HARRIS TEETER #35 DELI

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at the hand wash sink. CDI PIC provided soap.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed pulled chicken on the mobile cooler above 41F. Label showed that it was packaged yesterday. CDI PIC voluntarily discarded. REPEAT 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. 6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed flies in the kitchen. Observed dead flies on the mobile unit near the front door. CDI PIC cleaned up dead flies.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed bakery employee handling food with bracelets on her arm.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee cell phone on the shelf on top of the sandwich station. CDI PIC moved the cell phone.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed handwashing sink near bakery blocked by a cart full of large boxes. CDI PIC moved cart.

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed an open package of pepperoni with large amount of discoloration in the sandwich RIC. Package was opened 3/35/36. CDI PIC voluntarily discarded. REPEAT

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed Quat sanitizer in the 3 comp sink at 0ppm . There were dishes being sanitized in the compartment. CDI PIC emptied the compartment and refilled with QUat sanitizer at 200 ppm. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY 4-703.11 After cleaning, equipment, food contact surfaces, and utensils shall be sanitized using an approved method.-P Observed employee that was preparing sandwiches rinsing the knife with water at the prep sink behind her and reusing to slice sandwiches. EHS advised that she use a dry towel to wipe knife and that once water is introduced she must properly wash, rinse, and sanitize the knife. CDI PIC took knife to dish area and replaced it with a clean knife. 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 sliced cheese on the sandwich cutting board and large containers of mayo, ranch, and pepperoni in the sandwich RIC above 41F. PIC stated that the cheese was just cut. The pepperoni, mayo and the ranch were discarded. The ambient air of the sandwich RIC was 54F. PIC will put in a work order for today. EHS advised them not to use the unit for TCS foods until repaired. VR 4-19-26 REPEAT 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) 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 an open pepperoni bag dated 3/25/26, cut chub of roast beef dated 4/8/26, and a cut chub of turkey with no date mark. CDI PIC verified that the turkey was cut today and he put date on it, PIC voluntarily discarded the pepperoni and the roast beef. REPEAT

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 containers stored unprotected with the food contact surface facing up. CDI PIC inverted containers

4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed some sheet trays with large amount of what appeared to be rust from wear and tear. 4-501.11 Maintain equipment in good repair. Observed the sandwich RIC not holding TCS foods at 41F or below. Unit will not be used for tcs foods until it is repaired.

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 and debris on floors around and under equipment of the kitchen and along the lower walls.

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed two containers of pizza sauce with organic growth being held in prep reach in cooler. CDI: PIC voluntarily discarded containers of pizza sauce.

4-702.11 Utensils and food contact surfaces of equipment shall be sanitized before use, after cleaning.-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 a sheet tray floating on top of sanitizer in sanitizer compartment of 3 compartment sink in which sheet tray was not fully submerged under sanitizer. CDI: PIC pushed down sheet tray to ensure it was submerged in sanitizer.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 . Observed three containers of rotisserie chicken, two containers of baked eight chicken, and several containers of chicken tenders all being held above 41F in grab and go island cooler. CDI: PIC voluntarily discarded all items.

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 an open bag of meatballs being held in sandwich prep reach in cooler without a date mark and a bag of grilled chicken in same cooler date marked with an expiration of yesterday. CDI: PIC voluntarily discarded both items.

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: PIC placed containers on shelving. REPEAT. Points not escalated due to multiple violations on previous report.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one (1) squeeze bottle with no label held at a non food prep counter. Per conversation with PIC, bottle contained food safe mineral oil utilized to clean metal components (sliding doors and tracks of prep units, portions of deli slicers, etc.) CDI - EHS affixed label to bottle and placed back at proper storage.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed approximately three (3) flies in deli department over the course of inspection. No contamination of food was observed; work with approved pest controller(s) to prevent pest entry and remove live and dead pests.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed one (1) box of bread rolls, opened earlier on day of inspection, stored on floor of walk in freezer. CDI - PIC elevated box to available shelving.

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 one (1) wrapped bag of single service articles (to go lids) stored directly on the floor next to rolling supply cart. CDI - EHS elevated bagged single service articles to cart to prevent potential contamination. 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 two (2) stacks of single service articles (to go bowls at prep table and container lids on walk in freezer shelf) with exposed food contact surfaces. CDI - EHS and PIC inverted single service articles to prevent potential contamination. REPEAT.

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 food soils (crumbs, stains) at retail grab n go on and beneath grating. Observed minor food soils on sliding tracks of sandwich perp unit doors.

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 approximately fifteen TCS food items (chicken salad croissants, maple ham slider sandwiches, sandwich trays, etc._ single servings of chef salads set at point of sale cooler during inspection. EHS observed insufficient cooling rate of salads during inspection. CDI - PIC rotated salads to walk in cooler to rapidly chill before returning them in sales cooler. REPEAT. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed one (1) working container (squirt bottle of oil and vinegar mix) at deli preparation area with no working label. All other containers were labeled properly. CDI - PIC was able to identify the contents of the bottle. EHS affixed label to the bottle.

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 one (1) unopened dented can of black olives at dry storage area. CDI - PIC rotated can to area to be held for credit, away from usable food products.

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 two (2) stacks of single service articles (to go bowls at prep table and sandwich containers with exposed food contact surfaces. CDI - EHS and PIC inverted single service articles to prevent potential contamination. REPEAT.

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed one (1) employee water bottle stored above sealed dry ingredients (canned goods, mayo tubs, etc.) at storage rack. CDI - Employee rotated water bottle to proper employee storage.

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 two (2) non-date mark exempt TCS foods (oven roasted turkey chub and rotisserie chicken chub) with expired or improper date marking (12/02 in deli case 1 and unmarked in deli case 2, respectively). CDI - PIC pulled items from storage and weighed them out to be voluntarily disposed of. REPEAT. Note: No escalation in point deduction due to noted improvement from previous inspection; EHS observed fewer food items with expired date marks.

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 three (3) single servings of chef salads set at point of sale cooler during inspection. EHS observed insufficient cooling rate of salads during inspection. CDI - PIC rotated salads to walk in cooler to rapidly chill before returning them in sales cooler. 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 .

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Briefly observed PIC engaged in food prep (preparing of sandwiches at prep area) assisting food employee with watch on and no effective hair restraint. CDI - During stopping point, PIC washed hands, donned hair net, and removed watch before continuing food prep.

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 two (2) stacks of single service articles (to go bowls at prep table and cake lids at bakery area shelf) with exposed food contact surfaces. CDI - EHS inverted single service articles to prevent potential contamination.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Briefly observed handsink paper towel dispenser without available paper towels at start of inspection. CDI - Department manager provided single service paper towel box from nearby table to allow for proper hand washing. Paper towel roll was replaced immediately from available supply.

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 four (4) TCS food packages in sandwich prep unit (diced chicken, cut ham, cut chicken, and pizza sauce) held for greater than seven days (08/08, 08/07, 08/07, and 07/24 production dates, respectively) Department manager stated that these had most likely been date marked with typos. CDI - Food items were voluntarily disposed of. 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 approximately three (3) working containers of sauces and spices (vinegar, salt, and oregano) at deli preparation area with no working labels. PIC was able to identify each of the condiments and stated that labels had been removed during cleaning. REPEAT.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed approximately four (4) flies in deli department over the course of inspection. No contamination of food was observed; work with approved pest controller(s) to prevent pest entry and remove live and dead pests.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed one (1) box of chicken wings, opened earlier on day of inspection, stored on floor. CDI - PIC elevated box to available shelving.

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 minor food soil in sandwich station under side unit. Clean as needed to prevent soil accumulation. Observed three (3) bins stored as clean on clean storage shelf with minor sticker residue on their exteriors. Soak, wash, rinse, and sanitize utensils as needed to clean food and non food contact surfaces.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no PIC or manager on duty at time of inspection. Per conversation with PIC (deli manager), she has recently taken and passed an ANSI certification test and is awaiting documentation. PIC demonstrated knowledge by answering relevant questions pertaining to food preparation. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed seven (7) food items (recently rotated baked chicken and three chicken tacos at hot/cold display and grab n go, respectively, one salad and package of ribs from 04/07 at grab n go display, and overstacked portion of cheese at deli prep line) above 41F. CDI - Recently placed items, having been rotated to points of sale and service, were rotated by PIC to WIC to cool correctively. Items that had been out of temperature for more than 4 hours were voluntarily disposed of.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed three (3) bottles of chemicals (degreaser and concentrated sanitizer) stored above single service articles and food supplies (bagged breader mix, cake trays, etc.) at points of preparation. CDI - EHS rotated chemical bottles to lower points of storage.

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: 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 . Observed four (4) food items (sliced roast beef in deli prep line, three sub sandwiches in grab n go cooler) not at 41F. Per labeling and conversation with PIC, these items had been prepared less than 4 hours previous. Roast beef was observed as cooling insufficiently. CDI - Sandwiches were rotated to WIC to cool correctively. Roast beef was rotated with lid off to lower storage to cool more effectively. REPEAT. Note: No escalation in point deduction due to improvement made from previous inspection. EHS observed multiple food items prepared on day of inspection (cold fried chicken bin, salads, etc.) held at point of sale after cooling properly. EHS observed proper active cooling of cooked food (fried chicken) in WIC. EHS provided cooling charts to PIC

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 approximately five (5) working containers of sauces and spices (vinegar, oil, salt, etc.) at deli preparation area with no working labels. PIC was able to identify each of the condiments and stated that labels had been removed during cleaning.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed one (1) food employee engaged in food preparation (preparing sub sandwiches, etc.) with wristwatch on.

5-205.15 Maintain a plumbing system in good repair. Observed minor leak at three compartment sink faucet when water was turned on. Repair and service plumbing fixtures as needed to prevent leaking.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. 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://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU . Observed a large amount of sliced deli meats and cheeses that did not cool to 41F within 4 hours of slicing. Reference temperature chart. CDI-PIC voluntarily discarded TCS foods that did not quickly cool within 4 hours and EHS.

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, 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 date marked 11/28. Employee stated that was not the correct date mark, as they had placed new pizza sauce in the previously used container. Observed cut blackened turkey chub from 11/25. Observed thawed sausage without thaw date. CDI-PIC voluntarily discarded RTE TCS foods that were incorrectly labeled and held for more than 7 days and added correct thaw date to sausage.

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: 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 . Observed multiple tightly wrapped packs of deli meats and cheeses that did not cool within 4 hours in sandwich station reachin. Observed sliced deli meats in prep top of sandwich station that also did not quickly cool and missed 4 hour cooling window. Observed rotisserie chicken cooling in WIC, tightly covered in plastic package. Observed ham sliders at 60F placed in grab and go display, tightly covered and stacked. CDI-EHS educated PIC on improved cooling methods. PIC voluntarily discarded all TCS foods that missed cooling window, rotisserie chicken and ham sliders were uncovered and moved to the WIC to quickly cool. EHS recommends cooling sliced meats and cheeses in thin layers, uncovered in WIC.

2-102.11 (A) - (C )(1), (4)-(16) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to the operation of the food establishment. -Pf. Observed priority and priority item violations. Please visit our resource page, https://health.mecknc.gov/envhealth/food-and-facilities-sanitation, for more food safety information related to PIC Duties, Training, and managing food safety.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed ribs, buffalo wings , bbq chicken bites , chicken street tacos , chef salad, quiche, and pimento cheese in grab and go retail cases at greater than 41 degrees. CDI PIC discarded products. 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 hot baked 8 piece chicken and turkey chub held greater than 7 days. CDI PIC discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed build of debris at caulk line of three compartment sink.

4-602.11 (A) (4) Food contact surface of a thermometer shall be cleaned, and sanitized per 4-702.11/4-703.11, before using or storing. P. Observed Employee using probe thermometer without sanitizing before use . CDI advised employee on proper sanitizing and probe was sanitized before next use.

3-501.12 Food that is being slacked shall be held in refrigeration at 41F and below or at any temperature if the food remains frozen. Observed chicken that had been thawed sitting on counter at 64 F. Stored in walk in cooler . CDI PIC discarded product.

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 pizza , salad , and Brie at greater than 41 degrees. CDI product discarded. Improvement noted in this area. PIC advised that they would continue to work on positioning and air flow in unit.

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 chicken salad, coleslaw, ribs, brie and wings packaged on site in retail cases at greater than 41 degrees. CDI all items except ribs discarded ribs prepped today were cooled.

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 two packages of fried chicken on lower level of retail case at 45 degrees . CDI discarded and vents cleaned for air curtain unit temperature observed to lower no other products on lower level of case . Upper levels observed at 39.0 degrees.

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: 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 . Observed packages of fried chicken and one basket of sandwiches that were unlabeled . Sandwiches were marked but PIC did not know when chicken was fried so it was discarded.

4-501.11 Maintain equipment in good repair. Observed gasket on walk in cooler in need of replacement.

3-401.11 (A)(3) Cook raw animal foods to required temperatures. -P Observed final cook temperature of fried chicken at 113F in one part of a large breast after frying first time. Chicken dropped second time and temperature was measured at 158F in parts of the same chicken breast. Employee cooking the chicken said that she expected the final cook temperatures to be in the 180F range. CDI - Food employee removed chicken and allowed to rest for 1 minute and temperature rose to 165F in all parts of chicken.

3-501.18 A FOOD specified in ¶ 3-501.17(A) shall be discarded if it is inappropriately marked with a date or day that exceeds a temperature and time combination. -P Observed large turkey chub with expiration date of 11/1/21 @ 12:06 pm. Observed turkey chub with pack date of 10/13 and ham chub with pack date of 10/14 in the display case. CDI - PIC voluntarily discarded items. Overall, date marking was very good throughout the rest of the facility. -0 points

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed bucket of fried chicken at hot holding grab and go area holding at 128F. CDI - chicken voluntarily discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed many TCS foods in several customer grab and go coolers holding above 41F. See temperature chart. For today, PIC removed and voluntarily discarded all items above 41F, then called for service. Cases will not be used until repaired. VR - verification required. Also observed raw chicken in walk in cooler measuring 45F but it had been out in prep recently. It will be cooked today. Observed sub station sliced white cheese over-stacked and measuring 47F. Bottom slices measured 41F. Top slices voluntarily discarded.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee wearing wristwatch while preparing sub sandwiches.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed food build up and debris in gaskets and sliding doors of sandwich station and build up of dust on evaporator fans of walk in cooler. Recommend higher frequency and more thorough cleaning. -REPEAT- -0.5 points-

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 food build up and residues on bakery floor and floor of walk in freezer. Recommend higher frequency and more thorough cleaning. -0.5 points-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed containers of coleslaw in grab and go cooler holding at 44F. PIC stated that items were prepared in the morning and placed into grab and go cooler approximately one hour prior to inspection. All other TCS foods in grab and go cooler were between 38F and 40F. CDI - PIC moved containers of coleslaw to walk in cooler to rapidly cool to 41F or less. -REPEAT- -3 points-

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 coleslaw in grab and go cooler at 44F. PIC stated that items were prepared in the morning and may have not completed actively cooling to 41F or less before containers were placed in grab and go coolers. Recommend actively cooling all prepared TCS foods to 41F or less prior to placing in grab and go coolers. -0 points-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed gaskets of deli meat and cheese cooler with build up of food debris and soil. Recommend higher frequency and more thorough cleaning. -0 points-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P REPEAT: Observed chicken salad in different grab n go cases and bbq chicken boneless wings in grab n go case >41F. CDI-items pulled and disposed of. Cooling not an option because of prep date. Refrigeration repair was called and present by end of inspection

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 women's bathroom floor needed cleaning.

Repeat: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed inside open air cooler at customer display sandwiches and wraps stored to front of cooler measuring > 41F (see temp chart). All products moved closer to the back of cooler including Ever roast sandwich was 39F. CDI: removed and placed inside walk-in to properly cool.

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. Observed turkey breast, ham, and roast beef all expired 7 days inside deli case. Observed sausage patties inside sub station cooler expired 7 days. CDI: by discarding. Datemarking machine needs to be reset to reflect 7 days instead of 8 days on label.

Repeat: 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Build-up and food debris observed on tracks at sub station and cooking equipment. Some improvement noted.

General Comment: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed inside open air cooler at customer display baby swiss at 45F, honey ham at 45F, chicken salad crossaint at 45F, and ribs at 44F. CDI: through education.

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 sandwich meat incorrectly dated inside sandwich prep unit and deli case. Observed some items with same pack and sell by date and others dated for 8 days. CDI: dates manually keyed in and corrected on date marking machine.

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 equipment at cooking area and debris inside cabinets at cook station area.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed ribs in hot holding at customer display service area at 126F - 134F. CDI: ribs were discarded.

Repeat: 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 eggs not dated and bbq with incorrect label and date on container inside bottom of sub station. CDI: bbq was discarded and proper date was placed on eggs. Points not escalated due to improvement. No expired items on this inspection.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Cleaning needed to remove grease and debris build-up from cook station equipment including sides of fryers and ovens. Observed debris on tracks and cabinets below cheese and deli meat cases.

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 both walk-in cooler and freezer floors in need of cleaning.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed box stored on top of handsink. CDI by removal of obstruction.

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 brie cheese with a two month date mark. CDI by pulling display and correcting all dates to reflect 7 day shelf life. 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed chub of turkey past the 7 day window. CDI by voluntary discard.

7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-Pf Observed bottle of sanitizer hanging from prep table with nozzle pointed at active food prep. CDI by removal of bottle to proper storage location.

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

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 food and debris build up on floor of both walk in and walk in freezer.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed two containers stored as clean with debris build up. CDI by removal for recleaning.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed ham and two containers of turkey measuring above 45 F. CDI by removal to walk in freezer for rapid 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 turkey stored in deli case dated 7/8. CDI by voluntary discard.

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

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed one employee recontaminate hands by touching faucet with bare hands after washing. CDI by rewashing following correct procedure. Several other instances of correct handwashing observed during inspection.

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 45F. -P Observed chicken cooling in walk in at 62 degrees and no change after 25 mins. CDI by placing in freezer to meet proper rate of cooling. 15 mins later, the chicken measured at 57.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed several packages of various kinds of chicken stored in a customer self service cooler at 48 degrees. CDI by placing chicken in the freezer to cool down to below 45 degrees.

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 cooling in walk in cooler that was in a defrosting cycle and not cooling the food properly. CDI by moving the food to a freezer to cool effectively.

Observed turkey at 48, ham at 48, cheese at 50 in display case. CDI - moved to freezer to cool, case left open less than an hour before 54, supply air at 45. Observed chicken, raw in prep sink in bags at 54 degrees. CDI - moved to refrigerator. Observed 2 ribs, frozen on top of oven. CDI - moved to cooler. 3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P

Observed both display case thermometers indicating incorrect temperatures. 4-203.12 Ambient air and water thermometers shall be accurate.-Pf

| 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 undatemarked pimento cheese in the walk in cooler. PIC stated that it had been opened one day prior. Insure the date that the cheese is opened on is recorded on the package. CDI by PIC writing date on package.

4-502.11(A) Maintain utensils in good repair. Observed sauce bottle lid cracked/broken.

6-501.18 Maintain handwashing sinks, toilets and urinals clean. Observed dried urine on the mens room toilet seat.

5-501.16 Provide waste bins in required areas including at handwash sinks. Observed no trash can at the bakery area handsink.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed non-NSF, home style can opener. PIC stated that previous mounted, NSF approved can opener was removed. Can openers must be NSF or ANSI approved due to ease of cleanability, provide an NSF or ANSI approved can opener.

5-205.11 Maintain access to handsinks. -Pf Observed racks of bread blocking the rear handsink from access. Insure handsinks are accessible at all times. CDI by PIC moving the racks.

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 wings cooling in a closed clamshell container. Insure that cold air is able to reach the food product by venting the containers while cooling.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed working containers of oils and spices not labeled.

4-501.11 Maintain equipment in good repair. Observed sub prep cooler handle in disrepair.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed food debris in corners and door track of sub prep cooler.

3-307.11 Miscellaneous Sources of Contamination - C. Observed box of chicken stored on trash can.CDI chicken was moved.

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

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed food debris around welds in display reach-in cooler. Observed black debris in gasket of walk-in cooler.

3-501.16 (A)(1) All potentially hazardous hot foods must be held at or above 135F. Observed fried chicken unattended on prep table at 115F. CDI-items were moved to walk-in to cool.

3-501.18 Potentially hazardous food must be discarded on the 7th day after opening/preparation. Observed deli meat with an expiration date greater than 7 days. CDI-item was discarded by manager.

3-501.15 (B) Cooling of food shall be accomplished by using rapid cooling equipment or in refrigeration/freezer units. Observed fried chicken placed in display case in clamshell containers at 80F. CDI items were moved to walk-in to cool.

6-305.11 Personal items should be stored in designated area to maintain clean and sanitary facility. Observed coats stored on boxes of customer items. CDI items were moved.

2-103.11 (M) Person in Charge-DutiesAll employees must know the big five illnesses and the symptoms that have to reported to the PIC if they are diagnosed or exposed to one of the five. PIC must know when to restrict/exclude employees. Employee handout sheet given today and recommended to post where employees can reference the information when needed.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold HoldingObserved cold case not working properly today- foods were being held at >45F. Maintain cold TCS foods at 45-41F or less. pimento cheeses discarded today. All other foods were moved to WIF to quickly chill.

3-501.18 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), DispositionObserved some meats and cheeses that had been opened <7days prior to today, but had an expiration of >7 days total. Provide a sheet to prove which meats and cheeses are exempt from date marking.

4-502.11 (B) Good Repair and CalibrationObserved two thermometers reading >2F off today in ice water- one was reading >90F and the other was reading <20F. Both recalibrated today to correct.