FOOD LION #971 DELI

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P EHS observed numerous items in open air display cooler above 41F (see temp chart). This unit is used to store cold cooked chicken, sliced meats, and sliced cheeses. EHS observed items pushed towards the front to be above 41F, while all items in the back of unit were observed below 41F. EHS verified ambient temperature of cold case at 38F. PIC asked food employee if temperature logs were available; temperature logs were present in deli, PIC unsure if logs are required. EHS discussed cold holding issue with PIC, provided education, and discussed monitoring temperatures of TCS foods in cold unit while on display at a frequent rate to ensure long term compliance with cold holding. CDI - Due to not being able to verify how long these items had been out of temperature, PIC voluntarily discarded all TCS foods observed above 41F. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.18 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) EHS observed four containers of prepared salads without proper date markings. PIC discussed issue with food employee who stated these items were prepared today. EHS advised items shall be date marked appropriately prior to storage. CDI - PIC was allowed to date items with today’s date. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. EHS observed employee phones above/on prep tables throughout kitchen. EHS advised to designate area for orderly storage of employee belongings. (0.5)

6-301.14 Post a handwash sign at each handsink. Observed no handwashing signs at handsink. EHS provided at the previous inspection. REPEAT

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 4 open rolls of salami not date marked in the back of the deli case. EHS explained that the package states “keep refrigerated”, therefore it has to be date marked once opened for slicing. CDI PIC was not sure of open dates so they discarded the open rolls. 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 .

3-307.11 Protect food from contamination sources not specifically noted by the code. Observed paper towel dispenser and the bug zapper above the prep sink.

4-501.11 Maintain equipment in good repair. Observed sanitizer sink of 3 comp sink not operational and not being used.

4-603.16 Washed utensils and equipment shall be rinsed prior to sanitizing. Observed rinse compartment not set up at 3 comp sink because the drain is broken. PIC stated that they are only setting up wash and sanitizer compartments. EHS advised that dishes must be rinsed before sanitized.

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P Observed employee wash his hands for about 10 seconds. CDI PIC educated employee and he rewashed his hands. For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M . 2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P Observed employee with gloves on perform multiple task and proceed to handle food with same gloves on. CDI PIC educated employee and he washed his hands and changed gloves. EHS produced PIC with gloves usage poster

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed 2 handwashing sinks blocked. CDI PIC moved items from in front of the handwashing sinks. 6-301.14 Post a handwash sign at each handsink. Observed no handwashing signs at all sinks. PIC stated that the signs were misplaced during the remodel. CDI EHS provided signs

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed chilled chicken in the grab n go case 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 7 sanitizer spray bottle hanging in rack with food or single service items and on the 3 comp sink drain board. Also observed first aid kit on ledge above prep sink. CDI PIC put all sani spray bottles with chemical storage.

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

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee jacket on shelf above food. CDI PIC moved employee jacket. 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 food on a prep table with single service items. CDI PIC moved moved food.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC with expired FPM certification For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

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 cooked chicken tenders, cut lettuce and packages of cut turkey in walk in cooler without dates. PIC confirmed items were from yesterday. CDI: PIC dated items. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

4-501.11 Maintain equipment in good repair. Observed mixing faucet at 3 compartment sink leaking. Observed fan unit inside walk in cooler leaking. Repair items.

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 food debris build up in tracking of deli cases.

REPEAT 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed handsink by fryers without paper towels. CDI: PIC placed paper towels at hand sink.

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 minor food debris in tracking of deli case. Clean as needed.

REPEAT 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed hand sink near bakery items without paper towels. CDI: PIC replaced paper towels.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P. Observed spray bottles of chemicals being stored above single service items on rolling cart. CDI: Spray bottles were relocated.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed small flying insects throughout kitchen area.

4-501.11 Maintain equipment in good repair. Observed heavy ice build up on fan unit inside walk in cooler. Repair.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed hand sink near fryers blocked by large rolling trashcan at beginning of inspection. CDI: Trash can was relocated. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed malfunctioning paper towel dispenser at hand sink near fryers. CDI: Paper towels were placed at hand sink. REPEAT

REPEAT 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 chub without a date, honey ham with discard date of 3/22, turkey 3/27, and chicken with a discard date of 3/23. CDI: All 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 .

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 food debris in deli case, and non food contact areas of deli slicer. Clean as needed.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed hand sink near entrance with inactive paper towel dispenser. Observed second hand sink with depleted paper towel roll in dispenser. CDI: Single service paper towel box was placed at entrance hand sink. Employee replaced dispenser roll at second hand sink. REPEAT.

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 (1) bag of sliced roast beef at prep tray on WIC rack with no date mark. CDI - PIOC voluntarily disposed of undated food. 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one (1) bottle of properly concentrated sanitizer at chemical storage with no label. CDI - Bottle was labeled prior to end of inspection.

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed five (5) stacks of single service articles (lids, cake trays, etc.) at counter underside shelving with exposed food contact surfaces. CDI - EHS inverted exposed lids to prevent potential contamination. REPEAT.

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed WIC racks with minor corrosion. Replace, resurface, or cover non food contact surfaces such that they are smooth and easily cleanable. REPEAT. Note: observed out of service hot holding bin. Per conversation with PIC, equipment is being assessed prior to being used for hot holding.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed hand sink near entrance with malfunctioning paper towel dispenser (low battery). CDI: paper towel dispenser was opened and paper towels were made accessible. REPEAT. Note: no escalation in point deduction; handsinks were clean and in good repair, and none were being utilized for purposes other than handwashing.

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 approximately eight (8) TCS food items (rotisserie chickens, chicken sandwiches) in hot grab n go at below 135F. CDI - PIC voluntarily pulled items for disposal.

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 . Approximately seven (7) TCS food items in retail case (salads, pimento cheeses, sandwiches) measured between 43F and 49F. Ambient air temperature of retail cooler was 35F. PIC was unable to account for temperature disparity of food items. CDI - PIC voluntarily discarded all TCS foods in cooler.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed one (1) bottle of floor cleaner stored on one (1) stack of inverted single service catering trays in chemical storage. Per conversation with PIC, these trays were not utilized. CDI - EHS moved floor cleaner to ground to prevent potential contamination of single service trays.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed one (1) box of raw breaded chicken tenders stored directly on the ground of walk in freezer. CDI - PIC elevated box to readily available shelving.

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed three (3) stacks of single service articles (lids, cake trays, etc.) throughout shelving in deli prep areas with exposed food contact surfaces. CDI - EHS inverted exposed lids to prevent potential contamination.

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed WIC racks with minor corrosion. Replace, resurface, or cover non food contact surfaces such that they are smooth and easily cleanable.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed one (1) dumpster lid open at time of inspection. CDI - EHS closed dumpster lid prior to returning to interior premises.

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 minor damage to walls and floors in kitchen area, namely at bakery single service storage and walk in freezer entrance, respectively.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed cup being stored in hand sink. CDI: cup was removed. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed hand sink near freezer with malfunctioning paper towel dispenser. CDI: paper towels were placed at hand sink.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed slicer soiled with food debris while being stored as clean. CDI: Slicer was broken down to be washed/rinsed/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 .

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 food debris in bottom of display case. Clean as needed.

2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P Employee observed sweeping floor and went to donning gloves and retrieving chicken from fryer without washing hands. Employees must wash hands when switching tasks, such as going from cleaning to working with food. CDI - Employee instructed to wash hands.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Box observed in hand washing sink. CDI - PIC removed box. 0 pts.

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 . 4 rotisserie chickens and 2 bags of chicken thighs in hot holding measured 120-130F and 118-120F. TCS foods in hot holding shall measure at least 135F. CDI - PIC discarded items. 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 . All TCS foods in deli case measured 43-50F. All TCS foods in retail case measured 43-49F. Ambient air temperature of display cooler was 47F and air temperature of retail cooler was 49F. CDI - PIC discarded all TCS foods in both coolers. Do not use coolers until they have been repaired. Follow-up visit to be conducted within the next week to verify cooler is repaired. REPEAT

4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf All TCS foods in retail cooler and display cooler were above 41F. Repair coolers so that TCS foods are held at 41F or less. CDI - All food was discarded in both coolers. Follow-up visit to be conducted within 1 week. 0 pts.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee cell phone observed on prep table. Do not store personal items on prep tables. 0 pts.

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 PIC unable to answer questions on cooling, final cook temperatures for poultry, hot holding, and cold holding. PIC states she is still in training and waiting to get certified. Observed PIC from another store with certification training PIC. EHS educated PIC.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety 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 soiled slicer stored as clean. CDI, equipment Washed/Rinsed/Sanitized.

Repeat: 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 fried chicken and potato wedges hot holding below 135F. CDI, items discarded by PIC.

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 .b Observed fried chicken, chicken breast chub, ham sub, and sliced deli meats cold holding above 41F. CDI, items discarded by PIC.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed broken lids on dumpster. Need repaired/replaced.

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 Observed no written procedures. CDI, documents printed out by PIC.

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 jalapeño poppers and chicken tenders hot holding below 135F. CDI, items discarded by PIC.

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 deli meats and cheese packs cold holding above 41F. PIC states items were sliced at 9:30 in the morning. CDI, item discarded by PIC.

4-501.11 Maintain equipment in good repair. Observed rusted metal shelves at walk in cooler. Need replaced.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no test strips for quac sanitizer. CDI, test kit provided.

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 Observed no written procedures. CDI, EHS educated PIC.

5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed access to hand sinks blocked by carts and boxes. CDI, items removed, hand sinks accessible.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed ham and turkey subs cold holding above 41F. PIC states ham subs made yesterday and turkey made this morning. CDI, hams subs discarded and turkey subs moved to walk in to cool. No Points due to equipment out at previous inspection and improved cold holding.

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 on date marking please visit: http://meck.co/FoodSafety Observed no date marks on cheese. CDI, items date marked.

Repeat: 4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed no thin probe thermometer at facility. Verification required.

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. Observed 5 trays rotisserie chicken cooled from the night before above 41F in display case. CDI items discarded.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed 2 packages of rotisserie chicken hot holding at 125F band wings at 132F. CDI items discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed ham, chicken chub, oven roasted turkey, deli chicken breast, bologna, low sodium ham, salami, white cheddar, Munster cheese and other cheeses held over 41F in deli case. Deli case was holding foods above 41F. CDI items discarded. Verification required.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed deli salad and green salad that was stacked and cooling in walk in cooler. CDI items uncovered and unstacked to allow for adequate air flow. Observed rotisserie chicken that was placed in plastic containers and covered while cooling overnight. CDI items discarded.

Provide a thin probe thermometer for accurate measure of thin foods.-Pf. Observed facility without a thin probe thermometer. Verification required. 4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf

4-501.11 Maintain equipment in good repair. Observed reach in display case ambient above 41F. Repeat.

4-602.13 Nonfood Contact Surfaces - C. Observed tracks of deli case soiled with debris gaskets at walk in cooked in need of cleaning.

4-501.11 Maintain equipment in good repair. Observed rusted shelving throughout walk in cooler. REPEAT.

3-305.14 Food Preparation - C Observed employee preparing rotisserie chicken for cooling; employee set bags of chicken on 3 comp sink exposed to contamination.

4-501.11 Maintain equipment in good repair. Observed rusted shelving inside 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 tracks on display cases in need of cleaning. Observed shelving at fryer in need of cleaning. REPEAT.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed quat sanitizer 400 ppm with little dilution in 3 comp sink. Sanitizer not actively being used for sanitizing. CDI - EHS instructed employees to dilute solution before ware washing or sanitizing food contact surfaces.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed tongs stored on metal rack exposed to various contamination.

4-602.13 Nonfood Contact Surfaces - C Observed build up on tracks of deli case and metal shelf next to fryer. Increase cleaning frequency. REPEAT.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed rotisserie chicken hot holding at 130F; labeled identified chicken was cooked at 2:11 pm. CDI - Chicken was removed to be reheated.

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 products stored on floor of 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 tracks of display case in need of cleaning. Increase cleaning frequency.

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 container of chicken salad base without date mark. Deli manager stated they may have opened it the previous day to make chicken salad. CDI - Deli manager voluntarily discarded item.

4-501.11 Maintain equipment in good repair. Observed set of rusted shelving in walk in cooler. Repair/replace as necessary.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed potato salad and rotesserie chicken holding in case above 41F due to overstacking. CDI. The PIC immediately discarded out of temp TCS foods.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed ready to eat hotdogs directly underneath a box of raw chicken. CDI. The hotdogs were 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 COMMENT: Observed deli ham and roast beef with date mark labels that were very hard to read and inaccessible unless unwrapped and smoothed over. PHF shall be date marked clearly upon opening and holding more than 24 hours. CDI. Discussion held with AGM and employee. Consider other methods of date marking such as placing the meat once cut in an individual plastic bag where the sticker is not exposed to moisture and can be maintained. Labels were adjusted to be clearly seen.

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 COMMENT: Observed chicken cooling below 135F on prep table; upon conversation, it was stated food sits out for around an hour before placing in the walk in cooler. Ensure foods are cooled quickly and begin active cooling as soon as possible. CDI. The chicken was moved to the cooler to cool to 41F.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf A thin tip thermometer was not accessible during the inspection. I will return within ten (10) days to verify compliance of violation.

4-101.11 Food contact surfaces shall be made of safe materials. No odor, color or taste can migrate during multi-use. Materials shall be smooth, cleanable, durable and nonabsorbent. Do not use the black mesh to store meats on in the deli reach in cooler. Discard as they are not easily cleanable.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. COMMENT: Clean the gaskets on the walk in cooler door. Buildup noted.

2-101.11 PIC shall be present during all hours of operation. -PF 2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. At the time of the inspection and during the inspection, both MOD and deli manager were not available/willing to participate in the inspection. The food employee working was unable to answer any questions. It is in the best interest of both parties to have a PIC available to ensure practices and standards are being followed and able to answer all additional questions.

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed food employee not washing/scrubbing for 20 seconds. CDI Food employee directed to wash hands for longer. Observed deli manager not washing for long enough and leaving hand sink with soap and water still on hands. CDI Food employee directed to wash hands long enough and dry at hand sink before leaving.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at front hand sink. CDI Deli manager provided paper towels at hand sink. Please make sure batteries are operating at all times.

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 hot dogs in walk in cooler without a date marking. CDI Deli manager discarded. Observed deli trays made yesterday without a date marking on it it. CDI Deli Manager labeled.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies in the food establishment. Make sure to have pest control address and keep food covered at all times.

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 salad dressings on the floor at the time of the inspection. CDI Deli manager moved off the floor.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee beverage being stored in back room with single service. CDI PIC discarded.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed debris on the back side of slicer where meat is dispense. CDI PIC had slicer cleaned during inspection. After discussion with food employees, unable to discuss how often slicer is broken down and cleaned. CDI Education opportunity to ensure equipment used with TCS foods are cleaned every 4 hours.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed deli case where salad and sandwiches being held above 45 degrees. CDI PIC discarded product VERIFICATION REQUIRED.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed ice stored in handsink today- cdi removed by staff.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed no thin probe thermometer for use- cdi provided during inspection.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed drain flies in the canwash room.

4-501.11 Maintain equipment in good repair. Bent metal on exterior of case in deli and rusted metal inside of display case.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Small amount of build up in the cracks of the customer display cases today. A lot of improvement on cleaning today.

5-205.15 Maintain a plumbing system in good repair. Tape on prep sink drain today. Thank you for repairing the 3 comp sink.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Broken tile on wall near cake area. 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. Observed standing water along the wall near the handsink.

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed staff washing hands for < 15 secs. Increase length of wash, use soap all over hands and arms, and then rinse hands. Staff stopped to rewash and instructed to lengthen time.

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 the deli case holding TCS foods between 41-45F and they were dated for 6 days. The metal rack may be blocking air flow to these meats as it was warmer in the back of the unit where this was located. Open chubs of meat were discarded if past 4 days today( turkey, bologna).

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed cardboard used as a divider in cold case- not easily cleanable. Cardboard not on airdrying today.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build up on the customer display shelves, on walk in gasket, rolling racks, under cutting boards and between them, under display coils, and the walkin light and fan.

5-205.15 Maintain a plumbing system in good repair. Observed a leaking 3 comp. sink today and a leaking canwash spigot as well.

5-401.11 Capacity and Drainage - C Observed the floor drain in the women's room not draining today.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. 5-501.114 Using Drain Plugs - C Observed dumpster with an open top lid today(repeat)

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Recaulk 2 door reach in to wall and electrical panels where gapped.

Observed open deli turkey, ham and corn beef with date stickers that could not be read due to ink fading. Products discarded to correct. Highly recommend going to a different date mark sticker that does not fade. 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 an unknown chemical stored in a sanitizer spray bottle- bottle discarded to correct. 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf

Observed cardboard covered in some aluminum wrap that was peeling, being used to store to-go containers- do not use cardboard for this- use the dunnage rack that is hanging from the wall for this. 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent.

Oberved the top lid of the garbage container missing. 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors.

Observed the papertowel dispenser not working today- disposable towels placed near handsink to correct. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf

Observed a chub of ham and chub of turkey that had dates that had worn off. One chub back dated and the other was discarded to correct. Recommend date stickers that are more waterproof. 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 fresh sliced deli meats cooling in the open air display case, stored inside of a basket which was reducing airflow- moved to walk in cooler to quickly chill down. 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 a stem thermometer that was reading 20F in icewater- thermometer discarded and another calibrated thermometer was onsite. 4-203.11 Food thermometers shall be accurate to +/- 2 degrees Fahrenheit.-Pf

Observed the garbage dumpster with its top lid open- closed during inspection. 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors.

Observed an employee's cell phone on the prep table today where bread was being packaged- moved to correct. 6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed slicer with food debris present on and under the blade. CDI - PIC instructed cleaning of the slicer prior to use. -0-

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 chicken salad date marked from the preparation of the salad instead of the preparation of the chicken, the oldest ingredient. CDI - PIC instructed date marking from the oldest ingredient. -1.5-

4-903.11 (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C Keep single use/single service items in packaging to protect them from contamination until they are used. Observed paper towel rolls stored on the high shelf directly underneath leaky ceiling. Keep in outer packaging. -0-

4-501.11 Maintain equipment in good repair. Observed foot missing on the lower left of the hot case sliding door. Door has about a .25inch gap at the top. Repair. -0-

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed sanitizer bay made up with sanitizer and no test strips available. CDI - PIC got test strips and placed them in service during the inspection. -.5-

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed plywood ceiling with cracks present over single use item storage. Seal the cracks and make the ceiling smooth and easily cleanable. -0- 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 buildup on the ceiling of the mop wash area and buildup in the grout of the floor throughout. Clean.

7-201.11 Store toxic materials to avoid contamination. -P Observed spray bottles of sanitizer stored on prep table. Keep on shelf below between uses. REPEAT. CDI - PIC moved bottles to lower shelf. -1-

4-502.11(A) Maintain utensils in good repair. Observed pitted knife with cracks along the serrated edge. Replace. CDI - PIC took knife out of service during inspection. -0-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed touch screen PLU system with buildup on the screen. CDI - PIC instructed employee to clean at time of inspection. -.5-

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed cracked plywood ceiling with peeling paint. Replace wood ceiling or repaint and seal the cracks for a smooth surface. -0-

2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles.-P Observed employee transport chicken, touching walk in cooler door, chicken box and sink fixture without washing hands. CDI by instruction on when to wash hands. Employee then washed hands. -2-

7-201.11 Store toxic materials to avoid contamination. -P Observed sanitizer stored on the table. Keep under table between uses and off the floor if wiping cloths are present. CDI - PIC placed spray bottle under table. -1-

5-205.15 Maintain a plumbing system in good repair. Observed leak at hot water knee handle. PIC stated work order will be put in for repair. -1- REPEAT

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed lid open on dumpster. REPEAT -1-

'4-501.11 Maintain equipment in good repair. Obseved drip pan missing from hood. Facility using plastic container to catch grease-CDI-Plastic container was removed.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup on speed racks and shelving and grease buildup underneath the fryer area.

or 5-205.15 Maintain a plumbing system in good repair. Observed hand sink next to the fryer leaking on cold water side.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster lids opened. 5-501.116 Observed a buildup inside the trash cans

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed cracked floor tile beside the walkin entry way. 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 vent over hot holding unit/rotisserie unit with dust buildup and grease buildup.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed opened boxes of uncooked chicken fritters stored above fully cooked wing zings. Staff rearranged. Educated on storage in freezer.

5-205.15 Maintain a plumbing system in good repair. Observed somewhere at or around hand sink on bakery side leaking on to floor.

6-502.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed standing water on the floor near the handsink on the bakery side and soiled water standing on walkin cooler floor. Clean.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies in deli. CDI- pest control and fly strips in place. Increase coverage if needed.

6-501.111 Controlling Pests - PF: The facility shall be pest free. Observed flies in deli, landing on surfaces including cutting boards. Facility has pest control contract. Fly light is not functional. PIC states new light is on order.

3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P: Hold TCS foods hot at 135 F or above. Found chicken in hot case 125 F. CDI- voluntarily discarded.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF: Clearly date mark deli meats with date chubs are opened or with expiration date. After chubs are opened, holding time is a maximum of seven days. Found several chubs where expiration date was ilegible due to moisture absorbtion and smearing from meat. Observed facility is labeling chubs with an eight day expiration system. Dates chubs are opened shall be considered DAY ONE. CDI- meats where dates could not be read were voluntaily discarded.

3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P: Keep TCS foods hot at 135 F or above. Found fried chicken and potato wedges below 135 F in hot display case. CDI- foods discarded.

4-302.12 Food Temperature Measuring Devices - PF: Obtain thermometer appropriate for taking accurate temperatures of thin foods. Upon demonstration by employee, available thermometer used to temp fried chicken was not able to be buried to sensor dimple. Obtain within 10 days.

2-303.11 Prohibition-Jewelry - C: Except for a plain wedding band, employees may not wear jewelry on their arms or hands. Observed employee with unapproved rings on fingers.

2-301.15 Where to Wash: Food employees shall wash their hands in an approved handsink. Observed employee washing hands in prep sink. CDI- direction and discussion.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking: Observed deli meats marked with eight day expirations times after opening chubs. CDI- scales and labels reset for compliance.

6-501.111 Controlling Pests: Keep the premises free of pests. Observed flies in the deli landing on prep surfaces. CDI- call made to PC contractor for extra service. CDI