FOOD LION #769 DELI

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed 1 shaker bottle of seasoning by the fryers unlabeled. Ensure that all working containers of food are labeled to identify contents. -CDI- PIC labeled

4-501.11 Maintain equipment in good repair. Observed Low deli case with condensation and water present. Observed WIF with ice build up on the ceiling. PIC stated that both units are in the process of being repaired, and service requests are in for them both. Ensure all equipment is maintained in good repair. 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 cardboard being used as shelf liners in the WIC and WIF. Ensure that all non-food contact surfaces are smooth and easily cleanable. REMOVE CARD BOARD.

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 soiled gaskets on the deli case and food debris and residue present on some of the shelving in the facility. Ensure that non-food contact surfaces are cleaned and maintained as clean.

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 several containers of food that were cooled from the day prior using the cold convert method of taking hot foods from there hot bar, packaging in open containers, and cooling in the WIC overnight to be placed on the floor the next day for Cold Hold grab and go. Foods included multiple containers of wings and mozzarella sticks. Food temperatures ranged from 43F-42F. PIC stated that the foods were vented, and not over filled. PIC also stated that the cooling foods were never removed from refrigeration during the cooling process or today. -CDI- Foods that missed the cooling window were voluntarily discarded by the PIC. Ensure monitoring of cooling foods through the use of thermometers and timers in the facility. 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed several packages of roast beef and pepper turkey on the bottom portion of the grab and go deli case above 41F. PIC stated that the foods have been in the deli case over night. -CDI- PIC voluntarily discarded the foods above 41F in the deli case. Ensure that all TCS foods are maintained at 41F and below. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.15 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 wings and mozzarella sticks in the WIC miss the cooling window leading to these foods being voluntarily discarded by the PIC. Ensure that the facility is using means of active monitoring such as the use of thermometers and timers to ensure that foods are being cooled to proper temperatures in the proper allotted time. -CDI- Foods that missed the cooling window 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- Observed multiple food items on the Hot Bar including potatoes, chicken tenders, and chicken wings held below 135F. -CDI- PIC voluntarily discarded potatoes, PIC stated foods were placed on Hot Bar 20 minutes prior to EHS arrival. PIC reheated chicken back up to 165F and greater and placed back into Hot Holding. PIC also added more water to steam well at the Hot Bar and turned temperature dials to be hotter. -REPEAT VIOLATION- EHS will return for 3-DAY VERIFICATION. Upon arrival for verification EHS will also be issuing a risk control plan for 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 .

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 residue and debris present on the package and sealing equipment on the prep table directly adjacent to the deli case. EHS stated this equipment must be maintained as clean and free of residue and buildup.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken quarters and buffalo chicken bites in grab n go holding below 135F. Observed tater cakes, mozzarella sticks, chicken wings holding below 135F. PIC voluntarily discarded. VR required. Repeat If facility is unable to maintain hot holding items 135F and above in the following inspection, Risk Control Plan or other permitting action may be taken. 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 buttermilk in prep top and front few grab n go sliced deli meats and cheeses holidng above 41F. Additionally, observed TCS items in WIC to include WIC ambient holding above 41F for an undetermined amount of time. PIC voluntarily discarded all items above 41F. Repeat VR required. All items must be 41F and below. VR required to ensure WIC is holding ambient and TCS items 41F and below. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

4-501.11 Maintain equipment in good repair. Observed ambient in WIC above 41F. PIC visually checked outside thermostat at 8:30 and thermostat was showing 38F. No internal temperatures were taken at that time.

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 some debris and build up in tracks of cold display with cold cuts. Clean with more frequency.

6-301.14 Post a handwash sign at each handsink. Observed no handwashing sign at the female restroom. CDI: EHS provided PIC with handwashing signs.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed BBQ wings hot holding at the hot bar below 135F. CDI: PIC had food employee reheat BBQ wings in the oven to above 165F and placed them back into the hot bar, since they had put out these hot food items into the hot bar at 10:30AM (less than an hour prior to EHS’s observation). REPEAT VIOLATION. *Note: Although a repeat violation, points taken are not doubled since only one food item was observed out of compliance for hot holding during today’s inspection, compared to a couple rotisserie chickens from the previous inspection (which was due to an equipment issue). If observed as a repeat violation during the next routine inspection, then full three points will be taken. 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 multiple packages of sliced deli meats in the grab and go cold holding case, temping above 41F. PIC stated these items in the case were not prepared today. EHS observed ambient air temp of the cold holding case to be at 38F. CDI: PIC voluntarily discarded the deli meat packages that were out of temp. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

6-303.11 Provide required lighting intensity. Observed one lightbulb out in hood system. Replace with new lightbulb.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM during time of the inspection. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed a food employee fill a cup of ice water with cold water from the handsink. CDI: EHS educated food employee and PIC on use of handsinks and food employee grabbed a different cup of ice water from a prep sink.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed two packages of rotisserie chicken hot holding in the hot grab & go case below 135 degrees F. Food employee stated that the chickens were cooked earlier this morning, and noticed that a light was flashing for the section in the hot case that was holding the two packages below 135 degrees F. All other prepared chickens hold holding in the other levels of the same hot case were temping above 135 degrees F. PIC voluntarily discarded the two packages of rotisserie chicken. PIC put a work order in for the hot case, to make sure all levels of the unit are working properly. VERIFICATION REQUIRED within 3 days to ensure facility is in compliance. 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 soiled gaskets at the meat case. Increase cleaning frequency.

REPEAT VIOLATION: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed various TCS foods cold holding > 41 F inside of grab & go I. Refer to temperature observation chart. Foods inside of the grab & go had been held in unit > 4 hours according to attached date marking labels. CDI - PIC instructed food employee to discard items. -3- 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.

6-501.12 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 debris and ice build-up on floors inside of deli department walk-in freezer. Keep clean. -0-

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use - Pf. Observed utility cart placed in front of hand washing sink. CDI - Obstruction removed to allow access for hand washing. -0-

REPEAT VIOLATION 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. - P. Observed two boxes containing uncooked chicken stored over box of fully cooked chicken and potato wedges inside of the walk-in freezer. CDI - Storage order corrected. Points scaled back due to improvement noted from previous inpsection. -1.5- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed various TCS foods cold holding > 41 F inside of grab & go II. Refer to temperature chart. Foods inside of the grab & go had been held in unit > 4 hours according to attached date marking labels. CDI - Grab & go items voluntarily discarded by PIC. -1.5- ***Recommend that facility utilize temperature logs to ensure foods are introduced into cold holding at < 41 degrees F. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ.

4-903.11(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 hinged containers stored faced upwards on shelving space under prep table. CDI - Containers inverted. -0-

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 towel dispenser intermittently functioning due to low battery. CDI - PIC replaced batteries for compliance. -0-

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. - P. Observed multiple boxes containing raw chicken stored over multiple boxes of fully cooked chicken, ribs and tater kegs inside of the walk-in freezer. CDI - Storage order corrected. -1.5- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation.

REPEAT: 3-501.16(A)(1) Maintain TCS foods in hot holding at 135 F or above. - P. Observed rotisserie chicken hot holding between 112-121 F at grab & go case. According to PIC, food had been brought out for services an hour prior to EHS arrival. CDI - Food removed and re-heated > 165 F. -1.5- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135 F or above. - P. Observed hot holding in compliance with exception to buffalo and teriyaki wings at hot bar. CDI - Food commercially re-heated > 135 F. -0- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ.

REPEAT: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P - Observed various TCS foods cold holding > 41 F inside of deli display and grab & go units. Refer to temperature chart. Foods inside of the grab & go had been held in unit > 4 hours, other foods at deli were prepared 20 minutes prior to inspection. CDI - Grab & go items volutarily discarded by PIC, remaining products transferred to walk-in cooler and freezer where they began to decrease in temperature after 30 minutes. -3- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. - P - Observed front row of rotisserie chickens stored in grab-n-go unit next to swinging doors entrance of deli to be holding above 41F (see temperature chart). Back row of rotisserie chickens observed holding at or below 41F. - CDI - PIC voluntarily discarded all chickens holding above 41F due to being in unit for greater than 4 hours. EHS strongly recommends only holding chickens in the back row. 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 .

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 For more information on handwashing, please visit: http://meck.co/FoodSafety or view our training video at the following web link, https://youtu.be/BH6CLGrH10M . Observed food employee not vigorously rub hands for required time when washing. CDI, employee rehashed hands. 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P - Observed food employee turn faucet off with bare hands and proceed to handle clean disposable towels. CDI, employee rehashed hands. 2-301.14 Wash hands before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single service and single use articles. -P - Observed food employee enter food prep area and not wash hands before handling clean single-service gloves. CDI, employee washed hands.

4-501.11 Maintain equipment in good repair. Observed damaged wrapping pad. Replace.

5-205.15 Maintain a plumbing system in good repair. Observed leak on PVC pipe under hand washing sink.

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. - REPEAT - Observed sliced cheeses and deli meats holding above 41F in grab-n-go display case (see temperature chart). Ambient temperature of unit read 36F. - CDI - PIC moved all sliced cheeses and deli meats to walk in cooler to quickly cool. EHS recommends stacking less product in display case to allow better air movement around food items.

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. 2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. - Observed employee twist top drinks stored with retail food. Observed an employee drinking from twist top drink near food prep areas.

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 rotisserie chicken (4), sliced cheese, and sliced deli meat above 41F. CDI- PIC voluntarily discarded the rotisserie chickens and placed other items in walk in to quickly cool.

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

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. - Observed several employees prep foods while wearing a bracelet and watch.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. - Observed several portable cutting boards in need of resurfacing or replacing due to deep cuts and grooves.

4-601.11 (B) Food contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. 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 on grab and go hot chicken case. Clean as often as needed to prevent and reduce the build up.

5-202.13 An air gap between the water supply and flood level rim shall be at least twice the diameter of the water supply inlet and not less than 1 inch.-P- Observed spray arm below flood rim level of 3 comp sink. CDI- PIC provided an air gap.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. 5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. - Observed dumpster doors open during the inspection with other non facility related items in the dumpster area.

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 - No vomit and diarrhea clean up plan in place at time of inspection. Due to this being the establishment's first inspection since the new food code was adopted, no point deduction. CDI - EHS educated PIC on need for plan and provided educational poster and written procedures.

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 - REPEAT - Chicken salad observed cooling in walk in cooler in closed containers. PIC stated the chicken salad had been in the walk in cooler for an hour and that this is the normal way cooling occurs. CDI - EHS educated on proper cooling methods and containers were opened. Cooling parameters were met (see temperature chart). NOTE: If repeat again at next inspection, risk control plan will be put in place.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Dishes drying wet stacked on top of each other (large metal lids). Ensure dishes air dry prior to stacking.

2-102.11 Demonstration - C PIC shall demonstrate knowledge by being a certified food protection manager. PIC present during inspection was not a certified food protection manager per food code. PIC shall hold a certification program as specified by 2-102.12.

4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P Observed tongs used by customers to grab cooked chicken wings not removed and cleaned and sanitized at least every 4 hours as described by PIC. PIC stated the tongs observed at EHS arrival were from this morning. CDI-PIC removed tongs and placed at warewashing sink (properly setup) to be cleaned and sanitized before use. EHS discussed proper storage of in-use utensils and cleaning frequency of utensils used for TCS foods.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed three 8-piece bags of fried chicken hot holding in unit less than 135F. CDI-PIC voluntarily discarded the products. All other TCS foods hot holding in unit were measured above 135F.

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 multiple stacked and tightly zipped bags of deli meats (chicken, turkey) cooling in walk-in cooler. PIC stated employee who left as EHS (EHS observed employee leaving) arrived just sliced and portioned the deli meats. EHS discussed proper cooling methods with PIC and PIC decided to remove deli meats from bag, place on sheet plan, and quickly cool on speed rack.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed multiple flies near wing station and in deli area.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed outside dumpster with side door open and lid not in close position.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P -Observed turkey breast, ham, and chicken breast cold holding above 41F. PIC states door is constantly opened and closed and that can be affecting internal temperature. Observed internal temperature at 42F. CDI, voluntary discard by PIC. Store manager states that a work order will be made to check cooler. PIC states deli chubs will be stored on top until cooler is serviced.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed hand wash sink by baking area blocked by speed rack. CDI, speed rack moved.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed deli slicer with build up near blade. PIC states slicers are cleaned avery wiped down and sanitized after each use and broken down and washed, rinsed, and sanitized every day. CDI, slicer cleaned by PIC. EHS advised PIC to scrub and clean thoroughly.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed ants in dough retarder that is being used for storage. EHS advised PIC to alert pest control of the issue.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single service items stored in box on the floor in dough retarder.

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 Broken tile on half wall near the glove hanging area. Observed food build up under bread racks used for trays and in dough retarder. REPEAT VIOLATION.

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 multiple packages of deli meats that had been sliced previous day for customer display cooler with no date marking present. CDI - manager date labeled packages.

5-205.15 Maintain a plumbing system in good repair. Observed faucet on 3 part sink damaged needs repair

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 floor in retarder used for dry storage. Clean floor.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed trash sitting in the hand washing sink in the bakery area. CDI-The trash was removed from the sink.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed wings hot holding below 135F on the wing bar. The wings drop in temperature when sauce is added. Discussed heating up the sauce before hand to prevent the wings from dropping in temperature. CDI-The items were reheated.

4-501.11 Maintain equipment in good repair. Observed damaged gasket to the walk in freezer door. Have replaced. *Items noted on the inspection have been serviced. Not a repeat violation. Zero points taken today.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed deli meats in bottom section of deli case cold holding at 46-47F. Observed ribs and cooked whole chicken in open air case to the right of entry to deli cold holding at 47F and sliced deli meats in walk in cooler cold holding at 46F. VR no later than 05/03/2019 to ensure cold cases are all capable of holding TCS foods at or below 41F per new State requirement. -3- REPEAT

4-501.11 Maintain equipment in good repair. Observed deli case bottom section, open air case to the right of entry into deli and walk in cooler not cold holding properly during inspection today. REPEAT -2-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed chubs of deli meat in cold case cold holding at 41-46F. Case has been an issue on past inspections. Closest to the condenser line, temperatures are 41F. Furthest points from condenser line, temperatures are 46F. CDI - PIC educated about the change in cold holding temperatures. EHS advised that 46F is a violation of previous and current cold holding temperature parameters and points shall be deducted until TCS foods are cold holding at 41F or less in the facility. -1.5-

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed no thin probed thermometer in facility today, only a meat thermometer. VR no later than 1/11/2019 for compliance. -.5-

4-501.11 Maintain equipment in good repair. Observed cold case with caulking that is still allowing air to get into case. -1- REPEAT

5-205.15 Maintain a plumbing system in good repair. Observed leak at hot water handle on handsink nearest deli case. -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 the wall over can wash in mop closet. -0-

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed food thermometer in use without sanitizing between uses. CDI - PIC cleaned with sanitizer on paper towel. -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 Observed cut lettucce cooling in walk in from 10 AM tightly wrapped at 47F. CDI - PIC educated about proper cooling methods and wrapping loosened. Observed lower deli case in operation with a 1/2 inch gap at 3 of 4 case doors. -.5-

6-202.13 Properly locate mechanical insect control devices. Observed bug zapper posiitoned over bakery prep table. -0-

4-501.11 Maintain equipment in good repair. Observed caulk at low deli case door coming off and installed so that it is not smooth and easily cleanable. -0-

4-203.12 Ambient air and water thermometers shall be accurate.-Pf Observed ambient air thermometer in deli case reading 53F and case with pimento cheese reading 50F. CDI - PIC contacted on-site maintenance to repair unit during the inspection.

4-603.16 Rinsing Procedures - C A rinsing solution shall immediately follow a washing solution and immediately precede a sanitizing solution. Observed no rinsing solution in 3-comp setup. -0-

6-302.11 Supply toilet tissue at each toilet. Observed no tissue in the rear women's restroom stall. -.5-

3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed raw chicken on a sheet pan being stored on the wash basin of the 3 compartment sink where soiled utensils were being stored. CDI- chicken was relocated.

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 opened package of ham with an expiration date of 12/21. PIC indicated the date was incorrect. CDI-product was dated accurately.

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 sliced deli meats in the customer cold wall cold holding above 45F (see chart). PIC indicated the meats were sliced approximately 2 hours earlier and were packaged and placed directly into the customer case. CDI- products were relocated to the walk in cooler for cooling. Cool products to 45F or lower prior to placing in the customer coolers.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed debris accumulation on a push cart and underneath wicker baskets at the customer cold shelving.

4-501.114 Maintain sanitizer at correct concentrations. -P Observed sanitizer in the 3 compartment sink at 0ppm quat concentration. CDI- sink was drained and refilled at the proper concentration.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed packaged deli salads stored in the front of the customer cold wall cold holding above 45F (see chart). CDI- salads were relocated to the walk in cooler for cooling.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed 3 flies in the facility.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed an empty paper towel dispenser at the hand sink nearest the 3 compartment sink. CDI- dispenser was refilled.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed debris accumulation on a deli slicer blade that had not been used today. CDI- disassembled and recleaned during inspection.

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 sliced deli meats and packaged sandwiches placed into customer cases before they were cooled to 45F. CDI- items were placed into the walk in cooler for cooling.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed a deli slicer with food debris on the back side of the blade. PIC indicated the slicer had not been used today. CDI- slicer was recleaned.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Foods shall be dated for 7 days if held below 41F and 4 days if held between 42F-45F. Observed several opened meat chubs cold holding between 42-45F in the deli case. CDI- instructed employees to monitor cold holding case temperatures and adjust dates to 4 days if the unit cannot maintain foods at 41F or lower.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed two flies and one cricket in the kitchen area. Have pest traps placed to help pest control.

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 being date marked from the prep date of the chicken salad instead of the rotisserie from which it is made. CDI - PIC instructed food employee to follow the required date marking from the oldest ingredient in the recipe. -1.5-

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food employee wearing bangle bracelet at the beginning of the inspection. CDI - PIC instructed removal of the bracelet. -0-

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed clean knives stored on hooks behind cleaning brushes. PIC stated these are not used. CDI - PIC instructed cleaning of knives and storage in a cl Bro ean location. -0-

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 missing baseboard tile at the walk in exit to the lower right. Repair. REPEAT -1-

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken strips in hot hold at less than 135 F. It appeared that the thermostat in the area of the hot hold where this part of chicken was located was not turned high enough. Product was discarded and thermostat was adjusted.

5-501.16 Provide waste bins in required areas including at handwash sinks.

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 baseboard tile in walkin at door missing. Gave instruction.

4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Ambient thermometer needed in walkin.

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. Pf Observed slight build up on outside of proofers and on shelving above 3-comp sink.

3-501.15 Cooling Methods - PF Leave plastic cover on speed rack open when cooling. Chicken is removed from packaging to cool overnight then repackaged for cold case. It is placed on a speed rack in walkin but it is covered by a bakery cover. Leave cover off or open.

2-201.11(A) Ensure food employees understand when to report illnesses, symptoms and exposure.-P Observed employee health policy is missing exposure. Left a copy of example policy for management so they can pass on to corporate office.

3-501.19(A)(1)(a) Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed TPHC missing the last step of discarding. Last step advises to place in hot bar. Add discard step. Hand written in today. (This applies to potato wedges, sandwiches and corn dogs).

6-201.13 Floor must be graded to drain to functioning floor drains. 6-502.12 Floors shall be clean. Large amount of water is standing on floor in front of prep sink. Remove and clean.

2-102.12 Certified Food Protection Manager - C Observed no available documentation of ANSI certified Food Protection Manager training. The Person In Charge (PIC) normally on duty in the deli was out today and the store managers do not have available documentation.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P Observed staff member to pick metal part off of the floor and place it onto a table in the deli next to knives and other food service items. Do not place items from the floor up onto food service tables. Items from the floor must be properly washed, rinsed, and sanitized. -CDI The part was moved to the 3 compartment sink and the table was wiped with sanitizer.

3-305.11 Food Storage-Preventing Contamination from the Premises - C Observed food items stored in the walk-in freezer with the boxes and bags opened such that the items were not properly protected. Ensure that bags are rolled down and box lids closed so that food is protected, not left open and exposed.

3-304.12 In-Use Utensils, Between-Use Storage - C Observed knife stored in a room temperature liquid in a pitcher. Items may be stored in 135F or hotter water, but not in liquids at room temperature.

4-602.13 Nonfood Contact Surfaces - C Observed the side track of the sliding cooler doors to be soiled. Ensure the cooler doors are cleaned regularly.

3-307.11 Miscellaneous Sources of Contamination - C Observed staff member to drop an unopened plastic bag of chicken on the floor and then place it up on a food prep table without first washing off the bag. Do not place items that have fallen to the floor up onto any food prep surface.

5-202.12 Handwashing Sinks, InstallationThe handsinks in the bathrooms were found to give hot water in the range of 78F-80F They must give hot water at 100F or hotter. The facility manager reports that plumbers had just left the building and that the water to the bathroom had been shut off for repairs. The hot water may not have had time to heat back up after the repairs. Ensure that all handsinks provide proper hot water. The handsinks in the deli were not affected. -CDI by instruction.

3. -501.19 Time as a Public Health ControlThe facility has a system of marking the items in the hot hold display case with a time of discard based on a clock icon. A number of items in the case today were found to be without the proper time mark on the clock icon. -CDI by instruction.