HARRIS TEETER #147 DELI

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed empty paper towel dispenser at hand sink behind display case. CDI: Employee stocked paper towel dispenser.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed one container of rotisserie chicken and one container of wings stored above 41F stacked two high in a mobile unit cooler. CDI: PIC voluntarily discarded items. REPEAT. Points reduced to half due to significant improvement since previous inspection.

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 several working squeeze bottles of condiments and sauce being stored in sushi prep reach in cooler unlabeled. Label all working containers of food.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed a few flies in prep area. Contact pest control provider to assess issue. REPEAT.

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed a stack of metal containers being stored wet nested on a clean storage shelf. CDI: PIC unstacked containers to allow for draining.

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 a couple boxes of single use articles being stored on floor in dry storage area. Store single use containers at least 6 inches above floor. CDI: Employee placed items on shelf. REPEAT.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed a few metal containers being stacked within each other which had date mark sticker residue on outside surface in which residue was contacting food contact surface of next container. CDI: PIC returned items to be W/R/S.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed containers of chef salad and Cobb salad being held in a mobile grab and go cooler, containers of wings and chicken tenders in another mobile grab and go cooler, packages of sliced deli turkey and containers of pizza being held in grab and go cooler, and a container of pizza sauce being held in pizza flip top cooler all being stored above 41F. CDI: PIC voluntarily discarded all items that were held beyond 4 hours, placed other items in walk in cooler to rapidly cool and placed pizza sauce on TPHC while employee was actively building pizzas and no other sauce that was already cooled was available. REPEAT. EHS advised PIC that if cold holding is a violation during next inspection a risk control plan may be required to be implemented to correct repeated violations.

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 containers of sushi and poke bowls being cooled in sushi grab and go cooler which would not have met cooling parameters without EHS intervention and a large bowl of pulled chicken cooling in walk in cooler which was tightly covered with aluminum foil and did not decrease in temperature after 25 minutes. CDI: Sushi and chicken was placed in walk in freezer to rapidly cool.

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 packages of crab sticks and tuna being thawed under cold running water in which packages were not fully submerged under water. CDI: PIC adjusted packages to be fully submerged.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed a few flies in prep area. Contact pest control provider to assess issue.

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 a couple boxes of single use articles being stored on floor in dry storage area. Store single use containers at least 6 inches above floor.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed containers of club sandwich meat and sliced ham being held in sandwich prep top, a container of sliced deli ham in sandwich prep reach in, two pizzas being held in grab and go cooler, a package of Muenster cheese being held in cheese case and wings and Greek salad being held in a mobile grab and go cooler all measured above 41F. See temp chart. CDI: PIC voluntarily discarded salads and wings and meunster cheese and moved the remaining items to the walk in cooler to rapidly cool as they had been prepared this morning. REPEAT.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed an open container of feta cheese being held in pizza prep reach in cooler without a date mark. CDI: PIC date marked feta cheese as it was opened yesterday.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed sushi PIC dump PH meter calibration solutions in hand sink near sushi station and observed a spoon being stored in hand sink at pizza station. CDI: EHS provided education to pizza station employee and sushi PIC that hand sinks may not be used for any purposes other than hand washing and spoon was removed from pizza station hand sink.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed two containers of ribs being held in grab and go cooler, several packages of sliced turkey breast in another grab and go cooler, and two packages of Brie cheese being held in cheese case all above 41F. See temp chart. CDI: PIC voluntarily discarded turkey breast and Brie cheese and placed ribs in walk in cooler to rapidly cool as it was prepared approximately 3 hours prior.

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 a stack of single use pizza to go containers being stored on prep counter right side up outside of their original packaging. CDI: Employee inverted containers to protect against 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 several metal containers being stored on clean storage shelf with sticker residue on outside of containers. Containers were not being stacked within eachother. Remove sticker and residue from outside surface of containers.

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 baked chicken without a date in WIC. PIC was unaware of when item was prepped. Observed firecracker pizza sauce dated as prepped on 5/22. CDI- PIC voluntarily discarded items. 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 .

3-501.19(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 pizzas held on TPHC located in display of pizza area without indication times. CDI- food employee was aware of time pizzas were put out and applied correct date.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several flies in deli area. EHS discussed pest control practices with PIC.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P- Observed in Sushi area raw foods above RTE TCS foods in reach-in cooler below prep-line. -CDI-PIC was educated and TCS food items were rearranged in proper storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P-Observed in Pizza area shredded mozzarella cheese and marinara sauce w/ temperatures of 42F on the prep-line; observed in reach-in cooler below prep line shredded mozzarella cheese, Italian sausage and sliced tomatoes above 41F ( were stored overnight). -CDI- PIC was educated and TCS food items that were on the prep-line were placed in WIC and TCS food items that were stored in reach-in cooler were voluntarily discarded. Points not escalated due to improvement. 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 .

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed two food employees not wearing beard guards. -CDI- PIC was educated and food employees were given beard guards.

4-501.11 Maintain equipment in good repair. Observed in Pizza area reach-in cooler ambient temperature at 44F. PIC was notified and work order was placed.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Crunchy rolls and California rolls prepared 15 minutes prior placed in grab and go prior to reaching 41F. Items moved to walk in to reach 41F before being placed in unit. Caprese salads, cobb salads, and chef salads made 1 hour prior placed in grab and go above 41F. Salads moved to walk in to reach 41F. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Cobb and Chef salads from yesterday above 41F. Products discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.15 Cooling Methods (B) (Pf) When placed in cooling or cold holding EQUIPMENT, FOOD containers in which FOOD is being cooled shall be: (1) Arranged in the EQUIPMENT to provide maximum heat transfer through the container walls; and (2) Loosely covered, or uncovered if protected from overhead contamination as specified under Subparagraph 3-305.11(A)(2), during the cooling period to facilitate heat transfer from the surface of the FOOD. Prior to placing food items in grab and go, items will be cooled to 41F or below. Crunchy rolls, California rolls and salads moved to walk in.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Cutting boards at sandwich prep station becoming heavily scratched. Repair/replace as needed. No points deducted.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Items in pizza prep top lacked date marks from prior day. Date marks added. Repeat. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Clean floors in walk in.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed hand sink near the WIC blocked by a speed rack. CDI - Speed rack was removed.

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 sliced chicken inside the sandwich prep stored above 41F. Observed 4 containers of deviled eggs stored above 41F inside the retail deli case. Items were prepped earlier that morning and placed directly into units. CDI - Items were moved to the WIC for rapid cooling. No point escalation, observed improvement from previous inspection. If cold-holding continues to be an issue points will be increased.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs Observed multiple items, prepared the previous day, stored inside the sandwich prep top with no date marking. CDI - The correct date markings were added.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed sanitizer used to wipe down prep tables and other possible food contact surfaces at or below 100 PPM of QUAT sanitizer. CDI - Sanitizer was replaced at the proper concentration.

3-302.15 Wash fruits and vegetables prior to use. Observed stickers still on avocados prepped to be placed in sushi prep unit. CDI - EHS intervened, Items will be washed properly before placing inside unit.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed deli slicer with food debris while being stored as clean. CDI: Slicer was broken down to wash/rinse/sanitize. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed sliced deli meat at 44F with 10 mins left in the cooling window. CDI: PIC placed items in walk in freezer to quickly cool. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed 4 containers of baked chicken pieces hot holding below 135F. CDI: PIC removed items from the hot bar and voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

REPEAT 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed 2 packages of ribs and 2 containers of chicken salad above 41F in retail coolers. Chicken salad was overstacked in unit. CDI: Ribs were voluntarily discarded and chicken salad was moved to walk in cooler. Points not escalated due to improvement from last inspection. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

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 sliced deli meat cooling inside sealed plastic packaging CDI: PIC and EHS discussed cooling methods. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf. Observed tuna thawing under running water which was 79F. Tuna itself was 28F. CDI: PIC removed tuna for use.

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 large amounts of ice build up on floor inside walk in freezer. Points not escalated due to PIC having difficulty finding the part.

4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code, P. Through discussion, the employee working the sushi station stated that she only wraps the sushi mats with plastic wrap one time per day. Sushi is rolled throughout the day from 8am-5pm, per employee. CDI: EHS educated employee on the need to change the plastic at least every 4 hours. Sushi had not been open for more than 4 hours yet today. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed lettuce and sliced tomatoes in sub cooler; blue cheese and cheddar cheese in cheese case; and several sliced meats and cheeses in the Boars Head case above 41F. CDI: Lettuce, tomatoes and cheese case cheeses were voluntarily discarded. Boars Head items were sliced this morning and were rapidly cooled in the walk in cooler. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed one package of sliced ham in the deli case from 6/20. CDI: Product voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed no date mark on sausage in pizza prep cooler. Observed no date mark on feta cheese in prep cooler. CDI: Product dated for 2 days prior when it was opened. 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 . NOTE: EHS strongly suggests date marking the pans in the prep top cooler or using the same binder/chart system the sub station uses in the pizza prep cooler. Today most items had dates underneath in the reach in, however, if there is no back up, or the back up is from a different day the date marking is not in compliance.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed small deli sandwiches (ham, turkey, chicken salad) cooling in grab and go cooler. CDI: Sandwiches were rapidly cooled in the walk in cooler. Ensure that all items that are prepared are rapidly cooled in the walk in cooler to 41F prior to placing them in holding units.

4-501.11 Maintain equipment in good repair. Observed some rust on deli meat case where air blows out. Observed shelving in bottom of sub cooler peeling.

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 pizza prep unit with food debris and in need of cleaning.

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 some ice build up in the walk in freezer on the floor.

REPEAT 3-501.13 (A), (B), (C ) Use approved thawing methods. Pf. Observed chicken thawing in standing water. CDI: PIC turned on water to allow for chicken to finish thawing

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed small flying insects in facility.

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 being stored on the floor in walk in freezer. CDI: PIC moved items.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed multiple rotisserie chickens hot holding in the grab n go case below 135F. PIC stated they were from earlier this morning. CDI: PIC voluntarily discarded items.

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 multiple items in grab n go sushi case, ribs in deli grab n go case, Brie in cheese island, sliced tomatoes and shredded cheese above 41F. CDI: Ribs and brie were voluntarily discarded and all other items were moved to either the walk in cooler or walk in freezer to quickly cool. PIC stated tomatoes and shredded cheese were from a delivery earlier today. Ensure PIC is taking temperature of delivered items.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed sliced deli ham in bottom of sandwich station cooling at a rate of 0.02. Items were tightly wrapped in Saran Wrap. CDI: Items were moved to walk in cooler to quickly cool.

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf. Observed brisket thawing in prep sink not submerged fully in water. CDI: PIC filled up sink to where the item would be fully submerged.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . For information on how to properly calibrate a thermometer please visit: http://meck.co/FoodSafety or view our training video at the following weblink: https://youtu.be/IxXix712KkI. Observed facility without a thin probe thermometer available. VR required within 10 days.

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 spice shakers at sandwich station not labeled.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety, Observed Store manager with expired food protection manager certification.

REPEAT 4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code, P. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed deli slicers soiled and PIC stated they started using them at 7 am, PIC stated they are only washed, rinsed, sanitized at the end of the day. Points not escalated since the utensils have not been in use for 4 hours. CDI: EHS advised PIC to break down slicers and wash rinse sanitize at 11 am.

REPEAT 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .Observed Sliced ham in sandwich cooler without a date, and cooked chicken, chicken salad and chicken wings in walk in cooler prepped this morning that will be held for more than 24 hours without dates. CDI: Sliced ham was voluntarily discarded, correct labels were placed on cooked chicken, chicken wings and chicken salad. Points not escalated due to one of the previous violations was corrected and just a few items without dates. Overall date marking is in place.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed small flying insects near the deli slicers.

4-501.18 Maintain wash, rinse, and sanitize solutions clean. Observed wash solution at pizza 3 comp sink with spoons in it was soiled. CDI: wash solution was drained.

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 Sandwich cooler and pizza prep unit with food debris and in need of cleaning.

REPEAT 5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed dumpster area in need of cleaning.

2-301.14 Wash hands before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single service and single use articles. -P Sushi employee arrived at work and began preparing sushi rice without washing hands. Food employees must wash hands before preparing food. CDI - Employee instructed to wash hands and did so. 0 pts.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Paper towel dispenser jammed during middle of inspection. CDI - Employee fixed dispenser. 0 pts.

4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code, P. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . At beginning of inspection deli manager stated that the staff began using deli slicers at 7AM. Deli slicers were continuously in use throughout inspection and were not washed as of 11:45AM. In-use utensils and food-contact equipment that contact TCS foods must be washed, rinsed and sanitized at least every 4 hours. CDI - EHS instructed manager to break down slicers and W/R/S.

3-403.11 (C), (D) Reheat commercially processed, ready-to-eat food to 135F within 2 hours if food is to be hot held until service. -P Chili measured 100-140F after reheating for 2 hours. CDI - Chili voluntarily discarded.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information 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 . Opened container of feta cheese in pizza cooler was not date marked. 2 chubs of ham and 1 pan of pork in sandwich cooler were not date marked. CDI - Feta cheese discarded and chubs of ham and pork were date marked. // 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 . Tuna in sandwich cooler prepared on 5-8. 2 containers of chicken in pizza cooler were dated as being prepared on 5-2. Pastrami (5-8), ham (5-9), and turkey (5-8) were past 7 days old. Bologna in walk-in cooler was opened on 5-1. Prepared sandwich and chicken salad wraps in retail cooler were date marked as being prepared today. Manager stated they were actually prepared yesterday. Discard all TCS ready-to-eat foods within 7 days of preparation or opening commercial package. Discard all TCS RTE foods missing date labels. CDI - All food past 7 days was discarded.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Bottle of Speedball cleaner was hung on dry storage rack above bakery food. CDI - Chemical bottle removed as corrective action. 0 pts.

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. Spray bottle of water was not labeled. 0 pts.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. 1 deli employee was wearing bracelet while slicing meat. REPEAT

3-302.15 Wash fruits and vegetables prior to use. Sushi employee observed peeling zucchini and washing it after peeling. Fruits and vegetables must be washed before processing them or use.

4-501.11 Maintain equipment in good repair. Front metal panel of sliding door missing on sandwich station cooler. 0 pts.

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Cleaning necessary around dumpster area. 0 pts.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P All TCS foods in pizza unit measured 44-45F (pepperoni, sausage, tomatoes, pizza sauce, mozzarella, and feta cheese). TCS foods in cold holding shall measure 41F or less. CDI - All TCS foods discarded in unit. VR - Verification required in 3 days that unit is repaired or not being used.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information on date marking please visit: http://meck.co/FoodSafety Chub of deli chicken was dated as being opened on 1-11. TCS ready-to-eat foods must be used within 7 days of opening, with day 1 being the date of opening. CDI - Chicken discarded. 0 pts.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. 2 deli employees preparing food with watches on wrists. Food employees must not wear jewelry on their hands or wrists, with the exception of a plain band ring. 0 pts.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Quat sanitizer in sanitizer bottle observed above 400 ppm. Bottle was freshly made and remade to proper concentration.

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 food employee turn faucet off with their bare hands after handwashing. CDI by instruction.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf - Observed food employee filling bucket and left container in handwashing sink to fill. CDI by instruction.

3-501.15 Cooling Methods - PF - Observed rotisserie chicken salad wrap recently packaged / prepared and cooling in display case. CDI, wraps relocated to WIC to rapidly cool. Repeat.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed lettuce, cheese and chicken wings overstacked in prep coolers above 41 degrees F. Observed meatballs at 42 degrees F. CDI, foods voluntarily discarded by PIC. Observed roast beef above 45 degrees F and overstacked in prep unit at sub station. CDI, roast beef placed on sheet pan and relocated to rapidly cool.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf - Observed sliced deli meat recently packaged and placed in display cases and cooling. CDI, deli meat relocated to shallow pan in walk in cooler. Repeat.

4-501.11 Good Repair and Proper Adjustment-Equipment - C - Observed plastic door curtain on walk in freezer door damaged.

6-501.12 Cleaning, Frequency and Restrictions - C - Observed floor of walk in feezer in need of cleaning.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf - Observed recently prepared lettuce and brown rice cooling in tightly covered containers in walk in cooler. Observed chicken salad recently packaged and cooling in display case. CDI, covers removed to vent and facilitate heat transfer and chicken salad relocated to walk in cooler to rapidly cool.

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

3-307.11 Miscellaneous Sources of Contamination - C - Observed bottom shelf of olive display case with olives not protected by sneeze shield. CDI, olives removed from low shelf.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed in-use knife stored in soiled area at sushi area.

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 pastrami with pack date of 12/28, turkey with pack date of 12/26, and 12/19. CDI, foods voluntarily discarded by PIC. Repeat.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf - Observed spray bottles of cleaning agents stored on handwashing sink. CDI, chemicals relocated for proper storage.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed some supplies stored less than 6 inches from the ground on bottom shelf. Observed clean equipment stored below prep table and are collecting food particles / residues.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed grease accumulating in fryer unit doors. Maintain clean.

6-303.11 Intensity-Lighting - C - General Comment: Observed 2 lights out under hood ventilation system.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed several TCS foods held over 41 degrees F. See temperature observations above. CDI, pizza and ribs voluntarily discarded by PIC, and others relocated to rapidly cool. Monitor equipment and calibrated equipment as needed. Effective January 1st, 2019 all TCS foods shall be held at 41 degrees F and below. 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 open packages of turkey with a pack date of 7/26, 7/27 and 7/28, open package of bologna with pack date of 7/28, and open package of chicken with a pack date of 7/27. CDI, foods voluntarily discarded by PIC.

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 held using TPHC but expiration time not written on label of pizza as TPHC procedures state. CDI, corrected on-site.

8-103.12 Conformance with Approved Procedures - P,PF- Observed old label still remaining on container of sushi with was made today as communicated by staff. Sushi had old discard label of yesterday. Ensure facility is following approved HACCP procedures. CDI, rice voluntarily discarded by PIC.

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 wraps recently portioned and cooling in display case between 44-51 degrees F. CDI, wraps relocated to walk in cooler to rapidly cool.

4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C - Observed utensils wedged between prep table and wall at bakery area.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed clean single-service trays stored less than 6 inches from the ground on storage rack near sushi area.

4-501.11 Good Repair and Proper Adjustment-Equipment - C - Observed 2 lights under hood not functioning and fryer basket with damaged wires. CDI, basket removed from use while on-site.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed a sheathed thermometer with visible debris on the probe. EHS also asked 2 deli employees how the slicer is cleaned and both indicated the slicer is cleaned every 3 to 4 hours using sanitizer only. CDI- thermometer was cleaned; EHS educated PIC and employees that slicers must be cleaned using a wash, rinse, and sanitizer method. 4-501.114 Maintain sanitizer at correct concentrations. -P Observed one sanitizer spray bottle at 0ppm QUAT concentration near the sandwich prep. area. CDI- bottle was emptied.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed some TCS foods holding above 41F in various areas of the facility (see chart). CDI- EHS informed PIC that these foods must be maintained at 41F and to monitor equipment and make adjustments as needed.

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 opened on 4/2, another ham from 3/31, olive loaf from 4/1, bologna from 4/3, jerk chicken from 4/1, rotisserie chicken from 3/28, and curry chicken from 3/28 in the deli meat case. CDI- all items discarded.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed a deli sandwich cooling in a plastic container at 51F at 10:20AM drop to 49F at 11:00AM. Observed deli turkey and deli cheese tightly wrapped and cooling in the reach in cooler below the sub prep. station while at 43F. CDI- items were relocated to walk in freezer for rapid cooling. EHS recommended opening clam-shell packaging and not tightly wrapping items until they are cooled to 41F or lower.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed dust accumulation on fan coverings in the walk in cooler. No point escalation as items in need of cleaning from previous inspection have been cleaned.

4-501.114 Maintain sanitizer at correct concentrations. -P Observed one QUAT sanitizer spray bottle at less than 50ppm QUAT solution. CDI- contents were discarded. 4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P PIC indicated the deli slicers are sanitized throughout the day but are only disassembled and washed, rinsed, and sanitized once nightly. CDI- discussion with PIC and employees about proper way to clean slicers.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed one container of fried chicken hot holding below 135F on the hot rotisserie bar (see chart). CDI- product was discarded.

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

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies in the facility near the sandwich station and around the 3 compartment sink. Improvements made to insect control since last inspection therefore no point escalation.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed debris accumulation on shelving underneath the customer cold case where packaged deli meats are located and around the fryers and ovens in the deli.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed one uncovered employee beverage stored on the top shelf of the walk in cooler above foods.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed raw chicken being stored at room temperature next to the fryers while above 45F (see chart). CDI- product was 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 items at the olive/pickle bar such as grape leaves, provolone stuffed peppers, and garlic/pepper with oil mixture not being dated. CDI- products were 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 Observed one bologna chub in the deli case with an open date of 5/1. CDI- product discarded. Improvements made since last inspection.

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 facility using TPHC for multiple pizzas at the pizza station with only one time sticker for all the pizzas. Facilities procedure indicates each pizza should be labeled with a time stamp. CDI- time stamps added to newly made pizzas.

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

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed debris accumulation on the inside of the commercially packaged deli meat customer cold cases.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed the hand washing sink being blocked by sample stands. CDI-The stands were removed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed chicken being stored on the counter above 45F. CDI-The chicken was placed into the walk in cooler for rapid 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, roast beef, curry chicken, turkey and catering turkey all past their time/temperature date marking requirements. CDI-The items were weighed out and discarded.

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 of plastic containers being stored on the floor. CDI-The box was picked up and placed onto the rack.

4-501.11 Maintain equipment in good repair. Observed standing water inside one of the sliding doors to the deli case, and a damaged door handle to the sandwich reach in cooler. Manager stated that the door handle has already been called in and they will call in the sliding glass door. Have repaired.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed damaged floors in the main kitchen. Have repaired. REPEAT.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several small flies in the facility. Increase pest control measures. REPEAT.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup in the deli cases, the baking push carts and the shelves near the baking ovens. Also observed buildup on the floor in the walk in freezer. Thorough cleaning is needed. REPEAT.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed several places where the floors were damaged. The manager stated that they are working on getting the floors repaired.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed missing paper towels that the hand washing sink near the walk in cooler. CDI-More paper towels were brought to the hand sink. REPEAT.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed buildup on the slicer. The slicer had not been used today. CDI-The slicer was properly cleaned and sanitizing.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed several items of deli product past the time/temperature date marking. CDI-The product was properly discarded. REPEAT.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed chicken that was cooling on the counter that had dropped below 135F. CDI-The product was quickly placed into the walk in cooler to allow for rapid cooling. Once product drops below 135F it needs to be placed into an ice bath or a cooler.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several flies in the facility. The facility has placed numerous fly traps around the facility. REPEAT.

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

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed two dispensers missing paper towels. CDI-Paper towels were brought out to the hand washing sinks.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed two sheet pans of chicken sitting at 65F on the counter. Employee did not know when the product was placed out on the counter. CDI-The product was 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 Observed the turkey and the chicken deli products past their time/temperature date marking requirements. CDI-The products were 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 Observed no time stamp for the sushi rice holding at room temperature. CDI-A sticker was placed onto the container to indicate when the product should be discarded.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed two flies in the facility. Increase pest management.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed the cutting boards at the sandwich station with deep grooves that are no longer easily cleanable. Have resurfaced or replaced.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup on the shelves holding the single service containers and lids, and small buildup on the inside of the deli cases. CDI-The shelves were cleaned.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed several boxes stored on the floor in the walk in freezer. CDI-The boxes were placed onto shelves.

4-501.11 Maintain equipment in good repair. Observed damaged gasket to the door of the walk in freezer. Have replaced. Also observed two burned out light bulbs under the hood. Have replaced.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup on the inside of the sub station reach in cooler, the wall behinds the ovens and fry station, inside the deli meat cases, and on the lid to the pizza prep flip top cooler. Have cleaned.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed two spatulas with small amount of buildup along the edge of the handle, and small amount of residue buildup on the far left meat slicer. CDI-The spatulas were sent to the 3-compartment sink for wash, rinse, and sanitizing. The meat slicer was re-cleaned.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies throughout the kitchen. Management has placed fly traps around facility, and has a pest control company come in once a week to spray. REPEAT.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drink stored next to deli meat in the walk in cooler. CDI-The drink was discarded.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed chicken wings cooling on rack in room temperature. The chicken was measured at 95F. CDI-The chicken was brought to the walk in cooler for cooling. Do not allow to cool at room temperature once the product drops below 135F.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies around the fryer station. Maintain and increase the frequency of pest control. REPEAT.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed kicking crab corn chowder at 119F. CDI - PIC sent soup to kettle for reheating above 165F. -1.5-

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed deli employee cut tomatoes from room temp and place in cold holding without first cooling them first. -0-

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies at the handsink in sushi. Maintain and increase the frequency of pest control. -0-

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food employee with bracelet on arm. CDI - PIC instructed removal of bracelet and handwash. -0-

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed chicken packaged in clam shell containers at greater than 45 F. The items of concern were on the top layer of packages. These were discarded and manager was instructed to keep product in single layer in 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_ Items kept at 41 F and below should be discarded at 7 days. Discard date of 8 days was observed on brie cheese. Instruction given.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed brie cheese in display case at 47 F, chicken patties on sub make table at 76 F, and pizza at 60 F before cooking. Cheese was discarded, chicken patties were moved to walkin, and discussion of use of time for pizza station.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed chicken patties for use on sub line placed on make table before thoroughly cooled. Gave instruction.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed container of flour at pizza make station without label.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build up on hand and prep sinks and around shelving. Discussion of need to organize and deep clean.

3-501.18 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition - P Observed deli meat portions 1 outdated and 1 unmarked. Items were discarded.

3-501.15 Cooling Methods - PF Use proper methods for chilling foods from room temperature. Observed tightly covered container of kale salad. Gave instruction.

.5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed cleaner bottle in handwash sink near 3 comp sink. Removed.

4-501.114 Maintain sanitizer at correct concentrations. -P Hose sprayer sanitizer was registering 0ppm Quat. Repair. Facility will not be using this hose sprayer for any cleaning of equipment. 3 comp sink sanitizer (next to hose sprayer) was at proper levels.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed various cheeses temping over 45F including brie, cambazola, Wensleydale, Gourmandise in cheese case. Facility discarded. All cheeses need to be arranged to maintain 45F (or 41F is you wish to keep for 7 days). Case may need to be serviced. Facility rearranged to aid in air flow. Return visit required.

3-501.19 Written TPHC procedures meeting all requirements must be available on site. Facility is following proper procedure but procedure paperwork is missing requirements of 3-501.19 (B). Printed previous TILT approval from NCDENR/NCDHHS and had facility keep with log book.

3-501.15 Quickly cool foods. Cold air must flow around product to remove the heat. -Pf Observed salads made this morning already in grab and go display case but were temping at 51F. Properly cool to 45F or less before placing in grab and go case. Staff moved to cooler to rapidly chill.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed shelving across from rotisserie cooker with greasy debris. Clean.

2-301-14 Observed employee not washing hands before changing gloves-went from prep to washing utensil-to clean gloves-CDI-Hands were washed

5-202-12 Water not flowing for 15 sewconds at hand sinks in ladies restoom

.4-602-11 Observed a greasy buildup on pans-CDI-All pans were rewashed

3-501-19 Observed employee in pizza area not following procedures for TPHC-CDI-All pizzas were thrown out. No time had been recorded since 11-30-14

4-901-11 Observed pans stacked wet on clean side of 3 comp sink

r4-602-13 Clean display cases, inside reachins, carts, under tables, shelving and sinks

6-501-12 Make sure all floors are cleaned frequently-underneath equipment and in corners

3-603.11 Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens - PF Observed the consumer advisory for the sushi station not to be present. A proper consumer advisory shall be posted. -RVR

3-501.15 Cooling Methods - PF Observed some sushi to be at 46F-47F in cold holding display case. Ensure that items are 45F or below before putting them into the display case. -CDI Items were moved to the walk-in for cooling.

6-501.111 Controlling Pests - PF Observed several flies stil in the bakery/deli area. -CDI The facility has fly lights installed and fly strips properly hung. The facility has a program of extermination and is working to correct the problem.

3-307.11 Miscellaneous Sources of Contamination - C Observed boxed food items stored on the walk-in freezer floor. Observed open dry goods foods stored open and exposed. Any dry goods foods shall be stored in containers with lids or in bags with resealable closures. Label all dry goods food containers if they hold granular items such as salt, sugar, or flour.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Observed numerous sanitizer bottles to be at less than the required concentration, including all of the bottles used for the slicers. Sanitizer must be at the proper strength for use. -CDI Bottles were refilled and C. Elmore directed that the slicers be washed, rinsed, and sanitized.

6-501.111 Controlling Pests - PF Observed a significant number of flies around a back area of the deli bakery. Provide traps and pest control such that the flies are eliminated. -VR

Observed knives stored under equipment. Do not store utensils under equipment as these areas may not be clean. Observed tongs stored on the bottom surface of a display case.3-304.12 In-Use Utensils, Between-Use Storage - C

4-302.14 Sanitizing Solutions, Testing Devices - PF Observed testing strips not being properly stored and used. This was a factor in the failure to provide proper sanitizer for the spray bottles. Properly store and use the sanitizer test strips. -CDI Strips were provided, properly stored, and staff were instructed to use the strips to verify proper sanitizer concentrations.

2-401.11 Eating, Drinking, or Using Tobacco - C Observed a staff member to be eating a cookie in the deli area. The process of sampling food is allowed, but eating food as a snack or meal is not allowed. -CDI Staff member was asked not to eat in the kitchen. Management was made aware that sampling is allowed.

. 3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P Observed cooked potatoes to be cold held at 48F. -CDI Item was discarded.

3-501.15 Cooling Methods Observed items to not be properly cooled before being placed into display coolers. These coolers are not strong enough to cool items, they are designed to hold items cold once they are cold. The egg rolls noted in the temperature log were actually warming up the items around them. Always properly cool the item and check them for temperatures of 45F or less before they go into the display cases. This included the sushi items. -CDI Items were removed for cooling.

4-501.11 Good Repair and Proper Adjustment-Equipment Observed the edges of the display case housings to be damaged on some units compromising the seal of the door. Maintain the cases and equipment in proper repair.

4-602.13 Nonfood Contact Surfaces Observed sides of cooler doors soiled with mold. Observed door tracks and storage drawers soiled with food debris.

6-201.11 Floors, Walls and Ceilings-CleanabilityObserved some floor damage at the deli area. The floor condition is getting worse. Ensure the floor stays in good repair and is smooth and easily cleanable.

. 3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date MarkingObserved some items not properly date marked. Items included cut leafy vegetable from the previous day, tuna salad from the previous day. All refrigeration required, ready-to-eat items shall be properly date marked and discared within the proper time-frame. -CDI Items were date marked or discarded.

4-501.11 Good Repair and Proper Adjustment-EquipmentObserved a small leak in the drainline of the chicken prep sink. Repair the leak before it get worse.

6-201.11 Floors, Walls and Ceilings-CleanabilityObserved some floor damage at the fryers. Ensure the floor stays in good repair and is smooth and easily cleanable.

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smokingObserved a drink to have been improperly stored in a supply cupboard in the deli. Do not store personal drinks inside these cupboards as they are also used to store customer service items.