HARRIS TEETER #205 DELI/BAKERY

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed numerous flies in prep area at deli and throughout facility. Per manager, compactor was being worked on and delivery door had been open. - 1 -

8-103.12 Comply with the procedures in the HACCP plan as submitted and approved as part of a variance or local approval. Maintain approval and records as required.-P/Pf Observed time of prep/discard not marked on sushi rice container by meat department as required in HACCP plan. CDI - Employee added time from log sheet. - 1-

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 Observed sushi employee wash hands and did not use a barrier to turn off the water thus recontaminating their hands. CDI - education given for that employee. 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 .

4-602.11 (A) (5) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, at any time during the when contamination may have occurred. P. Observed the 3 compartment sink full of dishes in the wash basin and being washed in the middle basin then sprayed off in the 3rd basin. Wash rinse and sanitize per the rules. CDI - management knows the proper procedure and will implement the changes required. Facility reports slicers are only fully cleaned at the end of the day. CDI- PIC reminded to break down fully every 4 hours. 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)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed the fried and rotisserie chicken being hot held as low as 90F. Most were in the 120-130F range. CDI - reheated or discarded depending on the item. Reheat was above 165F. 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 deli cheese at the sandwich station at 45, turkey 43, beef for sushi 48, eggs not at 45F ambient air on the sushi cart, crunchy roll in case 44F. Observed ribs, pizza, and chicken in the cold display case at 43-44F. CDI - these were discarded. Other products were taken to the freezer to cool or discarded. Products were sufficiently cooling. 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 deli meat chubs for the sandwich station had been cut the date before and were not dated in the sandwich area. The same thing was observed in the pizza area. According to staff dates are put on the plastic but then thrown away when the store opens. There is no procedure in place to discard if the food is not sold before the next night before 24 hrs. CDI - PIC educated on dates needed for these products. 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 Observed salads and sandwiches being taken straight out to the display case and never properly cooled to 41F. Temperature was 44F for salads and 51F for sandwiches. CDI - taken to the freezer to cool. 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 .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed oil for the deli store on the floor under the dry storage shelves in the back. 6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf. Observed bags of spoiled lettuce had not been separated out and were in the deli cooler. CDI - discarded. 3-305.14 Unpackaged food shall be protected from contamination during preparation. Observed a splash guard is needed between the chicken prep sink and the pizza table.

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 service for the deli stored on the floor.

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 deli cases behind and in front of the counter both were in need of cleaning.

8-103.12 Comply with the procedures in the HACCP plan as submitted and approved as part of a variance or local approval. Maintain approval and records as required.-P/Pf Observed time of prep/discard not marked on sushi container as required in HACCP plan. CDI - Employee added time from log sheet. - 1-

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a multiple flies in the deli prep area. Contact pest management company to find the source and treat. - 1 -

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed open chub of London broil roast beef dated 5/2 which placed item 1 day past discard date. CDI - PIC discarded. - 1.5 - REPEAT Points were not escalated due to noticeable improvement. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several containers of cooked BBQ ribs in customer grab and go case above 41F. All other items in case were 41F or below. CDI - PIC moved items to rapid cool. - 1.5 - REPEAT For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed open chub of chicken breast dated 11/23 which placed item 4 days past discard date. CDI - PIC discarded. - 1.5 - REPEAT Points were not escalated due to noticeable improvement. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed food/soil residue in door tracks of shelving and deli case.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cooked noodles in WIC above 41F. No date was on container. CDI - PIC 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 .

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 noodles in WIC with no date. Employee was unable to say when noodles had been prepared. CDI - PIC discarded. - 1.5 - For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: 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 pans above 3-comp sink with food residue/sticker debris on them. CDI- Utensils were moved to be cleaned at 3-comp sink. - 1.5 -

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 pizza sauce in pizza prep unit at 47-49F. PIC stated item had just been stocked and is at room temperature before opening. CDI - Item was moved to WIC for rapid cooling. EHS recommends that sauce is pre cooled before being brought to prep area. 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed chubs of meat in deli case with pack date and sell by date the same value. Sliced meats at the sandwich station had a two day date from when it was sliced. All items should have a process date and a seven day discard date with day one being the date of process. CDI - PIC had employee reprint labels to show correct dating. - 1.5 - For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed spray bottle of sanitizer stored on top of pizza prep station. Store at a location, off the floor, that will avoid contamination of food, equipment, or utensils. CDI - Bottle was moved.

REPEAT 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cut rotisserie chicken in the prep top cooler of the pizza prep at 90F. CDI - Discussion with PIC revealed that this was just prepped. Explained to the PIC that TCS foods shall be properly cooled down to 41F prior to placing in the prep top cooler. Chicken was placed in the walk in freezer. Temped at 40F. Observed one sandwich cooler with an ambient air temp of 43F. Temped the following TCS foods: sliced tomatoes, sliced ham, sliced provolone, chicken tenders, philly steak, meatballs, chicken - all temped above 41F (see temperature chart) CDI - PIC voluntarily discarded these foods and PIC has contacted maintenance for repair. Compliance visit required to ensure compliance For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed crab salad in the sushi reach in cooler date marked for 8/31. Sushi chef stated this was prepped today 8/30, Explained to the sushi chef that the correct day of prep shall be on the product. CDI- sushi chef corrected the date. Datemarking has improved at the facility. General comment no deduction. 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 Observed cooked ribs, rotisserie chicken pieces, popcorn chicken prepped this morning and time expired. CDI - PIC voluntarily discarded these foods. Observed Asian bar (hours 11AM - 2PM and 4PM-7PM) with TCS foods past 2PM, sushi chef explained that they made more food, however their logsheet for times did not reflect new times. The only times present on their logsheet were from 10AM. Explained to sushi chef that if they replenish the foods in the Asian bar they shall document the time. CDI - PIC voluntarily discarded the foods as we were unable to determine when they were made and if they were made at 10AM then the time has expired and shall be discarded.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed cleaner stored over the prep sink. CDI - PIC relocated the cleaner.

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed several squeeze bottles of oil, vinegar, mayo, etc. without label. Properly label.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a couple flies in the deli prep area. Contact pest management company to find the source and treat. N

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food handler in the pizza station without properly restraining their hair and handling food, hair was extremely long and will need to be restraint to prevent contamination of food and equipment/utensils.

4-402.11 Fixed equipment shall be spaced to allow access for cleaning around the equipment or sealed to adjoining equipment or walls. Observed sandwich unit flashing on the floor damaged and pulling away from the unit. Repair and seal to prevent attracting pests and so that it is smooth and easily cleanable . 4-501.11 Maintain equipment in good repair. Observed the sliding door to the sushi prep cooler damaged and the insulation is exposed, therefore no longer smooth and easily cleanable. Repair or replace the sliding door.

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 build up on reach in units, shelving and storage cabinets, gaskets and cooler tracks. Clean and maintain.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food manager at the establishment. PIC CFP certification expired in April. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed crab sticks in the sushi prep top cooler at 93F. Through discussion crabsticks are frozen and then thawed under running water. Educated on proper thawing. Unable to determine when this was completed. CDI - PIC discarded the crabsticks. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P 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 turkey chub without date marking. CDI - Turkey was voluntarily discarded. Improvement in datemarking noted, keep at half demerits.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed chemicals stored on prep food sink. CDI - PIC relocated chemicals to prevent cross contamination.

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed no labels on flour bin and seasoning bin at the pizza prep area.

3-307.11 Protect food from contamination sources not specifically noted by the code. Observed some chubs of meat and cheeses in the deli case are not entirely wrapped to prevent contamination.

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

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 build up on reach in units, in gaskets and cooler care tracks. Observed exterior of flour and seasoning pizza containers in need of cleaning. Clean and maintain.

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 turkey and teriyaki chicken in deli case either without date marking or exceeding the 7 days. CDI - PIC voluntarily discarded. REPEAT 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P 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 ham dated to expire on 3/16. CDI - Ham was voluntarily 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. Observed shredded crabmeat and tuna in the reach in sushi cooler just prepped and then placed in the cooler covered, temped at 43F CDI - PIC uncovered to allow for rapid cooling.

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed no labels on flour bin and seasoning bin at the pizza prep area.

3-302.15 Wash fruits and vegetables prior to use. Observed labels on the washed avocados at the sushi prep. Remove all labels prior to washing.

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 build up on reach in units, in gaskets and cooler care tracks. Observed exterior of flour and seasoning pizza containers in need of cleaning. Clean and maintain.

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 cut lemon at sushi station stored in a container with unwashed avacados. CDI - Lemon was removed and discarded.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. 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 pans above 3-comp sink and knives in bucket labeled “clean knives” with food residue/debris on them needs cleaning. CDI- Utensils were moved to be cleaned at 3-comp sink.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. For more information please visit: 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 crab mix at sushi stand at 48 F that was prepared this morning at 7:30. CDI - Crab mix was voluntarily discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed chicken wings, rotisserie chicken, taco kits and sushi at grab n go above 41 F (See temperature log). CDI - Food was discarded or moved to WIF to cool. 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 turkey, chicken, ham, and other foods in WIC and deli case with no date label. CDI - Food was labeled or discarded. REPEAT 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P 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 turkey dated to expire on 12/22. CDI - Turkey was voluntarily discarded.

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 build up on reach in units, in gaskets and on heat sealer. Needs cleaning.

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 . Beef, Beef brisket, lettuce, tomatoes in low boy reach in recorded above 41F, CDI- REPEAT. Discarded. VR

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 . Cheese, ham, and packaged Cole slaw not dated. CDI- Cheese and ham discarded, Cole slaw dated.

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 Employee placed a pizza on rack but did not change out the time for TPHC. CDI - Time changed out.

8-103.12 Comply with the procedures in the HACCP plan as submitted and approved as part of a variance or local approval. Maintain approval and records as required.-P/Pf Employee did not record ph logs for sushi rice. Employee had logs written for all days prior but stated he had not gotten to recording sushi rice pH on log yet. CDI - Log recorded.

REPEAT VIOLATION: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed inside customer grab and go display cooler ribs and some packages of macaroni and cheese ranging from 41F - 45F. CDI: items were moved to WIC to rapid chill. Service order will be placed for cooler. Facility is currently under a risk control plan for cold holding. Observed improvement in cold holding. Pizza station cooler, WIC, and substation coolers were all holding proper temperatures. Continue to follow risk control plan and making improvements. EHS will conduct a compliance visit in 10 days to check cold holding or ITS will be issued.

REPEAT VIOLATION: 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P 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 ~ 6 - 7 chubs of deli meat in deli meat cooler out of date expired past 7 days. CDI: by discarding. Observed some items with discard dates of 9 days. CDI: these items were changed in the date marking system to reflect 7 days to discard. EHS will conduct a compliance visit in 10 days to ensure compliance/improvement on date marking and action plan to be implemented.

REPEAT VIOLATION: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed inside customer grab and go display cooler top packages of chicken street tacos, pizzas, and ribs ranging from 43F - 53F. Observed bottom portions in compliance at 41F/below. Discussion with Store Manager to ensure products are not stacked and keep one layer of product inside display case. Facility is currently under a risk control plan for cold holding. Observed improvement in cold holding. Pizza station cooler and substation coolers were all holding proper temperatures. Continue to follow risk control plan and making improvement to avoid ITS (permit action).

REPEAT VIOLATION: 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information on date marking please visit: http://meck.co/FoodSafety. Observed chubs of roast beef with 30 day date mark label, honey maple turkey dated 12/21/21 with expired 7 day date, pit craft turkey dated 12/24/21 that expired 7 days, bologna dated for 8 days, blackened turkey dated 12/22/21 that expired past 7 days, pastrami dated 12/22/21 that expired past 7 days, and chipotle chicken dated 12/26/21 that expired past 7 days. CDI: all items were discarded.

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed no labels on seasoning shakers at substations.

REPEAT VIOLATION: 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 on gasket channels and tracks at substation, inside cabinets, and outside of pizza oven.

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 build-up on floors behind fryers, rotisserie ovens, etc.

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 employees washing hands then touching faucet handle with bare hands after washing. CDI: by instruction and demonstration to properly use barrier when turning off faucet handles. Hands were properly washed.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed employee getting water from handsink. CDI: by discussion to only use for handwashing purposes.

REPEAT VIOLATiON: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed philly steak at 44F, tomatoes at 44F, BBQ pork at 45F, ham at 43F, and turkey at 43F in substation #2 unit. Observed bottles of mayo at 55F in ice bath. CDI: some items were over stacked and double panned. Ice was added to ice bath. Items taken back to WIC to rapid chill. Observed pepperoni, pizza sauce, mozzarella cheese, tomatoes, and sausage inside pizza station cooler ranging from 65F - 67F. Work order has been placed for this cooler. CDI: most items had to be discarded and others taken back to WIC to rapid chill. Observed items inside deli customer display case including fried chicken, turkey sandwiches, and rotisserie chicken ranging from 43F - 47F. Some items were not pushed all the way back under shelves where air is blowing properly. CDI: items moved back to WIC and WIF to rapid chill. Cold holding has been and issue for at least 3 consecutive inspections. Facility must complete and implement a Risk Control plan to gain long term compliance on cold holding. Compliance visit it required in 72 hours to ensure risk control plan has been completed and cold holding issues are corrected.

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 chubs of turkey and roast beef inside deli case not date marked. CDI: items were discarded. Observed egg and sausage patties inside bottom of substation cooler without a date. CDI: properly date marked. 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 Black Forest turkey dated 9/25, tavern ham dated 9/25, and 2 chubs of bologna dated 9/22 that had expired past 7 days. CDI: items were 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. Observed chicken tenders cooling inside WIC only cooling at a rate of only 2 degrees in an hour. Observed tenders stacked too high while cooling and in large portion. CDI: chicken tenders separated into 2 trays.

4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Observed thermometers missing from inside substation coolers.

4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf. Observed fryer baskets with wires loose and breaking apart. 4-501.11 Maintain equipment in good repair. Observed door broken and not closing properly on substation cooler #1. Work order has been placed.

REPEAT VIOLATION: 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed additional cleaning needed on gasket channels in deli and substation coolers.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed hot held foods on the Asian bar such as breaded chicken (107F) and chow mein at a temperature of 112-125F) Foods were discarded during the inspection.

REPEAT VIOLATION: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P All time and temperature controlled foods kept for cold holding shall maintain a temperature threshold of at least 41F or below. Observed mayonnaise on ice at the deli case and ribs (45F) and cooked chickens(43F) below temperature threshold. Foods were out of temperature due to display methods out side of the cooling curtain of the unit. Foods were moved to walk in unit to cool. (CDI) Compliance visit will be conducted with-in 10 days to ensure cold holding is improved. Risk Control plan will need to be implemented or permit action taken due to consecutive cold holding violations on previous inspections.

7-201.11 Separation-Storage(B) - P Ensure that toxic substances are stored below food preparation areas to avoid possibility of contamination. Observed chemical sanitizer stored above food preparation area. Sanitizer was moved below the counter during the inspection. (CDI)

3-501.15 Cooling Methods - PF Ensure that foods are being properly cooled before placing in display equipment. Sushi case was stocked with sushi product without prior cooling for display. Sushi case is not designed to cool. Sushi was moved to walk in unit to properly cool before redisplaying. (CDI)

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. When items are placed inside of secondary containers such as sugar and flour, ensure they are being labeled with the common name of contents. Observed unlabeled white powder on the cook line.

3-304.12 In-Use Utensils, Between-Use Storage - C Observed pizza cutter stored in between cutting board during the inspection. Ensure that utensils are stored on clean surfaces that will be every 4 hours. 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 handle making direct contact with food in sushi reach in unit. Removed during the inspection.

4-901.11 Equipment and Utensils, Air-Drying Required - C Observed dishes left wet stacked. Store inverted to allow proper air flow and achieve air drying.

4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C Observed single service trays left open-ended during the inspection. Ensure that these are stored inverted to avoid possibility of contamination. Trays were inverted during he inspection.

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C Nonfood contact surfaces need additional cleaning in areas such as gasket channels in deli cases.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed main sub line holding items above 41F. CDI: Food voluntarily discarded. See #45. REPEAT VIOLATION

4-501.11 Maintain equipment in good repair. Observed prep part of cooler holding items above 41F. CDI: Maintenance tech replaced fan in cooler during inspection.

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

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 dust build up on ceiling tiles. 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 AC vent chipped over pizza area.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed items TCS foods inside substation #2 cooler(items were over stacked inside pans), sushi display case, deli display case, and walk-in cooler all > 41F (see temp chart). Walk-in cooler door had been opened and closed and multiple items were cooling inside. All items from walk-in cooler, deli case , and sushi display case were transferred to deli walk-in freezer. Work order was placed for coolers. Return visit in 2 days to ensure refrigeration is repaired and can maintained 41F/below.

Repeat: 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P. Observed TCS items throughout dated for 8 days instead of 7 days. Ensure to count the day of prep/pack on date as Day 1 of the date marking process. CDI: date marking system had to be changed for 6 days to reflect a 7 day window. Observed no expired items on this inspection. Return visit will be made to verify date marking process has been changed.

General Comment: 3-501.13 Use approved thawing methods. Observed chicken wings thawing in prep sink in water at 80F. Chicken wings were moved to fryer to be cooked. Ensure water temperature for thawing is at 70F/below.

4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Observed thermometers missing from cooler units throughout department.

General Comment: 6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed flies in deli department.

Repeat: 4-501.11 Maintain equipment in good repair. Observed walk-in cooler shelving rusted.

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 many items date marked and held beyond time/temperature window. Items with a cut date more than 7 days ago: corned beef 2/19, classic chicken 2/17, turkey 2/17, and sweet ham 2/17. Items with sell by date prior to today: corned beef 2/25, chipotle chicken 2/23, maple ham 2/24, buffalo chicken 2/23, ham 2/24, chicken 2/25, and maple turkey 2/25. CDI: Items voluntarily discarded. EHS and PIC discussed consistent date marking throughout the facility.

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 knife stored on interior ledge of pizza prep top where it is need of cleaning. CDI: Knife taken to dish area.

4-501.11 Maintain equipment in good repair. Observed deli cooler leaking onto floor. Observed rusted shelving in walk in cooler.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed food debris/build up in pizza cooler and in reach in portion of deli coolers. REPEAT VIOLATION

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed soiled ladle and metal container stored as clean. CDI soiled items were placed at the 3 comp sink to be rewashed. 4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed deli meat slicer not broken down when being cleaned with sanitizer. Ensure to wash, rinse, and sanitized. CDI deli meat slicer properly cleaned by the end of the inspection.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed fried rice hot holding below 135F (see temp chart)at the hot bar. Ensure to maintain proper hot holding temperatures. CDI PIC voluntarily discarded container of fried rice. Repeat violation.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal containers wet stacked. Ensure to allow proper air drying.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed non-food contact surfaces (reach in units, exterior of equipment, etc.) with heavy debris build up. Ensure to increase cleaning frequency. Repeat violation.

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 AC vent above prep units with debris build up. Ensure to increase cleaning frequency.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken hot holding below 135F in wire basket. Observed chicken in grab and go holding below 135F. CDI: Products voluntarily discarded. Observed one package of chicken in grab and go from 1:30pm below 135F. CDI: Product rapidly cooled in walk in cooler.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliced deli meats in sliding door cooler at sandwich station above 41F. Door was left open. CDI: Door closed. Items moved to walk in to rapidly cool. Observed tuna salad, and tomatoes above 41F in sandwich prep unit. PIC stated that items were moved from another station and just placed into this one. All stations holding at proper temperature. Product rapidly cooled by end of inspection. Observed ham overstacked in sandwich make area. CDI: Ham rapidly cooled. REPEAT VIOLATION

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed no date marking on some items in the fresh case (meat loaf, potato salad, mashed potatoes). CDI: Products added to the date marking sheet. PIC stated all items were fresh this morning. NOTE: Observed many items from prep and print marked for 8 days. All items within compliance for time/temperature window today that are marked for 8 days. Ensure products are only held of 7 days or less. Day one is the day the product was first cut.

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 with no time stamp. Upon arrival employee printed tickets with times. CDI: Pizza times altered to when pizzas were actually made. REPEAT VIOLATION

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed food debris build up in tracks of sliding door coolers. REPEAT VIOLATION Previous violation corrected.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Through discussion, employee stated that slicers are sanitized throughout the day between different meats and cheeses, but washed, rinsed, and sanitized daily. CDI: Employee educated on the need to break down slicers every 4 hours. CDI: Slicer broken down and washed, rinsed, and sanitized.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 45F within 4 hours. -P Observed cheese that was just sliced cooling in prep top. PIC asked employee to place product in walk in cooler. Employee placed product in slide cooler. Product was cooling at a rate of 0F per minute. CDI: Product moved to walk in and then cooled at .1F/min (NOTE: product began cooling at 50F.)

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed american cheese in prep top case at 42F. CDI: Food will be used by end of day and was sliced today. Per PIC if not used, remainder will be 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 TPHC procedure for pizzas says to hold product for 2 hours. Stickers were from 10:45-10:50am on pizzas. Employee stated that pizzas were made at 1pm. CDI: Correct time placed on pizzas and then pizzas discarded at proper time based on facility's procedure. EHS told employee to change the time with every new pizza that is cooked.

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 cheese cooling in prep top cooler and getting warmer. Employee stated he had just sliced it and placed it there to use. CDI: Manager asked employee to place product in walk in for cooling. Employee placed product in slide cooler. REPEAT VIOLATION

3-501.13 Use approved thawing methods. Observed frozen chicken pieces thawing in fryer basket above fryer oil. Employee stated that they were put there about 30 min prior. CDI: Chicken was cooked off and used.

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 build up inside pizza prep top cooler and in pizza dry good storage. REPEAT VIOLATION Some improvement from previous inspection.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed overall detail cleaning needed throughout facility.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF Employee had very limited knowledge of foodborne illnesses and symptoms. Corrected during inspection (CDI): Employee was educated during inspection. Facility does have employee health policy in place. Person in charge (PIC) was recommended to go over policy more frequently with employees.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed employee cut meats, then move to handling other equipment and then start making a sandwich for a customer with no glove change. Ensure employees wash hands and change gloves when changing tasks. CDI: Employee changed gloves.

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 large container of noodles cooked yesterday above 45F. CDI: Item was 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 large tub of noodles cooling from last night above 45F. Employee stated that they run noodles under water to cool them off and then place in the tub in the walk in. CDI: Employee was directed to cool items with ice or on a sheet tray in the walk in, uncovered, in order to get the noodles to cool quickly. Cold water from the tap is approximately 70F and will not quickly and fully cool the product.

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

4-501.11 Maintain equipment in good repair. Observed deli and chef cases with cracked tracks that doors slide on.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed overall detail cleaning needed to facility, specifically in bottoms of coolers, around fryers, fridge gaskets and in chef case. REPEAT VIOLATION

2-103.11(A-L) PIC shall ensure rules in the code for food safety and handling are met. Observed manager aware cooler not working and no steps taken to protect food safety.

3-202.15 Food packaging has be in good condition, intact and protect the food inside. Observed plastic wrapped cheeses sitting in condensate pool in cooler. Improperly wrapped pork BBQ with condensation on plastic wrap and interior of container. Several deli meats and cheeses where food exposed due to improper wrapping. CDI-all deli meats and cheeses rewrapped. All other items voluntarily disposed of.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed all TCS foods in pizza prep cooler at 52-53F. TCS stacked at back of make unit out of temperature control. CDI-all pizza prep TCS food voluntarily disposed of. Double stacked items put back into temperature control.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF Observed several deli meats and store cooked chicken without date marking. Date mark deli meats and other TCS items with date cooked or package opened.

3-305.11 Food Storage-Preventing Contamination from the Premises - C Observed whole chickens in water bath with 82F running water. PIC said the chickens were not thawing, but being washed before being skewered. Chicken temps ranged from 45-58F. Wash chickens in a timely manner so do not get above 45F and keep water draining.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed pizza slice boxes stored with interior up and 1 had visibly debris on interior.

4-501.11 Maintain equipment in good repair. Upon my entry manager said he realized the pizza cooler was down an hour ago. Nothing done to check temps or determine why cooler was non-functional. Drawer cooler below right side of deli prep not working. Repair all refrigeration. Verification Required

4-602.13 Nonfood Contact Surfaces - C Observed interior of ovens, proofer, coolers in need of cleaning. Put equipment on a more frequent cleaning schedule.

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 need cleaning under and around equipment

6-202.12 Heating, Ventilation, Air Conditioning System Vents - C Observed ceiling vents above food prep dusty. Keep clean so food is not being contaminated.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed slicers are being sanitized every two hours but only washed, rinsed, and sanitized daily. PIC directed to ensure that slicers are broken down every 4hours. CDI: Slicer broken down for cleaning and procedure changed while on site.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed items in sliding door cooler under sandwich station above 45F. Cooler doors are being left open during service. Foods in the very back of the cooler holding at 45F. CDI: Doors closed so foods could remain at proper temperature. Observed feta stored above chill line at pizza station. CDI: Item moved for cooling to reach 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 Observed cheese, mushroom, greek, and BBQ pizzas held on TPHC with no labels. CDI: Correct labels provided. Observed other pizzas time stamped 10:50am at 1:50pm when procedure says to discard after 2 hours. CDI: Pizzas discarded. Ensure correct procedure is being followed. Observed asian bar has no method of tracking or labeling foods and is being restocked continuously for 8 hours. Suggestion made to PIC to chart on an excel sheet the in and out times or to discard all of the food at 3pm and start over so that food is only out for 4hours total. REPEAT VIOLATION

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed some employees with watches, rubber bracelets and rings with stones.

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 build up in storage areas under coolers and under pizza station. Observed facility is covering outlets on coolers with duct tape so that when the floor is flood cleaned the outlets do not trip. PIC advised to cover outlets and then uncover after cleaning so that duct tape is not sitting on surfaces. Observed display case intake vents in need of cleaning.

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 that TPHC procedure for Asian bar stated that items are discarded at the end of service. Service has been extended now from 11-7, with no break for turn over. CDI: New TPHC form filled out during inspection today.

3-501.13 Use approved thawing methods. Observed philly meat thawing in sink with no running water. CDI: Item moved to walk in.

2-301.15 Only wash hands in handwashing sink. -PF Observed employee wash hands in 3-comp sink. CDI: Employee directed to only wash hands in handwashing sink. Employee rewashed hands in handsink.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 45F within 4 hours. -P Observed sliced deli meats cooling in walk in while tightly wrapped. Cooling rate was 0F/min. CDI: Items placed in ice and put into walk in again for rapid cooling. Items dropped 3 degrees in 15 min.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed sliced deli meats in sliding cooler above 45F. Observed tomatoes above chill line above 45F. CDI: Items rapidly cooled on ice. PIC advised to change procedure so that as cuts are made, they go directly into the cooler instead of sitting on the counter/cutting all meat needed for the day and then placing it in the cooler. Minimize the amount of time spent in the temperature danger zone. VERIFICATION REQUIRED

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 meats labeled for 8days. REPEAT VIOLATION No items were found to be out of compliance based on date marking.

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 sliced deli meats cooling in walk in while tightly wrapped. CDI: Meats moved to ice bath. REPEAT VIOLATION

4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Observed no thermometer in slide coolers. VERIFICATION REQUIRED

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employees preparing food with rubber bracelets on.

4-501.11 Maintain equipment in good repair. Observed sliding door coolers under sandwich make units holding foods above 45F. CDI: Items placed on ice.Maintenance called. VERIFICATION REQUIRED

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 some foods labeled with 8 day shelf life in meat cooler. CDI: PIC stated that the machine prints the discard date. PIC directed to change machine dating so that it is only 7days. No food items were found to be out of compliance based on date marking. REPEAT VIOLATION. WORK ORDER PLACED TODAY DURING INSPECTION. VERIFICATION REQUIRED

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 procedures written for asian bar items. PIC stated that items are all discarded after no more than 3 hours. Items were discarded at 2pm, as discussed. CDI: TPHC paperwork provided via email to PIC. VERIFICATION REQUIRED

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 pizza sauce cooling in prep top cooler. PIC stated that this product is at room temperature until use. CDI: Process changed so that sauce is placed in walk in cooler the night before and then placed into prep top cooler. Observed sausage cooling in prep top cooler. CDI: Item moved to walk in for rapid cooling.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed general cleaning of coolers and around equipment needed. Ensure that good detail cleaning is being done as necessary in order to prevent build up and prevent pests. REPEAT VIOLATION

5-205.15 Maintain a plumbing system in good repair. Observed handsink to be slow draining near pizza make area.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed bakery side handsink blocked by mobile racks. CDI: Racks relocated in order to provide clear walk way to handsink.'

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed shredded chicken being held out of cold well on sub line. Chicken was above 45F. CDI: Item rapidly cooled in Walk in cooler and line changed around to accomodate the extra food. REPEAT VIOLATION Improvement since last 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 some foods labeled with 8 day shelf life in meat cooler. CDI: PIC stated that the machine prints the discard date. PIC directed to change machine dating so that it is only 7days. No food items were found to be out of compliance based on date marking.

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 hot chicken patties cooling in walk in cooler on rack covered with plastic bag. CDI: Bag removed. Observed kale salad cooling in cold holding display unit. CDI: Item moved to walk in to rapidly cool.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed general cleaning of coolers and around equipment needed. Ensure that good detail cleaning is being done as necessary in order to prevent build up and prevent pests. REPEAT VIOLATION

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed several packaged containers of cole slaw on countertops in deli at 58F. Per staff, cole slaw was being packaged, but needed to be put away. Ensure all food is packaged and immediately placed in a refrigeration unit to maintain temperature below 45F and out of the temperature danger zone.

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 pizza held on time with no recorded start and end time. CDI-times recorded.

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 squeeze bottles of oils and sauces on sandwich prep line without required labels.

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 buildup in door tracks of deli display cooler. (REPEAT)

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed lettuce sitting out at 58F on a cart with other non tcs sandwich toppings on sandwich prep line. Per PIC this set up is done to accommodate a lunch rush. PIC advised that if the lettuce is going to be held on time as a public health control, then TPHC procedures must be followed. CDI-PIC provided with TPHC form.

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 cooked spaghetti cooling at 78F after 1 hour in bulk in a tightly covered container. CDI-pasta was uncovered to facilitate rapid cooling.

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

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed cracks and devits in floor behind counter. Floor is no longer easily cleanable. PIC indicating remodeling efforts to address floor replacement scheduled by the corporate office on May 8, 2016.

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 missing data in Time log book for pizza made day prior to inspection. Ensure procedure is followed for time. CDI by instruction.

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 sushi rice labeled with date as per procedures, however the rice was not labeled with time of prep or time to be discarded as required by approved HACCP plan. CDI- Time of preparation and time of discard were labeled on outside of container of rice.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build up of debris on outside of container of dry goods. Observed some food debris on front of food storage doors under food display cases.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed several small cracks and devits in floor behind counter. Floor is no longer easily cleanable.

4-501.114 Maintain sanitizer at correct concentrations. -P. Sanitizer in 3 comp sink testing below 150ppm for sanitizer, compartment was recently filled. PIC Carla Mills observed that sanitizer concentrate bag was emptied. CDI- Sanitizer replaced at 3 comp sink and refilled.

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. Sushi rice was labeled with date of prep and time of prep, but not labeled with batch ending time as required per HACCP. Time of prep was not completely legible. CDI- verbal correction to PIC and sushi chef to correct times. Corrected.

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 . Sushi rolls put away by sushi chef in mid preparation. Sushi chef advised that they were cleaning and that she will finish rolls. All containers of sushi were tightly covered and stacked one on the other. Two pans of chicken in walk in covered and stacked one on the other in the walk in cooler. CDI- PIC had all cooling methods corrected immediately.

4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. No ambient air thermometers in the cooler units at the main prep/ service line. Return visit by 10/29/15 to check for replacement of air temperature thermometers.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. In use squeeze bottle of oil, vinegar and shaker of dry seasoning not labeled. CDI- PIC labeled all immediately.

4-501.11 Maintain equipment in good repair. Air curtains in walk in cooler damaged. Replace air curtains. Racks of shelving in walk in cooler rusted/ peeling. Replace shelving. Cutting boards at sandwich make station heavily scarred and stained. Replace or resurface cutting boards.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Dried food debris in door tracks, gaskets, and lower shelving. Cleaning is needed.

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. Floors in the back prep area are pitted. Repair damaged floor.

2-301.12 Cleaning Procedure - P Use proper procedures to wash hands. Observed food employee not vigorously rub hands for at least 10 to 15 seconds. CDI by instruction.

4-602.11 Clean the equipment and utensils as required to avoid contamination. - Observed food debris accumulating on meat slicer after 4 hours since last used according to operator. Clean food contact surfaces in contact with potentially hazardous foods at least every 4 hours. CDI, operator removed guard to begin cleaning process.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P - Potentially hazardous food shall be cold held at 45 degrees F or below. Observed 1 container of cut lettuce cold held below 45 degrees F. CDI, operator relocated lettuce to rapidly cool. Improvement made since previous inspection.

3-305.11 Food Storage-Preventing Contamination from the Premises - C Store foods 6 inches from the ground. Observed containers of icing stored on ground in bakery area. Repeat. 3-307.11 Miscellaneous Sources of Contamination - C - Foods shall be protected from miscellaneous sources of contamination. Observed food that was thawing in prep sink under running water with soiled food containers on a cutting board and sanitizer container stored over food as well.

4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C Store clean utensils and single-service articles in a clean, dry area. Observed some clean containers and single-service packaging stored on ground near back storage rack. Repeat. Observed clean equipment and trays stored on shelving collecting debris. 4-901.11 Equipment and Utensils, Air-Drying Required - C - Allow equipment to air dry after cleaning. Observed metal containers being wet stacked at warewashing area.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting board at sub station in need of resurfacing or replacement. 4-101.19 Nonfood-Contact Surfaces - C - Nonfood contact surfaces exposed to splash or spillage shall be constructed of nonabsorbant material. Observed absorbant paper lining shelving in sushi area storage rack.

4-602.13 Nonfood Contact Surfaces - C Nonfood contact surfaces shall be free from an accumulation of soil. Observed some shelving accumulating soil under prep tables. Improvement made since previous inspection.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P Store raw animal food so that cross contamination is prevented. Observed a package of raw beef stored on package of hot dogs. Observed package of raw chicken stored in contact with package of sausage and peppers inside walk-in cooler. Observed a box of raw pork stored on top of a box of raw turkey in direct contact. CDI, operator relocated foods.

3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P Potentially hazardous food shall be hot held at 135 degrees F and above. Observed 5 packed rotisserie chickens and baked chicken hot held below 135 degrees F. Temperature gauge of hot hold rotisserie chicken unit showing 105 degrees F and not holding proper temperature as indicated by thermocouple. CDI, operator voluntarily discarded chicken and Time as a Public Health Control was discussed with operator. Repair hot hold unit.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P Potentially hazardous food shall be cold held at 45 degrees F or below. Observed swiss and american cheese overstacked in pan above 45 degrees F. CDI, operator voluntarily discarded cheeses.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF Follow proper date marking parameters. Observed 1 package of turkey, ham, and pastrami not date marked in meat case. CDI, operator voluntarily discarded meat.

3-305.11 Food Storage-Preventing Contamination from the Premises - C Store food 6 inches off of the ground. Observed 1 package of sauce stored on ground behind front counter. CDI, operator relocated sauce.

| 4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C Store single-service in a clean, dry area. Observed single-service sub packaging stored on food along bar. Observed clean single-service trays stored on shelf below prep table that were collecting food debris.

| 4-501.11 Good Repair and Proper Adjustment-Equipment - C Keep equipment in good repair. Observed hot hold rotisserie chicken unit not holding proper temperature as indicated by thermocouple and temperatre gauge showing 105 degrees F. Observed 2 lights out under hood. Observed 1 fryer basket with loose wire.

4-602.13 Nonfood Contact Surfaces - C Nonfood contact surfaces shall be free from an accumulation of debris. Observed food debris and soil accumulatin inside gaskets of meat and cheese display cases. Repeat. Observed soil accumulating on storage shelf where single-service trays were stored. Observed grease accumulating under fryer units.

4-602.11 Clean the equipment and utensils as required to avoid contamination. -PObserved 1 meat slicer soiled with dried food debris. CDI, operator cleaned meat slicer on site. Improvement made since previous inspection.

4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - CStore equipment in a clean, dry area. Observed cutting board stored in splash zone of sink. Single-service articles shall be stored in original protective plastic packaging. Observed several stacks of single-service trays stored on soiled shelf and accumulating food debris.

4-501.11 Good Repair and Proper Adjustment-Equipment - CKeep equipment in good repair. Observed damaged right side of sliding door of low cold hold reach-in unit.

4-602.13 Nonfood Contact Surfaces - CNonfood contact surfaces shall be free from accumulation of soil. Observed tracks of meat and cheese case accumulating food debris.

6-501.12 Cleaning, Frequency and Restrictions - CPhysical facilities shall be cleaned as often as necessary to keep them clean. Oberved debris accumualting in hard to reach areas under equipment and grease accumulating between fryer units.

4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - PEquipment and food contact surfaces shall be cleaned when necessary. Observed 3 meat slicers with food debris on slicer blade. CDI slicers were broken down for cleaning.

3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - PFoods held hot shall be maintained at 135 F or above. Observed shrimp dumplings and chicken wings under 135 F requirement. CDI operator pulled items to reheat.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - PGeneral Comment: All foods held cold shall be maintained at a temperature of 45 or below. Observed packaged cole slaw at the cold hold display case at a temp of 48 F. CDI item was pulled from shelf to discard by operator.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PGeneral Comment: Potentially hazardous food that is ready to eat held longer than 24 hours shall be properly date marked. Observed philly steak, meatballs not date marked as required. CDI operator voluntarily discarded food. Improvement made since previous inspection.

3-501.19 Time as a Public Health Control - P,PFGeneral Comment: Food items shall follow written procedures for time as a public health control. Observed time/temp logs not recorded as required in written procedures for using time as public health control at pizza station. CDI - one pizza pie was voluntarily discarded by operator.

4-203.11 Temperature Measuring Devices, Food-Accuracy - PFFood thermometers shall accurate to a degree of +/- 2. Observed dial thermometer off 7 degree F. CDI calibrated thermometer onsite.

4-501.11 Good Repair and Proper Adjustment-Equipment - CGeneral Comment: Equipment shall be properly functioning and in good repair. Observed sliding glass door in deli display case to be off tracks. Observed broken handle on sliding door of meat case.

4-602.13 Nonfood Contact Surfaces - CNon food contact surfaces shall be free of sol accumulation. Observed debris on outside of packing machine.

6-501.14 Cleaning Ventilation Systems, Nuisance and Discharge Prohibition - CVentilation system shall be cleaned when soiled. Observed dust build up on fans of walk in cooler.6-303.11 Intensity-Lighting - CAdequate lighting shall be provided at work stations. Observed 4 lights out under the hood.

2-301.12 Cleaning Procedure - PGeneral Comment: Use proper procedures when washing hands. Observed 1 employee turn off faucet with their bare hands after handwashing. CDI by instruction.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - PGeneral Comment: Potentially hazardous food shall be cold held at 45 degrees F or below. Observed turkey and ham overstacked at sub station that operator stated was recently placed in unit. CDI, operator relocated meats to walk-in to rapidly cool.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PFDate mark potentially hazardous food that is ready to eat and held for over 24 hours. PHF shall be stored for 7 days at 41 degrees F or below and for 4 days between 42-45 degrees F. Observed package of ham with a date of preparation of 2/8, 1 package of pastrami with a date of preaparation of 2/9, 1 package of Blackened Turkey iwth a date of preparation of 2/11/ and 2 additional packages of boars head turkey with a date of preparation of 2/9 for a combined weight of 12.92 lbs. Observed rotisserie chicken salad that operator stated was placed in walk-in unit for several days and not date marked. CDI, operator discarded deli meats and salad.

3-304.14 Wiping Cloths, Use Limitation - CSanitizer solutions shall be stored sot that contamination of equipment and single-service items are prevented. Observed several spray bottles of quat sanitizer stored on racks above single-service sub wraps and spray bottles of quat sanitizer stored on clean drainboard of 3 compartment sinlk.

3-304.12 In-Use Utensils, Between-Use Storage - CStore in-use utensils properly. Observed in-use tongs and spoon stored on soiled area collecting food debris and on cardboard box on tray on top shelf of walk-in cooler across from bakery prep area.

4-803.11 Storage of Soiled Linens - CStore soiled linen properly. observed several soiled aprons stored on racks against cooking equipment near prep areas behind counter.

4-202.11 Food-Contact Surfaces-Cleanability - PFGeneral Comment: Multiuse food contact surfaces shall be smooth, easily cleanable and free from cracks. Observed 1 fryer basket in poor repair. Observed slow drain at handsink near deli. CDI, operator removed fryer basket from use.

4-501.17 Warewashing Equipment, Cleaning Agents - PFWhen used for warewashing, the wash compartment of a sink shall contain a wash solution. Observed wash vat of 3 compartment sink with broken stopper unit and operator washing dishes using running water from faucet. CDI, operator called Kim Little from maintenance to repair while on site and emloyee was sent to pick up a sink stopper.

4-602.13 Nonfood Contact Surfaces - CNonfood contact surfaces shall be free from accumulation of soil. Observed food debris and soil accumulating inside deli case with deli meats and cheeses. Observed debris accumulating on low shelving throughout prep area and on top of cooking equipment. Repeat.

6-501.12 Cleaning, Frequency and Restrictions - CPhysical facilities shall be cleaned as often as necessary to keep them clean. Observed debris accumulating on floor of walk-in cooler across from bakery prep area.

General comment- Ensure that PIC (department manager or store manager) has food safety certificate by 1/1/14 to avoid 2pt deduction. Observed none for Deli department.

Maintain proper hot holding temperatures of above 135F degrees. Observed chicken for Asian bar first cooked at 8:30am this morning (temperature at 8:45am was 160F degrees). Chicken remained in basket of fryer until after 10:30am where the temperature taken was at 90-115F degrees. PIC stated that chicken was to be re-cooked again (total of heated twice) and sauce added before it was to be placed onto Asian bar at 11am. Inspector instructed to begin cooking of chicken closer to time of food display (11am) on Asian bar so that chicken would not sit at room temperature for 2+ hours.

General Comment- Observed cut lettuce stored on ice at sandwich on rolling storage shelf at 55-60F degrees. Lettuce must be maintained at or below 45F degrees. Recommended time as a public health control usage for lettuce or to maintain under refrigeration. Time as a public health control paperwork given.

Maintain all non-food contact surfaces clean. Observed sliding doors to deli meat cooler with build up of food debris. Maintain clean.