HARRIS TEETER #340 DELI/BAKERY

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 containers of sliced deli meats and cheeses in the sub prep top without date marking. Per PIC, items were prepared this morning. CDI - PIC allowed to date sliced deli meats and cheeses because items were prepped this morning and were in temperature in the prep top. In the future, the PIC may be required to discard food, per 3-501.18 (A), that is not dated or inappropriately dated in accordance with 3-501.17 (A), (B), or (C) For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliced cheeses in sandwich prep station stacked above fill line of pan. Section above fill line was >41F. Items below fill line were 41F or less. All other items in sandwich prep station were 41F or below. CDI - PIC had employee remove all items above fill line and placed in WIC to cool. 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 .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) Observed two open chips of turkey in deli case past discard date (5/12,5/10) and one open chub of ham with a faded tag with unreadable date. CDI - PIC voluntarily discarded. - 1.5 - For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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 sliced turkey and ham being prepared as back up for sandwich station on cart at 55F. Cart was unattended as employee had stepped away to help a customer. EHS recommended smaller amount being processed out at one time to prevent significant temperature rise. CDI - PIC moved items to WIF to rapidly cool. - 0.5 - For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed pork ribs in grab and go above 41F see temperature chart. CDI- PIC moved foods to WIF to cool to 41F and below. - 1.5 - REPEAT. Points not escalated as fewer items were out of temperature. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed pork ribs and rotisserie chickens in grab and go cases above 41F, see temperature chart. CDI- PIC moved foods to WIF to cool to 41F and below. 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 .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed plastic and metal containers at pizza prep area stacked while wet, not allowing the possibility for air drying. CDI- PIC separated containers to promote air drying.

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 utensil holder on the side of fryer with heavy buildup of fryer oil. Clean.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed floors behind cooking equipment in deli in need of cleaning due to moderate buildup of food debris and oils. Clean

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed seaweed salad, crunchy shrimp tempura roll, and crunchy California roll above 41F, see inspection. Cold holding cases went into defrost mode at the start of the inspection. CDI- cold holding cases went came out of defrost cycle and foods cooled to 41F, see temperature chart. 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 .

3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P Observed deli not observing 4 hour TPHC correctly due to deli cooling down a few rotisserie chickens after 3 hours of being on TPHC for shredded chicken. CDI- PIC voluntarily discarded shredded chicken that had been used after 4 hour TPHC. Ensure items on 4 hour TPHC are not cooled, only discarded.

4-203.11(B) Food thermometers shall be accurate to +/- 2 degrees Fahrenheit.-Pf Observed zenshi thermometer out of temperature during calibration, thermometer showed 29F while EHS thermometer was 32F. CDI- PIC calibrated thermometer to be 32F during calibration. For information on how to properly calibrate a thermometer, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: https://youtu.be/IxXix712KkI

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw chicken wings over RTE beef ribs on speed rack in WIC. CDI- PIC moved RTE beef ribs to another shelf. No active contamination observed. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 Mac and cheese, diced ham, and sliced turkey in tightly sealed packaging and sliced turkey was cooling in grab and go case that is not meant to cool foods. CDI- PIC uncovered Mac and cheese and opened diced ham and sliced turkey packages and put the sliced turkey into the freezer to properly cool. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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 heavy black buildup on sliding doors for sushi prep unit. Clean. REPEAT

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliced cheeses stored above chill line in sandwich prep top. Items placed in unit 2 hours prior and moved to walk in to quick chill. 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 .

4-601.11(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 the tracks inside of the meat and cheese display case accumulating food debris. Clean as needed.

3-202.15 Food packaging must be in good condition, intact and protect the food inside. Pf Observed one dented can of olives in the walk in cooler. CDI - PIC removed the can.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed sanitizer spray stored in manner where it could contaminate clean avocados in the sushi prep area. CDI - Sushi chef relocated the spray.

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 the interior of the meat and cheese display case accumulating food debris and air returns inside the unit. Clean and maintain.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed ribs being held above 41F in customer self-service cases. Product prepared 07/31/23 and 08/01/23. EHS discussed possibility of cooling issue- facility utilizing cold holding units for cooling. CDI: PIC voluntarily discarded product. 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 various packages of Boar's Head cheese and meats being cooled using Boar's Head(BH) case. Product prepared between 8am-9am. CDI: PIC moved product to walk-in freezer for rapid cooling (<41F). REPEAT VIOLATION.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed hand sink by deli case without paper towels. CDI: PIC provided paper towels.

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 pulled chicken in walk in cooler at 82F after 2 hours of cooling. 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 .

REPEAT 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed 2 containers of sushi, packages of sliced cheese, multiple containers of wings, marinara sauce all above 41F. CDI: PIC moved sushi to walk in freezer, packages of cheese and marinara to walk in cooler and wings were voluntarily discarded. 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 .

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 pulled chicken cooling in walk in cooler tightly wrapped in Saran Wrap. CDI: EHS and PIC discussed cooling methods. 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 .

REPEAT 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed flooring near fryers in need of repair.

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 several TCS food items cold holding above 41F at sandwich prep station (cut lettuce, sliced turkey, and roast beef). Observed sliced tomatoes cold holding above 41F in pizza prep top. CDI, TCS food items placed in walk in cooler to rapidly cool.

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 minor food debris build up on outside of meat slicers and inside of reach in deli cases.

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 flooring in need of repair near rotisserie ovens/friers.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer in the 3-compartment sink at 100 ppm. CDI - PIC had employee remake the sanitizer. For more information please visit: http://meck.co/FoodSafety 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 tuna salad slider and chicken sliders temped at 44-46F, discussion with PIC revealed that product was prepped at around 830AM. Observed ribs in the gab n go exceeding them load line and temped above 41F. CDI - Allowed PIC to remove and cool back down to 41F or below in the walk in cooler. 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 .

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 supremely creamy Brie date mark 7/16-7/24, Ecalite Brie 7/9 - 7/18 and Saint Andre 7/16-7/24. discussion with the PIC on date marking. Observed the original brie block cut and exceeded 7 day date marking. CDI - Supremely creamy Brie expires today however the label exceeds 7 days (Hand write the 7/22 on the label) Excalibur Brie was expired and also exceeds the 7 days - discarded. Saint Andre also exceed 7 days date marking requirement - hand write 7/22 on label. Provide moisture content documentation that these cheeses can exceed the 7 day datemarking or correct labeling to reflect a 7 day shelf life. -REPEAT- For more information on date marking please visit: http://meck.co/FoodSafety

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed dry ingredients unlabeled at the pizza prep station.

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. General cleaning needed at refrigeration vents on the cheese case and interior of the reach in cooler at the pizza station.

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf A Food Safety Checklist can be found at: http://meck.co/FoodSafety along with for more food safety information related to PIC Duties, Training, and managing food safety. The following priority items were observed during the inspection: cold holding, time as public health control, clean and sanitizing. CDI - through discussion and education. All priority items were corrected during the inspection.

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. For more information please visit: http://meck.co/FoodSafety 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 . Observed the Sanitizer in the 3-compartment sink at 100 ppm of Quat. CDI - sanitizer was remade.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed some of the sushi (chef sampler, California, etc.) prepped today above 40F. Ambient air of the cooler was 40F. CDI - All of the sushi was removed and placed in the walk in freezer to rapidly cool to 41F or below. Observed pulled pork, beef brisket and ribs in a grab n go cooler above 41F. Ambient air of the cooler was at 40F. This product is received ready to eat, but is pre-portioned out into containers then placed in a grab n go cooler. Some of the products were placed out today and some were placed out yesterday. CDI - PIC voluntarily discarded those foods that were prepped yesterday. Products placed out today were placed in the walk in freezer to cool back down to 41F or below. Discussion and education of proper cooling prior to placing product on the floor since the unit is maintaining 40F and below.

3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P Observed fried chicken (10:01AM) and baked 8 (9:56AM) past the 4 hours. CDI - PIC voluntarily discarded the chicken.

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed dry ingredients unlabeled at the pizza prep station.

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. General cleaning needed at refrigeration vents on the cheese case and interior of the reach in cooler at the pizza station.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed Buffalo chicken tenders at 48F, prepped this morning. CDI - PIC removed and placed back into the walk in cooler. Discussion on proper cooling after tender have been sauced, to placed back into the walk in cooler to cool back down.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information on date marking please visit: http://meck.co/FoodSafety Observed Brie’s (cut in house) expired, 2/13. CDI - Brie’s were pulled and voluntarily discarded during the inspection. -REPEAT-

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed sanitizer spray bottles stored on top of prep tables throughout the kitchen. CDI - PIC relocated the spray bottles.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed deli meat case and cheese case accumulating food debris along the tracks. Clean and maintain. -REPEAT-

2-201.11(A) Permit holder shall require food employees to report to the PIC information about their health and activities as they relate to diseases that are transmissible through food. -P Observed the employee health policy does not reflect the addition of Salmonella non-typhi. Add this to your current employee health policy. For more information on employee health policy please visit: http://meck.co/FoodSafety

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer in spray bottle for slicer at 100 ppm of Quat. CDI - PIC remade the spray bottles and is now at the correct concentration of 400 ppm. -REPEAT- 4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed the “clean” chicken rotisserie spits with food debris. CDI - PIC rewashed and sanitized.

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 meatballs, grilled chicken, philly steak and pork bbq not properly date marked, in discussion with the department manager these products were prepped the day before. CDI - PIC properly date marked the product. 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 opened feta cheese in the pizza cooler with an open date of 10/01, expired. CDI - department manager voluntarily discarded. - REPEAT- *improvement in datemarking overall during the inspection, will keep at half demerits.

8-103.12 Comply with the procedures in the HACCP plan as submitted an approved as part of a variance or local approval. Maintain records as required.-P/Pf Observed the sushi chef thermometer was calibrated and was signed off on the logbook, however when thermometer was checked by the EHS it read negative degrees. CDI - PIC obtained a new thermometer. Discussion with the Sushi chef on proper documentation of the process in their logbook.

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 just prepped chicken salad wrap placed out on grab n go and not properly cooled to 41F. Temped at 44F. CDI - PIC removed the wraps and placed back into the walk in cooler.

4-302.12 Food Temperature Measuring Devices. Observed the sushi chef thermometer not properly functioning. CDI - Obtained a new thermometer.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed one small fly in the bakery area.

4-101.11 Food contact surfaces shall be made of safe materials. No odor, color or taste can migrate during multi-use. Materials shall be smooth, cleanable, durable and nonabsorbent. Observed one slicer in disrepair, face plate had fallen off and has exposed an uncleanable surface. In discussion with the PIC there is a work order to have this replaced.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed deli meat case and cheese case accumulating food debris along the tracks and on the vents. Clean and maintain.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed personal drink stored with condiments in reach in cooler behind sub make station. CDI - Drink was removed.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed the utensil hold for clean utensils accumulating debris at the bottom. CDI - Cleaned during the inspection. 4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Observed sanitizer in the sanitizing basin of the warewashing sink and sanitizing spray bottle at 100 ppm. CDI- Sanitizer was remade and is now at at 200 ppm of quat.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P Observed chicken salad prepped today, in grab n go case with a temp of 43F. Discussed properly cooling prior to placing into the grab n go case. CDI - PIC removed and placed back into the walk in freezer to cool down to 41F band below.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed several Chubs of deli meat expired and past the 7 days: Liverwurst 7/31, bologna 7/31, chipotle chicken 7/30 and 7/24, chicken 7/31 and corned beef 7/30. Observed feta in pizza prep cooler without a dateCDI - PIC discarded all deli meats that require datemarking. Feta was discarded. Ensure you count the day the chub was opened as day 1.

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 sliced tomatoes just prepped and placed in the pizza prep top cooler. CDI - PIC removed and placed in the walk in cooler.

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

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed shrimps, wrap salad, salads, cold holding in display case at temperatures above 41F. CDI. PIC voluntarily discarded.

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 vents in WI. Needs to be cleaned.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed build up from yesterday on meat slicer in the kitchen area. CDI. PIC removed to wash.

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 chicken, tuna, tomatoes, ham, turkey, meat balls in prep unit with no date mark on them. CDI. PIC date marked. REPEAT.

7-201.11 Store toxic materials to avoid contamination. -P. Observed container of sanitizer stored directly on prep table in pizza area. CDI. PIC removed.

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 multiple cracks on the wall in the Kitchen area. Needs to be repaired. REPEAT.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed salad, chicken in the display, holding at temperatures above 41F. CDI. PIC voluntarily discarded. 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 chicken, tuna, tomatoes, ham, turkey, meat balls in prep unit with no date mark on them. CDI. PIC date marked. 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P. Observed chicken in WI and RI with expired date marks on them. CDI. PIC voluntarily discarded.

3-501.13 Use approved thawing methods. Observed chicken thawing in the prep sink with no running water on it. CDI. PIC removed.

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 pizza boxes stored directly on a surface with build up. Needs to be removed.

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 multiple cracks on the wall in the Kitchen area. Needs to be repaired.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed food items stored on prep line and display case above 41F. Turkey and ham slices were over stacked on prep line. REPEAT. Corrected during the inspection - Items were removed and placed in the walk-in cooler. -3pts-

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 grooves in the display case. REPEAT. Needs to be cleaned. -0.5pts-

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed a chub of turkey unwrapped in the display case. CDI- PIC re-wrapped meat.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed 5 sandwiches that were above 41F in the display case. Food employee stated that all items had just been prepped and placed on the display case. Explained that items should be prepped and cooled down in the walk in cooler before placed out on display cases. CDI- PIC moved sandwiches to walk in cooler for more rapid cooling. REPEAT.

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

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 grease build up around fryers and ovens. More frequent cleaning needed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed items at pizza prep cooler that were 50- 54 F (sliced tomatoes, mozz. cheese, pizza sauce, philly steak meat, diced chicken, and diced sausage). CDI- All items were voluntarily discarded into trash can.

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 containers of chicken patties and meatballs in sandwich cooler that were not dated when opened. Observed a chub of sliced turkey that was not dated. Also, observed a shub of mozzeralla cheese that was dated for 30 days (should be dated for no more than 7 days). CDI- All items were discarded into trash can.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed one box of single-service trays stored on the floor of pizza station. CDI- box was placed on shelf.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean debris from door rails, interior of cabinets, and exterior of spray nozzles in kitchen area.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed employee bare handing cut leaf lettuce to be used on a deli platter decoration. This item might be consumed by the customer and therefore needs to be treated like a ready to eat food. CDI-lettuce re-washed and gloves used.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed sliced cheese overstacked in sandwich make unit and above 45F. CDI-excess product removed.

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 open deli meat chubs with expired dates. CDI-discarded.

3-305.14 Food Preparation - C During preparation, food shall be protected from contamination. Observed employee washing lettuce in 3 compartment sink alongside soiled utensils and quat sanitizer.

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. Cleaning needed behind/beneath fryers and under sandwich unit.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed chemical bottle stored in hand sink. CDI-removed.

3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed deli meat in direct contact with cooler vents. CDI-voluntarily discarded.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed open deli chubs holding above 41F and date marked with 7 day hold time. CDI-deli meat re-labeled to 4 day hold time.

2-301.14 Wash hands after activities that contaminate them. -P Observed an employee put on a hair net with gloved hands and continue to work with gloved hands. Also observed employee handle cell phone and come back from a break and begin to prepare foods without washing hands first. CDI-employees stopped and directed to handsink.

8-103.12 Comply with the procedures in the HACCP plan as submitted an approved as part of a variance or local approval. Maintain records as required.-P/Pf Observed pH meter not able to be calibrated correctly and pH of rice above 4.1. Employee logged rice pH at 3.99 this morning. CDI-rice voluntarily discarded. Verification required to ensure pH meter is working correctly.

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 cut tomatoes cooling in flip top unit. CDI-placed into walk in cooler.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed several items overstacked in pan in deli prep unit and slightly above 45F. CDI-excess product removed and put into cooler.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed two open chubs of deli meat, and a triangle of brie cheese cut by facility with expired dates. CDI-voluntarily discarded. 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed one open chub of meat without a date. CDI-voluntarily discarded.

s3-501.19 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 a large amount of pizzas out on TPHC without being labeled with time. Employee stated that sticker machine was down for recording time and that he waits until all pizzas are finished until recording time. Time must begin and be recorded when individual pizza comes out of oven. Verification required.

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

2-301.14 Wash hands before donning gloves and between gloves uses.-P Observed employee enter pizza area and begin to don gloves without washing hands. CDI-employee stopped and directed to handsink.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed sliced meats and cheeses overstacked at deli prep area and above 45F. CDI-excess product out of temperature removed and put into cooler.

3-302.15 Wash fruits and vegetables prior to use. Observed stickers still attached to avocados being used for sushi. Remove stickers prior to washing.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean food debris from tracks of display units and on shelving under sandwich prep unit. Cleaning needed on notebooks used for storing letters/recording pH in sushi area.

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 an opened chub of deli meat dated 11/23 stored in cooler. Employee stated that this item was to be discarded tomorrow but the day prior marked the 7th day and item should have been discarded this morning. Also observed an opened bag of cooked sausage (pizza topping) stored in cooler also with a date of 11/23. CDI-both items discarded. REPEAT

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Cleaning and straightening up needed in sushi prep 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 Observed two open chubs of deli meat without a date label. CDI-one labeled and one discarded. 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed an open chub of deli meat held past 7 days. CDI-discarded.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed gnats around pizza cooler.

4-501.11 Maintain equipment in good repair. Observed sushi cooler doors in need of repair. Observed plastic cart used for transporting items like raw chicken cracked.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Cleaning needed on equipment throughout including tracks of coolers and display cases, handsinks and prep sinks and grease build up from fryers. Observed soiled soaked paper towels in bottom of pizza cooler that PIC states is used to soak up water from thawing pizza dough.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed floor damage in front of fryers.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed the handsink blocked by a speed rack. CDI-rack removed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed several food items in deli display holding at temperatures above 45F since 5:00 a.m. (greek salad, salmon, rosemary potatoes, grilled chicken, cajun chicken, pasta salads, shrimp salad, kale salad, crab cakes, turkey burgers, grilled vegetables. ) CDI-product voluntarily discarded VERIFICATION REQUIRED

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 chubs of deli meat in the display case not datemarked as required. CDI-PIC datemarked product.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed several squeeze bottles of oils and sauces not labeled as required.

4-501.11 Maintain equipment in good repair. Observed deli display case cooler unable to maintain temperature below 45F. The exterior built-in thermometer was reading 32F but all product in the case was above 45F. Repair or replace cooler. VERIFICATION REQUIRED

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf -301.11 Provide soap for handwashing at each handsink. -Pf Observed soap and paper towels dispenser empty at back hand sink .CDI-both items refilled.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed soup hot holding in soup kettle at salad bar under 135F. CDI-soup reheated to 165F+.

83-501.19 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 times for pizza on TPHC not recorded since 3/11/16. Verification required to ensure start and discard times are recorded daily.

3-501.13 Use approved thawing methods. Observed several bags of shredded cheese thawing on speed rack at pizza station.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning needed on equipment throughout including tracks of display cases and interior of ice machine.

5-205.15 Maintain a plumbing system in good repair. Observed heavy leak at pipe under 3 compartment sink.

3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed several completely unwrapped chubs of deli meat stored in direct contact with bottom of display case that is not properly sanitized. CDI-parts of product touching unsanitized surface cut off and discarded.

4-501.11 Maintain equipment in good repair. Observed doors to sushi cooler in need of repair.

4-501.18 Keep the wash, rinse, and sanitize solutions clean. Observed floating food debris in sanitizing compartment of 3 compartment sink.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed residue on equipment and buckets used to store clean utensils.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels in dispenser at handsink closest to sushi bar. CDI - by providing paper towels.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a lot of flies in deli.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed food debris inside cabinets and door tracks of sub station and grease/build-up at cooking area.

2-301.14 Wash hands before donning gloves and between gloves uses.-P. Observed some employees not washing hands in between glove changes. CDI - verbal instruction to wash hands.

5-202.12 Provide at least 100F water at handsinks.-Pf. Observed hand sink in deli closest to fry area only reaching 92F. Verification required to ensure water is a minimum of 100F. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed no paper towels @ hand sink closest to fryer area. CDI - paper towels provided.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Observed some pre-made sandwiches out @ customer sandwich case > 45F. Observed some sushi trays in customer sushi case > 45F. (see temp chart for specific temps). CDI - all products pulled and transferred to walk-in cooler for rapid chill.

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 in reach-in cooler portioned cups of slaw and potato salad not date marked. Observed in deli case a packet of roast beef, turkey, and black forest ham not date marked. CDI - by date marking with proper date. 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P. Observed a pack of roast beef in deli case that had expired 7 day date mark. CDI - by discarding.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed food debris on tracks below sandwich prep case.

Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed damaged floors in various areas of deli in front of fryer section.

5-205.11 Maintain access to handsinks. Handsinks may only be used for hand washing .-Pf. Observed handsink close to bakery blocked by trash can and carts. CDI - items relocated and handsink made accessible.

3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P. Observed chili @n 149Fand chicken and dumplings @ 116F at salad bar. These products were being reheated for hot hold service. Items were placed on bar at apprx. 6:30AM this morning. CDI - by reheating to 165F prior to service.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Observed a few deli meats in display that were not dated. CDI - items pulled to be dated properly. 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 sliced turkey in display case with expired date that should have been discarded on 12/1/14. 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 some items put into display coolers including beans, sushi/sashimi, and some pre made sandwiches before cooled to 45F/below. CDI - items placed back into walk-in cooler to rapidly cool.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed some sticky pads with large amounts of dead flies. CDI - by instruction to remove sticky pads and change out more frequently.

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 Facility is using TPHC for pizzas but not following procedures correctly. Employees are not recording any food item and times. CDI-through instruction.

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 a few items put into display coolers before cooled to 45F such as pre-made sandwiches in plastic clamshells. CDI-items put back into walk in cooler.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed large amount of flies in kitchen. PIC stated that fly control fans at front door had been inoperable for a couple weeks and just recently repaired. Also observed sticky pad with large amount of dead flies. PIC stated these are changed out every two weeks but will change out sticky pads more frequently.

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 crumbs/food debris on tracks of display cases and on dry storage case tracks underneath sandwich make line.

4-501.114 Maintain sanitizer available and at the proper concentration. Observed quat sanitizer bottle < 200ppm at pizza station. CDI, changed out from sanitizer at 3-compartment sink.

3-501.18 Ensure TCS and ready-to-eat foods are properly date marked. Observed some deli meats not dated properly. Pack date and Sell by date was the same. CDI, correction process started.3-501.18 Ensure TCS and ready-to-eat foods are propery discarded when they have exceeded date marking time/temperature requirements. Observed a pack of turkey meat in reach-in that had exceeded date marking time/temperature requirements. CDI, by discarding.

3-501.15 Use proper methods when cooling down TCS foods. Observed sushi in display case cooling improperly. Lid already placed on containers without properly cooling. Product observed > 45F. CDI, sushi moved to walk-in cooler to finish cooling properly.

4-602.13 Maintain non food contact surfaces clean. Observed debris on door tracks at sub station.

3-501.18. Ensure that all foods that have exceeded date marking time/temperature requirements are properly discarded. Observed roast beef dated 1/6/14 in deli case with date mark greater than 7 days prior. CDI, item pulled out of case to be discarded after it is scanned. 3-501.17 Ensure all foods that are time/temperature control for safety (TCS) and ready-to-eat are properly date marked. Observed bologna, ham, etc in deli case with pack date same as sold by date. Sold by date should be 5 days after pack date by Harris Teeter standards and 7 days by Health Department rules. CDI, these items were pulled to be discarded as well.

3-501.15 Use proper cooling methods for cooling TCS foods. Observed turkey burger at 49F and crab cakes at 50F in chef case. Items had just been prepped and placed in unti before properly cooling down. Discussed cooling first in walk-in cooler/freezer first before placing in chef case. CDI, by transferring items to walk-in cooler to quick chill.

3-602.11 Ensure foods packaged in a food establishment and sold for self-service meet proper labeling requirements. Observed grab and go packaged foods at deli department not labeled properly. Label was missing address where product was packaged. Phone call was placed to Jeff Hawley while EHS was on site. He explained that this was a company issue and he is working on getting new labels printed. Repeat

4-602.13 Maintain non food contact surfaces clean. Observed residue and food debris on door tracks below sandwich station.

2-401.11 Eating, Drinking, or Using Tobacco. Observed two employee beverages stored inside reach-in cooler with items used for customers at pizza station. CDI, drinks discarded.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking. Observed cheeses that are not exempt from date marking with hold date that exceeds 7 days. CDI, variance on cheeses has been sent to state and is pending approval.

3-602.11 Food Labels. Observed grab and go packaged items for customer self service not meeting proper labeling requirements. Observed address where packaged missing from label. Only need to provide city and state where item was packaged. CDI, provided instruction on correct labeling requirements.

4-602.13 Nonfood Contact Surfaces. Observed cleaning needed inside cabinets below sandwich prep station. Also need to clean door tracks & shelving at pizza station to remove food debris.

Properly date mark ready to eat, refrigerated, TCS foods. Observed one brand of soft cheese (brie) with date mark hold time past 7 days.

Properly cool foods. Observed just made sandwiches and sushi put into cold hold display unit above 45F. Cool foods in walk in cooler or freezer prior to placing in cold display units.

Facility shall be free of pests. Observed flies in kitchen.

Employees shall properly restrain hair. Observed employee wearing hat but with hair hanging down in employees face.