MAINSTREET MARKET

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Turkey and chicken teriyaki in Subway cooler measured 44-46F. TCS foods in cold holding must measure 41F or less. CDI - PIC discarded the chicken teriyaki because it was prepared more than 4 hours ago, and moved the turkey to the walk-in cooler because it was prepared 30 minutes ago. 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. 2 wet wiping cloths observed on prep tables at sushi area. Store wet wiping cloths in sanitizer solution when in between uses. 0 pts.

3-403.11 (C), (D) Reheat commercially processed, ready-to-eat food to 135F within 2 hours if food is to be hot held until service. -P Meatballs in marinara sauce measured 80-180F after reheating in microwave for hot holding. CDI - Employee reheated meatballs in marinara for more time in microwave until all of it was above 135F.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. 2 food employees at Subway wearing watches while preparing food. 0 pts.

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. Some floor cleaning needed underneath dish machine and other equipment in the back. 0 pts.

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Employee drink observed on prep table at Subway. Store employees drinks separately from food and prep areas. 0 pts.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf No paper towels at handsink in hallway to Subway. CDI - PIC refilled dispenser. 0 pts.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Deli slicer at Subway had meat residue behind blade. Employee stated it was not used today. CDI - Slicer washed, rinsed and sanitized during inspection. 0 pts. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

4-501.11 Maintain equipment in good repair. Crack in basin of 3-compartment sink. Weld crack shut and polish smooth or replace with same size sink. 0 pts.

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. Wall damage beside prep sink. Repair wall damage. 0 pts.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee personal items observed on prep table and bread rack. Store personal items separately from food and food prep areas. REPEAT

6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. 1 dead roach observed on floor. Maintain premises free of pests. 0 pts.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Clean sides of cooking equipment and interiors of coolers that are not in use.

5-205.15 Maintain a plumbing system in good repair. Cold water faucet handle is loose at hand sink in sushi prep area. 0 pts.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee purse observed on top of box of oven trays. Keys on prep table in back. Phone observed on top of sleeve of disposable lids in back. Keep employee personal items separately from food, single-use/single-service articles, or preparation surfaces.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P -Observed deli meat (salami, pepperoni) held past its 7-day timeframe (prep date of 4/28, discard date of 5/4). Observed multiple items in WIC (tuna, teriyaki chicken) with their date mark displaying a discard day past the 7-day maximum timeframe, yet these items were not currently observed beyond their 7-day limit. -CDI- PIC voluntarily discarded the salami and pepperoni held past 7-days. PIC stated staff will be reminded of proper date marking, with the prep date being day 1 of the 7 day total. 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 .

6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. -Observed two dead roaches by dish machine. -CDI- PIC removed dead roaches.

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 sticker residue on exterior of multiple dishes, stored as clean. Fully remove all sticker residue when washing, rinsing, and sanitizing. Do not stack dishes with sticker residue on their exterior to prevent sticker residue from touching the food-contact surface of other dishes.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. -Observed automatic deli slicer at Subway with visible food debris on the prong-side, used to hold the meat chub in place. -CDI- PIC ensured prong-side will be thoroughly cleaned and sanitized prior to use. 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 . 4-703.11(B) After being cleaned in a mechanical dish machine, equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160F as measured by a max/min thermometer.-P. -Observed high-temperature sanitizing dish machine reaching a maximum rinse temperature of 150F in beginning of inspection, after multiple runs. -CDI- PIC contacted maintenance during inspection and, by end of inspection, EHS observed dish machine reaching a rinse temperature of 165F. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. -Observed wiping cloth stored in soap solution with 0 ppm sanitizer at Panda Express. Wiping cloths may only be used in properly concentrated sanitizer solutions.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. -Observed employee phone stored directly on pre-packaged teriyaki sauce packets in Panda Express. Employee items must be stored in separate area to prevent contamination of customer goods. -CDI- PIC moved employee phone.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed rice in the walk in cooler holding above 41F. Rice was placed in the cooler last night and has not been moved or taken out. CDI- Rice 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 .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed dishes wet stacked in the clean dish storage area.

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 cooler, cold drawer, and rice holder in need of cleaning.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed meatballs holding below 135F in the hot well at Subway. CDI- Meatballs reheated (temp 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 .

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed no time stamp for cabbage, kale and spring rolls on TPHC. CDI- Time stamp was written for items.

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 cold drawers and low reach in at Panda Express in need of cleaning.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf No paper towels at hand washing sink at Subway. Hand washing sinks must be equipped with paper towels, or an alternative hand drying method. CDI - PIC refilled dispenser. REPEAT

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Spring rolls in hot holding measured 100-120F in hot holding. TCS foods in hot holding shall measure 135F or above. CDI - PIC placed spring rolls on temporary TPHC and were used within 30 minutes. 0 pts. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Steak in sandwich cooler at Subway measured 48F. TCS foods in cold holding shall measure 41F or less. Employee stated he just put steak in pan 10 minutes ago from walk-in cooler. PIC moved steak back to walk-in cooler to cool down. 0 pts. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Roast beef in walk-in cooler was dated as being prepared on 11-7. PIC said that this date is incorrect and asked employee what day it was prepared and she said it was 3 days ago. CDI - PIC corrected date label. 0 pts. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Several food employees wearing watches on wrists throughout establishment. Food employees must not wear jewelry on their hands or wrists. REPEAT

4-501.11 Maintain equipment in good repair. Gasket torn on hot holding unit. Dish machine is displaying an error on display and has inconsistent final rinse temperatures. Establishment has agreed to use 3-compartment sink to wash all utensils until dish machine can be serviced. Follow-up for dish machine to be done by Thursday.

5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P Sprayer attached to faucet at 3-compartment sink that is a potential cross-connection. CDI - PIC removed sprayer. 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. Some floor tile damage and missing tiles in Panda Express area. Repair/replace broken/missing tiles. 0 pts.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee drink and food container observed on prep surface at Subway. Store employee personal items separately from food, clean utensils, or food preparation surfaces.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Paper towel dispenser was not functioning behind Subway line. CDI - PIC placed a roll of paper towels at sink to use until dispenser could be replaced. 0 pts.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. 2 food employees at Subway were wearing watches on wrists. Food employees must not wear jewelry on their hands or wrists. 0 pts.

4-501.11 Maintain equipment in good repair. Shelves beginning to chip in Subway reach-in coolers. Gasket torn on warmer beside where chicken is cooked. Repair/replace listed equipment. 0 pts.

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf Hot water measured 88F at 3-compartment sink during inspection. Establishment needs at least 120F water during all hours for warewashing. VR - Return visit within 10 days to check hot water.

5-202.13 An air gap between the water supply and flood level rim shall be at least twice the diameter of the water supply inlet and not less than 1 inch.-P Spray arm at 3-compartment sink hangs down into sink. Maintain an air gap between bottom of free-hanging hose, and the top rim of the sink, or install a backflow preventer rated for continuous pressure between the sprayer and the sink faucet. VR - Verification required within 3 days that spray arm is fixed.

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 cold drawers at panda express in need of cleaning.

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 walk in freezer in need of cleaning.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed meatballs holding below 135F in the hot well at subway. CDI- Meatballs reheated 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed kale in the prep top unit at Panda Express station holding above 41F. CDI- Kale placed on 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 toamtoes cooling while covered wrapped and covered with lid. 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 .

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 cold drawers at the Panda Express area in need of cleaning.

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 the Panda Express area and the walk in freezer in need of cleaning.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. 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 . Observed turkey and chicken cooling at a slow rate. CDI- Items placed in the freezer.

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 kale in the prep top unit holding above 41F. Observed chicken pieces in the cold drawer holding above 41F. Observed pepperoni in on the line at Subway holding above 41F. CDI- All items placed in the walk in cooler to cool.

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 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 . Observed several items tightly wrapped while cooling (turkey (2), tomatoes(2), chicken)

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 cornstarch and sugar in a large bin without a label. CDI- Items labeled.

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 kale and cabbage in the prep top unit holding above 41F. CDI- Items discarded.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several dishes wet stacking in the clean dish storage area. Items rearranged for adequate drying

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 walk in freezer in need of cleaning.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed spring rolls holding below 135F on the front line at Panda Express. CDI- Items placed on TPHC. Items will be discarded after 4 hours.

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 containers housing clean utensils in need of cleaning. CDI- Containers cleaned

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed can opener in need of cleaning. CDI- Can opener taken back to be cleaned.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. For more information on proper cooling procedures please visit: http://meck.co/FoodSafety Observed kale, cabbage and beef not properly cooling. CDI- Items placed in the walk in for cooling.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cheese (pepper jack, provolone) on the line at the Subway area holding above 41F. CDI- Cheese removed from the line and cooled.

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 cheese in both cold well lines for Subway overstacked. CDI- Cheeses portioned.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed dishes wet stacked in the clean dish storage area.

4-501.11 Maintain equipment in good repair. Observed slicer blade chipped and broken. Blade is no longer easily cleanable. EHS advised PIC to replace blade.

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 tall reach in freezer in the Panda Express area in need of cleaning. Observed containers housing clean utensils in need of cleaning.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine in need of cleaning.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed dishes in the clean dish storage area wet stacked.

4-501.11 Maintain equipment in good repair. Observed gaskets in subway low reach needing to be replaced.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed upper plates of drink machines in need of cleaning. Observed containers housing clean dishes in the clean dish storage area in need of cleaning. Observed low reach in cooler in the Panda Express area in need of cleaning.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cooler drawers holding raw proteins above 41F. CDI: Work order put in for maintenance on the cooler. Items were not above 45F. Employees stated items would be used within 4 hours.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked pans stored as clean. Observed microbial growth on pans stored as clean that were wet stacked. CDI: Pans were rewashed. REPEAT VIOLATION

4-501.11 Maintain equipment in good repair. Observed torn gasket on reach in cooler for prepped, raw chicken. Observed shelving in reach in coolers in subway rusting.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed interiors of coolers and cooler gaskets with food debris and build up on them throughout facility. Observed some build up on reach in freezer door. Ensure more frequent cleaning. PIC stated several of these coolers were not in use.

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 some food spatter on ceiling in back kitchen area and near reach in freezer. Observed some dust build up around and behind large pieces of equipment.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf-Observed no paper towels at the back handsink.CDI-Paper towels provided. ***No Signature Due to Covid-19***

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P-Observed rice in the rice cooker holding below 135F.Rice was reheated to 179F. CDI.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses.-Observed a single wet wiping cloth stored on the flip top cutting board.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.-Observed wet stacking of metal bowls on the front line.

2-301.14 Wash hands before donning gloves and between gloves uses. -P Employee observed donning gloves without washing hands prior. CDI. Employee washed hands and donned fresh gloves.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Ham, roast beef, and raw beef observed cold holding above 41F. CDI. Items were sent to cooler to be rapidly cooled. Repeat violation.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Tapioca pearls on time control marked "4 hours" instead of time stamp per written procedures. CDI. Pearls were discarded and education on TPHC provided.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf observed metal shavings build-up on and around can opener blade. CDI- wash, rinse, sanitize. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. observed build-up on ice machine ice deflector.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P observed multiple TCS foods stored 42-45F in subway line cooler. containers were filled above fill line on container. CDI- excess product removed from container and cooled to 41F. *Point decuction was not taken today due to this being the first inspection of the calendar year per NCDHHS.

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 eggs in subway, sliced melon and strawberrys in tea area, without date mark. observed open bag of cabbage in upright without date mark. CDI by date mark. 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P observed steak in subway area cooler with date mark of 4-30. CDI by discard.

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

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. observed food residue build-up inside upright cooler next to walk-in freezer.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P observed chicken breast, egg rolls, and spring rolls stored on service line hot hold unit < 135F. CDI- by reheat to 165F for chicken and discard for rolls. recommend using TPHC for fried foods.

4-202.11 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 plastic lids with cracks, crevices. CDI by discard by PIC.

4-501.14 Warewashing Equipment, Cleaning Frequency - observed lime build-up on some utensils (lids). dish machine display is requesting cleaning.

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. repair towel dispenser in hallway at entrance door.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. observed build-up inside ice machine around ice chute and behind front cover.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P observed fried shrimp stored on serving line < 135F. observed white rice in warmer stored < 135F. CDI - fried rice discarded. white rice reheated to 165F.

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

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. observed sticker residue on pans stored as clean on the drying rack.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. No papertowels provided in handsink at shared sushi/Panda handwashing sink. CDI- PIC Edward replaced.

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. Rice in reach in cooler tightly covered with plastic and a lid during cooling process. Rice was completely opened for rapid cooling due to PIC advising that rice was in last four hours of cooling.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. One employee on the line at Panda station wearing bracelets. (0pts)

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Multiple stacks of single service cups at Panda station stored at the register not protected. Repeat. Protect cups.

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 hand used to turn off water at faucet, no barrier, recontaminated hand. CDI by education.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed oil labeled mustard and the vinegar unlabeled in the subway area. All other properly labeled.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed plastic food containers stacked while wet.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. 4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed a box of single service stored on the floor of the catering storage room. Observed stacks of single service cups stored unprotected next to the registers in the panda area.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build up inside the hot holding cabinet.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drink stored in a box with food prep mats that were no longer in use. CDI: PIC had drink immediately removed from the area.

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 in warewashing area moving from loading dirty dishes to unloading clean dishes without a handwash. Also observed an employee in Subway removing lettuce from greens cooler with gloves on and moving back to food prep without a handwash. CDI: PIC immediately instructed employees on when a handwash is necessary.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed one handsink with no paper towel supply in hallway leading into Subway. CDI:PIC replaced paper towels immediately. Observed employee in warewashing area moving from working with dirty dishes to unloading a rack of clean dishes without a handwash in between. Observed employee in Subway getting lettuce from the greens cooler in Subway with gloves on who then moved back to the food prep area without a handwash. CDI: PIC instructed employees on when it is necessary to wash hands. REPEAT.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed three sanitizer buckets (2 in Subway and 1 in back prep area. CDI: Buckets were refilled with proper sanitizer concentration.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple plastic pans wet stacked on clean storage rack in warewashing 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 FRP wall in Subway walk in cooler bowed out and in need of repair.

Observed employee moving a trash can with gloves on, employee then proceeded to return to food preparation without change of gloves and handwashing. CDI. Employee removed gloves and washed hands. Observed several employees washing hands and when finish, not using a protective barrier to turn off faucet. CDI. Employee directed to use protective barrier when turning off faucet to prevent contamination. Observed dishwasher going from dirty to clean with gloves on. CDI Employee directed to wash hands when moving from dirty to clean and change gloves. 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 (non debitable). 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 (points deducted)

Observed a few sanitizer buckets that were too weak; less than 100 ppm. CDI buckets were changed out with sanitzer to correct ppm. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P

Observed food service employee wearing a bracelet during food preparation. Direct employees to remove all jewelry with exception of wedding band while working. 2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed.

Observed shelving in walk-in coolers and dish area with rust buildup. 4-501.11 Maintain equipment in good repair.

Observed shelves in reach-in coolers, cooler doors and gaskets with minor debris and buildup. 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.

Observed debris on dry storage floor, walk-in cooler, and floor in catering. 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.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed one container of washed and ready to eat cabbage stored under unwashed produce inside the walk in produce cooler. CDI by moving to upper shelving.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single service cups overstacked behind the register of Panda inside the cup dispensers. Recommended storing inside the plastic sleeves.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build up on the outsides of the soda dispenser ice chutes. Observed sticker residue left on the outside of 2 plastic containers (unstacked). Observed dried and standing tea spill in the catering area near the tea dispensers. Observed dust and food debris at the stove top and shelf above the stove top on the cook line. Observed dried spills and food debris inside the hot holding unit. Observed food debris left inside the empty flip top cooler on the back area cook line.

5-205.15 Maintain a plumbing system in good repair. Repair the plumbing leaks under the dishmachine and the 3 compartment sink. According to the PIC work orders have been placed prior to arrival.

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 dust build up around the vent behind the large ice machine in the back area. Observed build up on the floor under the clean side dishline at the dishmachine. Observed build up on the floor behind the cook line 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 gap in the FRP of walk in cooler #1 and a leak at the ceiling around the light fixture. Repair improvements are noted. Continue improvement efforts.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed an employee water bottle stored on the clean drainboard of the 3 comp sink. No clean dishes were stored on the drainboard at the time. CDI- the drink was removed and advised to clean and sanitize prior to use.

. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels stored at the handsink in subway. CDI by providing.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed minor build up behind the deflector plate of the large ice machine. Observed minor sticker residue left on the outsides of some plastic food containers.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed an employee cooking chicken with a beard requiring a beard guard. Advised to provide.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean inside the catering cooler and spilled tea in the catering area. Observed build up inside the unused rice cooker. Observed cleaning needed in and around the doors of the dishmachine.

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. Repair cracked tiles throughout, such as in the catering area and the tiled wall coving. Seal the falling wall coving outside the walk in freezer. Repair the broken tile and standing water at the entrance to the catering area. Repair the fallen soap dispenser at the sushi handsink. Tighten the loose splash guard at the dishmachine dishline. Observed large hole in wall outside office. Facility plans to repair during summer break. 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.Detailed cleaning needed on walls, under equipment and at floor bases.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed 2 pans of rice inside the panda express hot holding cabinet at 127-130F. According to the PIC the rice measured above 135F at arrival this morning according to the log sheet. Observed the internal cabinet thermometer measuring 142F. CDI- both pans were voluntarily discarded. PIC is to monitor the unit and ensure all pans are being checked for proper temperature upon arrival.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed date labels that were incorrect according to the PIC, incuding cut cabbage labeled 2/5 (11 day hold time), spinach labeled 1/15/16, and another product labeled 10/15/16. CDI by voluntary disposal. 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 no date label on cooked diced chicken with unknown prep date. CDI by voluntary disposal.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Label the working containers of spices and sauces at the Panda Express cook line.

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

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed a non commercial rice cooker on the Panda Express cookline. The unit was unused at the time of the inspection. PIC is awaiting the commercial replacement.

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. Repair the peeling paint and cracked FRP at the entrance to the walk in product cooler.

3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf Observed no documentation that the salmon recieved from McClane is the salmon mentioned in the letter of gaurantee that has been provided from JFC. All sushi prepared with the salmon was voluntarily discarded and the salmon in the freezer will need to be held from service until paperwork is provided and remaining raw salmon was transported to the catering department where it will be fully cooked. REPEAT Future violations may result in permit action.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed a pan of rice left on the bottom rack of the hot holding unit overnight for service today not uniformly at 135F and above and measuring as low as 129F in the perimeter of the product. CDI by voluntary disposal.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed a variety of sushi rolls left on a rolling rack at arrival and still on the rack 45 mins later with no active preparation on those rolls. Sushi rolls measuring 66-68F. CDI by rolling the rack into the walk in cooler and advising staff to follow the discussed plan to keep the rolling rack in the walk in cooler/freezer and move the sushi rolls into the walk in freezer as one sheet pan is completed. Sushi delivery time was also pushed back to allow for proper product cooling time. Temperature was rechecked at F by departure 1 hr later.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Ensure that equipment is used for its intended use. Observed a residential rice cooker on the Panda Express side.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build up inside the panda express prep coolers. Observed sticker residue left on the outsides of cleaned food containers. Observed mold build up on a vent cover inside the walk in cooler.

5-205.15 Maintain a plumbing system in good repair. Observed a leaking pipe under the 2 comp sink used by panda. PIC has already placed a work order.

3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf According to PIC, facility serves yellowfin tuna, salmon and masago. PIC was only able to provide invoices dated 2009 from JFC international and Ming Hong International but invoices from all shipments are from McLane. The yellow fin tuna is exempt from parasite destruction but the salmon is only exempt if documentation can be provided showing the salmon is farm raised AND pellet fed that contains no live parasites. Observed the box stating the salmon is farm raised but more information is needed on whether it is also pellet fed to prove exemption from the minimum freezing time and temperature guidelines for parasite destruction. Masago documentation will need to include that processing included removing from the skein and rinsed or frozen for the proper temperature/time guidelines. VR- temporariliy facility must discontinue using salmon and masago until documentation can be provided. Will follow up within 10 days.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce stored above a container of cut, washed cabbage. CDI by moving to a separate location.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed recently delivered sandwiches stored in the open are cooler at 48-51F. Products were delivered one hour prior to arrival. CDI by removing to cool down in the walk in freezer.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed small subway shakers and oil and vinegar squeeze bottles unlabled.

3-306.11 Protect food on display using shields, packaging, or other effective means. -P Provide a sneeze shield for the sushi prep area with a low counter accesible to customers ordering. Observed no food prep at the time of the visit.

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 handling food with adorned rings.

3-304.14(B) Hold in-use wiping cloths in sanitizer at the proper concentration in between uses. Observed sanitizer used for wiping cloths with one bucket at 50ppm (quat) and another at (0ppm) quat.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed sticker residue on plastic pans stored as clean. Observed heavy food residue build-up on can opener. CDI washed, rinsed, sanitized removing sticker residue.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed sausage stored on steam table < 135F. CDI by voluntary discard by PIC.

7-201.11 Store toxic materials to avoid contamination. -P Observed bottle of window cleaner stored on single service sandwich wrappers. CDI by removing cleaner.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food employees preparing sandwiches in Subway area with bracelets on arms.

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

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed unshielded light bulb in walk-in freezer. 6-303.11 Intensity-Lighting- Observed insufficient lighting in dry storage room and in walk-in cooler.

3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -PfAccording to sushi station PIC, supplier for sushi fish has changed to sysco. Observed invoices from sysco showing ahi (yellowfin) tuna and salmon. According to the PIC, salmon comes in fresh not frozen. PIC was unable to present any documentation stating that salmon used for sushi is farm raised and pellet/formula fed. CDI by removing all packaged products of sushi containing salmon. Management was informed that if this packaged product is shipped to any campus satellite kitchens, these should be removed until proper documentation has been received. Facility may only serve the salmon cooked unless proper documentation is received. VR- provide documentation within 10 days to continue selling raw salmon.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -PfRemoved metal pans with visible food debris. Observed lemon seeds and debris left on the metal fruit wedger. CDI by removing to be re-washed. Ensure that stickers are being removed fully. Observed build up on the deflector plate inside the catering ice machine. CDI cleaning process started.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -PfObserved subway items stored with incorrect date labeled. Observed items such as grilled chicken patties or sliced tomatoes, labeled with a 12/8 prep date or stored with a 12/4 discard date. According to the PIC the incorrect dates were mistakenly put onto the date labels. CDI by correctly date labeling items prepared within 24 hrs and discarding all other items.

6-501.111 Keep the premises free of insects, rodents, and other pests.Observed a live roach on the wall of the dishmachine room. VR- facility to have area treated and documentation of treatment within 10 days. Maintain all food products tightly sealed.

Protect food from contamination sources not specifically noted by code. Observed a single large container of ready to eat cabbage stored uncovered in the walk in cooler. CDI by covering.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.Observed a few plastic containers and metal rice bowl stacked while still wet.

4-501.11 Maintain equipment in good repair.Repair stand up bojangles glass door cooler, observed the bottom grate detached and a wooden block used to prop up one end. Observed a torn gasket on the biscuit prep cooler. Repair/replace any rusty shelving inside the walk in coolers. Observed build up inside the walk in coolers around corners of the walls.

4-501.114 Maintain sanitizer at correct concentrations. -PObserved on sanitizer bucket measuring over 400ppm (quat). CDI- Bucket was discarded and properly refilled at the proper concentration. All other buckets measured at the proper concentration.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -PObserved TCS foods stored in the grab and go cooler at 49F and above. Items included: packaged sandwiches, cut melon, yogurt, etc. CDI by moving items inside the walk in cooler.

3-602.11 Food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -PfPre-packaged items including fruit, puddings, sandwiches, wraps etc stored inside the grab and go case are not properly labeled. Facility has submitted a variance to the state.

4-501.11 Maintain equipment in good repair.Facility is to have the grab and go cooler checked for repair. Observed all items stored on the unit 49F and above. Unit is to be maintained empty of all TCS food items until it can maintain all foods at 45F and below.

Provide a wall to floor joint that is sealed and coved when flood cleaning methods are used. Floor must be graded to drain to functioning floor drains.Repair the missing wall coving at the vegetable prep sink. Repair the falling wall coving at the walk in freezer. Repair the hole in the wall next to the catering tea urn station. Clean around the ceiling vents in the catering area.

5-202.12 Handwashing Sinks, Installation - PFHandwashing sinks shall be equipped to provide water at a temperature of at least 100F. Observed a max of 69F hot water at the handwashing sink near the Bojangles. Today is the units last day before closing for the summer. A work order has been placed. The PIC is to follow up to ensure the handsink is repaired no later than the start of operation in the fall.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - PMaintain all sanitizer at the proper concentrations. Observed one quat sanitizer bucket out of 10 at 100ppm. According to the PIC the station where the sanitizer was held was closed. CDI by discarding.

3-602.11 Food Labels - PFProperly label all packaged, self service items. Observed packaged, self service outtakes items missing micro- ingredients and allergens, also ensure labels have weights, and at minimum city and state of the prep/packaging site. Also Bojangles self service items are required to have labels. The PIC is to follow up and demonstrate how allergens will be labeled once the unit re-opens in 10 days.

3-305.11 Food Storage-Preventing Contamination from the Premises - CStore all boxes of food off the floor. Observed boberries and another box stored on the floor of the walk in freezer. CDI

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and HardnessSanitizer should be at a minimum of 150ppm. Observed some sanitizer buckets at 0ppm. Facility to ensure that dispenser is dispensing correctly. Buckets were replaced.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold HoldingObserved cut cabbage at 61F. Explained that cut leafy green are considered potentially hazardous and should be maintained in temperature (vol. discarded).

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date MarkingObserved 2 pieces of cooked chicken in the noodles station stored for 2 days without a date label (missing date label replace).

3-603.11 Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate PathogensVerbage for Consumer Advisory should state "Consuming Raw or Undercooked meats, poultry, shellfish or eggs may increase your risk of foodborne illness." or "Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions." Consumer Advisory verbage reads otherwise. New verbage was printed and posted.

3-602.11 Food LabelsPre-packaged foods stored for customer self service should have labels as specified in 21 CFR 101. Observed pre packaged sandwiches, yogurt, fruit, salads and Bojangles to go items without the proper labeling. REPEAT

2-201.11 (A), (B), (C), & (E) Responsibility of Permit Holder, Person in Charge, and Conditional EmployeesPIC must provide documentation or otherwise demonstrate knowledge of an approved employee health policy. The employee health policy presented is missing the "big 5" reportable diagnoses and when to allow employees to return to work. CDI- education and handout.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and UtensilsAll food contact surfaces must be clean to the sight and touch. Observed a stack of metal pans stored as clean with food debris left on them. All were removed to be re-washed.

3-602.11 Food LabelsCustomer self service items must be properly labeled with the following: the common name of the food, list of ingredients in descending order, net contents or quantity, name and place of business and source of any of the 8 major food allergens if present. Observed the following needing proper labeling: outtakes items, such as salads, fruit and yogurt and sandwiches, also any bojangles self service items.

4-901.11 Equipment and Utensils, Air-Drying RequiredProperly air dry all metal pans. Observed a stack of metal pans stacked while wet.

4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-StoringProperly store all single service items. Observed 3 boxes of single service cups stored on the floor of the storage room.G.C. Sushi department not open and operating today.