FOOD LION #2216 DELI

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed bottom row of deli grab and go case above 41F. (See temp log) PIC stated that foods were in the deli grab n go case since last evening. -CDI- Foods above 41F were voluntarily discarded. EHS states to be mindful of overfilling bottom row of the case, EHS further notes that all other rows of the case were 41F and below, and the ambient reading of the case was 35F. Ensure TCS foods cold holding 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 .

3-501.18 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 chicken salad, tenders, and roast beef in the WIC prepped from the day before with no date marking present. -CDI- PIC properly date marked the carry over foods. Ensure proper date marking throughout the facility. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-302.12 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 salt and pepper with no labeling present. Ensure that all working foods containers are properly labeled.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a stack of boxes directly on the floor of the WIF as well as a bag of chicken. No visible contamination observed. -CDI- Boxes were lifted off of the floor.

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 shelving of speed rack in the WIC with visible soil and debris present. EHS notes that chicken breading station was marked out for NFCS on last inspection, but during today’s inspections was clean/in-compliance. EHS is not escalating points due to improvement in chicken breading area. And new observance of shelves on speed rack being unrelated. Ensure that non-food contact surfaces are cleaned and maintained as clean.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed large plastic buckets (2) of butter cream (original container) stored directly on the floor of the WIC. EHS stated that even in the original containers and large buckets, they must be lifted off the floor. PIC stated they will order some crates to lift them off of the floor.

4-402.11 Fixed equipment shall be spaced to allow access for cleaning around the equipment or sealed to adjoining equipment or walls. Observed the prep sink present on the entry door into the deli department peeling from the wall. Ensure that the sink is properly caulked to the wall and made to be smooth and easily cleanable. 4-501.11 Maintain equipment in good repair. Observed 2 of 2 paper towels dispensers not functioning. PIC already had paper towels next to the dispensers prior to inspectors arrival so employees could wash hands, however ensure that the paper towel dispensers are properly repaired and maintained in good repair.

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 debris and flour present in the lowboy for the chicken breading station, as well as underneath the oven of the facility. Ensure that non-food contact surfaces are cleaned and maintained as clean.

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 several chipped floor tiles throughout the facility as well as wall joint tiles and base board tiles. Ensure that the tiles cracking are repaired or replaced and made to be smooth and easily cleanable. 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 build up of debris and residue present on the floor of the WIF. Ensure that the floor is cleaned and maintained as clean.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed several deli meats and cheeses out of temperature in deli case grab n go above 41F. PIC stated that several meats were cut yesterday, cooled in WIC over night, and placed into the case this morning (3.5 hours prior) and several meats were in the case over night. -CDI- PIC moved deli meats moved into the case this morning into WIF to rapidly cool. PIC voluntarily discarded deli meats that were in the case over night or longer. Ambient reading of 34 on the bottom of deli case and 38 on the sides. PIC suggested that it may be long defrost cycles. EHS recommends putting in service request on the unit and to monitor food temperatures of the case until serviced, and to withhold over night holding until serviced. 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 .

6-501.12 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 several locations on the floor of the kitchen in need of cleaning to prevent buildup and residue, specifically around the 3-Comp sink and chicken breading station.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed packages of hot honey chicken breast and packages of wildflower honey ham cold holding inside the open-air grab & go deli case above 41F. Food employee stated that they do not keep these inside the unit overnight, and move them from the WIC in the morning around 7:00AM. EHS observed ambient air temp of the unit was temping at 41F, and all other packages of deli meats and cheeses were temping at proper temps. CDI: PIC voluntarily discarded packages of hot honey chicken breast and wildflower honey ham. 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 containers of chicken salad not meeting the cooling rate. EHS observed the container lids were completely closed, trying to cool down inside the WIC. CDI: Lids were kept open to have cold air flow and rapidly cool down. 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 .

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 heavily soiled gaskets in the deli case. Increase cleaning frequency. REPEAT VIOLATION.

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed missing drain plug in dumpster. Contact waste company to have drain plug replaced.

4-501.11 Maintain equipment in good repair. Observed the front hand sink needing to be re-caulked. Re-caulk hand sink.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed ice buildup inside the meat case. PIC stated they recently had this unit serviced. Observed interior non-food contact surfaces of the meat case accumulating with food debris. Increase cleaning frequency. REPEAT VIOLATION.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed the dumpster lid damaged and concaving in. Observed one of the dumpster doors and the lid of the other dumpster kept open during time of inspection. PIC stated he will put a work order in to have the dumpster lid replaced. Dumpster door closed. 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 litter on the floor inside the WIC. Increase cleaning frequency. Observed a small pool of standing water on the floor inside front of the meat case. PIC stated this happens when there is condensation buildup from inside the unit, and also stated that this unit will be replaced during their upcoming remodel. Keep floors clean. Observed oil residue buildup on the ceiling tiles throughout the facility. Keep ceilings clean.

6-303.11 Provide required lighting intensity. Observed both lightbulbs out in the hood above the fryers. PIC and food employees stated they were unsure of how to turn them on. Place work order in to have active lights in hood. Observed three lightbulbs out in the hood above the ovens and deli slicers. Replace with new lightbulbs.

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 non-food contact surfaces of cooking equipment and sides of countertop tables accumulating with food debris/residue. Increase cleaning frequency. REPEAT VIOLATION. Note: Although a repeat violation, today's area in need of cleaning is different from the previous inspection report.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed one-half of the dumpster lid missing. Observed dumpster door kept open during time of the inspection. PIC placed in a work order to have dumpster lid replaced. Keep dumpster doors closed when not in use.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. - Pf. Observed jammed towel dispenser at hand sink. CDI - PIC repaired dispenser and made disposable towels available. -0-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. - Pf. Observed food service equipment stored as clean on drain board with some food debris present. CDI - PIC removed equipment to left side of 3-compartment sink to be w/r/s. -0- 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.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed several TCS applicable foods cold holding > 41 F degrees in deli reach-in unit and grab & go case. Also observed large quantities of TCS foods on speed rack in kitchen increasing in temperature. CDI - Several foods discarded as they were held > 41 overnight, items from speed rack transferred to the walk-in freezer and cooled down < 41 F. -1.5- ***Recommend facility implement cooling/temp logs to ensure TCS foods are cold holding < 41 F. 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.

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 various prepared TCS foods with incorrect labeling and held past their expiration dates in the deli reach-in unit. PIC explained that they have new employees who are unfamiliar with date marking process. Facility’s automatic labeling system generates use by date. PIC discovered several deli meats with their date labels being used as start dates. CDI - EHS allowed items traced back to their first use dates to be correctly date marked, expired products voluntarily discarded by PIC. -3- For more information on date marking please visit: http://meck.co/FoodSafety.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. - P. Observed sanitizer spray bottles stored alongside packaged foods on shelving and on prep table. CDI - PIC removed chemicals. -0-

REPEAT VIOLATION: 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 water pooling inside deli reach-in unit below. PIC advised that they are aware of the issue and have placed a work order for repairs to reach-in unit. Products are packaged and being kept inside containers to prevent contamination with concensation water. No escalation in points due to improvement observed. -0.5-

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee jacket stored on bakery prep table. CDI - PIC removed jacket. -0-

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. - P. Observed box of uncooked chicken stored above box containing dough inside of the walk-in freezer. CDI - Storage order corrected to prevent cross-contamination. -0- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24 hrs. - Pf. Observed various containers of cooked chicken wings and rotisserie chicken in the walk-in cooler from previous day with out date marking. CDI - All products date marked reflecting yesterday’s date. 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 chicken wings with expiration date of 2/17/24 inside of the walk-in cooler. CDI - Product voluntarily discarded. -1.5-

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. - Pf. Observed recently prepared lettuce cooling in tightly covered containers in walk-in cooler. Cooling temperature after 20 minutes did not change, which indicates that this method is not effective to reach cooling parameters. CDI - Product containers opened to vent and facilitate cooling towards < 41 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU.

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 accumulated ice build-up and food debris along door tracks and vents of deli display case and inside deli reach-in unit below. Keep clean. -0.5-

5-205.15 Maintain a plumbing system in good repair. Observed water leaking at can wash fixture. Repair. -0-

3-501.16(A)(1) Maintain TCS foods in hot holding at 135 F or above. - P. Observed compliance with hot holding with exception of pre-cooked buffalo wings temping between 108-126 F at the hot bar. PIC stated that the items had been hot holding for 20 minutes. Employee who prepared goods states that the temperatures may have changed due to adding buffalo sauce which comes from the refrigerator. CDI - Wings 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 packages of cooked 4 pc chicken in front area of grab & go case with temperatures above 41 F. Refer to temperature chart. Food items in back of grab & go case were < 41 F and ambient temperature read at 37 F. Employee stated products were put into cold holding prior to inspection. CDI - All foods > 41 F transferred to walk-in freezer to rapidly cool to < 41 F. -3- 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.

3-501.18 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 ham held past 7 day requirement and chicken without date marking inside of display case. Employee present stated that the ham with yesterday’s date was a product made for a customer yesterday and also stated that the chicken was from 9/30. CDI - Food items date marked. -0-

4-501.11 Maintain equipment in good repair. Observed damaged gaskets on doors of large oven used for rotisserie chicken. Repair. -0-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cooked chicken wings and rotisserie chickens in front area of grab n go case with temperatures above 41F. Chicken items in back of grab n go case were 41F or below. Employee stated these items were kept here overnight REPEAR CDI: PIC voluntarily discarded chicken products over 41F. 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 .

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 ceiling in need of general cleaning throughout facility, especially near the fryer area. REPEAT

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed empty boxes stacked in front of hand sink at entrance of deli department and making it not accessible. REPEAT. CDI: PIC cleared area in front of hand sink to make it accessible.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cooked chicken wings in grab n go area with temperatures above 41F. Employee stated the case was stocked with the wings around an hour prior. CDI: PIC took wings to WIC to cool quickly. 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed bottle of sanitizer with worn label that could not be clearly identified. CDI: PIC replaced with new bottle that had a legible sanitizer label

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 ceiling in need of general cleaning throughout facility, especially near the fryer area.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed boxes stored on handwashing sinks and carts stored in front. CDI, Items relocated to provide access to handwashing sink. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf - Observed no disposable towels at handwashing sink at deli entrance. CDI, towels provided.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed a slicer stored as clean but had some food particles on back of blade. CDI, operator cleaned slicer.

6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed 2 dead roaches on ground.

4-903.11(A)(C)Storesingle-useandsingle-servicearticlesinaclean,drylocation;wheretheyarenotexposedtosplash,dust, or other contamination; and at least 6 inches above the floor. Observed boxes of clean single-service articles stored on ground. Repeat.

4-501.11 Maintain equipment in good repair. Observed split gaskets on door of walk in cooler and walk in freezer. Repeat.

4-601.11(C)Keepnonfoodcontactsurfacesofequipmentcleantoavoidbuildupofdust,foodresidueordebris.4-602.13Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed food debris accumulating on door tracks of deli case and shelving near clean single-service articles. Repeat.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed cell phone stored on prep table.

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. 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 slicers beginning to be used at 11:00 am according to department manager but at 3:45 employee stated slicers have not yet been washed, rinsed and sanitized. CDI, slicers cleaned while on-site.

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 assembled salads and sandwiches placed in case from today cooling and chicken wings cooling in tightly covered container in walk in cooler. Cooling temperature 1 of chicken was at 64 degrees F. Cooling temperature 2 was 60 degrees F. Cooling calculation indicated method not effective to reach cooling parameters. CDI, salads and sandwiches voluntarily discarded. Chicken wings containers opened to facilitate heat transfer and relocated back to walk a in cooler to rapidly cool.

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 . 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 assembled salads and sandwiches placed in case from today according to PIC cooling and chicken wings cooling in tightly covered container in walk in cooler. Cooling temperature 1 of chicken was at 64 degrees F. Cooling temperature 2 was 60 degrees F. Cooling calculation indicated method not effective to reach cooling parameters. CDI, salads and sandwiches voluntarily discarded. Chicken wings containers opened to vent and facilitate heat transfer and relocated back to walk a in cooler to rapidly cool.

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 boxes of clean single-service articles stored on ground.

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

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 on door tracks of deli case.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed chicken salad, pulled chicken overstacked in case over 41 degrees F. Observed salad at 43 degrees F in case and chicken in 2nd case between 43-49 degrees F all in unit from yesterday. Repeat CDI, foods voluntarily discarded by PIC. Ambient air temperature in lower left refrigerator was at 42 and 43 degrees F. Work order placed for unit. Long term compliance visit needed to ensure proper cold holding and calibration of case.

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 ham and chicken deli meats with date marking labels not legible and some missing discard date labels. CDI, food items voluntarily discarded by PIC.

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

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 on shelving near where clean single-service articles stored and door tracks of deli meat case.

General Comment: 2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF - Observed employee direct EHS to posted written employee health policy when inquiring about their employee health policy and reporting responsibility but posted health policy did not include nontyphoidal salmonella. CDI, store manager provided updated health policy during inspection. Handout also provided to PIC.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P - Observed a slicer recently cleaned and sanitized according to employee but food residue remaining on blade. CDI by instruction.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed chicken overstocked in display case between 43-50 degrees F and in unit over 4 hours as communicated by PIC. CDI, chicken voluntarily discarded. Observed some sandwiches and chicken salad overstocked in display case over 41 degrees F. CDI, items relocated to cool. See temperature observation above. Ensure units not overstacked as all TCS foods shall be maintained at 41 degrees F and below.

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 trays stored on ground in proofer. Ensure items stored at least 6 inches from the ground.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Buffalo wings observed hot holding on hot bar below 135F (see chart). CDI. Wings voluntarily discarded by 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 Prepped salads observed cooling in grab and go case with lids on tightly at 49F. CDI. Moved to cooler to rapidly cool.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P A few containers of rotisserie chicken at grab and go cooler observed cold holding above 41F (see chart). CDI. Discarded 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 ring other than plain wedding band.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Cutting board observed heavily grooved and scratched.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Large trash can blocking access to handsink. CDI. Moved.

4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturers label. Employee observed washing dishes with water at 109F. Refresh water when active washing. CDI. Refreshed.

4-501.11 Good Repair and Proper Adjustment-Equipment - C Seal pad observed torn.

4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturers label. Employee actively washing dishes in water at 105F.

5-501.16 Provide waste bins in required areas including at handwash sinks. No accessible trash can near front handsink upon entry. Trash can was placed at handsink. Repeat violation.

4-903.11(A)(1) Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed new risers for deli case stored directly on floor in box that is wet. -0-

4-501.11 Maintain equipment in good repair. Observed lights not working in hood system. -1- REPEAT

5-501.16 Provide waste bins in required areas including at handwash sinks. Observed no trash bin close to first handwashing sink inside kitchen. -0-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed water dripping from walk in condenser onto foods cooling on speed rack directly below. -1-

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 deli sheets store in cleaning solution under heat press from previous night. CDI - PIC voluntarily discarded. -.5-

4-501.11 Maintain equipment in good repair. Observed lights not working in hood system. -0-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup on food inside rinse compartment of 3-comp sink. -.5-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed lower deli case still having issues from last inspection. Open deli chubs today were 44-49F. CDI - EHS allowed time to ensure case was not in thaw cycle, took another temperature of meats after conclusion of meat market inspection and temperatures were still at or above 46F. PIC instructed case taken out of service until repaired and holding TCS foods at or below 41F. Meats voluntarily discarded. -1.5- REPEAT POINTS NOT ESCALATED TODAY PER JANUARY 1, 2019 CHANGE IN COLD HOLDING AND STATE GUIDANCE DOCUMENT.

4-203.12 Ambient air and water thermometers shall be accurate.-Pf Observed hot ambient air thermometer reading 118F when foods inside were 142-147F. VR no later than 1/18/2018 to ensure thermometer present that is working. -.5-

6-501.18 Maintain handwashing sinks, toilets and urinals clean. Observed buildup in restroom handsinks. -0-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed buildup on the probe of thermometer during calibration. CDI - PIC cleaned and instructed food employees to clean before and after each use to prevent buildup. -1.5-

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed lower deli case cold holding TCS foods at 48-51F. CDI - PIC voluntarily discarded foods and scheduled work order.

4-501.11 Maintain equipment in good repair. Observed lower left side of deli case not cold holding. -0-

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observeed deli chubs date marked for seven days at 44F. CDI - PIC lowered temp on thermostat. If temp does not maintain, contact maintenance to check cooling capacity of cooler and instructed employees to voluntarily discard on the fourth day from first cut. -1.5-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup on the condenser fan cover in the walk in freezer. REPEAT -1-

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed buildup on the ceiling near the rotisserie oven and in the mop closet on the ceiling. Observed buildup on the splash panel below the paper towel dispenser in the restrooms. -.5-

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed 3 packages of sprinkles stored opened while not in use on bakery shelving. CDI- containers were sealed.

4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P Wash, rinse, and sanitize in-use equipment and utensils every 4 hours. Both deli employees indicated the slicer is sanitized throughout the day but only fully broken down and washed, rinsed, and sanitized nightly. CDI- slicers were broken down and washed, rinsed, and sanitized during the inspection.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed ham and chicken cold holding above 45F in the deli case (see chart). Deli employees indicated these items had not been removed from the case recently for slicing. CDI- foods were transferred to the walk in cooler for cooling. EHS instructed PIC to monitor cooler and call for repairs if the foods cannot be maintained below 45F.

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C Observed debris accumulation on metal icing shelving in the bakery. Improvements made since last inspection.

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 bakers prep. table. CDI- paper towels were provided.

7-201.11 Store toxic materials to avoid contamination. -P Observed one bottle of glass cleaner stored on a prep. table while not in use. CDI- product was relocated.

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 bakery icing metal shelving, on shelving underneath the prep. surface where the spare deli slicer is stored, and underneath the wicker baskets in the customer cold cases where sliced deli meats and cheeses are stored.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed sliced deli meats in the customer cold case cold holding above 45F (see chart). Observed ambient air temperature of the unit at ~45F. Instructed PIC to monitor cooler and call for repairs if it cannot maintain the foods below 45F. CDI- items were relocated to the walk in cooler for cooling.

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 bologna chub not dated and an opened ham chub with a sell by date of 5/15. CDI- both items discarded.

4-501.11 Maintain equipment in good repair. Observed a torn gasket on the walk in cooler door. turkey

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 covering and on the deli case sliding door tracks.

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 deli meat chub with a sell by date of 1/23. CDI- product discarded. Observed some wrapped deli meats with hard to read datemarks. Ensure all datemarks are readable.

7-201.11 Store toxic materials to avoid contamination. -P Observed one degreaser spray bottle stored on top of single-use packaging boxes next to the 3 compartment sink. CDI- storage rearranged.

4-603.15 Washing, Procedures for Alternative Manual Warewashing Equipment - C Equipment too large to fit in the 3 compartment sink shall be disassembled so it can be effectively washed, rinsed, and sanitized. Employee indicated the deli slices are broken down for cleaning every 4 hours, however the blades are only washed once nightly.

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. Improvements made since last inspection.

5-205.15 Maintain a plumbing system in good repair. Observed a leak in the plumbing underneath the handsink located nearest to the walk in freezer.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Chicken wings holding below 135F in hot case. CDI - Discarded.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a few house flies in prep area. Continue working with pest control service provider to eliminate pests.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean dark buid up from fan guards in walk in cooler.

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. Sweep debris from floors under bunkers in walk in cooler.

6-301.14 Post a handwash sign at each handsink. No handwashing sign in men's room due to recent remodel. CDI - Adhesive sticker handouts lwft with PIC to post.

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 Chicken salad cooling while tightly wrapped in plastic in walk in cooler. CDI - Plastic wrap vented to allow proper cooling.

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. Knife stored in sanitizer in between uses. Knife should be washed and rinsed before placing in sanitizing solution; sanitizer works within minutes and is not intended for long term or constant storage of utensils. Knife removed and sent to dish area.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Crumbs and food debris in sliding door tracks of lunch meat display. Clean.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Wipe out food debris from sliding door tracks of lunch meat display case.

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 1 chub of ham without date. CDI-discarded

6-501.111 Keep the premises free of insects, rodents, and other pests. Eliminate gnats and flies from deli. Observed mainly near hood and fryers.

4-101.19 Nonfood-Contact Surfaces - C: Shelving rusting in walk in cooler.

2-102.12 Certified Food Protection Manager - C-No certified food protection manager on site with certificate

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF-Observed lettuce not date marked inside walkin-CDI-Lettuce was date marked

2-303.11 Prohibition-Jewelry - C-Observed employee with unapproved ring

4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C-Observed utensils stored inside unclean storage bin

4-501.11 Good Repair and Proper Adjustment-Equipment - C-Observed cracked gasket on walkin cooler and rusted shelving inside walkin cooler

4-602.13 Nonfood Contact Surfaces - C-Observed shelving, racks, sinks, under counters, and inside drawers in need of cleaning

6-501.12 Cleaning, Frequency and Restrictions - C-Floors in need of cleaning

6-303.11 Intensity-Lighting - C-Proper lighting needed in work areas

6-301.13 Handwashing Aids and Devices, Use Restrictions - C. Handwashing sinks shall be used for handwashing only. Observed a bucket labeled "sanitizer" to be in the handwashing sink nearest the bakery. CDI.

4-501.11 Good Repair and Proper Adjustment-Equipment - C. All equipment shall be maintained in a state of good repair. Observed a cracked gasket on the interior of the walk in cooler.

7-102.11 Common Name-Working Containers - PF. Observed no label on a bucket of sanitizer. CDI- sanitizer bucket was properly labeled.

An effective employee health policy shall be in place in order to prevent food bourne illness. Observed an employee health policy without the time restrictions for restricting food employees. CDI- time frame was added to the current employee health policy.