SUBWAY #55443

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed covered and stacked containers of sliced tomatoes and tuna salad cooling in walk in cooler. Both items failed to meet proper cooling parameters by only reducing approximately 0.1F per minute. CDI - Items were uncovered and unstacked to allow cool air to circulate in and around food. Both items met correct cooling standards after corrections were made. After 20 additional minutes sliced tomatoes were 41F and tuna salad was 48F. PIC has been instructed on proper cooling methods for room temperature prepared foods. -1.5 points- For more information, please visit: www.meckncgov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

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 stacked and covered containers of tuna salad and sliced tomatoes cooling in walk in cooler. Items failed to meet proper cooling parameters. CDI - Items were uncovered and unstacked to aid in the cooling process. PIC has been instructed on proper cooling methods for room temperature prepared foods. -0 points- 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 .

4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturer label. -Pf Observed employee manually washing dishes at three compartment sink with a was solution of 79F. CDI - Hot water was added to wash solution increasing temperature to 114F. -0 points-

7-207.11 (B) Store labeled, employee medications to prevent contamination of food, equipment, and other food service related items. -P Observed bottle of acetaminophen stored above deli slicer on shelving in rear kitchen. CDI - Medication was moved to designated employee storage area. 7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed box of fly traps stored on shelving with containers of parmesan cheese and salt. CDI - Items was moved to designated chemical storage area. -1 point-

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 unalabed shaker containers of spices at make line. -0 points-

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed shelving in rear kitchen with torn and wrinkled plastic shelf liners. Remove shelf liners or replace with shelf liners that are in good condition making sure surfaces are non-absorbent, smooth, and easily cleanable. -0 points-

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 vents in walk in cooler and vents on ICEE machine with heavy build up of dust. Recommend higher frequency and more thorough cleaning. -0.5 points-

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. EHS observed two priority violations related to food borne illness risk factors due to a lack of public health interventions being implemented, PIC not having a CFPM training, and PIC unable to correctly answer questions related the operation of the food establishment in regards to safe food handling procedures. VERIFICATION REQUIRED. Please visit our resource page, www.mecknc.gov/foodsafety, for more food safety information related to PIC Duties, Training, and managing food safety.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM onsite during inspection. PIC stated they were working on obtaining an ANSI Certified Food Protection/Safety Manager certification. *REPEAT* For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed stack of sheet pans with food debris, metal pans stacked with food and sticker residue, and a spatula visibly unclean due to heavy liquid residue accumulation all stored as clean on dish racks adjacent to 3-comp. CDI- PIC removed items to be w/r/s. 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 .

3-701.11(A) Food that is unsafe, adulterated, or not honestly presented shall be discarded or reconditioned according to an approved procedure. -P. Observed roast beef being held in flip top unit with greenish to gray hue. CDI- PIC voluntarily discarded, EHS discussed monitoring practices for food to ensure safety.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed teriyaki chicken, sliced ham, and sliced turkey temping above 41F in flip top. CDI- PIC removed items to rapidly cool in WIF. *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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

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 sliced turkey prepped before inspection cooling at a rate of .05 due to being in deep pans with lid on. CDI- PIC removed lid from container to allow for more effective cooling. 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 .

6-303.11 (A) Provide required lighting intensity. Observed lighting in WIC and WIF at 3 foot candles and less.

2-101.11 (A) PIC shall be present during all hours of operation. -PF- *Observed - No PIC present during time of inspection. employee stated that PIC left 15 minutes prior to my arrival. A verification visit will be conducted within 10 days to verify correction of this violation.

*REPEAT* 2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. *Observed - No serve safe CFPM on-site during time of inspection. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P- *Observed - Food employee wash hands without using the paper towel as a barrier to turn off the faucet. *CDI - EHS educated and demonstrated to employee on how to properly wash hands. EHS observed proper hand wash performed after instruction. For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- *Observed - Sliced Tomatoes and Small plastic containers of Shredded Chicken and Philly Steak stacked passed the fill line above 41F. *CDI - Employee removed top layers and placed items into WIC. Employee discarded tomatoes (hardly any left). NOTE: No points deducted due to severity. 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 .

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation -REPEAT- -1 point-

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Meatballs in tomato sauce at 125F. CDI - PIC Reheated to 170F. 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 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 is not been labeled, or if the label is incorrect. -P Observed cooked egg in reach in cooler without datemarking, PIC stated these were prepped yesterday. CDI - PIC date marked properly. Observed chopped steak and chicken in the walk in cooler with a date of 3/24. CDI - PIC 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 .

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation -REPEAT- -1 point-

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Meatballs in tomato sauce <135F for 1 hour. Reheated to 170F. 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 .

4-903.12 (A)(5) Do not store single-use and single-service articles in toilet rooms; garbage rooms; mechanical rooms; under sewer lines; under open stairwells; or under other sources of contamination. Observed beverage container lids stored under sewer lines at front hand wash sink. PIC removed beverage container lids.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM in establishment during inspection. -REPEAT- -1 point- For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed employee drinks stored on shelving above customer cookies and tortilla wraps. Designate an area for the storage of employee drinks away from equipment, food, and utensils. -0 points-

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed packaged meats thawing at ambient air temperature on prep sink drain board. Approved thawing methods include thawing completely submerged under running water with a temperature of 70F or less, thawing under refrigeration, or thawing during the cooking process. CDI - PIC moved packaged meats to walk in cooler to thaw under refrigeration. -0.5 points-

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 certified food manager during the inspection. PIC/owner has not taken.

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 a can of RAID ant and roach spray can in the kitchen. This is for household use only. CDI - PIC removed from facility. If pests are a concern contact your pest control company to help resolve.

4-903.11 (A) Store cleaned equipment, utensils, linens 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 tea urn stored directly on the walk in cooler floor. CDI- PIC relocated off the floor.

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 certified food manager during the inspection. PIC/owner is looking to obtaining this. Has 180 days to obtain.

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 single service cup lids stored under the handsink.

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 personal water bottle stored on top of facility drinks in the back prep area.

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 certified food manager during the inspection. PIC/owner is looking to obtaining this. Has 180 days to obtain.

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 these types of events. Provided the PIC with New NC Food Code changes and guidance via email

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed personal drinks on the prep table while food prep was being completed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed steak on the sandwich prep cooler line temping at 48 (top) and 40 (bottom), above the load line. CDI - PIC removed the top portion of the steak and placed into the walk in cooler to rapidly cool down to 41F or below.

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 on proper cooling procedures please visit:  http://meck.co/FoodSafety Observed just prepped tomatoes and deli meat cooling covered with lid and plastic. Completely cool product to 41F and then cover once achieved. CDI - PIC uncovered the foods.