SUBWAY # 1607

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

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies throughout kitchen area and FOH. PIC will obtained insects devices.

4-501.11 Maintain equipment in good repair. Observed WIF with no TCS food inside and malfunctioning. PIC stated WIF hasn't been operating properly for the last 2 days, repairs are pending. EHS observed WIF ambient air at 35F-37F. VR 10 DAYS.

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 BOH flooring cracking and separating. Repair or replace. 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 water damaged ceiling tiles. Repair or replace.

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

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 a couple of plastic food containers with food build up and debris stored clean near 3-comp-sink. CDI- Employee moved container back to 3-comp-sink to be rewashed, rinse, and sanitized.

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

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed sliced roast beef with shiny metallic like appearance and spoilage odor. CDI - PIC voluntarily discarded pan of roast beef.

REPEAT 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 two aerosol cans of "home use only" insect spray on storage shelf. CDI - PIC voluntarily discarded both cans.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a few flies throughout kitchen area. PIC stated Bug-Out company services establishment every 3-months.

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 several floor tiles not attached to floor near prep table. PIC stated work order has been placed to have flooring fixed.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels in both paper towel dispensers. One dispenser needed batteries and paper towels, while the other only needed paper towels. CDI - PIC was able to replenish both dispensers and obtain batteries.

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 aerosol can of home use only insect spray on storage shelf. CDI - PIC voluntarily discarded can. 7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed two bottles of pain medication stored on prep top table. CDI - PIC moved items to office desk.

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 several stainless steel containers stored clean with sticker adhesive still attached. CDI - PIC moved items to 3-comp-sink.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed vegetable slicer and deli slicer stored clean with food build up. CDI - PIC moved items to 3-comp-sink 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

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed glass cleaner stored next to deli slicer on counter top by hand washing sink. CDI - PIC moved glass cleaner to lower shelf.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several flies throughout establishment. PIC stated pest control company is currently working on fixing the issue.

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 low boy cooler with built up food debris on lower part of cooler.

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 or clean up kit for responding to vomit or diarrheal clean up. CDI- PIC EHS was able to provide establishment with written procedures. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed meatball hot holding below 135*F in steam table. PIC state they were put there 1hour ago. EHS allowed PIC to reheating meatballs for hot holding. 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed sliced American cheese and pepper jack cheese opened in WIC without any label or date marking. CDI - PIC stated items were opened yesterday, EHS allowed foods to be labeled and date marking from yesterday. 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. Observed not easily identifiable two in-use squeeze bottles and three seasoning shakers with out any identification. CDI - PIC labeled all items.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several nats throughout establishment. PIC stated pest control company is currently working on fixing the issue.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee without any hair covering.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed two prep table cutting boards with deep score marks. PIC stated order for new cutting boards have been placed.

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 stainless steel pan stored clean with melted plastic around the bottom of the container. CDI - PIC voluntarily discard item.