FOOD LION #518 DELI

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed regular chicken tenders, spicy chicken tenders, and potato wedges being hot held at a customer grab and go below 135F. -CDI- PIC voluntarily discarded the necessary items. (1.5 pts) For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Ham, turkey, and roast beef in display cooler recorded above 41F. CDI - Cooled down in WIC as employees knew duration of how long it was left out. 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 .

6-301.11 Provide soap for handwashing at each handsink. -Pf 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed handwashing sink installed post-renovation without soap or paper towels provided for sink. CDI-PIC placed bottles of soap and paper towels near handwashing sink. 6-301.14 Post a handwash sign at each handsink. Observed newly renovated men’s and women’s restrooms without handwashing signs posted. EHS provided signs.

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 roast beef in deli case with a discard date of 8/7. CDI-PIC voluntarily discarded item. REPEAT, but points kept at half due to only one item out for date marking. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.15 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 sliced deli meats, chubs of deli meats, raw chicken and prepped buttermilk, and cooked wings slowly cooling in deli case and deli grab and go areas (see temp chart). CDI-PIC moved all items to WIF to rapidly cooling in deli. EHS spoke with PIC about limiting amount of chubs in sliding door section of deli case to allow for more air flow on left side of unit and to cool prepped raw chicken and buttermilk made using facilities cold water (85F) prior to being set into unit. All units temped at 40F, except breading station that had ambient air of 35F. 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

5-501.17 Provide a covered waste bin in female restrooms. Observed newly renovated women’s restroom without a covered trash can.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed facilities dumpster without a door on the right side of unit.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. - Observed a dirty utensil stored in the handwash sinks basin by the WIF. CDI - PIC removed dirty utensil and placed at 3 compartment sink.

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 wrapped chubs of bologna, oven baked ham, black pepper turkey, honey ham, bruschetta turkey, low sodium turkey (x2), and black Forrest ham (x2) stored in the lower portion of the refrigerated deli case all without any date marks on them. All chubs had unknown open dates except the two black Forrest ham chubs which the PIC stated were opened the day prior. PIC stated they have had a lot of turnover recently and they have a few new people working at the deli and that they will require more training on date marking. CDI - PIC voluntarily discarded all undated chubs of deli meat except the two chubs of black Forrest ham. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P - Observed a chub of oven roast turkey with the date mark of 4/19/25 and a chub of black Forrest turkey with the date mark of 4/20/25. Establishments date marking system indicates that these items were past due and not discarded. CDI - PIC 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 .

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 several chubs of deli meat that were noted cooling at a rate of 0 degrees/min in the lower portion of the deli case. Items were placed right by the sliding doors to the lower portion off the deli case and were observed wrapped in large amounts of plastic wrap. PIC states items were not used that day but when she was cutting other deli meats earlier that day she had left the sliding door open. Items were all observed at 42-43F with other items in the case and the ambient air temperature of the case at 41F, not indicating an issue with the cooler. REPEAT. CDI - PIC moved items to WIF to rapidly cool. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-501.11 Maintain equipment in good repair. - Observed the paper towel dispenser at the handwash sink adjacent the rotisserie ovens to be broken. PIC stated they have a work order in already for the repair.

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 the drain pipe to the sanitizer basin of the 3 compartment sink to be hanging below the flood rim of the floor drain. PIC showed the EHS the work order that was placed on 1/25/25, the day after the previous inspection, but has had no indication on when this item will be corrected. PIC stated he is going to escalate the priority so that it gets repaired. 3 day VR to observed compliance and/or update to the repair. REPEAT.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed one bag of chicken quarters that was below 135F and was stored too close to the front of the shelf. CDI-PIC voluntarily discarded item. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed two plastic containers of whole roasted chickens that were stacked to high in grab and go area and were above 41F. CDI-PIC voluntarily discarded items. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.15 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 chubs of turkey, ham, muenster, and provolone slowly cooling (1F/50mins) in lowboy section of meat display case due to be heavily wrapped in plastic wrap. CDI-PIC moved chubs to WIC to rapidly cool and EHS spoke with PIC about using less plastic wrap for chubs to allow for cooling when taken in and out for customers to be sliced. 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 .

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 3 comp sanitizer basin drain pipe that drops beneath the floor drains flood level. VR within 3 days to ensure proper 1 inch gap is in place.

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 moderate dust build up in WIC air vents. REPEAT.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed handwashing sink by front deli entrance by rotisserie cooker without paper towel. CDI-PIC refilled paper towel dispenser.

6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed mechanical fly trap in need of being emptied. PIC stated that facility cannot access machine and that pest control changes them out every 3 weeks.

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

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 minor dust buildup on air vents inside WIC.

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 a couple opened deli meat chubs held past the 7 days. CDI- PIC 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 .

6-202.13 Properly locate mechanical insect control devices. Observed fly fan stored above single service items such as clam shell trays. Relocate single service items or fly fan to prevent possible contamination from occurring.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed food stored on the ground inside of the walk in freezer. Ensure that foods aren’t stored on the ground to prevent possible contamination.

6-501.14 Change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. Observed buildup left on vents inside of walk in cooler. Recommend a higher cleaning frequency.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf No paper towels at handsink. CDI - PIC provided during the inspection.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed rotisserie chickens below hot holding temperature threshold at a range of 131-148F CDI- Rotisserie chickens that did not meet hot holding were pulled to cool rapidly. Some wings also did not meet hot holding parameters. 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 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 some sandwiched on display above temperature threshold. Sandwiches ranged from 36-50F. Sandwiches above temperature threshold were discarded.

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 vent returns inside of walk in cooler with dust a debris left attached. Recommend a higher cleaning frequency.

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 soil and food residue on shelf under wrapping station. - 0.5 -

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf No paper towels at handsink. CDI - Provided.

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 . Multiple meats in bottom reach in cooler recorded above 41F (see chart). CDI- All meats discarded. Unit is not holding correctly. PIC put in a work order for unit and will not use until repaired. VR.

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. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed sliced deli meat and cheese bundles in walk in cooler not meet the cooling rate. Items were observed still in cooling rate from last night. CDI-all deli meat nd cheese bundles prepared from yesterday night and still cooling were discarded.

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 5 deli meat and cheese bundles cold holding at 47F in walk in cooler and prepared yesterday. CDI-PIC discarded items. -REPEAT VIOLATION-

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed deli meat and cheese bundles cooling while stacked and rapped in the back top section of the walk in cooler without access to proper air flow. Items were prepped an hour prior. CDI-Items were relocated in walk in cooler and unstacked for rapid cooling.

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 cooked chicken tenders in grab and go unit near customer service, holding at 48F. PIC stated cooked chicken items were taken from WIC and placed in unit within the last hour. CDI - PIC moved chicken to WIC to cool. EHS educated PIC on the need to check the temperature and ensure food is 41F before placing into grab and go units. Chicken tenders met proper cooling parameters in WIC and PIC will place items back in grab and go unit when temperature reaches 41F. REPEAT -3 points

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliced ham in grab and go unit at 43F. Ham was sliced prior to inspection. CDI - PIC moved sliced ham to WIC to cool to 41.

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. -C Observed broken desk next to dumpster. 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. -C Observed open doors to dumpster and slightly inverted lid.

6-501.115 Prohibiting Animals - PF Observed several flies in Deli area. PIC will work with Pest control in order to reduce the amount of flies.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed a stack of single-service trays that were stored not inverted. CDI- stack was inverted, GC

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean food debris of shelving underneath prep stations.

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf Hot water peaked at 101 F (must be at least 120 F). CDI- maintenance increase water temperature to 132 F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed prepped sandwiches, prepped salads, rotisserie chicken, fried chicken , chicken tenders, and wings in retail case at greater than 41 degrees. Observed the front row of these products were out of temperature rear rows were within temperature range. CDI discarded products out of temperature . 10 day verification required.

4-501.11 Maintain equipment in good repair. Observed faucets leaking on 3 compartment sink .

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed not paper towels at hand wash near retail cases. CDI paper towels replaced.

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 several chubs of deli meat with no date labels . CDI discarded. 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed three chubs of deli meat opened and held greater than 7 days. CDI discarded.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies in kitchen area.

4-501.11 Maintain equipment in good repair. Observed faucet leaking in prep sink besided three compartment sink .

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed pans and utensils stored as clean with visible food debris and grease . CDI took all pans and utensils to be rewashed , rinsed and sanitized.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed three rotisserie chickens at greater than 41 degrees in retail case 1 and prepped salad and egg salad sandwhiches in retail case 2 greater than 41 degrees. CDI discarded . Repeat violation. Cases have been repaired but postioning on shelving is critical.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed fried chicken, chicken wings , boneless wings , mac n cheese, and prepped sandwhiches held at greater than 41 degrees for more than 4 hours. CDI all products discarded.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed roast beef , ham and turkey with no date labels . CDI discarded 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed pepper ham and roast beef held greater than 7 days. CDI discarded.

4-501.11 Maintain equipment in good repair. Observed cold cased for fried chicken and other store packaged foods and grab and go cooler unable to maintain proper temperatures. 10 day verification required.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed icing spatula in handsink. Ensure handsinks are for handwashing only. CDI PIC removed icing spatula and placed into 3 comp sink. 6-301.14 Post a handwash sign at each handsink. Observed no handwashing sign at handsink by side door. CDI EHS provided handwashing sign.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed chicken salad and prepped salad in the customer grab n go area above 41F (see temp chart). Ensure to not overstack. CDI PIC voluntarily discarded chicken salad and prepped salad.

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 2 containers of rotisserie chicken base and deli pasta opened/prepped yesterday without a date label. CDI PIC labeled containers during the inspection.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed non-food contact surface of deli meat slicer with food debris. Ensure to increase cleaning frequency.

3-301.11(B) Food Employee's shall not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed employee putting eatable decoration on cake with bare hands. CDI- Employee donned gloves.

5-205.11(B) Handwashing sinks shall only be used for handwashing. -PF Observed a sanitizer bottle and icing bucket in two handsinks. CDI- Products removed. Keep handsink clear.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Multiple food items on far right side of unit was not holding in temp. (see chart). PIC suspected that unit was in a defrost unit and that was reason temp. was raised. After inquiry it was found one fan was not working. CDI- Food in that area was discarded and fan was fixed to work again. VR to asssure unit is working properly.

4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Thermometer in A8 unit was not working. Repair. VR.

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 Prepped sandwhiches in closed containers recorded above 45F. CDI- Containers opened to allow cold air in product.

4-302.12 Provide a thin probe thermometer for an accurate measurement of foods.-Pf No thin probe thermometer on site. VR.

3-305.11 Store food in a clean, dry location, not exposed to splash or other sources of contamination. Keep at least 6 inches above the floor. Observed boxes of food product stored on floor in WIF.

4-501.11 Maintain equipment in good repair. Observed torn gasket in WIC door.

6-501.111 Keep the premises free of insects, rodents, and other pests. Several flies observed in deli department. Continue to work on effective pest control.

4-501.11 Maintain equipment in good repair. Condensation leak observed at bottom of deli case where deli meat is kept. Potential contamination of water entry into wrapped ready-to-eat deli meats. According to deli associate work order has been placed for unit.

Repeat - 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed honey ham and beef bologna in deli case without a date. CDI - products discarded by PIC. Observed roast beef in deli case with unclear date. CDI - product discarded by PIC.

General Comment - 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed 1 or 2 flies in deli department. Did observe insect control device unplugged. Continue to use effective pest control especially in warmer months.

General Comment - 5-205.15 Maintain a plumbing system in good repair.-P Observed leaking handsink at closest entrance into deli department. CDI - According to PIC a work order has been placed. There is another working handsink in department at bakery area.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels available at both handsinks. CDI - handsink provided at each hand sink in deli.

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 incorrect date labels on boneless chicken wings inside walk-in cooler. CDI - PIC discarded product.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed Sunny D bottled drink stored inside handsink basin at entry of kitchen towards fry station. CDI - bottled drink removed.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed fried chicken held in hot hold unit < 135F ( see chart). CDI - fried chicken pulled to be discarded. Unit was turned up. Discuss ways to maintain hot hold temperature of chicken.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a few flies in deli. 6-501.112 Removing Dead or Trapped Birds, Insects, Rodents and other Pest - C Observed several dead flies attached to all fly strips devices inside deli. Remove and replace with new strips.

5-205.15 Maintain a plumbing system in good repair.-P Observed leaking handsink at entry of kitchen closest to fryer - Repair.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed coats, jackets, and a purse stored on shelf with bakery decorating items at back storage area.

4-501.11 Maintain equipment in good repair. Observed deli case ventilation grating beginning to rust.

6-502.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed dust accumulation on the ceiling tiles above the rotisserie chicken oven.

4-501.11 Maintain equipment in good repair. Observed ventilation grating inside the glass reach in deli case beginning to rust.

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

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed several food items in the hot display case below 135F (see chart). CDI by adjusting the temperature in the display case.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed one container of chicken salad at 48F in the cold display case. CDI by discarding.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF. Foods such as cured meats shall be dated for 7 days if held at 41F or lower or 4 days if held between 42F-45F once their original package has been opened. Observed hard salami that has a 'keep refrigerated' sticker on it being dated for longer than 7 days. CDI by having facility provide documentation to the regulatory authority showing that it is not potentially hazardous.

7-204.11 Sanitizers, Criteria-Chemicals - P. Chlorine sanitizing solutions shall be between 50-200ppm. Observed one bottle of chlorine sanitizer at a concentration greater than 200ppm. The strip was being bleached out after turning dark purple. CDI by dumping chlorine bottle.

4-302.14 Sanitizing Solutions, Testing Devices - PF. A test kit or other device that accurately measures the concentration of sanitizing solutions shall be provided. Observed facility does not have test strips for their chlorine sanitizing solution. VR within 10 days.

3-304.14 Wiping Cloths, Use LimitationContainers of chemical sanitizing solutions shall be stored in a manner that prevents contamination of equipment. Observed 2 containers of quat sanitizing solution stored above slicer and prep table. CDI, containers relocated for proper storage

4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-StoringGeneral Comment: Storege single service items in original plastic packaging or another means to prevent contamination. Observed a stack of single-service trays unprotected in dry storage area. Observed a single stack of containers unprotected in chemical storage room.

4-602.13 Nonfood Contact SurfacesNonfood contact surfaces shall be free from accumulation of soil. Observed sticker residue on several clean containers above 3 compartment sink and stored as clean.

6-501.14 Cleaning Ventilation Systems, Nuisance and Discharge ProhibitionClean ventialation. Observed ventilation units in women's and men's bathroom accumulating dust.