HARRIS TEETER #268 DELI

-REPEAT- 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed packages of sushi, salads and sandwiches in grab-n-go cases with temperatures above 41F (see temperature log). Observed top layer of BBQ ribs in mobile case at 45F. CDI - All sushi items and most of the salads and sandwiches had been prepped in the morning. These items were moved to walk-in cooler to cool to 41F or below. Out of temperature items not prepared this morning were voluntarily discarded. EHS educated PIC on importance of cooling process, taking product temperatures prior to placing items in display cases and not stacking items too high in cases or too far forward. 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 sushi cooling in display cases. PIC removed containers to walk-in for rapid cooling. 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 container of sliced turkey in walk-in cooler without label. Per PIC, turkey was cooling prior to being cut for use in salads. Label working containers of food.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flying insect in customer area around deli. Increase pest control visits as needed to prevent occurrence of flying insects. EHS discussed pest exclusion device options with PIC.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliced and packaged meats and cheeses, boneless wings and pulled rottiserie chicken in grab n go case with temperatures above 41F. PIC stated that items were most likely not cooled before being placed in cooler yesterday after preparation. CDI: Items voluntarily discarded. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) Observed bologna (4/25), ham (4/20), pancetta (4/5) and artichokes (4/27) with prep dates exceeding 7 days. CDI: PIC voluntarily discarded items. Observed shredded mozzarella in pizza fliptop with date mark of 4/29. PIC stated that the date was incorrect and that the bag of cheese was opened yesterday. CDI: Date corrected to reflect opened 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 .

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). Observed lo mein noodles in WIC and pizza toppings in pizza flip top without a date mark. PIC stated that the noodles were cooked yesterday and that the pizza toppings were prepped today. CDI: items were date marked. 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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 sauce bottles at sushi station without a label. CDI: sauce bottles were labeled.

3-307.11 Protect food from contamination sources not specifically noted by the code. Observed container of seasonings being stored in contact with artichokes at pizza fliptop. CDI: PIC removed seasoning container from contact with food.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliced turkey and sliced Provolone cheese on sandwich prep line above 41F. Items were observed stocked above fill line on pans. All items below the fill line were observed at 41F or below. CDI - PIC discarded portions above 41F. - 1.5 - REPEAT Points were reduced due to visible improvement throughout facility. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) Observed two open chubs of Private Selection Maple Ham with process dates of 9/1 and 9/5. Items should have been discarded on 9/7 and 9/11. CDI - PIC voluntarily discarded items. - 1.5 - For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed no time marked on pizzas in pizza area. CDI - Per PIC, items were removed from oven at 11:00am. Appropriate discard times were marked under items.

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 debris in reach ins and door tracks of units. - 0.5 - REPEAT Points were not escalated as continued improvement was noted.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several items held above 41 F at display case on floor, display case in front of deli, and sandwich prep station. Some items are above temp due to overstacking and product placement. Items were denatured and discarded into trash. REPEAT (VR- facility has up to three days to repair units and work on over stacking). For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

4-601.11(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. Clean in and exterior of cabinets at sandwich station, door rails at display case cooler, and exterior of containers near stir-fry station. REPEAT (half points due to improvements).

5-205.15 Maintain a plumbing system in good repair. Observed leak at faucet of 3-comp sink. Person came to repair but has to buy a replacement part. REPEAT (half points due to no points taken at last inspection).

5-202.12 Provide at least 100F water at handsinks. - Observed maximum hot water temperature of 72F at handsink near sushi area. Increase hot water temperatures at handsink to maintain at least 100F.

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 - EHS determined through conversation with PIC that cutting boards at sandwich prep station are only cleaned once per day at the end of the night. Cutting boards are food contact surfaces and must be cleaned at least every 4 hours. - CDI - Education provided. PIC had employees wash, rinse, and sanitize cutting boards. 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 fried chicken and white rice holding below 135F (see temperature chart). - 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. - P - REPEAT - Observed various TCS items holding above 41F throughout facility (see temperature chart). PIC voluntarily discarded all items holding for more than 4 hours and moved remainder of items to walk-in freezer to quickly cool. - VR - Verification required within 3 days to ensure all units holding properly at 41F or below. *NOTE: Risk control plan to be implemented at verification visit for continued noncompliance with cold holding. 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 .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. - P - Observed spray bottle of sanitizer stored on food prep table. - CDI - PIC moved sanitizer away from prep table.

8-103.12 Comply with the procedures in the HACCP plan as submitted and approved as part of a variance or local approval. Maintain approval and records as required. - P/Pf - REPEAT - Observed no label on with date or holding time on acidified white rice upon EHS arrival. - CDI - Sushi chef properly labeled rice. *NOTE: No point deduction increase due to previous issue being corrected.

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 - REPEAT - Observed various TCS items cooling in grab-n-go units. Do not cool in grab-n-go units. Utilize walk-in cooler or walk-in freezer to cool. - CDI - PIC moved items to walk-in units 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 various squeeze bottles of condiments lacking labels. Label.

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 buildup on sliding doors underneath sandwich prep area, on shelving next to oven, and on the sides of cooking equipment. Clean and increase cleaning frequency to maintain clean.

5-205.15 Maintain a plumbing system in good repair. - Observed minor leak at faucet of three compartment sink. Repair.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. - Observed floors in need of cleaning throughout facility with emphasis in walk-in cooler and underneath cooking equipment. Clean and increase cleaning frequency to maintain clean.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliced turkey, sliced ham, shredded chicken, triple decker club sandwich, chicken salad wrap, and blue cheese above 41F, see temperature chart. Shredded chicken, triple decker club sandwich, and chicken salad wrap in grab and go case were out of temperature due to defrost cycle occurring 45 minutes prior. CDI- PIC voluntarily discarded foods. EHS suggest to set defrost time and temperature to be outside of peak operating times and at a lower temperature to ensure foods will cool within 4 hours. Blue cheese in grab and go case stacked too tall. 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 .

8-103.12 Comply with the procedures in the HACCP plan as submitted and approved as part of a variance or local approval. Maintain approval and records as required.-P/Pf Observed acidified sushi rice records indicating that sushi rice is being held longer than 10 hours on all records available. EHS spoke with sushi chef and explained that sushi rice cannot be held longer than 10 hours. EHS will follow up within 10 days to verify sushi rice is only being held for a maximum of 10 hours.

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 chicken salad cooling in WIC tightly covered with lids and chicken salad cooling tightly covered with lids out in grab and go case meant for holding temperature, not cooling. Observed through conversation that TCS cheeses are cut at room temperature, wrapped and cooled in grab and go case as well. CDI- PIC took lids off and put all containers in WIF to rapidly cool. EHS educated employee who prepares cheese on proper cooling methods. 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 .

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed RTE krab and shrimp thawing in still not running water in prep sink. Foods were over 41F, see temperature chart. CDI- PIC immediately placed krab and shrimp in WIC to cool. Ensure foods are thawing under running water that is 70F or less, or in refrigeration unit. Ensure foods themselves do not get warmer than 41F.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee preparing deli meats with jewelry on wrist. CDI- PIC had employee remove jewelry. Ensure all employees do not wear jewelry on arms and hands, only a plain wedding band.

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 tracks of sliding doors in need of cleaning due to buildup of debris. Clean.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Cart blocking hand sink near walk in. Cart moved to another location.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Sliced ham and roast beef above chill line at sandwich prep top above 41F for 1 hour. Items above 41F placed in reach in. Sliced meats above 41F in grab and go less than 2 hours. Moved to walk in to chill to 41F. Poke bowls, crunchy rolls, and salmon avocado rolls just prepared above 41F. Moved to walk in to chill to 41F. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Properly cool foods to 41F or below prior to placing in grab and go units. No points deducted. 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. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed some dishes with food debris left attached from previous uses. Ensure that dishes are being thoroughly cleaned to sight and touch. CDI- Dishes were moved to 3 comp sink to be washed, rinsed, and sanitized again.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed various Boar's Head cheese and ham being held above 41F in exterior of deli Boar's Head (BH) case. Ensure that case is not being overfilled to maintain proper temperature. CDI- Meats and cheeses found above temperature threshold were moved to walk in unit to be brought down below temperature threshold. REPEAT

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed chicken thawing in a pan of water. Ensure that water is running while thawing and the temperature fo water shall be below 70F. . EHS explained that these products must be thawed under cold running water (70F or below), in refrigeration or apart of the cooking process. CDI- products run under cold water to finish thawing.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed containers of icing stored on the floor in walk in freezer. Items were placed on shelving during the inspection.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P Observed rotisserie chicken being cooled in walk-in cooler not cooling quickly enough to meet cooling parameters. See temp chart and violation #33 for details. CDI: Education provided and product moved to walk-in freezer for rapid cooling (<41F).

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed 8 pc baked chicken being held below 135F at customer self-service case. CDI: PIC voluntarily discarded product.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed various Boar's Head cheese being held above 41F in Boar's Head (BH) case. Product prepared between 7am-8am. Ambient thermometer on unit reading 47F. Other TCS foods within temperature. CDI: Education provided, PIC pulled product and placed work order.

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 being cooled in covered plastic containers in walk-in cooler. CDI: Education provided and product moved to walk-in freezer for rapid cooling (<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 deli meats with date labels that are fading away, prep date no longer visible but “sold on” date is, EHS confirmed that these are the same dates on other deli meats. CDI- new stickers printed during inspection, placed on deli meats. EHS discussed maintaining lablels so they are always clearly visible. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . 3-501.18 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 deli maple ham opened with date of 5/23, has exceeded date marking limit. CDI- ham voluntarily discarded during inspection. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed ROP packages of crab salad with label indicating to remove from packager prior to thawing under refrigeration, still in package. EHS discussed with PIC, will discuss with sushi employees. Ensure employees are adhering to thawing requirements on packaging.

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 seasonings at pizza station with no label.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a box of avocados stored on the floor in walk in cooler.

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

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 areas of the deli display case in need of cleaning, specifically near the vent grates, built up food debris visible.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no PT near HS while employee was working in the pizza area. CDI-EHS moved them within reach And explained to employee they need to always have them within reach and stocked.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: http://meck.co/FoodSafety. Observed unwashed mushrooms over RTE chicken. CDI-EHS explained this to both the deli manager and the sushi manager (whose food it was) and EHS rearranged order.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed slicer being used for deli meat and cheese, with visible debris. PIC explained they had been using since this morning and their cleaning procedures and to wash it with sanitizer, and only sanitizer (both employee and manager agreed). EHS had them pull up procedures for cleaning and HT procedures explain they have to W/R/S every 4 hrs. CDI-PIC W/R/S while EHS was on site.

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 front grab and go where chicken wings and sandwiches are kept between 44-47F. There were some good temps (41F) in the back area but only if they had been there longer than today. PIC explained they make these items and then package them and then put them out on the shelf, some items they cool overnight and then package and then put out. PIC suggested cold holding could be an issue because of the large metal bar blocking the cold air on the second shelf of the grab and go. PIC took all items made today off the shelf and cooled them in the WIC. Observed sushi between 44-55F on the grab and go, PIC said they cool it in the freezer for 25mins then place on the shelf, sushi manager is not sure if they take temps. Sushi was made today and was pulled to cool. Observed cream cheese sitting on a cart, tucked in a corner, where the sushi FE was making sushi rolls. They had. A bag of cream cheese at 61F sitting on the cart. They explained they set it here until they re done rolling and then they put it back in the reach in. -Cream cheese was voluntarily discarded. REPEAT. VR REQUIRED 1/28/2023

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed a bottle of sanitizer sitting over croissants. CDI-PIC moved chemical to the bottom shelf. 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed a bottle of oven cleaner in a sanitizer bottle with no label. CDI-PIC labeled.

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 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 . Observed sushi between 44-55F on the grab and go, PIC said they cool it in the freezer for 25mins then place on the shelf, sushi manager is not sure if they take temps. CDI-Sushi was made today and was pulled to cool.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -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 white rice hot holding below 135F in rice cooker at sushi department. PIC stated rice was holding for Asian hot bar to be set up at 4pm. EHS observed that rice cooker was unplugged. CDI- rice voluntarily discarded.

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 marinara sauce and sliced tomatoes holding above 41F in pizza prep unit, see temperature chart. EHS found through discussion that tomatoes were just sliced and put directly into unit. EHS found that facility had run out of bagged pizza sauce, using jars of marinara from the retail shelves. EHS explained that marinara is a TCS food once opened, should be cooled to 41F or below before placing into cold holding prep unit. CDI- products brought to walk in cooler to rapidly cool.

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 3x cut deli chubs (ham, deli chicken, turkey) marked 10/20, had exceeded 7 day date marking limit. CDI- products voluntarily discarded.

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed tuna and salmon thawing in room temperature ambient air during inspection. EHS explained that these products must be thawed under cold running water (70F or below), in refrigeration or apart of the cooking process. CDI- products run under cold water to finish thawing.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employees working with food with wrist jewelry/wrist watches on. REPEAT.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed a rolling trash can directly in front of the handsink at the sushi station. CDI- EHS discussed maintaining access, trash can moved during inspection.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed several utensils in clean utensil container near cook line (knives, scoops) with food debris buildup, in need of cleaning. CDI- utensils removed for cleaning during inspection.

8-103.12 Comply with the procedures in the HACCP plan as submitted and approved as part of a variance or local approval. Maintain approval and records as required.-P/Pf Observed sushi station not marking acidified sushi rice with begin time and discard time. EHS observed that sushi rice container was not marked with sticker, in log book the begin time was marked for 7-8, but no discard time marked. Employees stated that it is 10 hours from begin time. EHS also found that log book for 7-7 was incomplete, no discard time written for this day. CDI- employees marked sushi rice during inspection. PIC will ensure sushi employees are properly marking times for sushi rice and complying with procedures.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employees working with food with wrist jewelry/wrist watches on. 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 caulking behind 3 compartment sink with black buildup from water dripping. Replace.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee water bottle stored on top of retail food boxes in the walk in cooler. 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 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 2x deli chubs in deli display case that were marked 3/29, had exceeded 7 day limit and had not been discarded yet. CDI- products voluntarily discarded. REPEAT. Note: points de-escalated due to significant improvement in date marking system. EHS observed a much better date marking system, less products out of date, more emphasis on importance of date marking compared to previous inspection. EHS believes facility has shown significant improvement from previous inspection.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed several employees working with wrist jewelry/wrist watches while preparing food.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee drink stored in walk in cooler next to retail items, ensure this is kept in a designated area, away from retail items.

5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed a broom and dustpan stored directly in front of handsink at pizza station, restricting access to handsink. Observed chemical bottles hanging from metal divider on handsink at pizza station. CDI- objects restricting handsink access moved during inspection. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels stocked at handsink at pizza station. CDI- PIC provided paper towels during inspection, left near handsink.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information on date marking please visit: http://meck.co/FoodSafety. Observed several products without a date mark during inspection, including all TCS products at sub station (turkey, ham, Philly meat, meatballs, chicken, tuna, lettuce, tomatoes) and several products in deli case (3x turkey chubs, 4x ham chubs). PIC stated that date marking system for sub station is kept in a log sheet, PIC unable to locate January log sheet during inspection. PIC stated that products in deli case are labeled directly on product with printed sticker, PIC stated employees are forgetting to print sticker and keep on product. CDI- PIC was able to identify the dates the turkey and ham were sliced by a larger stock in the reach in unit below the sub line. EHS allowed PIC to backdate these products, all other TCS products were voluntarily discarded during inspection and PIC started a new log sheet. All unmarked chubs at deli case 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 For more information on date marking please visit: http://meck.co/FoodSafety. Observed several products that had exceeded the 7 day limit, including pastrami dated (1/6), ham dated (1/1) , corned beef dated (1/3) and bbq chicken dated (1/5). CDI- products out of date were voluntarily discarded during inspection. REPEAT. EHS will conduct compliance visit within 10 days (by 1/23) to ensure date marking system is corrected and improvement is noted.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed a bottle of sanitizer stored on cutting boards attached to sandwich prep line, sanitizer bottle spray nozzle was above food products like meatballs and Philly meat (with no lids) on sub line, potential to leak and contaminate food. CDI- bottle moved away from food.

3-305.11 Store food in a clean, dry location, not exposed to contamination.  Keep at least 6 inches above the floor. Observed buckets of icing stored on the ground in the bakery area. Observed a bucket of icing stored on the ground in the deli/bakery walk in freezer.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several metal containers wet stacked on clean dish shelving during inspection. CDI- metal containers separated to air dry.

5-501.16 (C )Provide waste bins in required areas including at handwash sinks. Observed no waste bin at the hand washing sink at the pizza station, no waste bin at pizza station. PIC stated that employee empties trash at end of the night in this station, did not bring waste bin back.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed floors behind cook line and under cooking equipment with black buildup, in need of cleaning. REPEAT.

REPEAT VIOLATION: 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Observed chub of turkey, roast beef, wrapped ham, and bourbon ham not dated inside substation cooler and deli case. CDI: products voluntarily discarded. 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P. Observed chubs of bbq chicken, sweet sliced ham, bbq chicken, and bologna with expired dates past 7 days inside deli meat case. CDI: products voluntarily discarded.

REPEAT VIOLATION: 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cooking equipment with buildup, specifically the deep fryer and the oven units next to the fryer. Observed hood system with grease buildup. Observed build-up/residue on outside of cabinets in deli department.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed build-up/debris on floors at cooking area.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed hand sink at pizza station with blocked access, broom and dust pan directly in front of hand sink. CDI- broom and dustpan moved. REPEAT

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed multiple products holding above 41F during inspection, see temperature chart. Observed cooked chicken, ham, turkey, cheese and tomatoes holding above 41F at sub station. Products had been placed into cold holding about 30 minutes before inspection. Products out of temperature were stacked in metal pans with no lids on them, while the meatballs and philly meat maintained temperature- but had metal lids on them. EHS suggested facility covers all metal pans with metal lids to maintain temperature, rather than using a piece of paper on top of the products. All products brought to walk in cooler to rapidly cool to 41F or below before placing back in cold holding. Observed multiple products in the grab and go station holding above 41F. PIC stated that internal audit inspections found that products towards the front of the customer grab and go units were not holding temperatures. EHS found that all temperatures of mac and cheese, wings were 41F or below in the back row, but above 41F in the front. Front row of products moved to walk in cooler, as they had just been stocked in this area this morning. PIC stated he will not place products in front row to avoid issues. VR by 8-23-21 to ensure products are holding temperature at 41F or below in both sub station area and customer grab and go.

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 multiple products with no date during inspection, including sliced ham, cooked chicken, meatballs, marinara sauce, and cooked sausage. CDI- PIC stated cooked chicken was opened today, sliced ham was from yesterday, meatballs/marinara and cooked sausage were all from yesterday morning. PIC marked each item with proper date. EHS discussed date marking system and how to improve.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cooking equipment with buildup, specifically the deep fryer and the oven units next to the fryer. Observed hood system with grease buildup. Observed black buildup on caulk behind sink in pizza area.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed a bag of employee food stored directly on top of retail shredded cheese in the walk in cooler. Designate a specific area for employee possessions. CDI- food moved to breakroom.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed handwashing sink blocked by cart and trash container at the pizza station. CDI. PIC removed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed beef, turkey in prep unit, tomatoes lettuce in WI, cold holding at temperature above 41F. CDI. PIC indicated that the turkey and beef were sliced this morning and took it to the cooler for cooling. Tomatoes and lettuce were voluntarily discarded. REPEAT

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

5-501.16 Provide waste bins in required areas including at handwash sinks. Observed one of the hand sink without trash can. Needs to have one.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed build up in the vents of WI coolers. Needs to be cleaned.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed chicken in display case and WI cooler, cold holding at temperatures above 41F. CDI. PIC voluntarily discarded. REPEAT

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Observed multiple fried chicken in the WI without a date mark on them. CDI. PIC decided to voluntarily discarded.

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

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of dishes in the cleaned dish storage area. CDI. PIC removed to be washed.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. REPEAT. Observed build up in the micro wave in the kitchen area. Needs to be cleaned.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed pizza in display case, shrimp and crabs in prep unit holding at temperatures above 41F. CDI. PIC voluntarily discarded.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P. Observed shrimps and crab with expired date mark on it. CDI. PIC voluntarily discarded. All other food was properly date marked.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed salad cooling in the WI in a tightly covered container. CDI. PIC opened the container to allow air circulation.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of pre packaged food stored idrectly on the floor in the WI. Needs to be removed.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. REPEAT. Observed build up in the micro wave in the kitchen area. Needs to be cleaned.

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed no some bulbs out in the kitchen hood. Needs to be repaired.

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 ready to eat chicken in walk-in cooler. Corrected during the inspection (CDI) - Employee was informed on not touching food once its in ready to eat form. Discarded. -1.5pts-

4-501.11 Maintain equipment in good repair. - Observed sliding door to display case broken. Needs to be repaired. -0pts-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - Observed food debris in display case. Needs to be cleaned. REPEAT. -1pt-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed 5 containers of pinwheels, two sandwiches, and one wrap with temperatures above 41F in the display cooler. PIC stated that all items had been prepped this morning and placed right into the display cooler. CDI- PIC moved all items to the walk in cooler for more rapid cooling. REPEAT.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF Observed a bag of sausage with no date mark label. PIC stated that sausage had been opened yesterday. CDI- PIC back dated item to reflect 12/15. REPEAT. **Points not escalated due to improvements from last inspection**

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single service items stored on the floor in the back storage area.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed a build up of food debris on the tracks/gaskets of the display case. Observed a build up of food debris on the ovens and fryers. More frequent cleanign needed. REPEAT.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF Through discussion, employees were unable to name more than 2 food borne illnesses or symptoms. Facility has an employee health policy in place. EHS recommends going over policy more frequently. CDI: Employees educated during inspection. Link to Employee health policy poster given today via email along with inspection.

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 several products sliced today rise in temperature during cooling process while cooling in prep top cooler. CDI: Products relocated to walk in cooler for rapid cooling. Observed provolone cooling at a rate of 0F/min in prep top cooler. CDI: Product relocated to walk in cooler for rapid cooling.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several items in sliding door sandwich unit above 41F including ham, turkey, chicken salad, salami, and roasted red peppers. CDI: Some items voluntarily discarded. Items from yesterday were taken to the walk in for rapid cooling. Observed items at deli station rising in temperature during inspection. CDI: the amount for use at lunch was temporarily placed on time. All other items moved to the walk in cooler for rapid cooling. Observed shrimp at sushi station above 41F (43F) CDI: Product has a 24 hour shelf life and will be used by the end of the day today. Observed spicy sauce stored on counter. CDI: Procedure changed to hold product on ice. VERIFICATION REQUIRED to ensure long term compliance of cold holding.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed several deli case items from more than 7 days ago including turkey (4/7), turkey (4/5), chicken (4/23), chicken (5/8), corned beef (5/12), and bologna (5/12). CDI: All items voluntarily discarded. Observed several items at pizza station with dates from more than 7 days ago including steak (5/12), feta (5/12), chicken (5/8), and ham (5/12). Employee stated some products were filled yesterday and some on Friday. CDI: Proper dates written on products. Observed several containers of items throughout prep top at deli and pizza area with no dates from more than 24 hours ago. Employees were able to say what day items were originally prepared. Ensure date makring system for all food is in place.

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 Procedure for asian bar states that a discard time is to be marked. No times are marked in the log book. Ensure written procedure is followed. PIC and employees all stated that no food is prepared before 10am and it is all discarded at 2pm for lunch, and the same but 3-7 pm at dinner. CDI: Employee corrected and educated on proper procedure. REPEAT VIOLATION Previous violation corrected.

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 ham and provolone that was cut today cooling in prep top cooler at sandwich station. CDI: Products moved to walk in for rapid cooling. Observed pinwheel tray cooling while tightly covered in walk in cooler. CDI: Product vented. REPEAT VIOLATION

3-501.13 Use approved thawing methods. Observed fish thawing behind sink handles at room temperature. Product was still frozen. CDI: Product placed under running cold water to thaw.

4-501.11 Maintain equipment in good repair. Observed gasket on pizza prep top reach in door split. Observed gasket on reach in cheese cooler split.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed heavy debris build up on insides of tracks of coolers and insides of coolers. Observed container with sliced turkey in it with sticky residue. CDI: Container removed for washing. REPEAT VIOLATION

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed leftover slices from one type of pizza consolidated on serving tray with other types and only one time recorded for one type. Ensure time stickers follow product until discarded.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed ground tuna and coleslaw using improper cooling methods. Observed ground tuna above 45F cooling in prep unit. Observed coleslaw cooling in large plastic container and tightly covered in walk in. CDI-tuna placed in vented pan into cooler and coleslaw vented.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Cleaning needed in display case tracks.

5-202.12 Provide at least 100F water at handsinks. -Pf Observed hot water knob not operational at pizza station handsink. Verification required.

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 deli chubs opened and held past 7 days. CDI-discarded.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed brown rice cooling in holding unit in plastic container and covered. Cooling parameters met according to employee. CDI-brown rice placed uncovered into walk in cooler.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed multiple items for asian hot bar hot holding below 135F. See temperature chart for temperature observations. CDI items reheated above 165 placed on hot bar and TPHC procedures.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed clean dish storage rack stored in splash zone of handsink.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drink stored on slicer.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed sticker residue on cleaned and sanitized stacked pans in sushi area. Observed slicer with employee drink stored on top. CDI-all items taken to be cleaned and sanitized.

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 items put out this morning in display case and not cooled to 45F. CDI-items placed back into walk in cooler to rapidly chill before being placed out in open air display cases.

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

2-301.14 Wash hands after activities that contaminate them.-P Did not observe any employees washing hands during inspection. Also observed all handsinks to be dry. Ensure employees wash hands frequently.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed stickers still left on stacked plastic pans stored as cleaned and sanitized used by sushi chef. Remove all stickers and residue prior to cleaning. CDI-taken to be re-washed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed deli meat over stacked in pans at sub making station and above 45F. CDI-excess product removed and put in cooler. Observed a pre-made uncooked cheese pizza sitting out on speed rack at room temperature. Employee stated pre-made uncooked pizzas sit out for no longer than 30 minutes then are baked and held on TPHC. EHS explained that time must start when items are held out of temperature control. If pre-made pizzas are to be held on speed rack prior to baking then they must be labeled with the time when prepared, not baked. CDI-time sticker placed on uncooked cheese pizza and will stay with item after baking.

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 deli meat chubs held past 7 days. Date on both was 4/2 and today is 4/10. CDI-discarded. Also observed a pan of chicken wings and a pan of boneless chicken cooked and cooled in walk in cooler without any date labels. CDI-labeled.

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 sandwiches packaged in plastic clamshell containers above 45F and cooling in small sliding door cooler at sub station. Also observed same sandwiches cooling above 45F in open air display units. Cool items in walk in cooler to 45F and below. CDI-items taken to walk in cooler.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed large amount of pans stored in sushi area as clean with stickers and sticker residue. Ensure stickers and residue are removed prior to wash, rinse and sanitizing. CDI-pans taken to be re-washed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed several items on sub sandwich prep line above 45F due to being overstacked in pan. Items just placed out in pans according to employee. CDI-product placed into cooler below to cool.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed several open chubs of deli meat held longer than 7 days in cooler. CDI-items discarded.

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

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed sliced deli meat overstacked in holding unit and above 45F. CDI-product out of temperature taken to walk in cooler to chill rapidly. Observed soft brie cut and re-wrapped by facility above 45F in cheese case. Cheese had been cut on July 24-2 days prior and unable to determine how long cheese had been out of temperature. CDI-PIC voluntarily discarded.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed packaged sushi cooling in holding unit below prep area. Sushi may need to be cooled in walk in cooler to ensure it is at 45F before being placed out in open air unit.

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

6-501.113 Store tools such as brooms, mops, and vacuum cleaners in an orderly manner to facilitate cleaning of the storage space and so they do not contaminate other items. Observed several brooms and squeegees stored around handsink and prep sink. Employee stated these items are not usually stored in this area.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed items at sandwich prep station holding cold above 45F due to being overstacked in pan and uncovered. CDI-all items out of temperature taken to cool down and product level lowered.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed discard times for pizza on TPHC not being recorded in logbook. CDI-instructed emplyoee to record discard times.

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 employee saucing pre-chilled boneless wings. Observed wings sitting out at room temperature waiting to be prepped for more than 15 minutes. Employee sauced wings, put into clamshell for customer self service and placed in display case without chilling down again. Observed wings at 60F. CDI-wings taken to cooler to chill to 45F before being placed back out in holding unit.

4-501.11 Maintain equipment in good repair. Observed equipment in various stages of disrepair such as missing handles, broken handles, sinks cracking, etc.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build up on equipment throughout. Clean tracks of display cases, inside coolers and cabinets.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed several opened chubs of deli meat held past 7 days. CDI-all items out of date discarded.

3-307.11 Protect food from contamination sources not specifically noted by code. Observed frozen fish thawing under running water in sushi prep sink next to soiled pans and utensils.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Cleaning needed on equipment throughout and inside of cabinets, display cooler tracks.

4-501.114 Maintain sanitizer at correct concentrations. -P Observed quat sanitizer in two bottles registering at 50ppm on test strip. CDI-bottles taken out of service and contents discarded.

8-103.12 Comply with the procedures in the HACCP plan as submitted an approved as part of a variance or local approval. Maintain records as required.-P/Pf: Facility not following approved HACCP plan for rice. Observed rice batch used to roll sushi for display and hold for 2 days with rice that had been acidified to a pH of 4.24. HACCP plan approved states pH of rice is to be at 4.1 and to be discarded if not between 3.30 and 4.1. Observed logs not being kept up with frequency as required. Employee stated that the batch measuring at 4.24 was made at 10:30AM but did not observe this batch recorded in logs, only observed a batch made at 8AM recorded. CDI- Product made with 4.24 pH rice voluntarily discarded. New batch of sushi rice made and pH measured at 4.08 and recorded in logbook.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed large amount of flies in kitchen and landing on exposed food.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed clean pans stored in splash zone of hand sink.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed items inside bottom of sub cooler left side, slaw and egg rolls inside chef case, and wraps and sandwiches out in display case > 45F ( see temp chart). CDI - all items were pulled and transferred to the walk-in cooler to rapid cool. Verification is required to ensure all coolers are working properly and maintain products 45F/below.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed few flies inside deli.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed a box of trays on floor inside deli and a box of lids on the floor at back storage area.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build-up on plastic light covers inside chef case, debris inside door tracks below sub cooler and inside cabinets where trays are kept, and grease and general build-up at cook area.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Observed bottom of sub bar cooler holding items (See temp chart) above 45F. CDI - items moved to walk-in cooler. Deli Mgr. said that door was open for awhile. Observed sushi in trays at front grab and go case > 45F. CDI - sushi moved to walk-in cooler to rapidly cool. Deli mgr. will notify maintenance to check cooler to see if it needs repair. Outside temp gauge on case reading 45F+.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P. Observed a half chub of deli bbq chicken breast dated in deli case that had expired 7 day date mark. CDI - product pulled out of case to be discarded.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed a container of clean utensils sitting in a container with water at the bottom. (repeat).

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed sliding door racks at bottom of sub cooler with food debris.

2-301.12. Follow the cleaning procedure to adequately wash your hands.-P - After washing hands, turn off the faucet with a paper towel. The faucet is always considered dirty. CDI - Employee's hands were rewashed and turned the faucet off correctly.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf - Observed cleaned slicer with food debris. CDI - instructed how to properly clean the slicer.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Observed the bottom cold holding unit above 45F under the sandwich line. CDI - items were moved into the walk in cooler.

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 container of fried chicken and macaroni in the display case. Chicken was still at 49F. CDI - containers were taken back to the walk in.

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 bottles without labels by the sandwich and sushi bar.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. - observed clean utensils stored in a container with water in the bottom.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - Observed the shelving that holds single service items with some food debris.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed food items in cooler under sub bar 45F and above. Internal thermometer reading 49F at this time. CDI - all food items to walk-in cooler; work order placed for cooler. Observed items in bottom two shelves of sushi case reading > 45F. CDI - all items placed in walk-in freezer to quick chill. Items may not have been cooled down properly before placing in case.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed a pack of deli ham in deli case with a pack date of 9/1/14. Product was supposed to be discarded on 9/8/14. Time/temperature window expired. CDI - product was discarded.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies present in deli. CDI - continue effective pest control and cleaning of equipment and deli frequently.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed food debris and build-up throughout deli especially at cook/fry area of department.

3-501.16 (A)(2) and (B) Maintain cold TCS foods 45F/below. Observed several items inside right side of chef case > 45F. Outside temperature gauge measuring 49F. Digital thermometer placed inside unit to measure 46F. CDI, items were pulled and transferred to walk-in cooler. Maintenance was called during inspection and was on site within 30 minutes for service on cooler.

4-203.12 Temperature Measuring Devices, Ambient Air and Water-Accuracy - PF. Observed outside temperature guages on chef cases inaccurate. Provide ambient air temperature thermometers inside cases. Observed missing. CDI, provided during inspection.

4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C. Observed clean utensils stored in a container with standing water and dishes stored on clean side of drainboard with food debris.

4-602.13 Nonfood Contact Surfaces maintained clean. Observed filters under hood system with grease build-up, door tracks at sub station with debris and cooking equipment area with grease build-up.

3-501.18 Ensure that all foods that have exceeded date marking time/temperature requirements are properly discarded. Observed London pork that was opened on 3/18/14 wrapped in deli case with date mark greater than 7 days prior. CDI by discarding.

4-903.11 (A), (B) and (D) Properly store clean utensils to prevent contamination. Observed clean utensils on drainboard of 3-comp sink stored in containers with standing water at bottom. One container observed with visibly dirty water at bottom. (Container of utensils moved to dirty side of sink to be washed and sanitized).

4-602.13 Maintain nonfood contact surfaces clean. Observed grease build-up under hood system and grease & debris build-up at cook area equipment. Clean as needed.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding. Observed tortellini salad and egg rolls holding in chef case over 45F. This is a repeat issue from last inspection. Full points were deducted. CDI, both items were pulled & placed in walk-in cooler to cool down properly.

3-501.18 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition. Observed non-exempt cheeses not meeting proper date marking requirements. Cheeses are being kept more than 7 days. CDI, facility is to provide proper documentation of exemption or proper date marking or points will be deducted on the following inspection.

3-602.11 Food Labels. Observed prepackaged items in case out front for customer self service still not meeting proper labeling requirements. Observed only store number present on these items. Need to add at least the city & state on the package to meet proper labeling requirements as far as the address where item was packaged. CDI, spoke with Jeff Hawley about this issue & he is working on addressing this to meet compliance or points will be deducted on following inspection.

2-303.11 Prohibition-Jewelry. Except for a plain ring such as a wedding band, while preparing food, food employees may not wear jewelry on their arms and hands. Observed an employee with wrists bands on & another employee preparing food with watch on.

4-602.13 Nonfood Contact Surfaces. Observed cleaning needed at cooking area equipment and under hood system to remove grease & debris.

2-301.14 When to Wash. Food employees shall wash their hands before donning gloves. Observed employees not washing hands in between glove changes. CDI, by instruction.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding. Ensure all cold time/temperature control for safety foods (TCS) are maintained at or below 45F. Observed items in chef display including turkey burgers, crab cakes, tortellini salad, and cheddar stuffed potato above 45F. CDI, all items removed from case and transferred to walk-in cooler.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking. Ensure all foods that are time/temperature control for safety (TCS) and ready-to-eat are properly date marked including deli cheeses not on date mark exemption list. CDI, by instruction; gave instruction.

3-302.12 Food Storage Containers Identified with Common Name of Food. Ensure foods that are packaged in a food establishment and stored for customer self display is properly labeled. Observed packaged food for customer display only having the store number present for the address. Package needs to have the full physical address of where the food was packaged. This does not meet proper labeling requirements. CDI, by instruction; left information with PIC.