FIREHOUSE SUBS #81D

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF- *Observed - Establishment has no type of employee health policy training past having new employees read Health Policy Poster. *CDI - EHS provided Employee Health Policy and Reporting Agreement Document for Establishment to use moving forward when training new staff. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

*REPEAT* 3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. *Observed - Sanitizer Bucket with low concentration 100ppm. *CDI - PIC refilled bucket at proper concentration 300ppm.

*REPEAT* 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 - 2 containers of Sliced Provolone and Diced Tomatoes in Glassdoor RIC prepped yesterday above 41F, see temp chart for details. *CDI - PIC voluntarily discarded items. *Observed 3 containers of sliced cheeses cooling in Glassdoor RIC with no change in temperature after 60minutes. *CDI - PIC moved items to different unit to be rapidly cooled. NOTE: Glassdoor RIC rises in temperature quickly upon being opened. As a heavily used unit it shall not be used for cooling of ambient temperature prepared products. 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 .

*REPEAT* 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 Provolone and Diced Tomatoes in Glassdoor RIC prepped yesterday above 41F, see temp chart for details. PIC removed ham chub blocking fans to Glassdoor RIC. EHS observed digital ambient thermometer temperature reading drop from 47F to below 41F after 15 minutes. *CDI - PIC voluntarily discarded items. Observed 3 containers of sliced cheeses cooling in Glassdoor RIC with no change in temperature after 60minutes. *CDI - PIC moved items to different unit to be rapidly cooled. 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 .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. *Observed - Sanitizer buckets with a concentration reading below 50ppm. PIC stated buckets were filled with sanitizer and hot water. *CDI - PIC refilled buckets using sanitizer with cold water EHS tested concentration at 200ppm.

5-205.15 Maintain a plumbing system in good repair. *Observed - small leak from faucet at back handsink.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. *Observed - Employee purse and drinks stored directly on prep table. *CDI - PIC relocated items to lower shelf to remove the possibility of contamination.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P. Observed food handler wash hands and not use clean barrier (paper towel) to turn off hand wash handles. CDI-PIC provided education and hands were rewashed.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed three containers cooked onions at 86F and 85F after two hours. CDI-PIC voluntarily discarded onions. 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed several TCS items in top section of sandwich prep unit above 41F (see temp chart). CDI-Facility to use emergency TPHC until maintenance is performed, PIC contacted maintenance during inspection. VR within 3 days to check on cold holding status of prep unit. 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 three covered containers of cooked onions tightly packed into metal container, slowly cooling in ice bath that did not have sufficient ice to cool all sides of containers of onions. CDI-PIC voluntarily discarded onions. EHS and PIC discussed proper cooling methods including having enough ice stored around cooling foods and active stirring of cooling foods as well as using the prep sink filled with ice to significantly increase the rate of cooling for cooked onions and peppers. 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 .

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed deli slicer with food residue on the backside of the cutting blade that was stored as clean, per PIC. CDI-PIC to rewash deli slicer. 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 .

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food employee wearing smart watch while working with RTE foods.

4-904.11 (A) Display and handle single-use and single-service articles and cleaned and sanitized utensils to prevent contamination. Observed single-use cups stored by cash register with plastic sleeve too low, exposing lip-surface of single-use cups. PIC moved plastic sleeve up to protect cups.

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 Monterey jack and pepperjack cheese cooling in reach in and prep top respectively from 11 AM,. Pepperjack had a cooling rate of 0.03 and Monterey jack had no rate of change in RI while cooling with a plastic lid covering the container. EHS spoke with PIC about leaving cooling foods uncovered during cooling process and using a RI that will be opened and closed less than current RI for cooling. CDI-PIC removed lids from foods. 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 .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple plastic containers wetstacked on drying shelving. Containers were separated to allow for proper air drying.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed one cutting board with deep cuts in clean storage.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed meatballs in steam well at 123F. Per PIC, meatballs were placed in steam well within the last hour and the temperature knob was lower than its usual setting. CDI-Meatballs were reheated to above 165F. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed reach in with provolone, Monterey jack, and prepped tuna salad above 41F, with an ambient air temperature of 43F. CDI-PIC voluntarily discarded all prepped TCS foods. PIC also adjusted temperature knob of reach in and got an ambient air temperature of 34F and showed temperature log from opening that cooler was had a temperature of 33F. 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 .

5-501.111 Keep storage areas and bins for waste in good repair. Observed cardboard dumpster with moderate rusting towards the bottom with visible cracks. PIC to call Republic to get dumpster replaced.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at hand sink in back. CDI PIC restocked paper towel dispenser

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 deli meats being put in tightly closed plastic bags and put into reach in. Meats were above 41F. CDI EHS educated PIC on cooling down freshly sliced deli meats in cooler before putting in reach in unit. Also discussed not sealing plastic bags during cooling. EHS allowed PIC to put deli meats in cooler. 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 .

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 spice containers not labeled. CDI PIC labeled all spices.