JERSEY MIKE`S SUBS

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager on duty during the inspection. (1 pt) For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel).-P Observed employee use bare hands to turn off the water after washing hands. -CDI- EHS coached employee on proper handwashing. REPEAT*** (2 pts)

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed QUAT sanitizer solution at 0ppm while actively sanitizing dishes. Dispenser was unable to dispense properly concentrated solution. -CDI- Facility was able to use QUAT-Tabs to use as sanitizer. (1.5 pts) For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed working bottles and containers or oils, vinegar, and spices that were not labeled. REPEAT*** (2 pts)

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fruit flies in the facility. Service facility for pests. (0 pts)

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths in sanitizer bucket at 0ppm. Replace sanitizer with new solution.

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 beverage being stored above RTE food items in the WIC. Relocate employee food items so that they are not above RTE foods for customers.

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P Observed employee use bare hands to turn off the water after washing hands. -CDI- EHS coached employee on proper handwashing. Employee immediately rewashed hands using appropriate handwashing procedures. (0 pts) For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M .

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed vegetable slicer said to be stored as clean soiled with food debris. -CDI- PIC placed the slicer in the 3 compartment sink to be W/R/S. REPEAT*** (1.5 pts) For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed working bottles and containers or oils, vinegar, and spices that were not labeled. -CDI- PIC labeled the necessary items. Due to correction during inspection, points not escalated. REPEAT*** (1 pt)

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager on duty during inspection. Certified food protection manager shall be present during all hours of inspection. (1 pt) For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed bag of onions being stored on a wire rack directly over an open container of RTE lettuce. All unwashed produce shall be stored below RTE food products. -CDI- PIC rearranged storage order. (0 pts) For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed a vegetable slicer that was not in use heavily soiled with food debris. Increase cleaning frequency. -CDI- PIC placed the slicer in the 3 comp sink to be W/R/S. (0 pts) For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed chicken salad that was said to have been made around 8am. EHS recorded a temperature of 58F. Chicken salad did not cool within the appropriate cooling parameter. -CDI- PIC voluntarily discarded the chicken salad. (0 pts) For more information, please visit: www.meckncgov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several items throughout the service line area said to be held cold all above 41F. PIC stated that it was due to the doors on the cold holding units being opened and closed during service. (1.5 pts) 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 chicken salad said to be cooling since 8am in a deep container with the lid on preventing cold air from cooling the product down. (0.5 pts) 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 multiple containers of oil, vinegar and spices that were not labeled. All food items that are no longer in their original packaging shall be labeled with the common name of the product. REPEAT*** (1 pt)

4-501.11 Maintain equipment in good repair. Observed gasket on low cooler drawer torn off. Replace gasket. (0.5 pts)

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 soiled gaskets and non food contact surfaces in the flip top unit. Increase cleaning frequency. (0.5 pts)

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed opened employee drink in the deli case next to customer foods. -CDI- PIC voluntarily discarded the opened drink. (0.5 pts)

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed an employee drink stored on a prep surface.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed missing paper towels at the front kitchen hand sink. CDI - Manager provided during inspection.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed celery and onions stored above washed onions, pickles and mushrooms.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed a can of WD-40 stored above boxes of tomatoes. CDI - Item was removed.

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 and salt shakers without labels.

REPEAT 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several fruit flies in the back kitchen.

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

REPEAT 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed an employee with a long beard preparing food. Employee did not have a beard restraint. Improvements made from previous inspection.

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 a spray hose hanging well below the flood rim. Hose was hung up on a ring during inspection. Manager ordered an “S” hook after the previous inspection.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' possessions. Observed employee food stored on the top shelf of the walk-in cooler, above food products.

2-102.11 (A) - (C )(1), (4)-(16) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to the operation of the food establishment. -Pf. Two employees present stated that are just employees and that EHS would need to talk to the Manager for questions. Employees were unable to answer questions about food safety during inspection. CDI - Employee was able to call the manager to discuss questions related to food safety. Manager stated that it is typically their policy to have a Serve Safe Manager on duty at all times.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. No employee present is certified.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed dumped ice inside of the hand washing sink. CDI - Employees were educated on proper use of a hand wash sink.

7-207.11 (B) Store labeled, employee medications to prevent contamination of food, equipment, and other food service related items. -P Observed a bottle of Advil stored on a shelf above a prep surface. CDI - Item was removed.

REPEAT 3-602.11 (B) (1)-(4)Food packaged on premises for customer self service shall include a label with the (1) common name of the food; (2) ingredients and sub ingredients in descending order; (3) quantity of contents; (4) name and place of business. 3-602.11 (B) (5) Food packaged on premises for customer self service shall include a label with the major food allergens contained in the food -Pf. Observed brownies and cookies for self-service without the required labeling or allergens. CDI - Items were moved to behind the counter so that they are no longer for self-service.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several fruit flies in the back kitchen.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed two employees without hair restraints at the beginning of inspection.

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 stacked high next to the check out counter.

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 a spray hose hanging well below the flood rim. Hose was hung up on a ring during inspection. Manager stated that they will order an “S” hook or a shorter hose.

2-102.11 PIC shall demonstrate knowledge of food borne disease prevention, application of the HACCP principles and the requirements of this code. -Pf. PIC was unaware of reporting requirements for symptoms and illnesses. CDI - EHS reviewed reporting requirements with PIC. Please visit our resource page, https://health.mecknc.gov/envhealth/food-and-facilities-sanitation, for more food safety information related to PIC Duties, Training, and managing food safety.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P. Employee began shift without washing hands. CDI - employee washed hands.

6-301.11 Provide soap for handwashing at each handsink. -Pf. Observed no soap at hand sink on front line. CDI - PIC replaced soap.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed bell peppers and celery stored over cut lettuce in WIC. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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. PIC stated deli slicer is normally wiped down with sanitizer after being used. CDI - EHS reminded PIC to include wash and rinse prior to sanitizing. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed American cheese in prep top at 46 F. Prep top had an ambient air temperature of 46 F. Cold drawer section had an ambient air temp of 42 F. PIC voluntarily discarded cheese. Verification visit within 3 days. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Observed tuna salad from yesterday in display case without date mark. CDI - PIC added date mark. 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers. -Pf. Observed spray bottle of sanitizer with worn-off label. CDI - PIC labeled bottle.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed cut tomatoes cooling in open top prep top with top layer of tomatoes fully exposed to ambient air. Observed deep covered container of cut lettuce cooling at an insufficient rate in WIC. REPEAT. PIC placed open top prep top items on TPHC from prep time since food is prepped that morning and used up during lunch rush per PIC. PIC completed TPHC procedures during inspection. PIC separated lettuce into shallow portions and placed uncovered pans in WIC. Verification visit within 10 days. 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 .

3-602.11 (B) (1)-(4)Food packaged on premises for customer self service shall include a label with the (1) common name of the food; (2) ingredients and sub ingredients in descending order; (3) quantity of contents; (4) name and place of business. Observed unlabeled cookies and brownies packaged on premises. PIC added labels however labels were still missing place of business (facility address).

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies in facility around 3-comp sink and hand sink on front line. REPEAT.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloth on prep counter. REPEAT. CDI - PIC moved cloth to sanitizer.

4-501.11 Maintain equipment in good repair. Observed torn gasket on cold drawer under front prep counter.

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 dust buildup on ceiling air vent in WIC.

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 sprayer in 3-comp sink hanging below flood rim. CDI - PIC hung up sprayer at an adequate height.

6-303.11 Provide required lighting intensity. WIC measured at 1 foot candle of light intensity. Provide at least 10 foot candles of light intensity in WIC.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed in the meat display holding ham, turkey, and cheese, with temperatures over 41F. Items were placed inside of walk in cooler to be brought down in temperature.

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 prepped earlier in a bulk pan with lid tightly attached walk in cooler. CDI: container vented/uncovered REPEAT VIOLATION 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 and vinegar both unlabeled on prep stations. CDI- Labeled during the inspection.

6-501.111 Keep the premises free of insects, rodents, and other pests. Gnats observed. Be vigilant in efforts to control the spread of pests and treat drains.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloths left out on the countertop during the inspection. CDI- Wet wiping cloths were moved back to sanitizer buckets during the inspection.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee keys on shelf commingling with food. EHS discussed with PIC and removed items to the bottom of the shelf.

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 prepped earlier tightly wrapped in the walk in cooler. CDI: container vented/uncovered REPEAT VIOLATION -1- 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 .

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee jacket and bag stored on shelf commingling with food. EHS discussed with PIC and removed items to the bottom of the shelf. -0-

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed pan of tomatoes and cut lettuce on TPHC with no time marked. Per PIC, items were brought out an hour ago. CDI: time stamped written and labeled on items. -1.5-

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 a couple pans of cut tomatoes and shredded lettuce prepped today tightly covered in the walk in cooler. CDI: items uncovered and vented. -0.5-

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety Observed facility does not have written cleanup procedures for vomit and diarrhea. CDI: EHS discussed with PIC and sent a copy via email. -0.5-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed in the meat display turkey, cheese, and salami over ice with temperatures over 41F. Per PIC, the items in the display were stored there about an hour ago. GM Armando stated unit will be replace tomorrow (2/10) because current one is not working properly. CDI: PIC took all items to the walk in cooler. All items reached 41F or below by end of inspection. -1.5-

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 a spray bottle of water unlabeled. -0-

3-305.11 Store food in a clean, dry location, not exposed to contamination.  Keep at least 6 inches above the floor. Observed a box of frozen dough stored on the floor in the walk in freezer. -0-

5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed food debris in the hand sink across the 3 comp sink. CDI: food debris was removed -1-

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information on date marking please visit: http://meck.co/FoodSafety Observed no date labeling of TCS foods that were prepped and/or opened the day before. CDI: TCS foods were dated. REPEAT VIOLATION -1.5-

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. VR within 10 days to ensure facility has thin probe thermometer. -0.5-

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 dead light bulb in the hood system. Recommend to replace. -0-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Facility has a height amount of foods recorded above 41F (see charts). CDI- ALL FOOS VOLUNTARILY DISCARDED. Facility currently has no working air conditioner and suspected that is why cold holding units are not working. Facility has repair for air condionter unit coming later today and will also have refrigeration repair come out for coolers. FACILITY MUST. 1) Ensure that all units are calibrated to hold an ambient Air temp. Of 37F-41F. 2) Ensure that when foods are placed in units, the food is already at 41F. 3) Ensure that when prepping food for display case/grab and go Case, food is cooled down to 41F. VR to ensure coolers are holding and foods are holding. Facility will hold foods in coolers that are holding and WIC in meantime.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Lettuce dated for 6-17. CDI- PIC stated date was incorrect and changed date to correct date.

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

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at hand sink near front counter. CDI- PIC placed paper towels at hand sink.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed items in front counter cool well, and prep cooler that were on TPHC. Items were not marked with a Time in-time out stamp. CDI- PIC placed correct times on items.

6-501.111 Keep the premises free of insects, rodents, and other pests. Fruit flies present in facility. PIC will work with pest control to reduce or eliminate the issue.

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

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean exterior of cabinets near front counter. Clean exterior of grill, oven, and refrigeration units in kitchen area.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Clean floors in corners and under equipment in front counter. Clean splash from walls behind prep stations.

2-101.11 PIC shall be present during all hours of operation. -PF There was not any person who has passed an ANSI accredited test at the start of inspection. CDI- someone arrived 40 minutes into inspection.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Items in walk-in cooler were stored above 41 F. PIC stated that the cooler door was left open from the delivery. District Manager (via Phone) had proof that the delivery driver left the store at 7am. PIC arrived at 8am and found that the door was left open. CDI- items were left in walk-in cooler and allowed to further chill Thermometer reading of walk-in cooler is 38 F.

6-501.111 Keep the premises free of insects, rodents, and other pests. Flies noted in facility.

3-305.11 Food Storage-Preventing Contamination from the Premises - C Observed a large, uncovered container of salt that had a large plastic dispensing container inside. Also, uncovered salt was stored next to a fly trap. CDI- Container of salt was discarded.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean exterior of cabinet doors neat front counter of facility. Clean interior of prep units near grill in facility.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliced ham, sliced turkey, sliced tomatoes, sliced lettuce, grilled chicken breast, and tuna salad that were higher than 41 F. Items in display case cooler and prep cooler have been in unit since this morning at 1030am according to PIC. Suggestion was given to put some items on TPHC. CDI- Items were voluntarily discarded into trash. REPEAT

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 items in display case cooler that were not dated. A system has been implemented but not done correctly. Instruction were given to PIC to write the date that product is opened on sheet for display. CDI- Items were discarded into trash. REPEAT

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean exterior of oven, grill, refrigeration units in kitchen area. REPEAT

2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -P Observed food employees changing task from taking orders, to preparing food. Employees changed gloves but did not wash hands. CDI- Instructions were given by PIC on when to wash. Employees washed hands.

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 two roast beef that were cooked last night according to PIC. Temperature of roast beef was 51 F. Time of temp was 11:30am. CDI- Roast beef were denatured and discarded into trash can.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Items in glass door cooler such as sliced turkey and ham were not dated once container was opened. PIC stated that the date is on the exterior wrapping of package Once they open it, the date is discarded. CDI- Proper instruction were given to PIC in regards to date-marking. Sliced turkey and ham were denatured and discarded. REPEAT

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf There was not any labels for time in-time out for sliced lettuce and sliced tomatoes at front counter. CDI- Proper time was placed on items at front counter.

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 two containers of roast beef in walk-in cooler that were tightly wrapped. CDI- Items were discarded. Instructions were given to PIC on proper cooling methods.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Large bottles of oil and vinegar, small metal shakers not labeled as required. PIC Dionne was not informed of this from last inspection. Bottles and containers were labeled. during inspection. REPEAT.

6-501.111 Keep the premises free of insects, rodents, and other pests. Large amount of fruit flies present in kitchen, prep area, and make line. PIC stated that a leak at mop sink is causing standing water from which the fruit flies are coming from. Amount of fruit flies will need to be reduced by pest control. Repairs will need to be made to prevent leak at hand sink. REPEAT.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed an employee sit a container of roast beef in walk-in cooler on the floor on top of one container that was sitting on the floor. CDI- Items were discarded. Also, observed fruits flies landing on a loaf of bread at make station area. CDI- bread was discarded.

4-501.11 Good Repair and Proper Adjustment-Equipment - C Observed leak at faucet in mop sink -needs repairing. Leak may be the source of fruit flies.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build up of debris in equipment, and on counters, as well as inside cabinet at drink station. REPEAT.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed floors in need of cleaning. Observed significant food debris as well as gloves and other debris. REPEAT.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Employee drink stored on prep table at active prep station at back area. CDI- Drink was noted to be removed by the end of initial walk through. Repeat

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Large chub of cooked pastrami, prepared chicken salad, and prepared tuna salad all in glass door cooler not marked as required. PIC/ Regional director advised of yesterday preparation for use today. Labeling of containers in walk in cooler indicated preparation date of 1/16. CDI- containers allowed to be date marked. Repeat

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Large bottles of oil and vinegar, small metal shakers not labeled as required. CDI- PIC Chad had all labeled/ system started for bottle labeling. (0pts)

6-501.111 Keep the premises free of insects, rodents, and other pests. Fruit fly observed in back kitchen prep area and at customer self service beverage area. Discussed treatment with PIC, continued increased nightly treatment until pest issue resolved. Repeat.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. One box of single service items with blood on the box and trays. Boxes were delivered and opened this morning. CDI- PIC immediately discarded all and the box. (0pts)

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Dried food, residue, and oil on and in gaskets, drawers, shelving in cooling unit throughout facility. Cleaning is needed. Repeat

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Attached shelving fixtures with dried debris and residue on them. Cleaning is needed.

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

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee dink stored above working counter. Drink moved.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed cut lettuce, as well as cut tomatoes in main prep line cold holding above 45F. PIC stated items were not on time. Items were not labeled with beginning nor end times, no procedures produced. PIC placed items on TPHC temporarily until cold holding unit is fixed. VR

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 several chubs of deli meat in walk in cooler, as well as display case without date mark. VR

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 salad cooling in walk in cooler, observed tuna at 50F. Observed tuna in tightly covered container. Tuna was not reaching cooling rate. CDI, tuna salad was uncovered and placed in freezer for 10 minutes. Tuna salad reached 45F. If EHS had not intervened tuna salad had would not have reached 45F or below.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed thin probe thermometer not working. VR

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fruit flies in kitchen as well as in dining room. Repeat

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths stored in solution with sanitizer concentration less than 50ppm quat.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single service cups stored on counter with lip potion exposed.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build up of debris in equipment, and on counters, as well as in walk in cooler/freezer floors. Repeat

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed floors in need of cleaning. Observed significant food debris specially between equipment. Observed some improvement in back dry storage 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 food employee recontaminate hands by closing faucet with bare hands, without using a barrier. CDI, corrected by instruction. Food employee washed hands without recontaminating. 2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -P Observed food employee handle ready to eat foods directly after handling raw beef. Food employee removed gloves, but did not wash hands before donning a new set of gloves. CDI, corrected by instruction. Employee washed hands.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed paper towel dispenser at hand washing sink near drink fountains not working. CDI, PIC replaced battery.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer at sani buckets, and in spray bottle with concentration less than 50ppm quat. CDI, sani buckets and spray bottle were refreshed.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed meat balls in hot well at 124F hot holding. PIC stated meat balls had been at hot well for an hour. CDI, PIC placed meat balls on grill to reheat to 165F.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf PIC stated tomatoes and lettuce at service lines are placed on time for service. Observed tomatoes marked with braining time, but lettuce was not marked. PIC could not produce written TPHC procedures. CDI, TPHC procedure provided via email. VR verify procedure.

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 large pan of lettuce in cooling process placed in service station for use. PIC stated lettuce was placed on service station on time. CDI, lettuce was placed in walk in cooler to rapidly cool before placing on time. Ensure adequate equipment is used to quickly cool foods.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fruit flies in kitchen as well as in dining room. Repeat

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths stored in solution with sanitizer concentration less than 50ppm quat.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build up of debris in equipment, and on counters, as well as in walk in cooler/freezer floors. Repeat

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster with open sliding doors.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed floors in need of cleaning. Observed significant food debris as well as gloves and other debris.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drink stored on shelf above food products in walk-in cooler. CDI drink discarded.

REPEAT 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed slicer stored clean with food debris stuck to blade surfaces . CDI slicer pulled and placed into dirty dish pit.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fruit flies in back kitchen area.

NO POINTS DEDUCTED 3-305.11 (A) (2) Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor; Where it is not exposed to splash, dust, or other contamination. Observed large case of bottled water stored directly on floor in kitchen area. CDI water properly stored.

NO POINTS DEDUCTED 4-601.11 (C ) 4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed non-FCS of equipment with build up in need of cleaning. (surfaces of wire shelving inside walk-in cooler).

6-305.11 6-501.110 Designate and use an area for the orderly storage of employees possessions. Observed employee's lunch items stored on shelf above food products inside walk-in cooler. CDI food properly stored.

2-301.12 Follow the cleaning procedures to adequately wash your hands.-P Observed employees wash hands in hand washing sink failing to wash for the required time frame; Observed staff re-contaminate their hands by turning faucet handles off with bare hands. CDI staff educated and employees properly washed their hands.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed containers stored clean with stickers and sticker residue stuck to surfaces. CDI containers pulled and placed into dirty dish pit.

& NO POINTS DEDUCTED 4-501.11 Maintain equipment in good repair. Observed broken sliding door on meat case; Observed broken handle on flip top unit.

Repeat - 2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drink stored on back prep table. CDI - drink relocated to bottom shelf.

General Comment - 3-302.11(A) Protect food in storage using covered containers, intact wrappings, or packaging. -P Observed rolled down bags of sugar and cornmeal at prep area. CDI - transferred into containers with lids.

to 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several fruit flies in kitchen. Continue with effective pest control.

Repeat - 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed quat sanitizer in red buckets on front line < 100ppm. Buckets dumped and refilled with sanitizer at proper strength.

General Comment - 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 splatter/residue on walls above prep table and sink at back of kitchen.

Repeat - 2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed uncovered employee drink stored on shelf above prep sink in kitchen, another uncovered drink stored on back dry storage shelf, and a covered employee drink stored on front counter next to steam well. CDI - all drinks were discarded/relocated.

4-501.114 Maintain sanitizer at correct concentrations. -P Observed quat sanitizer at 3-comp sink < 100ppm concentration. CDI - sink was drained and refilled with sanitizer from dispenser at 200ppm - borderline. Suggested to call chemical company to adjust dispenser.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed 3 spray bottles on front line not labeled. CDI - labeled properly during inspection.

• 3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed sanitizer bucket out front stored on the floor close to register area. 3-304.14(B) Hold in-use wiping cloths in sanitizer at proper concentration between uses. Observed 2 sanitizer buckets at front below 100ppm concentration. Buckets were dumped and refilled with proper sanitizer from dispenser.

General Comment - 5-205.15 Maintain a plumbing system in good repair.-P Observed leak at 3-comp sink not allowing hot water to turn off completely.

General Comment - 6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed coats, jackets, and purse stored on top of packaged food at dry storage shelf. All items were relocated to designated area.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed 3 employee beverages being stored on a preparation table where lettuce was being shredded. Beverages were relocated.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed a wet wiping cloth being stored in the hand sink. Observed employee filling spray bottle with water at the hand sink near the 3 compartment sink. CDI by instruction.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw roast beef stored in direct contact with a bag of onions on the bottom shelf in the walk in cooler. CDI- storage rearranged.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed one tea nozzle with debris accumulation on the inside portion of the nozzle. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed a thermometer probe with food debris accumulation where the probe meets the plastic casing and a can opener with dried food debris on it. CDI- items set aside for recleaning.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed chicken salad in a deli cooler above 45F, and sliced tomatoes and shredded lettuce in an open air cooler above 45F (see chart). CDI- shredded lettuce and diced tomatoes were relocated to the walk in cooler for cooling and the chicken salad was discarded.

4-501.11 Maintain equipment in good repair. Observed 2 torn cooler gaskets.

5-205.15 Maintain a plumbing system in good repair. Observed the 3 compartment sink faucet providing inadequate flow of hot water when the hot water faucet is fully turned on.

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 2 ventilation covers in the kitchen area with dust accumulation on them.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed one wet wiping cloth stored in a handsink. CDI- wiping cloth relocated.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw shell eggs stored over ready to eat foods in the walk in cooler. CDI- storage rearranged.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed soiled can opener stored clean with dried food debris on the blade, dried food debris on a thermometer probe, and vegetable clippings in between the blades of a cleaned vegetable slicer. CDI- items set aside for recleaning.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed one pan of sliced tomatoes at 48F on the sandwich preparation line. CDI- tomatoes were placed into the walk in cooler for cooling.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed four unlabeled chemical spray bottles. CDI- labels were added to each spray bottle.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed one sanitizer bucket stored directly on the floor.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed food debris buildup on one shelf in the walk in cooler, on the gasket of a flip top pull out drawer cooler, and in the tracks of the sliding glass doors for the deli case.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P. Food contact surfaces shall be clean to sight and touch. Observed can opener with old food debris on it and a soiled vegetable dicer stored clean. CDI by recleaning.

7-102.11 Common Name-Working Containers - PF. Working containers used to store toxic materials shall be labeled with their common name. Observed one bottle of glass cleaner not labeled. CDI by adding a label.

3-501.15 Cooling Methods - PF. Cooling shall be accomplished using rapid cooling equipment. Observed roast beef cooling in glass deli case. CDI by placing in reach in compartment to cool quickly.

3-307.11 Miscellaneous Sources of Contamination - C. Food shall be protected from contamination. Observed one opened bag of sugar and one opened bag of cornmeal in the dry storage area.

3-304.14 Wiping Cloths, Use Limitation - C. Sanitizer buckets shall be stored off the floor. Observed two sanitizer buckets stored on the floor.

5-501.115 Maintaining Refuse Areas and Enclosures - C. Waste receptacle enclosure shall be kept clean. Observed trash buildup around waste enclosure.

2-102.12 Certified Food Protection ManagerObtain ANSI accredited certified food protection manager certification by January 1st 2014. Observed nobody on site with certification. CDI by instruction.

2-301.12 Cleaning ProcedureGeneral Comment: Use proper methods to wash hands. Observed 1 employee use their bare hand to turn off faucet after washing hands. CDI by instruction, improvement made since last inspection.

5-202.12 Handwashing Sinks, InstallationSelf closing or metered faucets shall provide a flow of water for 15 seconds. Observed hot water faucet in men's and women's restroom not providing a flow of 15 seconds.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and HardnessProvide saniitzer at proper concentration. Observed quat sanitizer at 3 compartment sink below 200ppm. CDI by instruction, operator refilled sink to proper concentration.

7-201.11 Separation-StorageStore toxic substances so that they are not located over equipment. Observed several spray bottles of chemicals stored over handwash sink in kitchen. CDI, operator relocated chemicals for proper storage.

Use proper methods and equipment to cool food. Observed 2 containers of tuna salad and chicken salad cooling in deli case. CDI, food relocated to walk-in cooler to rapidly cool.

3-305.11 Food Storage-Preventing Contamination from the PremisesStore food 6 inches off of the ground. Observed a bulk package of sugar stored on ground in kitchen. Improvement made since last inpection.

4-803.11 Storage of Soiled LinensSoiled linens shall be stored in clean, nonabsorbant receptacles or washable laundry bags. Observed several soiled wet wiping clothes stored above 3 compartment sink.

4-501.11 Good Repair and Proper Adjustment-EquipmentKeep equipment in good repair. Observed rust on blade of can opener and in need of replacement. Observed a light out under hood along prep line.