HARRIS TEETER #208 DELI

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliced tomatoes and pepperoni in the pizza prep top, and 4 sliced tomato packs in the sandwich station lowboy cooler above 41F. The pepperoni container was filled past the fill line. All items were put into these units within the last hour. CDI PIC moved items to the WIC to cool down. Also observed 2 chubs of deli meat in the case above 41F. CDI PIC voluntarily discarded. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

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 2 containers of feta cheese not date marked. CDI PIC was not sure when they were opened so he voluntarily discarded

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed sanitizer spray bottle stored hanging over clean dishes. CDI PIC moved sanitizer bottle to chemical storage area. REPEAT

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at the handwashing sink in the pizza station. CDI PIC provided paper towels.

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. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). Observed pan of meatballs in the sandwich lowboy cooler with no date mark. CDI PIC stated that they were put in the cooler yesterday and he put a date mark on the pan. 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 .

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed 2 pizzas on display in the pizza station without the Time label underneath them. CDI PIC stated that they had been put out about 15 minutes ago and provided the time labels.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed sanitizer spray bottle stored over food in deli and bakery. CDI PIC moved sanitizer bottle to chemical storage area. REPEAT

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed a food employee engaged in food prep in the sandwich area wearing a ring with stones and a bracelet on her arm. REPEAT

4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. Observed metal pans in the pizza station being stacked wet. CDI pic unstacked pans to allow air drying.

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed single service lid in the bakery and single service pizza trays in the pizza station stored unprotected with the food contact surface facing upward. CDI PIC inverted single service items.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed employee touch move the trash can with gloves on and then proceed to handle food without washing her hands. CDI EHS educated employee and she stopped and washed her hands.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cut salami in the sandwich lowboy cooler and pizza sauce in the pizza lowboy cooler above 41F. PIC stated that the pizza sauce was opened in the last 3 hours. EHS advised that the lowboy cooler is not approved cooling equipment. CDI PIC voluntarily discarded the salami and put the pizza sauce in the WIF to cool down. 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 grilled chicken, chicken tenders, and cut salami with no date mark. CDI PIC 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 .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed chemical spray bottles stored hanging over clean dishes and stored on shelf with food. CDI PIC moved chemical spray bottles to chemical storage 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 food employee engaged in food prep in the sandwich area wearing a watche. CDI Employee removed the watch. REPEAT

3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed three (3) uncut, unwashed cucumbers stored directly on bottom of sandwich prep line cooler. CDI - PIC gathered unwashed produce and placed it into readily available clean bowl. Gloved employee washed produce and placed it back into cooler.

4-602.11 (A) (4) Food contact surface of a thermometer shall be cleaned, and sanitized per 4-702.11/4-703.11, before using or storing. P. Observed two (2) thin probe thermometers stored near rotisserie oven station with soiled probes. All other thermometers (warewashing area thermometer, pizza prep area thermometer, etc.) and all other food contact surfaces stored as clean were observed clean. CDI - EHS cleaned and sanitized thermometers during calibration via ice bath. Clean and sanitize thermometers before use, between temperature checks, and prior to storing.

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. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). Observed three (3) portions of cut TCS foods (mesquite turkey chub, two turkey chubs) in deli case 2 with no date marks. Adjacent portions of the same cut TCS foods were date marked with the date of inspection (10/10). CDI - PIC allowed to date the following observed TCS food products because of verification of dates of preparation (10/10/2025) via labeling system. 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) 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed three (3) working containers (oil and vinegar bottle, mayo bottle at sandwich prep line, oil pitcher at stove area) lacking labels. EHS and PIC discussed station labeling methods, labeling larger container bins, etc.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed two (2) food employees engaged in food prep (plating rotisserie chickens, preparing sushi dishes, etc.) wearing watches.

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed two (2) stacks of single service articles throughout kitchen (fry baskets at sandwich prep line, pizza slice boxes at pizza station) with exposed food contact surfaces. CDI - EHS inverted exposed single service articles to prevent potential contamination.

4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code. - P - Per conversation with PIC, deli slicers are only washed, rinsed, and sanitized twice per day. Deli operates longer than 8 hours per day. - CDI - Education provided. Slicers broken down for cleaning while EHS present. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. - P - REPEAT - Observed various TCS items holding above 41F in sandwich prep unit (see temperature chart). PIC moved items not to be used within the next hour to walk-in cooler to quickly cool as items had been in unit for less than 4 hours. Ensure doors are closed as often as possible, items remain covered when sandwiches aren’t being prepared, and all items are cooled to 41F or below prior to placement in unit. - VR - Verification required within 3 days to ensure unit is holding properly. 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 is not been labeled, or if the label is incorrect. - P - Observed a few deli chubs dated for 8 days instead of 7. Also observed cooked chicken being dated with the date of packaging and not the date of preparation. Ensure items are dated based on the date of prep. - CDI - PIC corrected all date mark labels. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

8-103.12 Comply with the procedures in the HACCP plan as submitted and approved as part of a variance or local approval. Maintain approval and records as required. - P/Pf - REPEAT - Observed logs not matching labels on rice containers. The logs indicated the first batch of rice was used in its entirety around 10AM, but a container with rice containing a label for the first batch of rice was present in the facility. A second container of rice lacking a label entirely was also present in facility. Per PIC, the unlabeled container was the remainder of the second batch of rice and the incorrectly labeled container was the third batch of rice. - CDI - Education provided. PIC corrected labels. Ensure logs are maintained accurately and containers are cleaned between storage of different batches of rice.

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 - REPEAT - Observed various deli meats and cheeses cooling in boars head grab-n-go unit. Walk-in cooler or walk-in freezer are the only approved cooling equipment in facility. Do not cool in any other equipment. - CDI - PIC moved items to walk-in cooler to quickly cool. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-501.11 Maintain equipment in good repair. - REPEAT - Observed ice buildup on ceiling of walk-in freezer. Repair leak. *NOTE: No point deduction due to previous area being corrected. New issue with seal in different part of WIF observed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. - P - Observed various items holding above 41F in sushi lowboy and pizza flip top prep unit (see temperature chart). PIC voluntarily discarded all items as items had been in units for more than 4 hours. Do not use units until repaired unless TCS items held on TPHC. - VR - Verification required within 3 days to ensure units have been repaired. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.19(B)(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 various TCS items holding on Asian hot bar at 2:40PM with time label indicating items would be discarded at 2PM. Procedures indicate the bar should be broken down at 2 and restocked at 4PM. However employees were changing pans out one by one to allow bar to be stocked all day. - CDI - PIC discarded all items prepared prior to 11AM and placed fresh items recently placed on hot bar into hot box to hot hold until 4PM when bar is restocked. *NOTE: No point deduction due to holding window being 11AM-2PM which is less than 4 hours allowed. Ensure procedures are followed as written. Items can be hot held or on TPHC but they cannot be both.

8-103.12 Comply with the procedures in the HACCP plan as submitted and approved as part of a variance or local approval. Maintain approval and records as required. - P/Pf - Observed two days within the last few weeks of logs lacking pH values recorded for second batch of rice made that day. Also observed logs not matching labels on rice containers. The logs indicated the first batch of rice was used in its entirety at 10AM, but a container with rice containing a label for the first batch of rice was present in the facility. Sushi PIC stated she took rice from the second batch of rice container and placed it in the first batch of rice container without changing the label. Ensure containers are cleaned between batches and labels are changed to reflect the product within the container accurately. - CDI - Education provided. PIC corrected labels. Ensure logs are maintained accurately.

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 various items cooling in lowboy and grab-n-go units. Walk-in cooler or walk-in freezer are the only approved cooling equipment in facility. Do not cool in any other equipment. - CDI - PIC moved items to walk-in cooler to quickly cool. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-501.11 Maintain equipment in good repair. - REPEAT - Observed ice buildup on ceiling of walk-in cooler and walk-in freezer. Repair leak. *NOTE: No point deduction due to equipment properly functioning. 4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. - Observed aluminum foil lining cooking equipment. Remove.

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. - REPEAT - Observed food residue and debris buildup in sliding door tracks throughout facility. Also observed microbial growth and food debris buildup in vent areas underneath pans in sandwich prep countertop unit. Clean and increase cleaning frequency to maintain clean.

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 floor of walk-in cooler in need of cleaning. Also observed walls near three compartment sink and cooking equipment in need of cleaning. Clean and increase cleaning frequency to maintain clean.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. - Pf - Observed grease and sticker residue on roughly 5 dishes stored clean. Ensure sticker and grease residue is removed completely in cleaning process. - CDI - PIC removed dishes to three compartment sink to be washed, rinsed, and sanitized. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

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 labels on various chubs in display case to have an 8 day holding period (9/10 - 9/17). PIC directed employees to only put the date the item was opened on the chub to avoid this error in the future. - CDI - Employee corrected date mark labels while EHS present. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

4-501.11 Maintain equipment in good repair. - Observed ice buildup in middle portion of ceiling in walk-in freezer. Remove ice buildup and contact a technician to assess WIF to repair leak to prevent further ice buildup.

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. - REPEAT - Observed food residue and debris buildup in tracks of sliding doors throughout facility as well as under prep surfaces in pizza area. Clean and increase cleaning frequency to maintain clean.

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 walls underneath three compartment sink in pizza area in need of cleaning. Clean and increase cleaning frequency to maintain clean.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing. - Pf - Observed bakery utensil stored on hand sink. Do not use hand sinks for storage. - CDI - PIC removed utensil.

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 - REPEAT - Observed sushi rolls and pulled chicken cooling in grab-n-go units as well as sliced deli meats and cheeses cooling in lowboy unit. Utilize walk-in cooler or walk-in freezer only for cooling purposes. - CDI - PIC moved items to WIF to quickly cool. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

6-501.111 Keep the premises free of insects, rodents, and other pests. - Observed fruit flies in facility. Contact licensed pest control operator to treat for flies.

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. - REPEAT - Observed food residue and debris build up on sliding doors and door tracks throughout facility. Also observed shelving in walk-in cooler in need of cleaning. Clean and increase cleaning frequency to maintain clean.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. - Pf - Observed multiple dishes stored clean with visible food debris present. Also observed dirty knives bucket stored on drying rack with clean dishes. - CDI - PIC moved dirty knives bucket to dirty side of three compartment sink and moved all visibly soiled dishes to three compartment sink for cleaning. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.15 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 - REPEAT - Observed multiple packages of sushi cooling in tightly closed containers in grab-n-go unit. Do not cover items while cooling and utilize walk-in units for cooling purposes. - CDI - PIC moved items to WIF. Observed items reach 41F or below within 30 minutes. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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. - REPEAT - Observed various working containers (poke sauce, garlic, salt, etc) lacking labels. - CDI - PIC labeled all working containers.

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. - REPEAT - Observed food residue and debris buildup on tracks for sliding doors and high tough surfaces such as handles on refrigeration units. Clean and increase cleaning frequency to maintain clean.

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 floors in need of cleaning throughout facility. Clean and increase cleaning frequency to maintain clean.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed one two (2) packages of unwashed produce (berries and green peppers) stored over ready to eat food items (angel food cakes and ready to eat chicken, respectively) in WIC. CDI - EHS and food employees reorganized storage order to prevent potential contamination. EHS provided storage order guides for WIC and standing units to PIC. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 four (4) packages of cut swiss cheese (8:42 a.m. on day of inspection) above 41F. Observed one (1) cooked rotisserie chicken in Hot/Cold Display at 44F, after more than six hours cooling. REPEAT. 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 several (more than six (6)) salads packaged on day of inspection in floor cooler unit above 41F. Observed four (4) packages of cut swiss cheese, packaged at 8:42 a.m., above 41F in sandwich cooler underside. CDI - PIC voluntarily disposed of out of temperature food. 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 - Observed numerous (more than twenty) TCS food items (packaged bbq chicken and tenders, packaged salads, etc.) in floor unit coolers at above 41F. PIC verified that these items had not been moved in more than 4 hours. PIC voluntarily disposed of TCS foods in floor units. A verification will occur no later than 09/14/2023 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 .

3-501.15 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 recently approximately eight (8) recently prepared (about two hours prior) pulled rotisserie chicken packages in Hot/Cold Display at 49F. All other items in the unit were observed at 41F or below. CDI - PIC rotated packages to walk in freezer for corrective cooling. EHS provided cooling ambient and two step cooling charts to PIC. REPEAT. Note: No escalation in point deduction. Cooling items appear to be fewer since previous inspection, and failed cooling points appear to be due to improper cold holding equipment. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. - Observed two (2) bottles (one of oil, one of sauce) at sandwich prep not labeled.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed approximately five (5) flies near trash cans of kitchen area. Properly clean non food contacts and contact pest controller to prevent pest entry.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed one (1) food employee engaged in food prep (plating rotisserie chickens) wearing watch.

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed three (3) single service packages throughout kitchen (chicken buckets, storage trays) with exposed food contact surfaces. CDI - EHS recovered exposed chicken buckets with partially open packaging and reoriented uncovered packages to prevent potential contamination.

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 general cleaning needed on door tracts of meat case with food debris accumulating, as well as fryer surfaces, rolling carts and wrapping station non food contact. Clean as needed to prevent food soil. REPEAT.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P - Observed employee turn faucet off with bare hands after washing. 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 - Observed food employee not vigorously rub hands for required time when washing. CDI, employee rehashed hands. 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 .

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 recently prepared cheese and meat cooling in deli case and sandwich cases. Observed sushi cooling in tightly covered container in sushi case. Sushi cooling temperature 1 was 59 degrees F at 10:06. At 10:33 sushi was at 56 degrees F. Cooling calculation indicated method not effective to reach cooling parameters. CDI, cover removed and sushi relocated to walk in freezer to rapidly cool. Cheese and turkey packaged today relocated to rapidly cool. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed rotisserie chicken hot held in case at 125-126 degrees F. CDI, chicken voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P - Observed container of cooked chicken, package of ham not date marked. Observed container of cut Tomatoe, sausage and pepperoni not date marked in pizza prep refrigerator, observed ham with date of preparation of 6/10 and another with preparation date of 6/11. Observed package of ham not date marked in deli case. CDI, foods voluntarily discarded. 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 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 recently prepared cheese and meat cooling in deli case and sandwich cases. Observed sushi cooling in tightly covered container in sushi case. Sushi cooling temperature 1 was 59 degrees F at 10:06. At 10:33 sushi was at 56 degrees F. Cooling calculation indicated method not effective to reach cooling parameters. CDI, cover removed and sushi relocated to walk in freezer to rapidly cool. Cheese and turkey packaged today relocated to rapidly cool. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-501.11 Maintain equipment in good repair. Observed maintenance on site and being completed on floor cold hold unit.

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 general cleaning needed on door tracts of meat case with food debris accumulating.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P - Observed food employee turn faucet off with hands after hand washing. CDI, to rehash hands.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed feta cheese, pepperoni and mozzerela cheese cold held in pizza flip top prep cooler between 43-48 degrees F. CDI, items in unit over 4 hours voluntarily discarded. Repeat. Risk Control Plan to be requested if facility out of compliance next inspection. For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P - Observed several deli meats not date marked or date marked with prep date past 7 days. CDI, foods voluntarily discarded. 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed equipment wet and not inverted to dry at sanitize drain board of 3 compartment sink.

6-301.11 Provide soap for handwashing at each handsink. -Pf - Observed no hand soap at hand washing sink near bakery. CDI, soap supplied. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf - Observed no disposable towels at hand washing sink near hood ventilation equipment line. CDI, towels supplied.

4-602.11 (A) (3) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, between uses with raw fruits/vegetables and with TCS Food. 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 employees washing and not rinsing before sanitizing equipment at 3 compartment sink. CDI, 3 compartment sink set-up and proper manual ware washing discussed with staff. Utensils transferred to be re-washed and proper manual ware washing procedures discussed with staff.

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 cheese at flip top pizza prep station, cheese at sub station over stacked above 41 degrees F. CDI, Cheese overstacked 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 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 packages of Turkey , mozzarella cheese, sausage, brown rice and tomatoes not date marked. CDI, foods voluntarily discarded.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P - Observed spray bottle of glass cleaner stored over prep table. CDI, chemical relocated for proper storage.

8-103.12 Comply with the procedures in the HACCP plan as submitted and approved as part of a variance or local approval. Maintain approval and records as required.-P/Pf. Observed HACCP procedures not followed. Label not provided on sushi rice containers with 10 hour hold time as procedures require and proper records not kept per procedures. Sushi on special today and sushi manager stated they forgot to label per HACCP plan. CDI, rice voluntarily discarded and new rice prepared.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a fly at pizza station.

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

4-501.11 Maintain equipment in good repair. Observed packing pads torn and in poor repair. Observed split gasket on door of walk in freezer. Replace.

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 - PIC unable to provide documentation of employee health policy. - CDI - EHS provided employee health policy form and educational poster (both in English and Spanish) to PIC. Train all employees on policy.

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 - Observed employee wash hands and turn off faucet with wet hands. Use a paper towel to dry hands and then turn off faucet with paper towel. - CDI - EHS educated employee and PIC on proper handwashing procedure. Employee washed hands 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. - REPEAT - Observed chicken taco kits holding above 41F in grab-n-go case near entrance/exit of store (see temperature chart). Taco kits observed stacked 4 high in display unit. - CDI - PIC moved all taco kits to walk-in cooler to quickly cool. EHS does not recommend stacking products in this unit. - NOTE: EHS elected to not increase point deduction due to overall improvement in cold holding. Full point deduction will occur at next inspection if repeat violation.

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 containers of bbq, steak, meatballs, and a ham chub without a date mark label. PIC unaware of when items were opened/cooked. - CDI - PIC voluntarily discarded all items lacking a date mark label. 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 bologna chub and one turkey chub dated 7/14 and 7/18, respectively. Both chubs held beyond allowed 7 day window. - CDI - PIC voluntarily discarded both chubs.

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 multiple containers of spices not labeled. - CDI - PIC labeled all spice containers.

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 pizza cutter in pizza area stored between cutting board and prep table. Do not store utensils in this area. - CDI - PIC moved pizza cutter to 3 compartment sink to be washed, rinsed, and sanitized.

4-501.11 Maintain equipment in good repair. - Observed the blast chiller and one deli meat slicer to be broken. Repair, replace, or remove equipment from facility.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. - Observed food debris and residue inside of hot holding cabinet and prep unit in pizza area. Clean and maintain clean.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. - Observed an employee beverage stored on a prep table. Designate an area for employees’ belongings that is away from food and food contact surfaces. - CDI - PIC discarded beverage.

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 salmon and shrimp cold holding above 41F in sushi cooler (see temperature chart). Also observed sliced white American cheese, sliced sharp cheddar cheese, deli turkey, and bbq cold holding above 41F in sandwich station cooler (see temperature chart). - CDI - EHS discussed proper cold holding with PIC. Cooler doors must remain completely closed when not in use. PIC voluntarily moved items to walk in cooler to quickly cool. EHS observed all items reach 41F or below.

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 - REPEAT - No vomit and diarrhea clean up plan in place at time of inspection. CDI - EHS educated PIC on need for plan and provided copies of educational poster and written procedures. Kit will be in place by next inspection.

4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturer label. -Pf - Hot water in the 3 compartment sink in the pizza area observed holding below 110F (see temperature chart). PIC placed work order while EHS was present. Use 3 compartment sink in deli area to wash dishes until sink repaired. - VR - Verification required within 10 days to ensure proper water temperature.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - REPEAT - Observed accumulation of food debris and liquid within both hot hold cabinets. Also observed food debris and buildup in reach in coolers below display cases. Increase cleaning frequency to avoid build up.

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 establishment without written procedures for responding to a vomiting or diarrheal event. CDI- EHS discussed the requirement of having written procedures and emailed PIC a link to access the state’s example written procedure. EHS recommended to PIC that they review the document routinely with all employees and purchase or make a clean-up kit. Maintain written procedures in establishment for employee and inspector review.

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 dry hands before turning off faucet without recontaminating hands.-P Observed one food employee wash their hands then turn off faucet without using a clean barrier (e.g. paper towel); thus decontaminating their hands. CDI- EHS discussed violation with PIC, and PIC explained to proper handwashing procedures with food employee. Food employee properly rewashed their hands. All other food employees observed washing their hands did so properly.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed shredded chicken date marked 12-14 in walk-in refrigerator measured above 41F. Observed 2 veggie and sausage pizzas and 2 pepperoni pizzas cold holding in customer display case over 24 hours measured above 41F. Observed sliced deli turkey cold holding in sandwich make station above 41F. Observed 2 of 6 portions of sliced Briecold holding in cheese case above 41F for over 24 hours. CDI- PIC voluntarily discarded the shredded chicken, Brie and pizzas. PIC placed the sliced turkey into the blast chiller to quickly cool to below 41F. REPEAT

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

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed accumulation of food debris and liquid within both hot hold cabinets. Increase cleaning frequency to avoid build up. REPEAT, but different piece of equipment.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliced cheeses (wrapped cheeses and unwrapped cheeses), deli meats, cut lettuce, sliced tomatoes, BBQ pork, pulled pork, and meatballs in sandwich make station cold holding above 41F. Per PIC, all items should've been at 41F or below before being placed at make station. EHS observed date mark label indicating all products, except unwrapped slice cheeses, cut lettuce, and sliced tomatoes, stating all products were opened or prepared on 08/02 between 8:00 AM and 9:00 AM. CDI-PIC removed all items and had them quickly cooled to 41F in blast chiller and WIC freezer. See violation #31. EHS and PIC discussed proper cooling methods. Observed pre-sliced and packaged deli meats stored in customer cold holding display case above 41F. CDI-Products voluntarily discarded. Observed cooked ribs and taco kit in grab-n-go cold holding above 41F. CDI-PIC voluntarily discarded all products since they have been in unit over 24 hours. EHS suspects issue is that products are not properly cooled before storage and items are stacked too high.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf EHS observed over 5 containers of cooked ribs in walk-in cooler without date mark labels. Per PIC, all items were removed from commercial packaging and repackaged on Friday, July 30th. CDI-EHS allowed and observed PIC date mark all items. 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. Observed two opened chubs of deli turkey without date mark labels. PIC voluntarily discarded. Observed high moisture mozzarella with a date mark label exceeding maximum hold time of 7-days. PIC voluntarily discarded product. PIC was aware that product shall only last 7-days. PIC will edit date mark label which will take over 24-hours. VR no later than 08/12 to confirm system has been updated.

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 PIC (Deli manager and Asst. Store Manager) stated all hot held TCS food items (hot bar (breakfast, lunch, and dinner), pizzas, fried chicken, and rotisserie chicken) are discarded every 3-4 hours. PICs stated temperatures are checked throughout the day for quality only. PICs were unable to produce written procedures for any of the products. All products were observed with time and date stamps. EHS emailed PIC the THPC template and will review during VR which will be conducted no later than 08/12.

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 various portioned deli meats (roast beef, turkey, ham) and cheeses (swizz and American cheese) actively cooling in deep portions and stored in tightly sealed plastic bags. Observed deli meats prepared this morning cooling in make station cold holding unit. CDI-PIC placed all deli meats and cheeses in shallow pans uncovered then placed them in the blast chiller and walk-in freezer. 2nd repeat. If this violation continues, EHS may require a risk control plan or permit action.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed in-use knife stored in stagnant water in bakery. EHS discussed proper storage of in-use utensils.

4-501.11 Maintain equipment in good repair. Observed cooler door on bottom left of sandwich make station in disrepair (missing handle and door not closing properly). Observed bottom left of sandwich make station with an ambient temperature of 45F. Repair or replace make station.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed accumulation of food debris and microbial growth within sandwich make station cold holding unit. Also observed build up in all other reach-in coolers and display cases. Increase cleaning frequency to avoid build up.

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 pizza in the WIC that was prepped at 5:30am that was above 41F. CCDI-pizzas 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 Observed chicken in the customer self serve display case that was above 41F. Chicken was prepared this morning and was packaged before being put into the display case. CDI-chicken was taken to the WIC to quickly cool down. EHS explained to PIC that chicken may need to be cooled after being tossed in sauce and then placed into the display case. REPEAT

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed canned jalapeño pieces in basin of handsink at beginning of inspection. CDI - PIC cleaned basin. -1-

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 8 day date marking on pepper mill chicken. CDI - PIC corrected SOP posted on pole to reflect current date plus 6 days to ensure date marking does not exceed the required 7 days. -0-

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed tightly wrapped cut cabbage cooling in walk in cooler after being changed out of deep container with temperature rising instead of falling during cooling process. Observed freshly cut Brie and other soft cheese cooling in cheese case. CDI - PIC removed covering on cut cabbage and placed Brie and soft cheese in blast chiller to cool. -1- REPEAT

4-501.11 Maintain equipment in good repair. Observed peeling rusting support beams in walk in cooler. Observed ice buildup in large rear freezer at middle ceiling support, along shelving and walls by entrance. -0-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup on tracks for sliding doors at sub station and buildup on bottoms of pots stored on drying shelf. Observed buildup on racks of drying shelf.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Personal drink stored on top of cans. CDI- removed

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer recorded at 0ppm Quat. CDI- Discarded.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed snack try cooling in WIC with lid on. CDI- Lid off.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fruit flies in back sink near sushi station. Keep up with pest control, especially drains.

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 stored with non-dented/sound cans. CDI- Removed.

4-602.13 Nonfood Contact Surfaces - C Interior of display/sliding door for meats in need of cleaning.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed several rotisserie chickens and a bucket of fried chicken in hot holding unit maintaining temperatures between 118F-133F. Items have approached the 4 hour mark. CDI - Items voluntarily discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P REPEAT. Observed sliced turkey, slice of brie cheese, and 3 poke bowls maintaining temperatures between 43F-47F. CDI - The brie cheese was voluntarily discarded. The poke bowls and sliced turkey were taken to cool.

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 meatballs and bbq pork dated 6/10-6/15. PIC did place new labels on them. Also observed deli turkey dated 6/25-7/2. CDI - The meatballs and bbq pork were voluntarily discarded. The deli turkey labels were corrected. REMEMBER: The day you open the package counts as day 1. So put 6 days in your system to get the correct 7 day mark.

4-501.11 Maintain equipment in good repair. Observed 3 lights out in hood system. No signature needed due to COVID-19 guidelines.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Two items recorded above 41F . CDI- Cooled down in blast cooler. REPEAT. Points not esclated because of improvement from last inspection.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Ham and turkey not dated. CDI- Dated.

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 Pizzas cooling in display unit. CDI- Moved to blast chiller to cool.

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 Two cans in can area found dented. CDI- Discarded.

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. One sanitizer recorded low in concentration.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Scoop for rice stored with handles in rice.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P COMMENT: Observed meatballs in hot holding cabinet at 108F. CDI. PIC reheated the meatballs to 165F before placing back in hot holding.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed London broil, salmon, kale salad, and salmon above 41F. The chef case cooler was reading an ambient temperature of 40F, but it was evident that the cooler was not properly functioning. PIC states some items were left in the cooler overnight and the temperature of those foods can not be determined for safety. Those foods were voluntarily discarded. The foods that were made today (kale salad, coleslaw, harvest grain mushrooms, green beans, grilled vegetables, bbq chicken, south park chicken salad, and London broil) were all placed back into the walk in cooler to cool to 41F as they were only in the case approximately an hour and a half. Observed olive and cheese mixture above 41F on olive bar. CDI. PIC is discontinuing any stuffed or cheese mixed olives. The cooler was repaired onsite during inspection and fans were replaced.

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 the following not properly documented on the 'TILT' sheet provided by the PIC: peas, roasted potatoes, and salmon (in place of wings). When swapping out items on the production sheet, make sure you relabel with the actual food that is being placed on the bar. This was a violation noted at the deli hot bar. CDI. The PIC had employees correctly label the TILT sheet. Repeat.

7-201.11 Store toxic materials to avoid contamination. -PC COMMENT: Observed bleach cleaners stored by exposed single-use clam shell containers and rotisserie oven chemical stored by utensils. Store chemicals in their designated area. CDI. The PIC moved the chemicals.

8-103.12 Comply with the procedures in the HACCP plan as submitted an approved as part of a variance or local approval. Maintain records as required.-P/Pf Observed sushi department not following procedure in HACCP SOP that states that a label with a date mark and time for a maximum time of 10 hours shall be affixed on the sushi rice container once mixed. CDI. The sushi PIC labeled with white rice container with its appropriate time.

4-501.11 Maintain equipment in good repair. COMMENT: Observed chef case cooler not properly functioning, see violation #20.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed food debris on internal parts of storage areas including the inside of deli display cases, single-use storage cabinets, and inside sub station cooler. 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. COMMENT: Continue cleaning underneath equipment to include floors under fryers and 3 comp sinks.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P Soiled utensils stored in single service bucket. Observed single use gloves and used paper towels stored on clean dishes. Observed food contact surface of can opener stored with debris. Observed debris on rotisserie stakes in clean dish area. Equipment food contact surfaces and utensils shall be clean to sight and touch. CDI. Dishes were pulled by PIC to be rewashed.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P COMMENT: Observed sliced turkey and lettuce stacked high at sub station holding above 45F (see temp chart). Maintain TCS foods in cold holding at 45F or less. CDI. Lettuce and turkey was split into pans to cool under prep cooler.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF 3-501.18 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition - P Observed small portion of turkey with a discard date of 11/25 in deli cold case. Observed soft brie type cheese (chaumes) with a date mark 11/24 to 12/17. Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect.

3-501.19 Time as a Public Health Control - P,PF Observed the following not properly documented on the 'TILT' sheet provided by the PIC: California tofu, chicken dumpling, peas, mixed veggies, and crab cakes. When swapping out items on the production sheet, make sure you relabel with the actual food that is being placed on the bar. This was a violation noted at both hot bars. 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. CDI. The PIC had employees correctly label the TILT sheet.

3-302.12 Food Storage Containers Identified with Common Name of Food - C COMMENT: Label the dry spices used at the sub station. Label the dry spices underneath the Asian prep table. Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta.

4-502.11 (A) and (C) Good Repair and Calibration-Utensils and Temperature and Pressure Measuring Devices - C 4-501.11 Good Repair and Proper Adjustment-Equipment - C COMMENT: Ambient air thermometer inside the sushi prep cooler reading 10F. Ambient air thermometer in the sub station reading 19F. Maintain air thermometers in good repair and accurate. Repair the non working cooler in the pizza prep area. Replace the left cooler door gasket at the sushi prep area. Maintain equipment in good repair.

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C COMMENT: Thoroughly clean the outside of the hot holding cambros. Minor cleaning needing inside of deli display cases, cheese bottom reach in table unit, and inside sub station cooler. Keep the equipment clean to avoid build up of dust, food residue or debris.

6-501.12 Cleaning, Frequency and Restrictions - C 6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods - C Clean the floors and walls near the fryers and ovens. Replace the lights that are out underneath the grill hood vents (lights may need to change to a brighter white light in order to maintain requirements). Replace the stained ceiling tiles in the dry storage room as water damage seems to have occurred. 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. Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed potatoes, chicken wings, corn, ground beef, rice (fried rice) and veggies hot holding in hot box below 135 degrees. CDI PIC had all product put in the oven to hit 165 degrees. REPEAT

7-201.11 Store toxic materials to avoid contamination. -P Observed dish soap being stored on dry storage rack of sushi above sushi dry ingredients and single service. CDI Soap was moved to the bottom shelf.

8-103.12 Comply with the procedures in the HACCP plan as submitted an approved as part of a variance or local approval. Maintain records as required.-P/Pf Observed sushi book with regards to cooling not filled out completely for the batches and not all the batches being recorded completely. CDI Reviewed with PIC and all employees on how to ensure variance is being followed correctly. REPEAT Points not increased due to employees making effort to fill out. Continue working on this.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food employees wearing watches/bracelets while performing food preparation. Make sure all food employees remove all jewelry when performing food preparation. REPEAT.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed soiled aprons and dirty equipment comingling with clean in ware washing area. Make sure to store accordingly. REPEAT.

4-501.11 Maintain equipment in good repair. Observed damaged gaskets on sushi reach in unit. Make sure to keep in good repair. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards in need of being replace/resurface (sandwich area). Make sure to keep in good repair. REPEAT Points not deducted due to overall food establishment as whole, cutting boards have improved. However, in next inspection points will be deducted if seen in the future.

4-501.14 Warewashing Equipment, Cleaning Frequency - C Parts of ware washing such as base boards, spray arms, nozzles, basins etc shall be cleaned prior to use, after use and every 24 hours. Make sure to follow accordingly. Observed baseboard on clean side with significant food debris. Make sure to keep clean to ensure clean equipment is not contaminated. Two violations 42 and 46.

5-205.15 Maintain a plumbing system in good repair. Observed hand sink in departments not draining properly. Make sure to keep in good repair.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee beverage (bottle of water) being held in blast chiller. Make sure to store employee beverages accordingly to prevent contamination food and utensils. Also hand washing issue.

2-301.14 Wash hands after activities that contaminate them. -P2-301.14 Wash hands before donning gloves and between gloves uses. -P 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 going from dirty to clean at ware washing without washing hands. CDI Food employee stopped and directed to wash hands. Observed food employee handling trash can and trash bag wearing gloves, then proceed to remove gloves and don new gloves to move to food preparation. CDI Food employee stopped and directed to wash hands.

5-205.11 Using a Handwashing Sink-Operation and Maintenance - PF A hand washing sink shall be maintained so that it is accessible at all times for EMPLOYEE use. Pf. Observed hand washing sink at special event not functioning; not water being provided. VERIFICATION REQUIRED.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed multiple utensils and pans being stored as clean with significant food debris on it. CDI Items returned to ware washing. Observed sushi containers with significant sticker residue. CDI Pans taken to ware washing.

3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed prime rib being reheated not to 165 degrees on stove. Food employee also stated that product is reheated in hot well box typically. CDI Prime rib was placed in oven and reheated to above 165 degrees. Please see temperature chart. *Best practice to reheat not in hot box especially constantly opening/closing. Hot box is designed to maintain temp not to reheat.*

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed multiple rotisserie chicken hot holding below 135 degrees. Observed crab cakes at special event station hot holding below 135 degrees. CDI Rotisserie chicken was discarded and crab cakes were reheated to above 165 degrees.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed potato cold holding at special event above 45 degrees. CDI Product was removed and placed in blast chiller for rapid cool down. REPEAT. Points not escalated just for one item; however if seen in future full points will be deducted.

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 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 ham in wic date marked for 5/8. CDI Product was discarded. Observed black forest turkey and buffalo chicken without a date marking. CDI Items were allowed to be back dated due to certainty of when it was open. However in future if it was not open that day and has been over 24 hours; will be required to discarded as per food code rules.

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 all pizza marked for 1:23 or 1:24 pm preparation time and not marked with end time. Food establishment can only make 2 pizza' s at one time. CDI Reviewed procedure with food employee and manager regarding keeping accurate records for TPHC. Labels were corrected. Food employee must print sticker once removed from hot process.

8-103.12 Comply with the procedures in the HACCP plan as submitted an approved as part of a variance or local approval. Maintain records as required.-P/Pf At the time of inspection observed no records for today and observed food employee filling out book for entire day. CDI Food employee stopped; reviewed policy with manager and food employee. Only observed last batch so was able to account for that correctly. In future, if unable to provide accurate records regarding pH meter, cooling down etc as required by variance; product will have to be discarded.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies and flying insects in the department. Make sure to have pest control address. 6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed open in ceiling tile in bakery department. Make sure to keep close.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food employee wearing bracelets and watches. Make sure to remove all jewelry before beginning food preparation to facilitate hand washing. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee not wearing a beard guard at time of inspection. Make sure food employees wear appropriate restraints at all time while preparing food.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed soiled apron being stored on clean rack with clean equipment and utensils. CDI Apron was relocated.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards in need of being replaced or resurfaced. Make sure to replace accordingly.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed minor debris on tracks of sandwich station, sides of equipment etc. Make sure to increase cleaning frequency. REPEAT.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf No papertowels were supplied at the two back kitchen handsinks today-cdi supplied during inspection.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P 3-302.11(A) Separate the different types of raw animal foods. -P Observed raw ground beef stored directly next to RTE smoked ham today and the ground beef was over raw beef shoulder- cdi ground beef put on the bottom shelf with shoulder but spaced apart so only RTE foods were on the shelf above.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed turkey in a shallow pan overstacked on the sub line- cdi turkey moved to the bottom portion of the unit in very thin portions where it fell to 45F or less within 1 hour. Observed brie wheels at >45F due to the themostat being turned when cleaning-cdi brie moved to walkin cooler.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed unwrapped veggies, open cheese bags, and fresh dill stored in a container with adulterated pineapple- cdi all food in container discarded.

3-302.15 Wash fruits and vegetables prior to use. Observed whole and cut mushrooms with dirt still on them. cdi- whole mushrooms sent back to be washed adn the cut mushrooms were discarded by PIC.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Single use items were stored under the buffet where there is build up and water.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. 2 crock pots at the special event station are designed for household use only and are not approved.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Some build up present on sides of equipent, rolling racks, and curtain entering walk in .

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 45F. -P Observed white rice that is to be used in fried rice cooling from the night before in the walk in and it had not reached 45F or less n the middle of the product. The exterior of the rice was 42 and the interior was 46. cdi product discarded.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed white rice that had been cooling overnight in tightly covered plastic containers that were stacked on one another- cdi discarded product. Recommend coolinig with lids cracked and the product not stacked. Also recommend not placing the cooling product directly at the walk in entrance where the temperature is not as cool. note: There was another set of rice rolls in walk in that were made with acidified rice- staff must be sure these follow correct cooling and cold holding perameters if they are to hold this product more than 10 hours(they stated that they were cooling and cold holding properly).

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed a veggie peeler that is hard to clean. Observed a torn black baking liner.

5-205.15 Maintain a plumbing system in good repair. 3 comp. sink spigot is leaking today from the tap.

5-202.12 Provide at least 100F water at handsinks. -Pf Observed only 83F max. water in the restrooms used by employees today. VR in 10 days.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed TCS items in the sub station holding at >45F today- product made this morning and that were within their cooling time, were moved to the walk in cooler and blast chiller.

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 cheese, pepperoni, chicken etc pizza, stored at room temperature before it is to be cooked but it had no time marked. Sticker with start time put under pizzas to correct. Staff are timing the cooked pizzas as required.

7-201.11 Store toxic materials to avoid contamination. -P Observed degreasor stored over clean dishes- moved to chemical storage to correct.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies in the faclity. Gnats have been treated for and there are none today.

3-302.15 Wash fruits and vegetables prior to use. Observed veggies having stickers pulled off, cut with bare hand, and put into the original veggie box. Staff stated that they would be washed tomorrow before use. These need to be washed, placed into a clean container, and then cut with gloves on both hands.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed utensils to be used at the carving station stored in an open container on an uncovered table where customers have access. Moved to below the carving staiton to correct

6-305.11 Designation-Dressing Areas and Lockers - C Observed a lint roller stored with spices- moved to employee locker area to correct. 6-202.11 Light Bulbs, Protective Shielding - C Observed a light bulb that was not coated on the carving station warmer and some peeling on the chicken display.

Observed an employee handling raw chicken wtih gloves on, took gloves off, and then touched the handle of the pan where chicken was cooking. Employee stopped and put back to working with raw chicken. PIC washed adn sanitized the handle to correct. Wash hands after handling raw meat, before touching clean items or RTE items. 2-301.14 When to Wash - P

Observed TCS foods stored at >45F today on teh sub line, hot asian cooking station, and the pizza make table. All products discarded except the hot asian foods on the rolling cart. Do not roll the entire cart out to prep one item- only pull out that item. Pizza station make table had been unplugged by contruction workers- products discarded. Sub station line had foods stacked too high and lettuce/tomato were left out too long on the transfer from walk in to make table. 3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P

Observed soft cheeses such as brie and chumus dated for 6 days but they were only holding between 41-45F. Expiration date changed to correct. 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 degreasor stored over napkins and another stored with spices- moved to designated chemical storage today. 7-201.11 Store toxic materials to avoid contamination. -P

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

Observed some food employees today with wrist watches and hard to clean rings. 2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed.

Observed deep dark grooves in the sub line cutting boards- replace. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized.

Observed a pitted floor in the kitchen 6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.

Observed some lights out on the hot bar. 6-303.11 Intensity-Lighting - C

In discussion with sushi chefs, it was found that the same knife is used to cut RTE and raw searfood rolls. This knife must be washed, rinsed, and sanitized when going from Raw to Ready-to-eat, or use two separate knives as discussed. 3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed cooked beef on the same platter as rare roast- cooked beef moved and beef that was in contact with the roast juice was discarded.

Observed whole chickens not reach 165F or more(see chart). That one skewer of chicken from that batch were put back into the oven to reach >165F to correct. Employees must use thermometers that are available to ensure safe FCT's are met. 3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P

Observed roast beef and tenderloin without a asteriks that leads consumers to the health warning and/or no sign stating that these products are undercooked. In discussion with staff it was found that both of these products reach 125F for 1 hour and this is not fully cooked according to 3-401.11 B. Sign placed today warning consumers that these are undercooked to correct temperarily. 3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf

Observed degreasor stored with to-go boxes- moved to designated chemical storage to correct. 7-201.11 Store toxic materials to avoid contamination. -P

Observed a broken handle on the sub station cooler. 4-202.16 Nonfood-Contact Surfaces - C

Observed two handsinks that would not turn all the way off. 5-205.15 Maintain a plumbing system in good repair.

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Observed an employee eating food on the make line today- employee stopped, threw food away and washed hands to correct.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed prep with cooked sausage and cooked steak at 49F. Ambient air was 52F. CDI - PIC contacted service tech for repair. -0-

3-501.13 (B)(1) Use approved thawing methods. Observed crab meat in packaging thawing under cold unning water at 71F. Rrunning water shall be 70F or below. CDI - Crab placed in walk in to cool. -0-

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 watches while prreparing food for customers. Remove these items prior to food prep. REPEAT -.5-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed handles and shelving of under counter storage with flour buildup. Clean. -0-

2-401.11(A) Eating, Drinking, or Using Tobacco - C Do not eat over any area where the facility food may be subject to contamination from eating. Observed food employee preparing pizza on a prep table while eating out of the bag from which the ingredients are being dispensed. CDI - PIC instructed food employee not to eat over food prep area. -1-.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed procedure and verbal confirmation that the final cook temperature is 125F for the London Broil and the Roast. Per requirements, the final cook temp of these products is 130F. VR required no later than 07/15/2016. -0-

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed tightly wrapped items that have been at room temperature going through the cooling process again. CDI - Instructed PIC on the iomportance of not taking all items to room temperature. Only remove those items that are being prepped so everything on the speed rack does not go through the cooling process constantly. REPEAT -1-

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed one food employee in the deli and one in the cheese station with wrist watch on hand and detailed rings. Remove the watches and keep gloves on rings that are not smooth wedding bands. -0-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked pans on the drying rack. Separate these useing pyramid or other stacking method. -0-

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed cups for coffee station with lips exposed. Use plastic wrapping or other method to protect the lips. -0-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed dishwasher wash dishes and use pre-rinse to spray off dishes with the basins reversed. The first chamber was the rinse bay subject to backsplash and soiled items on the drainboard. -1.5-

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 foods held on ice near rib station not pushed down in ice at 49F. CDI - PIC refilled ice to cover more of the containers. -.5- Observed door open on prep unit. Keep door closed while in use.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed bloody knives stored on back of prep sink nozzles. Clean. -0-

5-205.15 Maintain a plumbing system in good repair. Observed slow draining handsink near sushi station. Have sink serviced. -0-

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed cracked wall tile behind toilet in far women's stall and tiles coming off wall near handsink. Repair. -0-

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed prep cooler under sub station with items at 50F. Prep cooler is not fully closing when they are busy. REPEAT. VR required no later than 02/11/2016.

4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Observed oven thermometer in prep unit under sandwich station. VR required no later than 02/11/2016.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed trays used in deli stored under soiled tools on shelf. CDI -PIC moved tools away from clean items. -0-

5-205.15 Maintain a plumbing system in good repair. Observed pre-rinse spray nozzle leaking at connection between hose and piping. Repair. -0-

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed lettuce in sandwich prep station at 50F. CDI - PIC instructed employee to place in walk in to 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 Observed barbecue in cold holding at the sandwich station at beginning of inspection date marked 10/29/2015. CDI - PIC had employee discard item. -1.5- 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 chicken cooked and cooling in walk in cooler that is tightly covered. PIC loosened wrapping. -0-

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed oil and sushi sauce without label. Label these with the common name of the item. -0-

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food employee wearing bracelet and another wearing a wristwatch while preparing food. Remove these items before food prep. -1- REPEAT 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee slicing deli meat wearing long braids coming over the shoulder. Use effective hair restraint method to prevent hair from coming in contact with food.

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 tuna in sushi station date marked for discard on 08/16/2015. CDI - PIC voluntarily discarded tuna. -0-

7-201.11 Store toxic materials to avoid contamination. -P Observed three prep tables with quat sanitizer spray bottles stored on them between uses. CDI - Sanitizer moved below prep surface. -1-

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed three employees in deli wearing wrist watches at beginning of inspection. CDI - PIC had employees remove items. -.5-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed shelving near 3-comp sink with buildup present on top side and under side of shelves. Clean. -0-

6-501.18 Maintain hand washing sinks, toilets and urinals clean. Observed heavy stain in front of urinal and a heavy urine odor present in the men's restroom. Clean. -.5-

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed tempura shrimp sitting out on table top at 60F degrees. Employee stated that it should be hot. Shrimp discarded.

General Comment- 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 several deli meats labeled for 8 day timeframes rather than 7 day timeframes. All meats still within 7 day timeframe and PIC had them relabeled.

General Comment- 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 ceasar salad held on time but no time marked on time chart. PIC had employee mark with time. (TPHC paperwork is maintained on-site).

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 pan of bbq and pan of pasta both tightly covered and cooling in walk in cooler. Foods were between 55-60F degrees and stacked together on rolling rack. BBQ had been cooked and cooled the day prior. PIC discarded BBQ, Pasta was cooked today and was uncovered and moved to area to get proper air flow.

General Comment- 4-501.11 Maintain equipment in good repair. Observed split gaskets on both reach in and walk in coolers. Also observed badly broken fryer backets- Replace.

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 . Pan of diced ham tightly covered and stacked deep in pan being cooled in prep cooler. CDI- verbal correction as to rule requirement; pan vented; discussed options with employee and operator John Airhart.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Multiple squeeze bottles of sauces and liquids, and shakers of dry seasonings throughout not labeled per rule. CDI- verbal correction.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Tongs hung on oven door handles. CDI- verbal discussion and correction as to options for storage with employee.

4-501.11 Maintain equipment in good repair. Torn gasket in one prep cooler at the pizza station.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf: Observed food and greasy residue on a couple of utensils stored clean.

3-403.11 Reheating for Hot Holding - P: Observed meat balls and philly steak over filled in four-compartment warming unit. after one hour foods were 106 F and 98 F. CDI- staff reduced amounts in compartments and heated in microwave before moving to hot holding.

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 45F. -P: Found four prime rib roasts in walk in from overnight over 45 F. CDI- discard and discuss cooling of roasts. If roast ahs been on carving station they cannot be cooled for later use. Only unused roasts held in required temperatures can be saved and cooled for later use.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf : Found whole prime rib roasts covered and in full volume from overnight in cooler. CDI- discussed options on how to cool roasts safely with staff.

4-501.11 Maintain equipment in good repair. Observed shelves in walk-in cooler with significant peeling and rusting.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P: TCS foods shall be held cold at 45 F or below. Observed South Park chicken in deli case 49 F. CDI- moved to freezer for rapid cooling.Observed chicken wings in walk in cooler 49 F dated previous day. Voluntarily discarded.

8-103.12 Conformance with Approved Procedures - P,PF: Follow approved procedures for handling of acidified sushi white rice. Observed rice in use upon entry. No pH of rice had been recorded in log book. No labels on containers of acidified rice per HACCP flow chart.

3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P: TCS foods shall be held hot at 135 F or above. Found pan of mac and cheese in holding unit 86 F. Moved immediately to oven and cooked.

8-103.12 Conformance with Approved Procedures - P,PF: Follow approved HACCP plan for sushi rice. Observed rice unlabeled with time and ten hour expiration as per HACCP plan.

3-501.15 Cooling Methods - PF: Do not tightly cover TCS foods that are cooling until they reach 45 F or below. Observed several items on speed carts in walk-in above 54 F tightly covered. Gravy just mixed. Cart with macaroni, deli ham chub had been out of cooler for a period of time..

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P: Food contact surfaces and non food contact surfaces shall be clean to sight and touch after cleaning and storing as clean. Observed food debris attached to several spoons and scoops on the clean rack. CDI- returned to cleaning process.Observed greasy feel to handle of knife on clean rack. CDI- returned to cleaning process.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF: Provide documentation that pasta ranch dressing / sauce is not a TCS food or implement a date marking system for this product. Observed this item, which contains feta cheese, to be date marked with a one month holding time. Date mark TCS foods with date packaged product is opened. Found opened container of pimento cheese not date marked.Date mark TCS foods with DAY ONE being the earliest date of preparation for any TCS ingredient. Found apricot chicken with chicken cooked previous day with today's date on label. CDI- relabeled.

8-103.12 Conformance with Approved Procedures - P,PF: Follow approved HACCP plan procedures for acidification of sushi rice. Observed acidified rice with no label attached to tub. CDI- labeled.

3-501.15 Cooling Methods - PF: Do not tightly cover foods that are cooling until they reach 45 F or below. Found apricot chicken 55 F in tightly covered tub. CDI- tub vented.

4-901.11 Equipment and Utensils, Air-Drying Required - C: Store cleaned utensils in a clean dry place. Found several knives stored in gaps of storage racks. Racks are dusty.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P: Keep TCS foods cold at 45 F or below. Observed cut leafy greens sitting out in kitchen unattended at 65 F. Two containers CDI- moved to refrigeration.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF: Found lo mein noodles are being held 10 days. Maximum holding time for TCS foods requiring date marking is seven days with date of prep being DAY ONE. Noodles found had been cooked previous day and dated 10/27 as expiration. CDEI- redated.

3-501.19 Time as a Public Health Control - P,PF: Charts are kept for foods held on time Ensure Discard time column has some indication next to each item. Observed some pizza sheets and breakfast bar sheets to have entire column blank. CDI- discussion.

3-304.12 In-Use Utensils, Between-Use Storage - C: Do not hang sanitizer bottles on the lips of garbage containers. Do not store utensils on the faucets of sinks. Dirty carving knife behind faucets of prep sink.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking: Make sure all items in cold case are on holding chart. Observed potato salad not being monitored as to holding time by date. CDI- added item to chart.

3-501.19 Time as a Public Health Control: Make sure approved procedures andcharts are being filled out in entirety for holding food on time instead of temperature. Observed Asian Bar charts not showing that food is being discarded. CDI discussion.

3-501.15 Cooling Methods: Do not cover foods that are cooling. Observed pasta salad, sausage / peppers covered in walk-in after being out for case stocking. Foods were above 45 F.

3-304.12 In-Use Utensils, Between-Use Storage: Do not store knives in crevices between tables, etc.