the 3 compartment sink to be W/R/S. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.18 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 a small plastic insert container of vegetable soup in the 2 door RIC that was not provided with a date. PIC stated it was from the night before and was taken from the large bulk batch of vegetable soup kept in the same 2 door RIC. Large batch was observed with a 11/4 date mark. REPEAT. CDI - PIC date marked small insert container with the matching bulk batch date mark. 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 .

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. - Observed the scoop for the cut up RTE sausage patties in the cookline large opentop refrigerator to be stored with the handle in direct contact with the food. CDI - Scoop removed and placed so that the handle is not touching the food.

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 a large plastic bin of clean condiment bottles on the dry storage shelf with old masking tape date marks around the bottles. REPEAT.

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 the floor of the WIC to have an accumulation of food debris/grime, specifically beneath the wire storage racks. REPEAT. - Observed the ceiling tiles surrounding the 2 ceiling vents in the kitchen to have build ups of dust/debris/grime.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. - Observed an employee coat hanging directly on the dry storage rack that stored packaged goods as well as the large plastic bin containing cleaned condiment bottles.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. - Observed the table mounted can opener stored as clean on the dry storage rack with food accumulation on the blade. - Observed an accumulation of black grime on the ice deflector in the ice machine. CDI - PIC cleaned both items on site prior to the end of the inspection. 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(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 vegetable soup in a plastic container in the 2 door RIC at temperatures of 45-48F after cooling overnight. PIC stated they did use shallow pans as they attempted to cool it overnight but that they kept the shallow pans in the 2 door RIC and then transferred the soup to the plastic container with a lid this morning. REPEAT. CDI - PIC voluntarily discarded container of vegetable soup. 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed a container of shredded mozzarella cheese in the 2 door RIC at a temperature of 44F. PIC stated not having it out or using it this morning. - Observed pre-portioned sandwich stacks of deli ham, pastrami, and turkey over stacked in the cookline opentop refrigerator at temperatures of 45-47F. CDI - PIC voluntarily discarded all items. 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 a opened bag of shredded cabbage in the WIC that was not provided with a date mark. PIC stated that the only day it would have been opened was Thursday (7/10) as they only use it to make coleslaw and that is only on the menus on thursdays. EHS observed coleslaw in the cookline lowboy with the date mark of 7/10. CDI - PIC date marked bag of coleslaw. 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 - Observed a plastic container of vegetable soup at a temperature of 45-48F in the 3 door RIC that was cooled overnight. PIC stated cooling it down in shallow pans before transferring it into the plastic container with a lid this morning but that it was also cooled down in the RIC. EHS emphasized that the RIC is not designed to cool items down but rather maintain their temperatures and that all cooling down must be done in the WIC in shallow pans to allow for adequate air flow around the product. REPEAT. CDI - PIC voluntarily discarded container of vegetable soup. 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 .

4-502.11(A) Maintain utensils in good repair. - Observed the large wooden soup stirrer to be chipped and starting to fray pieces of wood. CDI - PIC voluntarily discarded. 4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. - Observed a spider strainer with a wooden handle stored on the clean dish rack in the back kitchen area. PIC stated they don’t use it much but use it for soups occasionally. Utensils used for wet/greasy applications shall be made of non-absorbent material to prevent cross contamination and ensure the dish can be properly sanitized. CDI - PIC took spider strainer out of use and stated he will get a full stainless steel one to use going forward.

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 the interior base of the RIF in the kitchen to have an accumulation of food debris/grime.

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 the wall behind the cookline flattop grill to have an accumulation of grease built up.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Quat sanitizer solution at 3-compartment sink measured 0 ppm. Quat sanitizer shall be 150-400 ppm. CDI - PIC switched out empty bucket with new bucket and refilled sink with 200 ppm solution. 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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Potatoes in hot holding unit measured 90-138F PIC stated he placed them in there from cooler 20 minutes ago. Use equipment designed to rapidly reheat TCS foods such as microwave or grill. CDI - PIC reheated potatoes on grill to above 165F.

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. Small container of vegetable soup measured 44-45F and was cooling since last night. Use shallow pans or ice bath/ice wand to cool TCS foods. CDI - PIC discarded soup. 0 pts. 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 Cooling Food Safely https://youtu.be/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 Vegetable soup was cooled overnight in upright cooler in deep container with lid on container. Use ice bath/ice wand or shallow pans in walk-in cooler to cool TCS foods. CDI - PIC discarded vegetable soup and was educated about cooling methods. 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 .

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. 2 food employees were not wearing hair restraints while preparing food. Food employees must wear a hair restraint, such as a hat or hair net. 0 pts.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee cell phone observed on top of sealed deli paper. Store personal items separately from food, clean utensils or single-use/single-service articles. 0 pts.

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Employee drink observed on shelf in upright cooler above food for customers. Do not store employee drinks where they can potentially contaminate food. Store in a separate area, such as a low shelf.

3-701.11(A) Food that is unsafe, adulterated, or not honestly presented shall be discarded or reconditioned according to an approved procedure. -P 1 carton of strawberries had mold growth on them. Food that is adulterated or unsafe must be discarded. CDI - PIC discarded strawberries. 0 pts.

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 Pickled vegetables in walk-in cooler were prepared on 10-30. Pastrami in sandwich cooler had 10-30 as prep date. TCS ready-to-eat foods must be used or discarded within 7 days of preparation. CDI - PIC discarded the pickled vegetables. PIC stated the pastrami label was incorrect. It was actually prepared 3 days ago so PIC changed the prep date label. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Container of liquid eggs out of temperature control measured 56F. PIC states it is pulled out frequently for breakfast. Also, container of roast beef was stacked above fill line of pan in sandwich cooler top and it measured 40-56F. TCS foods in cold holding shall measure 41F or less. CDI - Liquid eggs moved to walk-in cooler to cool. Top half of roast beef moved to walk-in cooler to cool. PIC sent blank TPHC form to use time as a public health control for liquid eggs. Kept at half credit due to no increase in severity from last inspection. 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 .

3-501.15 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 Pulled chicken measured 52F and was cooling after portioning at 10AM. Also, 2 other pans of pulled chicken were cooling in a deep container in upright cooler. Spread out TCS foods after portioning or preparation, and cool in walk-in cooler so that TCS foods reach 41F within 4 hours of portioning. CDI - Pulled chicken spread out onto sheet pans and moved to walk-in cooler. 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 .

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. 2 food employees were wearing bracelet/watch on their wrists. Food employees must not wear jewelry on their hands or wrists. // 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. 1 food employee was not wearing a hair restraint. Food employees must wear a hair restraint, such as a hat or hair net. REPEAT

4-501.11 Maintain equipment in good repair. Replace torn gaskets present on sandwich cooler doors. 0 pts.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Lettuce that was cut around 7 or 8AM measured 47-52F at 2:30PM. TCS foods prepared at room temperature must cool to 41F within 4 hours of preparation. CDI - PIC discarded lettuce. 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://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Sirloin in sandwich cooler measured 44-56F. PIC stated it was pulled out frequently during lunch. TCS foods must be 41F or less. CDI - Sirloin moved to walk-in cooler to cool. 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 .

3-501.15 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 Lettuce was cooling in tightly covered pan and still measured 47-52F after cooling for over 4 hours. Hash browns were cooling in deep containers. Turkey that was portioned 1 hour ago was cooling in sandwich cooler top. Spread out cooling TCS foods and leave them loosely covered or uncovered. Use walk-in cooler or freezer to cool TCS foods and not the sandwich coolers. CDI - Lettuce discarded. Turkey spread out and moved to walk-in cooler. Hash browns spread out onto sheet pans. 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 .

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. 2 food employees were not wearing hair restraints at beginning of inspection. Food employees must wear a hair restraint, such as a hat or hair net. REPEAT

4-501.11 Maintain equipment in good repair. Replace torn gasket on sandwich cooler door. 0 pts.

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. Clean ceiling tiles around ceiling vent. 0 pts.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Face moisturizer was stored against package of bread. Cell phone observed on top of to-go containers. Employee drink observed on shelf above dry storage food. Store employee personal items in a separate area. REPEAT

2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed two employee beverages stored on prep sink where lettuce and peppers were being stored. Store closed employee beverages in a designate location to prevent contamination.

2-301.14 (A) Wash hands after touching bare human body parts other than clean hands and clean, exposed portions of arms.- P 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 employee remove gloves, touch their face and brush hair out of their face, begin to don new gloves for food preparation without a hand wash. CDI-EHS educated employee on when to wash and employee properly washed hands. 2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P 2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M . Observed employee wash hands and turn faucet off without a drying and using a barrier to turn faucet off. Hands were recontaminated by handling soiled faucet handles with bare hands after hand wash. CDI-EHS educated employee on how to properly wash hands and employee correctly washed hands.

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 berries stored over RTE feta, cheddar, and Parmesan cheeses in WIC. Store unwashed produce below RTE foods.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU . Observed chicken salad that was prepared before 8am at 51F at 3:07. Pulled chicken was cooked and cooled overnight. Chicken salad should have cooled to 41F within 4 hours. CDI-PIC voluntarily discarded chicken salad that did not cool to 41F within 4 hours.

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 cut lettuce stored out at room temperature since 12:00pm at 65F and 67F. CDI-PIC voluntarily discarded lettuce that was above 41F.

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 high moisture mozzarella from 9/23. CDI-PIC voluntarily discarded RTE TCS food that was held for more than 7 days. Points not escalated due to improvement from previous inspection.

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 chicken salad that missed cooling window, tightly covered in a deep container in reachin unit. CDI-PIC voluntarily discarded chicken salad that did not quickly cool.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed two employees preparing food without hair restraints. Observed one employee preparing food without a beard guard. Ensure hair restraints are being used to prevent contamination.

5-205.15 Maintain a plumbing system in good repair. Observed a different hand sink from previous inspection unable to turn off hot water. PIC stated a work order was placed and should be completed next week. Points not escalated because it is a different hand sink from previous inspection

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed three employee cell phones stored over cooked bacon and another employee cell phone stored on prep table directly beside pulled chicken. Store items in a way that prevents contamination.

6-301.14 Post a handwash sign at each handsink. Observed no hand wash sign at hand sink beside prep board.

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 zucchini stored over washed, RTE lettuce. Observed unwashed onions and strawberries stored over RTE deli meats. Observed unwashed tomatoes stored over uncovered, RTE breakfast potatoes. Ensure unwashed produce is stored below washed produce and other RTE foods.

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 an immersion blender stored as clean with food debris surrounding the blade. Observed large can opener stored ready for use with food debris attached to the portion that pierces the can and touches the food. CDI-Both items were moved to the dish area to be W/R/S.

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 sirloin that was sliced and portioned on 7/12, then frozen and thawed on 7/18, without a thaw date in the WIC and reachin unit. Observed hummus that was prepared on 7/15 without a datemark in the prep top unit. CDI-PIC added correct thaw date to sirloin and added correct prep date to hummus. 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 cooked mushrooms from 7/12. CDI-PIC voluntarily discarded RTE TCS food that was held for more than 7 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 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 chicken salad that was prepared this morning in tightly covered and packed containers in the reachin unit. CDI-PIC transferred chicken salad to larger pans, uncovered in the WIC to quickly cool with increased cold air flow.

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 unlabeled squeeze bottles near the flat top and unlabeled stainless steel shakers stored on shelf. Add labels to all working containers.

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

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 multiple knives stored between prep top unit and prep table. EHS asked PIC if the table was removed and the surfaces sanitized every 4 hours and they said no. CDI-PIC relocated knives.

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. Observed three boxes of single-use articles stored directly on the floor.

5-205.15 Maintain a plumbing system in good repair. Observed no cold water available at hand sink. Only hot water was available at hand sink. Make needed repairs so mixing of hot and cold water is available.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Container of raw eggs stored directly on top of chicken salad. Do not store raw animal foods above ready-to-eat foods. CDI - Chicken salad moved to shelf above raw eggs. 0 pts. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 Chicken salad containers in to-go station where labeled as being prepared today. PIC stated that chicken was actually cooked for chicken salad yesterday. CDI - PIC corrected date. 0 pts. 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 Pickled vegetables were cooling in deep container with lid on container at start of inspection. Use shallow pans or ice bath to cool TCS foods within the cooling parameters. CDI - PIC moved vegetables to ice bath to continue cooling. 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 .

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. 1 employee preparing foods with bracelet on wrist. REPEAT // 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Employee preparing raw meat was not wearing hair restraint at start of inspection.

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Ramekin used as scoop in container of cole slaw. Utensils must have a handle. Do not use ramekins as a utensil. 0 pts.

4-501.11 Maintain equipment in good repair. Torn gasket present on sandwich cooler door. Replace torn gasket. 0 pts.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee drink observed in freezer and on dry storage shelf. Employee shirt was stored directly on top of cans of food. Store employee personal items in a separate location where they can’t potentially contaminate food, clean utensils, or single-use/single-service articles.

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Employee drink observed beside sandwich cooler lid. Store employee drinks in a separate location away from food. 0 pts.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Sausage beside grill measured 81F. Burritos on pan beside grill measured 115F. CDI - Establishment e-mailed TPHC form to fill out. PIC has agreed to use TPHC for burritos and sausage held beside grill.

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 . Hashbrowns cooling in deep containers in walk-in cooler. CDI - Hashbrowns moved to sheet pans to continue cooling.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. 1 food employee wearing a bracelet. Food employees shall not wear jewelry on their hands or wrists. REPEAT

2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P Employee observed washing components of deli slicer in 3-compartment sink. Employee then donned gloves and began making sandwiches without washing hands. Employees must wash hands before donning gloves and after handling soiled utensils or equipment. CDI - Employee instructed to wash hands and did so correctly.

4-702.11 Utensils and food contact surfaces of equipment shall be sanitized before use, after cleaning.-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 . Employee observed washing components of deli slicer with soapy water and did not place components in sanitizer solution at all before beginning to dry it with a cloth towel and place it back on slicer. Utensils and food-contact equipment must be sanitized after cleaning. Cleaned utensils and food-contact equipment must be in quat sanitizer for a 60 second contact time. CDI - Employee instructed to place component in sanitizer solution and did so.

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 . Corned beef, roast beef, Italian meats, and pastrami were over stacked above pan fill line in sandwich cooler tops. Top layers of meats measured 49-52F. Sausage beside grill also measured 50F. TCS foods in cold holding shall measure 41F or less. CDI - Items taken to walk-in cooler to cool. 0 pts.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Corned beef dated 10-22 in upright cooler. Cooked sirloin dated 10-25. Use or discard TCS ready-to-eat foods within 7 days, with day 1 being the date of prep/cooking. CDI - Items discarded by PIC. REPEAT // 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs. Turkey sausage missing date label in sandwich cooler. CDI - PIC dated turkey sausage.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Food employees wearing bracelets on wrists. // 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. 2 food employees preparing food with no hair restraint. Food employees shall wear a hair restraint, such as a hat or hair net. REPEAT

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Employee observed using a towel to dry deli slicer components after washing. Robot coupe sitting upright on clean utensil shelf with standing water in the bottom of it. Allow utensils and food-contact equipment to air dry. Invert utensils while air drying and do not use cloth towels to dry clean utensils or food-contact equipment. REPEAT

4-501.116 Concentration of the SANITIZING solution shall be accurately determined by using a test kit or other device. Pf Establishment had Sink and Surface sanitizer test strips, but sanitizer in use at 3-compartment sink was quat sanitizer. VR - Verification required within 10 days that establishment acquires quat test strips.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employeecell phone observed sitting on top of container of oats. Do not store employee personal items where they can contaminate food, clean utensils, or single-use/single-service articles. 0 pts.

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed employee drink stored above food items in reach in cooler. CDI - Drink removed. - 0 -

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: http://meck.co/FoodSafety. Observed unwashed basil, tomatoes, and mushrooms stored above RTE facility food throughout various coolers. CDI - Storage order rearranged. - REPEAT - 3 -

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed a .03F/minute cooling rate of Cajun soup. CDI - Ice wand was placed into product to rapidly cool. - 0 -

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed one container of artichoke hearts and one container of sirloin steak past 7 day date marking. CDI - Items voluntarily discarded. - REPEAT - 3 - * Facility massively improving in date marking !!, no escalation to risk control plan. *

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 portioned chicken salads, sliced meats, and sliced cheese cooling tightly covered and stacked in deep pans in reach in cooler. Observed containers of turkey and ham cooling tightly sealed. Observed Cajun soup cooling in large container in ice bath. CDI - Portioned items were spread onto thin sheet pans and placed into walk in cooler for rapid cooling. Ham and turkey containers were uncovered for cooling. Ice wand placed into Cajun soup and stirred. - 0.5 -

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed few small flies throughout facility. - 0 -

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed one box of soda syrup stored on floor at bar area. - 0 -

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed no food employees wearing hair restraints. - REPEAT - 1 -

3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed few soiled wiping cloths stored on line prep units. - 0 -

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed plastic containers wet stacked at drying rack. CDI - Items placed on their side to allow air flow for cooling. - 0 -

3-202.15 Food packaging must be in good condition, intact and protect the food inside. Pf Observed one can with a small dent on the seam. CDI: Can voluntarily discarded. REPEAT VIOLATION Some improvement as Facility now has a plan for what to do with damaged canned goods.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: http://meck.co/FoodSafety Observed unwashed produce stored over cut watermelon. CDI: Watermelon voluntarily discarded. Observed unwashed produce stored over ready to eat/washed produce items in the walk in cooler. Observed unwashed blueberries stored over ready to eat items in the reach in. CDI: Products reorganized. REPEAT VIOLATION 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed employee pick up Bibb lettuce containers that fell on the floor and then move straight to food prep without changing gloves or washing hands. CDI: Employee changed gloves and washed hands.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY Observed two bottles of chemical labeled as sanitizer that were at 0ppm. CDI: Bottles were dumped out. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. 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 stacked containers stored as clean with tape residue remaining on them. CDI: EHS and PIC discussed cleaning methods for removing stubborn residue.

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 cooked sausage holding on counter below 135F. Observed garlic oil at the grill area held below 135F. CDI: Sausage permanently placed on TPHC. PIC provided with TPHC procedure template and filled it out today. Garlic oil moved to hot holding.

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 unsalted butter stored at room temperature. PIC stated it is pulled out each morning for breakfast and then returned to the cooler. CDI: Product voluntarily discarded today. PIC stated he will order salted butter going forward. REPEAT VIOLATION All other cold holding was in compliance today.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed no date mark on prepared tofu, Bibb lettuce, cut watermelon, and house-made potato salad. CDI: Items voluntarily discarded. Observed deli meats in prep top with no date mark. Items underneath were from the same batch and were dated properly. CDI: PIC allowed to date containers in the prep top. REPEAT VIOLATION 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed cooked zucchini from 5/4 and mozzarella from 5/4. CDI: Products voluntarily discarded. Observed chicken salad in grab and go cooler date marked for today when chicken salad was prepared yesterday. CDI: Dates corrected. REPEAT VIOLATION

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed bottle of bleach stored on shelf commingled and above food items. CDI: Bottle was relocated to designated chemical storage area.

4-502.11(B) Provide accurately calibrated thermometers. Pf. For information on how to properly calibrate a thermometer please visit: http://meck.co/FoodSafety or view our training video at the following weblink: https://youtu.be/IxXix712KkId Through discussion with PIC, thermometers are not regularly calibrated. Thermometer was off by -2F today, which is in compliance, however PIC was unaware that thermometer was not accurate. CDI: EHS and PIC discussed how to properly calibrate and how often to calibrate thermometers. PIC and EHS also discussed that because thermometer is off by -2F, that means that every time a temperature is taken, 2F must be subtracted from what is reflected on the screen. (Ex: 41F is actually 39F). EHS strongly suggests purchasing a new thermometer to ensure accuracy of food temps.

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 unlabeled squeeze bottles at the grill with what PIC identified as oil and water. CDI: Bottles were labeled.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed several food employees with no hair restraints. Observed one food employee with bracelets on. REPEAT VIOLATION

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 knife stored between prep table and prep cooler. CDI: Knife removed to a clean storage area.

4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed clean equipment stored in large lexans with minor food debris in them. Ensure more frequent cleaning of storage bins.

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf Observed 3-comp sink water getting to 103F max. Detergent requires 110F. Facility to verify that water heaters in the ceiling above the mop sink are functioning properly. Water heaters inaccessible during inspection due to location. VERIFICATION REQUIRED

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 heavy dust build up on ceiling near vent at entrance to kitchen and near prep sinks. Ensure more frequent cleaning. REPEAT VIOLATION Some improvement from previous inspection.

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 Observed overall lack of control within kitchen over date marking and cooling processes.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF For more information on employee health policy please visit: http://meck.co/FoodSafety Observed employee health policy does not have non-typhoidal salmonella. EHS provided PIC with a copy of the updated policy.

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

5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed employee dump chemical from bottle into handsink. Observed 1/6 pan stored in handsink. CDI: EHS educated staff on proper handsink usage.

3-202.15 Food packaging must be in good condition, intact and protect the food inside. Pf Observed severely dented can on multiple seams of peppers. CDI: Product was removed to an area for credit.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: http://meck.co/FoodSafety Observed unwashed produce stored over portioned and cooked beef. CDI: Beef voluntarily discarded.

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 on proper cooling procedures please visit: http://meck.co/FoodSafety Observed chili from yesterday at 45F in the reach in. CDI: Chili voluntarily discarded. 3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients.  Food must be to 41F within 4 hours. -P. For more information on proper cooling procedures please visit: http://meck.co/FoodSafety Observed sliced pastrami that was cut yesterday still above 41F after cooling in reach in cooler. CDI: Product was voluntarily discarded. REPEAT VIOLATION Facility has agreed to do a risk control plan for cooling. EHS will follow up.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed one 1/9 pan of arugula above 41F in the prep top. All other items in facility were in compliance for cold holding. CDI: Arugula voluntarily discarded.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information on date marking please visit: http://meck.co/FoodSafety Observed the following items with no date mark in coolers throughout facility: grilled onions, roast beef, hummus, sausage and tofu. CDI: All items voluntarily discarded. 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information on date marking please visit: http://meck.co/FoodSafety Observed the following items held past their 7 day shelf life: grilled zucchini (1/7), chick peas (12/28), artichokes (12/29), portabello mushrooms (1/12), tofu (1/11), soy sage (1/12), turkey sausage (1/12), egg salad (1/7), and tuna salad (1/11). CDI: All items voluntarily discarded. Facility has agreed to do a risk control plan (RCP) for date marking. EHS will follow up.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed no label on spray bottle with unidentifiable liquid. CDI: Product was dumped out. Observed bottle labeled as sanitizer with degreaser in it. CDI: Bottle properly labeled.

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 Observed sliced meats cooling while tightly packed in containers and stacked in reach in cooler. Observed soup cooling in deep, covered container. CDI: Soup voluntarily discarded. Meats sliced today were spread out and cooled rapidly in the walk in cooler. Pastrami from yesterday was voluntarily discarded. REPEAT VIOLATION

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed 2 employees with no hair restraints.

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 heavy dust build up on walls and ceiling near vent at entrance to kitchen. Ensure more frequent cleaning.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed hand sink blocked by trash can upon arrival for inspection. CDI: PIC moved trashcan. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at hand sink upon arrival for inspection. CDI: PIC provided paper towels.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed low QAC sanitizer at three compartment sink- 0ppm. EHS tried to get reading from sanitizer solution and at dispenser. PIC attempted priming machine but was unsuccessful. Facility is to make solution by hand until repaired. EHS will return within 10 days to verify sanitizer solution is correct. REPEAT VIOLATION. VERIFICATION REQUIRED.

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 tuna salad cooling in 2-door refrigerator with too small of a temperature change to meet cooling parameters. See temp chart & violation #31 for more details. CDI: PIC placed product on sheet tray for rapid cooling. REPEAT VIOLATION. **Continued non-compliance can result in Risk Control Plan and possible permit action at next inspection.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed caramelized onion prepared on 09/24 being held above 41F in make table and 2-door refrigerator. CDI: PIC voluntarily discarded product.

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 opened package of tofu in walk-in cooler with no date label. PIC stated product prepared 09/24/21. CDI: Education provided and PIC backdated product. REPEAT VIOLATION. **Going forward, failure to date label all TCS foods upon prepping can result in food being discarded. **Continued non-compliance can result in Risk Control Plan and possible permit action.

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 tuna salad cooling in small insert pans densely packed and covered with plastic wrap in 2-door refrigerator. CDI: PIC placed product on sheet tray for rapid cooling in walk-in cooler. REPEAT VIOLATION.

4-501.11 Maintain equipment in good repair. Observed sanitizer dispenser unable to properly dispense sanitizer at three compartment sink. See violation #14 for more details.

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered trash can in restrooms.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce stored over ready to eat. CDI - Reorganized to correct storage order.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed build up on deflector plate of ice machine. REPEAT. 4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Bar dish machine producing 0 ppm chlorine sanitizer. CDI - Machine primed and producing at least 100 ppm before end of inspection.

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 portioned chicken in reach in cooler at 52F, PIC stated it was portioned/shredded around 2:30 pm and cooling. After 55 minutes, there was no change in temperature. CDI - Unstacked and placed in walk in cooler to finish cooling. 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 tomatoes cooling in reach in cooler not meeting cooling parameters from prep - see temp chart. PIC stated they were prepped around 2:30 pm. CDI - Uncovered And allowed to finish cooling in reach in cooler.

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 date mark on poppy dressing reading 9, garlic aoili 6/3, and veggie soup 6/9; time/temperature window has expired. CDI - All items discarded. REPEAT.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed spray bottle of quat sanitizer with ‘Sink & Surface’ label. CDI - Re-labeled during inspection.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed chicken densely packed into plastic container cooling with lid tightly closed in walk in cooler. Observed chicken cooling portioned into plastic bags and stacked inside plastic container. CDI - Spread onto shallow trays for more efficient cooling.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw bacon stored over ready to eat items in the reach in cooler. CDI: Items rearranged.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed very minor pink build up on deflector plate of ice machine. PIC stated that it is on a weekly cleaning schedule and it is due today. REPEAT VIOLATION

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 date mark on caramelized onions of 1/20. PIC stated that the product was frozen and then pulled to thaw on 1/23. CDI: Item properly date marked. Observed ham in reach in cooler from 1/16. CDI: Ham voluntarily discarded. Observed sandwiches in grab and go cooler date marked 1/21. CDI: Sandwiches voluntarily discarded. REPEAT VIOLATION

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed no time marked on milks held on TPHC. CDI: Time marked. REPEAT VIOLATION

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 heavy dust build up and accumulation on ceiling tiles near entry to kitchen. Ensure more frequent cleaning.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed very slight pink build up on ice shield of ice machine.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed shaved sirloin in reach in cooler. PIC stated that the sirloin is served as a special on Wednesdays. PIC stated that product is cooked to 110F, immediately pulled from the oven and then shaved and cooled in hotel pans. Product is then cooked on flat top to order and does reach a final cook temperature. This is considered non-continuous cooking and would need a pre-approved procedure. CDI: Product was voluntarily discarded today. PIC and EHS discussed putting the roast on time for 4 hours when removing from cold holding the day of service (Wednesdays). A follow up email with this and the other options for the roast was sent to PIC Zachary.

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 chili in reach in still cooling from yesterday evening above 41F. Observed chili in walk in cooler still cooling from yesterday above 41F. CDI: All chili was voluntarily discarded today. REPEAT VIOLATION

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 hot pickled vegetables from 9/7, hummus from 8/18 and no dates on cooked onions and egg salad in prep tops. Onions had a “mother container” in another reach in. All pans of TCS products if prepared more than 24 hours prior require date marking. CDI: Vegetables and hummus voluntarily discarded. Onions and egg salad properly date marked. REPEAT VIOLATION Overall facility has good date marking procedures and processes. EHS stressed the need of proper date marking and follow up with PIC. If items are not properly date marked or over the 7 day shelf life at the next inspection, full points will be taken.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed no procedure for milks held in Carafs on TPHC. GM described procedure and showed knowledge of process. Paperwork filled out during inspection.

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 chili cooling in deep, covered containers. CDI: Product voluntarily discarded. REPEAT VIOLATION Overall, PIC described good cooling processes and all products cooked and cooled yesterday were the proper temperature except for soup. Points decreased due to strong process improvements.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed some fruit flies around reach in freezer and canned goods. EHS advised PIC to call pest control.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed one single use coffee cup stored on shelving next to refrigerator with dry goods. Discarded.

2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed multiple employees put on gloves/change gloves without first washing hands. Educated and employees washed before gloving moving forward.

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 improper cooling methods. Soup would not have cooled fast enough without intervention. See #31 for more information.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed foods stacked too high (above the fill line) in prep units: lettuce, cheese and deli meats. Moved the items stacked to high to refrigeration.

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 mozarella and feta and mixed greens without date marks. Observed hummus past 7 days. Hummus discarded and others were dated with day opened.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed spray bottle of sanitizer without label. Labeled during inspection.

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 soup, cooked sausage, cooked chicken, cooked hash, cole slaw, zucchini and hummus improperly cooling in plastic containers with tight lids. All were broken down and placed on sheet pans or shallow metal pans, uncovered in walk-in cooler. Soup was also iced on the bottom and ice was placed in the soup.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed sugars in bar without labels. Labeled during inspection.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed employee drying utensils with paper towels. Allow to air dry.

6-501.110 Use designated area for the orderly storage of employees' clothing and possessions. A separate shelf is setup for employee items but found employee food and headphones in prep area.