FOOD LION #111 DELI

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed card blocking hand sink. CDI. PIC removed.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P. Observed chemical spray bottle stored directly by single use dishes. CDI. PIC removed.

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 cooked this morning cooling in the WI in tightly covered dishes. CDI. PIC removed the covered. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed food items stored on the floor with water touching the food items. CDI. PIC removed.

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 jewelry while washing dishes.

4-501.18 Maintain wash, rinse, and sanitize solutions clean. Observed buildup on wash solutions.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. - Pf For more information please visit: http://meck.co/FoodSafety. Observed no vomit and diarrheal plan available inside of facility. CDI - PIC printed bodily hazardous waste clean up procedures and posted onsite. -0-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. OBSERVED ham and Turkey in the display case at temperatures above 41F. CDI. PIC voluntarily discarded. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed wet stacking of dishes in the cleansed dish area. CDI. PIC removed and restacked.

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 food splashes on single use items. CDI. PIC voluntarily discarded.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF. OBSERVED no employee health policy in the facility during inspection. PIC indicated that it might have been taken down during construction. Facility was provided with a new one. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

6-301.14 Post a handwash sign at each handsink. Observed no hand signs at hand sinks during inspection. CDI. PIC was provided one.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed cleaning needed on vents in the WI. Increase cleaning frequency.

5-205.15 Maintain a plumbing system in good repair. Observed the PVC pipe underneath the handsink basin next to the 3-comp sink in disrepair and a bucket had been placed to catch the leaking water. PIC received call during time of the inspection from plumber who stated he was coming later today to repair.

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed damaged drain plug in the dumpster. Obtain new drain plug by contacting waste company.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed cleaning needed on the wall behind the fryers and on the ceiling tiles. Increase cleaning frequency. REPEAT VIOLATION.

REPEAT VIOLATION: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed numerous TCS applicable foods cold holding between 43-48 degrees F at grab & go cases. Refer to temperature observation chart. Units were observed to hold several other TCS foods < 41 degrees F. Several items had been cold holding in units overnight and some had been transferred from the walk-in cooler prior to inspection according to associate present. CDI - PIC instructed associate to voluntarily discard items from previous day, remaining products were transferred to the walk-in freezer for rapid cooling towards < 41 F. -3- Facility only implements temperature checks for cooked/reheated products. EHS discussed implementation of temperature checks and documentation on temperature logs during food preparation and service to include cold holding of TCS foods. ***Future violations may result in a risk control plan or permit action. 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.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several metal food containers wet stacked at 3-compartment sink drain board. -0-

REPEAT VIOLATION: 4-501.11 Maintain equipment in good repair. Observed door of walk-in cooler with damaged gasket. Repair. -0.5-

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 general cleaning needed on flooring inside of the walk-in freezer, kitchen ceiling tiles and ceiling adjacent to fans inside of the walk-in cooler. -0-

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. - Pf For more information please visit: http://meck.co/FoodSafety. Observed no vomit and diarrheal plan available inside of facility. CDI - PIC printed bodily hazardous waste clean up procedures and posted onsite. -0-

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. - Pf. Observed deli entrance hand sink without hand towels due to low battery on dispenser. CDI - Paper towels provided by PIC. -0-

REPEAT VIOLATION: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed numerous TCS applicable foods cold holding between 43-53 degrees F at grab & go cases (GNG). Refer to temperature observation chart. According to their date marking, these foods had been in their respective cases since the previous day. Units were observed to hold several other TCS foods < 41 degrees F. PIC was not able to determine what caused increase in temperature on items and none of the TCS items were in cooling. CDI - PIC discarded items. -3- ***EHS discussed implementation of temperature checks and documentation on temp logs during food preparation and service for each piece of cold holding equipment in the establishment. 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 no date marking on packages of sliced bologna, expired oven baked ham (exp date: 4/17) and turkey breast with date marking no longer visible. According to PIC, bologna was prepared last night. CDI - Bologna date marked according to prep date and remainding products voluntarily discarded by PIC. -1.5- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs.

4-501.11 Maintain equipment in good repair. Observed door of walk-in cooler with damaged gasket. Repair. -0-

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 non-functional paper towel dispenser at hand washing sink. According to PIC, the batteries are in need of replacement. Paper towels were provided to hand washing station during inspection. Replace batteries. -0-

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed personal back pack stored on bakery prep counter. CDI - Removed. -0-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed various food contact surfaces of utensils and stored clean with food debris. -CDI placed in 3 compartment sink 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 all items at hot bar between 108 and 110F such as mozzarella sticks, general tso chicken, hot wings, bbq wings and breaded wings. Unit power switch was observed turned off to the steamer and the water temperature at the steamer was 82F. -CDI pic turned on HH steamer and internal temperature where water was adjusted to 145 within 20 minutes. -REPEAT For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed 2 containers of fried chicken and two containers of chicken quarters cold holding between 45-46 in customer grab and go cooler. PIC was not able to determine what caused increase in temperature on items and none of the TCS items were in cooling. CDI-PIC discarded items. -REPEAT For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and 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 containers of chicken salad cooling while covered in a closed container in the walk in cooler and customer grab n go cooler. Chicken salad was prepared an hour prior. CDI- items were placed in to walk in cooler with lids removed for rapid cooling For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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 fan covers in walk in cooler with dust build up. Observed walk in freezer floor in need of sweeping.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed wings at hot bar below 135F. CDI: Wings were voluntarily discarded. REPEAT VIOLATION 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cold wings and chicken pieces in grab and go case above 41F. CDI: Items voluntarily discarded. Air temp was 40F. EHS advised PIC that in that type of unit, often food is a few degrees higher than the air temperature. EHS recommends checking food temperatures in the grab and go units regularly to ensure items are maintained at 41F and below. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and 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 fan covers in walk in cooler with dust build up. Observed walk in freezer floor in need of sweeping.

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed outdoor dumpster with cracked drain plug. Contact waste management company to replace cracked drain plug. REPEAT VIOLATION 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed lid open on dumpster. CDI: Lid was closed.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed one (1) basket of clean utensils stored in entrance hand sink at time of inspection. CDI - Utensils were moved to available prep table.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed Recently reheated food items sitting at hot bar at temperatures below 135F. PIC surmised that hot war basin of hot bar had not yet effectively heated prior to hot bar items being placed for HH. CDI - Items were removed and reheated above 165F effectively via oven and placed at properly preheated hot bar. When observed later in inspection, items were properly hot holding above 135F. 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 .

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed one (1) set of tongs placed at hot bar prior to customer usage that had handles contacting food item. 3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed cake decorating spatula stored during a pause in food prep in strawberry preserves with handle contacting preserves. CDI - Contaminated utensils were rotated to 3 compartment sink and replaced with readily available clean utensils.

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 three (3) single service plastic containers stored with exposed food contact surfaces on food prep tables. CDI - Single service articles were reoriented to prevent potential contamination.

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed outdoor dumpster with cracked drain plug. Contact waste management company to replace cracked drain plug.

5-202.12 Provide at least 100F water at handsinks. Observed deli entrance hand sink dispensing water at approximately 58F at the highest. No other hot water deficiencies were observed at time of inspection. 5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed shopping cart of broken down cardboard boxes in front of deli entrance handsink. CDI - Cart was moved by PIC at start of inspection without comment by EHS.

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 six (6) TCS food items (four (4) bagged rotisserie chickens in grab n go cooler 1, one (1) package of fried chicken wings in grab n go cooler 2, and one (1) package of rotisserie chicken in grab n go cooler 2) that were above TCS cold holding temperatures. Items were marked as having been prepared within the previous 24 to 48 hours. Items with similar date marks were observed as within cold holding parameters when placed further back within cold holding units. Ambient temperatures of the units were observed as within cold holding parameters. CDI - PIC voluntarily disposed of out of temperature TCS foods.

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed two (2) broken down cardboard boxes on shelving in WIC beneath food items. Remove cardboard and replace with no absorbent material if solid shelving is needed.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed approximately 3 flies in the deli area over the course of the inspection.

4-903.11 (A) Store cleaned equipment, utensils, linens 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 store-use Tupperware bins to be used for storage held next to the deli entrance hand wash, exposed to splash. CDI - PIC moved Tupperware bins to a lower shelving location to protect them from potential contamination.

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 accumulation of food contact soil and debris with the gaskets of display coolers.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster lid open at time of inspection. CDI - PIC closed lid before returning to interior premises.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety. Observed no vomit and diarrheal plan available inside of facility. CDI by education. Email was sent to PIC containing 2017 food code documents. - 0 -

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee drinks stored above facility food items and equipment in walk in cooler. CDI - All drinks removed. - 0.5 -

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf No accessible thin probed thermometer observed during inspection. CDI. Thermometer obtained.

3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed spray bottle of quat sanitizer at 0ppm. Remade.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Lid and door observed open on dumpster. Repeat violation. 5-501.114 Ensure drain plug on dumpsters, waste containers is in place. Drain plus missing from dumpster. Repeat violation.

4-501.11 Maintain equipment in good repair. Seal pad for wrapping food observed torn. Replace.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Dumpster lid observed open. 5-501.114 Ensure drain plug on dumpsters, waste containers is in place. Dumpster missing drain plug. Repeat violaiton.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed lid open on dumpster. CDI: Lid closed. 5-501.114 Ensure drain plug on dumpsters, waste containers is in place. Observed missing drain plug on dumpster. REPEAT VIOLATIONS.

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 wings at 2 hours from cooling start still above 70F. CDI: Containers opened and product cooled rapidly to 41F. Observed rotisserie chicken in display case above 41F cooling from yesterday. CDI: Product voluntarily discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed two sandwiches above 41F in grab n go cooler. CDI: Sandwiches voluntarily discarded. REPEAT VIOLATION Improvement from previous inspection.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed open/cut chub of chicken in display case with an expiration date of 10/20/20. CDI: Product voluntarily discarded.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed hot foods being closed in clam shell containers to cool. CDI: Items vented for proper cooling. EHS educated staff on proper cooling methods and provided cooling handout today.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed heavy dust accumulation on front vents of display cases and tops of display cases.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed lid open on dumpster. CDI: Lid closed. 5-501.114 Ensure drain plug on dumpsters, waste containers is in place. Observed missing drain plug on dumpster.

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 accumulation on ceiling above rotisserie oven.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Handsink observed with filtered water container inside near oven. CDI. Water container removed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Sliced turkey, ham, and chicken observed in grab-n-go cases above 41F (see chart above). CDI. Foods moved to WIC to rapdily cool. Repeat violation.

4-501.11 Good Repair and Proper Adjustment-Equipment - C Seal pad for wrapping items observed torn. Replace seal pad. s

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Open chubs of turkey, chicken, and roast beef holding above 41F in low glass door cooler below the deli display case. CDI - All discarded. A call was placed for service; facility will discontinue holding any product in this unit until repaired and holding at 41F or below.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Employee drink stored in box of frozen chicken tenders in the walk in freezer. CDI - Drink relocated to low shelf away from food.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean crumbs from sliding door track of deli display cooler.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Several packages of cooked ribs and one packed of fried chicken is sales case with today's use by date; policy is to pull the morning of "use by" date. CDI - All were pulled for discard.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean crumbs and food debris from sliding door tracks of deli display case. Improvement noted from last inspection.

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 condenser fan cover in the walk in cooler and on the gasket of the walk in cooler. -.5-

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observd one section of the ceiling in the mop closet that is unfinished plywood. -.5-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed prep sinks left with debris overnight and probe of thermometer with buildup present. CDI - All items cleaned during inspection. -1.5-

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed meat thermometer in use and facility has thin foods, such as sliced deli meats and cheeses. Provide a thin probed thermometer for taking these temperatures. VR no later than 03/17/2017. -0-

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels in the dispenser at the beginning of the inspection. CDI - PIC refilled dispenser. -0-

5-205.15 Maintain a plumbing system in good repair. Observed leaking pipe under handsink. CDI - Plumbeing leak repaired during the inspection. -1-f

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 bracelet while handling food product. Have removed.

4-501.11 Maintain equipment in good repair. Observed heavily damaged gasket to the walk in freezer door. Needs replacing.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed residue buildup to the gasket of the walk in cooler door, and on the shelving units above the 3-compartment sinks. Needs thorough cleaning.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed bloody roast beef leaking into turkey. CDI - Turkey and roast beef separated and put into two separate trays. -1-

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF Pepper jack cheese is not listed on exempt list but american cheese with hot peppers is listed. We will investigate.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed slight build up in front corners of prep and 3-comp sinks. Gave instruction.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed hot chicken on heat diplay at less than 135 F. Gave instructions for time as a control for safety and discussed placement in holding unit.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed no thermometer. Digital will be procured.

2-301.14 When to Wash - P Wash hands before donning gloves and between gloves uses.-P Wash hands when changing tasks or entering kitchen after being outside department.

7-201.11 Separation-Storage - P Observced two improperly stored glass cleaning bottles in the bakery and the deli area. After a chemical is used, return it to the chemcial storage area. -CDI items were moved to the chemical storage area. -REPEAT VIOLATION

5-205.11 Using a Handwashing Sink-Operation and Maintenance - PF Observed a floor mat set into the handsink at the bakery area. Do not put floor mats into or on the handsinks. -CDI Item was removed.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P Observed slicer stored as clean from the previous night to be soiled with food residue on the blade. -CDI Item was cleaned and sanitized.

7-201.11 Separation-Storage - P Observced two improperly stored glass cleaning bottles in the bakery and the deli area. After a chemical is used, return it to the chemcial storage area. -CDI items were moved to the chemical storage area.

3-307.11 Miscellaneous Sources of Contamination - C Observed a container of food stored on the freezer floor, do not store items on the cooler or freezer floors.

3-307.11 Miscellaneous Sources of Contamination Observed containers of food set on the floor of the freezer. Do not allow food items to be set on the floor.

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils Observed a build-up of shavings and dust at the runners of the metal sliding doors on the hot hold units. Keep these clean and do not allow metal shavings to build up.

6-301.12 Hand Drying Provision Observed deli/bakery handsink to be out of paper towels. -CDI Towels were provided. Ensure that all handsink are provided with hot and cold water, paper towels, and soap at all times.

_3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date MarkingObserved the date marking process to generate a discard day of 7/17/2013 for a package opened today on 7/10/2013. This is not acceptable as the first day of the deadline countdown has to be the day the item is opened or cooked/prepared. An item opened on 7/10/2013 cannot be used past 7/16/2013. Also, if an item is made with a previously dated ingredient, the date of the oldest ingredient is used for the newly made item. Ensure that the cheeses are either exempt from date marking or that they are properly date marked. -CDI by instruction.

2-303.11 Prohibition-Jewelry Observed staff members wearing jewelry below the elbow other than the allowed plain metal band rings.

4-205.10 Food Equipment, Certification and Classification Observed a raw wooden block used to hold up a display shelf in the deli cooler. Wood may not be used in a cooler. Remove the wooden block and properly repair the shelf.