SAMS CLUB #6348 MARKET

5-202.12 Provide at least 100F water at handsinks. Observed hand sink in rotisserie chicken oven area at front not coming above 75F after more than a minute running. Adjust heater settings so hand sink water is at least 100F. Repair at earliest opportunity. (-0)

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed one rack of ribs in hot holding at 120F on lower, left side of hot holding unit. Ambient temps in equipment varied from 170F (top center) to 115F (bottom left). CDI- Ribs voluntarily disposed by PIC. Bottom left of hot holding unit cordoned off for storage while awaiting repairs. EHS advised PIC to ensure that hot foods are verified as 135F or above throughout service, and prior to reclaiming (cooling and use in RTE foods, like chicken salad). (-1.5)

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed raw steaks between 43F-45F inside display cases to right of Fujisan stand (if facing). Ambient temp in unit observed decreasing from 45F-40F during inspection. Also observed pinwheel turkey and cheese sandwiches in left side grab and go between 45F-47F which were made yesterday. CDI- Steaks prepped this morning were rapid-cooled in WIC before repackaging and returning to display case. Ensure display case doors are not held open for extended periods and case is not overfilled. Pinwheels voluntarily disposed by PIC. All other TCS foods in this unit were in compliance. Sensor read 27F, though in pinwheel area was measures by EHS thermometer at 39F-42F. PIC advised to have until looked at and defrost settings checked. (-1.5)

4-501.11 Maintain equipment in good repair. Observed bottom left side of hot holding unit for rotisserie chickens and ribs not able to maintain foods at 135F or above. Do not use this section for hot holding until repaired. (-0)

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed substantial spill of red fluid from raw meats in bottom of display cases directly across from rotisserie chicken oven. Increase cleaning frequency. (-0.5)

10 DAY VR. 5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf Observed water splitter broken at hand sink in back meat prep room, which dispenses between 120F-127F within 10 seconds, becoming unusably hot for compliant hand washing. Food handlers in this area state they go quickly to avoid being burned. All staff advised to use hand sink in adjacent prep rooms and ensure hands are washed for the required length of time. Repair splitter and/or foot pedal so cold water can mix with hot. EHS will make a return visit to verify within 10 days. PIC should alert EHS when repaired. (-0.5)

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels available at hand sinks near rotisserie chicken oven, or in rotisserie chicken prep room. CDI- PIC stocks dispensers. (-1)

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed several knives with raw meat debris on blade stored as clean in knife box. CDI- Knives returned to ware-washing for w/r/s. EHS directs staff to wash and sanitize the knife box interior and exterior to remove contamination. 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. Observed chicken prep room with ambient temp at 50F, not approved for washing and sanitizing of equipment with extended time frame (once per day) as is usual procedure when prep room is 41F or below. Discussion with food handler reveals prep ongoing since early morning with no cleaning of equipment as of 11am. EHS advised PIC over meat department that fan in prep room is not working and equipment used with TCS foods must be washed and sanitized at least every 4 hours. CDI- Rotisserie chicken racks, knives, trays, etc washed and sanitized. PIC must advise all food handlers of required cleaning schedule. EHS suggests training staff to recognize and enact corrective measures when prep room is not 41F or below. (-1.5)

REPEAT. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed deep scoring on meat prep room cutting table. EHS advises increasing routine replacement of these boards, which are heavily used. (-1)

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed damaged test kit for quat at rotisserie chicken prep room 3 comp sink. EHS advises PIC to bring a new kit to this sink. CDI- Test strips from neighboring prep room available. A second kit to be brought by PIC. (-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 heavy dust buildup on rotisserie chicken ceiling fan blades, and debris where test strips kit is stored. Clean these attachments at earliest opportunity to prevent contamination. (-0.5)

REPEAT. 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed multiple objects (phone, thermometer, knife) stored on hand sink ledge. CDI- Items removed. Do not store objects on or inside hand sink. (-1)

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed pork ribs on bottom rack of warmer shelves between 127F-132F. CDI- PIC reheats in oven to 165F and to place items further back on shelf. All items not close to front ledge observed at 135F and above. (-1.5)

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed large center tables in prep room with deep scoring, no longer cleanable. Replace or resurface at earliest opportunity. (-0)

6-303.11 Provide required lighting intensity. Observed one light above rotisserie chicken oven hood with burned out bulb. Replace. (-0)

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 food handler using bare hands to package rotisserie chickens into individual containers. Staff member states the rotisserie is not their typical department and they are not familiar with the hand washing practices. CDI- Employee washes hands and dons gloves before resuming. Chickens touched by employee with bare hands voluntarily disposed of. Proper hand washing was explained to staff member by EHS. (-2) For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed used wiping cloths and chemical aerosol bottle in hand sink basin. CDI- Items removed and sink sanitized. 6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at hand sink near rotisserie chicken oven. Staff states they have been using hand sink near display case. CDI- Soap brought to hand sink. (-1)

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed multiple knives stored clean in knife box with raw meat on handles and blades. CDI- Knives removed and returned to ware-washing. Knife box cleaned and sanitized on outer and inner surfaces. (-1.5)

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed buckets of uncovered cooking oil on floor near cooking oil recycle bin. Clean at earliest opportunity. (-0)

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed multiple wiping cloths in hand sink basin near rotisserie chickens oven. CDI- PIC removes wiping cloths and sanitizes basin. (-0)

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed two cutting boards in back prep area with deep scoring which should be replaced at earliest opportunity. (-0.5)

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Observed rotisserie chickens held on TPHC without written procedures. CDI- EHS attaches template. TPHC process observed in compliance during inspection. (-0) Template here: https://mecknc.widen.net/s/pvtc855zds/tphc-template-english

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 stains and tears on platform at shrink-wrap machine inside cooler prep area of meat market. Repair or replace at earliest opportunity. (-0.5)

6-301.14 Post a handwash sign at each handsink. Observed no handwashing signs at employee handwashing sinks. -CDI- EHS provided PIC with handouts. -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 heavy dust buildup on vent covers in cold meat room. Increased and more thorough cleaning frequency recommended. -0.5-

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed build up of food debris surrounding display case gasket. (-.5)

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. EHS observed no serve safe from PIC. -1 point For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf EHS observed no paper towels in dispenser. CDI PIC replenished paper towel dispenser. -0 points

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed butter chips that was stored in meat case near seafood without a partition to prevent cross contamination. CDI partitions provided. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed Mediterranean pasta salad in display case at 42-43F, shrimp pasta on rack to go on display case at 43F and chicken pasta at 42F. CDI Items just prepped and placed in walk in to drop in temperature. PIC stated products should not stay out during prep process more than 15 minutes to ensure products are cold prior to holding on the line. 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 .

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed precooked shrimp that was thawing in prep sink and at 60F. Employee stated they thaw then place product in container to place on display case. CDI had employee move shrimp in walk in to ensure product drops down to 41F prior to storing for cold holding. FOOD shall be thawed: (A) Under refrigeration that maintains the FOOD temperature at 5oC (41oF) or less; Pf or Completely submerged under running water: (1) At a water temperature of 21oC (70oF) or below, Pf (2) With sufficient water velocity to agitate and float off loose particles in an overflow, Pf and (3) For a period of time that does not allow thawed portions of READY-TO-EAT FOOD to rise above 5oC (41oF), Pf

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 black single service trays in meat prep room that was soiled with leftover meat debris. CDI trays discarded. Repeat.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed knife in handwashing sink in meat prep area. CDI-Knife removed. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf REPEAT Observed paper towels not accessible in prepared foods prep room handwashing sink. Paper towels were stocked in front prep area but unable to pull from dispenser. CDI-PIC replaced and fixed dispenser to make paper towels available.

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 some residue from raw meat on styrofoam trays on single use storage shelf in meat prep room.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed one cutting board in meat prep room with deep grooves discolored beginning to hold residue from knife blades. Replace or resurface. 4-501.11 Maintain equipment in good repair. Replace torn wrap station cover in meat prep room.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed handsink at prepackaged meal prep area with no paper towels. CDI - food employee provided paper towels.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed multiple packages of raw bone-in and boneless pork chops above 41 F in open customer case. CDI - PIC voluntarily discarded. 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 .

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. - Pf. Observed hand washing sink with out paper towels. CDI - PIC replenished hand sink. -0-

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. - P. For more information on food storage order please visit: http://meck.co/FoodSafety. Observed pork chops + andoille sausage stored below boxes of raw chicken inside walk-in cooler. CDI - Storage order corrected. -1.5-

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 x2 knives containing food debris stored inside wall mounted unit. CDI - Utensils relocated to 3-compartment sink and W/R/S. -0-

4-101.11 (A) - (E) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed multiple rusted knives and knife sharpeners inside plastic container at 3-compartment sink. Utensils were placed in area for W/R/S, confirmed by food employee. CDI - Utensils discarded. -0.5-

REPEAT: 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. - Pf. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY, and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08. Observed food contact surfaces of meat cutter soiled. Meat prep room equipment broken down and powerwashed prior to inspection. CDI - Equipment thoroughly washed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ. Observed cut pork chops at 45 F at meat grab & go case. Items placed inside case 10 minutes prior to EHS arrival. CDI - Products relocated to walk-in cooler and cooled down to < 41 F during inspection.

4-601.11(C)/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed food debris build-up on non-food contact surfaces of meat cutting machines inside meat prep room.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. - PF. For more information on employee health policy please visit: http://meck.co/FoodSafety. Observed PIC unaware of the reporting requirement for Non-Typhoidal Salmonella. CDI - EHS educated PIC and provided information of 2017 Employee Health Policy changes to email addresses on file.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed scissors and tape stored on hand sink next to rotisserie oven. CDI - Items removed.

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 pre-cooked shrimp slacking on bottom shelving of speed rack underneath raw beef products. No physical evidence of contamination observed. CDI - EHS educated and storage order re-arranged.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY, and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08. Observed soiled knifes stored as inside wall mounted knife rack. CDI - Utensils taken to 3-compartment sink to be W/R/S.

4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed 2x rusted knives drying at 3-compartment sink. CDI - Utensils discarded. 4-202.11 Multiuse food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf. Observed 1x heavily scored cutting board in meat prep room. CDI - Cutting board flipped over. PIC stated that an order for a replacement cutting board was placed a month prior.

2-501.11 Clean-up of Vomiting and Diarrheal Event. Observed no V&D clean-up kit in facility. CDI - EHS provided education on establishment requirement of Vomit & Diarrheal Written Plan and Clean-Up kit. Guidance has been provided to the email address on file.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed small flies at back end compactor.

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 packaged trays stored on the floor inside the meat prep room. CDI - Items discarded.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed food debris build-up on non-food contact surfaces of wrapping machines inside meat prep room. Recommend thorough and higher cleaning frequency.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed packages of sirloin steak x3, angus sirloin x4, ribeye steak x3, and flank steak x1 in grab-n-go unit maintaining temperatures 49F-51F. All items were overstacked 3-4 high. All items 1 or 2 high are at 40F and below. CDI - Top portions of sirloin steak voluntarily discarded. All other items taken to WIC for cooling.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at hand sink in bakery. CDI - PIC provided paper towels. - 0 -

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed several plastic trays stored with food debris present. CDI - PIC voluntarily discarded. - 1.5 -

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 wrapped burger meat cooling in display cooler from 7am. Items reading 44-47F. Ambient temperature of unit 41F. Items did not meet cooling parameters within 6 hour time frame. CDI - Items voluntarily discarded. - 0 -

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed burger meat prepped at 7 am wrapped and cooled in display cooler. Items reading 44-47F. Ambient temperature of unit 41F. CDI - Voluntarily discarded. - REPEAT - 1 -

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed plastic trays stored uncovered above meat slicing area. - 0 -

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed damaged FRP on left side of WIC entrance. - 0 -

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed ribs, beef, and stew meat cooling tightly wrapped in display case. CDI - Items were moved to WIC to finish cooling process. Items at 41F before being placed back into cold holding. - 0.5 -

4-502.11(A) Maintain utensils in good repair. Observed torn wrap pad.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed stains on white catch pans on shelves in walk in.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed floor damage in meat room near swinging door. Observed damage to wall at swinging door.

3-302.11(A) Separate the different types of raw animal foods. -P Observed two cases of bacon stored on walk in cooler shelf directly under cases of raw chicken. CDI - manager relocated bacon to proper shelf.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer at 3 compartment sink at 0ppm. Mechanical failure with dispensing system present and manager unable to correct during inspection. Meat department will use sanitizer from adjoining deli department until unit is repaired. VR required within 10 days to ensure sanitizer dispenser operational in market. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed knife stored as clean with residue around blade/handle juncture. CDI - manager removed for cleaning.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Obserrved facility without an accessible thin-probe thermometer. Ensure to provide a thin-probe thermometer at all times. CDI employee provided an extra thin-probe thermometer from the prepared foods sector.

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

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed one white tray with food buildup stored along with the rest of the clean trays. CDI-The tray was brought back to the 3-compartment sink for proper washing, rinsing, and sanitizing.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed white trays stacked wet on the clean equipment rack. Ensure pans are fully air dried.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Observed ground beef stored next to whole muscle steak in display case. CDI, operator provided barrier to separate.

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

4-502.13 Single-use and single-service articles may not be reused. Observed 2 aluminum trays washed and reused on sanitizer drain board.

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P - Observed food employee not vigorously rub hands for 10 to 15 seconds when washing their hands. CDI by instruction.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Separate raw anima food from ready to eat foods. Observed limitation crab stored next to raw fish in display case. CDI, PIC used food guard to provide barrier.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet cloth used to stabilize cutting board.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed clean rotisserie equipment stored hanging and next to garbage container.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single-service trays stored on ground in prep room.

4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf - Observed several white trays with heavy scratches scoring. CDI, operator removed trays from use.

6-202.11 Light Bulbs, Protective Shielding - C - Observed tube lighting above display cooler and light bulb not protected. Provide shield or change bulbs to shatter-proof , shatter-resistant bulbs.

5-202.12 Provide at least 100F water at handsinks. -Pf - Observed hot water at handwashing sink at rotisserie area at 86 degrees F. CDI, operator adjusted hot water and it is now provided at 104 degrees F.

3-307.11 Miscellaneous Sources of Contamination - C - Observed food packer machine stored directly next to handwashing sink. Operator pulled machine away from handwashing sink at meat market.

4-803.11 Storage of Soiled Linens - C - Store soiled linen in cleanable container or washable laundry bag. Observed soiled apron stored on box of meat in walk in unit. 4-901.11 Equipment and Utensils, Air-Drying Required - C - Clean equipment shall be air dried after cleaning. Observed clean knives stored in container of water at clean drainboard of 3 compartment sink.

4-501.11 Good Repair and Proper Adjustment-Equipment - C - Keep equipment in good repair and proper adjustement. Observed 1 light out under hood ventilation system. Repair.

5-205.11 Using a Hand washing Sink-Operation and Maintenance - PF - Keep hand washing sinks easily accessible for hand washing. Observed spray bottle of cleaner stored over hand washing sink. CDI, operator relocated bottle.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Store raw animal food below ready to eat food. Observed raw fish stored over ready to eat deli salads in walk in cooler. CDI, operator relocated foods for proper storage.

3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P - TCS foods shall be hot held at 135 degrees F and above. Observed 1 rotisserie chicken hot held at 132 degrees F. CDI, rotisserie chicken voluntarily discarded food.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P - TCS foods shall be cold held at 45 degrees F and below. Observed 1 cold hold case with pork not able to maintain food at 45 degrees F and below. Operator suspected air flow problem or that racks were placed too high in unit for display purposes. CDI, all pork voluntarily discarded by operator as they stated that food was in unit overnight.

7-201.11 Separation-Storage - P - Store toxic substances so that contamination of food or equipment is prevented. Observed spray bottle of cleaner stored over single-service articles on rack. CDI, cleaner relocated for proper storage. ~

4-204-112 Temperature Measuring Devices-Functionality - Hot hold and cold hold refrigeration units storing TCS foods shall be supplied with a temperature measuring device to measure ambient air temperature. Observed no temperature gauge located in hot holding unit for rotisserie chicken. Repeat.

4-501.11 Good Repair and Proper Adjustment-Equipment - C - Observed ceiling light fixture dim and bulbs in need of replacement at deli prep area.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P- Observed display case not holding required temperature of TCS foods for severla packages of pork, ground beef, and steak. CDI, operator voluntarily discarded 3 racks of meat. Operator stated that fans were not working and adjusted fan on site. PIC scheduled preventive maintenance on display case while on site and stated Carolina Refrigeration unit was scheduled to arrive to look at unit.

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 1 container of deviled eggs not date marked but prepared yesterday according to food employee. CDI, operator voluntarily discarded deviled eggs. Ensure all required foods are date marked properly.

4-204-112 Temperature Measuring Devices-Functionality - Provide temperature measuring gauge to measure ambient air temperature in hot hold and cold hold refrigeration units storing TCS foods. Observed not temperature measuring gauge located in rotisserie chicken hot holding unit to measure ambient air temperature.

2-303.11 Prohibition-Jewelry - C - Jewelry shall not be worn on wrists or fingers of a food employee except a plain wedding band. Observed employee wearing a watch..

3-304.12 In-Use Utensils, Between-Use Storage - C - Store in-use knives properly. Observed in-use knife stored on a box of raw chicken in walk in cooler.

4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C - Store linen 6 inches off of the ground. Observed box of clean aprons stored on ground in back storage area.

4-501.11 Good Repair and Proper Adjustment-Equipment - C - Keep equipment in good repair. Observed area of meat case not holding TCS foods at required temperature. Operater made adjustement to fan while on site and unit appeared to hold required ambient air temperature. Operator stated he called Carolina Refrigeration to schedule preventive maintenance to ensure unit is working properly before placing product back into unit.

2-301.12 Cleaning Procedure - P - Use proper procedures to wash hands. Observed employee not vigorously rub hands for 10 to 15 seconds when washing hands. CDI by instruction.

~ 3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P - TCS foods shall be cold held at 45 degrees F and below. Observed 1 package of salmon cold held at 48 degrees F. CDI, operator voluntarily discarded salmon.

4-204-112 Temperature Measuring Devices-Functionality - PF - Provide an accurate temperature measuring device to measure ambient air temperatures. Observed thermometer not functioning in rotisserie case.

4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C - Store clean equipment in clean, dry areas. Observed clean knives stored in holster and accumulating rust residues on clean equipment. Observed clean knives wedged against holster and soiled area of wall at 3 compartment sink. 4-803.11 Storage of Soiled Linens - C - Store soiled linen in cleanable container or washable laundry bag. Observed soild aprons overstacked in container and in contact with a storage rack in walk in cooler.

Store raw animal foods so that cross contamination is prevented. Observed packages of ground beef stored next to packages of whole muscle beef on prep surface. CDI, ground beef relocated to avoid cross contamination.

4-501.114 Maintain sanitizer at correct concentrations. -P - Observed quat sanitizer hose not attached to dispenser at 3 compartment sink and sanitizer below required concentration. CDI, sanitizer repaired during inspection and operator contacted EcoLab as a preventative measure to ensure that unit is working correctly. 4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P - Food contact surfaces shall be cleaned to site and touch. Observed meat saw stored as clean but soiled in hard to reach areas when lower guard was removed. CDI, guard removed for cleaning.

/ /4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Observed no temperature gauge located in rotisserie chicken hot hold case.

4-901.11 Equipment and Utensils, Air-Drying Required - C - Allow equipment to air dry after cleaning. Observed trays being wet stacked on clean drainboard of 3 compartment sink. 4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C - Store clean equipment in a clean, dry area. Observed clean knives stored on wet tray on drainboard of 3 compartment sink.

4-501.11 Good Repair and Proper Adjustment-Equipment - C - Observed faucet at 3 compartment sink in poor repair and removed from wall.

General Comment 4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. - Observed a raw meat soiled plastic bag stored on a shelf with clean plastic containers. - CDI - Manager Cheryll discarded the plastic bag

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. - Observed 2 pitted cutting boards in the HMS prep room. Resurface/replace cutting boards.

4-501.18 Keep the wash, rinse, and sanitize solutions clean. - Observed dirty meat trays with raw meat debris in the sanitize water of the 3 comp. sink. Do not place unwashed, dirty items in the sanitizing or rinse vat.

2-301.12. Follow the cleaning procedure to adequately wash your hands.-P .2-301.15 Only wash hands in handwashing sink.-PF . One employee observed "rinsing" hands while wearing disposable gloves at center rinse compartment of 3 comp sink. CDI- Operator Cheryll Williams was advised of requirement for handwashing and that handsinks may be used for handwashing.

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. One damaged ceiling tile over doorway leading into cold room #2. Operator advised order has been placed for replacement of tile and repair. CDI- verbal correction to repair/ replace.

6-303.11 Intensity-Lighting - C. Lights over large rotisserie chicken ovens are damaged/ not operating. CDI- repair.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. Observed opened packages of sliced pepperoni, pre-cooked chicken and cut lettuce on speed rack in walk in cooler without dates. CDI by instruction; items labeled.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed clean cutting board stored behind faucet of food preparation sink however sink was not being used at time of inspection.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed soap dispenser at hand sink in meat processing area, handles of knives and interior of hood at rotisserie ovens in need of cleaning.

Relace burnt out light bulb under hood above rotisserie ovens.

3-201.11 Compliance with Food Law - P,PF. Packaged grab and go chicken salad on-site not labeled per rule requirement. All packaged grab and go items must be labeled properly. CDI-by verbal instruction.

2-402.11 Effectiveness-Hair Restraints - C. Employee cleaning floors and rotisserie chicken unit in prep area without hair restraint. All employees in prep area should have an effective hair restraint.

4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C. Single service trays at multiple locations in prep room not protected from possible contamination during storage.

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C. Observed residue and dried food debris on the following items: nonfood contact surface of slicer, cutting board, and door to walk-in cooler. Maintain all surfaces clean.

6-201.11 Floors, Walls and Ceilings-Cleanability - C. Floor in prep room near blast chiller collecting debris. Floor should be smooth and easily cleanable to aid in proper cleaning.