WALMART SUPERCENTER #3371 DELI/BAKERY

REPEAT 3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed individually packaged raw lemon pepper and traditional style rotisserie chicken with a final cook temperature between 141F -150F at 1:50PM. See temp chart. Employee document final cook temperature was 178F at 1:30PM. PIC reheated food to over 165F and place them in hot holding cabinet. EHS later observed employee adding raw lemon pepper and traditional style rotisserie chicken to oven while the oven timer was decreasing and repeated this process without resetting the timer. PIC stated the oven operates at 400F for 1:40 minutes. Rotisserie oven was observed at 53 minutes with raw chicken being added without the timer being reset. PIC will educate staff on proper usage of rotisserie ovens. EHS observed raw rotisserie chickens reach 165F final cook temperatures.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed pan of bone-in chicken wings below 135F in display case. CDI - PIC voluntarily discarded pan of chicken wings. 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 flies throughout kitchen area on deli and bakery side. PIC will get pest control company to add insect devices.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed some bone-in chicken wings below 165F final cook temperature. See temp chart. CDI -PIC placed bone-in chicken wings back into fryer to reheat for hot holding. EHS observed bone-in chicken wings fully cooked to above 165F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cooked cold converted rotisserie chicken cold holding in customer display case above 41F with date marking from 11/12. CDI -PIC voluntarily discarded 6 rotisserie chickens and will enforce log checks for using blast chiller for long term compliance. 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 .

4-601.11 (B) Food contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. Observed food build up on knife holder near hand washing sink in deli department. Increase frequency of cleaning.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed soap to wash hands at sink near fryer station. CDI - PIC changed out soap dispenser.

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 several cooked rotisserie chickens in WIF sealed in bags cooling down from hot holding grab and go case. foods started cooling around 12:30PM. EHS discovered foods in WIF at 3:20PM. Rotisserie chickens did not complete the first cooling phase and were voluntarily discarded by PIC. PIC stated foods are normally cooled down in blast chiller but it's currently undergoing 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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. A discussion with both PICs the H/H customer display case is indeed on 4-TPHC. However, PIC was unable to initially show EHS procedures (written or digital) procedures. At the end of the inspection EHS tried to get further clarification. PIC was called another team member who was able to her PIC through the PC system on how to show proof of 4-TPHC procedures. TPHC procedure template may be found at: www.mecknc.gov/foodsafety

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a few flies throughout kitchen area. PIC stated pest control is done by ECOLAB which comes monthly.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- Observed food debris on dishes stored as clean. -CDI- PIC moved items to dishpit to be W/R/S. -0- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- Observed chicken hot holding below 135 at steam table and at consumer grab and go stations. -CDI- PIC voluntarily discarded items. **REPEAT** -3- For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking with dishes stored as clean. -0.5-

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf- Observed no paper towels at handwashing sink. -CDI- PIC replenished paper towel supply. -0-

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- Observed some hot items holding below 135F. -CDI- PIC voluntarily discarded items. **REPEAT** -3- For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

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 with bracelets. -0-

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- Observed chicken hot sliders hot holding at 112-117F. -CDI- PIC voluntarily discarded items. -1.5- **REPEAT** **POINTS NOT ESCALATED DUE TO IMPROVEMENT** 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 .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking with dishes stored as clean. **REPEAT** -1-

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use -Pf.- Observed items stored in front of handwashing sink. -CDI- PIC relocated items. -0-

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- Observed okra and tomato at 117F, bbq wings at 128F, Buffalo wings at 115-143F, and ranch wings at 90-100F. -CDI- PIC voluntarily discarded items. -1.5- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking with dishes stored as clean. **REPEAT** -1-

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P 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 Observed QUAT sanitizer at approximately 50-100 PPM at the 3 compartment sink. PIC has contacted Ecolab and will use 3 compartment sink in the bakery to w/r/s dishes until repaired. EHS 3 day Verification visit required. 11/16/23

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed dishes stacked wet on the shelving near the 3 compartment sink.

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employee drink stored on slicer. Slicer not in use at the time of observation. CDI - Drink was removed.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Establishment could not produce CFSM certification.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed hand sink with no paper towel (x2) in the deli/bakery. CDI - Paper towels were added to both hand sinks.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed multiple packs of meat inside the deli case left open. CDI - Items were closed.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety Observed no CFPM onsite during inspection. -1-

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. - P. Observed roasted turkey held past 7 day requirement. CDI - EHS educated and product volutarily discarded. -1.5- 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.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed x2 cell phones placed on prep countertops. CDI - Cell phones removed. -0-

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 in the grab and go that was holding above 41F. Chicken was placed out before EHS arrival CDI-chicken was put back into he WIC to cool down

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

4-501.11 Maintain equipment in good repair. Observed rusting of shelving in deli cooler. REPEAT

4-501.11 Maintain equipment in good repair. Observed rusting of shelving in deli cooler.

2-102.11 (A) - (C )(1), (4)-(16) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to the operation of the food establishment. -Pf Observed no CFPM during inspection, however PIC was able to answer inspector questions and no priority violations observed .

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety Observed no PIC on site during inspection.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet nested pans in clean dish area.

4-501.11 Maintain equipment in good repair. Observed rusted shelving in deli cases.

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 food containers stored on floor in bakery area. CDI - PIC moved boxes of food containers to shelving. -0.5 points-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build up of debris in bottom of deli cooler. Recommend higher frequency and more thorough cleaning. -0.5 points-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed bag of bread stored on floor in bakery area and box of muffins stored on floor of walk in freezer. CDI - PIC moved items to nearby shelving. -1 point-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal pans stored as clean with pooling water gathering on surfaces. Recommend air drying equipment completely before storing. -REPEAT- -1 point-

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee with bracelets and jewelry on arms while working with food and sanitizing utensils. -0.5 points-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed stacked metal plans stored on shelving with pooled water gathering on edges. Store cleaned equipment in a manner that makes air drying possible. CDI - Metal pans were stacked in a manner that allowed for air drying -0.5 points-

4-501.11 Maintain equipment in good repair. Observed sanitizer portion of three comp sink with broken stopper. Sink was unable to hold sanitizing solution or properly submerse equipment and utensils. CDI - A stopper was found and provided to allow sanitizer sink to be filled with sanitizer. -REPEAT- -2 points

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed chicken salad and coleslaw in display case holding at 44F. Pasta salad and potato salad was holding at 41F. Items were all made and held since Sunday. CDI - PIC voluntarily discarded chicken salad and coleslaw. -1.5 points-

4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Observed no internal thermometer in cold holding display case containing pasta salad, potato salad, coleslaw, and chicken salad. -0 points-

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single service food containers in box stored on floor by three comp sink. CDI - Box was moved to shelving. -0.5 points-

4-501.11 Maintain equipment in good repair. Observed walk in freezer door with buildup of ice preventing easy closure of door. Observed heavy builup of ice along walk in freezer walls, floors, and around the condenser. -2 points-

6-303.11 Intensity-Lighting - C Observed light bulb not functioning under ventilation hood at fryer. Recommend replacing. -0 points-

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF Observed employees with little to no knowledge of major illnesses and symptoms they should report. CDI provided EHP posters and suggest PIC start educating employees more frequently then once a year.

6-301.12 Hand Drying Provision - PF Observed no paper towels at handsinks in front kitchen. CDI paper towels.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed slicer, metal pan, and utensils soiled with debris. CDI items moved for cleaning.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed facility with turkey that was not dated. CDI items discarded. Observed pepperoni and salami, that is labeled keep refrigerated, that is held for 21 days and no additional information stating it is nonTCS. Verification required.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed facility cooling packages of cobb salad, chicken salad, and pinwheels that were cooling while containers were covered and stacked. CDI items moved to walk in freezer to cool. Repeat.

4-501.11 Maintain equipment in good repair. Observed torn gaskets at walk in and walk in freezer with build up on the interior vents, floors, and doors where it prevented door to fully shut. Employee chipped ice from door to close and PIC stated they will work on situation. Repeat.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed green beans and corn hot holding below 135F. CDI, green beans and corn were reheated to above 165F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed a few TCS foods cold holding above 41F, refer to temperature chart above. Per State Cold Holding Memo, facilities first inspection of 2019 zero points to be deducted for TCS foods found cold holding above 41F. CDI, EHS educated PIC on new cold holding requirement and facility understands the expectation henceforth.

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 several containers of chicken wings cooling in walk in cooler tightly covered with lid. CDI, lids vented to allow air to rapidly move throughout food.

4-501.11 Maintain equipment in good repair. Observed walk in freezer with heavy ice and frost accumulation on the vents of the freezer and on the ceiling of the freezer. Management stated that the facility is aware of the issue and are working to get the equipment fixed.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed minor food debris build up on gaskets and on the inside of all cold holding equipment on main service line of the deli market and bakery.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. No certified persons present

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed one wet nested metal container. Item re-processed during inspection. No points taken, violation was fixed during inspection and severity was minimal.

4-501.11 Maintain equipment in good repair. Observed slight damage to the base of one meat slicing device.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee items such as coats and jackets not stored in an orderly fashion in the prep and storage areas.

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 TIME stamps not being kept during service for TCS foods on using TPHC procedures. CDI TIME stamps provided.

REPEAT 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Properly air dry; Observed numerous containers stacked wet in kitchen area.

REPEAT 4-601.11 (C ) 4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed non-FCS of equipment with build up in need of cleaning (large amounts of ice build up throughout walk-in freezer).

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed containers stored clean with old food debris stuck to surfaces; CDI containers pulled and placed into dirty dish pit.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Properly air dry; Observed numerous containers stacked wet in kitchen area.

4-601.11 (C ) 4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed non-FCS of equipment with build up in need of cleaning (tracks on cold holding display case, observed ice build up inside walk-in freezer).

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. Observed melted plastic stuck to fried chicken (plastic had fallen into deep fryer). CDI products discarded grease changed.

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 3 chicken entrees not TIME stamped at display case. CDI all TIMES posted.

7-201.11 Store toxic materials to avoid contamination. -P Observed containers of chemical cleaners stored above plastic wrap at prep table. CDI chemicals moved to approved location.

4-501.11 Maintain equipment in good repair. Observed leak at hand washing sink in need of immediate repair.

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 TCS foods being served with expired time stamps at hot bar. CDI products disacarded.

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 utensils stored in dirty bins that need to stay in wash rotation.

4-601.11 (C ) 4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed non-FCS of equipment with build up in need of cleaning. (inside surfaces of large bins used for holding clean utensils).

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed no written procedures on site for various hot items using TPHC procedures. (chicken wings, wedges, mac n cheese).

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 rotesserie chickens cooling in walk-in cooler sealed in containers measuring 100F; CDI all chickens removed from packages so air can flow across products.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed container with water stored in handsink near 3-comp. CDI: Container discarded. REPEAT VIOLATION 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed handsink at cold case for deli with no paper towels. CDI: Paper towels provided.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Utensils remaining greasy after W/R/S. Utensils with food debris still on them after W/R/S. CDI: All dirty utensils were properly W/R/S. REPEAT VIOLATION

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed ham chub dated for 7/5 in deli case. CDI: Item discarded.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed fried chicken and hot wings being held below 135F. CDI: Items voluntarily discarded. Fried chicken was being pulled from case to be cooled and sold as cold fried chicken. Discussion with PIC about temping all items as they are pulled off of the hot bar and, not cooling hot held items that are below 135F as it is undeterminable as to how long they have been out of temperature.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed front deli case holding food on bottom shelf above 45F. CDI: Items discarded and maintenance called.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed ham dated for 7/5 in deli case. CDI: Item discarded.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed amish potato salad cooling in WIC tightly covered from 9am. CDI: Item voluntarily discarded. REPEAT VIOLATION

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed cockroach crawling in track of sliding door on deli case. CDI: Deli case disassembled and thoroughly cleaned. Pest control called.

4-501.11 Maintain equipment in good repair. Observed deli display cooler to be not cold holding throughout case properly. CDI: All items out of temperature were discarded. Maintenance called. Observed rusted racks in deli meat case. PIC directed to repair or replace racks.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed 2 handsinks blocked by carts. CDI: Carts moved. Observed front handsink by bakery with bag of soap in handsink. CDI: Soap moved to behind faucet. Dispenser is broken. Observed bottle of blue chemical stored by hanging on edge of handsink near cold salads. CDI: Chemical relocated to safe storage area.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed slicer, cleaned last night, with excessive food debris. CDI: Equipment W/R/S during inspection.

. 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 cole slaw made this morning, cooling, tightly wrapped in WIC. CDI: Item vented.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee with beard not wearing beard net. CDI: Employee donned beard net.

. 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several wet stacked pans on shelves behind 3-comp sink. CDI: Items separated.

4-501.11 Maintain equipment in good repair. Observed damaged gasket on WIC. Observed door damage in bakery to WIF. CDI: Maintenance called during inspection.

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 potato salad with no DM and no larger container to trace back to in the WIC. CDI: Employee dated. Observed chub of black forest ham and chub of roast beef labeled 2/21 and 2/22, respectively. Items labeled properly as employee was sure that they were opened yesterday and today, respectively.

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 hot food held on time, but procedures not correctly being followed. Time chart was not filled out upon arrival. CDI: Employee completed chart. Internal standard requires a 3 hour hold on all food.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several metal containers wet stacked on drying rack. CDI: Employee separated and pyramid stacked items.

4-501.11 Maintain equipment in good repair. Observed severely damaged gasket on WIF door.

4-501.114 Maintain sanitizer at correct concentrations. -P Observed two spray bottles of quat sanitizer less than 150 ppm. CDI- Sanitizer re-made to proper strength. Be sure to check sanitizer strength with test strips and change out spray bottles regularly as needed.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed two pans of fried chicken/ buffalo chicken wings at 126-128 degrees. Appears one side of warmer may not be working properly as all heat lamp bulbs are burned out of that side. Have warmer serviced as necessary, replace burned out bulbs. Will follow up within 10 days to check warmer. Out of temperature chicken disposed of.

4-903.11 Properly store cleaned equipment and dishes to prevent contamination. Observed dirty price tag holders stored on same shelf co-mingled with clean dishes on clean dish storage rack. Dirty items removed from shelf for cleaning.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed fried chicken in hot hold display case to be overstacked in pan, chicken above fill-line was temped at 129 F. CDI-Items out of temperature were reheated.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed ham in walk in cooler dated "6/16" CDI-Item was discarded.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed pans stacked wet after being cleaned. Items should be allowed to air dry before storing as clean.

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

2-102.12 Certified Food Protection Manager - C: Observed PIC not at facility for whole inspection. CDI- returned during inspection.

. -3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P: Found several items at serving line below 135 F. CDI- PIC discarded items.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf: Found opened chubs of roast beef and turkey in deli case with no dates. CDI- discarded bu PIC. 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: Found roast beef labeled with expiration date of 3/13. CDI- PIC discarded. Found Turkey with expired date labels. CDI- discarded. Found prepared salads in floor case with no labeling as to date of prep or expiration date. CDI- PIC pulled from case.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Two slicers stored as clean, dried residue on the back of the blades. Oily residue in sanitizer at 3 comp sink. CDI- Operator, Howard Jackson had slicers cleaned, emptied sanitizer compartment for cleaning and refilling.

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 . Large container of sliced tomatoes in the walk in cooler tightly wrapped multiple times during the cooling process. CDI- method corrected.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Opened box of single service containers being used at the front counter area stored on the floor, single service containers at the center and side prep areas not protected during storage. CDI- verbal correction.

3-501.15 Cooling Methods - PF. Rotisserie chicken cooled in walk in cooler per deli manager statement. Some condensation observed on one container of cooled chicken. CDI- Discussed proper venting for food items when in the cooling process with operator, Denita Gallion and deli manager. Temperature taken. See chart.

4-901.11 Equipment and Utensils, Air-Drying Required - C. More than four metal pans stacked tightly while wet. CDI- verbal correction.

4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C. Large single service chicken containers and smaller single service containers at three locations in prep and service area not protected during storage. CDI- verbal correction.

4-101.19 Nonfood-Contact Surfaces - C. Exterior edge of wrapping equipment laminate is damaged. Repair/ replace.

4-302.14 Sanitizing Solutions, Testing Devices - PF. Facility testing strips for Quat sanitizer were discolored/ faded. CDI- Deli manager was going to replace strips, but was able to tear off the strips approximately half-way through the roll, and remaining portion could be used. Maintain strips so that they are not damaged and can be used.

General Comment- Observed several pre-packaged deli meats in walk in cooler with past dates that had not yet been discarded. PIC instructed that they are to be discarded on a daily basis. One meat package was from earlu July 2013. Meats were discarded.

Observed thermometer use for checking food temperatures measuring 35-38F degrees at room temperature. PIC instructed on how to properly calibrate thermometer.

General Comment- Observed one stack of chicken containers stored without protection. Maintain protected- large improvement from last inspection.

Observed shelving in deli cases rusted- maintain smooth and easily cleanable. Also observed split gasket on door to walk in cooler. Maintain in good repair.