FOOD LION #1371 DELI

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf- Observed no paper towels at the hand sink adjacent to the fryer. REPEAT VIOLATION. Failure to provide paper towels at all hand sink has been a violation on the last 3 inspections. PIC stated that the paper towels dispenser recently fell off of the wall. Ensure new paper towel dispenser is placed on the wall. -CDI- Paper towel roll was placed directly over the sink. 5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use -Pf- Observed trash can blocking in front of hand sink that is adjacent to the fryers. Ensure that hand sinks are maintained as accessible at all times. -CDI- EHS moved trash can out of the way to wash hands upon entry into the kitchen.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- Observed several foods on the hot bar below 135F. EHS notes that the other foods on the hot bars were at 135F or above. -CDI- PIC voluntarily discarded all food below 135F and made new batch. PIC also turned the heat setting up on that side of the hot bar. Ensure that hot holding food is maintained at 135F or above. 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 ice buildup on the internal portion of the WIF. Ensure that a work order is placed for the WIF to remediate ice buildup.

5-205.15 Maintain a plumbing system in good repair. Observed a leak at the 3-comp sink faucet along with a small water leak from the attached QUAT sanitizer dispenser at the 3-comp. Sanitizer was testing at approximately 300 PPM. Ensure that work order is placed for leak, and ensure that sanitizer levels are continually maintained at proper range. Ensure that leak is remediated.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf- Observed hand sink adjacent to the bakery prep area with no paper towels present in the paper towels dispenser. -CDI- PIC replaced paper towels at the hand sink. Ensure that all paper towel dispenser are stocked with paper towels.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) Observed 1 small deli chub that was set for discard today at 7:39 AM. PIC was busy prepping deli and stated that she had not gotten to the discards yet. Observed 1 packet of bologna that was dated for 4/26 in the low deli case. Once EHS asked about the deli slices, the PIC looked at the date and voluntarily discarded. -CDI- out of date RTE foods were voluntarily discarded. Ensure that all foods are discarded once expired from the 7 day date marking window. 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 .

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed a buildup of waste stored outside of the dumpster. Dumpster area must be cleaned out and all waste must be stored in the dumpster with lids and doors closed.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf- Observed no paper towels present at the hand sink closest to the Deli Case. Ensure that all hand sinks are provided with paper towels or alternative ways to dry your hands. -CDI- Paper towels were placed at the hand sink.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed Buttermilk in chicken breading station at 54F. -CDI- Voluntarily discarded. Breading station ambient was 31F. Observed several packages of Black Forest ham in the deli grab n go case at 44F. PIC states that packages have been in cooler since the day before. -CDI- Voluntarily discarded. Cooler had an ambient temperature of 38F Observed Rotisserie Chicken on the cold hold island at 43F. PIC states that chicken has been on the island since yesterday. -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 .

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF. Observed an incomplete employee health policy in the facility during inspection. CDI. PIC was provided a copy. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed floors undercooking equipment in need of cleaning.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed one knife with visible food debris on the blade, stored in the clean dish rack. CDI: Knife was removed and taken to the 3-comp sink to properly wash, rinse, and sanitize. Observed oil accumulation on the food contact surface of one of the deli slicers. PIC stated that they hadn't sliced anything yet this morning. CDI: Deli slicer was broken down to properly wash, rinse, and sanitize. REPEAT VIOLATION. **Note: Although a repeat violation, there were two items noted from previous inspection for this violation and two items were observed during today's inspection as well. Will take full points if this is a repeat violation at the next routine inspection. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed a couple deli meats cold holding in the grab and go case 1 above 41 degrees F (see temp chart). Observed five clamshells of cooked chicken wings cold holding in the grab and go case 2 above 41 degrees F (see temp chart). Observed one chub of white american cheese cold holding in the bottom cooler of the meat case (see temp chart). Food employee stated that they had not sliced any meats or cheeses today, and all sliced meats/cheeses cold holding in the grab and go case were from yesterday. Food employee also stated that the bottom cooler of the meat case has not been properly working recently. EHS observed the TCS food items in clamshells in grab and go case 2 were temping above 41 degrees F in the front of the case, but all of the ones in the back of the case were at or below 41 degrees F. Ambient air temp was reading 36 degrees F. CDI: PIC voluntarily discarded all TCS food items from both grab and go cases, and EHS allowed PIC to move white american cheese chub into WIC to rapidly cool, since food employee stated that they placed the chub into the unit this morning, not even an hour prior to the start of the inspection. PIC stated he will get work order in to have repairman come check out all cold holding units, and EHS told food employee and PIC to not hold anything in the bottom cooler of meat case until it is repaired. 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 the gaskets of the meat case accumulating with food debris. Observed food residue on the interior bottom surface of the bottom cooler of the meat case. Increase cleaning frequency.

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed household litter stored in the waste area, and busted trash bags spilling litter onto the ground. PIC stated waste company will be here tonight or tomorrow.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed the PIC obtain water from handsink for cup of ice water used to calibrate thermometers. CDI: EHS educated PIC that the handwashing sink shall only be used for handwashing, and PIC dumped ice water and obtained new cup of ice and water from the prep sink.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed the food contact surfaces of ice cream scoop and offset spatula soiled, and stored in the clean dish rack. CDI: Utensils were placed in the 3-comp sink to be properly 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 .

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed bags of waste stored around the waste receptacle. PIC stated that the waste company comes every Monday night (tonight) to pick up waste. 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster doors and lids left open during time of the inspection. REPEAT VIOLATION.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed floors of the walk-in freezer with litter from delivery boxes. PIC stated that they got a delivery truck in early this morning. Clean/sweep floors as often as needed to maintain clean. REPEAT VIOLATION.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed prepared chicken salads, garden and chef salads cold holding between 44-45 degrees F overnight, according to PIC. Temperatures were observed > 41 F moments prior to defrost cycle. CDI - Products voluntarily discarded by PIC. After 40 minute defrost cycle ambient temperatures registered at 41 F. -1.5- 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 VIOLATION: 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 no date marking on cracked peppered ham at deli display case. CDI - PIC voluntarily discarded product. No points deducted due to improvement from previous inspection. -0- For more information on date marking please visit: http://meck.co/FoodSafety.

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 accumulating in deil display case and on door tracks of deli display case. Keep clean. -0-

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster lids left open. -0-

REPEAT VIOLATION: 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 on flooring inside of walk-in freezer. Recommend to increase cleaning and maintain area clean. -0.5-

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. - P. Observed food employee wash hands and re-contaminate them by shutting off faucet handles without barrier (i.e. paper towels). CDI - Employee educated and hands rewashed. -0-

REPEAT: 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. - Pf. Observed no paper towels available at two hand washing sinks. CDI - PIC provided paper towels to both stations. -1-

REPEAT: 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. - P. Observed raw chicken products stored over pre-cooked chicken, texas toast and bakery items inside of the walk-in freezer unit. Also observed packaged drinks stored directly on top of raw chicken leg quarters (inside of it’s box) in the walk-in cooler. CDI - Storage order re-arranged. Drinks voluntarily discarded by PIC. Food labeling for storage order discussed with PIC. -1.5- 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 135 F or above. - P. Observed compliance with exception of buffalo chicken wings hot holding between 108-127 F degrees. Food had been prepared at beginning of today’s inspection and was left out before placing into hot bar. CDI - Food relocated to auto sham oven and reheated to temperatures over 165 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: 3-501.18 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. Observed numerous TCS applicable foods such as beef bologna, turkey chub, turkey sub and various containers of caesar salads being held past 7 day requirement at deli display case and grab & go case. CDI - PIC voluntarily discarded products. -1.5-

REPEAT: 4-501.11 Maintain equipment in good repair. Observed damaged gaskets at walk-in cooler and freezer doors. Also observed non-functional stopper at 3-compartment sink (sanitizer basin). Repair. -0.5-

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed dust accumulation on ceiling panels and ceiling vent covers in kitchen. Recommend to increase cleaning and maintain facility clean. -0-

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. - Pf. Observed paper towels unable to dispense out at hand washing sink. Dispenser has a low battery. CDI - PIC provided paper towels to station. -0-

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. - P. Observed raw chicken products stored over pre-cooked chicken inside of the walk-in freezer unit. CDI - Storage order re-arranged. -0- 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. 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 multiple chubs of meat and cheeses with temperatures creeping above 41 F in lower reach-in under deli case. Refer to temperature chart. Items were prepared this morning and placed inside for cold holding. Ambient temperature of unit registered at 48 F. CDI - Products quickly transferred to walk-in freezer to cool down and PIC has placed a request for repairs to the unit. ***Verification visit required to ensure compliance with repairs. -1.5-

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. Observed open package of american cheese without date marking. CDI - Product voluntarily discarded. -0-

REPEAT: 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several flies in facility during today’s inspection. Recommend PCO for treatment services. -1-

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 single service food platters faced up and partially uncovered at back shelving unit. CDI - PIC covered and inverted utensils. -0-

4-501.11 Maintain equipment in good repair. Observed a disposable towel dispenser not functioning. Observed slight damage to gasket at walk-in cooler door. Also observed small leak on plumbing under hand washing sink across from display case. Repair. -0-

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed food employee drop bag on floor, proceed to pick it up then go back to bagging rotisserie chickens without a hand wash. Observed same employee later drop bag of mozzarella sticks, pick them up then proceed to work with food using tongs. CDI: In both instances, PIC instructed employee to rewash hands and employee rewashed in both situations. PIC also provided education with corrective actions.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed multiple wing batches and mozzarella sticks at hot bar with temperatures lower than 135F. PIC stated that the hot bar temperature dial looks to have been turned down and not at the right temperature. PIC stated that items had been at the hot bar for no more than an hour. CDI: PIC took all wings and mozzarella sticks to be reheated in oven and fryer. EHS observed all items reheated to temperatures over 165F. 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 a few flies in facility.

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 multiple chubs of meat with temperatures above 41F in lower RI under deli case. Employee stated none of them had been taken out of refrigeration and had been there overnight. Ambient temperature of unit was around 39F. CDI: PIC voluntarily discarded products.

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 bread stored on floor in WIF. CDI: PIC moved food to a shelf.

6-501.14 Change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. Observed dust accumulating on ceiling ventilation and ceiling throughout. REPEAT. Points not escalated due to improvements since last inspection.

4-602.11 (A) (3) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, between uses with raw fruits/vegetables and with TCS Food. P. 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 no detergent in vat or bag of 3 compartment sink. CDI, new detergent bag provided to ensure food contact surface are properly washed, rinsed and sanitized.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed rotisserie chicken prepared the day before according to PIC still cooling but packaged with condensation buildup on internal lid of plastic container. CDI, 2 rotisserie chicken voluntarily discarded. Proper cooling methods discussed with PIC.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed rotisserie chicken cooling in covered plastic container in display case from day before according to PIC betweeen 43-48 degrees F. CDI, chicken voluntarily discarded.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several large fly’s in prep area. 6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed a dead fly on shelving in display case and dead insect on floor near can wash.

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

4-501.11 Maintain equipment in good repair. Observed some disposable towel dispensers not functioning and towels located nearby hand washing sink. Operator stated new dispensers were ordered.

4-601.11 (B) Food contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. Observed food debris accumulating on shelving throughout and door tracks of display case.

6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed debris accumulating on bottom of slicer which was broken and unused according to staff. CDI, damaged slicer if no longer necessary to the operation.

6-501.14 Change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. Observed dust accumulating on ceiling ventilation and ceiling throughout.

6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed 2 dead cockroaches at can wash area.

6-501.14 Change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. Observed dust accumulation on ceiling ventilation on top of oven and ceiling ventilation throughout establishment. 6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee cell phone located on prep table.

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 food employee not vigorously rub hands for required time when washing then turn faucet off with their bare hands. CDI by instruction. Proper handwashing procedures reviewed with employee.

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. Observed Cajun chicken with discard date of 2/5, ham nod date marked, another package of ham with discard date of 2/6. CDI, foods voluntarily discarded.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed clean pans wet stacked at clean drainboard of 3 compartment sink.

4-501.11 Maintain equipment in good repair. Observed damaged wrapping pad and split gasket on door of walk in cooler.

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 rotisserie chicken with sell by discard date of 10/10. Observed wings with sell by discard date of 10/7 and open package of bologna and ham not date marked. CDI ,food voluntarily discarded by PIC.

4-402.11 Fixed Equipment, Spacing or Sealing - Installation - Observed entrance handwashing sink in need of re-sealing.

6-501.14 Cleaning Ventilation Systems, Nuisance and Discharge Prohibition - Observed heavy dust accumulation on ceiling near ventilation.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Quat sanitizer observed at 0 ppm. CDI. Replaced with new sanitizer at correct concentration.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Turkey and ham sandwiches observed cold holding above 41F in Grab and go case.

4-501.11 Maintain equipment in good repair. Seal pad observed torn. Replace.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P Ham sandwiches and salads prepped earlier this morning observed cooling in grab and go cooler above 41F. CDI. Food voluntarily discarded by PIC.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Pan of wings on hot bar observed below 135F. CDI. Discarded voluntarily by PIC.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Employee observed with diamond ring working with food.

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. One pair of tongs observed in direct contact with wings on the hot bar.

6-501.111 Keep the premises free of insects, rodents, and other pests. A few flies observed in kitchen.

3-401.11 Raw Animal Foods-Cooking - P,PF Raw chicken wings observed cooked to 134F in fryer. CDI. Wings reheated properly to 202F.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P General tso and buffalo wings observed below 135F on hot bar. CDI. Wings were reheated to 198F.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies in the deli. -0-

4-501.11 Maintain equipment in good repair. Observed cut cooling curtain and customer self-service deli cases out of service due to crack at valve in rear of facility, leading to leak in freon and cases not holding. -2- REPEAT

4-501.11 Maintain equipment in good repair. Observed paper towel dispenser out of service during inspection and torn gasket on side and bottom of walk in freezer door. -1-

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at first handsink near fryer upon entry and no paper towels dispensing from mechanical dispenser. CDI - PIC put in work order to repair paper towel dispenser and boxed towels used at handsinks. -1-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed lower cold deli case cold holding open chubs of deli meats at 44-45F today. NO POINTS WERE TAKEN TODAY PER STATE MEMO. -0-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed opened bottles of sauces stored under leaking combo oven. -1-

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed cleaned slicer stored in splash zone of handsink near deli case. -.5-

4-501.18 Keep the wash, rinse, and sanitize solutions clean. Observed greasy buildup in sanitizer solution while manually warewashing pans. -0-

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 gap in lower deli meat case and deli meats inside were 45F. CDI - PIC closed case and instructed food employee to monitor case doors. -1-

4-501.11 Maintain equipment in good repair. Observed broken lid on rear toilet in women's restroom. -0-

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 ham sliced this morning and then placed in closed bags on display in open air case. CDI - PIC educated on proper cooling methods and advised to use walk in cooler for cooling prior to placing meats on display. -.5-

5-205.15 Maintain a plumbing system in good repair. Observed leak at the elbow under sanitizing compartment of 3-comp sink. -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 dust buildup on vents in employee restrooms. -0-

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed rotisserie oven mitts being stored in a hand sink nearest the rotisserie oven. CDI- mitts were relocated. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at the hand sink nearest the rotisserie oven. CDI- paper towels provided.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed one box of mozzarella cheese stored in direct contact with raw poultry. CDI- storage rearranged.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken wings hot holding below 135F in a hot case (see chart). CDI- products were discarded.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed one package of chicken wings hot holding below 135F in the customer hot case (see chart). CDI- product was discarded.

7-201.11 Store toxic materials to avoid contamination. -P Observed sanitizer towel wipes and 2 chemical bottles stored above foods in the bakery section of the deli department. CDI- storage rearranged.

4-501.11 Maintain equipment in good repair. Observed a loose bracket and a torn gasket at the bottom of the walk in freezer door.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed debris accumulation on the walk in cooler fan coverings and underneath the baskets in the customer cold cases.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed one rotisserie chicken at 48F on the customer cold wall. CDI- item was relocated to the walk in cooler for cooling.

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 on site. The facility has thin food masses such as sliced deli meats, cheeses, and chicken wings. VR within 10 days.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. Observed no quat test kit on site for checking sanitizer at the 3 compartment sink. VR within 10 days. 4-603.15 Washing, Procedures for Alternative Manual Warewashing Equipment - C Large equipment that cannot be cleaned using a 3 compartment sink shall be disassembled and cleaned in place using a wash, rinse, sanitize procedure. PIC indicated the blade of the deli slicers is wiped down with sanitizer throughout the day but not washed with soapy water.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed minor debris accumulation on the walk in cooler fan coverings.

Observed the handsink leaking where it is turned on. 5-205.15 Maintain a plumbing system in good repair.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at handwash sink next to ovens. CDI-The PIC brought papertowels to the handwash sink.

Observed a soiled, broken container being used to store powdered sugar- container thrown away today. 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. Observed rusted vents and peeling paint in the display case today. 4-501.11 Maintain equipment in good repair.

Observed a leaking handsink today. 5-205.15 Maintain a plumbing system in good repair.

Observed the lid open on the grease storage outside. Observed dumpster doors open. 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster with a whole in the bottom. 5-501.15 Provide dumpster, waste containers that are of sound construction.

Observed dust on the ceiling today. 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 in the corner of the back room and around the proofer. 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.

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 that is made from whole chicken in-house, stored at 42F in the glass display case today. It is cooked(day one), cooled overnight and salad is made the next day(day two) and held in the glass display case for 3 days(5 days total) before being packaged up and held 2 days(7 days total) in the open display case. The chicken salad, stored in the open display case that was made on 8/1, was discarded today. Only hold this product for a total of 4 days or reduce the holding temp. in the glass display case down to 41F or less.

7-201.11 Store toxic materials to avoid contamination. -P Observed airbrush cleaner chemical stored with the food color containers today. Moved to correct today.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed open sliding doors on both dumpsters today. 5-501.111 Keep storage areas and bins for waste in good repair. Observed a leaking dumpster today. 5-501.114 Ensure drain plug on dumpsters, waste containers is in place. Drain plug on dumpster is broken and ineffective today.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Provide disposable towels or dryer at all handsinks.

3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - Maintain all hot foods at 135 F or above. Observed 4 chicken breasts on right end of hot hold less than 135 F for less than 2 hours. Items were discarded.

6-501.111 Controlling Pests - Control flies in deli. Observed multiple flies in deli area. Provide adequate & effective fly control.