FOOD LION #2203 DELI

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P -Observed boneless chicken wings in top shelf of chicken grab-and-go retail case above 41F (see temperature chart). TCS foods on lower shelfs were properly cold holding at or below 41F. Ambient temperature at right top corner of cooler was 46F. Ambient temperature at left top corner of cooler was 36F. -All foods were held in unit overnight (over 4 hours). -PIC voluntarily discarded the boneless chicken wings above 41F. -PIC placed work order for cooler repairs and stated containers will no longer be double stacked, to allow for maximum air flow throughout cooler. -3 day verification visit required- EHS will follow up. REPEAT - If same violation is observed during next inspection, facility may be placed on Risk Control Plan for cold holding. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

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 opened chub of black forest ham and turkey breast in meat case without date marks. -CDI- PIC verified original prep date by re-printing the date mark sticker and properly added date mark. 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. -Observed food stored inside handsink. -CDI- PIC removed food. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf -Observed no paper towels at handsink by deli slicer. -CDI- Paper towels were supplied.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. -Observed visible food residue and debris among dishes (bowls, whisk, strainers). -CDI- PIC moved dishes to 3-compartment sink to be re-washed, rinsed, and sanitized. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P -Observed all TCS foods in meat/cheese grab-and-go case above 41F (see temperature chart). -All foods were held in unit overnight (over 4 hours). -PIC voluntarily discarded all meat/cheese packages (swiss cheese, black forest ham, cheddar cheese, turkey breast, chicken breast). -Repair cooler. During inspection, PIC submitted work order for cooler repair. -3 day verification visit required- -Observed turkey sub sandwich above 41F in retail grab-and-go case. All other TCS foods were properly cold holding at or below 41F. Turkey sub above 41F was observed stored towards front of retail case, while other TCS foods were stored at back, near cold air vents. -CDI- PIC stated turkey sub was stored in unit since yesterday. PIC voluntarily discarded the turkey sub above 41F. PIC stated all subs will be stored near back of unit, close to cold air vents in future. PIC will regularly check temperatures throughout unit to ensure proper cold holding. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) -Observed bologna and chicken breast held past its 7-day shelf life (bologna 5/14, chicken breast 5/10). -CDI- PIC voluntarily discarded bologna and chicken breast. 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 .

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 dark buildup on floors in walk-in freezer. Increase frequency of cleaning to prevent -Increase frequency of cleaning to prevent buildup.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. -Observed scissors stored inside handsink. -CDI- PIC removed scissors.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P -Observed all foods in sliced meat/cheese grab-and-go retail case above 41F (sliced ham, turkey, chicken breast, american cheese, provolone). Observed ambient temperature of unit between 36F. Packages of sliced meat/cheese were observed stacked and not placed in back, near air vents. All foods has been stored in the unit since yesterday. -CDI- PIC voluntarily discarded all the food items in the unit. Ensure food is properly cooled to 41F in WIC after slicing/prepping, before placing in retail case. Ensure food is not stacked high, and it is placed near the cold air vents. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) -Observed opened bologna chub, sliced turkey, and sliced ham in meat case without a date mark. -CDI- PIC verified prep dates of sliced turkey and sliced ham and properly added date marks. PIC voluntarily discarded the opened bologna chub. 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 .

4-601.11(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 buildup of food debris along meat case tracks. Increase frequency of cleaning meat case.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed rolling cart being stored in front of hand sink. CDI: Rolling cart was relocated.

REPEAT 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed cheese, sliced ham and sliced chicken breast above 41F. Items were pushed to the very front of the case. Ambient air of case was 39F. CDI: Out of temperature items were voluntarily discarded. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P. Observed spray bottle of sanitizer being stored on shelving above ready to eat sauces. CDI: Sanitizer was relocated.

REPEAT 4-501.11 Maintain equipment in good repair. Observed heavily torn wrapping pad. Repair.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed top layer of food items such as chicken nuggets, wings, rib pieces, mozzarella sticks and chicken above 41F in retail case. Items were overstacked in case. Bottom layer of food items were 41F or below. Ambient air of case was 39F. CDI: Items were voluntarily discarded. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

4-501.11 Maintain equipment in good repair. Observed torn wrapping pad. 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 ceiling vents with dust build up. Clean as needed.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed hand sink blocked by rolling cart. CDI: Cart was relocated.

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 chicken wings, rib bits, chicken tenders, and chicken nuggets tightly packaged and above 41F in the WIC. PIC stated that those food items were placed in the WIC the night before to cool for next day use. CDI: PIC voluntarily discarded items. (1.5 pts) For more information please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed food items that were set to cool in the WIC over night that were tightly packaged and not able to cool properly. CDI: EHS and PIC discussed proper cooling techniques that can be used going forward. (0.5 pts) 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 .

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed 2 packages of retail salsa being stored inside hand sink. PIC stated they were waiting to be scanned out and discarded due to broken packaging. CDI: PIC voluntarily discarded items. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed jammed paper towel dispenser at hand sink near deli slicer. CDI: PIC fixed paper towel dispenser during inspection.

REPEAT 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed general tso and teriyaki wings hot holding on hot bar below 135F. PIC stated room temperature sauce packets are mixed with the wings when they are removed from the oven. CDI: Items were reheated to 165F. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

4-603.16 Washed utensils and equipment shall be rinsed prior to sanitizing. Observed food employee wash and sanitize utensils without rinsing in between.

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 ceiling vents with dust build up. Clean as needed.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed one (1) open box of raw, breaded chicken drumsticks stored above ready-to-eat chicken breast fillets in walk in freezer. CDI - EHS discussed storage order with PIC and rotated opened raw product to prevent potential contamination. Note: Storage order of raw animal product and ready to eat food items (fully cooked chicken products, mozzarella sticks, etc.) does not apply in a freezer so long as 1) Freezer is fully functional such that items remain fully frozen AND 2) Products are unopened and packages are in good condition. If products in the freezer are opened, store them such that raw animal foods are BELOW ready to eat foods. Read package labels and safe handling instructions to determine if the food item is raw animal food or ready to eat chicken. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed two (2) pans of chicken (buffalo and BBQ sauce wings), prepared while EHS was performing inspection, holding below 135F. CDI - PIC delegated task of reheating chicken portions to above 165F via oven. EHS observed chicken being effectively reheated prior to returning to the hot bar. PIC turned up hot water heater at hot bar to improve hot holding.

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed rust accumulation at internal vents and metallic shelving of display cooler interior. Clean/resurface interiors to remove corrosion. REPEAT. 4-501.11 Maintain equipment in good repair. Observed one (1) slightly misaligned gasket at WIC door. Replace/realign gasket to form tight seal between WIC door and wall.

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 cleaning needed within display case along sliding tracks and lower recessed portion non food contact. REPEAT. Note: No escalation in point deduction due to some improvement in facility non food contact cleaning; wrapping stations and prep tables were observed as being clean during inspection. Clean display case thoroughly to prevent soil accumulation.

5-205.15 Maintain a plumbing system in good repair. Observed minor leak at 3 compartment sink left faucet at point where faucet connects to basin. Repair plumbing fixtures such that sinks do not drip or leak when turned off.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed soiled tray stored over top hand washing basin at beginning of inspection. CDI - EHS rotated tray to nearby cart with other soiled utensils and washed hands.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Briefly observed sanitizer spray bottle stored at prep table with slicers, used for clean in place procedures, next to box of sealed sandwich rolls. CDI - Food employee rotated sandwich rolls to food storage without comment. EHS placed sanitizer spray at lower storage to prevent potential contamination.

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 approximately twelve (12) recently made sandwiches placed at sandwich grab n go cooler without having first been cooled properly. TCS food items that had been held in the grab n go cooler prior were observed as effectively cold holding. CDI - PIC rotated sandwiches to WIC for proper cooling. EHS provided department with RTE and 2 step cooling charts. 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 .

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 one (1) dented can of artichokes stored alongside non distressed canned food. CDI - PIC pulled can and placed to be held for vendor credit, separate from other food items.

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 four (4) single service article stacks (plastic clam shell packages) with exposed food contact surfaces. Two of the stacks had minor food soil (crumbs) in their exposed food surfaces. CDI - EHS disposed of soiled single service packages and inverted single service articles to prevent further contamination.

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed food stored in display cooler on top of cardboard sheets wrapped in foil. Foil was beginning to tear at parts, leaving food items to be stored partially on absorbent materials (Cardboard sheets). Replace cardboard sheets with material that is smooth and easily cleanable (plastic mats, plastic boards, etc.) or replace tearing foil at intervals to prevent food contacting absorbent material underneath.

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 minor cleaning needed along sliding display case tracks and shelving and wrapping station non food contact. REPEAT.

REPEAT 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed a few chicken wings under 135F at hot bar. Wings, mozzarella sticks, and mini corn dogs are held on hot bar from 11am-2pm. Facility SOP ensures temperatures are taken at end of 4 hours. If TCS food is observed below 135F, food is discarded and not cooled down for cold storage. CDI-Unit turned up and wings under 135F 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 .

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. Minor cleaning needed along sliding display case tracks and shelving, wrap station, and interior surfaces of grab-n-go hot hold shelving.

REPEAT 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 mozzarella sticks on left side at hot bar below 135F. Other TCS foods were above 135F. Employee checked temperature setting and found that setting was lower on left side. Recommend keeping temperature setting higher for all areas of hot bar as well as temperature spot checking periodically when hot bar is available. CDI-Mozzarella sticks were discarded. Improvement since last inspection - deduction kept at half points.

REPEAT 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 a few containers of chicken wings above 41F at grab n go cooler left of deli case. Possibly above 41F due to stacking and air flow. CDI-Wings were placed into walk-in to quickly cool. Verification required 1/26/23. Risk control plan to be implemented for TCS foods in grab n go unit.

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 fried chicken on bottom shelf of hot hold grab-and-go to be under 135F. CDI-PIC pulled chicken from display. Observed TCS foods in one side of hot bar to be below 135F. Items are to be hot held 135F and above. Items are only kept at hot bar from 11am-2pm and usually cooled in walk-in. However, since items are below 135F, EHS advised PIC that these items should be held on TPHC for today and need to be discarded when taken from hot bar. PIC will have unit adjusted or temperature turned up in order to maintain hot holding temperatures.

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 a few single use containers on floor in walk-in cooler that had fallen out of original plastic packaging.

4-501.11 Maintain equipment in good repair. Observed torn wrap station cover.

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. Minor cleaning needed along sliding display case tracks and around wrap station.

REPEAT 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 . A couple containers of chicken wings at grab n go display were above 41F. Those containers were ones stacked three high in forward most part on display on bottom shelf. Discussed stacking of containers in most efficient manner for air flow of unit. 8 piece fried chicken bags were observed to be above 41F as well. One 8 piece package was in left grab and go unit and other package was to right of hot display. Keep these items further back in cold holding unit in order to hold food 41F and below. Items were rearranged in both grab and go units. TCS items above 41F for more than 4 hours were discarded while others were quickly cooled. **Violation has been noted on past several inspections. Discussed possibility of risk control plan for grab and go unit. Verification required by 7/9/22.

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 . A couple containers of chicken wings at grab n go display were above 41F. Improper cold holding temps during previous inspection were due to unit temperature settings. During todays inspection, improper cold holding was due to air flow/circulation being restricted by stacking of food containers. Items not overstacked and nearer to back of unit were 41F and below. Items out of temp were placed in walk-in cooler to cool to 41F. CDI. Repeat.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed a stack of food containers with sticker residue on food contact surfaces. CDI-Items were returned to dish area to be cleaned.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. One pan of wings at hot bar holding less than 135F. CDI-PIC voluntarily discarded food. REPEAT VIOLATION

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Packaged wings in customer grab and go display were above 41F. Food has been in unit for a couple days. PIC voluntarily discarded food in unit. Work order has been placed to have unit repaired or adjusted to hold TCS foods at 41F or below. Verification required by 1/27/2022.

4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Have slicers protected and covered when not in use.

4-501.11 Maintain equipment in good repair. Wrap station cover is torn and in need of replacement. PIC stated that work order has been placed and facility is waiting for part to arrive.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed interior of deli case including crevices and inside tracks accumulating debris. Increase cleaning frequency. Some debris observed along other shelving and nonfood contact surfaces in food prep area. REPEAT VIOLATION

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed back slicers with some residue and food debris present. PIC stated that these slicers are not being used. Discussion with PIC to ensure slicers are cleaned and covered while not in use. CDI: slicers in process of being cleaned.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed some items on wing bar including bbq wings, jalapeños poppers, tater tots, and spicy wings < 135F on wing bar. CDI: products reheated/discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed packaged wings over stacked in customer grab and go display cooler > 41F. CDI: wings separated into one layer and some were moved to other units to rapid chill.

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 chubs of ham and oven roasted turkey not date marked inside deli case. CDI: product was opened within 24 hours. Dated properly.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed interior of deli case including crevices and inside tracks accumulating debris. Increase cleaning frequency.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed food employee open up package of deli ham and drain contents of packaging in handwashing sink. Food employee then used handwashing sink to rinse knife that was used to open packaging. CDI- EHS with PIC support coached employee that handwashing sinks are only for handwashing and that opening of food packaging should be done at prep sink. Knife was also properly set in 3 comp sink area to be properly rinsed,washed,sanitized.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed seasoning shaker with white powder unlabeled. PIC identified it as salt/seasoning mixture. PIC was instructed to label all in working containers.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed wings hot holding below 135F in the hot holding unit for customer service. CDI-The food items were pulled for cooling. REPEAT. *Points kept the same today even though it is a repeat. The issues were minor today, however maximum points will be taken if violation occurs again.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed end case holding product above 41F. CDI-The manager pulled the food items and will create a work order for repair. REPEAT.

5-205.15 Maintain a plumbing system in good repair. Observed leaks to the plumbing underneath the hand sink. A work order has been created for the repair.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed hot bar holding product below 135F. CDI-The items were reheated.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed rotisserie chickens cold holding above 41F at the customer coolers. CDI-The unit itself was holding other food items at correct temperatures, so these items were pulled to be cooled back down in the walk in cooler.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning needed to the deli case. Have cleaned. REPEAT.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed incorrect date labels on several of the deli meats and cheeses. CDI-The items were properly labeled.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning needed to the door frames of the deli case. Have cleaned.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed an employee water bottle stored intermingled with facility food. CDI-The water bottle was removed. *Drinks are acceptable as long as they are kept covered and away from facility product and equipment.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed food product hot holding below 135F on the buffet line. CDI-The items were placed into the unit 30 minutes before temperatures were checked. The product was moved and reheated in the oven.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed pans stacked wet on the clean side of the 3-compartment sink. CDI-The pans were unstacked to allow for proper air drying. REPEAT.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning needed to the door frames of the deli meat case and to the bakery case. Have cleaned. REPEAT.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee jackets stored on top of boxes and hanging on doors to ovens. CDI-The jackets were removed.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed a push cart blocking the hand sink. CDI-The push cart was moved to a different location.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several long drop pans stacked wet on the clean side of the 3-compartment sink. CDI-The pans were unstacked to allow for proper air drying.

4-501.11 Maintain equipment in good repair. Observed the deli case leaking water along the front glass and potentially onto packaged deli meats and cheeses at the customer grab and go station. The manager has explained that there is a work order already in for the unit to be repaired.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed bulildup along the lining of the door frames of the deli case, and minor cleaning to the floors of the walk in freezer. CDI-The door frames were cleaned and the floors will be swept.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed rotisserie chickens ranging from 118F to 125F. CDI. Rotisserie chickens out of temperature were voluntarily discarded by the PIC. [See violation #45]

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed chicken in walk in cooler; turkey, cheese and ham in low cooler all above 41F. CDI. Chicken was discarded by the PIC. The deli meats were time stamped and therefore were safe to cool down in walk in cooler due to being within time frame. I will return within ten days to verify compliance of this violation. [See violation #45]

4-501.11 Maintain equipment in good repair. COMMENT: Observed low cooler holding deli meats not working properly. Observed hot holding cabinet not working properly. Repairman arrived on site at end of inspection to ensure compliance.

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. COMMENT: Replace the light out in the women's restroom.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed large food debris in handsink. Do not use a hand washing for food prep. CDI (corrected during inspection). Informed manager and he states they are not to be dumping or using hand wash sink for any prep. Manager held conversation with employees.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf COMMENT: Observed clean utensils stored within a soiled pot that can be used for cooking/food prep. CDI the manager rewashed the pot and utensils.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P COMMENT: Observed turkey, ham and provolone in customer to go case at 43F-45F. These temperatures were due to improper cooling methods (see #31). CDI. The items were made thirty minutes prior and were moved to the walk in to properly cool to 41F then to place in customer display case. Per state guidance, no points for cold holding at the first inspection of the year but points will be taken at next inspection if a repeat violation 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 sliced deli meat and cheese in front customer display case cooling in tightly closed plastic bags. This area is an open case and not conductive to cooling as a walk in cooler would be. Cool meats and cheese in the walk in cooler before placing out in the display case. CDI the manager placed the meats and cheeses in the walk in cooler to cool to 41F.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. COMMENT: Observed food debris on shelving throughout the kitchen. Observed food debris inside the reach in deli display crevices.

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. COMMENT: Observed the lights out in the walk in cooler.

3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P Observed some wings on the hot bar above 135F (see temp chart). TCS foods shall be maintained at 135F or above. CDI (corrected during inspection). The wings were voluntarily discarded by the manager.

2-303.11 Prohibition-Jewelry - C COMMENT: Observed food employee wearing wrist jewelry. Ensure no wrist or hand jewelry besides a flat, plain wedding band is worn when working with food.

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C Observed significant food debris on the shelving in the bakery area and the inside sliding doors/storage area for bakery. Points decreased from previous inspection due to it only being an issue in the bakery. Keep the equipment clean to avoid build up of dust, food residue or debris.

6-501.12 Cleaning, Frequency and Restrictions - C COMMENT: Clean the walk in freezer floor and the floor to the left of the prep table and the right of the fryers in the kitchen. Maintain physical facilities clean.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed hand sink with a knife being stored there with visible debris. CDI Knife was removed and PIC will have hand sink cleaned. Make sure hand sinks are only used for washing hands to ensure contamination does not occur. 6-301.14 Post a handwash sign at each handsink. Observed a hand sign missing from hand sink. CDI Provided hand washing sign.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed slicer with visible debris of cheese and has not been used since yesterday. CDI Item was taken back to ware washing. 4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P After discussion with food employees stated that slicers are only cleaned with sanitizer during day. Reviewed with food employees correct washing procedures and times for equipment/utensils used with TCS foods. GENERAL Comment

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed minor wet stacking. Make sure to separate and pyramid stack equipment/utensils so air drying can be achieved.

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/debris in display cases. Make sure to increase cleaning frequency. REPEAT.

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed debris and litter around compactor. Make sure to increase cleaning frequency.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee items being stored in pull out drawers with equipment for department. Make sure to have a designated area to ensure contamination does not occur. 6-303.11 Intensity-Lighting - C Observed a few lights out under the hood. Make sure to provide sufficient lighting.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed a small amount of food residue on the backside of the slicer. Observed some food debris residue in the display case track and in some on the display case pans. Back slide of slicer cleaned during the inspection.

6-501.114 Maintaining Premises, Unnecessary Items and Litter - C. Observed loose trash and debris behind the dumpster. Clean the area more frequently.

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed flood lights installed in the wing bar display case. Replace the bulbs with shatterproof bulbs.

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 sandwich platters cooling in walk in with tight fitting lids. CDI by removal of lids to facilitate air flow.

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 debris build up on floor of walk in cooler.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed peice of equipment with slight debris build up.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Observed a few packages of sliced deli meats and cheese holding above 45F in the deli display case where pre-sliced meats and cheeses are held. PIC says they have had some trouble with this new case. Items are being held above floor of display case in shallow woven baskets. CDI - items had been sliced earlier this morning and were moved to the walk in cooler to rechill rapidly. PIC called for service as well.

4-501.11 Maintain equipment in good repair. Observed one hood light burned out.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed live insect crawling along edge of wall near opening from deli area to produce. CDI - PIC killed the insect.

6-502.12 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 ceiling vents in employee restrooms were dusty.

.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 one hood light not lighting. Repeat violastion.

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 one hood light bulb not lighting.

Ensure all foods that have exceeded time/temperature requirements for date marking are properly discarded. Observed lettuce in cooler that is past date on date marking, CDI by discarding.

Ensure single service cups are stored in a manner to prevent contamination by customers. Observed unprotected cups at coffee service area.