FOOD LION #2215 DELI

4-702.11 Utensils and food contact surfaces of equipment shall be sanitized before use, after cleaning.-P Observed food employee wash, rinse, sanitize and rinse dishes before being placed on drying rack. CDI - Food employee educated and 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cheeses in deli grab and go holding above 41F. CDI - Items were prepped the previous day and voluntarily discarded. Facility has been out compliance for 3 consecutive inspections, If cold holding remains out of compliance facility may be placed on a risk control plan or Intent to suspend. 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 .

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). Observed honey turkey, oven roasted turkey, and roast beef with no date marking. CDI - PIC looked up chub number and turkey chubs were properly date marked. Roast beef was voluntarily discarded. 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 roast beef chubs (x2) with a discard date of 7/10. 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 sealed bags of fried chicken tenders on bottom shelf cooling at a rate of 0.43F inside the WIC. CDI - Bags were opened and placed in from of the fan/condenser 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 .

2-301.14 (A) Wash hands after touching bare human body parts other than clean hands and clean, exposed portions of arms.- P Observed food employee touching face, and grabbing food inside the WIC. CDI - EHS made food employee aware of need to wash hands after touching body parts, and employee washed hands properly.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed multiple pots, pans and utensils, stored as clean, with food debris and grease residue present on the food contact surfaces of the equipment. CDI - Items were moved to the 3 compartment sink 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 .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed pan of Caribbean jerk wings and a pan of buffalo wings hot holding below 135F at the wing hot bar. CDI - Wings placed inside the oven to reheat to 165F. 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 provolone cheese in the deli grab n go, rotisserie chicken thighs, whole rotisserie chicken above 41F. CDI - Items were voluntarily discarded. 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 .

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). Observed multiple items inside the WIC (Chicken salad, chicken wings, roast beef) prepared the previous day with no date marks. CDI - Chicken salad was voluntarily discarded. Proper date marking was added to the roast beef and the chicken wings. 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 the interior of RIC section of breading unit with flour residue on the bottom, in need of cleaning.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed hand sink near deli entrance with no paper towel available. CDI - Paper towels were placed at the hand sink.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliced deli ham, cheddar cheese, and provolone cheese holding above 41F inside the grab n go cooler in deli area. CDI - All items were prepared the previous day and 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 .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple stacks of pans stacked while wet and not allowed to air-dry.

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-service containers stored on the floor inside the dry storage area. CDI - Removed from the floor.

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 floors inside the WIC with black build-up. Observed floors inside WIF in need of cleaning.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer spray bottle used to sanitize the deli slicer surfaces at 0 PPM. CDI - Bottle was emptied and replaced with sanitizer at the proper strength. 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)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed hot wings on the hot bar holding between 108F and 124F. CDI - Wings 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 .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple stacks of pans stacked while wet and not allowed to air-dry. CDI - Pans were separated.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed paper towel dispenser not properly functioning. CDI - Paper towel was placed at hand sink. Item has been out of compliance 3 consecutive inspections, Facility shall be placed on a Risk Control Plan. EHS will provide paperwork for facility to fill out. Paper towels should be placed at each hand sink. 10 day verification visit required. 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed remnants of lettuce inside hand sink, a bucket was observed being stored in the opposite hand sink. CDI - Items were removed from both sinks.

4-602.11 (A) (4) Food contact surface of a thermometer shall be cleaned, and sanitized per 4-702.11/4-703.11, before using or storing. P. Observed AGM temp salads after wiping debris from thermometer probe with bare hands and did not sanitize the probe before use. CDI - Salads were voluntarily discarded. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed 2 pans with food debris on the food contact surface. CDI - Items were moved to the 3 compartment sink 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 .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed rotisserie chicken (5+) and fried chicken tenders (3+) below 135F in HH. CDI - Items voluntarily discarded. EHS clarified that the items were not being held on TPHC and were going to be cooled down and placed in Cold Holding after being removed from Hot holding. 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 Cobb salads, chicken Caesar salads, and ham sliders held above 41F inside the grab and go case. CDI - Items 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 .

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 turkey chub (3/11) and 4 packages of sliced turkey (3/9) held beyond the discard date. CDI - items were voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed QUAT sanitizer at the 3 compartment sink significantly exceeding 500+ PPM. Water was added to dilute to 300 PPM. Facility will dilute sanitizer until maintenance company can send technician. 3 day verification.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple stacks of pans stacked while wet and not allowed to air-dry. CDI - Pans were separated.

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employee water bottle stored inside the WIC above food for consumers.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed neither paper towel dispenser properly functioning. CDI - Paper towel was placed at each sink. Item has been out of compliance 3 consecutive inspections, If item is out of compliance on following inspection establishment may be placed on a risk control plan and permit action may be taken. Paper towels should be placed at each hand 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 ham sliced the previous day with no date marking. CDI - Proper date marking was added to 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 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 chicken leg quarters cooling at a rate of 0.43F/ min. Chicken cooled from 111F to 98F over a 30 min time span due to stacking containers of cooling chicken together.. When cooling from 135F to 70F food should be cooling at .54F/min. CDI - Items were separated and placed on a sheet pan for rapid cooling. 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 .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed food stacked on the floor inside the WIC.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed pans stacked wet.

4-501.16 (B) Warewashing sinks used to wash produce or thaw food shall be cleaned and sanitized before and after each use. Observed lettuce being washed in a 3 compartment sink also being used to wash and sanitize dishes. CDI - Lettuce was in pan and no contamination was evident. PIC intervened & educated employee.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed neither paper towel dispenser properly functioning. CDI - Paper towel was placed at each sink.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed multiple knives stored as clean with food debris present on the food contact surfaces. CDI - Knives placed at the 3 compartment sink to be w/r/s properly. 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 ham and turkey sandwiches prepped today inside the grab n go case, items were observed above 41F. CDI - Items moved to WIC for rapid cooling. 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 crevices of deli case in need of cleaning.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed chemical cleaning products stored inside the hand sink near entrance of deli. Observed deli meat wrappers stored inside the hand sink near the baked goods. CDI - Items were removed. REPEAT. No point escalation, PIC educated on not using hand sink for anything other than hand washing. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed paper towel dispenser not functioning properly at hand sink near the bakery. CDI - Paper towel placed at hand sink.

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 ham chub held longer than 7 days (4/21). Observed rotisserie chicken (x4) (4/19) held beyond discard date inside WIC. Observed half rotisserie chicken (x3) with no date marking. All items voluntarily discarded by PIC. 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: 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 ham chub and turkey chub wrapped with no date marking. CDI - PIC properly dated and wrapped.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed pans stacked wet. CDI - Pans were separated.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed employee dumping water into handwashing sink and employee was observed refilling buckets with water. CDI- PIC was educated on proper use of hand wash sinks. Deli trainer was on-site to educate staff on handwashing sink usage. This was corrected immediately.

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 salads cooling in customer case without cooling first, per PIC. CDI - PIC moved chicken salads to walk in cooler to cool after it was determined that cooling rate was .04 degrees per minute. Minimum for proper cooling is .12 degrees per minute. -.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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed sliced deli turkey and ham in customer display case in standing water from condensation, per PIC. Keep food in a clean, dry location. -1-

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 floor near prep sink close to walk in cooler. Repair. -0-

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 one handsink missing soap and another handsink missing paper towels. CDI - PIC provided these items at handsinks. -1-

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 deli chubs in deli case at 56F. Per PIC, these items have been in case for more than four (4) hours. CDI - Items voluntarily discarded and case taken out of service until serviced. Make sure internal temperatures of TCS foods are 41F or below. REPEAT -3-

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 on prep sink faucet neat walk in cooler. POINTS NOT ESCALATED TODAY AS THE CONDITION WAS MUCH IMPROVED OVER LAST INSPECTION. -0-

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 buildup on vent over mop wash. Clean often enough to prevent buildup. -1- REPEAT

6-301.14 Post a handwash sign at each handsink. Observed no handwashing sign in front men’s restroom. Post a handwashing sign at all handsinks as required. -0-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed cold chicken cold holding at 43-44F. Per PIC, SM checks temperatures daily. CDI - Items voluntarily discarded and PIC wi8ll check open cooler for PM. -1.5-

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed small flying insects in mop closet. Maintain and increase pest control schedule to control flying insects. -1- REPEAT POINTS NOT ESCALATED TODAY AS THE CONDITION WAS MUCH IMPROVED OVER THE LAST INSPECTION.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet nested metal pans stored above clean drain board of 3-comp sink. -0-

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 on can wash and on floor in walk in freezer. -0-

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 buildup on vent over mop wash. Clean often enough to prevent buildup. -.5-

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed small flying insects in mop closet. Maintain and increase pest control schedule to control flying insects. -1-

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed watch on arm of food employee. Remove watch before beginning food prep. -0-

4-903.11 (A) Store cleaned equipment, utensils, linens 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 buildup on the interior of storage container for serving utensils. Clean often enough to prevent buildup. -0-

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 to-go boxes used to package wings on hot bar with buildup on the outside of containers. CDI - Boxes voluntarily discarded. -.5-

4-101.11 (A) Food contact surfaces shall be made of safe materials. - P Observed copper serving utensils in facility. CDI - PIC voluntarily discarded. -.5-

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 buildup on vent over mop wash. Clean often enough to prevent buildup. -0-

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf A Food Safety Checklist can be found at: http://meck.co/FoodSafety along with for more food safety information related to PIC Duties, Training, and managing food safety. Observed food temperatures not being taken for reheating and throughout cooling process. CDI - PIC scheduled training for taking food temperatures throughout the day. -1-

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed quat sanitizer above 400 ppm. At this level it would considered a disinfectant. CDI - PIC diluted with water. -1-

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 on proper cooling procedures please visit:  http://meck.co/FoodSafety Observed sliced deli meat and cheese sliced and placed in customer case without cooling to 41F. CDI - PIC pulled and put into walk in to cool. EHS reminded PIC that open air coolers are for cold holding and not intended for cooling. -1-

5-205.12 (A) Prohibit a cross connection between drinking and nondrinking water sources. -P Observed hoses for chemicals and water stored in basin of can wash with standing water in bottom. CDI - PIC lifted hoses and hung them. -0-

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no hand drying device at first handsink in kitchen to the immediate right. CDI - PIC placed paper towels at handsink and PIC stated work order to repair wall mounted paper towel dispenser today. -1- POINTS NOT ESCALATED TODAY AS THE CONDITION WAS BETTER THAN THE LAST INSPECTION

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 on proper cooling procedures please visit: http://meck.co/FoodSafety Observed cooked chicken cooling at room temperature not meeting 70F within 2 hours. CDI - PIC voluntarily discarded. -1.5-

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 on proper cooling procedures please visit:  http://meck.co/FoodSafety Observed cooked chicken cooling at room temperature at a rate of .20 degrees per minute and not reaching 70F within 2 hours. CDI - PIC voluntarily discarded. -1-

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: http://meck.co/FoodSafety. Establishment does not have written procedures for the cleanup of vomiting and diarrheal events. CDI- EHS educated and provided a template plan to be implemented.

6-301.12 Provide paper towels or approved alternative for hand drying at each hand sink. -Pf. Did not observe paper towel at hand sink. CDI-PIC provided paper towel at hand sink.

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P. Observed American cheese in walk in cooler that was molded. CDI-PIC stated that this brand of cheese molds quickly and frequently. PIC discarded molded cheese.

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 on proper cooling procedures please visit:  http://meck.co/FoodSafety. Observed RTE chicken wings cooling in customer grab n go cooler. -PIC voluntarily discarded items.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf. PIC did not have a thin probe thermometer at time of inspection. PIC stated that she already put in a request for a new food thermometer. CDI-Manager provided new probe thermometer.

4-903.11 (A) Store cleaned equipment, utensils, linens 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 utensils with grease and food debris that were stored in the clean equipment and utensils rack. CDI-PIC removed utensils and placed in three compartment sink to be cleaned. 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed long pans stored clean that were stacked wet on rack. CDI-PIC removed wet stacked pans and placed in three compartment sink to be cleaned.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed cracked floor tiles and raw chicken prep sink coming apart from wall near walk in cooler.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed slicer closest bakery section with food debris on blade overnight. CDI - PIC cleaned slicer. EHS advised reminding night shift to make sure all food contact surfaces are clean after last use. -1.5-

4-501.11 (B) Maintain equipment in good repair. Observed sweeper at bottom of walk in cooler door coming off and hanging outside track when opening and closing door. Seal is no longer tight. -0-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup on plastic coated heat lamps with some debris hanging down over area where wings stored during buffet use. -.5-

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed large cart with boxes in front of the back handsink near the walk in cooler. CDI- Cart moved

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 chub, turkey chubs, salami and pepperoni without date marks. PIC stated they do not date the cured meats. once opened they hold the meat until it is completely used. CDI-Items 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 pepperoni dated 10/4/21 (manufacturer's date). Observed meat chub dated 3/8/21. PIC stated they keep meats for 6 days. Meat chub expired on 3/9/21. For cured meats facility does not have manufacturer's letter stating that meats are shelf stable.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed bottle of disinfectant without a label. CDI- Disinfectant dumped. 7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-Pf Observed green disinfectant in use in the kitchen for food contact surfaces. CDI- Spray bottle of disinfectant dumped.

4-204-112 Temperature Measuring Devices-Functionality - PF Observed no working thermometer for the deli. -VR

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

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at the back handsink. CDI- Towels placed at handsink.

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 turkey chub with expiration date 12/19/2020. PIC stated they hold meats for 6 days instead of 7, however meat is past the 7 day mark.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed saran wrap table with old food debris.

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 walk in cooler fans and ceiling in need of cleaning.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at the front handsink. CDI- Paper towels placed at the handsink.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed wings in the grab and go cold case holding above 41F. CDI- Wings 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 expired meat chubs in the walk in cooler. Observed meat chub incorrectly dates in the walk in cooler. CDI- All expired and incorrectly dated items were voluntarity discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed rotisserie chicken in display case cooler that was 44 F. Chickens were placed in display case cooler from walk-in cooler this morning at 7:30 am according to PIC. Chicken was cooked yesterday and placed in cooler to chill overnight. PIC did not take a temp of chickens once removed from walk-in cooler, so there is no way of knowing how long food was out of temp. CDI- Two rotisserie chickens were discarded.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed two single-service trays on the floor in walk-in cooler. CDI- Trays were discarded.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean debris from door rails at display case cooler near front counter.

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 opened package of hot dogs in walk in cooler date marked with a disposal date 14 days since opening. Date mark required foods are allowed 7 day max. shelf life. CDI- Hot dogs properly date marked for 7 day shelf life.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed two rotisserie chickens at 122-130 degrees in deli display warmer on bottom shelf. Appears bottom shelf of unit may not be hot holding very well. CDI- Chicken was at end of 4 hr time hold window and was voluntarily disposed of by deli mgr.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee personal phone stored on cutting board while prepping food. CDI- Phone removed, cutting board wiped down.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed meat slicer with food debris on it, workers explained that the slicers are cleaned min. every 4 hrs but were un-sure when the last time the slicer had been broken down and cleaned. CDI- Worker broke down slicer and properly cleaned it. Be sure slicer is broken down, cleaned, and sanitized at least every 4 hrs of use per 4-602.11.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed a couple rotisserie chickens hot holding at 122 degrees in display warmer. CDI- Chicken had been on display less than 4 hrs, was placed in walk in cooler to begin cooling process.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF Observed two partially used chubs of roast beef in walk in cooler, one opened 6 days ago had an un-readable date marking and one opened two days ago was not date marked. CDI- Items properly date marked. he

2-401.11 Eating, Drinking, or Using Tobacco - C Observed employee half eaten salad stored above deli foods on speed rack in walk in cooler. Employee personal food and drinks can be a source of contamination and should be properly stored to prevent potential contamination. CDI- Food removed.

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 wrapped turkey chub with expiration date of two days ago in walk in cooler. CDI- Turkey voluntarily disposed of by PIC. 3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF Observed a number of deli meat chubs of turkey, ham, etc. with date markings that were un-readable or had been cut off in deli case and in walk in cooler. CDI- PIC was able to determine date of expiration from PLU stickers on meats and meats were re-labeled with proper date marking.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed 3 rotisserie chickens holding at 133F, 125F and 131F. CDI - items were voluntarily discarded

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

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P - Observed a sanitizer bottle at 50 ppm QUAT being used to clean the slicer. Observed the sanitizer in the 3 comp sink at 50 ppm QUAT. CDI - the bottle and sink were drained and new sanitizer was provided at 200 ppm. The slicer was cleaned with the new sanitizer.

General comment 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.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf - Observed no paper towels at the handsink by the walk in cooler. CDI - paper towels were provided.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf - Observed the handsink by the walk in cooler blocked by a cart. CDI - cart was moved.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf - Observed no paper towels at the handsink. CDI - paper towels were provided.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Observed 3 rotisserie chickens above 45F in the display case. Ambient air temp of the cooler was 45F. CDI - chickens were voluntarily discarded. Recommend having someone look at the cooler to adjust if possible.

General comment 4-501.11 Maintain equipment in good repair. - Observed a split gasket on the walk in cooler door. Replace gasket. Observed cooler under the meat display case not working. Repair.

General comment 6-303.11 Intensity-Lighting - C - Observed the light in the walk in freezer not working. PIC stated it only comes on if the temperature is raised. Light needs to be able to turn on anytime. Repair light.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed a bakery employee wearing rings with designs while prepping.

4-601.11(C )/4-602.13 Keep non food contact surfaces clean. Observed a stack of pans seldom used with dust and grease build up on outsides. PIC had pans washed and will remove from service ASAP.

4-501.11 Maintain equipment in good repair. Observed rack replaced from last inspection. One rack left in walk in cooler that is showing rust and will need replacing.

4-501.11 Maintain equipment in good repair. Observed rack replaced from last inspection. One rack left in walk in cooler that is showing rust and will need replacing in the near future.

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 tile floor with large gaps needing re-grouting under prep sink. Baseboard tile at door way of walk in cooler is chipped needs replacing.

4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Observed deli meat case digital thermometer not reading. CDI- PIC placed working thermometer in case.

4-501.11 Maintain equipment in good repair. Observed a couple storage racks in walk in cooler that are rusted and need replacing.

4-501.11 Maintain equipment in good repair. Observed a couple storage racks in walk in cooler that are rusting and need replacing soon.

4-203.12 Maintain accurate thermometers in all coolers. Observed sandwich/pizza deli case cooler with in-accurate thermometers, need repair or replacing.

4-602.13 Maintain non food contact surfaces clean. Observed non-used cutting boards stored directly above dish sink that are very dirty, remove or maintain clean.

Maintain working thermometers in all cooler units. Observed broken thermometer on deli case, needs replacing or place working thermometer inside to monitor temperatures.

Properly store dishes and utensils to prevent contamination. Observed dishes stored on table directly under fly light trap. Dishes were moved from under fly trap. Dish table to be moved from area.

PIC needs to be present that is certified in an ANSI food safety course.

Food contact surfaces need to be washed rinsed and sanitized within 4 hrs of first use. Observed some food particles and residue left on slicer not used today, had not been properly cleaned since last use. CDI- Slicer broken down and properly cleaned and sanitized.

Properly store clean dishes and utensils to prevent contamination. Observed clean dishes stored directly under fly light trap. Dishes were moved from under fly trap.