FOOD LION #2569 BAKERY/DELI

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed rotisserie chickens cooling not meeting parameter. CDI-chickens spaced out on speed rack for air flow 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken tenders and chicken nuggets on HH <135F. Packages were all the way to the front, where the heat strip is further back. Keep packages under heat. CDI-all discarded For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P. Observed bottle of disinfectant on prep table. CDI-moved to chemical storage area

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 good practices but speed rack overfilled reducing air flow for cooling. CDI-chickens spaced further apart on speed rack 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 .

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster lid and doors open, bags of trash on ground.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed one package of hot rotisserie chicken < 135F. Food Lion SOP is (for rotisserie chicken) at 4 hours temperature is taken, if < 135F it will be discarded. If it is >135F it will go into cold processing to be sold tomorrow. Staff did follow that SOP, the one bag that temped <135F was separated out for discard. CDI-voluntarily discarded. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 (C)TCS food combined with additional ingredients or portions of other TCS food shall retain the date marking on the earliest/first prepared TCS food ingredient. -Pf. Observed staff start process of making chicken salad with previously cooked and cooled rotisserie chicken. Date mark with today’s date and no way to back date sticker to date chicken was cooked. Verification Required to see how labeling has been corrected. 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 .

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified manager on duty. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

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

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed bag of trash on ground next to dumpster.

6-501.18 Maintain handwashing sinks, toilets and urinals clean. Observed urinals with urine line down the front, front men’s bathroom.

4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code, P. - Observed slicers in use at 9:30 per PIC and not yet cleaned and sanitizers per employees but just after 4 hours from use. CDI, employees cleaned and sanitized slicers while EHS on site. 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 chicken hot held on case under 135 degrees F. See temperature observation chart. CDI, several chicken packages voluntarily discarded. 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 .

4-501.11 Maintain equipment in good repair. Observed a couple lights not functioning under hood vent. Replace with functional lighting .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed chicken wings hot held on wing bar at 112 degrees F. CDI, chicken wings reheated to 209 degrees F. 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 .

4-501.11 Maintain equipment in good repair. Observed disposable towel dispenser not working but towels provided. New dispenser ordered per operator.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P - Observed sanitizer testing 0ppm at 3 compartment sink. Observed sanitizer bag empty. CDI, new sanitizer bag hooked up to dispenser. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed salads, fried chicken, chicken salad and sandwiches held over 41 degrees F in case. Work order placed on case. Foods in unit over 4 hours voluntarily discarded. Vr needed to ensure calibration of case. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P - Observed several sandwiches and container of chicken salad not date marked. CDI, foods 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 .

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 not date marked and deli meat with incorrect date on label and sell by date of September 13th. CDI, foods 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 . '

4-501.11 Maintain equipment in good repair. Observed hood light out under hood system and tear in wrapping pad.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed sauced bbq wings at a temperature of 124F. CDI- Sauced bbq wings were reheated during the inspection. No escalation of points due to improvement. 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 .

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed broken drain plug on the dumpster. Replace as needed to prevent a possible harborage or attraction of pests.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -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 . All time and temperature controlled foods kept for hot holding shall maintain a temperature threshold of at least 135F or greater. Observed wings buffalo wings on the bar in between the temperature range of 118-189F. Ensure that wings are not over stacked and they are making contact with heat emitted through the heat lamp. Wings were reheated during the inspection. No escalation of points due to improvement.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -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 . All time and temperature controlled foods kept for hot holding shall maintain a temperature threshold of at least 135F or greater. Observed an 8 pc chicken at temperature of 130.5F. CDI- 8 pc chicken was voluntarily discarded during the inspection.

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 . All time and temperature controlled foods kept for cold holding shall maintain a temperature threshold of at least 41F or below. Observed spicy wings, breaded wings, mozzarella sticks, chicken salad, and turkey sandwich all above temperature threshold. Items were moved to walk in cooler to cool below temperature threshold.

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed handles of tongs making direct contact with foods on the wing bar.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster door missing from dumpster. Ensure that dumpster door is replaced to prevent a possible harborage or attraction of pests.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -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 . All time and temperature controlled foods kept for hot holding shall maintain a temperature threshold of at least 135F or greater. Observed some sauced bbq wings and buffalo bone in wings on hot bar below temperature threshold. These items were under a heat lamp. Some parts where the bulbs aren’t making contact are not meeting temperature threshold. CDI- Foods voluntarily discarded during the inspection.

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 . All time and temperature controlled foods kept for cold holding shall maintain a temperature threshold of at least 41F or below. Observed foods such as sauced wings and breaded wings above temperature threshold. Ensure that items aren't stacked below fill line/cool curtain in display case to ensure items are maintained below temperature threshold. CDI- Items were moved to walk in cooler to cool below temperature threshold.

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 .Ensure that team members are using proper methods to cool heat treated foods with in a total of 6 hours. Observed wings inside of walk in cooler cooling with lid tightly attached. CDI- PIC discarded.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Ensure that dishes are stacked in a manner that allows them to effectively air dry. Observed dishes left wet stacked during the inspection. Food establishment shall implement pyramid stacking method.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed build up in some areas in the deli including walk in cooler. Recommended a deep cleaning to remove build up left attached.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -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 . All time and temperature controlled foods kept for hot holding shall maintain a temperature threshold of at least 135F or greater. Observed some sauced bbq wings and buffalo bone in wings on hot bar below temperature threshold. These items were under heat lamp with some bulbs in heating unit not working during the inspection. CDI- Bulbs were replaced during the inspection. Observed some breaded wins and potato wedges on hot holding display unit for costumer self service area below temperature threshold. Ensure that foods are placed behind heat curtain fill line to maintain temperatures needed. CDI- Foods voluntarily discarded during the inspection.

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 . All time and temperature controlled foods kept for cold holding shall maintain a temperature threshold of at least 41F or below. Observed foods such as sauced wings and breaded wings above temperature threshold. Ensure that items aren't stacked above fill line in display case to ensure items are maintained below temperature threshold. CDI- Items were moved to walk in cooler to cool below temperature threshold.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed chicken from the hot bar that had been pulled and to be cooled down. The items were cooling on the push cart below 135F. Employees did not know how long the items had been on the cart. CDI-The items were discarded.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies in the facility. Facility is working on reducing amount of pests in the facility.

4-501.11 Maintain equipment in good repair. Observed burned out light bulb in the hoodvents. Have replaced.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed bucket in handwashing sink by WIC. CDI-employee removed bucket from sink. Hand sinks may only be used for handwashing.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Commercial potato salad not dated. CDI- Discarded.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Slicer had MINOR physical debris on interior wheel. CDI- Broken down and cleaned on site.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Two packets of cheese recorded above 41F (see chart). CDI- Cooled down.

6-301.11 Provide soap for handwashing at each handsink. -Pf Soap not provided at handsink. CDI- Refilled.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed multiple foods recorded above 41F (see chart). PIC stated case was left open during stocking. CDI- Cooled down. REPEAT.

3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Sanitizer recorded at <50ppm.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed multiple bags of sliced cheese cold holding above 41F in the grab n go cooler in front of the deli case. All TCS items in cold holding must be maintained at 41F or below. CDI- Cheese that was put in cooler today moved back to walk in cooler. Cheese that was in cooler overnight discarded. Repeat violation.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed 3 containers of pulled chicken in the grab n go cooler at 44F - 46F. Chicken was pulled this morning then placed in the grab n go cooler. Cool chicken back to 41F or below before placing in the grab n go unit. These units are designed to hold temperatures and will not properly cool TCS foods. CDI- Chicken moved to walk in cooler.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed multiple containers of chicken salad and a deli sandwich in the grab n go cooler above 41F. Ensure all TCS foods are maintained at 41F or below. All other items in grab n go cooler were 41F or below. CDI (Corrected during inspection)- Items above 41F voluntarily discarded.

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. Observed dust beginning to accumulate on the fan in the walk in cooler. PIC (Person in charge) stated fan is on a cleaning schedule and will be cleaned soon.

2-303.11 Prohibition-Jewelry - C COMMENT: Observed employee preparing food with wedding band with stones. Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed.

5-501.113 Covering Receptacles - C COMMENT: Provide dumpster lids that properly cover outside dumpster. Lids were broken off dumpster. PIC states she has already placed a work order to get the lids replaced by waste management company. Maintain receptacles covered.

2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -P Observed food employee cleaning slicer with gloves on; remove gloves and don new gloves to continue with food preparation. CDI Food employee instructed to remove gloves and wash hands.

3-301.11(C ) Minimize bare hand contact with exposed food that is not in ready-to-eat form. -Pf Observed food employee come out of walk in cooler with romaine lettuce in hands. Food employee was going to cut ends off lettuce and then wash. CDI Romaine lettuce was discarded. * Food employee directed to minimize BHC especially after handling door to walk in cooler and if there are any cuts, lesions or bacteria on her hands; washing of the lettuce will not remove this bacteria.*

. 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed food employee wearing deli gloves while opening chubs. Food employee grabbed towels to wipe off gloves and continue with food preparation. CDI food employee instructed to remove gloves if they are soiled since they are single use. CDI Food employee removed gloves and washed hands.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed slicer stored as clean with food debris on the blade. CDI PIC will have it broken down and cleaned. *Food employee state it was never used; if its not used then it should be removed from the facility. But due to food debris on it, leads to that the slicer is still being used. Recommended covering slicer with a protective cover.*

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 deli sandwiches that are prepared; then tightly wrapped and stacked on top of each other in the walk in cooler for less than 30 minutes. Product was still above 45 degrees. CDI Moved to walk in cooler for rapid coold down. *Make sure to allow sandwiches to cool down before placing in display case; case is not designed to cool food but to maintain temperatures.*

3-305.14 Food Preparation - C During preparation, unpackaged food shall be protected from environmental sources of contamination. Observed deli sandwiches in process of preparation during the inspection on food counter uncovered and not protected. Observed flies lingering in facility. CDI Sandwiches were covered.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food employee wearing bracelets. Make sure to have food employees involved in food preparation to remove all jewelry other than a plain wedding band to facilitate hand washing.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed slicer deemd as clean with food debris. CDI PIC broke down to be cleaned. Make sure to keep clean between uses.

4-501.14 Warewashing Equipment, Cleaning Frequency - C Ware washing, drainboards etc shall be cleaned before use, during use to avoid accumulation and at least once every 24 hours. Obseved clean drainboard with food debris. Make sure to keep clean to avoid contamination. 4-501.114 Quat sanitizer solution shall be at room temperature range from 65-75 degrees per manufacturer instructions. Observed sanitizer basin at 3 compartment sink reading107 degrees. No equipment being sanitized at time but make sure to allow sanitizer solution to be maintained at listed temperatures to avoid false reading of sanitizer.

6-303.11 Intensity-Lighting - C Observed two lights out under the hood. Make sure to keep in good repair.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed minor build-up of grease and residue on slicer for cheese non food contact surfaces. Observed minor debris in reach in units. Increase cleaning frequency.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Observed 3 bags of turkey and 6 bags of ham overstacked and cold held at 45 degrees F and above. CDI, operator voluntarily discarded foods.

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 chicen wings and sandwiches held using Time according to PIC. Operator stated that they were supposed to be held for 2 hours and then discarded. Foods voluntarily discarded. Handout provided to operator. Woods were not discarded within the 2 hours that log required according to communication from PIC.

4-501.11 Good Repair and Proper Adjustment-Equipment - C- Observed 3 lights out under hood ventilation system./

4-602.13 Nonfood Contact Surfaces - C - Nonfood contact surfaces shall be free from an accumulation of soil. Observed food debris and soil accumulating in gaskets of low reach in refrigerator.

6-301.11 Handwashing Cleanser, Availability - PF - Hand cleanser shall be available at each handwashing sink. Observed no hand soap available at handwashing sink

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Store raw animal food so that cross contamination is prevented. Observed boxes of raw chicken with commercial packaging open stored above ready to eat foods in walk in freezer. CDI, operator relocated foods for proper storage.

7-201.11 Separation-Storage - P - Store toxic substances so that contamination of equipment is prevented. Observed 2 spray bottles of toxic substances stored on prep table next to slicer. CDI, items relocated for proper storage. Repeat.

4-202.11 Food-Contact Surfaces-Cleanability - PF - Food contact surfaces shall be smooth and easily cleanable. Observed some cracks in trays stored above 3 compartment sink. CDI, opeator removed items from use.

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 1 package or roast beef not date marked in display case. CDI, operator voluntarily discarded 1 package of roast beef.

7-201.11 Store toxic materials to avoid contamination. -P - Observed 1 cointainer of multisurface cleaner stored on counter over food grade plastic wrap. CDI, operator relocated cleaner for proper storage.

3-501.15 Cooling Methods - PF - Use proper methods to cool food. Observed chicken salad cooling in covered containers located inside display cases. CDI, operator relocated chicken salad that they stated was recently prepared to walk in cooler and opened plastic container to vent. Proper cooling methods discussed with operator.

Store single-service articles in original protective packaging to prevent contamination. Observed some single-service articles removed from protective packaging on shelving and dry storage room.

6-301.11 Handwashing Cleanser, Availability - PF - Provide hand soap at handwashing sinks. Observed 1 handwashing sink without hand soap. CDI, operator provided hand soap during inspection.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf - Observed meat slicer stored as clean according to operator but soiled with meat debris.

4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C - Store single-service articles in a clean, dry area. Observed single-service sub packaging accumulating bread and other debris stored below prep table.

4-602.13 Nonfood Contact Surfaces - C - Nonfood contact surfaces shall be free from an accumulation of soil .Observed some food debris accumulating on shelving below prep tables and in corners under cutting boards at bakery area. Improvement made since last inspection.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed an employee purse hanging from storage rack with clean single-service articles.

4-501.11 Maintain equipment in good repair. - Observed broken air curtain in the walk in freezer. Replace/repair. Repeat violation.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - Observed food debris in the tracks of the deli meat case. Clean deli case. Repeat violation. Observed black build up on the walk in cooler gasket. Clean gasket.

5-205.11 Maintain handwashing sinks available. Large emptied oil container in handwashing sink near walk in cooler. CDI- Storage corrected; operator Thomas Wolzczak was advised of rule.

4-302.12 (B) Provide small diameter probe designated to obtain/ measure temperatures of thin massed foods. Operator and deli manager only able to provide dial thermometer Return visit by March 2, 2015 to check for replacement of thermometer.

4-202.16 Nonfood contact surfaces shall be free of damage and designed for easy cleaning. One air curtain in walk in freezer damaged. Replace/ repair damaged air curtain.

4-601.11 (B)(C) Non food contact surfaces shall be kept free of accumulation of dust, food residue, and debris. Dried food debris and residue on shelving and in drawers of prep table next to/ at chicken prep/ frying station. Cleaning is needed.

5-501.16 (C) Waste receptacle shall be located at each lavatory. No trash receptacles provided at handwashing sinks. CDI- verbal correction to provide.

6/501.11 Physical facilities shall be maintained in good repair. Toilet seat in employee restroom is damaged/ very loose. Repair/ replace.

Protect food from contamination sources not specifically noted by code. Observed bags of trash tied to rolling carts holding meat and cheese slicers up against side of slicers. Ensure that trash can/ bags are maintianed to throw away paper towels from washing hands but store to prevent contamination of food or food contact surfaces.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed drawers at chicken processing with heavy food debris.

General Comment- Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed preperation sinks needing to be re-caulked to the wall.

3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding; Properly hot hold PHF products; Observed fried chicken stord in hot holding unit (heat lamps) measuring 123-130 degrees F; Products properly reheated and placed in functioning hot holding unit; Doors to unit were observed open during inspection; doors closed during inspection to maintain temperature.

(general comment)4-202.16 Nonfood-Contact Surfaces; Keep equipment in good repair; Observed two sinks at three compartment sink setup not holding water in need of repair; Observed faucets at both prep sinks leaking in need of repair.

3-201.11 Compliance with Food Law - P,PF. Labels on two packages of bulk deli meats with labels either damaged, not legible due to being twisted into plastic wrap on package and some parts missing. CDI- verbal correction to maintain labeling on food items otherwise food item may not be offered for sale. Operator, Mitch Mills ; advised that he understood and would continue to address issue with employees.

4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C. Large round single service trays being stored over 3 comp sink not protected during storage. Single service cups in open dispenser at customer self service area not protected. CDI- verbal correction; operator corrected.

4-101.19 Nonfood-Contact Surfaces - C. Two damaged drawers, hanging down out of tracks at prep table. Replace/ repair.

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C. Build up of greasing agent on the slide arms of slicer's. CDI- Employee began cleaning.