SUBWAY #270

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no Certified Food Protection Manager present at the facility at the time of the inspection. Ensure that the facility has a CFPM present at the facility at all times of facility operation. 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 small fruit flies land on a small portion of bread in a prep area. Flies were restricted to this area. -CDI- bread was voluntarily discarded. EHS stated to the PIC to ensure that that the food is protected in all portions of food prep and presentation. Ensure pest control is increased.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed all TCS foods in the make top including all RTE meats, RTE deli meats, sliced cheeses, and lettuce and tomato above 41F. The ambient reading of the make table was 50F upon EHS arrival. -CDI- All TCS foods above 41F were voluntarily discarded. EHS discussed with PIC about why the foods are out of temperature and explained the following. Each night the make top is turned off and all food is removed and placed into the WIC. In the morning the PIC turned the make table on and as it was dropping in temperature added all of the food inside the unit. EHS asked if the PIC waited until the unit was below 41F to add the food, to which he said no, just as it is dropping. EHS, PIC, and owner (on the phone) discussed that this SOP is incorrect and needs to be remediated and adjusted moving forward. The make top must be kept on over night so that it is already cold (below 41F) when food is added in the morning or the unit must be turned on and given ample time to reach below 41F, checked with thermometer to ensure it is 41F or below, and then once the unit is below 41F, then food can be added. EHS also explained that for these units the temperature should be below 41F for the food to hold at 41F. The PIC understood. After the food was discarded EHS waited and saw the make unit get to 36F ambient reading. The facility put all new items into the make unit and reopened the store. The facility temporarily closed from 10:20 to approximately 11:45 while waiting for the unit to go down in temperature. Failure to be in compliance for cold holding on the next inspection may lead to a risk control plan. 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 .

3-501.18 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 open bag of RTE meat balls in the WIC with no date mark present. PIC stated that the meat balls were opened yesterday. -CDI- PIC back dated. 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several small fruit flies present in the facility throughout the inspection. PIC stated that the landlord is in charge of pest control. Ensure that the pest control is increased to remediate the presence of fruit flies.

4-501.11 Maintain equipment in good repair. Observed front of house lowboy coolers not functioning. PIC stated that they need to get these fixed. Ensure that these are repaired. 4-502.11(C ) Maintain air thermometers in good repair and accurate. Observed thermometers for make unit and WIC not properly reading the temperatures of the unit. Ensure that this equipment is properly repaired.

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 shelving below make unit in need of cleaning. Ensure that all non food contact surfaces are cleaned and maintained as clean.

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 ceilings throughout the kitchen in need of cleaning. Ensure that ceiling is cleaned and maintained as clean.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager present at the facility at the time of the inspection. Ensure that a CFPM is present at the facility during operation. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

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 for vomit and diarrheal events present in the facility at the time of inspection. -CDI- EHS provided vomit and diarrhea clean up procedures to the facility. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed several foods present on the make line above 41F including sliced turkey, roast beef, shredded cheese, pepper jack, tuna, and tomatoes. Ambient reading of unit was 38F. PIC stated that foods were placed into make line from WIC 3 hours prior. -CDI- PIC moved all foods above 41F into the WIF to rapidly cool and after reaching below 40F were placed back on to make line. 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 nearly all prepped food in the WIC with no date-marking present. PIC was stated he prepped all foods present in the WIC either the day prior or two days prior. -CDI- PIC properly dated all foods properly and EHS coached PIC on proper dating procedures for prepped foods moving forward. 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 .

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 several spice shakers not labeled on the make line of the facility. Ensure that all working containers of food are labeled.

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed wet stacking present on the clean dish rack of metal containers. Ensure all equipment is properly air dried prior to be stacked.

6-303.11 Provide required lighting intensity. Observed lighting in the WIC of 1.23 Foot Candles. Ensure that lighting in the WIC is increased so that proper light intensity is met.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. -Observed no certified food protection manager on site during inspection. Facility has 180-day transitional period to obtain certified food protection manager before points may be deducted during inspection report. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P Observed employee wash hands, then turn faucet off with bare hands. Use barrier when shutting off faucet. CDI PIC re washed hands correctly.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no hand soap in men’s restroom. CDI Handsoap refilled

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed multiple TCS items on front prep line holding above 41F. PIC stated all items brought out 41F and below from WIC around 8 am. Repair person called and showed up during inspection. New items placed in front prep unit while being repaired. RIC holding TCS items and ambient above 41F. Items placed in RIC 2 hours prior, returned to WIC. VR required. 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 .

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no test kit for quat sanitizer. Facility had test strips for chlorine based sanitizer. VR required.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. -Observed no certified food protection manager on site during inspection. Facility has 180-day transitional period to obtain certified food protection manager before points may be deducted during inspection report. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P -Observed meatballs holding below 135F in steam well. -CDI- PIC reheated meatballs to 165F in microwave. 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 .

6-501.11 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 white debris falling from ceiling in women’s restroom. Observed missing floor baseboard tile between back hand sink and can wash. Observed damaged floor baseboard tile at can wash.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. -Observed employee jacket stored among single-service cups/lids and customer food in dry storage.