JERSEY MIKES # 3020 MATTHEWS

2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P - Observed employee handle trash can then change gloves but not wash hands before donning gloves and proceeding to food preparation. CDI, employee rewashed hands. 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P - Observed food employee turn faucet off with bare hands after washing. CDI, employee rewashed hands.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed tomato and lettuce cold held between 45-47 degrees F. CDI, operator stated items recently placed on line and relocated to rapidly cool. 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 .

7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P - Observed employee rinse food contact surface after sanitizing when manually washing equipment at 3 compartment sink. Kayquat 2 states not to rinse after sanitizing. CDI, employee re-sanitized per labeling instructions.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloth held on knob behind front counter.

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 heavy food debris accumulating on door tracks and inside deli case.

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed 1 dumpster door left open.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed food employee dump ice water in handwashing sink. CDI by instruction.

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 container of oil, vinegar, dry food ingredients not labeled.

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 heavy food debris accumulating on door tracks and inside deli case.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed a ladder being stored in front of hand sink blocking access to hand sink near 3 compartment sink. CDI: PIC relocated ladder.

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 shredded lettuce being stored at 46F in bottom compartment of deli display case. CDI: PIC moved lettuce to walk in cooler to rapidly cool.

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: 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 . 3-501.18 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 chubs of ham, turkey, pepperoni, salami, roast beef and containers of chicken salad and roasted chicken all opened from their original packaging yesterday being held in deli display case without date marks. CDI: PIC date marked items. 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 containers of shredded lettuce and sliced tomatoes being held on TPHC on prep counter cooler without a time marked to indicate when 4 hour period has elapsed. CDI: PIC marked items with start 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 a container of grilled chicken tightly wrapped in plastic cooling in walk in cooler at a rate insufficient to reach cooling parameters. See temp chart.. CDI: PIC removed plastic cover and placed item in walk in freezer to rapidly cool.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . Observed facility without a thin probe thermometer on hand. VERIFICATION REQUIRED within 10 days to ensure facility obtains a thin probe thermometer.

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 several working bottles of condiments being held in prep coolers unlabeled. Label working bottles of food. REPEAT.

6-202.13 Properly locate mechanical insect control devices. Observed mechanical insect control device mounted in wall socket above prep counter. CDI: PIC relocated insect control device.

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed scoop being stored in container of chicken salad in which handle of scoop was resting in food. CDI: PIC repositioned scoop handle to be above food.

4-501.11 Maintain equipment in good repair. Observed two broken drawers of prep cooler. PIC stated a service request has been submitted for repair.

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: 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 . Observed chubs of turkey, ham, prosciuttini being held in display case without date marks and a container of tuna salad in prep flip top cooler without a date mark. CDI: PIC voluntarily discarded chubs of meat and date marked tuna that was prepared yesterday. REPEAT.

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 several working bottles of sauces and condiments being held in both prep flip top coolers without labels. Label all working containers of food.

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 inside bottom portion of display case and inside drawers of prep coolers. Clean as needed. REPEAT.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed empty paper towel dispenser at hand sink in back storage area. CDI: PIC stocked paper towel dispenser.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed a box of unwashed mushrooms being stored on shelf in WIC above ready to eat foods. CDI: PIC re-arranged items to proper storage order.

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 a container of cherry pepper relish being held at 57F in prep top cooler. CDI: PIC moved relish to WIC to rapidly cool. REPEAT. Points reduced to half due to improvement since previous inspection. NOTE: PIC stated relish will be kept on TPHC from now on with shredded lettuce and sliced tomatoes being held in prep top cooler.

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: 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 chubs of ham, turkey, cappacuola and prosciuttini in deli case missing date marks. CDI: PIC stated all items were sliced yesterday and date marked items.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed a spray bottle of sanitizer unlabeled. CDI: PIC labeled bottle.

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 2 containers of shredded lettuce cooling in prep drawer cooler at a rate insufficient to reach cooling parameters. CDI: PIC placed shredded lettuce in WIC to rapidly cool.

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 on outside and inside of deli case cooler, build up in gaskets of several coolers and build up on surface behind ice shoot of soda fountain machine. Clean as needed.

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 can opener with build up being stored as clean. CDI: PIC returned item to be W/R/S. REPEAT

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 2 chubs of ham, 2 chubs of provolone cheese, 2 chubs of cappacuola and 2 chubs of hard salami all being held in display case above 41F. PIC voluntarily discarded items. EHS spoke to PIC who agreed to start monitoring temperatures of display case using temp logs. PIC also submitted a service request during inspection. VERIFICATION REQUIRED within 3 days to ensure unit is operating properly. REPEAT

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. TPHC procedure template may be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed sliced tomatoes and shredded lettuce being held on TPHC at prep counter. No written procedures were available. CDI: EHS provided a copy of written procedures and assisted PIC in filling out form. 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 sliced tomatoes and shredded lettuce being held on TPHC without a time marked to indicate when 4 hour period has expired. CDI: PIC marked items with time they were placed in unit and expiration.

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 sandwich boxes being stored outside of their original packaging right side up on a tray on top of display case. CDI: PIC inverted boxes to protect against contamination.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed boxes being stored in hand sink making it not accessible. CDI: Boxes were removed.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed can opener and pair of tongs soiled while being stored as clean. CDI: Items were washed/rinsed/sanitized. 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 .

REPEAT 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed all food items inside display case above 41F, including packaged chubs of meat and cheese. Ambient air temperature of display case is 38F. All food items have been in the display case overnight. PIC voluntarily discarded all food items. Repair tech was called. VR required within 3 days. EHS recommends monitoring food temperatures at least twice a day. EHS provided cold holding logs to PIC. 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 .

REPEAT 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 facility without written procedures for items held on TPHC on site during inspection. CDI: TPHC form was provided. 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. Observed facility with cut lettuce and cut tomatoes at front line being held on TPHC, without start/discard times. CDI: Both items were voluntarily discarded. EHS will conduct long term compliance visit.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed bread being stored on the floor in the walk in freezer.

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. Please visit our resource page, http://meck.co/FoodSafety , for more food safety information related to PIC Duties, Training, and managing food safety. Observed facility with a PIC that did not have the certification, multiple priority violations and unable to answer questions. VR Required

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety. Observed no one with a certification during the inspection.

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 old employee health sheets at facility. CDI: EHS provided new employee health sheets

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 written procedures for vomit and diarrhea clean up plan. CDI: EHS provided written procedures.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P. Observed food employee wash their hands and turn off the faucet with bare hands and don gloves to handle bread. CDI: food employee discarded gloves and re washed hands.

4-702.11 Utensils and food contact surfaces of equipment shall be sanitized before use, after cleaning.-P 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 food employee wash and rinse deli slicer, then use degreaser to sanitize. CDI: Food employee wash rinsed and sanitized deli slicer with quat.

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 items in the display case above 41F. including display meats and cheese labeled keep refrigerated and PIC stated they would be used for customer sandwiches. The items that had been in the unit less than 4 hours were moved to the walk in cooler. Items that were stored in the case overnight were voluntarily discarded. VR required to ensure unit is working.

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 on date marking please visit: http://meck.co/FoodSafety. Observed open canned mushrooms in walk in cooler without a date. CDI: food employee properly dated item. Points not escalated due to it being one item

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. TPHC procedure template may be found at: http://meck.co/FoodSafety. Observed facility with no written procedures on site during inspection. CDI: food employee filled out TPHC form. REPEAT. 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. Observed facility with cut lettuce and cut tomatoes at front line being held on time. There was not a discard time for either product. CDI: Tomatoes were voluntarily discarded and the time was placed for both lettuce and tomatoes

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . For information on how to properly calibrate a thermometer please visit: http://meck.co/FoodSafety or view our training video at the following weblink: https://youtu.be/IxXix712KkI. Observed facility without a thin probe thermometer. VR required within 10 days

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 food debris in display case.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster doors open

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 in need of cleaning.

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 lunch being stored in the display case and employee drink in the walk in cooler.

2-301.14 (B) Wash hands after using the toilet room.- P. Observed employee return from restroom and begin to don food handler gloves to prepare sandwich. CDI - EHS directed employee to wash hands after returning from restroom even if hands were washed in the restroom. Hands washed and clean gloves donned.

5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed large trash can and then bread rack pushed in front of back area hand sink blocking access. CDI - items pushed away from hand sink. Do not block access to hand sinks. Hand sinks must be accessible for use at all times. 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 on date marking please visit: http://meck.co/FoodSafety. Observed open canned mushrooms in WIC and prepared tuna salad in front line display cooler with no date marking. PIC confirmed items prepared previous day and may be kept longer than 24 hours. CDI - date mark applied. All open or prepared TCS foods kept on site longer than 24 hours must have a date mark. REPEAT

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. Observed both cut lettuce and cut tomatoes using TPHC at front line. One time observed to be marked for items, however, PIC noted they go through lettuce much faster than tomatoes so the time is really for the tomatoes. When asked, PIC noted they did not discard the lettuce when the time expires for the tomatoes. Each item using TPHC must have its own discard time marked unless all foods will be discarded at the end of the one time noted.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P. Observed spray bottle of cleaner hanging on rack directly above condiments under front line counter. CDI - chemical relocated away from food.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths repeatedly used to wipe down front food prep area countertops without being placed into sanitizer between uses. No bucket of sanitizer set up for use with wiping cloths.

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 debris accumulation on non-food surfaces of front line display cooler including door tracks, interior bottom surfaces, and gaskets.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed rear hand sink blocked with trash can. CDI- removed

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed multiple vegetables, meats and cheese cold held above 41(see temp chart). CDI- removed to walk in cooler

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 multiple TCS foods not date marked at the end of the shift and to be kept over until tomorrow. CDI- date marked

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed PIC unable to provide a thin diameter probe. CDI- DoO arrived with thermometer.

4-501.11 Maintain equipment in good repair. Observed main display case cold holding at 43F ambient temperature. CDI- all tcs foods removed to walk in cooler; VR for repair

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee beverages on prep table.