FIREHOUSE SUBS #40

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P. Observed employee wash hands and used cleaned hands to turn off water without using paper towel. CDI. Education was provided on hand washing process and how to wash hands, with employee following the process. For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M .

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed heavy build up on food contact parts of the ice machine. CDI. PIC removed to be washed. 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 .

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed wet stacking of cleaned dishes. CDI. PIC removed.

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 low reach in and floor fan in need of cleaning. Observed build up in microwave. Repeat

6-402.11 Toilet rooms shall be conveniently located and accessible to employees during all hours of operation. Observed one of the bathrooms door in disrepair and unable to be used. One of the bathrooms still is accessible.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. OBSERVED lettuce and tomatoes on prep unit at temperatures above 41F. CDI. PIC voluntarily discarded. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed soiled wiping cloth being stored on prep counter and in solution at 10ppm quat. CDI: PIC replaced the solution and placed wiping cloth in a bucket of properly concentrated sanitizer.

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 low reach in and floor fan in need of cleaning. Repeat **** improvement from last time

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed containers of chicken (2), roast beef(2), pepperoni, cabbage, holding above 41f in the low reach in unit. CDI- Discarded. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

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 cutting board stored too close to handwashing sink. Cutting board had water splatter. Keep in a dry location. CDI- Removed.

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 low reach in, tall reach in freezer, and floor fan in need of cleaning

5-205.15 Maintain a plumbing system in good repair. Observed toilet now working in men’s bathroom. Restroom is out of order. Get fixed. Women’s restroom is operational.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed hand sink in back room blocked by a broom. CDI: PIC removed broom.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 . Observed 3 chubs of ham and 4 chubs of roast beef being held in one door RIC between 44F - 46F. CDI: PIC voluntarily discarded chubs of roast beef and ham. REPEAT.

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 a working bottle of garlic butter and a working bottle of vinegar without labels. Label working bottles of food.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed a stack of metal containers being stored wet nested on clean storage shelf. CDI: Containers were unstacked to allow for air drying.

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 large holes in basin of service sink and a missing tile on bottom molding outside of door jam between front counter and back prep room. Replace missing tile and repair or replace holes in basin of service sink. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed build up on top of grease trap below 3 compartment sink. Clean as needed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed a container of grilled chicken being held in prep reach in cooler at 48F. PIC stated she had pulled chicken out of freezer and had been out on counter before placing in cooler. CDI: PIC placed chicken back in freezer to rapidly 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: 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 . Observed 2 bags of shredded lettuce, a container of chipotle slaw and a container of cole slaw being held in prep reach in cooler without date marks. CDI: PIC date marked all items as bags of lettuce were opened yesterday and Cole slaw and chipotle slaw were prepared last night.

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed 2 packages of steak being thawed out in prep sink under cold running water in which packages of steak were not in a bowl fully submerged in water. CDI: PIC placed packages of steak in a container under running water to ensure packages were fully submerged and water was cascading over the sides of the container.

4-202.11 Multiuse food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed two silicon spatulas with deep cracks and chips being stored on utensil holder. CDI: PIC voluntarily discarded spatulas.

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf Observed hot water from 3 compartment sink reach a max temp of 113F. Dish detergent states water must be maintained between 110F - 120F. Water from hand sinks reached 124F. VERIFICATION REQUIRED within 10 days to ensure 3 compartment sink is adjusted to ensure hot water can reach a minimum of 120F.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed a bottle of disinfectant being stored on a shelf above bottles of sauce. CDI: PIC moved bottle of disinfectant to designated area.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed soiled wiping cloth being stored on prep counter. CDI: PIC placed wiping cloth in a bucket of properly concentrated sanitizer.

4-501.11 Maintain equipment in good repair. Observed torn gasket on prep cooler door. Replace gasket.

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P. Observed food employee wash hands for a total of 5 seconds, then proceed to put on gloves and handle food. CDI: employee removed gloves and washed hands for 20 seconds. For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed 2 pans of meatballs, a pan of chili and a pan of potato soup all hot holding below 135F. CDI: PIC reheated items to above 165F. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Observed 2 containers of sliced steak, slaw and tuna salad without dates. All items were prepared yesterday CDI: PIC dated items. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed spice containers and squeeze bottles without labels.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed multiple food employees not wearing hair restraints.

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 build up in the bottom of prep unit and toaster. Clean as needed.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed hand sink in the back without paper towels. CDI: PIC placed paper towels at hand sink

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 turkey, Swiss cheese, cheddar cheese and pastrami in prep top above 41F. PIC stated items are moved straight from the reach in cooler to prep top. Items in reach in cooler were at 41F or below. All other items in the prep top/unit were at 41F or below. Observed meatballs in reach in cooler at 43-46F. PIC stated the intention was to keep the meatballs cold after room temperature marinara was added to them this morning. Please ensure the marinara sauce is at 41F or below before adding to the meatballs to maintain proper cold holding temperatures. CDI: PIC immediately voluntarily discarded all items out of temperature.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed both containers of in use wiping cloths at 50ppm quat. CDI: PIC changed out sanitizer, new sanitizer is now reading 200ppm.

4-202.11 Multiuse food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf. Observed multiple dishes with cracks and chips. CDI: PIC voluntarily discarded items.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety Observed no certified food protection manager on site during inspection, although PIC was able to answer the demonstration of knowledge questions.

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 health policy does not include non-typhoidal salmonella. CDI: EHS provided a paper copy of the updated health policy during the inspection today.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients.  Food must be to 41F within 4 hours. -P. For more information on proper cooling procedures please visit: http://meck.co/FoodSafety Observed ham and turkey sliced yesterday still above 41F. CDI: Product was voluntarily discarded. Observed sliced tomatoes cooling at a rate of 0F/min. CDI: Items were vented and cooled properly. EHS and PIC discussed processes for cooling items after prep and that items will warm up when being sliced and panned. Facility has no walk in cooler, and must utilize the freezer to properly cool items.

3-501.15  Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring.  Cold air must flow around product to remove the heat. -Pf For more information on proper cooling procedures please visit:  http://meck.co/FoodSafety Observed tomatoes and sliced deli meats cooling while tightly covered in the reach in cooler. CDI: Meats were voluntarily discarded, tomatoes were opened up/uncovered and cooled properly. Observed cooked onions cooling in prep top. CDI: PIC moved onions to freezer and they cooled at the proper rate. Future issues with cooling and cooling methods may result in a Risk Control Plan and/or Permit action. REPEAT VIOLATION

4-501.11 Maintain equipment in good repair. observed gaskets on tall 3-door reach in and on reach in part of prep cooler damaged and in need of replacing. Observed panel missing from top of ice machine near filter. REPEAT VIOLATION

3-501.15 Cooling Methods - PF - Observed cut tomatoe prepared at 10am cooling in flip top prep cooler tightly covered. CDI, uncovered and transferred to stand up freezer. Improvement made since previous inspection. Tomatoe cooled from 43 degrees F to 37-41 degrees F within minutes.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed some spices in containers in dry storage rack not labeled by common name of food.

2-303.11 Prohibition-Jewelry - C- 2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food prep employee preparing food with watch on wrist. Repeat.

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 single-use portioned containers without handles being used as scoops in dry storage containers. Use proper utensils and store handle out of food. Observed in-use knife stored in soiled area under flip top prep make line lid.

4-501.11 Good Repair and Proper Adjustment-Equipment - C - Observed split gasket on tall 3 door reach in cooler and panel missing from top of ice machine near filter.

4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturers label. Observed wash solution temperature of 91 degrees F while employees washing equipment at 3 compartment sink. Employee drained out solution to refill wash vat to required temperature. 4-302.14 Sanitizing Solutions, Testing Devices - PF - Observed no test kit available on-site for quat sanitizer. Vr required by 3/6/21.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified PIC on site upon arrival. CDI by instruction. Ensure certified PIC on site during food preparation and when required.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee beverage on prep area and uncovered employee beverage in kitchen.

2-301.14 When to Wash - P - Observed food employee walk from outside and back to food preparation area but not was and use sanitizer in lieu of handwashing and observed an employee turn faucet off with their bare hands after handwashing. CDI by instruction. Repeat.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers. -Pf - Observed 2 spray bottles of sanitizer not labeled behind front counter. CDI, PIC labeled bottles.

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 stacks of turkey recently prepared and cooling in tall reach in prep refrigerator. Temperature of turkey cooling was at 48 degrees F at

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food prep employee preparing food with jewelry / watch on wrist.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed some plastic containers being wet stacked above 3 compartment sink.

4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C - Observed stack of single-service cups at front counter with lip contact area exposed / unprotected. Store in protective packaging to prevent contamination of lip contact area.

4-501.11 Good Repair and Proper Adjustment-Equipment - C - Observed sign posted on prep sink "do not use". Keep equipment in good repair / calibration. Repair.

5-205.15 (B) System maintained in good repair - Observed leak at PVC leading to djuncture of grease trap below 3 compartment sink. Observed leak below PVC at handwashing sink behind front counter. Vr to ensure prep sink accessibilty / PIC leak repaired by 7/30/20.

2-301.14 When to Wash - P - Observed food employee pick item up off of the ground with gloved hand but not wash hands after. CDI by instruction. 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 2 food employees turn faucet off with their bare hands instead of using barrier after washing their hands. CDI by instruction.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf - Observed recently prepared cut tomatoes cooling in tightly covered containers in flip top prep refrigerator. Observed recently prepared ham and turkey recently prepared and stacked in prep refrigerator. CDI, foods relocated to reach in freezer and cover removed from tomatoes to facilitate heat transfer. Repeat.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed some shaker containers of spices and container of sugar not labeled by common name of food.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed bag of chips stored on ground in walk in cooler. Observed drink mix stored on ground.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed some wet wiping cloths on prep surfaces. Maintain wet wiping cloths in sanitizer in between uses.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Meatballs holding below 135F in steam well. CDI - Meatballs reheated to 165F+.

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 Chili cooling in tightly wrapped container in reach in cooler. CDI- Wrapping removed to allow rapid cooling.

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

4-501.11 Maintain equipment in good repair. Replace split gaskets on reach in cooler and reach in freezer. Points not increased as facility has made progress replacing rusty shelves.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Dark build up starting to form inside ice machine. CDI - Cleaned during the inspection.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Wet wiping cloth stored on prep counter. CDI - Cloth moved to sanitizing solution.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Couple of plastic pans wet stacked on wire rack over three comp sink. CDI - Separated to allow air drying.

4-501.11 Maintain equipment in good repair. Replace split door gaskets on reach in cooler doors and reach in freezer door; replace shelves with chipping paint and rust on front edges in low prep cooler.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed an employee drink being stored on the hand washing sink. CDI-The drink was removed. Drinks are acceptable as long as they are kept covered and stored away from facility product.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed buildup on the tomato slicer. CDI-The slicer was brought back to the 3-compartment sink for proper washing, rinsing, and sanitizing. 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 sauteed onions cooling in the top portion of the flip top cooler. CDI-The onions were removed and placed into the 3-door reach in cooler for cooling.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed a wet wiping cloth being stored on the prep counter. CDI-The cloth was removed.

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

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed employee using the hand washing sink to fill a container of water several times. CDI-The employee was instructed to stop using the hand washing sink and to use the prep sink in the back. REPEAT. A hand washing sink can only be used for hand washing.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed lettuce buildup on the inside of a large pan stored on the clean equipment rack. CDI-The container was cleaned and sanitized.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed a jug stored in the hand washing sink. CDI-The jug was removed. REPEAT. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at the hand washing sink in the back. CDI-Paper towels were placed into the dispenser.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple pans stacked wet on the clean equipment racks. CDI-Many pans were unstacked to allow for proper air drying.

4-501.11 Maintain equipment in good repair. Observed rusted shelving in the 3-door reach in cooler. Have replaced. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed deep grooves in the red cutting board. The unit is no longer easily cleanable. Have resurfaced or replaced.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup on the racks in the 3-door reach in cooler and the small reach in cooler with the flip top unit. Have cleaned.

2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles.-P Observed employee handle wet wiping cloth with gloves on, proceed to make a sandwich without removing gloves and washing hands. CDI-Had employee take gloves off, wash hands and discard soiled product.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed plastic container stored in the hand wash sink upon entering the kitchen. CDI-The container was removed.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed several wet wiping cloths sitting on the prep counter. CDI-All cloths were placed into sanitizer buckets.

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 dirty water. CDI-The utensils were taken back to be washed, rinsed and sanitized.

4-501.11 Maintain equipment in good repair. Observed rusted shelving in the 3 door reach in cooler. Replace.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed residue buildup on the top, middle shelf in the 3 door cooler. Have cleaned.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee drink stored on the hand wash sink in the back. CDI-The drink was removed.

Observed two containers of sliced tomatoes that were sliced a little after 9AM and still had not fallen to 45F in that 4 hours. Product discarded. 3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 45F within 4 hours. -P

Observed items stacked to high on the line today making them >45F today. Products that were stocked this morning were discarded(cheese) and the meats that were just stocked were chilled down quickly in the reach in cooler to correct. 3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P

Observed tomatoes cooling underneath the make table today in a plastic tightly covered container and the product was in a deep portion. Discarded today. 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 sanitizer buckets at <150ppm today- refilled to correct. 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses.

Observed rusted air dry racks above the sink. 4-501.11 Maintain equipment in good repair.

Observed a door frame with absorbant material exposed. 6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.

Observed water being taken out of the handsink to be used in the steamers- instructed to use prep sink for refilling this water to correct. 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf

Observed deli meats sliced after lunch that were cooling on themake line tightly covered, stacked on one another and in plastic pans. Observed the same cooling in the 3 dr. reach in cooler. Products on the line were moved to the reach in freezer to quickly chill down- down to 46F during inspection. Items in the 3 door reach in were unstacked and uncovered, where they began cooling quickly. 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 cloth towels stored in sanitizer that was <150ppm today- buckets refilled to correct(concentrate is maintaining 200-400ppm). 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses.

Observed rusted airdry racks today above the 3 comp. sink. 4-501.11 Maintain equipment in good repair.

Observed broken baseboard tile near the register. 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.

2-102.11 PIC demonstrates knowledge by being a certified food protection manager. Observed no certified food protection manager onsite today.

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 made the day before that was not date marked today- PIC back dated to correct.

6-501.112 Removing Dead or Trapped Birds, Insects, Rodents and other Pest - C Observed a few dead pests in the back near the ice machine and back grease trap. Recommend continued pest company visits along with sealing the grease trap and clean the floor in this area better.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a box of chips stored on the floor today. Picked up during inspection.

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. Observed old food under the ice machine today and standing water- clean this area. 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 broken divider wall at the cash register today.

2-102.12 Certified Food Protection Manager - Certified food protection manager required. No manager certified in food protection. Gave instruction again.

6-301.11 Handwashing Cleanser, Availability - No handsoap at handsink in dishroom.6-301.12 Hand Drying Provision - No disposable towels or drying device available at handsink.5-205.11 Using a Handwashing Sink-Operation and Maintenance - Handsink shall be easily accessible. Observed bucket blocking front and employee beverages on edge of handsink. Gave instructions for all handsink issues.

4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - Maintain ice machine clean. Observed biofilm in ice machine. Gave instruction and thorough cleaning began.

3-501.15 Cooling Methods - Use approved cooling methods. Observed sauteed onions cooling with lids intact. Gave instruction and removed lids to facilitate cooling.

4-204-112 Temperature Measuring Devices-Functionality - Internal, ambient thermometer shall be available in all refrigeration units. No internal thermometers in 3 units.Gave instruction.

4-501.11 Good Repair and Proper Adjustment-Equipment - Maintain all refrigeration equipment to maintain required temperatures. Temperatures within make table unit are not consistant and unit is holding food at maximum required temperatures. Unit has condensation leak within. Service was called while on site."'

4-501.14 Warewashing Equipment, Cleaning Frequency - Maintain 3-comp sink compartments clean & free of build up. Observed rinse compartment with gritty build up. Gave instruction.

2-102.12 Certified Food Protection Manager - Certified food protection manager required. No certification of manager. Gave instruction and reminder of January 1, 2014 compliance date.

4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - Assure all food contact surfaces are properly washed, rinsed, and sanitized. Observed biofilm inside ice machine. Began 3 step cleaning process.

3-501.15 Cooling Methods - Use approved cooling methods to properly chill foods. Observed deli meats portioned and packaged in containers for use in make table tightly covered before thoroughly rechilled. Gave instruction.

4-204-112 Temperature Measuring Devices-Functionality - PF Provide accurate ambient thermometers in each refrigeration unit. Observed missing or inaccurate thermometers in reachins. Gave instructions.

| 3-602.11 Food Labels - Provide approved labeling as required by the rules. Observed cookies/brownies packaged for self serve without proper labeling. Gave instruction to discontinue providing products for self serve until properly labeled.