SUBWAY #35127

REPEAT 2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM on duty during inspection. Store manager arrived after inspection was completed.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no form of hand drying at BOH hand washing sink. CDI - PIC obtained paper towels.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed active manual ware washing with sanitizing solution at 3-comp-sink at 0PPM. Sanitizer bottle was found to be empty. PIC contacted store manager to bring more quaternary sanitizer. Metal containers were returned to wash compartment to repeat W/R/S step. Sanitizer was observed at 200PPM for bleach solution. 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 4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. Observed inside microwave with food debris and build up, which hasn't not be cleaning within 24hours. Increase frequency of cleaning unit.

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 in WIC container of reheated meatballs without any form of datemarking. CDI - PIC could not accurately determined date and voluntarily discarded container of meatballs. 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 .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in-use sanitizer bucket with 0PPM solution FOH. CDI - PIC discarded solution and obtained bleach/water mixture roughly at 150PPM. PIC was unable to use quaternary sanitizer normally due none in store. PIC switched to using bleach solution temporarily until store manager could be bring in quaternary sanitizer.

REPEAT 4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed rusted shelving in WIC/WIF. Replace or discard 4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed rusted/damaged utensils holder mounted on wall near prep sink. Replace and discard. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed vegetable cutting board with deep grooves and black discoloration. Replace or resurface cutting board.

5-205.15 Maintain a plumbing system in good repair Observed pipe underneath prep sink leaking water. Store manager is aware and is waiting for repairs later this week.

REPEAT 6-303.11 Provide required lighting intensity. Observed 0-FOOT CANDLES inside WIF. Replace bulb

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

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed open and uncovered boxes of chocolate chip cookies, bread dough, egg patties, and veggie patties in WIF. Foods must be closed if not in a cooling process. CDI - PIC closed boxes.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed container of meatballs hot holding below 135F in steam unit. CDI - PIC was allowed to reheat meatballs to 165F and held at steam 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a few nats and flies throughout kitchen area. Increase frequency of garbage disposal and pest control services.

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 three boxes of single service cups 20oz,24oz, and 30oz stored directly on the floor. CDI - PIC moved boxes to shelves.

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed rusted/damaged utensils holder mounted on wall near prep sink. Replace and discard. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed vegetable cutting board with deep groves and black discoloration. Replace or resurface cutting board.

REPEAT 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 WIF with ice build up on walls and floors. Increase frequency of cleaning and service of unit. 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 overall cleaning needed on counter tops and around cooking equipment also in hard to reach areas.

REPEAT 6-303.11 Provide required lighting intensity. Observed light bulb in WIF blown, WIF has 0Foot candles. PIC will have bulb replaced.

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

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed employee rinsing bread knife at hand washing sink. CDI - PIC obtained new knife from storage rack and placed dirty knife in 3-comp-sink.

REPEAT 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed four containers of tuna salad in WIC above 41F. PIC stated items were prepared this morning around 8:00AM. PIC voluntarily discarded four containers of tuna. Observed four container of sliced tomatoes and one container of shredded chicken covered and stacked prepared around 11:00AM above 41F. PIC moved items to WIF to quickly cool down. 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 .

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 two containers of sliced tomatoes, and one container of shredded chicken with date marking 6/30 in WIC. PIC stated items were prepared today and was allowed to place proper date marking. 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 Overserved in-use sanitizer bucket on prep table next to sheet pans of breads being prepared. CDI - PIC moved bucket to lower shelf away from foods.

5-205.15 Maintain a plumbing system in good repair. Observed prep sink with hot water knob hard to turn off all the way. PIC stated work order has been placed to have knob fixed.

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 WIF with ice build up on walls and floors. Increase frequency of cleaning.

REPEAT6-303.11 Provide required lighting intensity. Observed light bulb in WIF blown, WIF has 0FT. PIC will have bulb replaced.

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

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 vomit and diarrheal cleanup procedures. -CDI- EHS provided literature. -0- For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 food employee eating in area where clean equipment and utensils are stored. -CDI- EHS educated food employee on proper eating areas. -0-

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P- Observed food employee wash hands for less than 20 seconds. -CDI- EHS educated food employee on proper handwashing procedure and food employee rewashed hands. For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M . 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P- Observed food employee wash hands and not use a barrier to turn off the faucet thus recontaminating hands. -CDI- EHS educated food employee on using a barrier and food employee properly rewashed hands. -0-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.- Observed food debris on dishes stored as clean. -CDI- PIC moved items to dishpit to be W/R/S. **REPEAT** -1.5- **POINTS NOT ESCALATED DUE TO IMPROVEMENT** 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed items on left side make line above 41F. Refer to temperature chart. Observed ambient air of unit at 48F. -CDI- PIC voluntarily discarded items. **3 DAY VERIFICATION REQUIRED** **FACILITY TO USE LEFT HAND SIDE TO STORE NON TCS ITEMS** **REPEAT** -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-/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 steak, teriyaki chicken, deli chicken, turkey, shredded lettuce and sliced tomatoes with no date marks. Observed tofu and marinara date marked 1/8 (discard 1/14). Per PIC, items with no date marks were prepared 2 days prior. -CDI- PIC properly date marked items and discarded items past date. -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 .

6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed flying pests in BOH near dish pit and clean dish area. -0-

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee with no protective head covering. -0-

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths stored in quaternary sanitizer concentration of less than 100ppm. -CDI- PIC corrected concentration to 200ppm. -0-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking with dishes stored as clean. -0-

4-202.11 Multiuse food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf- Observed chopping bowls with peeling plastic. Observed container used for catching meat with cracks. -CDI- PIC voluntarily discarded items. **REPEAT** -0.5-

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee items stored over retail items in WIC. 6-303.11 Provide required lighting intensity. Observed no light in freezer. Replace. -0-

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM at time of inspection. **FACILITY HAS 180 DAYS FROM ISSUANCE OF TRANSITIONAL PERMIT TO OBTAIN CFPM** **REPEAT** -0- For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.- Observed food debris on dishes stored as clean. -CDI- PIC moved items to dishpit to be W/R/S. -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 .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- Observed meatballs hot holding at 109F. -CDI- PIC reheated items to 190F. -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 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 items cold holding at make line above 41F. Refer to temperature chart. Per PIC, unit is turned off at night and turned back on in the mornings. Initial temperature of unit at 46F. When EHS observed temperature the second time, unit was at 40F. EHS recommended that facility not place items in unit until it has cooled down. -CDI- PIC placed items in WIC to cool back down. -0- 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 .

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 roach killer not approved for commercial use. -CDI- PIC voluntarily discarded. -0-

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 and deli meats prepared today cooling with a lid on stacked on top of other containers. Observed deli meats cooling at a slow rate. -CDI- EHS educated PIC on proper cooling methods and PIC removed lids and unstacked containers. -0- 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 probe thermometer available for use. **10 DAY VERIFICATION REQUIRED** -0.5-

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 oil, vinegar and 2 sauce bottles with no label. -CDI- PIC properly labeled items. **REPEAT** **NO POINT ESCALATION DUE TO IMPROVEMENT** -1-

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 in-use utensils stored on surface under make line. -CDI- EHS educated PIC on proper storage of in-use utensils. -0-

4-202.11 Multiuse food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf- Observed cracked black plastic containers. Per PIC, containers are normally used to reheat items. -CDI- PIC voluntarily discarded items. -0-

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM at time of inspection. **FACILITY HAS 180 DAYS FROM ISSUANCE OF TRANSITIONAL PERMIT TO OBTAIN CFPM** -0- For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P- Observed food employee wash hands for less than 20 seconds. -CDI- EHS educated food employee on proper handwashing technique and food employee rewashed hands. For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M . 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P- Observed food employee enter work area and start to engage in food prep. -CDI- EHS notified PIC and PIC intervened and food employee washed hands. -0-

6-301.14 Post a handwash sign at each handsink. Observed no handwashing signs at bathroom sinks. -CDI- EHS provided handouts. -1-

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 oil, mayonnaise, salt, pepper, barbecue and other sauces in prep unit with no labels. -CDI- PIC labeled items. -1-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking with dishes stored as clean. -0-

4-501.11 Maintain equipment in good repair. Observed leak from vent in WIC. 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. Observed heavy buildup/drink splash on back of drink dispenser. Increased and more thorough cleaning frequency recommended. -0-