JERSEY MIKES #3240

2-102.12 (A) Certified Food Protection Manager (C) Observed no CFPM in establishment during inspection. -1 point-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cooked peppers, cooked mushrooms, and white cheddar cheese in flip top cooler cold holding at temperatures between 46F and 48F. Ambient air temperature of flip top unit was 39F. CDI - Flip top cooler lid was closed and all TCS foods were 41F by end of inspection. Flip top cooler is next to grill top. PIC has been advised to conduct frequent temperature checks of TCS foods. -0 points- 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 sliced ham in plastic wrap, sliced salami, and sliced roast beef in flip top cooler drawer without date mark. PIC stated that items were opened and prepared day prior. CDI - PIC allowed to date open deli meats. In the future, the PIC may be required to discard food, per 3-501.18 (A), that is not dated or inappropriately dated in accordance with 3-501.17 (A), (B), or (C) -1.5 points-

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed three unlabeled spray bottles stored on chemical storage rack without identification. CDI - PIC identified contents of two bottles to be degreaser and the third to be sanitizer. PIC labeled spray bottles with name of contents. 7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed quat sanitizer at three compartment sink in excess of 500ppm. Establishment uses Steramine tablets for quat sanitizer. CDI - Quat sanitizer was diluted with water and a new concentration of 400ppm was achieved. PIC has been advised to use available quat sanitizer testing strips each time sanitizer is made to ensure a correct concentration of 150ppm - 400ppm. -1 point-

4-501.11 Maintain equipment in good repair. Observed sliding door handle of customer display cooler broken and preventing display cooler door from being completely closed. Observed torn and hanging gasket on customer display cooler. Repair/replace door handle and gasket. -0.5 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 heavy accumulation of food debris in sliding door gaskets of customer display case. Recommend higher frequency and more thorough cleaning. -0 points-

5-205.15 Maintain a plumbing system in good repair. Observed water leak below rear handwashing sink. -0 points-

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed employees return to food prep area from other parts of kitchen, don gloves, and begin food preparation. CDI - Employees were asked to remove gloves and wash hands prior to initiating food preparation. PIC has been advised to train employees on proper handwashing procedures including when to wash. -0 points-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed deli slicer, stored as clean, with food debris on food contact surfaces. Observed serving spoon stored as clean on drying rack with build up of food debris and residue. CDI - Deli slicer was broken down, washed, rinsed, and sanitized. Serving spoon was taken to three compartment sink to be washed, rinsed, and sanitized. -1.5 points- 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 .

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

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed employee health policy missing information pertaining to Non-Typhoidal Salmonella. CDI - PIC was educated on "Big 6" illnesses, symptoms, and when to report illness. PIC was given new informational poster with complete information. -0 points- For more information on employee health policy, please visit: www.mecknc.gov/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 unlabeled shaker container and squeeze bottles of food at make line. -0 points-

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee preparing food while wearing a watch. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee preparing food without wearing a hair restraint. -0.5 points-

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in-use wiping cloth stored on cutting board. -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 build up of food and food debris in gaskets of sliding doors at customer cold case. Recommend higher frequency and more thorough cleaning. -0.5 points-

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 lettuce cooling at a rate too slow to meet cooling parameters. See temperature chart and violation #33 for details. CDI: Education provided and PIC vented product (lettuce to 42F within 12 minutes).

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed roasted chicken being held above 41F in deli case. Product prepared 03/03/25. Facility does not maintain temperature logs. CDI: PIC voluntarily discarded product.

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 lettuce cooling in covered metal insert pans. PIC stated product placed into WIC between 10am-11am. CDI: Education provided and product vented for rapid cooling (product to 42F within 12 minutes).

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed low QAC sanitizer at 3-compartment sink- 50ppm. PIC unable to prime and get proper reading. EHS will return within 3 days to verify dispenser repaired. VERIFICATION REQUIRED.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use. -Pf Observed back hand sink blocked by trash can. CDI: Hand sink made accessible.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliced tomatoes in front serving line cold well > 41F (less than 2 hrs per PIC). CDI -Sliced tomatoes moved to deli cooler and cooled to < 41F. PIC stated that TPHC will be used on lettuce and tomato going forward. Provided link to TPHC information. 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 .

3-501.15 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 container of tuna salad cooling in WIC covered with plastic wrap. CDI vented. 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 .