SUBWAY #275

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- Time stamp indicated meatballs were placed on the line less than 30 minutes ago. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P -Observed all TCS foods in front lowboy above 41F. Observed ambient temperature at front lowboy at 58F. -CDI- PIC voluntarily discarded all TCS foods in front lowboy cooler (tuna, sliced turkey, ham, cold cuts, teriyaki chicken, diced chicken, veggie patty, american cheese, pepperjack cheese, lettuce). -Facility may not cold hold in lowboy cooler until it is repaired and properly cold holding at or below 41F. -3 day verification visit required- -Observed multiple foods in WIC above 41F (turkey, ham, lettuce, tomatoes, meatballs, diced chicken). PIC stated door to WIC has been open for extended periods of time this morning. EHS observed ambient temperature of WIC at 39F. -CDI- PIC uncovered all foods for rapid cooling. By end of inspection, EHS observed foods drop in temperature. -EHS recommended door is kept closed unless necessary to open. Reduce number of times WIC door is opened. 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 sliced tomatoes, cut lettuce, and tuna cooling in WIC in deep metal pans, covered tightly with plastic lids and stacked on top of each other. -CDI- PIC immediately unstacked cooling containers and removed lids for rapid cooling. By end of inspection, EHS observed tomatoes, lettuce, and tuna cooling at sufficient rates to reach 41F within 4 hours. EHS educated PIC on efficient cooling methods (uncovered, shallow portions, unstacked). EHS recommended using freezer for rapid cooling. EHS also recommends increasing number of deliveries per week from one to two, to increase space in WIC and WIF for cooling and unstacking pans. -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 .

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -Pf- Observed PIC not able to present EHP. -CDI- EHS provided EHP handout. -0- For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing -Pf.- Observed employee personal items stored at handsink. -CDI- PIC relocated items. **REPEAT** -2-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.- Observed food debris and sticker residue on dishes stored as clean. -CDI- PIC moved items to dish pit to be W/R/S. -0- 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 .

3-501.15 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 sliced tomatoes, roast beef, and chicken cooling at a low rate. Roast beef was found cooling in prep unit in deep pan filled to the top, other items were found cooling in WIC, in deep pans, filled to the top, stacked on top of other containers with cooling items with no possibility of air flow. -CDI- EHS educated PIC on proper cooling methods and items were unstacked, placed onto sheet trays and into WIF to facilitate rapid cooling. -0.5- 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flying pests. -0-

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food employee engaging in food prep with wrist watch. **REPEAT** -1-

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 splash on walls at BOH near dish pit, slicer, and handsink. Increased and more thorough cleaning frequency recommended. -0-

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee personal items stored at handsink. -CDI- PIC relocated items. -0-

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed hand washing sink in prep area with a alcohol bottle stored behind knobs. CDI - PIC moved item to office area. 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed hand washing sink counter near flip top unit being used to stored dirty dishes. CDI -PIC moved dishes to 3-comp-sink.

REPEAT 2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee with several bracelets on while washing hands and preparing foods. CDI - Employee moved jewelry to personal bag.

4-501.11 Maintain equipment in good repair. Observed wall in freezer in disrepair with ambient air at 34F. Unit is shared with gas station. PIC stated maintenance tech was making repairs earlier today and will return to finish repairs. PIC in the mean time moved a few boxes of chicken, avocado, and other non TCS items to RIF.

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 partial stickers and adhesive still attached. CDI - PIC moved items to 3-comp-sink.

REPEAT 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed both outside dumpers lids and sliding doors open. Carboard dumpster was over filled not allowing doors to close. 5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed drain plug stil missing from outside dumpster.

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 food employee wash hands for less than 10 seconds and didn't use soap. CDI - PIC instructed food employee to rewash hands. 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 .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed meatball hot holding below 135*F. CDI - PIC was able to reheat meatballs to proper temperature. 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed five secondary containers without any identification near prep area.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed a food service workers with bracelets on while washing hands and preparing foods. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed two food services without any hair covering.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed both opened dumpsters outside. 5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed drain plugs missing at both dumpster.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety. Observed no written procedure for responding to vomiting or diarrheal events. CDI. Provided PIC with one.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed cart, trash can stored directly in front of hand sinks at the back. CDI. PIC removed.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of dishes in the cleaned dish area. REPEAT

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed opened dumpsters outside. Needs to be covered. 5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. observed drain plugs missing at the dumpster. Needs to have some replaced. repeat

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed frozen chicken stored on cart with debris on it. CDI. PIC removed their chicken. Repeat

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

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of dishes in the cleaned dish area. REPEAT

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. observed drain plugs missing at the dumpster. Needs to have some replaced.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM in the facility during inspection. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed all the food in the prep unit at temperatures above 41F. Food was voluntarily discarded. PIC placed unit out of service and voluntarily closed the facility for repair. Repeat. For more information, please visit: http://meck.co/FoodSafety 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed salt and spices in containers without label. CDI. PIC labeled.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of food stuffs stored directly on the floor in the WI. CDI PIC removed.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of dishes in the cleaned dish area. REPEAT

4-501.11Maintain equipment in good repair. Observed rust around the WI cooler from outside. - Also observed prep unit unable to hold food at right temperature.

3 2-102.11 (C ) (2), (3), (17) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to employee health process and procedures. -Pf. Observed no one in the facility with knowledge of food borne illnesses or where it could be found. CDI. Provided PIC with one. REPEAT

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed cups stored directly in front of hand sinks. CDI. PIC removed. 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed employees carrying water for ice baths from hand sink.

3-501.16(B) Maintain raw shell eggs in refrigeration with an ambient air temperature of 45F or below.- P For more information please visit: http://meck.co/FoodSafety. Observed I one of the prep unit unable to hold food at right temperature. Ice baths were used and will be back tomorrow to check on the unit.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies in the facility during inspection.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of dishes in the cleaned dish area.

4-501.11Maintain equipment in good repair. Observed rust around the WI cooler from outside. REPEAT. Also observed prep unit un disrepair.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee drinks stored in same place as customer food.

2-102.11 (C ) (2), (3), (17) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to employee health process and procedures. -Pf. Observed no one in the facility with knowledge of food borne illnesses or where it could be found. CDI. Provided PIC with one.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety. Observed no written procedure for responding to vomiting or diarrheal events. CDI. Provided PIC with one.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed meat balls HH at temperatures below 135. CDI.PIC removed to be reheated.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information on date marking please visit: http://meck.co/FoodSafety. Observed Tuna salad, fresh cut, in WI without dates. CDI. PIC date marked.

3-305.11 Store food in a clean, dry location, not exposed to contamination.  Keep at least 6 inches above the floor. Observed boxes of food stuffs stored directly on the floor. CDI PIC removed.

4-501.11 Maintain equipment in good repair. Observed rust around the WI cooler from outside. REPEAT

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed opened dumpsters outside. Needs to be covered.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed tomatoes and lettuce on prep unit cold holding at temperatures above 41F. CDI.PIC voluntarily discarded. REPEAT

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single use cups stored directly on the floor in the dry storage area. Needs to be removed.

4-501.11 Maintain equipment in good repair. Observed rust around the WI cooler from outside. PIC indicated that there is a work order for it.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build up on the non food contact part of the thermometer. Needs to be cleaned.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee beverage with no lid stored next to condiment bottles on prep table.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed food employee empty sanitizer water from red sanitizer bucket into hand sink. CDI: Education provided- PIC stated under impression sanitizer bucket water was okay due to hand sanitizer sitting next to sink.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed low QAC sanitizer concentration- 50ppm- in three compartment sink. CDI: Education provided and food employee made new QAC sanitizer solution- 150ppm.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed metal insert pan of oven roasted chicken breast being held above 41F in make table. PIC stated product was brought out @6am. CDI: Food employee voluntarily discarded product and replaced with new. REPEAT VIOLATION.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a few fruit flies flying throughout kitchen in prep room. REPEAT VIOLATION.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed knives stored in "blue plastic bristle container" with soiled standing sanitizer solution. EHS recommended facility change sanitizer solution in container at least every 4 hours. CDI: Education provided and food employee replaced with fresh sanitizer water.

4-501.11 Maintain equipment in good repair. Observed light burned out in walk-in cooler. REPEAT VIOLATION. **Points not escalated - PIC provided proof work order has been placed.

6-201.13 Provide a wall to floor joint that is sealed and coved when flood cleaning methods are used. Floor must be graded to drain to functioning floor drains. Observed base cove separated from wall below front hand sink. Food employee provided proof work order has been placed.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed pair of headphones stored on counter next to microwave and oven.

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P-Observed employee washing hands without using soap. CDI-Educated and had employee rewash hands with soap.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf-Observed clean knives, plastic tops, scoops, and bottles stored in bins with food particles inside. Items moved to 3 compartment sink to be rewash. CDI.Observed black build up along the walls in the ice machine.Repeat.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P-Observed cut tomatoes, ham, and tuna in the walk in cooler above 41F.

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 ham, tomatoes, and tuna prepped the day before in the walk in cooler above 41F. Per PIC, the tomatoes, tuna, and ham comes cool and within 20mins they are cut and placed in walk in cooler in containers covered. CDI- educated pic on ways to cool items.

6-501.111 Keep the premises free of insects, rodents, and other pests.-Observed fruit flies in the dry storage area above the onions.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.-Observed bottle tops stored in a bin wet and silver containers at the 3 comp sink stacked wet.Repeat.

4-501.11 Maintain equipment in good repair.-Observed the compressor leaking in the walk in cooler.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed food residue build up inside gaskets of cold holding equipment. Observed cleaning frequency needing to be increased to all equipment on prep line to rid it out food debris.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster with open sliding doors. 5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. -Remove the wooden carts and drink carts stored outside the dumpster area

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 the faucet at the handsink near prep line is deteriorating. To prevent pest, fill in holes on the wall at the 3 compartment sink.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed front handsink blocked with stored items. Items removed, sink access restored. Do not block access to handsinks.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine with heavy residue accumulation present on the interior surfaces.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet nested plastic containers in the clean dish area.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P observed utensils stored in 3rd compartment of 3 comp sink in solution testing 0ppm QAC. CDI by refill and test 200ppm.

6-501.111 Keep the premises free of insects, rodents, and other pests. observed multiple fruit flies in kitchen.

3-306.11 Protect food on display using shields, packaging, or other effective means. -P observed apples stored without protection. CDI - apples wrapped individually or sign posted stating that apple must be washed prior to eating.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. observed wet stacked pans on the drying rack.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed box of single service cups stored on the floor.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. observed build-up on underside of soda fountain/ice chute. observed builld-up inside cabinet below handsink.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed tomato slicer stored as clean with tomato debris in blade guard and a few pans stored as clean with dried lettuce and food debris on them. CDI- Dirty items placed in dish sink for rewashing

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed pan of shredded steak meat in subway cooler at 55 degrees marked with a 9:00 AM prep time. Could not be determined why food was not cold as cooler was properly working. CDI- PIC voluntarily disposed of pan of steak.

7-201.11 Store toxic materials to avoid contamination. -P Observed a couple bottles of chemicals stored on rolling rack next to pans. CDI- Chemicals moved to chemical storage area.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed live ants on window sill of subway and fruit flies and house flies in subway prep and 3 comp sink areas. Have areas treated for pests.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed two employees wearing watches while handling food and one of those employees not wearing a hair restraint.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several dishes being tight stacked while wet.

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 wall at window of subway needing repair, large damaged area on wall and missing baseboard tile on this wall. Wall in subway kitchen near handwash sink has damaged wall needing repair. Ceiling in back storage room with stand up freezers has ceiling tile needing replacing. 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. Walls and ceilings needing cleaning of significant dust build up in back storage room with stand up freezers. GENERAL COMMENT: Walk in freezer was in process of being repaired at time of visit, foods held in freezer were marked to be disposed of. Outside locked ice bins were in use to store frozen foods (cookies, bread, etc.) Observed walk in freezer reach 32 degrees by end of inspection. PIC will move foods back into walk in freezer ASAP. Informed PIC that Ice machine in kitchen used for bagged ice was dirty, needs cleaning, not under Meck Health Dept. juridiction.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed no hand towels at kitchen handsink, no hand towels at hot dog area handsink, and subway handsink with sanitizer towels stored in it. CDI- Towels provided to sinks, towels removed from sink.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed roast beef, cold cuts trio, and veggie patties at 48-50 degrees in subway make table, said to have been in make table for approx. 5 hrs. CDI- Out of temp items disposed of by PIC, temperature turned down on this make table.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed TPHC procedures in use to hold corn dogs, burritos, and bbq rib sandwiches at hot dog area with times marked on the foods but no written TPHC procedure available. Emailed PIC a TPHC procedure form to complete and retain. Will follow up that from is completed.

4-203.12 Ambient air and water thermometers shall be accurate.-Pf Observed a proofer thermometer that only registers hot temperatures in reach in subway cooler on service line. CDI- Thermometer replaced with approved ambient thermometer.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed a lot of pans/ containers being tight stacked while still wet.

4-501.11 Maintain equipment in good repair. Observed gaskets on subway make table and subway oven torn, needing replacing.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Microwaves need some better cleaning inside.

5-202.12 Provide at least 100F water at handsinks.-Pf -Observed the temperature on the handsink at Subway only reaching 89F. Adjust to maintain at least 100F.

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 open containers of hot dogs in the walk in cooler without dates. CDI - All undated items were volintarily discarded.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P - Observed a bucket of QUAT sanitizer at 50 ppm. CDI - sanitizer was corrected to 300 ppm.

General comment 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed containers stacked wet.

General comment 4-501.11 Maintain equipment in good repair. - Observed a split gasket on the subway walk in cooler. Replace gasket

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee beverage stored on top of ice machine. CDI- discarded

2-301.14 Wash hands before donning gloves and between gloves uses.-P Observed food employee enter front kitchen from back without gloves and donn gloves without first washing hands. CDI- instruction provided

34-203.11 Food thermometers shall be accurate to +/- 2 degrees Fahrenheit.-Pf Observed thermometer 2 F less than calibration. CDI- recalibrating

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed food stored on floor in walk inn freezer. CDI- removed from floor

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed soiled equipment handles.

2-102.11 PIC demonstrates knowledge by being a certified food protection manager. Present PIC not food safe certified.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drinks stored on prep table next to and touching deli paper and plastic bags used to wrap sandwiches. CDI- Drinks removed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed reach in cooler on service line holding at 59 degrees, all TCS foods inside observed at 54-57 degrees. Appears door had been left partially open for an extended period of time. Gave cooler 30 minutes to recover and observed most TCS foods at 50 degrees. PIC disposed of all TCS items.

6-502.12 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 significant dust build up in back dry good storage room near washing machine. 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. Wall at washing machine in storage room has some areas of damage, needs repair.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed available health policy lacking "exposure" requirements. CDI- Gave PIC copy of food code health policy.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drink stored on shelf above 3 compartment sink. CDI- Drink removed.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap available at kitchen hand sink. CDI- Soap supplied. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf No towels available at hot dog roller handsink. CDI- Towels supplied.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed pans and containers with dried food debris and sticker residue stuck to them. CDI- Dishes recleaned.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed a number of pans and containers stuck together while still wet.

4-501.11 Maintain equipment in good repair. Observed torn gasket on stand up freezer in back storage room, needs replacing.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed significant build up on walk in cooler shelves needing cleaning. Observed dust build up in and around handwash sink cabinet door on subway serving line. Needs cleaning.

6-502.12 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 significant dust build up in back dry good storage room around stand up freezer.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drinks on prep table shelf next to single service items and on prep sink drain board. CDI- Drinks removed.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed tomato slicer stored as clean with food particles left inside blade guard. Observed several pans stored with sticker residue stuck to the outsides. CDI- Items cleaned.

6-202.13 Properly locate mechanical insect control devices. Observed fly light trap stored directly above clean dish rack. CDI- PIC is having light trap relocated ASAP.

3-304.12 Store in ice scoop on clean dry surface or in ice with handle out of ice. Ice scoop stored in dirty ice scoop holder. Items cleaned.

4-501.11 Maintain equipment in good repair. Observed walk in freezer light switch not functioning. Needs repair.

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 baseboards needing repair or installing near 3 comp sink/ walk in freezer. Observed separating FRP around back door needing repair.

6-303.11 Intensity-Lighting - C Maintain proper lighting levels. Observed no light in walk in freezer and low light in walk in cooler. CDI- Burned out bulbs changed out.

5-205.11 Maintain handwash sink to be readily usable. Observed handwash sink in hot dog roller area that is not supplied and not used by food workers. Food workers are using restroom handsinks for handwashing. This handsink is convenient for food workers and needs to be supplied and used. CDI- PIC provided soap, towels, and will put a handwash sign on sink and train employees to use sink for handwashing.

4-601.11 (A) Food contact surfaces should be clean to sight and touch. Observed significant mold build up in ice machine in kitchen. CDI- PIC had ice machine emptied and cleaned.

3-403.11 Heat pre-cooked, pre-packaged foods from a manufacturer to min. 135 for hot holding. Observed corn dogs heated in microwave and then hot held in hot hold display case at 122 degrees. PIC said corn dogs had just been heated in microwave 20 minutes ago. CDI- Corn dogs reheated and properly hot held at 135 min.

3-501.16 (A)(2) and (B) Cold hold TCS foods at 45 or below. Observed TCS foods in cold wells at 49-57 degrees including diced chicken, roast beef, and lettuce. Items had been rapidly thawed or just prepped and not chilled back down to proper cold holding temperatures. Be sure foods are at 45 degrees or less before cold holding. CDI- Items placed in walk in cooler to rapidly chill.

7-102.11 Label all chemicals. Observed two unlabeled spray bottles of unknown content under subway handsink,-. CDI- Worker removed bottles.

3-305.11 Do not store food on the floor. Observed foods in walk in cooler, walk in freezer, and in prep area that were stored on the floor. CDI- Food stored off the floor.

4-502.11 (A) and (C) Maintain utensils in good repair. Observed plastic hot well pans in poor condition, need to be disposed of.

6-501.11 Maintain floors, walls, and ceilings. Observed wall in prep area with FRP separating from wall and wall needing repair. Observed basebaords on kitchen walls and along outsides of walk ins needing repair or replacing

Properly store employee drinks to prevent contamination. Observed employee bottled drink stored on prep table while food was being prepared. CDI-removed.

Hand sinks shall be equipped with hand drying device. No paper towels at back hand sink. CDI-provided.Do not store items in hand sink. Observed cups stored in front hand sink. CDI-removed.

Food contact surfaces shall be clean to sight and touch. Observed build up on ice machine. CDI-cleaning started.Chemical sanitizer shall be at correct concentration. Observed quat sanitizer in sink measuring 0ppm. CDI-dispenser adjusted and sanitizer reading at correct concentration.

Properly thaw foods. Observed large tub of packaged meats thawing under small trickle of running water at prep sink. Explained to PIC that water must be at necessary velocity to cover foods while thawing.

Properly store single service items. Keep cups covered in plastic wrapping at register to prevent contamination.