JERSEY MIKES #36

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed lettuce and tomato in online order prep top above 41F. PIC stated the food was placed into the unit around 10:00 AM. Low pans were being used and food was above fill lines. -CDI- PIC moved into the RIF to cool down, food cooled. Observed grill top Prep top with cheese at 45F, PIC stated that cheese was placed into the PT this morning 2 hours prior. -CDI- Cheese moved to WIC to cool down, food cooled. Observed mushrooms and lettuce in the grill lowboys at 43F. PIC stated foods were from yesterday. -CDI- PIC voluntarily discarded. Ensure all cold holding food is maintained at 41F and below. 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 large over filled lidded metal container of sliced tomatoes cooling at a rate of 0 in the WIC. Ensure that foods that are prepped from ambient air are cooled using methods such as open and vented shallow pans, and making use of RIF. -CDI- Lids were taken off the tomatoes and PIC moved into RIF to cool. Food properly cooled by the end of the inspection. 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 buildup of food debris and residue on the internal and external portions of holding equipment, on the external portions of cooking equipment, and tracks/gaskets of equipment. Ensure that non-food contact surfaces are cleaned and maintained as clean.

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 buildup of food debris and residue on floors beneath and behind holding and cooking equipment throughout the kitchen. Ensure that floors, walls, and ceilings are cleaned and maintained as clean.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P -Observed cut lettuce above 41F in expo cold well. PIC stated lettuce was prepped this morning (around 9am), then placed in cold well. Observed other foods in expo cold well properly cold holding at 41F. -CDI- Because lettuce was within 4 hour window, PIC placed lettuce in WIC for rapid cooling. By end of inspection, EHS observed lettuce at 41F. EHS and PIC discussed importance of cooling lettuce fully to 41F in WIC prior to placing lettuce in cold well. EHS and PIC also discussed possibility of placing lettuce on 4-hour TPHC, if food does not properly hold at 41F or below in cold wells. -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 .

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) -Observed opened container of blanched mushrooms in WIC without date mark. -CDI- PIC verified prep date (date that the bag was opened) and properly added date mark. PIC and EHS discussed date marking rules, wherein TCS foods held overnight (or intended to be held for over 24 hours) must be date marked. 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 cut lettuce and sliced tomatoes in WIC cooling too slowly, covered with lids and stacked. Per PIC, lettuce and tomatoes were prepped this morning (between 9am and 10am). -CDI- Because lettuce and tomatoes were still within their 4-hour cooling window, PIC removed lids from tomatoes and lettuce to allow for proper air flow. When cooling, ensure lids are removed and items are not stacked. By end of inspection, EHS observed lettuce and tomatoes cooling at sufficient rates to reach 41F within 4 hours. -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 .

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 spray bottle without label. PIC stated bottle contains water.

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 heavy buildup of food debris at bottom of prep units, cooler gaskets, and meat case tracks. Increase frequency of cleaning to prevent bacterial growth. -REPEAT-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F 0 or less. -P Observed cut tomatoes in front topping line and cooked mushrooms in back prep unit holding above 41F during inspection. CDI - PIC verified mushrooms had been in unit overnight and voluntarily discarded. Mushrooms had been stacked over air curtain in unit. Tomatoes had been in front prep for less than two hours and were removed to WIC to cool down. Front prep is open air and product is flipped frequently throughout day. EHS strongly suggested moving front topping line to time. 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=q0iLZb7vOUM 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 lettuce that had been cut at 9:15 bring cooled in deep pans in deli meat case and front toppings prep. CDI - PIC removed both pans and placed in RIF on sheet trays to rapidly cool. Repeat. 0.5 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

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloths being stored on the counter during inspection. Ensure wiping cloths are stored in properly concentrated sanitizer when not in use. 0 pts.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple metal hotel pans wet stacked together while being stored as clean. Ensure all utensils and equipment are properly dried before stacking together. Repeat. 1 pt.

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 heavy food debris at bottom of all prep units during inspection. More thorough or frequent cleaning needed to preclude pest harborage. Repeat. 1 pt.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed food debris littered on floor in front prep area during inspection. More thorough or frequent cleaning needed to preclude pest harborage. Repeat. 1 pt.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee belongings being stored on soda syrup containers in back prep area. Ensure employee belongings are not stored in conjunction with customer food or beverage. Repeat. 0.5 pts.

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf Observed lack of management training for lower level managers, lack of knowledge about food borne illnesses, lack of understanding of food safety intervention knowledge from all staff, lack of overall cleanliness in facility, and overall lack of managerial control during inspection. CDI - EHS coached. Follow link below for more in depth training. A Food Safety Checklist can be found at: www.mecknc.gov/foodsafety along with 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 certified food protection manager on site during inspection. Ensure at least one certified FPM is on site during all times food prep is taking place. 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 Employees unable to list food borne illnesses and symptoms required to be reported during inspection. PIC unable to provide proof of training for employees. CDI - EHS provided poster. Employee training needed. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety 2-102.11 (C ) (2), (3), (17) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to employee health process and procedures. -Pf Observed PIC unable to list food borne illnesses or symptoms required to be reported during inspection. PIC was unable to provide proof of training. CDI - EHS provided poster. Retraining needed.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Observed no bodily fluid clean up procedures in facility during inspection. CDI - EHS provided poster. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed both handwashing sinks in facility blocked and inaccessible at beginning of inspection. CDI - items blocking sinks were removed. 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed dirty wiping cloths being stored in handsink during inspection. CDI - Employee removed. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at handsink in back prep area during inspection. CDI - Employee placed stack of napkins on paper towel dispenser during inspection.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed back up deli slicer being stored as clean while soiled with food debris during inspection. Observed tongs being stored as clean while caked with food debris. CDI - Deli slicer was broken down and brought to three compartment sink during inspection. Tongs were placed in three compartment sink to be re-cleaned. 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed tuna salad in display case baring no date indicating its date of preparation. CDI - Employee labeled. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . 3-501.18 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 pepperoni date marked 10/1 in WIC. CDI - Pepperoni was discarded. 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 sliced tomatoes being cooled in front prep unit and in WIC in deep containers. Pan in WIC was covered. Both were maintaining 60F during beginning of inspection, PIC stated they have been sliced at 9:30. CDI - EHS instructed employee to place on sheet trays in the RIF to rapidly cool. Tomatoes reached 41F or below during inspection. 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 .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed hotels pans wet stacked while being stored as clean. Ensure all utensils and equipment are air dried before being stacked together. 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 bottoms of all cold holding units littered with food debris. More frequent or thorough cleaning needed as to not encourage pest harborage. Repeat.

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 heavy food debris and trash littered on the floor throughout all food prep areas in facility. Numerous walls in facility splattered with food debris. More frequent or thorough cleaning needed as to not encourage pest harborage. Repeat.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee possessions being stored on top of soda syrup in back prep area. Ensure staff possessions are not stored in conjunction with employee food or drink. 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 a drinks being stored in conjunction with customer food and drinks in RIF, WIC, and dry storage during inspection. Ensure employee food and drinks are not stored in conjunction with customer food and drinks.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P - Observed food employee turn faucet off with bare hands after washing. CDI, employee rehashed hands. Repeat.

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

4-501.11 Maintain equipment in good repair. Observed small leak at pipe below hw sink.

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 food debris accumulating on door gaskets of deli case.

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

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 floors and walls in need of cleaning. 6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed baseboards peeled from wall in back kitchen space. 6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed slicer stored on counter no longer used according to PIC. Remove if no longer necessary to establishment.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P - Observed food employee turn faucet off with bare hands after washing. CDI, employee rehashed hands.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf - Observed disposable towel dispenser not functioning or providing towels. CDI, towels supplied.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P - Observed sanitizer testing 0ppm and quat sanitizer bag empty at 3 compartment sink. CDI, new sanitizer bag provided and quat sanitizer testing at required concentration. 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

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. - Observed cut lettuce prepared and cooling in deep container in deli case. CDI, lettuce relocated to containers to rapidly 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://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P. - Observed bottle of windex stored on prep table near slicer. CDI, chemical relocated for proper storage.

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 cut lettuce prepared and cooling in deep container in deli case. CDI, lettuce relocated to containers to rapidly 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 .

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . PIC not able to locate thermometer. Vr required.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several fruit flies in establishment. Increase pest control if necessary for facility to maintain free of pest.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed baseboard tile peeling from wall near kitchen hand washing sink.

4-702.11 Utensils and food contact surfaces of equipment shall be sanitized before use, after cleaning.-P For more information, please visit: http://meck.co/FoodSafety 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 . Observed employee place large plastic bin in sanitizer compartment half submerged in sanitizer after W/R. Employee then placed plastic bin on clean storage rack. CDI: EHS instructed employee to return plastic bin to sanitizer compartment to fully submerge bin in sanitizer to complete the W/R/S process before placing bin on clean storage rack.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fruit flies around prep sink next to 3 door freezer. PIC stated pest control service provider visits facility approximately every 1-2 months. Request more frequent visits as needed to maintain facility free of pests.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a metal container of tuna fish on shelf in WIC uncovered. CDI: PIC covered tuna fish.

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 of food debris and soil on outside of 3 door freezer. Clean as needed. REPEAT

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee sweatshirt and hat hanging from shelf used for food storage and clean equipment storage. CDI: PIC relocated items to designated area.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF For more information on employee health policy please visit: http://meck.co/FoodSafety. Observed PIC knowledgeable most of the employee health policy requirements however unable to provide or demonstrate complete policy. Employee health poster provided to PIC and copy of policy emailed to owner/PIC.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed American cheese, mushrooms, pepper mix and jalapeños in top of prep unit near grill holding 44-46F. See temperature chart. CDI- all items discarded. Unit restocked. Observed top row of tomatoes at make line 43-45F. Tomatoes had been on line for less than 2 hours. CDI- removed and placed in walk in to cool.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information 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 . Observed date marking system for open chubs of turkey, salami, ham and roast beef not consistent with dry erase dates on side of case. Proper procedures discussed with PIC. Verification required to ensure proper procedures are being maintained.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fruit flies near food prep and 3 compartment sink area.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet/dirty towels stored on counter near slicer.

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 exposed single service cups at front register. Repeat violation

4-501.11 Maintain equipment in good repair. Observed drawer refrigeration units in front and near back cook line not properly functioning. Units were not in use at time of inspection and facility has other adequate refrigeration. 4-501.11 Maintain equipment in good repair. Observed rusted shelves in display cooler and above 3 compartment sink.

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 general cleaning needed throughout including but not limited to exterior of 3 door freezer, inside bottom section of display cooler, sides of equipment near cook line, 3 compartment sink, shelves throughout.

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. General cleaning needed of floors throughout, walls and ceilings throughout back area of facility. 6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed floors with missing grout between tiles.

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 vomit/diarrhea clean up policy at establishment. CDI - Establishment e-mailed sample policy to use. 0 pts.

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. Employee drink observed on prep table. Do not store employee drinks where they can contaminate food. CDI - PIC discarded drink.

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. For more information please visit: http://meck.co/FoodSafety 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 . Deli slicer starting being used at 10AM. Manager stated that they have not had the opportunity to wash, rinse and sanitize it yet at 2:15PM. Wash, rinse and sanitize the deli slicer and other in-use utensils that contact TCS foods at least every 4 hours. CDI - Deli slicer taken to 3-compartment sink to be washed during inspection.

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 . Turkey chub, 2 chubs of ham, chub of provolone, chub of Swiss, and chub of American cheese all measured 47-51F. Air temperature of unit was 48F. Opened chubs placed on TPHC and will be discarded within 6 hours of placing in unit. Other unopened chubs of meat taken to walk-in cooler to cool. Continue using time as a public health control until the cooler has been repaired. VR - Verification visit for cooler repair required within 3 days.

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Disposable lids at point of sale counter are not adequately protected against potential consumer contamination. Leave plastic sleeves on cups or acquire dispensers that protect the rims of the cups. 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. Sides of equipment and shelves need to be cleaned throughout establishment. REPEAT

5-103.12 Provide water under pressure to all fixtures.-Pf Hand washing sink at front of establishment has little/no water pressure. VR - Verification required within 10 days that establishment has repaired hand washing sink. REPEAT

5-501.111 Keep storage areas and bins for waste in good repair. Dumpster is missing lid. Contact property management company to replace dumpster. 0 pts.

2-401.11 Eating, Drinking, or Using Tobacco - C - Half eaten sandwich observed on prep table in back of kitchen. Employees must not eat foods in food preparation areas. CDI - Sandwich discarded by PIC.

2-301.14 When to Wash - P - Employee came back from outside and went to working cash register without washing hands. Employees must wash hands when returning from outside. CDI - Employee instructed to wash hands and did so correctly. 0 pts.

6-501.111 Controlling Pests - C - Fruit flies and flies observed in establishment. Pests shall be precluded from the premises. Contact pest control for solutions to pests.

2-303.11 Prohibition-Jewelry - C - 1 employee wearing wrist bands and watch. Food employees must not wear jewelry on their hands or wrists, with the exception of a plain band ring. 0 pts.

3-304.14 Wiping Cloths, Use Limitation - C - Wiping cloth bucket measured less than 150 ppm on test strip. Bucket was also stored on the floor. 2 soiled wet wiping cloths observed on floor in back of kitchen. Wiping cloth buckets shall be stored off the floor and be at appropriate concentration (150-400 ppm for quat). Place soiled wet towels in soiled linen bin or bag.

4-501.11 Good Repair and Proper Adjustment-Equipment - C - Repeat - Legs of most equipment and plumbing fixtures are rusting. 1 shelf in walk-in cooler is broken. Plastic used to stuff down 3-compartment sink drain instead of a reusable stopper. Equipment shall be maintained in good repair. *Establishment is about to undergo a remodel. Submit plans to NC DHHS Plan Review.

4-501.19 Manual Warewashing Equipment, Wash Solution Temperature - PF - Employee washing dishes in 3-compartment sink and wash solution water measured 93F. Wash solutions shall be at least 110F unless the detergent bottle states it can be effective at lower temperatures. CDI - Hot water added to compartment. 0 pts.

4-602.13 Nonfood Contact Surfaces - C - Repeat - Shelves need to be cleaned throughout. Display cooler has standing water in it and needs cleaning. Nonfood contact surfaces of equipment shall be cleaned at a frequency necessary to maintain them clean.

5-205.15 (B) System maintained in good repair - C - Front hand washing sink has very low water pressure. Plumbing fixtures shall be maintained in good repair. Repair handsink so employees can effectively use it to wash hands.

5-501.113 Covering Receptacles - C - Lid missing on dumpster. Contact property management company to replace dumpster. 0 pts.

6-201.11 Floors, Walls and Ceilings-Cleanability - C - Floor tile missing under prep sink. Prep sink needs to be reattached to wall. Baseboard peeling off wall outside walk-in cooler. Floors, walls and ceilings shall be easily cleanable and in good repair. // 6-501.12 Cleaning, Frequency and Restrictions - C - Repeat - Moldy buildup on wall behind 3-compartment sink. Dust accumulating around ceiling vents. Floors, walls and ceilings shall be cleaned at a frequency necessary to maintain them clean. // 6-501.15 Cleaning Maintenance Tools, Preventing Contamination - C - Clean towels sitting comingled with box of tools. Store maintenance equipment separate from food or clean linen.

6-305.11 Designation-Dressing Areas and Lockers - C - Employee purses and bags sitting on syrup boxes. Employee's raw eggs sitting on top of wraps in walk-in cooler. Employee jacket sitting on box of chips. Employee personal items shall be stored in a separate location away from food, preparation areas, single-use/single-service articles, and clean utensils.

6-301.14 Post a handwash sign at each handsink. No hand washing sign posted at back of house hand sink. EHS provided new sign during inspection.

3-304.15 (A) Gloves, Use Limitation - P. Observed employee using gloved hands to repeatedly touch and adjust face mask while preparing food. CDI - Gloves changed and hands washed. EHS recommends employees utilize face masks that fit without the need for repeated adjustment. 3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P. Observed unwashed peppers stored directly above RTE deli meats in walk in cooler. CDI - PIC relocated peppers. Do not store unclean produce above ready to eat foods in coolers.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Black organic buildup present in soda dispenser nozzles. Clean frequently to prevent buildup.

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 chubs of bulk cheese in front display case with no date marking present. PIC noted cheese will be used for more than one day. Observed bulk plastic tub of canned mushrooms in walk in cooler with no date marking present. CDI - PIC applied date marking. Ensure all TCS foods that are opened or prepared and are kept longer than 24 hours have a date mark present. 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 deep covered pans of prepared lettuce cooling stacked on top of one another in walk in cooler. CDI - PIC spread lettuce onto shallow metal pan to facilitate rapid cooling to 41f. When cooling foods, use methods that allow the food to cool quickly. Do not place foods into deep tightly covered containers and stack on top of one another while cooling.

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 bottled beverages sitting directly on floor in back stock area. Store all food at leas 6 inches off of the floor.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed two soiled wiping cloths hanging at front counter. Cloths observed repeatedly used during inspection and both were visibly soiled. Once a wiping cloth has been used, place it into a container of sanitizer if it will be used again or remove it to soiled linen container.

4-501.11 Maintain equipment in good repair. Various pieces of equipment in poor repair including drawer cooler out of service, grill top door will not remain closed, rusty/corroded legs and sides of equipment, front line shelving in poor repair.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed food debris and other buildup on various non food surfaces of equipment throughout the facility. REPEAT

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. Detached baseboards and other various flooring and wall damage throughout needs repair. REPEAT 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed food debris and other buildup on flooring under/behind equipment and in walk in cooler. Black moldy buildup on wall surfaces behind 3 part sink.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed lettuce in drop in cold pan (cut today) at 52F. Moved to walk-in cooler to cool to 41F before placing out for use. Observed swiss stacked too high in prep unit at 50F. (REPEAT). Discarded top portion of swiss.

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 tuna salad in display case without a date mark (made 7/13 - batch in walk-in was dated). Dated during inspection.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed sanitizer bay of sink with too many quat tablets. It was reading above 300ppm. It was diluted to reach 200ppm (per manufacturer's label). 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed spray bottle of bleach unlabeled. Labeled during inspection.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed shelving in walk-in cooler and in dry storage in need of cleaning. Observed pans next to bacon with sticky debris. Observed handles of freezer visibly soiled. Clean all.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed baseboards separated from wall by prep sink, 3 comp sink, and mop sink. Observed floor damage by grease interceptor and by soda bottle storage. Observed shelf at front counter area damaged. Repair all.

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 1 food employee turn faucet off with their bare hands after handwashing. CDI by instruction.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P - Observed quat sanitizer below required concentration. CDI, sanitizer refilled to required concentration. Repeat.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed cut tomatoe overstacked above chill line at 44 degrees F. Observed meat and cheeses held in top of display case between 42-44 degrees F. TPHC discussed with PIC for TCS foods on prep line and for provided to PIC. Vr to ensure that display cooler is calibrated to maintain TCS foods at all times at 41 degrees F and below. Effective January 1st, 2019 all TCS shall be maintained at 41 degrees F and 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 oil bottles and shaker containers of dry food ingredients such as salt not labeled by common name of food.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed clean pans being wet stacked.

4-402.11 Fixed Equipment, Spacing or Sealing-Installation - C - Observed prep sink in need of sealing. 4-501.11 Good Repair and Proper Adjustment-Equipment - C - Observed split gasket on door of flip top prep cooler.

6-501.12 Cleaning, Frequency and Restrictions - C - Observed general cleaning needed in facility. Observed spillage from soda machine below pepsi cooler. Observed food debris and soil accumulating on floor and walls of kitchen prep area.

2-301.14 When to Wash - P - Observed a food employee touch garbage can then change gloves without washing their hands before handling clean single-service gloves. CDI by instruction.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf - Observed sign on faucet of 3 compartment sink. CDI, signage removed from handwashing sink. 6-301.12 Hand Drying Provision - PF - Observed battery not working at disposable towel dispenser and no towels available in at hw sink. CDI, towels provided. Repeat.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P - Observed quat sanitizer below required concentration as registered by test strips and showing 50ppm. CDI, operator drained vat to refill to required concentration.

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 pans of cut lettuce recently prepared and cooling in walk in cooler in tightly covered deep containers at 54 degrees F. CDI, operator partially removed covers ant lettuce transferred to shallow containers to rapidly cool.

3-602.11 Food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -Pf - Observed chocolate chip brownie labels on chocolate chip cookies and some chocolate chip cookies without chocolate chip cookie ingredient labels as PIC stated they did not have labels on site. CDI, operator stated they are waiting on labels for chocolate chip cookies and stated facility keep these cookies behind counter and hand chocolate chip cookies to consumer upon request until proper labels are provided.

4-803.11 Storage of Soiled Linens - C - Observed some soiled linen stored on counters in facility. Ensure soiled linen stored in soiled linen. If using as wiping cloth, ensure in between uses they are stored in sanitizer solution.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed baseboard tile damage and some floor damage in kitchen and floor leading to restrooms.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed battery dead at paper towel dispenser at back hand sink, effectively blocking access to paper towels. CDI: Battery changed during inspection.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed several cut meats, as well as tuna and chicken salads, holding between 46F and 53F in front display unit. PIC stated that temperature likely rose due to case being open for extended periods while transitioning case. CDI: Out of temperature meats removed from case and sent to walk in to rapidly cool. REPEAT.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed two unlabelled chemical spray bottles in facility. CDI: Both were properly labelled (water and Fabuloso).

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed sanitizer bucket for front line area reading less than 50 ppm QAC. CDI: Bucket changed. REPEAT.

4-501.11 Maintain equipment in good repair. Observed badly damaged gasket on reach in unit to the left of grill. PIC stated that work order has already been placed.

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 three compartment sink and prep sink in back of facility loose from wall. Re-caulk as necessary to seal properly to wall.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed employee using back handsink as a dump sink for beverage. CDI: PIC directed employee to use the three comaprtment sink for dumping as handsinks are for handwashing only.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed marinara sauce and meat balls holding between 126F and 128F in hot wells. CDI: Meat balls and sauce were reheated above 165F on stove top and placed into deeper pans to maintain contact with hot water in holding unit. Unit temperature was raised as well.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed all items in front meat case holding between 48F and 55F. All opened products from the night before were voluntarily discarded and replaced with fresh, cold product from walk in cooler. New product was placed on TPHC until unit could be repaired. Work order made at time of inspection. VERIFICATION REQUIRED within 10 days to determine long term compliance.

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 pans of lettuce and tuna salad cooling in tightly wrapped containers in walk in. CDI: All pans uncovered to allow rapid cooling. REPEAT.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed no thermometer at facility at time of inspection. VERIFICATION REQUIRED within 10 days to determine compliance.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed several unlabelled spice shakers on back grill line.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wiping cloth stored in soapy water, rather than sanitizer on front prep line.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several pans wet stacked on drying rack above three compartment sink.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no test strips on site during inspection. CDI: Provided strips until PIC could pick up more from main office. VERIFICATION REQUIRED within 10 days to determine compliance.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed food residue building up in the bottom of meat case. Cleaning needed.

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered bin in female restroom.

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 black build up on caulking behind three compartment sink. REPEAT. 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 baseboard peeling away from wall at the base near reach in freezers.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed two employee drinks stored on dry goods rack in back of facility. CDI: Both drinks were relocated to office area.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P - Quat sanitizer read 0 ppm at three compartment sink. CDI- Replaced to read 200 ppm. Ensure that all employees are using the dispenser OR the tablets, not both. Both can cause an increase in concentration. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf - Ensure that all slicers are being properly cleaned and sanitized at least every four hours or as needed. Sanitizing the slicers does not equal cleaning. CDI - Slicer cleaned at the 4 hour mark.

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 - 0 pts - Observed tomatoes cooling in make top unit reading 48F. CDI- Item placed in walk in cooler vented. Make top units are not made to cool product down.

3-305.12 Food Storage, Prohibited Areas - C - Observed several containers of seasonings and other items stored under water lines of hand sink. 3-305.11 Store food/single service in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. - Observed three boxes of single service cups stored directly on the floor. CDI- Placed off floor.

4-501.11 Good Repair and Proper Adjustment-Equipment - C - 0 pts - Observed three torn gaskets in freezer.

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf - Hot water at hand sinks read 90F. Hot water at three compartment sink read 110 but has an increase amount of cold water entering the hot water system. Ensure that all water meets peak demand at all times. Verification required.

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. - 0pts - Observed caulking behind 3 compartment sink in need of replacing due to black build up.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P: Observed ham in reach in display case 50F-unused.

4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf:Observed reach in unit holding at 45F but once opened temperature jumped to 47F in less than 30 seconds. Verfication needed.

6-201.13 Floor and Wall Junctures, Coved, and Enclosed or Sealed - C:Reattach or replace baseboard/cove base where needed. Repair wall at mop sink.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P: Ham chubs 49F, tuna 49F, chicken salad 49F in front display cooler. CDI-palced uncovered in walk in cooler.

3-501.15 Cooling Methods - PF: Lettuce, prepped prior to inspection, observed cooling covered. CDI-vented to ensure proper cooling

K3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Discontinue storing bag of onions on floor. CDI-placed on shelf

6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods - C: Repair window pane on pass through window (frp). 6-201.13 Floor and Wall Junctures, Coved, and Enclosed or Sealed - C: Reseal baseboard/cove base to wall beside bread oven.

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 Employee writting down orders while wearing gloves then began to make an order wihout first changing gloves. CDI - After reminding employee of rules, employee removed gloves, washed hands, and donned new gloves.

General Comment 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Sanitizer bucket stored in handsink at front line. CDI - Sanitizer relocated.

| 4-501.114 Maintain sanitizer at correct concentrations. -P Sanitizer testing at 0ppm in three compartment sink. CDI - Concentrate bottle changed out; now testing at 200ppm quat.

General Comment 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Meat balls holding below 135F in steam well. CDI - Reheated to 165F+.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P All items in front display case holding above 45F. CDI - Items were moved to freezer to rapidly cool. Service tech was called and came out to repair.

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 Shredded lettuce and cut tomatoes tightly wrapped while still cooling in walk in cooler. CDI - Vented to allow air to circulate.

General Comment 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Wet wiping cloths stored on counter and hanging on hook at sandwich prep area.

General Comment 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed dark build up on exterior of soda machine in between dispensers, Clean at earliest opportunity.

2-102.11 PIC demonstrates knowledge by being a certified food protection manager. Observed the PIC today was unable to produce certification.

2-301.14 Wash hands before donning gloves and between gloves uses.-P. Observed an employee put on gloves to work with food without washing their hands. CDI.

3-302.11(A) Protect food in storage using covered containers, intact wrappings, or packaging. -P. Observed two open bags of dry goods on the back shelf. These must be put in a container or otherwise sealed. CDI.

3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P. Observed meatballs were only reheated to 100F before placing in hot holding. Cooked and cooled food must be reheated to 165F within 2 hours. CDI - reheated to 165F on the stove.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Observed the front case which holds meats and cheeses was holding at 49-50F. Excess was moved to the walk-in and a few items were placed on ice for today's lunch. Return visit required.

3-401.11 Raw Animal Foods-Cooking - P,PF. Whole meat roasts shall be cooked in an oven that is preheated to the temperatures specified in the code and all parts of the roast must meet the temperature and holding times listed under 3-401.11 in the NC Food Code. Currently the facility cooks their roasts in a 350F oven to 130F. At 130F, the roast would have to be held at that temperature for 112 minutes. The roast is then cut within 10 minutes and cooled. Verification of correction required by the date specified at the bottom of this page.

3-501.15 Cooling Methods - PF. Use approved cooling methods. Observed tuna salad 53F in a deep container in the front case. Tomatoes were 58F in the top of a cold holding unit. CDI

KClean under/behind shelving and equipment.

2-201.11 Employees shall understand when to report illness, symptoms and exposure. No policy or documentation in place. PIC given employee health handout. PIC went over handout with staff and handout posted. CDI

5-205.11(A) Handwash sinks shall be accessible to employees at all times and only used for handwashing. Handsink had dirty food container in it. CDI- item moved

.3-501.16 Ensure all cold time/temperature control for safety foods (TCS) are maintained at or below 45F. Cut tomatoes and cut lettuce in prep top unit @ 55F. Items were cooled and time control being considered..