HARRIS TEETER #3 DELI

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed precooked ribs in customer grab and go case holding above 41F Employee stated items had been stocked within the last hour. All other items in area were 41F or below. CDI - PIC removed and placed in WIC to cool below 41F. - 1.5 - For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

4-501.11 Maintain equipment in good repair. Observed several rolling foods carts with heavy rust on shelves. Repair/Replace to provide for smooth easily cleanable surface.

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 chub of turkey with a discard date of 3/30 (prep date 3/24). CDI- PIC discarded at time of inspection. - 1.5 - For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

4-501.11 Maintain equipment in good repair. Observed reach in shelving at sushi station and sandwich station rusting. Repair to provide for smooth easily cleanable surface.- 0.5 -

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 open chubs of chicken breast that had a discard dates of 7/19 (7/12 process date). CDI - PIC voluntarily discarded. - 3 - 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 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 chub of turkey with no date. 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 dragon rolls in sushi grab and go above 41F. Per PIC, items had just been made. CDI - PIC placed items into freezer per procedure for 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 .

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 door tracks for deli display cases with accumulation of food/dirt debris. Clean - 0.5 - REPEAT

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Assorted items on sandwich prep stations (see temp chart) placed out for cold holding above 41F. Per tags, items had been sliced between 2:15 and 2:30pm. CDI - Items were moved to WIC for rapid cooling. - 1.5 - For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.18 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 open chubs of chicken breast, turkey, and tavern ham that had a discard dates of 4/21, 4/22, and 4/22. CDI - PIC voluntarily discarded. - 3 - 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

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 door tracks for deli display cases with accumulation of food/dirt debris. 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 open chub of turkey with no date. 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 . 3-501.18 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 open chub of chicken breast that had a discard date of 11/14. CDI - PIC voluntarily discarded. - 1.5 - 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 . Points were not escalated as fewer items were incorrect.

4-501.11 Maintain equipment in good repair. Observed door on deli display case with broken handle and trim along edge.

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/soil debris accumulating on tracks of deli display case. Clean. - 0.5 -

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed open chubs of roast beef and ham with no date. 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 . 3-501.18 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 open chub of low sodium bologna that had a discard date of 7/21. CDI - PIC voluntarily discarded. - 1.5 - For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

4-501.11 Maintain equipment in good repair. Observed shelving in reach in cooler under sandwich prep station rusting. Replace. - 0.5 -

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Assorted items (see temp chart) placed out for cold holding above 41F. CDI - Items were moved to freezer for rapid cooling. - 1.5 - For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed items at sushi station that were placed in walk-in freezer for 15 minutes to chill, then placed at cold-holding station for sale. Items were placed at cold-holding station before they were cooled to 41 F. CDI- items were placed in walk-freezer and allowed to chill to 41 F. Observed prepackaged buffalo and BBQ chicken wings above 41F. Items were packaged and placed in cooler without first being cooled from ambient temperature rise. CDI - Items were placed back in freezer to cool rapidly to 41F or less. EHS recommended that items be checked before they are placed in customer grab and go cooler. - 0.5 - For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliced Provolone cheese holding above 41F. Cheese was stacked above fill line in open style prep table. CDI - PIC discarded all product above the fill line. Items below were 41F or below. - 1.5 - Points were not escalated as improvement was observed since last inspection. 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 packages of sliced meats and sliced chubs with a processed date and a sold by date the same. PIC stated items had been processed that day. CDI - PIC changed tags to show a seven day expiration date.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed food items at sushi station, cold-holding units, and deli pack station that were stored above 41 F. PIC stated that items were placed in units this morning. BBQ ribs were placed in stationary cooler overnight. CDI- BBQ ribs were denatured and discarded into trash. All other items were placed in walk-in cooler and allowed to chill. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed items at sushi station that were placed in walk-in freezer for 15 minutes to chill, then placed at cold-holding station for sale. Items were placed at cold-holding station before they were cooled to 41 F. CDI- items were placed in walk-freezer and allowed to chill to 41 F. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several flies in kitchen area. PIC will have pest control come soon.

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

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 kitchen area.. Clean splash from walls and behind prep stations near 3-comp sink.

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 packages of sliced meats and sliced chubs with a processed date and a sold by date the same. CDI - PIC changed tags to show a seven day expiration date. 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 chub of bologna with an expiration date of 5/31/2023 in display case. CDI - PIC voluntarily discarded. - 1.5 - For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

6-301.11 Provide soap for handwashing at each handsink. -Pf. Observed hand sink near 3 comp sink without soap. CDI: PIC refilled soap dispenser

REPEAT 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed chicken, beef, ribs, and chicken salad all above 41F. Chicken and beef were being held in sushi reach in with an ambient air temperature of 56F. Items were voluntarily discarded. Observed top layer of chicken salad and ribs 42- 46F, bottom layer was 38- 40F. PIC voluntarily discarded items out of temperature. VR REQUIRED WITHIN 3 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 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 roast beef in display cooler with a prep date of 12/22/22. CDI: PIC voluntarily discarded item.

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 For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed rotisserie chicken, fried chicken, shrimp tempura roll, and sliced roast beef cooling at an insufficient rate according to the cooling calculation. Rotisserie chicken and fried chicken were cooling with lids on containers, shrimp tempura roll was in a reach in cooler with an ambient temperature of 56F. Sliced roast beef was tightly wrapped in Saran Wrap and also cooling in reach in cooler. CDI: shrimp tempura roll, fried chicken and sliced roast beef were moved to freezer to cool. Rotisserie chicken were voluntarily discarded.

5-205.15 Maintain a plumbing system in good repair. Observed prep sink near sushi station leaking. Repair item.

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. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed rotisserie chicken, nuggets and wings cooling from last night not meet cooling parameters. See temperature chart. CDI - PIC voluntarily discarded chicken. EHS discussed removing plastic covering completely from cooling rack until chicken has cooled to 41F or below. -0 points

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 the 2nd row chicken tenders holding above 41F in island cooler near sushi station. CDI - Tenders were taken from WIC and placed in island cooler within the last 4 hours and placed back in WIC to cool down. Chicken on 1st row read 41F. PIC discussed only placing 1 row of containers in island cooler to ensure proper holding temperatures. REPEAT -3 points

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed rotisserie chicken, wings and nuggets cooling from last night while partially covered with plastic tarp in WIC. CDI - PIC voluntarily discarded chicken. EHS discussed cooling without plastic cover until chicken has reached 41F or below. -0.5 points

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 several packages of sliced deli meat (ham and turkey) in the tiered grab and go unit by the deli case, holding at 44F. Ambient air temp of unit was 40F. Thermometer on unit read ~34F. Time stamp on packages show they were prepped at ~9:50 am (~2 hours before inspection started). Discussion with PIC found the procedures for preparing grab and go deli meats is to slice, package, cool in WIC then place in grab and go units. EHS discussed ensuring items are 41F or below with a thermometer prior to placing in grab and go unit. PIC will place a service order on unit to ensure equipment is functioning properly. REPEAT -3 points A VR is required no later than 05/06/2022 to check temperatures of items held in tiered grab and go units to ensure cold holding temperatures are in compliance.

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 small ham chub in deli case without date. PIC was unsure of when ham chub was last used. All other items checked in deli case had proper date marking. CDI - PIC voluntarily discarded small ham chub. Points not increased due to improvement in overall date marking and the small ham chub was the only one item found without date. REPEAT -0 points

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. For more information on proper cooling procedures please visit: http://meck.co/FoodSafety Observed 2 bins of krab salad in sushi cooler prepped yesterday and holding at 44F. Discussion with AFC PIC found that after prep, items are placed in RIC to cool. CDI - PIC voluntarily discarded items. -0 points

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliced ham and turkey in sandwich prep top, holding between 43F-44F. Items were placed in small prep bins and stored horizontally. The bottom of the deli meats were 41F. Observed several plastic containers of ribs in the tiered grab and go cooler near the sushi station, holding at between 41F-44F. The front of the containers were 44F and the rear of the containers were 41F. Ribs and sliced deli meat was prepped prior to inspection. CDI - PIC placed items in WIC to cool down. REPEAT -3 points

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 several chubs of turkey and ham without date marks. CDI - Deli manager stated items were opened today and place date stickers on items. -0 points

3-501.15  Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring.  Cold air must flow around product to remove the heat. -Pf For more information on proper cooling procedures please visit:  http://meck.co/FoodSafety Observed sliced ham and turkey in the sub prep top stored horizontally in small prep containers. CDI - PIC placed items in WIC and placed larger bins in the sandwich prep unit so items can be stored horizontally. -0.5 points

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed item stored in new display case unit that were stored above 41 F. Items were left in unit overnight. CDI- items were denatured and discarded into trash can. REPEAT (full points)

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed sliced roast beef tightly wrapped and cooling in prep cooler at sandwich station. CDI- sliced roast beef was uncovered, placed on a shallow pan, and allowed to further cool in walk-in cooler.

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 wash hand and cut off the faucet without using paper towels. CDI- employee rewashed hands. (0 points)

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed items in the sushi cooler and display case cooler that were stored above 41 F. Items were placed in areas three hours before inspection. CDI- items were placed in the walk-in cooler and allowed to further chill. Instructions were given to keep items covered and/ or prevent stacking.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean door rails on display case cooler. Clean exterior of equipment in kitchen area. REPEAT (full points).

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean food debris from interior of display case cooler and exterior of plastic wrap machine. Clean debris from door rails of display case cooler. REPEAT (full points).

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 Deli area. REPEAT (half points due to improvements).

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean doors and door rails on display case coolers. Clean exterior of ovens and doors in kitchen area. Clean exterior of plastic wrap machine located near slicers at front counter. REPEAT (full points).

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 walls near ovens and fryers in kitchen area. Clean dust from ceiling tiles and a/c vents above prep stations in Deli area. REPEAT (half points)

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed a large, covered container of crab mix in walk-in cooler that was at 61 F. CDI- inspector explained to sushi operator that covering items will cooling is not an approved method. Item was uncovered and placed in a shallow container.

4-101.19 Nonfood-Contact Surfaces - C Replace rusty grates on display case unit. 4-501.11 Maintain equipment in good repair. Replace broken water faucet at 3-comp sink.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean grates and door rails on display case cooler. Clean exterior of refrigeration units and shelving in Deli area.

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 Deli area.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several flies in Deli area. PIC stated that pest control performed a treatment on 6/16. Recommendation is to consult with pest control to come up with a proper solution.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean door and door rails at display case cooler. Clean exterio fo equipment in kitchen area.

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 Deli area. Clean splash from walls in Deli area.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed containers of unwashed produce stored above containers of vegetables that were washed, and sliced in walk-in cooler. CDI-Items were reversed.

4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P While going over cleaning procedures with PIC, information was given that meat slicers are broken down and cleaned only once per day. Inspector informed PIC that meat slicers shall be cleaned at least every four hours. Documentation will be noted to ensure that procedures are being followed at next inspection.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliced turkey and sliced ham stored in display case cooler above 41 F. PIC stated that some items were held in cooler overnight. CDI- Items were discarded. Items that were placed in cooler this morning were taken to walk-in freezer and allowed to further chill. REPEAT. Risk control plan will be performed with facility.

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 containers of food product that were cooling in refrigeration units covered. Also, some items were placed in display cooler before properly cooling. CDI- Products were allowed to be partially covered or uncovered while cooling. Items in display cooler were taken to freezer and allowed to further chill.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed two employees wearing bracelets while preparing food. CDI- Employees removed bracelets and properly washed hands.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed pork ribs that were 44 F in display case cooler. Observed container of sliced turkey at prep cooler that was 42 F. CDI- PIC discarded ribs. Sliced turkey placed in walk-in REPEAT. (full points)

2-402.11 Effectiveness-Hair Restraints - C Observed employees wearing hair restraints, but they were not completely effective. Conversation was had with PIC in regards to effective hair restraints.

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 one employee cut off faucet with bare hands after washing. CDI- Training was performed with employee by inspector. Employee rewashed hands.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P Observed items such as shrimp tempera, cooked shrimp, shredded lettuce, sliced tomatoes, philly steak meat, cream cheese, crab meat, and sliced ham that were stored above 41 F. Items were placed in prep coolers an hour ago according to management. CDI- Items were placed in walk-in cooler and allowed to chill. 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 a chub of mozzarella cheese that was dated for 30 days. Mozz. cheese is not on the exempt list. Cheese will only have seven days as marked. Cheese was opened on 7/5/2019. CDI- chub of cheese was discarded. REPEAT

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 shrimp tempera that was not cooling adequately in the prep cooler. No change in cooling time in a span of over 15 minutes. CDI- Item was placed in walk-in cooler and allowed to further chill.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed items such as macaroni and cheese, coleslaw, collard greens, and sliced lettuce that were 42-45 F. CDI- Items were placed in walk-in cooler and allowed to chill.

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 block of mozzerella cheese that was dated for discard at 30 days. This is a cheese that is not on the exempt cheeses list. CDI- Cheese was opened on 3/29/19. Correct discarded date was placed on item.

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 shrimp tempera cooling in a prep cooler, completely covered. CDI- Lid was removed.

2-301.14 Wash hands before donning gloves and between gloves uses.-P: Observed employees donning gloves without prior handwash. CDI- stopped employees and had them remove gloves and properly wash hands.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P: Found many food items between 42F and 45F at cheese station, sandwich station, and sushi station. No deductions today for cold holding, but future inspections will have deductions for food holding above 41 F. CDI- items above 41F removed or rearranged in display for rapid colling.

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 two opened ham chubs dated 1/2/19 and 12/30/18 in deli case. CDI- both 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 chicken wings on wing bar at 10:00 with no labeling, or method to determine time food should be discarded. Log book indicated wings removed at 9:20 am from temperature control. Staff stated food is discarded at 2:30 pm. Procedures call for discard of wings after 3.5 hours. Return visit to see additions to procedures to clarify when food is to be discarded.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed slicer with build up on food contact surfaces. Employees stated slicer is only washed, rinsed and sanitized one per day. CDI, slicer set to clean. Ensure slicer is cleaned at least every 4 hours when in use.

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 several opened deli meat chubs held past expiration date. CDI, items voluntarily discarded by PIC.

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 items on TPHC such as noodles, and wings not labeled with begin and end times. CDI, items marked.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single service items stored on the floor in back storage area.

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

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

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed lettuce, and roast beef in sub station with top portion of product holding temperature above 45F. Ensure holding pans are not overfilled. Observed cooled, cooked chicken at display case holding temperature above 45F as well. Ensure display cases are not overfilled. CDI, overfilled product removed.

3-501.18 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition - P Observed deli meats held in display case past their expiration date. CID, PIC voluntarily discarded. 3-501.17 Date mark/label all TICS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed TICS foods at sushi bar as well as deli area without a date mark. CID, items dated.

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 chicken wing, as well as the Asian hot bar on TPHC. PIC provided procedures, but did not include marking foods with beginning and end times. CDI, items marked.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build up of dust a debris in display cases and in walk in cooler. Ensure adequate cleaning is done to avoid build up.

2-301.12C To avoid recontaminating their hands, food employees may use disposable paper towels or similar clean barrier when touching surfaces such as manually operating handsink faucets or touching the handle of a door. Employee washed hands and did not use a barrier to turn faucet off. CDI- Informed employee.

5-205.11(A) A handwashing sink shall be maintained so that it is accessible at all times for employees.-Pf Cart was blocking access to handsink. CDI- Cart moved.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed roast beef sandwhich, roasted potatos, and meatballs all holding above 45F (see chart). Suspected cooling issues. Items were brought back to WIC to cool down and checked later (see chart).

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 Sushi employee had two containers of rice, one was labeled with the time but the other was not. CDI- Time labeled. Assure begin time of rice is labeled when rice is ready. REPEAT.

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

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Some spatulas and wheels to slicer minorly soiled with food debris. CDI- Spatulas taken to 3 comp. sink.

3-501.17(B) Commercially Prepared and Packaged Time/Temperature Control for Safety (TCS) food shall be date marked at the time the original container is opened in a food establishment and the food is held for more than 24 hours. -Pf Package of balogna and salami found with no date. CDI- Date added. Facility had overall good date marking practices.

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 employee did not record begin time for sushi rice. Enployee stated she records time after she makes all sushi rolls. Furthermore, employee stated she does not cool sushi rice which goes against HACCP plan as plan states sushi rice must be cooled. CDI- Times added and employee will cool rice and record begin time once cooled rice is brought out to sushi area. REPEAT

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -Pf Observd a cart full of packaged mac. salad recorded above 45F (see chart). CDI- All packages were brought to WIC to cool down unopen.

2-301.12 Follow cleaning procedures when washing hands. Dry hands without recontamination -P Observed employee wash hands and turn faucet off without using a barrier. CDI- Educated PIC and employees.

3-501.16 Maintain TCS foods at 45F or less -P Container of mayonase labeled "refrigerate after opening" was found on shelf recorded above 45F (see chart). Mayo brought to cool down.

8-201.13 Comply with procedures in HACCP plan as submitted P/Pf Facility did not record discard time for sushi rice. CDI- Time added.

4-601.11 Keep eqiupment clean to avoid build-up of dust and food debris. Observed minor build-up in deli meat display case.

Observed washed lettuce for AFC Sushi Bar below other unwashed produce products, CDI - instructed to move. 3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging.

Staff stated that deli slicer is cleaned daily, wiped with only sanitizer every four hours. 4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Wash rinse and sanitize deli slicer every four hours. CDI - through instruction.

Observed fried chicken and peas on Asian bar at 125 degrees F. CDI - Discarded. 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P

Observed bucket of chicken on warmer at time end window, CDI - 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 one packet of thawed fish in basin of prep sink, no running water. 3-501.13 Use approved thawing methods.

Observed sanitizer in spray bottle at 100 ppm, CDI - remade at proper concentration. 4-501.116 Warewashing Equipment, Determining Chemical Sanitizer Concentration - PF