FRESH MARKET #19 DELI

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. EHS observed deli slicer, stored clean, soiled with food residue and debris present on back side of deli blade and guard. CDI - PIC instructed food employee to break down equipment to be washed, rinsed, and sanitized. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . 4-601.11 (B) Food contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soiled accumulations. EHS observed panini press encrusted heavily with grease. PIC stated a new tool has been obtained to assist in cleaning the press and has already assigned a food employee to clean. (0)

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P EHS observed numerous TCS items held in grab n go cooler above 41F (see temp chart). PIC stated items were put into unit this morning, but are usually left in units over night. EHS observed all items stored double stacked and near front of unit above 41F. EHS observed items single stacked in the back of unit under 41F. PIC stated temperatures are being checked daily but only in areas that have experienced issues before. On previous inspections EHS has observed issues with one specific grab n go cooler, TCS items held in this unit are monitored and EHS observed all items under 41F (see temp chart). However, half of these items have been moved to a different grab n go cooler and facility is having issues similar to issues observed in the other cooler. EHS advised that temperature checks should occur in all storage areas where TCS foods are held to ensure long term compliance. Facility has been out of compliance with cold holding for the last five inspections, three of those inspections were full points. Improvement was noted during last inspection but EHS stated if cold holding was out of compliance a risk control plan will be implemented. EHS will return at a later date to review risk control plan with General Manager and discuss monitoring/processes moving forward. CDI - Due to being unable to verify the time frame TCS items had been above 41F, PIC voluntarily discarded all TCS items observed above 41F. REPEAT. (3) For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) EHS observed container of Mac and cheese and chicken buffalo dip held beyond 7 days. EHS observe cut lettuce stored in WIC without proper date marking. Food employee stated they cut lettuce this morning. CDI - PIC voluntarily discarded chicken dip and Mac and cheese. Lettuce was dated properly. (1.5) 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 .

4-501.11 Maintain equipment in good repair. EHS observed heat plate for plastic wrap sealer in disrepair during inspection. Replace.

4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturer label. -Pf EHS observed food employee actively washing utensils and equipment in three compartment sink. EHS observe water of wash solution at 100F. EHS verified on manufacturer instructions which stated water shall be maintained at 110 during warewashing. CDI - PIC added hot water until wash solution reached 110F. (0.5)

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. EHS observed food debris and residue accumulating on sliding door of deli display cases. EHS has observed this issue on numerous inspections. EHS advised to increase cleaning frequency. REPEAT. (1)

5-205.15 Maintain a plumbing system in good repair. EHS observed hand sink by panini press leaking. PIC stated work order has been placed on sink and will be repaired soon. (0)

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. EHS observed minor food debris and residue accumulating on walls around panini press and around deli slicer. EHS advised to increase cleaning frequency to avoid contamination. (0)

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P EHS observed pre-made pizzas, chicken salad wrap, salmon tossed salad, and chicken Caesar salad above 41F. PIC stated pizza was prepared, cooled down in freezer, and then placed into display case at 1:30pm. PIC stated display case had been repaired 5 days prior to inspection and stated throughout the week facility has still noticed temperatures above 41F when holding items in display case. EHS advised to discontinue use of display case until repaired. The prepared foods were observed in a different display case. EHS observed three items above 41F. PIC stated these items had been placed into unit at 1:30pm. PIC stated all temperatures are taken throughout the day and logged into tablet. Facility now includes cooling temperatures in tablet to ensure items are below 41F prior to storage. PIC stated temperatures are taken prior to cooling, after, and an hour after being placed into unit. CDI - PIC removed items from display and placed into WIF to quickly cool. EHS observed items below 41F prior to end of inspection. 3-DAY VR required. (3) REPEAT. ***Facility has been out of compliance for cold holding for four straight inspections. This is the third inspection with a full point deduction. EHS has seen improvement from facility throughout the last three inspections, but has observed cold holding issues in different areas of facility during each inspection. EHS advised that during next inspection if cold holding issues are observed, facility will be required to complete a risk control plan. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) EHS observed two containers of pizza sauce and container of sausage pieces in pizza make unit without proper dating. PIC stated that these items were prepared the night prior. EHS advised that all items shall have a proper date when stored for more than 24 hours. CDI - PIC verified prep date and placed correct date on all containers. (0) 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 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. EHS observed in use utensils in standing water at room temperature. PIC stated utensils are stored in water throughout service in between uses. EHS advised water needs to be maintained at 135F. CDI - PIC removed utensils from water. (0)

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. EHS observed surfaces on shelving above prep table and three compartment sink soiled with food residue. EHS observed food debris accumulating inside display cases behind deli and under prep tables. EHS advised to increase cleaning frequency to avoid accumulation. REPEAT. (1)

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P EHS observed a few items in prepared meals above 41F. EHS observed items being stacked two high in unit. Items in bottom row were observed under 41F. PIC stated temperatures are checked prior to food being placed in unit. PIC unable to provide cold holding logs for today. PIC stated facility currently does not log cooling but does temperature checks prior to bring TCS items out into the display case. EHS advised to begin a cooling log and to continue to have an updated cold holding logs available. EHS observed olive bar with items such as cooked garlic cloves, grape leaves with cooked rice, feta cheese cubes and olives that were observed above 41F. PIC stated these items should not be on the olive bar. PIC stated a mistake must have occurred during ordering and items were placed onto bar without approval. PIC removed all TCS items from olive bar and voluntarily discarded. Items from deli cooler were also voluntarily discarded. 3-day VR required. EHS will verify olive bar does not contain TCS foods and will ensure facility is keeping up with cooling and cold holding logs. REPEAT (3) **Facility has improved since last inspection and has implemented cold holding logs. Olive bar will be set up without TCS foods moving forwards. PIC stated cooling logs will now be implemented. EHS will return Friday for VR to observe logs and olive bar compliance. Risk control plan not needed** 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

3-501.15 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 EHS observed sliced tomatoes and sliced turkey actively cooling in three door low boy reach in cooler. EHS observed minimal change in temperature over thirty minutes. EHS advised once items are finished being used for preparation of wraps and deli foods, these items should be taken to WIC to cool down instead of the reach in units. EHS observed numerous items in unit and stated air flow could impact the cooling rates if cooled in the reach in unit. CDI - PIC removed cooling items and placed in WIC to finish cooling. EHS verified temperatures prior to end of inspection. (0) For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-601.11(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. EHS observed food debris accumulating in deli display sliding door frame and in interior portion of pizza make unit. Increase cleaning frequency to avoid accumulation. (0.5) 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. EHS observed food debris accumulating along the back wall of deli area. Behind pizza make unit and rotisserie oven. Increase cleaning frequency to avoid accumulation. (0)

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed two robo-coup blades with food debris still present on surface of blades. Observed a cheese grating blade with food debris on blade. Observed dicing blade with food residue present on blade. This equipment was stored as clean on drain board of three compartment sink. CDI - PIC removed equipment and placed in three compartment sink to be wash, rinsed, and sanitized. (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: 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)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken wings in hot display case below 135F. PIC stated this item was reheated an hour prior to inspection. CDI - PIC removed wings and reheated to 165F within the two hours it was prepared. (0) For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed numerous items in grab-n-go displays where facility stores prepared meals above 41F (see temp chart). Observed numerous sliced meats and cheeses in another grab-n-go display above 41F(see temp chart). Observed numerous items above 41F in 2 door reach in unit in kitchen area (see temp chart). PIC placed work order for 2 door reach in and display case for prepared meals. Grab-n-go cooler for meats and cheeses was overfilled and PIC will reduce the amount stored moving forward to allow for more air flow. All items prepared today and within 4 hours were moved to WIC to cool down effectively, any items prepared beyond 4 hours or from the day prior were voluntarily discarded. 3-day VR required. REPEAT. (3) 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 .

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed food debris throughout kitchen in display case gaskets and interiors of coolers. Observed fans and ceiling of WIC with black residue accumulating. Increase cleaning frequency to avoid accumulation. (0)

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager on duty at time of inspection. REPEAT. Full Points. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed a box and paper towels in the hand sink at start of inspection. CDI- PIC removed items from hand sink.

3-202.15 Food packaging must be in good condition, intact and protect the food inside. Pf Observed five dented cans in the dry storage area. PIC stated that cans with dents are removed and discarded. CDI- PIC separated cans to be discarded.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed sliced a bag of sliced ham and two bags of sliced turkey in the lowboy unit temping at 43F. The items had been in the lowboy since yesterday. CDI- PIC voluntarily discarded the 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed 18 containers of chicken salad in the customer grab and go unit that were holding temperatures between 50F - 43F. One container of tuna salad temped at 44F, seafood salad temped at 45F and a container of deviled eggs temped at 43F. PIC stated the items had been in the cooler since yesterday. EHS and PIC had a discussion about not stacking the items so high and pushing them further back in the unit. CDI- All items were voluntarily discarded. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.15 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 one bag of sliced ham and two bags of sliced turkey cooling in the lowboy unit since yesterday. The items were densely packed in sealed bags and stacked in the lowboy. CDI- PIC voluntarily discarded the items. EHS provided education on proper 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 .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed multiple boxes of food stored on the floor in the walk-in freezer. All food must be stored at least 6 inches off the floor.

4-601.11 (B) Food contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. Observed the panini press with significant encrusted debris. Increase cleaning frequency of equipment.

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employee items (bags, coats) and an employee beverage stored with single service items in dry storage area. Remove items from single service items to designated area where contamination shall not occur.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager on duty at the time of the inspection. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

4-501.11 Maintain equipment in good repair. Observed handles broken on the sliding doors of the service counter. Replace or repair the necessary door handles. REPEAT***

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 build up of debris on the gaskets of the low boy cooler units as well as on the door itself. Increase cleaning frequency.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed walls in the facility that were soiled with food debris/build up. Increase the cleaning frequency.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Some pans had light grease on the outsides of the pans and were stored as clean. Utensils and food-contact surfaces must be cleaned to sight and touch. CDI - Pans put at 3-compartment sink to be washed. 0 pts. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: 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)(1) Maintain TCS foods in hot holding at 135F or above. -P Buffalo wings, chicken drumsticks, and breakfast crossiants measured below 135F in hot holding (temps in temp log). TCS foods in hot holding shall measure 41F or less. CDI - Buffalo wings and chicken drumsticks reheated to above 165F. Breakfast croissants were discarded. PIC sent TPHC procedure form to use time as a public health control for breakfast food that doesn’t hold temperature well. REPEAT For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Establishment uses sheet to mark dates for all TCS foods in the display case. Sesame orange chicken, honey lemon bow tie pasta, Italian pasta, and garden pasta salad were either not updated for several weeks on sheet, or were missing from the sheet. Also, broccoli salad and sausage in walk-in cooler were missing date labels. Pizza sauce in pizza cooler missing date label. TCS ready-to-eat foods must be labeled with prep date. CDI - Employees placed dates on items and updated sheet with prep dates for items where it was missing. // 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 Chub of chicken breast in display case was from 7-21 and had not yet been discarded. TCS ready-to-eat foods must be used or discarded within 7 days from preparation. CDI - PIC discarded chicken breast. 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 .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Some boxes observed on floor in walk-in freezer. Store food at least 6 inches off the floor. 0 pts.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Some stacks of clean metal pans were stacked while they were still wet. Allow utensils to adequately air dry after washing before stacking. 0 pts.

4-501.11 Maintain equipment in good repair. Slides of deli case doors are broken and need to be replaced/repaired. 0 pts.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. EHS observed no certified food protection manager on duty at time of inspection. -1 Point For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P EHS observed cooked buffalo wings being hot held in display case at 117F. CDI PIC reheated wings to 165F. 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 .

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. EHS observed debris and build up behind flip top cooler and reach in stove. -.5 points

2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P - Observed food handler handling soiled utensils at ware washing sink and remove gloves to handle clean utensils and food preparation. CDI, employee washed hands.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed chicken wraps and noodles recently prepared and packaged then transferred to cold held in display case. CDI, items relocated to rapidly cool. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and 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 seafood salad with prep date of 1/9, super veggie salad prep date of 1/8 on chart. Observed open package of deli turkey with prep date of 1/9, ham with prep date of 1/10 and smokie mozzarella salad with prep date of 1/10 in display case. CDI, items voluntarily discarded. Repeat. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf - Observed chicken wraps and noodles recently prepared and packaged then transferred to cold held in display case. CDI, items relocated to rapidly cool. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturer label. -Pf - Observed employee washing equipment at 3 compartment sink with wash water at 91 degrees F. CDI, to refill 3 compartment wash sink vat with detergent water greater than 110 degrees F.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed food debris accumulating in door tracks of several cold hold cases. Repeat. Observed some debris / spillage on shelving next to clean equipment.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed cheese cold held at 49 degrees F. CDI, cheese voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P - Observed feta cheese date marked exceeding 7 days, observed open package of ham mislabeled had incorrect date. Observed bologna with discard date of 10/8. Observed mozzarella cheese and pizza sauce not date marked in walk in cooler. CDI, foods 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 .

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed food debris accumulating in door tracks of several cold hold cases.

5-205.15 Maintain a plumbing system in good repair. Observed leak below hand washing sink.

REPEAT: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F 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 TCS foods registering > 41 F inside cold holding reach-in and grab & go units. Refer to temperature chart for details. Several foods were put into refrigeration prior to inspection, while others had been inside refrigeration units since previous day. Upon further investigation, it was discovered that the prep unit (flip top and lowboy) is unable to maintain products < 41 F due to heavy ice build-up on ventilation. CDI - All products from today uncovered and relocated to walk-in cooler for rapid cooling towards < 41 F, products from previous day voluntarily discarded. Facility advised to discontinue use of unit until repairs made. -3- ***3-DAY VERIFICATION REQUIRED FOR PREP UNIT. ***This is the 2nd consecutive inspection with a full point deduction for cold holding. Continued non-compliance may result in a risk control plan or permit action.

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 no date marking on container of vegetarian egg rolls and meatballs, incorrect date labeling on boiled eggs (1/26-2/4) and pastrami and ham past 7 day requirement (sell by dates of 1/26 and 1/29). CDI - Date on boiled eggs corrected and expired/unlabeled products voluntarily discarded. ***This is the 3rd consecutive inspection with a full point deduction for date marking disposition. Continued non-compliance may result in a risk control plan or permit action.

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 several TCS foods cooling tightly covered inside walk-in cooler. Refer to temperature chart. CDI - Products uncovered and transferred to facilitate adequate cooling towards < 41 F. -0.5-

3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed several soiled wiping cloths throughout facility prep counters. CDI - Wiping cloths removed. -0-

REPEAT: 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 soiled knive, scissors and can openers stored on wall mounted rack right of prep unit. Utensils had not been used since previous day. CDI - Utensils relocated to 3-compartment sink and W/R/S. -0.5-

REPEAT: 4-501.11 Maintain equipment in good repair. Observed damaged left sliding door at deli display case; case leaving an inch gap into unit. Repair. -0.5- 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed heavily scored cutting board at prep unit. Replace.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed cleaning needed on flooring around and underneath oven and hand sink left of oven. -0-

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. - P. For more information on food storage order please visit: http://meck.co/FoodSafety. Observed box of unwashed produce stored over ready-to-eat foods on speed rack inside walk-in cooler. CDI - EHS educated and box removed.

REPEAT: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F 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 TCS foods > 41 F inside walk-in cooler and cold holding units. Refer to temperature chart for details. Several foods were put into refrigeration prior to inspection, some found overstacked, meanwhile, others had been inside refrigeration units since previous day. CDI - All products from today relocated to walk-in cooler for rapid cooling to < 41 F, products from previous day voluntarily discarded.

REPEAT: 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24 hrs. - Pf. Observed rueben and italian sandwiches at deli display case without date marking. Deli employee stated that the products were made yesterday. CDI - Items date marked. 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 no date marking on opened container of drumsticks, american cheese > 7 day requirement (exp: 10/5), incorrect date labeling on american cheese (exp: 11/29) and cubed pepperjack cheese (exp: 11/29). CDI - Date on cheeses corrected; expired product and drumsticks 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. Observed TCS foods cooling tightly covered inside walk-in cooler and at grab & go station. Refer to temperature chart. CDI - Products uncovered and transferred to walk-in freezer for rapid cooling to < 41 F.

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 x3 soiled can openers on wall mounted rack. Utensils had not been used since previous day. CDI - Utensils relocated to 3-compartment sink and W/R/S.

4-501.11 Maintain equipment in good repair. Observed damaged left sliding door at deli display case. Repair.

4-601.11(C)/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed hot holding, deli and cheese display cases containing residue and buildup inside, on door seams and between crevices of cutting board. Recommend thorough and higher cleaning frequency.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. - P. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ. Observed various TCS foods > 41 F inside cold holding units. Refer to temperature chart for details. Products were inside units since previous day. Some products were observed at < 41 F and refrigeration units ambient temperatures verified at < 41 F. However, flip top unit unable to maintain temperatures < 41 F. CDI - All products voluntarily discarded. 3-DAY VERIFICATION REQUIRED for flip top unit.

REPEAT: 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24 hrs. - Pf. Observed coleslaw and sliced tomato without date marking. Deli employee stated that the products were first used the night before. CDI - Items date marked. 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 no date marking on opened container of chicken broth and incorrect date label on wensleydale cranberry cheese. CDI - Date on cheese corrected, all other items voluntarily discarded. 3-DAY VERIFICATION REQUIRED.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed x2 small flies present during inspection.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee without hair restraint. CDI - Employee put on hair net.

4-502.11(C) Maintain air thermometers in good repair and accurate. Observed non-functional air thermometer at flip top unit. Replace.

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. Observed chicken, asiago dressing and mac & cheese with out date mark. Deli employee stated that the products were prepared the night before. CDI -Products date marked. 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 opened container of creamy feta dressing over 7 day date marking requirement (discard date: 2/1/22). CDI - PIC voluntarily discarded product.

REPEAT: 4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed 1X box of clear containers stored on floor in deli dry storage area. CDI - Item re-located to nearby shelving. ***No escalation in points due to significant improvement made from previous inspection.

4-501.11 Maintain equipment in good repair. Observed lowboy reach-in unit door needing repairs. Door does is detached from hinge. PIC states that a request for repairs has been made and is expected to be done next week.

REPEAT: 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed deli display cases containing residue and buildup inside and on door seams. Observed food debris inside lowboy reach-unit as well as in cheese grab & go case. Recommend thorough and higher cleaning frequency.

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 apple harvest salad and honey lemon bow tie with out date mark. Deli employee stated that the products were prepared the night before. CDI - Products 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. Observed pastrami over 7 day date marking requirement in deli display case (prep date: 9/27 discard date: 10/3). CDI - PIC voluntarily discarded product.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed roasted chicken salad tightly wrapped cooling inside walk-in cooler with a 3 degree change after 30 minutes. CDI - Product was unwrapped to allow proper air flow.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed boxes of to-go containers stored on floor in deli dry storage area.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed deli display cases containing residue and buildup on door seams.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed a serving spoon inside of the handsink. CDI-spoon was removed. Hand sinks may only be used for hand washing

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed roasted red peppers and stuffed grape leaves on the olive bar that were above 41F. CDI-items were put into WIC to cool down.

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 sliced meat cooling in grab and go unit. CDI- Brought to WIF to cool down, REPEAT.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Flies observed in kitchen. Keep out of kitchen.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Some foos items (pizzas, wraps, feta cheese salad) not recorded above 41F (see chart). Suspected improper placing in unit and improper cooling. 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 mac-cheese, country ham not dated. CDI- Dated.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Improper cooling of cubana sandwhiches; one was in dispay unit, other was in WIC tightly wrapped. CDI- Cooling adjusted, follow proper cooling paramaters. par

4-901.11 Equipment and Utensils, Air-Drying Required - C Some wet stacking of metal containers observed.

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 Two employees washed hands and dried hands without using paper towel barrier. CDI- Educated.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Chicken recorded below 135F (see chart). CDI- Discarded.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P Observed one container of wings and one container of ribs in a grab n go cooler both above 41F. Both items had been cooked last night. Ensure all TCS items are properly cooled to 41F or below before packaging and placing in grab n go coolers. Food will not cool properly in these units as they are designed to hold temperatures. Repeat violation.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed the deli meat cooler holding TCS items above 41F. A container of lettuce was in the prep top cooler above 41F. The olive bar cooler is holding feta cheese above 41F. Coolers need to be adjusted to hold TCS items at 41F or below. Lettuce discarded, other items moved to walk in cooler. VR- Verification visit required. Repeat violation.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed a bag of deli ham in the bottom of the prep top cooler that was packaged on 4/15. A container of caramalized onions were in the bottom of the cooler dated 4/15 - 4/30. When cooked onions are thawed they have a 7 day shelf life. The ham and onions were both expired. CDI- Items discarded. Points left at half as facility has made significant improvement on overall date marking. Repeat violation.

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 packaged cheese, sandwiches, and salads that had all been prepared today then placed into the grab n go coolers before reaching 41F or below. Ensure all TCS items are cooled to 41F or below before placing in the grab n go cooler. These items will not properly cool when packaged and placed in these units. CDI- Cheese, salads, and sandwiches opened and moved to walk in freezer. Repeat violation.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed general cleaning needed on shelves and the interior/exterior of equipment throughout facility. Increase cleaning frequency. Repeat violation.

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 salads and wraps in the grab n go cooler above 41F. Items were prepared yesterday. Other items in cooler were 41F or below. Some TCS items are not being properly cooled before placing in grab n go cooler. This unit is not designed to cool. Ensure TCS items are being cooled to 41F or below before placing in grab n go cooler. CDI (Corrected during inspection)- Items that were above 41F and had been in the cooler since yesterday were voluntarily discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several TCS items above 41F in the prep top cooler and the olive bar. See temperature chart. Items in prep top cooler were stacked high above the pans. CDI- Items in prep top cooler had been there since last night. These items were voluntarily discarded. TCS items in olive bar had been there since this morning, these items were moved to the walk in 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 Observed an open bag of spinach with no date. Ensure prepackaged TCS items are date marked when opened. Spinach was opened sometime yesterday. CDI- Yesterday's date placed on spinach. Repeat violation. 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed hummus with a discard date of 1/27, breaded chicken with a discard date of 1/14, ham with a discard date of 1/24, and turkey with a discard date of 1/25. Ensure all TCS items are discarded once they have passed the 7 day window. CDI- All expired items 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 Observed wraps in the grab n go cooler that were prepared when inspection began then placed directly in the grab n go cooler. Wraps were 47F. Other wraps and salads that were prepared yesterday were in the grab n go cooler above 41F. All TCS items should be cooled in the walk in cooler before placing in the grab n go cooler. This is a holding unit and will not properly cool TCS foods. CDI- Wraps and salads from yesterday voluntarily discarded. Wraps that were prepared today were moved to walk in cooler. Wraps will be placed back in grab n go unit when at 41F or below.

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. Observed significant amounts of food debris/residue inside prep coolers. Equipment used to wrap pizzas had a significant amount of food residue. These areas need detailed cleaning and cleaning frequency increased. Repeat violation.

2-301.14 When to Wash - P Observed employee returning from back room to prepare deli meat for customer without first washing hands. Observed employee return from walk in cooler to the kitchen, removing gloves to wipe surfaces, then proceeding to speak with customer at cold case to work with food. Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. Wash hands before donning gloves and between gloves uses. Wash hands after activities that may contaminate them. CDI (corrected during inspection) through instruction by manager.

3-101.11 Safe, Unadulterated and Honestly Presented - P,PF 3-101.11 P Food shall be safe for consumption, unadulterated and honestly presented. COMMENT: In the walk in cooler, observed parmsean cheese, cheddar cheese, and swiss cheese with heavy amount of green buildup on cheese in packaging indicating spoilage of product. Food shall be safe for consumption, unadulterated and honestly presented. CDI. The manager voluntarily discarded the cheese immediately.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Observed red bucket of quaternary sanitizer at 0 PPM when tested. Spray bottle read 400 PPM of quaternary ammonia but it is mixed from a different mechanical unit at the three compartment sink. CDI. The manager let the quaternary sanitizer run for approximately 30 seconds at three compartment sink and it was tested at 200 PPM. Suggested manager contact chemical company to ensure the 3 comp sink mechanical mixing unit is properly functioning. Maintain sanitizer at correct concentrations when being used to sanitize.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF Boiled eggs in packaging opened without any date mark. The following soft cheeses, per FDA 2009 Food Code 3-501.17, are not exempt from date marking unless moisture content specified by manufacturer states its moisture content is no more than 50%, and therefore shall be date marked accordingly: camembert (cut this weekend per PIC, sell by date of 10/22/18), garlic and herb cream cheese (sell by of 10/28), goat cheese (sell by of 10/27) and feta cheese (sell by of 11/05). At 41F, potentially hazardous foods (PHFs) can be held for a total of 7 days from the date of opening/preparing. Date mark/label all PHFs that are ready-to-eat once opened or prepared and held more than 24hrs. I will return within ten (10) days to verify compliance. REPEAT.

4-501.11 Good Repair and Proper Adjustment-Equipment - C COMMENT: Repair non working cooler and repair broken sliding glass door at deli case. Maintain equipment in good repair.

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C Observed significant buildup inside non working cooler near deli cutting area, inside gaskets of reach in units, hood vents, and inside cold display cases. Keep the equipment clean to avoid build up of dust, food residue or debris. REPEAT.

6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods - C COMMENT: Replace the lights out above the oven in the hood. Physical facilities and their fixtures shall be maintained in good repair.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at hand sink far left when entering department. CDI PIC provided paper towels.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed slicer just clean with food debris on it. CDI Teachable moment with food employee to review all food contact surfaces and how to clean properly.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF RTE and PHF prepared shall be date marked and held for no more than 7 days as long as temperatures are held below 41 degrees. Observed mozzarella and brie cheeses being date marked for more than 7 days. CDI Determined that there are labels in scale for 7 days; were able to correct labels. Observed goat cheese date marked 2/25. CDI Product 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 deli sandwiches that are cooling being placed in open air cooler still above 45 degrees. CDI Sandwiches were moved to walk in cooler. Overall food establishment has made great strides with cooling; more teaching to ensure food employees know what temperature it needs to be before leaving walk in cooler. REPEAT Points not escalated.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Did not observe a thin probe thermometer. VERIFICATION REQUIRED.

Observed rusting of shelves in walk in cooler. Make sure to keep in good repair.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed food debris under cutting boards in front of hot case. Observed minor debris on sides of equipment. Make sure to increase cleaning frequency.

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 minor food debris and dust on ceiling near ware washing and case. Make sure to increase cleaning frequency.

2-301.14 Wash hands after activities that contaminate them. -P Observed food employee pushing trash can back into area then proceed to touching food contact surfaces. CDI Food employee stopped and directed to wash hands. Observed food employee cleaning with toxic substances; then proceed to don gloves. CDI Food employee stopped and directed to wash hands. 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 two food employees not using a protective barrier. Observed food employee not washing long enough. CDI All food employees informed of correct cleaning procedure and required to rewash hands.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed hand sink blocked with gloves, towels and bottles. CDI Items removed from hand sinks.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed slicer significantly soiled with food debris. PIC said that slicer went into operation at 7 am and haven't been washed, rinsed and sanitized since then. CDI Slicer broken down during service and cleaned. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed 4 plus sanitizer buckets reading less than 100 ppm for quat ammonium. CDI Buckets were changed out and filled with 200 ppm quat ammonium. REPEAT

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P Observed stuffing at beginning of inspection 92 degrees; a hour later stuffing was still 90+ degrees in the inside. CDI Product was spread out on pans and returned to walk in freezer for rapid cool down. If intervention had no occurred during inspection, product would have been out of compliance. At 3:00 pm product was still 78-80 degrees in the center; product was discarded.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed multiple containers of rotesserie chicken hot holding in case below 135 degrees. CDI All product was discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed rotesserie chicken wraps prepared yesterday in case reading above 45 degrees. Observed flip top unit not working (holding above 70 degrees) and turkey, containers of gravy and other PHF in there. CDI All items were discarded. Observed mashed potatoes and chicken salad cold holding in case above 45 degrees. CDI Product returned to WIC for rapid cool down. REPEAT VERIFICATION 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. -P Observed chub of bologna and buffalo chicken not date marked. Observed two containers of charro beans dated for 11/6-11/13. CDI Items discarded. REPEAT

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed a few toxic substances not labeled. CDI Directed PIC to label all working containers. 7-201.11 Store toxic materials to avoid contamination. -P Observed sanitizer buckets being stored on food preparation counters where food was also being stored uncovered. CDI Product was wrapped and put away.

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 brie wraps that were prepared today being placed in open air cooler still above 45 degrees. CDI Product was removed and placed in walk in cooler for rapid cool down. Observed stuffing that was cooked this morning tightly covered still cooling. CDI Product was uncovered and moved to freezer for rapid cool down.

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

4-501.11 Maintain equipment in good repair. Observed flip top unit not operating and food being stored in it. Make sure to keep in good repair.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee beverage; open can of mello yello sitting on food preparation counters. CDI Drink discarded.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce being stored over ready to eat foods in reach in unit by bakery area. CDI PIC rearranged items. REPEAT.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed several spray bottles of quat sanitizer used for cleaning food contact surfaces reading less than 100 ppm quat ammonium. CDI Bottles were emptied and replenish with quat ammonium concentration of 200 ppm.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed salads in front grab and go area hold above 45 degrees. CDI Salads will be discarded; maintenance coming to look at unit. VERIFICATION 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 Observed 3-4 bags of lunch meat sliced without a date marking. CDI Product discarded. Observed hot dogs without a date marking. CDI Allowed to be back dated. 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 salmon dated for 7/19, observed pasta dated for 7/10. CDI Items 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 grab and go salads that were prepared and cooling tightly covered and stacked on top of each other in the walk in cooler. Observed fruit platter and sandwich still cooling and tightly covered in walk in cooler. CDI PIC cracked lids and will rearrange so salads can cool properly. REPEAT

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed bug light on wall near ware washing and equipment/single service being stored underneath. CDI PIC moved items.

4-501.11 Maintain equipment in good repair. Observed reach in unit for deli sandwich with ice build-up on fan. Keep in good repair.

4-501.14 Warewashing Equipment, Cleaning Frequency - C Ware washing equipment shall be cleaned every 24 hours, prior to use or as often as accumulation occurs. Observed food debris on clean baseboard where equipment/utensils are drying. Make sure to clean prior to use.

5-205.15 Maintain a plumbing system in good repair. Observed handsink far left near bakery slow draining. Make sure to keep in good repair.

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 build-up in corner of floors. Increase cleaning frequency.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. 2-101.11 PIC shall be present during all hours of operation. -PF 2-103.11 (A)-(L)Person-In-Charge-Duties - PF Did not observe a certified food protection manager that has control over the food establishment. PIC shall make sure employees are using proper methods to rapidly cool potentially hazardous foods that are not hot held and not going to be consumed within 4hors; through daily oversight of the employees routine monitoring of food temperatures during cooling. Pf Please refer to #31 for more information.

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 2 different employees not using a protective barrier to turn off the faucet. CDI Each food employee was discussed regarding using a protective barrier. 2-301.14 Wash hands after activities that contaminate them. -P Observed food employee touching face then proceed to don gloves. CDI Food employee stopped and directed to wash their hands.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed significant debris in first hand sink by bakery entrance. Make sure to not use hand sinks for any other use except hand washing. CDI Spoke to PIC regarding this. REPEAT VERIFICATION REQUIRED. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observe no paper towels at hand sink. CDI Paper towels provided.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed product comingling with ready to eat food and stored over ready to eat food. CDI Spoke to PIC regarding rearranging to ensure unwashed isn't being stored over ready to eat; will reorganize.

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 chicken in back walk in cooler not date marked. Observed meal deals from past weekend items not date marked. CDI Items allowed to be backdated. 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 lunch meat chicken breast date marked for 4/19. CDI Item discarded.

7-201.11 Store toxic materials to avoid contamination. -P Observed bottle of mean green being stored of shelve with sauces and spices. CDI Bottled moved. 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 Upon entrance, observed large pan of chicken breast on counter removed from hot holding at 91 degrees. Food employee said that it was getting ready to be moved to the walk in cooler. Chicken had been cooling for aproximately 1 hour. CDI Chicken was moved to walk in cooler, spoke to food employee about making sure to cool large portions of chicken down in a effective method so it will achieve the cooling parameters of 2 hours. Due to intervention, chicken will reach cooling parameters. Observed deli sandwhiches and wraps that were prepared tightly sealed and stacked on top of each other in the walk in cooler; reading above 45 degrees. CDI Spoke to PIC regarding not sealing plastic containers and stacking on top of each other so hot air has a way to vent out. Due to the large amounts of preparation, offered to PIC to use a cooling log to ensure items cool within time frame.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths laying on food preparation counters. Once wet, make sure to store wiping cloths being used for wiping food contact surfaces in sanitizer solution.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single service on the floor in back storage room. Make sure to keep single service off the floor.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed food debris in both hand washing sinks. CDI Informed PIC that hand washing sinks can only be used for hand washing. REPEAT

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed slicer deemed as clean with food debris and build-up. CDI Slicer will be broken down for cleaning. Observed equipment deemed as clean with sticker residue on it. CDI Items returned to ware washing.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 45F within 4 hours. -P Observed sliced honey ham that was cut on 12/22/2017 reading above 45 degrees. CDI Honey ham was discarded.

7-201.11 Store toxic materials to avoid contamination. -P Observed cleaners and toxic substances being stored with spices and food ingredients. CDI Moved toxic substances to designated area.

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 sandwiches in to go containers tightly sealed and stacked still in cooling process. Observed fire roasted corn tightly sealed stacked on top of other products. CDI All items were opened for ventilation. REPEAT.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.Observed minor wet stacking. Make sure adequate air drying occurs.

4-502.11 (C ) Maintain air thermometers in good repair and accurate. Observed air thermometers in reach in units not reading within 2 degrees. *Check with maintenance to ensure air thermometer is reading the warmest part of unit and is accurate. 4-501.11 Good Repair and Proper Adjustment-Equipment - C Ensure equipment is in good repair. Observed split gasket on reach in unit far left between deli and bakery.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed food debris build-up on shelves below prep area, inside reach in coolers and on the shelves. Increase cleaning frequency. REPEAT

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee beverages being stored in food establishment coolers not marked and not enogh space. Make sure to have designated employee areas.

5-205.11 Using a Handwashing Sink-Operation and Maintenance - PF - Handwashing sinks shall only be used for handwashing.Observed employee dump cleaning agent down handwashing sink. CDI by 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 45F. -P - Observed chicken prepared the prior day according to food employee and in a tightly wrapped container at 58 degrees F. CDI, operator voluntarily discarded chicken.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed chicken breast hot held at 123 degrees F in display case near doors. CDI, operator voluntarily discarded 28 lbs. of chicken.

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 1 container of spanakopita not date marked in prep refrigerator. CDI, operator voluntarily discarded food.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf - Observed several cleaning agents and sanitizer not labeled on facility. CDI, operator labeled containers.

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 cooling in tightly wrapped container and salad and pizza cooling in display case above 45 degrees F. CDI, operator voluntarily discarded chicken and relocated salads and pizza to rapidly cool.

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 single-service bowl used as scooper in container of mozzarella cheese. Use scoop with handle.

4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C - Store single-service articles 6 inches from the floor. Observed single-service trays stored on ground in dry storage area.

4-501.11 Good Repair and Proper Adjustment-Equipment - C - Observed lights not functioning under ventilation hood system.

4-602.13 Nonfood Contact Surfaces - C - Nonfood contact surfaces of equipment shall be free from an accumulation of soil. Observed some debris and accumulation of soil on storage areas and below prep tables.

2-102.11 PIC demonstrates knowledge by being a certified food protection manager.Observed no certified PIC on site during inspection.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed chicken hot held below 135 degrees F. CDI, operator placed chicken to oven to reheat.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P - TCS foods shall be cold held at 45 degrees F and below. Observed chicken salad and pork stored on ice above 45 degrees F. CDI, foods relocated to rapidly cool.

3-501.15 Cooling Methods - PF - Use proper methods to cool foods. Observed containers of recently prepared TCS food that operator was working with cooling in tightly covered container in walk in cooler. CDI, cover removed to allow food to rapidly cool.

4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C- store clean equipment in clean, dry areas. Observed clean knives stored in container with water. Store in clean areas and allow to air dry after cleaning.

5-205.15 System Maintained in Good Repair - Observed leak at faucet of 3 compartment sink. Repair.

2-301.14 When to Wash - P - Wash hands after activities that contaminate them and before doning gloves. Observed food employee put on gloves without washing their hands. Observed food employee touch face without washing their hands. CDI by instruction.

6-301.11 Handwashing Cleanser, Availability - PF - Handwashing soap shall be provided at each handwashing sink. Observed no hand soap available at handwashing sink, only hand sanitizer. 6-301.12 Hand Drying Provision - PF - Hand towels shall be provided at handwashing sinks. Observed no disposable towels available at handwashing sink. CDI, operator provided disposable towels.

7-204.11 Sanitizers, Criteria-Chemicals - P - Provide sanitizer at required concentration. Observed sanitizer above 400 ppm as registered by test strips in 3 compartment sink. CDI, sink refilled to required concentration.

3-501.15 Cooling Methods - PF - Use proper methods to cool food. Observed chicken cooling in walk in cooler in covered containers at 49 degrees F. CDI, cover removed to facilitate heat transfer.

3-304.14 Wiping Cloths, Use Limitation - C - Wet wiping cloths shall be stored in santiizer in between uses. Observed several wet wiping cloths stored on prep table surfaces.

4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C - Store clean equipment in clean, dry areas. Observed clean cutting boards stored in c ontact with outside of garbage can below prep table.

4-501.11 Good Repair and Proper Adjustment-Equipment - C - Keep equipment in good repair and proper adjustement. Observed 3 sanitizer not calibrated to discharge correct sanitizer and facility manually mixing sanitizer. Observed soap dispsenser and paper towel dispenser removed from wall from renovations according to food employees.

6-201.11 Floors, Walls and Ceilings-Cleanability - C - Floors, walls, and ceilings shall be designed and constructed to be smooth and easily cleanable. Observed some floor damage due to renovations according to food empoyees.

2-102.12 Certified Food Protection Manager - C - At least one person in a managerial capacity shall be an ANSI accredited certified food protection manager. Observed no certified PIC able to demonstrate that they had certification during inspection.

6-301.12 Hand Drying Provision - PF - Supply disposable towels at hand washing sinks. Observed no disposable towels left at hand washing sink in deli. CDI, operator provided disposable towels.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P - Food contact surfaces shall be cleaned to site and touch. Observed 1 slicer soiled with dried food debris but stored as clean. CDI, operator cleaned slicer.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P - TCS foods shall be cold held at 45 degrees F and below. Observed several condiments and dressings that stated "keep refrigerated" on labeling above 45 degrees F in 3 door low prep unit. Observed chicken cold held at 47 degrees F. Ambient air temperature of unit ranged from 46-51 degrees F. Foods voluntarily discarded by operator and PIC relocated recently prepared foods to walk in cooler.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF - TCS foods that are ready to eat and held over 24 hours shall be date marked. Observed prepared salads in display case that operator stated was prepared over 24 hours ago not date marked. Observed open packages of salads not date marked and operator did not know when the bag was open. Observed open container of baked beans not date marked. CDI by instruction, ensure all required foods are date marked. operator voluntarily discarded foods.

4-203.11 Temperature Measuring Devices, Food-Accuracy - PF - Food thermometers shall be accurate within + or - 2 degrees F. Observed food thermometer at 29 degrees F. CDI, Food thermometer calibrated during inspection.

3-304.14 Wiping Cloths, Use Limitation - C - Wet wiping cloths shall be stored in sanitizer in between uses. Observed wet wiping cloths on counter surfaces in kitchen space.

3-304.12 In-Use Utensils, Between-Use Storage - C - Store in-use utensils properly. Observed non handle scoop used to dispense ice. Use proper utensil and store handle out of ice.

4-501.11 Good Repair and Proper Adjustment-Equipment - C - Keep equipment in good repair. Observed faucet of 3 compartment sink leaking and dispenser not dispensing chemical correctly. CDI, operators manually mixing sanitizer. Verification required to ensure dispenser is repaired. PIC stated that she made maintenance call during inspection. Observed split gasket on walk in cooler door. Repeat. Observed broken door of meat display case and tape residues on door. Repeat. Observed low reach in prep refrigerator not holding proper temperature and with an ambient air temperature between 46-51 degrees F.

General Comment 3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Observed cut tomatoes and sliced turkey out on the counter for sandwiches. Items were in a container with ice underneath but the ice was not working. CDI - Items 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. -Pf - Observed open bags of Feta cheese with no date. PIC stated they were opened yesterday morning. CDI - PIC dated items.

Is Repeat violation 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 prepped chicken salad, kale cole slaw salad items cooling covered in the prep unit and in the display unit. CDI - Items were uncovered and placed in the walk in cooler to cool.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed cutting boards stacked wet.

Repeat violation 4-501.11 Maintain equipment in good repair. - Observed split gaskets on the prep units and the walk in cooler. Replace gaskets. 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 stickers stuck on the door of the meat display case. Remove stickers so area is smooth and easily cleanable.

General Comment 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - Observed food debris in the gaskets of the prep units. Clean gaskets.

2-201.11(A) Ensure food employees understand when to report illnesses, symptoms and exposure.-P. Per discussion with management, staff do not have a good understanding of the illnesses and symptoms that require reporting, staff were not able to indicate which illnesses and symptoms require notification to management. Corrected during inspection. Discussed the reportable illnesses and symptoms with staff.

2-301.12. Follow the cleaning procedure to adequately wash your hands.-P. Observed one employee turn off the sink faucet with their bare hands. Corrected during inspection. Instructed management on proper hand washing procedures.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed washed produce stored below unwashed produce. Corrected during inspection, washed produced moved.

4-602.11 Clean the equipment and utensils as required to avoid contamination. -P. Observed an employee wash a utensil and then only sanitize it for a couple of seconds at the dish washing area. Allow utensils to sanitize for at least two minutes in the sanitizing solution. Corrected during inspection, advised management on correct sanitizing procedures. Employee instructed to re-sanitize the equipment.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P . Observed chicken wings cooled overnight at 59 F in the walkin refrigerator. Corrected during inspection. Product discarded.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed chicken wings cooled in a covered and deep container overnight.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed personal items stored with food in the dry storage area. Observed sewage pipes located above dry goods storage.

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

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths store on a food preparation counter. Observed a bucket of sanitizer stored above other food service equipment near the oven. Store the sanitizer below all other items when not in use, but not on the floor.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single service items stored on the floor and below sewage lines in the dry storage area.

4-502.11(A) Maintain utensils in good repair. Observed metal plates with rust in the chicken hot holding display. Repair or replace the metal plates. 4-501.11 Maintain equipment in good repair. Observed reach in refrigerator gaskets damaged.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed non-food contact surfaces throughout the kitchen area collecting residue and debris (Refrigerators, display cases, etc). Observed wet card board boxes soaking up moisture in the walkin cooler.

5-203.14 Prevent backflow or backsiphonage at each point of use in a water supply system by installing an approved backflow device. -P. Observed an old chemical dispensing device connected to the wall spigot at the 3 compartment sink with no back flow prevention device. Recommend removing the old device since it is no longer in use.

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed some littler build up at exterior of dumpster area.

Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. 6-502.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed walkin cooler vent covers with dust. Observed floors through out the deli area with debris. Observed standing water on the concrete floor near the can wash due to a small indentation in the floor.

2-103.11 (M) Person in Charge-Duties - PF. Observed no employee health policy present. CDI- employee health policy template was given to PIC.

3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P. Observed a bowl of chicken wings in the hot holding display case hot holding at 125F. CDI- bowl of chicken wings were properly heated to 165 before re-service.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P. Observed sliced turkey, ham, provelone cheese, cut lettuce, and a chicken caser wrap cold holding at 52F in the reach in cooler behind the sandwich prep table and at the cold holding island across from the hot holding display case. CDI- ham, provelone cheese, cut lettuce and chicken Caesar wrap were voluntarily discarded.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF. Observed no date marking on ready to eat lakewood Cajun turkey breast cold holding in the meat display cooler. CDI by instruction.

4-302.12 Food Temperature Measuring Devices - PF. Observed no thermometer present for taking the temperature of thin massed foods. CDI by instruction.

4-901.12 Wiping Cloths, Air Drying Location - C. Observed three wet wiping cloths being stored outside of sanitizing solution. CDI by instruction.

6-301.12 Hand Drying Provision - PF. No papertowels in the men's restrooms. CDI- verbal correction; papertowels replaced.

3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P. Salmon being held hot not under temperature control. Operator; Donald Leffew; advised per deli manager that salmon was prepared and then placed in hot hold unit at 11am today. CDI- operator voluntarily discarded salmon. See chart for temperature.

3-501.18 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition - P. Container of broccoli salad containing cheese and a seafood salad in the walk in cooler stored past the indicated date of disposition of 10/9 and 10/8 respectively. CDI- verbal correction as to rule requirement for marking and disposition of food items per the rule. Operator voluntarily both items. Detailed handout provided to operator today.

3-501.15 Cooling Methods - PF. Lettuce and sliced tomatoes tightly covered and being cooled in the prep cooler. CDI- method corrected.

3-304.14 Wiping Cloths, Use Limitation - C. Wet cloth being stored under one cutting board. CDI- verbal correction.

4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C Single service trays and hot hold display and one stacked under salad prep area not protected/ inverted. CDI- corrected.

4-101.19 Nonfood-Contact Surfaces - C. Damaged sliding doors and tracks on display cases, tape being used to seal damaged areas on cases; torn gaskets in prep coolers. Replace/ repair all damaged items.