JIMMY JOHN`S GOURMET SANDWICHES #789

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

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed portioned chicken, sliced cheese, and Italian combos deli meat holding above 41F. CDI, PIC stated the chicken had been placed in prep unit more than 4 hours prior and was voluntarily discarded. The Italian combo and sliced cheese had been placed in prep top less than hour prior and was moved into RIC to cool rapidly. Do not stack the chicken above the top line of the containers when stored in prep top. 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 multiple sliced cheeses and deli meats that were wrapped tightly in dense quantities sliced this morning over 3 1/2 hours prior, not cooling at a rate to reach 41 in 4 hours. CDI PIC moved items into WIF to cool rapidly. Do not wrap sliced deli meats and cheeses tightly until after items have reached 41F and below in 4 hours or less. 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 .

4-402.11 Fixed equipment shall be spaced to allow access for cleaning around the equipment or sealed to adjoining equipment or walls. Observed three comp pulling away from wall and sealant cracked and missing. Replace.

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 and debris build up on ceiling on and around ceiling vent. Clean with more frequency.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no one with food protection manager certification. For more information on becoming a certified food protection manager 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 written, vomit diarrhea cleanup, procedure. CDI - EHS provided PIC with written procedure. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine with brown build up. increase cleaning frequency,

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 chlorine disinfectant on top of ice machine. PIC stated they wash, rinsed and disinfected the ice machine. CDI - PIC will use sanitizer from three comp for proper sanitization for a food contact surface.

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 seasoning shaker bottles without labels. CDI - PIC added labels.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee drink on prep top. Observed employee jackets and personal items on storage rack above single use and contact equipment. CDI - PIC moved items to office desk.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. No one in facility has taken or passed and ANSI accredited test. For more information on becoming a certified food protection manager 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 written procedures for V&D cleanup. CDI EHS provided procedures. For more information 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 a few items in prep top holding above 41F. CDI PIC moved items back into WIC to re cool quickly. Observed open spaces in prep top, EHS suggested to have all spaces filled to ensure equipment functions properly. 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 .

3-501.17 (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). Observed deli meat in prep tops with no date mark that was prepared days prior. EHS relayed that the date marks from the larger amounts under prep units have to follow items placed into containers in prep top. CDI PIC date marked items. 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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 ice dripping from grate in WIC ceiling and on floor of WIC. Clean with more frequency and repair WIC to keep ice formation.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed personal coat stored on top of customer items on shelf.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. No one in facility has taken or passed and ANSI accredited test. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliced provolone cheese, sliced ham, and sliced roast beef stored in prep cooler #1 that was held above 41 F. PIC stated items have been overstacked and held in cooler since 1pm. CDI- item were separated, placed in cooler and allowed to further chill. 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 containers of sliced roast beef tightly wrapped while cooling in prep cooler #2. CDI- items were separated and allowed to further 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 .

3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed ice scoop stored on top exterior of ice machine near walk-in cooler. CDI- ice scoop was properly cleaned and stored in clean container. -zero-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed one stack of containers that were stacked wet on shelf above 3-comp sink in back of facility. CDI- container was separated and allowed to air dry. -zero-

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. No one at facility has taken or passed an ANSI accredited test. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

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

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. Clean splash and debris from cooler and refrigerator doors in kitchen area. -zero-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed stacks of containers stacked wet on clean shelves near ice machine. CDI- containers were separated and allowed to air dry. REPEAT (half points take due to improvements).

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed single-service cups not protected at front counter. PIC stated that a spring for the dispenser has been ordered. Recommendation is to leave sleeves on cups until repairs are made.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. No one at facility has taken or passed and ANSI accredited test. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

6-301.14 Post a handwash sign at each handsink. Observed no hand wash sign at hand sink in facility. CDI- sign was provided for hand sink by inspector. -zero-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliced turkey, ranch dressing, and sliced ham in prep cooler that were stored above 41 F. District manager stated that facility stopped writing done temps on a temp log last week since they will start recording temps digitally next week. PIC stated that the temps were taken this morning while brought from one prep unit to another, but not recorded. Suggestion was made for facility to go to a six hour TPHC as long as no product is raised above 70 F within the six hours. Paperwork was given to the District Manager to fill out for this process. CDI- Items were placed in walk-in cooler and allowed to chill. REPEAT (full points). 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 .

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

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several stacks of containers at clean shelving that were stacked wet. CDI- containers were separated and allowed to air dry.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed lettuce, tomatoes, roast beef, capicola, ham, provolone and turkey holding above 41F in the prep top units. CDI- Items portioned and placed in the walk in cooler to cool. Meats cooled to 39F, lettuce cooled to 41F, tomatoes cooling at an iffecient rate. This is the fifth consecutive time that the facility has been out on this violation. RCP was not completed from last inspection. No progress has been made in maintaining foods at 41F or below. An ITS will be issued. 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 .

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed sanitizer bottle at 0ppm. Observed sanitizer bottle concentration too strong. CDI- Both sanitizer bottles were corrected to the proper 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 ham, roast beef, turkey, capicola, provolone, lettuce and tomatoes over stacked in the prep tops. CDI- Items portioned and cooled in the walk in 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 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 oil bottles and seasoning in need of label.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY Observed dishes soaking in <50ppm sanitizer. CDI- Sanitizer remade and dishes washed.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed cheese cooling at a rate of 0. CDI- Cheese unwrapped and cooling.

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 roast beef, capicola, ham, turkey, chicken and provolone in the prep top holding above 41F. CDI- Items placed in cooler to cool. Facility will be under a risk control plan to gain compliance with cold holding. temp logs need to be established and sent to the EHS every other week.

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 roast beef, capicola, ham, turkey, provolone and chicken in the prep top holding above 41F. CDI- Items portioned. Observed cheese tightly wrapped prior to being cooled. CDI- Cheese unwrapped and cooled.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee with no head covering while preparing food. CDI- Employee put on head covering.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed dishes wet stacked in the clean dish storage area.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no test strips for bleach sanitizer.

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 turkey and two containers of tomatoes holding above 41F in the prep top. CDI- Items portioned and placed in the cooler.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed sanitizer bottle stored above prep top unit. CDI- Removed.

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 tomatoes and turkey over stacked in the clean dish storage area.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several 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 containers housing clean dishes in need of cleaning.

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

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed tomatoes holding above 41F in the low reach in cooler. Tomatoes were sliced at 6:00am and did not meet time/ temp parameters. CDI- Tomatoes discarded.

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 tightly wrapped with saran wrap before being cooled to 41F. CDI- Tomatoes were discarded. Reviewed cooling methods with PIC.

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

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed dishes wet stacked in the clean dish storage area.

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

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed the tops of the deli meats (roast beef, ham, turkey, capicola salami) in the prep top unit beside the phones holding above 41F. Observed deli meats (roast beef) in the prep top beside the register holding above 41F. See temp chart. CDI- Items placed in the walk in cooler to cool to 41F.

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 dice scoop handle stored in the ice bin.

4-603.14 Wet Cleaning - C Observed PIC cleaning slicer without soap water. -REPEAT 4-603.16 Rinsing Procedures - C Observed slicer not being rinsed. -REPEAT NOTE: Violation previously marked under #14.

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

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Spoke to PIC about how often they clean their equipment and utensils that come into contact with potentially hazardous foods (cutting boards, slicer, knives, tongs etc). PIC stated they clean the equipment and utensils every shift or at the end of the day. Asked PIC how long is shift in increments of time. PIC stated the first shift is from 10:30-4:00. Items are being cleaned every 5 1/2 hours. CDI- spoke to PIC about cleaning frequency. Items taken back to 3 comp sink to be washed. 4-603.16 A 3-step washing, rinsing, and SANITIZING procedure in a WAREWASHING system for CIP EQUIPMENT. Asked PIC how he washes the slicer. PIC stated he spays the sanitizer and wipes the machine. Food contact surfaces are only being cleaned with sanitizer. CDI- Reviewed CIP cleaning procedures with PIC for next cleaning. PIC washed, rinsed and sanitized slicer.

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 tomatoes and deli meats on the line without dates. CDI- Dates placed on items.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed sanitizer in a bottle without a label. CDI-PIC wrote sanitizer on bottle. .

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. No CFPM on-site, PIC explained this is common practice. Repeat Violation.

2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed PIC pick scab on nose, then go put gloves on to touch food. CDI-PIC was made to re-wash hands.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine with slight black build-up on the inside and some rust coming form a screw. 4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed slicer that had been used since 5am this morning that had only been rinsed with sanitizer. PIC was resistant, asked for Jimmy Johns procedures and they require wash/rinse/sanitize procedures, and Food Code requires it be done every 4 hours. This will include slicer, cutting boards, knives and other utensils that are in contact with TCS foods.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed roast beef at 47F, tukey at 47F on prep line, items were stacked to high to remain cold. PIC wasn't sure on procedures, explained items need to remain at 41F or below. CDI-PIC moved to a different prep unit to cool as food was still in time parameters. Repeat Violation.

7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-Pf Observed bleach in sanitizer bottle so strong it bleached out strip. CDI-PIC diluted with water.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed only a dial thermometer on site and not a thin probe. VR required 9/27/19. 4-203.12 Temperature Measuring Devices, Ambient Air and Water-Accuracy - PF Observed no ambient air themometers on-site VR required 9/27/19.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed packages of water bottles stored on floor in walk-in cooler. Observed bread sitting on counter without a covering while touching shelf. PIC explained this is how comapny does it it. CDI-PIC moved to a shelf.

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

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P observed sliced tomato, lettuce stored in prep coolers > 45F. CDI cooled to < 41F. observed multiple TCS food items stored > 41F. Containers were overfilled with food product. Minimize amount of product in container to maintain temperature < 41F. CDI- discussed cold holding at 41F and not overfilling of containers in refrigeration. Verification within 10 days.

7-201.11 Store toxic materials to avoid contamination. observed spray bottles of chemical cleaners stored on box of to-go bags. CDI - moved to designated storage area in back above mop wash.

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

6-301.14 Post a handwash sign at each handsink. no handwash sign posted at handsink in kitchen.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P observed turkey, ham, roast beef stored in prep cooler in overfilled containers >45F. CDI by removing top portion of deli meats and placing in bottom of cooler. Do not overfill containers in prep cooler. observed food items cooled to 45F prior to departure.

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

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

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf - Observed a sanitizer bottle unlabeled. CDI - bottle was labeled during the inspection.

General comment 6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. - Observed employee items stored on the dry storage shelves. CDI - items were removed.

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

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 tuna salad cooling while covered with lids in the walk in cooler. CDI - explained proper cooling methods and the lids were 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 pitcher down in the sugar bin.

General comment 4-501.11 Maintain equipment in good repair. - Observed a small split on the walk in cooler gasket. Replace gasket.

2-102.11 PIC demonstrates knowledge by being a certified food protection manager. Manager is not certified.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed cut whole leaf lettuce in both prep units above 45 F. CDI- Lettuce was placed into bottom of prep unit for rapid cool down.

2-102.11 PIC demonstrates knowledge by being a certified food protection manager. No one onsite during inspection is certified. REPEAT.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45 F or less. -P Observed many foods above 45 F (see temp chart). PIC stated items were not recently prepped. PIC stated prep unit 2 has been having technical problems for the last couple days. Repairman was at facility this morning to repair. CDI- Repairman was called again and will be making a trip to visit facility. All items removed from prep unit 2 and prep unit 1 was utilized. Items above 45 F were placed into proper refrigeration to cool down to below 45 F. Return Visit (VR) required.

5-203.14 Prevent backflow or backsiphonage at each point of use in a water supply system by installing an approved backflow device. -P Observed no air gap between 3 comp sink drain pipe and floor drain. CDI- Instruction provided to PIC. Return Visit (VR) required.

Repeat violation 2-102.12 PIC demonstrates knowledge by being a certified food protection manager. - No one onsite is certified.

5-202.12 Provide at least 100F water at handsinks.-Pf - Observed handsink in the kitchen reaching 89F, handsink in the women's restroom reaching 84F and handsink in the men's restroom reaching 85F. CDI - adjust to maintain at least 100F. 3 comp sink water was 125F and rising. Verification required 12/30/2015

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, cut tomato and sliced deli meats above 45F in the prep top and prep unit. PIC stated the items were just prepped and placed in the cooler. CDI - explained that they need to be cooled in the walk in cooler to 45F then they can be brought up to the prep units. Items were taken to the walk in cooler to cool.

General comment 4-501.11 Maintain equipment in good repair. - Observed split gasket on the walk in cooler door. Replace gasket.

2-102.11 PIC demonstrates knowledge by being a certified food protection manager. No certified food protection manager on site during inspection.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf No paper towels observed at hand sink. CDI-box of paper towels just delivered and opened.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed heavy build up on interior of ice machine. CDI-cleaning started.

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 and deli meat just sliced and placed in flip top prep cooler above 45F. Cool items in walk in cooler before placing in open prep unit.

2-102.11 PIC demonstrates knowledge by being a certified food protection manager.PIC is not certified by an ANSI accredited food protection managers course.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -PfObserved food debris left on the vegetable dicer and food debris left on the spatulas inside the spatula holder.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -PObserved sliced turkey and sliced tomatoes on the prep cooler at or above 50F. CDI by removing to properly cool down inside the walk in cooler. Discussed ensuring that items prepared in room temperature reach 45F or below prior to placing on the line for service.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-PfObserved no stem thermometer available at arrival. CDI by purchasing one prior to departure. Facility must demonstrate accurate temperature may be recorded for items such as lettuce or a thin probe thermometer will need to be provided.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor.Observed soda syrup boxes, mayo containers, a pickle bucket and boxes of avacado sauce stored on the floor of the back room, walk in cooler and walk in freezer. Most items were moved onto shelving.

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

2-102.12 Certified Food Protection Manager - CThe Person in Charge (PIC) must be a certified food protection manager. The PIC is not certified by an ANSI accredited course.

2-103.11 (M) Person in Charge-Duties - PFThe PIC must be able to provide documentation of an approved employee health policy or otherwise demonstrate knowledge of training. The PIC was unable to provide any documenation or knowledge of an approved policy. A copy was left to have employees sign that they acknowledge training. A return visit will be made within 10 days to ensure correction.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - PMaintain sanitizer at proper concentration. Observed a spray bottle at 10ppm. CDI by re-preparing at 50ppm.4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - PFood contact equipment must be clean to the sight and touch. Observed dried food debris left on the veggie slicer. Cleaned onsite. REPEAT

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - PMaintain all cold foods at 45F and below. Observed items inside one of the prep coolers above 45F (see temperature observation chart). Unit was set on 47F, the unit was turned down and re-checked at 39F internally. All items were placed onto the unit less than 1 hr ago and were allowed to cool down.

6-501.111 Controlling Pests - PFProperly control pests. Observed a presence of fruit flies throughtout. Advised to contact the contracted pest control company for treatment. Treatment and elimnation of any breeding loc

3-304.1. 4 Wiping Cloths, Use Limitation - CProperly store wiping cloths in sanitizer in between uses. Observed the wiping cloth used to wipe down the slicer stored on the counter.

2-102.12 Certified Food Protection ManagerThe PIC (person in charge) should be a certified food protection manager. Observed PIC onsite during the inspection not certified. Points will be deducted after 1/1/14.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and UtensilsAll utensils should be clean to the sight and touch. Observed food debris left on components of the vegetable slicer. All were removed to be re-washed and sanitized.4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and HardnessSanitizer should be clean and free of debris. Observed sanitizer used for wiping cloths murky with food debris (changed).

4-901.11 Equipment and Utensils, Air-Drying RequiredProperly air dry all utensils. Observed several metal and plastic food containers stacked while wet.4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-StoringProperly store utensils to prevent contamination. Observed a bucket with a clean ice scoop stored on the floor under the prep sink.

4-501.19 Manual Warewashing Equipment, Wash Solution TemperatureMaintain wash solution temperature at 110F and above. Observed wash water at 106F while washing utensils.