SUBWAY # 58549

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. EHS unable to wash hands at FOH hand washing sink due to equipment being stored over hand washing sink. CDI - PIC removed all items away from hand washing sink. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Observed no paper towels at BOH hand washing sink. CDI - PIC obtained roll of paper towels.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed mixing bowels and pieces of equipment pooling water with food debris stored cleaned. CDI - PIC moved items back 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 , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed chemical spray bottle stored on prep table where food was being prepared. Spray bottle was later observed hanging above prepared food. CDI - PIC moved chemical spray bottle to chemical storage rack.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed two employees without any form of hair covering. PIC obtained hairnets.

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 insect aerosol spray can of HOME-ONLY use on chemical rack. CDI - PIC voluntarily discarded item.

4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturer label. -Pf Observed manual warewashing at 3-comp-sink with a temperature of 88F-90F detergent solution. CDI - PIC drained detergent solution and started with new detergent solution at 118F-120F. EHS mentioned to PIC to follow guidelines posted on the wall by manufacturer.

REPEAT 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 food containers with sticker residue stored clean. CDI - PIC moved items back to 3-comp-sink.

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 ceiling tiles missing above WIC and WIF. 6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed pieces of equipment which are no longer in use stated by PIC. Items such as; several plastic lids, food containers, plastic bottles etc. EHS mentioned to PIC that items must remain clean and covered if not in use or removed from facility. PIC will remove items.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed personal items (cigarettes, lighter, and phone charger) stored among single service items on prep top lower shelf. CDI - PIC removed items.

6-301.14 Post a handwash sign at each handsink. Observed no hand washing signage at hand washing sink near register. 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed employee rinsing blue knife in hand washing sink near register. CDI - PIC educated employee on using 3-comp-sink for W/R/S instead of hand washing sink.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed food debris on tomato slicer, and stainless steel bowls with secondary squeeze stored clean on storage rack. CDI - PIC moved items back to 3-comp-sink to be w/r/s. 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 .

REPEAT 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed steak above 41F in WIC that was prepared around 9:30AM. CDI - PIC voluntarily discarded pan of steak. 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 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 food containers with sticker residue stored clean. CDI - PIC moved items back to 3-comp-sink.

REPEAT 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 ceiling tile with dust and debris build up above 3-comp-sink and storage of clean equipment. 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 a few ceiling tiles missing above WIC and WIF.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at hand washing sink next to prep table. CDI - EHS went and obtain paper towels at another hand washing sink.

REPEAT 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed quaternary sanitizer below 50-PPM being used to sanitize utensils/equipment in 3-comp-sink. CDI -PIC discarded solution and manually made sanitizing solution between 200-250PPM concentration. PIC stated wall dispenser is broken and not connected. 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

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed a container of tuna salad in the walk-in cooler above 41°F from 12:30 PM and another container of tuna salad in the flip top above 41°F from 11:30 AM. CDI - PIC voluntarily discarded both containers of tuna. 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 .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed box of tea being stored on the floor underneath storage rack. CDI - PIC moved box to shelving.

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 paper towels being stored on the floor. CDI - PIC moved boxes to shelving.

4-501.11 Maintain equipment in good repair. Observed wall mounted chemical dispenser in disrepair. PIC will place work order.

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 with stickers and sticker glue still attached on storage racks. 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 railing for flop top units with food and debris build in need of cleaning.

REPEAT 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 floors inside walk-in cooler, and corner areas of kitchen in need of cleaning. Observed vent covers above 3 -comp sink with dust buildup in need of cleaning.

REPEAT 6-303.11 Provide required lighting intensity. Observed only 2-5 foot candles of lighting inside walk-in cooler. Add brighter or additional lighting to meet lighting requirements. PIC will place work order.

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 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 . Observed employee recontaminate hands by touching faucet handle after washing. CDI: addressed with PIC; employee rewashed hands. 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P. Observed employee touch glasses and face without washing hands prior to food prep. CDI: addressed with PIC; employee rewashed hands.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed cord from slicer stored inside handsink. CDI: cord moved. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed no paper towels at back handsink. CDI: paper towels provided and kept close to sink.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. 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 . Observed metal food pans, tomato slicer, veggie slicer, and meat/cheese slicer stored with food debris. CDI: all items removed and stored at dirty side of sink to be rewashed. Observed soda nozzles, underside, and inside rim of soda nozzle holders with build-up. CDI: cleaned during inspection. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed quat sanitizer at 3-comp sink reading 0ppm. Determined air bubble in line. CDI: PIC corrected to 200-400ppm. 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

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf. Observed sliced chicken in bag thawing in prep sink without running water. CDI: running water turned on.

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

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed food metal pans being wet stacked on shelf.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed side doors open to dumpster. 5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed drain plug cracked to shared dumpster.

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 floors inside walk-in cooler, freezer, and corner areas of kitchen in need of cleaning. Observed vent covers above 3 -comp sink with dust buildup in need of cleaning.

6-303.11 Provide required lighting intensity. Observed only 1-4ft candles of lighting inside walk-in cooler and walk-in freezer. Add brighter or additional lighting to meet lighting requirements.