HARRIS TEETER #45 BAKERY DELI

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed one metal bowl with build up being stored as clean on clean storage shelf. CDI: PIC returned item to be W/R/S.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed chubs of London broil, sweet ham, honey ham, bologna being held in display case and a container of buffalo chicken being stored in walk in cooler all above 41F. See temp chart. CDI: PIC voluntarily discarded all items in display case and removed lid from buffalo chicken in walk in cooler and placed in back of cooler to rapidly cool as it was out of the cooler while they were restocking floor units.

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 working squeeze bottles of mayo, oil, oil and vinegar mix and mustard all being stored at sandwich station unlabeled. CDI: PIC labeled bottles.

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed a box of single use to go containers being stored on floor in dry storage room in bakery area. CDI: PIC moved box to a shelf. 4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed two stacks of single use to go containers being stored outside of their original packaging right side up on prep counters. CDI: PIC inverted containers to protect against contamination.

5-205.15 Maintain a plumbing system in good repair. Observed floor drain behind display case cooler not draining water from floor after cleaning. PIC stated a service request for repair has been submitted.

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 grout worn away from in between floor tiles near oven. Replace worn away grout.

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: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed a container of raw tuna being stored on top of a container of ready to eat tempura shrimp. CDI: PIC re-arranged items to proper storage order.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed a chubs of ham and turkey being held in display case past their expiration, a couple chubs of various deli meats with labels that were illegible and a chubs of ham, chicken and turkey missing date marks and a container of Philly steak being held in reach in cooler with no date mark. CDI: PIC voluntarily discarded all items. REPEAT.

6-202.13 Properly locate mechanical insect control devices. Observed a mechanical insect control device mounted on a wall in bakery in which a cart containing food storage materials were stored directly underneath. CDI: PIC moved cart away from insect control device.

4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturer label. -Pf Observed wash solution in 3 compartment sink at 100F with sheet trays being actively washed. CDI: PIC added hot water to wash solution which increased temperature to 115F.

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 grout worn away from in between floor tiles near oven. Replace worn away grout.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed two containers of baked chicken being held at 125F and 108F in grab and go hot holding unit. CDI: PIC voluntarily discarded chicken.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed two pizza pies being held in grab and go cooler above 41F. See temp chart. CDI: PIC placed pizza in WIC to rapidly cool as they had been prepared approximately 2 hours prior. REPEAT. Points reduced to half due to improvement since previous inspection.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed a container of pulled rotisserie chicken being held in reach in cooler date marked 11/17, a chub of ham being held in display case date marked 11/22, a chub of chicken being held in display case date marked 11/23 and another chub of chicken with a date mark that was illegible. CDI: PIC voluntarily discarded all items. REPEAT.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a box of canned olives being stored on floor in dry storage area behind sushi station. CDI: PIC placed box of olives on shelving.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee handling food at sandwich make station wearing a wrist watch and several bracelets. Remove jewelry from arms while preparing food.

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed boxes of single use articles being stored on floor near fryers and another box being stored on floor in dry storage room near bakery. CDI: PIC placed boxes on shelving. 4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed two stacks of single use articles being stored on shelving at sushi station outside of their original packaging right side up. CDI: PIC inverted containers to protect against contamination.

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 grout worn away from in between floor tiles near fryers. Replace worn away grout.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed empty paper towel dispenser at hand sink in bakery. CDI: PIC stocked dispenser with paper towels.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed containers of imitation crab rolls, California rolls and crunchy shrimp rolls being stored in sushi grab and go cooler, a container of ribs and a container of chicken tenders being stored in grab and go cooler and a package of Gouda cheese being held in cheese case all above 41F. See temp chart. CDI: Sushi was moved to walk in cooler as it was prepared 2 hours prior and all other items were voluntarily discarded. REPEAT.

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed a container of Philly steak being stored in reach in cooler near sushi station and a chub of roasted chicken being held in deli display case both missing date marks. CDI: PIC date marked Philly steak as it was opened from it’s original packaging this morning and voluntarily discarded chub of chicken.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.- Observed metal pans, slicing equipment and utensils stored in clean storage area soiled with food residue and debris and some with sticker residue. -CDI-PIC relocated items to 3-comp sink; w/r/s. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P-Observed a variety of food hot holding in customer grab-n-go area below 135F ( see temperature). PIC noticed temperature gauge of heated lamp display case was not set to proper hot holding temp.PIC understand to monitor temps once new rotisserie chicken are placed in display case; PIC will place work order if HH temps don’t stay above 135F and food will be discarded -CDI-PIC voluntarily discarded food items. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P-Observed sliced meat and cheese in plastic packaging in grab-n go display case above 41F that were mostly prepared days prior ( see temperature chart). Observed all sushi ( raw and non-raw foods) in grab-n-go display case with temperatures above 41F ( see temperature chart). -CDI- PIC voluntarily discarded all sliced meat and cheese, expect two packages of sliced ham, which was prepared this morning and w/in 4 hr cooling parameter; cooled. PIC and sushi associate placed all food items inside the sushi grab-n-go into the WIFreezer vented ; food items w/in 4 hr cooling parameter; cooled. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed oven in need of cleaning and containers where clean knives and utensils are stored cleaned by the sanitizer drain board in need of more frequent cleaning. Observed sanitizer drain board at 3-comp sink soiled with food debris and in need of more cleaning before clean Equipment and utensils are placed to air dry.

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 significant cracking and wear and tear on floors/dashboard through out the facility.

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 facility sliced meats in customer gran-n-go display case w/ temperature of 44-47F. Per PIC, once the chubs are sliced at room temperature , they are packed in the plastic sleeves and placed directly into the grab-in-go display case. Recommend placing sliced meats in WIC or WIFreezer with plastic sleeves slightly open for rapid cooling before being placed in display case; display case is best at maintain temperature.-CDI- Facility sliced meats prepares 2 hrs prior; PIC placed sliced meat in WIF freezer for rapid cooling; cooling achieved. 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 .

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used.Observed not in use single service/se articled not being kept in original protective packaging throughout facility.

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 Package of sliced turkey cut less than 2 hours prior above 41F. Item moved to walk in to reach 41F. Chill products properly before placing in grab and go, 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. Repair broken refrigeration unit behind sushi area. No points deducted.

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 significant cracking and wear and tear on floors inside the WIC and the molding at the bottom of the sushi prep unit detaching. Repeat.

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

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Clean tracks of display units. No points deducted.

5-205.15 Maintain a plumbing system in good repair. Observed leaks at service 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 significant cracking and wear and tear on floors inside the WIC and the molding at the bottom of the sushi prep unit detaching. Repeat.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed lettuce in sandwich prep unit at 49F. CDI - Lettuce was removed from plastic and placed in unit four rapid cooling. No point escalation, improvement observed. 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 For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed chub of meat without legible date marking. CDI - New date mark was added. Observed corned beef (12/24) and Ham (12/22) held beyond 7 days. CDI - Items were voluntarily discarded. REPEAT. 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed sliced ham and sliced turkey from the previous day with no date marking. CDI - Proper date marking was added.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of food stored on the floor inside the WIF. CDI - PIC stated that the delivery came the previous night, items were removed from the floor.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed large bowls stacked wet above the 3 compartment sink. CDI - bowls were separated.

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 significant cracking and wear and tear on floors inside the WIC. Observed the molding at the bottom of the sushi prep unit detaching.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC with expired food protection manager certification. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

REPEAT 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed one sheet pan of boneless chicken wings above 41F in walk in cooler. CDI: PIC voluntarily discarded items. Facility has shown significant improvement in cold holding since last inspection, points decreased. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P. Observed container of grilled chicken filets without a date. CDI: PIC voluntarily discarded item. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed several in use shakers without labels.

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

REPEAT 4-501.11 Maintain equipment in good repair. Observed broken glass door on far end of display case which causes an air gap. PIC stated a repair ticket has been submitted.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed provolone cheese and deli ham in sandwich prep top, chicken salad and individual packages of sliced deli ham and turkey, and 2 portioned packages of Gouda cheese in cheese case all holding above 41F. See temp chart. CDI: PIC returned provolone cheese and ham from sandwich prep top to WIC to rapidly cool to 41F or below as they had been placed in prep unit approx. 30 minutes prior. PIC moved chicken salad and deli ham and turkey as all items had been placed in unit within 2 hours prior and Gouda cheese was voluntarily discarded by PIC. REPEAT

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed grilled salmon in sushi prep RI cooler missing date mark. CDI: PIC date marked item as it was prepared this morning.

4-501.11 Maintain equipment in good repair. Observed missing panel at the end of sliding glass door on far end of deli display case which created an air gap in unit. PIC stated a service request has been submitted to replace missing panel.

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 grout between floor tiles almost completely worn away in several areas of kitchen. Replace grout. REPEAT

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed a container of shrimp at 55F being stored on sushi prep counter. PIC stated shrimp had been there for approx. 3 hours and could not explain why. CDI: PIC voluntarily discarded shrimp. Observed a plastic container of sliced tomatoes at 44F being stored in a metal container in sandwich prep top cooler. CDI: PIC voluntarily discarded tomatoes and EHS educated PIC to remove sliced tomatoes from plastic container and placed directly in metal container on sandwich prep top cooler to increase effectiveness of cooler to keep tomatoes at 41F or below. Observed all packaged sliced deli meats being stored in grab and go cooler at 46F. Ambient air temp of grab and go unit was 45F. CDI: PIC moved all meats to WIC to rapidly cool to 41F or below. Meats had been holding in grab and go for approx. 3 hours. PIC submitted service request for cooler.

3-302.15 Wash fruits and vegetables prior to use. Observed avocado’s in a container on sushi prep counter sliced open with the stickers still intact on skin. CDI: Sushi chef was educated by EHS on peeling off stickers from avocado’s and washing them before use.

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 grout between floor tiles almost completely worn away in several areas of kitchen. Replace grout.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed several items in grab n go cases being held above 41F. See temp chart. CDI: PIC voluntarily discarded items that were placed in units more than 4 hours prior and placed items that were within 4 hour window in WIC to rapidly cool before placing items back in grab n go cases.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed several chubs of meat opened from their original package not date marked. Also observed a container of chicken in low boy without date mark. CDI: PIC stated chubs of meat were opened this morning and date marked items. Container of chicken was voluntarily discarded.

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Consumer advisory on sushi menu does not include a disclosure. VERIFICATION REQUIRED. EHS will return within 10 days to ensure menu has a disclosure included with consumer advisory.

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 2 rotisserie chickens in covered plastic containers cooling in WIC. Chickens only dropped 4 degrees in approx. 1 hour, cooling parameter would not have been met without EHS intervention. CDI: PIC pulled chicken apart and removed lids to allow for rapid cooling.

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed packages of beef thawing under cold running water in sink and not submerged under water. CDI: Beef was placed in a metal container to allow items to be fully submerged under running water.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P - Observed employee touch face with gloves but not remove gloves and wash hands before handling clean single-service articles. CDI, employee removed gloves and washed hands.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P For more information, please visit: http://meck.co/FoodSafety or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M. Observed sushi employee touch lettuce with bare hands to package in container. CDI, touched lettuce voluntarily discarded.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed open package of turkey in deli case with prep date of 9/6. Observed open package of chicken in prep cooler not date marked. CDI, foods voluntarily discarded. Repeat.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed a few metal pans wet stacked in rack.

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

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 . Deli slicers began being used at 7:30AM according to employee. At 11:40AM deli slicers still had not been washed, rinsed and sanitized. CDI - EHS told employee to begin breaking down slicers and take them to sink and she did so. 0 pts.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Lettuce, grilled chicken, pork, and tuna in sandwich cooler measured 53-55F. Unit was not working. TCS foods in cold holding shall measure 41F or less. Lettuce and grilled chicken were placed in unit 1 hour ago, so they were moved to freezer to cool. Pork and tuna were in unit over night so they were voluntarily discarded. VR - Verification required within 3 days that cooler is fixed or not in use.

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 . Pizza sauce date marked for 5-24 in walk-in cooler. Deli chicken chicken chub and ham chub in display case were date marked for 6-1 and 5-31. TCS ready-to-eat foods must be discarded within 7 days of preparation. CDI - Chubs discarded. Employee stated pizza sauce was opened today and it just had old date label on it. Correct date placed on pizza sauce. REPEAT // 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Chub of deli chicken in display case was not date marked. Employee stated it was opened yesterday. CDI - Date label placed on chicken.

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 . Cut tomatoes and cut lettuce was cooling in top of sandwich cooler at 50F and 45-50F. Items were cut at 7AM and checked at 10:30AM. CDI - Lettuce and tomatoes moved to sheet pan and placed in freezer. Both measured below 41F at 11AM.

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. Floor around cooking equipment has grease buildup and needs to be cleaned. 0 pts. REPEAT

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety Raw fish roe container stored on top of container of cooked shrimp. Do not store raw animal products above non-raw animal products. CDI - Food storage order corrected. 0 pts.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 4 chicken wing platters measured 44-48F. TCS foods in cold holding must be 41F or less. CDI - Platters voluntarily discarded. REPEAT. Kept at half credit due to small amount of TCS foods above 41F.

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 Chicken wings and taco kits in the walk-in cooler were prepared yesterday but had no date marks. Date mark all TCS ready-to-eat foods. CDI - Items dated by employee. REPEAT

2-302.11 (B) Unless wearing intact gloves in good repair, a Food Employee may not wear fingernail polish or artificial fingernails when working with exposed food. - Pf Employee with nail polish observed handling wrapped deli meat chub. Food employees with artificial nails or painted nails must wear gloves when working with exposed food. CDI - Employee donned gloves during remainder of inspection. // 2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Employee in deli wearing a watch on wrist and preparing food. REPEAT

4-501.18 Maintain wash, rinse, and sanitize solutions clean. Food debris present in sanitizer solution at 3-compartment sink. Maintain sanitizer solution clean and free of floating food debris. 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. Wrap station needs additional cleaning. 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. Floor underneath cooking equipment needs to be cleaned. 0 pts.

3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food, Hot and Cold Holding - P - Repeat - Blue cheese stuffed olives and olives with feta cheese on olive bar measured 46-48F and 45F. TCS foods in cold holding must measure 41F or less. CDI - Olives were stocked from walk-in cooler at 10AM so products moved to walk-in freezer to chill to 41F. Kept at half credit due to no increase in severity of cold holding issues from last inspection.

3-501.17 Ready-To-Eat Time / Temperature Control for Safety Food, Date Marking - PF - Container of feta cheese in walk-in cooler was not date marked. Manager of deli stated cheese was opened yesterday. TCS ready-to-eat foods must be date marked if held for longer than 24 hours in establishment. CDI - Feta cheese container dated. 0 pts.

2-303.11 Prohibition - Jewelry - C - 2 deli employees wearing watches on wrists. Food employees must not wear jewelry on their hands or wrists, with the exception of a plain band ring. 0 pts.

4-501.11 Good Repair and Proper Adjustment - Equipment - C - Deli slicers have worn meat pads that need to be replaced (repeat). Sliding door on deli case is broken and missing a piece. Equipment shall be maintained in good repair. Repair/replace listed equipment.

5-205.15 System Maintained in Good Repair - C - Leak present on pipe underneath 3-compartment sink. Plumbing fixtures shall be maintained in good repair. Repair leak. 0 pts.

6-501.12 Cleaning, Frequency and Restrictions - C - Repeat - Floors in both walk-in cooler and walk-in freezer need to be cleaned. Floors, walls and ceilings shall be cleaned at a frequency necessary to maintain them clean.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Container of raw salmon stored on top of container of cooked shrimp in sushi cooler. Raw animal foods must not be stored above cooked ready-to-eat foods. CDI - Cooked shrimp moved.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P - Repeat - Containers of pork, containers of brisket, and containers of mac and cheese in retail cooler measured 44-47F. Temperatures of packages in back of unit measured below 41F. TCS foods in cold holding must be 41F or less. CDI - TCS foods above 41F discarded.

3-501.13 Thawing - C - Imitation crab thawing in prep sink. TCS foods shall be thawed under running water that is 70F or less or under refrigeration. 0 pts.

4-501.11 Good Repair and Proper Adjustment-Equipment - C - Torn gaskets present on make-unit doors. Deli slicers have worn out meat pads. Equipment shall be maintained in good repair. Replace torn gaskets and worn deli slicer meat pads. 0 pts.

6-501.12 Cleaning, Frequency and Restrictions - C - Cleaning necessary on floors of the walk-in cooler and walk-in freezer. Floors, walls and ceilings shall be cleaned at a frequency necessary to maintain them clean. 0 pts.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed cheese case with ambient air temperature of 45f holding TCS cheese above 41f including goats cheese at 47f and havarti at 44f. Cooler appears zoned with some areas holding TCS cheese at 41f or lower and others zoned. PIC discarded all cheese above 41f and called for service of unit. Observed reach in below chefs case holding TCS foods including marinara at 44f, blue chees at 46f, mayonnaise based sauces labeled refrigerate after opening at 51f. Unit door observed opened for extended time although air temperature not recovering properly. Lowest temp achieved 44f. PIC discarded TCS foods above 41f and called for service of unit. Risk control plan put into place for cold holding temperatures in deli department as cold holding violations and cold holding equipment repair issues have been noted during multiple recent inspections. Risk control plan was in place previously for one display case but had been cancelled after no cold holding violations during last inspection. That display case was in compliance today. VR required within 10 days.

7-201.11 Store toxic materials to avoid contamination. -P. Observed bottle of blue chemical stored mixed with single service food trays on bottom shelf of prep table. CDI - chemical removed. Do not store chemicals with food or food contact surfaces.

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 boneless buffalo chicken cooling in sealed containers in customer display case. CDI - chicken opened and placed into walk in freezer to quickly chill. Use methods that allow TCS foods to quickly cool. Do not seal TCS foods into sealed containers or place directly into display coolers until fully cooled. REPEAT

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

4-501.11 Maintain equipment in good repair. Observed condensate drip from interior pipe work inside of sandwich station reach in cooler accumulating into plastic container. Repair to prevent contamination. Observed cheese case with zoned ambient air temperatures ranging from 41f - 45f and chefs case bottom reach in unit ambient air temperature 44f. Repair.

5-205.15 Maintain a plumbing system in good repair. Observed leak from pipe work under 3 part sink running onto floor under sink area. Repair. REPEAT

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed greasy residue and/or dark buildup under and around equipment in deli and in cheese island areas. Clean. REPEAT

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed cheese grater with residue on the blades. PIC stated that the grater had not been used today and he was unsure of when it was last used. CDI-PIC instructed employee to clean the grater. REPEAT

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P Observed chicken tenders in the customer self service display at `10:00 am that were at a temperature of 47F. PIC stated that tenders were packaged this morning at 6:30am. Tenders were relocated to freezer and temped again at 10:30am where the final temperature was 44F. CDI-PIC discarded the chicken.

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 provolone cheese cut this morning and was put in the flip top in high stacks out of lidded container. CDI-PIC placed the cheese in smaller stacks and put it into the walk in to cool. Observed chicken tenders tightly packed into lidded sealed container and placed directly into display cooler. Do not seal food into packages and place into display coolers until fully cooled. Use methods that allow foods to cool quickly. 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 containers of what seemed to be oregano, oil, vinegar etc at the sandwich station that did not have labels on them. PIC instructed to label containers that are not easily identified.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. observed non food contact surface of meat and cheese slicer that had a build up of food residue on the outside. There was black buildup and food residue in non food crevices of slicer. Observed food residue in the corners of the doors of the cheese and meat display.

5-205.15 Maintain a plumbing system in good repair. observed leak from pipe under the 3-comp sink.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed the floors under the fryer to have build up of food and grease residue.

2-301.14 Wash hands after activities that contaminate them. -P Observed food employee wash hands and then leave hand sink, remove watch from wrist and put away, then continue to don gloves and handle foods. CDI - manager directed employee to remove gloves an re-wash hands. Hands re-washed. Ensure hands are washed after touching items that may contaminate them before donning gloves.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed cheese grater machine with significant food residue present. Manager confirmed machine has not been in use today. CDI - machine cleaned. Clean equipment after each use.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed TCS foods in front line display case above 41f including chicken wraps at 43, hot wings at 47f and bbq wings at 48f. CDI - manager voluntarily discarded all TCS items. This unit has been noted as out of compliance on multiple inspections. Do not store TCS items in this cooler until it consistently maintains foods below 41f. Risk control plan put in place today for cold holding of TCS foods in the Deli. REPEAT Return visit required within 10 days to check operation/repair of display cooler. CONTINUED NON-COMPLIANCE WITH COLD HOLDING TEMPERATURE REQUIREMENTS MAY RESULT IN PERMIT ACTION.

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 products beyond 7 day shelf life in the sandwich station prep cooler including cooked chicken with prep date of 7/30 and cooked meat with prep date of 8/2. CDI - manager discarded. Ensure TCS foods are discarded upon expiration not to exceed 7 days.

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 prepped sushi at 50f sealed in plastic containers placed into display unit and stacked without proper cooling. CDI - employee removed sushi from display and placed into walk in freezer to quickly chill. Ensure that sushi is properly cooled before placing into display cooler.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed cases of frozen food items on the floor of the walk in freezer. Keep food at least 6 inches off of the floor to prevent contamination.

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

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed foods in the grab and go section holding above 41F. Taco chicken and BBQ chicken were voluntarily discarded. Other items were made this morning and were placed in the walk in cooler to cool down. Ambient air temperature of grab and go unit was 43F. PIC called maintenance to fix issue. See temp chart. -REPEAT -VR

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food handling employee with a silver bracelet on. CDI- Item was removed.

4-501.11 Maintain equipment in good repair. Observed grab and go unit holding temp above 41F. See temp chart. PIC called maintenance

4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - Observed rotisserie chicken oven mits, used to grab chicken accumulating heavy soil on rack.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed pizza and wings cold held on bottom shelf of display unit between 43-45 degrees F. CDI, items relocated to cool in walk in cooler to rapidly cool. Repeat. EHS recommended to calibration and monitoring to ensure all units calibrated to store TCS foods at 41 degrees F and below. Effective January 1st, 2019 all TCS foods shall be cold held at 41 degrees F and below.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P - Observed open container of sausage with date of preparation of 10/31, open bag of pepperoni not date marked, open package of roast beef and turkey not date marked. Observed open package of bologna with pack date of 10/28. CDI, foods voluntarily discarded by PIC. Repeat.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several fruit flies in facility near warewashing sink.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed clean bowls being wet stacked on storage rack.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed heavy food debris / soil accumulating on shelving and door tracks. Repeat.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed rotisserie chickens hot holding below 135F in hot customer island (see chart). CDI- items discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed brie cheese at the cheese island and several TCS packaged foods below sandwich prep. station cold holding above 41F (see chart). CDI- items were transferred to walk in cooler/freezer for cooling. Verification visit required to ensure customer cold unit below sandwich prep. counter is functional.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed one package of peppenero ham opened on 5/27 in deli case. CDI- item discarded.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed debris accumulation on equipment throughout facility (shelving in walk in cooler where raw chicken is located, under Plexiglas paneling on walk in cooler shelves, inside deli meat/cheese cases, under-counter storage cases in sliding door tracks and in equipment below deli case, chef case, and sandwich prep. area.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed an employee preparing raw poultry go into the walk in cooler without first changing gloves. CDI- door handle was cleaned.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P An employee indicated that a deli slicer that was in use since 6:00AM had not been disassembled for cleaning at 11:00AM. CDI- item was disassembled for washing, rinsing, and sanitizing.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed lettuce stored in a reach in cooler with a missing door out of temperature, cheeses in the cheese case out of temperature, and some items in the customer cold cases that are packaged in-house out of temperature. CDI- discussion with PIC about 41F requirement; some products were discarded (lettuce and roast beef sandwich).

4-501.11 Maintain equipment in good repair. Observed a reach in cooler underneath a deli chub cooler missing a sliding door.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed debris accumulation on shelving where raw poultry is stored inside walk in cooler, in dry storage shelving underneath the deli chub cases, on the front of the convection oven, and on gray push carts.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed damaged metal baseboard below the deli chub cases.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed sushi packages in the sushi display case cold holding above 45F (see chart). CDI- product was transferred to the walk in cooler for cooling. EHS instructed PIC to monitor cooler and discontinue use if it cannot maintain foods at 45F or lower.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed 1 ham chub from 7/2, one from 7/3 and a turkey chub opened on 7/4 in the deli cases. CDI- products were removed for discarding.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed debris accumulation on the inside of dry storage cabinets below the deli meat cases, the sandwich prep. line, and on the floor inside the walk in freezer.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed damaged metal baseboard below the deli chub cases.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed rotisserie chicken final cook temperture to be 159 degrees . CdI reheated to 170 degrees see chart above.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF Observed brie cheese cut in house at 43 degrees date marked for 7 days and should only be date marked for 4 days between 41-45 degrees. Cdi PIC to change marking.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup of food debris in tracks of storage areas below cold holding units and in tracks and faces of deli display case.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed hand sink in cheese shop area blocked by various litter. CDI: Access to sink restored.

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 brown rice for sushi table at 82F at 2:15PM, and cooling process began at 11:30 AM. Rice did not meet the two hour cooling parameter. CDI: Brown rice 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 two samples (ham and cheese) on TPHC with no times marked on them. Samples were placed out at the beginning of inspection. CDI: Samples were dated for 30 minutes prior (when they were put out) for a two hour hold time.

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 brown rice cooling in a deep, covered plastic container in walk in at 82F. CDI: EHS discussed alternative cooling methods with PIC such as vented containers and sheet pans. Rice was discarded.

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

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed cheese grater that had been used the night before and not cleaned after use. CDI: Grater scheduled to be cleaned by PIC. REPEAT.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed cheese left out of temperature control all night on the cutting board at cheese shop. CDI: Product voluntarily discarded.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed two shakers of spices for chicken prep with no labels to indicate contents. REPEAT.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed sushi prep eployee wearing a watch during food prep.

3-302.15 Wash fruits and vegetables prior to use. Observed stickers left on avocados after the washing process. Ensure they are removed before washing.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed one sanitizer spray bottle for cheese shop reading 0 ppm sanitizer. CDI: Bottle was discarded and refilled with sanitizer from three compartment sink reading between 200 and 400 ppm.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed three rotisserie chickens in hot holding display between 128F and 132F. Chickens were displayed out from under the beat lamp. CDI: Out of temperature chickens were voluntarily discarded and EHS recommended keeping chickens on display directly under heat lamps.

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 a tightly covered plastic container in a unit rated for cold holding rather than cooling. CDI: Lettuce moved to walk in cooler for rapid cooling.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed several unlabelled spice shakers and oil squeeze bottles.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed gaskets of reach in coolers throught department in need of cleaning. REPEAT.

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 - Observed employee placing garnish of kale and fruits on to food with bare hands. Bare hands should not be used for garnishes. CDI - Discarded.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf - Repeat - Observed two packs of deli meat not dated. CDI- Dated. 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P - Observed several packs of bologna, turkey, and ham dated for 3/02, 3/08, 3/12, 3/15. CDI - Discarded.// Observed rotisserie chicken salad dated for 3/21 but the chicken was cooked and cooled on 3/20. Ensure that the date indicated the oldest cooked product rather than when the product was mixed. Observed cured meats dated for 30 days labeled as keep refrigerated. Per the 2009 food code only shelf stable, dry fermented sausages, such as pepperoni and Genoa salami// shelf stable salt-cured products such as prosciutto and Parma (ham) that are NOT labeled with "keep refrigerated" as specified in 9 CFR 317 labeling, marking devices, and containers are except. When the term "keep refrigerated" is on the product the establishment should obtain a label from the manufacturer to ensure compliance. Spoke to boars head during inspection and will provide within 10 days.

3-501.13 Use approved thawing methods. - Repeat - Observed crab sticks being thawed under room temperature. Eggs were thawed under direct heat and held cold. Thawing shall be accomplished under running water (70F or below) that allows particles to come off, as part of the complete cooking process, or under refrigeration. Discontinue thawing a whole package of eggs in the warmer.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - Repeat - Observed detailed cleaning needed in - reach in refrigeration under and inside deli cases - dry storage areas under sandwich unit - tracks of doors in deli case - gaskets of reach in units - speed racks in walk in cooler - shelving and under plastic of walk in cooler - and any other location with build up.

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C - 0 pts - Observed employee drink, lunch, and purse co mingled with food and dry storage for the establishment. An area for employee personal items should be designated to prevent co-mingling.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P - Fried chicken (47F) and chicken wings (49-51F) out of temperature compliance. CDI- Product was voluntarily discarded.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P - Observed several deli meats (9 items) dated for 11/01-11/07 not discarded within the 7 day requirements. - Items discarded. / Observed meatballs and pork dated for 11/09 reading 44-45F. Product only has a 4 day shelf life and should of been discarded on 11/12. CDI- Discarded. / Observed two items on chef case not dated properly on sheet. CDI- Dated properly. / Observed cheese in display reading 45F dated for 7 days. Items dated for 11/12, can be used until the 15th. Recommend assessing unit to ensure compliance of all units.

7-208.11 Store labeled, first aid supplies to prevent contamination.-P - 0 pts - Observed a bottle of alcohol stored on prep table. CDI- Discarded.

8-103.12 Comply with the procedures in the HACCP plan as submitted an approved as part of a variance or local approval. Maintain records as required.-P/Pf - Observed pH meter not working when asked to calibrate. CDI- PIC was able to replace item. / In the HACCP plan it states that brown rice is to be labeled with date and time on the container it self. Employee was not labeling product. CDI- Labeled brown rice. Ensure that HACCP plan meets compliance at all times.

3-501.13 Use approved thawing methods. - 0 pts - Sushi area thawing fish under room temperature. Discontinue practice. CDI- Placed in walk in cooler to cool under refrigeration.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. - Observed boxes of single service containers stored on the floor with obvious wet stains on the bottom of the boxes. Ensure that all boxes are stored at least 6 inches off the floor at all times.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - Observed detailed cleaning needed in - reach in refrigeration under deli cases - dry storage areas under sandwich unit - tracks of doors in deli case - gaskets of reach in units - and any other location with build up.

6-201.11 Floors, Walls and Ceilings-Cleanability - C - 0pts - Floors: Cleaning needed behind and under equipment. / Walls: Some cleaning needed in areas of splash.

Observed employee wash hands and turn off water with bare hands. 2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands.-P

Observed refrigerator case for prepared items inside holding food out of temperature. Spicy chicken 50, potato salad 47, pasta salad 48. CDI - discarded. Observed container of brown rice on table at 63 degrees. CDI - discarded. 3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P

Observed chicken thawing under running water at 84 degrees F. 3-501.13 Use approved thawing methods.

Observed trash collecting on ground around compactor chute. Observed trash hanging from chute. 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed no date mark on breaded chicken and tuna in the reach-in cooler. CDI- PIC discarded foods.

4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Observed prepared sushi that was recently prepared placed in the reach-in cooler at the sushi area that is out of service and measured 65 F ambient air temperature. CDI- Sushi moved to the walk-in cooler for rapid cooling. PIC stated the cooler couldn't be repaired and shouldn't be used by employees.

4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. No thermometer observed in the reach-in cooler across from sushi prep area. CDI- PIC placed a thermometer in the unit.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed a bottle with olive oil at the sushi station not labeled.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed a box with food containers on the floor.

4-501.11 Maintain equipment in good repair. Observed rusting shelving inside small reach in cooler behind sushi station. REPEAT

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris -Observed build-up on the sides of the equipment at the cook line. REPEAT -Observed build-up on the shelving and inside cabinets throughout. REPEAT -Observed build-up on the hood vents.

5-203.14 Prevent backflow or backsiphonage at each point of use in a water supply system by installing an approved backflow device. -P Observed bell shaped backflow damaged at the can wash area. Replace by the VR date 4/15/16.

6-201.11 Floors, Walls and Ceilings-Cleanability - C: Observed build-up on the floors under the cook line and inside walk-in units.

4-501.11 Maintain equipment in good repair. Replace rusting shelving inside small reach in cooler behind sushi station. Repair sliding door on small under counter cabinet on sandwich station.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean shelving in walk in cooler. Clean display case with sandwiches. Clean sides of cooking equipment.

6-201.11 Floors, Walls and Ceilings-Cleanability - C: Clean floor under cooking equipment and in walk in cooler/ freezer.

7-201.11 Store toxic materials to avoid contamination. -P: Observed oven cleaner store on rack above rotisserie oven racks used for direct contact with chickens. CDI-removed

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed gnats near sushi area. Eliminate.

4-501.11 Maintain equipment in good repair. Replace rusting shelving inside prep cooler on back wall behind sandwich make station.

6-201.11 Floors, Walls and Ceilings-Cleanability - C: Clean floors behind equipment and where needed. Facility is currently using a new product to thoroughly clean floors. Floors are progressing.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. Clean fryer baskets.

: 4-101.19 Nonfood-Contact Surfaces - C: Observed rusting shelving inside small prep cooler across from sushi area.

6-201.11 Floors, Walls and Ceilings-Cleanability - C: Clean floors in freezer and where needed. 6-201.13 Floor and Wall Junctures, Coved, and Enclosed or Sealed - C: Regrout between floor tiles where neded.

General Comment 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Empty spray bottle in hand sink at cheese station. CDI - Relocated.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed kale salad in deli case holding above 45F. CDI - Salad sent to walk in cooler for rapid cool down.

General Comment 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Food debris in sliding door tracks of display cases. Clean frequently.

General Comment 6-502.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Walk in freezer floor in need of cleaning.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Observed deli meat and cheese stacked too high at 48F. OBserved a roast beef sandwich at 48F. CDI - all cooled back down.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed door tracks and walk in shelving in need of cleaning.

2-401.11 Eating, Drinking, or Using Tobacco - C. Employee drinks must be consumed and handled to prevent contamination. Observed an employee drink sitting on an area used for food even though the station was not manned. CDI - discarded by the PIC.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P. Maintain food at 45F or below. Observed multiple packages of sushi between 46-52F. CDI - PIC placed in the walk in to cool. Observed turkey stacked too high at the sandwich station. CDI - level lowered and excess turkey put in other refrigeration as it was 50F.

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C. Observed a build up of dried food debris in the bottoms of most of the deli cases.

Clean the floors as often as necessary to keep clean. Observed the floors need cleaning in the cheese work area, storage closet, and walk-in refrigerator.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking3-501.17 Ensure all foods that are opened, time/temperature control for safety (TCS) and ready-to-eat are properly date marked(41F=7 days/42-45F=4days).Observed pimento cheese date marked 9 days and cut and repackaged Brie cheese date marked at 8 days that temped 43 F. CDI- discarded