WALMART SUPERCENTER #1666 DELI

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P - Observed the sanitizer at the 3 compartment sink to be at <75ppm of quaternary ammonia at the time of the inspection. Problems with the dispenser hose were observed where sanitizer would not go past a connection point in the line. CDI - PIC was able to correct the issue while the EHS was typing the report and was observed properly dispensing a 200ppm solution. 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 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. - Observed multiple metal insert containers, lids, pairs of tongs, scoops and a cutting board to be stored as clean on the clean dish rack with visible food debris on their food contact surfaces. CDI - Dishes placed at the 3 compartment sink to be W/R/S. 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 .

3-501.19 (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 no written procedures on site for utilizing TPHC on the grab & go hot case at the deli and the small free standing grab & go case by the self checkout registers. PIC stated that they previously had the procedures on site taped to their deli case but when they had the small renovation and replaced some of the deli equipment they had removed the old case that had the procedures on it. CDI - EHS provided paper copy of new TPHC written procedures and filled it out on site. TPHC procedure template may be found at: www.mecknc.gov/foodsafety

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. - Observed multiple stacks of dishes to be wet nested on the drain board and clean dish dish rack across from the 3 compartment sink.

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 multiple stacks of single service plastic containers to be stored outside of their original protective packaging and to not be protected by other means, subjecting them to potential contamination. 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 2 stacks of large plastic dome lids for catering/platter containers to be stored with their food contact surfaces face up, allowing for potential contamination.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed a back handwashing sink blocked with grocery carts. CDI PIC moved grocery carts. REPEAT

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed sanitizer spray bottles on the drain board of the 3 comp sink and on the prep table. CDI PIC moved sanitizer bottles.

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 wraps cooling in closed clam shells with label tags that seal the container. PIC is not able to check temperature before offering to public. Cold air is not able to flow around product to cool down. Product is still 45F after 1.5 hours. CDI PIC opened clam shells to allow to cool quickly. 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 .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed 3 boxes of food directly on the floor in the WIF. CDI PIC put boxes on a shelf.

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 buildup in tray of HH case for whole chicken. REPEAT

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 and baseboards missing, cracked, and some coming detached from the wall in the back prep areas. PIC stated that they are due for a remodel.

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed an open water bottle on the front prep table. CDI PIC discarded water bottle.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed trash can in front of hand sink in blast chiller room. CDI: Trash can was relocated.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed deli slicer for cheese with food debris while being stored as clean. CDI: PIC broke down slicer and wash/rinse/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 .

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 food debris in tracking of deli case. Clean as needed.

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 food employee wash their hands for less than 10 seconds then proceed to put on gloves and handle food. CDI: Food employee removed gloves and washed hands. For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M .

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 roast beef with a discard date of august 9th, which exceeds the 7 day date marking requirement. Observed garlic chicken breast with a not legible date, PIC was unsure of when both items were opened. CDI: Items were voluntarily discarded. Overall date marking was correct. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P. Observed hot dogs and popcorn chicken being held on TPHC according to PIC with a start time of 6:10am at 10:30am. According to PIC the items had an incorrect time because the scale/printer is programmed with the incorrect time. CDI: Items were voluntarily discarded.

4-501.11 Maintain equipment in good repair. Observed torn gasket on walk in freezer door. Repair.

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 shelving holding dishes with grease and debris build up. Clean as needed.

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 dry wall peeling away from corners of the wall near blast chiller room. Repair.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. No Certified food protection manager observed during inspection. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety Observed PIC with no certification.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed food employee diluting sanitizer bottle in hand sink. Also observed back hand sink with gravy and green beans poured down drain. CDI-EHS informed food employee to only use hand sink for hand washing only and back hand sink was cleaned.

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 using 4 hour time procedures for all hot bar items and hot dogs, chicken sandwiches, popcorn chicken, and chicken sliders in hot holding case but did not have written procedures. Facility was given procedures by EHS on the previous inspection but PIC has been in their position for two days and is not aware of TPHC procedures. CDI-EHS emailed a copy of fillable TPHC procedures to new PIC and filled out TPHC procedures with new PIC. -REPEAT VIOLATION- repeat violation could warrant risk control plan for TPHC procedures. TPHC procedure template may be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed quat sanitizer in spray 4 bottles used on meat slicers at 500 PPM. CDI-Sanitizer was diluted to 150PPM

4-303.11 (A) (B) Cleaning agents and chemical sanitizers that are used to clean and sanitize equipment and utensils shall be provided and available for use during all hours of operation.-Pf Observed inoperable sanitizer dispenser at 3 compartment sink. PIC stated sanitizer dispenser at 3 compartment sink has been broken for the past 2 weeks. There is currently one bag left of sanitizer that facility can manually dump in 3 compartment sink and dilute with water. PIC contacted technician to service 3 compartment sink. VR- A verification visit will be conducted to check that sanitizer at 3 compartment sink has been fixed for 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 cleaning needed on deli case with food debris in between sliding door and cleaning needed on gaskets on walk in coolers. -REPEAT-

5-205.15 Maintain a plumbing system in good repair. Observed a faucet leak at back handsink. Repair leak

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed all spray bottles of sanitizer with zero ppm quat sanitizer and one in use spray bottle being used for the deli slicers. CDI- bottles were emptied and refilled with 150ppm from 3 comp sink dispenser and deli slicers were properly sanitized. -REPEAT VIOLATION- 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

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed a metal container of tenders and wings on a push cart as well as multiple items in grab and go display case below 135F. See temperature chart. Employees as well as PIC stated items are discarded after 4 hours but did not have TPHC procedures and did not understand what TPHC procedures were. CDI- all items to be discarded after 4 hours. Walmart procedures indicate these items should be maintained 140F and above. Cook and discard times were indicated on dry erase tabs on case for quality purposes. TPHC template provided and completed with PIC. If foods cannot be maintained 135F and above facility may use time as a public health control with proper written procedures maintained in place. -REPEAT VIOLATION- Future repeat violation warrants risk control plan 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 .

3-501.19 (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 hot dogs in display case labeled with cook time. PIC states that hot dogs are discarded after 4 hours. Facility does not have written procedures for TPHC for hot dogs. CDI- template procedure provided and completed with PIC. -REPEAT VIOLATION- TPHC procedure template may be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several metal pans and and containers stacked while wet nesting.

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 on interior and exterior of cold and hot units throughout facility especially.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employees clothing items and other possessions stored with facility single service containers and other facility items.

2-102.11 (C ) (2), (3), (17) The Person in charge shall demonstrate knowledge of foodborne disease prevention and the requirements of this code. -Pf. Observed PIC unable to provide specific information regarding employee health policy requirements. CDI- Walmart’s written policy was found in binder. Education provided to PIC on requirements of policy for employees and returning to work. Posters provided in English and Spanish.

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P. Observed employee don gloves to begin handling deli meats without first washing hands after cleaning slicer. CDI- educated employee on when to wash hands; employee washed hands and donned clean gloves.

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

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed one spray bottle of sanitizer near deli slicers with 0ppm quat. CDI- bottle emptied and refilled with 200ppm from 3 comp sink dispenser. 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

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed multiple items in steam table and display case below 135F. See temperature chart. CDI- all items to be discarded after 4 hours. Walmart procedures indicate these items should be maintained 140F and above. Cook and discard times were indicated on dry erase tabs on case for quality purposes. TPHC template provided and completed with PIC. If foods cannot be maintained 135F and above facility may use time as a public health control with proper written procedures maintained in place. 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 .

3-501.19 (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 hot dogs in display case labeled with cook time. PIC states that hot dogs are discarded after 4 hours. Facility does not have written procedures for TPHC for hot dogs. CDI- template procedure provided and completed with PIC. TPHC procedure template may be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-302.12 Provide an accessible thermometer for use.-Pf . Observed employees unable to locate thermometer when requested. Employees did not have access to thermometer to verify cook and hot hold temperatures when setting up steam table and hot cases. CDI- PIC found stem thermometer before end of inspection.

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 in deli wearing multiple bracelets.

6-501.12 Floors, walls, and ceilings shall be maintained clean. Observed cleaning needed for wall behind 3 compartment sink and walls around mop sink in kitchen.

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

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 BBQ chicken wings hot holding below 135F. CDI, items discarded by PIC. No point escalation due to improved HH.

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

Repeat: 4-501.11 Maintain equipment in good repair. Observed ice build up at WIC door entrance.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety Observed PIC with no certification.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed corn, jalapeño poppers, general Tsao chicken, bbq boneless chicken, and plain chicken wings hot holding below 135F. CDI, items discarded by PIC.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed rotisserie chicken cold holding above 41F. PIC states items are cooked and cooled at walk in cooler. CDI, items discarded by PIC. EHS advised PIC to verify that item is at 41F or below after cooling.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal containers stacked wet. CDI, items removed for re-wash.

4-501.11 Maintain equipment in good repair. Observed ice build up at entrance of walk in freezer. Observed walk in cooler door latch not closing properly. EHS advised PIC to repair door latch to ensure door closes securely and no ice builds up at entrance.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed black build up on wall at 3 compartment sink. Need cleaning. PIC states facility is waiting for contractors to replace wall.

2-501.11 Clean-up of Vomiting and Diarrheal Event Observed no written procedures. CDI, EHS educated PIC on written procedures requirement.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no hand soap at prep area hand sink. CDI, soap provided.

Repeat: 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed soiled metal containers stacked and stored as clean. CDI, items removed for Wash/Rinse/Sanitize. Observed item repeat at previous inspections. Verification required.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC without CFPM certification.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed jar of pickles in basin of hand sink near fryer. CDI, item removed by PIC. Repeat: 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels and hand wash sink by deli meat station. CDI, paper towel dispenser refilled by PIC.

Repeat: 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed soiled containers stored as clean. CDI, items removed for W/R/S.

Repeat: 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed mash potatoes and fried chicken hot holding below 135F. CDI, voluntary discard by PIC.

3-501.18 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition - P Observed deli meats with expiration date of 02/21/21. CDI, voluntary discard by PIC.

Repeat: 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed foods stored on floor in walk in freezer. CDI, items moved to shelves.

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

Repeat: 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at salad/sandwhich prep room. CDI, paper towel dispenser refilled.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed deli slicers with build up and metal containers with grease and build up stored as clean. PIC states slicers are cleaned everyday but did not know frequency. PIC states slicers are broken down, washed, rinsed and santized. CDI, slicers cleaned and containers removed for rewash.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed general tsao chicken and bbq chicken hot holding below 135F. Employee states chxn was cooked in the morning. CDI, voluntary discard by PIC.

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 meat in walk in freezer stored on floor. CDI, items relocated.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at several hand washing sinks. CDI- PIC had paper towels placed there.

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 rotesserie chicken cooked at 7:10 this morning at 77F at 12:10pm. CDI- PIC discarded chicken.

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 chicken in a tightly closed container. CDI- PIC discarded.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed clean utensils stored in a soiled bin with water and food debris. CDI- Placed at sink to be rewashed.

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 employees entering kitchen then touching clean equipment and begin to touch deli spirals without first washing hands. CDI. Employee wash hands.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed deli slicer stored from last night soiled with food debris. Observed pineapple corer with food debris. CDI (corrected during inspection). Employee rewashed and sanitized deli slicer. Repeat.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P COMMENT: Observed turkey deli spirals cooling at 10:03 am at 55F. Observed turkey deli spirals cooling at 53F at 10:33 am, giving a cooling rate of .06F/min. For food to cool from ambient temperatures to 41F, food shall be cooled at a rate of .12/F. CDI. The PIC removed the tight lids from the turkey spirals to cool to 41F in walk in cooler. d

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 COMMENT: Please obtain a more consistent system for date marking. Some deli meats had discard dates while other reflected prep and discard date. Although it is not a violation as it was shown foods were held a total of 7 days by management, it is my recommendation for food safety to change the deli scale to reflect both the prepare date and discard date that automatically adds the 6 days vs.. just the discard date entered in by employees as some employees make errors of adding 7 days to opening date ( that was ultimately incorrect) or having the employee enter discard date. This is easier to track and prevents user error.

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 fried chicken pieces and rotisserie chickens not properly time marked as required. CDI. The times were appropriately marked by food employee. Follow time procedures.

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 turkey spirals cooling in the walk in cooler tightly covered plastic containers. CDI. Turkey spirals were uncovered to cool more adequately.

4-501.11 Maintain equipment in good repair. COMMENT: Repair, remove or bag the non-working deli slicer.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf COMMENT: Observed deli slicer stored from last night soiled with slight cheese debris. CDI (corrected during inspection). Employee rewashed and sanitized deli slicer.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed deli meats (roast beef 12/1-12/8, turkey 12/3-12/10) with incorrect discard dates in deli case. Ensure that TCS foods are dated for 7 days, with day 1 of opening (slicing) as day one i.e. turkey opened and sliced on 12/6/18 would be marked with a discard date of 12/12/18. CDI. Employee correctly dated the deli meats. NOTE: It is my recommendation to change the deli scale to reflect both the prepare date and discard date that automatically adds the 6 days vs. just the discard date (some deli meats had discard dates while other reflected prep and discard date that was ultimately incorrect) or having the employee enter discard date. This is easier to track and prevents user error.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken holding at <135F today on the buffet and in the hotcase. They were all reheated during the inspection t >165F.

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 slaw, crab salad, potato salad and other items that are packaged here and set out for customer grab-n-go without ingredents or allergens listed.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Small amount of dust on the walk in freezer fan.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed pizzas stacked 3 deep- leading to the pizzas holding at >45F. Discarded to correct.

7-201.11 Store toxic materials to avoid contamination. -P Observed windex and chlorinated cleaner stored next to to go materials- moved to correct.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed no thermometer that was working onsite- always have one available with working batteries- provided during inspection to correct.

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

4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C Observed to go boxes stoerd on the floor.

4-501.11 Maintain equipment in good repair. Repair broken window frame on swinging door.

Observed clean dishes stored on a drainboard that had some build up- cleaned and sanitized during inspection to correct and dishes were rewashed. 4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor.

Replace missing handle on fryer. Observed one tong that had plastic peeling off- discarded today. 4-501.11 Maintain equipment in good repair.

Observed leak at the nozzle of the two handsinks today- repair. 5-205.15 Maintain a plumbing system in good repair.

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 brie on the cheese case with date marking 07/27/2016. CDI - PIC voluntarily discarded. -0-

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed one food employee with watch present doing food prep. CDI - Employee took watch off arm. 2-302.11 (B) Unless wearing intact gloves in good repair, a Food Employee may not wear fingernail polish or artificial fingernails when working with exposed food. - Pf Observed food employee with long artificial fingernails and acrylic polish present. CDI - Employee put on gloves. -.5-

4-501.11 Maintain equipment in good repair. Observed light out in the hood system. CDI - PIC called repair tech. -0-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup on the shelving in the dry storage. Clean. -0-

5-205.15 Maintain a plumbing system in good repair. Observed leak at the nozzle of the hand sink. Repair. -0-

6-201.13 Provide a wall to floor joint that is sealed and coved when flood cleaning methods are used. Floor must be graded to drain to functioning floor drains. Observed peeling caulk at the baseboard under the dry storage racks. Replace the caulk. -0-

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 clean sliced and then temp to resume slicing meat. CDI - PIC told employee to wash hands. -2-

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 chickens cooling on speed rack with lids present in walk in at 70F. CDI - PIC moved items to freezer. -0-

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 sandwich in deli case outside of date marking. CDI - PIC voluntarily discarded. -1.5-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed food employee clean and sanitize food prep table and then wipe off sanitizer. CDI - Prep table was sanitized again and the sanitizer mist was left on table to air dry. -0-

4-501.11 Maintain equipment in good repair. Observed interior of microwave with chipping paint. PIC stated microwave is not used and it will be removed from facility. - 0-

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 . Containers of rotisserie chicken in walk in freezer in tightly closed clamp shell containers during cooling process. CDI- Operator Anthony Pucket opened venting holes on container.

4-203.12 Ambient air and water thermometers shall be accurate.-Pf. Ambient air thermometer in two front deli cases not working today. Return by 4/18/2015 to check for repair or replacement.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Some dried debris and plastic gloves on sides of one metal shelving unit. Cleaning is needed.

3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P: TCS foods shall be held hot at 135 F or above. Found chicken products less than 135 f in hot bar and holding unit. Chicken is on a timed holding system but is cooled for packing after hot holding. Chicken cannot be held on time in this manner so it is strictly a temperature holding product. CDI- chicken discarded voluntarily.

3-501.15 Cooling Methods - PF: Cool foods by approved and effective means to acheive cooling time / temperature parameters. Found whole rotisserie chickens and other mixed chicken parts in walk-in in tightly closed clam-shells. CDI- moved to freezer and clam-shells popped open.

3-305.11 Food Storage-Preventing Contamination from the Premises - C: Do not store food on floor. Found one box of food on floor in freezer.

4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C: Do not store single use utensils on floor. Found box of items on floor in storage area.

3-501.19 Time as a Public Health Control - P,PF: written procedures for holding TCS foods on time shall be kept in the facility and made available to the MCHD upon request. Observed unclear procedures for holding pizza, chicken, hot vegetables, etc on time in hot box and serving line. Verification needed.

3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding: Keep TSF foods hot at 135 F or above. Observed several items less than 135 F. Refer to temperature chart. CDI- Items voluntarily discarded.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking: Observed deli meats dated with the expiration eight days from date when chubs were opened. Date chubs are opened is DAY ONE.

Observed written procedures for holding pizzas on time not being followed. Cook time for pizzas not recorded as per procedures. CDI

4-901.11 Equipment and Utensils, Air-Drying Required: Allow utensils to air dry after cleaning. Observed employee drying containers with hand towels after cleaning process.