SCHREIBER'S ON RYE

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Pan of cooked bacon held on prep shelf and in expo window without covering. CDI- PIC provided lid to cover containers. Discussed use of plastic wrap versus metal lid.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Pans of chili stored in cold drawer above 41F. CDI- PIC removed items to be rapidly cooled in walk-in. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed soiled cloth maintained on prep counter. CDI- Food employee removed. *REPEAT*

4-501.11 Maintain equipment in good repair. Flip top at front of establishment in disrepair, awaiting a coil per the PIC. EHS will conduct follow up visit to assess unit.

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Observed no written procedures available during inspection. CDI- EHS provided handout. PIC filled out during write-up. TPHC procedure template may be found at: www.mecknc.gov/foodsafety 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 kinish being held on time without labeling. CDI- PIC had time stamp marked on tray due to being aware of procedures for maintaining food item.

3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed soiled cloth maintained on prep counter. Food employee removed.

4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried. Observed food employee cloth drying plastic pans. CDI- EHS discussed with PIC and employee, item removed to dish machine.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed food in walking cooler not cooling not covered or wrapped.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed tomatoes in Prep unit over 41F..CDI moved to WIC to quickly cool. EHS will not escalate points only 1 item found out of temp For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food employees wearing watch. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils.Observed food employees without hair restraints

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed open employee drink stored over prep sink, prep sink had veggies soaking. CDI.. items were moved

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 blocked by brooms. CDI.. Brooms were removed from blocking hand sink.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sloppy Joe, sliced tomatoes and mortadella above 41F. CDI.. Item were voluntarily discarded. 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed squeeze bottles and shakers without labels.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF. OBSERVED no employee health policy in the facility during inspection. CDI. PIC was provided another and the changes to the new employee policy. Facility is also encouraged to make it accessible at all time during inspection. PIC had all the employees write their names, date and sign. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed items in the RI drawer, CH at temperatures above 41F. PIC indicated that they were placed in the unit not long ago. Unit was stocked without air circulation. CDI. Items were rearranged and unit improved on air circulation. Unit temperature is 36F. 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. Observed beef in the WI without dates. CDV. PIC date 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 . 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 beef in the WI with expired date. CDI. PIC indicated that the employees forgot to remove the sticker from the dish and that the food was placed in the dish yesterday. DATE marking was corrected. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed slaw cold holding at temperatures above 41F. CDV. PIC voluntarily discarded. REPEAT IMPROVEMENT FROM LAST TIME 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(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed residual debris on previously washed slicer. CDI removed to re wash 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)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed corned beef hot holding below 135 f. CDI placed on temporary tphc 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliced deli meats at 43-44 f in top of prep unit 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 .