JERSEY MIKE'S # 3278

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

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P. Observed food employee fail to wash hands after handling work phone on prep line. CDI- EHS discussed with PIC, PIC had employee step from line to properly wash hands.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed no paper towels at handsink near grill. CDI- PIC had food employee replace roll into unit.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed produced stored above ready-to-eat food in walk-in. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed bacon uncovered at grill station. EHS discussed ensuring all food not in use or that are cooling be covered.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed sliced tomatoes and shredded lettuce prepped and placed in uncovered prep tops to be used during lunch. TCS items should be cooled to 41F prior to being held in active units. CDI- PIC had used majority of items during prep and had remaining items cooled. *REPEAT* Points deescalated due to overall improvement observed during lunch rush compared to down time. Future cold holding observations may result in increased point deduction and risk control plan implementation. 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 .

2-302.11 (A) Food employees shall keep their fingernails trimmed, filed, and maintained so the edges and surfaces are cleanable and not rough. -Pf. Observed food employee with sharp nails puncturing gloves. CDI- EHS discussed with employee and PIC, PIC had employee replace gloves and wash hands.

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 interior of flip top, gaskets of walk-in, and handles of equipment needing cleaning. *REPEAT*

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee’s personal phone stored above prep table. CDI- PIC removed to designated area.

4-702.11 Utensils and food contact surfaces of equipment shall be sanitized before use, after cleaning.-P. Observed food employees wipe of counter used for food prep with dry cloth, fail to also sanitize surface before use. CDI- EHS discussed with PIC, PIC had employee sanitize surface with cloth from sani bucket. 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 sliced tomatoes stored above 41F throughout establishment. PIC stated item had been sliced and placed in WIC around 1130am. Observed shredded lettuce in flip top temping above 41F. Likely due to unit being maintained open next to grill, ambient temps outside of of 39F. No cooling logs maintained. CDI- EHS discussed with PIC, PIC removed items to be cooled due to being within parameters. *REPEAT* EHS recommends covering foods with lidding between rushes and when items are not actively being used. 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 TCS food being removed from walk-in without fully cooling to 41F or below, TCS foods cooling in walk-in with tight fitting lids present. EHS discussed additional cooling methods to use in conjunction with current methods. CDI- PIC removed TCS foods mentioned in item #22 to walk-in to be cooled while in ice baths, and without lidding. *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 .

4-903.11 (A) Store cleaned equipment, utensils, linens 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 clean equipment being stored in unclean container. CDI- PIC removed items to clean pan, moved clean pan to be w/r/s.

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 gaskets on walk-in cooler, gaskets prep drawers, and handles of prep drawers needing cleaning.

2-301.14 Wash hands before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single service and single use articles. -P observed food employee changed tasks without changing gloves and return returning to work with Food. CDI coached. 2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P observed Food employee Don gloves without washing hands prior to working with Food. CDI coached. And hands washed. 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P observed lettuce and tomato and sliced cheese cold held above 41° CDI placed on temporary TPHC 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 facility date marking with day dots only. Saint Mark system. needs two points of reference. CDI PIC COACHED 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 .

3-501.15 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 lettuce, cooling in the walk-in cooler that closed container at 50°. CDI-Leads removed. 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 .