FOOD LION #1584 DELI

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 buildup of debris and residue present on the lower shelving throughout the facility beneath prep surfaces, on the deli case and deli case gaskets, and on the external portion of the stand up oven/proofer. Ensure that non-food contact surfaces are cleaned and maintained as clean.

5-202.12 Provide at least 100F water at handsinks. Observed hand sink adjacent to the pastry station of the facility reaching only 77F. Other hand sink adjacent to the WIF was reaching 136F and all other sinks (Prep/3-Comp) water temperatures were able to get very hot very quickly. Ensure the sink is repaired so that it is able to achieve at least 100F.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- Observed chicken tenders and chicken sandwiches in the HH box adjacent to the HH wings bars below 135F. Ensure that all hot holding foods are maintained at 135F and above. EHS notes that the chicken sandwiches are a new menu item that is being rolled out across Food Lion locations. The sandwiches are packaged in a box and then propped up on a metal stand. Facility PIC stated that this is being done per Food Lion SOPs for quality reasons. EHS notes that if the holding of these sandwiches at 135F or above becomes a continued issue, that they may want to adjust their current SOPs. EHS told PIC to reach out with any further questions, and ensure that the facility is monitoring the hot holding foods with thermometers especially the sandwiches to ensure they find a HH method that works. -CDI- Hot holding foods under 135F were voluntarily discarded. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P- Observed QUAT sanitizer in the 3-Comp sink reading at 0PPM. PIC stated that their sanitizer bag was running low and they had not checked the sanitizer yet for the day. PIC stated that 3-comp sink had not been used to sanitize anything yet for the day. -CDI- PIC changed out sanitizer bag and refilled sanitize compartment of the 3-comp sink. Sanitizer was then reading at 200PPM. Ensure that proper sanitizer concentrations are maintained. 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- Observed both Colby jack cheese slices and black pepper turkey slices above 41F in the deli case grab n go section of the facility. PIC stated that the deli slices have been in the unit since the day prior. Ambient reading on the deli case was 37F. PIC also stated that all deli slices are cut and then cooled over night in the WIC before being placed in the deli case either until they are sold out or at the end of the date window. -CDI- PIC voluntarily discarded deli slices above 41F. Ensure that all TCS foods in cold holding are maintained at 41F or below. 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed 2 shakers of dry spices in the facility with no labeling present on them. Ensure that all working containers of food are labeled. -CDI- PIC labeled unlabeled shaker bottles.

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 heavy buildup of dust and soil on the speed rack present in the WIC ensure that all non-food contact surfaces are clean and maintained as clean.

5-205.15 Maintain a plumbing system in good repair. Hand sink at the far end of the facility had an air gap present to a floor drain below. Floor drain was very slow to drain. PIC stated that there is a work order in for the floor drain. PIC also stated that mortar was stuck in the drain and was the reason it was slow to drain. Ensure that the plumbing is made to be in good repair to prevent the potential of any back up from the drain into the facility.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing. - Pf. Observed PIC utilize hand sink to fill plastic container with water. PIC then used the hand sink to dump water from the container. CDI - PIC educated and redirected to use prep sink. Utilize hand sink for hand washing only. 6-301.14 Post a handwash sign at each handsink. Observed both female and male restrooms without hand washing signage. CDI - EHS provided hand washing procedures to facility. -0-

3-501.16(A)(1) Maintain TCS foods in hot holding at 135 F or above. - P. Observed potato wedges holding below 135 F. CDI - Potato wedges 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed multiple TCS applicable foods in two grab & go cases, cold holding at temperatures above 41 F. Refer to temperature observation chart. Several were confirmed to have been prepared this morning, others were stored at grab & go case since previous day. Both cases verified in good repair and maintaining ambient temperatures of < 41 F. CDI - Items cold holding from previous day were voluntarily discarded, remaining items were transferred to the walk-in freezer and rapidly cooled down to < 41 F. 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.

REPEAT VIOLATION: 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 two deli meats held past 7-day time frame (discard date of 10/11 and 10/13). CDI - PIC voluntarily discarded expired foods. -1.5- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs.

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 sandwiches cooling inefficiently over a 35+ minute interval due to being wrapped/inside closed clam shell containers and stacked inside of the walk-in cooler. Refer to temperature observation chart. CDI - Packaged foods were single layered on trays, transferred to the walk-in freezer and rapidly cooled to < 41 F. -0- 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.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food handler preparing foods with multiple bracelets. -0-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. -Observed both meat slicers with visible food debris on the spiked end plate, which is inserted into the meat/cheese chub to hold it in place. -CDI- Items to be properly washed, rinsed, and sanitized prior to use. -Points not escalated due to improvement in cleanliness of metal trays/dishes. 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 .

3-501.18 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 bologna meat chub held past its 7-day timeframe (discard date of 4/14). -CDI- PIC voluntarily discarded the item. 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 .

4-601.11(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 accumulation of debris along meat case tracks, where doors slide open. Increase frequency of cleaning tracks.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. - Observed no certified food protection manager within deli department or overall store management during inspection. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. -Observed meat slicer with visible food debris on blade. Observed visible food residue on metal trays stored as clean. -CDI- Items to be properly washed, rinsed, and sanitized. 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf -Observed cut lettuce in WIC from prior day, lacking a date mark. -CDI- PIC voluntarily discarded the lettuce. 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 .

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 exterior of metal dishes with visible food debris, stored as clean. Observed accumulation of debris along meat case tracks, where doors slide open.

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. -Observed large hole in drain plug in dumpster. In need of replacement.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed flies on slicer blade. CDI- Slicer 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 .

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 meat case tracks in need of cleaning.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed buffalo and bbq wings holding below 135F. CDI- Items 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

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

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 1 portion of bologna and 1 portion of ham were missing date labels. CDI - PIC placed correct date labels on items. 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 .

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 Spray arm falls below flood rim of 3-compartment sink basin creating a potential cross-connection. VR - Verification required within 3 days that spray arm has an air gap between it and the top of the sink rim.

6-501.111 Keep the premises free of insects, rodents, and other pests. 3 flies observed in department during inspection. Contact pest control to treat for flies. 0 pts.

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. Disposable food trays stored with fly swatter directly beside them. Remove fly swatter from establishment. Fly swatters are not an approved way to control pests. Contact pest control to treat for flies.

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 salami without dates. CDI. PIC date marked. 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 ham with an invisible date on it. CDI. PIC date marked. 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 .

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf. Observed no quat test kits in the facility during inspection. CDI. PIC ordered some. Repeat

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 multiple containers of fried chicken in the display case, cold holding at temperatures above 41F. CDI. PIC voluntarily discarded.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed hand sanitizer being stored directly with single use dishes. CDI: PIC relocated to a lower area away from food prep. Repeat

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed food stuffs in the WI cooler and freezer stored directly on the floor. CDI. PIC removed. Repeat.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf. Observed no quat test kits in the facility during inspection. CDI. PIC ordered some.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed build up around non food contact surfaces of prep table. Needs to be cleaned.

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 ceiling and vents in the kitchen area. Also build up on vents in WI cooler. REPEAT. ***Improvement from last time.

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 chicken wings, chicken nuggets at hot hold bar with temperatures lower than 135F in some areas. CDI: PIC educated on stirring product to ensure even temperatures throughout and reducing the quantity placed in the the unit.

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 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 chub of turkey that was past the expiration date. PIC voluntarily discarded product.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed hand sanitizer being stored on prep table. CDI: PIC relocated to a lower area away from food prep.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies in the facility. Needs to be treated.

5-205.15 Maintain a plumbing system in good repair. Observed water leak at hand sink in front. Needs to be repaired.

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 ceiling and vents in the kitchen area. Also build up on vents in WI cooler. 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 build up on ceiling and water on the floor. REPEAT.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employees bottles of water stored directly by customer food. CDI. PIC removed.

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

3-305.11 Store food in a clean, dry location, not exposed to contamination.  Keep at least 6 inches above the floor. Observed food stuffs in the WI cooler stored directly on the floor. 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 vent in the WI cooler. Needs to be cleaned.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P. Observed no sanitizer at 3 comp sink during inspection. the sanitizer solution was 0ppm. CDI. PIC replaced the solution

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 ham, beef, turkey on display without dated marks. PIC indicated that they were printed to be placed on the products and date marked.

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 a wrist band while prepping food.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed multiple single use items stored directly on the floor. Needs to be removed.

2-301.14 Wash hands after activities that contaminate them. -P Employee observed dropping tongs, picking them up to place in wash compartment and attempted to return to food prep without washing hands. CDI. Intervened and employee washed hands before returning to work.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Chilled chicken tenders, rotisserie chicken, ham/roast beef sandwiches and salads observed cold holding in grab and go customer case above 41F. CDI. All foods discarded voluntarily by PIC. Repeat violation. Last inspection’s cold holding was in deli meat case. All other cold holding was sufficient during today’s inspection. Since equipment failure was the reason Due to customer case equipment malfunctioning, manager was given refrigeration logs to ensure cold holding is compliant for future inspections before taking future permit action.

4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Customer grab and go case observed holding an ambient temperature of 49F and all foods temped observed above 41F (see chart). EHS will verify no later than 6/3/21 that case has been repaired and cold holding is maintained is this unit.

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

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P A few sliced meats in display case and two rotisserie chickens observed in grab and go observed above 41F. CDI. Items discarded by PIC voluntarily. Repeat violation.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Employee observed with watch on wrist working with food.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Multiple sliced meats in top portion of deli case observed above 41F that were reported cold holding. CDI. Foods were moved to walk-in cooler and work order was placed to service unit before further use.

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 Sliced cheeses and meats observed being sliced and immediately placed in grab-n-go baskets for customers in plastic wrapping. CDI. Moved to rapidly cool in walk-in cooler.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Buckets observed holding tongs contained old food debris.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed deli case cold holding deli meats at 42-45F. VR no later than 08/05/2019 to ensure cold holding is 41F or below. -1.5-

4-502.13 Single-use and single-service articles may not be reused. Observed used cardboard boxes used to store metal pan lids at counter. -.5-

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P - Observed utensils in 50 ppm QUAT sanitizer. CDI - sanitizer was drained an remade at 200 ppm.

General comment 5-205.15 Maintain a plumbing system in good repair. - Observed a leak at the prep sink; repair leak.

7-201.11 Store toxic materials to avoid contamination. -P - Observed 2 sanitizer bottles stored on prep tables. CDI -bottles were removed. 7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P - Observed a bottle of QUAT sanitizer at 50 ppm. CDI - bottle was remade at 200 ppm.

General comment 4-501.11 Maintain equipment in good repair. - Observed split gaskets on the walk in cooler and freezer doors. Replace gaskets.

4-501.11 Maintain equipment in good repair. Chipping paint and rust on wire shelving in walk in cooler. Repaint or replace. Improvement from last inspection.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean dark build up from walk in cooler door gasket, walk in cooler fan guards, and food debris build up from walk in cooler shelf.

4-501.11 Maintain equipment in good repair. Chipping paint and rust on wire shleving in walk in cooler. Repaint or replace.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Raw chicken wings reached 145F - 185F after cooking 7 minutes in deep fryer per SOP directions. CDI - Raw wings dropped into fryer to finish cooking; wings cooked to 165F +.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf No thin probe thermometer available to measure food temps; facility has only dial stem type thermometers. PIC indicated that third party auditor has prohibited the use of digital thermometers. VR - Will return within 10 days to verify that facility has thin probe thermometer; EHS will follow up with third party auditor concerning this rule requirement.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P observed chicken wings in warmer stored < 135F.

6-501.111 Keep the premises free of insects, rodents, and other pests. observed 2-3 flies in kitchen area. continue fly control measures.

5-501.16 Provide waste bins in required areas including at handwash sinks. observed no waste container at handwash sink.

7-201.11 Store toxic materials to avoid contamination. -P Observed bag of QAC sanitizer stored on drainboard of 3 compartment sink. CDI by relocating to chemical storage area.

4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed cracking, chips in surface of rubber tip tongs. Discarded CDI

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed dried food debris on meat slicer in deli. CDI by wash, rinse, and sanitize.

7-201.11 Store toxic materials to avoid contamination. -P Observed spray bottle containing window cleaner stored on work surface. CDI by storing in designated area.

4-602.13 Nonfood Contact Surfaces - C: Clean inside bottom of Retarder. Clean door gasket on walk in cooler. Clean inside hot bar. Clean bread pans, Carbon build up.

6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods - C: Replace split wrapping pad at slicing station.

6-501.111 Controlling Pests - PF: Eliminate flys.

4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C: Discontinue storing knives in cracks between equipment. (near deli case)

4-202.16 Nonfood-Contact Surfaces - C: Change wrap pad (torn). Repair areas where paint is peeling/rusting on shelves inside meat display case.

7-201.11 Separation-Storage - P: Store toxic chemicals so accidental contamination of utensils or equipment can not occur. Observed glass cleaner stored at shelves with clam shell containers. CDI- glass cleaner moved to safe location.