FOOD LION #459 DELI

REPEAT. 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliced pepperjack and sliced turkey on left side of customer grab and go between 43-45F. Ambient temp of unit observed at 41F on lower levels and 35-30F on middle and top levels. Packages arranged in single layer observed at 41F and below. PIC is advised to keep items in single layer on bottom and verify temps regularly throughout the day, implementing corrective action as needed to ensure the foods remain 41F and below. CDI- All sliced cheese and meat packages voluntarily disposed. PIC places work order to lower ambient temp of unit. (-3)

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) Observed sliced turkey in WIC without date mark and prep date not able to be confirmed. All other date marks observed in compliance. CDI- Turkey voluntarily disposed. (-0)

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 two meat slicers last used yesterday with visible food debris. CDI- Slicers cleaned and santiized. EHS advises PIC to ensure evening crew is maintaining a compliant frequency for cleaning of equipment. (-1.5)

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed all meats and cheeses between 47F-56F in upper, right hand side of display case. EHS verified with GM that items were last verified as below 41F inside that section of the case at 7:30am. All other sections holding TCS foods below 41F. Emergency work order placed for display case. CDI- All items relocated to WIC, work order placed for unit. A return visit will be made to reassess cold holding in the display case.

4-501.11 Maintain equipment in good repair. Observed deli display case with ambient temperature >50F, unable to hold TCS foods. CDI- TCS foods removed from display case, not to be returned for storage inside until repaired. Emergency work order placed for unit. (-0)

REPEAT. 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 deteriorated pad at cellophane wrapping station and heavy dust accumulation to surface directly behind it. Replace pad so it is not visibly soiled and torn. Also observed food debris inside deli display case. Increase cleaning frequency to preclude accumulation of debris. (-1)

10 Day VR. 4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . Observed no thin probed food thermometer available onsite. EHS will verify within 10 days. (-0.5)

REPEAT. 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 deteriorated pad at cellophane wrapping station and heavy dust accumulation to surface directly behind it. Replace pad so it is not visibly soiled and torn. Also observed food debris inside deli display case. Increase cleaning frequency to preclude accumulation of debris. (-1)

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at front hand sink. CDI- Soap brought to hand sink. (-1)

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed Quat sanitizer above 500ppm in 3 comp sink. CDI- Quat diluted to 300ppm. 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 visibly soiled meat slicer last used yesterday. CDI- Slicer was W/R/S. (-1.5)

REPEAT. 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 deteriorated pad at cellophane wrapping station. Replace pad so it is not visibly soiled and torn. Also observed food debris inside deli display case. Increase cleaning frequency to preclude accumulation of debris. No escalation of points due to separate area than noted on last inspection. (-0.5)

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P Observed food employee not vigorously rub hands for 20 seconds when washing. CDI, employee rehashed hands. For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M . 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P - observed food employee sneeze in arms but not wash hands. CDI, employee washed hands.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf - Observed no disposable towels available at 1 handwashing sink. CDI, towels supplied.

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. CDI, turkey voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P - Observed quat sanitizer testing greater than 400ppm at 3 compartment sink. CDI, sanitizer diluted to required concentration.

4-501.11 Maintain equipment in good repair. Observed torn gasket on door of WIC and torn wrapping pad.

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

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed debris accumulating on floor in corners and hard to reach areas.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P - Observed quant sanitizer testing 0ppm at 3 compartment sink. CDI, sanitizer refilled to required concentration. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P - Observed chemical cleaning agents stored over clean single service articles. CDI, chemicals relocated for proper storage.

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

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

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P - Observed chicken wing recently cooked but not all wings reach 165 degrees F or higher. CDI, employee dropped chicken wings in to continue cooking and reached 203-205 degrees 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 - Observed1 package of ham with discard date of September 27th. CDI, ham voluntarily discarded. Improvement made since previous inspection points not escalated today. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P - Observed quat sanitizer at 3 compartment sink testing greater than 400ppm on test strips. CDI, sanitizer diluted to required concentration.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P - Observed employee pick up soiled item from ground then proceed to handle clean single-service paper for food preparation. CDI, employee removed gloves and washed hands.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P - Observed sanitizer testing below required concentration when tested at 3 compartment sink. Employees not actively washing when tested. PIC drained and refilled with proper concentration of quart sanitizer . For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

3-501.18 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 cooked chicken not date marked in walk in cooler. Observed chicken with discard date of 6/17. Observed deli ham packages with dates not legible. CDI, foods voluntarily discarded. 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fruit fly in deli and restrooms.

4-501.11 Maintain equipment in good repair. Observed damaged wrapping pad. Replace.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use. -Pf. Observed hand sink by fryers blocked by rolling wooden display unit. CDI - PIC removed display unit.

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 food residue on deli slicers. Employee stated that slicers were used starting around 7 am this morning and had only been sprayed with sanitizer in that time. EHS reminded PIC that slicers must be W/R/S every 4 hours. CDI - employee broke down slicers to be washed before next use. 4-602.11 (A) (4) Food contact surface of a thermometer shall be cleaned, and sanitized per 4-702.11/4-703.11, before using or storing. -P. Observed food residue on tip of thin probe thermometer. CDI - PIC removed residue and sanitized thermometer. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Spray bottle of quat sanitizer used to sanitize deli slicers was tested at 0 ppm. CDI - employee emptied and refilled bottle at an adequate concentration. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed deli sandwiches in grab n go above 41 F. See temp chart. Sandwiches had been prepared 2 hours prior. CDI - employee moved sandwiches to WIF to rapidly cool below 41 F before placing out. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

3-501.15 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 deli sandwiches in sealed containers in grab n go above 41 F. CDI - employee moved sandwiches to WIF and opened containers to rapidly cool sandwiches before placing out. 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(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed food residue on blade of deli slicer that was not used today. Observed clean knife stored in space between knife box and prep table. REPEAT. CDI - PIC assigned employee to wash slicer before next use. Knife was removed to 3-comp sink to be re washed. 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 .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed pans stacked while wet at 3-comp sink.

5-202.13 An air gap between the water supply and flood level rim shall be at least twice the diameter of the water supply inlet and not less than 1 inch. -P. Observed pre rinse sprayer hanging below flood rim. Pre rinse spring was stuck under shelf. CDI - PIC removed spring from underneath shelf and pre rinse sprayer returned to adequate height above flood rim.

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

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed multiple pans and a pair of tongs, stored as clean, with food debris still present on the food contact surface. CDI - Pans were moved to 3 compartment sink to be washed properly.

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 missing tile on wall between 3 comp sink and prep sink.

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 cold 5 whole cooked chickens in display case above 41F. CDI PIC voluntarily discarded.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed box of bread on floor in freezer.

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 wall near 3 comp sink with food debris and floor near 3 comp sink with large amount of grease build up. 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed missing tile on wall between 3 comp sink and prep sink.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed inoperable paper towel dispenser at hand sink nearest 3 compartment sink and fry baskets. CDI-PIC replaced dead batteries.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY. Observed in use at 3 compartment sink with zero ppm quat sanitizer. CDI-PIC emptied sanitizer water and replaced with 150ppm quat sanitizer.

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 salt and pepper wings as well as plain wings hot holding below 135 at hot bar 9see temperature chart). PIC stated wings at hot bar are discarded every 4 hours and current batch will be discarded at 2pm. CDI-REHS placed wings on temporary TPHC and wings will be discarded at 2pm.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods. -Pf Observed no thin probe thermometer at time of inspection. CDI-PIC found a new thin probe thermometer to place in deli department by end of inspection -REPEAT VIOLATION-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed rotisserie chicken being held above 41F in customer self-service case. Product cooked and cooled yesterday, 05/08/22 and placed into unit @8am. CDI: PIC voluntarily discarded product.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods. -Pf Observed no thin tip thermometer at time of inspection. EHS will return within 10 days to verify thermometer obtained. VERIFICATION REQUIRED.

4-501.11 Maintain equipment in good repair. Observed sanitizer dispenser unable to properly dispense sanitizer. Facility currently making solution by hand. PIC already placed service request with repair company. REPEAT VIOLATION.

2-201.11(A - C) & (E). Permit holder shall require food employees to report to the PIC information about their health and activities as they relate to diseases that are transmissible through food. -P For more information on employee health policy please visit: http://meck.co/FoodSafety. Employee Health Policy does not include Salmonella nontyphoidal. CDI: educated and provided the PIC with an updated Employee Health acknowledgment form.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed fried chicken at customer display hot hold case ranging between 119F - 127F. CDI: chicken was discarded.

4-501.11 Maintain equipment in good repair. Observed dispenser at 3-comp sink dispensed at low pressure and in need of repair. Work order has been placed and service tech is arriving today.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf. Observed no quat test strips available for use. CDI: strips brought from produce department until more can be purchased.

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 deli tracks and inside case in need of cleaning to remove debris and ice buildup-up inside.

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 missing and broken baseboard tiles inside walk-in cooler. Observed a few low grout areas on floors in the department.

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 roast beef in the display case cold holding one day past discard date. CDI. PIC discarded item.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P OBSERVED sanitizer in bottles underneath the slicer stations not reaching correct concentrations. Employee changed sanitizer to correct concentration using 3 comp sink sanitizing solution. VR within 10 days to ensure sanitizer equipment near 3 comp sink is functioning properly.

6-501.111 Keep the premises free of insects, rodents, and other pests. OBSERVED a dead gnat in the display case and live gnats in the canwash area. PIC stated pest control visited facility on the previous Friday.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P OBSERVED tenders, spicy wings, rotisserie chicken, bbq wings, and plain wings in clear containers at retail case #1 all temping above 41F (see temp chart for temperatures). CDI. PIC voluntarily discarded items and contacted technician to check equipment.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed build up of food debris on knives stored as clean. CDI tooks knived to be cleaned.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed damaged tiles in wall at prep sink.

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

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed chicken cooked to less than 165 degrees see chart above. CDI reheated chicken to greater than 165 degrees.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Cooked fried chicken, prepped salads and other tcs foods were cold holding between 46-50 degrees F. Ambient air of the cold hold display case was 46-48 degrees F. CDI/VR- All out of temp foods that were from the previous night were voluntarily discarded. Recommended that all other foods in case is placed in walk in cooler until servicing is done. Will make a return visit to ensure that cold hold case is serviced. REPEAT - 3 points.

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 prepping foods with a gold bracelet on. -.5 points.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Cleaning is needed on the gasket area of the cold hold deli case. 0 points.

5-205.11(A) A handwashing sink shall be maintained so that it is accessible at all times for employees.-Pf Handsink near back corner blocked by carts. CDI- Carts moved.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Chicken recorded above 41F (see chart). Keep TCS cold food products pushed back in display units. CDI- Discarded. REPEAT

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed chicken salad and salds holding above 41F (see chart). Suspected cooling issues. CDI- Discarded. Also noted some packages of sliced meats holding betwen 42F-45F. Note that facility must be in full compliance withb 41F by next inspection.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -Pf Observed prepped sandwhiches cooling in grab and go unit. CDI- Removed, lid removed, placed in WIC to cool down.

5-205.11(A) A handwashing sink shall be maintained so that it is accessible at all times for employees.-Pf Observed cart of donuts blocking handsink. CDI- Cart moved.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed cheese and deli meat holding above 45F in grab and go coolers. CDI- Discarded. Keep products pushed back to allow product to stay cold.

5-202.12 Provide at least 100F water at handsinks. -Pf - Observed hot water drop to 72 degrees F at handwashing sink. CDI, maintenance arrived while on-site for repair. Facility voluntarily closed while on-site. PIC to follow up before opening back up. VR required

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P - Observed ham date marked 4/6. CDI, operator voluntarily discarded package of ham.

4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C - Observed clean aprons stored next to soiled linen bag.

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf - Observed hot water at 68 degrees F at 3 compartment sink. CDI, maintenance arrived on-site for repair while on-site. Facility voluntarily closed while on-site. PIC to follow up before opening back up. VR required

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf - Observed 1 slicer stored as clean but soiled with food residue. CDI, guard removed to clean slicer. Improvement made since 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 approximately 6 plastic containers of chicken not date marked in walk in cooler and manager was not sure how long chicken has been in walk in. Observed package of roast beef with a discard date in August. CDI, operator voluntarily discarded food.

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 aprons hanging next to can wash and against soiled hose. Observed package of single-service trays next to chemicals. CDI, Items relocated.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P - Observed slicer stored clean but soiled with food debris. Obered bowl stored as clean on drainboard of 3 compartment sink but soiled with food residues. CDI, slicer broken down for cleaning and bowl relocated for cleaning.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Ensure TCS food is hot held at 135 degrees F and above. Observed chicken hot held at 129 degrees F at hot holding unit at grocery area. CDI, operator voluntarily discarded chicken.

7-201.11 Store toxic materials to avoid contamination. -P - Observed spray bottle of degreaser stored next to gloves below rotiserie oven. CDI, chemical relocated for proper storage.

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 cut tomatoes and cut lettuce cooling in covered containers in walk in cooler. CDI, operator removed cover from container to facilitate heat transfer.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. - Store single-service articles 6 inches off of the floor. Observed 1 box of single-service articles on ground in storage room.

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf - Observed hot water dispensing at 3 compartment sink tap at 110 degrees F. CDI, maintenance repaired sink while on-site and water now dispensing at 134 degrees F as registered by thermocouple.

2-301.14 When to Wash - P - Wash hands before donning gloves. Observed food employee put on gloves without washing their hands. CDI by instruction.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P - Food contact surfaces shall be clean to site and touch. Observed blade of slicer already cleaned according to PIC but soiled with food debris. CDI, operator disassembled equipment for cleaning.

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 package of ham with label worn and discard date not legible. CDI.

4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C - Observed 1 crate of clean linen stored on ground.

4-501.14 Ware washing Equipment, Cleaning Frequency - C - Ware washing equipment shall be cleaned as often as necessary to keep them clean. Observed clean drain board soiled with residues and some rust.

2-102.11 PIC demonstrates knowledge by being a certified food protection manager. Observed PIC not able to demonstrate that they had their ANSI accredited certified food protection manager while on-site. PIC stated that they had it at house and not able to provide required information while on site to verify.

2-301.12. Follow the cleaning procedure to adequately wash your hands.-P - Observed 1 food employee not vigorously rub hands for 10 to 15 seconds when handwashing. CDI by instruction.

h3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Observed 1 container of chicken salad at 48 degrees F. CDI by instruction. Chicken salad voluntarily discarded by PIC.

3-501.15 Cooling Methods - PF - Use proper equipment and methods to cool foods. Observed chicken salad cooling in display case since night before in covered container at 48 degrees F. CDI, operator voluntarily discarded chicken salad.

4-501.11 Good Repair and Proper Adjustment-Equipment - C - Keep equipment in good repair and proper adjustment. Observed ambient air of rotisserie chicken unit with ambient air temperature of 83 degrees F. Verification required to ensure that rotisserie chicken unit repaired and holding required temperature. Observed standing Victory refrigeration unit that was only currently being used as storage on with ambient air temperature of 51 degrees F as measured by thermocouple.

7-201.11 Separation-Storage - P - Store toxic substances so that contamination of equipment is prevented. Observed toxic cleaners hanging from drainboard of warewashing sink. Observed container of grease trap cleaner stored on rack over clean single-service articles. CDI, toxic chemicals relocated for proper storage. Repeat.

4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C - Store single-service articles 6 inches from the ground. Observed plastic containers stored on ground in reach in non-functioning reach in refrigerator.

4-501.11 Good Repair and Proper Adjustment-Equipment - C - Keep equipment in good repair and calibration. Observed standing Victory refrigerator that was not functioing and used as storage. Repair or remove if no longer necessary to the establishment.

4-602.13 Nonfood Contact Surfaces - C - Nonfood contact surfaces shall be free from an accumlation of soil. Observed food residues and crumbs accumulating in gasket doors of display case. Clean at required frequency.

2-301.12 Cleaning Procedure - P - Vigorously rub hands for 10-15 seconds. Observed food employee not vigorously rub hands for required time. CDI by isntruction.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Raw animal foods shall be stored so that cross contamination is prevented. Observed a package of uncooked chicken with commercial packaging open stored above bread in walk in freezer. CDI, operator relocated items for proper storage.

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 or below. Observed 2 containers of rotisserie chicken and 6 containers of wings / chicken fingers cold held in display case above 45 degrees F. CDI, operator voluntarily discarded foods.

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 2 sheet trays of cooked chicken items not date marked in walk in cooler that operator stated was prepared either yesterday or the day before but wasn't sure. CDI, PIC voluntarily discarded 2 baking sheet trays of chicken.

7-201.11 Separation-Storage - P - Toxic substances shall be stored so that contamination of single-service articles and equipment is prevented. Observed glass cleaner spray bottle stored over clean single-service articles below prep table. CDI, toxic substance relocated.

6-501.114 Maintaining Premises, Unnecessary Items and Litter - C - Physical facilities shall be free from unnecessary items. Observed a slicer that PIC stated was no longer used and a 2 door reach in Victory refrigerator that operator stated was no longer used but used as storage. Repair / remove.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf - Observed food debris on the slicer just after an employee cleaned it. CDI - employee recleaned and sanitized. Repeat violation.

General Comment 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - Observed black build up on the gasket of the walk in cooler. Clean gasket.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed dried food debris on slicer. CDI slicer washed, rinsed and sanitized.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P Observed two containers of fried chicken prepared on 12/17 in display unit at 47-51F. CDI items were voluntarily discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed two containers of fried chicken in display unit above 45F. CDI items were voluntarily discarded.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Several cheese requiring a date mark not labeled. CDI items labeled.

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 cooling covered in display unit. Fried Chicken voluntarily discarded. 4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Observed fried chicken cooling in display unit. Fried chicken voluntarily discarded.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed several boxes stored on floor throughout deli.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed food residue inside tracks of equipment and ledges.

2-102.12 Certified Food Protection Manager - C. Observed no SERVSAFE or equivalent. CDI by instruction.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P. Observed rotissary chicken cold holding at 48F at the cold holding display island. CDI- rotissary chicken was voluntarily discarded.

2-102.12 Certified Food Protection Manager - C. No one on site today with verification of food safety training. Operator, Tonzell Gordon; advised that he has food training, but can not locate his certificate at this time. CDI- verbal correction and reminding of January 1,2014 compliance date. Operator understood.

4-502.11 (B) Good Repair and Calibration - PF. Stem thermometer provided nine degrees off in calibration. CDI- corrected; Operator advised that new digital thermometers have been ordered and will distribute to departments for use.

4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C. Stacks of single service trays and lids not protected during storage. Trays with dried food debris in them removed. CDI- verbal correction.

4-501.11 Good Repair and Proper Adjustment-Equipment - C. Food spray cans with single service cups on top of them being used in side deli case on one side to hold up shelving unit. CDI- verbal correction to repair/ replace insert post for shelving.

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C. Some dried food debris under counter top equipment and slicer's. Dried food debris on storage shelving and single service shelving. Dried food debris between knife box and prep table at bakery table. Cleaning is needed.

5-501.16 Storage Areas, Rooms and Receptacles, Capacity and Availability - C. Only a tightly closed trash bin near handwashing sink or in the prep area near the handwashing sink at the side entrance to the deli area. CDI- open trash bin placed under handwashing sink.

2-102.12 Certified Food Protection Manager. No one on site today with verification of training. Verbal correction.

3-307.11 Miscellaneous Sources of Contamination. Chicken in walk in cooler not covered while being stored. Operator advised chicken was cooled down from previous day. Verbal correction.

2-303.11 Prohibition-Jewelry. Operators wearing watches, bracelets during food prep and utensil washing. Verbal correction.Comment: Employee observed with nail polish on and rings with decorative gem stones. Operator was reminded that per rule, gloved hand is required during prep, when handling raw and ready to eat foods, and when utensil washing.

5-501.16 Storage Areas, Rooms and Receptacles, Capacity and Availability. No open trash can at handwashing sink near entry into deli area. Verbal correction; discussed options with operator.