SUBWAY #1692

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. - Observed no CFPM on site at the time of the inspection. PIC stated that no one who works, there including the owners, possess a ServSafe certificate or other food managers certificate. REPEAT. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. - Observed a scrubbing brush to be stored in the back kitchen area handwash sink basin. CDI - Scrubbing brush removed from sink basin.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed a container of sliced tomatoes to be at temperatures of 44-46F in the opentop refrigerator. PIC stated that they do not store anything in the opentop overnight and it gets filled around 8:30am each morning. REPEAT. - Observed a tray of meatballs to be sitting on a rolling cart in front of the bread ovens, outside of any temperature control and at temperatures of 44-51F. PIC stated that they took it out at the same time the opentop was stocked and were waiting for the water to heat up in the steamtable before they put the meatballs into the microwave to reheat. EHS advised staff that they cannot keep the meatballs out while waiting for the steamtable to heat up and they must keep them in the WIC during that process. CDI - PIC moved all out of temperature items to the WIC to rapidly cool. 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 .

6-202.15 Protect outer openings of establishment from insect or rodent entry. - Observed a gap at the base of the back door to the facility, allowing for the potential entry of vermin into the facility. 6-501.111 Keep the premises free of insects, rodents, and other pests. - Observed one live roach on the floor between the 3 compartment sink and the WIC. 6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. - Observed a dead roach in a small plastic container adjacent the back door of the facility.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. - Observed cases of water and cases of bagged chips to be stacked on the floor in the dry storage area.

4-501.11 Maintain equipment in good repair. - Observed the handwash sink in the back kitchen area to be falling off the wall and to be in need of re-caulking. 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 the gaskets to the front counter lowboy refrigerator to have accumulations of food debris/black grime. REPEAT. - Observed the fan cover in the WIC to have accumulations of of dust/debris.

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 the floors beneath the dry storage racks to have accumulations of food debris/packaging/grime. REPEAT.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager on duty. REPEAT*** (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 multiple items in the cold top on the prep line above 41F while said to be cold holding. PIC stated that the items were placed in there around 9am and that the items usually only last between 1-2 hours. -CDI- Items such as the tuna and the sliced tomatoes were replaced with backups that were below 41F. (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 .

4-501.11 Maintain equipment in good repair. Observed hand sink in the back of the facility starting to come off of the wall. Also observed damaged gaskets in the low boy on the prep line. Re-attach the necessary hand sink to the wall. Replace damaged gaskets. (0.5 pts)

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 the accumulation of grime on the low boy cooler gaskets. Increase cleaning frequency. (0 pts)

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 the accumulation of dust build up on the vent cover in the WIC. Increase cleaning frequency. (0 pts)

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

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF. Observed an incomplete employee health policy in the facility during inspection. CDI. PIC was provided a new one. Education was also provided on the new policy. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

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 items in the prep area from previous days without dates. CDI. PIC voluntarily discarded. 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 containers of spices without label.

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 of cleaned dishes. CDI. PIC rearranged the storage.

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 lather stored directly on single use items. CDI. PIC removed

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phone stored on prep surface. CDI. PIC removed.

2-102.11 (A) - (C )(1), (4)-(16) 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 the operation of the food establishment. -Pf. Observed PIC that is not a certified food protection manager who had multiple priority items that were out (cold holding, using food contact surfaces longer than 4 hours without being cleaned or switched out), used chlorine test strips to test quat sanitizer for 3 compartment sink, and did not answer questions correctly for how long in use equipment (slicer and tongs for cookies) can be used without being washed, rinsed, and sanitized. CDI-EHS provided education and recommends that PIC as well as other managers become certified food protection managers to how proper knowledge of food safety within the restaurant. Please visit our resource page, www.mecknc.gov/foodsafety, for more food safety information related to PIC Duties, Training, and managing food safety.

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

4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code, P. Observed slicer used only for meats and tongs used for cookies that have been in use since stored opened this morning and have not been washed/rinsed/sanitized since. CDI-PIC cleaned slicer during inspection and set tongs aside to be washed at 3 compartment 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed several TCS foods (see temp chart) that were above 41F inside reach in lowboy cooler, cooler also had ambient air temperature of 46F and digital display temperature of 47F. CDI-PIC voluntarily discarded all TCS items and will not hold food in unit until repaired. REPEAT and VR within 3 days for proper cold holding of reach in unit. EHS recommends all cold holding equipment get serviced with techs out since last date of service was during the summer, per PIC. 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 several sliced meats on prep line and WIC and sliced tomatoes in prep line with a cooling rate slower than .12F/min. PIC stated all items had been sliced and immediately used in prep lines and placed into WIC and items in the WIC were covered with plastic wrap, slowing the transfer of heat. EHS spoke with PIC about leaving items that are cooling per 3-.302.11 (A)(4) to cool uncovered, in shallow metal containers to provide the fastest transfer of heat. PIC stated that facility receives points off during Steritech inspections, regardless of intent of uncovered foods. CDI-PIC removed covers of all foods and placed cooling prep top items into WIC, uncovered to increase cooling rate. 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 .

6-303.11 Provide required lighting intensity. Observed .72 foot candles of light inside WIC due to one bright bulb installed in one corner of WIC.. Ensure 10 foot candles of light are visible throughout all parts of WIC. EHS spoke with PIC about adding shatter-resistant lights that can be stuck and placed on WIC walls. Contact main health department office if electrical work is done with WIC that may affect WICs ability to operate.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager during inspection. Repeat. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Sliced pepperoni, turkey, ham, steak, tuna salad, American and pepperjack cheese prepped at 8:55 AM that did not make it 41F after 4 hours. Philly meat and pepperjack cheese were cooling in prep top and the rest inside WIC. CDI-PIC voluntarily discarded items. 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://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed shredded lettuce at 43F in prep top that was refilled after 11 AM. CDI-PIC moved lettuce to WIC to cool. Repeat, but points not escalated due to one food out of cold holding. 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 .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P. Observed one container of pepperjack cheese that went past the 7 day mark at 9 AM this morning, prior to inspection. CDI-PIC voluntarily discarded item. 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 .

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 cooling foods (see cooling violation) that were covered in plastic wrapping in the walk in cooler since 8:55 AM. CDI-PIC voluntarily discarded items. EHS spoke with PIC about leaving foods uncovered during the cooling process and potentially using the WIF to help speed up the cooling process of establishments sliced meats, foods that get placed into new containers like the cheeses, or foods that get mixed at room temperature like the tuna salad. 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 .

4-601.11(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 clean metal containers with sticker residue on the sides of the container. Repeat.

5-202.13 An air gap between the water supply and flood level rim shall be at least twice the diameter of the water supply inlet and not less than 1 inch.-P. Observed two drains for the 3 comp sink that go directly beneath the flood drain, not allowing for proper air gap between drain pipes and the drain. Repeat. VR within 3 days to check for proper air gap between pipes and drain.

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed dumpster enclosure with several bags of trash resting outside of dumpster. Per PIC, landlord said that trash pick up is supposed to be twice a week, but the waste management company usually only stops once a week. Dumpster is a shared dumpster for the rest of the local stores and trash day is tomorrow.

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employee food and closed beverage on top of dough proofer in the WIC. EHS discussed with PIC about using a labeled container to store employee food on a bottom shelf of the WIC for cold employee food and beverages.

Repeat: 2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC not certified. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety

Repeat: 2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Observed no wriiten procedures for vomiting or diarrheal clean up. CDI: gave PIC a copy of V/D procedures. For more information please visit: http://meck.co/FoodSafety

2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed uncovered employee drinks stored on top of bread rack inside walk-in cooler and on prep counter at front. CDI: drinks relocated to designated employee drink area.

GC - 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 1 employee wash hands for only a few seconds then touch faucet handle with bare hands afterwards. CDI: education provided; hands were washed properly. 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 .

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed paper towel dispenser out of battery therefore no paper towels were provided. CDI: paper towels brought and will be kept close to the handsink until battery can be replaced in dispensers.

Repeat: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed shredded lettuce and spinach in prep top cooler at 43F - 48F. CDI: lettuce and spinach were just prepared about 30 minutes ago; put in walk-in freezer to cool down. Observed inside walk-in cooler a few items including chicken strips, tuna salad, steak, and salami at 44F due to facility receiving a delivery and door being left open. Door was ajar when inspection started. CDI: door closed and temp dropping; items moved to WIC freezer to rapid cool. Observed much improvement. All other foods in prep top were in compliance. Points called back. 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 .

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P. Observed clean sanitizer in spray bottle > 200ppm and too strong for FCS. CDI: diluted to proper concentration.

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

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 clean pans with stickers on them.

Repeat: 5-202.13 An air gap between the water supply and flood level rim shall be at least twice the diameter of the water supply inlet and not less than 1 inch.-P Observed two drain pipes directly in floor drain. CDI: work order was placed and owner was notified. Compliance visit will be made within 10 days to ensure compliance.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC not certified. REPEAT For more information on becoming a certified food protection manager please visit: http://meck.co/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 wriiten procedures for vomiting or diarrheal clean up. REPEAT For more information please visit: http://meck.co/FoodSafety

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed two pans of chicken and 1 pan of mozz cheese in prep cooler at 46F. Chicken and had been prepared yesterday. Observed shaved steak, shredded chicken, sliced tomatoes, and tuna in prep top at 44-46F. These foods were put in the prep top around 8 am this morning. CDI Pic voluntarily discarded TCS food holding above 41F and but ice under the food pans. REPEAT EHS advised PIC that this violation has been marked on the last 3 inspection. If establishment is unable to hold TCS food 41F or below by the verification visit an Intent To Suspend may be issued. 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 . VR needed 1-26-23

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed 2 boxes of food on floor in WIC

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 clean pans with stickers on them. REPEAT

5-202.13 An air gap between the water supply and flood level rim shall be at least twice the diameter of the water supply inlet and not less than 1 inch.-P Observed two drain pipes directly in floor drain. VR needed 1-25-23

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 floor drain under 3 comp sink with large amount of build up

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety PIC is not a CFPM.

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 No written procedures on site. CDI - Emailed . REPEAT

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 . Some foods holding above 41F in frontal line cooler. This is the 8th inspection in a row of cold holding violations. EHS discussed with P{IC Oscar the importance of remedying problem. Cooler was turned down and ambient temp. Dropped to 38F. Temperature violations were not as bad as last time. Concluded temperature violations was not a problem of cooler solely but employee practice of cooling, prepping, etc. Facility will cool cold cut meats in WIF going forward. VR. If compliance is not met by VR then an ITS or Immediate Suspension will be issued. CDI- Products discarded.

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 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Sliced cold cuts cooling in WIC with silan wrap on product. CDI- Unwrapped and moved to WIF for rapid cooling. REPEAT

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. One employee prepping without a hair restraint.

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. Pans have old sticker residue on outside. Remove sticker from pans.

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf Food Safety Checklist tool can be found at: http://meck.co/FoodSafety Observed cooling parameters not being met. Observed food being placed into non-functional units, Observed food holding above 41F. Observed behavioral issues with cooling methods. Facility has been out of compliance for cold holding 7 consecutive times.

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

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 vomit/ diarrhea plan. CDI- EHS sent plan to PIC via email.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at the front handwashing sink. CDI- Paper towels placed at the sink.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. For more information on proper cooling procedures please visit: http://meck.co/FoodSafety Observed tuna not making time temp parameters. Tuna did not cool to 41F within 4 hours. CDI- Discarded. Observed chicken and chicken teriyaki cooling at a rate of 0. CDI-Items placed in the walk in freezer to cool.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed pepper jack cheese, pepperoni, ham, turkey, chicken. tomatoes, shaved steak and chicken teriyaki in the low reach in cooler behind the prep line holding above 41F. CDI- Items removed from the cooler and placed in the walk in freezer for cooling. Observed salami, pepperoni, ham, shaved steak, cut chicken, turkey, shredded cheese, provolone, pepper jack, American, roast beef, tuna, shredded chicken and chicken teriyaki holding above 41F. CDI- Items discarded. This is the 7th consecutive time facility has been out of compliance on cold holding. Front line cooler was at "7" on the dial when EHS arrived. PIC turned cooler down to "9". Cooler went from 51F-45F within an hour. Cooler did not cool down any further.

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 For more information on proper cooling procedures please visit:  http://meck.co/FoodSafety Observed large batches of tuna, chicken and chicken teriyaki in the walk in cooler in large batches covered. CDI- Items portioned, uncovered and placed in the walk in freezer. Do not over stack items and uncover until cooled to 41F. EHS asked if items are cooled prior to being placed on the line. PIC stated they prep the items, place then in the walk in cooler, then place them into either the low reach in cooler or the front line. Cooing methods and cooling issues with the units are causing the facility to be out of compliance.

4-501.11 Maintain equipment in good repair. Observed low reach in cooler holding above 41F. Ambient air temp was 53F.

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 missing floor tile at 3 comp sink. 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 floor in need of cleaning under and around equipment.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. OBSERVED no certified food protection manager on site during inspection. REPEAT.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P OBSERVED items at mainline not temping 41F. Check temp log. CDI. Veggie patties were discarded other items were prepped today and were placed in the walk in cooler to reduce temperature. REPEAT.

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 in the walk in cooler cooling in covered containers, tuna and steak prepared today on the mainline that were not cooled down to 41F before placing on the line. CDI. Containers were vented, tuna and steak were placed in the walk in cooler to reduce in temperature for 10 mins. EHS took a second temp of the tuna and steak after items were put back on the mainline and items were not temping at 41F. PIC placed items in the walk in freezer to rapidly reduce the temperature of products. REPEAT. Ensure items are cooled down to 41F or below prior to placing on mainline.

5-205.15 Maintain a plumbing system in good repair. OBSERVED leaking faucet at 3 comp sink.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. OBSERVED no certified food protection manager on site during inspection.

2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -P OBSERVED employee wash hands and turn off faucet without using a barrier. CDI. PIC instructed employees on how to properly wash hands and employee rewashed hands.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P OBSERVED ham prepared this morning in the walk in cooler not cooling at quick rates. CDI. Ham within a hour and a half ham did not move in degree. Ham was reduced into two containers and placed in walk in cooler to rapidly cool product.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P OBSERVED veggie patties, cold cut meat, shredded steak, chicken breast, shredded cheese and all sliced cheese not maintaining 41F, temps are in temp log. All items were prepared yesterday. PIC stated concerns about prep top unit not functioning correctly to properly maintain cold temperatures for all items. PIC voluntarily discarded items. Owner has contacted contractor to fix equipment. EHS will return to site tomorrow to follow up with equipment, temperatures, and possible risk control plan. VR

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P OBSERVED chicken breast with improper date on container. PIC stated chicken breast were prepared this morning and label was not changed. CDI. PIC replaced chicken breast with new labels.

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 cheese in a container covered with plastic wrap and a lid after preparing items. PIC was informed that air must be able to flow around the product to reach 41F in proper time parameters.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. PIC was not serv safe certified. PIC also did not do managerial duties such as check temperatures of temperature abused products. Several food products had to be discarded due to being temperatures abused. Facility was also forced to close due to inability to cold hold foods properly for service. - 2 point

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed paper towels missing in Men's bathroom. CDI- paper towels were installed. - 1 point.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Steak, chicken, ham, tuna cheese, lettuce, tomatoes, etc. were cold holding on cold hold sandwich prep station and inside of reach in 2 door unit at >45 degrees. CDI/VR- Foods that were said to be on the make line from the walk in cooler for 2 hours max were placed on time. PIC is to use tphc until the unit is fixed. Will return in 24 hours to check compliance of unit. If unit is not serviced then closure could follow. PIC made TPHC proceudres that are to be followed during the inspection. REPEAT - 3 points.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed a container of clean utensils stored in the splash zone of the hand sink directly under the paper towel dispenser. -.5 points.

5-205.15 (B) System maintained in good repair - C Observed women's bathroom inaccessible due to damage to the toilet. Food employees are using the men's bathroom instead. Ensure that a unisex sign is posted to alert customers and staff on which bathroom is able to be used. Repair damaged plumbing. 0 points. No signature due to covid19. Inspection was performed with Nancy.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. PIC was not serv safe certified. PIC also did not do managerial duties such as check temperatures of temperature abused products. Several food products had to be discarded due to being temperatures abused. Facility was also forced to close due to inability to cold hold foods properly for service. - 2 point

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Steak,chicken,ham, cheese, lettuce, tomatoes, etc. were cold holding on cold hold sandwich prep station at >45 degrees. Walk in cooler was also holding food products at 42-46 degrees. Ambient air of the kitchen was greater than 85 degrees F. Ambient air of the facility could be what's causing cold hold units to nor properly function. CDI/VR- Foods that were still under 45 degrees(cheese and ham) in the walk in cooler were placed in the freezer for proper storage. Other foods on the sandwich station were discarded voluntarily . Will return to ensure that units are serviced prior to re-opening. -1.5 points.

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 tuna salad being cooled with plastic and lids still on top in walk in cooler. CDI- Lids and plastic removed and tuna salad was moved to freezer for aggressive cooling. PIC was also cooling tuna salad inside of damaged walk in cooler. -.5 points. 4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Facility does not have enough adequate refrigeration to properly operate. Cold hold prep station and walk in cooler are both not cold holding at 41 and below. Facility was forced to close due to unable to properly cold hold and serve.

4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturers label. Observed employee washing dishes in water that was less than 110 degrees F. CDI- Hot water was added to washing water solution.- .5 points.

2-102.12 Certified Food Protection Manager - C Observed PIC not a cedrtified food protection manager.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed foods such as lettuce and tomatoes cold holding abvove 45F. Items were placed in cooler with in one hour of inspection. Ensure flip top cooler is working. PIC lowered thermostat and closed flip top to see if there was a change of temperature, but there was not. PIC called technitian. PIC will place TCS items on TPHC while awaiting maintanance.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking.

4-501.11 Maintain equipment in good repair. Ensure flip top is in good repair, and able to hold food at 45F or below.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food manager present. 2-101.11 PIC shall be present during all hours of operation. -PF. Observed no PIC present. Certified PIC later showed up during inspection.

5-202.12 Provide at least 100F water at handsinks. -Pf. Observed hot water at both back and front handsinks fluctuating from 67 deg F to 102 deg F back down to 90 deg F. Conducted water heater calculation on tankless water heater provided and determined that tankless water heater is undersized. Facility has voluntarily closed for the day until hot water can be repaired. Return visit required by 3/8/18 to check status of hot water.

Repeat: 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed quat sanitizer at 3-comp sink measuring below 200ppm. CDI: sink was drained and refilled; sanitizer corrected to 200 - 400ppm.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed meatballs in steam well measuring between 118 deg F to 128 deg F. CDI: meatballs were reheated to 157 deg F.

General Comment: 3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Observed shredded lettuce at 49 deg F, spinach at 50 deg F, and tomatoes at 50 deg F in front sandwich prep table. CDI: items removed from cooler and replaced with items directly from walk-in measuring 45 deg F and below.

General Comment: 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a box of baby spinach stored on the floor in walk-in cooler.

1.5 pts. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed quat sanitizing solution at 3-comp sink recorded at 100ppm. CDI: dumped and refilled to 200ppm.

0.5 pts. 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 tuna salad, sliced tomatoes, corn beef, and meatballs cooling inside walk-in with plastic wrap and lids covering products. CDI: lids and plastic removed; discussed proper cooling methods with PIC

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 only wash hands for a few seconds then turn faucet off with bare hands. CDI: education provided; hands washed properly. Observed another employee turn faucet off with bare hands after washing. CDI: training provided.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels in dispenser at back handsink. CDI: paper towels restocked.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Meatballs were recorded at 128F. PIC stated they had been out for about 2-3 hours. CDI- Meatballs voluntarily discarded. REPEAT.

4-302.12 Provide a thin probe thermometer for an accurate measurement of foods.-Pf Facility does not have a thin probe thermometer. Acquire a thin probe thermometer. VR. REPEAT.

4-903.11(B) Clean equipment and utensils shall be stored in a self draining position that allows air drying and/or covered or inverted. Observed knives soaking in sanitizer. Observed an employee take knives and placd them in bucket at line to be used without allowing knives to air dry. CDI- Knives were laid out on tray to allow air drying.

5-402.11 Prevent backflow between a sewage system and drains of equipment in which food, portable equipment or utensils are placed. -P Pipe from 3 compartment sink is draining directly into drain with no air gap. Cut pipe to provide air gap. VR.

5-202.12 Provide at least 100F water at handsinks.-Pf Handwash sink at front line was recorded at 89F. Provide water at 100F. VR- Will return to check water temperature.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Meatballs at front line were recorded at 120F. CDI- PIC stated meatballs were out for about 30 minutes. Meatballs re-heated to 150F. Educated PIC on maintainng temperature on meatballs.

4-302.12 Provide a thin probe thermometer for an accurate measurement of foods.-Pf No thin-probe thermometer at facility. VR- Will return to check on thermometer.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Salts and spices not labeled.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF - Facility did not know what a health policy was, nor did they have one posted. CDI - a copy was emailed with the inspection.

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 recently prepped items (chicken, tomatoes, philly steak) cooling tightly covered with saran wrap and lids. CDI - Explained that cooling needs to take place in the walk in cooler, not the prep unit. While cooling, leave items uncovered to facilitate air flow. Items were uncovered and placed in the walk in.

Repeat violation 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed black plastic containers stacked wet. 4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. - Observed clean knives stored in a container with water in the bottom. Make sure utensils are air dried and stored in clean dry location.

General Comment 4-501.11 Maintain equipment in good repair. - Observed split gaskets on the prep unit at the walk in cooler. Replace gaskets. 4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf - Observed 3 cracked lids on the drying rack. Discard any cracked or broken equipment because it will not be easily cleanable.

4-501.114 Maintain sanitizer at correct concentrations. -P OBSERVED 3 COMP SANITIZER WITH FOOD PAN LID SOAKING INSIDE. QUAT SANITIZER TESTED AT 0PPM. CDI BY PIC EMPTYING AND REFILLING COMPARTMENT WITH TESTED QUAT SANITIZER AT 200PPM.

4-901.11 Equipment and Utensils, Air-Drying RequiredAir dry all utensils before tight stacking. Observed black food pans wet stacked on rack above 3 comp sink. Air dry before stacking tight.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. GENERAL COMMENT OBSERVED SOME CORROSION ON ONE SECTION OF DRY STORAGE SHELVING. CLEAN OFF CORROSION.

4-901.11 Equipment and Utensils, Air-Drying RequiredAir dry all utensils before tight stacking. Observed black food pans wet stacked on rack above 3 comp sink. Air dry before stacking tight.

4-602.13 Nonfood Contact SurfacesMaintain nonFood contact surfaces clean to sight and touch.Observed to prep unit doors with food debris present on gaskets. Observed black mildew/mold present on rear out shield on ice dispenser at drink station. / ICE DISPENSER WAS CLEANED DURING INSPECTION as well as GASKETS

GENERAL COMMENT(A) At least one EMPLOYEE who has supervisory and management responsibility and the authority to direct and control FOOD preparation and service shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an American National Standards Institute (ANSI)-ACCREDITED PROGRAM. (2pt deduction starts 1/1/2014) Observed facility operating without ServSafe or ANSI- accredited equivalent certification.

Air dry all utensils before tight stacking. Observed black food pans wet stacked on drainboard of 3 comp sink. Air dry before stacking tight..

GENERAL COMMENTMaintain equipment in good repair. Observed refrigeration gasket of walk-in cooler door to have a small split on it.

Keep ventilation/intake units clean and nuissance free. Observed dust accumulating on overhead ventilation guards in men's and women's restroom. CLEAN