FOOD LION #2217 DELI

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed food employee filling up container with water from the hand sink. CDI - EHS coached food employee on the use of the hand sink. 5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed hand sink blocked by speed rack and broken down box's. CDI - PIC moved boxes and speed rack to allow for handwashing. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at both hand sinks in deli. CDI - PIC added box of paper towels until dispenser is fixed.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed onion rings, popcorn chicken, and wings hot holding below 135F in G&G hot bar. CDI - PIC voluntarily discarded items. 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several flies throughout preparation area. Increased pest control.

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 boxes stored on the floor in dry storage room. Pick up off floor.

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 floor under dry storage shelving and equipment in need of cleaning. Increase cleaning frequency.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed hand sink blocked by several speed racks. CDI - PIC move to speed racks. 6-301.11 Provide soap for handwashing at each handsink. -Pf Observed hand sink by deli case with out hand soap. CDI - PIC Added hand soap to sink. 6-301.12 Provide paper towels or approved alternative for hand drying at each hand sink. -Pf Observed no paper towels at any hand sink at deli. CDI - PIC added paper towels to both sinks.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed all 3 slicers with visible food debris. PIC stated that have not been used today. CDI - PIC moved to 3 comp sink for cleaning. 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 .

3-501.17 (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 salami without date, marking stickers. CDI - PIC added date marking stickers on salmi. 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 .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed 4 bottles of chemicals stored on speed rack with clean baking sheets. CDI - PIC moved chemicals got prevent contamination.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed icing in walk in cooler stored on the floor. CDI - PIC placed on crate.

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 visible build up of food debris throughout walk-in freezer.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. observed purse and jacket stored on prep table. CDI - PIC moved to prevent contamination.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed hand washing sink with visible debris in basin. CDI.. and sinks were clean during inspection. REPEAT

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed buttermilk and water wash batter for chicken well above 41F.. Please see temp chart. CDI Ice was added to bring temp to 41F. EHS didn’t escalate points due to only 1 item being out of temp For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). Observed salami and pepperoni without date marking opened previous day. CDI..PIC added dates to pepperoni. Per PIC food Lion policy is not to date, pepperoni or salami, due to the fact that the items sell quickly. 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 .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed butter cream stored on floor in WIC. CDI.. Butter cream was removed from floor.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed visible debris in Reach in cooler at chicken station. Also observed food debris of in crevices of the gaskets at the meat display case.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed ice in handwashing sink. CDI.. Ice was removed and sink cleaned out.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several chubs of meat and blocks of cheese out of temp. CDI.. Items were voluntarily discarded. EHS will return to check display case. 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 food employees wearing watches.

4-501.11 Maintain equipment in good repair.Observed display case not holding temp. Ambient air back of the case was 34F in front of the case it was 44F under the case it was 45F

2-301.14 (A) Wash hands after touching bare human body parts other than clean hands and clean, exposed portions of arms.- P Observed food employee rub eye with gloved hands then proceed to food prep.. CDI employee washed hands and changed out gloves.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed Rotisserie Chicken, fried chicken and hand and cheese sandwich over 41F. CDI..Items were 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 .

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed scouring pad in hand sink. CDI.. scouring pad was removed 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no hand towels at 2 hand sinks. CDI..hand towels were added.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed Cheese and buffalo style chicken above 41F see temp chart. CDI. Items were discarded.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 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 Italian Subs, ham and cheese pack,Garden salad, BBQ wings,Leg quarters,Sliced turkey, VA Ham CDI.. PIC voluntarily discarded. above 41F please see temp chart 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 . 3-501.16(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 .

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 items stored in WIF on floor. CDI..PIC moved boxes to shelf.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no hand towels at hand washing sink.. CDI PIC added more paper towels.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed 17 trays of chicken, 5 salads, 2 house made sandwiches, Chubs of : London Broil,Black forest ham, Salami,Hard salami,Roast Beef and pepperoni temping above 41 see temp chart. 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 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 packaged sliced deli Cajun chicken cooling in grab n go case. After 20 minutes, EHS observed no change in temperature. CDI: PIC moved packaged of deli chicken to WIC to quickly cool. EHS observed fall in temperature by end of inspection. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed drain plug damaged and not creating a seal for drain. Replace. 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed doors to receptacle left open while not in use. Keep closed 5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed bags of trash and waste outside of receptacle and creating a fly issue. Ensure waste is stored inside receptacles.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed no paper towels at one handsink. CDI - Paper towels were provided.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed low grout in facility behind deli case. Needs repair.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee purse on shelving with single service items. Needs to be stored in designated area.

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 lettuce in WIC with no date label. CDI- PIC stated he was unaware for certain what date it was from but believes it was a week ago. PIC voluntarily discarded lettuce.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed chicken salad sandwiches in grab n go case at 48 and 44 F. CDI - Deli employee stated she transferred sandwiches from WIC to grab n go case about an hour earlier. WIC foods were in temperature. Sandwiches were moved to cool in WIC.

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 with date 3/6 as expiration and chicken 3/5. CDI - PIC stated she hadn’t checked dates yet this morning and discarded meats.

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed single service cake containers stored on the floor.

4-502.11(B) Provide accurately calibrated thermometers. Pf. For more information please visit: http://meck.co/FoodSafety. Observed thermometer was not accurately calibrated and needed a new battery. CDI - A new thermometer was provided.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee jackets on single service items.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at two hand sinks in deli kitchen upon arrival for inspection. CDI: Food employee provided paper towels.

7-201.11 Store toxic materials to avoid contamination. -P Observed chemical bottle of disinfectant spray stored on top of prep table next to oven. CDI: PIC relocated chemical bottle to approved location.

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 cobb salads made in house at 52F on shelf, stacked 5 high. Other products on shelf were in temp. PIC explained they made them yesterday and they close container after they prep them and put them in the WIC overnight before placing in the grab and go. CDI-PIC voluntarily discarded 10 salads and will use freezer to help salads cool and not stack products so high.

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 cobb salads made in house at 52F on shelf, stacked 5 high. Other products on shelf were in temp. PIC explained they made them yesterday and they close container after they prep them and put them in the WIC overnight before placing in the grab and go. CDI-PIC voluntarily discarded 10 salads and will use freezer to help salads cool and not stack products so high.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies in the kitchen area. PIC did not sign due to Covid protocols

4-501.11 Maintain equipment in good repair. Observed ice build up on the pipes, floor and on boxes of food in the freezer.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed in self - service case chicken wings at 47F and rotisserie chicken at 48F - 52F. Products had been stored in walk-in cooler and transferred to case this morning. Strongly suggested checking temperature of food prior to placing in case to ensure proper cold holding has been met. CDI: products were voluntarily discarded. (See product disposition form). VR by 1/13/20

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 bologna in deli case not dated properly. CDI; by dating. Observed some chubs of meat labels not clearly seen when wrapped. CDI: rewrapped. Observed no date on broccoli salad inside walk-in cooler. CDI; by dating. 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 chub of turkey that had expired date of 1-1-20. CDI: by discarding. VR by 1/13/20

General Comment: 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 stored on the floor inside walk-in freezer.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed debris inside tracks at deli case. Observed dust build-up on fan covers inside walk-in cooler.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed rotisserie chicken on bottom shelf of hot hold display at 119 degrees. Appears this bottom shelf not holding as hot as other shelves of this hot hold unit. Have unit serviced as needed. Chicken removed by deli worker.

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 partial chub of ham date marked with a 7/25 date of expiration in display cooler reach in. CDI- PIC voluntarily disposed of out of date ham.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed ribs cold holding in open air display cooler at 45 degrees that had just been prepped approx. 2 hrs earlier. Appears ribs lost temp during prep and addition of room temp sauce then placed in display cooler that is not meant to chill foods down. CDI- Ribs moved to walk in cooler to chill, reached 41 degrees be end of insepction.

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 pans of shredded rotisserie chicken date marked with a label that said sell by yesterday's and the day before's date. Appears worker intended using those dates as the date of prep, not date for sell by. CDI- PIC voluntarily disposed of chicken due to date mark confusion. 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 container of cut lettuce in walk in cooler opened yesterday that was not date marked. CDI- Lettuce date marked.

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 ribs cooling from ambient temp prep in open air display cooler not designed to cool foods. Be sure foods that loose temp during prep are properly cooled using proper methods to 41 or below before cold holding. CDI- Ribs placed in walk in cooler to chill. n

4-301.14 Ventilation Hood Systems, Adequacy - C Observed hood fan above fryer not working properly, facility is aware and will not use fryers until repaired.

General Comment: 4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Deli workers explained they wipe the meat/ cheese slicers down with sanitizer as needed and only wash the slicer with detergent at night. Explained the food code requirement to have slicer broken down and cleaned and sanitized at least every four hours of use. CDI- Corrected by instruction.

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 date mark required deli meats that did not have date marking or the dates were un-readable. CDI- Worker checked PLUs in computer and had them all properly date marked. 3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF Observed partial chub of turkey in deli case cabinet date marked with an expiration date of 7 days ago. CDI- Deli worker voluntarily disposed of turkey.

6-202.13 Insect Control Devices, Design and Installation - C Observed fly sticky trap stored on a ledge above meat slicer. CDI- Worker removed sticky trap. 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a few flies in deli area. Maintain pest control measures.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Outside dumpster missing its lid. Needs replacing to prevent fly harborage.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee bottle drink stored on cutting board of prep table. CDI- Drink removed, area cleaned.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed neither handsink with paper towel dispener properly operating, one sink did not have handtowels conveniently near. CDI- Towels provided.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed one tray of rotisserie chicken cooled in walk in cooler that was not date marked, PIC could not determine exact date cooked. CDI- PIC voluntarily disposed of chicken. Observed chub of turkey not date marked, PIC could not determine date opened. CDI- Turkey voluntarily disposed of.

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 in walk in freezer and walk in cooler stored on the floor. CDI- Foods stored off the floor.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed boxes of deli bags being stored on the floor. CDI- Bags stored up off the floor on shelf.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed non-used broken slicer in deli that was not clean with food debris on it, needs to be removed or stored clean. GENERAL COMMENT: Facility has dial stem thermometer, food code recommends thin probe thermometer if using for thin foods.

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

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken tenders hot holding below 135F. CDI-product voluntarily discarded.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies and small ants on the labeling station. PIC to contact a licensed pest control operator for extermination efforts.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning needed underneath the cutting boards and the tracks of the deli display unit.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed no thin probe thermometer available. Dial thermometer being used. Return Visit (VR) required.

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 minor debris build up on walk in freezer floors at floor/wall joint. Clean.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certifed manager on site.

4-501.11 Maintain equipment in good repair. Observed rusted shelves in display case. REPEAT VIOLATION. Observed frier nonfunctional.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed nonfood contact surfaces collecting food and grease residue; gaskets, handles of equipment.

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 corn beef labeled 2/24. Corn beef should have been discarded at beginning of shift. Observed roast beef missing labeled. CDI both items voluntarily discarded.

4-501.11 Maintain equipment in good repair. Observed display case rusted/peeling paint. REPEAT VIOLATION.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed several packages of american cheeses opened without proper date marking. CDI items labeled during inspection. If american cheese is to be exempt from date marking procedures, facility must provide required documentation.

4-501.11 Maintain equipment in good repair. Observed rusted and peeling shelves in walk-in cooler. Observed display cooler rusted and peeling near sliding door area.

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

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed a bottle labeled as sanitizer but it had window cleaner inside- dumped out and sent to be washed today.

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Provide endcaps on the one bulb missing them above the pizza display.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed clean dishes stored on a soiled drainboard today. Dishes sent to be rewashed.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Keep tracks to display case clean- some build up observed today. Cleaned during inspection.

2-302.11 Maintenance-Fingernails - PFMust wear gloves while handling food if nails are painted or fake. Observed an employee handling dough bare handed today with nail polish on. Gloves donned by employee during inspection.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor.Observed single use trays with the food contact portion exposed. Keep these inverted to protect them.

.4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build up on the chicken display unit today.

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed heat bulbs peeling today.

Observed cheese balls and rolls holding >45F today. Products moved to WIC to quickly chill down. Hold TCS foods at 45-41F or less.3-501.16

Observed single service articles stored on the floor today. Store these off of the floor to prevent contamination.4-903.11

Provide an endcap on the display light in the cheese/deli meat case.Replace peeling lights on chicken hot hold unit and replace bulbs that are not coated.6-202.11

Maintain foods cold at 45-41F or less. Observed display cae holding cheeses today not maintaining proper temp. due to defrost mode. All products moved to WIC and WIF to quickly cool. Repairman called to correct.3-501.16

.Observed no products out of date today but did observed 5-7days given to products that were holding between 41-45. when holding TCs foods at 45-41F, they can only be held for four days after opening/making them- corrected by instruction. 7 day hold time if foods maintain 41F or less.

Observed peeling lights in the hot chicken display ccase today. Lights must be shielding or coated.6-202.11

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold HoldingHold TCS foods cold at 45-41F or less. Observed potato salad and slaw stored at 45F today. These products are not going to hold a safe temp. if they are double stacked in the front display(where they are exposed more to room temp. air). Products moved today to quickly chill.

. | 4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-StoringKeep single use articles protected from contamination. Observed clothe wipes stored under chemicals today. Going to be rearranged by PIC- CDI.

4-602.13 Nonfood Contact SurfacesClean sprinkler inside of the WIC.