HARRIS TEETER #272 DELI/BAKERY/STARBUCKS

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 food debris build-up on interior surfaces of prep coolers, cooler gaskets and deli case tracks. Recommend more frequent cleaning to preclude food debris build-up.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliced deli ham in left side of sandwich prep station holding above 41F. PIC stated item had been sliced within the last hour. All other items in cooler were holding at 41F or below. CDI - PIC had employee move item to walk in freezer to rapidly cool. - 1.5 - For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed sliced deli ham in sandwich prep station above 41F. Item had been processed and cooling had not occurred. CDI - Item moved to walk-in freezer to rapidly cool prior to placing in sandwich prep station. - 0.5 - REPEAT For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code. - P - Observed slicer in-use that had not been broken down for cleaning since the start of the day more than 4 hours prior. Per employees, slicers are wiped down as needed and at least every 2 hours but are only broken down to be taken to the three compartment sink to be washed, rinsed, and sanitized once each night. Slicers must be broken down for cleaning at least every 4 hours. - CDI - Education provided. Slicers broken down to be cleaned. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. - Pf - Observed broken slicer with visible food residue present. PIC unsure of when slicer last used. - CDI - Slicer broken down to be cleaned. 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 .

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. - P - Observed various sliced deli meats holding above 41F from cooling more than 4 hours in Boars Head grab-n-go case (see temperature chart). - CDI - PIC voluntarily discarded products. For more information, please visit: www.meckncgov/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://www.youtube.com/watch?v=P6x8b1ZVOxU .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. - P - Observed three containers of fried chicken holding below 135F in grab-n-go unit (see temperature chart). - CDI - PIC voluntarily discarded products. 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 - Observed open milks lacking date mark labels in Starbucks area. - CDI - Education provided. Employee properly dated open milks. 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 .

3-501.15 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 deli meats not meet required cooling parameters while cooling in individual packages in Boars Head grab-n-go unit. Ensure items are placed in WIC and cooled to 41F prior to placement into grab-n-go units. - CDI - Education provided. PIC voluntarily discarded products. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. - Observed multiple squeeze bottles of condiments lacking labels. Label.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed food stored in display case cooler in front of deli and cooler on floor that are holding food above 41 F. Observed sliced turkey, and sliced ham placed in cooler this morning, but chef salad, chicken tenders, chicken wings, shredded chicken, and fried chicken were held in units over night. CDI- sliced turkey and ham were placed in cooler and allowed to chill. All other items were discarded. REPEAT (full points). 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 sushi employee with watch on wrist preparing foods. CDI- PIC had employee removed when and wash hands. REPEAT (half points will be taken at next inspection).

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed employee properly wash hands then recontaminate their hands by touching faucet with bare hands. CDI- PIC had employee rewash hands and turn off faucet with paper towel barrier.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed a whisk and white plastic containers at Starbucks that are used for mocha with dark brown residue on food contact surfaces. CDI- PIC placed items in 3 compartment sink to be washed, rinsed, and sanitized. 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)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliced provolone, sliced ham, sliced turkey, Brie cheese, garlic Parmesan boneless chicken wings and BBQ boneless chicken wings above 41F, see temperature chart. Temperature above 41F due to cold holding cases going into defrost cycle within the hour before EHS checked temperature and reaching an ambient temperature above 41F. CDI- PIC moved all 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 .

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 containers of boneless chicken wings cooling in WIC with lids on containers preventing cold air from reaching the food. CDI- PIC removed lids to promote faster cooling. REPEAT For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed sushi employee with watch on wrist preparing foods. CDI- PIC had employee removed watch and wash hands.

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 sheet pans with heavy buildup of encrusted grease and 3 plastic containers with sticker residue on non food contact surfaces. CDI- PIC placed all pieces of equipment in 3 compartment sink to be washed, rinsed, and sanitized. -not a repeat item due to different violation-

4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code, P. Observed through conversation with PIC that utensils used for sandwich station and cooking station are only w/r/s at the end of the night instead of every 4 hours. CDI- PIC had employee put all utensils in 3 comp to w/r/s. 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 rotisserie chicken hot holding below 135F, see temperature chart. CDI- PIC voluntarily discarded chicken 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 chicken tenders, baked chicken wings, cream cheese, sliced chicken, and sliced maple turkey above 41F, see temperature chart. CDI- PIC voluntarily discarded all foods. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and stirring. Cold air must flow around product to remove the heat. -Pf Observed sliced chicken, sliced Ovengold turkey, sliced maple turkey cooling in tightly sealed plastic packaging in deli meat grab and go case. Observed shredded cheddar cheese cooling in plastic bag tightly wrapped with plastic wrap in lowboy cooler. CDI- PIC had employees open packages to promote cooling. Keep packages open to allow foods to cool quickly by letting cold air flow around the product and do not cool in grab and go and display cases, utilize WIC and WIF. REPEAT For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed plastic squeeze bottles of condiments at sandwich station with no labels. Label bottles. REPEAT

3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed tongs at cooking station stored where food contact surface of tongs was touching a not clean part of the fryer. CDI- PIC had employee put tongs in 3 comp to w/r/s.

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 sliding door tracks and gaskets of sushi lowboy in need of cleaning due to buildup of debris. Clean. 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 ham and turkey cooling in sandwich prep countertop unit. Do not cool in this unit. Utilize walk-in cooler or walk-in freezer to quickly cool items prior to placing in serving units. - CDI - PIC moved items to WIC to quickly 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 .

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 4 squeeze bottles of condiments and oils lacking labels at sandwich prep station. Label all working containers.

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. - REPEAT - Observed food residue and debris on sliding door tracks and gaskets near sushi and sandwich prep area. Clean and increase cleaning frequency to maintain clean.

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 damaged throughout deli. Repair.

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 food debris, spillage, and residues in reach in coolers, gaskets, and on handles of deli case. Recommend higher frequency and more thorough cleaning. -REPEAT- -1 point-

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed rotisserie and fried chicken hot holding at hot bar with temperatures between 116F and 126F. PIC determined that hot holding equipment was not turned on. CDI - PIC discarded chicken that was not at proper hot holding temperature. PIC has been advised to review procedures and perform frequent temperature checks of both hot holding and cold holding equipment. -1.5 points- 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed house flies in Starbucks. Establishment has contract with licensed pest control operator. Control insects to prevent infestation. -0 points-

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 food debris and residues in gaskets of deli case. Recommend higher frequency and more thorough cleaning. -REPEAT- -0.5 points-

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed quat sanitizer at three compartment sink with a concentration of 0ppm. Container of quat sanitizer was empty. CDI - Quat sanitizer was replaced and a concentration of 200ppm was achieved. -1.5 points- 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 provolone cheese, lettuce, and sliced tomatoes holding between 47F and 48F in low boy reach in cooler behind sandwich prep area. Digital thermometer stated cooler was holding at 45F. Observed rotisserie and fried chicken holding in cold case at 48F. CDI - Provolone cheese, lettuce, sliced tomatoes, rotisserie chicken, and fried chicken were all taken to walk in cooler to rapidly cool to 41F or less. Low boy cooler was taken out of service and a technician was called for repair. PIC has been advised to completely cool rotisserie chickens and fried chicken to 41F or less before closing clam shell containers. -1.5 points- 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 roasted chicken cooling in walk in cooler covered by plastic barrier. Observed covered rotisserie chickens and fried chickens placed in display coolers without having undergone complete cooling process. CDI - Roasted chicken was uncovered to allow cold air to circulate in and around food. Rotisserie chicken and fried chicken were uncovered and taken to walk in cooler to rapidly cool to 41F or less. -0.5 points- 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 .

4-501.11 Maintain equipment in good repair. Observed low boy cooler with a digital thermometer readout of 45F. Items in cooler were holding at 47F. Low boy cooler has been taken out of service. PIC has been advised to perform frequent temperature checks of both TCS foods and equipment. -0 points-

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed build up of dust on condenser fan unit in walk in cooler. Recommend higher frequency and more thorough cleaning. -0 points-

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed employee drinking from bottled drink at food prep area, stored next to to-go containers under prep table. CDI- bottle moved, EHS discussed proper drink storage and use with PIC.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed rolling cart at bakery preventing access to handsink near walk in cooler. CDI- rolling cart moved, EHS discussed importance of handsink access.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed a deli chub stored in deli display case with no covering/wrapping. CDI- chub discarded during inspection.

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 multiple sliced deli chickens exceeding 7 day limit, 1x chub marked as opened 11/06, 1x chub marked as opened 11/08. CDI- deli chubs voluntarily discarded during inspection. REPEAT.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed dish soap stored directly next to packages of chicken thawing out at 3 comp sink area. Observed degreaser stored on prep table, directly above/adjacent to deli meat ziplock bags. CDI- chemicals moved, EHS discussed proper chemical storage.

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed multiple packages of chicken in thawing process stored at 3 compartment sink area, chicken remained on prep countertops for over 30 minutes, not under running water and thawing in room temperature air. CDI- chicken moved back to walk in cooler, EHS discussed proper thawing methods with PIC and employees. Directed employees to thaw with running water, move to walk in cooler to finish thawing process and to avoid chicken sitting out for extended periods of time.

4-904.11 (A) Display and handle single-use and single-service articles and cleaned and sanitized utensils to prevent contamination. Observed to-go cups at Starbucks stacked above fill line of dispensers, rims of cups are exposed to potential contamination.

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 gaskets on pizza prep cooler with debris, in need of cleaning. Observed sliding tracks at sushi station with black buildup, in need of cleaning. REPEAT.

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 drained and made a new 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

3-501.18 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 meat chubs expired: Pastrami, Ham and turkey (left past the 7 days). CDI- Items discarded. -REPEAT-

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 pizza’s were not labeled with time for discard. Discussion with the PIC, which stated that they were removed from cooking 15 mins ago. CDI - allowed to place time stickers.

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 pizza topping unlabeled. -REPEAT-

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

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety Observed no vomit/ diarrhea plan. CDI- EHS emailed plan.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed hose inside the handsink. CDI - Removed.

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 pulled pork and bbq chicken in grab n go above 41F. Discussion with the PIC and cooling, product was placed in the unit today. Product comes in bulk and is then portioned out. Once portioned out the product shall be cooled back down to 41F or below prior to placing into the grab n go unit. Unit is temp is 33F. CDI- Pork and chicken pulled and placed into the walk in cooler to cool back down to 41F or 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 For more information on date marking please visit: http://meck.co/FoodSafety Observed meat chubs expired (left past the 7 days). CDI- Items discarded.

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 pizza topping unlabeled.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed small flies on the back walls of the deli department. Contact your pest control to seek out the source and eliminate the pests.

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 shelving in the pizza prep area and under the sandwich prep area accumulating food debris. Clean and maintain.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety Observed no vomit/ diarrhea plan. CDI- EHS emailed plan.

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 meat chubs expired (left past the 7 days). CDI- Items discarded.

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 outside of low reach in unit at pizza station in need of cleaning.

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 For more information on date marking please visit: http://meck.co/FoodSafety. Observed 2 chubs of honey ham, chub of bologna, and a chub of chicken in deli display case that had expired past 7 days. CDI: all items were discarded.

REPEAT VIOLATION: 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 dust/build-up accumulating on fan covers and shelving inside walk-in cooler. Observed cleaning needed on cooking equipment including outside of fryers and rotisserie ovens. Observed food debris build-up on tracks at substation and chub station coolers. Cleaning also needed on outsides of pizza oven, top, and bottom. Increase cleaning frequency of non food contact items.

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 feta cheese in the pizza prep not date marked. CDI - PIC properly date marked the items. Feta was opened yesterday allowed to properly date mark. -REPEAT- Improvement seen with datemarking kept at half demerits.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed shelf under sandwich prep and in the deli service case area in needs of cleaning. -REPEAT-

5-205.15 Maintain a plumbing system in good repair. Observed the wash basin drain stopper in disrepair. CDI - PIC placed a temporary stopper until the equipment is repaired.

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered trash can in employee restroom. Provide.

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 sushi in sushi case temped at 44-49F not properly cooled prior to placing into the case, sushi chef not present during the inspection. Observed boneless Buffalo chicken temped at 43F in grab n go prepped this morning. Observed presided Boars head ham at 44-45F prepped at 830AM. CDI - PIC placed sushi in the walk in freezer to cool back down to 41F. All other foods were voluntarily discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed the following foods above 41F: Ham at sandwich prep at 44F; chicken salad 42F; Brie cheese at cheese case 44F. CDI - Foods were voluntarily discarded. -REPEAT-

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed roast beef and boars head ham date marked for 5/22 to 5/29; Observed feta cheese in the pizza prep not date marked. CDI - PIC properly date marked the items. Feta was opened yesterday allowed to properly date mark.

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 Pizza’s are placed on a 3 hours time, PIC unable to provide TPHC procedures. CDI - Filled out the TPHC procedures and discussed.

7-201.11 Store toxic materials to avoid contamination. -P Observed sanitizer spray bottle stored with pizza prep equipment. CDI - PIC relocated the spray bottle.

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 pre sliced deli meats in the grab n go cooler not at temp, discussed with PIC which stated that after slicing the file meats they are placed in the grab n go case. Discussed properly cooling prior to display. CDI- deli meats were voluntarily discarded.

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 some broken deli tracks at deli meat case. Repair/replace

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed shelf under sandwich prep area in needs of cleaning.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed "clean" cheese grater at the pizza station with heavy food buildup. CDI - Food employee rewashed and sanitized. -REPEAT-

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P Observed 2%milk and soymilk in the Starbucks reach in 2-door cooler at 43F. Ambient air temperature of the unit was 46F. All milks were voluntarily discarded. Starbucks has another reach in cooler to storage milks, which is maintaining at 40F. Did not escalate points as all other cold holding throughout the deli have improved. Verification visit required within 10 days.

7-201.11 Store toxic materials to avoid contamination. -P Observed sanitizer spray bottle stored with single service to go containers under the sandwich prep. CDI - PIC relocated the spray bottle.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed container of pizza seasoning not labeled at the pizza station.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal container wet stacked at the pizza station warewashing area.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed the interior of the deli meat case and along the tracks and vents accumulating food debris. Observed shelves under the sandwich prep cooler accumulating food debris. -REPEAT-

5-501.16 Provide waste bins in required areas including at handwash sinks. Observed missing waste bin at the pizza station handsink.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed cheese grater at pizza station stored as clean soiled with heavy food waste buildup. CDI: Food employee W/R/S grater. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed low QA sanitizer in 3-vat sink- 0-50ppm. CDI: PIC changed sanitizer- 150ppm.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed various soft/semi-soft cheeses being held above 41F in speciality cheese display cases. CDI: PIC voluntarily discarded product. Observed various meats being held above 41F in large meat display case. PIC stated turkey chub had been in use for customers, but that bologna chub had not. CDI: PIC moved turkey to walk-in cooler for rapid cooling and voluntarily discarded bologna chub. 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 shredded mozzarella cheese, sliced tomatoes, and pizza sauce stored in make table at pizza station with no date labels. PIC stated products were prepped 11/23/20. CDI: PIC provided date labels. REPEAT VIOLATION.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed moderate to heavy food waste buildup inside flip top on make table at pizza station.

General Comment. 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed handsink at sushi station blocked. CDI- Cart was removed from being in front of sink. 6-301.11 Provide soap for handwashing at each handsink. -Pf 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no soap or paper towels at handsink beside prep sink. CDI- Soap and paper towels were provided.

General Comment. 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P At sub station, observed turkey and roast beef stacked too high inside of container. The bottom portion of the deli meats were both 40F. CDI- Deli meats were sliced this morning and food employee placed them inside freezer to rapidly cool. Showed PIC where the fill line was on the containers and suggested that foods not be stacked above that.

Repeat Violation, 1.5 pts- 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 the following items with expired date marks: sausage(07/31), jerk chicken(07/31) and egg(7/31). CDI- Foods were 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 opened, sliced turkey with no date label. CDI- Turkey was voluntarily discarded.

Verification Required. 3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed no consumer advisory sign at sushi station. Food employee stated new sign has been ordered and will be in facility on Monday.

General Comment. 6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf Observed two dented cans in dry storage room beside sushi station. CDI- Cans were removed to be discarded

General Comment. 4-501.11 Maintain equipment in good repair. Observed prep unit(in front of sub station) with missing handle and split gasket. Items need to be repaired.

Repeat Violation, Full Points-1- 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed inside of deli cases in need of cleaning.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Sub station and pizza station did not have date marks on food items. PIC stated some items are kept in establishment for 2 days. Informed pic that any food items kept in establishment for more then 24 hours needs to be date marked. CDI- Items were 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 the following items expired: ham-08.05, 08.04, 08.01, turkey-08.06, 08.05, 08.04, 07.31, and chicken-08.05, 08.01, 07.31, and 07.28. CDI- All items were voluntarily discarded. *Will make compliance visit by 08.22.19 to ensure deli case is being monitored for expired food items and that a date marking system has been set in place for sub and pizza station*

Repeat Violation- Full Points, 1- 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed food debris build up inside of sliding door tracks throughout deli department. Observed inside of deli cases and prep units throughout department in need of cleaning.

Repeat Violation-Full Points, 1- 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 in disrepair by rotisserie oven. PIC stated there is a work order to repair the floor.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Managers on duty and assistant store manager on duty were without ansi accredited food protection manager certification.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed california roll in sushi retail case holding at 52F. CDI - PIC took sushi roll to walk in to cool rapidly. 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 rotisserie chicken cooling in walk in cooler; chicken was cooling in tightly closed plastic container. Chicken met cooling parameters, but facility not using correct cooling methods. CDI - Chicken was vented to cool as rapidly as possible.

4-601.11(C )/4-602.13 Non Food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Observed food debris build up inside of sliding door tracks throughout deli department. Observed inside of deli cases and prep units throughout department in need of cleaning. Observed shelves in Starbucks with food residue in need of cleaning. Observed food build up at packaging/label maker equipment. Increase cleaning frequency. 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 floor in disrepair by rotisserie oven. PIC stated that there is a work order to repair floor. REPEAT.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed shield in ice machine (located at Starbucks) with build up. Increase cleaning frequency. 4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed food debris on slicers being actively used for deli meats and cheese. PIC and employee stated they only use sanitizer every couple hours as their cleaning procedure throughout the day. PIC stated they started using slicers at 8 am. CDI - Facility will do a proper wash-rinse-sanitize for slicers at 12 pm and use this cleaning procedure every 4 hours moving forward.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed mozzerella cheeseholding above 45F in cold hold unit at pizza station. PIC stated mozzerella was left over from previous day. CDI - Mozzerella voluntarily discarded. Observed sliced tomatoes, provolone, lettuce, swiss cheese, and tempura shrimp holding 42-45F. CDI - Tomatoes were voluntarily discarded. All other items were left to cool to 41F. Only one item above 45F. No points taken this inspection, points may be taken next inspection for any cold hold violations above 41F.

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 mozzerella cheese and sliced tomatoes at pizza bar without date mark. PIC stated both items were held over night in the cooler and could not identify when tomatoes were sliced. CDI - Both items voluntarily discarded.

4-501.11 Maintain equipment in good repair. Observed split gaskets in reach in located behind sub station. Repair as soon as possible.

4-601.11(C )/4-602.13 Non Food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil or residue. Observed food debris build up inside of sliding door tracks throughout equipment in facility. Increase cleaning frequency. REPEAT.

5-205.15 Maintain a plumbing system in good repair. Observed leak under the 3 compartment sink. PIC stated work order had been placed.

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 in disrepair by rotisserie oven. PIC stated that there is a work order to repair floor. REPEAT.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee drink stored with customer food in walk in cooler. Recommended to find a designated area for employee possessions.

4-702.11 Utensils and Food-Contact surfaces of equipment shall be sanitized before use after cleaning. -P Observed food employee doesn't understand how to wash, rinse, and sanitize. CDI - explained to food employee to wash thoroughly with hot soapy water, then rinse item off, then use the sanitizer solution to sanitize the item properly. The food employee properly cleaned the sushi knife.

7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-Pf Observed food employee used 'Glass & Multi-Surface Cleaner' to clean sushi knife. CDI - educated employee on which chemical to use as the proper sanitizer solution for food contact surfaces. Food employee washed, rinsed, and sanitized the knive to clean from the Glass & Multi Surface Cleaner. Refer to Violation 14. Food employee understands to use the sanitizer for food contact surfaces.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed squeeze bottle not labeled. Advised to label all working containers of food. }

4-601.11(C )/4-602.13 Non Food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil or residue. Observed food debris build up inside of sliding door tracks throughout equipment in facility. Advised to keep equipment clean.

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. REPEAT VIOLATION. Observed floor in disrepair by rotisserie oven. PIC Jeff, states that there is a work order to repair floor. Observed ceiling dripping water (all food, food contact surfaces, and single service articles are protected). Advised to repair roof to fix water leak.

3-501.18 Discard the food requiring date labels once time/temperature criteria has expired, if it is not been labeled, or if the label is incorrect. -P Observed deli meat opened up from commercial package on 9.3.18; product has exceeded time/temperature criteria. The product is at 41F and below so it has a 7 day hold time. Today 9.10.18 would be day 8 of date marking. CDI - discarded the product. Went over proper date marking compliance with Kyle & Alicia.

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. REPEAT VIOLATION. Observed floor in disrepair by the rotisserie oven. Advsied to repair flooring. Facility has work order in place to repair floor.

4-501.114 Maintain sanitizer at correct concentrations. -P Observed one quat sanitizer spray bottle at 0 ppm. CDI - refilled spray bottle to proper concentration. The three compartment sink dispenser is dispensing quat sanitizer at 200 ppm.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P REPEAT VIOLATION. Observed sliced tomato at pizza prep flip top in the temperature danger zone. Refer to temperature chart. CDI - educated to prepare food, cool down to 45F and below, use thermometer to verify temperature, then store under cold holding. Pulled product to cool down. Educated that flip top units are not meant for cooling down food. Reminded about preventing overstacking.

3-304.12 During pauses in food preparation or dispensing, store in-use utensils in a clean, dry place, in food with handles above the food, in 135F or greater water, or in running water that moves food particles to the drain. Observed tongs at the starbucks stored in dirty container. CDI - pulled tongs for a cleaning procedure and advised to clean the tong storage container.

4-601.11(C )/4-602.13 Non Food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil or residue. REPEAT VIOLATION. Observed food debris inside of sliding reach in drawers and other reach in refrigerator units. Advised to keep non-food contact surfaces of equipment clean.

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. REPEAT VIOLATION. Observed floors underneath the rotisserie oven peeling up. Advised to repair floors.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed product out of temperature in two locations (sushi display case, sandwich prep). Refer to temperature chart. CDI - advised to not overstack product in each individual container at the sandwich prep; removed excess product from the containers. Pulled the sushi rolls with raw fish that are out of temperature to rapidly cool down. Educated PIC and Deli Manager, that the sushi employees shall prepare the sushi rolls, cool down in freezer uncovered to reach proper temperature, once sushi fish is at proper temperature (45F and below), then cover in container and store under cold holding display case.

3-501.18 Discard the food requiring date labels once time/temperature criteria has expired, if it is not been labeled, or if the label is incorrect. -P REPEAT VIOLATION. Observed multiple chubs of deli meats that have expired according to their time and temperature cold holding criteria. Product in the deli display are at 41F and below; facility can hold product for 7days under cold holding. CDI - educated PIC and Deli Manager about date marking criteria. When the commercial package of deli meat is opened, that is day 1 of date marking. Product can be held for 7 days. Discarded the products that have exceeded time and temperature criteria.

4-903.11(C) Single-service and single-use articles shall be stored in a clean dry location, 6 inches above the floor, and where they are not exposed to splash, dust, or other contamination. Observed pizza single service articles (pizza boxes for customers) facedown and stored in dirty cabinet at the pizza kiosk. Advised to clean the cabinet to store the single service articles in a clean location. Protect the food contact surfaces of the single service articles.

4-501.11 Maintain equipment in good repair. Observed broken gasket at sandwich prep reach in unit.

4-601.11(C )/4-602.13 Non Food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil or residue. Observed reach in unit at the sandwich prep and the cabinets at the pizza kiosk are dirty. Advised to keep clean.

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. REPEAT VIOLATION. Observed facility has been doing a great job with the physical facilities. EHS observed that the floors next to the rotisserie oven is still in disrepair. Advised to repair flooring to create a clean, smooth, and easily cleanable floor.

4-501.114 Maintain sanitizer at correct concentrations. -P Observed one sanitizer spray bottle at 100 ppm. CDI - advised to refill with the proper concentration.

3-501.18 Discard the food requiring date labels once time/temperature criteria has expired, if it is not been labeled, or if the label is incorrect. -P REPEAT VIOLATION. Observed one package of pastrami dated 4.12.17. Product is at proper temperature to be held for 7 days. Last day to cold hold was 4.18.17. Product held over by one day. CDI - educated about date marking criteria and advised to discard product.

63-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -Pf Observed pulled chicken in the walkin cooler in the temperature danger zone and tightly wrapped while the product is cooling. CDI - uncovered the product and educated food employee to leave slightly vented to allow air flow for rapid cooling.

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. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be cleaned as often as necessary to keep them clean; Caution should be used to minimize food exposure. Refer to the above ruling.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels in the handsink by the oven. CDI - provided papertowels to the handsink.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed product overstacked at the deli prep line. CDI - educated about not overstacking product. Removed excess product from containers. All product is at 45F and below.

3-501.18 Discard the food requiring date labels once time/temperature criteria has expired, if it is not been labeled, or if the label is incorrect. -P Observed multiple products that have exceeded time/temperature criteria in the deli case. Products are at 41F and below and have been held for over the 7 day holding time.

2-301.12C To avoid recontaminating their hands, food employees may use disposable paper towels or similar clean barrier when touching surfaces such as manually operating handsink faucets or touching the handle of a door. REPEAT VIOLATION. Observed employees recontaminate hands by bare hand contacting sink faucets wheh turning off faucets. CDI - educated to always use paper towel to turn off faucets at the sink when done washing hands.

4-501.11 Maintain equipment in good repair. REPEAT VIOLATION. Observed gasket to walkin cooler torn. Walkin cooler holds temperatures.

4-601.11(C )/4-602.13 Non Food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil or residue. REPEAT VIOLATION. Observed reach in units with food debris all over the place. Advised to keep clean.

2-301.12C To avoid recontaminating their hands, food employees may use disposable paper towels or similar clean barrier when touching surfaces such as manually operating handsink faucets or touching the handle of a door. Observed food employee recontaminate hands by bare hand contacting the sink faucets to turn them off. CDI - educated about proper handwashing procedures and to turn faucets off with a clean barrier such as the paper towel.

3-501.18 Discard the food requiring date labels once time/temperature criteria has expired, if it is not been labeled, or if the label is incorrect. -P Observed two products with the time/temperature criteria exceeded by one day. CDI - educated about proper date marking and holding criteria; discarded products.

4-501.11 Maintain equipment in good repair. Observed the gasket to the walkin cooler torn.

4-601.11(C )/4-602.13 Non Food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil or residue. REPEAT VIOLATION. Observed food debris build up in the reach in coolers.

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 seconds, rinse, and dry without recontaminating hands. -P Observed food employee not washing hands correctly. Employee still had orange cutting glove on and was attempting to wash hands by only washing one hand; not following proper procdure. CDI - instructed food employee to take off glove and to properly wash hands; must use two hands in order to effectively scrub and rinse off contamination.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed one prodcut (lettuce) out of temperature because the lettuce was overstacked in its container. REPEAT VIOLATION CDI - advised food employee to remove excess lettuce from container. The remaining lettuce was in proper temperature.

•3-304.13 Linens and napkins may not be used in contact with food unless they are used to line a container for the service of foods and the linens and napkins are replaced each time the container is refilled for a new consumer. Observed that sushi employee has placed paper towels into the containers of food to store food with paper towel. Advised to not store food with papertowels.

4-601.11(C )/4-602.13 Non Food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, and residue. Observed non food contact surface of reach in coolers at sandwhich prep area in need of cleaning. REPEAT VIOLATION.

4-501.114 Maintain sanitizer at correct concentrations. -P Observed active sanitizing in the 3 compartment sink; observed that the quat sanitizer concentration was under 200 ppm. CDI - drained solution and filled compartment with new solution at proper concentration.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed just the meatballs out of temperature because they were over stacked. CDI - removed the excess meatballs

, 4-501.18 Keep the wash, rinse, and sanitize solutions clean. Observed the sanitizing compartment with food debris in the solution. CDI - drained the solution and filled with new clean solution.

4-601.11(C )/4-602.13 Non Food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, and residue. Observed food debris inside reach in coolers and inside the display cases.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be cleaned as often as necessary to keep them clean; Caution should be used to minimize food exposure. Observed soap and towel dispensers with residue built up on them.

3-501.16(A)(2) 3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed reach-in cooler non-functioning holding numerous PHF products (cooked proteins, pastas, heat treated vegetables) at 50 degrees F. CDI All items in unit placed into walk-in cooler.

3-501.17 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 numerous bulk deli meats / cheese having no date marks; with no known time of when package was opened. CDI meats discarded.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed residue in hand sink from pickle bag. Do not use hand sink as prep sink. CDI-through instruction.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed pacakged items in sandwich display case holding above 45F. Temperature on gauge reading at 70F. CDI-all items prepared this morning did not exceed 2 hour hold time so items put into walk in cooler. Any items prepared prior to this morning were discarded. PIC called in repairs for unit and will not use until repaired.

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 open chubs of deli meat without date label. CDI-labeled. 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 with date label that exceeds 7 day hold time. CDI-discarded.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed heavy food debris build up in tracks and bottoms of cold display cases. Observed food debris and other items that need to be cleaned/discarded under equipment such as cold sandwich case.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed pre-packaged cold items stored in display case above 45F. Some items were packaged 2 days prior. Items above 45F were voluntarily discarded. Temperatures may be elevated due to heat from display lamps in unit. CDI-PIC called in repairs for unit and will monitor temperatures.

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 not following approved procedures that are on site. Procedures state to print out label from scale with time and affix label to pizza pan until discarded. Facility is not printing labels but writing down the times in a log book. CDI-labels printed.

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 touch exposed ready to eat crab meat for sushi with bare hands. CDI-food discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed two small pans of deli meat above 45F at sandwich station. Temperatures may have been above 45F due to product being stacked too high in pan or product not cooled down to 45F after being sliced. CDI-product cooled down.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed bread stored on speed rack close to a handsink which may be subject to splash contamination. REPEAT.

Employees shall clean their hands immediately before engaging in food preparation including working with exposed food, clean equipment, and utensils are engaging in activities that may contaminate the hands. (2-301.14) Observed employee arrive for work and began scooping rice with clean utensil without washing hands prior. Also observed employee pick up trash off the floor and proceed to put gloves on without washing hands after. CDI-employee instructed to wash hands.

Store TCS food cold at 45F or below. (3-501.16) Observed brie (cheese) at 54F in cheese case. Some areas of cheese case not holding correct tmperature. Also observed two door cooler in cheese department to be holding at 52F. CDI-all items above 45F put into refrigeration. VR for units.

Use proper cooling methods. (3-501.15) After preparing packaged foods like salads and wraps, cool down in walk in cooler before placing in display case to ensure product is cooled rapidly.

Food shall be protected from contamination during storage. (3-305.11) Observed bread on speed rack close to handsink which may be subject to splash contamination.

2-303.11 Prohibition-Jewelry - C. Observed food employees wearing jewelry on wrists. Removed during inspection.

4-101.19 Nonfood-Contact Surfaces - C. Replace lights under hood that are out.

4-602.13 Nonfood Contact Surfaces - C. Clean food debris from case under sub bar, grease from hood filters under hood system, and dust from fan covers inside walk-in cooler.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking. Facility currently in the process of submitting paperwork to state for date mark exemptions on cheeses. CDI, by instruction

4-501.11 Good Repair and Proper Adjustment-Equipment. Observed 3 broken lights under hood system. Repair broken spray nozzle for spray arm at prep sink. (New nozzle on order).