LAUREL MARKET, DELI

3-501.19 (C ) (3) Follow written procedures for cold foods held using Time as a Public Health Control (TPHC) for 6 hours. Food shall be marked with start and discard time. -Pf -Observed all foods held on 6-hour TPHC, without a start/discard time label. -CDI- PIC verified when food was originally placed on TPHC (all food moved from WIC at 10:30am) and properly added a time stamp. -REPEAT- 3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. -Observed no written 6-hour TPHC procedures. -CDI- During inspection, PIC filled out new TPHC procedures and posted them for employees. TPHC procedure template may be found at: www.mecknc.gov/foodsafety

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. -Observed flooring not smooth and easily cleanable in back dry storage area and in walk-in cooler. Observed floors absorbent to moisture. Observed wall missing next to water heater. Observed electrical wiring and conduit lines exposed in ceiling area in back dry storage. Establishment must install a drop ceiling or alternate method of concealing wiring so it is easily cleanable and reseal floors. -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) -Observed milanese meatballs (4/14), meatloaf (4/19), and sliced tylor lunchmeat (4/20) held past its 7-day timeframe. -CDI- PIC verified milanesa and tylor were incorrectly date marked (milanesa was cooked 4/24, tylor was prepped/sliced 4/26). PIC corrected date marks. PIC voluntarily discarded the meatloaf. -Observed opened container of cream cheese without a date mark. -CDI- PIC verified the open-date and properly added a date mark (4/24). 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 (C ) (3) Follow written procedures for cold foods held using Time as a Public Health Control (TPHC) for 6 hours. Food shall be marked with start and discard time. -Pf -Observed cheese held on 6-hour TPHC, without a start/discard time label. -CDI- PIC verified when food was originally placed on TPHC and properly added a time stamp (7:00am).

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. -Observed flooring not smooth and easily cleanable in back dry storage area and in walk-in cooler. Observed floors absorbent to moisture. Observed wall missing next to water heater. Observed electrical wiring and conduit lines exposed in ceiling area in back dry storage. Establishment must install a drop ceiling or alternate method of concealing wiring so it is easily cleanable and reseal floors. -REPEAT-

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. -Observed employee food stored above customer food in low cooler. Observed employee drink stored above customer food in reach-in freezer. Store employee food to protect customer food from contamination.

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

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. -Observed wet stacking among multiple dishes stored as clean.

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. -Observed no drain plug in dumpster. Obtain drain plug.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. -Observed flooring not smooth and easily cleanable in back dry storage area and in walk-in cooler. Observed floors absorbent to moisture. Observed wall missing next to water heater. Observed electrical wiring and conduit lines exposed in ceiling area in back dry storage. Establishment must install a drop ceiling or alternate method of concealing wiring so it is easily cleanable and reseal floors. -REPEAT-

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf -Observed no written vomit/diarrhea cleanup procedures on premises. -CDI- EHS provided PIC with county vomit/diarrhea cleanup procedures. For more information 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 multiple TCS foods in lowboy unit above 41F (sliced ham, cooked sausage, chorizo, pooled raw eggs, pasteurized egg whites, turkey bacon, unsalted butter). Ambient temperature of lowboy unit was 50F. PIC stated no foods are stored in lowboy unit overnight, and foods were transferred to unit at 7am. - Because TCS foods were within their 4-hour window, PIC moved all TCS foods to WIC for rapid cooling. PIC stated facility will contact repairman for lowboy unit. Facility will not cold hold in lowboy until unit is repaired and cold holds TCS foods at or below 41F. -REPEAT- 3 day verification visit required- For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) - Observed cream cheese, salsa, and chipotle sauce without date marks. Observed ricotta cheese with two date marks listed on the container. -CDI- PIC was able to verify the proper prep/cook date for all foods by discussing dates with the chefs. PIC properly added date marks to items. -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 .

3-501.19 (C ) (3) Follow written procedures for cold foods held using Time as a Public Health Control (TPHC) for 6 hours. Food shall be marked with start and discard time. -Pf - Observed multiple items held on TPHC for 6 hours without start/discard times. EHS observed written TPHC procedures for all TCS foods in prep tops for 6 hours. -CDI- PIC labeled foods with start/discard times.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. - Observed opened, uncovered slices of Swiss cheese stored directly on top of a container of arugula in the lowboy unit. Cheese was unwrapped and stored directly on top the lid of arugula container. -CDI- PIC voluntarily discarded the cheese.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. - Observed flooring not smooth and easily cleanable in back dry storage area and in walk-in cooler. Observed floors absorbent to moisture. Observed wall missing next to water heater. Observed electrical wiring and conduit lines exposed in ceiling area in back dry storage. Establishment must install a drop ceiling or alternate method of concealing wiring so it is easily cleanable and reseal floors. -REPEAT-

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. -Observed employee food stored above customer food in the prep lowboy unit. -CDI- Employee food was relocated.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Turkey (45F), lettuce (46-48F), feta (50F), goat cheese (52F), and mozzarella (51F) in sandwich cooler tops on line were above 41F. TCS foods in cold holding shall measure 41F or less. CDI - PIC moved items to walk-in cooler to cool. Kept at half credit as establishment has less TCS foods above 41F than past inspections. REPEAT For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf // 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Containers of black beans, goat cheese, feta cheese and salsa were missing date labels in sandwich cooler tops on line. TCS ready-to-eat foods must be labeled with prep date and used or discarded within 7 days. CDI - PIC placed prep date labels on items. 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 .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Stacks of bowls, containers and pans stored as clean were stacked while they were still wet. Allow utensils to adequately air dry before stacking. 0 pts.

4-501.11 Maintain equipment in good repair. Handle broken and gasket on door torn on upright freezer. Gasket torn on 1 sandwich cooler door. Equipment shall be maintained in good repair. Some shelves in walk-in cooler are rusted. Repair/replace listed equipment. 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. Some cardboard boxes and other litter in dumpster area. Maintain refuse areas clean and keep waste in receptacles to prevent attracting/harboring pests. 0 pts.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Floor not smooth and easily cleanable in back area and in walk-in cooler. Wall missing around water heater. Wiring and conduit lines exposed in ceiling area in back. Establishment needs to install a drop ceiling so it is easily cleanable and reseal floors. Repair wall damage around mop sink. 0 pts.

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Employee beverage on prep table while employee was cutting herbs. Do not store employee drinks on prep tables. Store in a separate area, such as a low shelf.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P EHS was explaining that lettuce in sandwich cooler top was above 41F. PIC observed touching lettuce with hand. Employees must not contact ready-to-eat foods with their bare hands. CDI - PIC educated and lettuce discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf No paper towels at hand washing sink. Hand washing sinks must be equipped with paper towels. CDI - PIC placed roll beside sink. 0 pts.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Package of raw steak stored on top of container of pickles in the walk-in cooler. Do not store raw animal foods above ready-to-eat foods. CDI - PIC moved steak to bottom shelf. 0 pts. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Sausage measured 78-100F at 11AM. PIC stated it began cooling at 10:30AM. Sausage checked at 11:30AM and warmest parts of containers were still 99F. CDI - PIC spread out the sausage onto sheet pan to continue cooling. // 3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Cut lettuce in bus tubs measured 59F at 11AM. PIC stated it began cooling at 9:30AM. Lettuce checked again at 11:30AM and it still measured 57F. This rate is not fast enough to cool the lettuce. CDI - PIC spread out the lettuce on to sheet pans to continue cooling. 0 pts. For more information, please visit: www.meckncgov/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://www.youtube.com/watch?v=P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Lettuce in 2 sandwich coolers were over stacked and measured 41-47F. TCS foods in cold holding shall measure 41F or less. CDI - PIC moved pans to walk-in cooler. REPEAT For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Containers of black beans, sausage, cabbage and fresh mozzarella were missing date labels in coolers on line. Some chubs of turkey, ham and roast beef were missing date labels in walk-in cooler. TCS ready-to-eat foods must be labeled with prep date, and used or discarded within 7 days from preparation. CDI - PIC placed date labels on items. REPEAT For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Spray bottle of sanitizer was not labeled. Toxic chemicals must be labeled. CDI - PIC labels container. 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 Lettuce was cooling in deep bus tub and was tightly packed in tub. Sausage was cooling in deep container with lids on containers. Use shallow pans to spread out cooling TCS foods so they cool within the proper cooling time. Also, leave cooling TCS foods loosely covered or uncovered. CDI - Sausage moved to sheet pan and lettuce moved to sheet pans to continue cooling. 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Food employee observed preparing food with bracelet on wrist. Food employees must not wear jewelry on their hands or wrists. 0 pts.

3-302.15 Wash fruits and vegetables prior to use. Avocados in sandwich cooler bottom still had stickers on the husks. Wash fruits and vegetables thoroughly before use. Remove stickers during wash process. REPEAT

4-502.11(A) Maintain utensils in good repair. Strainer is damaged and needs to be replaced. 0 pts.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Sausage in sandwich cooler top measured 40-45F. Turkey in sandwich cooler top also measured 43-45F. TCS foods in cold holding shall measure 41F or less. CDI - Sausage and turkey were moved to walk-in cooler to cool. Improvement from last inspection so 0 points taken. REPEAT For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Feta, fresh mozzarella, turkey, and cut cabbage in the coolers on the line were missing date labels. 2 portions of ham, 1 portion of pastrami, and the large container of feta cheese in the walk-in cooler were missing date labels. TCS ready-to-eat foods must be labeled with prep date, and used or discarded within 7 days. CDI - PIC placed date labels on items during inspection. // 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Portion of deli chicken in walk-in cooler was dated as being prepared on 9-3 and had not yet been discarded. TCS ready-to-eat foods must be used or discarded within 7 days of preparation. CDI - PIC discarded deli chicken. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Spray bottles of sanitizer are not labeled. All toxic chemicals must be labeled. CDI - PIC wrote “sanitizer” on each spray bottle. REPEAT. 0 pts.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Cut lettuce was actively cooling in sandwich cooler tops at 48-50F. Cool TCS foods in the walk-in cooler to 41F within 4 hours, before placing in equipment on holding line. CDI - PIC placed pans of lettuce in walk-in cooler to continue cooling. Improvement from last inspection so kept at half credit. 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 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. Dry storage containers observed on the floor. Store food at least 6 inches off the floor. 0 pts.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Some employees not wearing hair restraints at the beginning of the inspection while preparing food. Food employees must wear a hair restraint, such as a hat or hair net.

3-302.15 Wash fruits and vegetables prior to use. Avocados on line still had stickers on their husks. Wash fruits and vegetables thoroughly before use. Remove stickers during wash process. 0 pts.

4-501.11 Maintain equipment in good repair. Some rust on shelves in walk-in cooler. Shelf below prep table rusted. Handle on upright freezer door is broken. Repair/replace listed equipment. 0 pts.

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. Cleaning needed on shelves in walk-in cooler and shelves in prep area. Clean shelves more frequently. REPEAT

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Cardboard boxes observed around dumpster. Keep waste in receptacles. 0 pts.

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. Floors and walls need to be cleaned in the walk-in cooler and underneath and behind equipment in prep area. Clean physical facilities more frequently. REPEAT

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Raw beef and raw chicken stored above deli meats in walk-in cooler. Do not store raw animal foods above ready-to-eat foods. CDI - PIC moved raw foods to bottom shelf. 0 pts. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Chicken measured 60-84F at 1:30PM. PIC stated it began cooling around 9AM. Ensure staff spread out cooling TCS foods so they reach the proper temperature in time. CDI - PIC discarded chicken. // 3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Large containers and bowls of chicken salads, pasta salads, and tuna salads in walk-in cooler measured 51F-67F at 1:30PM. PIC stated they began cooling between 9AM and 10AM. Establishment is preparing too much TCS foods at 1 time. Establishment also got a large delivery and kept the cooler door open for an extended period of time. Establishment needs to acquire more cooling equipment, such as a blast chiller, or they can’t prepare this much at a time. CDI - Salads were all discarded because they didn’t reach 41F within 4 hours. 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 Brunswick stew measured 109F on stove top. Stove was not on. TCS foods in hot holding shall measure at least 135F. CDI - PIC reheated Brunswick stew to above 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

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P All TCS foods in reach-in cooler measured 50-54F. Cooler air temperature was 59F on EHS thermometer. PIC stated these items were brought out at 11:30AM. Also, lettuce in sandwich cooler bottom measured 45F. TCS foods in cold holding shall measure 41F or less. PIC moved all items in reach-in cooler and lettuce to walk-in cooler to cool. VR - Verification required by Tuesday to check that cooler has been repaired. 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Sanitizer bottle not labeled. CDI - PIC placed label on sanitizer. // 7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Spray bottle of quat sanitizer measured above 400 ppm. Quat sanitizer must be 150-400 ppm. CDI - Bottle diluted to 200 ppm. 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 Deli meats in reach-in cooler were cooling with lids on and cooler wasn’t working. All deli salads in walk-in cooler were cooling in deep containers. Cooked chicken was cooling in deep pan. TCS foods must be cooled in shallow pans, left uncovered, and cooled in equipment designed for rapid cooling such as the walk-in cooler. Establishment also got a delivery during lunch and put away all the food while door was open. CDI - Chicken discarded. Deli salads discarded. Deli meats from reach-in cooler moved to 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-501.11 Maintain equipment in good repair. Reach-in cooler is holding at 59F. Establishment must repair cooler. 0 pts.

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. Heavy buildup on shelves in walk-in cooler. Clean shelves more frequently. 0 pts.

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. Floors underneath equipment and walls behind prep areas need to be cleaned. Mold buildup on walls in walk-in cooler. Heavy dust buildup on vent cover in kitchen. Clean physical facilities more frequently.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed quat sanitizer spray over 400ppm. CDI PIC redid spray and concentration at 200 ppm. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed no dates on bean spread, cooked sausage, and tomatoes from day before. PIC stated the larger container they came from in RIC across from prep unit was date marked, which it was. EHS explained the date mark has to follow the item to the prep unit. CDI All items date marked. 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. Observed several food items: apple juice, beverages, stored in direct contact with floor. Items that were just delivered were not part of observation as time is given to properly store deliveries.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed containers stored clean that were wet stacked on top of each other. Stack clean dishes that are wet in pyramid to allow to dry before stacking on top of each other.

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 on floors on edges, around and under equipment, under three comp sink. 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 cracked or missing parts of floor tiles. Needs repair or replace.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed personal food stored over customer food in WIC. Use separate designated shelf in WIC for employee food.

2-102.11 (A) - (C )(1), (4)-(16) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to the operation of the food establishment. -Pf. Observed TPHC, cooling and cold holding violations which are priority items. CDI PIC corrected items during inspection. Please visit our resource page, https://health.mecknc.gov/envhealth/food-and-facilities-sanitation, for more food safety information related to PIC Duties, Training, and managing food safety.

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 boiled eggs that had been boiled at 8am in a deep well plastic container holding at 60F. CDI. PIC moved boiled eggs to RIF uncovered to rapidly cool. 30 minutes later eggs were holding 41F and below. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed RIC 3 holding ambient temperature and items above 41F. PIC has called repairman. All TCS items in RIC were voluntarily discarded (cheese, sprouts, cut greens, chipotle sauce). VR required. 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 .

3-501.19 (C ) (1) Follow written procedures for cold foods held using Time as a Public Health Control (TPHC) for 6 hours, food shall begin at 41F, and may not exceed 70F within the 6 hour time period. -P Observed all items being held on TPHC on prep line with no time stamp, temperature log. PIC stated what time each item went into prep unit, wrote it down. PIC also took temperatures and no items, EHS confirmed, were above 70F. VR required.

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed no consumer advisory on any menu or menu board for eggs that may be cooked to order, and ordered undercooked (I.e. sunny-side up, medium, etc.). Provided example for PIC . VR required

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 boiled eggs cooling with secured lid on a deep well plastic container. CDI. PIC uncovered item and placed item in WIF for rapid cooling. 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-302.15 Wash fruits and vegetables prior to use. Avocados in sandwich cooler still had stickers on husks. Wash avocados before use. Remove stickers during wash process. REPEAT

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered waste bin in employee restroom.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Ham in reach-in cooler measured 48F. PIC states it was warm because employees pull it out frequently to make orders. CDI - PIC moved ham in walk-in cooler to cool. 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: 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 Spicy sauce made with cooked onions in sandwich cooler and curry made with cooked onions in walk-in cooler were both prepared on 4-25 and had not yet been discarded. TCS ready-to-eat foods must be used or discarded within 7 days of preparation, with day 1 being the date of prep. CDI - PIC discarded both items. Improvement from last inspection so kept at half credit. 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 Kale salads packaged in to-go containers measured 55F in customer reach-in cooler. PIC stated they began cooling at 9AM. Use the walk-in cooler or freezer to cool TCS foods. CDI - Kale salads moved to walk-in cooler to continue cooling. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

6-202.15 Protect outer openings of establishment from insect or rodent entry. Back door of establishment is not self-closing. 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 food employee wearing watch on wrist. Food employees shall not wear jewelry on their hands or wrists. 0 pts.

3-302.15 Wash fruits and vegetables prior to use. Avocados in sandwich cooler still had stickers on husks. Wash avocados before use. Remove stickers during wash process. REPEAT

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

4-501.11 Maintain equipment in good repair. Replace torn gaskets present on upright freezer doors. REPEAT. 0 pts.

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. Buildup present in corners of display case. 0 pts.

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Cardboard boxes and other waste observed on ground around dumpster. Maintain waste in receptacles to prevent the area from harboring pests or rodents. REPEAT. 0 pts.

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 throughout, especially underneath equipment and plumbing. Clean walls of walk-in cooler and walls in prep area. Clean physical facilities more frequently.

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Employee coffee cup observed on cutting board. Store employee drinks in a separate location. 0 pts.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf No paper towels at hand washing sink on line during inspection. CDI - PIC refilled dispenser.

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 . PIC states cutting boards are washed, rinsed and sanitized at end of day. Employee observed cutting tomatoes and lettuce on cutting board during inspection. Ensure the cutting boards are washed, rinsed and sanitized every 4 hours if used with TCS foods. CDI - PIC educated on cleaning frequency and recommended establishment acquire small cutting boards to use during service times so they will be easier to take back and wash every 4 hours. 0 pts.

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 . 2 containers of egg salad (12-30), 1 container of tuna salad (12-29), 1 container of pimiento cheese (12-30), 1 container of tofu (12-30), and 1 container of artichoke parm (12-29) in walk-in cooler were past 7 days since preparation. Cooked steak in reach-in cooler was prepared on 12-26. TCS ready-to-eat foods shall be used or discarded within 7 days of preparation. CDI - PIC discarded items.

3-302.15 Wash fruits and vegetables prior to use. Employee observed cutting avocado with sticker still on it. Avocados in sandwich coolers also still have stickers on them. Wash fruits and vegetables before use. Remove stickers during wash process. REPEAT

4-501.11 Maintain equipment in good repair. Replace torn gaskets on upright freezer and sandwich cooler doors. 0 pts.

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Remove large items from around dumpster area and clean trash and debris off ground around dumpster. 0 pts.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed squirt bottle stored in hand sink. CDI - Squirt bottle removed. - 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 raw eggs stored above kombucha, carrots, and feta cheese in walk in cooler. CDI - Storage order rearranged. - 1.5 -

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 grab n go deli case reading 44F ambiently. All TCS food items present reading between 44-45F. Facility packages items on site and had packaged many this morning. Items stacked 6-7 containers high. Doors of grab n go cooler getting stuck and not automatically closing. CDI - All TCS food items moved to walk in cooler for rapid cooling. Any TCS food items present in case overnight were voluntarily discarded. Cooler doors kept shut and unit reading 40F by end of inspection. EHS recommends repaired cooler doors to automatically shut. EHS also recommends not stacking more than 4 containers high as they may block cooler air flow. - 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 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 meats cooling tightly covered in reach in cooler. Observed recently packaged seaweed salad cooling in open air cooler. CDI - All items uncovered and moved to walk in cooler for rapid cooling. - REPEAT - 1 -

3-602.11 (B) (1)-(4)Food packaged on premises for customer self service shall include a label with the (1) common name of the food; (2) ingredients and sub ingredients in descending order; (3) quantity of contents; (4) name and place of business. Observed seaweed salad packaged onsite without labels. CDI - Labels placed on items. - 0 -

3-302.15 Wash fruits and vegetables prior to use. Observe avocados in use with stickers still present. Fully wash all items and remove stickers prior to use. - 0 -

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed employee drink stored on top of food items in dry storage. CDI - Drink removed. - 0 -

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed one spray bottle of multi-surface cleaner handing on dry storage rack above facility food items. CDI - Cleaner removed. - 0 -

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf 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 kale salad and cut melon cooling in open air cooler. Observed sandwiches cooling tightly covered in walk in cooler. CDI - all items were opened and placed into walk in cooler for rapid cooling. - 0.5 -

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 salt, honey mustard, and various other shakers of seasoning with no labels. Label as needed. - 1 -

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster doors open. This is a shared dumpster. - REPEAT - 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. Observed dust build up on wall fan above 3 comp sink. PIC stated company comes to clean them every 3 months and are due for their visit. - 0 -

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF For more information on employee health policy please visit: http://meck.co/FoodSafety Observed employee health policy does not have nontyphoidal salmonella. CDI: EHS provided PIC with a copy of the updated policy.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety Observed no vomit and diarrhea plan on site. CDI: EHS sent PIC a link to the state written plan via email and explained requirements.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information on date marking please visit: http://meck.co/FoodSafety Observed several TCS items in the prep top with no date marks including soft cheeses, deli meats, deli salads, and TCS purées such as black beans and hummus. CDI: Products date marked with larger batch date in the coolers.

3-305.11 Store food in a clean, dry location, not exposed to contamination.  Keep at least 6 inches above the floor. Observed containers of dry powders (flour, sugar, etc) stored on floor in corner near dry goods racks.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed some wet stacked containers stored as clean on shelf above slicer.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpsters with doors open. Note: This is a shared dumpster. CDI: Doors closed.

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 some FRP damage near flour and sugar storage. Observed minor paint chipping behind panini press.

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed chicken, potatoes, ham in WI cold holding without covers on them. CDI. PIC covered.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed tomatoes, lettuce, ham, cold holding at temperatures above 41F in the RI. CDI. PIC indicated that it was made today and removed it to the cooler to be cold properly.

7-201.11 Store toxic materials to avoid contamination. -P. Observed sanitizer stored directly on prep table. CDI. PIC removed.

5-501.17 Provide a covered waste bin in female restrooms. Observed bin in unisex restroom without cover. Needs to be covered.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed missing no lids on dumpster. This is a shared dumpster provided by the landlord. Ensure that dumpster is replaced. 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 no date mark on portioned dolmas in grab and go case. CDI: Product was dated for Monday, as indicated by the prep sheet. Observed date for the house made hummus in the grab and go case that was done today was for 7/7. Product was date marked for 8 days. CDI: Date corrected to expire 7/6.

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 written procedure for the middle prep unit that is held on time. PIC stated that due to the humidity and high heat so far this summer, items were switched to TPHC in order to maintain control of the food. CDI: Procedure form filled out today during inspection.

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 employee slicing lettuce upon entering facility. Per PIC lettuce was placed immediately in the prep top cooler along with sliced tomatoes, also done this morning. Products were switched to TPHC from when it was cut (cold held in the walk in prior to cutting) so that product was available on the line. EHS observed sliced turkey, sliced ham, and cut chicken breasts cooling in the reach in coolers while tightly covered. Product was sliced approximately 2 hours prior to EHS beginning inspection and was still at 51F. CDI: Items relocated to the walk in cooler, uncovered, and cooled to 43F by end of inspection. Products continued cooling.

3-602.11 Food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -Pf Observed net weights missing from some packaged deli salads and from baked goods. This is a core violation and does not require a return visit. REPEAT VIOLATION

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed large plastic containers of dry goods such as sugar stored directly on the floor. REPEAT VIOLATION

4-502.11(A) Maintain utensils in good repair. Observed two cracked containers with black build up that were no longer smooth and easily cleanable. CDI: containers voluntarily discarded. 4-501.11 Maintain equipment in good repair. Observed gaskets on some prep cooler doors in need of replacing. EHS saw the gaskets are in the facility and per PIC were just delivered and are scheduled to be installed today at 4:30pm. REPEAT VIOLATION Improvement from previous inspection.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed missing no lids on dumpster. This is a shared dumpster provided by the landlord. Ensure that dumpster is replaced. REPEAT VIOLATION

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 wall damage along door frame to back kitchen area. Observed minor wall damage throughout facility around equipment. REPEAT VIOLATION. Some areas have been repaired from last inspection. 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 dust accumulation on walls around shelving and walls of main cook area. REPEAT VIOLATION Improvement from previous inspection.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no food protection manager on site during walk through. Food protection manager arrived as EHS began to type report.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drink stored on shelf above canned goods. CDI: Employee drink relocated.

3-602.11 Food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -Pf Observed no net weight on baked goods. This part of labeling is not a Pf item and therefore does not require a return visit.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed large plastic containers of dry goods such as sugar stored directly 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 serve cups stored at coffee bar with no protection of cup lips. CDI: cup lips covered.

4-501.11 Maintain equipment in good repair. Observed gaskets throughout facility on all prep coolers that are damaged and in need of replacing.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster doors open. Observed missing lid on dumpster. EHS advised PIC to call the company to have lid replaced. This is a shared dumpster. REPEAT VIOLATION

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 wall damage near dry good storage and on threshold leading out to the convenience area. Observed wall damage behind panini press in cooking area. 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 dust accumulation on walls around shelving and walls of main cook area.

Additional Temperatures: turkey/wic/38, ham/wic/39, chicken salad/wic/40,potato salad/wic/39, tuna/wic 40 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf-Observed buckets and boxes stored in front of the handsink in the kitchen. CDI-boxes and buckets removed.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf-Observed utensils stored in drawers with food debris and build up inside. CDI-Utensil removed from drawer to be rewash. PIC cleaned the soiled drawers.

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 meatloaf stored in the bottom reach in with a date 11/14, exceeding the 7 day holding period. CDI-PIC discarded meatloaf.***No points taken considering it was one item.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors.-Observed the dumpster doors open during inspection.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw bacon stored over ready to eat tuna and imitation crab in walk in. CDI: Items rearranged.

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 marking on several items prepared more than 24 hours ago and held in prep top cooler. EHS and PIC discussed date marking options. Observed grab and go items date marked for 8 days. CDI: Dates corrected. 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 pimento cheese from 7/14 in reach in cooler. CDI: Product voluntarily discarded. Observed chicken fried steak in reach in with a date of 7/10. PIC stated that product was pulled from frozen yesterday. CDI: Product properly date marked.

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 tuna cooling while tightly packed. Observed tomatoes cooling in prep top cooler. CDI: Tuna broken up and placed in a shallower pan. Tomatoes were cooling at the proper rate. EHS strongly advises against cooling in prep top coolers. REPEAT VIOLATION

3-602.11 Food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -Pf Observed allergens missing from baked goods. VERIFICATION REQUIRED

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed large storage bins for flour and sugar on floor in storage room.

4-501.11 Maintain equipment in good repair. Observed gaskets on coolers throughout facility in need of replacing.

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 some dust build up on AC vent near the 3-comp sink and on walls near the panini press and prep top cooler.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed broccoli stored above RTE foods in walk in cooler. CDI-education was given and foods were rearranged by the end of the inspection. 0 points. 3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed keyboard and mouse being stored in direct contact with the cutting board on make-line. CDI- PIC was educated on proper storage of such items and items were removed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed kale cold holding in display cooler >41F, observed pepper jack, cheddar cheese, curry tuna(2 containers) and turkey cold holding in reach in 2door and flip top unit >41F. CDI- PIC stated that items had not finished cooling prior to being placed in units. Out of temp food items were moved back to the walk in cooler for proper cooling. REPEAT - 3 points.

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 Time stamps were missing from creamer and half and half near coffee station. CDI- Time stamps were installed on items as needed. -1 point. 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 lettuce cooling in dense containers in walk in cooler. Observed cheese cooling while packed tight inside of metal container located in reach in 2 door cooler. CDI- Food items were placed in more shallow amounts inside of the walk in cooler. EHS also offered other methods to better facilitate proper cooling. REPEAT - 1 point. No escalation of points due to overall better cooling methods.

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 soiled wet wiping cloth on prep surfaces. 0 points.

3-302.15 Wash fruits and vegetables prior to use. Observed avocados stored in reach in unit with stickers on them. 0 points.

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Observed personal cell phones and jug of water stored in areas that can play as an contaminant during food prep. Ensure that all personal items are stored in areas that are designated for personal item storage. -.5 points General Comment: Remove slight mold buildup along caulking associated with 3 comp sink.

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 tomatoes cooling at a rate of 0F/min in walk in cooler and chicken cooling at a rate of .025F/min. CDI: Items spread out and cooled during inspection.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed prep top cooler holding items above 41F. CDI: All items relocated to walk in, except hummus which was discarded. Observed egg pitcher above 41F. EHS and PIC discussed placing eggs on TPHC. Eggs were from less than 2 hours prior and were used within 5 min of taking temperature. REPEAT VIOLATION 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 chicken salad with the chicken prepared yesterday date marked for 7/17. Observed seasoned chicken portioned today but prepared yesterday date marked for 7/17. CDI: Products properly date marked with 7/16. Observed milanesa date marked 7/9 in walk in cooler. Product was still partially frozen. Product was pulled to thaw yesterday, 7/16. CDI: Product properly date marked with "PFF 7/16". 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 hummus and pimento cheese with no date mark. CDI: Hummus voluntarily discarded and pimento cheese dated.

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 written procedure for milk and half and half held on time at the coffee area. CDI: TPHC paperwork sent via email today. All procedures are correct, but no written procedure was on site.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed tomatoes cooling while tightly packed in a deep container and chicken cooling while tightly covered in a deep container in the walk in. CDI: Items spread out for cooling. REPEAT VIOLATION Overall some improvement in cooling methods have been made.

3-602.11 Food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -Pf Observed products labeled for grab and go with no net weight or allergens. VERIFICATION REQUIRED

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed lip contact surfaces of single service cups exposed at drink station. REPEAT VIOLATION

4-501.11 Maintain equipment in good repair. Observed several damaged gaskets on units throughout kitchen.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed some debris build up in bottom of reach in freezer and on shelving in kitchen and shelving in walk in. REPEAT VIOLATION

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cheese and lettuce in middle flip top unit holding at 43F, as well as several prepared deli salads (quinoa, kale, penne, etc) holding between 42F and 45F in retail side of walk in unit. CDI: PIC called for maintanence on walk in unit to lower ambient air temp from 41F to 37F during inspection. All items in flip top unit will be placed on TPHC to be discarded after 4 hours. REPEAT. Note: As this was the facility's first inspection under the new 41F cold holding parameter, points were not deducted for the above violation, despite it technically being a repat violation. If cold holding violations are observed in the future, points will be deducted.

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 egg salad cooling in deep plastic containers and cooked chicken cooling in a covered plastic container. CDI: Chicken and egg salad spread out in metal pans and uncovered to facilitate rapid cooling. REPEAT.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed lip contact surfaces of single service cups exposed at drink station.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no chlorine test strips or unexpired QAC test strips on site during inspection. CDI: PIC obtained test strips from US Foods rep who had arrived on site during inspection.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed shelving throughout deli area with dust/grease buildup.

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 damages to the wooden frame of walk in unit on the interior of unit.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed several house made wraps and sandwiches in the reach in retail display unit in front of house. All out of temperature TCS foods were voluntarily discarded. VERIFICATION REQUIRED within 10 days to determine long term compliance. 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 cooked chicken and sausage cooling in deep plastic containers. CDI: Chicken spread out across two plastic pans and sausage was spread out on a metal sheet pan to facilitate rapid cooling. REPEAT.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed fruit salad containing cut melon holding at 51F in front display unit and pooled eggs holding at 50F in small reach in. CDI: Fruit salad voluntarily discarded. EHS recommended keeping fruit in refrigerated display case with other TCS foods. Pooled eggs placed in walk in to rapidly cool below 45F. EHS recommended using TPHC for pooled egs, as they are primarily used furing breakfast service. 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 ricotta cheese from 07/10 in lower portion of far right flip top unit and cream cheese in small reach in from 07/25. CDI: Cheeses voluntarily 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 that PIC had no written procedure for TPHC on creamer at coffee area. CDI: EHS provided written procedure and PIC filled out. 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 freshly prepared tomatoes cooling in units rated for holding at temps ranging from 47F to 51F. Observed chicken salad cooling at a rate of 0.06F/min. CDI: Tomatoes sent to walk in to facilitate rapid cooling, and chicken salad spread out in sheet pans in walk in unit.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed single service cups displayed next to drink machine displayed with lip contact surface exposed.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed QAC strips for facility expired in June 2018. CDI: EHS provided strips to get facility through until next order.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employees personal food stored in reach in unit with food for restaurant. CDI: Food relocated to seperate space in walk in unit and labelled.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed several prepared items (chicken salad, wraps, sandwiches) on the right side of display case holding at 48F. Items on the left side of case held between 42F and 45F. CDI: All items palced in right half of case this morning were removed and sent to walk in for rapid cooling. PIC stated that a service call would be made for unit. VERIFICATION REQUIRED within 10 days to determine long term compliance.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF Observed steak in walk in with a date of 04/24. PIC stated that this item was cooked and frozen on 04/24 and pulled to thaw this morning. EHS advised PIC to add a thaw date to accurately track the shelf life of product. CDI: Date added.

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 half and half and skim milk at coffee bar held on TPHC with no labels or written procedures. CDI: EHS provided written procedure template and had employees make a label with discard time. Note: Facility is using 2 hour hold time instead of 4.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet cloth sitting on counter near drink machine. CDI: Cloth placed in sanitizer.

3-302.15 Wash fruits and vegetables prior to use. Observed that avocados were not being washed prior to cutting and sandwich prep. CDI: EHS had PIC instruct employees to wash avocados before cutting.

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered trash can in the shared employee restroom. 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 walk in cooler door frame in need of repair. REPEAT.

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P- Observed one employee wash hands and at the end of the procedure the employee turned the faucet off with their bare hands. This action recontaminates the employees hands. CDI- After instruction the EHS observed proper hand washing.

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging.- Observed quinoa, three containers of large leaf cut lettuce, and two containers of shredded lettuce all below 40F in the walk in uncovered.

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 meat loaf thawed without proper thaw date. CDI- PIC voluntarily discarded the item.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor.- Observed boxed items and fresh produce stored on the ground in the walk in.

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

5-501.17 Provide a covered waste bin in female restrooms.- REPEAT- Observed no covered trash can in the shared employee restroom.

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance.- Observed litter and several pallets not needed for the operation in the dumpster area. Clean and remove this litter.

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. -REPEAT- EHS observed hard to reach areas in need of cleaning due to food debris build up. Hard to reach areas are located underneath and behind equipment. EHS also observed AC/heat vents in need of cleaning do to dust build up. 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 walk in cooler door frame and kick plate in need of repair.

2-301.14 Wash hands after activities that contaminate them. -P- EHS observed employees use computer equipment and attempt to work with RTE eat foods. EHS also observed an employee work with raw egg and back to RTE food. CDI- Employees were informed hand washing must occur after these task changes. PIC had the RTE bread discarded from where the employee worked with raw eggs and then back to bread. EHS prevented cross contamination from the observation of employees working with computer equipment to RTE food. EHS observed proper handwashing after instruction.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf- Observed paper towels absent at the kitchen handsink. CDI- Employee provided paper towels.

* 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P- EHS observed an employee handle raw eggs and then RTE bread without handwashing. CDI- PIC had the employee voluntarily discard the RTE bread.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P- EHS observed bri cheese, sliced cheese, tuna salad, chicken salad, habolch, artichoke salad, potato salad, hummus, and tofu salad all above 45F in a low reach in cooler. Sprouts (67F). Please see temperature chart for the corresponding temperatures. CDI- All items were voluntarily discarded by the PIC and employees. EHS advised PIC to use TPHC for the units until the flip tops are function properly. A VR will occur no later than 7/30/17 to ensure all TCS foods are being held at 45F or below.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf- REPEAT- EHS observed feta cheese, salad wraps, and stew all without dates. CDI- PIC was able to back date items since they were either prepared or thawed yesterday.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf REPEAT- Observed cut lettuce and sliced lettuce in a flip top unit at 47F. EHS also observed sliced turkey cooling in the walk in tightly wrapped with deli paper layered on the meat at 48F. CDI- The cut lettuce and tomatoes were moved to the walk in uncovered to quickly cool. PIC uncovered the sliced turkey to quickly cool. All items were below 45F before the inspection was over.

6-501.111 Keep the premises free of insects, rodents, and other pests.- EHS observed several fruit flies in areas throughout the kitchen and dry storage.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed.- EHS observed one employee preparing sandwhichs with a green bracelet on her wrist.

4-501.11 Maintain equipment in good repair. -REPEAT- Observed walk in cooler door kick plate damaged and in need of repair. PIC stated estimates were taken on this item. 4-501.11 Maintain equipment in good repair. EHS observed two flip top units functioning above 45F and holding TCS foods above 45F. One unit was functioning at 49F and the other was functioning at 54F. A VR will occur no later than 7/30/17 to ensure the units are functioning properly, facility is not using the equipment, or the facility is using TPHC. PIC stated a repair man will be present by the end of the day. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized.- EHS observed several cutting boards in need of replacing or resurfacing due to deep cuts and grooves.

5-501.17 Provide a covered waste bin in female restrooms.- EHS observed no covered waste bin in the female restroom.

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 hard to reach areas in need of cleaning due to food debris build up. Hard to reach areas are located underneath and behind equipment.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P- Observed unwashed produce stored above uncovered RTE melon. EHS observed other debris in bowl of uncovered melon. CDI- PIC voluntarily discarded the item. 3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed melon at 42F and uncovered.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P- Observed sanitizer below 50 PPM QUAT. CDI- PIC brought sanitizer to proper concentration. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- Observed food debris left on a slicer stored clean. Also observed can opener with debris build up. CDI- PIC instructed an employee to clean the veggie slicer. PIC cleaned can opener during the inspection.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P- Observed 15 small containers of pimento cheese and 10 small containers of tofu salad not date labeled. Also observed ham dated for seven days and held at 44F. Since the item is held at 44F it may only be held for 4 days. CDI- PIC voluntarily discarded the items. 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 stew thawed out and not date marked. Since the item is received frozen the item must be date marked once it is thawed and only held for 7 days. CDI- PIC was able to back date item since it was yesterday the shipment was received.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf REPEAT- Observed chicken salad and pre made sandwhichs at 50F and tightly covered in a low boy cooler. Also observed sausage cooling on the stove top at 131F. CDI- Employee uncovered pre made sandwhichs and chicken salad to quickly cool in the walk in. Also moved the sausages to the walk in to quickly cool. After 15 mins in the walk in the sausage was at 50F, the chicken salad was at 40F and the pre made sandwhichs were at 45F.

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

4-501.11 Maintain equipment in good repair. REPEAT- Observed a split gasket on a small reach in cooler and one split gasket on the larger reach in freezer in the back. Also observed walk in cooler door kick plate in need of repair.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. REPEAT- Observed dumpster doors open during the inspection.

2-301.14 When to Wash - P-0pts- Observed employee wearing pairs of gloves while prepping food. EHS observed employee take off one pair of gloves and began to work with computer. EHS advised employee to only wear one pair of gloves and wash hands after changing tasks. CDI- Employee washed hands before returning to food prep work.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P REPEAT 1.5pts- Observed two containers of lettuce overfilled in the top of the prep cooler at 55F. CDI- overfilled lettuce removed and put in bottom part of cooler.

"3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf REPEAT 1pt- Observed chicken at 80F. Employee stated the chicken was cooling in the oven and was about to be placed in the walk in. Employee stated the item was cooling for 30 minutes. CDI- EHS instructed employees the proper way to cool items. PIC reheated the chicken to 167-180F.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. 0pts- Observed several squeeze bottles without labels.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed several wet wiping cloths being stored on prep surfaces. 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 dry cloths soiled with food debris. 0.5pts

4-501.11 Maintain equipment in good repair. 0pts- Observed two split gaskets on low boy equipment and the walk in cooler door kick plate in need of repair.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. 0pts- Observed all fan covers in the walk in cooler in need of cleaning due to dust build up.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. 0pts- Observed dumpsters doors open during the inspection.

6-201.16 Wall and Ceiling Coverings and Coatings - C REPEAT 0.5 pts- Observed absorbent ceilings in the kitchen area. Ceiling tiles should be vinyl covered.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed lettuce overfilled in the top of the prep cooler at 53F. CDI (corrected during inspection) overfilled lettuce removed and put in bottom part of cooler.

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 breast cooling in the walk-in cooler in a deep plastic container at 76F. Chicken was placed in a larger shallow pan two pieces deep and cooled to 63F in 30 minutes. Chicken was cooked an hour and 45 minutes before our arrival.

J•4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Observed air thermommeter not working in the display cooler for grab and go foods.

3-305.11 Food Storage-Preventing Contamination from the Premises - C Observed bowl of fruit salad sitting on top of the trash can during inspection. Trash can was being used as a table while employee was portioning fruit for grab and go containers. CDI by removing food and washing the bowl. Also noted computer mouse and cord on the cutting board of the prep cooler. Cord hangs down and can touch the overstacked lettuce in that area of the prep cooler. Facility has a cordless mouse that stopped working.

6-201.16 Wall and Ceiling Coverings and Coatings - C Observed absorbant ceilings in the kitchen area. Ceiling tiles should be vinyl covered.

6-202.11 Light Bulbs, Protective Shielding - C Observed unshielded lights in the kitchen over back wall prep area.

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 Observed cut watermelons in grab-n-go containers without date marking. CDI - PIC implemented change on template for labels and corrected existing containers by hand. -1.5-

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths on counter near coffee dispensers. Keep these in sanitizer solution between uses. -0-

4-603.16 Rinsing Procedures (A)(1) - C Use a distinct wash rinse and sanitize solution, in that order, when manually warewashing. Observed warewashing using the per-rinse nozzle to quickly clean dishes. Use the 3 distinct solutions for proper contact time for washing, rinsing and sanitizing. -.5-

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 water damaged ceiling tile over the soda dispenser. Repair. -0-

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed bulbs without shatter proof outer covering. PIC stated the facility is searching for a new vendor. Use coated bulbs, bulbs with a sheath encasing the glass or provide the shields. -.5- REPEAT

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P Observed shell eggs in contact with portioned dressings. **3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P CDI-dressing and eggs disposed of voluntarily. Observed tomatoes put into unsanitized 3-comp sink vat for washing. CDI-tomatoes transferred to prep sink where they were rewashed.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P Observed butter not held 45 or below side of flip top. Butter shall maintain temperature of 45F or below. CDI-dispose of butter.

| 3-602.11 Food Labels - PF Observed cookies were mislabeled. CDI-cookies relabeled.

3-305.11 Food Storage-Preventing Contamination from the Premises - C Observed box of bacon laying across garbage can. Do not use garbage can as a table. **3-307.11 Protect food from contamination sources not specifically noted by code.

4-205.10 Food Equipment, Certification and Classification - C Observed a Coke dorm sized refrigerator being used for deli meat and egg storage for cook line. **4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent.

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 dusty vent in food prep area. Stained ceiling tiles.

6-202.11 Light Bulbs, Protective Shielding - C Observed lighting not shielded or shatterproof in storage room (some lights missing the end caps). **6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles.

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 mislabeled container of cooked beef. CDI - PIC corrected label and instructed that correct dates must be on containers. -3-

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 overstacked products on prep line at 48-49F. CDI - PIC instructed employee to remove product down to fill line and to not overstack during prep. -.5- Observed tightly wrapped freshly cut meat cooling in walk in. CDI - PIC removed wrapping.

'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 diamonds and grooved rings. Remove these while prepping food. -0-

4-501.11 Maintain equipment in good repair. Observed peeling door of walk in at the inside edge. Repair. -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. Observed dark buildup on wall under handsink. Clean -0-

2-201.11(A) Ensure food employees understand when to report illnesses, symptoms and exposure.-P Observed PIC and other employees unaware of the required illnesses and symptoms for mandatory restriction or exclusion from food service. -1.5- CDI - PIC refreshed training on Employee Health with all employees.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed two drinks on food prep surfaces. CDI - PIC had employees move cup below prep surface or throw disposable cup away. -1-

$ 2-301.14 Wash hands after activities that contaminate them.-P Observed food employees make sandwiches, move them to cutting area, wrap them and hand them to customers without washing hands and changing gloves for over one hour. CDI - PIC instructed on when to wash hands, particularly when dealing with allergens, such as tomatoes, eggs, wheat and nut products. All employees washed hands and changed gloves. -1.5-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed buildup on soda nozzles and around the nozzles. CDI - Items cleaned. Observed slicer in the splash zone at the handsink stored as clean. CDI - PIC instructed to reclean slicer and either keep it out of the splash zone or bag it between uses to protect it from splash. -0-

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed date labels placed on products today with an October date and labels with 8 day or 5 day expiration date not based on the cold holding temperature. CDI - Labels corrected and replaced on the products. -1.5-

7-201.11 Store toxic materials to avoid contamination. -P Observed sanitizer bottle stored over soda boxes in dry storage area. CDI - PIC moved sanitizer to a lower shelf. -0-

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed squeeze bottles of dressing and other condiments without labels in the prep coolers. Label these with the common name of the item. -2- REPEAT 3-602.11 Food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -Pf Observed self-service pastries at front door without labeling at an unmanned station. Remove these items from self-service. REPEAT

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed meatloaf thawing in walk in cooler dripping on box of food below. CDI - Meatloaf placed in a pan and boxed food thrown away. Observed crates with raw sugar stored on top that are only 4.5 inches off the floor. CDI - PIC instructed to double these crate before stacking items on top. -.5-

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths on prep table and drain board. Keep these in sanitizer solution between uses. -1- REPEAT

4-501.11 Maintain equipment in good repair. Observed hot holding equipment in the back room that was to be sold and removed from the facility, per the PIC during the last inspection. Remove these items as they are not necessary to operations. REPEAT -.5- 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 split gasket on the reach in. Replace.

6-303.11 Intensity-Lighting - C Observed blown light in the hood. Replace. -0-

2-102.12 PIC demonstrates knowledge by being a certified food protection manager. Observed PIC without certification. -2-

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed tightly closed sandwiches in cold cases at 50F. CDI -PIC had items moved to walk in to cool. -.5-

3-602.11 Food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -Pf Observed one tray of desserts for self-service without label. CDI - PIC moved items away from self-service. -1- REPEAT 3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed squeeze bottles with condiments without labels. Label these.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed one wiping cloth wet on cutting board. Keep in sanitizer between uses. -0-

4-205.10 Food Equipment, Certification and Classification - C Observed beverage cooler classified as for use with non-potentially hazardous beverages only being used for deli meat and cheese cold holding. Move these items to a cooler designed for potentially hazardous items. -0-

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed absorbent ceiling tiles present over cutting boards at prep coolers. Replace with cleanable tiles. -.5-

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed two employee drink on prep counters in the area of the slicer and prep table. Drinks were relocated to lowest shelf

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 cooked Milanese beef dated 6/19. Day 7 was yesterday counting day one as the day it was cooked. CDI(corrected during inspection) Item discarded

4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Observed no air thermometer in one of the display cooler for grab and go food. CDI Air thermometer provided during inspection

3-602.11 Food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -Pf Observed wraps made with wheat, cheese and items with mayo in the grab and go case missing sub ingredients and/or major allergens. 10 day VR (verification required)

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed metal container of olive oil stored on the floor. Also noted table top steam unit on the floor under the 3 comp sink along with pots and other items.

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf Observed water at the 3 comp sink at 110F. This is the minimum temperature for warewashing of utensils. Water heater temperature should be increased. Water heater is sized incorrectly at 38,000 BTU/Hr and 40 gallon tank. Facility has a directly drained 3 comp sink and prep sink. There is a hand sink in the kitchen and an employee restroom with a hand sink. Facility has a mop sink but no can wash.

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed unshielded tube lights and can lights over the kitchen area. 6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed Henny Penny oven, slicer and coffee grinder on the floor in the dry storage room. All items are not being used.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf: Observed cloth fibers on dispenser nozzles of soda machine. CDI- nozzles cleaned. 4-602.11 Clean the equipment and utensils as required to avoid contamination. -P: Observed no sanitizer used in cleaning of slicers. CDI slicers returned to cleaning process.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf : Observed bottle labeled as sanitizer containing soap, and in use as final cleaning step of slicers.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed numerous wet cloths on surfaces of kitchen.

5-501.114 Ensure drain plug on dumpsters, waste containers is in place.

.3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P: Separate processing of food from warewashing operations. Observed cored tomatoes and whole tomatoes in bay of three-comp sink. Dirty utensils and equipment on opposite drainboard and in adjacent bay of sink. Utilize prep sink for food processing or thoroughly clean sink prior to using for food processing.

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 soup cooling after two hours 80 F. PIC 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: Through conversation with PIC, learbed brie cheese wheels may be in facility nine days after initial cut. Directed PIC to date wheels and hold for no more than 7 days. No out-of-date brie observed today.

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 discard times not on lettuce that is held on time. CDI

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf : Observed cooling soups in walk-in cooler tightly covered. Observed flip tops of prep coolers used to hold sliced deli meats that had not been properly cooled after slicing. CDI- vented soups, move deli meats to walk-in.

.3-602.11 Food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -Pf: Observed labels of packaged foods in floor case with labels not bearing name of business. Verification needed.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee slicing meats with no hair restraint.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P: Observed employee taking orders via phone while wearing gloves, then returning to slicer to continue slicing meats. CDI- change of gloves and handwash before returning to slicer. Repeat violation.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf: Observed equipment stored clean with food debris attached. CDI- returned to cleaning process.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P: Found wraps, sub sandwiches, deli salads in floor case all 0ver 45 F. PIC voluntarily cleared case and discarded after recording loss.

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 6 hours shall be discarded. -P/Pf: Facility holds cut greens, tomatoes on time in flip top make coolers. Observed products in cooler with no times on chart provided. CDI- filled out chart.

3-301.15 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 : Do not cover foods until they reach 45 F or below. Observed lettuce in bus tub 82 F covered. Quickly cool foods from 135 F to 45 F. Observed cooked onions off heat at stove. CDI- foods vented and moved to walk-in cooler.

.3-602.11 Food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -Pf: Observed improperly labeled baked goods on self service table. CDI- pulled foods labeled improperly.

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

|4-501.11 Maintain equipment in good repair. Deli sandwich and salad case apparently not holding foods at required temperatures. CDI- technician called.

2-103.11 (M) Person in Charge-Duties - PF: The PIC shall ensure that all food employees are informed of their reporting responsibilites as regards certain aspects of their health. Found one new employee that had not been informed of reporting health responsibilities. CDI- employee was given health policy sheet and signed.

3-304.15 (A) Gloves, Use Limitation - P: Single use gloves shall be used for one task only and shall be changed and discarded when tasks change or after interruptions to operation. Observed employee assembling sandwiches with gloves on, leave station to take phone call on cell phone, then return to station and assemble sandwich. CDI- discussion with PIC and employee. Sandwich discarded.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF: Date mark TCS foods with date prepared. Observed packaged tabboulleh, artichoke parmesan salad, and pimento cheese all not date marked. CDI- dated labels made and applied.

2-402.11 Effectiveness-Hair Restraints - C: Employees shall wear hair restraints while working with food. Observed employee not wearing hair restraint.2-303.11 Prohibition-Jewelry - C: Except for a plain wedding band, employees shall not wear jewelry on their arms or fingers. this includes wrist warches.

3-304.15 (A) Gloves, Use Limitation - P: When used, single use gloves shall be used for only one task and changed when contaminated or when tasks change. Observed employee making wraps, leaving station to work at 3-comp sink, then return to make wraps. CDI- direction to change gloves.

3-501.15 Cooling Methods - PF: Cool foods by effective means to acheive time / temperature parameters as required. Found cooked sausage piled high in closed containers 114 F. Vented. Checked forty five minutes later, 93 F. CDI- suasage spread thin in metal tray.

. General Comment:: 3-302.12 Food Storage Containers Identified with Common Name of Food - C: Be sure to label shakers of condiments at front line.

4-202.16 Nonfood-Contact Surfaces - C: Repair splitting door gaskets in coolers at front line.

2-102.12 Certified Food Protection Manager - C: Observed no training from accredited program.

2-401.11 Eating, Drinking, or Using Tobacco - C: Store personal drinks in such a manner where accidental contamination of food or food contact surfaces cannot occur. Observed metromint water bottle on cutting board at prep cooler.

3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P: Keep foods hot at 135 F or above. Found soups on stovetop 85 F under no heat control. CDI- reheated rapidl;y to 165 F.

3-501.19 Time as a Public Health Control - P,PF: Follow approved procedures for holding foods on time. Each food must be labeled when time holding starts and ends. Observed tomatoes labeled with 9:00 AM time at 8:30 AM. CDI

7-102.11 Common Name-Working Containers - PF: Label containers of chemicals with contents. Observed sanitizer stored in distilled water jug, unlabeled. Observed sanitizer bottle being used to clean slicer to have astrong pine sol odor. CDI- discarded bottle, slicer re-cleaned.

3-602.11 Food Labels: More detail needed for sandwiches, wraps, etc made and packaged in facility for customer self service. Labels needed for baked goods packaged in facility. Labels needed for cake slices cut from bulk and placed in clam shell containers. Information must include complete ingredients, contact information for packaging facility, total weight of ingredients, allergens present. Verification needed.

3-304.14 Wiping Cloths, Use Limitation - C: Cloths for wiping surfaces shall be held in a sanitizer between uses. Observed damp cloths on surfaces in kitchen.

3-304.15 (B)-(D) Gloves, Use Limitations - C: When used, single-use gloves shall be worn for one task only and discarded when tasks are changed. Observed employee making sandwiches, answer phone to take order, then resume working with food.

2-102.12 Certified Food Protection Manager: The PIC shall be a certified food protection manager from an approved program. Observed PIC to not have approved training.

2-401.11 Eating, Drinking, or Using Tobacco: Employee beverages shall be stored in such a manner as to prevent contamination of food or food contact surfaces. Observed employee coffee on drainboard of prep sink.

3-602.11 Food Labels: More detail needed for sandwiches, wraps, etc made and packaged in facility for customer self service. Labels needed for baked goods packaged in facility. Labels needed for cake slices cut from bulk and placed in clam sheel containers.

Utilize designated areas for storage of employee personal items. Observed eyeglasses stored on counter with produce.