HARRIS TEETER #472 DELI

4-501.11 Maintain equipment in good repair. Observed pad cover for thermal cutter on wrapping machine by deli case with heavy scorching and cuts. Replace pad 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. Observed food debris build-up in door tracks and corners of deli case. Increase cleaning frequency to preclude build-up.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed quaternary ammonia sanitizer at >500ppm. Per manufacturer concentration should be 200-400ppm and cold water used to make solution. CDI - PIC remade solution using cold water. Concentration was observed at 400ppm with new solution. - 1 -

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed no paper towels at the hand sinks. CDI - PIC put new role of paper towels in at the hands sink. - 2 - 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. Observed sliced deli meat tightly wrapped in plastic wrap that was prepared and placed in prep unit not cooling at a rate sufficient to reach 41F in 4 hours, rate needed was .06, rate achieved was .05. CDI PIC placed items, still wrapped, in WIC to expedite cooling, temperature taken again approximately 15 minutes later, one item was holding above 41F. CDI Item was unwrapped and placed in WIF to expedite cooling. For more information, please visit: www.meckncgov/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://www.youtube.com/watch?v=P6x8b1ZVOxU .

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 expired ham, turkey, and chicken in the display case. CDI - PIC voluntarily discarded items. 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 .

3-501.15 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 being cooled in low boy tightly rapped with plastic rap missing cooling rate (.05). CDI - PIC moved item to WIF for rapid cooling. - .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 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 dented can stored with ready to use cans. CDI - PIC voluntarily discarded can. - 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. Observed build up and debris on floors under equipment and along lower walls. Observed spilled fried chicken on floor in WIC. Observed black dust build up on ceiling near vents. Clean with more frequency.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no towels at deli case area handwashing sink. CDI - PIC stocked towels. - 1 -

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several flies in deli area. - 1 -

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed shredded mozzarella in pizza prep above 41F. All other TCS items were 41F or below. CDI - PIC moved item to WIF to rapidly cool. - 1.5 - For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed RIC at sub shop with food debris in door tracks and on reach in inside bottom. - 0.5 - REPEAT

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 employee wash hands for less than 20 seconds and attempt to don gloves to prepare food. CDI- EHS intervened and had employee properly wash 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 .

3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed in use tongs stored with food contact surface touching unclean wrench used for preventative maintenance on fryer. CDI- PIC placed tongs and wrench in 3 comp sink to be washed, rinsed, and sanitized.

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 sliding door tracks of reach in coolers with buildup of debris. Observed outside of oven and fryer in need of cleaning due to heavy buildup of grease and food debris. Clean frequently to prevent buildup.

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 damaged area of floor around drains by pizza station and sandwich station. Repair REPEAT 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed walls throughout deli with buildup of splatter and black debris with extra attention towards the 3 comp sink area by dry storage, behind cooking equipment and by prep sink areas. Observed floors underneath cooking equipment with buildup of grease and food debris. Clean frequently to prevent buildup. REPEAT

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed all TCS foods in sandwich station lowboy and sandwich grab and go case over 41F, see temperature chart. Cases are connected and were found to be in a defrost cycle at 48F ambient, units temperature at end of inspection was 39F. CDI- PIC moved all TCS product to WIC and WIF to cool before putting product back out into the unit. PIC also called maintenance to change defrost cycle to be not in the middle of the day. *cold holding has significantly improved from previous inspections but RCP will be implemented if there are more occurrence of cold holding issues that are not related to defrost time issues* For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed shredded chicken and raw chicken wings tightly covered with plastic while cooling. At end of inspection when PIC was moving TCS foods from sandwich case to WIC, staff did not open/vent lids to allow cold air to circulate around to foods. CDI-PIC uncovered all foods that were in the process of cooling and EHS spoke with PIC in depth about cooling methods and how to improve. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed sauces, oils, and seasonings throughout deli department not labeled. Label all secondary containers.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed floors throughout deli department in need of cleaning. Clean. 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 floor around drain next to pizza station chipped. Repair.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Chicken tenders, chicken wings, baked chicken and mashed potatoes above 41F in self service stand alone display case. Some products stacked and others in front of case. Products discarded. 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

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. Food storage containers on floor in storage area. Items moved to shelves.

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 some areas of floor in need of cleaning. No points deducted.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed handwashing sink blocked by cart. CDI PIC moved cart

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed Racks of ribs, sliced cheese , sliced meats , Brie, Goat and Fresh Mozzarella. all above 41F see temp chart REPEAT. CDI RIBS and Cheese were discarded and sliced cheese and meats sent to WIC to quickly cool down. 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. Observed RIC at sub shop with food debris

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed multiple cut and packaged cheeses in cheese case (Gruyre, Brie, Gouda and a blue cheese half wheel) with temperatures between 43F-46F. PIC stated that he will have the case serviced by a technician to ensure it is working properly. Cheeses towards back of case were in temperature compliance. REPEAT. CDI: PIC voluntarily discarded cheeses out of temperature. 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 ., b

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 In deli case EHS observed turkey and chicken chubs with a starting date mark of 8/14 and one bologna chub with starting date mark of 8/13. CDI: PIC voluntarily discarded items. 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a few fruit flies and flies in dish area and dry storage. PIC stated that they have a new pest control company that they are using and they get regularly serviced. PIC stated they will continue working with pest control to address this issue.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed onions sitting on a shelf with no covering, wrapping, packaging or container. Needs to be stored correctly.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed foods in sandwich bar above 41F (see temp log). Observed ribs above 41F in grab n go cooler. Observed roast beef at 50F in boars head grab n go unit. CDI - Food was voluntarily discarded. Roast beef was moved to WIC to cool. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and 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 is not been labeled, or if the label is incorrect. -P Observed ham dated 2/6 and 2/2, turkey dated 2/5, roast beef dated 2/5, and bologna dated 2/6 in deli case. CDI - Food was voluntarily discarded by PIC. REPEAT. For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed pizza toppings and sauce cooling in flip top. CDI - Sauce and toppings were moved to cool in WIC. 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 .

2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed water bottle on shelf under slicer. CDI - Water bottle was removed.

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 containers of chicken on grab n go at 45 F. Most of the containers were 41 F or below. CDI - PIC voluntarily discarded chicken.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed chicken dated 10/16 and 10/18, beef and turkey dated 10/20, and Swiss dated 9/19 in deli case. CDI - All food was voluntarily discarded.

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. Observed clean utensils stored in bucket with debris in it. REPEAT.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf 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 roast beef and pepperoni cooling in sliding door cooler under sandwich station. Meats were wrapped in plastic and tightly packed. CDI - EHS had PIC move meats to cool in WIC.

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. Observed clean utensils stored in bucket with debris in it.

4-501.11 Maintain equipment in good repair. Observed sliding doors on cooler are damaged. Needs repair.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed turkey, chicken, and bologna in deli case with dates ranging from 4/3 to 4/11. CDI - Food was voluntarily discarded. 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 build up of debris on shelf under prep table. CDI - Shelf was cleaned.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information on date marking please visit: http://meck.co/FoodSafety. Observed chicken dated 12/30 and 1/1, turkey dated 12/30, pastrami dated 1/3, and ham dated 1/2 and 1/5 as well as a few other expired meats in the deli case. CDI - Food was voluntarily discarded. REPEAT.

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

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 chicken buckets on floor in storage room. REPEAT.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed handsink blocked by speed rack. CDI - Speed rack was moved.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed chicken wings in grab and go cooler at 42/43 F. CDI- Wings were voluntarily discarded. Food and wings further back on the shelf were in temperature. Ambient air at front of middle shelf was 43 F. EHS suggested setting food a little further back on the shelf.

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 chicken, turkey, ham, bologna and other meats in deli case with preparation dates between 9/28 and 10/12. CDI - All food was voluntarily discarded.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed a box of rib containers on the floor in a storage room. CDI - Box was moved up off the floor.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build up of debris on heat sealer near sushi bar. REPEAT. No escalation of points.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC had an expired CFPM certificate.

4-501.11 Maintain equipment in good repair. Observed handles on cooler of sandwich station were broken. Heat sealer pad torn.

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

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at hand sink next to walk-in cooler. CDI: PIC provided soap.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several plastic containers of boneless and bone-in chicken wings being held above 41F in front sandwich display case. Products prepared on 04/19/21. CDI: PIC voluntarily discarded product. REPEAT VIOLATION. **Continued non-compliance will result in Risk Control Plan and possible permit action.

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 chicken salad wrap with no date label in cold hold unit next to hot bar. CDI: PIC voluntarily discarded product.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed sliced ham cooling in bottom of sandwich station wrapped in plastic wrap. Product prepared @8:30am. CDI: PIC moved product to walk-in cooler for rapid cooling. Observed several sandwiches and wraps cooling in cold hold unit next to hot bar wrapped in plastic. Unit designed to cold hold, not cool. CDI: Education provided and products moved to walk-in freezer for rapid cooling. Later, EHS observed product not vented for cooling inside walk-in freezer. Product then vented.

4-501.11 Maintain equipment in good repair. Observed both gaskets on pizza make table torn.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliced tomato and grilled chicken in sandwich make table being held above 41F. CDI: PIC moved products to WIC to cool. Observed package of gouda cheese in specialty cheese case being held above 41F. CDI: PIC voluntarily discarded product. REPEAT VIOLATION. **Points not escalated due to improvements in cold holding.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed roast beef in sandwich make table with no date label. PIC stated product was sliced yesterday, 10/11/20. CDI: PIC date labeled product. Observed package of smoked gouda with expired date label of 10/11/20. CDI: PIC voluntarily discarded product. REPEAT VIOLATION.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed salmon used for sushi over RTE vegetables in the WIC. CDI-Food employee took salmon and prepared it for sushi.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed slicers with food debris, upon talking with PIC they explained they wash/rinse/sanitize it every 4 hours. The handles, dials, and plastic part used to hold meat were soiled with old food debris, not fresh. CDI-PIC got an employee to wash/rinse/sanitize slicers to clean more throughly.

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 rotessire chicken in the WIC on sheet trays, whole intact and cooling. Temp was 111F at 10:30 and 86F at 11:30, that is only a .25F/min cooling rate. Cooling rate must meet .54F/min, not an approved cooling rate. CDI-PIC placed chicken in the freezer to spped up cooling process. Not proper cooling process by Harris Teeter standards either. VR REQUIRED 8/20/2020. PIC did not sign due to Covid protocols

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed deli cooler and pizza cooler not holding food at temp (see temp chart). CDI-PIC voluntarily discarded all food not made today and moved today's product back to the WIC. VR REQUIRED 8/20/2020

3-501.18 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition - P Observed bologna datemarked from 8/3, out of date. CDI-PIC voluntarily discarded. 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed dates on chicken and chicken wraps stating the food was from 8/2, PIC explaiend this was made today and was mislabeled. CDI-PIC correctly labeled.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fruitflies and flies in the kitchen area.

4-501.11 Maintain equipment in good repair. Obserevd prep unit for pizza and deli meats not holding temp. WIC needs a door handle to ensure employees are closing door. The door was left wide open several times.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed prep unit cervices building up with food, fryers have grease build-up and need cleaning.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observe six wrapped packages of ham and roast beef in the bottom of the display case holding a temperature of 48F. PIC had prepped items an hour ago. CDI- PIC moved items to the walk in cooler unwrapped for more rapid cooling. REPEAT

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 a dented can in the dry storage area.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed sngle service chicken containers stored on the floor in the dry storage area. CDI- PIC relocated items off the floor.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed food debris residue in the tracks of gaskets in the deli meats display cases. More frequent cleaning needed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several hoagies and chicken salad sandwiches just prepped less than 30 minutes earlier placed into display cold holding unit at 47-50 degrees. If foods lose temp during prep, be sure they are chilled to 41 or below before cold holding. CDI- PIC chilled sandwiches below 41 in walk in cooler.

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 approx. 10-15 opened chubs of meat (turkey and ham) in deli display coolers date marked for 9-10 days ago. CDI- Out of date meats voluntarily 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 sliced tomatoes in pizza prep cooler sliced over 24 hrs ago not date marked. CDI- Tomatoes voluntarily disposed of by PIC.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a number of fruit flies in dry storage room next to canwash. Maintain pest control efforts.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed sushi chef wearing a ring with jewels and designs during sushi prep while wearing a glove.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Observed floors under fryers needing better cleaning of grease build up.

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 sushi worker wearing gloves handle walk in cooler doors then return to sushi station to handle RTE lettuce for sushi rolls without changing gloves and washing hands. CDI- Employee corrected, washed hands and changed gloves.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed a few of the sliding door tracks on cooler units needing better cleaning of food debris.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed a few opened chubs of deli meats in deli case (blackened turkey, pastrami, and curry chicken) that were 9 and 10 days old. Food code allows a maximum 7 day shelf life for date mark required foods. CDI- PIC voluntarily disposed of out of date deli meats. (repeat)

4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. No thermometer in Boar's Head deli case. CDI- Thermometer provided. (repeat)

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a few fruit flies in back storage area around can wash basin. Maintain pest control measures.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed knives at dish area stored between knife holder and wall. Wall not regularly cleaned as knife holder is fasneted to wall. Be sure knives are stored in knife holder. CDI- Knives placed in dish sink for cleaning.

5-205.15 Maintain a plumbing system in good repair. 3 compartment sink has a bad leak at faucet pipe. PIC said repair is scheduled.

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 thawed pizza sausage patties in pizza prep unit date marked for 10 days ago and sliced ham in this unit date marked for 13 days ago. CDI- Out of date items voluntarily disposed of by deli PIC.

4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Observed no air thermometer in boars head display reach in.

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 half wall next to pizza oven needing cleaning of build up.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee personal food stored co-mingled with deli foods in deli reach in cooler. CDI- Food removed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed several items holding above 45F on the sub station line due to being stored abocve the fill line. CDI-product voluntarily discarded.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed chubs of deli meat with datemarking in place however the date was being extended by a day. Ensure that only a 7 day datemark is provided (include the day of opening). CDI- product datemarked as required. REPEAT

. 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed chubs of deli meat with datemarking in place however the date was being extended by a day. Ensure that only a 7 day datemark is provided (include the day of opening). CDI- product datemarked as required. 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed a chub of boars head ham with a 8/7/17 date mark. CDI-product voluntarily discarded.

4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P Observed soiled trays inside deli display unit. Per management the trays are cleaned once a month. CDi-trays to be cleaned every 24 hours.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed deli meat that had just been sliced cooling at sub prep area stacked above the fill line at 49F. "CDI-deli meat placed below fill line and in the future will be sliced and placed in the walk-in freezer to cool down to 45F before being placed in the cold holding unit.

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

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed cooked chicken breast and lettuce on sandwich prep line holding above 45F. CDI-chicken breast placed in walk-in cooler to cool down to 45F and lettuce voluntarily discarded.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed inconsistent datemarking on deli meat in display case. Some items marked with a 7 day discard date and some items marked with just the open date. CDI-dates corrected.

4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Observed several reach-in units with no thermometer.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed employee washing ready-to-eat deli meat in sink used to thaw raw sushi fish. Sink was not wash, rinsed or sanitized between uses. CDI by instruction.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed tuna in sink under running water at 78F. Observed shrimp in standing sink in prep sink at 58F. CDI both items placed in walk-in cooler uncovered to rapidly cool.

3-501.13 Use approved thawing methods. Observed shrimp thawing in standing water. Shrimp was 58F. Observed tuna thawing under running water at 78F. Observed several bags of cheese thawing at room temperature. CDI items placed in walk-in cooler to rapidly cool.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several flies in deli area.

4-501.11 Maintain equipment in good repair. Observed reach-in cooler broken exposing inside foam surface.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed nonfood contact surfaces of equipment collecting food debris; inside deli meat cooler, sliding tracks of cooler doors, etc.

3-302.11(A) Protect food in storage using covered containers, intact wrappings, or packaging. -P Observed flour using for making pizzas not covered or in sealed containers. CDI PIC wrapped flour package.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed two containers of chicken breast in sandwich prep cooler above 45F. Observed several in house packaged cheeses in display case above 45F. See temperature chart for temperature observations. REPEAT VIOLATION. VERIFICATION REQUIRED.

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 breast cooling on prep line of sandwich cooler. Observed container of fried chicken breast cooling in tightly covered box in under counter sandwich cooler. CDI chicken breast were voluntarily discarded due to facility unsure what time chicken breast were prepared.

2-101.11 PIC shall be present during all hours of operation.-PF Observed no certified food protection manager on site during inspection.

2-301.14 Wash hands before donning gloves and between gloves uses.-P Observed two employees enter deli area, don gloves without washing hands prior. CDI by instruction.

ho 3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed chicken, pepperoni, 4 bags of sausage, fried chicken breast, 4 bags of cheese and two boxes of chicken cold holding above 45F. See temperature chart for temperature observations. CDI items voluntarily discarded. VERIFICATION REQUIRED.

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 sausage, chicken, salmon and buffalo chicken without date mark. CDI sausage and chicken was voluntarily discarded due to temperature issues. PIC properly labeled salmon and voluntarily discarded buffalo chicken. 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 potato salad (2/5), pimento cheese (2/2), 2 packages of bologna (1/24) (1/28) and 3 packages of ham (1/26) (1/27) (2/1) past time temperature window. CDI items voluntarily discarded.

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 pizzas held on TPHC without label/log identifying time product was removed from temperature control. CDI pizzas voluntarily discarded. VERIFICATION REQUIRED.

8-103.12 Comply with the procedures in the HACCP plan as submitted an approved as part of a variance or local approval. Maintain records as required.-P/Pf According to HACCP plan, sushi rice must be labeled time acidfied and discarded or used within 10 hours. Observed bulk storage of sushi rice not labeled. CDI sushi chef properly labeled bulk storage of sushi rice.

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 two packages of fried chicken cooling tightly covered in cardboard boxes in walk-in cooler. 4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Observed fried chicken breast cooling in sandwich prep cooler.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed working container of pizza seasoning not labeled.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed sushi chef wearing jeweled ring. Observed employee cutting deli meats with wrist watch. REPEAT VIOLATION.

4-501.11 Maintain equipment in good repair. Observed pizza cooler not maintaining products below 45F. Observed shelves with rusted and peeling paint inside deli display cooler. REPEAT VIOLATION.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed nonfood contact surfaces of equipment collecting food residue; deli meat display cooler, walk-in cooler speed racks, sandwich prep cooler.

2-101.11 PIC shall be present during all hours of operation.-PF Observed no certified food protection manager on site during inspection.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed hamburger meat opened on 11/1 dated for 11/30. CDI item relabeled.

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

4-501.11 Maintain equipment in good repair. Observed display case rusted and peeling paint in several areas.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed nonfood contact surfaces of equipment collecting food debris; shelves, speed racks, display case.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed feta cheese in the walk in today that was opened 6/23 and it was past the manufacturers expiration date. Discarded today. Observed an open package of bologna that was dated 6/29- discarded today. 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 an open container of feta without a date mark today and a open package of chicken- chicken discarded and feta back dated as it had been opened yesterday.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed sandwiches and salads that were cooling on the customer display case today- taken back to the walk in cooler to finish cooling before display.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed some jarlsberg cheese stacked too high today holding at >45F- moved to walk in cooler to chill down.

8-103.12 Comply with the procedures in the HACCP plan as submitted an approved as part of a variance or local approval. Maintain records as required.-P/Pf Observed sushi rice that was not timed or dated as per the approved HACCP flow diagram provided.

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 tenders stored stacked on one another and packaged on the display case at >45F. These were moved to the walk in cooler to chill down to 45F or less before being placed on the this open air unit.

4-501.11 Maintain equipment in good repair. observed a torn gasket on the sushi cold unit.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed sandwich display case with food debris build up in the back of it today. Keep working on the floor build up in the corners and near the walls- better today but some build up observed.

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 freshly made sandwiches cooling in the open display case. Cool these in the walk in cooler before setting out for service as this unit is not designed to cool quickly. Sandwiches moved to walk in today to correct.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean lights in prepared foods case and clean hood vent.

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. Clean the floors near equipment and floor drains- build up today.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -PObserved cheeses in the display cases today holding at >45F- moved during inspection to chill products down.

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

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build up inside a few of the cases today. Clean the floor in the dry good room where water is standing.

5-501.15 Provide dumpster, waste containers that are of sound construction. Observed a leaking dumpster today- repair or replace.

Observed items on the display units today holding at >45F. Hold all potentially hazardous foods at 45-41F or less. Foods moved today to quickly chill down.3-501.16

Observed open mac and cheese and an open bologna that had no date mark on them. Dated today to correct. All potentially hazardous foods must be date marked once they have been opened or made.3-501.17

Provide a new copy of the HACCP plan so that all parts are legible. Observed Critical control point correction information unreadable today- handwritten today to correct.8-201.13. |

Observed food service employees with bracelets on today. They are limited to a single wedding band on their hands/wrists.2-303.11

Observed a cheese cutter that was is not approved due to it being hard to clean. Needs to be NSF or for commercial use.4-205.10

Clean floor and floor drain at the sub station.6-501.12

Observed raw pork and raw turkey stored on the same tray today and raw chicken was above the raw pork. Pork was not visibly contaminated by juices, and was seperated from poultry and placed on a the top rack to correc.tStore foods by FCT to avoid cross contamination.3-302.11

Observed cooked eggs in make table not date marked today and turkey in the display cooler not date marked- both discarded to correct. Date mark all TCS foods once they have been opened/made if they are not to be used within 24 hours. Employees were unsure of opening dates on these products.3-501.17 Observed cooked sausage that had been opened >7days prior in the make table. Discarded today to correct. Discard all TCS foods after 7 days if holding them at 41F or less.3-501.18

Observed lettuce and rice that had been worked with and then was placed into make tables to cool. Cool TCS foods using approved methods and equipment to cool such as using the WIC or WIF. Rice moved to WIC and uncovered today to correct.. Top half of lettuce product was taken to WIC to quickly chill.3-501.15

Clean floor behind oven and fryers.6-501.12

2-102.12 Certified Food Protection Manager. At least one employee with management responsibilities shall be on duty at all times and have an ANSI certification. PIC stated he had his certification but was not able to verify it at the time of inspection. Informed of 2pt. deduction as of January 1, 2014.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding. Observed prepackaged deli cheeses in the display case that were between 50-55F. CDI by removing from display and recooling in the walk in cooler back down to below 45F and also moving a sign that was blocking cold airflow.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking. All ready to eat potentially hazardous foods must be marked for 7 days after opening if held below 41F and for 4 days if held at between 41-45F. Observed diced ham in the pizza prep station that was dated 11/17, chicken in pizza cooler dated 11/19, as well as deli ham dated 11/19. CDI by voluntary • discard.3-501.18 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition. All ready to eat foods must be haved a datemark. Observed sausage patties and eggs in the sandwich prep. cooler without a datemark, BBQ chicken in the pizza prep. cooler, and pizza sausage without a datemark. CDI by voluntary discard.

3-501.19 Time as a Public Health Control according to the TILT/TPCH procedures on site, pizzas should be held no more than 2 hours and the final cook temp. needs reported on each pizza. Observed the daily temperature/time log which was missing today's date for the pizza which was currently out, as well as missing dates for the majority of the past 2 months. CDI by instruction, pizzas were back timed by an employee.

2-303.11 Prohibition-Jewelry. Only a smooth wedding band is allowed to be worn by food employees. Observed employee with a watch and bracelet.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date MarkingDate mark sushi station items such as seaweed and lettuce- not date marked today. Lettuce was old and discarded today.Keep the deli meat and cheese exemption list onsite for reference.

3-305.11 Food Storage-Preventing Contamination from the PremisesKeep dry goods in a sealable container once they have been opened. Observed a bag of open flour today.

4-602.13 Nonfood Contact SurfacesClean behind pans on cold hold line. Clean inside of fryers. Clean floor at the back of deli meat cooler.

6-202.11 Light Bulbs, Protective ShieldingAttach light sleeves to endcaps on display cooler. Replace coated bulb that has coating peeling off.

2-102.12 Certified Food Protection ManagerPIC(person-in-charge) must have passed an ANSI approved, proctored food safety exam. Points will not be deducted until Jan. 2014.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold HoldingMaintain TCS foods at 45-41F or less. Do not store foods so close to hlights on middle display case. Repairman called for main case. Temp. check by manager this morning was good, so foods were moved to WIF to quickly chill.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date MarkingKeep TCS foods for only 7 days if they are RTE. ie- deli meats, deli cheeses today. Must provide documentation that meats and cheeses are exempt from this rule. Exemptions are in 9 CFR 317 and 21CFR 133. Corrected by instruction.

4-602.13 Nonfood Contact SurfacesClean 2 door RI and underneath the wrapping station.Note: HACCP plan quickly reviewed today and records checked for sushi rice.