SUBWAY #30534

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager onsite during the inspection. REPEAT*** (1 pt) For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed live German roach with an egg sacking crawling in the back by the soft drink syrups. Service facility for pests. (1 pt )

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed wet stacked containers. Separate to allow proper air drying. (0 pts)

5-205.15 Maintain a plumbing system in good repair. Observed leaking pieces of of the 3 comp sink faucet during the inspection. Repair leaking faucet. (1 pt)

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 base tiles coming off of the walls in the back of the facility. Repair necessary items. (0 pts)

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager on site during inspection. Certified Food Protection Manager must be present during all hours of operation. REPEAT*** (1 pt) 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 under 135F while said to be hot holding. According to the time stamp listed by the meatballs they were prepared/placed in the steam well at 8:15am. -CDI- PIC voluntarily discarded the meatballs. (0 pts) For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed heavy accumulation of fuzzy build up on the top right shelf of the WIC. Increase cleaning frequency to help reduce the accumulation of debris/buildup. (0.5 pts)

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager on duty during inspection. REPEAT*** (1 pt) For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed a tomato slicer and a scoop slightly soiled with food debris/residue. -CDI- PIC immediately placed the items in the 3 compartment sink to be W/R/S. (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 .

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 the tiles above the WIC/WIF in disrepair. Also observed base tiles behind the 3 compartment sink coming off of the wall. Repair necessary items. REPEAT*** (0.5 pts)

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed facility operating without CFPM. REPEAT. (1) For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed oven cleaner stored on prep table. Observed bottle of sanitizer hanging above prep table. CDI - PIC moved materials to proper storage area. (1)

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed sanitizer for in use wiping cloths at 50 ppm. CDI - Food employee removed sanitizer from use and created new bucket at correct concentration of 200ppm. (0.5)

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed a few stacks of pans with light amounts of water present on pans stored as clean. (0)

4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturer label. -Pf Observed food employee actively washing dishes in 90F water. CDI - Food employee added hot water until observed above 110F. REPEAT. (0.5)

5-205.15 Maintain a plumbing system in good repair. Observed leaking faucet at can wash. PIC stated plumber has begun repairs earlier today but could not find the cut-off valve for water supply and will be returning to repair. Issue of leak is unknown until water can be turned off to access. (0)

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 flooring in back area by WIC and three compartment sink in need of grout. Observed ceiling tiles in disrepair above WIF. Observed wall beneath WIC door broke and exposing inside of wall. Repair.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM in establishment during inspection. -REPEAT- -1 point- For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed bag of pickles stored in rear handwashing sink. CDI - Bag of pickles was removed. -0 points-

4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturer label. -Pf Observed employee manually washing utensils at three compartment sink with a wash solution temperature of 84F. CDI - Water was warmed to greater than 110F. -0 points-

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 vent in walk in cooler with heavy accumulation of dust. -REPEAT- -1 point-

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed facility without CFPM on site during inspection. REPEAT For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 ceiling vent in walk in cooler with buildup of dust. Clean.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no staff with certification as Food Protection Manager. One staff certified as a Food Protection Handler. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety

6-301.11 Provide soap for handwashing at each handsink. -Pf: No soap at kitchen hand sink. CDI- soap provided. 5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Hand sink in kitchen blocked by trash receptacle upon entry. CDI- access provided by moving trash receptacle.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P: Multiple items in make top above 41.0 F. Refer to temperature chart. CDI- pans moved to walk-in freezer and walk-in cooler. Pans are placed in unit in the morning, do not stay in unit overnight. Unit adjusted, call made to service tech. 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf: Two bottles labeled Oven Cleaner contained a dark liquid and one a clear liquid. CDI- discard clear liquid bottle.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee with no hair restraint.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee food, unopened drink, personal possessions on shelves with cleaned pans and over retail beverages.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC with an expired CFPM certificate. REPEAT VIOLATION -1- For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety

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 proteins and mozzarella prepped during inspection cooling in the walk in cooler tightly closed. CDI: containers vented. -0.5- 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 .

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety Observed PIC with no CFPM. REPEAT VIOLATION -1-

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY Observed dishes sanitizing in the sanitize compartment sink at little to no ppm. EHS temped the sanitizer water and it was over 100F. EHS discussed with PIC to use cold water instead. CDI: sanitizer was dumped and refilled with cold quat sanitizer at 200ppm. -1.5-

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety Observed PIC with no CFPM. REPEAT VIOLATION -1-

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 grilled chicken that was just prepped cooling in the make table. CDI: pic moved containers to the freezer to quickly cool. EHS also discussed with PIC to cool TCS foods in the walk in cooler or freezer to get to 41F before putting in on the line. Observed grilled chicken in metal pans tightly closed in the walk in cooler. CDI: containers vented -0.5-

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed PIC with no hair restraint. REPEAT VIOLATION -0.5-

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 employees with a CFPM certification. REPEAT VIOLATION -1-

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 employee health policy does not include Salmonella nontyphoidal. CDI: EHS discussed with PIC and emailed a copy of employee reporting agreement to email on file. -0-

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 cleanup procedures for vomit and diarrheal events. CDI: EHS discussed with PIC and emailed a copy of a cleanup plan to email on file. -0-

5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed food debris in the hand sink behind the front counter. Ensure hand sinks are only for hand washing. CDI: food debris was removed. -1-

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed no hair restraints on employees. Per PIC Noemy, their manager is to be bringing in new visors for them. -0-

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 missing ceiling tiles above the walk in cooler and walk in freezer. Per employee, units were being serviced. -0-

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. OBSERVED no certified food protection manager on site during inspection.

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 ham stacked in a metal container and stacked, individually wrapped, cold cuts in a container cooling in the walk in cooler. Both containers had lids on them preventing air flow. CDI. Both containers were vented and PIC moved both items to the walk in freezer. REPEAT.

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed food employee wash hands and use same washed hands to turn off sink knobs without any protective restraints. CDI- education was given and hands were rehashed, 0 points.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Milk, and pepper jack cheese that were in the unit since yesterday were cold holding at 45-48F. Observed freshly prepped lettuce, tomatoes and cheese cooling in same damaged walk in cooler. Lettuce was cold holding at >41F inside of reach in 2 door unit. CDI/VR Facility is under a 24 hour VR to get refrigeration serviced. It was determined that the facility has enough cold hold storage to properly operate if they stick to strong recommendations. Facility placed cooling foods in freezer and will rotate from freezer to sandwich unit until cooler is serviced. Out of temp cheese and milk were discarded.

3-501.15 Cooling Methods - P 3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Observed freshly prepped tomatoes and lettuce cooling I walk in cooler and reach in 2 door while fully wrapped and stacked on top of each other with lids. CDI- Foods were ventilated and moved to walk in freezer for proper cooling. -.5 points.

4-501.11 Maintain equipment in good repair. Walk in cooler was not properly cold holding TCS foods. Facility is to have unit serviced within 24 hours or risk interruption in operations. -1 point. *General Comment: Inspection was conducted with Brittany.

3-202.11 Temperature - P,PF Observed delivered foods cold holding at 45-48 degrees F. Was not able to question delivery driver about reasons why foods were out of temp. CDI- Foods were placed in freezer unit for aggressive cooling and monitoring. Also advised that foods are placed inside of walk in cooler immediately after shipment. Observed some tcs foods freshly delivered left unattended. - 1 point.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Quat sanitizer in 3 comp sink was >400 ppm. CDI- Sanitizer was diluted for adequate concentration readings during the inspection. Long term compliance includes only filling sink half way with sanitizer and the rest with warm water for dilution and adequate readings. -1.5 points.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Guacomole and lettuce were cold holding at 44 degrees on sandwich prep station line. CDI- foods were placed in freezer to cool before being reinserted inside of cold hold unit. 0 points. First cold hold violation since 2019.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Label dry ingredients along the make line. 0 points. Mozzarella cheese and baby spinach were just delivered and left unattended on floor near walk in cooler. Temperatures observed were 46-48 degrees F. Also observed guacomole and lettuce cold holding in display unit at >41 degrees F. CDI- Delivered mozzarella cheese and spinach were placed in freezer for aggressively cooling. Gaucomole and lettuce was also cooled in freezer unit. -1.5 points.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Remove ice from freezer floor in freezer unit. Remove ice from walk in cooler racks in freezer. 0 points.

5-205.15 (B) System maintained in good repair - C Hot water at 3 comp sink was only coming out at 114 degrees F max. Facility has 10 days to ensure that hot water from 3 comp sink is at least 1230 degrees F for adequate dish washing. 0 points. VR

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Observed employee beverages being stored above pans. -.5 points.

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 deli meat sandwich tray inside walk-in cooling at 50F with lid on. CDI: lid removed and platter moved to walk-in freezer.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed chlorine sanitizer in bucket > 200ppm. CDI: diluted to proper concentration.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed bread dough pans wet stacked at 3-comp sink.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed top portion of chicken breast and meatballs in hot holding at 127F - 132F. CDI: meatballs reheating to 188 deg F and chicken breast to 150 deg F.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P. Observed quat sanitizer in 3-comp sink at above 400ppm too toxic for FCS. CDI: by remaking to proper concentration of 200 - 400ppm. 7-201.11 Store toxic materials to avoid contamination. -P. Observed restroom cleaner stored hanging on faucet of 3-comp sink. CDI: by relocating.

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

General Comment: 4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed box of single service lids stored on the floor in back of kitchen.

Repeat: 1 pt. - 2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed personal drinks stored on back prep table next to food items and drinks stored on back shelf with bottled drinks. CDI: drinks relocated to proper location.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. 0.5 pts. - Observed some containers wet stacked on back shelf. 4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed slicer stored in splash zone of paper towel dispenser when drying hands.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. - 2pts. Observed PIC food manager's certificate had expired.

General Comment: 0 pts. 2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee bottle of water stored on shelf above prep table at back of kitchen. CDI: drink was discarded.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - 1.5 pts Observed pre- cooked chicken breast in hot holding at 128F and 130F. CDI: removed and reheated in microwave to 179F.

7-201.11 Store toxic materials to avoid contamination. -P - 1 pt. Observed stainless steel cleaner, febreeze, and WD-40 stored on shelf with bottled drinks. CDI: all chemicals relocated to chemical storage area. Observed restroom cleaner stored at faucet of 3-comp sink. CDI: relocated to chemical storage area.

General Comment: 0 pts. 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 pitted salad bowls stored at back of kitchen.

Repeat: 1 pt. 5-103.12 Provide water under pressure to all fixtures.-Pf Observed very low water pressure at back handsink. Repair.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P - 1 pt. Observed strong bleach concentration in bucket on shelf on front line. CDI: bleach dumped and refilled with quat sanitizer at proper concentration from 3-comp sink dispenser.

6-501.111 Keep the premises free of insects, rodents, and other pests. - 1 pt. Observed flies present on front line at sandwich station.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - 0.5 pts. Observed some sticker residue remaining on pans stored above 3-comp sink. Observed build-up on shelving inside walk-in cooler. Observed build-up on vents inside walk-in cooler.

5-103.12 Provide water under pressure to all fixtures.-Pf - 1 pt. Observed low pressure at back handsink and 3-comp sink.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. - Repeat: 0.5 pts. Observed side door open to dumpster.

2-101.11 PIC present during operation - no PIC present or with certificate

4-601.11 (A) Food contact surfaces shall be clean to sight and touch - observed food debris on utensils stored on shelves as clean - CDI by removing items to clean

3-501.16 (A) (1) Hot foods shall be held at 135F or above - found some meat balls stored in hot tomato sauce at 121F in center - must thoroughly heat prior to placing on line - CDI by re-heating

3-501.16 (A)(2) Cold foods must be held at 45F or below - observed lettuce, veggie patties over-stacked in prep cooler at 51F, 52F respectively, sliced tomatoes (3 pans) left on counter at 49-51F - must place into refrigeration after slicing - CDI by placing in walk-in to rapidly cool

7-201.11 Toxic materials must be stored so they cannot contaminate single-service articles - observed single-service articles stored on shelf under drain line and beside cleaners/chemicals - CDI by moving SS articles

3-501.15 (B)(2) Must cool items by loosely covering or uncovering in refrigeration - observed two pans of cheese in walk-in tightly covered, at 48F, place in walk-in at 10:46 a.m.

4-901.11 Utensils must be thoroughly air dried prior to stacking - observed numerous pans wet-nested

4-501.19 Wash water must be at least 110F when washing - observed utensils in 88F wash water 4-603.16 Rinsing procedures (A) must use distinct separate water rinse after washing and before sanitizing - observed items being rinsed over same vat as pre-washing being done - food debris in this vat - must pre-rinse in wash vat and then fill wash vat with clean, hot soapy water

5-501.113 Observed dumpster side doors open - must keep pulled closed

6-202.11 Bulbs (light) in food areas must be shielded or shatterproof - observed lights at menu board unshielded, not shatterproof 6-501.14 Ventilation must be kep clean - walk-in cooler vent and cover had much dust in/on them and need more regular cleaning

4-501.114 Maintain sanitizer at correct concentrations. -P Observed sanitizer from dispenser at 50ppm quat. CDI: PIC changed nozzle on dispenser during inspection.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed items in WIC and RIC holding above 45F. Employee stated that when she arrived, the cooler was 39F. Facility allowed to rapidly cooled items in WIF based on employee statement. Cooler was 56F upon arrival and 58F upon departure. Facility called for maintenance. Facility allowed to work out of WIF and off of items that were delivered 40 min prior to arrival of inspector.

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 items such as feta, spinach, and tuna tightly covered and in coolers holding above 45F. Items relocated to WIF and discussion with PIC about venting or removing the lid to allow for proper cooling.

4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Observed no thermometer in RIC. RIC was holding above 45F.

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

4-501.11 Maintain equipment in good repair. Observed WIC and RIC holding above 45F. CDI: Items moved to WIF and maintenance called immediately. VERIFICATION REQUIRED

5-205.15 Maintain a plumbing system in good repair. Observed 3-comp sink faucet with low pressure.

. 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed open doors and damaged lids on dumpster. Dumpster is shared with whole complex.

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 damaged tile between WIC and WIF. REPEAT VIOLATION

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed knives and scoops stored in a small, soiled container in the prep area.

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed heavy build up of garbage around the dumpsters.

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 damaged tile above walk in freezer.

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

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed handsink in prep area without papertowels. CDI papertowels added to handsink.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed two coolers not maintaining proper temperatures all items in coolers above 45F. See temperature chart for item and temperature observations. CDI items discarded. PIC contacted cooler technician. VERIFICATION REQUIRED.

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 3 pans of tuna cooling tightly covered in walk-in cooler. Tuna was 54-58F. 4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Observed lettuce cooling in display unit at 54F.

4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Observed prep coolers without ambient air thermometers.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed handsink in direct contact with prep table. 12 inch barrier must be installed between handsink and prep table to prevent contamination.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several containers wet stacked. REPEAT VIOLATION.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed cups unprotected unshielded.

4-501.11 Maintain equipment in good repair. Observed display and prep cooler under toaster not maintaining proper cold holding temperatures.

4-901.11 Equipment and Utensils, Air-Drying Required - C. Air dry containers before stacking. Numerous plastic containers stacked without air drying.

4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C. Single use and single service items shall be protected from contamination. Kids meal bags stored under plumbing. CDI items moved.

4-202.11 Food-Contact Surfaces-Cleanability - PF. Multiuse food contact surfaces shall be free of cracks and breaks. Observed broken container lid in use. CDI item discarded.

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C. Equipment shall be clean to sight and touch. Observed residue on shelves in walk-in cooler.

2-103.11 (M) Person in Charge-Duties - PF: The PIC shall ensure that all food employees are informed of their responsibilities of reporting certain aspects of their health as required by law. Observed employee health forms not available. No policy posted.

4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P: Keep tea dispenser nozzles clean. Observed build-up in tea urn nozzles. Verification needed.

3-304.14 Wiping Cloths, Use Limitation - C: Sanitizer buckets shall be stored off the floor. Observed on floor.

6-501.19 Closing Toilet Room Doors - C: Toilet room doors shall be self-closing. Adjust women's room door to be self-latching. Door does not completely close.