JERSEY MIKES

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed visible debris in Hand washing sink. CDI.. Sink was cleaned out

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several items above 41. Please see temp chart. CDI facility is going to voluntarily close due to issues with WIC 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 lettuce not cooling after 16 mins, in metal pans but packed in tightly and above fill lines. Lettuce stayed the same. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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

4-501.11 Maintain equipment in good repair. Observed WIC ambient air at 44F. EHS checked WIC again after 15 mins ambient air was 42F.. Facility is going to voluntarily closed.

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 bottom of display case in need of cleaning. Also observed back prep unit in need of wiping down.

5-205.15 Maintain a plumbing system in good repair. Observed handwashing sink slow to drain.

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 shakers without to identify contents.CDI items were labeled

4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed bin where clean utensils are stored with visible debris.

4-501.11 Maintain equipment in good repair. Observed prep table shelf rusted.

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 cracked tile throughout facility.REPEAT

5-202.13 An air gap between the water supply and flood level rim shall be at least twice the diameter of the water supply inlet and not less than 1 inch.-P Observed spray hose of 3-comp sink hanging so that the water supply inlet was below the flood level rim. CDI - PIC attached hose to hook.

6-201.16 (A) Wall and ceiling covering materials shall be attached so that they are easily cleanable. Observed wall tile over the WIC loose and leaning inward over cooler. 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 several floor chipped and cracked floor tiles in kitchen area. Observed caulking between the 3-comp sink and wall not smooth and easily cleanable. PIC to place work orders for repairs.

5-202.12 Provide at least 100F water at hand sink. Kitchen hand sink maximum hot water 66.0 F during inspection. CDI- plumber called for separate issue and will address this item as well.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P: sliced tomatoes, sliced cheese, shredded lettuce above 41.0 F in prep cooler top next to grill. Found chopped chicken in reach-in portion of same unit above 41.0 F. AM temperature charts showed items in compliance at opening. CDI- moved to walk-in to chill down and back up food brought out that was in compliant temperature. Refer to temperature charts. 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 .

4-904.11 (A) Display and handle single-use and single-service articles and cleaned and sanitized utensils to prevent contamination. Observed single service cup being stored near the cash register with protective plastic sleeves pulled all the way down to the counter, leaving cups exposed to consumer contamination. -CDI- PIC was educated and raised the plastic sleeves to cover the cups fully.

5-205.15 Maintain a plumbing system in good repair. Water leak coming from inside wall opposite 3-comp sink. Standing water on floor. CDI- call made to plumber while on site.

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. Floor tiles chipped/cracked throughout the kitchen. PIC mentioned owners are working on getting the floors fixed. REPEAT

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed washed mushroom in a colander being stored inside the same box of unwashed mushrooms. The same box w/ unwashed murshroom was stored in the top shelf above RTE foods. No cross-contamination observed. -CDI- PIC was educated and food item was relocated to lower shelf/proper storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliced tomatoes and shredded lettuce prepped this morning inside the flip top measuring above 41F; shredded lettuce in FOH prep line measuring at 50F. -CDI- PIC was notified and food items placed in the WIC. 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 .

4-904.11 (A) Display and handle single-use and single-service articles and cleaned and sanitized utensils to prevent contamination. Observed single service cup being stored near the cash register with protective plastic sleeves pulled all the way down to the counter, leaving cups exposed to consumer contamination. -CDI- PIC was educated and raised the plastic sleeves to cover the cups fully.

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 lower storage area in the Display cooler with build-up food debris. PIC mentioned the area is cleaned once a week; in need of more frequent cleaning. Observed soda ice chute and nozzles in need of cleaning.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Floor tiles chipped/cracked throughout the kitchen. PIC mentioned owners are working on getting the floors fixed. REPEAT

6-301.11 Handwashing Cleanser, Availability (Pf) No hand soap available at hand sink. PIC added hand soap.

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. Floor tiles chipped and cracked in kitchen.

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.: Slicer used for meats and cheese is not being cleaned at least every 4 hours during use. PIC states sanitizer is only chemical used for cleaning slicer. Detergent / soap is not used. CDI- discussion with PIC. EHS to make return visit to see plan for achieving compliance. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

4-501.11 Maintain equipment in good repair. Walk-in-cooler shelves significantly rusting.

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. Interior of deli display case with some build-up.

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. Floor tiles chipped and cracked in kitchen. Recaulk grill handsink to wall. Gap developing.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Pink build-up on ice chute at beverage dispenser.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf: Cut tomatoes from not date marked in prep cooler next to grill. Canned mushrooms not date marked in same cooler. Lettuce not date marked in prep cooler. Portions of opened chubs in display case are not date marked to match opened chub from whence they came in reach in lower portion of display case. CDI- educational discussion with PIC and dated correctly. All portions within 7 day maximum. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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. Interior of deli display case with some build-up.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf: Cut tomatoes from previous day not date marked in prep cooler next to grill. Canned mushrooms not date marked in same cooler. Chubs of unwrapped deli meats in display portion of front case not date marked. CDI- Chubs date marked. PIC suggested they would start dating the blue trays the chubs are placed on in the case. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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 on proper cooling procedures please visit: http://meck.co/FoodSafety: Found deep pans of cut lettuce cooling tightly covered and stacked in WIC. CDI- Uncovered pans to facilitate cooling.

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. Floor tiles chipped and cracked. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Black and pink build-up at wall caulking of 3-comp sink.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF For more information on employee health policy please visit: http://meck.co/FoodSafety: Facility Employee Health Policy form does not have non-Typhi salmonella. CDI- sent updated form via email.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P: Sanitizer open bucket stored on prep surface with exposed bread. CDI- moved sanitizer bucket.

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 on proper cooling procedures please visit:  http://meck.co/FoodSafety: Found tuna salad 59.0F covered in WIC after 90 minutes of cooling. PIC uncovered, stirred, and moved to freezer. Tuna dropped to 46.0 F within an hour. CDI.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Wiping cloths stored in bleach solution of 10 ppm chlorine. Buckets are used to sanitizer slicer but sanitizing step of cleaning not observed during inspection.

4-904.11 (A) Display and handle single-use and single-service articles and cleaned and sanitized utensils to prevent contamination. Stacks of beverage cups at register with sleeves pulled down and exposed to contamination from customers.

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. Floor tiles chipped and cracked.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf: Unlabeled bottle of liquid. Said to be sanitizer.. CDI- labeled as sanitizer.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Beverage cups stacked on counter with lip-contact surfaces exposed to contamination.

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. Cracked floor tiles. Detaching base tile at bases of some walls. 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 Caulk at 3 comp sink and adjacent wall supporting growth of pink and dark build-up.

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 damaged wall sections above walk in cooler. Need repaired. 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 soiled ceiling vents in back area. Need cleaning/replacement.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed soiled utensils stored as clean. CDI, items removed for cleaning. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer concentration below 50 ppm. CDI, sink refilled to proper concentration.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed top layer of sliced tomatoes cold holding above 41F. EHS advised PIC to not stack slices to high. CDI, tomatoes moved to walk in cooler.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed no thin probe thermometer at facility. Verification Required.

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 wash their hands and then turn off the faucet with bare hands. CDI-Explained the violation; employees washed correctly.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta.-Observed sauce bottles on the main line without a label.

4-501.11 Maintain equipment in good repair.-Observed torn gaskets in the bottom reach in unit of the flip top.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed discolored dried debris on slicer, arm and housing from previous day(s). CDI - PIC cleaned during inspector. -1.5-

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 in make table cooled overnight at 45F. POINTS NOT DEDUCTED TODAY PER STATE MEMO. Future inspections will have points deducted for repeat violations. VR No later than 07/09/2019 to ensure cooling improved to meet 41F. -0-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cut deli chubs in deli case cold holding at 42F. Observed cut lettuce cold holding at 45F in make table overnight. TCS foods date marked for four days from open date. VR no later than 07/09/2019 to ensure TCS foods cold holding at or below 41F in all cold holding equipment. -0-

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 cut lettuce stacked with lids in place. CDI - Lids vented. -0-

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed stacked cups at register with lips exposed to coughs and other contamination. CDI - PIC stagger stacked ups and placed signs in front of stagger stacked cups for barrier. -.5-

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed tomatoes stored on shelf in walk in cooler over RTE cut tomatoes and onions. CDI - PIC moved RTE foods to the far right on the same shelf, away from unwashed tomatoes. -1.5-

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed roast beef and pastrami in deli case without date marking and with no back stock that is date marked in the facility. CDI - PIC back dated these products and reminded staff not the change date marking from cut when rewrapping meats. -1.5-

3-303.12 Storage or Display of Food in Contact with Water or Ice - C Food shall not be stored in direct contact with undrained ice or water. Observed cut lettuce stored in standing water in walk in cooler while cooling. -0-

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered trash bin in the women's restroom. -0-

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 an unfinished lower wall at the left of the deli case. -0-

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed the top layer of shredded lettuce cold holding above 45F at the sandwich make station (see chart). CDI- employee transferred lettuce to walk in cooler for cooling. Improvements made to cold holding since last inspection.

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 one container of shredded lettuce cooling in a flip top cooler. CDI- item relocated to walk in cooler for cooling.

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 oregano or pepper shakers.

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 being stored on the front checkout counter unprotected.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed debris accumulation on the inside of the deli case.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed ham and salami cold holding in the bottom section of the meat case above 45F (see chart). PIC indicated the products were placed into the case less than 4 hours ago. CDI- products were transferred to the reach in freezer for rapid cooling.

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 an opened pastrami chub not dated. PIC indicated the pastrami takes several days to sell once opened. CDI- product was appropriately dated.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed one damp wiping cloth stored on a shelf while not in use.

4-501.18 Keep the wash, rinse, and sanitize solutions clean. Observed food debris in the sanitizer solution in the 3 compartment sink.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed debris accumulation on the inside of the deli meat case.

6-502.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed debris accumulation on the floor along the sandwich make line.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at the handsink nearest the 3 compartment sink. CDI- dispenser was refilled.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed an employee handling uncooked sliced beef (philly steak) with gloves on and then proceed to handle ready-to-eat foods (cheese slice) without changing his gloves in-between. CDI by instruction.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed sliced tomatoes and shredded lettuce in the sandwich prep. unit cold holding above 45F (see chart). CDI- tomatoes were relocated to the bottom of the deli case for cooling, top portion of lettuce was relocated for cooling.

5-501.114 Ensure drain plug on dumpsters, waste containers is in place. Observed missing drain plug on the outside dumpster. The facility shares the dumpster with several other businesses.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed absorbent acoustic style ceiling tiles above the sandwich prep. area.

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands.-P Observed employee enter restroom and not properly wash hands afterwards due to there being no soap in the restroom at the time. CDI by instruction.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed the soap dispenser empty in the mens restroom. CDI- dispenser was refilled.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed employee place raw chicken philly meat on to the grill and not change gloves immediately afterwards. CDI by instruction.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed meatballs hot holding in the steam table below 135F (see chart). CDI- meatballs were placed onto the grill and reheated to above 165F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed cut lettuce and sliced tomatoes on the sandwich make line cold holding above 45F (see chart). CDI- items were transferred to the walk in cooler for cooling.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed 2 wet wiping cloths being stored on shelving while not in use. 3-304.14 Wiping Cloths, Use Limitation - C Maintain sanitizer buckets at proper concentrations. Observed 2 sanitizer buckets with <50ppm chlorine concentration.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed debris accumulation on the deli case cooler door tracks.

5-501.114 Ensure drain plug on dumpsters, waste containers is in place. Observed no drain plug on the outside dumpster.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed absorbent ceiling tiles installed above the sandwich preparation area of the restaurant.

5-202.12 Provide at least 100F water at handsinks.-Pf Observed water temperature barely reach 100F in front area. The water took a couple of minutes before reaching 100F. When the hot water is turned on at another sink, the temperature of the handwash sink decreases. Needs repair. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at handwash sink in back and in the women's bathroom. CDI-Towels were placed into the containers.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed no labeling on sanitizer buckets. CDI-Buckets were labeled and explained to PIC that the clear plastic containers shall not be used for food storage after being used as a sanitizer container. Recommended the red sanitizer buckets to use instead of the clear containers to identify that it should only be used for sanitizer.

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 three containers of lettuce in the walk in cooler that had been prepped at 10am sitting at 60F with the lids still on the container. After checking that temperature 30 minutes later, the lettuce was still at 60F. CDI-Had the containers lids taken off and had the container placed on a bed of ice for rapid cooling. Ensure that the water is cold prior to filling into the container.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed multiple squeeze bottles of sauce with no labeling to indicate the food product. CDI-The bottles were labeled.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths sitting on shelves and prep counters, CDI-The cloths were moved to a sanitizer bucket.

5-202.12 Provide at least 100F water at handsinks.-Pf Observed warm water at handsink no higher than 88 F. The hot water in the 3-comp sink was above 100 F but gradually the temperature of the water was decreasing. It was discovered that the pilot light on the gas water heater had gone out. After 2 attempts the pilot light was relit and the water achieved over 100 F at the hand sink while on site.

3-501.15 Quickly chill foods from room temperature or prep. Leave lid off containers until thoroughly chilled. Observed recently prepped cut lettuce in covered containers at 60 F. Gave instruction.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Chlorine is being used ast sanitizer. Observed bottle labeled sanitizer with 0 ppm chlorine. Filled bottle with sanitizer from sink measuring approved concentration.

3-501.19 Time as a Public Health Control - P,PF Cut lettuce is being placed on sandwich make table without prior chilling. Gave instruction to use 4 hour time marking for foods which will go to the make table above 45 F. Start time for 4 hour hold should be when lettuce or other product is removed from refrigeration for prep.

6-501.111 Controlling Pests - PF Observed 2 flies in kitchen. Gave instruction to enhance fly protection.

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C Observed greasy build up on some shelving and outside of the equipment. Thorough cleaning of equipment and non-food contact areas needed.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P Observed soiled soda machine nozzles. -CDI Items were removed for cleaning.

3-501.18 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition - P Observed one portion of roast beef to be dated 8/6. It should only have been kept through 8/12 unless it is frozen. -CDI Item was disposed of.

2-102.12 Certified Food Protection Manager - C Observed certified food protection manager to have left the facility and then returned shortly after. A certified food protection manager must be in the facility at all times of operation. Any repeat violation of this section will result in a 2 point deduction. This became a 2 point deduction on January 1st 2014.

2-401.11 Eating, Drinking, or Using Tobacco - C Observed personal food and drink set on a food prep table. Do not set personal drinks or food on food prep tables. -CDI Items were moved.

5-202.12 Handwashing Sinks, Installation - PF Observed handsinks in bathrooms not to give 100F hot water. The Men's room came up to 67F and the Women's room came up to 92F. The sinks must be able to give at least 100F hot water at all times.

4-501.11 Good Repair and Proper Adjustment-Equipment - C Observed badly damaged gaskets on stand up refrigeration unit.

3-602.11 Food Labels Observed cookies presented for customer self service with no labeling. Labeling handout was given. -CDI The items were moved such that a food employee has to serve them.