HARRIS TEETER #218 DELI

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P 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 . Observed a tray of ribs being held at 123F in grab and go hot holding unit. CDI: PIC voluntarily discarded ribs.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 . Observed several chubs of cheese being held in display case, several packages of cheddar cheese in cheese grab and go case and two containers of ribs being stored in another grab and go case all being held above 41F. See temp chart. CDI: PIC voluntarily discarded cheese chubs in display case and moved ribs and cheddar cheese to walk in cooler to rapidly cool as they had been in unit for less than two hours. REPEAT. NOTE* Due to five consecutive repeat violations in cold holding, a risk control plan will be implemented.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a box of tamales and boxes of dough being stored directly on floor in walk in freezer. CDI: PIC placed boxes of dough on shelves and voluntarily discarded tamales.

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 a box of single use cookie containers being stored on floor in bakery. CDI: PIC placed box on shelf. 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 a stack of single use to go pizza containers being stored outside of their original packaging right side up on prep counter. CDI: PIC inverted pizza containers. REPEAT.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed employee use gloved hands to pick up dry erase markers off the floor that he dropped and use gloved hands to enter into walk in cooler and attempt to handle food while wearing the same gloves. CDI: EHS intervened and had employee discard soiled gloves, wash hands and don new gloves before handling food.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 . Observed two salmon and tuna poke bowls being held at 45F in sushi grab and go unit, one turkey chub being held at 45F in deli display case and a cheese pizza being held at 45F in grab and go unit. CDI: PIC placed sushi and walk in freezer and turkey chub in walk in cooler to rapidly cool and voluntarily discarded cheese pizza. REPEAT.

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 several pizza’s being held on TPHC on pizza counter in which all pizza’s had a time marked of 11:46. PIC stated one pizza was pulled from oven at 11:15. CDI: PIC changed time on pizza to 11:15. EHS provided education that time marked for pizza’s must be exact time they are removed from temperature control per standard operating procedures. PIC stated all other pizza’s were removed after 11:46. 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 pizza boxes being stored outside of their original packaging right side up on counter. CDI: PIC inverted pizza boxes to protect against contamination.

4-501.11 Maintain equipment in good repair. Observed sliding door of sushi reach in unit loose and coming apart from rest of unit. Repair sliding door.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 . Observed two containers of spicy tuna rolls being held in sushi grab and go case and a container of pizza sauce being held in pizza flip top cooler both above 41F. See temp chart. CDI: PIC voluntarily discarded sushi and placed pizza sauce in walk in cooler to rapidly cool as it was placed in prep cooler 10 minutes prior. REPEAT. Points reduced to half due to improvement since previous inspection.

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 food being held on Asian bar without a time marked to indicate when the 4 hour period has elapsed. CDI: PIC marked food with start and end time as it was placed at self serve bar at 9am.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed two metal containers with build up being stored as clean on clean storage shelf above 3 compartment sink. CDI: Metal containers were returned to be W/R/S.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 . Observed containers of salmon rolls, imitation crab and cream cheese and spicy tuna rolls being held in grab and go unit and packages of sliced deli turkey and provolone being held in grab and go case all above 41F. See temp chart. CDI: Employees moved containers of sushi and deli meats to walk in cooler to rapidly cool as they were all prepared approximately 1 to 2 hours prior. 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 floor tiles near fryers and pizza oven with grout worn away in between tiles. Replace worn away grout in between floor tiles to allow for adequate cleaning.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P-Observed in WIC Chicken salad sandwiches made Today at 9:01 am temping at 44F at 1:10 pm ;Pass 4 hrs cooling time-CDI-PIC voluntarily discarded food items. Observed all cheese chubs in meat and cheese display case temping at 43-46F/ within 4hr cooling parameter, had been taken out for slicing-CDI-PIC placed items in WIC for rapid cooling. Observed in customer grab-n-go a variety of sliced meats in plastic bags and a medium amount of Greek salads temping above 41F ( see temp chart).-CDI-PIC voluntarily discarded food 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 .

3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P-Observed cooked Pizza’s in holding station with no TPHC start or end time.-CDI-PIC was able to print out start times.

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 throughout the facility single-service/use items out of original packaging soiled with food debris, dust, and residue not in use.-CDI- PIC voluntarily discarded to go containers. 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 in pizza reach-in cooler floor flooded with a type of food liquid that had food debris mixed in.No contamination observed due to food placed on an elevated rack ; Observed all through out facility, especially within reach-in coolers, non food contact surfaces storage areas soiled with food debris/residue in need of frequent cleaning. Observed 3-comp sink sanitizer drain board soiled in need of more frequent cleaning. Repeat

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.- Observed in clean storage area metal pans with sticker residue -CDI- PIC removed items; w/r/s. 10 day Visit. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P-Observed a bottle of degreaser on top of a prep table in sushi area;Observed sanitizer bottle above pizza prep-line.- CDI- PIC relocated chemicals to chemical storage area.

3-302.15 Wash fruits and vegetables prior to use. Observed in sushi area on a cart avocados w/ stickers stored above cooked rice container. -CDI- PIC removed stickers and avocados rewashed.

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 throughout the facility single-service/use items out of original packaging soiled with food debris, dust, and residue not in use.

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 in pizza reach-in cooler floor flooded with a type of food liquid that had food debris mixed in.No contamination observed. ; Observed all through out facility non food contact surfaces storage area soiled with food debris/residue in need of frequent cleaning.

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P- Observed degraded vegetable in asian bar prep table reach-in. -CDI- PIC voluntarily discarded food item.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.- Observed soiled knife and metal pans with sticker residue ( inside and outside) in clean storage area. -CDI- PIC removed items; w/r/s. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed a variety of site made salads and sandwiches above 41F in customer grab and go for over 4 hours. Pizza sauce was above 41F in pizza prep. PIC voluntarily discarded all items in display. A VR will be conducted within 3 days to verify holding temperatures of unit.- 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

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 two squirt bottles w/ out labels. PIC identified later as oil and vinegar .-CDI-PIC had bottles labeled.

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 knife soiled wire rack in prep reach-in. -CDI-PIC removed item.

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 accumulation of food and soil debris under the pizza display area. - 0.5 - 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 floors under equipment and in walk in freezer accumulating debris. - 0.5 - REPEAT

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed personal water bottle stored on top of prep table in pizza area. -CDI- PIC voluntarily discarded water bottle.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P BBQ Ribs above 41F for an hour. Ribs moved to walk in to quick chill to 41F. 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 .

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 buildup and debris on interior and exterior of deli display case. Increase cleaning frequency and thoroughness. 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 floors under equipment accumulating debris.

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: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M . 2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P Observed multiple employees improperly wash hands as they turned off soiled faucet with bare hands and then dried hands. Hands were recontaminated when employees did not use a barrier to turn off soiled faucet. CDI-EHS educated employees and employees properly washed hands. 2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed two employees remove gloves and don new gloves for food prep without washing hands between glove change. CDI-EHS educated employees on when to wash requirements and employees properly washed hands.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU . Observed a large cart of sliced deli meats and cheeses that did not quickly cool from 70F to 41F within 4 hours. Meats and cheeses were sliced between 6am and 7am. Reference temperature chart. CDI-PIC voluntarily discarded all sliced meats and cheeses that did not cool to 41F within 4 hours.

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: 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 . Observed sliced honey ham from 12/14 and multiple chubs with with date marks rubbed off. CDI-PIC voluntarily discarded RTE TCS foods that were held for more than 7 days or held for an unknown amount of time.

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: 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 . Observed pounds of sliced meats and cheeses that missed 4 hour cooling window. These TCS foods were tightly wrapped and packed. CDI-PIC voluntarily discarded all TCS foods that did not quickly cool and EHS recommended alternative cooling methods, such as allowing sliced meats and cheeses to cool in thinner layers on sheet trays. EHS recommends the use of cooling logs.

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 placed in sushi prep station. CDI-EHS educated employee and employee removed tuna from ROP to thaw.

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 buildup and debris on interior and exterior of deli display case. Increase cleaning frequency and thoroughness.

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

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf : Pizza ingredients not date marked. Through conversation with staff, determined some prepared foods are date marked with date of label print and not date of food prep. Pizza items date marked. Discussion and re-date mark prepped foods with proper date. 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 .

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 prepped chef salads placed in display case before being properly cooled. Salads were 43.0 F. CDI- Moved to WIC for cooling. Found sliced deli ham in reach in of sandwich make before being properly cooled. Moved to WIC and dropped to 41.0 F in an hour. 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 .

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed unwashed produce stored above ready to eat foods, sushi storage. For more information on food storage order please visit: http://meck.co/FoodSafety

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cheese cooler with brie cheeses >41F. CDI-cheese cut this morning returned to freezer to cool down. TCS Cheese cut before today discarded. Items being stacked too high and blocking air flow. Chicken wings on top shelf of grab n go >41F. No escalation of points due to improvement 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 noodles in WIC not date marked, sushi and crate of grab n go sandwiches in WIC, deli. CDI-items date marked 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 .

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. Repeat-Observed container of spices not labeled, 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 rolling carts, undersides of refrigerator handles, exteriors of in use containers and lids with food or grease build up.

5-501.15 Provide dumpster, waste containers that are of sound construction. Observed leak at compactor, lots of liquids and sludgy areas surrounding compactor.

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 taco kit, gyro kit, cole slaw, and sushi cold holding above 41F. Taco and gyro kits were in grab and go section overnight. Cole slaw and sushi were prepped earlier in the day. CDI-kits were discarded, cole slaw and sushi were taken to WIC to rapidly cool back down. EHS advised PIC to make sure kits and cole slaw are pushed back into the cooler so they stay cold and not to stack items. Sushi must be cooled down to 41F or lower before being placed into grab and go.

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 rice being used for fried rice not date marked. Rice was cooked in the morning and would be used for tomorrow. CDI-rice was date marked.

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 RTE ribs and chicken taco plate in cold display grab and go case above 41F. Items had been brought out from walk-in unit and placed into display around 11am. Product that was on top of stack was measuring above 41F but bottom of stack was 41F and below. Discussed with PIC about not double stacking items on bottom shelf of display in order to maintain cold holding temperatures and proper air flow. CDI-Ribs and chicken taco plate were placed back into walk-in cooler to quickly cool back to 41F. 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 chicken salad that had not been properly cooled before placing into display case. During beginning of inspection, chicken salad was being prepped and temped around 48F. Employees had not placed chicken salad back into walk-in to cool before portioning and placing into grab and go. Items were still measuring 47-48F. CDI-PIC removed entire batch of chicken salad containers and placed back into walk-in to cool.

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed a couple unlabeled metal pans of spices at noddle cooking area. REPEAT. **Point deduction not increased due to volume and improvement 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 buildup and food debris along sliding door tracks, around pizza oven, and counters around prep areas.

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. Cleaning needed on floor around pizza oven and chicken fryers - grease buildup observed as well as floor of walk-in freezer.

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 Observed two employees wash hands then use bare hand to turn the faucet handle off. Stopped. Educated and both employees re-washed properly. 2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed employee at chicken station and sushi employee put on gloves without first washing hands. Stopped, advised to wash hands and they complied.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed a few plastic containers with sticker residue left on after sanitizing and they were stacked where stickers were touching other containers. Moved to be be re-washed.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed all rotisserie chickens in the hot holding display at 126-130F. All were voluntarily discarded. Monitor unit. Return visit required within 3 days to ensure unit is properly functioning.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed Boars Head sliced meats in retail display case stacked with too many packages. The outer package temped at 43F. They were over stacked this morning so the packages were moved to the walk-in cooler to rapidly chill back to 41F. The inner packages were 40F. Staff advised they are only supposed to stack 4 at a time but someone mistakenly put too many in the case.

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. Label pizza dry goods in plastic containers and label sushi dry goods in small pans.

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 numerous types of Brie and items in retail case such as diced chicken, prepped pizza, and mac n cheesepackaged on site packaged this morning and still greater than 41.0 degrees F greater than 6 hours after packaging other items in cold cases not packaged this morning observed at 41 degrees. CDI cooling window missed products discarded.

3-501.15  Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring.  Cold air must flow around product to remove the heat. -Pf For more information on proper cooling procedures please visit:  http://meck.co/FoodSafety . Observed Brie and packaged items cooled in cold holding case after packaging and or wrapping items should be taken to walk in cooler to properly cool before being placed in cold case for sale. CDI cooling window missed products discarded.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards in sub sandwich prep area in need of resurfacing or replacement.

3-501.13 Use approved thawing methods. Observed chub of brisket thawing in prep sink without running water.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed heavy debris in bottom of sub station and pizza station cooler. Units have slotted bottom panel that food product sits on. Panel is clean. Debris is falling through holes and getting stuck underneath. Increase cleaning frequency with removing of metal insert.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed handsink blocked by grocery cart and trash can. CDI - PIC moved cart and trash can. Maintain access to hand sinks at all times. - 1 -

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed 3 containers of chicken salad cold holding in display between 42-44F. Items had just been put out. CDI - PIC moved items to walk in cooler to rapidly cool. All other items in display case reading 41F or below. - 0 -

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 lettuce and cooked rice cooling rightly covered in various coolers. CDI - PIC uncovered items to allow for proper air flow. - 0.5 -

2-103.11 (M) Person in Charge-Duties - PF: PIC did not display knowledge of employee health policy. CDI-manager printed policy to hang in deli. Suggest training on policy for all employees often.

7-201.11 Store toxic materials to avoid contamination. -P: Observed cleaner stored above food coloring. Keep all chamicals stored away from food items. CDI-removed

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 ph testing liquids expired. Must be able to test ph according to HACCP plan. JP stated he has more chemicals and will bring in replacements.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed debris on counters, on shelving, in deli/bakery area and debris in hot holding bar.