STEAK N HOAGIE

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer in three compartment sink holding at around 10ppm chlorine during inspection. PIC stated sanitizer had not been changed since 11:00am. CDI - Sanitizer drained and refilled. 0 pts. 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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed various foods in WIC, cold sandwich prep, and cold display holding above 41F. Ambient in cold display and cold sandwich prep above 41F. WIC condenser pushing out air below 41F, despite ambient near door holding above 41F. See temperature chart. Facility at peak volume during inspection. REHS provided TPHC form for cold display case and sandwich prep unit. Foods in units voluntarily discarded. Maintenance contacted during inspection. REHS unable to accurately assess if prep unit is working properly due to the current volume of food being sold. Various items were cooling from hot directly in front of WIC condenser. Hot items in WIC had been in unit for less than two hours prior to REHS discovery. Cooling items moved to WIF allow food items stored in WIC to cool back down. Ambient in WIC near door dropped to 40F by end of inspection. 72 hour VR required. 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 .

3-501.15 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 garlic butter cooling while in a deep container in WIF. Butter was not cooling hastily. CDI - PIC stirred. Temperature dropped dramatically. Repeat. 1 pt. 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 .

6-501.11 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 rain water leaking through roof during inspection. Rain water was not leaking in areas that would allow it to contaminate customer foods or service items. Repair necessary. 0 pts.

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. Beans measured 76F after cooling for 2 hours. CDI - PIC educated on cooling and he reheated beans to above 165F to restart the cooling process. 0 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Potato salad, tomato and cucumber salad, and pasta salad measured 45-47F in small display cooler. TCS foods in cold holding shall measure 41F or less. CDI - PIC moved items to freezer 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 .

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 Tuna salad measured 54F in walk-in cooler in deep pan and tightly covered. PIC stated that it was prepared around 12pm. Beans also measured 90F in walk-in cooler. PIC stated they had been cooling for a little over an hour. Use ice bath and frequent stirring, leave food loosely covered or uncovered, or use shallow pans to facilitate rapid cooling. CDI - PIC moved items to freezer and left them uncovered to facilitate quicker cooling. 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 .

6-202.15 Protect outer openings of establishment from insect or rodent entry. Back door does not self-close. Repair door so it self-closes. 0 pts.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) Most TCS RTE foods that were prepared yesterday were not labeled with prep date. Ensure staff place prep date label on all TCS RTE foods. CDI - PIC placed prep date labels on 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://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 Mushrooms and peppers measured 66-71F in small sandwich cooler. Provolone cheese stacks in cooler also measured 60-61F. Employee stated he opened cans of mushrooms and peppers 1 hour ago and placed remainder in pans in cooler. Employee stated he finished cutting cheese and placed it in cooler 20 minutes ago. Use walk-in cooler or freezer to cool TCS foods after preparation. CDI - Employee moved foods to walk-in cooler to cool. 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 .

2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P Observed put raw meat on the flat top grill and then handle bread without a hand wash and glove change. CDI EHS educated cook and she stopped and washed her hands. EHS advised to split tasks between 2 employees at the flat top grill.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliced tomatoes and shredded lettuce in the sandwich prep top above 41F. These items were filled too high. CDI PIC stated that the unit was filled this morning. PIC put items in the WIC and cooled down to 41F. REPEAT

3-202.15 Food packaging must be in good condition, intact and protect the food inside. Pf Observed 2 dented #10 cans in dry storage. CDI PIC put cans in the return pile.

3-307.11 Protect food from contamination sources not specifically noted by the code. Observed employee put washed tomatoes back into the dirty cardboard box. CDI EHS educated employee and she rewashed the tomatoes.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed all doors to the dumpster open (large gate doors and sliding door ). REPEAT

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed employee drinking from an open cup in the kitchen.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed multiple tcs foods in the sandwich prep top above 41F. These items were filled too high. CDI PIC stated that the unit was filled this morning. PIC put items in the WIC to cool down. REPEAT 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 .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed sanitizer bucket on prep table with food and slicer. CDI PIC moved bucket. REPEAT

4-501.11 Maintain equipment in good repair. Observed the WIF door does not self close. REPEAT

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed all doors to dumpster open.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed tomatoes above Sliced deli meats and sliced tomatoes. CDI PIC corrected storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed green beans being reheated to 150F and put in hot holding case. CDI EHS educated PIC and employee reheated green beans to 175F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed TCS foods in CH case above 41F. Also observed deli meat in WIC above 41F. See temperature chart. CDI PIC put foods in WIC to cool down. CDI voluntarily discarded deli meat. 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 .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed sanitizer bucket on prep table. CDI PIC Moved bucket.

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 green beans cooling in WIC at 181F .EHS educated PIC on allowing food to cool down before placing in the WIC and proper quick cooling methods. CDI PIC allowed beans to cool to 135F and placed in the freezer to cool down quickly. 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 .

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door with gaps around perimeter that would allow entry of insects. REPEAT

3-307.11 Protect food from contamination sources not specifically noted by the code. Observed employee attempt to wash cut potatoes in 3 comp sink while dirty dishes were in the other compartment. CDI EHS educated employee and she utilized the prep sink.

4-501.11 Maintain equipment in good repair. Observed door to WIC and WIF not self closing. PIC stated that repair man is coming today . REPEAT

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Employee observed handling green peppers with bare hands. PIC stated they are used for salads. Do not handle ready-to-eat foods with bare hands. CDI - Peppers discarded and employee donned gloves to cut remaining peppers. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M

6-202.15 Protect outer openings of establishment from insect or rodent entry. Back door does not self-close. Repair door so is self-closes. REPEAT. 0 pts.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. 2 wet wiping cloths observed on surfaces in kitchen. Store wet wiping cloths in sanitizer solution when in between uses. 0 pts.

4-501.11 Maintain equipment in good repair. 1 torn gasket on door of sandwich cooler. Replace torn gasket. 0 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. Clean shelf above 3-compartment sink. 0 pts.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. No employee present with active ANSI food protection manager certification. At least 1 employee shall be present during all hours of operation with active ANSI food protection manager certification. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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. EHS asked PIC how often chicken cutting board and knife are cleaned throughout the day. PIC stated they are only cleaned at end of day. Ensure in-use utensils that contact TCS foods are washed, rinsed and sanitized at least every 4 hours. CDI - PIC educated on utensil washing frequency. // 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Several soda nozzles had heavy buildup and needed to be cleaned. Clean soda nozzles more frequently.

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. Cooked onions were cooling in deep pan and only dropped 15F in 1.5 hours. Cooked potatoes measured 44F at 10:15AM, and still measured 44F 1.5 hours later. Employees were opening door frequently during this time and potatoes were stacked on top of each other and right beside door. CDI - PIC moved items to freezer as corrective action and stirred onions. 0 pts. 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 .

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 Corn salad was cooling after preparation in display cooler at 43-44F. Potatoes and cooked onions were cooling too slowly in walk-in cooler. Potatoes were right beside door and onions were in a deeper pan. Use shallow pans or containers to rapidly cool TCS foods. Also, only use equipment designed for cooling, such as the walk-in cooler or freezer. CDI - Corn salad moved to freezer, cooked onions stirred and moved to freezer, and potatoes moved to freezer as well. 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 .

6-202.15 Protect outer openings of establishment from insect or rodent entry. Back door does not self-close. Repair door so it self-closes. // 6-501.111 Keep the premises free of insects, rodents, and other pests. Live roach observed in dining room. Keep premises free of pests. Contact pest control for service. CDI - EHS dispatched roach via shoe. 0 pts.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Employee was placing raw chicken in cardboard box on the ground after preparing. Also, some boxes of food on floor in walk-in freezer. Store food at least 6 inches off the floor. 0 pts.

2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P Observed employee place raw steak on flat top grill and then proceed to touch bread without a hand wash and glove change. CDI-EHS shared observation with PIC. Sandwich prep duties were split between two employees so one employee will touch raw meat only and the other employee will touch RTE foods only. Bread was discarded.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed wrapped cheese slices that were touching raw steak. When prep top was opened again, the same cheese was then placed over RTE lettuce, onions, and mushrooms. CDI-EHS explained cross contamination to employee and the contaminated RTE foods were voluntarily discarded. 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed employee discard RTE foods that had been contaminated with raw steak proceed to grabbing other RTE foods with same gloves and place on gyro. CDI-EHS explained how cross-contamination had occurred and gyro was voluntarily discarded.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabeled spray bottle. Initially PIC stated they thought it was window cleaner, but they later stated it was ammonia and water. CDI-PIC labeled spray bottle.

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 tomato salad, potato salad, and pasta salad cooling in cold holding display case at 44F. Observed over stacked sliced deli meats placed in the prep top unit above 41F. Observed roasted potatoes that had been cooked earlier in the day that were 92F in the center and 69F at the outer portion of the pan. CDI - Tomato salad, potato salad, pasta salad and deli meats were moved to quickly cool in WIC. 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 .

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 shakers and squeeze bottles with no labels. All working containers need labeling.

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf Observed multiple large cans stored on rack for use. Dented cans with comprised seals cannot be used. CDI-EHS explained to PIC the need for a designated place for dented cans and cans were moved to office to be returned.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloths left out on counters/prep surfaces throughout kitchen. CDI-All in-use wiping clothes were moved to sanitizer buckets.

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 non-food contact parts of deli slicer with food debris. Clean more thoroughly.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed potatoes in display hot box holding at 130 in the center. CDI - PIC reheated potatoes. 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed seafood salad in reach in portion of large prep unit with no date labels. CDI - PIC stated seafood salad was prepared Saturday and dated correctly. 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 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 tomato salad cooling in cold hold display case drop 0 degrees in 27 minutes. CDI - tomato salad was moved to cool in WIC. 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 .

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 shakers and squeeze bottles with no labels. Needs labeling.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloths left out on counters/prep surfaces.

4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried. Observed wet stacked metal pans. Needs to be air dried.

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 closed employee drink stored above ready to eat food on shelving. -0.5 points-

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -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 . Observed cooked onions being hot held at 109F in steam well. PIC stated that containers of cooked onions are used and replaced about every 30 minutes. CDI - Onions were placed on TPHC. -0 points-

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 . Observed tomatoes, potato salad, and pasta salad holding at temperatures between 45F and 51F in cold holding display case. Items are made daily, removed from refrigeration, and then placed in cold holding equipment for service. Items are not held for more than 4 hours in display case. CDI - PIC has been advised to place items on TPHC. A TPHC procedural template has been e-mailed to PIC. -REPEAT- -3 points-

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 procedures for cleaning vomit/diarrheal events. CDI - Written procedures were reviewed with and e-mailed to PIC. REPEAT. No points taken. Information sent to the wrong email.

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 . Observed tomato salad, pasta salad, and potato salad all holding at 47 in display case. CDI - PIC stated they had all recently been rotated in. Food was moved to WIC to cool. REPEAT.

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

3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed wet wiping cloths sitting on prep surfaces in kitchen.

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 build up on nonfood contact soda fountain surfaces. Needs cleaning.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed sliding doors open on dumpster. Keep sliding doors closed when not in use to prevent rodent and insect infestation. REPEAT.

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 procedures for cleaning vomit/diarrheal events. CDI - Written procedures were reviewed with and e-mailed to PIC. -0 points-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliced tomatoes in flip top cooler holding at 48F. PIC stated that tomatoes are used within an hour. CDI - PIC has been advised to properly cool tomatoes to 41F or less in walk in cooler before placing in flip top cooler or to hold tomatoes on TPHC. TPHC procedures were reviewed and a new TPHC template will be e-mailed again to PIC. -REPEAT- -3 points-

3-305.11 Store food in a clean, dry location, not exposed to contamination.  Keep at least 6 inches above the floor. Observed pot of raw vegetables stored inside rinse compartment of three compartment sink beside dirty equipment and utensils. PIC has been advised to protect food from contamination and to use vegetable prep sinks for washing or thawing vegetables. CDI - Pot of raw vegetables was removed from rinse sink and taken to vegetable prep sink for preparation. -1 point-

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed sliding doors open on dumpster. Keep sliding doors closed when not in use to prevent rodent and insect infestation. -0 points-

6-301.14 Post a handwash sign at each handsink. Observed no hand washing signage at front hand washing sink. CDI - Handwashing signage was provided by regulator. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at rear hand washing sink. CDI - Paper towels were provided. -0 points-

3-101.11 P Food shall be safe for consumption, unadulterated and honestly presented. Observed raw potatoes stored in dry storage area with mold and decomposition. CDI - PIC discarded potatoes. -1 point-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliced tomatoes and provolone cheese in flip top with temperatures between 52F and 56F. Observed pasta salad, potato salad, and tomato salad in cold holding case with temperatures between 54F and 56F. CDI - Items in flip top cooler were prepared prior to inspection but not cooled before placing in flip top cooler. Items were taken to walk in cooler to rapidly cool to 41F or less. Items in cold holding case were placed on TPHC. Correct TPHC procedures were explained to PIC. -1.5 points-

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed unlabled squeeze bottles and shaker containers of food in kitchen area. Label all items. -0 points-

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed abundance of fruit flies in dry storage area. Fruit flies were attracted to decomposing potatoes. Control insects to prevent infestation. -0 points-

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths stored on prep surfaces throughout establishment. -0.5 points-

4-501.11 Maintain equipment in good repair. Observed cold holding case unable to maintain food at 41F or less. PIC was advised to place items on TPHC. A verification is scheduled for 7/29/2021 to determine if equipment is working correctly. -REPEAT- -1 point-

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee drink stored with single service items on shelving. Store employee possessions away from equipment, customer food, or utensils. CDI - PIC discarded drink. -0 points-

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed 1 handsink with the soap dispenser broken. The other sink is within 50ft and fully stocked. EHS suggested they get this fixed. REPEAT.

3-401.11 Raw Animal Foods-Cooking - P,PF Observed food employee cooking thinly sliced, raw chicken to go in hoagies. EHS observed 2 times the food employee undercook them and place them on hoagie bread. CDI-EHS intervened and said they need to cook longer, the finish temp was over 170F. PIC said in 25yrs of owning company they have never used thermometer and has never been told to use thermometer. EHS said this is way thermometers are required to temp the food and the cooking of raw meats.

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf Observed 5 dented cans in the dry goods area, food employee said they got a delivery today and the person must not have checked. They placed to the side on the do not use shelf. PIC did not sign due to Covid protocols

4-501.11 Maintain equipment in good repair. Observed soap dispenser broken, observed rusted shelves throughout facility, observd front sink faucets loose.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at the back handsink, the other handsink was fully stocked and within 20ft. CDI-PIC added soap.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw chicken stored next to provolone cheese in the prep unit, EHS saw a slice of cheese slide over on top of chicken . Observed 2 eggs stored over RTE tortillas, food employee explaiend that was theirs to eat. CDI-PIC voluntarily discarded cheese, and moved chicken to a different area. Food employee put eggs on a bottom shelf.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed caprese salad and broccoli mash aqbove 41F in the serving line. PIC explained they just made these and they will go within 30mins. EHS noticed store is very busy and could see food turning over fast. PIC did nto sign due to Covid protocols.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed food employee use gloved hands to put raw steak on grill and then proceeded to grab a sub. CDI- Educated employee to stop and spoke with individual about changing gloves and doing a handwash anytime they go from raw to ready to eat foods.

Verification Required. 4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Observed broken air thermometer inside of flip top unit beside the grill. 4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed facility with no thin probe thermometer.

General Comment. 3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed sauce bottles on front line with no labeling. Salt shakers and sauce bottles at grill were also not labeled. Bottles and shakers need labeling.

General Comment. 4-501.11 Maintain equipment in good repair. Observed split gaskets on flip top reach in, the unit is beside the grill. Gaskets need to be replaced.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed the sauteed onions hot holding below 135F at the hot hold well at the cookline. CDI-The onions were reheated. REPEAT. *Provided TPHC paperwork and explained time as a public health control to the manager as a potential option for the onions.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed the side items cooler and the sandwich flip top cooler holding product above 41F. A VERIFICATION VISIT WILL BE MADE WITHIN 10 DAYS TO ENSURE BOTH UNITS ARE HOLDING AT 41F OR BELOW.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed unlabeled spray bottle of water and an incorrect label on the green container of dressing. Have relabeled.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed several wet wiping cloths on prep counters. CDI-Most of them were removed.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning needed to the shelving in the walk in cooler. Have cleaned. REPEAT.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at the back hand wash sink. CDI-More soap was provided.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed a box of raw steak being stored above cooked gyro meat and containers of sauce at the prep cooler along the cookline. CDI-The steak was moved to the bottom shelf.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed onions hot holding below 135F at the cookline. CDI-The product was put back onto the grill to reheat. Even though the onions are being reheated on the grill before serving, the product must still maintain proper hot holding temperatures.

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 potato salad holding above 41F in the cold holding side items cooler. It was determined that the product was made earlier this morning. Product must be fully cooled down to 41F before using. CDI-The product was moved to the walk in cooler to finish the cooling process. REPEAT.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning needed to the inside of the small prep cooler at cookline and minor cleaning needed to the sandwich prep cooler especially along the shelving and wall on the left side of the unit. Have cleaned.

3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed sauteed onions only reheated to 97F. CDI-The onions were placed back onto the stove and reheated to about 187F.

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 the cold hold side cooler with product being cooled improperly. Ensure product is fully cooled down before being put into use/serving.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several flies and fruit flies in the facility. Increase pest control methods. REPEAT.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed several wet wiping cloths being stored on the counters and bagged food product. CDI-A sanitizer bucket was prepared and the cloths were placed into the sanitizer bucket.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager onsite.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at the hand washing sink. CDI-Paper towels were brought to the hand sink.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed a soiled container being stored in the sugar container. CDI-The container was properly washed, rinsed, and sanitized.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed the walk in cooler, the small flip top cooler next to the grill, and the sides cold hold cooler holding product above 45F. CDI-The manager contacted their maintenance operator and was able to be here during the inspection to repair the unit.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several flies in the facility. Increase pest control methods.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed several clean lids being stored in a containers that had food buildup. CDI-The containers was properly washed, rinsed, and sanitized.

4-501.11 Maintain equipment in good repair. Observed rusted shelving in the walk in cooler. They are no longer easily cleanable. Have replaced. DO NOT PAINT. REPEAT.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning needed to the shelves in the walk in cooler and to the shelves holding the bags of chips. Have cleaned. REPEAT.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Dark build up visible behind deflector inside ice machine. CDI - Cleaned during 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 Tomato salad cooling in deli display. CDI - Relocated to walk in freezer for rapid cool down.

4-501.11 Maintain equipment in good repair. Replace split gasket on low prep cooler by flat top grill; also, replace shelves with rust in walk in cooler.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean build up from walk in cooler shelves and low prep cooler door gaskets.

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. Clean wall behind wire shelving in dry goods area.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Meat balls and marinara holding bellow 135F in steam well. CDI -Both reheated to 165F+.

4-501.11 Maintain equipment in good repair. Replace shelves with chipping paint and rust in walk in cooler. Replace split gasket on low prep cooler. Improvement noted from last inspection.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean build up from walk in cooler shelves and low prep cooler gaskets.

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 Tomato salad made today and placed in deli case to cool. CDI - Relocated to walk in cooler for rapid cool down.

4-501.11 Maintain equipment in good repair. Replace shelves with chipping paint and rust in walk in cooler. Replace split gasket on low prep cooler. Improvement noted from last inspection.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean build up from walk in cooler shelves and low prep cooler gaskets.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Meat balls stocked above the top of the pan and steam veggies in the hot display all holding below 135F. CDI - Out of temp product pulled and reaheated to 165F+.

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. Scoop for raw chicken stored with handle contacting raw chicken in flip top. CDI - Scoop reinserted with handle up.

4-501.11 Maintain equipment in good repair. Chipping paint and rust on walk in cooler shelves. Repair or replace as needed.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean build up from walk in cooler shelves and front of hot holding drawers.

2-301.12C To avoid recontaminating their hands, food employees may use disposable paper towels or similar clean barrier when touching surfaces such as manually operating handsink faucets or touching the handle of a door. Observed food employees recontaminate hands by bare hand contacting the sink faucets when turning faucets off. CDI - educated to dry hands with paper towel and then use that papertowel to turn off the sink faucets.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed paper towels missing from front handsink paper towel dispenser. CDI - provided paper towels to dispenser.

3-304.14(B) Cloths in-use for wiping counters and other equipment shall be held between uses in a chemical sanitizer solution at the proper concentration. Observed chlorine sanitizer bucket at 0 ppm. CDI - advised to create a new solution at the proper concentration.

2-102.12 PIC demonstrates knowledge by being a certified food protection manager. No certified PIC present for inspection. Certified PIC arrived at end of inspection.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken in drawer warmer < 135F. CDI by reheat to 165 for 15 seconds and return to warmer.

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

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed lid open on dumpster. Dumpster over-filled.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed pasta salad and potato salad stored in display cooler < 45F. CDI by voluntary discard of potato salad, pasta salad on ice bath. Keep these food items on ice bath until cooling unit is repaired and holding below 45F.

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 cutting board stored behind 3 compartment sink faucet.

4-501.11 Maintain equipment in good repair. Observed small display cooling unit with ambient air temp of 50F. Repair. Use ice bath for foods normally stored in this unit until repaired.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed food residue on shelving above 3 compartment sink.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed food residue build-up on can opener. CDI by wash, rinse, sanitize.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed 2 flies in kitchen near back door.

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

6-301.11 Handwashing Cleanser, Availability - PF: Soap dispenser not operating properly. Facility has a second hand sink near cook line.

4-901.11 Equipment and Utensils, Air-Drying Required - C: Discontinue wet stacking insert pans. Must be air dried completely before stacking. 4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C: Discontinue storing cutting board behind faucet on 3 comp sink.

4-101.19 Nonfood-Contact Surfaces - C: Repair or replace split door gasket on small prep cooler. Observed rusting shelves in storage areas and walk in cooler. Repair or replace.

6-305.11 Designation-Dressing Areas and Lockers - C: Discontinue storing employee coats on storage racks used for food storage.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P: Observed container of frozen, raw chicken stored on top of box of tomatoes. CDI-removed.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P: Sanitizer in 3 comp setup was less than 50ppm. In process of washing dishes. CDI-made sanitizer properly, concentration 50ppm.

6-404.11 Segregation and Location-Distressed Merchandise - PF: Observed dented cans stored with usable can goods. Keep heavily dented cans stored separate so that they can be easily identified and damaged.

4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C: Do not store cutting board behind faucet of 3 comp or lid behind faucet of prep sink.

5-202.12 Handwashing Sinks, Installation - PF Hand washing sinks shall be provided with water of at least 100 degrees. Observed both restroom hand washing sinks and front counter hand washing sink measuring 89 to 90 degrees. Also, the back hand washing sink has only hot water provided at 165 degrees. Verification required.

3-302.12 Food Storage Containers Identified with Common Name of Food - C Working containers of foods that are not easily identifiable shall be labeled with the common name. Observed a large container, of what PIC identified as chicken spice, in a large unmarked bucket. CDI- PIC labeled the container.

4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C Clean equipment and utensils shall be stored in a clean and dry location where they are not subject to cross contamination. Observed shelving unit of clean utensils stored between hand sink and dirty side of three compartment sink. Provide splash guards or adequate spacing.

4-501.11 Good Repair and Proper Adjustment-Equipment - C Equipment shall be maintained in a state of good repair. Observed shelving units throughout facility heavily rusted. Shelving should be repaired or replaced. Observed non-working microwave stored in facility and used as a shelf. Maintain clean or remove.

5-502.11 Frequency-Removal - C Trash shall be removed from the premises at a frequency that will minimize the development of odors and other conditions that attract or harbor insects and rodents. Observed dumpster overfilled with garbage so that the lid was unable to be closed. PIC stated that the garbage was picked up twice a week, on Wednesday and Friday.

6-305.11 Designation-Dressing Areas and Lockers - C Lockers or other suitable facilities shall be provided for the orderly storage of employees' clothing and other possessions. Observed several employee jackets hanging from the dry storage shelving. A separate area for employee belongings shouldbe provided.

2-102.12 Certified Food Protection Manager - CMust have certified food protection manager on duty at all times of operation. PIC at time of inspection was not certified. CDI by instruction. Must have in place by 1/1/2014 to avoid 2 point deduction.

3-304.15 (A) Gloves, Use Limitation - PSingle use gloves shall be used for one purpose only such as working with ready to eat foods or with raw animal foods and discarded when damaged or soiled. Observed employee wearing gloves at grill station place raw meat on grill with gloved hand and then later use same gloved hand to guide cooked meat on to sandwich roll. CDI by instruction. Employee began using second spatula instead of hands.

4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - CSplash guard needed between storage shelf for clean utensils and hand sink along back wall to prevent possible contamination of clean utensils.

4-501.11 Good Repair and Proper Adjustment-Equipment - CMaintain all equipment in good repair. Observed several rusted/corroded shelves throughout; replace as needed. Observed two non-working microwaves in facility; repair or remove if no longer needed.

4-501.19 Manual Warewashing Equipment, Wash Solution Temperature - PFRegularly change water in wash vat of 3 compartment sink to maintain water at least 110F while actively washing utensils. Observed water in sink about 80F. CDI by instruction and having employee change water.

4-602.13 Nonfood Contact Surfaces - CProperly clean shelving in walk in cooler and shelf above food preparation sink. Observed with residue.