SUBWAY #16097

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager present at the facility at the time of inspection. PIC and CFPM Hemant Arrived to the facility half way through the inspection. Ensure that there is a CFPM present at the facility at all hours of operation. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing -Pf- Observed a food employee dump a container of sanitizer into the hand sink adjacent to the sandwich line. -CDI- EHS coached food employee that the hand sinks shall be for handwashing only.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed several foods out of temperatures at the make table of the facility. -CDI- EHS and PIC talked about what foods were prepped this morning and which were held from yesterday. Foods from yesterday were voluntarily discarded. Foods from prep this morning were moved into the WIC and WIF to cool down. All foods properly cooled by the end of the inspection. Ambient temperature readings at the make table was 35F. EHS stated that foods shall be properly monitored using the thermometer at the make table. Ensure CH foods are maintained at 41F or 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 stacked container of Teriyaki chicken cooling at a rate of 0. EHS brought this to the attention of the PIC. -CDI- The PIC moved the chicken into the WIF. The chicken properly cooled. 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 .

4-501.11 Maintain equipment in good repair. Observed doors on the cabinets beneath the sandwich oven/deli slicer not closing properly due to being broken on the hinges. Ensure cabinets are repaired. 4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed surface beneath the prep top in the prep area of the facility with a build up of rust present. Observed rust present on the interior shelving of the WIC. Ensure rust is removed and resurfaced.

5-205.15 Maintain a plumbing system in good repair. Observed the faucet loosely attached at the 3-Comp Sink and a leak at the faucet and faucet controls of the 3-Comp sink. Ensure that all plumbing is maintained in good repair.

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 several cracked and missing floor tiles present by the WIF and the 3-Comp Sink, damaged FRP leading to the WIC, and damaged baseboards leading to the WIC. Ensure that floors walls and ceilings are constructed and maintained in a way so that they are smooth and easily cleanable. 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 a hole/chip present in the door in the rear of the facility adjacent to the WIF that leads outside. Repair chip/hole. 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 walls in the prep area of the facility with debris and residue present on them.

6-303.11 Provide required lighting intensity. Observed the WIC very dim. EHS and PIC discussed getting a brighter bulb in the WIC during the last inspection. The WIC is so dim that it requires the EHS to use a flashlight to identify all food contents and asses date marking in the WIC. EHS observed 0.18 FC from the light meter approximately 3 feet from the floor. Ensure brighter lighting is added.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM present at the facility at the start of the inspection. Franchise owner and Manager arrived approximately 30 minutes after the start of the inspection. Ensure that a CFPM is present at the facility during operating hours. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- Observed meatballs present on make table steam well recording at a temperature of 130-132F. PIC stated that meatballs were placed into hot holding approximately 1-hour prior. -CDI- Meatballs were reheated to 187F and placed back into hot holding. Ensure that all hot holding foods are maintained at 135F or above. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed tomatoes present in the make table at 43-45F PIC stated that tomatoes were placed onto make table from WIC approximately 1-hour and 30 minutes prior. PIC moved tomatoes into WIC to properly cool prior to going back to Cold Holding on the make table. Ensure that cambros of food on the make line are not over stacked and ensure all cold holding foods is maintained at 41F or 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 .

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 several cracked and missing floor tiles present by the WIF and the 3-Comp Sink, damaged FRP on the leading to the WIC, and damaged baseboards leading to the WIC. Ensure that floors walls and ceilings are constructed and maintained in a way so that they are smooth and easily cleanable. 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 a hole/chip present in the door in the rear of the facility adjacent to the WIF that leads outside. Repair chip/hole. 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 soiling on floor underneath the shelving that is adjacent to the WIF and the backdoor. Maintain floors walls and ceilings as clean.

6-303.11 Provide required lighting intensity. Observed insufficient lighting intensity inside the WIC, Light Reading in WIC was recorded between 0.26-0.87 Foot Candles approximately 3 Feet from the floor. EHS had to use personal flashlight to see the contents of the WIC and evaluate date-marking system. Obtain more lighting.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM at the facility; PIC’s ServSafe expired back in November of 2024. PIC stated he is planning on getting re-certified. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed numerous TCS food items cold holding inside the WIC above 41F (see temp chart). EHS observed ambient air temp of the WIC was 44F. CDI: PIC voluntarily discarded all TCS food items temping above 41F, moved the two TCS food items that were temping at 41F to the WIF, and called a repairman right away to get the unit checked out. Repairman stated they will visit sometime today. **Note: Facility voluntarily closed, and PIC stated he will contact EHS when the unit has been repaired. VERIFICATION REQUIRED within 3 days to ensure facility is in compliance. REPEAT VIOLATION. 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed one container of cooked chicken without a date label, stored inside the WIC. Observed an opened bag of pre-cooked chicken breast chunks that was not date labeled with an opened date. CDI: PIC voluntarily discarded both TCS food items. 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fruit flies throughout the facility. Contact pest control company to conduct maintenance in drains and other areas fruit flies tend to gather/hatch.

3-307.11 Protect food from contamination sources not specifically noted by the code. Observed two boxes of ice packs stored directly on the floor inside the WIF. PIC stated they were using these ice packs to place inside the make table, underneath the metal pans of the food items to keep cold, while waiting on the make table to be repaired. EHS explained that although these ice packs are not food, they are used to cool down the foods indirectly, so they should still be stored off of the floor to prevent contamination.

4-501.11 Maintain equipment in good repair. Observed make table out of order, and all TCS foods held on TPHC. PIC stated it’s been out of order since last Tuesday, and repairman stated they need to replace the compressor for the unit. PIC stated repairman is scheduled to come and replace the compressor tomorrow. Observed one hand sink next to the prep sink out of order. PIC stated they do not use this one and just use the one at the make line. Repair hand sink, so there are enough hand sinks properly working and are accessible when multiple employees are working a shift. Observed rusted shelves throughout the facility. Repair rusted shelves. REPEAT VIOLATION.

5-205.15 Maintain a plumbing system in good repair. Observed a water leak at the 3-compartment sink. Observed a water leak at the hot water faucet inside the men’s restroom. Repair water leaks.

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 damaged baseboard in hallway leading up to WIC. Repair baseboard. Observed cracked section of FRP wall in the same hallway. Repair FRP wall. 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 a cracked 2-inch hole on the interior side of the back door. Repair hole on door. REPEAT VIOLATION. 6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed stack of empty cardboard boxes and broken down cardboard boxes stored on the floor throughout facility. PIC stated they did not have any deliveries today. Discard litter.

6-303.11 Provide required lighting intensity. Observed insufficient lighting intensity inside the WIC, averaging less than 1 foot candle at a distance of 30 inches above the floor, and reading between 7-11 foot candles right around the lightbulb. EHS had to use personal flashlight to see the contents of the WIC and date-marking system. EHS observed the bread storage box inside the WIC is stored directly in front of the shielded lightbulb, possibly blocking the lighting for the rest of the WIC. Obtain more lighting.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. - P. Observed food employee contaminate hands by turning faucet off with bare hands after hand washing and then proceed to don gloves for food prep. CDI - Employee instructed to re-wash hands. -2-

4-602.11 (E) Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black biofilm accumulation on surfaces of ice chute. Increase cleaning frequency. -0-

REPEAT VIOLATION: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed multiple TCS applicable foods cold held between 43-58 degrees F at make table. Refer to temperature observation chart. Items placed for cold holding at 8:30 AM according to PIC and employee present. CDI - All foods transferred to the walk-in freezer to cool down. -3- Facility will implement TPHC for TCS foods at make line. TPHC SOP form completed onsite. ***Future long term site visit will be made to assess compliance with TPHC. 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.

3-501.15 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 stacked containers of TCS foods such as sliced tomatoes, teriyaki chicken and tuna cooling covered inside of the walk-in cooler. Refer to temperature observation chart. EHS and PIC discussed about venting the foods to allow air flow. CDI - Several items left vented and others transferred to walk-in freezer for rapid cooling towards < 41 F. -0.5- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods. - Pf. Observed non-functional thin probe thermometer. -0.5- VERIFICATION IS REQUIRED.

4-501.11 Maintain equipment in good repair. Observed non-functional quaternary sanitizer dispenser at 3-comp sink. Facility is manually making chlorine based sanitizer solution, which was verified to be in compliance at 50 PPM. Repair equipment. -0-

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 slight ice build-up around edges of the walk-in freezer door. Clean. -0-

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 (1) detached rubber baseboard at hallway and damaged floor tiles throughout facility during today’s inspection. 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 hole measuring 2 inches at back door inside of facility. Repair. 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 water pooling on floor in front of walk-in freezer. Keep clean.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM present during today’s inspection. -1- For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation.

REPEAT VIOLATION: 5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use - Pf. Observed chair blocking hand washing station located next to prep sink. CDI - Obstruction removed. -1-

REPEAT VIOLATION: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed cheeses, roast beef, rotisserie and teriyaki chicken with cold holding temperatures above 41 F degrees at make table. Refer to temperature observation chart. Items placed for cold holding at 8:40 AM according to PIC. CDI - All foods transferred to the walk-in freezer to cool down. -3- 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.

REPEAT: 5-205.15 Maintain a plumbing system in good repair. Observed slow drain at hand washing sink closest to prep sink and plastic container catching leak from plumbing line under men’s rest room hand washing sink. Repair areas. -1-

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use - Pf. Observed chair blocking hand washing station located next to prep sink. CDI - Obstruction removed. -0-

REPEAT: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed several TCS foods with cold holding temperatures above 41 F at cold hold prep line. PIC stated that she placed all items there an hour prior. PIC states that the issue is due to not having an adequate amount of deep pans as several other products that were in compliance were found inside of deeper metal containers. CDI - All items placed on TPHC until 1 pm. EHS and PIC discussed about implementing TPHC for front line. TPHC document provided to facility. 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.

3-501.15 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 foods such as sliced tomatoes, teriyaki chicken, rotisserie chicken cooling covered inside of the walk-in cooler. EHS and PIC discussed about venting the foods to allow air flow. CDI - Items transferred to walk-in freezer for rapid cooling towards < 41 F. -0.5- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed container and spray bottle containing sanitizer concentrations between 0-10 P.P.M. chlorine. CDI - Sanitizer discarded and remade to adequate concentration > 50 P.P.M. -0-

4-501.11 Maintain equipment in good repair. Observed slight ice build-up around edges and inside of the walk-in freezer. Repair. -0-

REPEAT: 5-205.15 Maintain a plumbing system in good repair. Observed slow drain at women’s restroom hand washing sink. Repair.***No escalation of points due to different area observed. -0-

REPEAT: 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster lids missing. Observed doors to dumpster left open. REPEAT: 5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed community dumpster drain plug missing. -1- 5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed used boxes left on floor at back of facility.

REPEAT: 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 damaged baseboard tile and floor tile during today’s inspection. Points scaled back due to facility’s progress with repairs. -0.5- 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 hole < 2 inches at back door (inside of facility. Repair.

2-101.11 (A) PIC shall be present during all hours of operation. -PF Observed no PIC present upon arrival to inspection. CDI: PIC arrived half way through inspection.

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 vomiting and diarrhea cleanup. REPEAT. CDI: Handout brought to store by owner.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed shredded cheeses, sliced turkey, and sliced tomatoes with temperatures above 41F at cold hold prep line. PIC stated that she placed all items there an hour prior. CDI: PIC moved these products to the WIC to quickly cool. 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 .

5-205.15 Maintain a plumbing system in good repair. Observed plastic wrap around leaking faucet handle at can wash. PIC stated this was implemented to stop water from spraying outside of the can wash area. repair faucet/handle fixture.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster lid missing. Observed doors to dumpster left open. REPEAT 5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed drain plug missing. REPEAT

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 damaged baseboard tile, wallboard, ceiling and FRP board throughout prep area and can wash. 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 black microbial growth occurring at wall/floor joint at can wash area. Keep clean.

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 signed written health policy provided by PIC missing nontyhpoidal salmonella. CDI, verified updated employee health agreement has received email with new health agreement but not implemented in establishment. 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 vomiting and diarrhea cleanup. CDI, verified sample procedure information emailed to PIC but not implemented in establishment. Repeatl

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 hand washing. CDI, employee rehashed hands.

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 For more information, please visit: http://meck.co/FoodSafety or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M. Observed food employee touch bread with bare hands. CDI, bread voluntarily discarded.

6-301.11 Provide soap for handwashing at each handsink. -Pf - Observed no hand soap provided at hand washing sink at entrance kitchen area. CDI, hand soap provided. 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. - Observed water container dumped in hand washing sink behind front counter. CDI.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed some fruit flies in back near 3 compartment sink and near prep sink at kitchen entrance.

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 outside of clean pans accumulating old sticker residues.

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

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 damaged baseboard tile, wallboard, ceiling and FRP board throughout prep area and can wash. Repeat.

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 signed written health policy provided by PIC missing nontyhpoidal salmonella. CDI, updated employee health agreement emailed to PIC.

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 vomiting and diarrhea cleanup. CDI, sample procedure information emailed to PIC.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P - Observed spray bottle of glass cleaner stored on shelf next to clean single-service articles above handwashing sink.

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 shaker container of salt, oil and vinegar not labeled. Label by common name.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed several food employees wearing jewelry such as bracelet on writs while preparing food.

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 single-service towels stored in splash zone of 3 compartment sink exposed to splash / spillage. Observed clean single-service lids stored on dusty storage compartment on prep line.

4-501.11 Maintain equipment in good repair. Observed leak at handwashing sink near entrance and 3 compartment sink. Repair.

6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed old ice machine no longer needed stored in facility. Maintain clean or remove if no longer necessary to operation. 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 damaged baseboard tile, wallboard, and FRP board throughout prep area and can wash.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. No one present at time of inspection that is a certified food protection manager. Repeat violation.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Quat sanitizer in three compartment sink observed below 200 ppm. CDI. Remade to proper concentrairton.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Oven roasted chicken, sweet onion chicken, sliced turkey, and shredded cheese observed above 41F cold holding. CDI. Moved to WIC to rapidly cool.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Sanitizer bottle observed without labeling. CDI. Bottle labeled. Repeat violation.

4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Multiple foods checked on make line observed above 41F. EHS will return no later than 6/8/21 to ensure unit is able to maintain temperatures.

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. Spray bottle of quat sanitizer observed below 200 ppm.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Stacks of pans observed stacked wet.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Remove sticker residue from outside clean pans.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. No one observed during inspection with CFPM certification. Repeat violation.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Two employee drinks observed on prep counter beside microwave. One of the beverages was uncovered.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Large chair observed blocking handsink upon entry of facility. CDI. Chair moved. Employee observed washing out wiping cloth in handsink. CDI. Educated.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Sanitizer bottle observed with no label. CDI. Labeled.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed thermometer in facility that was not thin-probed. Provide thin probed thermometer no later than 7/30/2020.

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. Ceiling tiles missing near back of kitchen near three compartment sink.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC without certification at beginning of inspection. -2-

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed buildup inside dark soda nozzle on soda dispenser. -0-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliced turkey, ham and cooked steak cold holding in make table at 43-51F. PIC placed TCS foods on TPHC temporarily until unit repaired. VR no later than 08/26/2019 to ensure cold foods are maintaining at or below 41F. REPEAT -3- CONTINUED NON-COMPLIANCE MAY RESULT IN PERMIT ACTION.

3-501.13 Use approved thawing methods. Observed sliced deli meats thawed under running water at 87F. -0-

5-205.15 Maintain a plumbing system in good repair. Observed leak at pre-rinse hose at 3-comp sink held together with wiping cloth and handsink leaking water off the upper left hand corner. -0-

5-202.12 Provide at least 100F water at handsinks. -Pf Observed hot water at front counter handsink at 86F at beginning of inspection. CDI - PIC ran cold and hot water at full pressure until hot water at 100F. -1- Points not escalated today as the issue was corrected during inspection. REPEAT

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed steak, grilled chicken and buffalo chicken cold holding in make table at 46-52F. The same foods were 35-37F in walk in cooler. VR no later than 05/10/2019 to ensure cold holding is 41F or below in make table. -1.5- REPEAT Points taken, but not escalated today as this was the first inspection following temperature change to 41F.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed one food employee preparing sandwiches while wearing black rubber bracelet. -0-

4-903.12 Do not store single-use and single-service articles in toilet rooms, garbage rooms, mechanical rooms or under sewer lines. Observed paper towels stored under drain line of front counter handsink. -.5-

5-205.15 Maintain a plumbing system in good repair. Observed slow draining handsinks and cold water not working at handsink at beginning of inspection. -2- REPEAT

5-202.12 Provide at least 100F water at handsinks. -Pf Observed both handwashes would not exceed 86 degrees. 10 day verification required.

3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed reheated meatballs in steamwell at 110 degrees . CDI reheated to 165.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed top two trays of teriyaki chicken overstacked and measured at 52 degrees . CDI discarded.

5-205.15 Maintain a plumbing system in good repair. Observed front handwash sink draining slow.

5-501.114 Ensure drain plug on dumpsters, waste containers is in place. Observed drain plug for shared dumpster missing.

2-102.12 PIC demonstrates knowledge by being a certified food protection manager. PIC did not have managers ANSI food safety certification.

4-501.114 Maintain sanitizer at correct concentrations. -P Observed sanitizer in 3 compartment sink and in 1 sanitizer bottle at ~50ppm quat concentration. Solutions were strengthened by adding quat concentrate until approximately 200ppm was achieved. VR required to ensure facility is making sanitizer correctly. VR required. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed debris accumulation on the inside of the ice machine behind the metal shield.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed 2 chemical spray bottles without labels on them. CDI- bottles were labeled.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed 4 seasoning shaker bottles without labels on them. Bottles were labeled during inspection.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed utensils stored in philly steak and in ice machine with handles in direct contact with food items. Minor improvements made since last inspection.

4-501.11 Maintain equipment in good repair. Observed sanitizer dosing machine connected to the 3 compartment sink dispensing quat sanitizer at ~50ppm. Ensure quat sanitizer is dispensed with a concentration of 200-400ppm.

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 FRP board peeling away from wall around mop sink.

4-501.114 Maintain sanitizer at correct concentrations. -P Observed one sanitizer spray bottle at 0ppm quat concentration and the sanitizer in the 3 compartment sink at ~50ppm during warewashing. CDI- sink and bottle contents were discarded and refilled at proper concentrations. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed debris accumulation on the inside walls of the ice machine and on one soda nozzle.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed foods cold holding above 45F in the sandwich prep. cooler (see chart). CDI- foods were transferred to the walk in cooler for cooling.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed 4 unlabeled seasoning shakers along sandwich make line.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed 3 utensils being stored in food containers with the utensil handles in direct contact with food.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed an employee drying a cleaned knife with a paper towel.

4-501.11 Maintain equipment in good repair. Observed hand sink in kitchen peeling away from the wall.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee personal belongings stored on the preparation table at the entrance to the kitchen.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed 2 employee beverages, one not covered, on a prep. table where food was being prepared. Beverages were relocated.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at the handsink nearest the 3 compartment sink. PIC indicated this handsink is not used by employees. CDI- dispenser was refilled.

4-501.114 Maintain sanitizer at correct concentrations. -P Observed quat sanitizer concentration in a sanitizer spray bottle and at the 3 compartment sink at ~50ppm. CDI- water pressure was adjusted at the 3 compartment sink dispenser to correct the concentration.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed cooked chicken breast and sliced cheese cold holding above 45F in the open air sandwich station (see chart). CDI- top portions of foods were relocated to the walk in cooler for cooling.

4-501.11 Maintain equipment in good repair. Observed rusted shelving in the walk in cooler.

6-302.11 Supply toilet tissue at each toilet. Observed no toilet paper in the women's restroom.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Strainer stored in handsink upon entry to kitchen. CDI - Relocated.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Pink and black build up on hard to reach areas inside ice machine. Clean

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

2-101.11 PIC shall be present during all hours of operation.-PF No one in charge of facility upon start of inspection. CDI - Certified PIC arrived 30 minutes later.

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands.-P Observed employee recontaminate hands after washing by touching faucet handles with bare hands to turn water off. CDI - Verbal instruction and demonstration of proper handwashing; hands rewashed.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed dark build up inside ice machine. Cleaning started during the inspection. Improvement noted from last inspection.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Ham, roast beef, and chicken breasts overstocked in pans and holding above 45F in make line. CDI - Out of temp portions pulled to cool as make line was stocked less than 1 hour prior.

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 One pans of veggie patties in walk in cooler dated 4-15 which should have been discarded 4-21; all other date marking meets requirements. CDI - Discarded.

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

6-301.11 Provide soap for handwashing at each handsink. -Pf No soap available at handsink next to prep sink. CDI - Restocked.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Black build up on interior surfaces of ice machine. Clean.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Buffalo chicken and shredded mozzarella cheese stocked above the fill line and holding above 45F at the make line station. CDI - Both items relocated to walk in cooler as they were recently restocked.

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

4-501.11 Maintain equipment in good repair. Observed minor rust developing on shelves in walk in cooler. Repaint or replace.

2-102.12 PIC demonstrates knowledge by being a certified food protection manager. Observed no PIC present at time of inspection with proof of certification. REPEAT PIC must be present during operations. Owner Hemant Thakor arrived as inspectors were ending inspections.

5-202.12 Provide at least 100F water at hands inks .-Pf Observed handsinks with a range of 88-93F at handsinks in the kitchen and restrooms that employees use. Have plumber adjust handsink temperatures to make sure all handsinks reach the proper temperature. Return visit by June 25, 2015 to check for repair.

7-201.11 Store toxic materials to avoid contamination. -P Observed two containers of paint in aerosol cans stored above handsink near entrance of kitchen. CDI - Paint containers moved.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed working containers of dressings without a label with the common name.

4-903.12 Do not store single-use and single-service articles in toilet rooms, garbage rooms, mechanical rooms or under sewer lines. Observed a pack of napkins and lids for salad containers stored under handsink. CDI - Items moved to another cabinet away from water source.

6-501.18 Maintain hand washing sinks, toilets and urinals clean. Observed mold and some buildup behind the toilet on the floor. Clean often enough to prevent buildup.

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed dumpster area overrun with litter. This dumpster is a common collection for all businesses in the strip. Cleaning is needed.

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

General Comment: 4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P. All food contact surfaces shall be clean to sight and touch. Observed some deep grooves on the cutting boards. CDI- manager was notified to change/flip the cutting boards if they continue to produce deep grooves.4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P. All quatinary ammonia sanitizing solutions shall be concentrated between 100ppm-200ppm. Observed a spray bottle labeled "sanitizer, quat" with 0ppm quat. CDI- bottle was filled with 100ppm quat solution.

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

4-901.12 Wiping Cloths, Air Drying Location - C. Observed two wet wiping cloths being stored beside the handwash sink.

An ANSI accredited food protection manager shall be present at all times. Observed no SERVSAFE or equivilant. CDI by instruction.

All wet wiping cloths shall be stored in sanitzing solution when not in use. Observed a wet wiping cloth on the food prep table. CDI wet wiping cloth was voluntarily discarded of.

All equipment shall be maintained in a state of good repair. Observed the back sink to be not working. R.