SUPER TARGET T2080 DELI/BAKERY

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 two opened turkey chubs and an opened chicken chub without date markings. PIC stated that these products were opened on Monday. CDI: PIC date marked items to reflect opening date. 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 .

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee without a hair restraint. CDI: PIC instructed employee to don a hair restraint.

-REPEAT- 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf- Observed dispenser out of paper towels at handsink by 3-comp sink. CDI - PIC refilled dispenser.

REPEAT 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed missing paper towels for two separate hand sinks. CDI - Manager provided during inspection.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw chicken stored above ready-to-eat sauces in the walk-in cooler. CDI - Sauce was moved to a separate self.

REPEAT 3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). 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 14-day date mark stickers for deli turkey. Observed missing date marks for open packages of ham and turkey. CDI - Products with no date marks were voluntarily discarded. Date sticker for turkey was corrected. Manager stated that they will be retraining staff on proper date marking.

3-602.11 (B) (1)-(4)Food packaged on premises for customer self service shall include a label with the (1) common name of the food; (2) ingredients and sub ingredients in descending order; (3) quantity of contents; (4) name and place of business. Observed ramekins of hot sauce for consumer self-service without labels or information.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. 6-301.11 Provide soap for handwashing at each handsink. -Pf. Observed no hand drying alternative and soap dispenser not working at front handsink across from deli slicer station. CDI- PIC had paper towels and soap placed in area.

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 chubs of ham, roast beef, chicken breast, and turkey breast dated for more than 7 days initially prepped on 3/24. CDI- PIC corrected dates marked. 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 bottom of prep unit 2 and prep table holding deli slicers with food debris and debris build up.

4-703.11(B) After being cleaned in a mechanical dish machine, equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160F as measured by a max/min thermometer.-P- *Observed - Dish Machine out of order establishment is washing containers and utensils using 3 compartment sink. NOTE: This is a repeat due to the dish machine being old and hard to find parts for, establishment is under review for whether a dish machine is necessary. However, establishment has acquired a new dish machine and is scheduled to have it installed by next week. Points deducted remain the same. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. *Observed - Box of single-use/single-service plastic containers stored on the floor. *CDI - PIC removed boxes from floor and placed them on shelves nearby.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. *Observed - Employee cell phone stored on prep table. *CDI - PIC removed phone, employee stored it in their pocket.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf.- *Observed - Handsink blocked by step ladder making it inaccessible to staff. *CDI - PIC moved step ladder from blocking handsink.

4-703.11(B) After being cleaned in a mechanical dish machine, equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160F as measured by a max/min thermometer.-P- *Observed - Mechanical High Temp Dish Machine unable to reach the 160F requirement. NOTE: A verification visit will be conducted within 72 hours to verify correction of issue. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap available at handsink behind deli slicers area, battery on dispenser appeared to of died. CDI- soap provided during inspection. EHS suggests keeping manual pump soap available at handsinks if dispensers are malfunctioning. 5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed equipment pushed in front of handsink at back prep area, near raw chicken coolers. CDI- equipment moved.

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 a couple of sliced deli chubs with no date label. CDI- employees identified date sliced, date placed on products. 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 an opened chub of sliced turkey marked 3-11 to 3-22- EHS explained that this label is incorrect- marking for more than the 7 day limit. CDI- proper date placed on product, 3-11 to 3-17. 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 bottle of degreaser/oven cleaner stored on shelving, nozzle directly facing to-go plastic containers used for packing foods. CDI- chemical moved.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Written procedures not provided by PIC. CDI- provided poster for V&D procedures. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed floor drain cap stored in hand sink. CDI removed item from hand sink.

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 boxes containing single service items stored on the floor. Observed bottom shelf of storage racks < 6” above the floor.

4-501.11 Maintain equipment in good repair. Observed prep cooler on cook line not working. Repair or replace.