SUBWAY #4214

REPEAT. 2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM onsite. (-1)

6-301.14 Post a handwash sign at each handsink. Observed no signage at either of two hand sinks. CDI- EHS provided hand sink signs. (-0)

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee with long facial hair working at meat slicer without beard guard. EHS advised PIC on proper hair restraints. (-0.5)

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed one cutting board in use with deep scoring, no longer cleanable. EHS advises PIC to remove worn board from service and replace. (-0.5)

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 yellow residue and need for cleaning of paper towel dispensers, and cardboard scraps beneath dry storage racks in back of store requiring disposal. Increased cleaning frequency advised. (-0)

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

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

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . Observed facility does not have a probe thermometer. VR 6-11-25

4-903.11 (A) Store cleaned equipment, utensils, linens 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 oven food tray stored next to handwashing sink. Handwashing sink does not have a splash guard. CDI PIC moved food tray. REPEAT

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 multiple boxes of single service items directly on the floor in back storage room. CDI PIC moved boxes off floor.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. No certification held by person in charge. Repeat For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 working containers at prep line (oil, vinegar, etc.) without effective working labels. Repeat

4-903.11 (A) Store cleaned equipment, utensils, linens 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 tea urn sitting directly on floor. Must be stored at least 6 inches above floor.

6-302.11 Supply toilet tissue at each toilet. -Pf Observed women’s restroom with no toilet tissue. VR required. PIC only will allow one restroom with toilet tissue to be used.

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 black buildup on kick boards throughout prep area, and splash residue on walls near register. Repeat

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. No certification held by person in charge. Repeat For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed slicer with debris and residue on food contact surface parts of slicer. CDI PIC recleand and sanitized. 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 . 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Spray bottle of sanitizer tested at 0ppm for quart sanitizer. CDI Sanitizer replaced and tested at 150 ppm quat sanitizer. 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

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed working containers at prep line (oil, vinegar, etc.) without effective working labels.

4-501.11 Maintain equipment in good repair. Observed rusting on shelving in WIC. Repair, reseal, or replace.

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 and residue on shelving, prep tops around hinges. Clean with more frequency.

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

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 black food traffic on floors in back prep area, on walls near bread oven. Clean with more frequency.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. No certification held by person in charge. Discussed ability to take exam online as long as it is proctored. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-602.11 (A) (5) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, at any time during the when contamination may have occurred. P. Quat sanitizer at 3-compartment sink dispenser was reading 100ppm or less. Utensils had been washed and were air drying in this bay. PIC mixed chlorine based sani packs and the bay was filled to 100ppm chlorine. Sani buckets were also filled with proper concentration. PIC will contact the dispenser company to calibrate/repair the dispenser but has numerous sani packs to use until then.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Sanitizer bottle was at 0ppm. Solution was discarded and refilled with 100ppm chlorine.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Sanitizer bucket with rag was reading 0ppm. Bucket was refilled with 100ppm chlorine.

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 boxes of napkins and sub bags on the floor in the back room. Move to shelving.

6-303.11 Provide required lighting intensity. Lighting above preparation area and preparation sink and also above the 3-compartment sink was 11ft candles. It should be 50 ft candles above prep areas and at least 20 foot candles above utensil wash areas. Change out light bulbs, replace burned out bulbs.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. - REPEAT - PIC lacks 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

6-302.11 Supply toilet tissue at each toilet. - Pf - Observed women’s restroom lacking toilet paper. - CDI - PIC provided toilet paper.

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 buildup on wall behind three compartment sink. Clean and increase cleaning frequency to maintain clean. Replace FRP board if unable to clean.

Repeat: 2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety Observed PIC without certification. PIC demonstrated knowledge via questions answered over the course of the inspection. REPEAT.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Delegated PIC was unaware of required observations or reporting of required symptoms, illnesses and exposure. When asked about additional training or documentation, PIC was unaware where these documents may have been. CDI - EHS and PIC discussed foodborne illnesses and symptoms. EHS provided establishment with Employee health poster, as well as a blank Food Employee Health Agreement. For more information on employee health policy, please visit: http://meck.co/FoodSafety

Repeat: 2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety Observed no written procedures for employees to follow when responding to vomiting or diarrheal events. CDI - EHS provided sample written procedures for employees to follow when responding to vomiting or diarrheal events, as well as vomit and diarrhea cleanup poster. REPEAT.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed employees on two (2) separate occasions wash hands effectively prior to beginning food service, but turn off faucet barehanded. CDI - EHS coached delegated PIC and employees through proper handwashing. EHS observed effective corrective handwashing prior to returns to food service.

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 turkey placed at prep line at an initial temperature of 48F. Observed properly date marked and time marked food items in the WIC (three (3) containers of sliced turkey and two (2) containers of steak) cooling with tight lids. When observed, turkey container at the prep line, as well as containers of TCS food in the WIC were observed as cooling at ineffective rates. CDI - WIC containers of turkey, set to fail cooling requirements within one hour, were rotated to reach in freezer with lids removed for more effective cooling. Steak containers were opened and allowed to cool in WIC effectively. Prep Line turkey was removed from service and rotated to WIC for corrective cooling. EHS provided two step and one step cooling charts to establishment. 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 two working containers at prep line (salt and pepper shakers) without effective working labels.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed two (2) stacks of boxes of chips stored directly on the ground. Facility owner operator elaborated that these were from an earlier delivery.

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed one (1) spoon handle at prep line contacting steak. CDI - Scoop was removed from steak bin and rotated to three compartment sink for corrective cleaning. Scoop was replaced with readily available, clean spoon.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed approximately six (6) recently sanitized metal containers stacked while wet. CDI - EHS separated out containers to allow them to dry more effectively.

5-205.15 Maintain a plumbing system in good repair. Observed male restroom toilet with no flushing or draining. Toilet was marked as out of order. No other plumbing system or toileting violations were observed at time of inspection.

5-501.111 Keep storage areas and bins for waste in good repair. Observed cardboard dumpster missing a lid. Contact waste management company to repair/replace missing dumpster components. 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster with open side door. CDI - Door was closed prior to return to interior premises. 5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed no drain plug at dumpster. REPEAT

Repeat: 2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety Observed PIC without certification.

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. CDI, documents emailed.

Repeat: 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. 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 soiled utensils stored as clean. CDI, items removed for Wash/Rinse/Sanitize.

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 lettuce, sliced turkey, and rotisserie chicken, cold holding above 41F. CDI, items moved to walk in freezer to cool.

Repeat: 5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed no drain plug at dumpster.

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 soiled floors at prep line and back storage area. Need cleaning.

Repeat: 2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety Observed PIC without certification.

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. CDI, EHS educated PIC.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed containers with sticker residue stacked and stored as clean. CDI, items removed for Wash/Rinse/Sanitize.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed meatballs hot holding below 135F. CDI, item reheated to 165F.

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed frozen chicken thawing on cart and frozen steak in water filled container on counter. CDI, items chicken moved to walk in and steak placed under running water.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies around prep line.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed PIC with watch and jewelry on hands. CDI, items removed. EHS explained to PIC that wedding bands is allowed.

6-501.18 Maintain handwashing sinks, toilets and urinals clean. Observed soiled toilets at mens and women’s restroom. Need cleaning.

Repeat: 5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed no drain plug at dumpster.

Repeat: 2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC without CFPM certification. PIC states facility has been focused on finding staff instead of obtaining food protection manager certification.

Repeat: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed spinach and cut lettuce cold holding above 41F. CDI, items discarded by PIC.

5-501.114 Ensure drain plug on dumpsters, waste containers is in place. Observed no drain plug at dumpster.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC without food protection manager certification. REPEAT.

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 two employees wash hands and use bare hands to turn off faucet. CDI - EHS educated manager and manager corrected hand washing.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed TCS items in walk in cooler holding 46F and above; see temp chart. PIC was unable to provide temperature logs of walk in cooler for the day. CDI - PIC manually turned down thermometer. Products held in WIC for 4 hours or more discarded. Immediate Suspension Issued. Observed turkey and tuna salad holding above 41F in make line cooler; see temp chart. CDI - Both items discarded. REPEAT.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed spray bottle containing clear liquid, bottle was not labeled. PIC stated it was a cleaner. CDI - PIC labeled 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 tomatoes prepped this morning around 9:30 cooling in container tightly closed in a walk in cooler at 49F ambient temperature. CDI - Tomatoes discarded. 4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Walk in cooler unable to cold hold TCS foods at 41F. Immediate Suspension Issued.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed absorbent ceiling tiles over dish washing and prep area. REPEAT. *General comment due to low risk*

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

5-202.12 Provide at least 100F water at handsinks. -Pf Observed side handsink providing hot water at 89F. Verification required within 10 days of inspection.

3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed meatballs reheated to 128-148F. CDI - Meatballs reheated in microwave. EHS recommended stirring during reheating process. REPEAT.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed meatballs hot holding in steamtable at 110F. CDI - Meatballs were removed for reheat.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed teryaki chicken, philly steak, american cheese, and cheese mix cold holding 45F and above; see temp chart. CDI - All items removed from make line and placed in walk in to cool rapidly. REPEAT.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed several boxes of food in dry storage stored on floor. REPEAT. 3-307.11 Miscellaneous Sources of Contamination - C Observed clean shakers used for spices stored next to trash can lids on dry goods shelving.

4-501.11 Maintain equipment in good repair. Observed rusted shelving for clean dishes above 3 comp sink. Replace/repair as necessary.

5-205.15 Maintain a plumbing system in good repair. Observed front handsink with pipe missing underneath; water draining into bucket.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed absorbent ceiling tiles over dish washing and prep area.

2-101.11 PIC shall be present during all hours of operation. -PF Observed no certified food protection manager on site at time of inspection. Repeat

3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed meatballs in steam well hot holding after reheating at 85 degrees . CDI reheated to proper temperature. See chart above. Repeat violation.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed crab salad, chicken breast , rotisserie chicken and tomatoes at greater than 41 degrees on serving line . CDI discarded.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed unpeeled onions stored with dirty dishes on prep sink drainboard. CDI moved to dry storage shelf. -0 points-

2-101.11 PIC shall be present during all hours of operation. -PF Observed PIC not on duty at time of inspection.

3-403.11 (C ) Reheat commercially processed, ready-to-eat food to 135F within 2 hours if food is to be hot held until service. -P Observed commercially packaged meatballs reheated to 122 and placed in service. CDI reheated to 160 degrees.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed sanitizer bucket holding wiping cloths at 50 ppm qac . CDI refilled bucket with sanitizer at proper concentration.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build up of debri under and between equipment near ovens and small reach in . -0 points-

5-205.15 Maintain a plumbing system in good repair. Observed ladies room toilet not flushing.

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 in rear service area under shelving in need of cleaning due to build up of debris.

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 45F. -P observed tomatoes cooling at insufficient rate to meat cooling parameter. CDI changed cooling method.

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 tomatoes cooling tightly covered with both plastic and lid . CDI removed plastic and lid and proper cooling was achieved.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Sanitizer in buckets holding cloths measured 50 ppm QAC . CDI refilled bucket with QAC at proper concentration.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed shelving over 3 compartment sink rusting and in need of replacement.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager.- REPEAT- Observed only employee present without a certification in a food protection managers course.

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 working squeeze bottles and shakers without labels.

6-501.111 Keep the premises free of insects, rodents, and other pests.- REPEAT- Observed fruit flies throughout the facility. Ensure the facility is having this issue addressed by a certified pest control management company.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor.- Observed olives stored on the floor, sauce stored on a shelf less than six inches above the ground along with other RTE items

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed.- Observed an employee wearing a bracelet while preparing sandwiches. Employee removed the item once informed of the violation.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. -REPEAT- 5-501.114 Ensure drain plug on dumpster, waste containers is in place. -REPEAT- Observed a dumpster without a lid and drain plug. Contact the provider to inform them of the violation and a replacement is needed.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.- Observed several absorbent tiles throughout the facilities ceiling. Some are located near the 3-comp sink and other above the prep table. Also observed several screw holes in the FRP walls. Repair or replace these items. 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair.- Observed wall knife sharpener attached to the wall in need of repair or replacement do to damage.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. 2pts- Observed no one present has food protection manager certification. Work towards gaining certification.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf 1pt - Observed no paper towels at the back hand sink and ladies bathroom. CDI- Employee went to the store to purchase paper towels. EHS observed towels at handsink prior to leaving.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P 1.5pts- Observed sanitizing bucket at 50 ppm. Also, observed sanitizer in 3 comp sink at 50 ppm with employee washing dishes. CDI- Employee changed both sanitizer and re-washed dishes.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P 1.5pts- Observed ham at 60F, turkey, salami, crab, and cheese all at 50F in the flip top prep unit. CDI- All items were placed in the walk in to rapidly cool. Items placed back into flip top were 45F or lower. PIC stated those items were just placed in the unit about 30mins ago. NOTE: Steam well is right next to cold holding items.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf 0pts- Observed two buckets of sanitizer not labeled. CDI- Employee labeled items.

3-501.13 Use approved thawing methods. 0pts Observed crab meet thawing on a cart. CDI- Items were moved to the walk in and employee was informed on proper methods.

6-501.111 Keep the premises free of insects, rodents, and other pests. 0pts- Observed fruit flies in back hallway and near the can wash. Contact pest management to reduce and eliminate the issue.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. 0pts- Observed single use cups being stored on the floor near the back door. Move items.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. 0pts- Observed fan covers in walk in cooler with major dust build up. Clean

5-501.114 Ensure drain plug on dumpsters, waste containers is in place. - Observed no drain plug on the cardboard dumpster. 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. - Observed lid missing from cardboard dumpster. 0pts

2-102.12 PIC demonstrates knowledge by being a certified food protection manager. No one present has food protection manager certification. Work towarrds gaining certification.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Metal utensil stored in handsink by make line. CDI - Employees relocated utensil.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Dried food debris in crevice of tomato slicer. CDI - Sent to dish area for processing.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. A few plastice food pans wet stacked on drying rack. Separate to allow air drying.

4-501.11 Maintain equipment in good repair. Replace shelving with peeling/chipping paint above three comp sink.

6-101.11(A)(3) - Materials used for indoor floors, walls, and ceilings shall be nonabsorbant for areas subject to moisture such as food prep areas. A few absorbant acousitc ceiling tiles used in prep area. Replace with approved waterproof ceiling tiles. 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 floors under wire shelving in dry storage areas.

2-102.12 PIC demonstrates knowledge by being a certified food protection manager. No one present has food protection manager certification. Work towards gaining certification. Info left with PIC about classes.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf No paper towels available at handsink near make line. CDI - PIC restocked before being asked.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Cold cuts and cooked steak overstocked and holding above 45F at make line. CDI - Out of temp product pulled to walk ion cooler for rapid cool down.

6-101.11(A)(3) - Materials used for indoor floors, walls, and ceilings shall be nonabsorbant for areas subject to moisture such as food prep areas. A few absorbant acousitc ceiling tiles used in prep area. Replace with approved waterproof ceiling tiles.

2-102.12 PIC demonstrates knowledge by being a certified food protection manager. No one present has food protection manager certification. This became a 2 point deduction January 1st 2014.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Employee drink stored on top of bread proofer. CDI - Relocated to designated area.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Unwashed tomatoes stored on shelf above ready to eat shredded lettuce. CDI - Storage reversed with tomatoes on bottom shelf.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Multiple TCS foods over stocked in make line and holding above 45F. CDI - PIC indicated that make line was restocked less than 30 minutes prior; All out of temp product relocated to walk in cooler for rapid cool down.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Plastic food pans wet stacked on drying rack above three comp sink. Separate to allow air drying.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Multiple boxes of single service napkins and drink lids stored on floor. Relocate to shelf.

2-102.12 Certified Food Protection Manager - C:Person in charge must have an Ansi accredited food protection manager certification.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P: Diced chicken 48F in make station Steak 47F in make station. CDI- placed in cooler

6-501.111 Controlling Pests - PF: Eliminate gnats.

4-602.13 Nonfood Contact Surfaces - C: Clean shelving above 3 comp sink. Clean prep sink. Observed tape on lip of sink and drain board with debris.

6-201.11 Floors, Walls and Ceilings-Cleanability - C: Clean wall across from seasoning rack. 6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods - C: Replace rusting shelving.

6-303.11 Intensity-Lighting - C: Increase lighting in prep sink area. 6-305.11 Designation-Dressing Areas and Lockers - C: Discontinue storing personal items with items used for restaurant.

2-102.12 Certified Food Protection Manager - C. Observed no SERVSAFE or equivalent. CDI by instruction. R.

2-103.11 (M) Person in Charge-Duties - PF. Observed no employee health policy present. CDI- employee health policy template was given to PIC (English).

2-301.12 Cleaning Procedure - P. Observed two food employees wash their hands without using a paper towel to turn off the water faucet. CDI by instruction.

4-901.12 Wiping Cloths, Air Drying Location - C. Observed a wet wiping cloth on the food prep table.

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C. Observed employee foods being stored above consumer foods in the walk in cooler.

An ANSI accredited food safety manager shall be on site at all times. Observed no SERVSAFE or equivalent. CDI by instruction.

All food employees shall wash their hands before donning on a new pair of gloves. Observed a food employee don on a new pair of gloves without a handwash. CDI- food employee washed her hands.

All food contact surfaces shall be clean to sight and touch. Observed residue on one of the soda dispenser nozzles. CDI- dispenser nozzle was removed and properly sanitized.

All wet wiping cloths shall be stored in santizing solution between uses. Observed two wet wiping cloths on the food line.