HARRIS TEETER #416 DELI

-REPEAT- 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed container of cooked sweet potatoes and container of cooked pork loin in mobile case at 44F. Items were placed in case yesterday. Per PIC, case was serviced in April after being out of temp at last inspection. CDI - PIC submitted work order for repair and will not place items in case until it is service. PIC voluntarily discarded out of temperature items. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed 1 of 2 scoops with handle covered in rice in storage bin. PIC removed scoop from rice bin.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed multiple packages of ribs and pre-made sandwiches in grab n go case with temperatures above 41F. PIC stated that items were held overnight in case. Observed multiple packages of caprese salads at cheese case with temperatures above 41F. CDI: PIC voluntarily discarded all items out of temperature. PIC stated that the grab n go case may need to be serviced and that the cheese case was overstacked and inhibiting proper cold holding. VR required within 3 days to verify food is holding cold in grab n go and cheese case. 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 .

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed ROP tuna thawing with package sealed. CDI - Pic vented all bags. 3-501.13 (A), (B), (C) Use approved thawing methods for frozen food such as in a cooler at 41F or below, completely submerged under cold running water according to the Code, or as a part of the cooking process. Pf Observed ROP tuna thawing at room temperature on prep table. CDI - PIC placed tuna in refrigerator to continue thawing. - 0.5 -

4-602.11 (A) (4) Food contact surface of a thermometer shall be cleaned, and sanitized per 4-702.11/4-703.11, before using or storing. P. Observed employee use a food thermometer to measure the final cook temperature of fried chicken and afterwards wipe the thermometer with a paper towel before storing. CDI: PIC provided education to employee on requirement to sanitize thermometer after using before storing and sanitized food contact surface of thermometer.

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 pizza peel being washed in 3 compartment sink in which wash solution measured 96F. CDI: PIC emptied wash solution to be refilled with fresh wash solution. Hot water from 3 compartment sink measured a maximum of 119F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several items in display case coolers on floor and display case in front of Deli that were stored above 41 F. PIC stated items were stacked too high in unit. Some items were stored overnight in unit. CDI- items stored overnight were discarded. Item stored in unit at 10am this morning were placed in walk-in cooler and allowed to chill. 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 .

2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed open screw top soda bottle in pizza reach in. CDI - bottle was discarded.

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 acidified sushi rice not labeled for 10 hours that is approved by the HACCP plan. Log book contained correct times. CDI- EHS educated sushi bar employee and label was added to reflect 10 hour hold time. -2- REPEAT

8-103.12 Comply with the procedures in the HACCP plan as submitted and approved as part of a variance or local approval. Maintain approval and records as required.-P/Pf Observed acidified sushi rice labeled for 12 hours (8:30am-8:30pm) instead of 10 hours that is approved by the HACCP plan. Observed multiple logs from previous days showing the acidified rice is being held over 10 hours. CDI- EHS educated sushi bar employee and label was changed to reflect 10 hour hold time (8:30am-6:30pm)

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 stack of sliced turkey tightly wrapped with plastic wrap and placed into lowboy to cool. CDI - PIC placed wrapped turkey into the freezer to promote faster cooling. 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 .

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed sushi tuna and krab thawing under running water with a temperature of 79F. CDI- PIC added ice to the metal containers to cool the water surrounding the tun and krab to 66F.

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 seasonings and oil at Asian bar cooking station with no labels. Label all secondary containers.

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 bamboo wok cleaner that is not smooth and easily cleanable due to rope handle and crevices. Ensure all utensils for cooking and cleaning are compliant.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. REPEAT Observed lowboy gaskets in need of cleaning due to buildup. Clean.

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 raw salmon, raw tuna, shrimp, crab salad, and grilled salmon lacking date mark labels in sushi area. - CDI - PIC date marked all items. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. - Pf - Observed various sushi rolls and cut deli meats cooling in grab-n-go units. Utilize walk-in cooler or walk-in freezer to cool. - CDI - PIC moved items to WIF to quickly cool. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. - Observed food residue and debris buildup in sliding door tracks throughout facility. Clean and increase cleaning frequency to maintain clean.

2-301.14 Wash hands before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single service and single use articles. -P Observed a team member recontaminate their hands by turning the faucets off with their bare hands. Ensure that team members are using a barrier to avoid violation in the future. CDI- Manager corrected during inspection and had team member rewash hands without recontamination.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed some foods inside of boars head case(ham and cheese) above temperature threshold of 41F. Observed one container of harvest grains and barbecue tenders and buffalo tenders above temperature threshold. CDI- These items were moved to walk in cooler to be brought down below temperature threshold. 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 .

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed chicken thawing under running water. Ensure that foods are completely submerged and being thawed under running water at a temperature of 70F or less. CDI- Pulled chicken was completely submerged during the inspection.

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed rice scoop handle contacting rice in large white container. CDI- Removed during the inspection.

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 Observed no TPHC paperwork on file for Asian hot bar items at time of inspection. CDI: EHS provided paperwork during inspection.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed sushi rolls, Boar's Head meats and cheeses, and poke bowls being cooled in customer self-service cases. All products prepared between 7:30am-10am. CDI: Education provided and PIC moved product to walk-in freezer for rapid cooling.

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. 2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed opened employee drink stored inside sub prep reach in portion. CDI- drink voluntarily discarded, EHS discussed drink storage with PIC during 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 Observed 1 container of brown rice in sushi reach in with no label. Employee at sushi station stated this rice was cooked and cooled last night. CDI- label placed on product. 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 large white container with rice at prep area with no label. EHS observed other rice container with label. Observed a few shakers at sub prep line with seasonings with no label. REPEAT.

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed rice scoop handle contacting rice in large white container.

4-501.11 Maintain equipment in good repair. Observed area of sliding door tracks at deli display case with damage, cracked on tracks. Observed an area of shelving inside of pizza reach in unit with rust buildup, in need of replacement.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed some areas of shelving in the walk in cooler with buildup, in need of cleaning. EHS showed PIC areas of concern during inspection.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed tiles directly in front of cooking equipment that are missing grout, no longer smooth and easily cleanable. Replace grout to allow for easy cleaning of floors.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed inside surfaces of clean metal pans (food contact surfaces) stacked so they are contacting the outside of metal pans with tape attached to outside, not properly cleaned. EHS discussed ensuring tape/labels/stickers are fully removed from pans before wash/rinse/sanitize process. CDI- metal containers with tape residue removed for cleaning, PIC discussed with employees, will ensure tape is not left on these pans. REPEAT: Note- points left at 0. These are different food contact surfaces needing cleaning, previous inspection referenced utensils for hot bar not clean- EHS observed vast majority of food contact surfaces were clean during 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 turkey and ham at sub station holding above 41F, see temp chart. PIC stated these deli meats were just sliced this morning and put onto line, typically have backups in cooler but did not today- running a sale on subs. PIC stated typical process is for deli meats to cool after slicing before placed onto line. CDI- turkey and ham removed from line, cooled in walk in. 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 .

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed several frozen bags of pre-cooked chicken thawing in prep sink with no running water. CDI- cold running water turned on to finish thawing process. REPEAT.

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 large white container with rice at prep area with no label. EHS observed other rice container with label.

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 multiple dented cans of olives (used for olive bar at deli), not placed in designated area. EHS discussed dented cans with PIC, PIC will designate an area for damaged cans moving forward. CDI- dented cans removed, marked for return during inspection.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed a couple of metal containers wet stacked at clean dish shelving.

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

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. 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 . Observed utensils at hot bar prep area stored as clean with food debris/residue on utensils and inside of container where food contact surfaces are contacting soiled container. CDI- utensils removed and cleaned during inspection.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P 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 6x deli chubs that had exceeded 7 day date marking limit, products (roast beef, curry chicken, multiple flavors of turkey) dates ranged from opened on 12/18, 12/19, 12/21 and 12/22. Ensure these products are discarded after time window has expired. CDI- products removed from case, voluntarily discarded.

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed sushi fish beginning thawing process at prep sink, water was at 85F and employees had both hot and cold water turned on. Ensure thawing is occurring under cold running water (<70F).

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

4-501.11 Maintain equipment in good repair. Observed plastic sliding doors on sub reach in with damage on tracks, PIC stated that they have been ordered. Observed metal vents in deli display area with significant paint chipping, needs to be repainted. REPEAT.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed food debris buildup under vents in deli display case. REPEAT.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed broken floor tile at base of walk in cooler entrance, near door. REPEAT. Note: points left at 0, facility has fixed caulking behind 3 compartment sink from previous inspection.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed rolling cart stored directly in front of handsink at sushi station to begin inspection. CDI- rolling cart moved, access cleared, EHS discussed maintaining access at all times.

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 sliced turkey holding above 41F at sub station, see temperature chart. EHS observed that product was stacked over the fill line, PIC believes the turkey may of just been sliced. CDI- top half of Turkey removed and brought to walk in cooler, EHS discussed not overstacking in this area.

4-501.11 Maintain equipment in good repair. Observed plastic sliding doors on sub reach in with damage on tracks, PIC stated that they have been ordered, has taken multiple months to receive and install in the past at other locations. Observed metal vents in deli display area with significant paint chipping, needs to be repainted. REPEAT. Note: points left at half demerit as EHS has painted chipped shelving from previous inspection, is actively working towards getting doors/tracks replaced with facilities.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed food debris buildup under vents in deli display case. EHS observed that since last inspection, one section (cheese area) has had vents removed and properly cleaned underneath, PIC stated she will work on other areas in coming months. REPEAT.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed caulking at 3 compartment sink with black buildup due to water dripping from chemical dispenser. Replace. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed floors near cooking equipment with black buildup, in need of cleaning.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. 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 . Observed a couple of utensils stored in plastic and metal containers with food debris buildup, in need of cleaning. CDI- utensils removed from clean dishes and rewashed in 3 compartment sink.

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 knives, scoops and utensils stored in plastic and metal containers that had food debris buildup on the bottom. Ensure utensils are stored in a clean location.

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 plastic to-go containers stored on the ground in dry storage area.

4-501.11 Maintain equipment in good repair. Observed paint chipping on metal vent covers inside deli display case. Observed shelving inside sub reach in unit with paint chipping. Observed plastic tracks on sub reach in area with damage, PIC stated they have been ordered. REPEAT.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris. 4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed food debris buildup under vent covers in deli display case. 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. Observed a container of feta cheese unmarked in pizza reach in unit. Pizza prep employee stated that he had opened the container of feta cheese 2 days ago. CDI- product date marked during inspection. 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information on date marking please visit: http://meck.co/FoodSafety. Observed a chub of chicken breast in deli display case marked “1/20” open date, product had exceeded 7 day limit. CDI- chub of chicken breast voluntarily discarded.

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 in the cheese department, cutting cheese with wrist watch on.

4-501.11 Maintain equipment in good repair. Observed metal shelving inside of sub reach in station with paint chipping. Observed paint chipping on metal vent covers inside deli display case. REPEAT. Note: facility has fixed shelving from last inspection, no points deducted due to different equipment noted from last inspection.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris. 4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed food debris buildup in deli display case, under metal vent covers. Through discussion with PIC, PIC believes that if parts are temporarily removed, facility can clean underneath vent covers. REPEAT.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed pizza sauce at the pizza prep station holding above 41F, see temperature chart. Through discussion with PIC and employee, pizza sauce is a shelf stable product until opened, typically chilled and then placed into unit from pre packaged bag. PIC determined that process was not properly followed today, put directly into unit from room temperature. Observed a couple of packages of sushi holding above 41F, see temperature chart. PIC determined that sushi had been prepped and put directly into plastic containers and put into grab and go unit. Typically, sushi is chilled rapidly in freezer before going out on the floor. CDI- pizza sauce voluntarily discarded. Sushi brought back to walk in freezer to rapidly chill to 41F or below before being placed out on the floor. REPEAT. Note: Points de-escalated due to improvement since last inspection, these were the only products out of temperature during inspection.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed one package of bologna marked 10/10, had exceeded 7 day limit. This was the only product out of date during inspection. CDI- bologna voluntarily discarded 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 facility using TPHC for pizza station, not marking beginning and end times. PIC stated that they have recently switched to a new sticker system in the pizza area, but the new stickers do not include the start and end times for pizza like the old ones did. PIC stated they will use a notebook to record start and end times for pizza. CDI- time labels clearly marked during inspection, pizza had gone out at 11am and will only keep until 2pm (choosing to keep 3 hours rather than 4).

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 rice scoop stored with handle contacting rice in large white container near cook line. CDI- scoop removed during inspection. REPEAT.

4-501.11 Maintain equipment in good repair. Observed shelving in walk in cooler with significant damage, bottom row of shelving was caving in and can no longer be used. REPEAT. Note: points left at half demerits due to improvement from last inspection.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed food debris buildup under metal vent covers in sliding door deli display case, in need of cleaning. REPEAT. Note: points left at half demerits due to improvement from last inspection.

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 flooring in walk in cooler under shelving in need of cleaning. REPEAT. Note: points not escalated due to improvement since last inspection.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliced deli meat (bologna and turkey) holding above 41F in grab and go area, see temperature chart. Plastic bags of deli meat were stacked on top of each other and were in the bottom row, front of the unit- closest to ambient air. Observed 2 containers of brisket and a package of pre cooked ribs holding above 41F, see temperature chart. Products out of temperature were stacked on top of other products while bottom layer remained at 41F or below. Products out of temperature for more than 4 hours (brisket, ribs) were voluntarily discarded. Deli meats were put into reach in unit to cool to 41F or below, as they were sliced this morning around 8am. EHS discussed the organization of the grab and go cold holding area, suggested to not stack products to ensure cold air is able to circulate around products and keep at proper temperature. PIC stated he will reach out to refrigeration contact, will look at turning temperature down in this unit to ensure product stays 41F or below. This is the facilities 5th consecutive cold holding violation, VR by 8-9-21 to ensure compliance. If cold holding continues to be an issue, a risk control plan may be implemented during the next inspection.

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 a handle contacting rice in large plastic container. Store scoop with handle up out of the food.

4-501.11 Maintain equipment in good repair. Observed plastic sliding door tracks that were cracked. Observed deli slicer not in use, PIC stated there is a broken piece and it is a safety concern. Observed gasket beginning to peel in pizza area reach in cooler.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed significant food debris buildup on plastic sliding door tracks under the display cases.

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 a broken tile near the walk in cooler door. 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 corners of floors and floors underneath shelves in walk in cooler in need of cleaning.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed chicken cold holding in prep unit at temperatures above 41F. CDI. PIC removed to the cooler and indicated that they were placed at the prep unit about 2hrs ago. REPEAT

7-201.11 Store toxic materials to avoid contamination. -P. Observed a sanitizer container stored directly on the prep table. CDI. PIC removed.

4-501.11 Maintain equipment in good repair. Observed broken shelving in the WI cooler. Needs to be repaired. REPEAT.

5-501.16 Provide waste bins in required areas including at handwash sinks. Observed no trash can around the handwashing sink in the Pizza station. CDI. PIC provided one.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed build up on slicers in the kitchen area. CDI. PIC cleaned.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed eggs and bologna in RI, roast beef, salami, pepperoni in prep unit, cold holding at temperatures above 41F. CDI. PIC voluntarily discarded. REPEAT

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed bucket of frozen food in WI freezer, two boxes of prosciutto stored directly on the floor. CDI. PIC removed and indicated that they just had a delivery. REPEAT

4-501.11 Maintain equipment in good repair. Observed two broken shelves in the WI cooler. Needs to be repaired.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build up in the coolers beneath the display units. Needs to be cleaned. 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 build up under the shelves in the WI coolers and in around the floors in the kitchen area. Needs to be cleaned.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed chicken, ham, salads, coleslaw, turkey, cold holding at temperatures above 41F. CDI. PIC voluntarily discarded.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Observed chicken, pepperoni, tomatoes, cheese from previous day without a date mark on them. CDI. PIC date marked.

7-201.11 Store toxic materials to avoid contamination. -P. Observed a sanitizer spray bottle stored on a slicer. CDI. PIC removed.

8-201.14 Provide all contents of a HACCP plan as required. -Pf. Observed no ph meter for the sushi rice at the time of the inspection. Needs to buy one.

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 bread stored directly on the floor in the WI freezer. CDI. PIC removed.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of dishes in the clean dish area. CDI. PIC removed to be cleaned.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build up around the display case. Needs to be cleaned.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed 2 items in display case cooler that were above 41 F. Issue may be the way items are stacked in cooler. CDI- Items were placed in walk-in cooler and allowed to chill. PIC arranged items in display case to better promote cold-holding.

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 corners and under equipment in pizza areas.

General Comment. 4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Clean thermometer before use and storage. Observed employee temp food without cleaning first. CDI- Thermometer wiped with sanitizer.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf At sub station observed ham, turkey, roast beef, meatballs, Philly steak, pork and chicken not date marked. Deli manager stated deli meats are pulled from bags in reach in that have date marks. Verified and items in reach in below had date marks. Meatballs, Philly steak, pork and chicken have a 3 day hold life and the date marking system is a log. Log could not be found during inspection. CDI- Manager knew when items were prepared and put date stickers on containers. 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 following items with expired date labels: blackened turkey-06/21, no salt turkey and low sodium turkey-06/25, bologna, mortadella, and ham-06/24. CDI- Items were voluntarily discarded.

General Comment. 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 At pizza bar observed pizzas on time put out 10 minutes prior with no labeled begin and end times. CDI- Pizzas were labeled.

General Comment. 6-501.111 Keep the premises free of insects, rodents, and other pests. In kitchen observed flies around sushi prep area, and gnats near 3 compartment sink. Pest control needs to increase.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. At pizza bar observed metal pans wet nesting.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed items in the pizza cooler and 3 items in the deli case all above 41F. See Temp chart. CDI (corrected during inspection) pizza prep cooler was turned down during inspection and ice bags were placed in the cooler . Thermostat may have been hit when putting piza dough into the cooler. Cooler temp dropped 3 degrees during inspection. Items in the deli case were packed high and covering the air vent. There is a label in the cooler once items were rearranged that says do not block the air vent.

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 pint sized chicken salad packed at the store with the lid on tight not properly cooling. CDI by rolling the cart into the freezer to quickly cool the food. Sushi rolls are put in to the freezer and this method works with the lids on the food.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean out tracks of display cases.

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 employee return to kitchen from outside and use only water (no soap) to wash hands for less than 5 seconds and begin to don gloves and work. CDI-employee sent back to wash hands properly.

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 sausage patties without a date label. CDI-labeled.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed pizzas on TPHC with handwritten label of time pizza came out of oven. According to written procedures on site, employees are to print a label on scale with beginning and discard times. CDI-employee wrote discard times on sticker.

7-201.11 Store toxic materials to avoid contamination. -P Observed a bottle of sanitizer stored on counter while employee cut and wrapped cheese to be placed out for customers. CDI-bottle relocated.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed employee grab an item off the floor with gloved hands and begin to continue task of putting toppings on pizza without changing gloves. CDI-employee directed to remove gloves, wash hands and don new gloves.

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 pizza stored on time without a time stamp. Employee stated item had just been removed from oven but employee was already preparing another pizza. Ensure items are labeled with time before moving on to another task. CDI-labeled.

3-501.13 Use approved thawing methods. Observed packages of crab in standing water in prep sink.

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 one package of sushi with no allergen statement or complete ingredient list. CDI-pulled from service.

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 rice scoop stored inn water.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed sushi packaged for customer self service without disclosure. Observed rolls containing raw fish and label not indicating raw fish as an ingredient. CDI-employee wrote in "This item contains raw fish." Verification required.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed pre-made sandwiches packaged and put out for customer self service in open air cold display without cooling to 45F prior. CDI-items taken to walk in cooler to chill to 45F before being placed on display.

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 sushi packaged for customer self service without proper labels. Observed sushi rolls with generic label of "Cream Cheese Roll" and "Chef's Special" missing ingredient of raw fish contained in product. CDI-employee wrote in ingredient on package. Verification required.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed items in cold holding above 45F. Observed display cases holding at 44-46.6F. See temperature chart for temperature observations. CDI PIC contacted maintanence for emergency service. Products above 45F were voluntarily discarded. VERIFICATION REQUIRED.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed display case holding at 44-46F; deli meats and cheeses holding at 45F. Observed several items past time/temperature window due to elevated temperature of display case. CDI items voluntarily discarded.

7-201.11 Store toxic materials to avoid contamination. -P Observed spray bottle of sanitizer stored directly on prep surface. CDI bottle relocated to approved location.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed two dry goods containers not labeled in hot bar prep area.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed track of display cases collecting food debris. PIC signed original copy.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed soft cheeses stored slightly above 45F in cheese display case. CDI-cheese moved to part of case holding colder.

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 in use knife stored on soiled shelving of cooler.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed a large amount of empty chemical bottles stored in handsink. CDI-removed.

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 noodles cooling in sealed plastic bags in walk in cooler. Vent bags to allow cold air circulation.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed debris built up in tracks of sliding doors on coolers.

3-101.11 P Food shall be safe for consumption, unadulterated and honestly presented. Observed several molded cheeses stored in cheese cooler. Employee unsure if cheese was to be sent back to supplier. CDI-cheese segregated from to be discarded or sent back.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed sandwiches prepared, packaged and placed in open air cold hold units above 45F. Cool prepared and packaged items in walk in cooler prior to placing out in open air cold hold units.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fly land on sushi rice.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed items in deli display case holding above 45F. See temperature chart. PIC stated items were put out 5.5 hours prior. CDI-all product above 45F voluntarily discarded. Case will not be used until repaired. Verification required.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed an open package of BBQ and deli meat with date labels written in marker and faded to the point of being unreadable. CDI-dates re-labeled on product. Observed an open package of deli meat with a date of 12/7. Product was held past 7 days as it was still in use today but should have been discarded before store opening this morning. CDI-product voluntarily discarded.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed "Discard time" for pizza on TPHC not being recorded in logbook every day. CDI-discard times written for product today.