FRESH MARKET, #104 DELI/SUSHI, THE

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P Observed an employee recontaminate hands by turning the faucet off with bare hands. CDI - Employee was educated to use a paper towel to turn the faucet off and they rewashed hands.

REPEAT 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several TCS food products above 41 degrees on the islands. (see temperature chart) Manager stated that these items were prepared less than 4 hours prior. CDI - All items were moved to the walk-in freezer to rapidly cool. Future violations may result in a risk control plan.

REPEAT 3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed several deli items attempting to cool in the display case. CDI - Items were moved to the walk-in freezer to rapidly cool.

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 intact vacuum-sealed salmon packages in the production kitchen walk-in cooler. Product has a label stating that it must be removed from packaging while thawing.

4-501.11 Maintain equipment in good repair. Observed a leak in the walk-in freezer compressor that is causing a build-up of ice.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed missing paint and wall damage throughout the production kitchen.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed a hose nozzle inside of a hand sink. CDI - Item was removed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed 46 degree garlic in the olive case. CDI - Item was voluntarily discarded.

REPEAT 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). 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 turkey chubs past the 7-day date mark. Observed two ham chubs without dates. CDI - Items were voluntarily discarded.

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 missing pH logs for today’s sushi rice. CDI - pH was calibrated and recorded in the logs for today. Sushi Chef stated that they have been trying to record logs in the iPad but pH was missing.

REPEAT 3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed pizza attempting to cool in the display case. CDI - Items had been prepared 2-3 hours before and were brought to the blast chiller to rapidly cool. Points decreased due to significant improvement in cooling throughout the store.

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed several handles in the pasta salad case lying in the products.

REPEAT 4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed heavy residue and food debris on the two pizza wrappers in the production kitchen.

REPEAT 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw sushi stored above cut vegetables in the bottom of the sushi cooler. CDI - Raw sushi was placed on the bottom shelf.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed 0ppm Quat sanitizer in the Production Kitchen 3-compartment sink due to the dispenser being empty. CDI - Manager provided a new sanitizer block during inspection.

REPEAT 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 meat chubs older than 7-days. CDI- Items were voluntarily discarded. Improvements on date marking from previous inspection.

REPEAT 3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed 44-46 degree wraps and sandwiches in the grab-n-go case due to them not being cooled to 41 degrees before placing under air curtains. Items were tightly packaged and sealed in plastic containers. CDI - Items were prepared the hour before and were brought to the walk-in freezer to rapidly cool.

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

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed heavy residue and food debris on the two pizza wrappers in the production kitchen.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed rust and chipping paint on the walls throughout the production kitchen.

2-401.11 (A). Employee beverages must be stored in a designated area where contamination of food, clean equipment, utensils, linens, and single-use articles cannot occur. Observed an employee drink stored on top of a prep surface.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed raw sushi stored on top of vegetables in the walk-in cooler. CDI - Sushi was placed below vegetables. Observed unwashed produce stored above ready-to-eat foods in the prep kitchen walk-in cooler.

REPEAT 10-DAY VERIFICATION REQUIRED 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 Panini sandwiches cool 0 degrees over 35min. Observed TCS foods in the island cold cases that had not cooled to 41 from the previous day. Paninis were moved to the blast chiller. Cold case items from 8/14/25 were voluntarily discarded. Pasta salad prepared today were brought to the walk-in cooler to rapidly cool. EHS will visit the facility next week to discuss cooling methods.

REPEAT 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed all TCS products in the front-store small merchandise cooler above 41 degrees. Cooler is a grab-n-go cooler placed by the checkout counter. CDI - All items were voluntarily discarded. Cooler will not be used until unit is repaired. EHS will check on the unit during next week’s visit. Observed several products in the island cold cases above 41 degrees due to improper cooling.

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). 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 ham chubs past the 7-day date mark. CDI - Items were voluntarily discarded. Observed missing date mark for roasted garlic in the olive bar. CDI - Date mark was added from when the product was removed from commercial packaging (8/13/25). Observed newly opened seafood salad mixed with product from the previous day. Employee dated the log book for today’s date. CDI - Date was corrected in the log book.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed one spray bottle of sanitizer stored on a prep surface. CDI - Item was removed.

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 the sushi chef prepare sushi without calibrating the pH meter and testing pH level of rice 30 minutes after cooking. CDI - Rice was tested for pH level (4.1)

REPEAT 3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed highly stacked paninis cooling in the deli case. Observed various pasta salads attempting to cool while stacked and tightly packaged in the island cold cases. CDI - Items were brought to the blast chiller and walk-in cooler.

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 sushi tuna thawing inside of an intact ROP package.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed lettuce being washed inside of a prep sink with dirty dishes and a soiled wiping cloth. Observed boxes of food on the floor of the walk-in freezer.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed soiled wiping cloths stored on counters of the kitchen.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P Observed chicken wings and sausage links in blast chiller cooling at a rate too slow to meet cooling parameters. See violation #33 and temp chart for details. CDI: PIC voluntarily discarded product.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed ribs being held below 135F in display hot case. PIC stated product prepared between 9am-9:15am. CDI: Food employee reheated product (186F).

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed roasted chicken salad and eggplant parmesan being held above 41F in customer self service case. Chicken salad prepared 06/09/25 and eggplant parm prepared 06/07/25. Other TCS items in case at or below 41F. CDI: PIC voluntarily discarded product. REPEAT VIOLATION. **CONTINUED NON-COMPLIANCE CAN RESULT IN RISK CONTROL PLAN AND POSSIBLE PERMIT ACTION AT NEXT INSPECTION**

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed chicken wings and sausage links cooling in tightly wrapped plastic in blast chiller. Food employee never turned equipment on to chill product. CDI: PIC voluntarily discarded product.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw tuna stored over sliced avocados in the low reach in at suhsi station. Observed raw seared tuna stored above kani and carrots. CDI- Raw tuna stored on the bottom. 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 approximately 10 containers of packaged wraps holding above 41F in the grab and go station. Observed 2 packs of roast beef/ cheddar cheese bags holding above 41F. CDI- All Items taken to the blast chiller and cooled. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed container of pepperoni in the pizza prep without date. Observed gouda pasta and spinach dip without date in deli cold case. Items were not written in the date logs. CDI- Items were written in log book. Observed cooked salmon without a date mark in sushi station. CDI- Date marked. 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 container of salt without a label. CDI- Labeled.

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 pH meter in need of cleaning.

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 step ladder and broom stored on clean dish storage rack with clean dishes. CDI- Removed. All dishes stored with/ touching items were removed and taken to be cleaned.

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 spicy angel hair pasta and bacon & cheese potato salad cooling at a rate too slowly to meet cooling parameters in cold foods deli case. Product placed into unit around 9am. CDI: Education provided and product moved to blast chiller for rapid cooling (<41F).

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed apple kale salad being held above 41F in cold foods deli case. Product prepared 09/30/24 but pans rotated daily. PIC stated unit kept open and restocked 15-30 minutes prior to EHS arrival. CDI: Education provided and PIC moved product to blast chiller for rapid cooling (39F). Observed chicken salad and gouda pasta salad being held above 41F in customer self-service case. Product with various prep dates. CDI: Education provided and PIC voluntarily discarded product. Observed champagne cheese being held above 41F in cheese case. CDI: Education provided and PIC voluntarily discarded product.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed large plastic Cambro container of spring mix with prep date of 09/19/24. Food employee stated product placed into container between 8am-9am. CDI: Education provided and PIC provided correct date label and new container for product.

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 spicy angel hair pasta and bacon & cheese potato salad cooling in cold foods deli case. Unit designed for cold holding, not cooling. CDI: Education provided and products moved to blast chiller for rapid cooling (<41F).

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed several insert pans and lids stored as clean soiled with stickers/sticker residue. CDI: PIC sent to be W/R/S.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed a few insert pans wet stacked on clean dish shelving.

4-501.11 Maintain equipment in good repair. Observed all bulbs/lighting inoperable in vent hoods. PIC stated work order placed and lights on backorder.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed gaskets on 3-door reach-in coolers in prep room and at deli island soiled with food waste/debris. Observed food waste/debris in bottoms of 3-door reach-in coolers. REPEAT VIOLATION.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed push cart and boxes stored in front of deli handwashing sink. CDI - Items were removed. -0 points-

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed food splash, debris, and residues on inside of reach in coolers, along door seals, on non-food contact surfaces of cooking equipment, and on push carts. Recommend higher frequency and more thorough cleaning. -0.5 points-

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed rotisserie chickens hot holding at temperatures between 120F - 132F at hot holding station. Chickens were cooked and placed at hot holding station prior to inspection and are held for 4 hours then broken down to make chicken salad. CDI - Chickens were taken to oven to be reheated to 165F. PIC has been advised to hold rotisserie chickens in single layer at hot holding station to maintain proper hot holding temperatures of 135F or higher. -1.5 points- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed kale salad and meatballs in cold display case holding at temperatures between 43F and 47F. All other items in display case were 41F or below. CDI - Items were allowed to cool to 41F or less. PIC has been advised to conduct proper cooling step prior to placing in display case and to perform frequent temperature checks. -0 points- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

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 tightly covered deep plastic tubs of orzo and slaw cooling in walk in cooler. CDI - Lids were removed to allow cold air to circulate in and around food. -REPEAT- -1 point- 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 deli meat slicer with food debris buildup on blade/plastic blade guard, in need of cleaning. EHS discussed cleaning frequency with PIC and employees, determined that this slicer had not been used yet today, was not properly cleaned last night and stored clean to sight and touch. CDI- slicer broken down during inspection, properly washed/rinsed/sanitized. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

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 log sheet at sushi rice area incomplete, employee is missing the “time rice is all used/discarded” from a few dates. EHS found that sushi employee is not marking batches with label indicating batch # and times, this is required as per the approved HACCP plan (see written HACCP plan for more details, as of Feb 2023- facility is using Hisso sushi HACCP plan, has all proper documentation on site during inspection). CDI- EHS discussed log sheet requirements with PIC and employee, batches properly 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 large plastic container with portioned chicken salad in cooling process, packed into deep volume plastic container with lid tightly secured. CDI- lid removed, EHS discussed proper cooling with PIC. 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 (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 fish/fish products with label indicating to keep frozen until use that was thawing in cooler, had not been removed from packaging. EHS discussed requirement with PIC. CDI- slits cut into packages.

4-501.11 Maintain equipment in good repair. Observed gaskets on sliding doors to hot holding case that are loose/ripping. In need of replacement.

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 interior of cold holding display case with food debris buildup between crevices of case, in need of cleaning.

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 in main deli area, specifically under cooking/hot holding equipment and under the 3 compartment sink.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed several empty boxes stacked in front of cold prep room handsink, restricting access. CDI- boxes moved, EHS discussed maintaining handsink access at all times.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken products (split breast, leg quarters) holding below 135F in hot holding case. EHS noticed that the products towards the front of the case were temping at lower temperatures than the back of the case. EHS observed most products in case at proper holding temperatures. PIC unsure if this is an equipment or process issue, will have holding unit assessed. CDI- split breast and leg quarters reheated to 165F before placing back into hot holding. REPEAT. For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sushi roll (had just been rolled by employee) holding above 41F inside sushi prep unit. CDI- sushi moved to walk in cooler to properly cool before placed into cold holding grab and go area. EHS discussed cooling products in walk in cooler or blast chiller. For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed sushi roll (just rolled by sushi employee) holding above 41F inside sushi prep unit. Sushi roll was in cooling process due to recently being out during prep, EHS suggested using blast chiller or walk in cooler to cool sushi rolls before placing into cold holding, avoid using cold holding units for cooling. PIC stated employee typically uses blast chiller, sometimes blast chiller gets full and has to wait to use unit. CDI- sushi moved to blast chiller to cool. 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 .

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf Observed multiple dented cans at seals of cans in dry storage, no designated area for dented/recalled products observed. CDI- dented cans removed, PIC will discuss with employees and make a designated dented can area on shelving.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed 2x sanitizer buckets around 50ppm quat sanitizer, EHS confirmed sanitizer is at proper concentration from dispenser. PIC discussed refilling bucket process with employees during inspection. CDI- sanitizer changed, at proper level.

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed scoop handle contacting rice at sushi rice area.

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 several products holding below 135F at hot holding display case, see temperature chart. Through discussion with PIC and employees, found that several areas of the case had not been fully tuned on, causing the loss in temperature. CDI- hot holding case turned on fully, all products in holding case voluntary discarded and reloaded with fresh product during inspection.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed 2x sliced deli chubs exceeding 7 day limit during inspection, both chubs marked as “opened 11/8”. CDI- deli meat voluntarily discarded.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed a bottle of chemical cleaner stored above prepared sushi rice with no lid. CDI- chemical moved 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 facility not marking the last 2 days worth of sushi log book information. Must comply with procedures in HACCP plan and mark sushi rice accordingly for each batch. CDI- sushi voluntarily discarded, PIC is aware of record requirements moving forward.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed a few of the large plastic containers wet stacked near prep area.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed soap dispenser detached from wall at handsink near display case. Observed caulking needed at floors where floor meets display cases. 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 flooring underneath sushi equipment and cooking equipment in prep area in need of cleaning.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at handsink near sushi station, soap appeared to of just ran out as EHS went to wash hands. CDI- soap provided during inspection.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed a bottle of blue chemical stored with other chemical bottles with no label, in a generic “Ecolab” bottle with no attached label. CDI- bottle labeled as glass cleaner during inspection.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf 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 a large, deep plastic container with multiple whole rotisserie chickens in the process of cooling, with lid tightly secured. CDI- lid removed, EHS discussed proper cooling methods with PIC.

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed facility using cold running water to thaw out frozen chicken. EHS explained that during summer months, ground water is above 70F, not a reliable/approved thawing method with water over 70F. CDI- product removed from water, put into cooler.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees working with food with no hairnet/restraint to begin inspection. CDI- employees donned hairnets.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed a few sanitizer buckets testing around 50ppm quat sanitizer (at main prep area, in cold prep room). CDI- buckets changed out, remade to proper concentration. REPEAT.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed plastic pallets/crates with buildup in the cold holding prep room, in need of cleaning. REPEAT. Note: points not escalated as this is a different area in need of cleaning from previous inspection.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed soap dispenser detached from wall at handsink near display case. Observed caulking needed at floors where floor meets display cases.

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. For more information on food storage order please visit: http://meck.co/FoodSafety. Observed a box of raw chicken stored above a box of raw salmon in prep room walk in. PIC stated that salmon typically isn’t located in this walk in, an employee from seafood department must of stored in here. No visible signs of contamination. CDI- box of salmon moved out of walk in, back to seafood department.

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 several products that had exceeded 7 day limit and products that were mislabeled, according to PIC. EHS observed that there are inconsistencies in date marking system for sliced deli meat, some products are being labeled with “packed on” and some are being labeled with “sell by”. PIC explained that the products in deli case should be getting a “packed on” sticker while the sliced meat on customer grab and go should be marked with “sell by”. EHS observed 2x sliced chubs of turkey that were marked as packed on 4/12. EHS observed 1x sliced chub of ham marked as packed on 4/9 and 1x sliced chub of ham marked sell by 4/16. EHS observed 1x sliced chub of corned beef marked sell by 4/16. EHS observed buffalo chicken marked as sell by 4/19. EHS also observed a package of ham marked “packed on 4/23”. CDI- all products that had exceeded 7 day limit were voluntarily discarded during inspection. EHS observed PIC change label on ham marked “packed on 4/23”. PIC stated he will have a discussion with all deli employees to ensure everyone is on same page with date marking system. EHS will make compliance visit to ensure facility has corrected date marking system and shows improvement.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed a wet wiping cloth on prep surface near sushi station during inspection. EHS observed multiple sanitizer buckets registering 50ppm quat sanitizer. REPEAT.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed a few plastic containers wet stacked on shelving near blast chiller.

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed to-go boxes stored on prep table upright, no protective packaging. Ensure these items are inverted or kept in packaging until use.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris. 4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed shelving near hot display case with food debris buildup, in need of cleaning.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed employee wash hands at handsink and turn off faucet with bare hands, not using a barrier to avoid recontamination. CDI- EHS intervened, explained correct handwashing procedure to PIC and employee, hands properly re-washed during inspection. Proper handwashing observed for the rest of the inspection.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information on date marking please visit: http://meck.co/FoodSafety. Observed a couple of products in the deli display case that had exceeded the 7 day limit (pastrami opened 1/14, chicken opened 1/9). CDI- products voluntarily discarded. EHS discussed with PIC ensuring that employees are going through case regularly to check for any products out of date.

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 a squeeze bottle (employee identified as oil) without a label at sushi station. Note: majority of squeeze bottles and shakers were properly labeled.

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 corn soufflé (PIC identified product as belonging to deli dept) stored on the ground in the walk in freezer.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed a wet wiping cloth stored on the prep surfaces behind the display case during inspection. CDI- wet cloth removed. REPEAT.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed an employee water bottle stored in basket with retail items.

2-201.11 (A), B), (C), and (E) Responsibility of Permit Holder, Person in Charge and Conditional Employees. Observed employee health policy in facility not including salmonella non-typhi during inspection. CDI- EHS explained requirement as per 2017 Food Code to PIC, provided MCHD handout and emailed copy of updated employee health policy to PIC.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed handsink behind deli display case blocked by a rolling cart. Observed handsink in cold prep room blocked by a rolling cart. Observed an employee filling a pitcher of water from the handsink behind deli display case. CDI- rolling carts moved during inspection. EHS discussed only using handsink for handwashing with PIC, PIC spoke with employee to ensure they all understand that a handsink can only be used for handwashing.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed whole chickens holding below 135F in hot box near deli display case. Through conversation with employee and PIC, whole chickens were removed from walk in cooler and placed directly into hot box to reheat. PIC stated this is not the normal process, typically the chickens should be reheated in the oven before being placed in the hotbox for hot holding. PIC and employee stated that chickens were removed from walk in and placed into unit around 6:30am. CDI- approximately 10 whole chickens were voluntarily discarded, as they had been out of temperature for more than 4 hours. PIC spoke with employee and will ensure the proper process is followed for reheating chickens in the morning. Chickens will not be placed into hot holding box until they are properly reheated.

3-501.13 Use approved thawing methods. Observed crab meat thawing on counter near sushi station. CDI- crab meat was moved into walk in cooler during inspection.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed a few wet wiping cloths on prep surfaces during inspection. Ensure wiping cloths are held in sanitizer between uses.

4-501.11 Maintain equipment in good repair. Observed sliding doors on sushi reach in with damage. PIC stated a work order was placed after previous inspection, has been waiting on the parts and due to staff shortage has had issues receiving replacement parts for all equipment in a timely manner. Note: points not escalated due to PIC ordering parts, waiting on supplier.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed wall in cold holding room with paint chipping. PIC stated a work order was placed during recent inspection, has not been fixed yet. Note: points not escalated due to PIC having work order in, waiting on 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 walls in cold holding room where paint has chipped with black buildup, in need of cleaning.

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 large plastic container of chicken breast in the walk in cooler holding above 41F, see temperature chart. Through conversation with PIC, whole chickens were cooked last night and the breasts were removed and put into plastic container in walk in cooler to cool down to make chicken salad. Chicken breasts were placed in large, deep plastic container with lid tightly secured and placed into the walk in cooler to cool over night. CDI- chicken breast voluntarily discarded during inspection.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several products prepared this morning placed directly into low reach in units behind display case holding above 41F, see temperature chart. Observed grab and go sushi products prepared this morning placed directly into cold holding customer grab and go area holding above 41F, see temperature chart. CDI- prepared products (10-15) containers of potato salad, pasta salad and baked beans were brought to walk in cooler to rapidly cool to 41F or below before being placed in reach in unit. All prepared sushi (10-15 containers) were brought to walk in freezer and blast chiller to rapidly cool and place back in cold holding area.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed multiple products without a date in the prepared foods display case, including Italian sandwiches and turkey sandwiches. PIC was able to identify prepared date by referencing log sheet, allowed to properly date food. 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 multiple products labeled 9-2 (chicken cutlet, twice baked potato), turkey burger labeled 8/25, chicken Florentine labeled 7/18, orzo pasta labeled 8/29. PIC referenced log sheet and was able to provide correct date for each product, no product had exceeded time/temperature. VR by 9/19/21 to ensure facility has a working date marking system in place and the system is being followed by employees.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed several covered plastic containers of prepared foods (pasta, potato salad, beans) cooling in reach in unit during inspection. Observed sushi rolls cooling in customer grab and go area. Observed large plastic container of chicken breast improperly cooled from previous night thickly stacked in container with lid on top. CDI- prepared foods brought to walk in cooler to rapidly chill. Sushi brought to walk in freezer and blast chiller to rapidly cool. Chicken improperly cooled from last night was voluntarily discarded. Proper cooling methods discussed, discussed utilizing blast chiller and using shallow/vented pans for product, ensure product is 41F or below before placing lid on.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several metal containers wet stacked in the cold prep room and behind the main deli display area.

4-501.11 Maintain equipment in good repair. Observed sliding doors at sushi area that were damaged. Observed deli wrapping equipment damaged, plastic sheet ripped and damaged. PIC stated he has replaced other piece of equipment.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed minor black buildup on gasket in reach in unit in the cold prep room.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed walls behind reach in unit in the cold prep room that were damaged, paint chipping.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf- Observed no paper towels near sushi prep hand sink. CDI- PIC provided paper towels. REPEAT

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed chicken, slaw, corn and beans mixed, cold holding in the display case at temperatures above 41F. CDI. PIC removed to cooler and indicated that they were taken out not long ago. 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 shrimps, potatoes, cheese in RI without date marks. CDI. PIC voluntarily discarded. REPEAT

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths stored directly on prep table in the kitchen area. Needs to be removed and placed in sanitizer bucket.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single use dishes stored below the shelve with dirt around it. Needs to be stored to avoid contamination.

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 on the vents and ceiling in the WI cooler. Needs to be cleaned.

2-301.14 When to Wash - P- Observed several employees enter the deli area and don gloves without a hand wash to prep RTE foods. PIC was informed of the violation. CDI- Education was provided to employees and EHS observed proper hand washing.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf- Observed no paper towels near sushi prep hand sink. CDI- PIC provided paper towels.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed cheese, roasted peppers, and artichokes all above 41F see temp chart. CDI- PIC voluntarily discarded the items.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf - 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-REPEAT- Observed all items in display case without a date. PIC stated items were from yesterday or the day before. PIC stated a log book has been ordered and will be used. Observed chicken dated for 3/21/21. PIC voluntarily discarded the item. PIC has been encouraged to re train and implement a correct date marking system. A VR will occur no later than 4/8/21 to ensure date marking is occurring correctly. If the violation is noted again during a visit or inspection permit action will occur.

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 dumplings, chicken salad, kale salad, crab salad, and dipping cheese all above 41F and attempting to cool in a display case. PIC was able to uncover all items and place them in the WIC and blast chiller uncovered to quickly cool. See temp chart for cooling rate. A VR will occur no later 4/8/21 to ensure proper cooling methods are occurring.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. - Observed food stored on the floor in the WIC and WIF.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. - Observed paper towel dispenser in prep room mail functioning.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed cooked chicken quarters in the hot display case temped at 117F. CDI- PIC reheated the chicken to 165F

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 turkey remulade in deli display case no date marked. Observed brie sliced today and datemarked 1/1 (11days). Observed formage d affinis datemarked 1/5 (15 days). CDI- Deli manager stated that the Turkey in the case was made 2 days ago, allowed to date mark properly. Brie and Formage were redated reflecting a 7 day shelf life. 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 bulk chicken deli meat in display case with an expiration date of 12/15. Observed grilled chicken in reach in cooler dated 12/12-12/18. CDI - Deli manager voluntarily discarded the chickens. -REPEAT-

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed the following foods that were all prepped this morning (7AM-8AM) not properly cooled to 41F prior to placing out for display to customers. Sushi display: Tuna 42F Deli grab n goL deluxe chicken ceasar salad 43F, salmon salad 43F Deli prep reach in cooler: prepped today pot roast 45F Olive bar: lemon feta olives 45F, provolone antipasti olives 48F Front end refrigerator case: Snack packs chicken salad 43, hummus 42 CDI- PIC remove all of these food items above and either placed back into the walk in cooler or in the blast chiller. Discussed the importance of cooling products down to 41F or below prior to offering for sale as the units are for display are meant to maintain temperatures and not to chill product down. -REPEAT-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed gaskets on reach in coolers in need of cleaning.

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 wall in the deli prep room in need of cleaning as there is residue on the walls.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. - P Observed the following items above 41F, ALL just prepared this morning: brushetta, thai noodle salad, spinach dip, the first two top rows in the prepared food display cooler. Sushi just prepared temped at above 41 in the self service case. Observed grab and go snacks at customer service refrigerator above 41F CDI - First top two rows of food were removed and rechilled in the balst chiller. PIC stated that a work order will be put in to check the display case. -REPEAT- Verification visit will be conducted to check on the display case in 10 days.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Some prepared foods in the front display case were not dated: spinach dip, noodles, etc. CDI - Food items were prepared today, allowed to place date on products. 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 spinach dip, deli sliced turkey, made in house chicken salad, chub of sliced turkey with either no date or was passed 7 days. Observed corned beef with an incorrect label on "baby swiss" CDI- items were voluntarily discarded. Allowed for the chub of sliced turkey to be datemarked as this was cut today. Corned beef was relabeled.

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 potato salad that was pulled to cool back down into the walk in cooler, was brought back out to place back into the display case was temped at 43F. CDI- food was brought back into the walk-in cooler to chill down properly to 41F or below. Ensure employees are utlizing their calibrated thermometer to ensure temperature is below 41F.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloth on top of prep area in the prep kitchen.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed gaskets in display coolers and reach in gaskets in need of cleaning.

Repeat Violation- Full Points, 3- 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed the following items above 41F: breaded chicken-44F, grilled chicken-44F, sour cream-44F(all inside of prep cooler), shredded chicken-55F, beef-55F, sauerkrot-55F(all inside of flip top reach in), and deli turkey-44F and deli ham-44F(inside of prep cooler in prep room). Ambient air of flip top reach in was 50F. CDI- All potentially hazardous items were voluntarily discarded inside of reach in. PIC stated work order will be put in for unit and it will not be used until fixed. Compliance visit will be made within 10 days to ensure unit is properly working. CDI- Chicken and sour cream inside of prep unit were voluntarily discarded. Ambient air of unit was 40F. CDI- Items inside of prep cooler in the prep room were stacked too high which may have caused temperature issues. Items were voluntarily discarded. Roasted sweet potato salad was being used as samples and were sitting out on counter at 54F. Container holding food had ice at the bottom but the ice was not keeping the food cold. Suggested that facility put sample items on time. CDI- Samples were put out at 8am and placed on temporary time.

Repeat Violation- Full Points, 3- 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed the following items with expired date mark: german bologna-01.09, corned beef-01.13, mortadella-01.11, and turkey-01.13.

Verification Required. 4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods. -Pf Observed facility with no thin probe thermometer.

Repeat Violation-1.5 pts- 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed items in facility cold holding above 41F *See temperature chart above* CDI- Potatoes were from 08.25 and were voluntarily discarded. Broccoli slaw in display case was taken from bigger container inside of walk in cooler that was cooling down. Slaw was put in blast chiller to rapidly cool. Chicken breast and chick pea salad were from yesterday and were voluntarily discarded. *Points not escalated due to improvement from last inspection*

Repeat Violation-1.5 pts- 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf 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 ham in display case with no date mark. CDI- Ham was voluntarily discarded. Observed pimento chesse date marked for 08.15. CDI- Pimento cheese was voluntarily discarded.

Repeat Violation-0.5 pts- 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 corn, broccoli salad and thai noodles cooling inside walk in cooler with plastic covering. Although all items met cooling parameters, foods should be uncovered during the cooling process. CDI- Items were uncovered.

General Comment. 3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed sauces and rice in sushi area not labeled.

Repeat Violation-0.5 pts- 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal pans wet stacked in prep area.

General Comment. 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed light out underneath hood. Light needs to be replaced.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed celery, grapes, and brussel sprouts stored above ready to eat foods in prep unit. CDI - Relocated to correct storage order.

3-701.11 Discarding or Reconditioning Unsafe, Adulterated, or Contaminated Food - P Observed goat cheese in small container with green/blue growth. CDI - Container of goat cheese voluntarily discarded.

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 creamed spinach cooling underneath in prep unit; cream spinach would not meet cooling parameters from 70 to 41F. See temp. chart. CDI - Creamed spinach was placed in blast chiller to rapidly cool for remaining time.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed several items in hot case hot holding below 135F; see temp. chart. CDI - Chicken breasts and all chicken wings were reheated to 165F or above.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed tuna salad and roasted sweet potato salad cold holding at 42F in display case. CDI - Both items were placed on temporary TPHC. Discussed overstacking items with manager. Observed carving ham, chicken florentine, and salmon cold holding in display case at 44F and above. Manager stated all items were placed at 5 am that morning. CDI - All items were voluntarily discarded. Observed potato salad holding underneath in prep unit at 44F leftover from previous day. CDI - Item voluntarily discarded. Observed ham, turkey, and cheddar cheese cold holding 43F and above in sandwich prep unit. CDI- Item voluntarily discarded. Observed wrap in retail case cold holding in case above 41F. Items were stacked higher than air curtain in case CDI- Items cooled rapidly in prep room. 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 sauerkraut opened in prep unit without date mark. Manager identifed item was opened previous day for sandwich prep. CDI - Item was correctly date marked. 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed large bag of goat cheese with 5/12 date mark. CDI - Item was 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 creamed spinach cooling in closed plastic container under prep unit not manufactured for cooling. Observed slaw cooling in walk in cooler in large plastic container with closed lid. CDI - Creamed spinach placed in blast chiller for rapid cooling. Slaw uncovered in walk in cooler.

4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Observed no ambient air thermometer for the hot holding case. Advised to provide one. REPEAT.

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

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed outside of equipment in need of cleaning throughout deli/sushi department. Increase cleaning frequency.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed product throughout facility at the 42F - 45F range. Refer to temperature chart. CDI - pulled product to cool down or removed excess product to pull to reach in/walkin cooler. Educated to prepare, cool down to 41F, then store in cold holding units. Cold holding units are not meant for cooling. Do not overstack in flip top units. Do not stack product too high in display wells. All product is in compliance and at proper temperature.

8-103.12 Comply with the procedures in the HACCP plan as submitted an approved as part of a variance or local approval. Maintain records as required.-P/Pf Observed sushi employee was not following HACCP plan flow chart this morning. Rice was improperly labeled. Food employee also did not complete acidification chart in log book after rice has been treated. CDI - educated how to follow proper procedures. Filled out rest of log.

4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Observed no ambient air thermometer for the hot holding case. Advised to provide one.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be cleaned as often as necessary to keep them clean; Caution should be used to minimize food exposure. Observed rust exposed on the wall inside the prep room in the back. Advised to treat walls.

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. Observed sushi employee with apple on prep table. CDI - discarded apple.

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 REPEAT VIOLATION. Facility has solved past problem with time/temperature exceeding on deli meats. Observed items that have been prepared and held for more than 24 hrs in the establishment without a date label on product. CDI - went over date marking criteria with food employees and PIC. Properly dated the product without date labels.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed walkin prep room walls that are rusted. PIC has work order placed to replace the walls.

3-501.18 Discard the food requiring date labels once time/temperature criteria has expired, if it is not been labeled, or if the label is incorrect. -P REPEAT VIOLATION. Observed ham has exceed time/temperature criteria. Package was opened up on 6.20.18. CDI - discarded product. Educated date marking criteria.

4-501.11 Maintain equipment in good repair. Observed 2 light bulbs burnt out underneath the hood. Advised to replace.

4-601.11(C )/4-602.13 Non Food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil or residue. REPEAT VIOLATION. Observed rusted walls in deli prep room. Observed dusted fan cover in deli prep room.

2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles.-P Observed food employee pick trash up off of the floor and then put on gloves to prepare food for customer. CDI - Advised to wash hands before donning gloves; always wash hands after engaging in activities that contaminate them.

4-501.114 Maintain sanitizer at correct concentrations. -P Observed 3 compartment sink quat sanitizer in the back prep room at 0 ppm. CDI - tilted the jug to feed the solution to the dispenser tube. Currently reading at 200 ppm.

3-501.18 Discard the food requiring date labels once time/temperature criteria has expired, if it is not been labeled, or if the label is incorrect. -P REPEAT VIOLATION. Observed corned beef opened from commercial package on 12.30.17 and turkey opened on 12.20.17. Product is not held at 41F and below, refer to temperature chart. Product shall be held in deli display unit for only 4 days. CDI - educated about date marking criteria and discarded product.

4-601.11(C )/4-602.13 Non Food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil or residue. REPEAT VIOLATION. Observed dusty storage racks above 3 compartment sink in the back preparation room. Observed build up on gaskets throughout. Observed food debris in the sushi reach in unit.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P REPEAT VIOLATION. Observed spinach out of temperature in the deli prep room. Food employees are storing spinach out of the units (in the chilled room). Refer to temperature chart. CDI - educated that the refrigerated room does not provide enough refrigeration to properly store product. Refrigerated room is for preparation only. Hold product in cold holding units such as the walkin cooler or reach in unit. Discarded product.

3-501.18 Discard the food requiring date labels once time/temperature criteria has expired, if it is not been labeled, or if the label is incorrect. -P REPEAT VIOLATION. Observed one product of pastrami in the deli display case that has exceeded time and temperature criteria. Product was opened from commercial package on 10.29.17. The products temperature is above 41F and product has been held over by 2 days. CDI - educated about cold holding criteria with regards to time/temp. Discarded product. Facility has been working hard on the date marking criteria and has fixed most issues. One pastrami package has exceeded by 2 days. All other prepared foods and commercial package items are properly date marking.

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 fan covers in the deli prep room covered with dust. Advised to keep fan covers clean.

4-501.114 Maintain sanitizer at correct concentrations. -P Observed empty Quat container at the 3 compartment sink in the back prep room. Quat at 0 ppm. CDI - PIC provided a new container of concentrate to the 3 compartment sink dispenser. Currently at 200 ppm.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed sushi rolls out of temperature in the sushi display. HACCP flor diagram specifically states that after the suhsi has been cooked, acidified, and rolled, the product must be cooled down to proper temperature before storing in the display case. Refer to temperature chart for sushi roll temperatures in display case. CDI - went over HACCP plan with PICs and Sushi Chef. Advised to begin to prepare product, cool down in blast chiller, then store for display in the cold holding case. Advised to pull finished products to cool down in blast chiller. Product now at proper temperature.

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 Observed oven roasted turkey deli meat in reach in unit in the back prep room that was opened from commercial package on Wednesday (2 days ago), with no label on product. CDI - educated about date marking criteria and advised to place label on product. 3-501.18 Discard the food requiring date labels once time/temperature criteria has expired, if it is not been labeled, or if the label is incorrect. -P Observed multiple deli meats in the display case exceed time/temperature criteria for cold holding. Product is not at 41F and below. No 7 day hold time for product; 4 day holding only in this case. Example: products have dates of 7.25.17 & 7.29.17. CDI - educated about the holding criteria for product at 42-45F. Discard product that has exceeded time/temperature criteria. REPEAT VIOLATIONS. VERIFICATION REQUIRED

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 dusty fan cover to the cold unit in the prep room. Advised to keep clean.

2-101.11/2-102.11 Person In Charge (PIC) shall be present during all hours of operation; The PIC shall demonstrate knowledge of food safety by being a Certified Food Protection Manager. -PF Observed no Certified food protection manager on site during inspection. Advised to to have employee Certified.

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 Obseved multiple products such as seafood salad that have been opened up from commercial package and held in the establishment for over 24 hrs. CDI - advised to date label product in the booklet when product is stored in the display case. Product held over 24 hrs requires a date label for the product. Food employee labeled the products in the calendar. 3-501.18 Discard the food requiring date labels once time/temperature criteria has expired, if it is not been labeled, or if the label is incorrect. -P Observed multiple products of deli meat's that have exceeded time/temperature criteria for cold holding. CDI - advised to discard product; educated that food can be held at 42-45F for 4 days. Food can be held at 41F and below for up to 7 days. First day of cooking/preparation is considered day one.

| 7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed quat sanitizer at 3 compartment sink aboe 400 ppm (toxic chemical). CDI - educated about proper active quat sanitizer. Facilities quat chemical label states active quat is from 150 ppm - 400 ppm. Quat sanitizer must remain within this concentration range. EHS and PIC diluted the sanitizer. Advised to use test strips more often.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed single service soup cup lids on display and not protected from contamination. Advised to store the cup lids inverted or to provide a container with a lid to protect from contamination.

2-301.12C To avoid recontaminating their hands, food employees may use disposable paper towels or similar clean barrier when touching surfaces such as manually operating handsink faucets or touching the handle of a door. Observed food employee recontaminate hands by turning the faucets off with bare hands. CDI - educated to prevent recontamination by drying hands with paper towel and then use that paper towel to turn the faucets off.

5-205.11(A) A handwashing sink shall be maintained so that it is accessible at all times for employees.-Pf Observed handsink in the back prep room blocked by speed rack. CDI - moved the speedrack to a better location.

| 4-501.114 Maintain sanitizer at correct concentrations. -P Observed quat sanitizer at 3 compartment sink at 0 ppm. Observed dispenser not feeding the quat to create a solution. Advised to get CHEMTEC to come out and fix dispenser. CDI - created a solution at the proper concentration with the quat. Advised to keep creating the solution until dispenser is fixed.

3-403.11 (C ) Reheat commercially processed, ready-to-eat food to 135F if food is to be hot held until service. -P Observed soups not reheated to 135F from their commercial package. Refer to temperature chart. Product has been in soup buffet since 6am. CDI - educated about proper reheating temperatures for commercially packaged products. Discarded products.

4-703.11 After being cleaned, equipment food-contact surfaces and utensils shall be sanitized in: hot water manual operations for 30 seconds in at least 171 F water, hot water mechanical operations and achieving a utensil/equipment surface temperature of 160 F, or in a chemical sanitizer with the specific contact time stated on the EPA-registered label. Observed food employee not use proper contact time for sanitizing uitensils in quat sanitizer. CDI - re-washed utensils and advised to set the utensils in the sanitizer for at least 2 minutes.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed cold holding issues in the display case/roasted garlic in olive bar. Refer to temperature chart. Storage wise, the product in the back closer to the doors were out of temperature. The other products deeper into display unit were in proper temperature. CDI - brought product to the blast chiller; advised to keep doors to display unit closed as much as possible. Use thermometer more often to check temperatures throughout the day. The roasted garlic in the olive bar was discarded.

3-304.14(B) Cloths in-use for wiping counters and other equipment shall be held between uses in a chemical sanitizer solution at the proper concentration. Observed the quat sanitizer bucket at the sushi bar at 0 ppm. CDI - refilled sanitizer bucket with proper concentration of solution.

4-101.19 Nonfood 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. Observed single service articles, equipment, food, and utensils stored on a non porous rack with wood as the shelving. Advised to get a porous rack with non absorbent shelving.

2-301.12C To avoid recontaminating their hands, food employees may use disposable paper towels or similar clean barrier when touching surfaces such as manually operating handsink faucets or touching the handle of a door. Observed food employees recontaminate hands by bare hand contacting the handsink faucets when turning the faucets off. CDI - educated PIC that when washing hands, food employees need to follow proper handwashing procedures to prevent recontaminating hands; use a paper towel to dry hands off and then use that same paper towel as a clean barrier to turn the faucets off without recontaminating hands; advised to wash hands properly.

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 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 product in the display case (prepared in house/commercially packaged) that did not have a date mark on the product. CDI - educated that when there is a TCS commercially packaged/in house prepared product, after being held in the establishment for over 24 hrs, that product requires a date label; allowed to place a date label on the product.

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 that the chicken in the hot case is on TIME control; facility does not have written procedures nor do they have the proper TIME labels for the product. CDI - advised to write TIME labels for the product; Emailed TPHC procedure template to facility. VR

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -Pf Observed bulk product in the walkin cooler out of temperature. The product is in a large plastic container with the lid closed. CDI - educated about proper cooling methods and leaving the lid open on product when product is cooling; removed lid.

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 product on the floor in the walkin freezer.

2-301.14 Wash hands before donning gloves and between gloves uses.-P Observed food employee cough and about to don gloves without washing hands. CDI - stopped employee before donning gloves; advised to wash hands.

5-202.12 Provide at least 100F water at handsinks.-Pf Observed no hot water at the deli prep room handsink. VR

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed sticker residue on the food contact surfaces of large plastic containers. CDI - put through cleaning procedure.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken soup at hot hold bar and out of temperature. CDI - sent through a reheat procedure and turned up temperature on the hot holding bar.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed product out of temperature at the olive bar. CDI - educated about over stacking and keeping product below the chill line; removed product out of temperature and brought to cooler.

3-304.13 Linens and napkins may not be used in contact with food unless they are used to line a container for the service of foods and the linens and napkins are replaced each time the container is refilled for a new consumer. Observed sliced cucumbers at the sushi bar stored with saturated towel in the container.

2-402.11 Use approved hair restraint, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee without an effective hair restraint in the deli prep room.

4-302.14 Provide a test kit that accurately measures concentrations of sanitizing solutions- Pf Observed that test strips are expired. VR

(general comment) 2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drink stored on drain board of three comp sink. CDI drink discarded.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed PHF RTE products not date marked. ( deli meats). CDI all RTE PHF properly date marked.

4-501.11 Maintain equipment in good repair. Observed leak inside sushi cooler leaking into unit in need of repair. 4-501.12 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed deeply gouged cutting boards.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P; Keep food contact surface properly cleaned and sanitiized; Observed large plastic containers used for storing food having old sticker residue stuck to surfaces in need of removal. CDI containers switched out and placed into dirty dish pit.

3-501.19 Time as a Public Health Control - P,PF; Properly use TPHC; Observed TPHC procedures used for sushi rice without written procedures. (check sheet staff had was 6 days behind). CDI TPHC forms emailed to staff.

6-201.11 Floors, Walls and Ceilings-Cleanability - C; Keep floors clean; Observed flooring inside walk-in cooler soiled with old cardboard used to soak up grease in need of removal and cleaning.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drink stored on prep surface. No food being prepped at the time.

5-202.12 Provide at least 100F water at handsinks.-Pf Observed hot water at hand sink in deli at 59F. Repair. VR.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed all food items in prep cooler in back cold prep room at 52F. CDI-Items held in cooler over night discarded. Some items had been placed in cooler were transferred to walk in cooler. PIC will put work order in for unit and discontinue use until repaired.

7-201.11 Store toxic materials to avoid contamination. -P Observed glass cleaner and sanitizer stored on prep surface beside open deli chub. CDI-chemicals re-located to proper location.

3-602.11 Food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -Pf Observed sushi packaged by facility for customer self service with missing information on ingredient labels. Observed a Tuna roll that contained crab and crab salad but those items not listed on ingredient label. Also observed California roll with ingredients listed as brown rice but contained white rice.

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 bottom of container used to hold cleaned and sanitized utensils.

2-102.11 PIC demonstrates knowledge by being a certified food protection manager. No certified food protection manager on site during inspection.

5-202.12 Provide at least 100F water at handsinks.-Pf Observed hand sink in deli area measuring 67F. VR

3-302.11(A) Separate the different types of raw animal foods. -P Observed raw chicken stored over raw salmon. CDI-items rearranged to proper storage order.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabeled bottle stored with chemicals. CDI-discarded.

3-602.11 Food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -Pf Observed turkey wrap packaged by facility with no allergens listed on label. Also observed containers of beef gravy with no label of ingredients or allergens. VR.

.Facility shall have employee with managerial control who is food safety certified (2-102.12) No food safety certified manager on site during inspection.

Do not store anything in hand sink. (5-205.11) Observed rags and grill brush stored in hand sink. CDI-removed.

Properly date mark refrigerated, potentially hazardous, ready to eat foods held longer than 24 hours. (3-501.17) Observed items held overnight in display case such as deli salads made in house without any date label. CDI-labeled.Discard items held longer than time/temperature combination specified in 3-501.17. (3-501.18) Observed brie packaged by facility with a discard date of day prior. CDI-items discarded.

Use proper cooling methods. (3-501.15) Observed chicken salad cooling in glass display case which holds temperature at 45F and may not cool product down quickly enough. Also observed chicken salad cooling tightly wrapped in small two door prep cooler. Cool items uncovered in walk in cooler or freezer to 45F before placing in display case.

Properly store wiping cloths in sanitizer. (3-304.14) Observed wet wiping cloths stored on countertops and in hand sink.

Facility shall have employee with managerial control who is food safety certified. (2-102.12) No food safety certified manager on site.

Food contact surfaces shall be clean to sight and touch. (4-601.11) Observed sticker build up on a few clear plastic pans. Remove all sticker residue to ensure items are properly sanitized. CDI-taken to be re-washed.

Properly date mark ready to eat, TCS, refrigerated foods held longer than 24 hours. (3-501.17) Observed several deli meats without any labeling in meat case. CDI-items labeled.

Use proper cooling methods. (3-501.15) Observed items cooling and tightly wrapped in plastic wrap. Vent items while cooling.

Protect food from contamination. Observed food thawing under running water at 3 compartment sink while employee was washing soiled utensils. Food was thawing in sealed bags. Do not thaw food in same sink as washing dishes to prevent contamination. CDI-through instruction and ware washing stopped.

Chemical sanitizer shall be at correct concentration. Observed cleaned dishes stored in sanitizer at 3 compartment sink and quat sanitizer registering 0ppm. CDI-refilled with sanitizer at correct concentration.

Facility needs variance for sushi rice. PIC showed EHS an email from Sushi company (Sushi with Gusto) stating that all paperwork has been submitted and they are awaiting an approval letter from the state. No paperwork or letter on site during inspection.

Facility need approved variance for acidifying sushi rice. PIC showed EHS letter from Sushi Company (Sushi with Gusto) stating all paperwork has been submitted and they are awaiting an approval letter from the state. No paperwork or letter on site during inspection.

Facility must have PIC who is food safety certified. No food safety certified manager on site during inspection. Points will be deducted beginning January 1, 2014.

Properly date mark TCS, refrigerated, ready to eat foods with no more than 7 day hold time. Observed deli meats in case open and without date mark. CDI-dates put on items.

Variance needed for acidifying sushi rice. PIC states that application has been sent to state and awaiting approval.

Variance needed for acidifying sushi rice. PIC states application has been submitted to state and is awaiting approval

Properly thaw foods. Observed TCS foods thawing on prep counter at room temperature. Items put into refrigeration.

Properly store cloths used for wiping food contact surfaces in sanitizer. Observed soiled damp cloth stored on cutting board in prep room.

Properly store utensils in clean, dry place. Observed clean utensils stored in bucket with standing soiled water.