SUBWAY #17802

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager onsite during inspection. REPEAT*** (1 pt) For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

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 employee rinse hands for less than 15 seconds and then use bare hands to turn off the water faucet. -CDI- EHS intervened before employee donned gloves and coached on proper handwashing procedures. Employee rewashed hands using proper procedures. (2 pt) 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed large amounts of live roaches on glue traps and roaming free throughout the facility. Service facility for pests. (1 pt)

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. (1 pt) For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed rotisserie chicken and shaved steak above 41F while said to be hot holding. PIC stated that they were placed int he unit around 6am. -CDI- PIC placed the items back int he WIC to cool back down to 41F and replaced them with items that were 41F or below. Due to improvement, points not escalated. REPEAT***(1.5 pts) 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 .

2-201.11(A) Permit holder shall require food employees to report to the PIC information about their health and activities as they relate to diseases that are transmissible through food. -P Observed no written procedures for an employee health policy agreement onsite during inspection. -CDI- EHS provided an updated copy of an employee health policy agreement. (0 pts) For more information on employee health policy 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 diarrhea clean up procedures onsite during inspection. -CDI- EHS provided written vomit and diarrhea clean up procedures. (0 pts) For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed food employee wearing gloves place gloved hands inside oven mitts, then remove the oven mitts to proceed to work with RTE food. Gloves must be changed when they become soiled. -CDI- EHS provided education to PIC on proper gloves changing. (1.5 pts)

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed meatballs at 122F while said to be hot holding. PIC stated that the meat balls were heated and placed in hot holding at 10:30am. -CDI- PIC reheated the meatballs to 170F and then placed in hot holding. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several items that were in the flip top units holding above 41F while said to be cold holding. PIC stated that the items were placed in the units around 6:30am but does not know how long they have been above 41F. -CDI- PIC voluntarily discarded the non-complainant items. (1.5 pts) 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 .

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed in-use utensils with the handles being stored in direct contact with the food. -CDI- Utensils were placed so that the handles were above the food. (0 pts)