HARRIS TEETER #171 DELI

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety Observed deli operating without a certified food protection manager present. A CFPM shall be on-site during all hours of operation.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed paper towel dispenser inoperable at hand sink behind sandwich prep station. CDI: PIC placed a roll of paper towels at hand sink.

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) 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 . Observed a chub of ham being held in display case date marked with an expiration of 8/08 and chubs of turkey date marked 8/8 - 8/15, 8/4 - 8/11, and 8/5 - 8/13. All date marks were longer than the maximum 7 day allowance. CDI: PIC discarded chub of ham and one chub of turkey and corrected date marks on the 2 remaining chubs of turkey.

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 holes in flooring near ovens and 3 compartment sink. Repair or replace flooring. REPEAT.

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 holes in flooring near ovens and 3 compartment sink. Repair or replace flooring.

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 a box of single use containers being stored on floor in bakery area. CDI: Employee placed box on shelving. REPEAT.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed empty paper towel dispenser at hand sink closest to deli slicers. CDI: PIC stocked hand sink with paper towels.

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: 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 . Observed employee wiping down slicers with paper towel and sanitize slicer with spray bottle and wipe sanitizer off with paper towel. Per conversation with employee, deli slicers are sanitized this way throughout the day without washing and rinsing prior to sanitizing. At the end of the day, employee stated slicers are broken down and washed, rinsed and sanitized. CDI: EHS provided education to manager and employee that slicers must be washed, rinsed and sanitized properly at least every 4 hours a day while slicers are in use. No points taken due to slicer being washed rinsed and sanitized at the end of last night and not being used until this morning at 10am which was still in 4 hour window. Manger stated he would provide training to staff on standard operating procedures for cleaning slicers.

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) 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 . Observed a chub of ham being held in display case date marked 9/8, several days past its expiration. CDI: PIC discarded ham.

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 a box of single use container lids being stored on floor. CDI: PIC placed box on shelf.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed in clean storage area by the 3-comp sink clean soiled knives , scoopers, oven metal chicken skewers, and in the sub station area observed multiple soiled can openers being stored in a clean storage basket. -CDI-PIC placed all items in 3-comp sink; were w/r/s. 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 in sub station shredded lettuce , sliced turkey and sliced tomatoes w/ temperatures above 41F ( see temp chart). Per PIC food associates had ran out of those items and had to get the produce items straight from produce area, w/r/s, shred/slice the items, which were then placed straight into the prep line ( the same was done with the sliced turkey) ;did not have time to cool food items. Food items still w/ in 4hr cooling parameters. -CDI-Placed in WIF for rapid cooling; brought down to proper 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 .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P-Observed two sanitizer bottles being stored on top of prep table in different areas of the deli department. -CDI-PIC placed sanitizer bottles in chemical storage area.

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 under prep table some not in use plastic-to go containers being stored straight on top of soiled shelves with food debris and residue; some to-go containers were soiled with food debris and residue as well. -CDI-PIC voluntarily discarded food items.

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 chubs display case( interior and exterior ) in need of more frequent cleaning needed. Observed soiled shelves under prep-table by the entrance with food debris and residue; in need of more frequent cleaning. Repeat

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed soiled walls through out the facility in hard to reach places and not, in need of more frequent cleaning. 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 floor baseboards throughout facility coming off the wall and some highly deteriorated in which the wall is fully exposed. Observed broken tiles by the oven and along the island wall.

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 in WIC metal racks soiled with build-up food debris/residue in need of cleaning.

5-205.15 Maintain a plumbing system in good repair.Observed in WIFreezer water leaking from a pipe connected to the condenser; frozen water accumulated on shelf below; no contamination observed. PIC was notified and work order was placed.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Chicken salad, meat balls, and sliced roast beef from yesterday lacked date marks. Date marks added. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed chicken breast stacked above fill line in pan at sandwich station above 41F. CDI - items out of temp were moved to WIC for rapid cooling. 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 .

3-501.18 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 multiple chubs in meat display with incorrect discard dates, expired discard date, and no dates labeling. CDI - PIC discarded all items at time of inspection. - 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. 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 . Observed skewers for rotisserie chicken and knives, stored as clean, with food debris present on the food contact surfaces. CDI - Items were moved to the 3 compartment sink to w/r/s properly.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information, 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 . Observed pizza sauce and deli roasted chicken held longer than 7 days. CDI - Both items were voluntarily discarded.

5-205.15 Maintain a plumbing system in good repair. Observed leaking faucet at hand sink nearest walk in cooler. Repair

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed labeled bottle of sanitizer stored in the basin of sandwich prep hand sink. CDI - Bottle was removed and placed at counter space. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed chicken prep and sandwich prep handsinks with unavailable paper towels at different points in the inspection (Out of stock at chicken prep; jammed paper towel dispenser at sandwich prep) CDI - Paper towel rolls were provided as replacements at both handsinks.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed one (1) ham chub in deli case with an opening date of 05/01. CDI - Food employee voluntarily disposed of expired food item. Note: Observed prepared pizzas and pizza sauces, prepared earlier in the morning prior to inspection, having readily prepared date marking labels applied at time of inspection. For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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 cooling items in the WIC (shredded cheddar bin, raw chicken speed rack) cooling from prep while covered or unventilated (lidded cheese, tarp on speed rack). Items were observed cooling at insufficient rate prior to corrective actions. CDI - Covers were removed to improve cooling rate during inspection. 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed two (2) working containers (olive oil and vinegar bottles) at deli line with no effective labeling. All other working containers were effectively labeled.

6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed two (2) properly placed fly rolls with several dead flies on each roll. Remove/replace fly paper as dead insects and pests accumulate.

5-205.15 Maintain a plumbing system in good repair. Observed one (1) toilet in female restroom (2nd from the left) not effectively flushing. All other toilets within the facility were observed functioning effectively. REPEAT. Note: No escalation in point deduction due to noted improvements and repairs; previous plumbing fixture issues (leaking sink valve) have been repaired fully since previous inspection.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed two (2) buckets of vanilla frosting and approximately five (5) boxes of bread stored on the floors of the WIC and walk in freezer, respectively.

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 one (1) in the WIC with cardboard sheet beneath food packaging.

5-205.15 Maintain a plumbing system in good repair. Observed leaking valve at hose connection below ware washing sink. Repair as needed to prevent leaking.

5-402.13 Maintain sanitary sewage system according to Law.-P Observed floor drain in front of the ware washing sink with virtually no drainage. Water was observed pooling due to nearby leaking hose valve. PIC and food employees elaborated that pooling water from the leaking hose valve was being redirected to functional floor drains. A verification will occur no later than 01/20/2023

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety Observed PIC, the store general manager, with recently expired food protection management certification. Deli manager stated that he had an unexpired ANSI food protection management certification, but did not have it within the premises at the time of the inspection, and was unable to produce a digital or electronic record of the certificate.

4-501.11 Maintain equipment in good repair. Observed 2 torn or ripped gaskets on the deli case doors.

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 slight food debris inside of deli case. Clean as needed. REPEAT

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliced turkey, ham, cheese, and taco trays holding between 42-45. CDI - Items moved to walk in cooler to be rapidly cooled. Taco tray’s holding in floor case in ice. Ice added to items. - 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 For more information on date marking please visit: http://meck.co/FoodSafety. Observed 3 lump pieces of deli meat held past the 7 day date marking requirement. CDI - deli meats voluntarily discarded. Ambient temperature of cooler reading 38F. - REPEAT - 3 - ** This is facilities 5th cold holding violation. Facility has greatly improved in cold holding. If another violation occurs, facility may be subject to a risk control plan being implemented. **

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 slight debris inside of deli case. Clean as needed. - 0 -

3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed bag of sliced cucumbers stored in contact with ready to eat lettuce in prep top. CDI - Cucumbers removed. EHS discussed use of barrier in between food item and baggy. - 0 -

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed one container of chicken wings hot holding at 130F in hot holding station. All other items reading above 135F. CDI - Chicken voluntarily discarded by PIC. - 0 -

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed chicken salad made from yesterday’s rotisserie chicken, with today as date of prep. Observed one egg patty held past 7 day date marking (8/14). CDI - Egg voluntarily discarded. EHS discussed proper date marking with PIC. Items prepared from yesterday’s ingredients must be date marked with oldest ingredient. - REPEAT - 3 - **Facility has overall greatly improved with date marking food items and discarding food items at required date. This is facilities 5th date marking violation. Since facility has greatly improved in the frequently repeated aspects of date marking, a RCP will not be issued today. If violation occurs next inspection, an RCP will be issued. *

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 chicken taco trays cooling tightly covered in walk in cooler. CDI - Items cracked and moved to WIF to be rapidly cooled. - 0.5 -0

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliced cheese in the deli prep table above 41F. PIC stated that product was placed there in the morning for a breakfast sandwich. One side of the prep top was left open, likely reducing the cold air circulation throughout the prep top. CDI: Cheese rapidly cooled and air gap covered. 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 turkey in deli case from 3/8. Observed no date mark on chicken filets in deli case that PIC stated were cooked yesterday. Observed chicken salad wrap with today’s date when the chicken salad was prepared yesterday. CDI: EHS and PIC discussed that the oldest date markable item in the sandwich should be what the use by date reflects, not the date the sandwich was put together. Turkey voluntarily discarded. Date added to chicken filets. REPEAT VIOLATION

4-402.11 Fixed Equipment, Spacing or Sealing-Installation - C Observed handsink near walk in cooler in need of re-caulking to the wall. 4-101.19 Nonfood-Contact Surfaces - C Observed interior of deli prep top is not smooth and easily cleanable. Coils for refrigeration and tubing are exposed. Food debris has become stuck to these areas.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed interior of prep top cooler at the sandwich station to have food debris and build up. REPEAT VIOLATION Previous violation corrected.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed Swiss and american cheese cold holding above 41F in sub station cooler; see temp chart. Employee stated they were brought up an hour before. CDI - Placed in walk in to cool rapidly. EHS educated manager and employee. REPEAT. *Half points taken due to no cold holding issues in deli case during today’s inspection*

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 chub of ham without date mark. Employee stated she opened and cut the previous day. CDI - Correct label produced and marked. REPEAT. *Points kept at half due to only one item without date mark today, improvement*

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 provolone cheese in sub station cooler at 50F, after questioning employee stated she sliced it was cooling it down. Cheese cooling in cold hold unit not manufactured for cooling processes. CDI - Cheese taken to walk in cooler to cool rapidly.

4-501.11 Maintain equipment in good repair. Observed active leak in fryer. PIC, Robert, stated work order has been placed for equipment repair.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed tracks on deli case and under sub station in need of cleaning. Increase cleaning frequency.

5-205.15 Maintain a plumbing system in good repair. Observed stagnant water on floor in front of walk in cooler. PIC stated drain for walk in cooler is unable to process water due to underground plumbing issue.

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 significant debris behind cooking equipment. Increase cleaning frequency.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at handsink near walk in cooler. CDI: Paper towels were provided.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed deli case holding large chubs above 41F. Outside of chubs was 41F but inside was up to 45F. Smaller chubs were 41F and below. EHS and PIC discussed defrost cycle length and temperature during inspection. All chubs were relocated to the walk in cooler for rapid cooling. Maintenance tech was called and due to arrive within 1.5 hours to repair case. 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 no date on several deli/sandwich line foods including tuna salad, meatballs, and steak meat. CDI: Products voluntarily discarded. REPEAT VIOLATION

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed some bulk trash items stored behind building. Items do not appear to have been a part of the store’s trash.

NOTE: 4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Through discussion with PIC, slicers are cleaned nightly and sanitized throughout the day. CDI: EHS directed staff to implement a procedure where slicers are washed, rinsed, and sanitized at least every 4 hours throughout the day.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed american cheese in deli case above 41F. Employee stated that the cheese was just sliced a few minutes before the start of the inspection. CDI: Product relocated to the walk in cooler. All other items in the case were below 41F. Observed open container of mayonaise and horseradish aioli stored at room temperature when product states "keep refrigerated". Employee stated products were opened about an hour ago. CDI: Products cooled in walk in. REPEAT VIOLATION Significant improvement from previous inspection.

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 marks on sliced meats and breakfast sausage in deli case. If product is held more than 24 hours from initial slicing it must have a date. CDI: Breakfast sausage voluntarily discarded. Other items date marked.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build up on speed racks in walk in cooler. Observed some build up on walls near where coved flooring comes up throughout facility. REPEAT VIOLATION

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Turkey, chicken, and cheese holding above 45F in left sub make station. CDI - Product placed on TPHC for today. VR - Will return with in 10 days to verify correction.

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

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 breast cooling in make line sub station cooler. CDI - Placed in walk in freezer for rapid cool down.

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 walk in freezer floor.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean build up of food debris from sliding door tracks of deli case and build up from walk in cooler door gasket.

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. Clean floors in walk in cooler and kitchen area.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Wash, rinse, and sanitize deli slicers every 4 hours they are in use. Two deli employees indicated the deli slicers are sanitized frequently throughout the day but are broken down for washing, rinsing, and sanitizing once nightly. CDI by instruction - wash, rinse, and sanitize slicers every 4 hours they are in use. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed debris accumulation on the back of a deli slicer blade that had not been used today. CDI- instructed PIC to clean.

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 bologna dated 12/6 and ham dated 12/6 in the deli case. CDI- items were removed and discarded.

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 shelving in the bakery, in the walk in cooler, the sandwich station cart, and inside the deli case.

2-301.14 Wash hands after activities that contaminate them.-P Observed employee touch walk in cooler handle with gloves on then proceed to other tasks without washing hands. CDI by instructing manager to inform employees on when to wash hands.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Wash, rinse, and sanitize deli slicers every 4 hours they are in use. PIC indicated the deli slicers are sanitized frequently throughout the day but are broken down for washing, rinsing, and sanitizing nightly. CDI by instruction - wash, rinse, and sanitize slicers daily.

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

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observe debris accumulation in the customer pre-packaged goods case, in the deli case, and in cabinets underneath the deli case and sub station case.

5-205.15 Maintain a plumbing system in good repair. Observed a leak at the faucet connection of the 3 compartment sink, a clogged drain at the hand sink nearest the walk in cooler, and a leak at the hose washing faucet.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed foods cold holding above 45F in the sandwich prep. area and in the packaged foods customer self service case (see temp. chart). CDI- salami/pepperoni discarded while other items were transferred to the walk in cooler for cooling.

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 inside of the meat/cheese case, in dry storage cabinets in the bakery, dry storage cabinets near the sandwich prep. area, on the sides of the convection oven, and at the customer self service cold cases in front of the deli cooler.

5-205.15 Maintain a plumbing system in good repair. Observed water leaking from the cold water knob at the 3 compartment sink.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed a sheathed thermometer with dried food debris on the probe. CDI- item was cleaned and sanitized.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed the following items out of date in the deli case: opened ham chub from 1/3, virginia ham chub opened on 1/1, turkey opened on 1/3, and liverwurst opened on 12/18. CDI- items were removed from deli case to be discarded. Discard deli meats once opened after 7 days (count the day the product is opened as day 1).

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 inside of the meat and cheese deli case and on the backs of the fryers.

Observed TCS foods in one cold case holding at >45F. Products discarded. Repairman called and it appears there is a fan out. 3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P

Observed bbq that had been opened >7 days prior- discarded today. 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 oven cleaner stored next to gloves today- oven cleaner moved. 7-201.11 Store toxic materials to avoid contamination. -P

Observed deep dark grooves on all cutting boards today on the line. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized.

Observed build up on rolling racks, display cases, and fryer baskets. 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.

Observed a box of chicken salad stored on the handsink- moved during the inspection to correct. 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf

Observed no thermometer in the deli today- manager aquired one from the store to correct. 4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf

Observed an employee handling food with a wrist watch on today. 2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed.

Observed single use cups stored on the floor today. 4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor.

Observed cutting boards with dark grooves in them today- replace these. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized.

Observed build up under the display cases, ontop of oven, in microwave, on rolling racks, and on the condiment rack today. 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.

Observed TCS items on the line stacked too high holding at >45F. These products had been stocked this morning and they were moved to the walk in cooler to quickly chill down. Recommend repairing coolers below this line so they do not need to overstack. 3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P

Observed open precooked egg and open breakfast sausage stored in the display case with no date- product discarded today. 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 open turkey and ham that were opened >7 days prior. Products discarded today. Observed bbq that was opened on 12/19- discarded today to correct. 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 gnats at the canwash in the back of the store. 6-501.111 Keep the premises free of insects, rodents, and other pests.

Observed a food service employee with a bracelet on today. 2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed.

Observed deep dark grooves on the cutting boards today. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized.

Observed build up on the canwash today and between the display cases. 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.

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 open meatballs and open bbq that was past 7 days since they were opened. Products discarded today.

3-501.13 Use approved thawing methods. Observed ribs thawing in standing water today. Continuously running/draining cold water was placed over them to correct. Use this method, the microwave, oven, or refrigeration for thawing.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed a food service employee with a hard to clean ring on and a wrist watch today.

2-303.11 Prohibition-Jewelry - C

3-501.16(A)(27) Maintain TCS foods in cold holding at 45F or less. -P Observed deli meats & cheese on make table at greater than 45 F. The right portion of the unit appeared to be holding at approved temperature but the left side was lacking air flow and foods were up in temperature. Foods were discarded and time as a control for safety on TCS foods was implemented till unit could be repaired.

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf• Observed BBQ which was out dated on shelf with working product. Employee reports product is for discard. Gave instruction to provide separate area for discard items.

4-502.11(A) Maintain utensils in good repair. Observed broken wires in frier baskets. Discontinue using frier baskets with broken wires. 4-501.11 Maintain equipment in good repair. Observed make table unit not functioning as evidenced by food temperatures. Service was called.

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 thorough cleaning needed around baseboards, floor drains, and under equipment. Gave instruction.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - Properly date mark and discard all items per rule. Observed multiple deli meats out of required date. Gave instruction and discarded as needed.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - Observed multiple foods on sub prep refrigeration unit at > 45 F for less than 4 hours. Unit was holding food minimally at 45 F in some areas. Food temperatures had risen in ~ 2 hours after being stocked from the walkin which was holding 38 F and below. All foods were returned to walkin or sold immediately. Maintenance for repair of unit was contacted while on site.

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - Observed slight debris build up in track of deli case. Cleaning was scheduled and delayed due to inclement weather. Gave instruction.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - Observed deli meats and cheeses on sub refrigerated sub station > 45 F for less than 4 hours. Unit did not appear to be functioning. Food was returned to walkin for quick chill down and new product was placed on ice for sandwich prep. Repair service was called for immediate service while on site.

4-501.11 Good Repair and Proper Adjustment-Equipment - Observed door on deli case with broken handle. Management states it had been repaired and then broke again. Gave instruction to repair.

4•-602.13 Nonfood Contact Surfaces - Maintain all nonfood contact areas clean to sight and touch. Observed food debris in track of deli case doors. Gave instruction.