JERSEY MIKES SUBMARINES

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed employee rinse metal container in hand wash sink. CDI- Removed. EHS notified manager.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed tomatoes in cold well 1, cheese in prep top and lettuce in cold drawer holding above 41F. CDI- Items pulled and placed in the tall reach in freezer. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed roach crawling on table. Increase pest control. Manager stated that pest control comes once a month.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed container of utensils used to grab raw meats stored on top on containers of wraps. CDI- Raw utensils removed.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed sanitizer in sanitizer below 100ppm. CDI- Sanitizer corrected to proper concentration.

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed single service lids stored on the floor

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 cabinets in need of cleaning. -REPEAT

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 vent in dry storage area in need of cleaning.

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

2-401.11 (A). Employee beverages must be stored in a designated area where contamination of food, clean equipment, utensils, linens, and single-use articles cannot occur. Observed drink stored on shelf with single service items in the dry storage area.

2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P 2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed employee handle raw chicken with gloves on, remove gloves, then don new gloves to handle RTE food without hand wash. CDI- Hands washed and new gloves donned.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed back of slicer heavily soiled with old food debris. CDI- Slicer broken down to be cleaned. 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 .

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed 3 containers of lettuce and a container of lettuce still cooling after 4 hours. Items were placed into the walk in cooler at 9:30am. CDI- All items discarded. -REPEAT Facility is not cooling items down prior to use. EHS reviewed proper cooling procedures with PIC. All items used need to be cooled to 41F or below, prior to being held out for service. EHS recommends preparing items earlier in the mornings and cooling them down in shallow pans prior to service. PIC should be checking items throughout the cooling period to ensure that they are cooled to 41F within 4 hours. For more information, please visit: www.meckncgov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed mushrooms, cheese and ham in prep top holding above 41F. CDI- All items were within time/ temp parameters and were cooled in walk in cooler. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P Observed lettuce and tomatoes placed on TPHC prior to being cooled to 41F. Lettuce and tomatoes were out of temp for longer than 4 hours. CDI- Items voluntarily discarded. 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 Items on TPHC without time stamp. CDI- Items voluntarily discarded.

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 several bottles of oil and vinegar without label.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. Observed sanitizer buckets are stored off the floor. 3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloth stored on the cabinet.

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. 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 cabinets with food debris. -REPEAT Observed low reach in portion of deli cooler 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 vents above 3 comp sink and prep area in need of cleaning. -REPEAT

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. A CFPM arrived later on in the inspection. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed facility did not have a copy of the employee health policy or a way to show that staff have been trained. CDI: New employee health policy document provided and staff began being trained and signing policy. EHS also provided Send Sick Employees Home Now poster for display. For more information on employee health policy, please visit: www.mecknc.gov/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 diarrhea procedures in facility. CDI: EHS provided PIC with vomit and diarrhea clean up poster. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed ceiling tile in the front of the facility with a drain hose leading to the handsink. PIC stated that they continue to have roofing leaks and this was the roofing company’s solution to ensuring no leaks occur over prep space. VERIFICATION REQUIRED within 10 days (4/19) to ensure that no wastewater is drained into the handsink and handsink is used only for handwashing.

TCS foods shall be cooled within 4 hours to 41F or less if prepared from ingredients at ambient temperature. P Observed lettuce cooling since 8:15am still above 41F. CDI: Product voluntarily discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed lettuce and tomato in back cold well above 41F. Unit was not turned on. CDI: Product voluntarily discarded. Unit was turned on and functioning properly. REPEAT VIOLATION Future violations of cold holding will result in a risk control plan and/or permit action. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf- Observed shredded lettuce prepared today cooling in WIC in large containers, densely packed with lids stacked on top of other containers. CDI- EHS educated PIC on proper cooling methods. Lettuce voluntarily discarded as it had been cooling longer than 4 hours. REPEAT VIOLATION For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed one live cockroach crawling on floor near bag in a box syrups. PIC stated that pest control came today and sprayed. Continue monthly pest control. REPEAT VIOLATION No flying insects seen today during inspection. Facility is maintaining an active pest control company contract and stated that they call them back out if they see any activity. 6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed a couple of dead cockroaches inside of cabinets and hard to reach areas. Ensure these areas are cleaned regularly.

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 significant food debris inside of cabinets and in back of house cooler drawer unit. Observed debris build up on gasket of deli display cooler. Ensure more frequent cleaning of areas. REPEAT VIOLATION

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 Observed hose being used as a faucet at the prep sink. Hose falls down into the basin of the sink. Remove hose and replace with a faucet or other like device that meets code. VERIFICATION REQUIRED within 3 days (4/12) to ensure no backflow issues.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed lids on top of cardboard dumpster broken off and missing. EHS advised PIC to reach out to landlord or dumpster company to have dumpster replaced. REPEAT VIOLATION. All previous violations corrected.

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 dusty vent cover near door to front kitchen. REPEAT VIOLATION Improvement from previous inspection. 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed missing ceiling tile in front of walk in cooler. Observed several holes from old shelving in need of patching. Make areas smooth and easily cleanable. REPEAT VIOLATION Improvement as only one tile is missing.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee drink and other personal items such as jackets on shelving of dry storage area above and commingled with retail items. -CDI- PIC relocated items. REPEAT VIOLATION EHS suggested providing a bin of some type on the lowest shelf for employees to place personal items during their shift.

6-301.11 Provide soap for handwashing at each handsink. -Pf- Observed no soap at handsink at FOH. -CDI- PIC provided handsoap. -0-

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed celery and peppers stored over RTE sauces. -CDI- PIC corrected storage order. -0- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed items above 41F in WIC and deli case. Refer to temperature chart. Per PIC, some items were in use today. Observed ambient air of WIC at 39F. -CDI- PIC voluntarily discarded items. **REPEAT** -3- **3 DAY VERIFICATION REQUIRED TO ENSURE AMBIENT AIR AND TEMPERATURES OF ALL TCS ITEMS IS MAINTAINED AT 41F OR BELOW** For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D)./3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C). Observed roast beef and turkey in display case with no date, mushrooms and shredded lettuce in prep unit with no date. Per PIC, items were prepared prior day. -CDI- PIC properly date marked items. -0- 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers. -Pf- Observed spray bottle with no label. -CDI- PIC properly labeled items. -1- 7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only. -P- Observed two containers of hot shot. -CDI- PIC removed items. 7-204.11 Provide sanitizer at correct concentrations, diluting as required. -P- Observed sanitizer buckets for wiping cloths used to wipe down food contact surfaces above 400ppm quaternary sanitizer. At time of visit, no wiping cloths were stored in buckets. -CDI- PIC voluntarily discarded items.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf- Observed shredded lettuce and cut tomatoes prepared today cooling in WIC in large containers, densely packed with protective coverings stacked on top of other containers. -CDI- EHS educated PIC on proper cooling methods and PIC unstacked items, removed lids, separated items into smaller containers to facilitate rapid cooling. -0- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed multiple squeeze bottles with no labels. -0-

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flying pests. -0-

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed scoop handle touching chicken salad. -CDI- PIC removed. -0-

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed box of bags stored on floor. -CDI- PIC relocated items. -0-

4-501.11 Maintain equipment in good repair. Observed missing vent cover in WIC. Replace. -0-

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed behind nozzles of soda fountain in need of cleaning also inside of deli case in need of cleaning. Observed heavy dust buildup on back door fan. Observed cabinet below handsink in need of cleaning. Increased and more thorough cleaning frequency recommended. **REPEAT** -1-

5-205.15 Maintain a plumbing system in good repair. Observed leak at faucet/spray nozzle of 3-comp sink. Repair. -0-

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed no drain plug on dumpster. Replace. 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed open doors on dumpster 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 multiple boxes stored in front of back door. Remove. -0-

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed walls and ceilings in need of cleaning throughout. Observed dusty vent covers throughout. Increased and more thorough cleaning frequency recommended. **REPEAT** -1- 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. Observed damaged wall beneath water heater.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee drinks stored on table with desserts and other items and on shelving of dry storage area above retail items. -CDI- PIC relocated items. -0-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several deli meats above 41F.. CDI EHS noticed that employee was not closing the case all the way after slicing meat during the lunch rush. EHS had facility to hold slicing meats for about 5 minutes and the temp dropped to 41 or below. Facility needs to ensure doors are closed on case when putting meat back. REPEAT 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 boxes food of stored on floor in WIC.REPEAT

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. Observed sanitizer container for wet wiping cloths stored on the floor

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed scoop handle in corn meal.

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed shelving were clean dishes are housed rusted.

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 behind nozzles of soda fountain in need of cleaning also inside of deli case in need of cleaning.

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 Observed no air gap at 3 comp sink. EHS will return in 3 days.

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 facility through out in need of cleaning. REPEAT

2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed several drinks in dry storage area stored above single service items.

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

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several deli meats and cheese in deli case above 41F. CDI..Some items were voluntarily discarded and some were put in RIF to quickly cool. EHS will return in 3 days to check Deli case. No items are to be placed into deli case. 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 .

3-501.15 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 pans of tomatoes cooling in WIC pans was heavily packed in pans with no room for air flow. CDI..PIC divided tomatoes and placed in pans to quickly cool. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed several squeeze bottle’s without lables.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed pests crawling on walls. REPEAT

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of chip on floor in dry storage closet

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

4-501.11 Maintain equipment in good repair. Observed display case ambient air at 45F. EHS will return to check cold holding

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 deli display case in need of cleaning. REPEAT

5-205.15 Maintain a plumbing system in good repair. Observed male bathroom not working. Sign posted on door.

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 of kitchen in need of cleaning in hard to reach areas. REPEAT

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed roach on box at 3 comp sink.

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 meat case in need of cleaning. Observed prep top in need of 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. Observed hole in wall at 3 comp sink. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. observed floors in need of cleaning, under and around equipment. Observed wall above dish storage in need of cleaning.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed ham, salami, and roast beef holding above 41F in the meat case. CDI- Meats 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 .

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed sanitizer with concentration too low. CDI- Sanitizer re-made to correct concentration.

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 containers of tomatoes cooling while wrapped. CDI- Tomatoes vented For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-305.12 Food may not be stored in locker rooms, toilet rooms, dressing rooms, garbage rooms, mechanical rooms, under sewer lines that are not shielded to intercept potential drips, under leaking water lines, under open stairwells, or under other sources of contamination. Observed sauces under sewer lines. CDI- Removed.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed tall reach in freezers in need of cleaning. Observed cabinets near front handwashing sink in need of cleaning. Observed meat case in need of cleaning.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed food in deli case holding above 41 F (See temperature log). Observed ambient temperature in cooler was 47 F. CDI- Food in unit was voluntarily discarded and facility shall use TPHC to work out of cooler and use ice cooler behind the deli cooler. 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 .

3-501.19(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 lettuce and tomato being held using TPHC with no time labels. CDI - Appropriate time labels were added.

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 tomatoes cooling in large, deep, and tightly packed pan in WIC. CDI - PIC moved tomatoes into 2 pans to cool more quickly. 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-501.11 Maintain equipment in good repair. Observed handles on freezer doors broken and deli case unable to hold temperature.

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 lettuce cooling in the bottom of the deli case. Lettuce was 48 F and had been cooling for 3.5 hours. CDI - Lettuce was moved to freezers to cool rapidly.

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 squeeze bottles of sauces and dressings with no labels. REPEAT. Points not increased. Employee stated new labels have been ordered for bottles and are due to arrive next week.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed drain flies in kitchen and behind make line. Manager stated pest control comes out to treat every week. REPEAT.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed lid open on dumpster. 5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed cardboard boxes and debris around dumpsters. Needs cleaning.

3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed philly steak stored in WIF with no packaging. Steak was in contact with bottom of the freezer sitting on ice build up. CDI - PIC voluntarily discarded steak.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed lettuce in prep unit drawer at 43 F. CDI - Lettuce was brought out before it finished cooling and was sent back to cool in the WIC and switched for one in temperature. REPEAT. Points reduced due to improvements in cold holding. General Comment: Observed ham, tuna, and Swiss in deli case above 41 F. Other foods in the unit were in temperature. Ham, tuna, and Swiss cooled in deli case after lunch rush ended.

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 squeeze bottles of sauces and dressings with no labels. REPEAT.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed drain flies in kitchen. EHS discussed pest control visits with PIC. PIC stated pest control should be coming out in the next week or so.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed sanitizer with 0 ppm QAC sanitizer in bucket next to drink machine. Observed wiping cloth left out on counter.

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed scoop handle in contact with food in corn meal. 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 in bottom of reach in freezer and in bottom section of deli case. Needs cleaning.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM onsite at time of inspection.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drink stored on shelf with dry food and over dry foods. CDI - Employee drink was moved.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed a metal container with food debris on it and a slicer with food debris on the edge by the handle. CDI - Utensils were moved to be cleaned at 3 comp sink. REPEAT.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed ham, turkey, tuna, and other meats in deli case holding at 43 F. Ambient temperature of deli case was 43 F. Case temperature stated it was set at 35 F. Items were moved to cool in WIC. Because of necessity to use deli case in order to serve customers food in the case was put on TPHC. REPEAT. VERIFICATION REQUIRED.

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 Observed facility holds cut tomatoes on time on front line. Observed tomatoes PIC stated were held over from last night on TPHC. Observed facility did not have TPHC procedures. CDI - Tomatoes were voluntarily discarded. EHS and PIC filled out a TPHC form. Improvement in time marking and following procedures was observed on this visit so points were not escalated. REPEAT.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed no labels on squeeze bottles of sauces, dressings, and oils.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed scoops stored with handles in contact with food in corn meal and salt.

4-501.11 Maintain equipment in good repair. Observed deli case not operating properly.

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed employee wash their hands, then turn off the faucets with bare hands. CDI- Employee washed hands, then turned faucet off with paper towel barrier.

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.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed See temp chart. tomaotes and lettuce in the prep top beside the grill and tomatoes in the cold case holding above 41F. Items were made at 10am. CDI- Items discarded.

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 Observed lettuce and tomatoes in the front cold well on time without time stamp or procedures. -VR

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

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 stored on the floor.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cold case in need of cleaning. Observed tall reach in freezer 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 wall beside handwashing sink in need of cleaning. Observed wall behind the prep sink in need of cleaning. Observed floors under and around equipment in need of cleaning. -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 2 employees wash their hands, then turn the faucet off with bare hands. CDI- Employees re-washed hands and turned faucet off with paper towel barrier. NOTE: Facility took meatballs off of the menu. Facility does not hot hold any other item.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P Observed lettuce in the walk in cooler, ham, and salami in the display case and tomatoes and lettuce on the line holding above 41F. Facility was not using TPHC for items but were actively keeping them cold. CDI- Lettuce from walk in was discarded. Lettuce and tomatoes were placced on time.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed spray bottles of glass cleaner and sanitizer without labels. CDI- Items labeled.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed large bin of sugar without a label.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed exterior of tall reach in units in need of cleaning. Observed bottom of display case in need of cleaning. -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 floor of walk in cooler and floor near grill area in need of cleaning.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed tomatoes in prep top area holding above 41F. Observed deli meats inn the cold case holding above 41F. Cold case was open and meats were used during lunch rush. CDI- tomatoes placed on time and case was shut to cool meats down.

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

4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C Observed clean linens stored under the sink in an open container. CDI- Linens moved to another cabinet.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed backsplash of soda machine heavily soiled with sticky residue. Observed reach in section under the cold case soiled with food debris.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no PIC on-site during first 20mins of inspection. PIC came and has CFPM.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed deli slicer soiled, PIC explained they sanitize it every 2 hours, without a wash/rinse/sanitize in between. CDI-PIC took parts back and washed/rinsed/sanitized the stand and was informed it needs to be done every 4hours. REPEAT VIOLATION. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed soiled knife stored clean. CDI-PIC set aside to be cleaned.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed meatballs being held at 130F. CDI-PIC re-heated to 165F. REPEAT VIOLATION.

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 cheese, 2 containers of lettuce, canned mushrooms not datemarked. Has improved from last time.

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 2 roasts that had been cooked 1.5hrs ago and were at 86-100F. They were in large portions and not cooling at the correct rate. CDI-PIC cut into smaller portions and put into freezer.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed gnats behind the front serving line.

4-903.12 Do not store single-use and single-service articles in toilet rooms, garbage rooms, mechanical rooms or under sewer lines. Observed single-use sugar stored under a water line.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed the outisde and inside of prep units, and shelves in kitchen and the walk-in soiled (had food debris) and in need of cleaning. Observed cabinet underneath sink wet and soiled. VR required 10/5/2019.

5-205.15 Maintain a plumbing system in good repair. Observed hand sink by front line leaking into cabinet and accumulating fruit flies.

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 kitchen area in need of cleaning: wall behind 3-comp had black build-up, floor in entrance of walk-in, wall in walk-in soiled, ceiling tiles with water damage. VR required 10/5/2019.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed two open employee drinks stored on prep table next to single service sandwich bags. CDI- Drinks removed. (repeat)

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed meat slicer not used today with food debris on blade and blade guard, had not been cleaned since last use. CDI- CIP parts of slicer properly cleaned, rinsed, and sanitized in place and parts broken down and put through 3 comp sink, washed, rinsed, and sanitized. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed a few pans stored as clean that had food residue left on them. CDI- Dirty items re-washed.

3-403.11 (C ) Reheat commercially processed, ready-to-eat food to 135F within 2 hours if food is to be hot held until service. -P Observed commercially packaged meatballs and sauce heating in steam table at 119 degrees for approx. 4 hrs acc. to PIC. Steam table unit not set hot enough to properly heat the meatballs. CDI- Meatballs voluntarily disposed of by PIC.

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 roast beef cooked yesterday mistakenly date marked with today's date marking. CDI- PIC corrected date marking on roast beef for the date of cooking.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a few fruit flies in kitchen, most notably around dish area. Facility uses a licensed pest control company. Continue with pest control efforts.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed two employee drinks stored above food in stand up freezer. CDI- Drinks removed.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 45F within 4 hours. -P Observed a pan of shredded lettuce cooling since prep approx. 3 hr 50 min that were 52-48 degrees in deep and wrapped pan in walk in cooler. Not likely to reach 45 degrees or less in 10 min with current cooling methods. CDI- Lettuce separated to shallow vented pans and placed in freezer. Observed lettuce 38 by end of inspection.

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 Observed tomatoes on serving line that are supposed to be held using TPHC procedures, time not marked on the food per facility's TPHC procedure. CDI- Time marked on tomatoes for time they were sliced.

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 deep and covered pan of lettuce

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed mold and general build up on meat display cooler drip pan and door way. PIC had case cleaned during inspection.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Workers said they only break down the slicer and clean with detergent and sanitizer once a day. Food code requires full wash rinse and sanitizing of all food contact parts every 4 hrs. PIC said he will train employees on required frequency of properly cleaning slicer. Slicer to be broken down and cleaned. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed several stacked dishes with greasy residue. PIC re-washed dishes in 3 comp sink.

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 partial chubs of sliced ham in walk in cooler not date marked from 2 days ago. CDI- Ham date marked.

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 Observed tomatoes being held with TPHC procedures, no written procedures available. As TPHC form has been completed at this location previously and TPHC being properly followed, no points taken at this time. Will follow up that TPHC form is completed for sliced tomatoes.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed one spray bottle labeled "sanitizer" that was too strong, above 400 ppm. CDI- Sanitizer remade to proper strength.

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 whole roast beef sliced into two large chunks cooling in walk in cooler at 110 degrees for approx. 1 hr without any specific cooling methods. Slices of roast beef too thick to quickly cool. CDI- PIC sliced roast into several 2" thick slices to ensure meat cools properly. Observed at roast beef below 70 by 2 hrs.

4-501.11 Maintain equipment in good repair. Observed drawer cooler under deli case with some condensation dripping and water build up , do not recommend storing food there until problem is corrected.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf PIC could not locate any quat test strips. Will follow up that proper test strips are available.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed areas inside deli case dirty with build up including drip pan and door tracks. Needs cleaning.

Repeat violation 2-102.12 Certified Food Protection Manager - C - PIC does not have certification.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf - Observed an employee washing lettuce in the hand sink in the back. CDI - stopped the employee and instructed to use the prep sink for washing the lettuce. Employee moved to the prep sink to rewash the lettuce.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 45F within 4 hours. -P- Observed 3 pans of cut lettuce in the walk in cooler above 45F. PIC stated they were cut at 9 AM. CDI - PIC voluntarily discarded the containers.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf - Observed tuna salad in the walk in cooler without a date. PIC stated it was made yesterday morning. CDI - item was dated.

7-201.11 Store toxic materials to avoid contamination. -P - Observed a spray bottle of bleach, windex and simple green on prep surfaces. CDI - bottles were moved to the chemical storage area.

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 cut tomatoes and lettuce cooling while tightly wrapped in saran wrap. CDI - saran wrap was removed to facilitate cooling.

General comment 3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. - Observed the handle of a spoon down in the tuna salad and a scoop down in the sugar container. CDI - items were removed.

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

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.' - Observed cleaning needed on the walk in cooler shelves and the prep unit gaskets.

Repeat violation 2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. - PIC is not certified.

General comment 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf - Observed a rag stored in the handsink. CDI - the rag was removed.

Repeat violation 3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Observed all TCS items in the walk in cooler above 45F. During the inspection the ambient air temp. was 44F. PIC stated they were waiting for maintenance to come back with a part for the walk in to keep it at 41F or below. CDI -TCS items that were opened were voluntarily discarded; unopened items were moved to the freezer. Observed meats in the deli case above 45F. Items were placed in the freezer to rapidly cool. Observed tomatoes, cheese and lettuce above 45F in the prep top beside the grill. CDI - items were taken to the freezer to cool.

General comment 3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. - Observed unlabeled shakers throughout the facility.

Repeat violation 4-501.11 Maintain equipment in good repair. - Observed the deli case with an ambient air temp. of 49F. 20 minutes later the unit was 46F then jumped back up to 48F. CDI - maintenance arrived during the inspection to repair the unit. Unit was repaired during inspection and had an ambient air temp. of 45F.

Repeat violation 2-102.12 PIC demonstrates knowledge by being a certified food protection manager. - PIC is not certified.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Observed items in the front deli case above 45F. Ambient air temp of the cooler was 51F. CDI - items were in there less than 4 hours. Items were moved to the walk in cooler to cool. Observed lettuce on the prep line above 45F. CDI- lettuce was taken to the walk in to cool. Suggested using TPHC.

Repeat violation 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 lettuce and tomatoes cooling covered in saran wrap. CDI - explained cooling methods and saran wrap was removed. Observed lettuce placed directly into the prep top before cooling to 45F. CDI - lettuce taken to the walk in to cool.

4-501.11 Maintain equipment in good repair. - Observed the front deli case with an ambient air temp of 51F. Maintenance has been contacted. Verification required 7/28/2016 Observed a split gasket on the prep unit by the grill. Replace gasket.

General comment 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - Observed black build up on the gaskets of the double door reach in freezer.

2-102.11 PIC demonstrates knowledge by being a certified food protection manager. Present PIC not food safe certified.

6-301.14 Post a handwash sign at each handsink. Observed no handwash sign at sink behind deli case.

4-501.114 Maintain sanitizer at correct concentrations. -P Sanitizer bucket used for cleaning slicer reading 0 ppm. CDI- Sanitizer re-made to proper strength.

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 cut lettuce cooling nearly 4 hrs at 48 degrees in walk in cooler in deep and stacked pans that were tightly wrapped. CDI- PIC placed lettuce in vented shallow pans to quickly cool to 45 degrees.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed a number of dry goods not labeled.

4-501.11 Maintain equipment in good repair. Observed broken handles on freezer and prep cooler needing repair or replacing.