HARRIS TEETER #294 DELI

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed provolone cheese and shredded lettuce in the sandwich station above 41F. PIC stated that It was just sliced and put into the unit about an hour ago. CDI PIC put items in the WIC to cool down quickly. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

6-501.111 Keep the premises free of insects, rodents, and other pests.Observed multiple flying insects throughout the deli. EHS did not observe any cross contamination. PIC stated that pest control was here last week and they were called again yesterday. Facility has received a complaint about the flies.

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

4-501.11 Maintain equipment in good repair. Observed sliding door of sandwich station cooler broken and off track. PIC stated that they have a work order in for the door.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliced roast beef, ranch dressing, and mayo at the sandwich prep line above 41F. PIC stated that the beef had just been sliced. CDI PIC put beef in the WIC and cooled down to 41F and voluntarily discarded the mayo and ranch dressing. EHS advised that the mayo and ranch must also be kept cold or put on TPHC. 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 .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed a sanitizer spray bottle on the prep table. CDI PIC moved sanitizer to chemical 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 the second batch of sushi rice not labeled with date and times. CDI PIC labeled batch.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed one (1) bucket of fried chicken at hot display with temperatures ranging from 128F to 134F. All other hot holding items were observed properly holding required temperature. CDI - PIC voluntarily disposed of out of temperature food item. 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 .

3-303.12(B)(C)(D) Unpackaged food may not be stored in direct contact with undrained ice except: whole raw fruits or vegetables; cut raw vegetables such as celery, carrots, or potatoes; tofu; and raw poultry and raw fish received immersed in ice. Observed one (1) pan of cooked shrimp held in water at sushi prep line. CDI - EHS and PIC discussed proper storage of ready to eat food items. 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed multiple (approximately six (6)) boxes on floor of walk in freezer. Boxes had been received during earlier shipment on day of inspection. CDI - Employees rotated boxes to available shelves and carts prior to the end of inspection. 3-307.11 Protect food from contamination sources not specifically noted by the code. Observed one (1) handheld vacuum stored on cart of canned and bottled food ingredients (canned olives, oil and vinegar bottles, etc.) CDI - EHS rotated vacuum to lower storage of unused cart. 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 one (1) dented can held on cart or rack used to store canned goods. Observed one (1) wedge of gruyere cheese at cheese RIC with discolored portion. CDI - PIC scanned out can and distressed cheese for disposal credit.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed two (2) TCS food item (mesquite turkey chub and Brie wedge in deli case and cheese retail cooler, respectively) held for greater than 7 days (opened 06/17 and marked for 06/16, respectively.) PIC stated that Brie wedge was most likely misdated. CDI - EHS and deli manager reviewed procedures for date marking open, TCS food items. Out of date food was pulled from deli case to be weighed and voluntarily disposed of. 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 four (4) TCS food items (lettuce rolls, shrimp wraps) in sushi grab n go cooler that were actively cooling when observed. CDI -Sushi manager rotated items to walk in freezer to rapidly complete cooling. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed approximately four (4) flies in the deli area. No cross contamination of clean equipment or food was observed at time of inspection.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed two (2) TCS food items (mesquite turkey chub and Cajun turkey chub) held for greater than 7 days (opened 01/15 and 01/20, respectively) in deli slicer case. CDI - EHS and deli manager reviewed procedures for date marking open, TCS food items. Out of date food was pulled from deli case to be weighed and voluntarily disposed of.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed two (2) stacks of cardboard boxes holding sealed bread rolls (one open) on floor of walk in freezer. Per conversation with PIC, freezer contents were being reorganized to account for recently ordered stock. REPEAT.

4-501.11 Maintain equipment in good repair. Observed sandwich prep line underside unit with damaged door handle held on with tape. Per conversation with PIC, replacement sliding door has been ordered. REPEAT.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed food employee clean the thermometer in the hand sink. CDI - instruction to use the hand sink for handwash only.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies in the deli area. Repeat violation.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed ice build up on the shelves and food boxes in the walk in freezer.

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 scraper utensil stored behind magnet in the gap between magnet and the wall. Store in a clean area.

4-501.11 Maintain equipment in good repair. Observed deli sub refrigerated case with damage on the side.

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 of non food contact surfaces of the case with the dlei meats.

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 cleaning needed of the floors under and around equipment. Observed the walk in refrigerator floor is worn and has become pitted and hard to clean.

3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed one (1) loose baguette roll on top of icing bucket in walk in freezer. CDI - PIC voluntarily disposed of improperly stored food item.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed one (1) portion of packaged TCS food in grab n go cooler 1 (chicken taco tray) and four (4) wedges of cut Brie cheese in cheese grab n go above 41F. Portions of containers that were below and behind cooling line of units were observed at 41F and below. Observed several wedges of Jarlsberg Cheese in portion of cheese grab n go above 41F, with ambient temperature of unit portion at 50F. CDI - PIC removed overstocked TCS food portions package to be credited and disposed of. Ambient temperature of Jarlsberg portion of unit was observed at 40F at end of inspection; Jarlsberg cheeses were rotated to WIC for rapid cooling prior to placement back at cheese grab n go. Note: No escalation in point deduction due to some improvement from previous inspection; fewer TCS food items were observed irreparably out of temperature, and all TCS food equipment was observed at proper ambient temperature by end of inspection without additional correction or verification.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed two (2) trays of cooked rotisserie chicken in WIC with closed lids nearing the 2 hour limit at approximately 101F and 104F. CDI - Department employee rotated rotisseries to walk in freezer to rapidly improve cooling. EHS provided cooling charts to PIC. 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. Numerous (approximately ten (10)) flies observed throughout department. No cross contamination of exposed food or clean equipment by insects was observed. Per conversation with PIC, facility bug lamp is undergoing repair. Utilize approved pesticides and pest control to limit entry of insects.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed two (2) boxes of sealed food on floor ow walk in freezer. CDI - PIC rotated boxes to readily available shelf space.

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 one (1) stack of single service tray lids stored with exposed food contact surfaces. Per conversation with PIC, lids were not to be used (outdated single service packaged variety.) CDI - PIC inverted single service articles to prevent potential contamination.

5-205.15 Maintain a plumbing system in good repair. Observed one (1) leaking hose attachment at 3 compartment sink underside. Attach and maintain plumbing and water fixtures such that no leakage is observed.

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M . 2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P Observed employee wash hands and immediately turn off faucet with bare hands. Hands were recontaminated when employee did not immediately dry hands and use a barrier to turn off soiled faucet. CDI-EHS educated employee and employee properly washed hands.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at hand sink in deli area while evaluating a handwash violation. CDI-PIC provided papertowels.

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 PIC use thermometer to check temperature of multiple foods without sanitizing the food contact surface of thermometer first. CDI-EHS educated PIC and PIC voluntarily discarded foods.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed various sliced deli meats and cheeses above 41F in grab and go display. Reference temperature chart. CDI-PIC voluntarily discarded all TCS foods that were above 41F. VR is required within 3 days to ensure equipment can maintain TCS foods at 41F or below.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed corned beef from 11/26, ham from 11/26, mesquite turkey from 11/26, chipotle chicken from 11/22, top round pastrami from 11/26 and 11/24. CDI-PIC voluntarily discarded all RTE TCS foods that are held for more than 7 days.

4-502.13 Single-use and single-service articles cannot be reused. Observed single-use tray re-used to store lettuce. Datemarks were layered on and went back past 10/15. CDI-Container was voluntarily discarded by PIC.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of various foods stored on floor in walk-in freezer. - 1 -

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 some foods out in display areas holding above temperature threshold of 41F. Foods include crunchy roll, sushi salmon boars head ham, boars head, and chicken turkey. CDI- Foods found out of temperature were cooled down inside of the walk in cooler. A risk control plan will be set up for food establishment to follow up on by REHS on cooling due to all holding issues are due to cooling methods.

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 around equipment with build up left attached. Recommend a higher cleaning frequency.

6-303.11 Provide required lighting intensity. Replace blown bulbs to meet lighting intensity of 50 foot candles at least 30 inches above food preparation areas.

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 some foods out in display areas holding above temperature threshold of 41F. Foods include sushi, boars head cheese, boars head, and chicken breast. CDI- Foods found out of temperature were cooled down inside of the walk in cooler. A risk control plan will be set up for food establishment to follow up on by REHS on cooling due to all holding issues are due to cooling methods.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .Ensure that sushi is being actively cooled in accordance to HACCp plan specifications. Observed sushi cooling with the lid attached inside of the sushi case during the inspection. CDI- Sushi was removed from case and moved to walk in cooler to actively cool.

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 some foods out in display areas holding above temperature threshold of 41F. Foods include taco kit, ham, roast beef(boars head display), pizza, and Brie cheese.

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 surfaces in the deli meat case display, carts, and sides of equipment in need of additional cleaning. Recommended higher cleaning frequency.

6-301.14 Post a handwash sign at each handsink. Observed men’s restroom without a hand washing sign present during the inspection. CDI- REHS left hand washing sign for food establishment.

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 taco kit, brie cheese, and deli meats on boars head case above temperature threshold. CDI- Foods were pulled and discarded but person in charge.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed spray bottles containing sanitizer stored on food prep station that were not being actively used.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .Ensure that sushi is being actively cooled in accordance to HACCp plan specifications. Observed sushi cooling with the lid attached inside of the sushi case during the inspection. CDI- Sushi was removed from case and moved to walk in cooler to actively cool.

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 one squeeze bottles with mayonnaise on the sandwich line not labeled.

6-501.111 Keep the premises free of insects, rodents, and other pests. Flies observed. One live roach was also observed. Be vigilant in efforts to control the spread of pests.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of food inside of walk in freezer stored on the ground during the inspection. Ensure that foods are at least 6 inches off the ground to prevent any possible contamination from occurring.

3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed long handles stored on the side of the table where employees were brushing buy and touching. Ensure that in-use utensils are stored out of the way of possible 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 surfaces in the deli meat display and the sandwich display in need of cleaning. Observed cart with build up and also the side of the fryer with build up left attached. Recommended higher cleaning frequency.

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 chicken in the customer self serve holding above 41F. Chicken was placed out around 12pm. CDI-chicken was placed into the freezer to rapidly cook back down. PIC discussed keeping chicken in single row while in the case to allow for proper temperature. Observed sushi in grab and go above 41F. CDI-sushi was put back into WIC to quickly cool down. REPEAT

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 sushi in the customer self serve section have temperature above 41F. PIC stated that the sushi was made at 8am and then put out. CDI-sushi was put into the freezer to quickly cool down. REPEAT.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety. Observed a box of raw chicken touching a box of produce. CDI, PIC separated the boxes.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed cut Brie at 43 F in the cheese cooler. Observed Boars Head sliced deli meat in the display cooler at 43-44 F. CDI Brie discarded due to being cut before today. Boars Head deli meat returned to cooler to cool to 41 F, products were prepared this morning less than 4 hours ago.

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 squeeze bottles with oil and vinegar that were not labeled at the sandwhich cooler.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed the sandwich cutting boards with deep grooves that are no longer cleanable. Replace or repair the damaged boards. 4-501.11 Maintain equipment in good repair. Observed minor damage to display cabinets.

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 surfaces in the deli meat display and the sandwich display in need of cleaning. Observed some parts of the sandwich station cabinet with residue along the front edges of the cabinet.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed the floor under the fryer and oven collecting grease. Observed the kitchen ceiling collecting dust around vents.

Observed cooked chicken in the cold display with todays date showing a time when the EHS was onsite. Per discussion, the chicken was prepared yesterday. CDI, Establishment allowed to place correct date on the product 3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed debris and residue collecting in crevices in the sandwich station refrigerator.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed stored prepared packages of brie cheese cold holding in cheese display unit above 41F. Per PIC, the cheeses were stored in the unit for over 24 hours. CDI-PIC voluntarily discarded the product. Ambient temperature was measured below 41F. EHS discussed making sure products are 41F or lower below stored in cold holding unit. See temperature chart. REPEAT GC- fryer hood system repaired. CO2 monitor did not activate during inspection.

3-501.18 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition - P Observed used/opened chubs of deli turkey and deli ham dated 6-9 (one chub) and 6-10 (3 chubs) exceeding the maximum hold time of 7 days. All products were stored in deli meat display case. CDI-PIC voluntarily discarded all items.

3-501.13 Use approved thawing methods. Observed philly steak thawing on top of oven with a measured temperature above 41F (see temp chart). PIC and staff did not know anything about the preparation of the product. CDI-PIC voluntarily discarded the product. Discussed approved thawing methods with PIC.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed wrist watch on one food employee. Per PIC, food employees are only allowed to wear a single plain ring.

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 within the interior of the bakery area microwave. Observed accumulation of food debris in deli and cheese display cases. Increase cleaning frequency to prevent the accumulation of food debris.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf No paper towel at two handsinks. CDI- Provided.

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

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed some cheeses, and deli meat recorded above 41F (see chart).

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 Deli meats cooling incorrectly in boards head unit. CDI- Moved to freezer for rapid 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 roast beef cooling in WIC at 44F at 9:25. Roast beef was heavily wrapped and remained at 44 F at 9:53. CDI- Roast beef was moved to freezer for faster cooling.

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 ham off bone 10/27-11/3, turkey breast 10/25-11/1, bologna 10/21-10/28, 10/28-11/4, 10/25-11/1, 10/24-10/31, 10/30-11/6. Observed turkey dated 10/22, bologna 10/21, pastrami 10/22, chipotle chicken 10/21 (items held past 7 day date marking). CDI - All items past 7 day date marking voluntarily discarded. All other items had their labels corrected.

3-501.15 Cooling Methods - PF REPEAT. Observed a heavily wrapped piece of roast beef cooling in WIC. CDI- Roast beef was moved to cool in freezer.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single-service trays stored on floor in bakery area. No signature needed due to COVID-19 guidelines.

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 sliced tomatoes prepped and placed into sandwich station prep top with temperature above 41f. CDI - tomatoes removed from sandwich station line to walk in cooler for rapid cooling before returning to sandwich station.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed small flies in bakery area of deli. Contact PCO for pest service.

5-501.111 Area, Enclosures and Receptacles, Good Repair - C Large hole in dumpster chute allowing pest entry needs repair. This was also noted on meat market inspection for this location last week.

6-301.14 Handwashing Signage - C Install hand washing signage in Men's bathroom. 0 points.

3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed food employee use thermometer to check final cook temp for fried chicken without sanitizing prior. CDI- education was given and thermometer was sanitized. -1.5 points.

3-302.15 Wash fruits and vegetables prior to use. Observed avocados with stickers still on them stored near the prep surface in sushi section. 0 points.

6-501.12 Cleaning, Frequency and Restrictions - C Remove buildup from floor area in the prep area throughout. -.5 points.

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed PIC wash hands and used same washed hands to touch faucet knobs while turning water off. CBI/CDI- Educated employee on proper hand washing, employee washed hands continuously throughout. 0 points.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed cooked ribs being hot held under 135 degrees F. CDI- foods were voluntarily discarded. -1.5 points.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -Observed cheese and sliced tomatoes cold holding >41 degrees in cold hold sandwich unit. CDI- foods were placed in walk in cooler to cool for corrective action. 0 points due to this being first cold hold violation since the new rule took effect in 1/1/19. u

3-501.18 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition - P Observed Swiss cheese with a date that exceeded passed 7 days. CDI- PIC adjusted cheese date mark prior to the conclusion of the inspection. REPEAT -1.5 points.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several flies in prep kitchen area. - 1 point.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Remove debris buildup from interior of the cold hold display case, remove grease buildup from fryers and floors adjacent to fryers. -.5 points.

5-501.17 Provide a covered waste bin in female restrooms. 0 points.

3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed food employee take of temperature of baked chicken with a thin, digital thermometer before sanitizing the thermometer. CDI- instruction and training was given to food employee concluding the inspection.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF Observed mozz. cheese that were in an opened package that had a labeled date of 12-14-2018 and an Use by date of 1-13-2018. Mozzarella cheese is not on an exempt list due to water activity. CDI- Mozzarella cheese was discarded into trash.

4-501.11 Good Repair and Proper Adjustment-Equipment - C Observed a leaking faucet at 3-comp sink. Food employee has made note of leak, and work to get work order placed for this issue.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. NonFood Contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, Food residue, and other debris. Observed grease and flour on fryers, ovens, and hood system in kitchen area. Observed food splash on handle holder on wall of kitchen area.

6-501.12 Cleaning, Frequency and Restrictions - C Physical Facilities shall be cleaned as often as necessary to keep them clean. Clean floors in corners and under equipment in kitchen area. Clean splash from walls behind equipment and prep stations in kitchen area. Remove black mold from 3 comp sink caulking in deli area. General Note: Inspection led by Daniel S. Have cheese outside3 display cold hold case adjusted. Ambient Air temp was reading right at 45 degrees F.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed food employee that was slicing meet moved from prep station to walk in cooler back to prep station without changing gloves in between. CDI food employee changed gloves and washed hands during the inspection.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Water that contained chicken chunks was holding at room temperature. PIC stated that this water is used to dip the chicken before frying occur. Explained to staff because it contains chicken chunks then this product is not potentially hazardous. CDI- water was dumped and facility said that they will implement tphc in lieu of temperature storage.

3-501.18 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition - P Observed prepped deli meat date marked 7/18-7/25. PIC stated that the company requires the dates be extended to such dates but foods are not consumed on the last date, dated on the product. Informed PIC and staff that foods prepped for datemarking shall not be dated to extend 7 day shelf life. CDI- PIC changed date to reflect adequate date marking.

8-103.11 Provide the required information to obtain a variance to the regulatory authority.-Pf During the inspection, PIC was unable to present sushi paper work approved from the state detailing approval for acidifying sushi rice. PIC was able to provide documentation towards the end of the inspection. Ensure that state letters and other necessary documentation is onsite at all times

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several flies in the prep area. Ensure that facility is rid of all insects.

Single Service chicken buckets were being stored in direct contact with the floor. 4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor.

4-501.18 Keep the wash, rinse, and sanitize solutions clean. Observed dishes being stored in dish water that was soiled. CDI- PIC drained dish water.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed pooled water and food debris inside of portable food display roller cart. Ensure that all non food contact surfaces are cleaned.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw protein cart stored directly adjacent to ready to eat cart, where raw meat cart was not fully covered with plastic. CDI: EHS recommended placing larger space between carts and moved raw cart away from ready to eat products.

4-501.11 Maintain equipment in good repair. Observed sandwich case with badly damaged door, making it difficult to close door. EHS recommended placing work order.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed deli meat and cheese display cases with food debris in grooves around fans.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed two handsinks blocked by carts during inspection. CDI: Carts moved and access restored. REPEAT.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed a chub of capicola with no date marking to indicate when it was opened. CDI: Product was voluntarily discarded by PIC. Significant improvement has been shown since previous inspection in regard to datemarking compliance, thus points were not escalated. REPEAT.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed unlabelled oils and spices on sandwich prep line.

5-205.15 Maintain a plumbing system in good repair. Observed liquid back up in mop sink in back of store. PIC called plumber during inspection and is awaiting repair. VERIFICATION REQUIRED within 10 days.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P - 0pts -Observed employee use bare hands to touch garnishes for chef case. Gloves must be used. CDI - Kale leaf discarded and gloves donned.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf- Repeat- Observed several speed racks in front of a handsink. CDI- PIC moved all the speed racks.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - 0pts - Observed brie cheese reading 47-53F. CDI - Discarded. Observed chicken being left out for extended period of time reading 56-60F. CDI - PIC discarded voluntarily. Please refer to violation 21 Observed cured meats dated for 30 days labeled as keep refrigerated. Per the 2009 food code only shelf stable, dry fermented/shelf stable salt cured products NOT labeled "keep refrigerated" are exempt. Please provide a letter from Boars Head and HT that state the product may be labeled for more than 7 days

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 three packs of deli meat with no date. CDI - Discarded. // Observed sandwich area product not dated since 3/27. Ensure date logs are filled out completely. // Per conversation with PIC deli meats for sandwich unit is sliced daily but discovered some meat sliced on 3/27. If deli meats will be maintained for more than 24 hours then it should be added to the sandwich log. 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 three deli meats reading 3/15, 3/23, and 3/20. CDI - Discarded.// Observed brie cheese dated for 7 days reading 42-45F. Product within date parameters. Observed chicken wings and rot. chicken being dated for the date of pull or toss. Date for original date. (Violation continued under number 20)

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 pot not labeled according to HACCP plan. Observed log forms not completed when the actual checks and pH was taken. (ie. 7:30 am was when items were checked but not written down until 9am when inspector arrived.). Observed brown rice labeled for 3/30 but cooked on 3/29. Original date shall be maintained on item. CDI - All items were corrected.

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 wings tossed this morning reading 53F in display case. Observed deli meats sliced this morning placed in a tightly covered container. CDI - Placed in walk in and uncovered.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - 0pts - Observed cleaning needed in deli case.

2-301.14 Wash hands before donning gloves and between gloves uses. -P- 2 pt- Observed employee don gloves without washing hands and then slice cheese. CDI- PIC instructed employee to wash hands and then don gloves. 2-301.14 When to Wash - P- Observed employee use a cleaning agent and then donned gloves without hand washing. CDI- Employee was told to change gloves and wash hands properly. 2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P - Observed an employee turn off the handsink with bare hands. CDI- PIC instructed employee to use a towel to turn the handsink off.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf- 0 pts- Observed several speed racks in front of a handsink. CDI- PIC moved all the speed racks.

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- 1pt- Observed brown sushi rice covered in the low reach in cooler at 50F. Also observed sushi in the display case at 47F. CDI- Employee moved the rice to the walk in cooler uncovered and the PIC informed the employee the item needs to be 45F before it hits the display case.

3-307.11 Protect food from contamination sources not specifically noted by code. -0pts- Observed plastic container stored on RTE food on the sandwhich prep unit.

-4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. -0.5pts- Observed walk in cooler fan covers in need of cleaning due to dust build up. Also, observed cleaning needed in reach in and display coolers.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P - 0pts - Breading station is not currently being discarded and properly washed, rinsed, and sanitized after each use. According to HT procedures all after each batch of chicken, breading shall be discarded and containers shall be properly cleaned. Ensure this procedure is used at all times. CDI- Corrected through education. Note: Ensure that all food contact surfaces are being properly cleaned and sanitized after use or every four hours. This includes slicer, knives, and cutting boards that come in direct contact with food.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Repeat - Observed entire bottom row of food reading 46-52F (Chicken wings, boneless wings, ribs). CDI- Product voluntarily discarded as it remains in unit over night and no temp longs are maintained. / Unit reading an air temperature of 40 F. Suggest assessing cooling methods and defrost cycles.

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 - Repeat - Several deli meats dated for 7/01-07/04 remained in deli case during inspection. Deli meats should of have been discarded on 7/7-7/10. CDI - All product voluntarily discarded. 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf - Mortadella is being dated for 30 days. Unless proven to be shelf stable all deli meats shall be dated for 7 days with date of prep counting as day one. CDI - Item discarded. // Eggs with no date. CDI -Properly 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 - Repeat - Observed rot. salad reading 48F in deli display, potato salad reading 47F in deli display, and sushi rice reading 51F tightly covered. CDI- Items in deli display placed in walk in cooler to be cooled reading 43F upon recheck. Sushi brown rice uncovered. Discussed with employee the need to maintain brown rice within temperature parameters.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf - 0pts - Dial thermometer was the only one available. CDI- Replaced during inspection.

6-501.111 Keep the premises free of insects, rodents, and other pests. - 0pts - Observed an increased number of flies deli area.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - 0 pts - Cleaning needed on lower reach in units and prep tables.

6-502.12 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. - 0pts - Floor cleaning needed behind and under cook line.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Repeat- Ribs, chicken wings, and fried chicken in front deli display read 46-50F. CDI- All product packaged today was placed in cooler for rapid cooling. Product from yesterday was voluntarily discarded. // Grilled vegetables, potatoes, kale salad, and rot. chicken salad read 46-49F in chef case. CDI- All product placed in freezer for rapid cooling. // Chicken in sandwich case read 49F. CDI- PLaced in cooler for rapid cooling. All equipment working properly. Food in walk in cooler at proper temperatures which leads me to conclude that product may be left out for an extended period of time before being placed on display. Monitor procedures and ensure temperatures are correct by using a thermometer.

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 - Five packs of deli meat dated for 3/05-3/09. Ensure that all deli meats are being discarded within the 7 day parameter. CDI- Product voluntarily discarded. // Wings, rotisserie salad, and other product are being dated for date of packaging or placing on display not for date of actual cook or prepare. This process should be discontinued as this extends the shelf life of the product.

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 - 0 pts - Observed kale salad, slaw, and chicken mix stored tightly covered. CDI- Product properly vented.

3-304.14 Wiping Cloths, Use Limitation - C - 0 pts - Observed sanitizer spray bottles stored on the rims of trash cans. Discontinue procedure as this makes the sanitizing bottle a soiled surface. CDI- PIC washed bottles.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf - Two hand sinks blocked by cart and speed rack. CDI- Items moved.

3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P - 0 pts - Sausages and eggs stored in containers that have not been properly washed. Lids of containers had labels placed on top of one another since 12/23. Ensure that container are washed after each use.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Three packs of chicken wings (1/09) read 46-50F. CDI- Product voluntarily discarded. / Lettuce placed on top of make top read 50 F. CDI- lettuce placed in cooler for rapid cooling. / Product on speed rack being pulled out and left at room temperature causing all food that is not in prep to rise to 55-60F. CDI- Product is in cooler. Recommended to PIC not to take the entire rack out during prep.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - 0pts - Minor cleaning needed in sandwich sliding door.

2-301.14 Wash hands after activities that contaminate them.-P - Observed employees wash hands and close hand sink handles with clean hands. To avoid recontamination use a barrier such as a paper towel to close handles. CDI- Employee rewashed hands.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment.-P - 0 pts - Observed employee touching kale with bare hands when discussing if product was washed or not. Kale is used as a garnish and is considered RTE. CDI- Product was discarded by employee.

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 - Fried chicken wings on display read 48F. Display cases are not meant to cool foods down only hold temperatures. CDI- Item placed in walk in cooler for rapid cooling.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. - 0 pts - Observed some splash on single service containers.

6-502.12 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. - 0 pts - Minor cleaning needed in bakery area and in WIF.

2-301.14 Wash hands before donning gloves and between gloves uses.-P - Observed several employees donning gloves without washing hands. CDI- Employees educated and rewashed hands. 2-301.12. Follow the cleaning procedure to adequately wash your hands.-P - Observed employee wash hands for 5 seconds and did not lather soap. CDI- Employee rewashed hands. 2-301.14 Wash hands after activities that contaminate them.-P - Observed employee wash hands and close hand sink handles with clean hands. To avoid recontamination use a barrier such as a paper towel to close handles. CDI- Employee rewashed hands.

4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf - 0 pts - Quat sanitizer vat read 100ppm. Employee did not replace sanitizer bag immediately. All bottles read 200ppm. CDI- New bag of sanitizer placed sanitizer read 200 ppm.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Repeat - Gouda, smoked gouda, and brie portion by establishment stored on deli display case on 5/7 and 5/10 read 48-53F. Fried chicken prepared 5/09 read 51F. Boneless chicken wings read 47F. Brown rice prepared 5/10 read 49F. CDI- All items were voluntarily discarded. Verification required for cheese display.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf - 0 pts - Rotisserie chicken wraps dated for 5/10. PIC states that food is dated when wraps are prepared. The date on product made with rotisserie chicken should be the date the chicken was prepared. Do not extend shelf life of wraps or salad. CDI- Corrected through education.

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 - 0 pts - Variance states that sushi rice shall be maintained at a pH of 4.10 of below. pH read 4.19 during initial testing. CDI- Employee conducted corrective action.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf - 0 pts - Pasta salad and lettuce observed tightly covered. To ensure rapid cooling ensure that foods are loosely or completely uncovered. CDI- Items were uncovered.

6-501.111 Keep the premises free of insects, rodents, and other pests. - 0 pts - Observed 2 flies in kitchen.

4-501.11 Maintain equipment in good repair. - 0 pts - Cheese display case is reading an air temperature of 46F. Repair unit to ensure foods are maintained at proper temperature.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - 0 pts - Minor cleaning needed in the hot holding case.

2-301.14 Wash hands before donning gloves and between gloves uses.-P 2-301.14 Observed sushi worker change gloves 2 times with no hand wash between the change. CDI- educated and had her wash hands each time 2-301.12. Follow the cleaning procedure to adequately wash your hands.-P NOTE: Ensure hands aren't recontaminated by touching faucet handles prior to drying with towel. Ensure 20 sec wash. CDI- education for PIC and two employees

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed honey butter in bakery requiring refrigeraton at 67F. CDI-discarded, note- not the product normally used.

7-201.11 Store toxic materials to avoid contamination. -P Observed air brush cleaner w/isopropyl alcohol as an ingredient stored with the food colorings. CDI- product was relocated to a safe storage area.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed spray oil with no label. CDI- labeled

6-501.18 Maintain handwashing sinks, toilets and urinals clean. Observed buildup underside of urinal and inside of toilet bowl in men's public restroom which employees can use.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed in the bakery area single-use containers stored unprotected. Discussed with PIC.

4-601.11 Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils shall be clean to sight and touch. Observed food debris on several baking sheet pans. CDI- Items moved to dish washing area for cleaning.

. 4-501.11 Equipment shall be in good repair and proper adjustment. Observed water leaking from back of deli display case. Leak shown to PIC.

6-501.12 Physical facilities shall be cleaned as often as necessary to keep them clean.Observed debris on walkin freezer floor.

2-301.14 Wash hands between glove uses and before donning gloves. Observed employees changing gloves without washing hands between. Educated.

3-501.17 Properly date mark TCS (time/temperature control for safety), RTE (ready-to-eat) foods which will be held in facility for more than 24 hours after opening or preparation. Observed one chub of turkey unmarked. Observed salami with a 30 day date mark. Salami listed as 'keep refrigerated' shall be marked with a 7 day date mark once opened. Educated staff. Verification required. .

5-205.15 A plumbing system shall be in good repair. Observed major leak at sprayer hose to the right of the 3 compartment sink.

2-201.11 (A), (B), (C), & (E) Responsibility of Permit Holder, Person in Charge, and Conditional Employees. Employees shall understand when to report illnesses, symptoms and exposure and PIC shall understand when to allow ill employees to return to work. Employee health policy not in place. CDI by instruction and handout given.

2-401.11 Eating, Drinking, or Using Tobacco. Employee beverages must be covered and stored in a manner that prevents contamination. Observed open can of soda in reach-in cooler below sandwich prep top. CDI by instruction and removal of employee drink.

2-301.14 When to Wash. Ensure employees hands are washed as often as necessary to prevent contamination. Observed employees not washing hands between glove changes and wearing same gloves when changing tasks. CDI by instruction.

3-501.17 Properly date mark TCS (time/ temperature control for safety) foods that are ready to eat and held more than 24 hours. Manager stated cheeses are kept for up to 30 days or the manufacturers "use by" date, whichever comes first, before being discarded. Advised manger that certain cheeses are exempt from date-marking, but not all. CDI by instruction. Exempt cheeses are listed on page 417 of NC Food Code also gave list.

3-501.13 Thawing of frozen foods shall be done under refrigeration, as part of the cooking process, or submerged in cool running water (less than 70F). Observed thawing of frozen ribs by submerging in cool water, but not running water. CDi by instruction and items placed in refrigerator for thawing.

5-501.116 Dumpster area must be kept clean and well drained. Observed food scraps and standing water around dumpster area. Check area for possible blocked drainage.