TARGET #2132 DELI/BAKERY

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 turkey deli sandwich in the grab n go display cooler at 48F due to not being cooled down in WIC prior to placing in grab n go. REPEAT. PIC moved sandwich to WIC 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 .

4-501.11 Maintain equipment in good repair. *Observed - the walk-in freezer unit and left flip top cooler unit were not working and not being used. PIC was aware and stated the units broke on Sunday and are in process of being repaired. *Observed - the 3 comp sink sanitizer sanitizer dispenser not working properly and dispensing below the required concentration. PIC stated they would sanitize by either using the dish machine or manually adding sanitizer at proper concentration to the 3 comp sink sanitizer basin. *Observed - Temperature Gauge to WIC in disrepair in need of repair or replacement. 4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. *Observed - the pipe of the sprayer on the 3 comp sink had rust damage and needs repaired or replaced so it is smooth and easily cleanable.

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. Prepped sandwiches in WIC were cooling in sealed packages with no exposure to cold air. Cooling rate was 0. CDI - Products discarded. For more information please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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 Sandwiches in packages cooling with seal on it. No room for air flow. Cooling rate 0. CDI - Discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed multiple metal containers and metal lids with sticker residue remaining that was stored as clean and deli slicers with minor residue on back section behind slicers. CDI-PIC set aside dishes and slicers to be rewashed. 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 white cheddar slices at 43F in prep top and cut lettuce in lowboy section at 42F of right side prep top unit. Unit did had open sections of prep top containers, once top section of unit was filled ambient air was 34F. CDI-PIC voluntarily discarded items. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed handwashing sink across from deli counter without paper towels. CDI-PIC refilled paper towel dispenser. 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed spray bottle sprayer in handwashing sink next to dishmachine. CDI-PIC removed sprayer.

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 room temperature tomato sauce cooling in deli RIC and sliced turkey and Colby cheese cooling in prep top with closed lid above containers in prep top (see temp chart). CDI-PIC moved tomato sauce into WIC to rapidly cool and turkey and Colby cheese into lowboy unit. EHS spoke with PIC about staging a tomato sauce bottle the day before to help with cooling after opening. 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 .

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf. Observed fried rice, Mac and cheese, and other TCS foods thawing in a sheet pan at room temperature, products were all below 41F. CDI-PIC moved items to WIC to be stored until used.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed three apples contacting lowboy rack in prep top unit. PIC placed apples in new container.

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 several metal containers and metal lids with stickers and sticker residue remaining. PIC set aside containers and utensils to be rewashed.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed handsink by dishmachine without paper towels. CDI-PIC refilled paper towel dispenser.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. Observed open bags of uncooked chicken stored above French fries in lowboy freezer in deli area. CDI-PIC corrected storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed sliced chicken and sliced turkey above 41F (see temp chart) in grab and go deli area. Items were stored in a way that were not below the air curtain for the shelving of the prep unit and PIC stated that meats and cheeses in deli area remain on shelving overnight. CDI-PIC voluntarily discarded items. 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 .

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

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed food employee eat food and touch face with gloved hands and not discard gloves before going to prep unit for food preparation. CDI-EHS made PIC aware and food employee was educated when to discard gloves. Hands were washed and new gloves donned.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed prep top with ham, swiss, and sliced pepperoni above 41F. CDI-PIC voluntarily discarded foods. Other TCS foods including RTE chicken and sliced Colby and Swiss cheeses were below 41F. Prep top cover has a slight bend where the top cover seals and PIC placed a work order for top cover during inspection. VR within 3 days to check the status of the prep top cover and the cold holding capability of the unit. 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. Dust build up in the grates of the shelving used to store metal baking sheets and containers holding coffee equipment. 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 minor dust build up on fan covers inside WIF.

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 Open milk held over from pervious day without date. CDI PIC added open date For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several pans stacked wet. PIC separated pans

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 lid with residue from label ..CDI PIC moved to 3 comp sink

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed large box placed in front of hand wash sink near meat slicers. CDI - Box was moved to allow access to sink.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Ice was dumped in handsink by the Starbucks. Do not dump ice in handsink. CDI via instruction.

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 . Ham expired, CDI- Discarded.

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. Baseboards by banana carts damaged and in need of repair.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF For more information on employee health policy please visit: http://meck.co/FoodSafety Observed no written employee health policy. CDI - EHS provided updated written employee reporting agreement and educational poster. Keep policy available upon request. REPEAT -1 points

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 lettuce holding in prep unit above 41F. PIC stated lettuce was placed in unit yesterday. CDI - PIC voluntarily discarded. REPEAT -3 points

5-205.15 Maintain a plumbing system in good repair. -C Observed water leak at dish machine. Repair. -0 points

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 For more information on employee health policy please visit: http://meck.co/FoodSafety Facility’s employee health policy shown during the inspection does not include Salmonella Non-typhoidal. CDI - EHS provided PIC with updated employee reporting agreement and summary of changes under the 2017 Food Code. -0 points

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 containers of cooked wings, cooked boneless wings and rotisserie chickens in the grab and go unit holding between 42F - 50F. Observed an Italian pesto sub in grab and go unit holding at 43F. All items were prepared more than 24hrs ago. Sandwiches prepared within the last 4 hours were placed in the WIC. CDI - PIC voluntarily discarded containers of chicken and Italian sub and placed work order for unit. PIC stated no food will be kept in that area of the grab and go unit until it has been serviced. Other items in different areas of the same grab and go unit read temperatures of 41F or below. -1.5 points

4-501.11 Maintain equipment in good repair. -C Observed area of grab and go unit near the grab and go hot case with ambient air temperature of 42F. PIC placed work order for unit during inspection and will not place food in that area of the unit until it has been repaired. -0.5 points

4-501.11 Maintain equipment in good repair. -C Observed the hot holding unit, oven in Starbucks and oven at deli not working during inspection. PIC stated parts are on back order and cooking will resume when units are fixed. -0.5 points

6-501.12 (A) Physical facilities shall be cleaned as often as necessary to keep them clean. -C Observed food and debris under storage shelves near 3-comp sink. Increase frequency of cleaning. -0.5 points

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed temperatures of milk and cream at Starbucks area that were stored above 41 F. CDI- items were placed in walk-ion cooler and allowed to chill. PIC will place items on TPHC moving forward. REPEAT (full points). Risk control will be pl;acing items on TPHC since different items were not cold-holding before.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees not wearing effective hair restraints while preparing food. CDI- employees wore hair restraints correctly.

4-501.11 Maintain equipment in good repair. Temperature of cooler in Starbucks area is reading 44 F. Maintenance will place work order to have unit repaired. VR- facility has up to ten days to repair unit.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed pre-sliced turkey , ham and chicken in retail deli case packaged by facility at greater than 41 degrees. CDI discarded . 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 black build up at three compartment sink at caulk line.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed chicken tenders and presliced turkey and precut ham in retail case at greater than 41 degrees. CDI products discarded. 10 day verification required.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed floor near dish machine in need of cleaning and black build up at caulk line at three compartment sink.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build up of debris on equipment and gaskets on starbucks side.

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 hummus in prep unit 1 and ham and turkey in prep unit 2 opened and not date marked. CDI PIC knew when product was opened so product was dated. 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 one chub of ham and one chub of roast beef held greater than 7 days. CDI discarded.

4-501.11 Maintain equipment in good repair. Observed gaskets on lowboys in starbucks area in need of replacement. Repeat

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed front row of items in cold case holding above 41 degrees. CDI removed and discarded items.

4-501.11 Maintain equipment in good repair. Observed torn gaskets on low boy coolers in starbucks area.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed 2 boxes of plastic lids stored on the floor in the dry storage area. Ensure to store off the floor. Repeat violation.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Obserevd debris build up on non-food contact surfaces (gaskets, sticker residue, shelving, etc.). Ensure to increase cleaning frequency. Repeat violation.

6-303.11 Intensity-Lighting - C Observed one light bulb not functioning under the hood over the ovens. Ensure to replace light bulb.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed deli meat slicer FCS with food debris stored as clean. CDI employee broke down slicer to be properly washed at 3 comp sink.

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 milk carton at Starbucks reach in opened the day prior without a date mark. CDI EHS discussed date marking with milk cartons and PIC added date label.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed box of ground coffee stored on the ground of dry storage area. Ensure to keep off the floor.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed 3 boxes of single service lids stored on the floor of the dry storage area. Ensure to keep off the floor to prevent possible contamination.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Obsderved non-food contact surface of deli meat slicer with food debris build up. Observed multiple containers with food residue on NFCS stored on shelf as clean. CDI PIC had deli meat slicer cleaned during the inspection and containers placed at 3 comp sink.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods. -P Raw chicken stored above RTE foods in reach in freezer. CDI- Storage order rearranged.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed multiple containers of chicken held in grab and go units recorded slightly above 45F (see chart). Chicken was pushed to far ledge. CDI- Chicken discarded. PIC will put in a work order to see if unit can be adjusted. VR to monitor. In meantime, facility will keep chicken towards back where there is better cold air flow.

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. Ice scoop was stored in bucket with minor water in bucket. CDI- Brought to dishwasher.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Some bread pans had minor debris/bread crumb on pans that were stored away. CDI- Assure pans are thoroughly cleaned before stacking away. REPEAT.

3-501.17(B) Commercially Prepared and Packaged Time/Temperature Control for Safety (TCS) food shall be date marked at the time the original container is opened in a food establishment and the food is held for more than 24 hours. -Pf Some products (bacon bits and peppes) had a hold date of 14 days. Do not hold TCS foods for more than 7 days to limit listeria growth. CDI- Date changed.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Back cutting board scarred and in need of repair/replacement.

6-305.11/6-403.11(B) Designate and use an area for the orderly storage of employees' clothing and possessions where contamination of food, equipment, utensils, linens, and single use articles can not occur. One apron stored on prep table. Keep away from prep areas.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf No paper towels at back handsink. CDI- Paper towels provided.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Some bread pans had minor debris/bread crumb on pans that were stored away. CDI- Assure pans are thoroughly cleaned before stacking away.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Rotisary chickens at display case were recorded below above 45F (see charts). PIC stated chickens are usually cooked at night and then cooled overnight in the WIC on a sheet tray. Explained that problem with that procedure is facility is unable to monitor cooling time overnight. Employee said she tempted chickens at 45F in the morning before she packaged them. Also noted that all other chickens that were on the second line (directly below shelf) were found in be in temp. CDI- Chickens out of temp. were discarded. Facility will cook and cool chicken in the afternoon to monitor if cooling procedures are working.

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. Ice scoop stored in bin with some water in it. CDI- Scoop taken to sink to be cleaned.

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. Some dirty gaskets in reach in unit.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Chicken recorded below 135F in display case (see chart). CDI- Product discarded.

3-501.17 Date mark/label all ready-to-eat TCS foods that have been prepared and held more than 24hours in the establishment. -Pf One pizza made at facility not dated. All other products had good date marking. No points deducted. CDI- Product dated.

4-501.11 Maintain equipment in good repair. High-temp. dishwasher is properly working (as strip turned black) but wash and rinse gage are not reading temps. Repair gage to read temps.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels in the dispenser nearest Starbuck's. CDI - PIC refilled. -0-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed stickers present on the outsides of stacked pans touching the food contact of the next stacked pan, leaving sticky residue inside. CDI - Pans rewashed. -1.5- 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed 0 ppm quat sanitizer in the 3-comp sink and in spray bottles in use. CDI - PIC refilled with quat sanitizer over 150 ppm.

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 Observed bologna with date mark 10/24/2016 in reach in. CDI - PIC voluntarily discarded. -1.5-

6-303.11 Intensity-Lighting - C Provide adequate lighting in all required areas. Observed three blown lights over the prep area. Replace these lights. -0-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed some metal bins with dried food debris on them. CDI- Products moved to dishwasher. No points deducted.

3-501.17 Date mark/label all ready-to-eat TCS foods that have been prepared and held more than 24hours in the establishment. -Pf Observed american cheese with a sell by date of 6/8. PIC stated all products are pulled the day before the sell by date. Day 1 must be the date product is cut or opened. Change dating system. CDI- PIC stated she will change dating system to include day 1 as day product is open/cut/prepped. Also observed pepporoni and cut tomatos with no date mark. REPEAT.

3-305.11 Store food in a clean, dry location, not exposed to splash or other sources of contamination. Keep at least 6 inches above the floor. Observed boxes of food on the floor in the freezer. No points deducted.

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 residue build up in gasket crevices as well as old sticker residue on plastic bowls.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no one at deli/bakery department that was a certfied food manager. No points deducted.

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 cooked chicken in reach in fridge that was cooked last night with no date mark.

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 an open package of turkey dated 9/12 and ham with a date 9/11. CDI - items were voluntarily discarded.

Repeat violation 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed metal pans stacked wet.

2-201.11(A) Ensure food employees understand when to report illnesses, symptoms and exposure.-P. Observed no policy regarding employees reporting exposures, history of exposures and past illness as stated in sections 3, 4 and 5 of the 2009 FDA food code. VR- provided state sample of an approved employee health policy, follow up required within 10 days.

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 bologna marked with a discard date of 4/17. CDI by voluntary disposal.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal pans stacked while wet. 3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed clean serving utensils stored in a container with food debris.

6-501.112 Removing Dead or Trapped Birds, Insects, Rodents and other Pest - CGENERAL COMMENTDISCARD FLY CATCHING STICKY STICKS ONCE DEAD FLIES BEGAN TO ACCUMULATE HEAVILY.OBSERVED FLY CATCHER AT STARBUCKS STATION ON THRESHOLD OF BEING FULL WITH DEAD FLIES.CDI BY PIC ASKING STAFF TO DISCARD AND REPLACE WITH NEW ONE

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor.OBSERVED DELI MEATS STORED IN DELI DISPLAY UNIT ON SOME DELI PAPER SOAKED IN FOOD RUNOFF.CDI BY STAFF REMOVING DELI PAPER. ****ONLY USE NON ABSORBENT MATERIAL FOR RESTING FOOD ON****

4-903.12 Do not store single-use and single-service articles in toilet rooms, garbage rooms, mechanical rooms or under drainage/sewer lines. GENERAL COMMENTOBSERVED EXPOSED PAPER TOWELS STORED UNDER HANDSINK PIPE AND UNDER DUMP SINK PIPE OVER AT STARBUCKS STATION.CDI BY PIC HAVING STAFF RELOCATE ITEMS.

4-501.11 Maintain equipment in good repair.OBSERVED SOME WATER COLLECTING IN LIGHT SHIELDS IN WALK-IN FREEZER.HAVE MAINTENANCE WORK ON SOURCE OF LEAK AND FIX TO PREVENT A POTENTIAL HAZARD.

GENERAL COMMENT***CLEAN CALCIUM/LIME BUILD-UP FROM TOP EXTERIOR SURFACE OF DISH MACHINE.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. OBSERVED FOOD CRUMBS AND DEBRIS ON BOTTOM INTERIOR OF SEVERAL PREP UNITS.CLEAN PREP UNIT

5-501.15 Provide dumpster, waste containers that are of sound construction. OBSERVED LIQUID RUNOFF SEEPING FROM OUTSIDE GARBAGE COMPACTOR.CDI BY INSTRUCTING PIC TO CONTACT COMPACTOR PROVIDER AND ENSURE CONTAINER DOES NOT HAVE A LEAK.

2-301.12 Cleaning Procedure(C) TO avoid recontaminating their hands or surrogate prosthetic devices, FOOD EMPLOYEES may use disposable paper towels or similar clean barriers when touching surfaces such as manuallyoperated faucet handles on a HANDWASHING SINK or the handle of a restroom door.GENERAL COMMENTOBSERVED A FOOD EMPLOYEE WASH HANDS CORRECTLY, EXCEPT FOR TURNING THE FAUCET OFF WITH BARE HANDS BEFORE GRABBING A PAPER TOWEL TO DRY HANDS.CDI THROUGH HANDWASH STEPS REFRESHER

6-301.12 Hand Drying ProvisionProvide hand drying device or disposable drying cloths at every handsink.OBSERVED NO PAPER TOWELS IN BACK ROOM AT HANDSINK NEXT TO DISHMACHINE.CDI BY PIC GETTING RESTOCK SUPPLY

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils(A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. Pf (B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations. (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris.4-602.11 Equipment Food-Contact Surfaces and Utensils-FrequencyOBSERVED INTERIOR UPPER CATCH TRAY OF ICE MACHINE WITH BLACK AND PINK MOLD/MILDEW PRESENT. CDI BY STAFF CLEANING SURFACE WITH SANITIZER.

4-901.11 Equipment and Utensils, Air-Drying RequiredAir dry utensil/equipment completely before tight stacking.GENERAL COMMENTOBSERVED A COUPLE OF UTENSILS STACKED TIGHT WHILE STILL WET.

4-602.13 Nonfood Contact SurfacesNonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.OBSERVED DISPLAY DELI TRACKS WITH FOOD DEBRIS PRESENT. OBSERVED SHELVING IN BACK ROOM WITH DUST ACCUMULATING ON SURFACE. KEEP ALL ITEMS CLEAN

A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. Pf OBSERVED SOME RESIDUE ON INTERIOR OF ICE MACHINE. ***NOT AS BAD AS THE PRIOR INSPECTION***CDI BY PIC CLEANING SOILED INTERIOR|

GENERAL COMMENTObserved slight dust accumulating on shelving racks in back room. CLEAN

ENSURE THAT OUTSIDE TRASH COMPACTOR IS PROPERLY SEALED TO PREVENT LIQUID WASTE FROM LEAKING FROM CONTAINER. Observed liquid runoff on ground around outside trash compactor. Clean up spillage