BJS WHOLESALE CLUB #114 DELI AND MEAT

REPEAT. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards at center table in meat prep room with deep scoring, no longer cleanable. PIC states the new boards are onsite and only need to be cut to size. (-1)

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 deteriorating caulking at hand sink in deli area near counter service. Repair. 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 yellowing of wall near deli counter hand sink. Deep clean needed. (-0)

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitize basin at 3 comp sink with 50PPM quat. Corrected- Dispenser tested and basin refilled to 350ppm. (-0)

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting board at center table in prep room with deep scoring, no longer cleanable. Replace at earliest opportunity. Replace boards at necessary intervals to ensure they are cleanable. (-0.5)

REPEAT. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards in back prep room with deep scoring. Replace at earliest opportunity so they are easily cleanable. (-1)

10 DAY VR. 4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . Observed the nearest thermometer available for use in the meat/commissary department. Please provide thermometer for use in the deli at earliest opportunity. EHS will make return visit to verify within 10 days. EHS also discussed with deli staff present the need to utilize a probe thermometer to verify proper cold holding in the deli cases, and not rely solely on the ambient sensors of equipment. (-0.5)

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed stained cutting board in back prep area with deep scoring. Remove board from service at earliest opportunity. (-0.5)

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 build up of food debris inside deli display case. Increased cleaning frequency is recommended. REPEAT. (-0.5)

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 employee beverage inside deli storage display case. CDI- PIC relocates beverage. EHS advises staff to designate a separate area from facility food prep for employee beverages. (-0.5)

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed ground beef in front row of left hand side grab-and-go for raw meats at 45F. Items in back rows observed at 41F or below. CDI- PIC voluntarily disposes of ground beef and rearranges case to preclude storage of items in the front row. (-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 .

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 inside of display case in need of cleaning, with food debris accumulating on the bottom surfaces. (-0)

5-501.16(A) Provide receptacles of sufficient capacity to hold refuse, recyclables, and returnables that accumulate. Observed substantial overflow of recyclables at back area waste station, accumulating in piles on the ground. CDI- PIC immediately attends to trash removal. -0

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. A few washed, rinsed and sanitized knifes were observed with some leftover meat residue on blade near handle - detail cleaning needed. CDI-Items sent back through 3 comp sink. 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 .

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 dust buildup on a/c vent covers above cutting table. Facility cleans vent covers every 2 weeks. Recommend higher cleaning frequency.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf. Observed no V/D procedures in facility. CDI - EHS provided written procedures to PIC. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-602.11 (C) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code. -P. PIC stated that deli slicer is sanitized every 4 hours but is not W/R/S. CDI - EHS instructed PIC to include wash/rinse every four hours. Deli slicers were broken down to be W/R/S before next use. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed sanitizer spray bottles at 0 ppm sanitizer concentration. Sanitizer concentrate at dispenser was empty and had not been replaced. CDI - PIC replaced concentrate and mixed new sanitizer at correct concentration. 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 multiple chubs in deli display case above 41 F. Display case is holding food above 41 F. PIC voluntarily discarded chubs. VR. 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 .

4-501.11 Maintain equipment in good repair. Observed deli display case holding food above 41 F.

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 two employee drinks in WIC stored above food. CDI - food employee discarded drinks.

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. 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 white american cheese with an expiration date of 1/16/23 and yellow american cheese with expiration date of 2/6/23. CDI - Both products voluntarily discarded. -1.5- ***Exempt products from date marking list forwarded to email address on file***

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 food debris on knives stored inside wall mounted rack. CDI - EHS educated and utensils removed. -0-

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 Nonfood contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed food debris on non-food contact surfaces of meat slicer. CDI - Meat slicer equipment broken down and thoroughly cleaned during inspection. -0.5-

REPEAT: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. For more information please visit:http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCSFoodshttps://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ. Observed various products > 41 F at meat grab & go station. Refer to temperature chart. Products had been placed and kept in station over night. Upon further investigation, two sectioned areas at station (case # B-4b) registered ambient air temperatures of 43-44 F. All other surrounding products recorded at < 41 F. CDI - Products > 41 F voluntarily discarded. PIC placed emergency work order for repairs to case. Facility to discontinue usage of these particular sections until repairs made. 3-DAY VERIFICATION REQUIRED FORCOLD HOLDING

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 thefollowingweblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safety https://youtu.be/BOPsSNUajYs. Observed turkey with expiration date of Monday, 9/12/22. CDI - Product voluntarily discarded.

4-501.11 Maintain equipment in good repair. Observed bottom right corner of walk-in cooler door damaged; door unable to properly close. Repairs needed.

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 Nonfood contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed cleaning needed on grab & go meat display case trays.

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 damaged baseboard and floor beginning to lift at wall corner in meat prep room. Repairs needed.

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 employee drink stored on prep counter weigh station. No active prep being conducted at station during time of inspection. CDI - Drink removed.

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 1x container of pork loin chops at 44 F at meat grab & go. CDI - Product voluntarily discarded.

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 soiled single service meat trays stored as clean. CDI - EHS discussed with PIC and staff about keeping trays inside their sleeves to prevent contamination and trays voluntarily discard

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF. For more information on employee health policy please visit: http://meck.co/FoodSafety Observed PIC unaware of the reporting requirement for Non-Typhoidal Salmonella. CDI - EHS educated PIC and gave information via email regarding 2017 Employee Health Policy changes.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf. For more information, please visit: http://meck.co/FoodSafety. Observed no Vomit & Diarrhea clean-up procedure in facility. CDI - EHS provided education on establishment requirement of Vomit & Diarrheal Written Plan and Clean-Up kit. Guidance has been provided to the email address on file.

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 accumulation of debris underneath packaging machine inside meat prep room. CDI - Food employee cleaned up debris.

REPEAT: 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed single-use trays used for packing meat stored with food debris present. CDI - PIC voluntarily discarded trays. * Points de-escalated due to notice in improvement since last inspection.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. -P. Observed products in customer display cases with temperatures above 41 F including ground beef and beef ribeye. Items were stacked 3 high and were in containers that prohibited proper air flow for cold holding. PIC stated that these items were prepared prior to EHS arrival. CDI - items taken to WIC to cool down.

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 packages of ground beef and beef ribeye in customer display grab & go above 41 F. Products were portioned and wrapped prior to EHS arrival and immediately placed into display grab & go cases. CDI - Products taken to WIC to allow ambient cooling to 41 F or below.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed several single-use trays used for packing meat stored with food debris present. CDI - PIC voluntarily discarded trays. Discussed keeping trays in plastic bag until being used. - REPEAT - 3 -

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 ham (3/29) and non-shelf stable chorizo (3/27) held past 7 day date marking. CDI - PIC voluntarily discarded. - 0 -

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards with brown buildup and deep grooves in need of resurfacing or replacing. - 0 -

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at hand sink in meat department. CDI - Employee provided paper towels. - 0 -

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed several single-use trays used for packing meat stored with food debris present. CDI - PIC voluntarilly discarded trays. Discussed keeping trays in plastic bag until being used. - 1.5 -

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed boxes of toilet paper stored on floor near employee restrooms. - 0 -

7-201.11 Store toxic materials to avoid contamination. -P: Observed chlorox disinfectant wipes stored above papers used in packaging used to wrap meats. Keep all chemicals stored away from food/food service items. Repeat. CDI-removed

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed whole chickens leaking. Collected on pad underneath. Monitor and change when needed.

3-302.11(A) Separate the different types of raw animal foods. -P Observed raw ground turkey stored above raw ground beef in display cooler. CDI - manager reorganized cooler so that all raw poultry items in the same area and not above other types of meats

4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P Observed deli area slicers wiped down with sanitizer routinely throughout day but only fully cleaned and sanitized once daily. Ambient air temperature of area 67f. CDI - manager coached deli employees to complete full wash/rinse/sanitize process at least every 4 hours in addition to wiping down with sanitizer cloths. Note: same item number marked as violation on previous inspection however this observation is not a repeat

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed multiple prepared food items in customer display cases with temperatures above 41f including goat cheese, sliced deli meat, and cooked chicken wing tray. Items were either stacked outside of case air flow or were in containers or displays that prohibited proper air flow for cold holding. CDI - items voluntarily discarded and display coolers re-arranged to facilitate air flow.

7-201.11 Store toxic materials to avoid contamination. -P Observed spray bottle of sanitizer stored hanging from rack immediately adjacent to and above cases of meat items. CDI - bottle relocated to chemical storage area

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed several stacks of styrofoam single use meat trays stored on rack above cutting table with splatter visible.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed damaged flooring and frp wall covering behind deli case and large crack at baseboard/wall juncture with moldy residue present inside meat cutting room.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed two knives at deli soiled with food debris. CDI took to wash . Repeat violation.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed all thermometers at time of inspection to be in need of battery replacement. 10 day verification required.

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 damage on wall near bottom of cheese deli case. -0 points-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Knife blade soiled with debris. CDI- Taken to 3 comp. sink.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Chicken wings and sliced turkey in two units recorded above 45F (see chart). Unit was in a defrost mode. PIC will not use unit until repaired. CDI- Chicken wings discarded. VR.

6-305.11/6-403.11(B) Designate and use an area for the orderly storage of employees' clothing and possessions where contamination of food, equipment, utensils, linens, and single use articles can not occur. Personal lunch box stored on top of facility food. CDI- Moved.

2-401.11(B) A food employee shall store their beverage to prevent contamination of their hands, exposed food, utensils, equipment, and single-use articles. Observed a personal drink stored in display case. CDI- Discarded.

3-501.18 Discard the food requiring date labels once time/temperature criteria has expired, if it is not been labeled, or if the label is incorrect. -P Observed package of ham with open date of 10/10, exceeding 7 day hold window. CDI- Discarded. REPEAT

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P - Observed quat sanitizer at 0 ppm as registered by test strips. CDI, operator refilled sanitizer to required concentration. 4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P - Food equipment shall be clean to site and touch. Observed some knives stored as clean but soiled with food debris. CDI, equipment relocated for cleaning.

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 pepperoni that labeling stated to "keep refrigerated" with sell by date of 3/11. Observed mortadela with sell by date of 3/12. PIC stated the date opened shall be the date on foods. Observed some foods date marked with a "sell by" date and others with a "packed" date. Ensure proper date marking procedures are being followed. CDI, operator recorded proper date on mortadela as they stated the product was opened today. Operator voluntarily discarded 1 package of pepperoni. Return visit to be made to ensure proper date marking is followed.

3-602.11 Food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -Pf - Observed ham and cheeses missing labeling complete labeling information. Cdi, PIC pulled product from consumer self service display case. Visit to be made to ensure compliance with labeling requirements.

6-202.13 Insect Control Devices, Design and Installation - C - Observed insect control device located above packing equipment behind deli counter of insects, rodents, and other pests. Repeat.

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 not vigorously rub hands 10-15 seconds when washing their hands. CDI by instruction. 2-301.14 When to Wash - P - Observed employee walk through doors to deli cases but not wash hands. CDI by instruction.

6-202.13 Insect Control Devices, Design and Installation - C - Observed insect control device located above packing equipment behind deli counter of insects, rodents, and other pests. - Observed several house fly at prep at deli cases.

4-803.11 Storage of Soiled Linens - C - Observed soiled linen stored on box in walk in unit. Store in washable laundry bag or cleanable container.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed 2 single-service towels with contamination on prep table. Observed some clean unused single-service gloves stored on prep cutting boards next to raw beef.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - TCS foods shall be cold held at 41 degrees F and below. Observed chicken cold held at 48 degrees F in cold hold case. CDI, operator voluntarily discarded food.

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 chicken wings and chicken bites date marked with 7 day discard date but unit not holding product at 41 degrees F and below. CDI, operator voluntarily discarded 3 packages of cooked chicken wings and bites.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. - Single-service articles shall be stored 6 inches off of the ground in in original plastic protective packaging to prevent contamination. Observed cardboard box open with single-service articles stored on ground. Observed some single-service trays with food soil and removed from protective packaging above prep

2-301.14 When to Wash - P - Wash hands before doning gloves. Observed food employee remove single-service gloves and begin to put on new gloves without washing their hands in between. CDI by instruction.

5-205.11 Using a Handwashing Sink-Operation and Maintenance - PF - Handwashing sinks shall be easily accessible for employee use. Observed equipment stored in front of rear handwashing sink and items stored in sink. CDI, items removed from inside and in front of handwashing sink so that employees can access hand sink. Repeat.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P - Food contact surfaces shall be clean to site and touch. Observed 1 slicer stored as clean but with food residue on back of blade. CDI, slicer dissasebled for cleaning. Improvement made since last inspection.

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 1 package of kale open but not date marked. CDI, kale voluntarily discarded by PIC.

4-501.11 Good Repair and Proper Adjustment-Equipment - C - Observed sanitizer being able to dispense from portable cleaning unit but not the other cleaning agent. Facility manually washing equipment and operator stated that unit scheduled for service.

5-205.11 Using a Handwashing Sink-Operation and Maintenance - PF - Handwashing sinks shall be easily accessible for employee use. Observed cart blocking handwashing sink at meat market area. CDI, cart relocated.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P - Food contact surfaces shall be cleaned to site and touch. Observed meat grinder equipment stored clean on drainboard of 3 compartment sink but soiled with dried debris. CDI, equipment relocated for cleaning. 4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P - Provide sanitizer at required concentration. Observed sanitizer at hose used to sanitize cutting board not being dispensed at required concentration and dispenser at sink dispensing sanitizer below required concentration. CDI, operator changed out low sanitizer bag at 3 compartment sink and correct concentration now provided.

7-204.11 Sanitizers, Criteria-Chemicals - P - Provide sanitizer at required concentration. Observed portable sanitizer hose discharging sanitizer above 400ppm as registered by test strips. Verification return to be made to ensure that correct concentration is provided. 7-201.11 Separation-Storage - P - 2 bottles of cleaners including a multisurface cleaner stored above cutting boards in prep area. CDI, items relocated for proper storage.

3-305.11 Food Storage-Preventing Contamination from the Premises - C - Store food 6 inches from the ground. Observed ground beef stored on boxes on ground in walk in cooler.

3-304.12 In-Use Utensils, Between-Use Storage - C - Observed in-use knife wedged between prep table and outside of box. Observed soiled in-use scrapper stored on clean utensils on cutting board.

4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C - Store clean single-service articles in a clean, dry area. Observed clean single-service gloves stored on soiled cutting boards with raw meat debris.

4-501.11 Good Repair and Proper Adjustment-Equipment - C - Keep equipment in good repair and proper adjustment. Observed sanitizer hose at wall dispenser and portable unit not providing sanitizer at required concentration. 4-202.11 Food-Contact Surfaces-Clean ability - PF- Multiuse food contact surfaces shall be free from dents, cracks and be smooth and easily cleanable. Observed scrapper with heavy denting on outside edges. CDI, operator removed scrapper from use.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P - Food contact surfaces shall be stored clean to site and touch. Observed slicer and meat grinder equipment stored clean but soiled with dried food debris. CDI, operator relocated items for cleaning.

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 1 package of turkey with date of preparation of 5/14. CDI, operator voluntarily discarded turkey.

3-304.12 In-Use Utensils, Between-Use Storage - C - Store in-use utensils properly. Observed scrapper stored between clean single-service trays in meat market prep area and knives wedged between outside of boxes and prep table near slicers.

6-501.114 Maintaining Premises, Unnecessary Items and Litter - C - Physical facilities shall be free from unnecessary items and litter such as equipment no longer used. Observed low reach in refrigerator not used anymore and currently being used as storage behind front counter. Keep in good repair or remove.

5-202.12 Provide at least 100F water at handsinks.-Pf - Observed hot water in restrooms below 100 degrees F. Verification required by 3/4/16

3-101.11 Safe, Unadulterated and Honestly Presented - P,PF - Obswerved 2 packages of Celtanio Hard Salame with mold. CDI, PIC stated foods were pulled for discard and store credit.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P - Observed chicken wings held in display case at 48 degrees F. CDI, operator voluntarily discarded 1 container of wings. Store foods so that effective temperatures are maintained.

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 package of cuban pork with a date of preparation of 2/16. Observbed open package of roasted turkey with a date of preparation of 2/15. Observed chicken wings with a date of preparation 7 days out but wings were held between 42 -45 degrees F. CDI by instruction, operator voluntarily discarded pork and turkey.

7-201.11 Separation-Storage - P - Store toxic substances so that contamination of equipment is prevented. Observed toxic cleaning chemicals stored on rack next to prep sink in spray bottle. CDI, chemicals relocated for proper storage. Repeat.

3-307.11 Miscellaneous Sources of Contamination - C- Observed handwashing sink next to food packaging equipment and prep sink. Splashguard installation suggested to management to prevent soil and splash from handwashing process contaminating food and equipment.

4-501.11 Good Repair and Proper Adjustment-Equipment - C - Keep equipment in good repair and proper adjustment. Observed low reach in cooler not in good repair and being used as storage. Repair / replace. Repeat. Observed 2 ceiling lights out in prep area. 4-101.19 Nonfood-Contact Surfaces - C - Nonfood contact surfaces exposed to splash or spillage shall be constructed of smooth, non absorbant, and easily cleanable material. Observed boxes of poultry and food stored on absorbant wood pallets.

4-501.14 Warewashing Equipment, Cleaning Frequency - C - Warewashing sinks shall be cleaned as often as necessary to keep them clean. Observed clean drainboard of 3 compartment sink accumulating soil residues.

6-501.14 Cleaning Ventilation Systems, Nuisance and Discharge Prohibition - C - Clean ventilation system and fans so that a discharge and nuisance is prevented. Observed some dust accumulating on fans above meat food prep area.

3-302.11(A) Separate the different types of raw animal foods. -P - Observed cubed steak stored over whole muscle beef in display case. Observed ground beef stored over whole muscle meat in walk in cooler. CDI, operator relocated foods for proper storage.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P - Food contact surfaces shall be cleaned to site and touch. Observed meat grinder attachments stored as clean but soiled with dried food debris. CDI, equipment relocated for cleaning.

7-201.11 Store toxic materials to avoid contamination. -P - Observed toxic cleaners in spray bottles stored on wall storage rack over prep sink behind counter. CDI, operator relocated chemicals.

4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C - Store single-service articles original plastic packaging and in a clean, dry area. Observed food storage trays with meat residue and in contact with soiled container.

4-501.11 Good Repair and Proper Adjustment-Equipment - C - Observed low reach in refrigerator not working and being used as storage. Repair

6-202.11 Light Bulbs, Protective Shielding - C - Observed no light shields over lighting above deli case and unprotected lighting over meat disply cases along back wall.

4-501.114 Maintain sanitizer at correct concentrations. -P - Observed 2 weak sanitizer bottles. Repeat violation.

General Comment 4-501.11 Maintain equipment in good repair. - Observed split gaskets on 2 reach in doors under the slicers. Replace gaskets.

.4-501.114 Maintain sanitizer at correct concentrations. -P: Found sanitizer bottles (3) measuring below 150 ppm quat. CDI- made to proper concentration.

4-101.19 Nonfood-Contact Surfaces - C: change wrap pad at hot wrapping machine. Torn

4-302.12 Food Temperature Measuring Devices. Operator could not provide a food temperature thermometer during inspection today. Return visit will be required by August 10, 2013.

6-501.111 Controlling Pests. One fly observed in front service area. Pest control device is operational. CDI- corrected by instruction.

4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing. Three soiled single service trays stored with clean trays. CDI- trays discarded by operator.

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. Some dust on fan shield nets. Cleaning/ replacement of nets is needed.

5-501.16 Storage Areas, Rooms and Receptacles, Capacity and Availability. No open trash receptacle at front handwashing sink. CDI- corrected by verbal instruction.