HARRIS TEETER #220 DELI/BAKERY

2-301.12 (A),(B) (C) 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) and use a clean barrier such as a disposable paper towel when touching surfaces such as a manually operated faucet handle to avoid recontaminating hands. -P- Observed food employee wash hands and not use a barrier to turn off the faucet. -CDI- EHS educated food employee on proper handwashing procedures and food employee rewashed hands. -0- 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 .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- Observed chicken and rice bowl hot holding below 135F. Refer to temperature chart. -CDI- Facility to discard at 4 hour mark. Facility maintains hot items on time for quality. -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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed some items above 41F throughout. Observed ambient air of units at 41F or below. Refer to temperature chart. -CDI- PIC voluntarily discarded items above 41F. **REPEAT** -3- 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 .

3-501.15 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 multiple items prepared today cooling in merchandising and/or grab and go units; Chicken wings, salads, sushi rolls and pizza were found in single-use containers with lids. -CDI- PIC removed lids and placed items in WIC to rapidly cool back down. **REPEAT** -1- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed some shaker containers and squeeze bottles missing labels at sushi make line, sub make line, and chicken station. -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 paper towel dispenser in need of repair. Per PIC, replacement dispenser has been ordered. -0-

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing -Pf.- Observed food employee use handsink to dump water. -CDI- EHS educated food employee on proper use of handsink and handsink cleaned out. -0-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed items in deli meat case, WIC, and sub make line above 41F. Refer to temperature chart. Observed that items in front half of deli meat case were not properly holding temperatures, back of case is properly holding temperatures. Observed that some items near door of WIC were not properly holding temperatures and most items right at 41F. PIC stated that door must be pushed shut to properly close. Ambient air near door observed at 48F. -CDI- PIC voluntarily discarded items above 41F. **3 DAY VERIFICATION REQUIRED BY 6/8/2026** **FACILITY TO NOT USE FRONT OF DELI MEAT CASE AND TO PLACE ITEMS AWAY FROM WIC DOOR AND HAVE BOTH UNITS ASSESSED.** **REPEAT** -3- 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)./3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C). Observed maple ham improperly date marked, 6/5-6/12 (discard should be 6/11). Observed chicken and meatballs at deli make line date marked 5/27 (discard 6/2), 5/26 (discard 6/1). Observed roast beef in deli case date marked 5/29 (discard 6/4) and off the bone ham with no date. Observed other items at deli make line with no date marks such as roast beef, turkey, and ham. PIC showed EHS date marking log for items in deli case, however, not all items were listed on log. Other items had date mark stickers in front of the item that were past date marks. PIC stated that those stickers were not accurate. EHS asked PIC if items were discarded at end of day, PIC stated that most items are empty or near empty and end of shift. EHS educated PIC on ensuring to have a consistent date marking system and discarding containers once they are empty instead of refilling them. -CDI- PIC properly date marked items and voluntarily discarded items past date. **REPEAT** -3- 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 salads and sushi rolls prepared today cooling in merchandising cooler. Observed sliced deli meats and cheese prepared today cooling on sub make line and in WIC in tightly wrapped plastic. -CDI- EHS educated PIC on proper cooling methods and items removed from plastic and placed in WIC or WIF to facilitate rapid cooling. **REPEAT** -1- 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 dust buildup and splash on walls and paper towel dispensers, especially near handsinks and 3-comp sink. Observed caulking of 3-comp sink with dark microbial buildup. Increased and more thorough cleaning frequency recommended. **REPEAT** -0.5-

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 2 food employees wash hands for less than 20 seconds and not use a barrier to turn off faucet. -CDI- EHS educated food employees on proper handwashing procedures and food employees properly rewashed hands. -0- 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 .

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P- Observed raw tuna stored over RTE items in WIC. -CDI- PIC corrected storage order. -0- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.- Observed food debris on dishes stored as clean. Observed clean dishes stored in containers with debris. Per PIC, most items not in use. -CDI- PIC moved items to dishpit to be W/R/S. Remove any items not in use or ensure they are maintained clean. -0- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed some items above 41F. Refer to temperature chart. -CDI- EHS educated PIC on ensuring items are not stacked too high at deli/sandwich prep area and items were placed in WIC or WIF to cool back down. EHS recommended deli case where meat and cheeses be adjusted due to small gaps in deli display case and a few items being observed above 41F. PIC stated these cases would be replaced when store received remodel. **REPEAT** -3- 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)./3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C). Observed mozzarella cheese improperly date marked: 1/19-2/18 (discard should be 1/25) and 2/3-2/20 (discard should be 2/9), items past date mark: mesquite turkey 1/27 (discard 2/2), pizza sauce 1/29 (discard 2/4) and pimento cheese 1/29-2/5. Observed no date marks on sesame and grilled chicken and pizza sausage in WIC. -CDI- EHS educated PIC on proper date marking of mozzarella cheese (7 day item) and items voluntarily 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 .

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- PIC not able to present variance letter for sushi rice. Facility had letter for Publix stores. -CDI- PIC obtained a copy. -0-

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 sushi, salads, sliced cheeses and deli meats prepared today cooling in merchandising cooler/ grab and go cooler areas with lids, stacked on top of other items that were cooling. -CDI- EHS educated PIC on proper cooling methods and lids were removed and items placed in WIF to facilitate rapid cooling. -0.5- 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-302.15 Wash fruits and vegetables prior to use. Observed washed avocados with stickers. Remove stickers prior to washing. -0-

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 clean utensils stored in a container with heavy food debris. -CDI- PIC moved items to dishpit to be W/R/S. -0-

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 tops, sides and interior surfaces of equipment in need of cleaning throughout. Increased and more thorough cleaning frequency recommended. **REPEAT** -1-

5-205.15 Maintain a plumbing system in good repair. Observed leak below handsink. Repair. -0-

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 buildup and splash on walls and paper towel dispensers, especially near handsinks and 3-comp sink. Observed caulking of 3-comp sink with dark microbial buildup. Increased and more thorough cleaning frequency recommended. -0-

6-301.11 Provide soap for handwashing at each handsink. - Pf - No soap observed at hand sink nearest WIC upon EHS arrival. - CDI - PIC restocked soap at hand sink.

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 - Per PIC, slicers are only broken down to be washed, rinsed, and sanitized once at the end of the day and are sprayed with sanitizer and wiped down every 3 hours. Slicers must be cleaned at the three compartment sink at least every 4 hours. - CDI - Education provided. Employees began breaking down slicers to be cleaned at the three compartment sink. 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 multiple packages of rotisserie chicken holding below 135F in grab-n-go unit (see temperature chart). Observed lightbulbs out on unit. Repair. PIC voluntarily discarded products holding below 135F. - VR - Verification required within 3 days to ensure unit has been repaired. 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 various packages of deli meats and cheeses holding above 41F in boars head grab-n-go unit (see temperature chart). Ambient temperature of unit read 42F. PIC voluntarily discarded products holding in unit more than 4 hours. - VR - Verification required within 3 days to ensure unit has been repaired. 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

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. - REPEAT - Observed various squeeze bottles and shakers of condiments and spices lacking labels. Label. *NOTE: Point deduction not increased due to improvement noted since previous inspection. Full points will be taken at next inspection if issue persists.

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. - REPEAT - Observed food residue and debris buildup on sliding doors and tracks underneath sandwich prep station and on display cases. Clean and increase cleaning frequency to maintain clean.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. - P - Observed two deli chubs stored in display case held for more than 7 days per date mark label (6/5 and 6/2) and one deli chub in the same case lacking a date mark label entirely. - CDI - PIC voluntarily discarded all three chubs. EHS also observed sliced deli meat packages dated with today’s date, but per PIC, deli meats were sliced yesterday and placed in packages today. Ensure date placed on packages is the date the deli chub was originally opened and sliced. - CDI - PIC corrected date mark labels. 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 .

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 rice labeled with incorrect 10 hour holding period. Rice was labeled 8:40AM-6:40PM, but per sushi chef, rice in container was the second batch of rice made at 10:30AM per logs. Logs also did not indicate a time when the first batch made at 8:40AM was used in its entirety. - CDI - PIC corrected label and logs to include required information.

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 - REPEAT - Observed sliced deli meats cooling in boars head grab-n-go unit. Do not use grab-n-go units for cooling. - CDI - PIC placed deli meats on sheet tray in the WIF to quickly 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. - REPEAT - Observed various squeeze bottles and shakers of condiments and spices lacking labels. Label.

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. - REPEAT - Observed food residue and debris buildup on sliding doors and tracks underneath sandwich prep station and on display cases. Clean and increase cleaning frequency to maintain clean.

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. - REPEAT - Observed floor of walk-in freezer and walls throughout facility in need of cleaning. Cleaned and increase cleaning frequency to maintain clean.

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. - Observed two water bottles stored in display case. - CDI - PIC voluntarily discarded water bottles.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. - Pf - Observed utensils stored in containers with visible food residue present. Also observed sticker and sticker residue on various dishes stored clean. - CDI - PIC moved dirty dishes and utensils to three compartment sink to be washed, rinsed, and sanitized. 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 - Per deli PIC, slicers are wiped down and sanitized throughout the day but only washed, rinsed, and sanitized at the end of the night. - CDI - EHS directed PIC to ensure slicers are washed, rinsed, and sanitized at least every 4 hours. Employees broke down slicers and began the process of washing, rinsing, and sanitizing slicers while EHS present. 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 .

3-501.15 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 cooling in grab-n-go unit and salads cooling directly underneath a sheet tray of hot chicken in WIC. Do not place hot foods on top of colder items while cooling. Do not use grab-n-go units for cooling. - CDI - PIC directed employee to move sheet tray of chicken and place salads in WIC to quickly 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. - Observed various squeeze bottles and shakers of condiments and spices (salt, pepper, mayo, oregano, etc) lacking labels. Label.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed clean dishes stacked wet. Allow dishes to air dry prior to stacking.

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. - REPEAT - Observed food residue and debris buildup on sliding doors and tracks underneath sandwich prep station and on display cases. Clean and increase cleaning frequency to maintain clean.

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. - REPEAT - Observed floor of walk-in freezer and walls throughout facility in need of cleaning, with emphasis placed on hard to reach areas along the trim underneath equipment. Cleaned and increase cleaning frequency to maintain clean.

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 approximately 8 meat chubs with date mark labels greater than 7 days old (6/19, 6/21, 6/23, 6/24) as well as 2 meat chubs lacking a date mark label entirely. - CDI - PIC voluntarily discarded all meat chubs with incorrect or missing date mark labels. 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 .

4-501.11 Maintain equipment in good repair. - Observed sliding door underneath sandwich prep station to be broken. Repair.

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. - REPEAT - Observed food residue and debris buildup on sliding doors and tracks underneath sandwich prep station and on display cases. Clean and increase cleaning frequency to maintain clean.

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 and walls in need of cleaning throughout facility with emphasis on wall trim underneath display and sandwich prep cases. Clean and increase cleaning frequency to maintain clean.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. - P - REPEAT - Observed sliced cheese and turkey holding above 41F at sandwich prep station. Per PIC, pans are left uncovered during lunch rush. EHS recommends placing items on TPHC or only filling containers halfway full during busy hours. Items can be rotated to WIC after rush hours as well to quickly cool items if not out of temp for more than 4 hours. PIC moved items to WIC to quickly cool. - VR - Verification required within 3 days to ensure unit is holding all TCS items at 41F or above. 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. - REPEAT - Observed a few unlabeled squeeze bottles of mayo. *NOTE: No point escalation due to most squeeze bottles observed properly labeled. Point deduction will occur at next inspection if issue persists.

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 residue and debris buildup on sliding doors and interior cabinets underneath sandwich prep station. Clean and increase cleaning frequency to maintain clean.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed slice cheese temping above 41. See temp chart. CDI PIC moved cheese to WIC 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed several squeez bottles without labels,

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed several boxes on the floor in WIF.REPEAT. CDI PIC moved boxes to self.

4-501.11 Maintain equipment in good repair. Observed handle missing on display case. Temps were all 41f below. Didn’t escalate points . PIC provided invoice where door wash purchased over a month ago.

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 and another package of deli chicken with open date of 7/25 and 7/26. Overall date marking looks to have been improved and PIC stated that every morning staff has been checking dates and discarding. All other products had correct date marks and not expired. Points de-escalated due to improvements. REPEAT. CDI: PIC voluntarily discarded both expired meats. 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 .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of food on the floor in WIF. REPEAT. CDI: Employee moved boxes off the floor onto shelves.

4-501.11 Maintain equipment in good repair. Observed sliding door on case missing a side preventing door from sealing case completely. Repair.

5-205.15 Maintain a plumbing system in good repair. Observed one toilet in women’s restroom and one toilet in men’s restroom with “out of order” sign posted. PIC stated that the toilets flush but will not stop flushing after lever is pulled. PIC stated that he is working on resolving this issue with maintenance. Repair.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed one handsink blocked by a cart and one with spray bottles in it. CDI - Spray bottles and cart were moved.

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 chicken dated 4/4, turkey dated 4/1, ham dated 4/3. CDI - Food was pulled to be discarded. REPEAT. For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . 3-501.18 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 ham in deli case with no label. CDI - Ham was pulled to be labeled. 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 .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P. Observed spray bottles of cleaner stored over single service items. CDI - Spray bottles were moved to an appropriate location.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of food on the floor in WIF. CDI - Employee moved boxes off the floor onto shelves.

3-302.15 Wash fruits and vegetables prior to use. Observed washed avocados with stickers still on them. CDI - Stickers were removed and avocados were washed again.

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 bologna dated 1/14. CDI - PIC voluntarily discarded. REPEAT. Points reduced due to improvement.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of food on the floor in WIC. CDI - PIC moved boxes off the floor onto shelves.

4-501.11 Maintain equipment in good repair. Observed loose handle on siding door of deli case. Needs repair.

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 tracks on deli case and table around heat sealer with debris build up. Needs cleaning. 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 and procuitto with no date labels. CDI - PIC voluntarily discarded. 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P 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 chicken dated 10/3, ham dated 9/18, ham dated 10/4, bologna dated 10/4, ham dated 9/21, ham dated 9/30 and other foods not in date in deli case. CDI - All meats were voluntarily discarded. REPEAT.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf 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 sandwich at 45 F in grab n go cooler. Sandwich was prepared and had been cooling in WIC. CDI - Sandwich was taken back to WIC to cool. EHS and employee discussed leaving sandwiches in the cooler longer and take temperatures before putting sandwiches in grab n go.

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 in tracks on coolers and doors. Needs cleaning.

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 bologna in deli case dated 6/29 and 6/30. Observed ham dated 7/1 and turkey dated 7/3. CDI- All food was voluntarily discarded.

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

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed single-use wrapping paper for sliced deli foods under slicer with food debris on box contacting clean wrapping paper. CDI - Box was discarded and replaced with a new box.

4-501.11 Maintain equipment in good repair. Observed bottom of deli case was separating. REPEAT.

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 floor throughout deli kitchen was damaged. Flooring needs repair. 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 on date marking please visit: http://meck.co/FoodSafety. Observed chicken, in deli case, missing date label. CDI - Chicken was voluntarily discarded. 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information on date marking please visit: http://meck.co/FoodSafety. Observed turkey dated 1/24, bolognas dated 1/23 and 1/19, chicken dated 1/21 and other foods with expired dates. CDI- Food was voluntarily discarded. REPEAT.

3-305.11 Store food in a clean, dry location, not exposed to contamination.  Keep at least 6 inches above the floor. Observed boxes of chicken stored on floor in WIF.

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 floor throughout deli kitchen was damaged. Flooring needs repair.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety. Observed raw shell eggs on a tray next to cheeses and above a sandwich and boxes of ready to eat foods. CDI - Raw shell eggs were removed.

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 on date marking please visit: http://meck.co/FoodSafety. Observed sausage in WIC with no date label. 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 on date marking please visit: http://meck.co/FoodSafety. Observed wings in the WIC dated for sale by 10/31. CDI - Sausage and wings were voluntarily discarded.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed a box of single service containers on the floor next to a prep table. CDI - Single service items were moved off the floor. REPEAT.

4-501.11 Maintain equipment in good repair. Observed bottom of deli case was separating.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed sticker residue on the outside surfaces of utensils. Needs removal. REPEAT. Points not escalated due to nature of the violation.

6-201.13 Provide a wall to floor joint that is sealed and coved when flood cleaning methods are used. Floor must be graded to drain to functioning floor drains. Observed puddles on floor around walls. Floor was not sloped to drain. Water must be pushed to the drain.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed utensils with food debris on them. CDI - Utensils were moved 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 Observed bologna with no date mark. CDI- Date was added. REPEAT.

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

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single service plastic wrap on the floor. CDI - PIC moved box off the floor.

4-501.11 Maintain equipment in good repair. Observed heat sealer pad missing. Observed handle on sliding door to bottom cooler at sandwich station broken.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build up in the gaskets of sliding door cooler at sandwich station.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed chub of turkey being held above 41F in deli meat display case. CDI: PIC voluntarily discarded. REPEAT VIOLATION. **Points not escalated due to improvements in cold holding.

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 American cheese(white & yellow), chub of turkey, and chub of ham with no date label. CDI: PIC voluntarily discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several containers of in-house packaged cole slaw and one container of chicken tenders being held above 41F in low display case beneath sandwich station. Products with various prep dates. CDI: PIC voluntarily discarded products. Observed various cheeses being held above 41F in specialty cheese case. Products with various prep dates. CDI: PIC voluntarily discarded products.

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 various sliced cheeses(including provolone) cooling in sub station make table. Food employee stated cheese were sliced @8am. Products moved to walk-in cooler for rapid cooling, but covered with plastic. After 40 mins., product temperature did not change. CDI: EHS provided education and product was vented/opened for rapid cooling. Product did reach 41F.

Repeat: 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed quat sanitizer at 3-comp sink and in 3 spray bottles < 150ppm. CDI: 3-comp sink and spray bottles were changed out and corrected to proper concentration. If sanitizer is still an issue on next inspection full points will be deducted.

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 3 chubs of turkey and 2 chubs of ham in deli case that has expired 7 days. CDI: items were voluntarily discarded.

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 damaged flooring in deli department at cook area in need of repairing/replacing.

General Comment: 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed no paper towels at handsink in deli. CDI: paper towels restocked.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed quat sanitizer at 3-compartment and in 1 spray bottle at 50ppm. CDI: both dumped and changed to proper strength.

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 different types of sushi rolls inside display case cooling while covered. CDI: moved to walk-in freezer; product dropped to 40F within 30 minutes.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed tracks at sub station in need of cleaning. Obsered fan covers inside walk-in cooler with dust build-up.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF A couple employees in deli were un-familiar with employee health policy. CDI- PIC, who was knowledgeable of the health policy, printed copies of store health policy and reviewed health policy with employees.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed handwash sink being blocked by display rack. CDI- Rack removed.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. Observed unwashed avocados and other unwashed boxes of produce stored above RTE carrots and RTE cooked sushi rice in walk in cooler. CDI- RTE Foods stored above unwashed produce.

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 a few opened chubs of various date mark required deli meats that were not date marked. CDI- Non date marked meats voluntarily disposed of by PIC. 3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF Observed a large number opened chubs of date mark required deli meats (turkey, ham, curry chicken, etc) that were held past 7 day required shelf life with oldest chub observed approx. 21 days old. CDI- All out of date deli meats voluntarily disposed of by PIC. More oversight needed of monitoring date marking and shelf lives of deli meats.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed package of fully cooked smoked turkey stored on top of a box of raw pork roast. CDI- Cooked turkey stored on separate shelf away from raw meat.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P In use food contact surfaces held at room temp need to be washed, rinsed, and sanitized min. every 4 hrs of use. Deli worker explained procedure of only breaking down the slicer one time a day at the end of the night and cleaning slicer with sanitizer spray every 2 hrs. CDI- Reviewed proper cleaning procedure for food contact surfaces with PIC, slicer broken down, washed, rinsed, and sanitized in 3 compartment sink during inspection approx. 4hrs since first use.

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 open chub of jerk chicken deli meat in deli case with a date mark for 12 days ago. CDI- Chicken voluntarily disposed of by PIC. Points not doubled as date marking improvement noted.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed sanitizer bottle stored inside handwash sink. CDI- Bottle removed.

3-701.11 Discarding or Reconditioning Unsafe, Adulterated, or Contaminated Food - P Observed out of date philly steak pullled from shelf for disposal stored in walk in cooler with foods that were to be put out for sale. CDI- Philly steak disposed of. Be sure to separate return and out of date items and label for disposal.

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 a number of opened and cut chubs turkey and roast beef that were past the 7 day shelf life, observed to be between 8 and 10 days old. CDI- Out of date meats disposed of voluntarily by PIC.

7-201.11 Store toxic materials to avoid contamination. -P Observed chemical containers stored on shelving next to wrapped single service trays in storage hall. CDI- Chemical moved to chemical storage area.

4-501.11 Maintain equipment in good repair. Observed deli case out of order, needs repair. PIC said it has been reported for repair.

5-205.15 Maintain a plumbing system in good repair. Observed inside reach in sushi cooler missing a condensation tube, condensation leaking into a pan. Needs repair.

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 an employee filling out the HACCP book for 2/24/2018 during the inspection. Also, the book was not filled out for 2/25/2018. CDI - explained that per their HACCP plan, the logs need to be filled out daily.

General comment 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. - Observed a non NSF can opener on the drying rack. Replace with an NSF or ANSI approved one.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. - Observed an employee's cell phone on the cutting board in the sushi area. CDI - phone was removed.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. - Observed an employees coffee on a prep table. CDI - drink was discarded.

7-201.11 Store toxic materials to avoid contamination. -P - Observed a sanitizer bottle stored above rice in the sushi area and one on a prep table by meats. CDI - bottles were moved.

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

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

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf - Observed no paper towels at the handsink beside the 3 comp sink. CDI - paper towels provided.

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

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P - Observed a bottle of sanitizer at 0 ppm in the sushi area. CDI - a new bottle was made at the proper concentration.

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

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 chubs of meat, including but not limited to, turkey, chicken, bologna and 3 chubs of ham that had surpassed the hold time window. For temperatures 42-45 F maximum hold time is 4 days, for temperatures 41 F of below maximum hold time is 7 days. CDI- All items were voluntarily discarded. REPEAT.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a charging cell phone to be sitting directly on top of avocados used for sushi. CDI- Cell phone removed.

/4-501.11 Maintain equipment in good repair. Observed door handle to be completely broken from door of meat display case, leaving a gap for cold air to escape. Repair. REPEAT. No points assessed today - PIC showed EHS work order made day of last inspection (5/17/16). A maintenance technician has been to store and said door would take about 1 month to order.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed heavy debris build up throughout deli including but not limited to meat case tracks, subline tracks and equipment throughout. Clean. 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 2 chubs of ham with datemarks of 5/9 and 5/10 and 2 chubs of turkey with datemarks of 5/6 and 5/10. CDI- Items were voluntarily discarded. REPEAT.

4-501.11 Maintain equipment in good repair. Observed door trim of cheese/meat display case to be broken and not attached to the glass of door. Repair as this could result in cold holding violation.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build up in tracks of display cases, cold holding units and under prep unit storage areas. Clean. 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 two chubs of meat (chicken w/ datemark of 3/12 and roast beef w/ datemark of 3/15) in meat display case. CDI- Items were voluntarily discarded. REPEAT. -Improvement noted since last inspection.

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

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at 1 handsink in deli. CDI- PIC provided soap.

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 several chubs of meat in meat display case with dates of 12/19 and 12/23. When food is being held at 41 F or below, food may only be held for 7 days maximum. CDI- Items were voluntarily discarded.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed minor debris in sub line prep unit tracks. Improvement noted since last inspection. Clean.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P. Observed dried food residue on meat slicer that had not been used since day prior (PIC). CDI by wash, rinse, sanitize. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed food debris on clean side drainboard of 3 compartment sink. Observed soiled scissors stored on clean side drainboard of 3 compartment sink. CDI by wash, rinse, sanitize.

•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 inside coolers, on case door tracks, and on shelving next to sushi station.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed items inside the walk in cooler without date labels, including: ready to eat sausage and peppers, sliced olive loaf and fried chicken tenders. CDI by voluntary disposal.

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 department not recording the discard time or time rice is all used as noted in HACCP plan. REPEAT. Also observed sushi chef unable to properly calibrate the pH meter. VR- a return visit will be required to ensure correction is made within 10 days.

Protect food from contamination sources not specifically noted by code. Replace the torn rolling rack cover used to store the raw chicken inside the walk in cooler. Observed the cover split in two and not covering the back side of the rolling rack.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed two cutting boards on the deli sandwich prep unit with large chipped areas on the edge of the cutting board.

2-201.11(A) Ensure food employees understand when to report illnesses, symptoms and exposure.-P New manager was unable to demonstrate knowledge of the corporate employee health policy and no written documentation of this policy was available at arrival. CDI- after an attempt by the department manager was made with the incorrect policies, store manager provided the printed correct employee health policy. Recommended re-training staff regarding when to report illnesses, symptoms and exposures.

4-501.114 Maintain sanitizer at correct concentrations. -P Observed a spray bottle in the sushi area with a 0ppm concentration. CDI- had to demonstrate to the sushi employee how to properly dispense sanitizer and measure for the correct concentration.

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 items inside the walk in cooler without a date label, including but not limited to: opened macaroni salad, ready to eat bags of kale, leaf lettuce and shredded lettuce. CDI by voluntary disposal. 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 alfafa sprouts stored with a use by date of 12/4 and pimento cheese stored with a use by date of 12/11. Observed uncovered potato skins stored with no date labeling. CDI by voluntarily discarding all items.

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 According to the sushi HACCP plan the sushi rice discard time should be recorded in the log book. Observed no discard/use by times recorded. CDI by recording todays time and educating staff on the HACCP plan.

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 all deli cooler tracks and under granite slats inside the refrigerated salad and deli meat cases.

3-501.18 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition - PProperly dispose of all items marked with a day or date that exceeds the approved hold time. Observed deli meats parked with a day 1 as early as 7/21. According to the PIC these items should not be stored longer than 5 days. Corrected during the inspection by discarding all items.

3-501.13 Thawing - CUsed approved thawing methods. Observed raw sushi fish and imitation crab meat thawing out on the sushi area shelving. Approved methods for thawing was discussed

4-501.11 Good Repair and Proper Adjustment-Equipment - CSushi undercounter prep cooler should be checked for repair. Was unable to determine whether this unit was in a defrost cycle. All food products measured 45-46F, but only an internal temperature of 49 was obtained. As a pre-caution all potentially hazardous items were moved into the cooler to store and a work order has been placed. It was advised that the unit be maintained empty until the unit can be checked for repair.

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - CGeneral cleaning of equipment is needed. Including the shelving areas, reach in areas and inside display coolers and around the rolling carts.

6-501.12 Cleaning, Frequency and Restrictions - CClean the floors where standing water was noted. Clean behind the fryers where greasy rags were noted. Clean the walls behind the fryer and 3 comp sink.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - PAll equipment and utensils must be cleaned to the sight and touch. Observed a greasy film left on plastic utensils, cutting boards, cheese slicer and food left in between tongs. CDI by removal and placing onto the dirty drainboard to be re-washed. Educated staff on ensuring that wash solutions are being used at the proper temperatures.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - PMaintain all cold foods at 45F and below (41F after 1/1/19). Observed imitation crab legs stored in the sushi cold holding case at 49-68F. According to the PIC the product was stored from last night. CDI by voluntary discard.

3-501.18 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition - PProperly dispose of items stored beyond the discard date. Observed packaged virginia ham and turkey stored with manufacturers dates of 3/27/14 and 5/11/14. Observed deli meat with a pack date of 5/9/14 stored inside the deli case (5 day hold time). CDI by voluntarily discarding.

7-203.11 Poisonous or Toxic Material Containers-Container Prohibitions - PSanitizing solutions shall not be stored in or dispensed from containers previously containing other poisonous or toxic materials. Observed sanitizer stored inside a spit fire cleaner bottle. CDI by voluntarily discarding the bottle and contents.

3-305.11 Food Storage-Preventing Contamination from the Premises - CProtect all food from contamination while in storage. Observed a container of rice stored beneath a shelf used for storage with build up on the shelf. CDI by covering the rice and educating PIC to move the product from the area when handling.

4-302.14 Sanitizing Solutions, Testing Devices - PFProvide test strips for testing sanitizer solutions. Observed no test strips during the inspection. CDI- The Store Manager provided test strips from the office.

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - CMaintain all equipment and non food contact surfaces clean. Observed minor build up in the following areas: shelving above the sushi rice prep area, inside the deli tracks near the deli meat and salad storage areas.

2-201.11 (A), (B), (C), & (E) Responsibility of Permit Holder, Person in Charge, and Conditional EmployeesProperly train all staff on the employee health policy. The deli Assistant Manager, acting as the person in charge, was unable to demonstrate knowledge of the employee health policy, including the 5 symptoms, diagnoses, exclusions or restrictions and time to return to work. The person in charge was also unaware of where to locate or access a written policy. CDI- by education and store manager providing a written copy to provide post within the deli.

3-401.11 Raw Animal Foods-CookingProperly cook all raw animals foods to the required final cook temperature. Observed fried chicken that was just removed from the fryer measuring as low as 155F. The product was voluntarily discarded. The PIC was educated on a proper final cook temperature of 165F for raw chicken. Recommended ensuring that a final cook temperature is measured with the thermometers.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date MarkingFollow proper date marking procedures. Observed several products marked with sell by dates of 11/4-11/6. According to the PIC the sell by dates were incorrectly entered to be the same as the pack date. The PIC explained that these products should have a discard date 5 days beyond the pack date. Advised to correct the sell by dates to indicate a correct date.

7-201.11 Separation-StorageProperly store all chemicals separate from food products. Observed a spray bottle stored on the same shelf with the sushi rice. Observed another bottle of chemical stored on top of a bucket of icing.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and UtensilsAll food contact surfaces must be clean to the sight and touch. Observed a small amount of debris left on one out of three deli slicers. Cleaned onsite.

3-501.13 ThawingProperly thaw foods using an approved method. Observed frozen sushi fish thawing on sushi storage shelving.

. 2-304.11 Clean Condition-Outer ClothingFood employees shall wear clean outer clothing to prevent contamination of food, utensils, linens and single service items. Observed sushi employee wearing a smock with heavy build up.