FRESH MARKET #204 DELI, THE

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed 1 wet wiping cloth on prep area at sushi.

4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed clean spoon stored in container collecting water and not able to be air dries.

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 box of clean single-service trays stored on ground at sushi

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 debris and soil accumulation inside gaskets of refrigerators and inside refrigeration units and shelving. Repeat.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed general cleaning needed behind rotisserie unit in corners of prep area and hard to reach areas between equipment.

4-204.11 Exhaust ventilation hood systems in food preparation and warewashing areas shall be designed to prevent grease or condensation from draining or dripping on to food, equipment, utensils, linens, single service, and single use articles. Observed 1 hood behind counter in need of cleaning.

2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P - Observed employee at sushi area handle trash can but not remove gloves and wash hands prior to handling clean equipment and food preparation. Observed 2 food employees in deli area pick soiled item up from ground then proceed to handle clean equipment and not wash. CDI, all employees removed gloves and washed hands.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - observed chicken drumstick and tenders hot held below 135 degrees F. CDI, foods reheated to greater than 165 degrees F. See temperature observation chart. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.18 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 lettuce with discard date of 2/16. Observed mozzarella cheese with prep date of 2/11 and another pan date marked with discard dates exceeding 7 days. Observed open package of turkey in deli case with prep date of 2/10. CDI, foods voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.19(B)(2) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Ready to eat cut or chopped TCS produce or opened TCS hermetically sealed food that begins TPHC at 70 F or less, must remain at or below 70 F during the 4 hour time as a public health control period and be marked with the discard time. Observed incorrect date recorded for pizza item log. CDI, date corrected on TPHC log.

3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed tongs stored on soiled gasket area of case in between uses.

4-501.11 Maintain equipment in good repair. Observed several lights out under hood ventilation system.

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 debris and soil accumulation inside gaskets of refrigerators and inside refrigeration units and shelving.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed flip top prep refrigerator with ambient air temperature of 45 degrees F. All TCS foods between 44-45 degrees F voluntarily discarded. Only 1 unit out this inspection but cold holding has been out several inspection. Risk Control Plan to be requested if cold holding out next inspection. Repeat. 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 .

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

4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed clean spoon stored in container collecting water.

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf Observed multiple Priority and Priority Foundation violations during inspection. Observed multiple repeat Priority and Priority Foundation violations during inspection. Observed lack of managerial control with staff. More training and manager oversight required for department. 10 day VR required. 1 pt. A Food Safety Checklist can be found at: www.mecknc.gov/foodsafety along with more food safety information related to PIC Duties, Training, and managing food safety.

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed three wheels of cheese visibly moldy in WIC 2 during inspection. CDI - PIC voluntarily discarded. 0 pts.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed cooked chicken wings, cooked ribs, and cooked pork chops in hot case holding below 135F during inspection. CDI - Employee voluntarily discarded. 0 pts. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed various TCS foods across multiple units in department holding above 41F during inspection. Corner section of cheese display unit was actively storing TCS, EHS regulated cheese products despite facility agreeing to discontinue the use of this section during Risk Control Plan. Ambient in Prep Lowboy maintaining 42F. Maintenance contacted during inspection. All TCS foods that had been outside of proper temperature control for longer than three hours voluntarily discarded. 72 hour VR required. Repeat. 3 pts. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

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 various TCS foods throughout various units in department baring the incorrect discard date, or being held past the proper discard date. CDI - Labels on food items still within proper holding window corrected to reflect proper discard date. Foods past expiration dates voluntarily discarded. EHS to follow up with long term compliance visit to assess if Risk Control Plan necessary. Repeat. 3 pts. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. 3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed no written procedures for pizza being held on TPHC during inspection. Observed no labeling method for pizza being held on TPHC. PIC was able to provide corporate provided time log, but did not have one filled out for the pizzas actively being held on time. PIC stated pizzas are placed out at the same time every day and discarded at the same time every day. CDI - EHS provided MCHD TPHC form. Pizzas voluntarily discarded. 1.5 pts. TPHC procedure template may be found at: www.mecknc.gov/foodsafety

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 various TCS foods being cooled in sealed, plastic containers in prep units or open air grab n go units during inspection. TCS foods not immediately moved upon EHS request were not cooling adequately. CDI - All TCS foods were moved to WIC and uncovered to properly cool. 0.5 pts. 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 .

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed plastic quart container being used to dispense shredded cheese in pizza prep unit during inspection. CDI - PIC removed. EHS educated PIC on utilizing utensils with handles to avoid cross contamination. 0 pts.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed plastic hotel pans being stored as clean wet stacked together during inspection. Ensure all equipment is properly air dried before stacking together. 0 pts.

4-501.11 Maintain equipment in good repair. Observed blast chiller broken and out of commission during inspection. Repair or replacement needed. 0.5 pts.

5-501.16 (C )Provide waste bins in required areas including at handwash sinks. Observed no trash receptacles at handsinks next to deli grab n go and in cheese section during inspection. CDI - PIC placed trash cans at both handsinks. 0 pts.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed various cheeses in grab n go cheese case, cheeses in cheese two door lowboy, cooked vegetables in olive bar, and prepared foods in platter grab n go holding above 41F during inspection. Most items had been prepared previous days leading up to inspection. Observed multiple racks of TCS foods being held in back prep area holding above 41F. Back prep area is refrigerated, but is maintaining 47F. Staff stated that all items had been removed from WIC within the last two hours. CDI - All food items in back prep area were placed back in WIC to cool down, and all other food items were discarded. Repeat. EHS will conduct long term compliance visit and assess if Risk Control Plan is necessary. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.18 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 soft and semi soft cheeses being held in deli case and cheese grab n go baring date marks with a holding allowance of longer than 7 days. Observed multiple chubs of meat being held in the deli case and cheese lowboy past the expiration date. Observed cooked and pulled chicken cooked on 12/29, and chicken salad made with cooked and pulled chicken dated for 12/30. CDI - All cheeses were relabeled with the correct disposition date. All meat chubs were voluntarily discarded. EHS explained proper date marking to staff, and date on chicken and chicken salad was remedied. 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 .

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 heavy food debris littered on the floor in the back prep area during inspection. More frequent or thorough cleaning needed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed different types of paninis in sandwich quiche case above 41F. Sandwiches discarded. Observed cheese case with soft cheeses (Brie, mozeralla, goat cheese, etc) that was holding all cheeses above 45F. Unable to check ambient air but air was not blowing cold enough to maintain items below 41F. CDI case discarded and follow up visit to check on unit. Observed reach in in front of pizza prep unit holding sandwiches and grilled onions above 45F. Ambient thermometer stated 41F but not items holding around that temperature. CDI items discarded and work order to check on unit. Verification required. Repeat. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.18 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 Florette goat Brie cheese that was labeled for 14 days in system. Cheese list states soft cheeses should be max 7 days. Verification required to ensure dates changed in the system. Observed prepared food case missing dates in logs for lasagne pie, baked beans, and pasta. CDI items added to date logs. Observed salmon, chicken breast, and cheese in back cold prep room in reach in labeled for 9/13. CDI dates changed to reflect today’s date as opening date and have 7 days start from today. Observed arugula in pizza station that was opened with no date. CDI item discarded. Observed extra fermented ricotta cheese in pizza reach in from 8/13. CDI item discarded. 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 .

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 interior of reach in units in need of cleaning.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed three breakfast sandwiches/burritos not holding 135F and above. CDI PIC voluntarily discarded. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cooked chicken in a commercially sealed bag in low boy reach in cooler across pizza station holding above 41F. CDI PIC believes it is the RIC not functioning properly. Item discarded. No other items in RIC were TCS. RIC will not be used for TCS items until equipment looked at and temp corrected. Repeat For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

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 pizza sauce and mozzarella in pizza prep top with no date mark. CDI PIC voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed sushi rolls made and then placed in grab n go without fulling cooling back down to 41F first. Once items are prepared, allow to fully cool in WIC before placing item out in grab n go units. CDI PIC placed sushi rolls in cooling unit in prep area. 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 .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloths hanging on partition to hand sink. Keep in bucket with sanitizer or place in dirty cloth bin.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed build up of food debris in door tracks of display cases and in bottom of prep units. Clean as needed. Repeat

REPEAT 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed meatloaf, salmon, grilled chicken, pulled chicken and bbq pulled chicken on top shelf of grab n go case above 41F. Pizzas on the lower shelves were 41F or below. Observed buffalo chicken, cut melon, cheese cubes and chicken wrap in register grab n go case above 41F, ambient air was 44F. CDI: All items in both cases were voluntarily discarded. VERIFICATION REQUIRED within 3 days. A risk control plan will be implemented upon visit. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P. Observed multiple containers of meatloaf with a discard date of 12/5 which exceeds 7 days. Observed turkey with a prep date of 11/29, PIC was unsure of when items were made. CDI: All items were voluntarily discarded. 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 .

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed build up of food debris in door tracks of display cases and in bottom of prep units. Clean as needed.

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 ceiling vents throughout facility with dust build up.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed large rolling trash can being stored in front of hand sink at cheese station. CDI: trash can was relocated.

3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf. Observed facility preparing sushi without parasite destruction letters. VR required within 10 days.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed whole baked chickens still above 70F after 2 hours of cooling. CDI: Chickens were voluntarily discarded. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed cheddar cheese and Swiss cheese cubes, chicken salad and two packages of sliced deli meat above 41F. Cheese and chicken salad were sitting out inside cool prep room. CDI: Cheese and chicken salad were placed back in walk in cooler and sliced deli meat was voluntarily discarded. EHS will conduct long term compliance visit. If violations occur during future inspections a risk control plan may be implemented. 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 whole baked chickens stacked in large container cooling inside cool prep room. CDI: EHS and PIC discussed cooling methods. 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 .

2-102.11 (C ) (2), (3), (17) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to employee health process and procedures. -Pf Observed both the deli manager and the store manager with very little knowledge of FBI’s. CDI-EHS went over FBI’s and how to remember and the issues involved with food handling and these illnesses.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed slicer with food debris underneath the blade, on the stand. CDI-PIC w/r/s before end of inspection. For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed garlic and oil, artichokes and garlic in the olive bar holding at 52F. CDI-PIC voluntarily discarded and called maintenance while EHS was on site. Observed sushi in the grab and go between 48-58F. Sushi employee explained they put in directly in the grab and go after they make. They made less than 1 hr ago. Sushi employee moved to the small reach in freezer. EHS has suggested more training for employees on training. 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed crab salad with a DM prep date from 4/4-they had originally put discard date at 4/9 but it was crossed out and put at 4/14. PIC did not know who made it. CDI-PIC voluntarily discarded. 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 .

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 sushi employees using a 24hr time stamp for the acidified sushi rice. After looking at the variance they are only approved for 4 hrs. Sushi employee could not provide documentation stating they can keep sushi rice for 24hrs. Observed acidified sushi being used and sushi employee did not check the PH balance of the rice. Sushi employee showed EHS how they do it, sushi rice was 3.9PH-they added in log. VR REQUIRED 4/24/2023.

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed 2 large containers with no plastic wrap protecting them.

5-501.16 (C )Provide waste bins in required areas including at handwash sinks. Observed no trash cans near hand sinks. They need to provide smaller trash bins for the hand sink area.

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 tray of roasted garlic being held on olive bar at 58F. CDI: PIC placed item in WIC to rapidly cool to 41F or below. REPEAT. Points not escalated due to good overall cold holding.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P 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 all prepared foods placed in display case date marked 2/28 as date of preparation. CDI: PIC stated no food item in display case was prepared prior to 2/19. PIC instructed employee to correct dates in binder to state items were prepared on 2/19 unless prepared today. REPEAT

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed closed package of chicken breast and Italian sausage thawing in a basin of water with a temp of 87F and tuna and crab meat thawing in a coriander at room temp on sushi prep counter. CDI: Tuna and crab meat were placed in low boy cooler and chicken breast and Italian sausage were placed in WIC to thaw.

3-302.15 Wash fruits and vegetables prior to use. Observed unwashed avocado sliced in half on sushi prep counter. Wash fruits and vegetables prior to use. REPEAT

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed single use articles being stored right side up out of their original packaging. CDI: PIC inverted items to protect them from contaminants.

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P For more information on handwashing, please visit: http://meck.co/FoodSafety or view our training video at the following web link, https://youtu.be/BH6CLGrH10M . Observed employee wash hands for approx. 5 seconds before rinsing and drying hands. CDI: EHS educated employee on proper hand washing procedures. Employee rewashed 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 2 chicken platters, a platter of ham sandwiches, and a fruit platter containing cut melons being held above 41F on antipasta bar since yesterday. CDI: PIC voluntarily discarded items.

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 an opened package of pastrami without date mark in deli case. PIC states item was opened yesterday. CDI: PIC placed date mark on item. 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 expired chub or roast beef in deli case. CDI: PIC voluntarily discarded item. REPEAT

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed tuna thawing in sushi RIC in ROP. CDI: Package was cut open.

3-302.15 Wash fruits and vegetables prior to use. Observed unwashed avocado's being cut open by sushi prep employee. Wash fruits and vegetables prior to use. REPEAT

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf 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 sliced chicken breast and several cheese chubs not date mark. CDI, date mark placed on TCS food items with date of prep.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloth stored outside of sanitizer bucket in sushi prep area.

3-302.15 Wash fruits and vegetables prior to use. Observed stickers on washed avocado in sushi prep area.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed crumbs and debris on outside of pans stored as clean under sandwich display case.

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed minor debris/litter surrounding dumpster.

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 . St. Angel cheese slices in cheese case had a discard date of 6-18. Establishment has no documentation on cheese that could show it is exempt from date marking. Mark cheese for maximum of 7 days unless proper documentation is provided. CDI - Date labels changed to within 7 days of opening. // 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 . Tuna salad and roast beef in reach-in cooler were date marked to be discarded on 6-6. Super veggies in walk-in cooler was date marked for 6-6 but was prepared yesterday. CDI - Tuna salad and roast beef discarded. Super veggies prep date changed to yesterday’s date.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Bottle of disinfectant stored on clean utensil shelf. CDI - Bottle removed by PIC. 0 pts.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Wet wiping cloth observed on sushi cutting board. REPEAT

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 Container of raw tuna stored in reach-in cooler directly on top of container of tofu. Do not store raw animal products above ready-to-eat foods. CDI - Food storage order corrected during inspection. REPEAT

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information on date marking please visit: http://meck.co/FoodSafety 2 containers of caramelized onions did not have date mark on them. 4 bags of deli turkey and ham meat had sell by dates of 3-1 and had not yet been discarded. TCS ready-to-eat foods shall be date marked and held for no longer than 7 days under refrigeration. CDI - Date added to onions as they were prepared yesterday and deli meats discarded.

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Raw tuna thawing in reach-in cooler still in vacuum packages. Remove raw fish from vacuum packaging before thawing. CDI - Sushi employee educated on new requirement. 0 pts.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Wet wiping cloth observed on sushi cutting board throughout inspection. Store in-use wiping cloths in sanitizer solution when in between uses. REPEAT

4-202.15 Cutting or piercing parts of can openers shall be readily removable for cleaning and for replacement. Deli department needs can opener with removable blade. 0 pts.

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. Gaskets of most refrigeration units need to be cleaned. Increase frequency of cleaning gaskets of refrigeration units. 0 pts.

5-205.15 Maintain a plumbing system in good repair. 3-compartment sink at cheese preparation area has a leak and needs to be repaired. REPEAT

5-205.11 Using a Handwashing Sink - Operation and Maintenance - PF - Manager of deli got water for thermometer calibration out of hand washing sink. Hand washing sinks shall be used for employee hand washing and no other purpose. CDI - Manager educated. 0 pts.

3-302.11 Packaged and Unpackaged Food - Separation, Packaging, and Segregation - P, PF - Repeat - Container of raw tuna stored on top of container of tofu in sushi reach-in cooler. Raw animal products must not be stored above ready-to-eat foods. CDI - Tofu moved to top shelf.

3-304.14 Wiping Cloths, Use Limitations - C - Repeat - Sushi employee had wet wiping cloth on cutting board. Wet wiping cloths must be stored in sanitizer solution when in between uses. 0 pts.

4-501.11 Good Repair and Proper Adjustment - Equipment - C - Sliding doors to deli cases have broken handles. Equipment shall be maintained in good repair. Replace sliding doors. 0 pts.

5-205.15 System Maintained in Good Repair - C - Repeat - Leak present at faucet at 3-compartment sink in cheese preparation area. Plumbing fixtures shall be maintained in good repair. Points will be deducted next inspection if 3-compartment sink is not repaired. 0 pts.

2-201.11 (A), (B), (C), & (E) Responsibility of Permit Holder, Person in Charge, and Conditional Employees - P - Food employee asked about establishment's employee health policy. Employee stated 2 symptoms and none of the illnesses. Employee also was unsure of where to find the information. Food employees must be aware of their responsibility to report the "big 5" symptoms and illnesses to the PIC. Employees must know all 5 symptoms and all 5 illnesses or where to find the information. CDI - PIC given sample health policy poster to post in department. 0 pts.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Pieces of wrapped raw tuna stored in reach-in freezer above cooked chicken. Raw animal foods must be not be stored above ready-to-eat foods. CDI - Chicken moved away from raw tuna. 0 pts.

3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P - Cooked carrots in hot case measured 118-130F. TCS foods in hot holding shall measure 135F or above. CDI - Carrots reheated to 175F. 0 pts.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P - Repeat - Garlic in oil at olive bar measured 48-51F. TCS foods in cold holding shall measure 41F or less. CDI - Garlic in oil discarded. Half credit taken due to improvement from last inspection.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF - Repeat - Cooked shrimp and spicy tuna in sushi cooler did not have date marks. TCS RTE foods must be date marked and discarded or sold within 7 days. CDI - Items were prepared 2 days ago so dates were placed on items. // 3-501.18 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition - P - Repeat - Cooked chicken in sushi cooler had a date of 7-12 and had not yet been discarded. TCS RTE foods must be discarded or used within 7 days of preparation. CDI - Chicken discarded.

3-501.13 Thawing - C - Thawing shrimp in prep sink measured 78F. Shrimp was thawing out of temperature control. TCS foods must be thawed under refrigeration or under running water that measures 70F or less. Food can not rise above 41F during thawing. CDI - Shrimp moved to cooler.

3-304.14 Wiping Cloths, Use Limitation - C - 1 wet wiping cloth observed at sushi prep station. 3 wet wiping cloths on soiled drainboard of 3-compartment sink. Wet wiping cloths must be stored in sanitizer when in between uses. Once soiled, place wet wiping cloths in a soiled linen container or bag. 0 pts.

5-205.15 (B) System maintained in good repair - C - Leak at 3-compartment sink faucet at cheese station. Plumbing fixtures shall be maintained in good repair. 0 pts.

5-501.115 Maintaining Refuse Areas and Enclosures - C - Dried grease on the ground around grease receptacle. Clean area so it does not become pest harborage. 0 pts.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed multiple TCS items on olive bar including dolmas, cheese stuffed olives, stuffed peppers and more holding above 41f. See chart. Bar cools from bottom of pans only with no cooling from top areas. Pans filled high with product on top above 41f and product on bottom of pans 41f or lower. CDI - PIC removed TCS items to blast chiller to quickly cool as they were placed on bar less than 2 hours prior. Use deep metal pans and do not overfill products on olive bar. Use thermometer to check temperatures frequently throughout service. Observed multiple prepared pizzas holding above 41f on top shelf in display cooler. See chart. All products on other shelves at 41f or lower. CDI - PIC discarded pizzas above 41f and reorganized such that no TCS food items are now stored in top of unit. Do not store TCS food items on the top shelf until it has been serviced and is maintaining temperatures of 41f or lower. REPEAT - full 3 point deduction

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 multiple packages of sliced deli meats in chefs case with no date marking present. Employee indicated items had been cut previous day but were not labeled. CDI - PIC directed employee to date label items with 7 day start date of yesterday to ensure it is accurate. Observed opened bulk feta cheese with a 10 day date mark present. CDI - PIC changed to 7 day label. Date mark all opened/prepared TCS foods that will be kept longer than 24 hours with a date mark that does not exceed 7 days. 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 opened sliced bulk mozzarella cheese in the chef’s case with expired date marking. CDI - PIC discarded. REPEAT - 1.5 points

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed spray bottles holding purple and orange cleaners both labeled as quat sanitizer. CDI - PIC discarded. Ensure chemicals are properly labeled as to contents. 7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P. Observed spray bottles of sanitizer testing at greater than 500 ppm quat. Test strip reading off the scale provided by the manufacturer even when solution at room temperature. CDI - PIC discarded. PIC noted that the solution dispenses heavy in the initial filling of sinks but dilutes out to proper concentrations as sinks are filled. Sink set up in deli area testing at proper concentration. Ensure all employees are trained on sanitizer solution preparation and testing standards. REPEAT - full 2 point deduction

3-501.15 Cooling Methods - PF. Observed multiple products cooling in walk in including sausage and onions, pulled chicken, slaw and more in deep lidded containers. When cooling food items, use methods that allow quick cooling such as shallow uncovered pans or containers. Do not cool food in sealed bulk plastic containers.

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. Walk in cooler in deli room with damaged flooring near door holding accumulated debris. Repair to make cleanable.

6-303.11 Intensity-Lighting - C. Multiple ceiling light fixtures in deli prep cold room with burned out bulbs. Light level at prep surface less than 20 foot candles. Replace bulbs to increase light levels to required intensity in the room.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. No paper towels available at hand sink at end of front line. CDI - towels replaced.

3-302.11(A) Separate the different types of raw animal foods. -P - Observed tub of raw chicken stored directly over raw pork ribs in walk in cooler. CDI - chicken moved away from ribs.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P. Observed 3 part sink set up with sanitizer basin at 0 ppm quat. CDI - PIC drained and replaced with quat at 200 ppm

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed multiple TCS foods sitting out at room temperature not in active use including mascarpone cheese at 51f, kale salad blend at 52f, shredded cabbage at 51f, and raw salmon recently thawed out on counter at 91f. PIC placed salmon in blast chiller to 39f. Cheese, kale, and cabbage returned to reach in verified to be 41f at end of inspection. Use diligent preparation methods to ensure TCS foods do not sit out of refrigeration for extended periods of time. REPEAT Observed deli sandwich display case with ambient air temperature of 47f holding wraps at 50f, tuna salad at 50f, chicken salad croissants at 44f. All sandwiches and trays were held in unit overnight and were discarded. VR required within 10 days to check repair and cold holding of display cooler. Do not store TCS foods in the unit until repair completed and unit consistently maintains TCS foods at 41f or lower.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF. Observed cooked lemon orzo, open re-wrapped cooked potato skins, whole milk mozzerella and house cut soft goat cheese with date marking exceeding 7 days. CDI - PIC corrected date marking to 7 days. Prepared TCS foods like orzo and potato skins expiration cannot exceed 7 days. Ensure soft and semi soft cheese date marking does not exceed 7 days unless pH and water activity documentation provided from manufacturer allowing extension.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed quat sanitizer in use in spray bottles with concentrations above 400ppm quat. CDI - PIC diluted to proper concentrations. Dispensing system providing product in high concentration. Facility has multiple other dispensers available in the department which dispense at proper concentrations. Do not use this dispenser to supply quat sanitizer until unit has been repaired. REPEAT. VR required within 10 days to ensure repair of dispenser.

3-501.13 Use approved thawing methods. Observed chicken and turkey breast cutlets thawing in standing 100f water in food prep sink. CDI - PIC removed from hot water and placed into reach in cooler since the product had not begun to thaw and was still frozen. Salmon recently removed from the hot thaw water was placed into blast chiller to return to 41f. Do not thaw in standing water. Do not thaw in water which exceeds 70f. When thawing, the water should overflow the food container and should remain less than 70f.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed bird flying above deli area and exposed food and food contact items. Contact PCO for pest removal service.

4-501.11 Maintain equipment in good repair. Walk in freezer with significant condensate leak pooling and building up on interior surfaces of freezer. Repair.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed bulk pulled chicken in walk in cooler at 51f. CDI - removed to walk in freezer for quick chill. PIC indicated the chicken had been removed from walk in to front area for prep and recently returned to cooler. Ensure chicken is not allowed to sit out at room temperature at front counter. Prep room ambient air temperature 45f. Use prep room to work with refrigerated TCS foods.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed quat sanitizer in use in buckets at front line with concentration greater than 400ppm quat. CDI - PIC discarded. Dispensing system providing product high concentration. Contact vendor for service of unit and discontinue use until repaired. Facility has two other dispensers in area that are properly calibrated and providing sanitizer at proper concentrations. Use these dispensers until repair made.

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 quinoa in tightly lidded pan placed into reach in and sliced deli meat stacked into bulk quantity and sealed into plastic placed directly into reach in cooler. CDI - quinoa and deli meat placed into chiller for proper cooling. Use a method such as the freezer or the chiller available near the sushi area to quickly cool foods to 41f before covering and/or sealing and placing into service units.

3-305.12 Food Storage, Prohibited Areas - C Observed significant condensate drip buildup encasing packaged food items in walk in freezer. Do not store foods under condensate drippage.

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C Observed multiple metal food pans stored as clean with label adhesive residue present on exterior surfaces need re-cleaning.

5-202.13 Backflow Prevention, Air Gap - P Observed pre rinse hose extending down beyond the flood plane and into rinse basin of 3 part sink resulting in cross connection. Repair. Return visit required within 10 days.

4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Observed temperature gauge not working in display case and unit missing thermometer to measure ambient air temperature. Temperature gauge supplied while on-site.

3-307.11 Miscellaneous Sources of Contamination - C - Observed supply cardboard box stored on clean drain board of 3 compartment sink in contact with clean utensils at cheese prep area.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed several cheeses cold held above 41 degrees F and overstacked. Some cheeses relocated to rapidly cool while those between 46-49 degrees F voluntarily discarded by PIC. Observed pepperoni and roast beef held at 42-43 degrees F in low reach in unit. CDI, unit thermostat lowered while on-site and foods cooled to 39 degrees F while on-site. Observed olive with feta cheese in middle row at 44 degrees F. Repeat. Effective January 1st, 2019 all TCS foods shall be maintained at 41 degrees F and below.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf - Observed sushi recently prepared and placed in open air holding case. CDI, brown rice sushi relocated for proper cooling and proper cooling methods discussed with PIC.

3-307.11 Miscellaneous Sources of Contamination - C - Observed bottled beverage stored in ice machine.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed knife stored in sanitizer bucket used for wiping cloths. Observed sanitizer bucket below required concentration and wiping cloths hanging from handwashing sink.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed food debris accumulaing on door tracks of case.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee bottled beverage placed inside ice machine in contact with ice.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf: Recently cleaned deli slicer with food attached post cleaning. CDI slicer sent back to cleaning process.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P: Found many TCS foods above 41F in holding cases; prepared food case, salad bar, salad/sandwich case. Refer to temperature chart. PIC Jocelyn voluntarily discarded all food in cases above 41F. Return visit to confirm all cold holding units are holding food 41F or below.

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 Saint Andre date marked for 30 days.. Found chub of deli chicken with no date mark. All voluntarily discarded. Also noted that some date labels referenced prep date while others referenced Sell By date. Establish consistent date marking system for facility. Return visit to verify consistent system.

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: Brown rice in sushi prep cooler tightly covered in dense volume at 65F. CDI- moved rice to blast chiller.

3-501.13 Use approved thawing methods. Upon entry, noted thawing food not submerged in running cold water.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Food worker wearing unapproved rings.

3-101.11 P Food shall be safe for consumption, unadulterated and honestly presented. Observed what appeared to be mold growth on a block of cut cheddar that was stored at room temperature. CDI- product was discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed items in the sandwich customer case, the cheese customer case, the deli case, the salad bar, and a cold prep. room cooler above 41F (see chart). CDI- items were transferred to the walk in cooler, to the blast chiller, or were discarded based on how long they were out of temperature. Verification required to ensure cold room reach in cooler is functional.

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 wensleydale dated for longer than 7 days, ricotta cheese with an expiration date of 7/10, stilton with an expiration date of 7/20 (not blue veined), flank steak without a datemark, and pasta salad without a datemark. CDI- items were dated appropriately. Verification required.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed debris accumulation in the sliding door tracks of the hot case and on the inside of the panini sandwich case underneath the metal plate.

6-502.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed debris accumulation on a ventilation covering above the 3 compartment sink, on the floor underneath the rotisserie chicken oven, and on the floor underneath the 3 compartment sink.

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

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed rotisserie chicken in a hot case hot holding below 135F. CDI- EHS instructed employee to reheat product to at least 165F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed foods cold holding above 41F in several areas of deli today (see chart). CDI- some items discarded; others were relocated for cooling.

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 one container of goat cheese with a sell by date of 4/8 and another triangle of cut ricotta cheese with a sell by date of 3/30. CDI- items were removed for re-dating. No point escalation as all other cheeses were properly dated.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed 2 wet wiping cloths on counter tops while not in use (one at sushi prep. area and one at deli cases).

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed debris accumulation on speed racks in the cold prep. room.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf: Observed some cutting utensils stored as clean in wall mounted holder in cheese section. CDI-Immediately returned to cleaning process.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P: Found cooked chicken in hot case below 135 F. CDI- all chicken below 135 F 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 ham dated 12/20 at 43 F. Found cut honeydew not date marked: CDI- voluntarily discarded.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf: Found glass cleaner in sanitizer bottle. CDI- entire bottle 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 records in Sushi Rice log not filled out for today's date, although sushi was actively being rolled with rice acidified today. CDI- rice tested and registered 4.0 pH. Records filled in.

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 freshly cut ham in salad bar 46 F. Found cheddar cheese in salad bar 48 F. Do not place food in salad bar until it has reached 41 F. CDI Items moved to blast chiller for rapid chill.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed food debris accumulating in door gaskets of coolers, interiors of equipment. Clean more frequently.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken wings hot holding below 135F in the hot case. CDI- EHS instructed PIC to reheat product to above 165F before placing back into the hot case. Points lowered as this was the only item out of temperature for hot holding today.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed lettuce at the salad bar and packaged deli wraps cold holding above 45F (see chart). CDI- lettuce was discarded; wraps were transferred to the cold prep. room for cooling.

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 the facility holding soft cheeses such as mozzarella cheese, goat cheese, feta cheese for longer than 7 days. These items are packaged/repackaged in house. CDI- dates were changed on these products to reflect a maximum 7 day hold time.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed facility holding cooked pizzas on TPHC without written procedures in place. CDI- procedural template provided and filled out today.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed 5 wet wiping cloths being stored on countertops while not in use.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed an employee coat being stored on a cutting board in the deli.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed a deli slicer in the cheese prep. area stored clean with visible food debris on the blade. CDI- cleaned during inspection.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed cooked brussel sprouts and carrots hot holding below 135F in the hot bar. CDI- products were discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed multiple sandwiches in the sandwich case cold holding above 45F (see chart). CDI- products were discarded.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed an opened deli turkey chub dated 6/3 in the deli case. CDI- product discarded. 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed mozzarella cheese in brine being dated for 21 days after opening. CDI- product was dated appropriately.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed debris accumulation on gaskets in the cold prep. room.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed two chicken breasts holding at 128F in hot case. CDI: Chicken breasts were voluntarily discarded. All other hot held items temped above 135F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed cheese cubes in cold prep room holding at 47F on shelf, brie and camembert cheeses holding at 46-47F, and wraps in grab and go case holding between 47- 48F. CDI: All items were sent to the walk in for proper cooling below 41F before being returned to cold holding.

3-302.15 Wash fruits and vegetables prior to use. Observed avocados for sushi with stickers left on them after the washing process. )

3-302.11(A) Separate the different types of raw animal foods. -Pf Observed a box of raw chicken stored directly on top of a box of raw pork loin. CDI: Raw chicken relocated to shelving above other raw chicken.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed utensils at gelato and coffee area, as well as pizza area soiled from use the night before sitting at those areas the following morning. Observed cheese cutting equipment soiled from use the night before. CDI: Soiled utensils removed and sent to three compartment sink for warewashing. REPEAT.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed stuffed olives, boiled eggs, cole slaw, deli wraps, and brie holding above 45F. CDI: All items were prepared at 9:00, so the out of temp items were removed and sent to walk in unit for rapid cooling.

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 mortadella and proscuitto de parma dated for 30 days, and facility was unable to provide paperwork from supplier stating that this procedure was approved. Observed paninis, spinach, pizza sauce, and sausage opened the day before with no date labels. Observed brie and cambozola dated for 15-30 days in cheese display. CDI: Mortadella was voluntarily discarded, cheese dates changed to reflect a 7 day shelf life, and items from the day before labelled as 02/26. REPEAT.

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 Facility was unable to produce written procedures for TPHC on hot bar items or cream for coffee bar. Cream also had no stickers indicating a start or end time. 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 several items in display cases holding above 45F due to a lack of cooling after preparation in cold prep room. Room is refrigerated, but not to the degree of a unit rated for cooling. CDI: Deli wraps and sandwiches were removed and sent to walk in for proper cooling. REPEAT.

3-501.13 Use approved thawing methods. Observed crab meat thawing in standing water. CDI: Placed under cold running water.

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

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed deli meat and cheese case in need of cleaning to eliminate food debris in and around fans.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed three compartment sink dispensing sanitizer at a concentration of 0 ppm QAC at time of inspection. Sanitizer buckets and bottles had already been filled with the 0ppm solution. CDI: PIC adjusted supply container and concentration eventually increased to 200 ppm QAC. Bottle and bucket were discarded and refilled with 200 ppm solution. REPEAT. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed one scoop with minor food residue on the food contact surface at gelato bar area. CDI: Sent for re-washing.

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 cheeses in cheese display area holding between 44-45F with a shelf life of seven days. No items were out of date today but PIC was informed of rule requiring a 4 day shelf life for cold soft cheeses if held between 42 and 45F. PIC made preventative maitenence work order during 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 white boad that facility uses to record TPHC end times blank at beginning of inspection while wings and ribs had already been stocked in case for almost half an hour. CDI: PIC labelled with correct end times as she was the one who cooked them and knew when they left temperature control. At the time of inspection, wings and ribs were still over 135F.

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 tomatoes sitting in the top of pizza unit above cold wells at 60F. CDI: PIC moved tomatoes into reach in unit and vented to facilitate rapid cooling.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed single service cups stored with lip contact area exposed to potential contamination from air.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed handsink for sushi prep area blocked by sanitizer bucket and utensils. CDI: Sink blockages were removed, allowing access.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer from cold prep room sink reading less than 50 ppm QAC sanitizer. CDI: Sanitizer supply was changed and sink then dispensed sanitizer at a concentration of 200 ppm QAC. REPEAT.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed several meats and cheeses in deli case, as well as a bag of greens and a quart of milk in sandwich prep area and coffee area respectively with no datemarking on them. CDI: PIC Denise voluntarily discarded all unlabelled products. 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 beef and Lebanon bologna, mortedella, oven roasted turkey breast, and mozzerella with dates ranging from 07/13 to 07/21 in the deli case. CDI: PIC Denise had all out of date items voluntarily discarded. REPEAT.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed a spray bottle of windex with no labels. CDI: COntainer labelled as Windex.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloth stored directly on prep surface at sushi prep area. CDI: Cloth placed in sanitizer. REPEAT.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed bottle of spray sanitizer reading 0ppm quat sanitizer and three compartment sink producing sanitizer at a concentration of 50ppm. CDI: PIC saw that sanitizer supply was almost empty and changed it immediately. Bottle was emptied and filled with new sanitizer reading 200popm. No dishes had been washed at the time of inspection.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed Cambozola cheese dated for 28 days. Facility already obtained procedures from corporate for correctly dating the cheese for 5 days shelf life, but employee at cheese shop was unaware of the new date within the system. Observed turkey breast chub dated with 04/24 in the cold display case in deli area (15 days of shelf life). Turley chub was voluntarily discarded. Great improvement has been made in datemarking compliance in the facility. REPEAT.

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 Facility has moved to using TPHC for all items in the hot case except for whole chickens and chicken breasts, and keeps a temperature log book but has not updated their written procedure. Temperature log has been filled out for each item but no indication of discard time was present on any of the hot items and temperature log book is not kept at hot case. PIC updated written procedure and is to start marking items with the discard time. VERIFICATION REQUIRED within 10 days to determine compliance with TPHC procedures.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed chicken salad cooling in a large, covered plastic container in the walk in. CDI: Chicken salad was vented and moved closer to top of speed rack for rapid cooling. REPEAT.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed one sanitizer bucket in cheese shop area reading less than 50ppm sanitizer. CDI: Bucket was discarded by cheese shop employee before she left for the day. REPEAT.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed stack of single service coffee cups at coffee/gelato station with lip contact surface uncovered.

4-501.11 Maintain equipment in good repair. Observed that blast chiller for deli area is not operational. Repair.

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P - 0pts - Observed hand washing occur for less than 10 seconds total. Ensure that all staff understand hand washing procedures and wash as needed. CDI- Corrected through education.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed two batches of chicken wings reading 117-121F. CDI- Reheated to read 170F. // Upon return to check wings temperatures dropped in one batch. Assess methods of maintaining product at temperature. Advised the use of TPHC if discard within 4 hours is feasible. CDI- Wings discarded.

] 3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - 0pts - Observed chef case items on speed rack in cold prep room. All items read 48-50F. Chef case was not in active prep. Ensure that product is being placed back into temperature control after active prep to ensure compliance. Cold prep room is not a walk in cooler and should not be used as one. CDI -Placed in walk in.

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 for items in chef case. A system must be in place describing the date or prep or opening. PIC is to develop a procedure to ensure this. // Observed no dates on two packs of deli meat and containers in cold space prep area (chicken, salads). 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 Cambozola cheese dated for 28 days. If product is to be maintained for this long it must provide documentation that it meets the date marking parameters. (21 CFR 133) PIC received an except cheese list. Observed some cured meats with keep refrigerated labeled. TO ensure they are meeting compliance PIC should receive a letter from manufacture stating that they are shelf stable. / Observed brie cheese labeled for 5 days reading 44F. PIC was made aware of 41F = 7 days 42-45F = 4 day parameters. CDI -Changed. Verification required for date marking.

8-103.12 Comply with the procedures in the HACCP plan as submitted an approved as part of a variance or local approval. Maintain records as required.-P/Pf - Observed sushi rice being maintained for 5-6 hours daily per records. Procedures state that rice must be discarded after 4 hours of use. Calibration was not completed without assistance of EHS. Sushi rice was not labeled with time prepared or batch. CDI- All items corrected. Procedures must be followed at all times to ensure compliance.

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 - Repeat - Observed salads cooling in cold prep room tightly covered. Observed sandwiches cooling tightly covered. Ensure that items are uncovered when cooling. Cold prep room is not considered rapid cooling space as it does not read below 45F. CDI- Items vented and placed in freezer. Blast chiller is not operating. Repair.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. - Repeat - Observed wet wiping cloths on cutting boards, on and over prep tables. Keep these in sanitizer solution between uses. .

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - Repeat- Observed cleaning needed in walk in cooler (Chicken) shelving, gaskets, reach in units, deli case, fans of compressor units, blast chiller, bins holding packaged foods, hand sinks and speed racks.

6-101.11 (A) (3) Surface Characteristics-Indoor Areas - C Floors, walls and ceilings in toilet rooms shall be non absorbent. - 0 pts - Observed absorbent ceiling tiles in the employee restroom. Replace these with cleanable ceiling tiles.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels in the dispenser to the far right at the handsink. CDI - PIC placed paper towels in dispenser. -0-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed stacked salad bins on the drying rack to the left of the 3-comp sink and cleaned utensils in the cold room on the clean drain board with food debris present. Salad bins also had sticker residue on the outsides, touching the food contact of the next bin. CDI - PIC pulled all these and cleaned them again. -3- REPEAT

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 45F within 4 hours. -P Observed salads, wraps and crab salad cooling in the cold room with an ambient air temp of 49F stay at 50F for 50 minutes before being placed on display in cold case. CDI - PIC pulled these and placed them in the blast chiller to cool properly. -1.5-

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 cold salads and wraps cooling in the cold room with an ambient air temperature of 49F that were in closed containers and in tight wrapping. Vent these and place in either the blast chiller or walk in to cool. CDI - PIC put these items in the blast chiller to cool. -0-

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths on cutting boards, on and over prep tables. Keep these in sanitizer solution between uses. -0-

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 spatula used for wraps stored on a soiled wiping cloth. Keep in a clean location. Observed two ice scoops stored on top of fresh coffee stains. Clean and sanitizer the area and keep scoops in a clean location. -.5-

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed utensil handles down in storage container that are clean in the cheese section. Keep handle up for selection to avoid contact with the food contact surface. -.5- REPEAT

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed deeply gouged cutting board with rust buildup in the grooves. Resurface or replace this cutting board. -0-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup on the slicer arm on the slicer that was cleaned the previous night. Clean. -.5- REPEAT

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf Observed at least 16 seats provided to the customers, which is more than allowable for a food stand. This could possible overload the hot water heater capacity for meeting the needs of the facility during peak hot water demands. Provide no more than the number pf seats provided in the permit. -0-

6-101.11 (A)(3) Surface Characteristics-Indoor Areas - C Toilet room floors, walls and ceilings shall be nonabsorbent, smooth and easily cleanable. Observed absorbent ceiling tiles in the restrooms. Replace these with nonabsorbent ceiling tiles. -0-

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands.-P Observed food employee rinse hands and dry with paper towels. CDI - PIC instructed prop[er handwashing. 2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles.-P Observed food employees wipe hands on apron and another touching face without washing hands. CDI - PIC instructed handwashing. -2-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed rust buildup on cutting board in the pizza area and sticker residual on the outsides of containers in use in the walk in. CDI - PIC ordered new sturdier stickers for easier removal. 4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed more than four hours cleaning between tongs for salad lettuce and pizza trays cleaned once a day. CDI - PIC stated cleaning schedule implemented today for more frequent cleaning. -1.5-

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed camembert cheese in the cheese case at 49F. REPEAT. CDI - PIC cooled these in the reach in. -3-

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 Observed more than 7 days given to camembert and brie cheese on documentation and on date mark labels. CDI - PIC given cheese documentation today and reminded that certain cheeses, such as brie cannot exceed 7 days on date marking. -3- REPEAT

4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Observed no thermometer reading the deli case with the burned out external display. Repair. REPEAT -.5-

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed unlabeled sandwich condiments in the pep cooler. Label these with the common name of the food item. -0-

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed gnats in the deli near the gelato counter. Maintain and increase current pest control methods as necessary to rid facility of gnats. -0-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed standing water in the ladles in a plastic bucket identified as clean. Air dry these. -.5-

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed single service items next to the deli case subject to contamination. Keep these protected. -0-

4-501.11 Maintain equipment in good repair. Observed lights out in both hoods and the fan not blowing in the hood to the left. Repair these. REPEAT -1-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup on the speed racks. Clean these often enough to prevent buildup. -0-

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed buildup on the floors walls and ceiling in the deli room. Clean. REPEAT -.5-

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed a cart in front of the hand sink. CDI- Cart moved. Keep the sink free at all times for proper hand washing.

4-501.114 Maintain sanitizer at correct concentrations. -P Observed quat sanitizer at the three-comartment measured 0 ppm. DI- Sanitizer at was replaced and now at >150 ppm.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Observed three types of deli meat panini's in reach in display case overnight above 45F. CDI items discarded. REPEAT

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P. Observed german bologna dated 6/11/16 and mortadella dated 6/10/16 observed on 6/20/16 that was held over 7 days. CDI items discarded. 3-501.17 REPEAT

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed a spray bottle with no label. CDI- Prouct in the bottle discarded.

4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Observed one display case and panini display case with damaged built-in thermometer and no thermometers were placed in the cooler to monitor cooler temperatures. 4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed a bi-metal stem thermometer that does not read from the tip used at the sushi station. This thermometer can not be used to measured all items at the sushi area. Verification required.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed pans stacked while wet. Allow to properly air dry.

4-502.11(A) Maintain utensils in good repair. Display case for the cold panini sandwiches measured ambient air temperature of 46 F all products inside measured above 45 F. Repairs to the unit shall be made.

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 ceiling vents in deli and bakery with dust build-up.

2-102.12 PIC demonstrates knowledge by being a certified food protection manager. Observed PIC on site without ANSI accredited food certification. Repeat.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF. Observed some employees with some knowledge of the health policy. CDI provided posted policies.

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands.-P. Oberved employee wash hands without using soap. CDI employee washed hands.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Observed ham, turkey, and cappicola paninis in reach in display case overnight above 45F. CDI items discarded.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P. Observed pate, sopresetto, buffulo chicken, and german bologne that was held over 7 days. CDI items 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 spring mix, lettuce, spinach in reach in, cooked mushrooms, roasted garlic, and feta garlic from olive bar, all types of brie, papillon roquefort, german cambozola, st. andre cheese, feta, jalsberg and goat cheese that was dated for over 7 days and no documentation. 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 employee that was unable to demonstrate how to check sushi rice and asked how much liquid to use to check pH meter but records were recorded for the morning. Suggest company provide HAACP and SOPs in language of people who are preparing sushi so they know how to follow procedures approved by State. CDI manager came on site to check sushi rice.

3-501.13 Use approved thawing methods. Observed cooked meatballs in bucket of water thawing. Have running water to agitate particles.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes on floor in walk in freezer. 6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf. Observed dented can that was in the process of being opened for service. CDI can discarded and fresh one provided.

2-101.11 PIC shall be present during all hours of operation.-PF: Person in charge must have an Ansi accredited food protection manager certification.

2-301.14 Wash hands before donning gloves and between gloves uses.-P: Observed employee entering deli area and not washing hands before donning gloves and handling food. CDI-through instruction

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 cheeses (brie) and different sandwich meats being dated for longer than 7 days. Provide cut and discard dates. Repeat violation. Verfication needed.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf: Provide a thin probe thermometer to accurately temp thin mass foods such as lettuce, spinach, etc. Facility has a dial thermometer.

2-303.11 Prohibition-Jewelry - C: Discontinue wearing watches/bracelets during food prep. Arms and wrists must be free of jewelry.

4-502.13 Single-use and single-service articles may not be reused. Discontinue reusing plastic gelato containers. Single use only.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean inside sandwich make area. Flour spilled. Clean fan inside cooler prep room. Replace split wrap pads.

2-101.11 PIC shall be present during all hours of operation.-PF: Facilty has until 8/26/15 to gain compliance. New permit was issued on 2/27/15, therefore aloowing 180 days to gain compliance. Employee with certification not working day of inspection.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf: Must properly date mark all sandwich meats and applicable cheeses. Must provide a discard date. Foods with temperatures above 41F have 4 days. Foods 41F or below have 7 days. Verification needed.

3-502.11 Obtain a Variance for specialized processes.-Pf: Provide variance for sushi rice. Obtain a copy of variance to keep on site. CDI-variance is in place. Spoke to Jessica Perry.

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. Discontinue storing utensils in standing water.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Discontinue storing to go trays on floor.

4-101.19 Nonfood-Contact Surfaces - C: Change split wrap pads.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean fans in salad prep room(cold room).

6-201.11 Floors, Walls and Ceilings-Cleanability -C: Clean floors under fryer, in chicken cooler, and cheese area.

3-302.11(A) Separate the different types of raw animal foods. -P Observed packaged raw meat stored over pacakaged raw fish in CMS walkin cooler. Rearranged per instruction.

4-501.114 Maintain sanitizer at correct concentrations. -P Observed one bottle of sanitizer at 0ppm Quat. Refilled to 200ppm Quat.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P In hot hold display case, observed 3 different types of chicken wings temping from 97-119F. They were made this morning. Moved to oven and all were reheated to above 190F. Observed chicken noodle soup in hot well at buffet at 127F. Moved to crock to reheat to 165F or higher. At 150F at end of inspection and was continuing to be reheated. Observed chowder soup sitting out without temperature control at 96F. Advised to keep at 135F or higher or chill to 45F or lower.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf 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 You have a 7 day window for foods held at 41F or lower. Observed liverwurst cut on 2/26. Discarded. Observed cut mozzarella chub in deli case and goat cheese in walkin cooler unlabeled. Cheese kiosk soft cheeses are in scale for more than 7 days (12+ days). Change scale to reflect 7 day window. Example cheeses to change: Camembert, Brie, Triple Creme, Gourmandise. Return visit required.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed customer grab and go items not properly cooled before being placed in display cases. Spinach dip = 60F, chicken salad wrap = 52F, buffalo chicken wrap = 48, sushi = 48-50F Pulled all (they were all made today) and moved to walkin cooler to rapidly chill. Wraps and sandwiches had cooled to 43F at end of inspection. Recommend utilizing blast chiller on site.

3-501.13 Use approved thawing methods (under cool running water, as part of cooking process, in refrigeration). Observed bag of mac n cheese sitting in water in prep sink. Bag had thawed and was still cold so placed in reachin refrigerator when directed.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed one dial thermometer on site that could not be easily located. Obtain thin probe metal stem thermometer to check food temperatures. REturn visit required.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet towels on prep table and in container near coffee station. Keep in sanitizer between uses.