HARRIS TEETER #61 DELI

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed TCS items in pizza prep unit holding above 41F. Ambient temperature of unit was 55F. CDI - PIC instructed employee to place items stocked within the last hour in the WIC to cool. Anything not stocked within the last hour was discarded. - 1.5 - A VR will be conducted within 3 days to verify repair of unit or continued discontinuation of use. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

4-501.11 Maintain equipment in good repair. Observed pizza prep unit holding above 41F. Compressor coils appeared to be freezing over. PIC placed maintenance order at time of inspection.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed door tracks at deli display with accumulation of food debris.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels in dispenser near sushi/sandwich prep areas. CDI - Employee restocked towels.

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 open chub of turkey with a discard date of 5/06/2026. CDI - PIC voluntarily discarded item. - 1.5 - 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 open bag of ice melt stored on floor in walk in freezer. When not in use, store all chemicals in the designated chemical storage area. CDI - PIC moved bag to chemical storage. - 1 -

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several times (all items in middle of G&G unit) cold holing above 41. PIC stated that they are not held at grab and go case over night and were placed in grab and go an hour prior from WIC. PIC moved all items to WIC for rapid cooling. 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 .

3-501.13 (A), (B), (C) Use approved thawing methods for frozen food such as in a cooler at 41F or below, completely submerged under cold running water according to the Code, or as a part of the cooking process. Pf Observed chicken thawing in prep sink without being submerged by flowing water. CDI - employee put chicken in clean tub submerging chicken in 64 degree running water.

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 containers staked with wet nesting stored with clean dishes.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed pile of broken down boxes in front of handwashing sink near cooking area. CDI - Boxes moved.

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 open chub of mesquite turkey with an illegible date on tag. CDI - PIC voluntarily discarded item as date could not be determined. - 1.5 - For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed serving spoon handle for Philly beef at sandwich station in container and in contact with product. CDI - Spoon position was adjusted.

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 open chubs of ham and turkey with no dates. PIC stated they were opened this morning for sandwich station prep. CDI - Dates added to items. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed open chub of BBQ chicken with discard date of 5/12 (open date 5/5). CDI - PIC voluntarily discarded item. - 1.5 - For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed store packaged ribs in customer grab and go above 41F. PIC stated that those had been double stacked in error and were not below the air flow. All other items were 41F or below. CDI - PIC voluntarily discarded items above 41F. - 1.5 - For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed quaternary ammonia sanitizer at pizza area 3 compartment sink was <50ppm. CDI - PIC remade solution at proper concentration. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed turkey chub in deli case with no date label. CDI - PIC discarded. Points not escalated due to observed improvement. - 1.5 - 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 .

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed four spray bottles stored in handwashing sink near fryers. CDI - Bottles moved by employee.

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 mortadella and turkey chubs in deli case labeled with a 30 day discard date and chicken with no discard date. CDI - Manager relabeled items with correct dates. None had passed their discard dates. - 1.5 - 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed to condiment bottles at sandwich prep area with no label. PIC stated they were oil/vinegar and mayonnaise. CDI - PIC had employee label bottles.

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

4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed clean utensils stored in a soiled container next to prep sink. CDI - PIC removed items and container to dish area.

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed box of plastic containers stored on the ground. CDI-PIC moved single-use items to a shelf.

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 outsides of equipment with build up of soil/debris. - 0.5 -

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P 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 several chubs of ham with a 9 day discard date (packaged on 12/4 with a 12/13 discard date). 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 open chubs of mortadella, chicken breast, and ham with no date labeling. PIC stated items were cut that day. CDI - PIC added correct date labeling. - 3 - 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 .

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed rotisserie chicken that was cooked yesterday and placed to cool in tightly covered, stacked containers in WIC at 51-52F. Observed deli meat that was sliced at 7:19am at 46F at 11:47am. CDI-PIC voluntarily all chicken and deli meat that missed cooling window.

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 TCS deli meat, cheeses, and various types of chicken above 41F. CDI-PIC voluntarily discarded all TCS foods that were above 41F. VR required within 3 days to ensure TCS foods are held in cold holding at or below 41F.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed cut turkey from 8/2 and 8/5 and cut bologna from 8/5. Observed cut tomatoes, pizza sauce, and cooked sausage crumbles without open dates. CDI-PIC voluntarily discarded cut deli meats that were held past 7 days, and added correct date marks to the tomatoes, pizza sauce, and sausage crumbles.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed various foods that missed cooling window, tightly covered. CDI-EHS discussed improved cooling methods and PIC voluntarily discarded foods that did not quickly 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 unlabeled squeeze bottle and shaker near sandwich station. Add labels.

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed deli bags stored an inch off the ground. CDI-PIC moved single-use bags to a shelf.

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 buildup of food debris inside deli cases. Increase cleaning frequency.

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 grab n go island unit (see temperature chart). - CDI - PIC voluntarily discarded all items holding above 41F as they had been in the unit overnight. - *NOTE: Risk control plan (RCP) will be implemented beginning 6/8. EHS will email PIC draft of RCP by close of business on 6/6. EHS and PIC will meet on 6/8 to discuss, finalize, and sign RCP. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 3 to-go containers of chicken in retail cooler measured 45-47F. Cooler air temperature was 46F. TCS foods in cold holding shall measure 41F or less. CDI - Chicken discarded. Do not use cooler unit until it is repaired. Improvement from last inspection. REPEAT For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

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 Pizza sauce, sausage, and feta cheese were missing date labels in pizza cooler. 2 salads in walk-in cooler were missing date labels. Sliced meats in sandwich cooler had today’s date, but employee stated that some meats were actually pulled from the walk-in cooler and prepared last night.1 portion of roast beef was missing date label in display cooler. TCS ready-to-eat foods must be labeled with date if held for over 24 hours. CDI - PIC discarded items and changed dates of ham to yesterday’s date. For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Cut ham and Turkey in sandwich cooler bottom measured 44-45F and were cooling since 7:30AM. Do not use sandwich cooler to cool TCS foods. Use walk-in cooler or freezer. CDI - Sliced meats moved to walk-in cooler and measured 41F at 11:15AM. 0 pts. 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 .

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Deli manager was checking temperature of chicken with bracelets and watch on wrists. Food employees shall not wear jewelry on their hands or wrists. 0 pts.

4-501.11 Maintain equipment in good repair. Repair retail cooler that had an air temperature of 46F. Do not use until it is repaired. 0 pts.

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 various TCS items holding above 41F in multiple refrigeration units throughout facility (see temperature chart). PIC voluntarily discarded items held for over 4 hours and moved remainder of items to walk-in freezer to quickly cool. - VR - Verification required within 3 days to ensure all refrigeration units holding at 41F or below. - NOTE: If cold holding violations persist at next routine inspection, risk control plan will be implemented.

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 squeeze bottles of condiments lacking labels. Label all squeeze bottles.

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 various TCS items held above 41F in including but not limited to cut cheeses throughout the cheese case along with pizza, sliced deli meats, and sandwich in the grab and go cases. CDI: cheeses and pizza voluntarily discarded as they had been held overnight and no temperature checks had been conducted yet today. Sandwich and sliced meats relocated to WIC to chill as they had been rotated into areas of elevated air temperatures within last 2 hours. Cheeses were observed to be stacked and often blocking air flow throughout cooler. Back/bottom of case items observed to be 41F or lower. Front areas and items stacked two high or more were warmer. EHS discussed ongoing cold holding issues with store leadership. REPEAT VIOLATION

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed open partially used soft cheese in cheese bar reach in cooler with no date marking. Observed cut double cream brie with exp date 8/4. Product not cut today, PIC thinks was cut previous day for 9 day date mark applied. 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 For more information on proper cooling procedures please visit: http://meck.co/FoodSafety. Observed multiple sealed packages of sushi cooling in front line open retail cooler and in sushi reach in cooler. CDI - sushi relocated to WIF to rapidly chill. Do not cool TCS foods in open air display units which are not designed for cooling and do not cool TCS foods in service coolers which are in active use.

3-302.15 Wash fruits and vegetables prior to use. Observed employee slicing unwashed bell peppers at pizza prep. Remove stickers and wash all produce not received in ready to eat form prior to use.

3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed knife used to cut deli sandwiches stored laying across uncovered pans of prepared onions and other sandwich toppings with the handle in direct contact with the food items. Store the knife in a sanitary manner and keep the hand contact surface out of the food.

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 several items held above 41F including but not limited to cut cheeses throughout the cheese case, ribs and sandwiches in the grab and go case above 41F. CDI: Cheeses were moved to the walk in cooler and rapidly cooled due to temps being taken 1 hour prior and being in compliance. All other products were voluntarily discarded. Cheeses were over stacked and blocking air flow throughout cooler. Back/bottom of case was 41F or lower. Front was warmer. Ribs and sandwiches were loaded more forward in the case. EHS andPIC discussed air flow in cases. REPEAT VIOLATION

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed unlabeled bottles with oils at the deli station.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: http://meck.co/FoodSafety. Observed unwashed bulk produce items stored directly above ready to eat foods in the sushi area of the walk in cooler. CDI - items re-organized to place unwashed items below the washed produce and ready to eat food items. 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. For more information on proper cooling procedures please visit: http://meck.co/FoodSafety. Observed multiple packages of sliced deli meats in display unit ambient cooling for greater than 4 hours with temperatures as high as 47f. CDI- deli meats that were cooling greater than 4 hours voluntarily discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed sliced cheeses in pan in sandwich prep top unit holding above 41f. See chart. Cheeses stacked high in pan out of cold holding zone. Observed chicken wings double stacked in island display unit holding above 41f. CDI - wings above 41f discarded as they had been in unit for undetermined amount of time. Sliced cheese returned to reach in to quickly chill to 41f as they had been in use for less than 2 hours.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information on date marking please visit: http://meck.co/FoodSafety. Observed olive bar items including tomato & mozzarella and olives with feta not date marked in log book as required when product was changed out. Both items require 7 day hold times and were showing as expired according to log book. CDI - items replaced. Observed opened prepared food items in pans on top of sandwich station with no date marking in place including cooked chicken, meatballs, beef, and more. CDI - items discarded as actual prep date unknown to PIC. Observed opened pizza toppings including sausage, pepperoni, open feta cheese, and more with no date marking in pizzza flip top cooler. CDI - items discarded as actual prep date unknown.

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 cooked pizzas on display for customer service with no time marked for TPHC procedures. CDI - time replaced.

3-501.15  Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring.  Cold air must flow around product to remove the heat. -Pf For more information on proper cooling procedures please visit:  http://meck.co/FoodSafety. Observed multiple packages of sliced deli meats placed directly into upright Boar’s Head display unit while still in cooling process. Observed assembled fajita kits placed directly into display island while still in cooling process. CDI - fajita kits and sliced meats that had been in units less than 4 hours placed into walk in freezer to quickly chill to 41f. Sliced meats that were cooling in display longer than 4 hours discarded. REPEAT

4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed clean utensils stored on rack immediately adjacent to and slightly below hand sink with items directly in splash zone. Do not store items in areas that expose them to contamination.

5-205.15 Maintain a plumbing system in good repair. Observed slow drain at hand sink near walk in freezer with water backing up and standing in sink basin limiting use of hand sink. Drain observed to be mostly obstructed from organic buildup. Maintain drains free of clogs or buildup that could impact the operation and use of the sink.

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered waste receptacle in restroom used by female employees.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce stored above ready to eat items in walk in cooler. CDI - Sushi chef began reorganizing to correct order.

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 crab salad cooling at sushi station, product densely packed into container covered with parchment paper and lid. Prep unit not manufactured for cooling and has open air top. CDI - Sushi chef immediately took to walk in freezer and uncovered product for more efficient cooling.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed active flies in food preparation areas.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf: Slicer soiled after being cleaned at end of previous day, and before use on this day. CDI- slicer broken down and moved to 3-compartment sink for cleaning process.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P: Found chicken nuggets, sliced deli meats, and deli sandwiches holding above 41F in grab n go cases. CDI- sandwiches moved to WIC. Dropped to 40F within 45 minutes. Chicken voluntarily discarded. Sliced meats dropped to 41 F in 30 minutes.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P: found Humboldt Fog cheese dated for 8 days. CDI- cheese consultant determined it was a system error. Printed labels will be chAnged company wide within 24 hours for correction to show 7-day holding time.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Found celery bundles stored in damp, previously used cardboard box.

4-502.13 Single-use and single-service articles may not be reused. Cardboard boxes that previously held arriving produce being re-used for other food storage. Cardboard box was damp and previously held green beans.

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: Rice cooked in am (10:30) did not reach 70F within tow hours of cooling start. Three hours after cooling started rice was 81F. CDI- rice 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: Found white rice cooked previous day with no date. Asian Bar chef stated rice is to be fried again before placing on the hot bar. Plant food such as rice is to be date marked with date of initial cooking. CDI- allowed to date with previous day.

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 white rice cooling in a shallow plastic pan but tightly covered. After 3 hours rice was 81F. CDI- discussion and direction to not tightly cover cooling food until it reaches 41F or below. See #18 above. No signature due to Covid-19 precautions.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Build-up of food debris in exterior tight areas of deli sandwich make cooler.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P: Sliced cheese and sliced turkey at sandwich make station above 41F. Temperatures were 41 F and below in middle of stack. One piece of Talleggio cheese 43 F in holding case. CDI- stacks lessened and top pieces sent back to walk-in for cooling. Cheese 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: Rolled sushi cooling in freezer in closed packages. Same sushi was placed in retail case before cooling to 41F. CDI- opened packages and sent back to freezer to cool to 41F. Chicken salad made from chilled ingredients from earlier today cooling in large dense volume, covered at 43F. PIC uncovered salad. One hour and a half later salad still 43 F in center. CDI-Spread out on shallow pans to cool.

6-404.11 Designate a separate area for items that are not for use and being held for credit, such as dented cans or recalled products. -Pf: Found 5 black olive cans with significant dents in all. CDI- PIC pulled from storage shelves.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Dried food debris and residue in tracks of sliding doors at deli sandwich prep cooler.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf: Cambozola Triple cream soft ripened cheese dated with 8/18 expiration. CDI- label changed to reflect 7 day maximum hold time. Packaged date was 7/23 on label. Deli meats in containers dated 7/22 were being refiled with more recently cut product. CDI- batches separated and dates changed to reflect date chubs were opened / sliced. Some containers of deli ham and deli turkey dated 7/24 but came from batches dated 7/23. CDI- dates changed to 7/23.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf: found house-packaged deli subs and triple decker sandwiches from today in grab n go with packaged date of today, 7/24. Sandwiches were 45 F internal temperature. Staff stated they had been placed in freezer prior to being set out but temperatures were not taken. CDI- allowed to take to freezer for rapid chill; sandwiched had pack times of 3-3.5 hours prior on label.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor.Clean containers stored on visibly soiled matting on storage shelves. Provide new matting and change out when sopiled..

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P: Employee touched handle of walk-in cooler, then used gloved hand to turn cooling rice. CDI by education, instruction.

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: Brown rice cooling in plastic container cooled 8F in one hour, from 87F to 79F. CDI- rice placed in shallow tray and moved to freezer. Reached below 70F promptly.

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: Brown rice not cooling at a rate within cooling parameters. Rice was in deep plastic container where air could not fully circulate around the food. Rice was also partially covered. CDI- methods changed to facilitate proper cooling. See #18 above.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Tracks of sliding doors at sandwich station with significant food build-up in corners.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P: Found sliced turkey at make line 44F. Found packaged sandwiches at grab n go 48 F. Found chicken salad 45 F in floor aisle. CDI-all items 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: Found packaged house made chicken salad dated 10/24 as pack date but made from chicken dated 10/19 in walk-in cooler. Found sliced deli meats at sandwich make line dated 10/24 but cut from opened chubs with earlier date mark. Ensure system is in place to accurately track movement of food through the deli. As food is relabeled / repackaged, label must reflect the earliest date of prep (or package-opened date) for the food or ingredient. Return visit to see date marking system is clear and accurate.

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: Written procedures for TPHC of Asian Bar items not produced. Return visit to see written procedures have been attained.

6-501.111 Keep the premises free of insects, rodents, and other pests. A few flies in deli.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Sliding doors and tracks at sandwich -make line in need of more frequent cleaning.

5-205.15 Maintain a plumbing system in good repair. Slow drip at faucet assembly at handsink.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed walk-in cooler with an ambient air temp of 43F. Checked items rice, pasta, pasta salad, ham chub all with temps between 43-44F. PIC is getting a maintenance person to come today and date marked items for 4 days or less. Observed display unit holding pizza 43F, wings 46F, fried chicken 47F Items above 45F voluntarily discarded, other items date marked for 4 days or less. PIC is getting a maintenance person to come fix unit today.

7-201.11 Store toxic materials to avoid contamination. -P Observed 3 bottles of sanitizer sitting on prep surfaces, toxic materials shall be stored as not to contaminate prep surfaces, single-use, or food items. CDI-PIC moved to bottom shelf

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed 2 sheet trays of sushi rice at 44F in walk-in cooler, item was heavily saran wrapped, not allowing for proper air flow. CDI-PIC was and food employee was told about proper cooling method. Rice was date marked for 2 days and was allowed to keep.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed a box that previously held raw chicken being re-purposed as a storage box for sinlge-use items. Did not see any visible sign of food debris. CDI-Food employee moved items to a proper storage container and discarded box.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed front sandwich prep line being food build-up in the air vent area. Area was heavily soiled. PIC informed an employee to start cleaning.

6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods - C Observed reach-in unit by sandwich prep line with a broken handle, condensation building up in unit next to it-underneath prep line.

2-301.14 Wash hands after activities that contaminate them. -P: Observed employee filling 3 comp sink with sanitizer, check sanitizer, then go to deli case to begin to work with food. CDI- PIC directed employee to stop, remove gloves, and wash hands.

3-304.11 Food Contact with Equipment and Utensils - P: Observed pans stacked directly in contact with expose noodles in bottom pan. CDI- noodles voluntarily discarded. 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P: Observed employee filling sink with sanitizer, check sanitizer concentration, then return to work at deli case without a glove change. CDI- stopped employee and directed to change gloves and wash hands.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P: Found all items in prepared foods case above 50 F. CDI- all foods in case weighed and discarded. Found all items in pizza prep top 48 F. CDI- all items voluntarily discarded. Found sliced ham, roast beef, bbq at sandwich station 49 F. CDI- all voluntarily discarded. Found prepared sandwiches in floor grab n go 48 F or above. CDI- items pulled from self service for cooling. Found cheeses cut in-house 45 F in open cheese display. CDI- cheeses cut today pulled for 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: Found two opened chubs of deli turkey dated 3/28 and 3/29. Found ham and opened turkey in deli case with no date mark. CDI- all items discarded voluntarily.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF Deli manager was unsure about health policy and another employee did not know health policy. Inspector pointed out the policy on the wall and reviewed with them.

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 one employee touch handle of sink after washing. Stopped, educated and she rewashed and turned handle off with paper towel.

3-501.16 Maintain TCS foods in cold holding at 41F or less. -P Observed numerous foods between 42-45F. Advised foods must be kept at 41F. Educated on proper cooling of prepped foods being placed on line. PIC agreed to chill product before placing in top of prep units. Roast beef, turkey and ham (all above 45F) were pulled from top of prep unit and placed in walk-in to rapidly chill. Points will be deducted in future inspections if food is not at or below 41F.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed cooling deli meats in wrapped containers. Observed buffalo chicken dip cooling in lidded plastic containers stacked. Uncovered all and separated dips.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed bottles of dressings and sauces at sandwich prep not labeled with the common name. Label in order to easily identify. Repeat violation.

4-501.11 Good Repair and Proper Adjustment-Equipment - C Observed flip top prep unit and sushi reach-in not functional. Repair.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed soiled utensils such as greasy pizza slicer, scoops, and debris on spatulas at pizza 3 comp sink stored as clean. CDI PIC removed all soiled utensils to be properly rewashed at the 3 comp sink. Repeat violation. Points were not esculated due to improvement in cleaning.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed turkey slices, roast beef, and chicken tenders above 45F (see temp chart). Observed mozzarella cheese and pizza sauce at pizza station above 45F (see temp chart). PIC stated that reach in unit at pizza station is broken and has put in a work order. Ambient temp of reach in was 52F. CDI turkey slices, roast beef, mozzarella cheese, and pizza sauce were placed in the walk in cooler. PIC voluntarily discard chicken tenders.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed bottles of oils and sauces at sandwich prep and sushi prep area not labeled with the common name. Ensure to label in order to easily identify. Repeat violation.

4-501.11 Good Repair and Proper Adjustment-Equipment. Observed pizza station reach in unit not properly functioning. Ambient temperature was 52F. Observed broken reach in doors at the Asian Bar prep area. PIC stated that work orders have been placed for both units. PIC removed items in the pizza reach in unit and stated that they will discontinue to use unit until fixed.

5-205.11 Handsinks may only be used for handwashing.-Pf: Observed employee rinse rice container at handsink. CDI- sink cleaned for use.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf: Found soiled utensils at Asian Bar prep area from overnight, stored as clean. Scissors, with greasy residue between blades; food attached to cutting utensils. CDI- all utensils sent back to cleaning process. ***Comment: through conversation with deli manager and store manager; determined slicers are thoroughly cleaned (wash, rinse, sanitize) once a day. Food contact surfaces must be cleaned every four hours at least when in use.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed bottles of oils at make stations not labeled.

5-205.11 Handsinks may only be used for handwashing.-Pf: Observed employee cleaning thermometer at handsink. CDI- verbal correction to usehandsinks only for handwashing.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P: Found facility- cut cheeses being held in display case over 45 F. Evaluate placement of cut portions in display case. Some portions well off bottom surface of unit. Also evaluate unit for proper working order.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P: Found numerous opened chubs of deli meats being held past seven day maximum.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee cup with no lid being stored on shelve with food ingredients and equipment. CDI PIC removed drink.

4-602.12 (A) The Food Contact surfaces of cooking and baking equipment shall be cleaned at least every 24 hours.Observed chicken cooking sticks heavily soiled. PIC stated that food employee typically only uses 4-5 sticks each day to cook and most of the sticks were used from Sunday which is a busy day. CDI Cooking sticks pulled to be washed, rinse and sanitized. 4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. Observed microwave heavily soiled. Make sure to clean every 24 hours. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed dirty equipment being stored throughout establishment; on clean side of pizza baseboards, in the chicken cooking area etc. Make sure items are stored as clean and cleaned as required.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf 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 collard greens without a date marking. Observed chub of turkey not date marked. CDI Products was discarded. Observed ham date marked for 2/14, ham date marked for 2/08, chipotle chicken 2/19, turkey date marked 2/18. CDI All items discarded. Observed entire salad case with no date marking chart. PIC stated food employee threw away chart today however some items were prepared prior today. VERIFICATION REQUIRED.

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 pizza not marked with a end time as per harris teeter procedure and TPHC procedure. CDI PIC labeled all stickers with the discard day.

4-101.19 Nonfood-Contact Surfaces - C Nonfood contact surfaces that are exposed to spills, splash or other debris shall be constructed corrosion-resistant, nonabsorbent and smooth material. Observed sushi using paper to line shelves in department. Make sure to use material that is nonabsorbent and preferably easy to clean.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build-up and debris in sandwich reach in cooler, shelving in wic, gaskets, display case, pizza flip top unit and reach in unit. Make sure to increase cleaning frequency. REPEAT

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed significant dust on ceiling over pizza food preparation area. Make sure to increase cleaning frequency.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee possessions (lunch) being stored in single service cabinet. CDI Items were relocated.

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 several chubs of turkey and ham without dates. According to an employee the TCS items were either opened late last night or the day of the inspection. Ensure if a TCS food is not intended to be used the day of open or preparation that it is dated. CDI- The employee was able to back date these 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. -P- REPEAT- Observed turkey dated for 11/12, two chubs of turkey without a date, and ham without a date. An employee stated a few of the chubs were opened on 11/28 and others were unknown. CDI- PIC voluntarily discarded the items.

6-501.111 Keep the premises free of insects, rodents, and other pests.- Observed flies throughout the department.

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

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. -REPEAT- Observed food debris build up on the inside of cold holding equipment, gaskets of cold holding equipment, and grease build up on fryers and oven. Clean non-food contact surfaces as often as needed to reduce and prevent the build up.

2-301.14 Wash hands after activities that contaminate them. -P- Observed several employees use gloved hands while preparing food and using the kiosk without washing hands in-between. CDI- Employees were informed by EHS that hand washing must occur after an employee changes a task. EHS observed proper hand washing after informing all employees of the violation.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- Observed chicken wings and legs being hot held at 114F-121F. CDI- An employee re-heated the large container of wings and legs to 171F-195F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P- Observed spicy chicken (47F), tuna salad (49F), chicken patties (48F), meatballs (47F) and grilled chicken breast (49F) all above 45F. According to an employee the items in the flip top had been in there over night. The cooler was functioning at 45F. CDI- PIC voluntarily discarded the items. NOTE: In 2019 all TCS foods must be cold held at 41F.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P- Observed teriyaki chicken chub dated 9/4/17, roast beef dated 9/5/17, and bologna dated for 8/31/17. EHS also observed spicy chicken, meatballs, chicken patties, tuna salad, and chicken breast not dated. A log sheet for these items had not been filled out since 9/4/17. CDI- PIC voluntarily discarded all the items.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf- Observed a sanitizer bucket not labeled. CDI- AN employee labeled the bucket of sanitizer.

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 ham, turkey, and cut lettuce all tightly wrapped at 50F and attempting to cool in a low boy cooler. Also observed turkey in the sandwhich prep top at 49F. CDI- All items were uncovered and placed in the walk in to quickly cool. After 30 mins these items were at 43F. Ensure all TCS foods are cooled to at least 45F before covered and placed in a flip top. NOTE: In 2019 all TCS foods must be cold held at 41F.

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

4-501.11 Maintain equipment in good repair. - REPEAT- Observed several split gaskets throughout the facilities cold holding equipment.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. -REPEAT- Observed food debris build up throughout the facilities reach in and display case equipment. Gaskets of the equipment are also in need of cleaning due to food debris accumulation. Also observed handles of cooking equipment with grease and food debris build up. Clean items as often as needed to prevent and reduce the build up.

5-205.15 Maintain a plumbing system in good repair.- Observed a handsink in the pizza prep area and a handsink near the 3 comp sink in the main deli in need of repair do to a leaking faucet.

5-501.16 Provide waste bins in required areas including at handwash sinks.- Observed an employee using a clear trash bag, full of waste, inside of a prep sink. Employee stated all waste bins were full and could not obtain one.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. -REPEAT- Observed floors in hard to reach areas, such as underneath and behind cold holding equipment, cooking equipment, and storage racks in need of cleaning.

2-103.11 (M) Person in Charge-Duties - PF- When EHS asked employees to provide food born illnesses and symptoms, that they may not partake in food perpetration with, they were unable to provide EHS with proper criteria. EHS did observe an employee health policy that all employees agree to. CDI- EHS provided facility with health posters and recommended the staff review the information regularly.

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 REPEAT- Observed two employees wash hands and turn the faucet off with bare hands. This act causes for the hands to be recontaminated. CDI- PIC informed employees of this recontamination and instructed employees to wash hands properly.

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 macaroni salad (53), potato salad (61), and ham deli wraps (49) on display and tightly covered. Turkey was in the flip top at 49F. All items were prepared this morning. Ensure items are cooled properly to 45F or below before they are placed on display or in use. CDI- PIC moved all items to the walk in uncovered to quickly cool.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. REPEAT- Observed several squeeze bottles and shakers not labeled. EHS observed an improvement from last inspection.

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

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. REPEAT- Observed bread prep employee prepping bread with a watch on. PIC instructed employee to remove watch and wash hands.

4-501.11 Maintain equipment in good repair. Observed a few gaskets split throughout the departments cold holding equipment. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized.- Observed a couple flip top cutting boards in need of resurfacing or replacing due to deep cuts and grooves that make it difficult to clean.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. -REPEAT- Observed food debris build up throughout the facilities reach in and display case equipment. Gaskets of the equipment are also in need of cleaning due to food debris accumulation.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. -REPEAT- Observed floors in hard to reach areas, such as underneath and behind cold holding equipment, cooking equipment, and storage racks in need of cleaning.

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 wash hands and turn the faucet off with bare hands. This act causes for the hands to be recontaminated. CDI- Employee was instructed to re-wash hands before returning to food prep. 2-301.14 Wash hands before donning gloves and between gloves uses. -P- Observed several employees don gloves without washing hands. CDI- Employees were instructed to wash hands before donning gloves by PIC. EHS observed proper handwashing after instruction. -0pts

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P REPEAT 1.5pts- Observed fried rice (132), lo mein (128), and chicken (128) all below 135F. CDI- PIC was able to keep items on hot line and placed them on time. PIC stated all items are discarded after the lunch hours. The hot bar is only open from 11am-2pm. NOTE: PIC was given a TPHC form in case they wanted to place these items on time.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P REPEAT 3pts- Observed cheese (49), rice (60), cabbage (48), pre-cooked chicken (60) rottiserie chicken (pizza station 60) all above 45F. CDI- the cabbage and pre-cooked chicken were cooked to 167F. The rice was moved to the walk in to quickly cool since it had been out in prep for 45 minutes. The cheese was voulintairly discarded by the PIC.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. 0pts- Observed several squeeze bottles and shakers throughout the facility not labeled. Label items.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. -Observed pre-cooked items in the freezer stored on the floor. 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 rotisserie chicken being stored in a cart to be discarded since it was temperature abused. EHS tempt the item at 78F. During the inspection an employee stated they were going to start pulling it apart for a chicken salad. Items such as this should be stored and labeled in a separate location. CDI- cart was labeled and moved. -1pt

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. 0pts- -Observed bread prep employee prepping bread with a watch on. PIC instucted employee to remove watch and wash hands.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. -0.5pts- Observed food debris build up throughout the facilitites reach in and display case equipment. Also observed fan covers in the walk in with dust build up. Clean as needed to prevent build up.

5-205.15 Maintain a plumbing system in good repair. 0pts Observed pizza prep handsink s-trap leaking and draining slowly. Repair item.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. 0pts- Observed floors in hard to reach areas around equipment in need of cleaning.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed mandarin chicken at 114 and teriyaki chicken at 126. CDI - reheated to 165, food was out for less than 1 hour.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed potato salad and Greek pasta salad. CDI - 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 Observed no logs filled out for date marking of chef case items. CDI - dates filled in, VR required.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed no log sheets for pizza bar. CDI - operator of pizza bar in process of making new sheets.

4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed one prep sink not attached to wall.

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 all items on sandwich prep line not dated on log sheet since 7/10. CDI- PIC stated he knew when items were placed on line so he properly dated. 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 - Two brie cheeses dated 6/28 and 6/29. CDI- Items voluntarily discarded by PIC. Observed significant improvement of date marking particularly in the deli meat case. Continue to work on date marking throughout. Ensure that all product is being dated as needed.

3-302.15 Wash fruits and vegetables prior to use. - 0pts - Observed stickers on avocados and are not being washed. Ensure that stickers are removed and avocados are washed.

4-501.11 Maintain equipment in good repair. - 0 pts - Observed several torn gaskets throughout. Repair.

7 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - Repeat - Cleaning needed in gaskets of all reach in units including in pizza/cheese section. Cleaning needed on outsides of doors in pizza section and inside single service under counter storage near sandwich station.

2-102.11 PIC demonstrates knowledge by being a certified food protection manager. - 0 pts - PIC with CFPM certification arrived to site 20 minutes into inspection. / PIC shall ensure that all rules in the 2009 NC Food Code are being met.

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 - Repeat - Rice in Asian bar read 65F from yesterday. CDI- Item 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 - Repeat - No sushi items dated. Cooked rice and chicken not dated. CDI- Items dated. Cooked rice and chicken 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 - Two packs of ham and three packs of turkey dated for 4/14-4/18. CDI- Product voluntarily discarded. Date marking systems are not consistent across the sections of the department (ie. N, 1, 2, 3 / N, - , -, - / R) For a systems to be in place the date marking must be consistent to ensure compliance. Please ensure all areas use the same date marking system for logs.

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 - The pH of the sushi rice was falsified (4.0) due to employee not knowing how to use a pH meter. Employee did not know where pH meter was. CDI- After contacting supervision another employee determined pH was 3.85.

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 - Rotisserie chicken prepped this morning observed tightly covered. CDI- Uncovered / Cooked chicken observed in reach in with door open. A better method is to maintain in cooler until completely cooled down. CDI- Placed in cooler. / Sushi prepped and immediately placed out for service in grab and go. Items read 55F. CDI- Placed in cooler for rapid cooling.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - Repeat - Cleaning needed in gaskets of all reach in units including in pizza/cheese section. Cleaning needed on outsides of doors in pizza section and inside single service under counter storage near sandwich station. / One torn gasket in Asian bar reach 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 - Chicken breast stored in bucket in reach in read 104F after two hours. CDI- Product 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 - Repeat - All items that belong on pizza line were not dated. Philly cheese meet was not recorded on date marking sheet for two days. All other products were not dated today. CDi- PIC dated 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. -P - One pack of deli meat dated for 2/12. CDI- PIC voluntarily discarded.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf - Chicken breast stored in deep container in reach in. CDI- Product discarded.

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. - 0 pts - Observed sushi rice scoop handle stored in rice.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - Repeat - Cleaning needed in gaskets of all reach in units including in pizza/cheese section.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - 0 pts - Two pans of rice read 53F. All other food in unit read 41-44F. CDI- Product was 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 - Repeat - Observed two pack of deli meat unlabeled. items that belong on pizza line were not dated. CDi- PIC voluntarily discarded one and dated the other. 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 - Three packs of deli meat read 11/15, 11/16, and11/7. Chicken wings dated for 11/23-12/15. CDI- Items were discarded. Wings were 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 - Kale salad stored in display case (cold hold not rapid cooling) and kale salad stored tightly covered in walk in cooler. CDI- Kale salad placed in cooler to rapid cool and other kale salad stored uncovered.

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 in gaskets of cheese reach in unit.

6-501.113 Store tools such as brooms, mops, and vacuum cleaners in an orderly manner to facilitate cleaning of the storage space and so they do not contaminate other items. - 0 pts - Observed tools stored in with utensils for establishment. Ensure that all tools are stored separately.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf - 0 pts - Several knives stored in rack observed soiled. CDI- Knives placed in three compartment sink to be washed, rinsed, and sanitized.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf - Repeat - Three packs of deli meets and meatballs stored in the deli case were not labeled. CDI- PIC discarded one package and the others were labeled. 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 - Several packages of deli meats were out of date. (9/09, 9/14, 9/18). CDI- Product was discarded. Something classic quiche products were dated for 10/28. After discussion with the PIC they stated that the product was incorrectly dated and should read 9/28. // Soft cheeses are being dated for 8 days rather than 7. PIC is aware of situation and will work to change in the system. For now they will manually change it to the proper day.

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 - Egg rolls cooked and placed on display (85F), chicken cooked and tightly covered (65F), and tomatoes and lettuce stored on make top to cool (50F). CDI- All items were cooled down properly.

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. - 0pts - One scoop handle stored in contact with rice.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - Repeat - Cleaning needed in the deli display case, gaskets, and reach in coolers and storage areas.

4-501.114 Maintain sanitizer at correct concentrations. -P - Quat sanitizer in pizza area is reading 0 ppm. CDI- Sanitizer will be manual filled. Discontinue using diversity container until it can be properly used.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf - Turkey was not properly labeled. CDI- PIC labeled. // Ensure that dating procedure for items on display is correct at all times. Some items were marked as if they were not cooked but they were in the walk in cooler. (ex. grilled salmon and turkey burgers) 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 - Ham (6/14-6/17) and turkey (6/15) were not discarded by 7th day. CDI- Items were discarded.

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 - Acidified sushi rice prepared at 8 pm (6/23) was still in line on arrival of inspection. Procedures states that rice shall only be maintained on site for 10 hours. CDI- Rice was voluntarily discarded. Discontinue leaving rice in establishment over night.

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 - Pizza sauce and tomatoes stored in pizza station make top unit. To ensure proper cooling use rapid cooling equipment such as a walk in cooler or a reach in that will remain closed to allow for cool down. CDI- Items were placed in reach in.

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 in under counter shelving throughout.

3-302.11(A) Separate the different types of raw animal foods. -P - Raw chicken stored above raw pork and raw turkey stored above raw pork in market walk in cooler. Recommend to monitor more closely storage of raw products. CDI- PIC rearranged product according to final cook temperatures. 3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P - Unwashed cucumbers and other vegetables stored above two containers of washed ready to eat broccoli. CDI- Sushi chef placed RTE foods above unwashed vegetables.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Repeat -One container of chicken patties in sandwich prep unit was prepared on 2/19/15 read 50-56F. CDI- Chicken was 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 - Repeat - One pack of roast beef was not labeled. CDI- Items was discarded.

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 could not produce complete written procedures for TPHC of pizza. Establishment is currently keeping a log with a 2 hour discard. CDI- PIC received and completed a TPHC form. This form provides complete TPHC procedures and follows Harris Teeter policy.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. - A container of pads used for rotisserie chicken packaging observed with visible water splash. Items are being stored next to hand washing sink. Visible splash observed on covered single service containers next to hand washing sink in sushi area. Recommend to move paper towels above hand sink to prevent splash. CDI- Pads were voluntarily discarded by PIC.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - Minor cleaning needed in the deli meat display case and under the sandwich preparation unit.

. 2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed an employee drink (water) not stored to prevent contamination (on counter top beside utensils and food items). CDI- Drink discarded by PIC.

4-501.114 Maintain sanitizer at correct concentrations. -P Observed one sanitizer spray bottle testing below 200 ppm (all other bottles tested within the appropriate concentration). CDI -PIC had sanitizer bottle refilled with fresh sanitizing solution.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed in prep cooler two pans of lettuce with temperatures above 45 F. CDI- After discussion with PIC, the pans of lettuce were discarded. Note: All other TCS foods in this prep cooler tested below 45F.

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 several TCS foods stored in the sandwich area prep cooler (lower) not date marked: slices of deli meat, a unlabeled plastic container with sausage and sauerkraut (this food item had been removed from the original package/container) and several opened packs soft cheeses. Also the chef list had not been updated to reflect the two new food dishes being displayed in the deli case. CDI - The undated TCS foods were voluntarily discarded by the PIC. The opened soft cheeses did not have any labels as to the type of cheeses they were, so the PIC discarded these items also.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 in the walk in cooler expired food items that had not been discarded: grilled salmon (11/5) and cooked pasta (10/26). CDI - Discarded during inspection. 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 two unlabeled containers of seasonings spices.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed in the walk in freezer an open box of frozen meat stored on the floor.

4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturers label. Observed pans being actively washed in water with a temperature below 110F. CDI PIC added hot water to dish washing sink.

5-501.17 Provide a covered waste bin in female restrooms. Observed an uncovered waste bin in the female employee restroom.

2-301.14 Wash hands before donning gloves and between gloves uses. Observed 2 employees change gloves without washing hands between. PIC educated and employees complied.2-301.12. Hands shall be washed for 20 seconds using warm running water and soap and dried using an approved method. Observed employee do a quick wash and rinse of hands (less than 5 seconds). PIC educated and employees complied.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. Observed paper towels missing at one hand sink. Stocked during inspection.

4-501.114 Maintain sanitizer at correct concentrations. Observed all bottles of sanitizer at 100ppm Quat. Bag of sanitizer at dispenser had run out. Bag was replaced during inspection. All bottles refilled to 200ppm Quat.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. Observed wraps, salads in cold display at 51-55F. The items made today were placed in cooler to rapidly chill to 45F and items from previous days were discarded. Unit must be serviced. Return visit required.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. Observed boiled ham with a date of 8/11. Observed beef (meatballs) labeled with date of 8/18. Both were discarded. 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. Observed feta cheese unlabeled at sandwich station, spring rolls and crab rangoon filling unlabeled at hot bar prep station. All were labeled.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized.

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. Currently, liverwurst (Boars Head) is being held for 30 days. The package advises to "Keep Refrigerated" so you will need to provide documentation of water activity and pH. Return visit required to check if liverwurst is exempt from date marking. Observed one container of macaroni salad without a date mark. Staff marked during inspection.

3-501.15 Use approved cooling methods, such as separating food into thinner portions, using containers that facilitate heat transfer, arranged to provide maximum heat transfer. Observed shredded bbq chicken in prep unit at pizza station at 50F. It was tightly wrapped with plastic wrap. Vented container to ensure product rapidly cools.

4-601.11 Non food contact surfaces shall be kept clean. Observed buildup on metal sliding doors under prep tables near meat and cheese slicers. Clean doors and handles.

2-301.14 Hands shall be washed before donning gloves and between gloves uses. Observed employee change gloves without washing between. Educated.

3-501.16 Hot potentially hazardous/TCS foods shall be held at 135F or higher. Observed tofu and veggie delight at Asian Bar temping from 95-100F. This station is only out for 4 hours and all foods are discarded at the end of 4 hours. Discussed moving Bar to TPHC (Time as a Public Health Control). Verification required.

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 Real Yorkshire Wensleydale cheese marked for greater than 7 days. Provide more information on moisture content (to deem it exempt from date marking) or label with 7 day hold. Verification required.

3-501.15 Use approved cooling methods, such as separating food into thinner portions, using containers that facilitate heat transfer, arranged to provide maximum heat transfer. Observed brown sushi rice in a thick plastic container with a lid at 50F. Staff was cooling from use. Placed in walkin cooler with lid vented and cooled to 41F. Observed sushi freshly prepared in the display case at 49F. Advised staff to place in walkin cooler to cool to 41F or lower. It must cool before placing in display case.

3-602.11 Labels shall include place of business. Currently, Something Classic and Harris Teeter packaged items are missing the address. Both just have Charlotte, NC.