FIREHOUSE SUBS #1321

2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P - Observed food employee pick up soiled item from ground and then proceed to handle clean single-service articles. Observed another employee turn faucet off with bare hands before proceeding to food handling tasks. CDI ,employees rewashed hands using proper procedure. 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 sliced tomatoes cooling at 50 degrees F at 2:15. at 2:47 tomatoes were at 48 degrees F in deep covered containers. Cooling parameter calculator determined that method not effective to reach cooling parameters and tomatoes relocated to shallow uncovered sheet pan to rapidly cool. Repeat. Several cooling violations show in previous inspection. Risk Control Plan to be requested if facility not in compliance next inspection. 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 .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chili, peppers, onions, and soup hot held below 135 in warmer. See temperature observation chart. CDI, foods voluntarily discarded. 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 tomatoes cooling at 50 degrees F at 2:15. at 2:47 tomatoes were at 48 degrees F in deep covered containers. Cooling parameter calculator determined that method not effective to reach cooling parameters and tomatoes relocated to shallow uncovered sheet pan to rapidly cool. Repeat. Several cooling violations show in previous inspection. Risk Control Plan to be requested if facility not in compliance next 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 .

6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed 1 dead fly on bottom of slicer.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed 2 wet wiping cloths held on counter surfaces

2-401.11 (A). Employee beverages must be stored in a designated area where contamination of food, clean equipment, utensils, linens, and single-use articles cannot occur. Observed employee drink stored on prep table .

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P - Observed employee turn faucet off with bare hands after washing. CDI, employee rehashed hands.

3-501.14 Cooling (P). - Observed ham recently prepared and cooling at 45 degrees F as well as turkey at 44 degrees F at 11:22. At 11:43 ham and turkey remained at same temperature. Cooling calculation indicated method not effective to reach cooling parameters and foods transferred to reach in freezer to rapidly cool. Repeat.

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 steak, turkey and cut tomato with discard date of 11/21. CDI, foods voluntarily discarded. Improvement made since previous inspection and points not escalated today. 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 .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P - observed container of household oil stored over prep sink. CDI, oil voluntarily discarded.

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 ham recently prepared and cooling at 45 degrees F as well as turkey at 44 degrees F at 11:22. At 11:43 ham and turkey remained at same temperature. Cooling calculation indicated method not effective to reach cooling parameters and foods transferred to reach in freezer to rapidly cool. 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

2-402.11 Effectiveness - Hair Restraints (C) - Observed 1 of 3 food prep employees not wearing hair restraint.

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 sliced deli ham in front RIC cooling from 3/27/25 holding above 41F during inspection. CDI - PIC voluntarily discarded all bags of ham. 0 pts. 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf 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 portioned out deli meat packs in sandwich prep not baring date label. Observed bags of sliced ham and turkey, and containers of pepper jack and provolone in sandwich prep being held past their allotted expiration date per company’s date marking SOPs. Observed shredded lettuce in front RIC with an opening date of 3/17/25. Observed roast beef chub in back RIC with an opening date of 3/26/25, and a discard date of 4/2/25, which is longer than the allotted 7 days. CDI - PIC voluntarily discarded deli meat packs, sliced ham, sliced turkey, pepper jack, provolone, and shredded lettuce. PIC corrected discard date on roast beef chub and will be contacting corporate about correcting printed labels. 1.5 pts. 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 .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed container of sanitizer being stored above single use items during inspection. CDI - Employee moved to appropriate location. 0 pts.

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 ham cooling from 3/27/25 in large, closed plastic bags while stacked together in RIC. Observed sliced tomatoes being cooled in stacked, sealed plastic containers during inspection. Tomatoes were not cooling hastily. CDI - PIC voluntarily discarded deli ham. Tomatoes were divided into smaller containers and into RIF to accelerate cooling. Repeat. 1 pt. 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 .

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . Observed no thin probed thermometer on site during inspection. Acquisition required. 10 day VR required. 0.5 pts.

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 cooked onions cooling in ice bath at 111F at 1:55pm with no change in temperature by 2:10pm. CDI - Employee changed cooling methods to achieve proper cooling rate. 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed all TCS foods in prep unit not maintaining 41F or below during inspection. Ambient in unit maintaining 58F. PIC was able to verify all foods had been in temperature the morning of inspection via temperature log, and that all foods had been out of temperature for less than three hours. Employees moved all TCS foods to RICs to cool down. Maintenance was present during inspection to fix 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 cooked onions being cooled in deep container in ice bath not maintaining proper cooling temperatures. CDI - Employee moved onions to shallower container to hasten cooling. EHS recommended stirring product anchieve thermal equilibrium. Onions achieved proper cooling during inspection. 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths being stored in sanitizer with concentration of 50ppm quat during inspection. PIC stated they change cloths throughout the day and that it was coming up on time for them to be changed. Ensure sanitizer retains proper concentration during those times.

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 food debris on wall behind prep unit in front prep area. More frequent or thorough cleaning needed.

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 prepped meatballs cooling from 1/9 above 41F. CDI: PIC voluntarily discarded items. 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://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P. Observed sanitizer bucket on prep table above bread. CDI: PIC relocated sanitizer bucket.

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 prepped meatballs cooling inside reach in cooler with lids on. Observed sliced tomatoes cooling at a rate of 0F/min inside reach in cooler and covered with lid. CDI: PIC placed tomatoes inside reach in freezer to cool, meatballs were 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee preparing food while not wearing a hair restraint.

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 debris in bottom of reach in freezer and cooler. Clean as needed.

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 holes in wall near dry storage area, and damage to composite doorway leading into kitchen. Repair.