SUBWAY #36323

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 TCS food that were not cooled appropriately from ambient temperature. -CDI- All necessary food were voluntarily discarded. (1.5 pts) 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 .

3-501.15 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 TCS foods that were cooled in deep containers with the lids on. Items did not meet appropriate cooling parameters. -CDI- Items were voluntarily discarded. REPEAT*** (1 pt) 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 .

4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. Observed a stack of containers wet stacked while stored as clean. Separate to allow proper air drying. (0 pts)

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 an employee beverage being stored over packaged RTE food items. -CDI- Employee removed beverage and relocated it to an appropriate location without correction from EHS. (0 pts)

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC that could not produce CFPM servsafe certificate, but did have email with passing score. EHS could not confirm expiration of CFPM certificate and spoke with PIC about having printed or digital copy available for next inspection. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed meatballs at steamwell holding at 127F. PIC stated that meatballs have been in steamwell for 1.5 hrs. CDI-PIC reheated all parts of meatballs in microwave to 168F-174F 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 sliced ham that dropped 2F/38mins in closed container in WIC. CDI-PIC moved sliced items to WIF to drop temperature down rapidly and then move to WIC once items are 41F due to size and constant use of WIC. 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 .

6-501.12 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 dark build up on fan vent inside WIC and on fan vent above prep table with microwave. EHS spoke with PIC about monthly cleaning/checks of vents or as needed due to how fast buildup accumulates. REPEAT.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed no training documentation on employee health. PIC stated no documentation could be provided to EHS to indicate any training done for food employees for reporting illnesses. EHS provided PIC with copy of employee reporting agreement. VR required in ten days. (1) For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

6-301.14 Post a handwash sign at each handsink. Observed no hand washing sign by back hand sink next to three compartment sink. CDI - EHS provided signs (0)

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed numerous items out of temperature in walk in unit. EHS observed boxes stacked in way that was covering the vent cover to the unit. EHS observed ambient temperature of 45F. PIC moved boxes away from vent and temperature went down considerably. EHS observed ambient temperature of 38F. Items in WIC stored over night observed above 41F were discarded. Facility has been out of compliance for cold holding numerous times in previous inspections and was placed on ITS after last inspection for prep top unit. EHS will conduct 3 day VR and if cold holding is observed out of compliance permit action will be taken. REPEAT. (3) For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . Facility does not have approved thin probe thermometer. VR required in ten days. (0.5)

4-501.11 Maintain equipment in good repair. Observed door to walk in not closing fully without lifting the door slightly. EHS advised to repair door before issue worsens. (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 black reside accumulating on wall at three compartment sink, food residue accumulating on wall behind prep table, and numerous vents in kitchen accumulating a lot of dust. REPEAT. (0.5)

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed tuna, chicken, beef, ham, pepper jack, American and provolone holding above 41F on front line cold well 1. CDI- Items were within time temp parameters and were placed in the walk in cooler for cooling. All items out of temp were taken to be cooled. This is the 10th consecutive time facility has been out of compliance with cold holding. Facility has been out of compliance since 3/5/19. ITS will be issued today to gain compliance. IF ISSUE CANNOT BE RESOLVED WITHIN 30 DAYS FACILITY WILL BE CLOSED. EHS left copy of business card. If facility has any questions, contact EHS. 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 food over stacked in the perp top units. CDI- Items portioned. 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 several flies/ gnats in kitchen area.

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 in the freezer.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee items stored with customer items in the dry storage areas.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM in facility at time of inspection. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed hand sink in back of house next to 3 compartment sink being blocked by chair with boxes on it. CDI- PIC moved chair with boxes so employees can reach sink.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed meatballs holding at 120F. CDI- PIC voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P WIC currently reading 44F with all foods reading 45-50F. Also observed lowboy cooler with ambient temperature of 50F. WIC and lowboy were being worked on when EHS concluded inspection. Until unit is repaired facility shall not use walk in cooler or lowboy. Facility shall notify EHS when walk in cooler and lowboy are repaired. Facility must remain closed until EHS verifies repairs. Line flip top is 41F annd below, items recorded were coming from walk in cooler at 41F and above. 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee without head covering while preparing sandwiches. CDI-PIC made employee don hair covering.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked dishes in clean dish area. CDI- PIC separated dishes to promote air drying.

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 square hole in wall next to prep sink. Repair.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed some foods inside of prep unit holding above 41F. See temperature chart. CDI- Items were cooled down using the walk in cooler. 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 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 foods placed directly inside of the prep unit attempting to cool. Foods were moved to walk in cooler. -1.0 - 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 buildup attached to walls in the back of house. Recommend a higher cleaning frequency.

6-303.11 Provide required lighting intensity. Observed a blown bulb inside of the walk in cooler reading 0 ftc. CDI- Light bulb replaced. M

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels available at dish area hand sink. CDI - PIC stocked towel dispenser.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY Observed quat sanitizer in 3 compartment sink at 50ppm. Solution should be between 200-400ppm per directions. CDI - PIC made new solution that measured at 400ppm.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed meat balls hot holding at temperatures below 135F. CDI - PIC reheated meatballs to 194F. REPEAT -3 points

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed tuna salad and sliced turkey in make top above 41F. PIC stated turkey had just been prepped. All other items in make top were below 41F. CDI - tuna salad was discarded and turkey was placed in WIC to rapidly cool. - 3 - REPEAT

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 Raid ant/roach spray in dish area. CDI - Items were removed from premises.

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 turkey cooling in RIC tightly sealed and tuna salad in WIC with plastic wrap and lid. CDI - PIC moved turkey to WIC and vented the tuna salad. -0.5 - REPEAT

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed pizzas being thawed on counter. CDI - PIC moved items to cold holding unit to finish thawing.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety. Observed no written plan for responding to vomiting or diarrheal events. CDI - EHS provided PIC with paper copy. REPEAT -0.5 points

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed handsink near mop sink blocked with paper goods at the beginning of the inspection. CDI - PIC unblocked sink and made it accessible. -0 points

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed lettuce not meeting proper cooling rate in RIC. CDI - Lettuce was prepared at ~ 9:30 a, and was moved to WIC to cool quickly. -0 points

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed meat balls hot holding at temperatures below 135F. CDI - PIC reheated meatballs to 194F. REPEAT -3 points

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed pre-cooked egg patties and veggie patties in RIC holding above 41F. PIC stated these items were in RIC over night. Observed sliced ham, sliced turkey, Philly steak, sliced tomato, shredded lettuce and fresh mozzarella cheese in make top holding above 41F. See temperature chart. PIC stated items were placed in unit at ~ 9:30 am. CDI - Egg and veggie patties were voluntarily discarded. Ham, turkey, Philly steak, sliced tomato shredded lettuce were made this morning and placed on emergency TPHC due to having no back up product. PIC state food is prepped as needed. EHS filled out and provided form to PIC and went over written procedures and required 4 hour time stamp. Food on make top will be discarded if not used by 1:30 pm. EHS had discussion with PIC about checking the temperatures of foods held in the make top to verify items are placed in unit at 41F or below and maintain cold holding temperatures. PIC lowered temperature of make top and will monitor throughout the day. REPEAT -3 points A VR is required no later than 05/26/22 to check cold holding temperatures of make top.

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 shredded lettuce cooling while tightly covered in RIC. Observed TCS items cooling in make top unit. CDI - PIC moved items to WIC to cool quickly. EHS educated PIC on the requirement to cool foods to 41F or below prior to placing in prep units. -0.5 points

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . For information on how to properly calibrate a thermometer please visit: http://meck.co/FoodSafety or view our training video at the following weblink: https://youtu.be/IxXix712KkI Observed thin probe thermometer that was not operating when batteries were replaced. Facility has an infrared thermometer. A VR is required no later than 06/02/22 to verify facility has a thin probe thermometer. -0 points

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. -C Observed heavy dust build-up on vents in WIC. Increase frequency of cleaning. REPEAT - 0.5 points

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety. Observed no written plan for responding to vomiting or diarrheal events. CDI. Provided PIC with one.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed meat balls hot holding at temperatures below 135F. CDI. PIC removed to be reheated.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed chicken, ham, beef, cold holding at temperatures above 41F. CDI. PIC removed to the cooler and indicated that they were made this morning.

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 containers of salt and spices with no label. CDI. PIC labelled.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees working with food without hair covers.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of clean dishes. CDI. PIC removed.

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 multiple build up on vents in the facility. Needs to be cleaned.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee bags stored in same place with customer dishes. CDI. PIC removed

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

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P OBSERVED tuna prepared at 10am located in the prep table not reaching 41F within 4 hours. CDI. PIC Voluntarily discarded tuna. OBSERVED sliced steak in walk in cooler placed in walk in freezer to reduce temperature rapidly. One hour later no change in temperature. Steak had lid on container in walk in cooler. Lid was removed to allow cold air to flow.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. - P OBSERVED multiple items in the prep table not reaching 41F. check temp log for temps of tuna, chicken breast, salami, sliced turkey, and American cheese. Facility will put items on temporary TPHC. PIC has contacted technician whom will come fix prep table tomorrow. EHS will VR 4/2/2021. REPEAT.

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 stacked containers of steak in walk in cooler in a metal container covered in parchment paper. PIC had employee decrease amount held in container and move to walk in freezer to reduce temperature rapidly.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed interior of metal pan soiled with debris. CDI- Taken to dish sink.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Multiple foods in flip top unit recorded above 41F (see chart). PIC explained that facility turns unit off overnight and empties unit and turns unit on in the morning and re-fills. Unit needs 1-2 hours to cool down to hold 41F or below before food is placed in. EHS observed external thermoeter drop from 54F to 48F during time. Reccomend unit stay on overnight to alleviate problem or unit will have be turned on at least two hours in advance to opening. Cold holding in this unit has been a REPEAT for last inspections. ITS may be issused. VR. CDI- Food placed on TPHC.

4-501.11 Maintain equipment in good repair. Observed bottom of WIC door damaged.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed personal lotion and bandaid packages stored on food prep shelves.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Quat sanitizer at 3-comp sink measured at 50ppm. CDI: corrected to proper concentration.

Repeat: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Multiple TCS foods cold holding in prep table recorded > 41F (see temp chart). CDI: unit was turned down and lid was closed. Temperature dropping by end of inspection. TCS foods cold holding inside undercounter and walk-in cooler > 41F (see temp chart). CDI: thermostat turned down. Manager stated that inventory was just completed inside walk-in cooler therefore temps may be higher.

General Comment: 4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf. Observed thin probe food thermometer could not be located. VR by 11/9/19

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 no labels on shakers and squeeze bottles at sandwich prep station.

Repeat: 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food handlers not wearing hair restraints.

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed food employee wash hands after handling money for 4 secs, and cut of faucet with bare hands. CDI- Employee rewashed hands per proper instructions. 2-301.15 Only wash hands in handwashing sink. -PF Observed food employee wash hands in prep sink. No soap was used. CDI- proper instructions were given.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed meatballs in steam table that were 128 F. PIC stated that they have been in the steam table for one hour. CDI- Commercially processed items were properly reheated.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed diced chicken, shredded sesame chicken, and sliced turkey that were above 45 F. Observed sliced tomatoes, sliced lettuce, and sliced roast beef that were between 42 F and 45 F. CDI- Items above 45 F were placed in walk-in cooler an allowed to chill. No corrective items were done to other items.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed box of shredded lettuce sitting on the floor of walk-in cooler. CDI- Items was moved to bottom shelf.

2-402.11 Effectiveness-Hair Restraints - C Observed food employees preparing food without hair restraints. Pulling your hair back does not constitute a hair restraint.

2-102.12 Certified Food Protection Manager - C Observed PIC was not a certified food protection manager.

2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -P Observed food employee done gloves to handle ready to eat foods, directly after handling money at the cash register. CDI, food employee corrected by instruction, food employee washed hands. 2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed food employee re-contaminate hands by closing faucet without using a barrier. CDI, food employee corrected by instruction and washed hands.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer at 3 comp sink with concentration less than 200ppm quat. CDI, sanitizer refreshed.

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

4-501.11 Maintain equipment in good repair. Observed walk in door latch not working. Observed walk in cooler door unable to close completely. Observed gap between door and door frame. Observed thermometer reach a max temp of 41F, observed food temperature average of 45F. Ensure door latches properly to ensure TCS foods are maintained at 45F or below. Reminder: Cold hold temperature will be 41F starting January 1st, 2019.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. 1.5 pts - Observed meatballs measuring 117 deg F and cheddar broccoli soup measuring 132 deg F in steam well. CDI: both reheated; meatballs to 145 deg F and soup to 135 deg F.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P. - 1 pt - Observed quat sanitizer at 3-compartment sink well above 400ppm and too toxic for FCS. CDI: sink dumped and refilled with sanitizer at proper concentration.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. - 1 pt - Observed boxes of tomatoes, green peppers, and sliced turkey on the floor inside walk-in cooler.

Repeat: 0.5 pts - 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees making sandwiches without hair restraints.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. 2 pts. Observed no persons present with certified food manager's certificate.

General Comment: 0 pts. 2-201.11(A) Ensure food employees understand when to report illnesses, symptoms and exposure. -P. Observed employees present with no knowledge of employee health policy. CDI: Employee health posters given out in Spanish and English; written employee health policy e-mailed; employees present reviewed policy on site.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. 1.5 pts. Observed quat sanitizing solution in 3-compartment sink and spray bottle at 50ppm. CDI: both changed out and corrected to 200ppm.

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

Repeat: 1 pt. 4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf. Observed salad mixing bowls that are pitted being used for salads.

• 3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed multiple items inside sandwich prep table held at 45F-48F. CDI: items moved out and transferred to walk-in cooler and some products stored in reach-in line cooler. Verification required. Observed walk-in cooler food temperatures borderline 45F. Observed door is not shutting completely. Maintenance was called.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed two chemical bottles not labeled. CDI: labeled on site.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed some black plastic food containers wet stacked at dish area.

General Comment: 4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed salad mixing bowls that were pitted.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed 2 employee drinks stored on prep surfaces. CDI - drinks were relocated.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed 3 spray bottles not labeled. 2 were water and 1 was quat sanitizer. CDI - bottles labeled during inspection.

General Comment - 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed 1 live roach inside walk-in freezer. Continue to use effective pest control.

General Comment - 6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap available at handsink at back of kitchen. CDI - by providing.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a box of tomatoes being stored over top of open trash can. Observed a bag of red onions stored on the floor of kitchen.

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

Repeat - 6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed cell phone, notebook, and other personal items stored on prep table and on top of single service items at back.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed several food items inside reach-in cooler on front line > 45F (seem temp chart). CDI - all food items moved to walk-in cooler during inspection. Service call was placed. Verification required to ensure cooler is repaired and can maintain cold temperatures 45F/below. Observed walk-in cooler temp gauge at 63F upon arriving for inspection. PIC indicated that they just received a delivery. Open door propped open. Food products inside cooler ranged from 46-48F. CDI - door was closed and temperature dropping to 48F and still dropping at end of inspection.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed some pans stacked wet on drainboard of 3-comp sink. 4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed some dirty cookie trays stored on shelf with clean trays. Dirty trays removed and cleaned.

4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed scored salad bowls stored at front line on top of microwave. PIC indicated that they had more salad bowls in facility that can be used.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee personal items including purse, cell phone, food containers, tablet, etc. stored with packaged food and single service items on back shelf.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed containers stacked while wet above the 3 compartment sink.

4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed 3 heavily scored white plastic bowls that are used for making salads. Facility was unable to discard the bowls because they did not have any replacements on site. VR required in 10 days.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed food debris buildup on the thermometer body casing.

2-102.11 PIC demonstrates knowledge by being a certified food protection manager. PIC did not have ANSI certification.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed one container of shredded mozzarella cheese at 49F on the serving line. CDI by placing cheese in the walk in cooler for rapid cooling.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed 3 plastic containers stacked while wet.

4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed two cracked plastic containers used for storing meatballs. CDI by discarding both containers.

2-401.11 Eating, Drinking, or Using Tobacco - C. An employee shall eat and drink in designated areas where contamination of equipment, food, utensils, linens, and single use items cannot occur. Observed a beverage container stored on a sheet pan in a prep. area. CDI by relocating beverage container.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P. Quat sanitizer shall have a concentration between 200-400ppm. Observed one quat sanitizing bottle with a concentration between 0-100ppm. CDI by refilling at proper concentration.

4-901.11 Equipment and Utensils, Air-Drying Required - C. Clean equipment and utensils shall be air dried before being stacked. Observed 6 plastic containers stacked while wet.

2-102.12 Certified Food Protection ManagerObtain ANSI accredited certified food protection manager certification. Observed nobody on site with certification. CDI by instruction. Repeat

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and HardnessProvide sanitizer at proper concentration. Observed quat sanitizer not properly dispensing sanitizer at proper concentration. CDI, operator purchased bleach and will be using chlorine to sanitize until dispensing unit is working properly.

. 4-302.12 Food Temperature Measuring DevicesA small diameter pobe thermometer shall be provided to measure the temperature of food. Observed an infrared thermomter but no small diamter probe thermometer available to measure thin masses such as philly cheese steak. CDI, operator found a digital small diameter probe thermometer in storage room at end of inspection.

4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-StoringKeep single service in original plastic packaging when stored. Observed 1 stack of catering trays removed from packaging and collecting some food debris.4-904.11 Kitchenware and Tableware-Preventing ContaminationSingle service articles that are intended for food or lip contact surfaces shall be displayed and dispensed so that contamination of lip contact surfaces is prevented. Observed lip contact surface of cups exposed and unprotected in front counter. Repeat

4-501.11 Good Repair and Proper Adjustment-EquipmentGeneral Comment: Keep equpiment in good repair. Observed quat dispensing unit not functioning properly.