FOOD LION #822 DELI

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed 7 total salads temping above 41F in “ready to eat” case. Observed several sliced deli meats packaged and sliced in-house temping above 41F in deli meat grab&go area. It was determined during inspection that the units are functioning properly, but TCS foods should be maintained pushed back further into units. CDI- PIC voluntarily discarded listed items, due to items being out of temp outside of parameters. 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 .

6-202.13 Properly locate mechanical insect control devices. Relocate glue trap for flying insects to area not above clean equipment or food prep areas.

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 Gaskets of walk-in door with black residue accumulation. Floor of bakery freezer needing cleaning. Increase cleaning frequency. *REPEAT*

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed TCS food in hot grab n go temping below 135F. PIC stated items are commercially reheated prior to being placed in unit, removed after 2 hours to cool down and cold held. CDI- PIC had food employee remove items to continue on to cooling process. 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 .

4-601.11(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 gaskets of 2-door low reach-in needing cleaning. Gaskets of walk-in door with black residue accumulation. Increase cleaning frequency. *REPEAT*

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed visible debris in hand washing sink. CDI Sink was cleaned out.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 gaskets around cooler doors were solid with food debris and residue.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed debris in handwashing sink. CDI.. Sink was cleaned out during inspection.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several items in display case and Grab and go over 41F. Please see food chart. CDI.. Items were moved to WIC and WIF to quickly cool..REPEAT Facility is doing renovations and will receive new equipment. 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 ..

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

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. OBSERVED chicken wings, nuggets, drum sticks on cart at temperatures above 41F. CDI. PIC indicated that they were removed from the cooler to clean the cooler. CDI. Food was taken back into the cooler to bring down temp. Repeat 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 .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P. Observed sanitizer spray bottles stored directly on prep table. CDI. PIC removed. Repeat

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

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P. Observed sanitizer spray bottles stored directly on prep table. CDI. PIC removed. Repeat

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 plastic food containers stored with food splashes on them.

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 kitchen area. Repeat

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf- Observed paper towel dispenser not properly functioning at handwashing sink and also no paper towels at all the hand sinks. -CDI- PIC provided paper towels. REPEAT

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P. Observed sanitizer spray bottles stored directly on prep table. CDI. PIC removed. 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 vents in the kitchen area. Repeat

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf- Observed paper towel dispenser not properly functioning at handwashing sink and also no paper towels at all the hand sinks. -CDI- PIC provided paper towels.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P. Observed sanitizer spray bottles stored directly with 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 boxes of frozen stuffs directly on the floor in the WI

5-205.15 Maintain a plumbing system in good repair. Observed water leaks from 3 comp sink.

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 cooler.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee stuffs stored through out the kitchen.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use -Pf.- Observed speed rack blocking handwashing sink. -CDI- PIC removed. **REPEAT** -2-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.- Observed dishes stored as clean with greasy residue. -CDI- PIC moved items to dishpit to be W/R/S. **REPEAT** -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: 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 sliced deli meats with cheese in grab and go display above 41F. Refer to temperature chart. -CDI- PIC placed items in WIC to cool back down. -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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking and standing water in dishes stored as clean. -CDI- PIC moved items to dish pit to be W/R/S. -0-

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf- Observed paper towel dispenser not properly functioning at handwashing sink. -CDI- PIC provided paper towels. 5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use -Pf.- Observed trash can in front of handwashing sink. -CDI- PIC relocated trash can. -1-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.- Observed knife handles with sticky residue. -CDI- PIC moved items to dish pit to be W/R/S. -0- 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 .

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods. -Pf.- Observed thermometer not accurate to measure thin foods. -CDI- PIC provided appropriate thermometer from retail section of store. -0.5-

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation When EHS asked PIC about the establishment’s V/D clean up plan. They did not know where it was or procedure. CDI-EHS provided PIC with printed V/D procedures. Please review with all staff.

6-301.14 Post a handwash sign at each handsink. Observed no hand wash sign at hand wash sink in prep area. CDI-EHS provided PIC with a hand wash sign/sticker to post.

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. 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 two of two deli slicers, one for meat and one for cheese, with visible food residue on food contact surfaces. EHS asked both deli employees if any meat or cheese had been sliced yet today, and they both said no. CDI-EHS discussed the importance of thoroughly cleaning slicers with PIC. Slicers will be W/R/S before any use today and PIC said she would offer education to the employee that closed last night.

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: 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 . Observed four large rotisserie chickens, traditional and rosemary, that were all 44F in the WIC. PIC stated the chickens had been cooked the previous day, packaged, and have remained in the WIC since. CDI-EHS discussed temperature monitoring, cooling parameters, and cooling methods with PIC. PIC voluntarily discarded all chickens that never reached 41F within 6 hours.

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: 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 . Observed no date marks on sliced lettuce, Virginia ham, bologna, and all-natural turkey. Observed cracked pepper turkey and fall of the bone ham with discard dates of 4/17. CDI-PIC voluntarily discarded all items listed except the bologna, as they got confirmation that it was opened previous day.

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: 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 . Observed 4 whole chickens that were unable to cool to 41F or below within 6 hours. Chickens were stacked in tightly closed containers and there was visible condensation inside containers. CDI-EHS discussed improved cooling methods with PIC and PIC voluntarily discarded food that did meet cooling parameters.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed a large stack of stainless steel food containers wet stacked above the three comp sink.

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 plastic food containers stored directly on the floor.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no quat test strips available at establishment to test sanitizer concentrations. PIC could only provide chlorine test strips. VR required within 7 days. EHS showed PIC correct strips to order.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed pair of scissors stored in handwashing sink. Handwashing sinks are for handwashing only. -1 point-

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 at chicken wing steam table holding at temperatures between 114F and 130F. Boneless chicken wings and potatoes were holding at correct hot holding temperatures. PIC stated that items are held for a maximum of three hours and then cooled. CDI - PIC has been advised to hold items on TPHC and to discard foods that are not maintained at 135F or above. PIC has stated that most items at steam table are sold before the four hour time limit but any remaining items will be discarded. -1.5 points-

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed abundance of flies in deli area. Establishment has regular pest control services. Recommend keeping doors to premises closed or to use a functioning air blade. -1 point-

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 of dust and residues on condenser fans in walk in cooler. Recommend higher frequency and more thorough cleaning. -REPEAT- -0.5 points-

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . For information on how to properly calibrate a thermometer please visit: http://meck.co/FoodSafety or view our training video at the following weblink: https://youtu.be/IxXix712KkI Observed no thin probe thermometer in establishment. PIC stated that the establishment had a thin probe digital thermometer but it was replaced with a non-thin probe dial type thermometer. A verification is scheduled for March 18th, 2022 to determine if establishment is in compliance. -0.5 points-

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee slicing deli meats while wearing a wrist watch. -0 points-

4-501.11 Maintain equipment in good repair. Observed paper towel dispenser at handwashing sink broken and unable to dispense paper towels. PIC stated that a work order has been placed to have dispenser repaired. A box of paper towels was provided to dry hands after handwashing.

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 shelving below prep tables with food debris. Recommend higher frequency and more thorough cleaning. -0 points-

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed two icing bag tips in hand washing sink. CDI - Icing bag tips were removed by regulator. -0 points-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed rotisserie chickens in cold holding case with temperatures between 47F and 48F. PIC stated they had been placed in cold holding unit at approximately 9AM. Rotisserie chickens stored closer to condenser units in cold holding case were holding between 39F and 40F. CDI - PIC voluntarily discarded rotisserie chickens. -1.5 points-

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed chicken wings inside closed clamshell containers cooling in walk in cooler. CDI - Clamshell containers were opened to allow cold air to circulate in and around food product. -0 points-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed containers of buttercream frosting stored on floor of walk in freezer. CDI - PIC placed frosting on nearby shelving. -0 points-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed condenser fans of walk in cooler with build up of dust. Recommend higher frequency and more thorough cleaning. -0 points-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed slicer soiled with cheese debris and residue. Slicer had not been used today. Slicer was soiled from another day. CDI- Slicer broken down and cleaned.

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 containers of sliced turkey for grab and go, both with a date of 1/21/2021. PIC said they made this last night and someone must have put on the wrong date. CDI-PIC correctly DM. PIC did nto sign due to Covid protocols

General Comment: 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed no paper towels at both handsinks inside the deli department. CDI: paper towels provided.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed inside open air customer display cooler tenders, rotisserie chicken salad, and fried chicken > 41F (see temp chart). Some TCS items inside cooler were 41F. CDI: items 45F and above were discarded; other items were removed from cooler and taken to walk-in cooler with lids removed to rapid chill.

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 chub of ham and bologna in deli case without date marks. Deli manager stated they have the originally open date programmed in date marking system. CDI - Manager printed out correct date mark stickers for both meats. Observed sliced roast beef and cheese sliced from larger chub holding for customer without date mark stickers. Manager unable to identify date opened. CDI - Both 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 buckets of food product stored on floor of walk in freezer.

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 lids and food boxes stored on floor.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed an employee beverage in the walk in cooler stored intermingled with facility food. CDI-The drink was moved to the designated employee back storage area.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed chicken wings not fully cooked to 165F. It appears they were not properly stirred during the cooking process. CDI-The wings were dropped back into the fryer and properly cooked.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a box of food product stored on the ground in the walk in freezer. CDI-The box was placed onto shelving.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed cleaning needed to the floors underneath the prep sink and 3-compartment sink, especially behind the drains, and to the floors in the walk in freezer. Have cleaned. REPEAT.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed an employee cell phone sitting on top of a plastic wrapped cake. CDI-The phone was removed and the cake was voluntarily discarded.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed residue buildup on the white frosting utensils. CDI-They were all brought back to be properly scrubbed for washing, rinsing, and sanitizing.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed cleaning needed to the floors undereneath the prep sink and the 3-compartment sink. Have cleaned.

4-501.11 Maintain equipment in good repair. Replace damaged gasket on walk in freezer door.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean minor build up from sliding door tracks of deli display. Improvement noted from last inspection; walk in cooler door gasket clean today.

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. Repair or replace baseboard tiles in walk in cooler next to cooler door. Repeat violation.

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

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 half inch gap between baseboards and wall in walk in cooler. Repair. 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. Clean debris from floors 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. Observed build up in door tracks of deli display cooler and dark build up on walk in cooler door gasket. Clean all.

6-201.13 Provide a wall to floor joint that is sealed and coved when flood cleaning methods are used. Floor must be graded to drain to functioning floor drains. Grout missing at wall floor joint in walk in cooler. Repair.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed one small container of chicken tenders holding at 48F in the reach-in cooler. CDI-product voluntarily 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 one chub of deli meat with a 3/15 discard date. CDI-product was 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 Observed one chub of deli meat with datemark label missing. CDI-product voluntarily discarded,

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build up in door tracks of deli display cooler. CDI-equipment cleaned at time of inspection. REPEAT

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Build up of food debris in sliding door track of lunch meat display case. CDI - Cleaned during the inspection.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drinks stored above food containers in walk in freezer. CDI- Drinks stored on bottom shelf.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Second handwas sink towel dispenser was not working. CDI- Worker provided towels to sink. GENERAL COMMENT: One deli worker was not familiar with requirement of washing, rinsing, and sanitizing slicers at a min 4 hr frequency. Be sure all in use food contact surfaces with TCS foods are cleaned min. every 4 hrs of use.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed the metal rotisserie rungs stacked wet.

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

4-501.114 Maintain sanitizer at correct concentrations. -P - Observed sanitizer in the 3 comp sink at 0 ppm and 100 ppm coming out of the hose. CDI - the hose was taken apart and flushed with hot water to clear it out. Sanitizer was coming out at the proper concentration.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf - No thin probe was available. PIC stated he will order one. Verification required 11/12/2015

General comment 4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. - Observed a box of rotisserie chicken containers on the floor with water stains from mopping on the box. CDI - PIC threw everything away.

7-301.11 Storage; Properly store chemicals. Observed glass cleaner on prep sink. CDI glass cleaner moved approved location.

6-501.111 Controlling pest; Keep facility free of pest. Observed flies in deli area.

4-602.13 Nonfood Contact Surfaces - C; Keep non-food contact surfcaces clean; Observed shelvng underneath prep tables collecting dedris in need of general cleaning.

6-201.11 Floors, Walls and Ceilings-Cleanability - C; Keep flooring in good repair; Observed tile base board damaged in need of repair.

6-201.11 Floors, Walls and Ceilings-Cleanability - C Keep floors, walls and ceilings clean and in good repair; Observed walls inside deli area having damaged tiles in need of repair; Observed floor inside walk-in freezer in need of cleaning.

4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing; Observed knives stored between knive holder and prep table on surfaces that can not be cleaned.

4-602.13 Nonfood Contact Surfaces; Keep non-food contact surfaces clean; Observed shelving above three compartment sink collecting debris in need of cleaning.

4-502.11 (B) Good Repair and Calibration; Provide a functional, calibrated thermometer for checking food temperatures; Observed one thermometer available that was not calibrated measuring 0 degrees F at ambient temperature.

4-901.11 Equipment and Utensils, Air-Drying Required; Properly air dry; Observed containers stacked wet in kitchen area.

4-602.13 Nonfood Contact Surfaces; keep non-food contact surfaces clean; Observed shelving throughout deli area collecting food debris in need of cleaning.

Provide hand washing signs at all employee hand washing sinks; Observed no signs posted at employee hand washing sinks in kitchen area.

2-303.11 Prohibition-Jewelry; Ensure that all employees remove all their jewelry before preparing food; Observed employee wearing bracelets and rings (gem encrusted) while preparing food.

Keep non-food contact surfaces clean; Observed inside surfaces of meat display cases collecting debris in need of general cleaning.

Keep hand washing sinks supplied; Observed both hand sinks not having paper towels or hand drying device. Towels provided. Provide hand washing sign at all employee hand washing sinks. Observed hand washing sink missing hand sign.

Keep facility free of pest; Observed numerous flies throughout market area.