JIMMY JOHN`S #987

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf Observed adulterated cheese, salami, and chicken held above proofing bread in RIC. PIC stated items not for use are held in RIC until employees are able to scan out food items and discard. CDI - PIC moved all adulterated items to bottom of RIC to prevent contamination.

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 prep unit and storage racks with food debris. Increase cleaning frequency.

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employee beverages stored in walk in cooler above RTE items. Observed employee beverages stored on prep tables. CDI - PIC moved all beverages to prevent contamination.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no one in facility with active surface. 2 employees had expired surface. Renew. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

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

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 sliced deli meat in fliptop without date marking. PIC stated they are labeled in other cooler, but labels are not transferred to containers in fliptop. Observed lamb in low boy without date marking. PIC stated it was made this weekend. CDI - PIC added date marks to all 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 .

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 cut this morning at 8:50 filled above fill line in ft with 20 min left to cool down out of temp. CDI - PIC moved to walk-in freezer to cool rapidly. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet, wiping cloth stored on prep counter. CDI - PIC made sanitizer bucket and placed inside.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employees bags, personal belongings, and drinks stored on drink bags and on shelving. CDI - PIC move to prevent contamination.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed employee wash hands. Used clean hands to turn off faucets. Went to prep sandwiches. CDI employee rewashed hands.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed food debris inside basin of handwashing sink, twice.CDI Sink was cleaned out.

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 house made Tuna salad without date that was prepared on Monday. CDI.. Date was added 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) Observed house made Tuna salad without date that was prepared on Monday. CDI.. Date was added 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 . 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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 and without labels identifying identifying contents.

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 watches and bracelets.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee drink stored with facility food

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

2-102.11 (C ) (2), (3), (17) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to employee health process and procedures. -Pf Observed computer based Foodborne illness for onboarding, PIC was unable to show EHS FBI were being taught. CDI.. PIC let policy with PIC

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 house made tuna salad and beef above 41F. CDI Tuna didn’t cool to 41 or below with time frame( tuna had about 20 mins to cool). CDI Tuna was discarded. Beef ( had about 40 mins to cool)was put into WIF to quickly cool.See temp chart. 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 tuna tightly packed in plastic container with lid sealed tightly, also observed beef cooling in prep unit wrapped in paper. CDI tuna was voluntarily discarded and Beef was moved to WIF to quickly cool. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed PIC get water for thermometer calibration. CDI..EHS educated PIC on purposes of hand sink, only for handwashing.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed Roast Beef above 41F.. CDI.. Moved to WIC to quickly cool. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed box of salami stored on floor in WIC.. CDI..Box was placed on shelf..REPEAT

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM on duty REPEAT For more information on becoming a certified food protection manager 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 brown build up on sliver ( lip) of ice machine.

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 shakers without labels.

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 onions, tomatoes and cucumbers on floor near ice machine. CDI Items were moved at end of inspection

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

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety. Observed PIC is unable to produce a CFPM certificate. 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 sliced provolone cooling in reach in heavily wrapped in plastic. Food dropped 0 degrees in 20 minutes. REPEAT CDI: Food was moved to another unit and unwrapped and spread out on thin tray to cool rapidly. EHS observed fall in temperature before end of inspection. 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 .

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety. Observed PIC is unable to produce a CFPM certificate. REPEAT.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed utensils and containers soaking in sanitizer at 3-comp sink with a sanitizer concentration of 10ppm bleach sanitizer. CDI- PIC moved items to be rewashed and bleach was added to increase concentration to 50 ppm. 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

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 and Italian meats cooling in reach in heavily wrapped in plastic. Food dropped 0 degrees in 35 minutes. CDI - Food was moved to WIF to cool rapidly. REPEAT. For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety. Observed PIC is unable to produce a CFPM certificate. 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 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 in deep over filled containers cooling in reach in and prep units drop 0 degrees in over 30 minutes. CDI - Lettuce was moved to the WIC to cool.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf. Observed facility is using bleach sanitizer and has no bleach test strips. PIC ordered test strips during inspection. REPEAT. VERIFICATION REQUIRED.

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

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety. Observed PIC is unable to produce a CFPM certificate.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed food debris on scoops stored as clean. CDI - PIC moved scoops to 3-compartment sink to be cleaned.

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 chicken salad in reach in at 45 F. PIC stated chicken salad had been prepped and placed into reach in to cool at 9 am. CDI - Chicken salad was voluntarily 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 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 chicken salad at 45 F in reach in. Chicken salad was cooling in a deep plastic container in the reach in with the lid sealed. CDI - Chicken salad was voluntarily discarded. EHS and PIC discussed leaving the lid open to allow air to reach food to cool.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed facility does not have any test strips for bleach sanitizer. VERIFICATION REQUIRED.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF Observed PIC could not find the employee health policy. PIC was able to get a photograph of the EHP with all listed illnesses and symptoms. PIC stated the EHP is filled out by employees with new hire paperwork that is virtual. CDI - EHS reviewed EHP with PIC and discussed addition of non-typhoidal salmonella with recent adoption of the 2017 food code. EHS provided PIC with necessary paperwork.

2-501.11 Clean-up of Vomiting and Diarrheal Event. Observed PIC could not locate a procedure for response to a diarrheal or vomiting event. State guidance document was sent to store email.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at handsink in men’s restroom. CDI - Paper towels were provided.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed ham in flip top at 44 F. All other foods were in temperature. CDI - PIC voluntarily discarded ham. REPEAT.

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 peppers on floor. PIC stated a delivery was received yesterday and items had not all been put away. CDI - Boxes were stored appropriately.

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

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager on staff at time of inspection. REPEAT VIOLATION.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P Observed four plastic insert pans of shredded lettuce being held above 41F in make table- did not meet cooling parameters. Product prepared between 8am-8:30am. CDI: Education provided and PIC voluntarily discarded product. REPEAT VIOLATION.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed roast beef and ham being held above 41F in make table. Product prepared between 8am-8:30am. PIC stated product moved from one make table to another approx. 15 minutes prior to inspection. Product overstacked. CDI: PIC moved product to walk-in cooler for rapid cooling.

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 four plastic insert pans of shredded lettuce cooling wrapped in several layers of plastic wrap and stacked 1-2 deep inside make table. See violation #18 for more details. CDI: Education provided and PIC voluntarily discarded product. REPEAT VIOLATION. **CONTINUED NON-COMPLIANCE WILL RESULT IN RISK CONTROL PLAN AND PERMIT ACTION.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed PIC unable to locate thin-tip thermometer at time of inspection. EHS will return within 10 days to verify facility obtained thin-tip thermometer. VERIFICATION REQUIRED.

2-102.12 Certified Food Protection Manager - C Observed no certified food protection manager on staff at time of inspection. REPEAT VIOLATION.

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 Observed sliced tomatoes, shredded lettuce, and leaf lettuce cooling in make tables at a rate slower than required minimum to meet cooling parameters. CDI: Education provided and PIC placed products in unit on TPHC as temporary fix. Long-term solution is to cool products in walk-in cooler after prep but before placing in unit.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed several spray bottles of unlabeled/faded labeled chemicals in dry storage area. CDI: PIC provided labels.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed shredded lettuce, leaf lettuce and sliced tomatoes being cooled in make tables. Unit is designed for cold holding and not cooling of foods. CDI: Education provided and PIC placed products on TPHC as short term solution. Long term solution is to place products in walk-in cooler for rapid cooling after prep.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no one with a food safety certification during the time of the inspection. REPEAT.

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed two employees reporting to work without a hand wash. Food employees just donned gloves and went straight to work stations. CDI- Food employees washed hands and donned new gloves.

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

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. PIC could not find proof of certification.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drink cup stored on prep table while meat being cut. CDI- Drink removed.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. - C Observed unwashed produce stored above packaged deli meats in walk in cooler. CDI- PIC had foods re-arranged and properly stored with RTE foods stored separate from unwashed produce.

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 sliced tomatoes stored in a deep and tightly covered plastic pan in prep cooler 3 at 53 degrees. Pan had a prep time/ cutting time for 8 hrs ago. Tomatoes had not cooled to 41 in 4 hrs. CDI- PIC voluntarily disposed of tomatoes.

7-201.11 Store toxic materials to avoid contamination. -P Observed bottle of bleach stored boxes bags of soda syrup. CDI- Bleach moved to chemical storage area.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed tomatoes improperly cooling in a deep and tightly covered plastic container. CDI- Reviewed proper cooling methods with PIC. Tomatoes voluntarily disposed of by PIC.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed a few pans tight stacked while wet.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. PIC could not find proof of certification.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 45F within 4 hours. -P Observed sliced tomatoes at 53 degrees that were tighly wrapped and deeply stacked in main prep cooler 1 that had been cooling approx. 6 hrs acc. to PIC. Need to use vented and shallow pans to help cool foods as quick as possible. CDI- PIC voluntarily disposed of improperly cooled tomatoes.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed most foods on make table of prep cooler 2 above 45 degrees including: capicola ham, ham, lettuce, and turkey all at 53 degrees. Unit was reading 42 and all foods in reach in of this cooler was 45 and below. Also observed ham at 49, turkey at 51, provolone at 50 and bean sprouts at 55 at make table of main prep cooler 2. Cooler was reading 41 inside. All foods had been placed on make table less than 2 hrs. Out of temp foods were removed from make tables 1 and 2 and placed in cooler to chill. This has been an ongoing problem since the last 2 inspections and was noted on SR# 86977. Cooler temps appear to be correct inside, have make tables serviced as needed or revise cold holding procedure to ensure all TCS foods are properly cold held. If no improvement noted within 10 days a Risk Control Plan and/ or an ITS may be required.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed stem thermometer available with thick probe and no 32 degrees indicator to easily calibrate. Needs replacing. Will follow up within 10 days that a proper stem thermometer with a thin probe is available.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Obseved a few flies in prep area. Continue with fly control efforts.

Repeat violation 3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Observed roast beef, turkey and ham above 45F in the prep top. CDI - items were placed in the walk in cooler to cool; see temperature chart.

2-101.11 PIC shall be present during all hours of operation. -PF Observed no certified food protection manager on site during inspection. REPEAT VIOLATION.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed tomatoes and roast beef in flip top cooler above 45F. See temperature chart for temperature observations. CDI items voluntarily discarded. REPEAT VIOLATION. VERIFICATION REQUIRED.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed tomatoes cooling in flip top cooler, tomatoes cooling tightly covered/tightly stacked in reach-in cooler not allowing product to properly cool before placing on flip top cooler. CDI tomatoes placed in walk-in cooler uncovered to rapidly cool.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed several employees wearing multiple jeweled rings.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no sanitizer test kit available. VERIFICATION REQUIRED.

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

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Observed several items in the prep unit to the left of the register above 45F (see temp. chart.) CDI - ice was added to cool the items down. PIC noticed the unit had been adjusted incorrectly; cooler cooled down to 39F in 20 minutes.

General comment 6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. - Observed an unshielded light above the desk. 6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. - Observed an employee's purse and jacket stored on a rack above soda boxes by the can wash.

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

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

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 minor build up on flooring in walk in cooler. Clean.

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

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed clean cutting boards stored behind faucet of 3 comp sink. Discontinue practice.

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

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no hand towels at hand sink at start of inspection. CDI- PIC replaced hand towels.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed multiple items in top of prep unit 2 to be above 45 F (see temp chart). PIC stated they had been in top of prep unit for about an hour. Bottom of prep unit was cold holding properly. CDI- Items were placed into walk in cooler to properly cool.

4-501.11 Maintain equipment in good repair. Observed top of prep unit 2 is not holding at proper temperature. Facility will be using ice baths inside the prep unit until unit is repaired. PIC was instructed to check food temperatures and change out ice baths regularly to maintain proper temperatures. Return Visit (VR) required.

2-102.12 PIC demonstrates knowledge by being a certified food protection manager. no certified PIC

4-501.114 Maintain sanitizer at correct concentrations. -P Observed sanitizer spray bottle testing at 0 ppm chlorine. CDI by refilling at 50 ppm.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor.Observed cutting boards stored on prep sink and utensil wash sink behind faucet handles.

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

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -PfObserved the tomato slicer with food debris. CDI by re-washing and sanitizing while onsite.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed an unlabeled spray bottle. REPEAT7-201.11 Separation-Storage - PStore the sanitizer spray bottle away from any food, food prep areas or clean utensils. Observed a sanitizer spray bottle stored on the prep table, next to the slicer with sliced meat. CDI by moving.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-PfObserved no stem thermometer availabe. VR- correction is required within 10 days.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed a wiping cloth with debris used multiple times for the slicer stored on the prep table with the slicer and sliced meat. for wiping cloths used multiple times, store in sanitizer in between uses.

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

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 2-3 torn gaskets on the prep coolers.

4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturers label. Observed untensils being washed in 95F water. Water was refilled at 110F.

The PIC (person in charge) is not a certified food protection manager. As stated on previous inspections points began being deducted after 1/1/14.

Provide sanitizer at proper concentration. Observed a spray bottle at 0ppm. CDI by re-preparing.

Label the spray bottle of sanitizer.

Properly air dry. Observed plastic containers wet stacked.

Provide test strips (REPEAT x 3). Return visit required.

2-102.12 Certified Food Protection ManagerPIC (person in charge) must be a certified food protection manager. Observed PIC (person in charge) without food protection manager's certification. Facility has until 1-1-2014 for compliance.

7-102.11 Common Name-Working ContainersProvide the common name of chemicals on working containers (spray bottles). Observed 2 spray bottles not labeled. CDI- labeled onsite.7-201.11 Separation-StorageProperly separate all chemicals from food or utensils storage. Observed a bottle of bleach stored with clean metal pans on the clean drainboard.

3-305.14 Food PreparationPrevent contamination during food preparation. Observed sheet pans placed onto the 3 compartment sink will dishes were inside the 3 comp sink and dirty dishes on the drain board. The sheet pans were used to place bread onto while on the 3 comp sink. CDI- education and removal.

4-901.11 Equipment and Utensils, Air-Drying RequiredProperly air dry utensils prior to stacking. Observed plastic food containers wet stacked.

4-302.14 Sanitizing Solutions, Testing DevicesProvide test strips for CL sanitizer. Observed none available (REPEAT).