WALMART DELI #5879

4-501.11 Maintain equipment in good repair. Observed lower portion of deli walk in cooler gasket torn and hanging. Repair/replace gasket. -0 points-

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 inner surfaces of sliding doors on hot bar with food splash. Observed gaskets of sliding doors on cold case with minor food debris. -0.5 points-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed food stored on shelving in walk in deli cooler that is less than 6 inches above the floor. -0 points-

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

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed plywood pallet being used as shelving in raw chicken walk in cooler. Replace plywood with shelving that is non-absorbent, smooth, and easily cleanable. -0.5 points-

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed heat resistant gloves and sanitizer spray bottle stored in handwashing sink near three compartment sink. CDI - Items were removed. -0 points-

4-501.11 Maintain equipment in good repair. Observed blast chiller not functioning and taken out of service. Blast chiller is used to cool rotisserie chickens for cold holding in customer grab and go case. Establishment is using deli freezer and deli walk in cooler to cool rotisserie chickens until repairs are made. Cooling procedures for rotisserie chickens using blast chiller and walk in cooler/freezer were reviewed with PIC. -0 points-

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 residues in gaskets of sliding doors on deli case. Sliding doors on the deli side as well as the customer side are in need of cleaning. -0.5 points-

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed closed bottle of water stored on drain board of prep sink. Designate an area for the storage of employee drinks away from food, equipment, and utensils. -0 points-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed unattended whole deli turkey stored on slicer. Deli turkey had a temperature of 52F. CDI - Turkey was returned to deli case to cool to 41F or less. PIC has been advised to return deli meats to cold case when not being used. -0 points- 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 .

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed boxes of single use food containers stored less than 6 inches above the floor. -0.5 points-

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P. Observed employees not wash hands before donning gloves to prepare food trays at start of inspection. CDI- EHS educated PIC on when to wash procedures. PIC had employees wash hands.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed all pulled bbq sandwiches at both HH grab n go units temping below 135F. CDI- PIC removed items to be reheated to 165F. 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(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- Observed - A spoon, tongs and a knife stored clean with food debris build up. *CDI - PIC placed them into 3-comp sink dirty section to be washed, rinsed and sanitized. NOTE: No points deducted due to severity. 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 .

5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P- *Observed - Backflow prevention device broken on can wash. PIC was unaware of it being broken as it was placed on top as if working, PIC placed work order for it to be repaired. A verification visit will be conducted within 72 hours to verify backflow device is repaired and violation has been corrected

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 - re-caulking needed along base boards at random spots. PIC placed work order for this to be done.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC without their CFM certificate. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM on duty. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM on duty. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P OBSERVED employee touch device with gloved hands and touched food with the same gloves. CDI..Employee washed hands and changed gloves.

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

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed heavy dust and residues on fans in walk in cooler. Recommend higher frequency and more thorough cleaning. -0.5 points-

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

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed corn dogs, chicken sandwiches and hotdogs in the grab and go hot cases near the registers and deli area. 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 .

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 an opened/sliced deli chub stored in deli display case date marked to expire 10/16, has exceeded the 7 day date marking limit. CDI- product voluntarily discarded during inspection.

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 gaskets on walk in cooler with black buildup, in need of cleaning.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety. Observed facility does not have a vomit and diarrhea cleaning procedure. CDI - EHS discussed requirements with PIC and provided a link to the state plan.

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 corn in the hot holding display without a time. CDI - Food handler placed a time of 11AM.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM on site. PIC did not sign due to Covid protocols

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at the fryer handsink. CDI- paper towels were provided. REPEAT.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed employee not properly wash, rinsing and sanitizing slicer during 4 hours cleaning. Employee was attempting to utilize glass cleaner and disinfectant to clean the slicer. CDI- provided education on how to properly wash, rinse and sanitize food contact surfaces. Slicer was properly re-washed, rinsed and sanitized.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cold packed chicken in customer service case at 43F, Italian sub 48F and Black forest ham sub at 47F in grab and go, items were made from yesterday. CDI- Food was voluntarily discarded during inspection PIC did not sign due to Covid protocols.

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 oven roast turkey and ham dated with discard date 7/27 in deli service case. CDI- deli meats were voluntarily discarded during inspection.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed employee place sanitizer in a disinfectant spray bottle for use. CDI- PIC corrected and placed sanitizer in the correct spray bottle for sanitizer. Education was 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 italian subs and black forest ham sub prepared today not properly cooled to 41F prior to placing into the customer service case. CDI- subs were placed back into the WIC to cool down to 41F or below. Provided education of properly taking temperature prior to display.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed stainless steel pans wet stacked on the drying rack. Properly air dry prior to storage.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed wall next to the walk-in freezer peeling. Repair to prevent pest harborage and maintain clean.

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Observed employee water on prep table of the deli.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed food debris, gloves, and sanitizer bottles in 3 different handsinks in kitchen area. CDI-PIC removed items. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed handsink in front kitchen area with no paper towels. CDI-PIC added paper towels.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed a knive stored clean with food build-up. CDI-PIC took to be washed/rinsed/sanitized.

5-205.15 Maintain a plumbing system in good repair. Observed the 3-comp sink with a slow leak. Observed prep sink with no pipe beneath which would allow water to flow onto floor. PIC has a maintenance person coming to fix this shortly. They have other prep sink available.

REPEAT 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed containers stored clean with debris collecting on surfaces; containers are not used often and are stored in heavy prep area causing debris to settle on surfaces; (recommendation to keep unused food contact surfaces in a wash rotation to prevent accumilation) CDI containers placed into dirty dish pit. (1/2 POINT DEDUCTION DUE TO DIFFERENT RULE CITED ON PREVIOUS INSPECTION).

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 staff not following written procedures for TPHC products; (missing time stamps). CDI procedure education given to staff, time stamps provided.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed large boxes of food stored directly on floor of walk-in cooler in need of proper storage.

NO POINTS DEDUCTED 4-601.11 (C ) 4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed non-FCS of equipment with build up in need of cleaning (wall inside poultry walk-in in need of general cleaning).

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 cleaning issues to PHYSICAL FACILITIES. (Observed vents in poultry cooler in need of general cleaning, observed flooring behind cooking equipment having food debris build up in need of cleaning).

Repeat violation 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P - Observed QUAT sanitizer at 50 ppm in the a spray bottle. CDI - bottle was refilled at 200 ppm.

7-201.11 Store toxic materials to avoid contamination. -P - Observed 2 bottles of sanitizer and a bottle of chlorinated cleaner stored on prep tables with food. CDI - bottles were removed. 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf - Observed sanitizer stored in a bottle that was labeled glass cleaner. CDI - bottle was emptied.

General comment 6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. - Observed an employee's cell phone stored on a prep table. CDI - phone was removed.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed quat sanitizer at 0ppm in bottles. Observed quat concentrate bag empty at 3 compartment sink and employees unaware. CDI-bag refilled and bottles pulled.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed several foods holding hot below 135F. CDI-items discarded or reheated to 165F+.

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 two chubs of deli meat held past 7 days. CDI-discarded.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed shelving racks in walk in cooler not 6 inches above floor.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at handsink near 3 comp sink. CDI-dispenser is broken. PIC has a work order in for repairs.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed one pan of Geneal Tso Chicken holding below 135F. CDI-product voluntarily discarded. REPEAT (did not escalate points for only one pan of chicken)

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P observed several varieties of chicken wings holding below 135F. CDI-product voluntarily disarded.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -Pf Observed cooling method issues in facility. Observed chicken in walkin cooler cooling down with lid tightly sealed. Advised PIC to cool chicken on sheet pans uncovered until chicken reaches 45F or below in the 6 hour time frame alloted and then box it for consumer self service. REPEAT

4-501.11 Maintain equipment in good repair. Observed heating element not working on hot holding unit. -a service order has been placed for repairs. VERIFICATION REQUIRED.

/6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at the dispenser in the back prep room. CDI - provided paper towels to dispenser.

3-304.15(A) Single-use gloves shall be used for only one task such as working with ready to eat food or raw animal food, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. -P Observed food employee working at 3 compartment sinkm with soap/sanitizer getting things cleaned, then go to grease pit for food preparation while wearing same gloves. CDI - educated that after switching tasks, it is best to switch gloves more often; wash hands in between switching gloves.

4-501.114 Maintain sanitizer at correct concentrations. -P Observed quat sanitizer bottle below 100 ppm. CDI - advised to switch out solution more often and use test strips. Advised to switch solution. 4-602.11C Equipment Food Contact surfaces and utensils shall be cleaned at least every 4 hours when used with Time/Temperature Control for Safety (TCS) Food.-P Observed that food employees are unaware of the 4 hour time limit to clean food contact surfaces of equipment and utensils. CDI - educated that all food contact surfaces such as knives, cutting boards, prep tables, slicers, etc. must be washed, rinsed, and sanitized every 4 hours (slicers to be fully broken down and sent through a cleaning procedure, not sprayed with sanitizer bottle after every use).

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed product out of temperature at the cold holdig display unit where salads and subs are stored. Refer to temperature chart. Product is not being cooled down properly before being held on display case. Product is also over stacked in unit. CDI - advised to have product prepared, brought to walkin cooler to cool down quickly, use thermometers more often, once at proper temperature then product can be held for display on cold holding unit. Advised to pull product and bring to walkin cooler/freezer to cool down.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -Pf Observed cooling method issues in facility. Salads in walkin cooler cooling down with lid tightly sealed. Observed product in cold holding display unit out of temperature because product was not cooled down properly. PIC states that Walmart protocol is to cool product down in walkin cooler for 2 hours before being put on display line. EHS advises to do that. CDI - educated to put in walkin cooler to cool down quickly. Use thermometers more often.

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 pre-packaged deli meats in walk in cooler past the manufacturer's "best buy" date. Best buy dates included 5/27, 6/3 and 6/10. CDI- PIC voluntarily discarded these items as facility uses manufacturer's best buy date as an expiration date for the product.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee drink stored above food for deli use in walk in cooler. Create a bottom shelf designated for employee items. 6-303.11 Intensity-Lighting - Observed 3 lights bulbs to be out above fryer. Repair.

3-501.17(B) Commercially Prepared and Packaged Time/Temperature Control for Safety (TCS) food shall be date marked at the time the original container is opened in a food establishment and the food is held for more than 24 hours. -Pf Observed one package of kale opened in the walkin cooler. PIC states the package of kale was opened on Saturday. CDI - allowed to place a date on the product.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -Pf Observed fried chicken in the temperature danger zone after cooking. Observed salad in the temperature danger zone during preparation. Food employee placed produts into walkin cooler to cool down, but placed fried chicken in a closed plastic bag and the salads in a closed plastic shell. Products weren't cooling to standards. CDI - educated to leave products opened and uncovered during the cooling process to quickly cool products down.

3-305.11 Store food in a clean, dry location, not exposed to splash or other sources of contamination. Keep at least 6 inches above the floor. Observed bottom rack in the walkin cooler 2'' above the floor. EHS recommended to move storgae rack higher off the ground to meet the proper 6'' food storage height.

4-101.11 Food contact surfaces shall be made of safe materials. No odor, color or taste can migrate during multi-use. Materials shall be smooth, cleanable, durable, nonabsorbent, and withstand repeated warewashing. Observed 1.5 Liter Nestle plastic container of BBQ sauce come out of the freezer and heated up in a boiling hot water bath to defrost. EHS contacted representative from Nestle and gathered information: Nestle 1.5 Liter containers are not made to be heated up in anyway; leave product at room temperature to keep safe. CDI - educated food employee about not heating up plastic container because it is not meant to be heated up; discarded product.

5-205.15(B) Maintain a plumbing system in good repair. Observed backflow prevention broken at the can wash. Employees strapped in backflow device with plastic wrap. Advised to get fixed.

4-501.11 Maintain equipment in good repair. Observed plastic sneeze shield on employee side of hot bar damaged in need of repair. Observed leak at 3 comp sink in need of repair.

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

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 greasy residue in bottom corners of pans stored as clean.

4-501.114 Maintain sanitizer at correct concentrations. -P Observed bottle of quat sanitizer registering 0ppm on test strip. CDI-sanitizer remade to correct concentration.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed greasy build up on equipment on handles and dried food debris on unused equipment.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed pans with dried food debris stored as clean. CDI-pans taken to be cleaned.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed wings in hot holding unit below 135F. Wings stored at top of ban below 135F and wings at bottom of pan were well above 135F. CDI-wings below 135F discarded. Employees will stir product frequently to keep correct temperature throughout.

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 open package of sliced tomatoes with no date labeled of when package was opened. Product did have a "Use By" date from the manufacturer. PIC stated that sometimes a package of tomatoes are used within 24 hours and that moving forward, all open packages of tomatoes will be labeled with date.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean equipment and shelving throughout.

5-205.11 Always keep handwashing sinks accessible at all times for employees. Observed handsink by chemical area blocked by orange bin and handsink at back prep area blocked by a stack of potato chip boxes. CDI, all items relocated and handsinks made accessible.

4-501.114 Maintain sanitizer at proper concentration. - P. Observed quat sanitizer at 3-compartment sink and spray bottle reading < 100ppm. Observed water for sanitizer at 108F. Advised to keep water temperature between 65-75F to use effectively. CDI, sanitizer was dumped and refilled with proper concentration.

3-501.17 Ensure ready to eat and time/temperature control (TCS) foods are properly date marked once opened or prepared. Observed incorrect dates recorded on deli meats and cheeses. Observed incorrect dates of November 10 & 14th, 2010 recorded as sell by dates on various deli meats. Observed packed on date recorded same as sell by date on various items. Shift mgr. reported that one of the machines was printing out the wrong dates. CDI, employees were in the process of correcting dates on site. 3-501.18 Ensure ready-to eat foods and TCS foods have been properly discarded if they have exceeded time/temperature requirements. - P. Observed a few deli meats that had exceeded 7 day date marking. Observed a date of June 29th on a few items. ~ CDI, these items were discarded.( Repeat.....)

6-301.12. Provide paper towels at all handsinks. Observed paper towels missing from sandwich prep area and back prep sink area. CDI, provided during inspection.6-301.11. Maintain soap at all handsinks. Observed soap missing from handsink at sandwich prep area and back prep sink area. CDI, by providing during inspection.

4-601.11. Ensure equipment food contact surfaces and utensils are clean to sight and touch. Observed metal pans stored on shelf at back with grease and residue. CDI, by starting cleaning process.

3-501.17 Ensure all foods that are time/temperature control for safety (TCS) and ready-to-eat are properly date marked. Observed several deli meats stored in deli case with inconsistent date marking. Observed some with use/ freeze by dates that had exceeded date mark greater than 7 days prior. Manager stated that the date provided was the date that the product was opened. Advised to provide correct date marking that is clear to understand when product needs to be discarded or used by. CDI, correct date marking process started during inspection.

3-602.11 Ensure foods packaged in a food establishment are properly labeled with name, ingredients and allergen infromation, etc. Observed packaged sandwiches and wraps at grab and go self service area missing ingredients and allergens on label. CDI, store manager working on addressing labeling deficiencies with corporate.

4-903.11 (A) and (C) Properly store single service items from contamination. Observed single service fried chicken boxes stored on floor in sandwich prep area.

2-201.11 (A), (B), (C), & (E) Responsibility of Permit Holder, Person in Charge, and Conditional Employees Ensure facility has an approved employee health policy. Observed incomplete knowledge of employee health policy. CDI; gave handout and instruction.

3-501.18 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition. Ensure that all foods that have exceeding date marking time/temperature requirements are properly discarded. Observed products in deli display case that had exceeded 7 day date marking requirements. CDI, pulled to be discarded.

3-602.11 Food Labels. Ensure foods that are packaged in the food establishment and held for customer self-display are properly labeled. Observed several items packaged in facility i.e pasta salad, chicken salad, etc. held at customer display without proper label. CDI, gave instruction and information on proper labeling requirements.

4-901.11 Equipment and Utensils, Air-Drying Required. Observed metal pans stacked wet on back dish shelf.

4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing. Observed single service trays under rottiserie oven stored with spillage from chicken. (trays discarded).