WALMART SUPERCENTER #2134 DELI

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitized equipment and utensils with visible food debris and build up still attached located at bakery 3-comp-sink. CDI - PIC moved items back to wash compartment of 3-comp-sink. 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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it 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) 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 . CDI, PIC allowed to date/re-date the following TCS food product(s),Observed sliced maple honey turkey, sliced beef bologna, sliced roasted turkey, and sliced Virginia ham exceed 7 day date marking 7/13-7/22, 7/14-7/21. In the future, the PIC may be required to discard food, per 3-501.18 (A), that is not dated or inappropriately dated in accordance with 3-501.17 (A), (B), or (C). CDI - PIC was allowed to correct date marking for foods past 7 days.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies throughout FOH and BOH of deli/bakery kitchen area. Increase frequency of cleaning drains and removed of garbage.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris. 4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed food debris buildup in sliding door rails of display cases. PIC to address cleaning frequency.

6-301.11 Provide soap for handwashing at each handsink. -Pf- Observed soap not dispensing from soap dispenser due to dispenser being broken. At other handsink, observed soap inaccessible due to item hanging on soap dispenser blocking access. -CDI- PIC placed a pump soap dispenser and removed items blocking access. 5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use -Pf.- Observed cart stored in front of handsink at BOH on deli side near 3-comp sink. -CDI- PIC relocated items. -1-

4-703.11(B) After being cleaned in a mechanical dish machine, equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160F as measured by a max/min thermometer. -P- Observed final rinse at dish machine at bakery area at 147F. Dish machine only used for bakery (non TCS items). No VR required. No point deduction. Repair. -0- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: 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 popcorn chicken hot holding between 125-139F. -CDI- PIC voluntarily discarded items below 135F. -0- 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- Observed some deli meats improperly date marked: roast turkey discard 8/22 (date of visit 8/7, more than 7 days), roast beef 8/7-8/25 (discard should be 8/13), ham 8/5-8/25 (discard should be 8/11) and 8/4-8/24 (discard should be 8/10). -CDI- PIC discarded roast turkey and corrected date marks of other 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 .

4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf- Observed no thermometer or test strips for high temp dish machine in bakery area (used only for non TCS items). No VR required. No point deduction. -0-

5-205.15 Maintain a plumbing system in good repair. Observed leak at faucet and at piping below 3-comp sink at deli side. Repair. -0-

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./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 dark microbial growth on ceiling in bakery area. Observed soap dispenser in deli area not functioning. Repair or replace. **REPEAT**-1-

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed employee change gloves without washing his hands. CDI Employee washed his hands and put on clean gloves.

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 base of wall across from deli case damaged. PIC will put in another work order today. REPEAT

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P observed wraps and pinwheels in the floor cold case above 41F. PIC stated they were put out this morning. CDI PIC put items in the WIC to cool back down. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

6-501.11 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 base of wall across from deli case damaged. REPEAT

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed chicken wings being cooked to less than 165F. CDI PIC voluntarily discarded all bone in wings that were cooked today. PIC looked into the settings on the fryer and discovered that the timer was not set correctly.

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Observed facility is holding the hot bar on TPHC and does not have written procedures. CDI EHS provided TPHC form for PIC to complete TPHC procedure template may be found at: www.mecknc.gov/foodsafety

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 baseboard behind deli case damaged and detached from wall creating a hole in the wall.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several chubs of meat in deli case above 41F. See temperature chart. CDI PIC voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ ..

6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed dead bugs on floor around rotisserie oven.

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed boxes of single service items not 6 inches off the floor.

4-501.11 Maintain equipment in good repair. Observed the middle and right end of deli case not holding TCS meats at 41F or below. EHS advised facility not to use these sections until the unit has been repaired. VR needed 3-28-24

6-303.11 Provide required lighting intensity. Observed 2 lights not working in the front prep room. The area is dark.

4-904.11 (A) Display and handle single-use and single-service articles and cleaned and sanitized utensils to prevent contamination. Observed employee drop several large catering containers on the floor face down, then put trays back on shelf for use. CDI- Lids were contaminated by the floor and were discarded.

4-501.14 Warewashing machines and the compartments/drainboards of sinks used for washing and rinsing equipment, utensils, raw food, etc. shall be cleaned before use, throughout the day to prevent recontamination of equipment and utensils, and at least every 24 hours if used. Observed employee dump raw chicken juice in the rinse basin of the 3 comp sink. Sink was already set up for washing, rinsing and sanitizing dishes. Dishes were in the 3 comp sink for washing when chicken was poured in the sink. CDI- Sink washed, rinsed and sanitized prior to washing dishes.

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 chicken case in need of cleaning near the registers. Observed meat case in need of cleaning.

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 cove base pulling away from the wall at slicing area near the push door to the back kitchen. Observed wall damage at the push door in the same area. Observed wall damage in back deli kitchen near the walk in cooler.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed corn dogs, hot dogs, egg rolls, chicken sandwiches, nuggets and fried chicken in the grab and go hot case in holding below 135F. Observed corn dogs, hotdogs, egg rolls, chicken sandwiches, and nuggets holding below 135F grab and go hot case near the registers. CDI- Items were within time temp parameters and were placed on time. EHS spoke with manager about switching items to TPHC. baked chickens were holding at temp in the hot case. 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed liquid stored with the chemicals without a label. CDI- Items discarded.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at the front handwashing sink. CDI- Paper towels placed at the sink.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed slicers soiled with old food debris. CDI- Slicers broken down and cleaned. This is the fourth time the facility has been non-compliant keeping slicers clean. Facility will be required to complete a risk control plan. Facility must create a plan/ process to ensure slicers remain clean. EHS spoke with PIC about the correct process for washing. Plan/ process for keeping slicers clean will be sent to EHS for review. If no progress has been made ITS may be issued. 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 .

3-501.18 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 ham and turkey held beyond 7 days in the meat case. CDI- Meat chubs discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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

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 chicken hot case in need of cleaning. Observed hood with grease buildup.

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

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed back handwashing sink blocked by trash can. CDI- Trash can removed. 6-301.11 Provide soap for handwashing at each handsink. -Pf Observed hand sanitizer in the soap dispenser, not soap. CDI- Hand sanitizer replaced with soap.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed two slicers soiled with old food debris. CDI- Slicers taken back to be cleaned. 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 .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed corn dogs, chicken sandwiches, chicken sandwich minis, hot dogs and egg rolls holding below 135F in the grab and go cases. This is the 5th consecutive time facility has been put on hot holding. EHS had sent out risk control plans and has spoke with managers several times about how to gain compliance. RCPs have not been affective. CDI- Items discarded. AN ITS WILL BE ISSUED UNTIL FACILITY CAN GAIN COMPLIANCE. 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 .

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 hood in need of cleaning.

2-102.11 (A) - (C )(1), (4)-(16) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to the operation of the food establishment. -Pf. Please visit our resource page, http://meck.co/FoodSafety , for more food safety information related to PIC Duties, Training, and managing food safety. Observed PIC/ employees without knowledge of food temperatures for hot and cold held items. Observed PIC and employees without knowledge of cooling parameters. Observed PIC and employees without knowledge of when to clean slicers used for cutting meats and cheeses. When checking thermometer EHS found that employees were using the laser part of the thermometer to temp food items. The thin probes were not working. PIC got a working thin probe thermometer. Facility has the same priority violations. EHS asked if temperatures are taken for the food items. Employees stated yes, the temperatures vary. Sometimes it is 40, sometimes it is 45. EHS temped the pin wheels made yesterday at 46 and the pin wheels in the grab and go area at 57. EHS observed employee using 0ppm sanitizer at 3 comp sink. No one noticed the sink was not pulling sanitizer. Test strips not used. Employees did not know what concentration to keep sanitizer at. CDI- EHS educated PIC and employees. EHS spoke to PIC about taking temperatures and making temp logs. EHS gave RCPs to complete for hot holding, cold holding, cooling and cleaning of the slicers.

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

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 two slicers soiled with old food debris. Items were stored as clean. CDI- Slicer broken down and cleaned. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY Observed dishes sanitized in sanitizer at 0ppm. Dispenser not pulling sanitizer. CDI- Sanitizer hand mixed and tested.

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 wings in the hot well holding below 135F. Observed areas of chickens closest to the outside holding below 135F. CDI- Items placed on time.

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 pin wheels in the grab and go area and walk in cooler holding above 41F. Observed chicken wraps in the walk in cooler holding above 41F. CDI- Items discardeddj

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 pin wheels and wraps tightly closed prior to being cooled to 41F. Observed salads placed in the grab and go area prior to being cooled to 41F. CDI- Salads removed pin wheels and chicken wraps discarded.

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

4-501.11 Maintain equipment in good repair. Observed sanitizer dispenser not pulling sanitizer. Get fixed.

2-102.11 (A) - (C )(1), (4)-(16) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to the operation of the food establishment. -Pf. Please visit our resource page, http://meck.co/FoodSafety , for more food safety information related to PIC Duties, Training, and managing food safety. Observed PIC/ employees without knowledge of food temperatures for hot and cold held items. Observed PIC and employees without knowledge of when and how to clean slicers used for cutting meats and cheeses. Observed PIC and employees without knowledge of cooling parameters. CDI- EHS educated 2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf A Food Safety Checklist can be found at: http://meck.co/FoodSafety along with for more food safety information related to PIC Duties, Training, and managing food safety. Observed facility marked out on 7 risk factor/ P, Pf violations.

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

5-205.11 (A),(B) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed back handwashing sink near the 3 comp sink blocked by trash can. CDI- Removed. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at the front handwashing sink. CDI- Paper towels placed at the sink. cdi- Paper towels placed on sink.

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 two slicers soiled with old food debris. CDI- Items broken down to be cleaned.

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. 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 several containers of pin wheels cooling at a slow rate. Rate taken was 06.

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 approximately 4 egg rolls and 2 hotdogs in the grab and go area at the deli area holding below 135F. CDI- Items discarded. Observed approximately 4 chicken sandwiches, 1 sausage muffin, and 4 containers of popcorn chicken holding below 135F. EHS advised PIC to create temperature temp logs to keep track of hot items. PIC stated they are supposed to have them. EHS will make a return visit to ensure temps are met.

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 approximately 7 containers of pin wheels and 9 containers of chicken wraps in the grab and go case holding above 41F. CDI- Discarded.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed walk in freezer floor in need of cleaning.

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

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at the side and back handwashing sinks. CDI- Paper towels placed at the sinks.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed general Tso chicken, hot wings, regular wings and fried chicken in the hot case holding below 135F. Observed egg rolls in the grab and go hot table near the registers holding below 135F. CDI- All items placed on time.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM on site.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF Observed no employee health policy. PICs did not know about the health policy. CDI- Left copy of health policy

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed Slicer soiled with old food, grease and towels residue. CDI- Slicer taken back to be washed.

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 wraps cooling at a rate of .03.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed corndogs, fried chicken, boneless chicken, wings, chicken sandwiches, egg rolls and hotdogs holding below 135F in the hot case and grab and go cases. CDI- Items in the hot case were placed on TPHC. All other items were 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 lids tightly on while wraps were cooling. CDI- Lids opened.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC with expired CFPM as of April 2020. PIC noted they are in the process of setting up course completion. - 0 -

2-301.14 When to Wash - P Observed employee cleaning slicer with sanitizer solution, changing gloves, and moving to serve food to a consumer from the hot bar without first washing hands. CDI - Employee washed hands and changed gloves. Education provided to PIC about when employees are required to wash hands and change their gloves. - 0 -

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed dish scrubber stored in hand sink. CDI - scrubber removed. 6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at front hand sink. CDI - PIC noted soap dispenser broke off wall. CDI - PIC supplied hand soap. - 1 -

3-403.11 Reheating for Hot Holding - P Observed employee reheat frozen, fully cooked chicken tenders between 56F-80F for hot holding. CDI - Education provided on reheating procedures. Tenders reheated to at least 135F before being placed into hot holding. See temp chart. - 1.5 -

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Observed employee drink commingled with dry storage items. - 0 -

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf-Observed no paper towels at none of the handsinks.CDI-Paper towels provided.

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 no beginning or end times on the items held in the hot holding case. CDI- PIC put time stamps on items.

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 fried chicken cooling in the walk in cooler tightly covered. CDI-PIC uncovered items to cool rapidly.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.-Observed wet stacking of metal containers and bowls on the dish rack.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.-Observed crumbs and debris inside the condiment holder.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf-Observed a soiled metal pan and spoon stored as clean on the dish rack. CDI-Moved to 3 compartment sink to be wash, rinse, 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. Observed Rotesserie chickens cooling in tightly covered containers. CDI- PIC explained chicken was made this morning. PIC was allowed to place in freezer to rapidly cool.

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 food in floor in freezer. CDI- PIC placed items off floor.

4-501.11 Maintain equipment in good repair. Observed handle missing from HH case.

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 2 wrapped sandwiches in a customer grab-and-go case at 47-48F at 4:00PM. These sandwiches were made around 8:00AM. CDI- products were discarded.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed fried chicken and a chicken sandwich hot holding below 135F in hot area underneath hot case. CDI- products were discarded. No point escalation as improvements have been made to hot holding since previous inspection.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed deli meat walk in cooler cold holding TCS foods above 41F (see chart). Verification required. PIC contacted repair technician 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 Observed mashed potatoes cool from 110F at 3:25PM down to 85F at 4:25PM in the walk in cooler. Observed chicken strip trays at ~100F cooling in customer cold grab-and-go island cooler, and deli sandwiches at ~50F cooling while tightly wrapped in customer grab-and-go island cooler. CDI- mashed potatoes transferred to walk in freezer, grab and go island cooler items were transferred to the walk in cooler for cooling.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed debris accumulation on the inside of the deli meat case, on clean equipment storage shelving, and on the fan coverings in the walk in poultry cooler.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. observed 1 employee beverage stored on food prep table. CDI by discard.

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

3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P observed multiple TCS food items stored < 135F. Corn dogs, hot dogs, chicken sandwich, chicken slider, fried chicken box. CDI items discarded or placed on TPHC procedure. TPHC sheet was completed by PIC and will be used going forward for some TCS hot held foods.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P observed lettuce stored on food prep table > 45F. CDI by discard.

4-501.11 Maintain equipment in good repair. observed bottom shelves of walk-in cooler racks to be damaged. Repair or replace to maintain 6 inches above the floor.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. observed dust build-up inside hood system.

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 food residue build-up on walls (inside walk-in cooler also.) floors need cleaning inside walk-in cooler.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. observed employee personal items stored on prep table. (keys, phone, eyeglasses)

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf observed dried food debris on meat slicer. CDI by wash, rinse, and sanitize.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P observed multiple TCS food items in hot bar stored < 135F. See temp chart. CDI- food items voluntarily discarded by PIC. Verification required within 10 days.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P observed romaine lettuce on prep table > 45F. CDI by discard.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed box of single service items on the floor behind hot bar.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. observed food debris build-up in sandwich display cooler.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf observed employees personal items stored on handsink. CDI by clearing access to hand sink. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf observed handsinks without hand towels. CDI by providing towels at handsinks.

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 food items on hot bar marked for 6 hours. CDI by marking foods for 4 hours as allowed by the food code.

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 hand towels dispensers in poor repair and are not being used.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. observed employee coats stored in food service area.

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 hot bar food items on TPHC (per PIC) that were not marked for time hold. CDI by marking food items for time.

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 food stored on the walk-in freezer floor.

4-501.11 Maintain equipment in good repair. observed storage shelves in walk-in cooler with bottom shelves on the floor. repair or remove bottom shelf.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf obserevd test strips to be water damaged and unsuable. CDI by obtaining new package of test strips.

5-103.12 Provide water under pressure to all fixtures.- observed low water pressure at handsink dehind deli meat counter. repair.

3-201.11 Use food from approved sources only.-P: Pizzas are being cooked in unpermitted deli and then placed on TPHC in holding equipment. Pizza program was discontinued in 2015 and existing pizza oven in deli was removed. Pizza program was just recently reinstated within the last 3 months or so. PIC stated she will instruct cease of pizza program until equipment is added to deli or additional premitted spaced is added to current permit.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf: Observed greasy serving spoons, and other utensils to be visibly greasy and to touch. CDI- all utensils in container sent back to cleaning process. 4-501.114 Maintain sanitizer at correct concentrations. -P: Observed sanitizer bottles used to wipe slicers to be below 150 ppm quat. CDI- bottles re-made to proper concentration.

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: Found corned beef, turkey pastrami, ham all dated with expiration of 2/25. Store manager voluntarily discarded all based on not being to positively tell when chubs were opened.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P: Observed sanitizer in 3-compartment sink measuring 500 ppm quat. CDI- sink emptied and refilled to 200 ppm.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed lower shelves containing food in walk-in cooler to have fallen, allowing food to be less than 6 inches from floor.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed cleaned equipment / utensils adjacent to hand sink, exposed to splash during handwashing. Contamination of utensils noted during active handwashing.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf - Observed food debris on a slicer. PIC stated they have not been used yet today. CDI - slicer was cleaned.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P - Observed 2 sanitizer bottles at 0 ppm. CDI - bottles were remade at the proper concentration.

General comment 4-501.11 Maintain equipment in good repair. - Observed split gaskets on the walk in cooler and freezer. Replace gaskets.

General comment 5-205.15 Maintain a plumbing system in good repair. - Observed a leak at the handsink by the salad case. Repair leak.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed all deli salads and TCS items in display deli cooler at 48-50 degrees including potato salad, macaroni salad, etc. Workers said items had been placed in cooler 15-20 minutes earlier) appears they had not been chilled after prep for proper cold holding . Observed cooler properly working as stem thermometer placed inside read 38 degrees. CDI- PIC had all items rapidly chilled to 41 and placed back in cooler for proper cold holding.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P Observed a number of deli meats (ham, turkey, salami etc) that were date marked for expiration dates 1-2 days ago, surpassing the 7 day required shelf life. CDI- Out of date items disposed of. 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 package of deli ham in deli walk in that was opened and used for sandwiches and was not date marked, unknown by workers when ham was opened. CDI- Ham voluntarily disposed of by PIC.

7-201.11 Store toxic materials to avoid contamination. -P Observed glass cleaner spray bottle stored on prep sink drain board while sauces were thawing in prep sink. CDI- Chemical removed and properly stored in chemical storage area.

4-203.12 Ambient air and water thermometers shall be accurate.-Pf Observed thermometers inside deli cases not working, need reair/ replacing.

4-502.11(A) Maintain utensils in good repair. Observed a couple tupperware type containers used for saucing wings that were broken and cracked. CDI- broken containers disposed of. 4-501.11 Maintain equipment in good repair. Observed 2 racks in walk in cooler separating from posts, nearly resting on the floor. Racks need repair to be min. 6 inches from the floor.

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. Ceiling light cover above 3 comp sink is damaged, needs replacing.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed a spatula, sample container lids, metal strainer, metal pans and black plastic food containers stored with food debris or greasy film. CDI by removing to be re-washed.

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 salads packaged onsite missing ingredients in descending order, name and place of business and major food allergens. VR- provide or remove from customer self service within 10 days.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed minor build up around the inside edges of the large steamers under the hood system.

4-501.114 Maintain sanitizer at correct concentrations. -P Observed two spray bottles of quat sanitizer less than 150 ppm. CDISanitizer re-made to proper strength. Be sure to check sanitizer strength with test strips and change out spray bottles regularly as needed.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed two pans of fried chicken/ buffalo chicken wings at 126-128 degrees. Appears one side of warmer may not be working properly as all heat lamp bulbs are burned out of that side. Have warmer serviced as necessary, replace burned out bulbs. Will follow up within 10 days to check warmer. Out of temperature chicken disposed of.

4-903.11 Properly store cleaned equipment and dishes to prevent contamination. Observed dirty price tag holders stored on same shelf co-mingled with clean dishes on clean dish storage rack. Dirty items removed from shelf for cleaning.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf No towels available at designated handwash sink in deli. CDI- Towels provided. 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed a food prep sink that is used for some food prep that had soap and towels and is also being used as a handwash sink. Need to keep this sink as a dedicated prep sink as there is and adjacent dediated handwash sink. CDI- PIC will designate this sink for prep only.

4-501.114 Maintain sanitizer at correct concentrations. -P Observed quat sanitizer at 3 comp sink and in spray bottle at slicer reading 0 ppm. Appears sanitizer had run out at 3 comp sink dispenser. CDI- Sanitizer changed out and bottles remade to correct strength. Slicers re-washed and sanitized.

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 some roast beef date marked for expiration date of 5-15-15. CDI- Out of date roast beef disposed of.

6-301.11 Provide soap for handwashing at each handsink. -Pf 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed handsink in fryer/ cook area with no towels or soap supplied. CDI- PIC placed towels and soap at sink. 5-205.11 Maintain handwash sinks to work properly. Observed an additional kitchen handwash sink with a broken faucet, not easily usable by staff. Have repaired. PIC said this hand sink is scheduled for replacement in two weeks, use working kitchen handsink until repaired/ replaced.

4-602.11 Clean the equipment and utensils as required to avoid contamination. -P Observed slicer not used today that was not cleaned since last use, observed tomato seeds and food debris on blades and guard of slicer. CDI- PIC had slicer cleaned and sanitized.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed problem with date marking printer not leaving dates readable on several containers of cooked and cooled chicken. Have dates hand written of use other effective ways of date marking until printer is repaired. CDI- PIC will use different working printer and correct all un-readable date marked foods.

4-502.11(A) Maintain utensils in good repair. Observed lids on plastic chicken prep containers that are damaged, need replacing.

5-205.11 Maintain handwash sinks to work properly. Observed an additional kitchen handwash sink with a broken faucet, not easily usable by staff. Have repaired, use working kitchen handsink.

4-601.11 (A) Dishes should be clean to sight and touch. Observed all dishes stored as clean on dish racks that had greasy and sticky residue. All dirty dishes re-washed.

7-102.11 Label chemicals and sanitizers. Observed re-purposed buckets in use for sanitizer. Need to label buckets as sanitizer to prevent confusion. CDI- Sanitizer labeled.

4-502.11 (A) and (C) Maintain equipment in good repair. Gaskets on walk in freezer are damaged, need replacing.

6-501.11 Maintain walls in good repair. Baseboard separating from wall next to 3 comp sink. Needs repair.

3-501.16 (A)(1) Hot hold foods at 135. Observed baked chickens hot holding under heat bulbs at 128, one of the heat bulbs had burned out and not keeping chicken hot. CDI- Out of temp chicken cooked less than 2 hrs earlier was pulled to begin cooling process, heat lamp bulb replaced.

Observed packaged collard greens in walk in cooler that had just been thawed in prep sink observed at 65 degrees. Don't allow foods to thaw warmer than 41 degrees. Use approved cooling methods to thaw. Thaw under running water no more than 70 degrees, thaw in microwave if part of cooking process, thaw in refrigeration no more than 41 degrees.

-Observed chlorine test strips in use to check quat sanitizer. Be sure to use correct test strips to accurately check strength of sanitizer.