FOOD LION #276 DELI

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Chicken wings measured 44-48F in retail cooler. Several salads also measured 44-47F. TCS foods in cold holding shall measure 41F or less. CDI - PIC discarded chicken wings and salads. 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 .

3-501.18 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) 4 chubs of deli meats in display cooler were missing prep date labels or the labels were not readable. CDI - PIC discarded chubs of meat that were missing prep date labels. 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 .

4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. Several metal pans on clean dish shelf were wet nested. Allow utensils to adequately dry before stacking. 0 pts.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. 1 food employee wearing a watch. Food employees must not wear jewelry on their hands or wrists. 0 pts.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Chicken wings in hot holding measured 125-135F. TCS foods in hot holding shall measure at least 135F. CDI - Chicken wings reheated to above 165F. 0 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 .

3-501.18 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) 1 chub of deli meat had an unreadable date label and 2 chubs were held more than 7 days. CDI - Employee discarded chubs. 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 .

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee drink observed on box of gloves. Store employee drinks separately from single-use and single-service articles.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Turkey and roast beef in retail cooler measured 46-50F. TCS foods in cold holding must measure 41F or less. CDI - PIC discarded deli meats above 41F. Ensure cooler is functioning properly before storing TCS foods in cooler. 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 .

4-501.11 Maintain equipment in good repair. Chipping paint/rust in display case. Case will be replaced in remodel in the next few months according to PIC. 0 pts.

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 cracked/broken tiles on half-wall behind 3-compartment sink.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. -Observed employee phone stored on prep top next to packaged bakery items.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- Observed spicy chicken wings at hot bar below 135F. -CDI- PIC placed wings on TPHC to be discarded after lunch (2pm).-No point escalation due to significant improvement from past inspection. 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 multiple foods in grab and go display cases above 41F. Five containers of chicken wings and 18 packages of sliced deli turkey/chicken/ham were above 41F. All items were placed in unit yesterday and stored near the front of the display case. Foods stored near back of unit were 41F or below. -CDI- PIC voluntarily discarded the items above 41F. 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 .

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

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed mild, bbq, , spicy, buffalo and plain wings holding above 135F in the hot well. CDI- Wings pulled and cooled down. 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 turkey and ham bags in grab and go case 1 holding above 41F. Observed baked chicken holding above 41F in GG case 2. Observed wings holding above 41F in GG 3. CDI- Turkey, ham and chicken pulled from the GG stations and discarded. Wings were cooled down. PIC stated that the items are cooled in their closed containers. EHS spoke with PIC extensively about cooling and cold holding procedures. 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed roast beef without a label. CDI- 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 . 3-501.18 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 dated 8/3 for expiration. CDI- 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 flies in kitchen area.

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 shelves housing single service items in need of cleaning.

5-205.15 Maintain a plumbing system in good repair. Observed leak under hand washing sink.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed cheese slicer soiled with old food debris. CDI- Slicer broken down to be cleaned 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)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed turkey and ham bags in the grab and go case holding above 41F. CDI- Items placed in the walk in cooler and cooled to 41F. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.15 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 meats in the grab and go case holding above 41F prior to being cooled to 41F. CDI- Items removed and cooled. 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 shelves housing containers in need of cleaning. Observed bottom of meat case in need of cleaning.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P EHS observed 3 comp sink sanitizer measureing 0PPM. -CDI PIC replaced empty container of 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

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P EHS observed sliced turkey, ham, and roast beef in customer display case at 47 degrees. Empoyee stated they were cut around 12PM. -CDI PIC moved items to walk in freezer. 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 -EHS observed sliced turkey, ham, and roast beef cooling in customer display case. -CDI PIC moved items to walk in freezer to finish cooling down. 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. Ice buildup underneath evaporator box in walk-in freezer. Gasket torn on walk-in cooler door. Rust present in deli case. Equipment shall be maintained in good repair. Repair/replace listed equipment.

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. Additional cleaning necessary on some shelves and sides of cooking equipment. Clean nonfood contact surfaces more frequently. 0 pts.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P . Observed chicken, Hot holding at temperatures below 135F. CDI. PIC reheated. 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 chicken salad, turkey, cold holding in display case at temperatures above 41F. CDI. PIC indicated that the turkey was removed to be cut, and chicken salads were placed in the unit this morning. CDI. PIC changed the storage order and reduced over stacking.

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 sanitizer at 10ppm quart concentration at 3 comp sink. CDI. PIC replaced solution.

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 single use articles stored in shelves with debris. Needs to be removed.

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 build up on vents in the WI. Needs to be cleaned.

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 chicken, cold holding in display case at temperatures above 41F. CDI. PIC 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 For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed chicken cold holding in the WI without dates. CDI. PIC date marked.

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 chicken, ham, cold holding in display case at temperatures 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 boxes of frozen food on the floor. CDI. PIC removed.

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 rust build up on shelves. PIC indicated that there are new ones on the way.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P. Observed active dish washing with . sanitizer concentration of about 20ppm. CDI. PIC diluted the sanitizer solution to right concentration. REPEAT.

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

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a live roach in the facility during inspection. Needs to be sprayed.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed dishes stored directly in hand washing sink, also observed boxes stored directly infront of hand sink. CDI. PIC removed

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P. Observed active dish washing without sanitizer. CDI. PIC changed the bags for sanitizer.

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 hand jewelry while working with food. Needs to be removed.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single use boxes stored directly on the floor in the kitchen area. CDI. PIC removed.

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 build up on hood. Needs to be cleaned.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed rotisserie chicken in the grab and go case that was above 41F. Chickens were left in the case overnight. CDI-chickens were discarded. EHS suggested to PIC to make sure that the chickens are pushed to the back of the cooler in order for them to stay at the correct temperature. It may also be helpful if the chickens are returned to the WIC at night and then placed into the grabs and go in the morning.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf-Observed a rollling cart blocking the handsink at the beginning of the inspection. CDI-Rolling cart removed.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor.-Observed boxes of roast beef and ham stored on the floor in the walk in.

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

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor.-Observed several boxes of chips stored on the floor in the kitchen.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed sliced-in-store packaged deli meats on lower shelf of grab n go unit were not holding at or below 41F. Same items in upper shelf were in compliance. PIC checked to see that vents were not covered and items had been cooled overnight in walk in cooler. CDI - items voluntarily discarded and service person was called to repair unit.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed one of two dumpster lids left open. 5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed litter lying on pad surrounding dumpster. Litter appears to be household goods from neighborhood, not the store (shoes, handbags, pillows, etc).

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 one hood light burned out.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed chicken wings and waffle fries on the hot bar holding below 135F. CDI - items were discarded. Facility wants to hold the hot bar items on TPHC; procedure sheet emailed to the PIC.

3-304.14 Wiping Cloths, Use Limitation - C - Observed a QUAT sanitizer bottle at 50 ppm. CDI - bottle replaced.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P - Observed the QUAT sanitizer dispensing at 50 ppm. CDI - facility has switched to bleach until Ecolab can look at the system. Verification required 9/14/2018

4-501.11 Maintain equipment in good repair. - Observed a split gasket on the walk in cooler door. Replace gasket.

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 chubs of deli turkey held beyond 7 day hold time. CDI - Discard by PIC.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed step ladder stored in contact with single service items in plastic wrapper.

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

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. observed lettuce in walk-in cooler stored uncovered. observed plastic container of tomato slices stored directly on top of lettuce. CDI removed container and covered lettuce.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P observed sliced turkey, ham, and cheese in floor merchandise cooler stored > 45F. PIC stated that sliced meats and cheese had been placed in cooler earlier in the morning. CDI- voluntary discard. Store manager will have cooler checked.

6-501.111 Keep the premises free of insects, rodents, and other pests. observed 2 house flies in kitchen. keep working to control flies in facility.

Observed multi use utensils stored as clean collecting residue including cake scraper, egg slicer, can opener. CDI - sent to dirty side of 3 compartment sink for cleaning. 4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P

Observed handle of walk in cooler collecting residue. Observed residue collecting in sink basin. 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.

Observed dumpster drain plug not in place, trash on ground pushed through hole. 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors.

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

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. observed food debris build-up display cooler door tracks. observed food residue build-up in can opener holder.

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 cracked wall tiles on half wall behind 3 compartment sink.

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

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed food debris accumulation on display cooler door tracks.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed whole rottisserie chickens on hot hold < 135F. CDI by voluntary discard by PIC. Discontinue storing chicken on right side of hot holding unit. See item # 45

7-201.11 Store toxic materials to avoid contamination. -P Observed chemical sanitizer bottles stored above food contact surfaces and food prep sink. CDI by relocating to below work surfaces.

4-501.11 Maintain equipment in good repair. Observed hot holding unit not keeping chicken hot . Right side of hot holding unit (facing from deli side) not properly heated. Repair unit. Instructed PIC to keep any TCS foods in middle or left side rack until unit is repaired.

4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturers label. Observed wash water in 3 compartment sink at 94F.

7-201.11 Store toxic materials to avoid contamination. -P Observed degreaser and chlorine cleaner stored above work surfaces and on shelf with single service containters. CDI by moving cleaners to chemical storage area.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed faded label on flour and corn meal dry food containers. Relabel

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed food debris and grease on bar portion of can opener. Opener had not been used today.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P: No sanitizer in 3 comp setup. CDI-remade. Sanitizer is 200-400ppm

4-602.13 Nonfood Contact Surfaces - C: Clean inside Retarder. Remove carbon build up from back of baking pans.

6-201.11 Floors, Walls and Ceilings-Cleanability - C: Clean floors in corners and under equipment and clean floor drain under prep sink.

4-602.13 Nonfood Contact Surfaces - C: Remove carbon build up from back of baking pans.

6-201.13 Floor and Wall Junctures, Coved, and Enclosed or Sealed - C: Reseal baseboard to wall nea walkninn cooler door. 6-201.11 Floors, Walls and Ceilings-Cleanability - C: Clean floor in freezer.

4-601-11A Observed buildup on slicer-CDI-Slicer was cleaned and sanitized.

GC. 7-301-11B Make sure toxic material (fly bait) is properly stored-Fly bait box is located above a table that could be used for prep, but management says this table is not used for prep.

3-302-12 All food containers must be labeled

Recommend keeping plastic on all single service items

4-602-13Observed a buildup on cold holding shelving, walkin refrigerator gasket, all drawers in deli area

5-501-113 Keep dumpster lids closed5-501-115 Clean around dumpster area

7-201.11 Separation-Storage - P: Chemicals stored with single service food bags. Keep all chemicals stored away from food and food service items. CDI-removed chemicals

6-501.111 Controlling Pests - PF: Eliminate flies.

4-101.19 Nonfood-Contact Surfaces - C: Repair/replace rusted shelving inside cold meat case. CDI-manager has ordered and received shelving. Is repalcing shelving.

2-102.12 Certified Food Protection Manager - C: Person in charge at time did not have Ansi accredited food protection manager certification.

4-302.12 Food Temperature Measuring Devices - PF: Facility did not have an approved small diameter probe thermometer at time of inspection. Meat thermometer was present at time. CDI- retreived a thermometer fom store shelf.

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C: Hot holding case had spills. Clean hot holding case.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF: The maximum number of days allowed for holding TCS foods that require date marking is seven days, with date of preparation or date when prepackaged foods opened, such as deli meats, being DAY ONE. Observed labeling system for opened deli chubs to be eight days. Revise date marking procedures to reach compliance.

4-502.11 (B) Good Repair and Calibration - PF: Observed thermometer used to temp chickens measuring 110 F in ice. CDI- thermometer discarded and order put in for new. Facility has alternative approved thermometer.

4-302.14 Sanitizing Solutions, Testing Devices - PF: A testing device shall be used to test the concentration of sanitizers. Observed quat test strips available but 3-comp sink set up measured 0 ppm quat. Sink had not been used today as yet. CDI- sink set up correctly and test strips used.