JERSEY MIKES # 3196

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed chicken salad in deli case at 43F, prep date was from yesterday. -CDI- Voluntarily discarded. Observed open make line tomatoes at 52F and lettuce at 45F. PIC stated that foods were prepped this morning, 2 hours prior. -CDI- Foods were moved into WIC to cool, foods were cooling at a proper rate. Observed cheese slices over stacked in PT 2 at 45F at the fill line and above, below the fill line the foods were 40F-41F. PIC stated that the cheese was prepped 2 hours prior. -CDI- Cheese moved into WIC to cool, foods were cooling at a proper rate. 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 (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). Observed a lack of a date marking system for the carry over deli meats and cheese that were present in the deli case. EHS discussed when the foods in the deli case were prepared to which the PIC was able to answer. Foods were able to be back dated. EHS further discussed that if any foods held in the deli case over night that the foods shall be properly date marked. Ensure a consistent date marking system is established for the deli case. -CDI- Back dated foods that were not properly date marked. 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 .

3-501.15 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 shredded lettuce cooling at a rate of 0 after 20 minutes in the lowboy deli case. Lettuce was in large containers and overfilled. Facility had 2 hours left in the cooling process. -CDI- Lettuce prep was moved uncovered into the WIC to properly cool. Food was properly cooling by the end of the inspection. 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 .

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 an unlabeled oil and vinegar bottle. Ensure that all working containers of foods are properly labeled. -CDI- PIC properly labeled foods.

4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. Observed wet stacked metal containers on the clean dish rack of the facility. Ensure that all equipment properly air dries prior to being stacked together.

4-501.11 Maintain equipment in good repair. Observed grill with a broken rail on the bottom. PIC stated that there is a work order in for the broken grill rail. Ensure that equipment is maintained in good repair.

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 buildup of residue and debris present on the sides of cooking and holding equipment on some of the containers of dry spices below prep shelving, and on work stations in the kitchen. Ensure that non-food contact surfaces are cleaned and maintained as clean.

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 buildup of food debris and residue present on the floors present throughout the facility as well as underneath cooking and holding equipment. Ensure floors are cleaned and maintained as clean.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P- Observed sanitizer for QUAT sanitizer in 3-Comp sink reading at 0PPM. Sanitizer dispensing device had a large air bubble in the sanitizing dispenser line. -CDI- PIC adjusted the line to the sanitizer bag and sanitizer was dispensing at 200PPM. PIC placed a work order in with eco lab to ensure no further issues with sanitizer dispensing system. EHS will return for a continued compliance visit. 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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed sliced tomatoes on make line that were over stacked. Top stack of tomatoes was 44F, bottom stack of tomatoes was 41F. PIC stated that tomatoes were removed from WIC 2 hours prior. -CDI- moved top layer of tomatoes into WIC to cool down. Tomatoes reached below 41F by the end of the inspection. 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 .

3-501.18 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 roast beef and tuna salad with no date marking in the deli case. PIC stated that both foods were prepped the day prior. -CDI- PIC back dated the foods with no date marking. Ensure foods are properly 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 .

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 heavy buildup of residue and debris on the floor behind prep surfaces and food equipment throughout the facility. Ensure that Floors, walls, and ceilings are clean and maintained as clean.

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed moldy tomato that was left on the shelf above the prep table to ripen. CDI PIC voluntarily discarded.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed chemical spray bottle that was not labeled hanging on shelf with clean dishes. CDI PIC moved bottle and labeled it.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed the back door propped open for about 20 minutes into the inspection and not screened. CDI PIC stated that they had a recent delivery and employees didn’t close the door back. CDI Door was closed.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee handling food with jewelry on her arm.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. Observed sanitizer bucket on the prep table next to the prep station and the slicer. Also observed another sanitizer bucket on the floor. CDI PIC moved the sanitizer buckets.

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 black buildup on the door gasket of the WIC and WIF.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed multiple employee items (cell phone, purses, laptop, clothing) stored on shelf with food and single service items. CDI PIC moved all employee items. REPEAT 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 multiple open employee drinks stored with single service items and food throughout facility. CDI PIC moved employee drinks.

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 cut lettuce, deli ham, turkey, tuna, and roast beef from yesterday without date marks. PIC knew items were prepared/opened yesterday. -CDI- PIC properly added date marks to the items. 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 .

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-service articles stored directly on the floor in dry storage. Raise at least 6 inches above the floor.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. -Observed employee items stored above/directly touching customer items in the dry storage area. Designate separate area for employee items. -REPEAT-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cheese, lettuce, tomatoes, mushrooms in the prep top and tomtoes on the front line holding above 41F. CDI- Items were within time/ temp parameters and were placed in the walk in to cool down. Items cooled to 41F. 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 .

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

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 low grout in kitchen area.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee items stored with customer items in the dry storage area.

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

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 TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ. Observed a container of sliced tomatoes being over stacked at the front table and tuna at display case, cold holding > 41 F inside of refrigeration. Refer to temperature observation chart. PIC stated that the sliced tomatoes were transferred from the prep top there from 7:40 am and tuna had been cold holding inside the case since the previous day. CDI - Tuna voluntarily discarded and sliced tomatoes relocated to walk-in freezer to rapidly cool down. ***No escalation of points due to improvement. -1.5-

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24 hrs. - Pf. 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 roast beef first used yesterday without a date mark inside of the display case. CDI - PIC date marked product. -0-

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed scoop handles touching contents of dry foods inside of containers. CDI - Utensils repositioned upwards. -0-

4-903.12 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 individually packaged single service straws stored inside cabinet, directly underneath soft drink station plumbing lines. No physical evidence of contamination observed. CDI - PIC relocated items to storage shelving unit in kitchen. -0-

REPEAT: 5-205.15 Maintain a plumbing system in good repair. Observed loose taps at kitchen prep sink and both hand washing sinks inside of the restrooms. Repair. -1-

REPEAT: 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed sliding doors of community dumpster left open. Keep closed after use. -0.5-

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. - P. Observed two food employees wash hands and re-contaminate them on faucet handles. CDI - Employees educated on proper hand washing procedures and hands re-washed. -2-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. - Pf. 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 debris on vegetable slicer stored as clean above 3-compartment sink. CDI - Slicer moved down to 3-compartment to be W/R/S. -0-

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 TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ. Observed multiple TCS foods such as cut lettuce, sliced tomatoes and white american cheese cold holding > 41 F inside of refrigeration. Refer to temperature chart. PIC stated that the items at the front and back end stations were transferred there from the walk-in cooler at 11 am, other items were put into cold holding 45 minutes prior to inspection. Upon further investigation, it was discovered that the front and back end units had not been turned on. CDI - Refrigeration turned on, however, foods at front end placed on TPHC until 2 pm due to lunch rush. Remaining foods relocated to walk-in cooler to rapidly cool down. -1.5-

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. - P. Observed chemical spray bottles stored over single service food sleeves, packaged utensils and on a food prep table. CDI - Chemicals relocated to designated area. -1-

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed spray bottle containing a concentration of 0 P.P.M. Quat solution. CDI - Solution discarded and replaced with sanitizer measuring at 200 P.P.M. -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 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed heavy food debris accumulating on gaskets of reach-in units, sides of grill and inside of display case. Keep clean. -1-

5-205.15 Maintain a plumbing system in good repair. Observed loose tap at hand washing sink inside of the female restroom and water leaking at sides of tap at hand washing sink inside kitchen. Repair. -0-

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed sliding doors of community dumpster left open. 1 of 2 of these receptacle lids observed to be damaged and is not flush when closed. Repair. -0-

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 cleaning needed on floors and walls behind and underneath grill station. -0-

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed personal laptop and cell phones stored with and on packaged single service articles and on food prep table. CDI - Personal items removed. 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 food and beverages being stored on shelving units with single service food items. CDI - PIC moved personal foods to designated area for employee possessions and beverages. -0-

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 employees beverage being stored on prep surface next to slicer. CDI: PIC moved employee drink to a designated area.

2-301.14 Wash hands before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single service and single use articles. -P Observed food employee come into work without washing hands and go behind counter, handling phone, headphones and touching face before beginning to handle boxes of food products. CDI: PIC stated that the employee is not clocked in yet and instructed employee to sit in the lobby until shift begins and to wash hands before starting food preparation when returning. 2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed employee pick up debris from the floor with gloves on, then proceeded to throw away gloves and don new gloves without a hand wash. CDI: Employee took off gloves and washed hands before again, donning gloves.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed pans and utensils in sanitizer compartment at 3-compartment sink. Test kit measured 0 ppm quaternary ammonia sanitizer in the compartment. PIC determined that it was the wall dispenser not operating correctly. CDI: PIC used quaternary ammonia tablets in fresh water to reach 200 ppm for sanitizing and will continue to use quat tablets until wall sanitizer dispenser is functioning. 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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

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 metal pans of cut tomatoes and prepped tuna salad mix cooling in WIC with tight plastic wrap covering. Cooling parameters determined that cooling rate is not sufficient. REPEAT CDI: PIC moved items to WIF with plastic off of product to quickly cool. 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 .

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 multiple squeeze bottles of condiments without labels.

4-501.11 Maintain equipment in good repair. Observed wall mounted sanitizer dispenser not dispensing quart sanitizer. PIC stated that it was recently installed. Facility was using quaternary ammonia tablets prior to this dispenser. PIC called technician and a work order has been placed to service the dispenser. PIC to use tablets to reach sanitizer concentration until it is serviced and functioning.

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 heavily food debris accumulating in both flip top units. Keep clean.

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 unable to demonstrate knowledge of employee health policy and exclusion. PIC states that there is also no written employee health policy on the premises. CDI: EHS provided PIC with an employee health policy.

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 events. PIC states that there is not one on the premises. CDI: EHS provided PIC with vomit and diarrhea written procedures

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 deli case with chubs of Cappacuolo, turkey, salami, ham and blocks of provolone and container of tuna salad with temperatures above 41F. PIC states that products are constantly being pulled out of temperature to be processed for immediate service and that the chubs rarely last more than a couple hours before being sold. CDI: PIC moved products to WIC to cool down and rotated in new chubs that were 41F or below. 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 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 sliced tomatoes cut yesterday without a date mark in WIC. Observed mushrooms from a can that were opened yesterday without a date mark being held in prep unit. CDI: PIC placed date mark on items.

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: http://meck.co/FoodSafety 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 chubs of cappacuolo, ham, and roast beef that were processed earlier today with temperatures above 41F. PIC stated they were processed around 12 pm. products had 30 minutes left to meet 4 hour cooling parameter. Observed cut lettuce cooling in fliptop unit and on make line. CDI: After no change in temperature on chubs, PIC moved chubs to WIC to cool quickly and 41F or below was met in time. PIC moved lettuce to WIC to cool quickly and switched to a different container of cold lettuce.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no test strips for quat sanitizer at 3 comp sink. PIC states that they have none and are already ordered. VR required within 10 days.

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 being store on bottom shelf in WIC next to tomatoes and other produce. CDI: PIC moved beverage to designated area for employee possessions and beverages.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. 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 multiple metal containers air drying with stickers on bottoms. CDI removed to remove

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 multiple tcs foods including but not limited to multiple chubs of deli meat, sliced American cheese and prepared tuna salad cold held above 41 F in display and prep units. Additionally all TCS foods in walk in cooler observed at 45-47 F. Last temperature taken was sometime in the am. CDI removed to walk in freezer VR for long term compliance

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: 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 open working chubs of deli meats like ham, roast beef and turkey in display case not date marked. VR for date a Marking solution.

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 pic unable to provide written procedures for out of temperature cut lettuce and tomatoes. VR

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf observed unlabeled spray bottle of clear solution. CDI labeled

4-501.11 Maintain equipment in good repair. Observed all TCS food in walk in cooler at 45-47 F. Ambient air temp 45 F. LCD thermometer reading 47F