SAMS CLUB #8219 DELI/BAKERY

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed fruits on display at temperatures above 41F. CDI. PIC voluntarily discarded. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

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 single use dishes stored directly on the floor in the fire storage area. CDI. PIC removed.

5-205.15 Maintain a plumbing system in good repair. Observed water leak from condensation on the hood. Needs to be repaired.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee drinks being stored on prep counter in bakery. Repeat.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF. Observed employees were unable to provide or answer questions about employee health policy. The poster could not be found in the facility. CDI. PIC was provided another copy. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf. Observed no written procedure for responding to a vomit and diarrheal clean up. Cdi. Pic was provided another copy. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee drinks being stored on prep counter in bakery. Repeat.

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 wrist watches while working with food. Repeat **** IMPROVEMENT FROM LAST TIME.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee drinks being stored on prep counter in bakery. Repeat. **** IMPROVEMENT FROM LAST TIME.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. OBSERVED almost all employees wearing wrist watches and jewelry white working with food.

4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf Observed max/min thermometer used for measuring sanitizing rinse cycle of dish machine to be inoperable. CDI: PIC replaced battery in thermometer. Thermometer was tested and accurate.

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 cleaning needed at dish cleaning machine. Food debris were observed on the outer machine. Cleaning is needed when food debris build up.

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 one of the ceiling tiles missing in the kitchen.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee drinks being stored on prep counter in bakery and also in multiple areas in the kitchen. Repeat.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -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 one rotisserie chicken being held in grab and go hot holding case at 128F. CDI: PIC voluntarily discarded rotisserie chicken.

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 several items being held above 41F in grab and go cases. See temp chart. PIC voluntarily discarded all items. VERIFICATION REQUIRED within 3 days to ensure food items are being maintained at 41F or below. 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 a stack of single use containers being stored right side up outside of their original packaging on storage shelf in make room. CDI: PIC inverted containers to protect against contamination. REPEAT.

4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf Observed max/min thermometer used for measuring sanitizing rinse cycle of dish machine to be inoperable. CDI: PIC replaced battery in thermometer. Thermometer was tested and accurate.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee cell phone being stored on prep counter in bakery. CDI: Employee removed cell phone.

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 all TCS items except for one container of Mediterranean pasta being held above 41F in grab and go coolers. PIC pulled all items to be voluntarily discarded. VERIFICATION REQUIRED within 3 days to ensure foods are being maintained at or below 41F in 2 end cap coolers and 2 side grab and go coolers.

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 use lids for rotisserie chicken being stored outside of their original packaging with open portion of lid exposed to contamination. CDI: PIC inverted lids.

3-307.11 Protect food from contamination sources not specifically noted by the code. Observed a speed rack containing several sheet trays of cookies being stored directly next to hand sink in bakery in which hand sink did not have a partition to block potential splash from hand washing. CDI: PIC moved speed rack of cookies.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -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 3 containers of rotisserie chicken being held in hot holding grab and go unit below 135F. See temp chart. CDI: PIC voluntarily discarded containers of chicken.

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 several containers of Cobb salad, med pasta salad and buffalo chicken wraps being held above 41F in grab and go cooler near food court. CDI: PIC voluntarily discarded all items and a service request was submitted to have unit evaluated as ambient air temp was measuring 48F. REPEAT

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed large bowls wet nested on clean storage shelf above 3 comp sink. CDI: PIC unstacked bowls to allow for air drying.

4-501.14 Warewashing Equipment, Cleaning Frequency (C) Observed build up of lime on inside and outside surface of dish machine in bakery. Clean as needed.

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 a bag of pre-cooked shrimp in HMS prep room being held at 57F. Employee stated shrimp had been placed in HMS room yesterday. CDI: Shrimp was discarded.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several flies near 3 compartment sink in bakery. Contact pest control service provider to assess flies.

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 stacks of single use containers being stored on counter near rotisserie station and single use containers being stored on shelves in bakery outside of their original packaging stored right side up. CDI: PIC inverted containers to protect against contamination.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed chicken skewers being sanitized in 0ppm quat. Solution was being mixed with hot water. Food employee drained solution, adjusted piping and filled sink with solution mixing with cold water. CDI: New solution is 200ppm quat. 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

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed 4 rotisserie chickens still above 70F after more than 2 hours of cooling. CDI: Food employee voluntarily discarded chicken. 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 .

3-501.15 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 rotisserie chickens cooling on table in cold prep room tightly covered with plastic lids. CDI: PIC and EHS discussed cooling methods. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-703.11(B) After being cleaned in a mechanical dish machine, equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160F as measured by an max/min thermometer.-P. For more information please visit: http://meck.co/FoodSafety or view our training video at the following weblink: Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed dish machine sanitizing temperature below 160F via dish plate thermometer. PIC stated he will put in an emergency repair ticket. For now until unit is repaired employees will wash/rinse/sanitize dishes in 3 compartment sink. VR required within 3 days. 4-703.11 After cleaning, equipment, food contact surfaces, and utensils shall be sanitized using an approved method.-P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed employee wash, rinse and place sheet tray to dry without sanitizing. CDI: Food employee placed item in sanitizer.

REPEAT 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed multiple fruit trays with cut cantaloupe in floor display case 2 above 41F. CDI: PIC voluntarily discarded items and stated they will discontinue use of the case for TCS items

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf. Observed cheese sauce thawing under running water that was above 70F. Item had only been thawing for a couple of minutes. CDI: PIC moved item to run under water at 64F.

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 2 large cheese trays on the top above 41F. The cheese trays on the bottom were 41F and below. CDI: PIC voluntarily discarded the 2 cheese trays out of temperature. No points taken due to all other holding being correct.

REPEAT 4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf. Observed facility without a max/min thermometer for the dish machine. PIC had ordered it after last inspection. Item was not delivered. VR required within 10 days to ensure facility has thermometer.

REPEAT 4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf. Observed facility without a max/min thermometer for the dish machine. VR Required no later than 8/15 to ensure facility has a thermometer for dish machine. 4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturer label. -Pf. Observed in use wash water at 95F. CDI: Employee changed the wash water and the temperature was above 110F.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety Observed sanitizer at 0ppm in sanitizer compartment of sink while dishes were sanitizing. Sanitizer was made with hot water. CDI: Sanitizer was remade with cold water and tested at 400ppm quat.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed bottle labeled as sanitizer with 0ppm quat sanitizer. Bottle was hot. CDI: Bottle was determined to have been made with the hot water with sanitizer from the dispenser. Bottle refilled with cold water and sanitizer from dispenser.

4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf Observed no max/min thermometer for hot water dish machine. CDI: EHS explained requirement to PIC.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Chilled rotisserie chicken in grab and go as well as multiple food items on rack in prep area observed cold holding above 41F (see chart above). CDI. Food items discarded. Repeat violation.

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 Rotisserie chicken observed cooling in covered container below 135F. CDI. PIC placed chicken on racks in WIC to actively cool. Repeat violation.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P - Observed rotisserie "reclaim chicken" cooled on prep table from day before according to staff and at 48- 49 degrees F in covered container. CDI, chicken voluntarily discarded. Proper cooling methods discussed with PIC.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P - Observed reclaim chicken packaged this morning according to staff and held at 49 degrees F in display cooler. CDI, chicken voluntarily discarded by PIC. Ensure proper cooling methods / equipment used to cool foods.

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 rotisserie chicken cooling in tightly covered container and packaged in display cases. CDI, foods voluntarily discarded by PIC.

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 cooked shrimp tray not date marked in walk in cooler. CDI, shrimp voluntarily discarded by PIC.

4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Observed no air thermometer available in rotisserie chicken hot hold unit. Repeat.

4-501.11 Good Repair and Proper Adjustment-Equipment - C - Observed 3 compartment sink in fresh prep room handle not in good repair and stopper held up using tool. Calibrate so working properly. Observed no detergent at dish machine.

2-301.14 When to Wash - P - Observed employee touch face and adjust mask on face then handle clean baking pan without washing their hands before handling clean equipment. CDI by instruction.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed chicken overstacked in prep cooler between 45-46 degrees F. CDI, chicken voluntarily discarded.

3-501.13 Use approved thawing methods. Observed noodles and sauce thawing in bags at ambient room temperature in 3 compartment sink. Ensure thawing completed under refrigeration, in cooking process, or under running water at 70 degrees F or below.

4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Observed no air thermometer available in rotisserie chicken hot hold unit.

4-501.11 Good Repair and Proper Adjustment-Equipment - C - Observed prep sink with caution tape and not kept in good repair. PIC stated leaking. Repair

6-301.12 Hand Drying Provision - PF - Observed no disposable towls provided / accessible at 2 handwashing sinks. CDI, towels provided.

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 rotisserie chicken cooling from night before in covered containers between 42-44 degrees F. CDI, operator voluntarily discarded chicken.

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 rotisserie chicken cooling from night before in covered containers between 42-44 degrees F. CDI, operator voluntarily discarded chicken. PIC removed cover from chicken recently placed in unit to cool.

4-203.11 Food thermometers shall be accurate to +/- 2 degrees Fahrenheit.-Pf - Observed food thermometer not accurate to within + or - 2 degrees F. CDI, thermometer calibrated on site. 4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf - Observed no small probe thermometer available for use. Vr required to ensure small probe themometer provided.

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 1 food employee not vigorously rub hands for 10 to 15 seconds when washing. CDI by instruction.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf - Observed recently prepared chicken salad cooling in container on rack in prep room and in display case. CDI, foods relocated to walk in cooler to rapidly cool. Proper cooling methods and equipment discussed with PIC.

3-307.11 Miscellaneous Sources of Contamination - C - Observed floor scraper stored on box of food in walk in cooler.

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 preparing food but wearing a watch.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf No paper towels avialable at handsink. CDI- PIC stocked paper towels.

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

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a couple of house flies in deli. Continue working with ecolab to eliminate pests.

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

6-502.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Sweep debris from floors in walk in freezer.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf No papertowels at handsink in prep room. CDI - Papertowels stocked.

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

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observd the outside of one bowl with small food buildup. CDI-The bowl was sent back to the 3-compartment sink.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed the bowls on the clean equipment rack stackd wet. CDI-The bowls were unstacked to allow for proper air drying.

2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles.-P Observed employee touching their hair and then start putting gloves on without washing hands. CDI-Stopped the employee and had them wash their hands.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Observed the bakery dish machine not finishing a full cycle. When the wash cycle finishes, an ER03 message appears and the cycle does not finish fully. The temperature gauges and pressure gauge do no work as well. A VERIFICATION VISIT WILL BE MADE WITHIN 10 DAYS TO ENSURE THAT A DISH MACHINE IS WORKING PROPERLY.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed two flies in the kitchen. Increase pest control methods.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed bowls stacked wet on the clean equipment rack. CDI-The bowls were unstacked to allow for proper air drying.

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 two lights in the bakery section that are not working properly. Have repaired.

2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles.-P Observed an employee handling the date marking gun then immediately put gloves on to handle food product. CDI-Had employee stop, wash hands and then don of clean gloves.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of pie shells stored on the floor underneath the dish machine. CDI-The boxes were placed onto a shelf. Ensure product is stored off of the floor.

2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles.-P Observed employee (Sally) wearing torn gloves. The employee was not handling food product directly, just boxes. Also, observed the employee touching their neck and face with the same gloves on with no glove change afterwards. Employee needs training on the use of gloves and hand washing. CDI-Spoke to manager about employee.

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 to-go containers stored on the floor in the bakery section. CDI-The box was placed onto a shelf. REPEAT.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup on the rack in the bakery walk in cooler. Have cleaned.

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 burned out lights above the handwashing sink next to the bakery ovens. Have repaired.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed one box of single service cartons stored on the floor underneath a prep table. CDI-The box was picked up off of the floor.

Observed deli wraps that are packaged in-house and offered as grab-n-go without labels that stated ingredients or allergens. Labels placed on these during the inspection to correct. 3-602.11 Food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -Pf

Observed heat bulbs on the hot chicken display peeling today. 6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles.

Observed gnats and flies in the deli area. Observed them in the canwash and produce area(seems to be where they are coming from). 6-501.111 Keep the premises free of insects, rodents, and other pests.

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

Observed a gapped wall in the deli, along the partition wall. 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 TCS foods stored in the production room at >45F today that had been there all night- products discarded today. Observed items stacked to high in the open cold hold case causing the top of these products to hold at 46F- products moved to chill down quickly and racks on this unit were lowered to accomadate deep packaging. 3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P

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

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed the lid for excess raw meat containers stored on the cocktail sauce containers today- lid put back onto container to correct.

4-501.114 Maintain sanitizer at correct concentrations. -P Observed one sanitizer spray bottle that registered 0ppm quat. Maintain at 200-400ppm. Dumped out today to correct. Change these solutions out daily.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed some dust build up on the deli prep room fan guards today.

5-501.15 Provide dumpster, waste containers that are of sound construction. Observed two leaks in the large dumpster outside.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. 4-903.12 Prohibitions - C Observed icing scapers stored under the sink drain today- moved from that location today to correct.

5-205.11 Using a Handwashing Sink-Operation and Maintenance - PF Maintain accessibility to handsinks at all times. Observed handsink with soap dispenser blocking sink compartment and large cart partially blocking sink. Corrected.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P Observed multiple items used for assembly of home meal solutions on rack in prep area at over 45 F for less than 4 hours. Items were returned to walkin for quick re-chill and instruction given to return items to walkin between use.

6-501.110 Using Dressing Rooms and Lockers - Personal belongings shall be stored in designated areas. Observed employees jackets on prep area with single serve items. Gave instruction.

5-202.12 Handwashing Sinks, Installation - Provide water at handsinks 100 F. Water at handsink was 86 F and dropping. Service had been called and was scheduled to arrive today. Gave instruction to call when repaired.

3-304.12 In-Use Utensils, Between-Use Storage - Store in use utensils in an approved manner. Observed large spoon with dried food debris on cutting board. Removed.