HARRIS TEETER #4 DELI/BAKERY

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed 2 employees put on gloves without washing their hands. CDI EHS educated employee and they stopped and washed their hands.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed multiple cut chubs of deli meat not completely wrapped. They were touching the bottom of the case or exposed to the ambient air.

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 5 cut chubs of deli meat past the 7 day hold date. CDI PIC voluntarily discarded. 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 .

2-301.14 (A) Wash hands after touching bare human body parts other than clean hands and clean, exposed portions of arms.- P 2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed food employees touch her face, put on clean gloves without washing her hands, and handle the trash can without washing their hands. CDI PIC educated employees and they washed their hands.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at the handwashing sink near the sushi area. CDI PIC provided paper towels.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed salads in the mobile unit above 41F. Labeled reflected that some were made this morning around 10 am and some were made yesterday. CDI PIC voluntarily discarded those salads that were made yesterday and put the salads made today in the WIC to cool down. 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 .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed sanitizer spray bottle on the table with single service containers. CDI PIC moved sanitizer spray bottle.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed an employee handling food with a watch on her arm. CDI Employee removed watch. REPEAT

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed 1 stack of pizza boxes in the pizza station and 2 stacks of containers on a prep table unprotected and with the food contact surface exposed. CDI PIC inverted trays. REPEAT

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed multiple chubs of deli meat above 41F in the deli case on the right. CDI PIC voluntarily discarded all the chub in this case and put in a work order for repairs. 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 .

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed a bakery employee handling food with a ring with stones on her hand.

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed 1 stack of pizza boxes in the pizza station with the food contact surface exposed. CDI PIC inverted trays.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed paper towel dispenser empty at hand sink near 3 compartment sink. CDI: PIC replaced paper towel roll from readily available supply.

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 one (1) recently opened undated portion of TCS non-date mark exempt food (feta cheese) in pizza prep unit. Per conversation with pizza station employee, feta was opened the day prior (10/23.) All other TCS foods were properly date marked as required. CDI - EHS affixed date mark (10/23-10/29) to TCS food item. Note: EHS and PIC discussed proper date marking requirements; hard cheeses (Parmesan, cheddar, etc.) and commercially produced deli salads (tuna salad, chicken salad, macaroni salad, etc.) are exempt from date marking requirements. Soft cheeses (feta, mozzarella, Brie, etc.) are required to be date marked for use within 7 days once open. 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 .

3-501.19(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 Observed one (1) of six recently prepared (within the previous 20 minutes at time of observation) pizzas with no TPHC printed sticker underneath heat lamp tray. All other pizzas were time marked for their time of placement. CDI - Pizza station employee printed missing time sticker and placed it at pizza station as required.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed one (1) bottle of concentrated QAC sanitizer and one (1) bottle of goo gone stored at deli scale. Observed one (1) disinfectant bottle stored on sandwich prep bag shelf, above single service articles. CDI - PIC relocated chemical bottles at EHS request to prevent potential contamination.

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 three (3) portions of TCS non date mark exempt food (6/20 sliced ham in left deli case, 2 containers of chicken patties in WIC labeled 6/16-6/22.) CDI - PIC voluntarily disposed of out of date food items. 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed approximately three (3) flies within prep area, primarily near trash can and insect control light. No contamination of exposed food or utensils was observed. Utilize tools and approved pesticides to prevent live pest entry.

3-307.11 Protect food from contamination sources not specifically noted by the code. Observed one (1) unpeeled, unwashed red onion stored directly on relatively clean bottom of pizza prep unit. CDI - EHS donned glove and placed red onion within readily available clean metal bin before placing back in pizza prep unit.

3-202.15 Food packaging must be in good condition, intact and protect the food inside. Pf Observed one (1) commercial bag of ready to heat bread rolls in an open box of multiple bags stored on walk in freezer shelving. Bag was split open and rolls were observed sitting on shelving. All other bags within box were properly sealed. CDI - PIC gathered distressed bag and loose rolls and voluntarily disposed of them.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed three (3) trays of cooling sushi stored above sealed cake and bread boxes in walk in freezer. CDI - sushi trays were rotated to proper display after brief cooling period. EHS provided PIOC with updated WIC storage order chart. EHS advises sushi department utilize cooling cart/separate spacing in walk in freezer to prevent potential contamination while cooling. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed approximately fifteen (15) single serving portions of food (coleslaw bowls and chicken salad bowls) at Grab n Go Cooler 2 at temperatures ranging from 43F to 47F. Items were dated for dates of preparation prior to inspection. Ambient temperature of the unit was observed at 37F. CDI - PIC voluntarily pulled items from point sales cooler to be weighed out and disposed of. EHS observed disposal process prior to the end of inspection. 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 approximately nine (9) recently prepared (less than 2 hours prior to start of inspection) harvest kale salads actively cooling in mobile cooler at temperatures ranging from 44F to 46F. All other TCS items in cooler that were prepared at an earlier date were observed at 41F and below. CDI - Salads were rotated to walk in freezer to rapidly chill. REPEAT. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed one (1) unopened box of bread on floor of walk in freezer. CDI - EHS rotated box to available nearby shelving.

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed four (4) stacks of single service articles (three cake tray lids, one stack of pizza boxes at pizza prep area) with exposed food contact surfaces. CDI - EHS, PIC,and deli manager inverted single service articles to prevent potential contamination.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no ANSI certified food protection manager on duty at time of inspection. PIC demonstrated knowledge by answering relevant questions during and after the inspection. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

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 five (5) portions of TCS non date mark exempt food (10/14 diced turkey in sandwich prep unit, 10/14 Brie wedge at cheese grab n go cooler, and 10/15 ham sliced ham, 10/15 sliced turkey, and undated sliced turkey within deli display case). CDI - PIC voluntarily disposed of out of date food items. 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 approximately six (6) packages of cooling TCS food (Greek salads) placed at point of sale in mobile cooler. CDI - PIC rotated food items to WIC speed rack to improve cooling rate. Utilize freezer and/or ventilated open lids to improve cooling rates. REPEAT. Note: No escalation in point deduction due to noted improvement from previous inspection; EHS observed no improperly performed active cooling at start of inspection. All items held from previous night within WIC were observed properly cooled on speedracks. EHS observed effective cooling of items placed within properly calibrated units. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed approximately five (5) flies within prep area, primarily near trash can and insect control light. Utilize tools and approved pesticides to prevent live pest entry.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed three (3) trays of cooling sushi stored above sealed cake and bread boxes in walk in freezer. CDI - sushi trays were rotated to proper display after brief cooling period. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed six (6) TCS food items (four trays of baked chicken, one bowl of shredded rotisserie chicken, one chicken taco kit tray) above 41F in retail cooler. All other items within unit were observed as properly cold holding; TCS food items were seemingly above temperature from being placed above cooling line in equipment or blocked cold air flow due to items stacked higher in rear of unit. CDI - PIC voluntarily disposed of out of temperature food items. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed six (6) packages of cooling TCS food (BBQ nuggets and Buffalo nuggets in WIC on speed rack, in packages with covered lids. Packages were observed cooling at insufficient rate. CDI - EHS removed lids from food items to improve cooling rate. Utilize freezer and/or ventilated open lids to improve cooling rates. 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 one (1) working container (Chicken seasoning shaker) at fryer with no label. Label working containers of food using station labels or by directly affixing labels or labeling bands to containers.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed one (1) employee wearing watch while handling food (placing cooked chicken into cases, preparing pizzas, etc.)

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed four (4) stacks of single service articles (two stacks rotisserie chicken bowls at prep table shelving, two stacks of pizza boxes at pizza display) with exposed food contact surfaces. CDI - EHS inverted single service articles to prevent potential contamination.

4-501.11 Maintain equipment in good repair. Observed one (1) door of deli case with trapped water within its glass panels. No leaking or dripping was observed. Remove trapped water from equipment and doors.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed a package of sliced deli ham being stored in sandwich reach in prep cooler date marked 10/24, 2 days past it’s expiration and chubs of pastrami, chicken, corned beef and ham being stored in display case with labels that have worn off making it unable to read their date marks. CDI: PIC voluntarily discarded all items. REPEAT

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 soil and build up of food debris on top of pizza oven and in gaskets of sliding doors of sandwich reach in prep cooler. Clean as needed.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed paper towel dispenser inoperable at hand sink near WIC. CDI: PIC placed paper towel roll next to hand sink for use.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed 2 containers of ribs being held in grab and go case at 44F. CDI: PIC voluntarily discarded ribs. 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: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed one chub of bologna date marked for 7/31, 4 days past it’s expiration, being held in meat display case. CDI: PIC voluntarily discarded item. REPEAT.

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 a working bottle of eel sauce at sushi prep counter not labeled. Label working bottles of food.

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 a water leak from the ceiling in between ovens and prep counter. PIC stated ceiling normally leaks when it rains. Water was not leaking on food or food prep surface. Repair ceiling.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed meatballs being held in sandwich prep top unit, pizza sauce being held in pizza prep top cooler and jarlsberg being held in cheese grab n go case all above 41F. See temp chart. CDI: Meatballs had been held in sandwich prep top for approx 1 hour before temp was taken, PIC moved to WIF to rapidly cool to 41F or below. Pizza sauce and jarlsberg cheese were voluntarily discarded by PIC. 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: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed a chub of chicken teriyaki in deli case date marked for 5/15, several days past it’s expiration. CDI: PIC discarded chub of teriyaki chicken.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed build up of food debris in gaskets and inside surfaces of RI sandwich prep cooler. Clean as needed.

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 brie and Jarlsberg holding above 41F in cheese case, and 3 stacks of sliced provolone holding above 41F in sandwich prep cooler. See temp chart. CDI: PIC voluntarily discarded brie and Jarlsberg and placed provolone in WIC to rapidly cool as it had been in prep unit for approx. 1 hour. 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 one chub of oven gold turkey in deli case missing date mark. CDI: PIC date marked item which was opened today. REPEAT. Points not escalated due to only one item observed missing date mark.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed speed rack being stored in front of hand sink making the sink inaccessible to employees. CDI: Speed rack was moved. REPEAT

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed turkey in sandwich prep holding at 44F, baked chicken in grab n go case holding at 43F, smoked gouda and blue cheese each holding at 44F in cheese grab n go case. CDI: PIC states turkey was in prep unit for 1 hour, returned turkey to WIC to cool to 41F before placing back on prep unit. Chicken and cheese in grab n go cases were voluntarily discarded by PIC.

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 several containers of chicken salad in WIC without date mark. CDI: PIC placed date marks on containers of chicken salad that were prepared this morning. REPEAT. Points not escalated due to overall good date marking in facility.

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. TPHC procedure template may be found at: http://meck.co/FoodSafety No written procedures were available for pizza that facility holds on TPHC. CDI: EHS provided TPHC document to PIC. 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 Observed pizza being held on TPHC without label for discard time or documentation of temperature before placing item on TPHC. CDI: PIC marked items with discard time. EHS educated PIC on documenting temperature prior to placing items on TPHC.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed bowl of rotisserie chicken in WIC uncovered and box of food being stored in WIF. Cover items after the cooling process is complete and store all food at least 6 inches of the floor.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employees wearing watches while handling food. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee with a beard handling food without a beard guard.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed boxes blocking handsink when EHS arrived to complete inspection. CDI, PIC removed boxes from in front of handsink.

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 date marking logs not accessible during time of inspection of TCS foods held on pizza station and sandwich prep area. During middle of inspection, food employee located date marking logs. EHS advises facility to keep up with date marking logs.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several flies within prep area.

3-302.15 Wash fruits and vegetables prior to use. Observed stickers on avocados that were clean pre employee in sushi prep area.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed detailed cleaning needed to nonfood contact surfaces of equipment throughout kitchen (deli case/cheese case/outside of meat slicers)

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Hand washing sink blocked by speed rack at start of inspection. Hand washing sinks shall be accessible at all times for employee hand washing. CDI - Speed rack moved to walk-in cooler. 0 pts.

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 Packaged sushi rolls stored on speed rack in walk-in freezer above bakery items. Do not store raw animal foods above non-raw foods. CDI - Rolls placed in retail cooler after they were finished cooling. 0 pts.

3-701.11(A) Food that is unsafe, adulterated, or not honestly presented shall be discarded or reconditioned according to an approved procedure. -P 3 whole tomatoes beside sandwich station had visible blue mold on them. CDI - Tomatoes discarded.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Grilled chicken, breaded chicken, pork, tuna, and meatballs in sandwich cooler did not have date marks. Sausage was not dated in pizza cooler. 2 portions of deli meats had date marks that were rubbed off and not readable. Cannoli cream in walk-in cooler was not date marked. CDI - Sausage and sandwich cooler items dated with yesterday’s date and 2 portions of deli meats with illegible dates were discarded. Cannoli cream dated with yesterday’s date. // Portion of bologna in deli case was dated 5-6. Discard TCS ready-to-eat foods within 7 days of opening. CDI - Bologna 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 .

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 At start of inspection pizzas did not have time labels. Manager stated that they were prepared 15 minutes ago and had not yet had a chance to print the labels. CDI - PIC printed out labels and placed under pizza trays.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Deli manager wearing bracelets and watch on wrists. Food employees must not wear jewelry on their hands or wrists except a plain band ring. 0 pts.

4-501.11 Maintain equipment in good repair. Boar’s Head retail cooler is not functioning and was not in used. Ensure unit is holding below 41F before placing TCS foods in unit. 0 pts.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Jacket observed laying on top of bags of bread. Employee personal items must not be stored where they can contaminate food. CDI - Jacket moved by PIC. 0 pts.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Employee touched face with gloved hands and continued to make sandwich without discarding gloves and washing hands. Employees must wash hands after engaging in activities that contaminate the hands. CDI - Employee discarded gloves and washed hands. 0 pts.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Employee touched face with gloved hands and did not discard gloves and wash hands before continuing to prepare a sandwich. CDI - Employee instructed to discard gloves and wash hands and she did so. REPEAT

4-501.11 Maintain equipment in good repair. Torn gasket present on pizza cooler door. Equipment shall be maintained in good repair. Replace torn gasket. 0 pts.

3-302.11 Packaged and Unpackaged Food - Separation, Packaging, and Segregation - P - Sushi employee was handling raw salmon with gloved hands and went to retrieving cooked crab meat from metal pan in top of refrigeration unit. Prevent cross contamination when wearing gloves. Do not contaminate ready-to-eat foods with gloves that have been contaminated with raw foods. CDI - Employee instructed to wash hands and discard gloves and did so.

3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food, Hot and Cold Holding - P - Chicken tenders, chicken salad, and mac and cheese containers measured 47-49F in walk-in cooler. Items were on speed rack that was moved to walk-in cooler as soon as inspection started. TCS foods in cold holding must measure 41F or less. Do not leave TCS foods out of temperature control. CDI - Speed rack moved to walk-in freezer to cool rapidly. 0 pts.

3-501.17 Ready-To-Eat Time / Temperature Control for Safety Food, Date Marking - P - Cooked chicken in bottom of sandwich cooler id not have date mark and was cooked yesterday. TCS ready-to-eat foods shall be date marked if held for longer than 24 hours. CDI - Chicken container dated. 0 pts.

7-201.11 Separation - Storage - P - Purple Ecolab chemical in spray bottle observed on sandwich cooler cutting board. Toxic chemicals must be stored separately from food preparation surfaces. CDI - Chemical moved to chemical storage shelf. 0 pts.

3-501.15 Cooling Methods - PF - 2 portions of wrapped deli ham and 1 pan of deli ham in top of sandwich cooler were 47F and were placed directly in unit after preparation. Use walk-in cooler or freezer to cool TCS foods after preparation. Do not place cooling TCS foods in holding units such as sandwich coolers. CDI - Deli ham moved to walk-in cooler to cool.

3-302.15 Washing Fruits and Vegetables - C - Whole onion in pizza make-unit top still had sticker on it. Fruits and vegetables must be washed thoroughly before use. Remove stickers during thorough washing of fruits/vegetables. 0 pts.

4-602.13 Nonfood Contact Surfaces - C - Dried meat pieces in display cooler. Nonfood contact surfaces of equipment shall be cleaned at a frequency necessary to maintain them clean.

2-102.12 Certified Food Protection Manager - C - Only person in store with ANSI food protection manager certification is manager of produce department. At least 1 employee with supervisory duties, and who oversees food preparation shall have ANSI food protection manager certification. Store manager of an employee of deli needs certification. Have more staff attain ANSI food protection manager certifications.

4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P - Manager stated that deli slicers are wiped down throughout the day and fully broken down and washed, rinsed and sanitized at end of day. In-use equipment that contacts TCS foods shall be washed, rinsed and sanitized at least every 4 hours. CDI - Manager instructed to clean wash, rinse and sanitize slicers 4 hours from when they began using them today.

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 cheese, tomato sauce and tomatoes at the pizza station that were not date marked. CDI-foods were dated

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed chicken and cheese in the sandwich making station that were above 41F. CDI-foods were discarded. Observed store packaged mashed potatoes, chicken wings, hot wings, cole slaw, pulled chicken, chicken salad, and ribs that was in the customer self serve display case that were above 41F. Some Products were stacked high in the display case causing them to be out of temperature. CDI-all foods discarded. EHS spoke with PIC and store manager about over stacking in the display case and making sure that the foods are closer to the back of the case where they can stay cool. PIC stated that a repair man may come out to look at the unit. REPEAT FOR COLD HOLDING

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Lettuce and ham recorded above 41F (see attached). CDI- Cooled down. All meats in Boars Head Sliced meat unit recorded above 41F (see chart). Internal unit thermometer was recorded at 52F. CDI- All products discarded. VR to check unit.

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 cheese unit. CDI- Moved to freezer to cool down.

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 Food employee was observed washing hands and using same washed hands to turn sink knobs off. CDI/CBI- Education was given and hands were re-washed. 0 points.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed ribs cold holding in cold case at 49-50F. Also observed boars head deli meat was cold holding at >41F inside of deli case. CDI/REPEAT/VR- Out of temp TCS meats were voluntarily discarded. Both cold hold cases are to be serviced prior to being used to store TCS foods. - 3 points.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf/3-501.18 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition - P Observed deli meats with dates that are expired while stored in deli case. Also observed pimento cheese missing date stored in walk in cooler. CDI/VR- Foods are to follow own date marking procedures(discard per what the label says even if under 7 days). CDI- VR- foods were re-dated and some were discarded. -1.5 points. Inspection was conducted with Jon, Greg and Ozzie. No signature due to covid19.

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 holding on time but no TPHC prodedures to back the process. VR- Facility is to fill out TPHC documentation and have it onsite within the next 10 days.. 0 points.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed multiple food items in display cooler holding above 41F (see chart). CDI- Discarded, keep items pushed toward back of cooler where it is colder.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Some NFCS areas (gasket crevices) in need of cleaning.

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Light bulb coating coming off in chicken unit.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed items in the cheese case and in the walk in cooler cold holding above 41F (see chart). Verification required to ensure compliance.

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 honey ham from 5/13, boiled ham from 5/12, liverwurst from 5/7, bologna from 5/9, turkey from 5/13, cajun turkey from 5/11, and ham from 5/5 opened in deli case. CDI- items were discarded. 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed brie cheese without a datemark on it at cheese island. CDI- item was set aside for datemarking.

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 acidified sushi rice container not labeled to indicate when the product was made. CDI- container was labeled.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed multiple flies in facility along back wall of deli.

6-502.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed debris accumulation on the floor underneath the fryers and convection oven.

2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed employees put on gloves without first washing hands. Stopped employee, directed to handwash first. Employee complied.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed foods between 41-45 in deli case. After discussion with PIC, the temperature variations were likely due to the vents being covered in the refrigerated case. Do line checks to ensure units are properly functioning. Discussed 41F with staff during inspection.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed marinara sauce in a reach in cooler underneath the sub sandwich prep. line cold holding at 50F. CDI- product was discarded. This was the only item above 45F in cold holding during today's inspection, therefore no point escalation.

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 a ham chub with a prep. date of 8/2 and a liverwurst chub with a prep. date of 8/2 in the deli case. CDI- products were discarded.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed 5 small flies in the bakery along the back wall of the department above the 3 compartment sink. Facility is actively working on pest control; improvements have been made since last inspection.

4-501.11 Maintain equipment in good repair. Observed a reach in cooler underneath the sandwich prep. station with an ambient air temperature of ~49F. PIC Angela Holsclaw indicated a work order has already been submitted to have the unit repaired. EHS instructed PIC Angela not to store any TCS foods in the unit until it is functioning properly.

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

5-205.15 Maintain a plumbing system in good repair. Observed blocked drain pipe in the deli near the walk in cooler door. PIC indicated a work order has been submitted for repairs.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed bagged lettuce being stored on the counter top at the sandwich prep. area and cheese stacked above the fill line of a container in the sub sandwich cooler cold holding above 45F (see chart). CDI- products were transferred to walk in cooler for cooling.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies in facility along back wall of deli behind 3 compartment sink.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed debris accumulation on the sliding door tracks below the sandwich station, inside the customer self service cold cases, and on speed racks in the walk in coolers.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies around the salad bar. -1-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup on the baker's racks in the bakery, on the floor in the walk in freezer and in the cabinets under the bakery prep and the deli prep tables. REPEAT -.5-

2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed food employee spread mac and cheese in display pan with gloves and change gloves without handwashing after stocking the mac and cheese on speed rack. CDI - PIC educated food employee and hands washed. -2-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup on drying shelf near the 3-comp sink, on shelving in dry storage with unwrapped serving containers and in the tracks of the sliding deli case doors. -0-

2-301.14 Wash hands after activities that contaminate them. -P Observed food employee sweeping and then resume food service without handwash. CDI - PIC intervened and sent employee to wash hands. -2-

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies in the department. -0-

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed bracelet on arm of food employee at the beginning of the inspection. -.5-

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 water buildup in corners of the walk in coolers and on the floor in the deli. -0-

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed mayo in squeeze bottle left at room temperature all day, placed in the walk in to cool overnight and placed back at room temp the next day. Package states refrigerate after opening. CDI - PIC voluntarily discarded. -0-

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 sushi make table with krab salad and shrimp in placed for more than 24 hours without date marking. CDI - PIC placed date mark on containers. -1.5-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup in the bottom of the sub station prep unit and on the handles and basin of the bakery handsink. Clean. -.5-

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 8 days for date marking on deli meats. CDI - Training for date marking with employees. Also, date mark chicken salads from the prep date of the oldest ingredient, which is the chicken. -1.5-

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed unlabeled spice shakers in the sushi station and over the chicken station. Label these with the common name of the food. -0-

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed wristwatches and hair band on wrists of several food employees. Remove these prior to food service. -0-

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed handwash sink near walk in with no paper towels. CDI replaced paper towels.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed numerous rottiserie chickens holding below 135 degrees . CdI reheated to 165 degrees.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards at sub station in need of replacement or resurfacing. -0 points-

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 pastrami with greater than 7 day date marks, obser ved chicken and turkey chubs with no date marks , Store cut brie labeled for 7 days at 43 degrees should only be labeled for 4 days. CDI discarded all unmarked and out of date chubs and corrected by instruction labeling on brie. Repeat violation.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup of food debris in tracks of display cases and prep units. Repeat.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed chubs of deli meat being labeled and marked 7 days from each slicing event. CDI Corrected by instruction advised that chubs should carry the same date of original opening of chub when subsequent slicings occur.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup of food debris on top of fryers, inside deli case , and underneath sub prep area.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed handwash at cooler door with no hand towels.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed salmon, kale, chicken salad, meatballs above 45 degrees. CDI meatballs discarded all other items cooled see chart above.

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 numerous chubs of deli meat either held longer than 7 day or not labeled at all. Observed brie held longer than 7 days with temperature higher than 41 degrees should only be held for 4 days. CDI all products discarded.

5-205.15 Maintain a plumbing system in good repair. Observed faucet handle leaking on handwash near cooler and sink drains slow. -0 points-

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 wraps, and different sandwiches that were over 45F over 4 hours. CDI back up items discarded.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Observed Gormandise, Cambozola, Wensleydale, and Jalsberg that iswithin 7 days but dated for 30 days and no documentation stating specififc cheeses had a moisture content less than 50% and low pH levels. Verification required to check on cheese documentation.

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 and turkey rolls that were held out on time and held over 4 hours. CDI items discarded. Repeat.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed plastic clam shells that were closed and cooling wraps and sandwiches for cold case. CDI items discarded. Suggest facility open up clam shells and place in freezer for rapid cooling for immediate use for service.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed tracks in display case and reach in units soiled with debris.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P. Observed roast beef and cajun turkey that was not dated and deluxe ham that was not dated an unsure about when food was open. CDI items discarded. Repeat.

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 ham that is placed for sample that had time recorded when food was put up front for service and not when it was removed from temperature control. CDI new time put on sticker.

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 grilled salmon that ws not recorded in chef records book. PIC unable to state when it was opened from packaged. CDI PIC voluntarily discarded salmon.

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 sandwiches and wraps that were cooling tightly covered in clam shells. CDI shells uncovered to allow proper cooling.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed facility with reach in prep unit tracks and interior that was soiled with food debris. Repeat.

.2-301.14 Observed employee s change gloves without handwashing. CDi changed gloves hands washed. Repeat.

3-304.15(A) Observed employees going in and out of the coolers with gloves and continue food prep. CDI hands washed gloves changed.

4-601.11(A) Observed tongs and metal containers with food debris. CDI items moved to sink for cleaning. Repeat.

4-601.11(C)/4-602.13 Observed microwave and prep unit tracks soiled with food debris.

2-301.14 When to Wash - P. 2-301.14 Wash hands before donning gloves and between gloves uses.-P. Observed employee change gloves without hand washing. CDI hands washed.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed two oily squeeze bottles and knives soiled with debris. CDI items moved to dish.4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P. 4-602.11 Clean the equipment and utensils as required to avoid contamination. -P, clean food contact surfaces after working with raw animal foods. Observed employee only clean cutting board with sanitizer after handling raw tuna. CDI item washed with soapy water rinsed and sanitized.

3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P. 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed containers of fried chicken hot held between 123-133F. CDI items discarded.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P. 3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Observed multiple chicken salad, roaast beef sandwhich, egg salad sandwhich and triple decker sandwhiches above 45F, and sushi at 47. Items from day before at 46-47F, and items that were cooling at 47F and above. CDI items from yesterday discarded other items from today sent to cool.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF. 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 crab meat at sushi not dated. CDI item dated.

3-304.15 (A) Gloves, Use Limitation - P. Gloves shall be used for one task only and changed when damaged, soiled, or interruption in task. Observed employee go in and out of cooler and continue food prep. CDI employee washed hands and changed gloves.

3-305.11 Food Storage-Preventing Contamination from the Premises - C. Foods shall be protected by storing food where they are not exposed to splash, dust or other contamination. Observed racks of bread stored directly next to 3 comp sink.