HARRIS TEETER #66 DELI

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed avocados above RTE foods in the sushi lowboy cooler. CDI PIC corrected storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliced salami, shredded lettuce, sliced tomatoes, sliced turkey, and sliced ham in the sandwich prep station above 41F. Also observed sliced turkey in the deli lowboy cooler above 41F. PIC stated that the salami, turkey, and ham were all cut within the hour. CDI PIC put these items in the WIC uncovered to cool down quickly. EHS explained that this is the third time a cold holding violation has been observed. Therefore a Risk Control Plan is required. EHS emailed the blank Risk Control Plan to the manager. 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 .

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). Observed 5 containers of pulled chicken in the WIC with no date mark/ label. PIC stated that the Smart Chicken package was opened and repacked today. CDI PIC labeled containers. 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 .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed a sanitizer spray bottle hanging over single service items on a cart in the bakery. CDI PIC moved spray bottle to chemical storage area.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed 2 employees handling food with watches on their arm. CDI employees removed watches.

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed the scooper lying in the tuna at the sandwich station. CDI PIC removed scooper.

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 grout worn away in between floor tiles in several areas in the kitchen. Replace worn away grout. Also observed missing and cracked baseboards on the WIC. REPEAT

3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed beef broccoli being reheated to 135F. CDI PIC reheated beef broccoli to 165F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliced Boarshead sliced deli meats in packages ( in the grab n go case) above 41F. CDI PIC Moved items it the WIC because they were sliced today. 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 .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed food stored on shelving racks directly next to handwashing sink in the bakery. There is no splash guard at the handwashing sink.

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 grout worn away in between floor tiles in several areas in the kitchen. Replace worn away grout. REPEAT

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 one metal container with build up being stored as clean on clean storage shelf. CDI: PIC returned item to be W/R/S.

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 most TCS food items being held in grab and go cooler next to sushi area and a package of sliced deli turkey to be holding above 41F. See temp chart. CDI: PIC voluntarily discarded all items in grab and go cooler and moved packaged sliced turkey to walk in cooler to rapidly cool. REPEAT. Points not escalated due to improvement since previous inspection.

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 a stack of single use pizza containers being held outside of their original packaging right side up at pizza station. CDI: Stack was inverted to protect against contamination.

4-501.11 Maintain equipment in good repair. Observed pH measuring device used for testing sushi rice to be not operating properly. Sushi PIC had pH measuring test strips on hand as a back up. Replace device with a device that works adequately.

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 grout worn away in between floor tiles in several areas in the kitchen. Replace worn away grout.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed one (1) box of unwashed avocados stored above ready to eat foods (cream cheese, shredded carrots) at sushi storage section of WIC. CDI - PIC, EHS, and sushi department manager rotated stock of unwashed produce to prevent potential contamination. Store unwashed produce to prevent contamination of ready to eat foods, including ready to eat raw animal foods (sushi fish.) EHS provided storage order guide for WIC. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed numerous (greater than twenty) portions of TCS foods in left side of Deli Case (opened chubs of London broil, roast beef, turkey, etc.) Mobile Unit 2 (Cobb salad, chef salad, etc.) and hot/cold display island (mashed sweet potatoes, rotisserie chickens) above 41F. Ambient temperatures of units were observed at above 41F. Deli case was observed correctively cooling; PIC and department manager voluntarily disposed of contents of units that had been prepared greater than 4 hours prior. A verification will occur no later than 10/25/2025. 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed one (1) open container of feta cheese in pizza prep unit with no date marking sticker. Per conversation with pizza station employee, feta had been opened to prepared one pizza held on TPHC and would likely be used prior to the end of day. CDI - Department manager placed date marking sticker on feta cheese container. 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 .

3-501.15 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 4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Observed one (1) container of cut red cabbage with lid in sushi prep unit cooling at rate slower than required. Observed one (1) speedrack of chicken in WIC with temperatures between 41F and 42F after cooling process. Ambient temperatures of sushi prep unit and WIC fluctuated between 40F and 42F. No TCS food items stored within either unit for long term storage were observed above 41F. A verification will occur no later than 07/05/2025. 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. Observed two (2) employee engaged in food prep (prepping Asian hot bar items, slicing meats, etc.) with wrist watches.

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed one (1) container of Philly steak in sandwich area RIC with handle contacting food. CDI - EHS removed spoon from food without contacting food and stored properly to prevent handle from contacting food.

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 one (1) pan, stored as clean at drying rack, with food label still on non food contact surface. No contamination of food contacts were observed during storage. CDI - PIC rotated pan with label to washing basin of 3 compartment sink for corrective washing.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed one (1) pan of raw salmon on a tray stored over RTE pans of food (corn, ham, and mac and cheese, etc.) on speedrack in WIC. Observed three (3) bowls of raw, ready to eat foods (salmon and tuna poke bowls) stored over RTE foods (Ginger cups) at cold portion of hot/cold display island. CDI - Deli manager placed uncooked salmon and chicken below RTE foods to prevent potential contamination. Sushi manager altered point of sales storage order to prevent potential contamination. EHS provided WIC storage order chart. REPEAT.

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 one (1) of three facility thermometers with dried food debris (cake icing) on probe stored as clean with other thermometers. CDI - EHS cleaned and sanitized thermometer probe during calibrations.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed several (approximately six (6)) boxes of food items being stored directly on floor in WIF. CDI: PIC instructed employee to place items on shelves.

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) unopened box of to go cup lids in pizza prep area stored on floor. CDI - PIC elevated box to available shelving. 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 three (3) stacks of single service articles (paper bowls and lids) at prep table adjacent to oven with exposed food contact surfaces at start of inspection. Observed three (3) stacks of single serving pizza slice boxes with exposed food contact surfaces at pizza prep area shelf. CDI - EHS inverted single service articles and covered exposed portions with plastic wrap at prep table to prevent potential contamination. EHS discussed storage options for pizza boxes with PIC.

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) flattened cardboard box beneath fryers at prep area.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Briefly observed department handsink with no paper towels in dispenser at start of inspection. CDI - PIC replaced paper towels from readily available supply.

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 six (6) cold rotisserie chickens in hot/cold display, prepared morning of inspection, cooling in open air units. Observed nine (9) pizzas, prepared morning of inspection, placed to cool in retail cooler. CDI - Items were rotated to walk in freezer to cool rapidly, prior to expiration of cooling window. EHS provided cooling charts to PIC. 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed approximately four (4) flies in food prep area, primarily surrounding garbage cans. Utilize control devices and/or approved pesticides and pest controllers to prevent entry of pests or insects.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed four (4) employees (one deli, two sushi/Asian food bar, and PIC) wearing watches and/or bracelets on wrists while preparing food (slicing deli meats, baking pizzas, prepping sushi trays, etc.) REPEAT.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed one (1) pan of raw salmon and one (1) pan of raw chicken on a tray stored over RTE pans of food (corn, ham, and mac and cheese, etc.) on speedrack in WIC. CDI-PIC placed uncooked salmon and chicken below RTE foods. EHS provided WIC storage order chart. REPEAT.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed two (2) portions of TCS food (ribs in retail cooler, one tray of overstacked buffalo nuggets in mobile 1) above 41F. All other TCS food temperatures in cold holding equipment were observed as cooling. CDI - PIC voluntarily disposed of out of temperature food items. Note: EHS observed out of service cold holding equipment (Hot/cold display island) per conversation with PIC, unit is under work order and no TCS food is to be placed within until an ambient temperature of below 41F is observed. 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 .

3-501.15 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 several (greater than twelve (12)) salads in mobile coolers, prepared morning of inspection, cooling in open air units. Observed three (3) pizzas, placed during inspection, placed above fill line in retail cooler. CDI - Items were rotated to walk in freezer to cool effectively. EHS provided cooling charts to PIC. 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 .

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed two (2) employees (one deli, one bakery) wearing watch on wrist while preparing food (slicing deli meats, placing bread on racks, etc.)

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 two (2) stacks of unopened single service tray boxes at dry storage shelving in direct contact with the ground. Elevate single service articles as needed.

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 debris and food residues accumulating on tracks of door deli case; observed grease deposits on rear pipes of oven fixtures. Clean as needed.

6-301.14 Post a handwash sign at each handsink. Observed no handwash sign in female restroom.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed raw salmon stored over RTE foods like corn, ham, and mac and cheese on rack in WIC. CDI-PIC placed uncooked salmon below RTE foods.

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 sliced bologna from 12/2 in display case and sliced ham from 12/3 in WIC. CDI-PIC voluntarily discarded RTE TCS foods that were held for more than 7 days from prep.

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 TCS foods for Asian bar, chicken and beef, cooling tightly wrapped in reachin unit. Observed sliced, wrapped meats and cheeses that were cut this morning and placed in grab and go display prior to cooling to 41F. CDI-Asian bar foods were unwrapped and moved to the WIC to quickly cool. Sliced meats and cheeses were moved to WIC to quickly cool.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P - Observed food employee turn faucet off with bare hands after washing before proceeding to next task of food preparation.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed several containers of chicken cold held above 41 degrees F on corner case on floor. CDI, items in unit over 4 hours voluntarily discarded and others relocated to cool. Repeat. Visit needed to ensure long term compliance and calibration of case. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

4-601.11(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 food residues accumulating on tracks of door deli case.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed Shredded lettuce in sandwich prep top, a sandwich tray of cold cuts in salad mobile grab and go cooler, 5 containers of pulled chicken in grab and go unit, the top 2 layers of portioned cheddar cheese in cheese case and the top layers of packaged deli meats and cheeses all holding above 41F. See temp chart. CDI: PIC discarded all items as they had been holding in respective units longer than 4 hours.

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 a bowl of pulled chicken on top of speed rack in WIC missing date mark. CDI: PIC placed date mark on item as it had been prepared this morning. REPEAT. Points not escalated due to only one item missing date mark and good overall system in place for date marking. 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 a container of Philly steak in sandwich prep back up low boy cooler with incorrect date mark. Container was labeled as a different food item. CDI: PIC voluntarily discarded item as he was unsure of prep date of product.

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed a commercially sealed bag of chicken thawing on top of boxes of produce in prep area. Employee stated they placed item there to thaw. Item temp was 39F. CDI: EHS instructed employee to place item in WIC and educated employee on proper thawing methods.

5-205.15 Maintain a plumbing system in good repair. Observed leaking faucet at can wash. PIC stated he submitted a service request to have leak repaired.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety Observed raw salmon being stored on shelf in WIC above ready to eat items. CDI: PIC re-arranged items to proper storage order.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -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 buckets of fried chicken hot holding at 125F under heat lamps of grab n go station. CDI: PIC voluntarily discarded items. 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 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 2 packages of sliced deli meat in open package without date mark. CDI: PIC voluntarily discarded items. REPEAT. Points not escalated due to good overall date marking.

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed hand held sushi menu missing disclosure portion of consumer advisory. VERIFICATION REQUIRED within 10 days to ensure menu is updated with full consumer advisory.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed covered container of packaged cream cheese cooling in sushi RIC not cooling at a sufficient rate to meet cooling parameters. See temp chart. CDI: PIC uncovered container and placed item in WIC to rapidly cool. REPEAT

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed several boxes of food items being stored directly on floor in WIF. CDI: PIC instructed employee to place items on shelves.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed build up of food debris inside deli display cases including along tracks of sliding doors. Clean as needed.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Found metal prep top dividers stored in hand sink at pizza island. CDI- dividers moved.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P: Salmon coming out of cooking process and on cart to be placed on TPHC reached 113.0 F internally. CDI- placed back into oven and cooked to above 145.0 F as measured by EHS and store thermometer.

3-403.11 (C), (D) Reheat commercially processed, ready-to-eat food to 135F within 2 hours if food is to be hot held until service. -P: Commercial mashed potatoes reheated to 87.0 F and ready to go out onto hot bar. CDI Reheated to 150.0 F.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P: Fried chicken mixed pieces in hot holding below 135.0 F CDI- all voluntarily discarded. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P: Brie cheese cut in house measured 43.0 F on cheeses island. Wedge was on top layer of cut cheese. Lower layer was 41.0 F. CDI-Top layer cheese voluntarily discarded. Pulled rotisserie chicken packages on cold island measured 49.0 F. CDI- All pulled and discarded. Points not escalated due to entirely different area where violation was found vs last 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 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: Found garlic bologna and deli turkey held more than 7 days in deli meat case. Voluntarily discarded. Found trays of cooked chicken in WIC, where some were date marked and some were not. CDI- allowed to date mark unmarked trays as chicken was all prepared same day. 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. Found sliced roast beef from cooling for two hours in tightly packed package in tightly packed reach in cooler. Roast beef was 47.0 F. PIC opted to move cooling roast beef to WIC for continued cooling. 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 .

3-501.16(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 several TCS food cold holding above 41F at sandwich prep station, refer temperature chart. CDI, TCS foods placed in walk in cooler to rapidly chill.

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: 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 chub of chicken breast date marked 7/27/22 at 11:26AM, TCS food item should have been discard on 8/2/22 by 11:26AM. CDI, chub of chicken breast was voluntarily discarded. Improvement from previous inspection report, points de-escalated.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed 2 boxes of food stored on floor in walk in freezer. CDI, PIC placed boxes of shelving.

3-302.15 Wash fruits and vegetables prior to use. Observed avocados with stickers on the in sushi prep area. Per conversation with employee, avocados had been washed already. EHS educated employee on removing stickers before washing fruits and vegetables.

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 detailed cleaning needed to non food contact surfaces of equipment to include, gaskets, outside of meat slicers, and outside of frying equipment.

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 detailed cleaning needed to flooring throughout walk in cooler, walk in freezer, corners of kitchen, and behind frying equipment.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf 1 hand washing sink was out of paper towels at start of inspection. CDI - PIC refilled dispenser. 0 pts.

3-202.15 Food packaging must be in good condition, intact and protect the food inside. Pf 2 cans of olives found with dents on rims of cans. Do not use cans with dents on seams. CDI - Cans separated to be discarded. 0 pts.

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: 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 . Chubs of ham (4-24), turkey (4-28), and roast beef (4-24) were past 7 days since opening. TCS ready-to-eat foods must be used or discarded within 7 days of opening. CDI - Expired deli meats discarded. // 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 . Noodles in walk-in cooler were not date marked. Sushi employee stated that noodles were cooked yesterday. CDI - Sushi employee dated pans.

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Deli is not marking times for hot bar items on TPHC. Mark times that items are taken out of temperature control and discard within 4 hours. CDI - PIC educated on requirement and the lunch items were marked. 0 pts.

3-501.15  Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring.  Cold air must flow around product to remove the heat. -Pf For more information on proper cooling procedures please visit:  http://meck.co/FoodSafety Various different types of sandwiches were cooling down in retail cooler at 43-46F. Sandwiches were made between 7:30 and 8AM this morning. Use walk-in cooler or freezer to rapidly cool TCS foods before placing it in cold holding equipment. CDI - Sandwiches moved to walk-in freezer and measured below 41F at 10:30AM. REPEAT

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. 1 deli employee wearing watch on wrist while preparing food. 0 pts.

3-501.14 Cooling - P - Around 30 Boar's Head turkey packages and around 30 Boar's Head American cheese packages were cooling in walk-in cooler at 2:05PM. Turkey was cooling since 1PM and measured 45-51F. American cheese packages were 45-47F and had been cooling since 10:30AM. Packages were zip-locked shut and tightly packed together in containers. TCS foods that are portioned or prepared at room temperature must cool to 41F within 4 hours. CDI - American cheese was moved to walk-in freezer and measured 40F at 2:30PM. Turkey measured 47-49F still in walk-in cooler at 3:15PM so it was moved to walk-in freezer to continue cooling until 5PM.

3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food, Hot and Cold Holding - P - Repeat - Olive loaf chub measured 44F in deli case. Employees did not know why it was above temperature and no date or time label was on portion. 4 containers of pulled pork (53-56F), 3 containers of sausage (51-55F), 2 containers of mac and cheese (46-48F), 2 containers of ribs (52-55F), and 1 container of beans (48F) were above temperature in island cooler. Slices of brie cheese in cheese case measured 44-47F. Slices were stacked on top of wheels of cheese. CDI - Sausage was put in case after being portioned less than an hour ago so it was moved to walk-in cooler. All other TCS foods had been in island cooler unit for over 4 hours so they were discarded. Brie cheese slices discarded. VR - Verification required on TCS food temperatures in island cooler within 3 days.

3-501.18 Ready-To-Eat Time / Temperature Control for Safety Food, Disposition - P - Repeat - Rotisserie chicken chub (10-22), roast chicken chub (no date), 3 turkey chubs (10-26, 10-26, 10-24), and olive loaf chub (no date) all were either not date marked or were past their expiration date. TCS ready-to-eat foods must be date marked and held for no longer than 7 days. CDI - Chubs of meat discarded.

3-501.19 Time as a Public Health Control - P, PF - Establishment uses time as a public health control for hot bar items. Establishment's TPHC procedure states that temperatures and times will be logged into data logger. Manager states that logger was not used today and times were not inputted. Establishment must follow TPHC procedures. CDI - Hot bar items were discarded as it was 4 hour mark.

3-501.15 Cooling Methods - PF - American cheese packages and turkey packages were cooling down while tightly covered and tightly packed in a container in the walk-in cooler. Pulled pork was cooling in reach-in cooler at 56F. 2 Boar's head sandwiches and 2 Boar's Head hoagies were cooling in retail case at 45F. TCS foods must be cooled in equipment that is designed for rapid cooling, such as the walk-in cooler or walk-in freezer. Do not tightly cover and tightly pack TCS foods that are cooling. CDI - Turkey and cheese packages moved to walk-in freezer. Pulled pork moved to walk-in cooler and vented. Sandwiches and hoagies were moved to walk-in cooler to continue cooling.

4-501.11 Good Repair and Proper Adjustment - Equipment - C - Rusted shelves present in reach-in cooler behind sub station. Equipment shall be maintained in good repair. 0 pts.

4-602.13 Nonfood Contact Surfaces - C - Repeat - Additional cleaning necessary on shelves and fan guards in walk-in cooler. Nonfood contact surfaces of equipment shall be cleaned at a frequency necessary to maintain them clean.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Partially cooked salmon stored on speed rack above cooked foods. Raw animal products must not be stored above ready-to-eat foods. CDI - Salmon moved to bottom of speed rack. 0 pts.

3-401.14 Non-Continuous Cooking of Raw Animal Foods (P, PF) - Establishment does not cook raw salmon to 145F. Establishment par-cooks the salmon, cools it down, and then fully cooks it prior to placing at hot bar. Written procedures must be in place for par-cooking raw animal foods. VR - Verification required within 10 days to check written procedures.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P - 2 containers of ribs and 2 containers of street taco kits measured 46-51F in retail cooler. Containers were stacked too high in unit. Blue cheese stuffed olives, feta stuffed olives, and lemon feta antipasti at olive bar measured 46-51F. TCS foods in cold holding shall measure 41F or less. CDI - Items were put in unit less than 2 hours ago so they were moved to walk-in cooler to cool.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF - Repeat - Container of feta cheese in pizza unit did not have date mark. Date mark feta cheese with date of opening and hold no longer than 7 days. CDI - Feta cheese discarded. Half credit due to improvement from last inspection.

4-501.18 Warewashing Equipment, Clean Solutions - C - Sanitizer solution at 3-compartment sink had visible food debris in it. Maintain wash, rinse and sanitize solutions clean. 0 pts.

4-602.13 Nonfood Contact Surfaces - C - Buildup in fan guards in walk-in freezer. Cleaning necessary on shelves in walk-in cooler. Nonfood contact surfaces of equipment shall be cleaned at a frequency necessary to maintain them clean. 0 pts.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed accumulated food debris in basin of hand sink at bread slicer. Observed bread packaged on ledge directly in front of hand sink at bread slicing station. CDI - PIC removed. Keep hand sinks free of debris and other items. Do not use hand sinks for other purposes. REPEAT

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed organic residue present on chicken skewers used in rotisserie oven. CDI. - PIC removed for cleaning.

3-501.18 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition - P. Observed open packages of deli meats in chefs case with expired open date marking of 4/18. CDI - PIC discarded. 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Observed multiple open bulk deli meat items with 8 day date marks applied in chefs case. Once TCS foods are prepared or opened, apply a date mark that does not exceed 7 days. The day the product is prepared or opened is the first day. Verification required.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed multiple squirt bottles of sauces, oils, condiments at sandwich station with no identification. Label all food items that are not easily identifiable.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed multiple small flies present in back of house areas and a few house flies near dish area. Contact pest control operator for service.

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

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C. Observed multiple pans and lids stored with significant buildup of label sticky adhesive residue on exterior non-food surfaces.

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 some cracked/damaged floor tiles in back prep area. 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 dusty buildup on ceiling surfaces in pizza prep area.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed personal in use water bottle with screw cap lid in prep area. Ensure personal beverages have a lid and straw and are stored away from food prep surfaces.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed accumulated food debris and Christmas decoration in basin of hand sink at bread slicer. CDI - PIC removed. Keep hand sinks free of debris and other items. Hand sinks must be accessible for hand washing.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed multiple TCS cheeses with temperatures above 41f including Brie at 44f, mozzarella at 46f, and goat cheese at 43f. Display cooler case appears zoned with cheese in rear of unit near fan output holding at 41f or lower while items in front portions of case above 41f. Entire case perimeter with similar temperature zoning. PIC removed all TCS cheeses which are holding above 41f. VR within 10 days to ensure unit repaired and holding all items at 41f or lower. REPEAT. Risk control plan put in place for cold holding equipment monitoring throughout deli department as equipment repair appears to be ongoing issue. During visit, another display cooler was placed out of service and previous inspections note re-occurring equipment issues. Continued non-compliance with cold holding issues may result in permit action.

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 bulk sliced deli meats tightly wrapped and piled into reach in cooler and sliced turkey breast stacked into prep top at sandwich station while still in cooling process. CDI - PIC removed and relocated to walk in freezer to quickly chill before placing back into service. Use a method to properly cool prepared food items to 41f or lower before tightly wrapping and storing or placing directly into service units. REPEAT

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed shelf holding single service food packaging less that’s 6 inches off of floor. Ensure food contact items are stored at least 6 inches off of floor to prevent contamination.

4-501.11 Maintain equipment in good repair. Damaged gaskets on reach in coolers in prep area need to be repaired or replaced.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Debris buildup on shelving and non food surfaces of equipment needs cleaning.

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. Flooring behind equipment and in walk in units with debris needs cleaning.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf No paper towels available at hand sink at bread cutting area. CDI - manager replaced. 6-301.14 Handwashing Signage - C No hand washing signage present in mens or womens restroom at front of store. Deli manager confirmed both are used by deli employees.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed some items in cold display cases with temperatures above 41f including chicken salad at 46f, chicken wrap at 43f, deli sandwiches at 44f. In all of these situations, the equipment was functioning properly and holding other food temperatures below 41f, but items above 41f were stacked above or outside of the cold zone of the unit. CDI - manager voluntarily discarded items. REPEAT Some improvement noted from last inspection as cold holding equipment is operating properly. Do not stock TCS food items in areas with obstructed air flow or out of the cooling zone of display cases. CONTINUED NON-COMPLIANCE WITH COLD HOLDING REQUIREMENTS MAY RESULT IN PERMIT ACTION.

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 items at pizza prep cooler which are kept longer than 24 hours with no date marking including cooked chicken, italian sausage, pepperoni and open shredded cheese. CDI - manager voluntarily discarded items with no date marking. 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 Yorkshire Wensleydale Blueberry semi-soft cheese with 4 week expiration date applied. This cheese is not listed as exempt from date marking requirements and no information available on water activity of product. Documentation on water activity must be maintained for semi-soft cheeses with date marking exceeding 7 days.

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 bulk sliced deli meats and cheeses wrapped in plastic and placed directly into sandwich station prep cooler with internal temperatures exceeding 50f. CDI - manager spread out bulk product and placed into freezer to quickly chill before storage. Ensure that prepared foods are properly cooled before wrapping and placing into service units.

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. Observed long handled scoop laying in sugar with handle in the product. Plastic single use cups used as scoops in dry goods. Use an approved utensil with a handle and keep the handle out of the food.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed red skin potato salad and pasta salad in customer display case at 44F and roast beef in display case at 45F. CDI - PIC voluntarily discarded potato and pasta salads and has asked technician to service display case. Roast beef was repackaged day of inspection and was moved to walk in cooler by PIC to cool to 41F or less. -REPEAT- -3 points-

2-301.14 When to Wash - P - Observed food employee drop cake on ground pick, handle soiled items up off of the ground and discarded cake in trash and proceed to handle food without removing their gloves and washing their hands. CDI by instruction.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed lettuce cold held and overstacked above 41 degrees F and below in sandwich unit and low reach in prep cooler. Foods relocated to rapidly cool in walk in units. Vr to ensure calibration / long term compliance for cold holding in sandwich unit. Effective January 1st, 2019 all TCS foods shall be cold held at 41 degrees F and below. 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 several open packages of turkey not date marked. CDI, turkey voluntarily discarded by PIC. Repeat.

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 taco mix and cole slaw recently prepared in cooling process in display unit. CDI, proper methods discussed with PIC.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed some grease / residues accumulating on door tracks of meat cases / outside of equipment. Some improvement made since previous inspection. .

4-204.11 Ventilation Hood Systems, Drip Prevention - C - Observed some grease accumulating on ventilation hood system.

6-301.12 Hand Drying Provision - PF - Observed disposable towels missing at bakery towel dispenser. CDI, towels provided.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed several cheeses such as gruyere and brie held between 42-43 degrees F. CDI, cheeses found above 41 degrees F voluntarily discarded by PIC. Follow up Visit required to ensure long term compliance of cheese case. PIC submitted request for calibration from maintenance while on-site. Observed several deli meats such as ham, turkey and cheeses at sub station overstacked an above 41 degrees F. CDI, items relocated to rapidly cool. Effective January 1st, 2019 all TCS foods shall be held at 41 degrees F and below.

General Comment: 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 packages of deli meats showing a 8 day discard date. date of preparation was accurate but system printing discard date 8 days out instead of 7. Ensure calibration of equipment as the date package of potentially hazardous ready to eat food is open shall be counted as day 1. Observed 1 container of cooked chicken at pizza prep unit not date marked. CDI, chicken voluntarily discarded.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf - Observed several food items on breakfast line held using TPHC according to PIC, such as casserole but not listed or identified on Time / Temp chart. Observed facility not recording Time on chart and only listing temperature. Observed items such as tater tots not recorded with Time/Temperature as required by TPHC procedures.

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

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed employee towel drying container. Observed some containers being wet stacked. 4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed clean equipment stored in soiled area of refrigerator at sushi area.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed door tracts accumulating some food debris and residue / grease accumulating on top of oven and between cooking equipment.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Observed unwashed produce stored over prepared carrot and ready to eat foods on sushi storage rack. CDI, foods relocated for proper storage.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P - Observed packaged blue cheese at 44 degrees F, havarti cheese at 43 degrees F, ribs, pizza, calamari salad, orange chicken cold held above 41 degrees F. See temperature observations above.CDI by education on new regulatory requirement. Effective January 1st 2019 all TCS foods shall be held at 41 degrees F and below . Per the guidance document by the State , no points taken today. Follow up visit to be completed. for long term compliance and ensure unit able to maintain TCS foods at required temperature. TPHC discussed with manager. Handout provided.

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

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed clean equipment and utensils stored in container accumulating debris and soil.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed track of display case accumulating in door. Improvement made since previous inspection. Observed soil and grease accumulating between cooking equipment. Observed soil accumulating in gaskets of prep refrigerator. Repeat. Observed debris and soil on floor in walk in freezer.

4-204.11 Ventilation Hood Systems, Drip Prevention - C - Observed heavy grease and residues accumulating at hood ventilation system.

2-301.14 When to Wash - P - Observed a food employee touch their face but not wash hands. CDI by instruction.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf - Observed food employee rinsing thermometer off at handwashing sink. CDI by instruction.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P - Observed utensil stored as clean near 3 compartment sink and slicer stored as clean but soiled with food debris. CDI, slicer cleaned by instruction and utensil relocated for cleaning.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P - Observed 1 piece of fried chicken breast cooked to 154 degrees F. CDI, operator placed chicken breast back in to continue cooking.

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 pimento cheese with date of preparation of 7/31, package of ham, turkey and chicken not date marked in display case. Observed another package of chicken with date of preparation of 7/30. Observed potatoes salad, salmon, chicken breast, salad, tuna salad, grilled vegetable, london broil, and dumpling in case for display but date marking logs were not completed for month or could not locate logs. CDI, foods voluntarily discarded by PIC.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed track of display case accumulating in door. Improvement made since previous inspection. Observed heavy soil and grease accumulating between cooking equipment. Observed soil accumulating in gaskets of prep refrigerator. Repeat.

4-204.11 Ventilation Hood Systems, Drip Prevention - C - Observed heavy grease and residues accumulating at hood ventilation system.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed rotisserie skewers stored as clean with food debris left on them in the angled surfaces at each end of the item. CDI: Soiled items were sent to be properly cleaned.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed multiple sandwiches and wraps holding above 45F in cold display case near salad bar. CDI: All out of temperature items were voluntarily discarded and a work order was placed for the equipment. VERIFICATION REQUIRED within 10 days to determine long term compliance. REPEAT.

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 cajun shrimp cooling in tightly wrapped pan in walk in unit. CDI: Shrimp container vented to facilitate rapid cooling. REPEAT.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed clean utensils being stored on shelving with sticky residue on them. Ensure that clean utensils are stored on clean shelves.

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 cooked beef stew prepared at 10:30 AM cooling at 103F in walk in at 11:45. Product was placed in freezer and reached 88F by the end of two hours. CDI: Product was voluntarily discarded. See #31 for additional information.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed sliced ham, turkey and cheese at sandwich prep area over stacked and holding at 53F. Observed cheese in walk in holding at 78F due to close proximity to cooling beef stew. Observed brie stacked too high in cheese case and holding at 46F. Bottom layer was 41F. CDI: Top portion of each sandwich product was removed and sent to walk in for cooling, and cheese in walk in was coluntarily discarded. Brie was removed from case and placed in reach in to cool below 45F.

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 an unlabelled ham chub and a turkey chub with a discard date of 12/16 in Boar's Head display case. CDI: Both chubs were voluntarily discarded.

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 beef stew (cooked) cooling in a tightly wrapped, deep container in the walk in cooler. CDI: Product was placed in sheet pan and placed in freezer to facilitate rapid cooling, but product ultimately did not make cooling parameters and was voluntarily discarded. REPEAT.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed unlabelled oil and vinegar squeeze bottles at sandwich prep area. REPEAT.

4-501.11 Maintain equipment in good repair. Observed gasket on sushi reach in torn and in need of replacement, as well as one of the doors to Boar's Head case damaged and in need of repair.

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 prep sink across from three compartment sink and hand sink at pizza station beginning to come loose from wall. Re-caulk as necessary to seal properly.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed immersion mixer on the drying rack stored as clean with food debris on the underside of blade cover. CDI: Mixer sent for warewashing.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken wings holding in hot box at 130F. Wings were cooked to 200F before placed into hot box. All other items inside hot box were over 135F. CDI: Wings were reheated in oven to over 165F.

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 several freshly sliced meats and cheeses cooling in sub sandwich prep area (designated for holding temps, not cooling) between 46F and 48F. CDI: All out of temperature items were removed from sub prep line and taken to freezer for rapid cooling. REPEAT.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed several unlabelled squeeze bottles of oils and sauces around sub sandwich area. REPEAT.

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 employee using bare hands to turn off faucet at bakery handsink after washing her hands. CDI: PIC instructed employee to use a barrier to turn off faucet and had her re-wash her hands.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed employee checking how cold sliced cheese was with the back of his hand after being placed in blast chiller. CDI: Cheese was voluntarily discarded and employee instructed to wear gloves when handling ready to eat food items.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed a spray bottle of sanitizer reading less than 100 ppm quat sanitizer. CDI: Bottle emptied and replaced with sanitizer from three compartment sink reading between 200 and 400 ppm.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed meat chubs in one portion of deli meat case holding between 48F and 50F. The fan at the door to unit appeared to be blowing much less air than the adjacent fans, and the foods in those areas were also 41F. Four meat chubs were voluntarily discarded and employees were instructed not to place any product in that particular part of the case until repairs could be made. VERIFICATION REQUIRED within 10 days to determine long term cold holding compliance. REPEAT. This is a different cold holding violation from the previous and the facility is showing signs of excellent temperature control across the department. PIC made work order during 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 meat chub in deli case two days past its discard date (05/31) and a triangle of brie in the cheese shop two days past its discard date as well. Observed a turkey chub on its 6th day of shelf life holding at 43F. CDI: All out of date items were voluntarily discarded. REPEAT.

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 several freshly sliced meats and cheeses at sandwich prep area and multiple items (roast beef, ham, and meat loaf) in the chef display case cooling in units not rated for proper cooling. CDI: All cooling product was moved to walk in freezer for rapid cooling. Items were below 45F by the end of inspection.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed an unlabelled squeeze bottle of oil in sandwich area. CDI: Bottle labelled.

4-501.11 Maintain equipment in good repair. Observed badly torn gasket on door to walk in cooler. PIC stated that work order was already placed and they are awaiting repair.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed food debris building up in the bottom of deli display cases.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Observed items in deli chef case items (tuna, kale, carrots, mixed salads) reading 47-56F. CDI - Items placed in blast chiller. // Observed containers of eggs reading 70F. CDI- Discarded.

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 - Repeat - Observed three deli meats with dates of 3/16, 3/18, and 3/20. CDI- Discarded. Observed cured meats dated for 30 days labeled as keep refrigerated. Per the 2009 food code only shelf stable, dry fermented/shelf stable salt cured products NOT labeled "keep refrigerated" are exempt. Please provide a letter from Boars Head that state the product may be labeled for more than 7 days.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf - Observed no time logs for hot bar. Observed employee filling it out upon request. CDI- Filled out.

7-204.11 Sanitizers, Criteria-Chemicals - P - 0 pts - Quat sanitizer at three compartment sink reading over the 400 ppm limit. CDI - Dispenser is no longer being used until it is repaired. Bottle dispenser being used.

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 several product that is in the cooling process tightly covered (corn, vegetables, chicken, and mashed potatoes). Product was cooling in blast chiller but removed without checking temperatures. Ensure compliance with cooling at all times. CDI- Placed in blast cooler.

4-203.12 Temperature Measuring Devices, Ambient Air and Water-Accuracy - PF - 0pts - Observed no thermometer in deli meat case. CDI - provided.

6-501.111 Keep the premises free of insects, rodents, and other pests. -0pts - Observed one large roach on wall behind turbo chef. Observed no other signs of roach in establishment. Pest control was contacted during inspection.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.- Repeat - Observed cleaning needed on gaskets, behind turbo chef, and deli meat and chef case.

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.- 0pts - Cleaning needed in areas behind and under equipment.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - 0 pts - Roast is being cooked to 130F and then immediately cooled, making it a undercooked/raw product. Being that this is the method of cooking the establishment has chosen to use it must be treated as a raw product and stored in the display case in a manner that prevents any contamination. Roast is being stored in a tiered setting above cooked chicken. CDI- Roast moved to the front of the case where no contamination can occur.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. - Observed parmesan cheese grader soiled from yesterday. CDI - Equipment to be cleaned. There should be procedures set in place to properly clean item. Although cheese is not required to be refrigerated it is still considered food and should be cleaned as often as necessary. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- Observed can opener soiled. Observed exterior of pans used for hot bar with oil residue. Observed other pans with debris on exterior. CDI - Items to be cleaned. Note: Roast is being cut on slicer. Please ensure that slicer is being washed, rinsed, and sanitizer immediately after it is used if RTE foods will then be sliced on the same slicer. Also, ensure that different utensils are being used when portioning any product to prevent contamination from the undercooked product to RTE. Note 2: Ensure that the breading station is being changed and cleaned as the HT procedures state.

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 two sliced deli meats with no date. CDI- Dated 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 deli meat with date 12/06 and pan of chicken dated for 11/26.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf - Consumer advisory for the roast is not correct. The consumer advisory that is on the display case only contains the reminder footnote. It does not have the asterisk or the disclosure. A method to ensure that all the requirements are met must be in place. Verification required for consumer advisory.

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 - 0 pts - Observed one dented can stored with other cans. Ensure that cans are removed when they are dented along the top, middle, or bottom seam. CDI - Moved.

4-501.11 Good Repair and Proper Adjustment-Equipment - C - 0 pts - Observed several gaskets in need of replacement.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - Repeat - Observed cleaning needed on gaskets, lower areas of prep tables, can food storage, and shelving of utensil storage.

3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed soup urns at hot bar not turned on soups at 56 degrees for greater than 4 hours. CDI discarded soups.

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 roast cooling in freezer at insufficient rate to meat cooling parameters. CDI corrected cooling method and proper cooling was achieved.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed bries and camenbets at greater than 45 degrees. CDI discarded.

8-103.12 Comply with the procedures in the HACCP plan as submitted an approved as part of a variance or local approval. Maintain records as required.-P/Pf Observed facility does not have current procedure for approved variance . CDI call placed to management to get current procedures for roasts. 10 day verification required. -0 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 roast cooling in freezer in too great of volume . CDI sliced roast into smaller pieces and proper cooling was achieved.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed tracks in deli meat case with buildup of food debris and in need of cleaning. -0 points-

3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed chicken wings cooked, cooled, sauce added then reheated at 117 F in the hot holing cabinet. Chef removed from the cooler, partially heated, then placed in the warming cabinet. Chef stated food would be removed from the hot holding cabinet finished off, then placed out on the bar. Reheat food properly to 165 F before placing in the hot holding cabinet.

4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Observed meat loaf, stuffed pork chops, and grilled chicken recently placed in the deli case at 49-50 F. The ambient air temperature measured less than 41 F and other foods in the unit measured less than 45 F. Ensure that foods are below 45 F before placing in the deli cases after preparation. CDI- Removed and placed in the blast chiller.

4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Observed built-in thermometer not working on the deli case. CDI- Thermometer placed in the cooler during inspection.

4-501.18 Keep the wash, rinse, and sanitize solutions clean. Observed food partials in the sanitizer basin of the three-compartment sink. CDI- Water discarded and replenished.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build-up inside the microwave. Clean regularly.

6-201.11 Floors, Walls and Ceilings-Cleanability - C: Observed build-up on the floor under the cook line. Clean as needed to prevent build-up.

6-501.14 Change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. Observed build-up on the hood vents.

3-101.11 P Food shall be safe for consumption, unadulterated and honestly presented. Observed box of molded eggplants in walk in cooler. CDI-discarded

4-501.114 Maintain sanitizer at correct concentrations. -P: Observed employee washing and rinsing wok without properly sanitizing before use. CDI-manager told employee to sanitize before use

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 2 meats(r. beef and black forest ham) not date marked. CDI-dated for 3 days. All other meats and cheeses were dated properly. Observed double creme cheese dated for 30 days. Provide moisture content.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Discontinue storing/stacking boxes of Stacy's chips on floor. All foods must be stored at least 6 inches off of floor.

6-201.11 Floors, Walls and Ceilings-Cleanability - C: Clean floor under 3 comp in pizza station.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P: Observed rotisserie chicken 126F on counter and meatloaf in warmer 127F. CDI-rotisseries discarded, meatloaf reheated to 165F

Observed moz.cheese out dated along with old foods on speed rackm in walk in cooler. Manager stated foods were held for return to distributer. Label cart for unused or return foods.

3-307.11 Protect food from contamination sources not specifically noted by code. Observed chicken bites cooling under shelving and not protected from debris from products stored above them. CDI-moved to speed rack.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean inside gasket on small prep cooler in cheese area. Clean bread racks.

6-201.11 Floors, Walls and Ceilings-Cleanability - C: Clean floors throughout.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P: Lettuce 51F in sandwich make line. Tuna 48F pasta salad 48F cold case. CDI-placed in cooler

4-101.19 Nonfood-Contact Surfaces - C: Replace split gaskets on cheese cooler door. Replace damaged fryer baskets. CDI-fryer baskets replaced

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean inside pizza prep cooler and cheese display case(dead flies). Clean rotisserie bar.

6-201.11 Floors, Walls and Ceilings-Cleanability - C: Clean floors against baseboards.

General Comment 4-501.114 Maintain sanitizer at correct concentrations. -P Sanitizer at 0ppm quat in spray bottle at pizza station. CDI -Dumped and refilled; verified via test strip.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Turkey slaw in display case and chicken patties and roast beef in sandwich make station all held above 45F. CDI - Turkey slaw and chicken patties pulled to cool, raost beef discarded. Repeat.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-P No consumer advisory on display for flank steak. CDI - Tag with consumer advisory placed with product. Repeat.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Multiple pans wet stacked on drying rack. CDI - Instructed staff to seperate to allow air drying. Repeat.

3-401.11 Cook raw animal foods to required temperatures. -P - Observed marinated flank steak in the RTE deli case that is undercooked per conversation & recipe with PIC.  Without proof of whole muscle intact beef steak, this item must be cooked to 155F for 15 secs or placed under consumer advisory at point of selection.  Observed deli operates a carving stations with prime rib roasts through the day.  Observation of SOP reveals verification is need of kill step at 140F for 12 minutes before time can begin as a fully cooked product.  Otherwise time would need to start at removal of refrigeration. RVR-

3-403.11 (C ) Reheat commercially processed, ready-to-eat food to 135F within 2 hours if food is to be hot held until service. -P Observed mashed potatoes sittingin warmer at 65F. CDI- potatoes were moving to the oven to be cooked.

3-501.16(A)(2) Maintain TCS foods in hot holding at 45F or less. -P Observed rotisserie chickens at the hot bar below 135F. CDI - chickens were taken to the walk in to be cooling properly which is allowable based on time cooked.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Observed buffalo chicken salad, orzo pasta salad, potatoe salad etc in the chef case above 45F. CDI - items were moved to the freezer.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf - Provide a consumer advisory for undercooked flank steak in the chef case.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. - Observed unlabeled yellow liquid at sushi station and unlabeled baker glaze in walkin cooler.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed multiple containers stacked wet.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed 1 board w/deep gouging. CDI-discarded

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed door tracks and bottoms of deli cases in need of cleaning.

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. - Freezer floor needs cleaning.

3-302.11(A) Protect food in storage using covered containers, intact wrappings, or packaging. -P. Observed racks of food in the walk-in and sub rolls for the deli not covered while not being used. CDI

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed the can opener with dried build up around and on the blade. CDI.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Observed deli meats, cheeses, and tomatoes at the sandwich station were as high as 54F. CDI - levels lowered.

3-501.18 Ready to eat TCS (time/temperature control for safety foods including cooked and cooled foods shall be date marked. These foods can be held for 7 days at 41F or below and 4 days between 41-45F. Observed several 7 days date marked cheeses (Brie, Telggro, Cambozola, Chaumes) were marked for 7 days but were 43-45F. Return visit required. Either these need to be held at 41F or below, marked for 4 days and discarded, or information provided that under the food code these cheeses are exempt from date marking. Also, small containers of potato salad marked for 5 days were 43F.

, 3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf. Observed pizzas were out for service, but no times had been written in the log. CDI - logs changed.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P. Observed a sanitizer bottle at the pizza station at 0 ppm quat. Maintain sanitizer at approved levels. CDI.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P. Maintain cold food 45F or below. Observed sauce and cheese 61F and 64F, respectively. CDI - facility will limit time items are out to make pizzas and/or use ice baths. Return visit required to check refrigeration.

3-501.19 Time as a Public Health Control - P,PF. Time logs for the hot bar were not being filled out or only a time the product was being removed from temperature control was on some sheets. In place of a time, a temperature was written. Return visit required to check proper time keeping for the hot bar (non-Asian side.)