SUBWAY #39742

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

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 container of cut tomatoes at 46F after more than 4 hours of cooling. CDI: tomatoes were voluntarily discarded. 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 .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P. Observed sanitizer/cleaner packets being stored on shelving above tea bags. CDI: Sanitizer/cleaner packets were relocated. 7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P. Observed knives being stored in sanitizer above 500ppm quat. CDI: PIC diluted sanitizer to 400ppm.

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 cooling inside prep top unit. CDI: EHS and PIC discussed cooling methods. 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 small flying insect around prep top units.

REPEAT VIOLATION: 2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager present. -1- 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 ice inside the handsink, CDI, PIC cleaned the handsink. explained to the PIC that the handsink is for handwashing only,.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed cut tomatoes at 45F on the front sandwich flip top cooler, discussion with the PIC revealed the cut tomatoes were prepped at 10AM. CDI - allowed PIC to cool the tomatoes in the reach in cooler. Temp after cooling 41F 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.

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed unlabeled container of sugar. CDI - Sugar properly labeled,.

REPEAT VIOLATION: 2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager present. -1- 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 food handler wash their hands, recontaminate them on faucet handles and proceed to don gloves to prepare customer foods. CDI - Food handler educated and followed instruction on proper hand washing procedures. EHS observed compliance with hand washing for remainder of inspection. -0-

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. - P. Observed sanitizer solution in spray bottle with a concentration of less than 50 ppm quat. Per PIC, spray bottle was prepared yesterday. CDI - Food handler discarded old sanitizer and refreshed with new sanitizer measuring at 200 ppm. -0- 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.

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, turkey and rotisserie chicken prepped today cooling covered with plastic wrap and lidded. CDI - Lids and plastic wrap removed and containers placed in the reach in freezer. -0.5- 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.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed damp wiping cloth stored on shelving area under the sandwich prep line. From discussion with employees present, wiping cloth is soaked with sanitizer solution at the 3-compartment sink before used to wipe down prep tables and the sandwich prep line and left at the shelving area until next use. Discussed replacing wiping cloths after each use or transition into utilizing sanitizer buckets and keeping wiping cloths in buckets with adequate sanitizer concentration. -0.5-

REPEAT VIOLATION: 5-205.15 Maintain a plumbing system in good repair. Observed water leaking from plumbing under the left section of 3-compartment sink fixture. Repair -1-

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

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use. - Pf. Observed ladder stored in front of back hand sink. CDI - Ladder removed. -0-

4-602.11 (E) Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed orange/black biofilm build up on drink machine ice chute. Increase and maintain cleaning frequency. -0-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed shredded cheese mix and sliced tomatoes temped 45-48 F, discussion with the PIC revealed that the cheese was restocked moments prior to inspection and tomatoes were from last night. CDI - PIC removed cheese from prep top and placed in the reach in freezer to properly cool to 41 F or below. Tomatoes voluntarily discarded by PIC. -1.5- 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.

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands. - Pf. Observed no hot water provided to back hand sink. CDI - PIC tightened faucet handle which restored hot water to the fixture. -0.5-

5-205.15 Maintain a plumbing system in good repair. Observed water leaking from plumbing under the front hand sink and at middle section of 3-compartment sink fixture. Repair. -0-

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee belongings (jacket, cell phone and its charging cable) stored above and with food and supplies in the back storage. Remove. -0-

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf Observed child in the kitchen. Educated n the PIC and stated that persons unnecessary to the food establishment operation are not allowed in the food prep, food storage, and ware washing except for briefs visits and tours may be authorized by the PIC if steps are taken to ensure that exposed food, clean equipment, utensils and linens, etc. are protected from contamination. CDI - Provided education to the PIC, child left and sat in the dining room. A Food Safety Checklist can be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation along with more food safety information related to PIC Duties, Training, and managing food safety.

REPEAT VIOLATION: Observed no certified food protection manager present. 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

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed employee fill up sanitizer of knives at the handsink. CDI - Provided education, hand sink is for hand washing only.

4-703.11 After cleaning, equipment, food contact surfaces, and utensils shall be sanitized using an approved method.-P Observed food debris in the sanitizing basin while equipment/utensils were actively sanitizing in the 3-compartment sink. CDI - PIC remade the sanitizer. 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed shaker for cinnamon not properly labeled. CDI - PIC labeled.

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf Observed the following priority items during the inspections: cold holding - due to improper cooling. REPEAT A Food Safety Checklist can be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation along with more food safety information related to PIC Duties, Training, and managing food safety.

REPEAT VIOLATION: Observed no certified food protection manager present. 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

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed PIC did not know where the employee health policy was located. CDI - Provided poster to PIC, will email the employee health policy. For more information on employee health policy, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 clean procedures. CDI - Provided clean poster to the PIC. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed drink stored on dry storage rack (due to limited space) explained to PIC that they will need an area for personal items and drinks to prevent contamination of facility foods and supplies.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed provolone and American white cheese temped at 45F, discussion with the PIC revealed that the cheese was restocked after lunch. Education on proper cooling TCS foods prior to placing in th prep top cooler. CDI - PIC removed from prep top cooler and placed in the reach in cooler to properly cool to 41F or below. Cool temp 39-40F. 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 cooked chicken prepped today cooling with plastic wrap and a lid. CDI - PIC removed lid and plastic wrap and placed in the reach in freezer. REPEAT 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 .

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food handlers without effective hair restraints. REPEAT

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of metal food pans. Allow to air dry prior to stacking.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee belongings (purses and backpacks) stored above food and supplies in the back storage.

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf Observed child in the back prep kitchen/warewashing area. Person’s unnecessary to the food establishments operation are not allowed in the food preparation, food storage or warewashing areas except that brief tours and visits may be authorized by the person in charge. CDI - Provided education to the PIC A Food Safety Checklist can be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation along with more food safety information related to PIC Duties, Training, and managing food safety. 2-102.11 (A) - (C )(1), (4)-(16) 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 the operation of the food establishment. -Pf. Please visit our resource page, https://health.mecknc.gov/envhealth/food-and-facilities-sanitation, for more food safety information related to PIC Duties, Training, and managing food safety.

REPEAT VIOLATION: Observed no certified food protection manager present. 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

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 prepped today cooling covered with plastic and a lid. Tomatoes have 40 minutes to get to 41F and below. PIC placed in the freezer to cool rapidly. 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 fly in the kitchen area.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food handlers without effective hair restraints.

REPEAT VIOLATION: 2-102.11 PIC shall demonstrate knowledge of food borne disease prevention, application of the HACCP principles and the requirements of this code.-Pf. Observed no certified food protection manager present. Observed PIC unable to demonstrate knowledge of Food Code by inability to answer food safety related questions pertinent to facilities operation or priority items out of compliance during inspection. Provided education on proper knowledge needed to be in compliance. 2-102.11 (A) - (C )(1), (4)-(16) 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 the operation of the food establishment. -Pf

REPEAT VIOLATION: Observed no certified food protection manager present. 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

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed paper towels in the handsink. CDI - PIC removed.

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. 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 . Observed sanitizer in which knives are stored with 0 ppm of quat. CDI - PIC remade the sanitizer.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed personal belongings stored on facility shelving with facility supplies. 6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employee drinks stored on facility supply shelving/single service.

REPEAT VIOLATION: 2-102.11 PIC shall demonstrate knowledge of food borne disease prevention, application of the HACCP principles and the requirements of this code.-Pf. Observed no certified food protection manager present. Observed PIC unable to demonstrate knowledge of Food Code by inability to answer food safety related questions pertinent to facilities operation or priority items out of compliance during inspection. Provided education on proper knowledge needed to be in compliance. 2-102.11 (A) - (C )(1), (4)-(16) 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 the operation of the food establishment. -Pf

REPEAT VIOLATION: Observed no certified food protection manager present. 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

REPEAT VIOLATION: 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. Establishment does not have written procedures for the clean-up of vomiting & diarrheal events. CDI - educated and provided the PIC a template plan to be implemented.

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. 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 . Observed sanitizer in which knives are stored with 0 ppm of quat. CDI - PIC remade the sanitizer.

REPEAT VIOLATION: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed TCS foods in the reach in cooler above 41F: roast beef, shredded lettuce, cooked chicken, cut tomatoes. Observed TCS foods in the sandwich make station above 41F: shredded beef, chicken, tuna, American cheese, BBQ, cut tomatoes. Reach in cooler had a ambient air temp of 47F. PIC stated that they had been going in and out of this unit all morning and the temps were going up, PIC stated that in the morning when they arrived at 9AM the unit was below 40F. CDI - Discussion with PIC, stated that some of the items were made this morning and PIC was able to place into the freezer to chill back down. TCS foods made two days ago were discarded. PIC has chosen to voluntarily close until repairs are made to the reach in cooler and maintaining 41F or below. Please contact me at (704)840-9278 I will conduct a verification visit to ensure compliance.

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 just prepped tomatoes covered in the reach in cooler. Uncover to rapidly cool to 41F within 4 hours. Verification visit to ensure compliance of proper cooling.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food handlers without effective hair restraints.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed personal belongings stored on facility shelving with facility supplies. 6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employee drinks stored on facility supply shelving/single service.

REPEAT VIOLATION: 2-102.11 PIC shall demonstrate knowledge of food borne disease prevention, application of the HACCP principles and the requirements of this code.-Pf. Observed no certified food protection manager present. Observed PIC unable to demonstrate knowledge of Food Code by inability to answer food safety related questions pertinent to facilities operation or priority items out of compliance during inspection. Provided education on proper knowledge needed to be in compliance. 2-102.11 (A) - (C )(1), (4)-(16) 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 the operation of the food establishment. -Pf

REPEAT VIOLATION: Observed no certified food protection manager present. 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

REPEAT VIOLATION: 2-201.11(A - C ) & (E) Permit holder shall require food employees to report to the PIC information about their health and activities as they relate to diseases that are transmissible through food. -P For more information on employee health policy please visit: http://meck.co/FoodSafety Facility Employee Health Policy does not include Salmonella nontyphoidal and PIC did not have knowledge of updated Employee Health acknowledgment form. CDI - Educated and provided the PIC an updated Employee Health acknowledgment form to properly inform food employees.

REPEAT VIOLATION: 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. Establishment does not have written procedures for the clean-up of vomiting & diarrheal events. CDI - educated and provided the PIC a template plan to be implemented.

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf., Observed bags of chicken strips and meatballs on counter thawing. CDI: moved to being prepared.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager present. 2-103.11(A-L) PIC shall ensure rules in the code for food safety and handling are met. Observed PIC unable to demonstrate knowledge of Food Code by inability to answer food safety related questions pertinent to facilities operation or priority items out of compliance during inspection. Provided education on proper knowledge needed to be in compliance.

2-102.12 (A) Certified Food Protection Manager. Observed no certified food protection manager present.

2-201.11 (A), B), (C), and (E) Responsibility of Permit Holder, Person in Charge and Conditional Employees. Facility Employee Health Policy does not include Salmonella nontyphoidal. CDI - Educated and provided the PIC an updated Employee Health acknowledgment form to properly inform food employees.

2-501.11 Clean-up of Vomiting and Diarrheal Event. Establishment does not have written procedures for the clean-up of vomiting & diarrheal events. CDI - educated and provided the PIC a template plan to be implemented.

REPEAT VIOLATION: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed TCS foods inside right prep table top including teriyaki chicken, ham, turkey, salami, pepperoni, philly steak, rotisserie chicken, veggie patty, and shredded mix cheese ranging from 43F - 46F. CDI - items were removed and changed out with fresh product from reach-in cooler. Products moved to reach-in to cool down. Service call will be placed for unit. EHS will conduct a compliance visit in 10 days to ensure cooler is working properly.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P. Observed quat sanitizer in spray bottle and coming out from dispenser at strong levels > 400ppm (turned test strips bright green). CDI - water was added to dilute sanitizer to proper concentration.

Repeat: 2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager present.

Repeat: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed inside prep table tomatoes at 43F, teriyaki chicken at 46F, salami at 45F, and ham at 43F. Observed plastic dividers with holes inside bottom of metal pans causing product to not hold temperature properly. CDI: products were removed and moved to reach-in cooler to cool down. Compliance visit required in 10 days to ensure improvement of cold holding issues.

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 two bags of veggie patties not dated inside 2-door reach-in cooler. CDI: PIC discarded products. 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P. Observed a bag of egg patties with expired 7 day date inside 2-door reach-in cooler. CDI: products were discarded.

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

4-501.11 Maintain equipment in good repair. Observed undercounter cooler not functioning and needs to be repaired. According to PIC work order was placed but owner is going to replace it with a new one. Cooler was not in use and no food product was stored inside.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed cell phone and bottled water stored with packaged sauces and single service utensils on back dry storage shelf.

Repeat: 2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC did not have food manager's certificate. No other persons were present.

Repeat: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed spinach, shredded lettuce, and tomatoes inside the sub table > 41F (see temp chart). It was determined that PIC placed the items inside the sub table before table had time to cool down properly. Cooler was turned on too late. Observed tuna salad inside undercounter cooler at 44F from yesterday. CDI: items were placed inside reach-in freezer to rapid chill down to 41F; tuna salad was voluntarily discarded.

General Comment: 7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P. Observed quat sanitizer at 3-comp sink coming out of dispenser too strong above 400ppm. CDI: sanitizer was diluted to 200ppm.

General Comment: 4-501.11 Maintain equipment in good repair. Observed undercounter cooler with large ice block inside back of cooler. Work order will be placed for cooler. Only teriakyi chicken and tuna salad TCS foods were inside cooler. Cooler will not be used until repaired.

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

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed wiping cloth in front handsink and handsink by the 3 comp sink at the back of facility blocked by shelving unit. CDI PIC removed items blocking the handsinks.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed TCS foods in the tall reach in unit above 41F (see temp chart). At 10:10 AM, ambient temp of the unit was 56F. At 10:35AM, ambient temp of the unit was 50F. PIC stated that they will have it serviced at 2 PM. CDI PIC voluntarily discarded roast beef, turkey, shredded cheese, and cut lettuce. Items at 45F and lower were placed in the tall reach in freezers and low reach ins. Verification required within 10 days.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed egg patties and veggie patties stored in "to-go" plastic bags. Ensure to store food in food-grade bags. Repeat violation. CDI EHS discussed using a different storage to prevent contamination.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee prepping food while wearing wrist bracelets. Ensure to remove.

4-501.11 Maintain equipment in good repair. Observed the tall reach in unit cold holding above 41F. Establishment's thermometer stated that the ambient temp of the unit was 50F. At 10:10AM, EHS thermometer stated it was 56F. At 10:35AM, EHS thermometer stated unit to be at 50F. PIC stated that unit will be repaired at 2 pm. EHS will make a return visit.

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

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 lettuce cooling at a rate of 0F/min in prep top and reach in coolers. CDI: Items rapidly cooled. REPEAT VIOLATION

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed dressings in prep top above 41F but below 45F. CDI: PIC stated dressings will be used within 24 hours.

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 cooling in prep top and in reach in cooler tightly covered. CDI: Items cooled in reach in uncovered.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed egg patties stored in plastic "to go" bags. Ensure food is only stored in food grade plastic bags. 3-307.11 Protect food from contamination sources not specifically noted by code. Observed employee items stored comingled on shelves with food.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single use cups with cup lips exposed at register. CDI: Bags pulled up and around cups.

4-502.11(A) Maintain utensils in good repair. Observed lid covering chicken to be severely damaged. CDI: Lid discarded. New lid provided.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed no designated area for employee items. See #37

2-101.11 PIC shall be present during all hours of operation. -PF REPEAT Observed no Certified Food Protection Manager onsite. Observed employees and PIC (Person in Charge) to not have any knowledge of proper food holding temperatures or other health code rules.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF Observed employees to not be aware of employee health policy or symptoms/illnesses. PIC did find old signed employee health policies from 2013 and 2014. CDI (Corrected During Inspection): Employees educated on employee health policy. Employee health policy emailed along with inspection. Spanish employee health poster left with facility.

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 employees rinse hands for two seconds without soap at end of inspection to go back to food preparation and then turn off faucets with bare hands. CDI: EHS educated PIC and employee on how to properly wash hands before donning gloves and returning to food preparation.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P REPEAT Observed all items that were taken from prep top coolers and prep cooler to be cooling at a rate of zero in reach-in cooler. CDI: items relocated to reach-in freezers where they quickly cooled. Helpful cooling document emailed along with inspection.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed items holding above 45F in prep top coolers. Prep top coolers were holding some items at temperature and other items above. EHS recommended keeping glass lid down during non-busy hours to keep cold air in. Prep top coolers were adjusted to lower temperatures. Observed items holding above 45F in prep cooler. Thermometer in cooler and EHS thermometer read an ambient air temperature of 51F. CDI: all items relocated to reach-in cooler and freezers to quickly cool. EHS advised PIC to not store any TCS (Temperature Required for Safety) food items in prep cooler until it can be serviced and is capable of holding foods at 45F or below. New cold holding poster left with facility. Return visit required.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed spice and salt shakers on make line without labeling.

4-501.11 Maintain equipment in good repair. Observed prep cooler holding foods above 45F. VERIFICATION REQUIRED to ensure cooler has been serviced and is capable of holding foods at 45F or below. EHS advised PIC to not store any TCS (Temperature Required for Safety) food items in prep cooler. REPEAT Observed cooler shelving with rust.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee purse ad jacket being stored on shelf above and commingled with dry storage food items. Ensure items are not stored commingled with food, clean equipment/utensils, or single-service articles.

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

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed PIC use handsink to rinse off knives and rinse out knife holder. CDI: PIC was told that handsinks are only for handwashing and that a prep sink or 3-comp sink should be used instead for that activity. Observed kitchen handsink with personal tupperware stored in it. Ensure sinks remain clear so proper handwashing may be done.

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 tomatoes and lettuce cooling at a rate of 0F/min. CDI: Tomatoes uncovered and items in reach in cooler rearranged so that cold air was blowing more directly on lettuce.

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 sandwich make cooler. CDI: Tomatoes moved to reach in cooler. Observed items cooling in reach in cooler while tightly covered. CDI: Items uncovered for 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 veggie patties and egg rounds being stored directly in subway to go bags. Bags are not food safe. PIC directed to wrap foods in plastic wrap before placing in bags or discontinue using bags.

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

4-501.11 Maintain equipment in good repair. Observed shelving in some reach in coolers to be rusty and in need of repair or replacement. Observed cracked container stored as clean.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed dust build up throughout facility. REPEAT VIOLATION

- 2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFM on site. REPEAT VIOLATION

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice chute with pink build up. REPEAT VIOLATION

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed two front prep coolers, small reach in, and large reach in coolers all holding food above 45F. CDI: Food items voluntarily discarded. See product disposition form. REPEAT VIOLATION

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed front door propped open upon arrival. CDI: Door closed. 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies throughout faciltiy.

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

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 heavy dust build up throughout facility. REPEAT VIOLATION

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

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 one handwash in which PIC did not use barrier to turn off handsink. All other handwashes met proper criteria. CDI: Employee directed to ensure that proper handwashing is done.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed handsink near 3-comp to be filled with dish washing supplies. CDI: PIC directed to keep area free and clear in order to allow for proper handwashing.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice chute on soda machine with pink build up. CDI: PIC directed to properly clean and sanitize chute.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed reach in cooler holding at 52F. PIC stated that he took temperature this morning and it was below 45F. Refrigerator turned down during inspection and reached appropriate temperature. Most items in cooler were thawing and still below 45F. CDI: Items above 45F were rapidly cooled.

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 service lids stored under drain lines of soda machine.

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 heavy dust accumulation throughout facility.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no one on site with food protection mananger certification. (REPEAT)

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed a metal food storage container sitting in the handwashing sink near the dishwashing area. CDI- container removed from sink

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed squeeze bottle of cleaner at 3 compartment sink without required label. CDI-bottle labeled.

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

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee personal items (phones, earpiece, radio) stored directly on bags of food

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no one on site with ANSI accredited food protection manager certification. (REPEAT)

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF PIC unable to provide a copy of the Employee Health Policy. CDI-A copy of the employee health policy to be emailed to operator by EHS.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed soiled slicer stored as clean on drying rack. CDI-PIC placed in sink for rewashing.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed lettuce holding at 50F on front serving line. Lettuce was filled above the fill line. CDI-PIC sent lettuce to cooler for rapid cooling and will only fill lettuce to required fill line to ensure temperature maintains at 45F or below.

4-501.11 Maintain equipment in good repair. Observed upright freezer inoperable at time of inspection. Per PIC, a service request had already been issued and a repair technician will be out for maintenance.

•2-102.11 PIC demonstrates knowledge by being a certified food protection manager. - Observed nobody on site with certification . CDI by instrucion. Repeat.

2-301.12. Follow the cleaning procedure to adequately wash your hands.-P - Observed food employee turn off faucet with their bare hands after handwashing. 2-301.14 When to Wash - P - Observed a another food employee put on gloves without washing their hands.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf - Observed vegetable press stored as clean but soiled with food debris. CDI, equipment relocated for cleaning.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Observed ambient air temperature of meat and cheese prep refrigerator at 46 degrees F and not working along line. all foods above 45 degrees F. Food employee stated that foods were in unit overnight. CDI, PIC voluntarily discarded 1 container of tuna salad, steak, bacon, ham, pepperoni, provalone prepper jack, swiss, mozzerela, chicken terriaki, veggie patties, egg, egg whites, bologna, roast beef, turkey and salami which were over 45 degrees F. Equipment repair company, Sub Zero, LLC arrived on site and cleaned coil. Ambient air reading was at 42 degrees F and unit now running correct.y.

3-501.13 Use approved thawing methods. Observed eggs thawing at ambient room temperature near meatballs upon arrival.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. - Observed food employee with decorative ring on fingers. CDI by instruction.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed containers being wet stacked at warewashing area.

4-904.11 Kitchenware and Tableware-Preventing Contamination - C - Single-service cups shall be furnished from an approved dispensor or with plastic wrapping protecting the lip contact area of container. Observed some plastic not covering the lip contact area of a stack of single-service cups in front of register.

4-501.11 Maintain equipment in good repair. Observed meat and cheese prep refrigerator not holding potentially hazardous foods at required temperature and unit had an ambient air temperature of 46 degrees F. Owner contacted during inspection and stated that they contacted refrigeration company to perform maintainance on unit and they arrived on-site. The refrieration company cleaned the coil while on site and unit holding an ambient air temperature of 42 degrees F as measured by thermocouple. Observed a cutting board starting to develop some heavy scarring at front prep refrigerator. Repleace or resurface.

2-102.12 Certified Food Protection Manager - C At least one person in a managerial capacity shall be an ANSI accredited certified food protection manager. Observed nobody on site with certification. Repeat.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P Food contact surfaces shall be cleaned to site and touch. Observed vegetable chopper stored as clean but soiled with food debris. CDI, operator relocated chopper for cleaning. 4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P - Provide sanitizer at proper concentration. Observed quat sanitizer below required concentration at 3 compartment sink and sanitizer spray bottle. CDI, operator refilled sink vat and spray bottle to proper concentration.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P Potentially hazardous food shall be cold held below 45 degrees F. Observed provalone cheese, pepperjack cheese, and turkey overstacked and above 45 degrees F that operator stated was in unit since previous night. Observed salami and pepperoni overstacked behind front counter on right hand unit. CDI, operator voluntarily discarded cheeses, turkey, and relocated pepperoni and salami to rapidly cool. Repeat.

3-305.11 Food Storage-Preventing Contamination from the Premises - C Store food in a clean area. Observed onions stored under prep table next to a garbage can. Relocate garbage can or onions to prevent contamination risk.

6-305.11 Designation-Dressing Areas and Lockers - C General Comment: Provide a designated area for employee belongings. Observed a stereo sitting on a bag of jalapenos and above other food on rack near 3 compartment sink.

2-102.12 Certified Food Protection Manager - CAt least one person on site in a managerial capacity shall be an ANSI accredited certified food protection manager. Observed nobody on site with certification. CDI by instruction. Repeat.

5-205.11 Using a Handwashing Sink-Operation and Maintenance - PFGeneral Comment: Handwashing sinks shall only be used for handwashing and be easily accessible for employee use. Observed brillo type pad and cleaning pad stored inside of handwashing sink. CDI by instruction.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - PPotentially hazardous food shall be cold held below 45 degrees F in cold hold prep cooler. Observed 6 portions of chicken and 5 vegetable patties above 45 degrees F that operator stated was in unit since previous night. CDI, operator voluntarily discarded chicken and vegetable patties.

4-904.11 Kitchenware and Tableware-Preventing Contamination - CSingle-service cups shall be stored in original plastic packaging, protecting lip contact area or be furnisshed from an approved dispenser. Observed several stacks of single-service cups in front of register with lip contact area uncovered/unprotected.

4-501.11 Good Repair and Proper Adjustment-Equipment - CGeneral Comment: Keep equipment in good repair. Observed several broken plastic container lids.

2-102.12 Certified Food Protection Manager - CAt least one person on site at all times in a managerial capacity shall be an ANSI accredited certified food protection manager. Observed nobody on site with certification at time of inspection. CDI by instruction, obtain certification.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - PPotentially hazardous food shall be cold held at 45 degrees F or below. Observed steak overstacked and 2 containers of cut tomatoes that operator stated was recently prepared in prep unit above 45 degrees F. CDI, operator discarded steak and relocated lettuce to refrigerator to rapidly cool.

7-204.11 Sanitizers, Criteria-Chemicals - PProvide sanitizer at proper concentration. Observed quat sanitizer dispensing from unit above 400ppm at 3 compartment sink. Observed quat sanitizer in spray bottle above 400ppm. CDI, operator refilled santiizing vat at 3 compartment sink to proper temperature and operator notified owner to call chemical company to come in and repair unit during inspection. CDI by instruction, staff manually mixing quat sanitizer solution dispensing until unit repaired.7-102.11 Common Name-Working Containers - PFToxic substances and chemicals shall be labeled by common name of chemical. Observed quat sanitizer not labeled properly in spray bottle in kitchen . CDI by instruction.

2-303.11 Prohibition-Jewelry - CGeneral Comment: Jewelry shall not be worn on wrists or fingers of food employees except a plain wedding band. Observed 2 female employees with decorative rings on fingers. CDI by instruction.

4-501.11 Good Repair and Proper Adjustment-Equipment - CGeneral Comment: Keep equipment in good repair. Observed quat dispensing unit not properly dispensing sanitizer solution at sink.

6-305.11 Designation-Dressing Areas and Lockers - CGeneral Comment: Designated areas or lockers shall be provided for storage of employee possessions. Observed a stereo and purses stored on chemcial and bags of food at storage rack in kitchen.