JERSEY MIKES # 3241

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Observed no written procedures at time of inspection. PIC unable to provide documentation for clean-up. Observed clean up kit available but without sufficient information on the process required for clean-up. CDI - EHS provided procedure prior to end of inspection. (0.5) For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. EHS observed hand sink by flat top grill obstructed by small trash can. CDI - PIC removed trash can. (0)

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). EHS observed deli meat cut today stored in sliding glass door on make line with no date; PIC stated meat was cut today and if left is wrapped and placed in WIC at night. EHS observed tuna salad just prepared and placed in WIC without proper date. EHS observed “discard” meat stored in WIC; PIC stated meat is weighed prior to discarding. EHS advised to label container as “do not use” or “for discard” so that the intention is made prior to storage. (1.5) CDI - PIC verified items with prep list and placed accurate dates on all items. (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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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. EHS observed bottles of vinegar, oil, and seasoning without proper labels. (0)

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. EHS observed wiping cloths being held in sanitizer at 0ppm. EHS observed instructions stating sanitizer shall be kept at 150-400ppm for proper sanitation. CDI - PIC re-made sanitizer buckets at correct concentration. REPEAT. (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. EHS observed interior surfaces of make units and reach in units throughout make line soiled with food debris. Increase cleaning frequency to avoid accumulation. REPEAT. (1)

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. EHS observed walls and flooring throughout facility soiled with food residue and debris. Increase cleaning frequency to avoid contamination.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed hand sink without soap by front make table. CDI - PIC replaced soap.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. EHS observed slicer soiled with food debris and residue. PIC stated the slicer should not have been used today and was unaware of the last time it had been used. EHS advised it should be stored clean if not in use. CDI - PIC broke slicer down to be wash, rinsed, and sanitized. REPEAT. (3) 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 .

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 pesticide spray approved only for residential use stored with chemicals. PIC stated facility has regular pest control and pesticide had been left from previous management. CDI - PIC removed pesticide from facility. (1)

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. EHS observed wet wiping cloths being used as a barrier for drying clean equipment and utensils. EHS advised that wiping cloths shall not be placed under wet dishes. Once the wiping cloth is wet, it shall be placed in properly concentrated sanitizer. (0)

4-501.11 Maintain equipment in good repair. Observed proofer in disrepair. Observed water being collected into a pan because unit is leaking. Repair. (0)

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. EHS observed inside reach in of make units and display case accumulating a large amount of food residue and debris. Increase cleaning frequency to avoid accumulation. (0.5)

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed food debris on slicer stored as clean. CDI- PIC re-cleans and sanitizes slicer. (-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: 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed unlabeled vinegar and spices beside cook line. CDI- employee labels items. (-0)

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several deli meats inside display case, bottled mayo, salsa, and sliced tomatoes at service line above 41F. CDI- PIC voluntarily discards items above 41F. EHS advises staff not to overfill at the service line, to utilize metal containers whenever possible, not crowd display cases, and that the mayo should be held under refrigeration according to the manufacturer. (-1.5) 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 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed no date mark on lettuce and tomatoes at front service area. PIC states that remaining product at the end of the night will be moved to the WIC for storage, therefore requires a date mark at the service line. CDI- PIC dates sliced produce at service line. (-0) 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 .

3-304.12 (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 knife stored on prep table with food debris. (-.05)

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. PIC did not have serve safe certificate. -1 point For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. EHS observed sanitizer bucket with floating food debris. CDI PIC replaced bucket with new sanitizer -.5 points

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 no TPHC written procedures for the line TCS items. VR required TPHC procedure template may be found at: http://meck.co/FoodSafety

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 squeeze bottles of oil and vinegar without label. Recommended that metal pan is labeled that bottles are kept in.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliced tomatoes dated 2/14/23 holding at 43F. PIC voluntarily discarded overtemp tomatoes. CDI 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 .

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 all TCS items on line, prepared 2/15/23, display case, cold drawers with no date marking. PIC placed dates on TCS items. CDI 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 .

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 no TPHC written procedures for the line TCS items. VR required TPHC procedure template may be found at: http://meck.co/FoodSafety

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed cleaning spray bottles stored above food prep area and among food utensils. PIC moved bottles. CDI

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed clean food containers wet stacked.

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed dumpsters with broken and missing drain plugs.