SUBWAY #34672

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

4-702.11 Utensils and food contact surfaces of equipment shall be sanitized before use, after cleaning.-P Observed employee rinse knife and knife holder without sanitizing. CDI - PIC returned items back to 3-comp-sink to complete the steps. 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 . 4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code, P. Observed frequency of slicer being cleaned more then 4 hours. Through conversation with PIC slicer was lasted clean Saturday. CDI - PIC broke down slicer for cleaning. 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 .

REPEAT 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 several stainless steel containers stored clean with date marking stickers still attached (08/20) on storage rack and above 3-comp-sink. CDI - PIC moved containers back to 3-comp-sink.

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

2-102.11 (C ) (2), (3), (17) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to employee health process and procedures. -Pf Through conversation, the employee and PIC were unable to correctly answer questions regarding the Employee Health Policy. Furthermore, no signed documentation for the employee health was observed. CDIEHS provided the Employee Health Policy

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed metal container of sliced oven roasted turkey above 41F in WIC. CDI - PIC voluntarily discarded metal container of sliced oven roasted turkey which was sliced at 9:45AM according to date marking sticker. See temp chart. 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 .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed box of lettuce stored directly on the floor in WIC. CDI - PIC moved box of lettuce to storage rack.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed three employees without hair restraints handling food. PIC will obtain hair restraints.

REPEAT 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 several stainless steel containers stored clean with date marking stickers still attached on storage rack and above 3-comp-sink. CDI - PIC moved containers back to 3-comp-sink.

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

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Observed no vomit and diarrheal procedures or clean up kit. CDI - EHS proved procedures in English and Spanish. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies throughout kitchen and dining room area. Increase frequency of cleaning and removal of garbage.

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 bracelets during food preparation and manual ware washing. CDI - PIC bracelets were removed. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. During initial inspection employees were not wearing any form of hair covering. CDI - Employees during inspection obtained subway hats.

REPEAT 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 several stainless steel containers stored clean with date marking stickers still attached. CDI - PIC moved containers back to 3-comp-sink.

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

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed hand washing sink near register blocked by containers filled with paper and receipt on counter top. CDI - PIC moved all items to back office.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed container of sliced turkey from 12:00PM above 41F in flip top unit. See Temp Chart. CDI - PIC voluntarily discarded container. 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed container of sliced turkey from 11:30AM above 41F in WIC. See Temp Chart. CDI - PIC voluntarily discarded container. 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 .

REPEAT 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 several pans stored clean with sticker and sticker residue still attached. CDI - PIC moved several stainless steel containers to 3-comp-sink.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster with open lid and sliding doors. CDI - PIC closed lids and sliding doors. Dumpster is a shared unit.

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

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed quaternary sanitizer solution below 50PPM while active manual ware washing was taking place. Chemical wall dispenser is malfunctioning. PIC was able to temporarily fix hose issue. PIC placed worker order to have dispenser properly fixed. New sanitizer solution was approximately at 250PPM. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies and nats throughout kitchen area.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed two food employee without hair restraint while preparing food. Food employee obtain hats during inspection.

4-501.11 Maintain equipment in good repair. Observed chemical wall dispenser unit malfunctioning. PIC will call for repairs.

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 several pans stored clean with sticker and sticker residue still attached. CDI - PIC moved roughly 12 pans to 3-comp-sik to remove stickers and sticker residue.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM on duty. PIC certification has expired 10-29-21 REPEAT For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed phones and bags stored directly on prep surfaces. CDI. PIC removed and surface cleaned. Repeat For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed all food in the WI to be out of temperatures. Unit was 55F. Repeat Facility voluntarily close for a verification visit. 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 .

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed one food employee without hair restraint while preparing food.

4-501.11 Maintain equipment in good repair. Observed WI unable to hold food at right temperature.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf. Observed expired test kits in the facility during inspection.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM on duty. PIC certification has expired 10-29-21 REPEAT For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed build up on cleaned dishes in the prep top. CDI. PIC removed to be cleaned For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed meat balls HH at temperatures below 135F. CDI. PIC voluntarily discarded. 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 .

REPEAT 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed lettuce, chicken, beef, bologna, etc in prep unit cold holding at temperatures above 41F. PIC explained they had brought food out not long ago and removed back to the cooler to be cold. Unit was holding at 38F. -3 pts-

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies around the front at back.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed ice used to cool food, stored directly on the floor in the WI cooler. CDI. PIC removed 6 inches above the floor. Repeat.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed build up inside micro wave and on soda dispensers. Needs to be cleaned.

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 back storage room in need of cleaning. Repeat.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM on duty. PIC certification has expired 10-29-21 REPEAT For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed 2 employees handle money and then put on gloves and began to make sandwiches without washing their hands. CDI EHS had employees wash their hands and put on new gloves.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed tomato slicer with food debris. CDI PIC moved to 3 comp sink. For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed turkey and steak in prep unit at 44-46F. PIC stated it was put in unit today at 10:30 am. It was very busy during my inspection today and the top to the prep unit was up for over an hour. CDI PIC put turkey and steak in WIC to cool down. Observed pan of portioned steak in WIC above 41F that was prepped yesterday. CDI PIC discarded Steak. REPEAT 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed opened bags of lettuce, spinach, and cheese in WIC not date marked. VR needed 4-15-23 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed 6 bottles of chemicals hanging above 3 comp sink.

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 lettuce in WIC and boxes of RTE and single service items in back room on the floor. PIC stated boxes on floor in the back are from yesterday’s delivery. REPEAT

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed floors in back storage room in need of cleaning.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee cups, bowls, and keys stored above prep sink and prep table in back room and commingled with clean dishes..

REPEAT 2-102.12 PIC shall demonstrate knowledge by being a Certified Food Protection Manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety. Observed no CFPM on site. PIC has ServeSafe that was expired October 2021. -1 pts-

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 facility without D&V clean up plan. CDI- V&D clean up poster provided at the time of inspection. -0 pts-

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 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 two containers of slice tomatoes being cooled in WIC, passed 4 hours and has not reached 41F or below. CDI- PIC volunteer to discard items. -1.5 pts-

REPEAT 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 ham, turkey, salami, etc in prep unit running around 47F. PIC explained they had brought food out to make sandwiches for big order. EHS made sure it wasn't from preping. All items on the bottom pans are 40F- 41F. Several pans, food was filled over the line, plus the unit was left openned the whole time. Ambient temperature was 39. CDI-PIC cooled down the food from that line in the WIC, and reduced the filling halfway in the pans, and keep the prep unit close when not in use. -3 pts-

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 pans of slice tomatoes in WIC trying to cool with lid closed and not reach the proper temperature in time. CDI- PIC discarded items. Education about cooling methods provided on site at the time of inspection. -0 pts-

REPEAT 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed chips and tomatoes sitting in boxes stored on the floor. Observed bags of ice in the box stored on the floor in WIF. Keep all food above floor at least 6 inches. -1 pts-

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed one food employee without hair restraint while preparing food. -0 pts-

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 cleaned equipment/utensils/metal pans stored below personal items/office items on the shelving rank, and on the prep table where possible contamination from splash and food debris from prepping happening. -0 pts-

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster door left open when not in used. 5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed dumpster missing drain plug, need replace the plug to prevent the insects/rodents harborage. -0 pts-

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 CPFM on site.

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 2 employees wash hands and turn off faucet with bare hands. CDI-EHS intervened and they washed hands properly and turned off knob with paper towel.

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 prep unit 1 (side with ham/turkey etc) running around 56F ambient air, no ice on the cold line. PIC explained they had brought food out at 10am, EHS made sure it wasn't from prep. The air was 56-59F. CDI-PIC cooled down the food from that line in the WIC, moved non TCS to the warm side and called maintenance.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed chips and tomatoes sitting in boxes stored on the floor.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed the ice chute with black build-up. CDI-PIC cleaned.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies in the kitchen area.

4-501.11 Maintain equipment in good repair. Observed WIC door hard to shut, have to push it to close. Observed dented bread shelf.

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 grease trap top in need of replacing, needs to nonabsorbent and cleanable. Walls in the hall and at the back need cleaning.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed low QAC sanitizer solution at three compartment sink- 0ppm. CDI: PIC provided new sanitizer solution and primed. Solution now reads 150ppm.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed all deli meats and cheeses being held above 41F in make table. Food employee stated products were placed out around 12pm. CDI: Education and temp logs provided, temperature of unit turned down, foods moved to freezer for rapid cooling, and new product placed in make table. **Continued non-compliance will result in Risk Control Plan being implemented and possible permit action being taken.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed small white cutting board stored hanging above three compartment sink heavily scored.

6-301.11 Provide soap for handwashing at each handsink. -Pf-Womens restroom is lacking soap. CDI-PIC refilled soap dispenser.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P-Observed heavy black/ pink build up inside the nozzles of drink machine.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P-Observed roast beef (43F) and rotisserie chicken (48F) on the front line holding above 41F. Also tomatoes (42-45F), chicken patties (44F) , rotisserie chicken (45F), and teriyaki chicken (45F) and other items in walk in cooler was holding above 41F. CDI- All items on front line were prepped this morning @ 10:30am. Moves items to walk in freezer uncovered to rapidly chill. PIC will use as needed and discard what is left over. Will come back in 10 days to verify items is maintaining below 41F in the walk in cooler. Outside thermometer read 45F, EHS deltatrak thermometer was showing a ambient of 41.9F. PIC called owner to get a someone to service walk in cooler.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils.-Observed one of the employees preparing food without a hair restraint, and wearing bracelets.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor.-Observed catering trays and napkins stored on the floor in the dry storage area.

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 container lids stored in bin chipped and cracked. 4-501.11 Maintain equipment in good repair.-Observed walk in cooler not functining correctly. The outside thermometer has a ambient temperature of 45F causing items to hold above 41F but not exceed 45F.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.-Cleaning is needed along the walls in the back prep area. Walls show signs of discoloration.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.-Observed holes in the wall behind the 3 compartment sink.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed a no one with a food safety certification during the time of the inspection.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliced tomatoes in the prep top line with a temperature above 41F. CDI- PIC placed items in walk in cooler for more rapid cooling.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a container of bread stored on the floor in the walk in freezer. CDI- PIC relocated items off the floor. **Points not escalated due to different rule number on last inspection report**

3-307.11 Protect food from contamination sources not specifically noted by code. Observed employee, home-prepared food items stored on top of food products that are sold in the facility. Items must be kept separated due to the possibility of contamination from the home prepared goods. Items were moved to the lowest shelf in the walk in cooler, where it is not above any other products, where leaks or spills will not contaminate customer items.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed employee jacket stored on top of single use plastic items. Jacket was removed by PIC.

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 slight floor damage in areas in the rear doorway area.

4-601.11 ( E ) (4) In EQUIPMENT such as ice bins and BEVERAGE dispensing nozzles and enclosed components of EQUIPMENT such as ice makers: Shall be cleaned ; (a) At a frequency specified by the manufacturer, or (b) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold. Observed dispensing nozzles at drink machine with build up on surface in need of detailed manual cleaning, CDI machine broken down during inspection.

REPEAT 4-501.11 Maintain equipment in good repair. Observed plastic lids and containers cracked / damaged in need of replacing. Observed lids on prep coolers at front service line damaged where holding bracket is shaving metal off of lid (no adulteration observed) repair to prevent accidental adulteration of food. Observed metal collander in back kitchen area with broken base in need of replacing.

2-102.11 PIC demonstrates knowledge by being a certified food protection manager. Observed PIC on site not certified in food safety training.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed numerous staff members wearing watches and rings.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed deeply gouged / stained cutting board in need of resurfacing / replacing.

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 cleaning issues to PHYSICAL FACILITIES. (Observed storage on floor throughout in need of removal to facilitate cleaning).

2-301.12 Follow the cleaning procedures to adequately wash your hands.-P Observed employees wash hands in hand washing sink failing to wash for the required time frame; Observed staff re-contaminate their hands by turning faucet handles off with bare hands. CDI staff educated and employees properly washed their hands.

3-302.12 3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed numerous white powders stored in large un-marked containers.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Properly air dry; Observed numerous containers stacked wet in kitchen area.

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

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed two employee drinks stored above prep surfaces while employees are preparing portioned meats. CDI drinks relocated to approved location.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed several items in prep glass front cooler above 45F. CDI items taken to walk-in to rapidly cool. EHS recommends holding items on ice bath during preparation. Only remove products from temperature control during active prepartion. Reduce time items are held out of temperature control. 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 several containers of food cooling in flip top glass front cooler. CDI items taken to walk-in to rapidly cool.

3-306.11 Protect food on display using shields, packaging, or other effective means. -P Observed chicken breast stored directly in nonfood grade bags. CDI chicken breast were placed in approved containers.

4-501.11 Maintain equipment in good repair. Observed ice machine nonfunctional.

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 boxes stored on floor in back storage area. REPEAT VIOLATION.

2-102.12 PIC demonstrates knowledge by being a certified food protection manager. no certified PIC present.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed 1 handwash sink without soap. CDI added soap.

7-201.11 Store toxic materials to avoid contamination. -P Observed toxic chemical cleaners stored on rack above in-use 3 compartment sink. CDI moved to chemical storage area.

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

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 several boxes stored on the floor. Remove items stored on the floor to facilitate cleaning.

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

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee beverages stored directly above prep table and prep sink. CDI beverages relocated to adequate location.

| 3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed grilled chicken and tuna salad and flip top display cooler above 45F. CDI Chicken discarded. Tuna salad was recently made and placed in walk-in cooler to rapidly 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 Observed tuna salad cooling in flip top display cooler. CDI tuna salad taken to walk-in cooler to rapidly cool.

3-501.13 Use approved thawing methods. Observed 2 eggs thawing at room temperature. CDI eggs placed in walk-in cooler.

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 employee washing dishes in wash solution of 76F.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee ice cream stored in direct contact with customer food in walk-in freezer.

2-401.11 Eating, Drinking, or Using Tobacco - C Observed covered employee drinks and food stored above the prep table today. Moved to a lower shelf to correct.

4-501.114 Maintain sanitizer at correct concentrations. -P Observed <150ppm sanitizer in the sink and bucket today. Observed <150ppm sanitizer being dispensed out of the sink. Corrected during inspection today- must maintain 150-400ppm. Went over testing with employees today.

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

PIC must have passed an ANSI approved, proctored food manager's safety exam. PIC today is not certified.2-102.12

Observed build up inside of the ice machine today. Food contact surfaces must be clean to sight and touch. Employee washed and sanitized during inspection to correct.4-601.11 (A) Observed weak sanitizer in the sink and in the spray bottle today. Change the bottle once per day and the 3 comp. sink sanitizer as often as neccessary.Maintain quat. sanitizer at 200-400ppm. All refilled today to correct.4-501.114

Maintain TCS foods at 45-41F or less. Observed some TCS foods on the make line today at >45F. Lid closed so these foods could chill down quickly. Watch these temps. during lunch rush so that they maintain 45F or less.3-501.16

Food service employees are limited to a single wedding band on their hands and wrists. No other bracelets, watches, or rings allowed. Observed an employee with a bracelet on today.2-303.11

Clean the 3 comp. sink floor drain.4-602.13

Upon arrival, observed PIC to not be a certified food protection manager. PIC must have passed an ANSI approved, proctored manager's food safety exam. Points will be deducted on the next inspection.2-102.12

Observed no hot water supplied to the front handsink today. Keep at least 100F water supplied to all handsinks. Repaired during inspection.5-205.11

Observed TCS foods on the make table that had been freshly opened and come that had just had the pans changed out which brought the temps. up above 45f today. These must be chilled down before lunch rush either by using the WIF/WIC or put them on ice. Put on ice today to correct.3-501.15

Observed a food service employee today with a bracelet on. Food service employees are limited to a single wedding band on their hands and wrists- no other rings, braclets, or watches allowed.2-303.11

Dust WIC fan- observed dust build up today.6-202.12

2-301.12 Cleaning ProcedureWash exposed arms when washing hands and be sure to turn off water with a papertowel rather than bare hands as observed today. Corrected through instruction.

5-205.11 Using a Handwashing Sink-Operation and MaintenanceCurrently, knives used to cut sandwiches are washed rinsed and sanitized at least every two hours, but between using it and going to the 3 comp. sink they are being rinsed off in the handsink up front. Discussed with the PIC that this sink up front can only be used to wash hands, not utensils. Store a clothe towel in sanitizer and use this clothe towel to wipe off the knife while still sending the knife back to be washed, rinsed, and sanitized as often as it is now.

2-303.11 Prohibition-JewelryObserved jewlery on food service employees today- only a single wedding band is allowed on hands/wrists- no other bracelets, watches, or rings allowed. These bracelets would not pose a food safety risk if worn around an anklet or worn on a necklace.Complaint #43108 was investigated today as well.

5-501.15 Outside ReceptaclesObserved the dumpster rusted out of the bottom today. Replace dumpster with one that does not leak and does not allow pest harborage.