PROVIDENCE DELI

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P - Observed raw shell egg stored over RTE cheese in flip top prep refrigerator. CDI, foods relocated for proper storage. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

General Comment: 3-305.14 Unpackaged food shall be protected from contamination during preparation. provide splash guard between handwashing sink and prep sink to prevent contamination.

4-501.11 Maintain equipment in good repair. Observed fryer basket in poor repair.

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed dumpster door left open. Repeat.

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf A Food Safety Checklist can be found at: www.mecknc.gov/foodsafety along with more food safety information related to PIC Duties, Training, and managing food safety. 2-102.11 (A) - (C )(1), (4)-(16) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to the operation of the food establishment. -Pf. Observed PIC not able to demonstrate knowledge of food safety for establishment and ensuring rules are being met. Observed active wastewater back up at floor drain when handwashing sink run. Please visit our resource page, www.mecknc.gov/foodsafety, for more food safety information related to PIC Duties, Training, and managing food safety.

2-401.11 (A). Employee beverages must be stored in a designated area where contamination of food, clean equipment, utensils, linens, and single-use articles cannot occur. Observed uncovered employee beverage on storage rack.

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 items hold on TPHC such as meatballs did not include recent batch time recorded on TPHC log. CDI, times entered. Foods in hot hold unit held on TPHC voluntariuly discarded. Repeat.

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

5-205.15 Maintain a plumbing system in good repair.

5-403.11 - sewage shall be disposed through an approved facility. Observed floor drain actively backing up when handwashing sink run leading to wastewater backup in kitchen and near 3-compartment sink. Facility voluntarily closed and operator stated plumber called and scheduled to arrive today. Card left with operator and EHS needs verification of repair and wastewater properly disposed prior to food production. VR required.

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed dumpster door left open.

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 some damage to floor tiles 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 wastewater backup on drain in main prep area and near 3 compartment sink when handwashing sink is being run.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - observed block cheese cold held at 49 degrees F. CDI, cheese relocated to reach in freezer to rapidly cool to 38 degrees F. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) - observed ham and liver mush with prep date of 12/12. CDI, foods voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.19(B) (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 items hold on TPHC such as green bean and chilis did not include time recorded on TPHC log. CDI, times entered. Repeat.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P - Observed bread stored on raw shell eggs in walk in cooler. CDI, foods relocated for proper storage. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 items in hot case and hot sauce held on TPHC per operator but TPHC chart not completed per written procedures. CDI, chart completed.

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 pinto beans cooing in deep covered container in reach in refrigerator and counter. CDI, pinto beans transferred to shallow uncovered containers in reach in freezer. 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed 1 fly in kitchen.

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 grease and soil accumulation on sides of equipment .

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed dumpster door left open.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Observed bodily fluid clean up procedures on site incomplete. EHS provided MCHD procedures via email during previous inspection. CDI - EHS resent bodily fluid clean up procedures via email. 0.5 pts. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed American cheese and portioned ranch cups over stacked and holding above 41F during inspection. CDI - Employee voluntarily discarded. 0 pts. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed tamales in RIC with no label indicating their date of preparation. PIC was able to verify they were made on 4/15/25. CDI - PIC labeled. Risk Control Plan to be discussed if no improvement by next inspection. Repeat. 3 pts. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and 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 pinto beans cooling from hot, and rice and bean stuffed jalapeños cooling from ambient in RIC while in deep, covered plastic containers. CDI - PIC moved both items to RIF and uncovered. PIC stirred beans to allow for even cooling. Both items achieved rapid cooling. 0 pts. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Person in Charge’s food protection manager certification expired at time of inspection. Ensure certified food protection manager is on site at all times food prep and/or handling is taking place. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

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 tamales and bean mix made on, and cheese opened on 11/23 baring no label indicating date of opening. CDI - PIC labeled. Repeat. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed opened container of mozzarella cheese, house made hot sauce, TCS jalapeno stuffing, tamales, and cut tomatoes in facility not baring label indicating date of preparation. CDI - PIC was able to verify date of preparation and labeled 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 .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed multiple bottles of bleach being stored in contact with plastic bins of flour and chicken breading. CDI - PIC moved bleach bottles to safer area.

4-502.11(A) Maintain utensils in good repair. Observed broken fine mesh strainer being stored as clean and ready to use. PIC discarded during inspection. 4-501.11 Maintain equipment in good repair. Observed gaskets in RIC in need of repair or replacement.

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 multiple cracked or dislodged floor tiles throughout food prep area. Repair or replacement needed.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed hand sink being blocked by rolling cart of cardboard boxes. CDI: cart was moved.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed food employee crack raw eggs and then proceed to handle ready to eat foods without changing gloves. CDI: Food employee changed gloves and washed hands.

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 pinto beans cooling at a rate of 0.02F/min inside reach in cooler covered with a lid. CDI: PIC removed lid and placed in reach in freezer. 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 .

REPEAT 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed raw bacon, ham, and sliced cheese above 41F in prep unit. Ambient air of prep unit was 41F. CDI: Items were moved to reach in freezer as they have been in the unit less than 4 hours. EHS will conduct a long term compliance visit. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

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 and grease build up on sides of equipment near fryers. Clean as needed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed bologna, American cheese and shredded mozzarella being held in prep flip top cooler, deli ham being held in prep RI cooler and ranch dressing and house made hot sauce being stored on counter all above 41F. See temp chart. CDI: Items in cooler were placed in RIF to rapidly cool as PIC stated items were placed in cooler approx. 30 minutes before EHS arrival. Ranch and hot sauce were added to the items already on their TPHC procedures. PIC stated hot sauce and ranch were pulled from cooler 1 hour prior to EHS arrival. REPEAT

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed several dry food items being stored on a dry storage shelf in which shelf was resting on floor. Adjust shelf to ensure food items are at least 6 inches above the floor.

4-202.11 Multiuse food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed cutting board for prep flip top cooler with burnt edge along side closest to grill in which side is burnt and cracked and not smooth and easily cleanable. Cut off burnt and cracked edge of cutting board or replace entire board to ensure an smooth and easily cleanable surface.

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 wall mounted vegetable slicer with build up of food soil. PIC stated slicer had not been washed, rinsed and sanitized today. CDI: PIC instructed employee to W/R/S slicer.

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 large container of chicken thighs holding in RIC at 43F. PIC stated container was pulled out approx. 1 hour prior. CDI: PIC moved item to RIF to rapidly cool. REPEAT

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed several containers of house made sauce in RIC without date marks. CDI: PIC date marked items as they were prepared yesterday.

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf Observed dented can of beans being stored with non dented cans. CDI: PIC separated dented can from non dented cans.

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 spoon in container of avocado spread in prep flip top with handle touching food and scoop in container of dry rice with handle half buried in rice. CDI: PIC removed scoop and spoon.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet pans stacked within each other on clean equipment shelf. CDI: PIC rearranged pans to allow for air dry. 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 lettuce wedge, bologna, and sliced American cheese holding above 41F in prep unit (see temperature chart). PIC stated flip top had been open recently and that the TCS items had been in the unit for less than 4 hours. - CDI - PIC moved items to RIC to quickly cool.

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 tamales cooling in deep containers with lids on in both the reach-in cooler and reach-in freezer. - CDI - PIC removed lids from containers (4:05pm) and separated tamales in multiple shallow containers to continue cooling (5:13pm). PIC agreed to use shallow pans only for cooling moving forward.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed clean dishes stacked wet. Allow dishes to air dry prior to stacking.

4-502.13 Single-use and single-service articles cannot be reused. - Observed single use roast beef container being reused to store deli ham. Do not reuse single service containers.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety Raw sausage stored on shelf above ready-to-eat foods. Do not store raw animal foods above ready-to-eat foods. CDI - Raw sausage moved to lower shelf. 0 pts.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -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 . Chilaquiles on stove top measured 115F on stove top in hot holding. TCS foods in hot holding shall measure at least 135F. CDI - Chilaquiles reheated to 170F.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf No chlorine test strips at establishment. VR - Verification required within 10 days that establishment acquires test strips for chlorine.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Cut tomatoes (45-46F), raw country sausage (48F), ham (45F), and bologna (45F) in the sandwich cooler were above 41F. Manager stated that unit was cleaned this morning with food still in the unit. Unit air temperature was 40F so it appears that unit is functioning properly. Remove TCS foods when performing maintenance or cleaning in refrigeration units to prevent the cold foods from rising above 41F. Also, bottle of ranch sitting on counter and measured 67F. Place ranch on time as a public health control, or maintain it at 41F or less. CDI - Warm TCS foods moved to upright cooler and ranch bottle placed on temporary TPHC and will be discarded within 2 hours.

3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P Breaded jalapenos were marked as being prepared at 8:40AM and were still being used at 1PM. Chicken tenders had a time of 8AM on time log at 1PM. Manager stated that a new batch was cooked at 10AM but she did not add the new time to the sheet. Discard TCS foods using time as a public health control within 4 hours and log all start times of the TCS foods using TPHC. CDI - Jalapenos discarded and chicken tender time added to sheet.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. 1 food employee not wearing a hair restraint. All food employees must wear a hair restraint, such as a hat or hair net. 0 pts.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Employee observed towel drying tongs. Utensils must be air dried after cleaning. Do not use towels to dry utensils. 0 pts.