HARRIS TEETER #474 DELI

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use -Pf.- Observed speed rack blocking access to handsink. -CDI- PIC relocated. -0-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.- Observed food debris and greasy residue on dishes stored as clean. Observed clean knives and utensils stored in container with food debris at the bottom. -CDI- PIC moved items to dishpit to be W/R/S. -0- 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 .

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P.- Observed sliced cheeses prepared prior day between 43-44F. -CDI- PIC voluntarily discarded items. -1.5- 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 .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- Observed potato wedges and chicken nuggets hot holding below 135F at consumer grab and go hot bar. -CDI- PIC reheated items to above 165F. -0- For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed some items above 41F. Refer to temperature chart. -CDI- PIC voluntarily discarded items. **REPEAT** -3- 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 .

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. -Pf- Observed new pizzas placed out for TPHC with no new time stamp placed. -CDI- PIC placed time stamps. -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- Observed sliced deli meats and cheeses cooling in lowboy coolers in densely packed containers, in individually tightly wrapped in plastic, with protective coverings, stacked on top of other items that were cooling. Observed others that were cooling at consumer grab and go area. -CDI- EHS educated PIC on proper cooling methods. PIC voluntarily discarded items that did not meet cooling parameters and unwrapped and unstacked items prepared today less than 4 hours ago to facilitate rapid cooling. **REPEAT** -1- 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 some missing labels on squeeze bottles at deli make station. -0-

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food employee with wrist watch. -0-

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 containers used for clean utensils and knives with debris buildup. Observed trays of clean dish reach with debris and other buildup. -CDI- PIC moved items to dishpit to be W/R/S. **REPEAT** -0.5-

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 boxes of single-use items stored on floor in dry storage area. **REPEAT** -0.5-

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 top of pizza oven in need of cleaning due to heavy debris buildup. Increased and more thorough cleaning frequency recommended. -0-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed items in one of the merchandising coolers, deli case, and cheese case above 41F. Refer to temperature chart. -CDI- PIC voluntarily discarded items. **3 DAY VERIFICATION REQUIRED BY 6/11/26** **FACILITY TO USE OTHER COLD HOLDING UNITS UNTIL REPAIRS CAN BE MADE**-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 .

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D)./3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C). Observed some deli meats improperly date marked such as ham and roast beef 6/7-6/14 (discard should be 6/13) and chicken 6/3-6/10 (discard should be 6/9). Observed no date mark on items at pizza prep such as sausage, pizza sauce, and mozzarella cheese. Observed no date marks on turkey, ham, meatballs, and Philly meat at sub make line. Per PIC, items were prepared in last 1-2 days. -CDI- PIC properly date marked items. **REPEAT** -3- 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 .

3-501.13 (A), (B), (C) Use approved thawing methods for frozen food such as in a cooler at 41F or below, completely submerged under cold running water according to the Code, or as a part of the cooking process. -Pf- Observed beef defrosting under running water at 74F. -CDI- PIC placed items in WIC. -0-

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flying pests in dry storage area in deli and bakery. Observed dead pest on clean dish rack. Recommended increase pest control frequency. -0-

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 dishes stored on 3-comp sink where there was some debris buildup. Observed containers used for clean utensils and knives with debris buildup. Observed trays of clean dish reach with debris and other buildup. -0-

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 cake boxes stored on floor in bakery dry storage. -0-

5-205.15 Maintain a plumbing system in good repair. Observed water constantly running at handsink due to knee pedals getting stuck. Repair. -0-

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed buildup on walls in 3-comp sink area. Observed dust buildup on ceiling/vent cover near chicken fryer. Observed paper towel dispenser with dust buildup. Increased and more thorough cleaning frequency recommended. -0-

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 open chubs of private selection ham with a discard date of 12/24 still in deli case. CDI - PIC voluntarily discarded. - 1.5 - For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed ROP tuna and salmon thawing in reach in still in sealed package. CDI - PIC vented package by cutting open packaging and returned to reach in to continue thawing.

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 food debris on tracks of deli case. Clean to prevent build up of debris. - 1 - REPEAT

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. - Pf - Observed sliced cheeses and meats in sandwich prep countertop unit lacking date mark labels. Per PIC, items leftover at the end of the day are saved for the next day. Ensure date mark labels follow product onto containers. - CDI - PIC date marked items. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed container of spicy sauce without label at the sushi work station. - Observed squeeze bottles of mayo at sandwich station with unreadable label. Observed containers of oil without label. - CDI - PIC labeled containers.

6-501.111 Keep the premises free of insects, rodents, and other pests. - REPEAT - Observed flying insects in deli area. PIC to contact pest control for service.

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. - Observed handle of scoop stored in contact with rice in rice container. - CDI - PIC adjusted scoop to allow handle to be above product.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed clean containers stacked wet. Allow dishes to air dry prior to stacking.

4-501.11 Maintain equipment in good repair. - Observed end cap of deli chicken grab-and-go display inoperative. PIC stated work order has been submitted for repair. Observed outer cover of sushi prep station held together with duct tape. PIC stated a maintenance request will be submitted for repair. Remove duct tape. Observed broken gasket on pizza prep unit lowboy. Replace.

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. - REPEAT - Observed gaskets on several prep station low boys in need of cleaning. PIC to address cleaning frequency.

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 with cracks and baseboards near 3-comp sink in need of repair. PIC stated store is schedule for remodeling. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. - Observed walls in area near 3-comp sink in need of cleaning.

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed food employee touching other equipment then go to work with RTE turkey breast. -CDI- EHS intervened and educated food employee when to wash hands and don new gloves. Points not taken. (0 pts)

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed push cart with cardboard boxes being stored in front of the hand sink closest to the far wall. -CDI- PIC moved the push cart and boxes to make the hand sink accessible. (0 pts)

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed prepared salads in a mobile cold holding unit above 41F. Also observed cooked ribs, wraps and sandwiches above 41F on the front row of the grab and go area. -CDI- PIC voluntarily discarded the necessary 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies throughout the kitchen. Service facility for pests. (1 pt)

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 slight food debris build up in the sliding doors of the cold holding units. Increase cleaning frequency. Due to severity, points lowered. REPEAT*** (0.5 pts)

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. - P - Observed multiple containers of baked chicken stored in WIC with dates of 12/30 and 12/31. - CDI - PIC voluntarily discarded products. 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 salads cooling in grab-n-go unit while tightly covered. Also observed tightly wrapped meats (ham, turkey, etc) cooling in sandwich prep lowboy. Utilize walk-in cooler for cooling purposes. - CDI - PIC moved all items cooling to WIC to quickly 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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. - REPEAT - Observed food residue and debris on sliding doors, sliding door tracks, and scale monitors. Clean and increase cleaning frequency to maintain clean.

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. - REPEAT - Observed walls in need of cleaning near three compartment sink. Clean and increase cleaning frequency to maintain clean. 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 holes in baseboards near three compartment sink area. Repair.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. - P - Observed spray bottles of sanitizers and glass cleaner stored on prep tables and prep sinks. - CDI - PIC relocated toxic materials away from food prep areas.

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 two unlabeled working containers at pizza prep area. - CDI - PIC labeled working containers.

3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. - Observed sushi utensil stored in water of 64F. - CDI - Employee removed utensil to be cleaned and discarded water.

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. - REPEAT - Observed food residue and debris on the interior of pizza prep unit and sliding door tracks throughout facility. Clean and increase cleaning frequency to maintain clean.

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. - REPEAT - Observed walls in need of cleaning near three compartment sink. Clean and increase cleaning frequency to maintain clean.

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. - P - Observed condensation leaking directly onto food items in display cooler and lowboy portion of sandwich prep station unit. - CDI - PIC voluntarily discarded all adulterated items. Pan placed in units to catch leaks. PIC placed work order. EHS will conduct a follow up visit for long term compliance purposes to ensure leaks have been repaired.

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 meat chubs dated for an 8 day holding period instead of 7. For example, ham chub dated 4/14 - 4/21. - CDI - PIC corrected labels by hand. PIC agreed to print labels with single date indicating when the chub was opened to avoid this issue moving forward. Observed pizza sauce and sausages lacking labels in pizza prep unit. Per PIC, sausage and pizza sauce were opened the previous day. - CDI - PIC labeled pizza sauce and sausage with yesterday’s date. Observed fried chicken dated 4/17 - 4/20 in grab-n-go unit. Per PIC, chicken was placed in container today but was cooked and cooled yesterday. - CDI - PIC printed new label to reflect date item was prepared and not the day it was placed in container. 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 sushi, salads, sliced cheeses, and sliced meats cooling in grab-n-go units as well as lowboy units. All cooling should occur in walk-in cooler or walk-in freezer. - CDI - PIC moved items to walk-in cooler to quickly cool. EHS observed items meet required cooling parameters. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-601.11(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 residue and debris on the interior and exterior of pizza prep unit, sandwich prep lowboy, and display case. Clean and increase cleaning frequency to maintain clean.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. - Observed walls in need of cleaning near three compartment sink. Clean and increase cleaning frequency to maintain clean.

REPEAT: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed compliance with cold holding with the exception of chicken tenders, poke fish and tuna > 41 F inside cold holding units. Refer to temperature chart. Fish utilized to prepare sushi rolls and put into cold holding during today’s inspection, while chicken tenders had been in refrigeration since previous day. CDI - Tenders voluntarily discarded, remaining products transferred to WIF to cool down.***No escalation of points due to notable improvement since previous inspection. -1.5- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed 2x spray bottles containing sanitizer with concentrations of < 50 PPM quaternary solution. CDI - Sanitizer discarded and replaced with solution reading 200 PPM. -0.5-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. - Pf. Observed label adhesive residue present on metal containers stored as clean at utensil shelving unit above 3-compartment sink. CDI - Utensils removed to 3-compartment sink to be W/R/S. -0-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed various TCS foods > 41 F inside cold holding units. Refer to temperature chart. Majority of these foods were placed into cold holding an hour prior and during today’s inspection. Upon further investigation, it was discovered that the pizza lowboy unit was unable to maintain products < 41 F. Employee present turned down unit’s thermostat and unit’s ambient temperature decreased to 39 F. CDI - Foods from this morning relocated to walk-in cooler and freezer to cool down towards < 41 F, all other items voluntarily discarded. -1.5- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and 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 sanitizer spray bottles stored on food prep counter and on utility cart with single service lids directly underneath. CDI - Spray bottle storage location moved to prevent contamination. -1-

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a few flies in prep area. Contact PCO for services. -0-

4-501.11 Maintain equipment in good repair. Observed active condensation drip from equipment lines inside of deli meat and cheese display unit dripping into small metal containers. Multiple drips were noted in same unit presenting increased risk for further contamination of food items. PIC has placed a work order for repairs. VR REQUIRED. -0.5-

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 mozzarella cheese, marinara sauce without date mark at pizza fliptop area. PIC stated that they were put there the day prior. REPEAT CDI: PIC date marked items. 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 most deli chubs in deli case with 8 day date marking. PIC demonstrated how the date mark is printed out and the day of is not being counted. Example: meats labeled with open date of 4/24 were showing expire date of 5/1 REPEAT CDI: PIC printed new and accurate date marks for 7 days from opening dates.

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 4 rotisserie chickens cold holding at chicken bar with temperatures above 41F. PIC stated they were placed there this morning around 5:30-6:00 AM. CDI: PIC voluntarily discarded. Observed some sandwiches and wraps in grab n go area that had temperatures above 41F. PIC stated they were put there around two hours prior. CDI: PIC took products to WIC to rapidly cool. Observed gruyere and Jarlsberg cheeses in cheese cooler that were cut and wrapped days prior with temperatures above 41F. CDI: PIC 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 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 mozzarella cheese, marinara sauce without date mark at pizza fliptop area. PIC stated that they were put there the day prior. CDI: PIC date marked items. Observed items such as tomatoes, ham, and sliced cheese without date marks. PIC stated the items were prepped/ opened from a package the day prior. CDI: PIC date marked items, 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 philly steak at sub line without date mark. Date of prep could not be determined. CDI: PIC voluntarily discarded product.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY. Observed the sanitizer at the 3-compartment sink was at 100ppm quart concentration. Product label specifies 200-400ppm concentration. Manual sanitizer pump wash added to the sink and compartment was refilled at 300ppm concentration.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed sanitizer spray bottles stored on work surface. CDI - spray bottle storage location moved under counter away from single service containers.

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 2 food employees not vigorously rub hands and wash for required time. CDI, employees rehashed hands.

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 chicken wings, baked chicken cold held in case between 45-52 degrees F. Case had ambient air temperature of 43 degrees F. CDI, foods voluntarily discarded. Observed ice buildup in unit. Manager stated work order had been placed on unit. Verification to be conducted to ensure calibration of corner cold hold case to ensure unit maintaining TCS foods at 41 degrees F and below. 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 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 open package of cabbage not date marked. Observed cooked artichoke dated to exceed 7 days. CDI, foods voluntarily discarded. Repeat.

8-103.12 Comply with the procedures in the HACCP plan as submitted and approved as part of a variance or local approval. Maintain approval and records as required.-P/Pf 0- Observed 1 of 2 sushi rice batch containers not labeled with proper time per written procedures on HAACP plan. CDI, rice voluntarily discarded.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf 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 sushi rice recently prepared and still in cooling process placed directly in display case. Observed sandwich recently prepared and packaged in sandwich case still in cooling process at 49 degrees F. Observed salads recently prepared and placed in holding case and at 45 degrees F. CDI, salads relocated to cool in walk in cooler. - 4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf. - Observed corner case not maintaining TCS foods at required temperature and had ambient air reading of 43 degrees F and unit had ice buildup on lower shelf. PIC stated work order placed on unit. Vr to ensure calibration of corner holding case. Repeat.

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf - Observed philly cheese steak thawing under running water but under running water at 104 degrees F. CDI, PIC relocated food to thaw under refrigeration.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a few flies in prep area.

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 and particles accumulating on door tracks and shelving. Repeat.

2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P- Observed food employee pick up item from ground and relocate trash can then proceed to handle food and preparation without removing gloves and washing hands. CDI by instruction. Repeat.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P - Observed food employee pick up item from ground then relocate trash can and proceed to handle food and preparation without removing gloves and washing hands. CDI, employee washed hands.

3-501.16(B) Maintain raw shell eggs in refrigeration with an ambient air temperature of 45F or below.- P For more information please visit: http://meck.co/FoodSafety. Observed salad in display case over 41 degrees F. Observed several sandwiches, wraps, chicken and dumplings inside cold hold unit on floor above 41 degrees F. Ambient air temperature of unit measured 46 degrees F towards back of unit. Items held in unit over 4 hours were voluntarily discarded and foods recently prepared were relocated to rapidly cool. Visit needed to ensure calibration of cooler and ensure unit able to maintain TCS foods at 41 degrees F and below. Observed cheese, chicken salad and Cole slaw over stacked in display case above 41 degrees F. CDI, items voluntarily discarded and cheese relocated to rapidly cool.

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 open bag of sausage not date marked in prep cooler. CDI, sausage voluntarily discarded by PIC.

3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P - Observed written procedures not followed for TPHC pizza procedures. 3 hour discard time not recorded on label. CDI, operator labeled during inspection.

3-501.15  Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring.  Cold air must flow around product to remove the heat. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed recently prepared sandwiches and cut ham and cheeses made this morning still in cooling process held in display cases. CDI, foods recently prepared relocated to walk in unit to rapidly cool. 4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf - Observed corner display cooler on floor not maintaining TCS foods at 41 degrees F and below. Ambient air temperature of unit measured 43 degrees F. Vr needed to follow up on cooler calibration / cold holding.

Observed ambient air thermometer broken in sushi display cooler. 4-204.112 (B) Provide and position correctly an air thermometer in cold/hot holding equipment.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed containers being wet stacked on drain board of 3 compartment sink.

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 some soil / residues accumulating on tracks of coolers.

2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P - Observed sushi food employee handle raw fish then change gloves and proceed to handle produce / rte foods without washing their hands in between glove changes. Wash hands when changing gloves if changing tasks. CDI by instruction.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf - Observed slicer stored as clean but soiled with food debris. CDI, slicer cleaned 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 some spillage / debris on door tracks of cases.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P - Observed chicken wings, cole slaw overstacked in display case between 44-45 degrees F. Repeat. Some improvement noted since previous inspection. Long term compliance visit needed to ensure long term compliance / cold holding to ensure TCS foods maintained at 41 degrees F and below. If continued non compliance risk control plan may be necessary.

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 - PIC not able to locate written TPHC procedures. Observed pizzas held over 3 hour discard time. CDI, new Procedures provided at end of inspection and pizza voluntarily discarded.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several flies at mop sink and dry storage area.

4-501.11 Maintain equipment in good repair. Observed line leak below meat display case.

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C - Observed some debris on door tracks of meat display case.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Sandwiches, Cole slaw, pimento cheese, turkey wraps, chicken tenders, sliced deli meats observed in different units cold holding above 41F. CDI. Some items discarded and others prepared earlier in the day moved to walk-in to cool. Repeat violation. If repeated on next inspection, risk control plan will be implemented.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Clean pans observed stacked wet.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Insides of gaskets on underneath sandwich station observed with build up. Vents on grab and go case observed with heavy dust build up.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P A few sliced deli meats (see chart above) observed in cold holding units above 41F. CDI. Moved to other unit to rapidly cool.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Container of flour observed with no labeling.

4-501.11 Good Repair and Proper Adjustment-Equipment - C Seal pad observed torn. Replace seal pad.

6-202.13 (B)(2)Properly locate insect control devices. Observed fly strip in direct contact with boxes of single use items stored on bottom shelf near walk in cooler. -1- 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies in department.

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 tight lids on containers of deli salads cooling and those salads cooling in prep unit that has had cold holding issues in the past. First temperature was 44F and after 20 minutes, temperature was unchanged. CDI - PIC moved these to walk in to cool. -.5-

6-303.11 Intensity-Lighting - C Provide adequate lighting in all required areas. Observed blown lights under hood and over soup kettles. -.5-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed deli case cold holding macaroni, meatballs and crunch salad at 44-45F. Observed open air deli chub cooler cold holding deli chubs at 43F. Observed open air grab and go case cold holding thawed ribs at 44F. Observed pimento cheese cold holding in reach in cooler at 43F. VR no later than 03/08/2019 to ensure all cold holding units can meet the required 41F. POINTS NOT ESCALATED TODAY PER STATE GUIDANCE. -1.5- REPEAT

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed prep unit being used to cool sushi rolls and sliced deli meat at beginning of inspection at 52-53F. -.5-

4-501.11 Maintain equipment in good repair. Observed open air deli chub, prep unit and open air cooler not maintaining temperatures for required 41F. -1-

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed mayo and other dressings at room temperature during lunch rush and then placed back in cold holding about four hours later. Mayo today was 50F. Observed barbecue sauce at room temperature stating "Refrigerate after opening." CDI - PIC voluntarily discarded these items. -1.5-

4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Observed no ambient air thermometer inside pizza prep unit. CDI - PIC installed thermometer during inspection. Per PIC, thermometer was inside prior to last service visit for cooler. -.5- REPEAT

4-603.16 Rinsing Procedures - C A rinsing solution shall immediately follow a washing solution and immediately precede a sanitizing solution in 3-comp setup. Observed dishes being washed and sanitized only. -.5-

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 dust buildup on ceiling over pizza station. -0-

6-303.11 Intensity-Lighting - C Provide adequate lighting in all required areas. Observed lights out in cold case where deli sandwiches are held for customer self-service. -0-

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw chicken on rack in direct contact with ribs on rolling cart. CDI - PIC moved rolling cart of ribs. -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 8 day date marking in deli meat case and expired meats date marked 07/11-07/14/2018. CDI - PIC submitted repair order as the scale is printing the wrong dates today. This is a repeat of this violation and full points were deducted today. Further non-compliance may result in permit action or implementing a risk control plan. -3- REPEAT

4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Observed no ambient air thermometer in deli meat open air prep unit. CDI - PIC placed thermometer in unit during inspection. -0-

4-501.11 Maintain equipment in good repair. Observed damaged sliding door on front counter prep units. -1- REPEAT 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed deep gouges in sub station cutting boards.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed greasy buildup on can wash faucet and hose bib. -0-

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 large cracks in the floor and at the cove moulding at the can wash. -0-

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed mayo and other dressings left on the top of sub station overnight at 50-55F. CDI - PIC voluntarily discarded. -1.5- 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 8 day date marking system in place. CDI - PIC implemented punching in 6 days because the system counts tomorrow as day 1. Food Code requires today counted as Day 1. -1.5-

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed no labels on the squeeze bottles in the sushi prep unit and on a few dressing bottles in the sub case. -0-

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed shelf in dry storage with grab and go containers present at 4.5 inches off the floor. -0-

4-501.11 Maintain equipment in good repair. Observed broken sliding door handles on prep coolers in the sub station and in the sushi station. -0-

4-603.16 Rinsing Procedures - C A rinsing solution shall immediately follow a washing solution and immediately precede a sanitizing solution when washing dishes in the 3-comp sink. Observed no rinsing solution in use in the 3-comp setup. -.5-

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw pork roast stored above fried chicken tenders in the walk in cooler. CDI- chicken tenders were discarded.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed plastic food display trays stored clean above the 3 compartment sink with visible food debris on them. CDI- items were set aside for recleaning.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed 'tavern ham' in a cold display wall and pizza sauce in a flip top cooler both cold holding above 45F (see chart). CDI- products were relocated to the walk in cooler for cooling.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed debris accumulation inside the chef case, in the deli meat and cheese case, in-between the fryer and oven, and on top of the ovens, and on door tracks of cold holding equipment.

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 damage to flooring/caulking around base of several large pieces of equipment including the deli meat cold wall and the deli meat display case. 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 debris on the floor underneath the fryers.

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 brie cheese triangles cut and wrapped in-store without datemarks on them. CDI- products were dated. 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 turkey with an open date of 10/31, ham opened on 10/30, bologna opened on 10/31, and teriyaki chicken opened on 11/1 in the deli case. CDI- products were discarded.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed gnats on the walls in the dish washing room.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed debris accumulation on the insides of the chef case, the deli case, in tracks of sliding doors, and on the sides of the fryers and oven.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at the hand sink nearest the walk in cooler. CDI- dispenser was refilled.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed one employee touch face without changing gloves and another employee change tasks without changing gloves. CDI by instruction, gloves were changed.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed 2 thermometer probes with visible food debris on them while not in use. CDI- instructed PIC to clean probes.

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 olive loaf with an open date of 7/26 and liver wurst with an open date of 7/23. CDI- products were discarded. Minor improvements made since last inspection.

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

4-501.11 Maintain equipment in good repair. Observed damage to a sliding glass door at the deli meat case and the reach in cooler underneath the sub station in poor repair.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed debris accumulation on the side of the convection oven, the top and side of the fryer, and in sliding door tracks on cold holding equipment.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed one piece of fried chicken with a final cook temperature below 165F (see chart). CDI- product was reheated in the fryer until all portions of the food were above 165F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed sliced tomatoes in the sandwich prep. unit and unopened chubs of deli meat in the cold wall cold holding above 45F (see chart). CDI- tomatoes were discarded, deli meat was relocated to the deli case.

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 one opened chub of turkey not dated. CDI- product 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 bologna with a sell by date of 4/27, olive loaf opened on 4/4, bologna opened on 4/2, and brie cheese triangles with an expiration date of 4/28. CDI- olive loaf and bologna discarded; other items were properly dated.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed two dry good storage bins with flour and seasoning in them without labels on the containers. Improvements made to labeling since last inspection.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed debris accumulation on the floor of the walk in freezer, the sides of the convection oven and fryers, inside the chef case, inside the deli case, and underneath the food storage baskets at the customer self serve cold cases.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed thermometer probe with dried food debris on it while not in use. CDI- item set aside for recleaning.

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 facility using TPHC for pizza slices. The facilities TPHC procedures indicates times are to be recorded when time begins and discarded after 2 hours. The facility is not logging the times for the pizzas and instead is placing a sticker underneath the pizza plate with the begin time. The facility is also keeping pizza slices out for longer than 2 hours. CDI- re-write TPHC procedures so they accurately reflect the process thats being used. TPHC guidance document provided today.

7-201.11 Store toxic materials to avoid contamination. -P Observed one chemical spray bottle stored on a shelf above dry goods. CDI- spray bottle was relocated.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed 3 unlabeled seasoning/sauce bottles.

4-603.14 Wet Cleaning - C Equipment shall be washed prior to being sanitized. PIC indicated the deli slicers are sanitized throughout the day at least every 4 hours but only washed with soapy water once nightly.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed debris accumulation on the side and top of the oven located next to the fryers. Improvements made since last inspection.

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 debris accumulation on the floor underneath the oven/fryers.

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 One chub of roast chicken breast with dicard date from yesterday. CDI - Discarded.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Purple cleaner sotred in bottle labeled "sanitizer". CDI - Spray bottle discarded.

8-201.14 Provide all contents of a HACCP plan as required. -Pf HACCP plan requires functioning pH meter to check acidity of sushi rice; pH meter is broken and reading buffer solutions incorrectly. CDI - Facility is using pH test test strips to monitor pH. VR - Will return within 10 days to verify correction of violation.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Boxes of paper goods stored on floor in dry goods room of bakery. CDI - Relocated to shleves.

4-501.11 Maintain equipment in good repair. Ice building up in vents of deli display case. Remove ice as this will block air flow and effect food holding temperatures.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean inside deli display case and inside bulk meat and cheese case.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Chicken wings holding above 45F on ice bed display. CDI - Pulled to walk in freezer for rapid cool down as wings were on display less than 4 hours.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Crumbs and food debris in sliding door tracks throughout. Clean all.

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 Chicken salad prepared and placed in the chef case to cool. CDI - Relocated to walk in cooler fro rapid cool down.

4-501.11 Maintain equipment in good repair. Replace split gasket on walk in cooler door.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Wipe out food debris from inside sub station prep cooler.

4-501.114 Maintain sanitizer at correct concentrations. -P Sanitizer in spray bottles at 0ppm quat. CDI - Refilled from dispenser at 300ppm quat.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Rice pilaf holding above 45F in display case; ice build up on vent by rice noted. CDI - Relocated to walk in cooler for rapid cool down; warm water used to melt ice blocking air flow in case.

3-602.11 Food packaged on premises for customer self service shall include a label with the name and place of buisness where food was prepared. Labels on packaged items in deli missing store number or address.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Minor food debris in sliding door tracks and inside deli meats case. Clean.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Chicken salad in display holding above 45F. CDI - Chicken salad pulled to cooler for rapid cool down.

.3-202.15 Package Integrity - PF. All dented cans shall be stored in a designated area to prevent dented cans from being used. Observed a dented can of olives being stored with the non-dented cans of olives. CDI by instruction.

.3-501.13 Thawing - C. All foods shall be thawed in the cooler or under running water. Observed crab meat thawing on the three compartment sink. CDI- crab meat was placed under running water to thaw properly.

4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C. All single service items shall be sleeved to prevent cross contamination. Observed no sleeve on the plastic food containers in the dry storage room. CDI by instruction.

General Comment: 5-202.13 Backflow Prevention, Air Gap - P. All invertly drained pipes shall brovide a two inch air gap to prevent cross contamination. Observed no two inch air gap beneath the three compartment sink. CDI by instruction.

3-501.13 Thawing - C. Observed tuna in a package that read "remove from package when thawing" while thawing in the reach in sushi cooler. CDI- tuna was removed from package before thawing continued.

4-302.14 Sanitizing Solutions, Testing Devices - PF. Observed no sanitizer test strips upon arrival. CDI- test strips were provided.

Non-food contact surfaces shall be clean to sight and touch. Observed food debris on the interior of the deli meat cold holding display case.

All potentially hazardous foods shall be properly date marked. Observed the long bologna date marked for 11/19/2013. CDI- long bologna was voluntarily disposed of.