FOOD LION #617 DELI

4-501.11 Maintain equipment in good repair. Observed compressor line to fan unit with build-up of ice at box junction. PIC put in work order with maintenance for repair.

4-703.11(B) After being cleaned in a mechanical dish machine, equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160F as measured by a max/min thermometer. -P- Observed max surface temperature of 150F as measured by EHS dish plate after sanitizing cycle in dish machine. 3-day VR required (4-27-26). For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

-REPEAT- 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed chicken wings, nuggets and rotisserie chicken in customer end cap cold holding at temperatures between 48F to 55F. Per PIC, unit goes through a daily defrost cycle. PIC submitted work order for repair and recalibration of unit. CDI - PIC voluntarily discarded all 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf- Observed facility without a max/min thermometer to test sanitizing temperatures. 10-day VR required (5-4-26)

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 floor tile in area under 3-comp sink with low grout. Repair grout.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at handwashing sink near deli slicers. CDI - Paper towels were provided. -0 points-

3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf Observed no parasite guarantee for salmon served in sushi section. PIC did not have a point of contact for sushi employees or copies of parasite destruction letters. A verification will be conducted by 11/23/2025 to determine if establishment is in compliance. -1 point-

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed avocado stored on top of washed, cut, and prepped cucumber at sushi station. CDI - Storage order was corrected. -0 points- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed all chicken products in customer grab and go hot hold section holding at temperatures between 116F and 131F. PIC stated that items are held in hot holding for 4 hours, then taken to walk in cooler to cool. Cooled chicken products are then placed in customer grab and go cold section the following day. CDI - All chicken products in hot holding were discarded. PIC has been advised to conduct frequent temperature checks of TCS foods and holding equipment. -1.5 points- 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 all chicken products in customer grab and go cold holding section at temperatures between 48F and 55F. PIC stated that chicken is cooled in walk in cooler over night and then placed in cold holding section the following day. Some cooked chicken items had been in cold holding unit multiple days. CDI - All chicken products were discarded. PIC has been advised to conduct frequent temperature checks of TCS foods and equipment. -1.5 points- 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 .

3-502.11 Obtain a variance for specialized processes.-Pf Observed no variance for acidification of sushi rice. PIC did not have point of contact for sushi employee or copy of variance paper work. A verification will be conducted by 11/23/2025 to determine if establishment is in compliance. -1 point- For more information on how to apply for a variance please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

8-103.11 Documentation of Proposed Variance and Justification (Pf) Observed no variance or HACCP for the acidification of sushi rice. PIC did not have point of contact information for sushi employee or copy of documentation. A verification will be conducted by 11/23/2025 to determine if establishment is in compliance. -1 point-

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee working with prepared foods while wearing a watch. -0.5 points-

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 splash, debris, and residues on shelving, door handles, non-food contact surfaces of cooking equipment, and on prep tables. Recommend higher frequency and more thorough cleaning. -REPEAT- -1 point-

5-205.15 Maintain a plumbing system in good repair. Observed leak at handwashing sink close to bakery. Repair leak under handwashing sink. -0 points-

4-903.11(A)(3) Store single-use and single-service articles at least 6 inches above the floor. Observed single-service articles being stored on ground of repurposed unit across from 3-comp.

4-101.19. NonFOOD-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-RESISTENT, nonabsorbant, and SMOOTH material. Observed foam drawer mats being used for dish storage above 3-comp and on shelf under prep table holding deli slicers with food and liquid residue accumulation.

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 surface of HH grab n go unit with food debris accumulation and shelving throughout kitchen with heavy dust and debris accumulation. *REPEAT*

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- *Observed - Chicken Tenders, Honey Wings and Buffalo Wings above 41F in Grab N Go. *CDI - PIC voluntarily discarded items. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

6-501.111 Keep the premises free of insects, rodents, and other pests. *Observed - Flies in dish and prep sink area.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. *Observed - Wet Stacking of metal containers in clean dish area.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf- *Observed - Expired test strips to test sanitizer concentration.

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 on WIC gasket and dust build up on WIC vents.

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 - Base boards below prep sinks and 3-compartment sink in need of re-caulking to make surface smooth and easily cleanable and remove exposure to water moisture and contamination.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed paper towel unable to dispense at all hand sink during inspection. CDI. PIC changed batteries.

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 dishes stored on surfaces with build up. Repeat.

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

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed sanitizer at 0ppm when used to sanitize. CDI. PIC changed the sanitizer bag 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

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed in use utensils stored with handles touching the food. CDI. PIC removed.

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 dishes stored on surfaces with build up.

4-502.11(A) Maintain utensils in good repair. Observed broken paper towel dispenser. Needs to be fixed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed turkey, ham, and some cheeses in display case on top shelf above 41F. CDI PIC voluntarily discarded items. EHS advised PIC not to use top shelf of deli display case until repaired. 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 .

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 provolone, yellow American, white American, and Colby jack cheese chubs open in the deli display case and not date marked. EHS educated PIC on cheeses that are exempt from date marking and instructed him to refer to 2017 Food Code. CDI PIC labeled the cheeses with date they were opened and put in the display case. For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .,

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed low grout between floor tiles at several spots throughout the kitchen.

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 fried chicken in the grab and go, in plastic containers, double stacked, art 44F. Only the double stacked containers were out of temp. (4 containers). The rest were in temp. CDI-PIC voluntarily discarded. REPEAT, points reduced due to improvement,

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed 1 FE with a hairnet, but the hair was down and down past their waist which was not within the hairnet. EHS explained they should keep it up and inside the hairnet

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 contianer lids on the floor. FE explained they have not had a delivery today.

4-501.11 Maintain equipment in good repair. Observed 3 broken drawers.

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 low grout near the 3-comp.

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. Observed food employee sanitize slicer, wash slicer and nothing afterward. EHS asked procedures and she confirmed that's how they do it now. CDI-EHS explained proper procedure again and the manager said that's also how they should do it. EHS asked them to print off a SOP for it and label the equipment they use to make this more clear to employees. REPEAT.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed HH equipment still not working at the front, they said they are only using the top shelf and not the bottom because it seemed to be working last time, they already had maintenance out and they are waiting on a part (they have not been checking temps). EHS observed HH at the hot bar almost all below 135F (all trays that have been out for 4 hrs). There was sufficient water and the water was 180F, all units are turned all the way up. CDI-PIC voluntarily discarded all HH food, and they are not going to use it until maintenance fixes. REPEAT. VR REQUIRED 2/3/2022

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P EHS observed grab and go 2 & 3 at 51/50F ambient air. PIC said this could be defrost, food was 43F. EHS watched it for 1hr and it went from 51F to 32F. PIC called maintenance back out and they will come back and fix. REPEAT. VR REQUIRED 2/3/2022 *There appears to be no monitoring of temps, and no one is aware how long defrost cycle is.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed food employee push down top of trash to make more room, they then continued to work and started moving around clean utensils and food items. CDI-EHS intervened and they washed hands properly. They took utensils back to 3-comp

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf observed no PT at the first handsink, CDI-Food employee provided some, then when EHS came back for chicken final they had been moved and EHS could not dry hands. EHS found paper towels and placed them back.

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. Observed slicers both in use, when asked the manager said sanitize them every 4 hours and then use soap at the 8hr mark. Food employee said they had started at 9am (this would make it past time) The employee then began to clean. EHS observed they only wiped it down with sanitizer and took off the removable parts. EHS asked PIC if this is correct, they agreed. CDI-EHS informed the employees they have to wash/rinse/sanitize slicer, they W/R/S and EHS explained they have to do this every 4 hrs

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed fried chicken in the HH unit below 135F, employee said they had put it out there 1hr ago. The deli chicken was in temp. The HH unit was hot on the plate but the air was colder than the unit holding the deli chicken. Food employee voluntarily discarded fried chicken.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed all unsauced tempera chicken in the- grab and go 1-at 45F, sauced was in temp (from days ago). Grab and go 2-chicken salad 48F, salad in same cooler was in temp. CDI-PIC voluntarily discarded all food in the grab and gos (1 & 2). Ambient air Stand up 1-45 Stand up 2-38

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 on date marking please visit: http://meck.co/FoodSafety. When EHS was asking about DM, deli assistant manager said they open deli meat-it gets 6 days. Then they cut it for grab and go pre-sliced (discounted meat) for 2-3 more days. EHS observed deli meat that had it's expiration date and they said they were holding it back for presliced. CDI-EHS explained the deli meat, once opened, and due to their SOP only gets 6 days total, not 2-3 more days after opening. Food employee voluntarily discarded out of date meat.

4-501.11 Maintain equipment in good repair. Observed HH unit and 2 cold holding units not holding correct temp. EHS will be making another on site visit to confirm they are fixed.

3-202.15 Food packaging has be in good condition, intact and protect the food inside. Observed vanilla twirls inside a bag, that was inside of a box that had green/black build-up on the outside. CDI-Food employee transferred them to another container.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed slicer with cheese debris , PIC said it was cleaned last night. CDI-PIC cleaned it, by W/R/S *Sidenote PIC also said they only clean the slicer at night, they sanitize in between slices, but no soap. EHS corrected this and said they need to wash/rinse/sanitize slicer every 4 hours.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed fried chicken in one of the grab and go's above 41F, all product except 1 was above temp. CDI-PIC voluntarily discarded chicken and called maintenance in for repairs. VR REQUIRED 8/1/2021. REPEAT.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed black build-up in the reach in part of the deli case. Needs to be cleaned to keep food safe.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed items in display case that were stored above 41 F. PIC stated that rotisserie chicken, fried chicken and chicken wings were placed in cool to chill overnight. This morning, they were stored in the display case cooler. It appears that items stored in the front of the cooler are not holding temperature as opposed to those stored in the the back of the display case. CDI- PIC voluntarily discarded items into the trash.

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. Clean splash from walls behind prep stations in kitchen area.

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 ham stored on the floor in walk in cooler during initial walk through.

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 plastic containers stored on soiled shelving.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.-Observed tracks on deli case doors with food build up. Observed shelving throughout deli department with food debris.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P Observed black roast ham chub cooling underneath deli case without temperature change within 30 minutes. Manager stated chub was cooling from slicing earlier that morning. CDI - Chub taken to walk in to cool rapidly.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several items in retail case cold holding above 45F. Manager stated protein salads, fried chicken, and ribs were stored in retail case since the previous day. He stated the lettuce salads were placed in retail case earlier that morning. CDI - Protein salads, fried chicken, and ribs were voluntarily discarded. Top layer of salads were pulled to cool down and bottom layer were placed on temporary TPHC.

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 meat chubs cooling tightly wrapped in plastic and in deli case reach in. CDI - Chubs taken to walk in to cool rapidly.

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 plastic containers stored on dirty shelving. EHS recommended using paper on shelving or increase cleaning frequency.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed tracks on deli case doors with food debris build up. Observed shelving throughout deli department with food debris. Increase cleaning frequency.

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 damage tile behind the three compartment sink and underneath the handsink of the baking area.

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 chub of roast beef opened more than 24 hrs ago that was not date marked, PIC could not determine date it was opened. CDI- Meat voluntarily disposed of by PIC.

3-602.11 Food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -Pf Observed faded and un-readable ingredients labeling on house packaged items: subs, potato salad, cobb salads, etc. Allergens appeared readable but several ingredients on various packaging were un-readable. Need to re-label these items ASAP.

4-501.11 Maintain equipment in good repair. Gasket on walk in freezer door is torn and detached, needs replacing.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee bottle drink stored above bakery single service items. CDI- Drink removed.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Deli worker said they break down slicers and blade guards once to twice a day and are cleaned in 3 comp sink but main slicer and stationary blades are cleaned in place only using sanitizer every 2-4 hrs. These food contact surfaces must be cleaned with soap or detergent, rinsed, and sanitized at least every 4 hrs. CDI- Reviewed proper food contact surface cleaning with PIC. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer at 3 comp sink reading 0 ppm, appears sanitizer had recently been changed out and tube was not supplying sanitizer to sink. CDI- Sanitizer strength corrected, dishes sanitized earlier were re-sanitized.

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 ham in display cooler not date marked, workers could not determine when ham was opened. Observed two chubs of date mark required deli meats with date tags that were un-readable. CDI- PIC voluntarily disposed of these deli meats.

4-302.12 Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed thick dial probe thermometer avaialble.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several flies in kitchen, workers were swatting them off of food and food contact surfaces. Have fly problem treated. 6-202.13 Properly locate mechanical insect control devices. Observed fly light trap mounted directly above single service storage rack. Need to be re-located to prevent contamination.

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

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 handwash sink in deli area with no soap and the other handwash sink with no towels. CDI- Soap and towels provided at handsinks.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Deli mgr said they breakdown slicers and blade guards are cleaned in 3 comp sink but main slicer and stationary blades are cleaned in place only using sanitizer every 2-4 hrs. These food contact surfaces must be cleaned with soap or detergent, rinsed, and sanitized at least every 4 hrs. CDI- Reviewed proper food contact surface cleaning with 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 3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF Observed a few opened chubs of turkey, TCS salami, and roast beef that were either not date marked or were date marked for disposal by yesterday's date. CDI- PIC had improperly date marked and out of date meats voluntarily disposed.

5-501.114 Ensure drain plug on dumpsters, waste containers is in place. Observed no drain plug on outside dumpster. 5-501.115 Maintain dumpster areas clean. Observed garbage and litter around dumpster area needing cleaning.

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. Half wall has a couple broken tiles above 3 comp sink.

7-201.11 Store toxic materials to avoid contamination. -P Observed spray bottle containing chlorine cleaner stored on top of oven in kitchen area. CDI chemical properly stored with other chemicals in designated area./

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

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed rotesserie chicken held at 127F on hot holding unit. CDI chickens discarded.

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 repair issues to PHYSICAL FACILITIES (baseboard tile broken near hand washing 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 cleaning issues to PHYSICAL FACILITIES. (floor drains heavy debris build-up)

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed one hand sink missing soap, CDI soap provided. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed one hand sink missing hand drying device, CDI towels provided.

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 repair issues to PHYSICAL FACILITIES ( damaged metal baseboard) in need of repair.

2-102.11 PIC demonstrates knowledge by being a certified food protection manager. No certified PIC

4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturers label. Observed wash water 90F with soaking pans.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken wings stored on hot hold display unit < 135F. See temp observations. CDI by voluntary discard by PIC.

3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot Holding- Observed chicken tenders, corn dogs stored in hot holding display unit < 135F. Maintain all hot held foods at 135F or above. CDI by voluntary discard by PIC. Potato wedges are held for 2 hours and then discarded (TPHC) 118F.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Cold Holding- Observed whole chicken in cold hold display unit stored > 45F. Observed mixed piece fried chicken in cold hold display unit stored > 45F. Maintain all cold held TCS foods at 45F or below. CDI by voluntary discard by PIC.

3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding- Maintain all hot held foods at 135 F or above. Observed whole chickens in hot display cooler ranging from 110-126 F. CDI ,Whole chickens were voluntarily discarded by PIC. Instructed PIC to not use hot case until it is maintaining food temperatures at 135 F or above. Follow up to verify compliance will be required.

6-501.111 Controlling Pests- Establishment must remain insect free. Observed several flies in deli. Continue to maintain fly control.