WALMART #1464 BAKERY/DELI

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at 2 hand sinks in the facility. -CDI- Paper towels were provided. (1 pt)

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 accumulation of debris and residue behind the fryer station. Increase cleaning frequency. (0 pts)

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed 2 chicken wraps that were between 44-45F. PIC stated that the items had been made a few days prior to the inspection. Items did not cool correctly. -CDI- PIC voluntarily discarded the chicken wraps. (0 pts) For more information, please visit: www.meckncgov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed chicken wraps that were cooling in closed plastic containers. Items did not cooler properly. -CDI- EHS coached PIC on cooling methods. PIC voluntarily discarded the chicken wraps. Due to severity points not taken. (0 pts) 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 a live roach in the mop sink area. PIC provided an invoice for the last pest control service from 12/15/2025. REPEAT*** (1 pt)

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 damaged base tiles throughout facility. Repair or replace damaged tiles. (0.5 pts)

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. No paper towel provided at handwashing sinks closest to deli 3 compartment sink, dispenser currently has a maintenance order to be repaired. CDI-PIC set roll near handwashing sink.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed multiple flying insects gathered around drain of bakery 3 compartment sink. Ensure drain is cleaned often enough to prevent potential harborage of pests.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed multiple food handlers wearing smart watches during inspection.

5-202.13 An air gap between the water supply and flood level rim shall be at least twice the diameter of the water supply inlet and not less than 1 inch.-P. Observed 3 compartment sink for deli kitchen without an air gap. CDI-PIC cut pipe to create air gap.

5-501.16 (C )Provide waste bins in required areas including at handwash sinks. Observed no waste bins in back area of deli/bakery. REPEAT.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed bone-in buffalo wings at 125F and boneless general tso wings at 128F. CDI - PIC voluntarily discarded items. (1.5) 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed mashed potatoes and hot dogs stored in WIC above 41F. PIC stated door to cooler was left open for an extended period of time due to truck delivery. EHS advised to keep the door closed at all times to maintain holding temperatures. WIC was observed at 40F. Most items in WIC are pre-packaged and goes directly to the sales floor. CDI - PIC moved hot dogs and mashed potatoes to freezer to cool. (0) 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 .

5-501.16 (C )Provide waste bins in required areas including at handwash sinks. Observed no waste receptacle by hand sinks in the back area. Please provide. (0)

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 broken tile at can wash. Observed broken vent cover by the bakery side. Observed paper towel dispenser hanging on the wall; needs to be secured to the wall. REPEAT. (1) 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed A/C vents accumulating dust. Wall by prep sink accumulating debris. Ceiling tiles throughout back area accumulating dust and debris.

2-301.15 Only wash hands in handwashing sink. -PF Observed prep sink being utilized as a handwashing sink. Prep sink has soap, paper towels, and handwashing signs available at prep sink. This takes away the only prep sink the facility can utilize. A hand sink is available right behind this prep sink and can be used for handwashing. Remove handwashing signs, soap, and paper towels from sink and utilize as prep sink as intended. Ten day VR required.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed three paper towels dispensers missing paper towels. Ten day VR required.

4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code, P. Observed containers used to sauce wings being stored under prep table in use at deli station. EHS asked PIC how often these containers were being cleaned. PIC asked food employee who then stated twice a day but could not designate a time frame for in between washes. Observed one dirty pan at 3-compartment sink. CDI- PIC placed equipment at three sink to be W/R/S. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed bottle of sanitizer being stored right next to deli slicer on prep table. CDI- PIC moved bottle to underneath prep area.

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed numerous dished next to three compartment sink being wet nested. EHS educated PIC on methods to allow clean equipment and utensils to air dry.

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed a stack of single service to-go containers being stored with the interior exposed to the environment. CDI- PIC inverted containers.

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 broken tile at can wash. Numerous broken tiles along side walling off prep area. Observed missing ceiling tile above three compartment sink. Observed paper towels dispenser at bakery station missing off the wall. Repair/Replace. REPEAT

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed personal phone being stored on prep table at deli and personal clothing stored on top of prep surfaces behind deli slicer. CDI- PIC moved personal belongings.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed egg rolls and corn dogs holding below 135F in the hot case for grab and go. CDI- Items 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 .

4-501.16 (A) Do not use a warewashing sink for handwashing. Observed paper towel dispenser, soap and handwashing signs at the prep sink. Remove all items from prep sink.

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 walls at 3 comp in need of cleaning. 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 low grout in the kitchen area.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels in dispenser or around hand sink in bakery for use. CDI- PIC put paper towels near hand sink. Ensure employees are properly washing hands by having necessary hand washing supplies.

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 date marking on multiple deli meats for 8 days. EHS educated staff on labeling deli meats for 7 days including the prep day as the first day. CDI- All incorrect labels were changed to reflect 7 days. 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed prepared wraps in tightly sealed plastic containers cooling on speed rack in walk in. Leave containers open to allow cold air to flow around the wraps to get to 41F or below after prep. CDI- PIC opened wrap containers to promote quick cooling and educated staff on leaving containers open. 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 .

6-501.12 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 floors in walk in cooler and freezer in need of cleaning. Clean.

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P Food service team was not actively washing hands because the two main hand washing sinks in front of house of facility only had sanitizer and no hand soap. Zero points due to no handwashing observed. CDI- Soap was replaced to allow team members to properly wash their hands. For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M .

6-301.11 Provide soap for handwashing at each handsink. -Pf Only observed hand sanitizer at both front of house hand washing sinks stored inside of the hand soap dispenser. CDI- Soap was provided during the inspection.

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 date marking present on chicken labeled for 8 days. Ensure that chub chicken in deli case saved for subsequent days are dated for 7 days with day one being the day the tcs food is opened or prepared. CDI- Labels were corrected during the inspection. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P Main bar had food exceeding the discard time written on the board. Ensure that foods are being properly discarded at time indicated by time stamp. Foods include flautas and mashed potatoes. CDI- Food was discarded during the inspection.

4-903.11 (A) Store cleaned equipment, utensils, linens 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 some dishes left wet stacked. Ensure that dishes are stored in a manner that allows them to properly air dry. Recommend pyramid stacking the dishes.

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed single service rotisserie chicken trays left opened during the inspection. Ensure that these trays are being inverted to prevent possible contamination from occuring.

4-501.11 Maintain equipment in good repair. Observed a leak from walk in freezer possibly due to sealing of equipment. Ensure that this repaired as needed.

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 floors in back of house and freezer in need of cleaning.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed an employees jean jacket stored on a prep station. CDI- Removed during the inspection.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed hand washing sink blocked upon arrival with an upright cooling rack. Rack was moved during the inspection.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed sticky residue attached to black dishes. Ensure that dishes are being thoroughly cleaned to sight and touch. The PIC stated these dishes are not in use. Recommend removing from facility. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 ham and turkey inside of customer display stacked too high and not maintaining temperature threshold of 41F or below. CDI- These items were pulled and moved to walk in cooler to be brought down below temperature threshold.

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 date marking present on ham labeled for 8 days. Ensure that deli ham in deli case saved for subsequent days are dated for 7 days with day one being the day the tcs food is opened or prepared. CDI- Labels were corrected during the inspection. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.15 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 chicken salad sandwich in wic cooling slowly due to walk in door being held open. Chicken salad sandwich was also tightly covered in plastic container. Recommend venting chicken salad sandwich and maintaining door closed.

4-903.11 (A) Store cleaned equipment, utensils, linens 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 some dishes left wet stacked. Ensure that dishes are stored in a manner that allows them to properly air dry. Recommend pyramid stacking the dishes.

5-202.12 Provide at least 100F water at handsinks. Observed water at deli 3 compartment sink at 71.9F..Adjust valve to allow water to be at least 100F. 5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed water at bakery front hand wash sink too hot to put hands under. Mixing valve needs to be adjusted too allow water coming out to be 100F. A VR will be conducted within 10 days to verify adjustment of mixing valve. - 1 -

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY Observed quaternary sanitizer in Bakery 3 compartment sink at 0ppm. Pans were submerged..CDI - Sink was drained and new sanitizer was added. New concentration was 200ppm.

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 ham and cheese pinwheels in grab and go unit holding above 41F. See temperature chart. The pinwheels were taken from the WIC this morning around 8:30 am. Thermometers on the grab and go units read 35F and 36F. CDI - Pinwheels were placed in freezer to rapidly cool. Items temp 39.7F when placed in WIC. PIC will temp food held in units and monitor to ensure food is maintaining 41F or below as well as keep items placed in unit toward the back. PIC will also monitor unit to see if temperatures need to be lowered to maintain all foods at 41F or below.

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 cut chubs of bologna, sun dried tomato turkey, turkey breast, pastrami and 2ham still in display units after discard dates on packages. CDI - ITems were voluntarily discarded by PIC.

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

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 sandwiches cooling in the grab and go. PIC stated that sandwiches were put out 30 minutes before EHS arrival. CDI-sandwiches were put back into WIC to rapidly cool down. EHS advised PIC to also make sure sandwiches are kept in the back of the case to keep cool.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF For more information on employee health policy please visit: http://meck.co/FoodSafety. Facility could not locate their employee acknowledgement form in their onboarding training or anywhere else in facility. CDI-REHS educated and provided PIC with an updated employee health acknowledgement form to inform food employees.

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed food employee go out to store front area and then came back to deli section and donned new gloves before hand washing. CDI-Food employee rewashed hands and donned new gloves.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety PIC does not have an ANSI CFPM certification. -1 points

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed rotisserie chicken final cook temperature read 163F. CDI - PIC continued cooking chicken to internal temperature of 172F. -1.5 points

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 rotisserie chicken, fried chicken and chicken wraps in grab and go unit holding above 41F. See temperature chart. According to food employee, the fried and rotisserie chicken was placed in the unit yesterday. The wraps were taken from the WIC this morning around 6:30 am. Thermometers on the grab and go units read 35F and 36F. Items toward the back of each grab and go unit maintained food at 41F and below. Items toward the front of the units read above 41F. CDI - Rotisserie chicken, fried chicken and 2 wraps were voluntarily discarded. PIC will temp food held in units and monitor to ensure food is maintaining 41F or below as well as keep items placed in unit toward the back. PIC will also monitor unit to see if temperatures need to be lowered to maintain all foods at 41F or below. -1.5 points

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 Facility has no max/min thermometer to measure sanitizing temperatures in the dish machine. EHS educated PIC on the requirement under the 2017 Food Code. PIC ordered temperature measuring stickers during the inspection. A VR is required no later than 05/20/2022 to verify compliance. -0 points

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety PIC does not have an ANSI CFPM certification. -1 points

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety Observed no written procedures for cleaning vomit/diarrhea events. CDI - EHS provided PIC with education of the 2017 Food Code requirements and provided written procedures and poster. -0 points

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed eight containers of 8-piece fried chicken that were stored in display case unit above 41 F. PIC did not know when items were placed in cooler. CDI- containers of fried chicken were denatured and discarded into trash by PIC.

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 in-time out labeled. On mashed potatoes, corn and other items on steam table. Employee was waiting until all items were cooked before placing label on items CDI- items were labeled.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee wearing a hairnet while exposing bangs in the front of her head. CDI- bangs were properly covered.

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. Clean minimal amount of black debris from wall in corner of mop sink.

2-301.14 Wash hands before donning gloves and between gloves uses. -P OBSERVED employee cleaning slicer. Employee changed task, getting food out of the fryer, without washing hands before employee changed gloves. CDI. PIC instructed employee to rewash hands.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf OBSERVED chicken wraps cooling in closed containers. CDI. Employee was educated on proper cooling methods and cooled chicken wraps in the walk in cooler with lids vented.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF Observed PIC was not aware where the employee health sign was nor had documentation to provide of informing employees about the symptoms and illnesses that they have to report. CDI. PIC was given an empoyee health sign to post in facility. -1.5 pts.

5-205.15 Maintain a plumbing system in good repair. Observed piping leaking while water was running underneath the 3 comp sink.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed rotisserie chicken and fried chicken stored above 41 F. CDI- Items were discarded. REPEAT

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Clean floors under equipment and in corners. Clean dust from walls near front counter and in kitchen area.

5-202.12 Provide at least 100F water at handsinks. -Pf Observed hand sinks not going over 72 degrees checked three handwashes no hot water at either. 10 day verification required. 6-301.11 Provide soap for handwashing at each handsink. -Pf Observed two rear handwashes out of soap at time of inspeciton. verification required. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed rotisserie chicken, fried chicken, turkey and roast beef held at greater than 41 degrees. CDI discarded all products

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 labels on hot foods on hot bar. verification required.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed QAC test kit could not be located . verification required.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning needed on faces of equipment due to build up of debris.

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 bags of lettuce in walk-in cooler that were opened and not dated. CDI- Bags of lettuce were 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 Items in display case warmer such as mashed potatoes, corn, and potato wedges were not marked for TPHC. CDI- Items were discarded into trash.

4-204.12 Equipment Openings, Closures and Deflectors - C Observed missing handle on door of display case warmer. Also, observed torn and damaged gasket on display case warmer. Both items are in need of repair.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed some dust on screen to hood system over the fryers. Remove dust from screens.

2-102.12 Certified Food Protection Manager - C No one at facility can present evidence of passing an ANSI accredited test.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken wings, chicken tenders, and fried chicken that were below 135 F. CDI- All items were discarded in to the waste container.

6-501.12 Cleaning, Frequency and Restrictions - C Clean floors in corners and hard-to-reach places near front counter. Clean dust from ceiling.

2-102.12 Certified Food Protection Manager - C Observed PIC was not certified as a food protection manager.

2-301.14 When to Wash - P Observed food employees working with food after re-entering the kitchen without washing hands. CDI, food employees corrected by instruction, food employees washed hands.

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

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxed bread stored on the floor in sliding door freezer.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed black treys, used for chicken, stored without protection from contamination. Treys were stored 3 inches of the floor in a shelf, with food contact surface facing down.

Repeat: 3 pts. 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 date missing from products in deli case including honey glazed ham, buffalo style turkey, Cajun style turkey, and white American cheese. Observed pack date the same as use by date on bay Swiss cheese wheel. CDI: correct dates provided. 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 cajun style turkey expired 7 day date mark. CDI: discarded. NOTE: Facility has implemented risk control plan for date marking and will be switching over to different bags to keep products in.

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. 1 pt - Observed no times recorded for hot foods held on time in display hot case. CDI: discard time were written in. Observed procedure sheets provided for hot foods says that time will be recorded on board for cooking completion but facility is writing discard times. Discussed with asst. mgr. Matt to change process to reflect cooking completion times.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf. 0.5 pts. - Observed only digital thick probe thermometers provided. No thin probe observed. Verification required by 1/13/18

General Comment: 0 pts. 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed 1 live roach in deli area. Facility uses Ecolab for pest control. Ecolab will be notified today for pest service.

Repeat: 2 pts. 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed handsink at back dish area blocked by dish cart. CDI: cart relocated. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at back handsink next to dish sink. CDI: paper towels provided.

General Comment: 0 pts. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed one quat sanitizer spray bottle at 50ppm. CDI: corrected to 200ppm during inspection.

Repeat: 3 pts. 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 products including black forest ham, maple ham, and oven roasted turkey dated improperly. Observed inconsistent date marking in place. Some products dated with just sell by date and other products with pack date and sell by dates. Ensure a consistent date marking system is in place with correct dates provided. Violation has been noted for past 3 inspections. A risk control plan will need to be implemented to address date marking issues. Verification required by 8/14/17

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 - 0.5 pts. Observed tomatoes in walk-in cooler wrapped tightly in cooling process. CDI: tomatoes unwrapped to allow properly air flow for rapid cooling.

General Comment: 0 pts. 5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf Observed hot water at all handsinks in deli department too hot for proper handwashing. Observed water at 117F, 127F, and 126F. CDI: water was adjusted to 100F and 107F during inspection.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed handsink in dish room being blocked by ladder and had a glove stored inside basin. CDI: ladder relocated and glove removed.

3-101.11 P Food shall be safe for consumption, unadulterated and honestly presented. Observed a peice of hair inside that macaroni salad stored in display case. CDI: macaroni salad was discarded.

Repeat: 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed deli ham off the bone and other bulk deli ham inside deli case without clearly visible date. One date was torn off and the other was not present. CDI: deli meat was taken out of case and dated properly.

General Comment: 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed a few metal pans wet stacked at shelf in bakery area.

General Comment: 4-501.11 Maintain equipment in good repair. Observed broken strainer and damaged handle to sanitizer spray bottle.

General Comment: 4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no quat test strips in deli department. CDI: test strips were brought from manager's office.

General Comment - 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Debris found on 3 metal pans stacked on dish shelf. CDI - pans removed to be cleaned.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf One wrapped deli meat in case not dated. CDI - by dating properly. 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 Two ziplock bags of marked down deli meat found in deli case with date of 8/14 that exceeded sell by discard date. CDI - products discarded.

6-501.111 Keep the premises free of insects, rodents, and other pests. Fruit flies observed in deli where boxes of storage are located. Continue to work on effective pest control.

General Comment - 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Cleaning needed on shelving at dish area next to 3-comp sink and fan covers in walk-in cooler with dust accumulation.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed utensils stored inside handsink at dish area. CDI - utensils removed. 6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap in dispenser at dish area. CDI - soap provided.

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 turkey inside deli case with expired date of 4/17. CDI - turkey was 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 honey ham inside deli case that was not dated. CDI - proper date placed on product.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed containers of fried chicken cooling inside walk-in cooler stacked and with lids on. CDI - chicken was removed from cooler and lid was removed; placed back on shelf in a single layer.

Repeat - 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed buckets stored on deli shelf wet stacked.

General Comment - 4-302.14 Provide a test kit that accurately measures sanitizer concentrations. Observed quat test strips wet and discolored. New test strips have been ordered.

General Comment - 6-502.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed food debris and accumulation on floors around deli shelving, inside walk-in cooler & freezer.

Repeat - 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed pans wet stacked on drainboard of 3-comp sink.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed boxes of single use towels used to clean equipment stored on the floor in walk-in cooler.

General Comment - 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 cracked/missing floor tiles at threshold in front of walk-in freezer.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Plastic spoons stored inside hand sink in back room next to prep sink. CDI - spoons removed.

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 Rotisserie chicken in walk-in cooler 114F after cooling for 3 hours. Manager indicated that chicken was pulled from hot holding case 3 hours ago and was not cooled properly. CDI - chicken was discarded.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Potato wedges, General Tso chicken, and boneless bbq wings in hot case < 135F (see temp chart). CDI - food items discarded.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Black plastic trays and metal pans wet stacked on drainboard and shelf at back of kitchen.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Grease and food debris build-up on fryers, hood filters over fryers, and walk-in cooler fan covers inside walk-in cooler.

6-502.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Large amount of ice build-up and some debris on floor of walk-in freezer.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at the hand sink in the bakery. CDI- dispenser was refilled.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed deli slicer with debris accumulation on the blade. Deli employees stated the slicer had not been used today. CDI- slicer was recleaned.

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 package of deli turkey without a datemark on it. Employees were unsure when the product was opened. CDI- product discarded. Improvements have been made since last inspection.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed quat sanitizer > 400ppm. Sanitizer liquid was bright pink and appeared undiluted. CDI- contents of bottle were emptied.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed grease accumulation on the back of the 3 compartment sink faucets.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed multiple outdated or misdated meats in the deli case including ham with a sell by date of 2/1, smoked ham with a sell by date of 2/2, turkey with a sell by date of 2/1 and turkey with a sell by date of 2/2. CDI- items were discarded.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed cleaned metal pans stacked while wet next to the 3 compartment sink.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed food debris and grease buildup on the spray handles of the chemical spray bottles.

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 rotisserie chickens that were cooling in the walk in and were between 83-91F after 2 hours. CDI by discarding.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. Observed chlorine testing papers without the indication strip that indicates what the concentration of the sanitizer is. CDI by printing a label for the test strips.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF. Ready to eat, potentially hazardous foods packaged by a food processing plant shall be date marked once opened if held for more than 24 hours. Foods being held at 41F or below shall be dated for 7 days and foods being held between 42-45F shall be dated for 4 days. Observed deli cheeses being dated for 30 days once opened. Facility could not provide documentation which would allow them to do this. CDI by dating all cheeses for 7 days.

6-202.13 Insect Control Devices, Design and Installation - C. Insect control devices shall be installed so that the devices are not located over a food preparation area. Observed an insect control devices located directly above a food preparation table.

5-202.12 Handwashing Sinks, InstallationGeneral Comment: Observed hot water at handsink behind counter in need of adjustment due to being extremely hot.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date MarkingGeneral Comment: Potentially hazardous food shall be date marked for 7 days at 41 degrees F and below and 4 days at 42-45 degrees F. Observed operator state that deli meats were being date marked with a discard date of 7 days and 5lb. maple honey turkey had a discard date of 8/11. CDI, operator discarded turkey.

4-901.11 Equipment and Utensils, Air-Drying RequiredAllow clean equpment and utensils to air dry. Observed wet stacking on several metal containers on drying rack.

4-501.11 Good Repair and Proper Adjustment-EquipmentKeep equipment in good repair. Observed a damaged fryer basket and a torn gasket on door of walk-in unit at bakery. CDI by instruction and operator removed fryer basket from use.