FERRUCCIS OLD TYME ITALIAN MARKET

2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P Observed employee wash hands, then turn faucet off with bare hands and then dry hands. CDI Employee re washed hands using paper towel as barrier to turn faucet off.

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). Observed multiple items with differing date marking systems (one with days of the week, one with date). Ensure the system is consistent throughout facility. Observed roast beef with out date mark, garlic and oil, and opened milk. CDI Roast beef discarded, garlic and oil and milk date marked. 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 . 3-501.18 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 multiple containers of marinara with date mark of October 8, held in use 1 day past the 7 day expiration. PIC stated that sauce, varying when, is not used, they freeze for individual sale. CDI PIC voluntarily discarded and will freeze marinara no later than the 6th day or earlier from the day of prep. 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed a few container of liquids such as oils, in use with no labels.

3-304.13 Linens and napkins may not be used in contact with food unless used to line a container for the service of foods and are replaced each time the container is refilled for a new customer. Observed linen towel being used to cover aged raw beef in display container.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping clothes being held in use in sanitizer with quat sanitizer of 0ppm. CDI PIC changed out sanitizer and it tested at 200 ppm.

4-402.11 Fixed equipment shall be spaced to allow access for cleaning around the equipment or sealed to adjoining equipment or walls. Observed hand sink attached to wall with missing and torn sealant. 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. Observed debris and residue in tracks of deli glass doors, on shelves throughout facility. Clean with more frequency.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed doors open on shared dumpster.

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 several ceiling tiles in prep area where stove is with heavy discoloration. Replace.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed multiple places where personal food was stored amongst or over customer product. Ensure one designated area, with protective barrier (such as a tray) if stored above other products.

Observed multiple items in deli case such as olives, peppers, antipasto, artichokes and mushrooms above 41F. PIC stated that items are pulled out often to serve to customers and have been out within the last couple hours. CDI: PIC took items to WIC to cool. Ambient temperature of deli case measured 36F. EHS verified that items cooled to 41F or below by end of inspection.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed box of deli meat and a box of food items for an order stored on floor in WIC. CDI: PIC removed items from floor and placed on shelving.

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 milk, heavy cream, ricotta cheese, arugula, different types of paninis, roast beef, and cooked chicken that was not dated. CDI items dated. Repeat. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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 Observed ROP skirt steak that was in reach in display case at 42F. Product was just prepared and immediately placed in case opposed to walk in unit it other items at 41F. CDI steak placed back in the walk in unit. Observed ROP packages missing the dates when items are packed to trace shelf life for products. Observed ROP raw chicken in freezer but plan only mentions raw ground chicken sausage. Will follow up to ensure they are following parameters of their plan. Verification required.

3-602.11 (B) (5) Food packaged on premises for customer self service shall include a label with the major food allergens contained in the food -Pf. Observed allergens and list of ingredients missing from cakes that were repackaged in front display reach in freezer and no ingredients and labels for rigatoni. Verification required. Repeat.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed PIC touch pepperoni rolls with bare hands. CDI roll handled was discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M

3-201.11 (F) Safe handling instructions must appear on the label of all raw meat and poultry as specified in Law. Observed veal osso in freezer section that comes in prepackaged but relabeled and missing safe handling instructions.

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 lasagna rolls with meat made and dated today but the noodles were cooked on the 22nd. CDI dates cchanged. 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 .

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 Observed facility with ROP skirt steak and ROP flank steak that was above 41F in the display case. Items also were missing safe handling instructions and dates when items ROP. CDI items discarded. Observed ROP cheese that was held in the facility since 9/04. CDI items discarded. PIC stated they do not check for dates daily. Suggest checking daily as stated in HACCP plan. Observed frozen packages of sausage meet that was not labeled in any way. PIC stated items were prepared yesterday. Verification required. Observed raw beef osso bucca that was not dated and no safe handling instructions. CDI items discarded. Follow up needed.

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 meatballs and lasagne rolls that were covered and stacked while cooling. CDI items unstacked to allow proper cooling. Observed potato salad, roasted red peppers, and pasta Salad that was prepared today and placed in the display case prior to fully cooling for holding. CDI items moved to walk in unit to drop in 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-602.11 (B) (5) Food packaged on premises for customer self service shall include a label with the major food allergens contained in the food -Pf. Observed packaged gluten free dinners, a package of stuffed ravioli, baked muffins and cakes, and tiramisu cups that were missing full labels or missing ingredients list on package. Verification required.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of food items stored on the floor of walk-in cooler and freezer. CDI- items were placed on the shelves.

. 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 rusty shelving in walk-in cooler #1. Remove and replace rusty shelving.

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 a container of roasted peppers cooling in display case cooler near front door of facility. Display case cooler is not meant to cool items. CDI- container of roasted peppers were placed in walk-in cooler and allowed to chill. -zero- 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 .

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 wearing bracelet will preparing food. CDI- employee removed bracelet.

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. Clean edges of meat slicers in deli area of kitchen. Clean shelving under prep stations in kitchen area. Remove dust buildup for light base in walk-in cooler #1.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed items in display coolers that were held above 41 F. CDI- items were placed into walk-in cooler and allowed to chill. REPEAT (full 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 .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed sausage links stored in non-food grade garbage bags in walk-in cooler #1. Also observed containers of food stored on floor in walk-in freezer. CDI- sausage was removed from bags, and items were placed off the floor.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed container of tomatoes that were stored above cheese in walk-in cooler #1. CDI- items were reversed. REPEAT (half points due to severity). For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 a container of sliced tomatoes that had one degree of cooling in 50 minutes. CDI- container of sliced tomatoes were denatured and discarded into trash. -zero- 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://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed roast beef stored in display case cooler #4 that was 45 F. Roast beef was cooked two days ago according to employees. CDI- roast beef was denatured and discarded into trash. REPEAT (half points due to improvements). 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 .

3-501.15 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 tomatoes cooling in walk-in cooler #2 while covered. CDI- container of sliced tomatoes were uncovered. -zero- 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 .

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee food items stored in areas of coolers that were not designated as such. CDI- PIC labeled storage areas.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed a dirty container stored in hand sink near stove in back of facility. CDI- container was removed. -zero-

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw beef stored above onions in walk-in cooler #2. CDI- items were reversed. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed chicken breast, cut beef, and roast beef stored in display case coolers above 41 F. Items were stored in walk-in cooler #2 overnight and placed in coolers this morning about 90 minutes ago. CDI- items were placed in walk-in cooler #2 and was allowed to chill. REPEAT (half points due to no points taken at last inspection). 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 .

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed food employees washing hands and cutting off the faucet with bare hands. CDI- education was performed with employees. Employees washed hands properly. -zero- For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed chicken salad in prep cooler #3 was stored above 41 F. Chicken salad was prepared on last Friday. CDI- chicken salad was denatured and discarded into trash. -zero- 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 .

3-501.15 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 items that was prepared this morning around 11 am that were stored in prep cooler allowing them to cool. Items were also in deep containers. CDI- items were placed in walk-in cooler, with shallow pans, and allowed to chill. 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 .

6-501.12 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. Clean stained floors in back of facility and along the walking areas in facility.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed damp, wiping cloths stored on counters in-between use. Also, observed wiping cloths stored in sanitizing solution that were not at proper strength. CDI- cloths were placed in sanitizing solution that was at proper strength. REPEAT. (Full points).

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-service cups stored on the floor of dry storage area.

4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturer label. -Pf. Observed wash solution at 3-comp sink at a temperature of 105 F during washing of containers. CDI- water was drained and increased to above 110 F.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed box of food product stored on the floor of walk-in cooler. CDI- box was placed on the shelf. REPEAT (half points due to severity).

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in-use damp, wiping cloths that were stored on a counter in kitchen area. CDI- wiping cloths were stored in container of sanitizing solution.

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 items cooling in cold-holding unit near cash register. CDI- items were placed in walk-in cooler and allowed to cool properly.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of food stored on the floor in walk-in freezer. CDI- items were placed on a shelf.

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. Clean floors in meat and kitchen areas in facility. Noticed discoloration on floors. -zero-

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P. Observed employee pick item off the floor, remove gloves, then put on new gloves without washing hands. CDI- education was performed. Employee washed hands.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: http://meck.co/FoodSafety. Observed unwashed containers of produce stored above RTE packaged deli meats and veggies in walk-in cooler. CDI- items were reversed. REPEAT (half points due to improvements).

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee preparing food without a hair restraint. CDI- employee put on a hair restraint. -zero-

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety. Observed ROP raw beef being stored over commercially processed olives in walk in cooler. CDI: PIC rearranged storage order.

REPEAT 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed a couple pieces of chicken parmesan and cooked chicken in display case above 41 degrees. CDI: the pieces of chicken parmesan were voluntarily discarded. The cooked chicken was placed in the walk in cooler to cool.

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 olive tapenade in walk in cooler and penne pasta at the counter without a date. Both items were prepped yesterday. CDI: PIC placed correct labels on items. Overall date marking system is in place, these items were overlooked.

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 canned tomatoes in deli case at 55 degrees. Food employee stated they placed tomatoes in a container and put in the in deli case. CDI: PIC placed tomatoes in walk in cooler to quickly cool.

4-903.12 Do not store single-use and single-service articles in toilet rooms; garbage rooms; mechanical rooms; under sewer lines; under open stairwells; or under other sources of contamination. Observed metal single service pans being stored in restroom. CDI: PIC moved single service items.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster with open lids and doors. Informed PIC to keep lids closed and doors closed when not in use.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P. Observed food employee pick item off the floor and continue with food prep of raw sausage. CDI- PIC educated employee on when to change gloves and wash hands. Employee washed 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 veal chops, pork, and beef patties in meat display case cooler stored above 41 F. Thermometer reading of cooler was 58 F. Employee stated that items were below 41 F when he checked the items this morning. CDI- items were placed in walk-in cooler and allowed to chill. REPEAT (full points)

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. HACCP plan for ROP does not state to ROP cooked eggplant Parmigiana. CDI- four packages of product were discarded.

4-501.11 Maintain equipment in good repair. Observed thermometer reading on meat display case cooler was at 58 F. Temperature of unit dropped during inspection. Recommend that PIC have maintenance performed on unit soon.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed lamb chops and pork chops in display case reading above 41 F. Observed that the thermometer in case was reading 56 F. CDI- items were placed in walk-in cooler and allowed to chill.

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 on proper cooling procedures please visit:  http://meck.co/FoodSafety. Observed rice in container cooling while covered. CDI- covered was removed from container so that rice could cool properly. REPEAT (half points due to improvements).

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. Clean exterior of shelving and equipment in kitchen area.

2-301.14 Wash hands after activities that contaminate them. -P: Employee removed gloves, wiped hands on apron, the handled cleaned slicer parts to reassemble. CDI- employee corrected, sent back to clean slicer parts, then washed hands before reassembling.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P: Found food in deli and butcher display cases above 41F due to frequent in / out of case by employees. Refer to temperature chart. Bulk quantities of same deli foods in WIC were 36F. CDI- deli foods moved food walk-in for chill down. Dropped to 41F within 30 minutes. Raw meats from butchers case moved to walk-in and temperature of case adjusted down. Dropped 5F in 40 minutes.

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: Found pasta and stuffed pastas cooling tightly covered. Some as high as 65F. CDI- uncovered and allowed to remain in WIC that is holding 35F.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Some cooking oil bottles not labeled in cook room.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed food employee slicing and handling bread with barehands. CDI-PIC stated he will immediately cook bread to over 165F in oven. EHS observed cooking process begin with bread.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed quat sanitizer below 100 pm in sanitizer bay. CDI-PIC emptied bay and raised quat between 200 ppm. Maintain proper quat levels at all times during warewashing.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed 9 paninis in cold holding in display case at temperatures above 41F for more than 4 hours. PIC stated items were placed in display case at 8:00 AM, EHS observed violation after 4 hours. All other TCS foods in the display case were measuring at 41F and below, and the back stock of paninis were measuring at 41F. CDI-PIC voluntarily discarded all paninis.

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 smokey tomato cream sauce, Bolognese and other TCS foods in customer reach-in freezer without date marks. Observed in-house ROP (HACCP granted) meats and purchased meats in customer reach-in freezer without date marks. CDI-PIC was able to backdate all products with correct dates.

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 ROP raw pork belly and raw whole chicken not listed in the approved HACCP plan granted by Mecklenburg County. This violation is based on the approval letters produced by PIC. CDI-EHS recommended the pork belly and raw whole chickens be removed from the property until owner amends the HACCP plan by Mecklenburg County. Points were not escalated because this was a new product and they addressed the labeling issue mentioned by EHS previously.

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 one container of cooked mash potatoes cooling in walk-in cooler in deep portions and covered. CDI-PIC decided to remove wrap, stir product, divide into two containers, and monitor cooling temperature. Products rate increased to .70 at third temperature check.

4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturers label. Observed wash solution at 96F. Maintain wash solution at a minimum of 110F or per manufacturer.

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 labels without phone number as approved for labeling process in the local HACCP approval. Today, labels said “Cornelius, NC” in the space originally provided for phone number. Other labeling components present per the approved HACCP plan examples observed by EHS in HACCP manual. -1- VR no later than 03/13/2021 to ensure labels are completed per approved HACCP plan. -1- Observed freshly replenished ROP steak in meat case above 41F. CDI - PIC took items to walk in to cool and will monitor the process to ensure all foods maintain 41F once cold holding. EHS will check these items again as part of VR on 03/13/2021.

4-703.11 (C) (3) Hot Water and Chemical-Methods - P Food contact surfaces shall be sanitized for at least 30 seconds minimum contact time for chemical sanitizers. Observed employee sanitize utensils for less then the required contact time. CDI, educated employee on contact time for food contact surface utensils and employee changed method.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cooked pasta and other TCS foods cold holding above 41F. CDI, items moved to WIC to bring down temp and PIC adjusted the cooler temperature.

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 cooked marinated mushrooms cooling in plastice sealed container and pork sausage tightly packed cooling at 0 degrees per minute. CDI, educated PIC on how to cool items faster. Mushrooms were uncovered by PIC.

3-301.11(C ) Minimize bare hand contact with exposed food that is not in ready-to-eat form. -Pf Observed bare hand contact with raw ground beef, raw roast and raw sausage being cut for display case. CDI - PIC used barrier against BHC with raw meat. -1.5-

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed catering menu without consumer advisory available for classic sandwich with cooked to order roast beef. Advisory is available on menu board. VR no later than 03/13/2020. -.5-

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 preparing chopped onions near stove. REPEAT -.5-

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 dispensing cup used for cheese stored inside container between uses. -.5-

4-903.12 (A)(2) Prohibitions - C Storage of clean linens is prohibited in toilet rooms. Observed clean linens stored in cabinet in employee restroom. -0-

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed box of paper towels in box stored directly on floor near employee restroom handsink. -.5-

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF 2-201.11(A) Ensure food employees understand when to report illnesses, symptoms and exposure. -P New employee (few weeks) not informed of reporting responsibilities. CDI- Employee given Employee Health Policy while on site.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P: Employee spreading pasta on sheet tray was patting pasta down with bare hands. CDI- Education and disposal of pasta into trash can.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf: Roast beef cooked previous day not date marked. Fresh mozz not date marked. RTE frozen soups and sauces made in house not date marked with production date. CDI-All dated with production date.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf: Working bottle of sanitizer not labeled. CDI- labeled. Repeat.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Staff with items on wrists (watch).

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P: Employee cutting RTE red peppers to be added to ground sausage, with bare hands. CDI- discussion with employee and discard of peppers.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P: Found various meats from meat case holding 48F. CDI- moved to walk-in cooler. Found various foods in display cases above 41F. Refer to temperature chart.

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: Prepped lasagnas dated with 9/18 but beef browned off previous day. CDI- allowed to date with previous day's date.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf: Bottle of sanitizer unlabeled. CDI- labeled.

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: Found ROP cheeses being held in walk-in cooler above 41F. CDI- all ROP'd cheese packages voluntarily discarded. Found ROP'd sausages in freezer with no expiration (use by) date. REPEAT. Found ROP'd raw meats in freezer that exceed the time holding procedures as submitted in approved HACCP plan. 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: Fried eggplant parmesan cooling in front display case 56F. Fried eggplant parmesan cooling in tightly closed plastic container 61F. Prepped lasagnas cooling in tightly closed plastic container 50F. Lasagna noodles cooling in tightly closed plastic container 50F. CDI- all opened to facilitate cool down.

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

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Wet wiping cloths used to stabilize cutting boards at sandwich counter.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Personal cell phone on prep surface. Personal cell phone on can of retail food in dry storage.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Found all TCS food in both deli case, walk-in, and butcher case exceeding 41F. Please see temperatures above. CDI-PIC discarded all TCS foods voluntarily. See Product Disposition Form

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 ROP sausages dated with the date that exceeds the temperature and time combination as per HACCP plan. Found some ROP packages (sausages) with no used by date, expired dates. No record keeping as per their approved HACCP plan to verify critical controls are achieved and maintained. One out of all ROP cheese with no used by date. CDI- all mislabeled items voluntarily discarded. PIC provided temperature logs at the end of the inspection. CDI

4-301.11 Cooling, Heating, and Holding Capacities-Equipment - PF Observed chicken cooling in walk in using equipment that cannot support cooling. PIC removed chicken from walk in and placed in freezer. CDI

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

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf: Found turkey breast cooked previous day with no date mark. CDI- voluntarily discarded.

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: Found missing labels or incomplete information on packages of ROP hard cheese and pork bracciole CDI- all packages voluntarily discarded into trash.

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 tightly wrapped paninis tightly wrapped in cooling process. CDI- unwrapped to continue cooling.

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

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 45F. -P: Found chicken parmesan dated previous day 48 F interior, 46 F exterior. CDI- 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: Found meatloaf, meatballs, above 41 F being held past four-day maximum holding time. CDI- food voluntarily discarded.

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: Found frozen ROP'd raw meats in freezer with no date of packaging or expiration. Plan calls for labeling to include this information. All products observed to be completely frozen. Verification required within 10 days.

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 : Found cheese stuffed pepper dews cooling in display case at 52 F. CDI- pepperdews moved to walk-in cooler. Found improperly cooled chicken parm from previous day. Make sure to break down volumes of food and leave uncovered, or lightly covered in a protected location until food reaches 41F.

2-301.12 Cleaning Procedure - P Observed food employee wash hands then turn faucet off with bare hands. CDI- Educated PIC and food employee on how to properly turn faucet off without re-contaminating hands. Food employee re-washed hands properly.

3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed bread in walk in cooler stored in cardboard box that had previously held canned goods. CDI- Bread was moved to food grade container.

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 opened milk, opened can of tomato paste, and lasagna with no date mark. CDI- Correct date was placed on all items. Observed eggplant parmesan prepared today with eggplant that was cooked yesterday. Food employee marked product with today's date. Date TCS items with date of oldest product in recipe. CDI- Yesterday's date was put on eggplant parmesan.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed bottle of sanitizer with no label indicating what was inside. CDI- Sanitizer label was put on bottle.

8-103.11 Provide the required information to obtain a variance to the regulatory authority.-Pf Observed vacuumed packaged fish in freezer. PIC stated fish is received fresh, vacuum packaged, then frozen. A variance is required to vacuum package fish in this way. CDI- Vacuum packaged fish discarded, no more fish will be vacuum packaged without obtaining a state variance, or switching to 10KI bags.

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 ground beef that had been prepared this morning then placed directly in display case. Temperature of ground beef was 53F @ 10:00 and 52F @ 10:40. TCS food should be properly cooled in walk in cooler before placing in holding unit. Observed cooked mushrooms cooling in a concentrated volume where cold air could not move around the food. Observed eggplant parmesan cooling with a tightly fitting lid. CDI- Ground beef moved to walk in cooler for rapid cooling. Mushrooms spread on a sheet pan for rapid cooling. Eggplant parmesan container's lid was removed. Repeat.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed ground turkey and other food products stored less than 6 inches off the floor in walk in cooler.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloth being used underneath cutting board to hold board in place.

4-501.19 During manual ware washing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturers label. Observed food employee actively washing utensils and equipment in wash solution @ 104F. CDI- Hot water was added to wash water to reach 110F.

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Observed employee beverages among items for customer use under display case. Observed employee beverage stored on top of canned food in back prep area. 6-303.11 Intensity-Lighting - C Observed inadequate lighting in walk in cooler. Light meter read light intensity ranging from 1.0 - 3.0 in areas farthest from the light bulb.

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 45F. -P: Observed whole roast cooling at 135 F on the ends and 100 F in center. Eighty -five minutes later center was 90F. Roast reduced in size of portions to facilitate cooling. Observed sausage and peppers cooling from 112 F to 88 F in 45 minutes. Dish was stirred to release heat.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf: Provide Consumer Advisory on wall menu for sandwiches made with rare roast beef. Through conversation with PIC determined roast is not fully cooked in center portions beforebeing removed fromthe cooking process. Roasts are cooled and sliced coldwith no reheating for holding.

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 9 lb roast cooling in walk-in. Butcher cut roast in half to facilitate cooling but cooling still did not reach approved rate. CDI- Halved roast was further reduced in size to faciltate cooling. Observed mashed potatoes cooling on tray at 68F. Staff removed potatoes and placed in in deeper dish. One hour later mashed potatoes were 60F. CDI- potatoes placed back on shallow tray and reached 51 F within 20 minutes.

3-501.13 Use approved thawing methods. Observed frozen cooked shrimp thawing on counter submerged in stagnant water at 63 F. Shrimpimmediately placed into heated ravioli recipe and placed in cooling.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed eggplant, marinara sauce, seafood salad, stuffed peppers, and meat sauce that was held out on counter for a while during prep and not properly cooled before cold holding. CDI items uncovered to adequately 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 Observed bolognaise from 3.20 but dated 3.14. CDI item discarded. Observed mortadella, guanciale, capocolla, pancetta, corn beef, pastrami, country ham, mozzerella, and ham not dated in reach in display case. CDI items dated. Repeat. 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 Observed packages of fontinella, asiago, and locateli that was holding at 42-45F in reach in unit. CDI items opened and discarded. Verification required. 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 eggplant sandwiches and pencil penne cooling while covered and stacked. CDI items uncovered and open for proper ventilation. Repeat.

3-602.11 Food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -Pf Observed wedding soup that did not have labels on individual bowls for grab and go but had one label on window with ingredients and allergens. PIC must added labels to each container.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed racks in walk in and shelving and tracks of reach in needing cleaning.

2-201.11(A) Ensure food employees understand when to report illnesses, symptoms and exposure.-P: Several employees unsure of reportable symptoms and illnesses. CDI- discussed with employees and return visit required.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P: In-use sanitizer at 3-comp sink below 150 ppm. CDI- sink drained, set up correctly, and items in sink bay re-sanitized.

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: Found multiple items in deli case held longer than four days that were held above 41 F. See temperature chart. CDI-all items discarded voluntarily.

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: Found sevrral wedges of Fontanella cheese not labeled as required. CDI- discarded voluntarily. Found vacuum packed raw sausage, raw bacon, teres major in walk-in unlabeled. HACCP plan requires raw meats to be labeled and frozen immediatelyn after packaging. Allowed to back label packages with yesterday's date and verification visit within 10 days.

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 : Found spinach lasagna and meatballs cooling in prepared food case. Each item moved to walk-in cooler to continue cooling. items began cooling at proper rate.

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

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 scoop handles down in some dry storage foods.

A chemical sanitizer used in a sanitizing solution shall meet approved concentrations. 4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Observed all spray bottles and 3 compartment sink at 0ppm (quat). CDI- dispensing tube was not fully immersed into the quat bottle, corrected and re-measured at 200ppm. Advised to re-sanitize any food contact surfaces recently sanitized.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed items stored inside the deli case above 45F, including: stuffed peppers at 47F and lasagna rolls at 47F. CDI by voluntary disposal. Improvement noted since last visit. 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 items at 42-45F time shall not exceed a maximum of 4 days with the prep/open/cut dates being counted as day 1. Observed stuffed peppers, lasagna rolls, cooked parmesan, lasagna, sauteed vegetables and chicken parmesan stored at 42-47F for 5-6 days. CDI by voluntary disposal. REPEAT

3-502.11 Obtain a Variance for specialized processes.-Pf Observed a cooked roast beef vacuum packaged in house. CDI by voluntary disposal. Explained to PIC that facility only has approval for vacuum packaging of raw meats and semi soft and hard cheeses. Vacuum packaging cooked meats would require a state variance approval. 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 2 vacuum packaged cheeses missing date labels and one with an expired 9/11 date. CDI by voluntary disposal. Ensure dates are adequately checked and corrective actions made per the HACCP plan and required logs.

8-103.11 Provide the required information to obtain a variance to the regulatory authority.-Pf PIC will need to submit required application and HACCP plan to the NCDHHS Variance committee for approval of vacuum packaging cooked roast. CDI- PIC states he will discontinue process. Item discarded.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed an in use wiping cloth stored next to the cutting board. REPEAT. Also observed all wiping cloth buckets at 0ppm.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster lids and doors left opened.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee personal food products stored in the sliding door freezer with customer food products. REPEAT

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed some deli products, such as wrapped sandwiches, turkey chub and ham chub measuring a consistent 46-47F during visit. Items were left to stabilize in the unit with no change. CDI - by removing items to chill down inside the walk in cooler. VR- return visit will be made to ensure the unit is capable to maintaining all products at 45F and below. Advised to have the unit checked for maintenance since items in only one section of the cooler (left side) measured much higher than the right side.

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 items stored beyond the time/temperature window, including cooked ground meat dated 4/11. CDI- PIC stated that the label was incorrect, as a corrective action the product was voluntarily disposed of. Observed roast beef stored in the deli case from 4/15 at 43F (5 day hold time), above 41F, this product should have a 4 day maximum hold. Observed cooked pasta noodles in the walk in cooler at 44F with a 4/15 prep date. CDI by voluntary disposal. 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 marinara sauce, chicken picatta and turkey meatloaf cooling while covered at a cooling rate as low as 4 degrees F over an 80 minute period. CDI by venting and uncovering to allow for more rapid cooling. Items had 2-4 hours remaining to meet cooling parameters.

3-602.11 Food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -Pf Facility packages items such as desserts and sauces to stored in the grab and go freezer and in front of the deli case. Observed items such as the sauces stored without allergens posted, while others were missing the location, city/state and net weight or quantity. VR- correction required within 10 days.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed 1 wiping cloth draped over the side of the sanitizer bucket and another left on a cutting board.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed sticky build up on shelving above the 3 comp sink.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Separate personal items from customer food product storage. Observed items stored inside the sliding door freezer and a shelf inside the walk in cooler.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment.-P Observed an employee cutting cooked and ready to eat pizza for service to customers. CDI by voluntary disposal.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed one spray bottle stored at 0ppm Quat in kitchen. All other sanitizer properly measuring. CDI by disposal.

. 3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed raw beef at 50F inside the meat display case. Observed packaged penne pastas stored inside the display case at 53F. Observed sliced tomato with mozzarella cheese at 50F inside the deli display case. Observed in house made tomato sauce at 50F inside the display case. CDI- All other products inside the cases measured 45F and below. These items were either discarded or moved into the walk in cooler. Advised PIC to ensure all cooling is done inside the 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 cooked meatballs inside the walk in cooler missing a date label. Meatballs were cooked yesterday but may last for longer than 24 hours. CDI by date labeling. Also discussed breaded chicken stored at 44F for a 7 day hold time. Explained that this product and any products stored above 41F must be stored for a max of 4 days. CDI by disposal.

8-103.12 Comply with the procedures in the HACCP plan as submitted an approved as part of local approval. Maintain records as required.-P/Pf Observed missing production dates in the expired product log. Was unable to locate the thermometer calibration log while onsite. Approved procedures currently are only for hot and sweet italian pork sausage (made with casings and dried spices) with dry cheeses (provolone, parmesan, fontina, asiago, pecorino, romano, piave). Observed raw chicken sausage, broccoli rabe pork sausage, red wine pork sausage and a commercially prepared pasta stuffed with ricotta cheese being re-packaged at the facility. Facility has submitted for additions to the approved HACCP plan to be added but additions/amendment has not been approved yet due to additional information being required. CDI- All products were voluntarily discarded. VR- a return visit will be made to ensure logs are being completed and no unapproved items are being packaged. Approved HACCP plan may be revoked it no correction of if future repeat violation is observed.

8-103.11 Provide the required information to obtain a variance to the regulatory authority.-Pf Reduced oxygen packaged of soft cheeses such as ricotta will require state variance approval. CDI- voluntary disposal.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed one employee drink covered but stored on top of a closed container of mayo. CDI by moving to a separate location.

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 2 packages of italian sausages stored with a 6/7 discard date. All others were properly labeled. CDI by disposal.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed oil squeeze bottles missing labels. 3-602.11 Food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -Pf Discussed proper labeling for the packaged frozen pastas stored for customer self service. Also discussed proper labeling of any pre-packaged customer self service items sold onsite.

3-307.11 Protect food from contamination sources not specifically noted by code. Observed bread stored directly on a previously used card board box. CDI by voluntary disposal.

4-501.11 Maintain equipment in good repair. Observed rusty shelving on a cart used to store air drying utensils and shelving starting to rust inside the walk in cooler. Observed a torn gasket on the walk in cooler. Observed a splintered wooden cylinder used to hold up shelving inside the sliding door dessert cooler. Observed exposed particle board added for shelving over the prep sink in the kitchen.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed a broken lid on one of the dumpsters. Advised to report to management company.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee personal hats, lotions,etc stored with customer single service lids, etc.

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 45F. -P Observed a stock pot of marinara sauce cooling from yesterday at 63F. CDI by voluntary disposal.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed several products above 45F in the sliding door coolers, including but not limited to: spaghetti dinner, eggplan parm, stuffed peppers, broccoli raab, chicken cutlets, sauteed mushrooms, etc (see temperature observations chart). CDI by discarding and moving products to the walk in cooler to cool down. Advised PIC to ensure the unit is not used for cooling items. Any items placed onto the unit for service should be 45F and below.

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 a sliced deli ham chub with out a date label. CDI by date labeling. Future violations will result in required disposal. All othe products properly labeled.

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 the cooling log not completed since 3/2, freezer log since 3/2, dishwashing sanitzer log since 3/1, expired product log since 3/2, daily checklist since 1/20, prep area sanitizing log since 2/2. VR- follow up required within 10 days. ITS also issued for non compliance with HACCP procedures. 8-201.13 Submit a properly prepared HACCP plan to the variance committee or local regulatory authority as required. Observed soft cheeses ROP'd, veal stew, beef and pork bracciole also ROP'd. Facility was not approved to ROP these items. ITS was issued. CDI all items were 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 Observed marinara sauce cooked in house stored from yesterday in a large stock pot at 63F.

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

3-306.11 Protect food on display using shields, packaging, or other effective means. -P Observed pans of cooling dessert and marinara pizzas stored tilted under the bread sneeze shield and left exposed to contamination. CDI by moving.

3-304.14(B) Hold in-use wiping cloths in sanitizer at the correct ppm in between uses. Observed sanitizer bucket at 100ppm quat.

4-501.11 Maintain equipment in good repair. Observed the sliding door cooler raise to a temperature of over 50F while onsite. The unit was left closed and it decreased to 42F. Facility is to ensure the unit does not need servicing. A follow up will be made to ensure all food temps in the unit are maintained at 45F and below. Facility to monitor temps in this unit.

3-201.11 Use food from approved sources only.-P Provide invoice for packaged prosuitto within 10 days. Observed no invoice present. PIC must remove from service until provided.

3-401.14 (D)Prior to sale or service, partially cooked foods must be fully cooked to heat all parts of the food to at least 165F for 15 seconds. Observed par cooked chicken and pork chops sold for retail. CDI-facility will no longer par cook.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed a variety of stuffed peppers and raw beef stored above 45F.CDI by discarding or moving.

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 no date marking system in place for the in house made marinara sauce. Explained since the product is heat treated it is RTE, TCS and should be date labeled. CDI- labeled while onsite.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed an unlabeled chemical spray bottles. CDI by labeling.

8-201.14 Provide all contents of a HACCP plan as required. -Pf Observed no logs available onsite. VR- provide within 10 days. 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 ROPd cheese without a sell by/package date. CDI by voluntary disposal.

'3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Label squeeze bottles. 3-602.11 Food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -Pf Label self service cookies packaged onsite.

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

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 container of stuffed cherry peppers missing a date label. CDI- by disposal.

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

3-302.11(A) Separate the different types of raw animal foods. -P Observed ground beef stored over whole pork loins in walk in cooler. CDI-rearranged to proper storage order. 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw meats stored over buckets of olives and ready to eat seafood salad. CDI-rearranged to proper storage order.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed pork chops and chicken that PIC stated was breaded and browned but not cooked fully, cooled down and offered for sale as raw meat items from raw meat market case. This item is sold with safe handling label. Will need more information to determine if this item needs approved procedure to continue to be offered to customer in this manner. Will follow up with PIC.

3-502.12 Obtain Health Dept approval for the HACCP plan required for on site reduced oxygen packaging. -P/Pf Facility has submitted a HACCP plan to Mecklenburg County Health Department and it is currently under review but not approved. Observed facility using ROP for raw meats and cheese. Facility is to cease operation of ROP until HACCP plan is approved. VR to ensure product is removed within ten days and no new product vacuum-packaged until approval granted from MCHD.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drink stored over food in walk in cooler. CDI-moved.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed cooked garlic in oil stored at room temperature. CDI- product 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 items such as meatballs and salads made in house without any date label. CDI-labeled.

8-201.13 Submit a properly prepared HACCP plan to the variance committee or local regulatory authority as required. Observed facility still selling ROPed items such as cheese, raw meat and dried sausage. Observed raw meat vacuum packaged and stored in walk in cooler. PIC stated that she did not know when these items were vacuum packaged.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed several employees preparing food without a hair restraint.