HARRIS TEETER #30 DELI

4-602.11 (C ) If used with TIME/TEMPERATURE CONTROL FOR SAFETY FOOD, EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be cleaned throughout the day at least every 4 hours. P 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 employee spraying a meat/cheese slicer that had build up of food debris with sanitizer and wiping off with a cloth. Per conversation with employee and deli manager, slicers are sanitized every 3 -4 hours without cleaning first. CDI: Employee washed, rinsed and sanitized slicer.

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 several chubs of ham being stored in display case and several items in 3 separate mobile grab and go units all above 41F. See temp chart. CDI: PIC voluntarily discarded all items. Ambient air temperature of display case was measured at 39F and PIC placed a service request for mobile units. REPEAT. NOTE: EHS advised PIC that this is the 4th consecutive cold holding violation and a risk control plan will be implemented if cold holding is a violation during the next 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 sushi salmon being stored in sushi prep cooler date marked 8/7, several days past its expiration. CDI: PIC discarded salmon.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed meatballs and sliced turkey holding in sandwich prep station above 41F. Per PIC, items had been restocked within the last hour. CDI - PIC moved items to WIC to rapidly cool. - 3 - 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 .

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed employee wash hands and use bare hands to turn off faucet. CDI: Employee rewashed hands and used paper towel as a barrier to turn off faucet.

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

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 a carton of popcorn chicken and two cartons of potato wedges being held below 135F in hot hold grab and go unit. CDI: PIC voluntarily discarded items.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information, please visit: 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 three containers of Cobb salad being held in mobile grab and go unit and six packages of Gouda cheese being held in cheese case all above 41F. See temp chart. CDI: PIC moved Gouda to walk in cooler to rapidly cool as they were cut approximately 1 hour prior and voluntarily discarded Cobb salad. REPEAT. Points not escalated due to improvement from previous inspection.

8-103.12 Comply with the procedures in the HACCP plan as submitted and approved as part of a variance or local approval. Maintain approval and records as required.-P/Pf Observed sushi rice being held in a container on prep shelf that was made this morning with no date or time on container. CDI: PIC placed a date mark and time of prep and expiration on container in accordance with HACCP plan.

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 all TCS foods being held in olive & antipasta bar, packages of brie, blue and meunster cheeses being held in cheese grab and go case, a container of ribs being held in mobile grab and go unit and a container of shrimp dumplings being held in another mobile grab and go unit all above 41F. See temp chart. CDI: PIC voluntarily discarded all items.

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed several working bottles of condiments and sauces being stored on sandwich make prep counter and a pitcher of oil being stored on prep cart next to wok all unlabeled. Label all working containers of food.

3-303.12(B)(C)(D) Unpackaged food may not be stored in direct contact with undrained ice except: whole raw fruits or vegetables; cut raw vegetables such as celery, carrots, or potatoes; tofu; and raw poultry and raw fish received immersed in ice. Observed a container of cooked shrimp being stored in a container submerged in water. CDI: PIC drained water from container of cooked shrimp.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed stacks of metal containers being stored wet nested on clean storage shelf in pizza make station. CDI: PIC unstacked containers to allow for air drying. REPEAT.

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf Observed water from 3 compartment sink at pizza make station only reach a maximum temperature of 106F and two separate 3 compartment sinks in deli only reach max temperatures of 109F and 110F. A minimum of 120F is required in 3 compartment sinks to ensure at least 110F can be maintained in wash solution compartment of 3 compartment sink. VERIFICATION REQUIRED to ensure 3 compartment sinks reach at least 120F.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.-Observed in deli market clean storage area and in pizza clean storage area metal pan, plastic containers and other utensils soiled with food debris/residue, 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 .

3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed in sub station, sushi and pizza station in-use knives being store on soiled surfaces/or soiled crevices that are not being sanitized every 4 hours. -CDI-PIC relocated knives to 3-comp sink; w/r/s; then placed on clean surfaces.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal pans wet stacked in pizza clean storage area.-CDI-PIC relocated items to 3-comp sink; w/r/s.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P-Observed in customer grab-n-go display case w/ an ambient temperature of 37F, a variety of facility sliced cheese temping b/w 48-46F; prepared the day prior; missed 4hr cooling parameter. Observed in customer grab-n-go display turkey sliced sandwiches w/ temperatures of 46F prepared today in the afternoon; w/in 4 hr cooling parameter. Observed in customer grab-n-go sushi display case w/ an ambient temperature of 37F, a variety of sushi rolled packages temping b/w 43-48F, calamari salad temping at 46, prepared today in the morning, missed 4hr cooling parameter. Observed in Sushi reach-in cooler shredded lettuce temping at 47F, prepared minutes before inspections began; w/in 4hr cooling parameter. Visit in 3 days . -CDI-PIC Voluntarily Discarded facility sliced cheese, the variety of sushi rolled packages, calamari salad and the rest of the food items were placed in WIFreezer for rapid cooling. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.15 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 in customer grab-n-go display case w/ an ambient temperature of 37F, a variety of facility sliced cheese temping b/w 48-46F being stored in plastic sleeves; prepared the day prior; missed 4hr cooling parameter. Observed in customer grab-n-go display turkey sliced sandwiches w/ temperatures of 46F prepared today in the afternoon being stores in plastic to-go containers ;w/in 4 hr cooling parameter.Observed in customer grab-n-go sushi display case w/ an ambient temperature of 37F, a variety of sushi rolled packages in plastic to-go containers temping b/w 43-48F, calamari salad temping in plastic to-go containers at 46, prepared today in the morning, missed 4hr cooling parameter. Observed in Sushi reach-in cooler shredded lettuce in metal pan temping at 47F, prepared minutes before inspections began; w/in 4hr cooling parameter. Recommend leaving plastic sleeves and to go containers with food vented for proper air flow, and allowed enough time in WIC/WIF for proper rapid cooling when prepared at room temperature.-CDI-PIC Voluntarily Discarded facility sliced cheese, the variety of sushi rolled packages, calamari salad and the rest of the food items were placed in WIFreezer for rapid cooling. Visit in 10 days. 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 Sliced ham in sandwich prep top above 41F. Ham stacked above chill line less than 1 hour prior and moved to walk in to reach 41F. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

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 flour at the pizza station with no label. CDI - Flour was labeled.

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 stickers and sticker residue on the exterior of pans and lids for pans stored as clean. CDI - Items removed to be w/r/s.

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. 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 floors inside the WIC and WIF with slight build up and extreme rusting and discoloration.

REPEAT 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed food employee rinse plastic pitcher in hand sink. Hand sinks shall only be used for hand washing. CDI: Item was removed. 6-301.13 Soap and paper towels shall not be provided at preparation or utility sinks. Observed paper towels inside dispenser located at clearly marked dump sink.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed 2 deli slicers with food debris while being stored as clean. CDI: Food employee broke slicers down and washed/rinsed/santized. 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 .

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

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf. Observed 2 dented cans on shelving with cans for facility use. CDI: PIC voluntarily discarded items.

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 heavy buildup on floors inside walk in cooler and walk in freezers.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed one (1) food employee washing multi use oven gloves at sushi area handsink while still wearing the gloves in question. When finished, gloves were removed and placed to dry at oven side hanging rack, while employee washed hands and donned single service gloves for a different food task. Further conversation with employee clarified that these gloves had not been used to contact raw or ready to eat food, and were instead used as a piece of non food contact equipment (used to grab hot oven racks from sushi station oven) CDI - EHS advised employee to not wash gloves within hand sink, as only handwashing may be done at handsink. Should utensils or equipment such as multiuse gloves become soiled, they shall be washed, rinsed, sanitized, and air dried. 6-301.13 Soap and paper towels shall not be provided at preparation or utility sinks. Observed paper towel dispenser at clearly marked dump sink. REPEAT. Note: Paper towel dispenser had two (2) remaining sheets of paper towel at time of inspection. In lieu of removing dispenser from dump sink area, PIC and food employees can verify that paper towel is not consistently placed or available at prep or utility sinks.

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 four (4) non date mark exempt TCS foods (tomatoes, tomato sauce, and artichokes in the pizza bar prep top, as well as one cut ball of mozzarella in the pizza bar RIC) with no identifying date labels. Food employee elaborated that standard operating procedure of the pizza station is to change out prep station items as needed at the end of the night. Tomatoes were pulled from a prepared container marked 06/12 in prep unit. All other items within the pizza station were properly date marked or date mark exempt. CDI - EHS properly date marked items within the pizza station. Note: Should items be held for use for more than 24 hours, the expectation is that these items will be date marked with the proper date of preparation or opening (for example, pan of tomatoes prepared the previous evening was date marked as 06/12, as these tomatoes were pulled from an earlier serving).

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 one (2) stacks of single service plastic to go lids stored with exposed food contact surfaces on shelves throughout the deli. CDI - Plastic lids were inverted to prevent potential contamination. REPEAT.

6-301.13 Soap and paper towels shall not be provided at preparation or utility sinks. Observed paper towel dispenser at clearly marked dump sink. Remove paper towel dispenser to avoid improper sink usage.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed deli employee engaged in food prep (cooking and packaging rotisserie chickens) while wearing a wrist watch.

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 one (1) stack of single service plastic to go lids stored with exposed food contact surfaces on prep table. No food prep was occurring at time when lids were observed. CDI - Plastic lids were inverted to prevent potential contamination.

5-501.16 (C )Provide waste bins in required areas including at handwash sinks. Observed rotisserie prep table handsink without trash can. Trash can had been moved during morning prep work to the sushi area. Assure that hand washing areas have necessary trash bins.

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 tomatoes, pepperoni, tomato sauce, and mozzarella cheese in the pizza bar prep top with no identifying date labels. PIC elaborated that the pizza station oven was currently out of service and TCS food items had been left in cold holding. PIC could not verify when pans had been placed in the prep top. CDI - PIC voluntarily disposed of unmarked food items.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed crab sushi roll in the sushi grab and go cooler at approximately 42F. Sushi had been prepared the morning of inspection and placed within the case from prep. CDI - Sushi was rotated to the walk in freezer for additional corrective cooling. EHS provided PIC with 2 step and 1 step cooling diagrams for the establishment.

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 eight (8) unlabeled working containers of sauces in the sushi and sandwich prep station, including olive oil, oil and vinegar, mayonnaise, buffalo sauce, chipotle sauce, and three (3) unlabeled sushi sauces. REPEAT

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed employee pouring small portion of calibration ice water into the hand wash sink basin. CDI - PIC and employee were coached as to the use restrictions of handwashing sinks.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed three (3) buckets of fried chicken holding at 122F, 127F, and 124F at the hot/cold display island. CDI - PIC voluntarily disposed of out of temperature food items.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed multiple TCS food items, including rotisserie chickens and dumplings, holding above temperature in the cold holding portion of the hot/cold display island. Equipment gauge read at a temperature of 51.3F at the time of inspection. When EHS inquired to the PIC when the cold holding items were placed within the display, PIC could not recount a specific time. CDI - Properly cold holding items were rotated to the WIC to maintain their temperature. Out of temperature items were voluntarily disposed of by PIC. Prior to the end of the inspection, equipment gauge displayed a temperature of 39.1F, and ambient temperature of the equipment registered at 40F. Effectively recorded scheduled defrost periods of equipment and verify temperature of hot and cold holding TCS foods throughout the day. REPEAT No escalation in point deduction due to noted improvement from previous inspection.

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed 1 shaker of sesame seeds unlabeled in the sushi prep area. CDI - Working container was effectively labeled.

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 minor build up of food soils in gaskets of deli and sushi display cases.

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 boneless chicken wings stored in prep cooler reading between 43-45F. Other items in same cooler reading 40F. Items were stacked 2 high in open air cooler. Ambient temperature of cooler reading 40F. CDI - Items that were out of temperature were voluntarily discarded. EHS recommends stacking one container high as to not block the cooler air flow. - REPEAT - 1.5 -

4-502.13 Single-use and single-service articles cannot be reused. Observed single-use spoon being reused inside of container of seaweed salad at sushi area. CDI - Spoon voluntarily discarded. - 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 cream cheese stored below raw tuna and raw salmon at sushi station. Cream cheese is used in cooked rolls as well as raw rolls. CDI - Storage order relocated. - 1.5 -

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed pizza sauce holding in prep unit at 51F. PIC stated it has been placed in unit around 1 hour ago. CDI - Item was relocated to cooler to be rapidly cooled. All other items in unit reading 41F or below. - 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 For more information on date marking please visit: http://meck.co/FoodSafety. Observed red sauce (10/25), cheese (10/25), pre-made sandwich (11/19), and chicken (12/11) held past 7 day date marking requirement. CDI - All items voluntarily discarded by PIC. - 1.5 -

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris. 4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed shelving and gaskets in bakery in need of cleaning. Observed cleaning needed to the inside of coolers and shelving at pizza station. - REPEAT - 0.5 -

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed tomato and mozzarella salad cooling tightly covered in cheese display case. CDI - Items uncovered and moved to freezer for rapid cooling. Item reached 41F by end of inspection. - 0.5 -

4-502.13 Single-use and single-service articles may not be reused. Observed single use plastic fork being reused at sushi station to scoop crab salad. CDI - Fork discarded. EHS instructed employee to use a reusable scoop for these items. - 0 -

4-602.13 Nonfood Contact Surfaces - C Observed general cleaning needed at pizza section. Build up of flour on the outside of equipment. Slight food debris present in bottom of reach in cooler. Clean as needed. - 0.5 -

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf - Observed piece of cardboard stored on back of handwashing sink. CDI, cardboard removed from handwashing sink.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P - Observed foods such as brie, cheeses, pizza, sushi overstacked and cold held above 41 degrees F. See temperature chart. Foods recently placed relocated to rapidly cool and foods such as pizza ribs between 47-48 degrees F over 4 hours according to PIC voluntarily discarded. repeat. Ensure foods presented in units and not overstacked to ensure TCS foods maintained 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 package of turkey not date marked in display case and chicken at pizza cooler with date of preparation of 4/26. CDI, foods voluntarily discarded by PIC.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed pizza, chicken wings and ribs in the customer self serve display that were above 41F. CDI-ribs and pizza were voluntarily discarded. Chickens were put into WIC to cool.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed sushi in the self serve case that was above 41F. Sushi was prepped and placed into the case to cool. Observed cheese in sandwich station prep unit that were 43F. Cheeses were stacked high in pan. CDI-Sushi removed from self serve and placed into the freezer to rapidly cool. Cheeses were placed into the WIC to cool. 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 bottles of oil, vinegar, and oregano that were not labeled.

3-304.15 (B)-(D) Gloves, Use Limitations - C Observed employee move trash can from in front of reach in cooler and then proceed to reach into the cooler without changing gloves and washing hands. CDI-Employee instructed to discard gloves and wash hands.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed freezer floor to contain debris (pieces of cardboard and food labels).

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P - Observed slicer stored as clean but soiled with food residues on back of blade. CDI for cleaning.

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 tomatoes, lettuce and pepperoni not date marked at pizza station and container of steak with date of preparation of 8/3. CDI, foods voluntarily discarded by PIC.

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 label missing from sushi rice prepared today as communicated by PIC. CDI, label provided as required by approved HACCP plan.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf - Observed recently portioned ribs and recently packaged turkey and deli salad cooling in display case above 41 degrees F. CDI, foods relocated to walk in cooler to WIC. Repeat.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed some floor damage / pitting on floor near sushi area.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee beverage stored over food prep ingredients for consumer inside pizza prep refrigerator. CDI, drink removed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed pacakages of dumplings and calamari cold held in display cooler between 42-44 degrees F. Observed chicken salad, macaroni salad and potatoe salad overstacked and cold held between 42-44 degrees F in open air case. CDI, foods voluntarily discarded by PIC. 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 couple pacakages of deli meat with date of preparation of 1/27. CDI, meat voluntarily discarded by PIC. Improvement made since previous inspection. Ensure open/package is counted as day 1 of 7 day date marking parameters.

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 covered container of recently prepared brown rice cooling in sushi cooler at 43 degrees F and lettuce recently washed and prepared according to PIC stored in covered container in prep unit at 53 degrees F. CDI, items relocated to walk in cooler and freezer and PIC removed cover to rapidly cool. Proper cooling methods discussed with PIC.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed 2 food prep employees wearing watches on wrists. Repeat.

4-501.11 Good Repair and Proper Adjustment-Equipment - C - Observed flip top pizza prep cooler door hinge broken and 1 light out under hood ventilation system at rotisserie chicken station.

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

6-301.12 Hand Drying Provision - PF - Observed disposable towel dispenser broken at pizza prep station and not providing disposable towels. CDI, towels provided during inspection.

3-403.11 Reheating for Hot Holding - P - Observed soups in reheating process at near 2 hour mark according to PIC and rehating inside hot holding wells. CDI, foods transferred to rapidly reheat in proper equipment. Proper reheating methods discussed with staff.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed shrimp and cream cheese held at 42-43 degrees F at back of sushi case. Observed deli salads held between 42-51 degrees F and overstacked in front display case. Observed cheese overstacked at 43 degrees F in case. Observed deli meat case 1 holding deli meat at 42 degrees F. CDI, overstacked deli salads voluntarily discarded by PIC and others relocated to rapidly cool. Visit to ensure long term and calibration of display and prep cooler. Ensure proper filling of open air cases and prevent overstacking. Effective January 1st, 2019 all TCS foods shall be 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 - open package of pastrami with date of preparation of 7/4, open package of turkey with date of preparation of 7/3 and 7/4. CDI, foods voluntarily discarded by PIC.

7-201.11 Store toxic materials to avoid contamination. -P - Observed chemcial bottles stored on vegetable prep sink. CDI, bottles removed from vegetable prep sink.

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

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

5-203.12 Toilets and Urinals - C - Observed upstairs employee men's restroom toilet stall "out of order" and heavily soiled. Repair and maintain clean.

2-201.11(A) Ensure food employees understand when to report illnesses, symptoms and exposure. -P: Some employees were unsure of reporting responsibilities. Ensure employees are familiar with posted Health Policy. CDI- Extensive discussion with employees about reporting responsibilities.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P: Observed employee rinsing cutting utensil then begin to place in sanitizer without wash portion of process. Employee could not explain the proper process for wash / rinse / sanitize. CDI- discussion with employee, PIC and deli manager. Utensil placed back on dirty side of sink for processing.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf: Found recently assembled and wrapped deli subs placed in self-serve display at 57F. Employee stated the subs were cooling in unit. CDI- subs moved to freezer and were cooled to 38 F before placing back in display case.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed some food build-up in tracks of sliding doors at deli cases.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed an employee rinse a thermometer probe off in a hand sink. CDI- discussion with PIC about using hand sinks for handwashing only.

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 several pizzas displayed using TPHC without any recorded times. CDI- times were recorded for pizzas on display.

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 fried chicken patties made at 8:45AM cooling in a reach in cooler at 60F at 2:20PM. EHS also observed several tightly wrapped packages of deli meats cooling in the same reach in cooler while above 45F. CDI- deli meats were transferred to the walk in freezer for cooling; fried chicken patties were discarded.

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

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 insides of customer cold holding display cases.

6-502.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed debris accumulation on the floor of the walk in cooler and underneath the fryers.

2-301.14 Wash hands before donning gloves and between gloves uses.-P Observed employee breading raw chicken then remove gloves and put on a new pair to help make sub sandwiches without first washing his hands. CDI by instruction, employee washed hands.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P An employee indicated the slicers are wiped down with sanitizer regularly but are broken down for full cleaning (wash, rinse, sanitize) once nightly. CDI- discussion with PIC, slicers must be washed, rinsed, and sanitized every 4 hours they are in use.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed facility using TPHC for pizzas on display without any times recorded. CDI- items were timed appropriately.

7-201.11 Store toxic materials to avoid contamination. -P Observed soap packages stored above single use packaging at the back of the department. CDI- storage rearranged.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed debris accumulation on the inside of the deli cases and in some customer cold hold cases where packaged foods are stored.

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 food employee wash hands in under 10 seconds in water less than 100F. CDI - PIC educated employee and hands rewashed. -0-

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed deli sanitizer at 100ppm quat and cheese station sanitizer at 150ppm quat concentrations while warewashing. CDI - PIC instructed employees to refill to the correct concentration. -1.5-

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed cold salads case with ambient air of 58F and foods at 62-65F. Observed ribs in ice bath at 55F. CDI - PIC voluntarily discarded food and called in emergency repair request. PIC pulled ribs and voluntarily discarded. -1.5-

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 cheese and pepperoni pizzas freshly cooked and placed on time without a time stamp recording per the written procedure. CDI - PIC wrote start times in log book and on the product using label and deli paper. -1-

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 case doors open at least 1/4 inches on two cold cases and front middle of deli case open. CDI - PIC educated employees and all cases closed completely. -0-

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed food trays used for sushi prep 2.5 inches off the floor on low shelf of rack. -0-

4-603.16 Rinsing Procedures - C A rinse solution shall immediately precede a sanitizing solution and immediately follow a wash solution when using the 3-comp sink for washing dishes. Observed dishes in sink without rinsing solution. -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 grease buildup on floors near the hanging pegs for the oil changing gloves and to the immediate right of the fryers. -0-

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed soiled basin of the sushi handsink and sample domes blocking deli case handsink. REPEAT -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 tight lids in place while cooling kale salad and chicken. Observed five deli case doors with .5" to 1.5" gaps when closed by food employees. CDI - PIC educated employees on making sure doors are closed and lids vented to help products cool faster. -0-

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed wrist watches on two food employees. -.5- 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 Observed fingernail polish on one food employee.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup in the basin of the handsink and in the sandwich display cases. -.5-

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed paper towels in the basin of the sushi handsink at the beginning of the inspection and display racks stored in front of the deli case handsink later in the inspection. CDI - Items removed. -1-

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed loosening wrappings on several meat chubs in the deli case with sides of meat exposed. CDI - PIC re-wrapped meats. -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 one chub of turkey pastrami past the date marking label at 42F. Date label was for July 26, 2017. CDI - PIC voluntarily discarded. -0-

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed gloves used in the pizza station stored in direct contact with heavily soiled clips on the wall to the far right of the pizza oven. CDI - PIC removed gloves, cleaned the storage area and placed clean gloves in service. -.5-

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed sushi prep cooling salmon with lid in place at 56F. CDI - PIC vented lid. -.5-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed ice in bucket in the walk in freezer on the floor and cooking oil used for fryer stored directly on the floor. -0-

4-501.11 Maintain equipment in good repair. Observed duct tape on sliding prep doors and caulking that is not easily cleanable. Repair. -2- REPEAT

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup in the hood, on the walk in floor and under the housing of the slicer. Clean these. -.5- 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 cold smoked salmon that is RTE with original packaging date marked on open package. CDI - PIC placed 7 day date marking on product that was opened and 39F. Observed unopened steak with onions ad peppers with a prep date of 02/12/2017. CDI - Date revised when product opened to reflect the opening date as the prep date. -1.5-

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food employee wearing watch while preparing food. Remove arm jewelry prior to beginning food prep. -0-

4-501.11 Maintain equipment in good repair. Observed prep handles loose and with exposed adhesive, making them harder to clean. Repair. -1-

4-501.18 Keep the wash, rinse, and sanitize solutions clean. Observed food debris in the rinse bay. Clean prior to filling. -0-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup on the wall mounted soap dispenser in the cheese shop. Clean. -0-

4-602.11 (C) Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed slicers cleaned daily and sanitized throughout the day. CDI - PIC implemented cleaning every four hours. -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 10 days marked on freshly cut brie in the specialty cheese case. CDI - Date mark label corrected in PLU system and correct expiration dates placed on brie. -1.5-

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed clean dispensing utensils stored directly on counter with debris present. CDI - Clean utensils placed at station. -0-

4-501.11 Maintain equipment in good repair. Observed lights not working under hood system near the walk in coolers. Repair. -0-

5-205.15 Maintain a plumbing system in good repair. Observed handsink near the purge sink automatically shitting off after about ten (10) seconds. Repair. -0-

Observed staff checking fried chicken fct's by probing the thickest piece without hitting the bone which is the correct method. A couple pieces were found to be <165F though. They were dropped again to correct so they would reach 165F or more. Recommend probing more than one piece. 3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P

Observed chicken thawing in continually running/draining 80F water today. Chicken discarded by PIC. If thawing with this method then the water must be 70F or less. Other approved methods to thaw are during the cooking process, in the microwave, or in the refrigerator. 3-501.13 Use approved thawing methods.

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

Observed build up on the ground around the outside dumpster. 5-501.115 Maintaining Refuse Areas and Enclosures - C

Observed missing metal and metal pulling away from the cooler cases today making them hard to clean. 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.

5-202.12 Provide at least 100F water at handsinks.-Pf Observed water at the hand sink in the bakery at 89 F. CDI- Sink was repaired by the plumber during inspection. Now above 100 F.

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 bologna in the sandwich prep cooler sliced and packaged on 5/4/16 observed on 5/13/16. CDI- Discarded.

4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. No thermometer observed inside the reach-in cooler at the bread station. CDI- Thermometer placed inside the unit during the inspection.

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 at the sushi area with bracelets on both arms. Remove excessive jewelry.

6-201.11 Floors, Walls and Ceilings-Cleanability - C: Observed build-up on the floor under cook line. Clean floor under equipment. REPEAT

6-501.14 Change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. Observed build-up on the hood vents above the cook line. Clean as needed.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf: Discontinue storing wire scrub pad in hand sink. Must keep hand sinks free of items. CDI-discarded

4-501.11 Maintain equipment in good repair. Repair door on sandwich prep cooler. Duct tape is not an acceptable repair.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean inside sandwich prep cooler. Clean wrapping station in cheese area.

5-205.15 Maintain a plumbing system in good repair. Repair leak under hand sink in cheese area. Observed a hole in pipe.

6-201.11 Floors, Walls and Ceilings-Cleanability - C: Clean floor under equipment in deli and cheese area.

6-301.12 Hand Drying Provision - PF:Observed 2 hand sinks without paper towels. CDI-paper towels placed at sinks

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. Clean fryer baskets more frequently. Heavily build up. Clean inside microwave.

6-201.11 Floors, Walls and Ceilings-Cleanability - C: Clean floors where needed. 6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods - C: Repair exposed raw wood on cold case between prepared foods and sandwich meats.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. Clean inside microwave near bakery.

7-201.11 Store toxic materials to avoid contamination. -P: Discontinue storing glass cleaner with single service items. CDI-removed

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean sauce rack in deli, clean pizza cooler, clean shelving in pizza area, and wrapping station. Clean inside deli meat cases.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed wedges of brie in cold display and pulled chicken in pizza make station held above 45F. CDI - Items were relocated to rapidly cool.

General Comment 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P One container of sausage pattys dated "2/15". CDI - Discarded.

General Comment 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed minor food debris in sliding door tracks of lunch meat case. Wipe clean.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Observed a stack of cheese at the sub counter was 50F. CDI - discarded.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Observed deli case items are kept for 5 days but the end case was holding between 42F and 45F. Facility must only keep for 4 days unless the temperature of the case is lowered to hold the food at 41F or below. CDI - PIC will get case turned down or hold for 4 days.

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 6 pizzas were out on time but only 4 were listed on the time sheet. Two recently made pizza were not listed. CDI - added to the time sheet.

4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Observed thermometers were not provided on all the deli cases as two of the integral thermometers were not working. CDI - air thermometers were put in place.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P. Maintain TCS foods in cold holding at 45F or less. -Observed many of the cheeses on the cheese island were between 46-53F. The only cheeses that were 45F or below were a few on the very bottom of the case. Maintenance was called and cheese removed. RVR.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf. Observed facility had not recorded any times for the weekend at the pizza island. PIC had more sheets made up so pizza times could be tracked.

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 cutlets were in sealed containers in the refrigerators at the sub area while they were still hot. Also observed sushi had not been fully cooled before putting in the display cases and was 50-52F. CDI.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed some build up in the door tracks of the deli cases.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P. Observed 2 packages of horseradish cheddar cheese at 48F and 50F in the cold holding unit. CDI- removed to other refrigeration. Observed leaf lettuce 52F not in use on a pan on the cutting board in the sub area. CDI- discarded.