SUBWAY #46999

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager present at the facility at the start time of the inspection. EHS notes that owner and PIC Hemant came to the facility about 15 minutes after inspection began. PIC has CFPM. Ensure CFPM present at all times of facility operation. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use -Pf- Observed a chair blocking the handsink in the rear of the facility. Ensure that hand sinks are maintained as accessible at all times. -CDI- PIC moved the chair so that it was no longer blocking the handsink. 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing -Pf- Observed the presence of red powder dumped in the handsink in the rear of the facility. Ensure that hand sinks are used for handwashing only. -CDI- EHS coached PIC on this concept.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed tuna and rotisserie chicken in the make table above 41F. Food employee stated that the food was brought into the make line from the WIC 2.5 hours prior. -CDI- food was moved into the WIF to properly cool down. Observed tomato and shredded cheese in the lowboy (LB Ambient 39F) from prior days above 41F. -CDI- food was voluntarily discarded. (4 food items total) Failure to maintain cold holding on future inspection may lead to a risk control plan. 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 several foods in the WIC not cooling at the proper rate. Foods were cooling at a rate of 0 after 15 minutes and still at 0 after 30 minutes. WIC went through a long defrost cycle and came up to 42F-43F ambient during this process. Ambient temperature shortly went back down to 37F. Foods that were cooling were also lidded. All foods were still within 4 hour cooling window. -CDI- PIC moved cooling foods into the WIF to speed up cooling process and all foods cooled to 41F by the end of the inspection. Ensure ambient temperatures are regularly checked and ensure proper cooling methods are maintained. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed 2 dead pests (insect) on the floor of the WIC underneath shelving. Ensure that any dead pests are removed from the established.

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed scoop in the sugar container with the handles resting directly atop the food. Ensure that scoop handles are stored so that they are not in direct contact with food.

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 duct tape covering a damaged wall panel between the WIC and WIF. Observed duct tape holding up damaged edging of the FRP wall next to the front handsink (behind the front counter/register). Ensure that these are properly repaired.

6-303.11 Provide required lighting intensity. Observed WIC at hip height reading 2.54 Foot Candles. Ensure that light intensity in WIC is increased.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P- Observed lids in the sanitize basin of the 3-compartment sink actively sanitizing in 0PPM QUAT sanitizer solution. Observed sanitizer at sandwich line reading at 0PPM QUAT. Observed Spray bottle of QUAT reading at 0PPM QUAT. EHS and PIC observed that QUAT dispenser at the 3-compartment sink was dispensing at 0PPM QUAT. -CDI- PIC switched out QUAT reservoir bottle beneath the 3-comp sink, and replaced one of the dispenser feed line attachments, sanitizer was then dispensing at approximately 300PPM. All sanitizers throughout the facility were replaced and lids were placed into new properly reading sanitizer. Ensure the use of test strips to confirm QUAT sanitizer is at proper concentrations. 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

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed several foods on the sandwich prep line reading above 41F (See Temp. Log) PIC stated that the foods were placed into Cold Holding approximately 1 hour and 45 mins prior. EHS notes that several of the foods above 41F were above fill lines in plastic/metal containers and the foods had no lids. Ambient Temperature for the sandwich prep line was 38F-40F depending on the location within the sandwich prep line. -CDI- PIC placed all foods above 41F into the WIF to rapidly cool. PIC then swapped all foods that were already cold in the Lowboy unit and WIC to the sandwich prep line. Ensure that TCS foods are maintained at 41F or below. 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 lidded tuna and provolone cheese cooling in the lowboy unit at a rate of 0F. EHS coached PIC on proper cooling methods such as venting containers and using equipment like the WIC to cool ambient prepped foods. -CDI- PIC vented the pans and moved the pans to the WIF. Food cooled to proper temperatures by the end of the inspection. Ensure proper cooling methods are used. 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 unlabeled oil bottle along the sandwich prep line. Ensure that all working food containers are labeled to identify contents.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed PIC with no head covering on after just preparing food at the start of the inspection. -CDI- PIC placed visor on upon EHS arrival.

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 duct tape covering a damaged wall panel between the WIC and WIF. Observed duct tape holding up damaged edging of the FRP wall next to the front handsink (behind the front counter/register). Ensure that these are properly repaired.

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. Observed no active managerial control over the following priority and priority foundation items noted during the inspection: Cold holding, cooling time and temperatures, cooling methods, toxic chemical labeling procedures and hand washing sink usage. CDI - Employee and PIC onsite educated on critical items; please see item numbers below for more details and corrective actions. -1- 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.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing. - Pf. Observed employee and PIC dumping contents from spray bottles and containers inside the front hand sink. CDI - Both individuals informed of hand washing sink limitations. -1-

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41 F within 4 hours. - P. Observed sliced tomatoes and cheese cooling since yesterday in the walk-in cooler. CDI - PIC voluntarily discarded foods. -0- 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://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 41 F or less. - P. Observed multiple TCS applicable foods cold holding > 41 F inside reach-in unit. Refer to temperature observation chart. Discussion with food handler and PIC revealed that these were transferred from the front prep line into in the unit last night. Upon further investigation, EHS discovered the unit was malfunctioning and holding internal ambient temperatures between 51-55 F. CDI - PIC reached out to refrigeration technician for repairs and all items were voluntarily discarded by food handler and the PIC. 3 day verification required. -1.5- 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.

REPEAT VIOLATION: 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers. - Pf. Observed two unlabeled and one mislabeled chemical spray bottles stored at the mop sink. 1 of 3 found labeled as water was identified as glass cleaner, the remainder were identified as chlorine and degreaser. CDI - PIC discarded glass cleaner spray bottle and labeled the remaining spray bottles. -2-

REPEAT VIOLATION: 3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. - Pf. Observed cheese and sliced tomatoes in the cooling process since last night not meeting the cooling parameters (see #20). Products were discovered cooling covered in high volume/densities in the walk-in cooler. Discussed effective cooling methods with PIC (i.e. smaller quantities, spread across flat sheet pans and left uncovered under the condenser fans). CDI - PIC voluntarily discarded foods. -1- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed exterior doors being propped open. PIC explained that the doors are being left opened due to limited airflow as the facility’s HVAC unit compressor is non functional. PIC revealed that an HVAC technician is scheduled to arrive during the day to repair and restore air conditioning to the facility. -0-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple flat sheet pans stacked and wet nesting on right drain board of 3-compartment sink. Store utensils in a manner that facilitates air drying. -0-

4-501.11 Maintain equipment in good repair. Observed reach-in unit unable to maintain TCS foods < 41 F. Repair. 4-502.11(C) Maintain air thermometers in good repair and accurate. Observed under counter reach-in unit with out air thermometer. -0-

REPEAT VIOLATION: 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 duct tape covering a damaged wall panel between the WIC and WIF. Observed duct tape holding up damaged edging of the FRP wall next to the front handsink (behind the front counter/register). Repair.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM at the beginning of the inspection. Store manager who is a CFPM arrived at 12:00PM to the facility. A CFPM shall be present during all hours of operation. REPEAT VIOLATION. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Observed cleanup kit for responding to vomit and diarrhea, but no written procedures for employees to follow in order to minimize the spread of contamination and exposure of the vomitus or fecal matter. CDI: EHS provided PIC with vomit and diarrhea written procedures poster for compliance. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P Observed one food employee wash their hands, then close the faucets before grabbing paper towels to dry hands. CDI: EHS educated PIC and food employee on proper handwashing procedures, and food employee re-washed their hands and used paper towels to prevent re-contamination their hands.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one unlabeled bottle and one unlabeled plastic pan stored at the front handsink. Food employee stated both are QUAT sanitizers. CDI: Food employee labeled the sanitizer bottle and plastic pan. REPEAT VIOLATION.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed food items in the cooling process not meeting the cooling parameters. Cooling calculation for sliced turkey was 0.06 degrees per minute, and sliced tomatoes were 0.02 degrees per minute. EHS observed these food items had been prepared and placed in the WIC to cool at 10:00AM. EHS observed sliced turkey was covered with pan lids, and tomatoes were covered with pan lids and tightly covered with seran wrap. CDI: EHS allowed PIC to move these cooling items (uncovered) into the WIF to rapidly cool since they still had time to cool. REPEAT VIOLATION. 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 a couple seasoning shakers and oil bottles at the make line without labels. Label all working containers of food.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed one food employee engaging in active food prep without any sort of hair restraint. CDI: PIC gave food employee a hairnet and food employee donned a hairnet to prevent contamination. REPEAT VIOLATION.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed one plastic pan full of QUAT sanitizer near the front handsink reading low concentration, around 50ppm. CDI: PIC dumped out the sanitizer bucket and refreshed with properly concentrated QUAT sanitizer, testing 150ppm.

5-205.15 Maintain a plumbing system in good repair. Observed a water leak at the 3-compartment sink faucets. Repair. REPEAT VIOLATION.

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed the shared dumpster area heavily cluttered with household litter and miscellaneous items. PIC stated the waste company comes twice a week. All facilities permitted to use this shared dumpster are responsible for keeping the dumpster area clean and free of waste.

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 duct tape covering a damaged wall panel between the WIC and WIF. Observed duct tape holding up damaged edging of the FRP wall next to the front handsink (behind the front counter/register). Repair. REPEAT VIOLATION.

6-303.11 Provide required lighting intensity. Observed no lighting provided inside the dry storage room, where single-serve articles, paper towels rolls, and soda syrups are stored. PIC stated they have lights in this room, but have trouble with the switch sometimes. Repair so that lighting is provided in this room whenever the switch is turned on.

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. Observed no PIC present and lack of managerial control for cold holding, date marking, food contact surfaces, hand washing provisions and procedures. -1- Verification visit will be made to ensure compliance with food safety management. 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.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM present. -1- For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation.

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 facility without employee health policy. Employee present not knowledgeable on symptoms, FBIs, restriction and exclusion procedures. CDI - EHS provided hard copy of employee health policy to facility. -0-

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food. - P. Observed employee arrive to facility, don gloves with out washing hands and proceed to start task. CDI - Employee coached, discarded gloves and washed hands. -2-

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing. - Pf. Observed plastic food container stored inside of the front end hand sink and office chair obstructing hand sink across from 3-compartment sink. CDI - Items removed. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. - Pf. Observed handsink near 3-compartment sink area without paper towels. CDI - Paper towels provided to handsink. -1-

4-602.11 (E) Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black biofilm accumulation on surfaces of ice chute. Increase cleaning frequency. -0-

REPEAT VIOLATION: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed TCS applicable foods inside prep top and reach-in unit cold held above 41 F degrees. Refer to temperature observation chart. Upon further investigation, ambient temperatures registered at 54 F degrees inside of the reach-in unit. Some items held overnight according to employee present. CDI - Products from last night voluntarily discarded, remaining foods transferred to the walk-in cooler to cool down. Facility will discontinue use of unit until repairs made. VR REQUIRED. -3- ***Risk control plan will be implemented if continued non-compliance is observed at next inspection. 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.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. - P. Observed marinara sauce and meatballs without date marking stored in the walk-in cooler. Food employee present could not verify first use date for marinara but confirmed that the meatballs were prepared yesterday evening. CDI - Marinara sauce voluntarily discarded and meatballs date marked accordingly. -0- 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 two unlabeled chemical spray bottles stored at can wash. Employee identified 1 of 2 as windex. CDI - Windex labeled, the other chemical discarded. -0-

REPEAT VIOLATION: 3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. - Pf. Observed (1) container of densely packed lettuce cooling covered inside of the walk-in cooler with a 2 degree change in temperature after 25 minutes. Refer to temperature observation chart. CDI - Product divided into smaller portions transferred to top shelving near fans and left vented to facilitate cooling towards < 41 F. No escalation of points due to improvement observed. -0.5- 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.

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

4-502.11(C) Maintain air thermometers in good repair and accurate. Observed under counter reach-in unit with out air thermometer. -0-

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 heavy black biofilm accumulation on non-food contact surfaces of soda machine (upper area). Implement and increase cleaning frequency. Points escalated due to severity of observation. -0.5-

5-205.15 Maintain a plumbing system in good repair. Observed leaky fixture at 3-compartment sink. Repair. -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 duct tape covering damaged wall panel between walk-in units. Repair. 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 cleaning needed on vent covers in walk-in cooler and throughout facility. -0-

REPEAT: 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 hands washed less than 20 seconds. CDI - Employee coached and hands re-washed. 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. - P. Observed employee wash hands and recontaminate them by shutting off water supply with out barrier (i.e. paper towels). CDI - Employee coached and rewashed. -4- 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.

REPEAT: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed all TCS applicable foods in reach-in unit cold held above 41 F degrees since 8:30 AM. Refer to temperature chart. Ambient temperatures registered at 50 F degrees. CDI - Products voluntarily discarded by PIC. Facility will discontinue use of unit until repairs made. VR REQUIRED. -3- 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.

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 several TCS applicable foods cooling covered inside of the walk-in cooler with no change in temperatures after 20 minutes. Refer to temperature chart. CDI - Foods transferred to walk-in freezer and left vented to allow cooling towards < 41 F. -0.5- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU.

4-204.112 (B) Provide and position correctly an air thermometer in cold/hot holding equipment. Observed no ambient air thermometer provided for under counter reach-in refrigerator. -0-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed small metal food containers wet nesting on shelving above 3-compartment sink. CDI - PIC separated utensils. -0-

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 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 . Observed hands washed less than 20 seconds. CDI rewashed 2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P observed gloves handling handles not washed and sanitized every 4 hours CDI coached 2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P observed gloves donned without first washing hands. CDI coached

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 American cheese and sliced tomatoes cooling at 52 and 48 respectively. Still 52 and 48 after 30 minutes. CDI removed to wif or top removed 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://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 almost all TCS foods in prep top cold held above 41 f. CDI placed on temporary tphc 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 day dots used with no date. CDI date marked 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 .

3-501.15 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 ambient cooling inhibited by plastic wrap and or lids. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed scoop handles knocked into food when lid closed.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed handsink near 3 compartment sink area without paper towels. CDI: PIC placed paper towels at handsink.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed meatballs hot holding at a temperature of 125F. PIC stated that the meatballs were reheated in the microwave from a commercial sealed package an hour prior. CDI: PIC placed meatballs back in microwave to reheat. Meatballs reached 176F. 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 multiple items at prep line such as tuna salad, tomatoes, chopped steak, chicken and sliced meats without date marks. PIC stated that items were prepared yesterday and that the tape they use to date Mark keeps falling off. CDI: PIC date marked all items with prep date. 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 .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed bag of onions being stored on floor in WIC. CDI: Onions relocated to a shelf.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed heavily scored and stained cutting board stored as clean. PIC stated that the cutting board is not used very often. EHS recommended a replacement be obtained.

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 chopped steak, tuna salad and deli turkey cooling in WIC with temperatures above 41F with a cooling start time of 10:30-11:00. Food products missed cooling window of 4 hours. CDI: PIC voluntarily discarded all products that missed cooling window.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/Food Safety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed veggie patties, teriyaki chicken, rotisserie chicken, black forest ham, and tomatoes with temperatures above 41F at prep line. Thermometer was placed in unit and EHS determined that equipment was functioning properly. CDI: PIC voluntarily discarded foods that were above 41F. 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 tuna salad, chopped steak, sliced tomatoes and deli turkey cooling from this morning in WIC covered with lids and stacked on top of one another. Utilize freezer after prepping and portioning foods or leave uncovered in smaller portioned to cool quickly. CDI: PIC discarded food products and was educated on proper cooling methods to achieve compliance

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 not in compliance yet CDI handout given

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 employee beverage on food prep surface CDI removed

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 multiple utensils with stickers residue remaining after washing. VR

3-403.11 (C), (D) Reheat commercially processed, ready-to-eat food to 135F within 2 hours if food is to be hot held until service. -PObserved failure to reheat to 135 F. CDI reheated to 139°

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed tops of spinach, sliced tomatoes and cheese above 41°. CDI temp tphc

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 spray bottle of water unlabeled.

6-201.13 Provide a wall to floor joint that is sealed and coved when flood cleaning methods are used. Floor must be graded to drain to functioning floor drains. Observed slight wall damage. 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. 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 build up on floor around equipment.

6-303.11 Provide required lighting intensity. Observed insufficient lighting in walk in cooler.

2-101.11 PIC shall be present during all hours of operation. -PF - Observed no certified PIC present upon arrival. PIC arrived during inspection. CDI by instruction. 2-103.11 (A)-(L)Person-In-Charge-Duties - PF - Staff stated no person in charge present and they will arrive. CDI by instruction.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf - Observed no disposable towels available at handwashing sink. CDI, disposable towels provided.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P - Observed quat sanitizer in spray bottle and out of 3 compartment sink testing 0ppm. CDI, sanitizer. CDI, dispenser calibrated during inspection with new fitting adjusted by PIC but contacted service company for dispenser. Repeat.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P - Observed low reach in refrigerator behind front counter not maintaining TCS foods at required temperature. Foods were between 44-47 degrees F. Ambient air temperature measured 47 degrees F. PIC stated items were placed in recently and foods relocated to walk in cooler to rapidly cool. Visit needed to ensure long term compliance and calibration of low reach in cooler.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed some oil, spices and bottle of water not labeled.

6-302.11 Supply toilet tissue at each toilet. Observed no toilet tissue available in men's restroom. CDI, toilet tissue provided.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. No one present at time of inspection with CFPM certification. Repeat violation.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Employee drink and cookie observed on prep table while food was being prepped.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Office chair observed blocking access to handsink in back of kitchen. CDI-Chair moved. Repeat violation.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Quat sanitizer observed at 50 ppm in three compartment sink. Manager adjusted tube and sanitizer properly tested at 200ppm.

7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-Pf Household RAID and Hot Shot cans observed in kitchen under sink and at chemical storage. CDI. Discarded by PIC. Repeat violation.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf No thin probed thermometer observed during inspection. Owner brought thin probed thermometer at end of inspection.

2-102.12 Certified Food Protection Manager - C No one observed in facility at time of inspection with CFPM certification.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Handsink in back of kitchen observed with rolling office chair blocking access. Ensure access at all times to handsink. CDI. Chair moved.

7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-Pf Household Raid and other roach spray observed on shelf in kitchen. CDI. Products were thrown away during 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 Shredded lettuce observed cooling in container tightly wrapped with plastic wrap in walk-in cooler. CDI. Loosely covered.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC with expired ServSafe certificate today. -2-

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 deep portions of sliced deli meats and tomatoes cooling in make table. CDI - PIC split portions for rapid cooling. -.5-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup on doors and handles of cabinets under soda dispenser. REPEAT -.5-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed the tomato slicer with food buildup stored on the clean equipment rack. CDI-The slicer was brought back to the 3-compartment sink for proper washing, rinsing, and sanitizing. REPEAT.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed an unlabled spray bottle of sanitizer. CDI-The bottle was properly labeled.

4-501.11 Maintain equipment in good repair. Observed glued together gaskets to the front reach in cooler doors, and duct taped paneling between the walk in cooler and walk in freezer. Have the gaskets replaced and the paneling repaired.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning needed to the shelving in the walk in cooler. Have cleaned.

2-102.12 PIC demonstrates knowledge by being a certified food protection manager. PIC did not have managers ANSI food safety certification.

2-301.14 Wash hands after activities that contaminate them.-P Observed an employee handling her cell phone then proceed with other tasks without first washing her hands. CDI by instruction, employee washed hands.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed debris accumulation in-between the metal plates of a tomato slicing machine. CDI- item was set aside for recleaning. Less items denoted therefore points not escalated.

3-403.11 (C ) Reheat commercially processed, ready-to-eat food to 135F within 2 hours if food is to be hot held until service. -P Observed meatballs in the steam table between 120-140F. CDI- product was reheated to above 165F.

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

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed an employee cell phone stored on a prep. surface in the kitchen.

2-102.12 PIC demonstrates knowledge by being a certified food protection manager. PIC did not have managers ANSI food safety certification.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at the handsink nearest the 3 compartment sink. CDI- soap provided.

4-501.114 Maintain sanitizer at correct concentrations. -P Observed quat sanitizer concentration at the 3 compartment sink and in one spray bottle at less than 50ppm. VR within 10 days. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed debris accumulation in-between the vegetable slicer blades. CDI- items set aside for recleaning.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed pepperoni stacked above the fill line of the container cold holding above 45F (see chart). CDI- top portion was transferred to the walk in cooler for cooling.

3-501.13 Use approved thawing methods. Observed frozen pizzas thawing at room temperature on the prep. sink drain board.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed 1 water spray bottle not labeled and spice/seasoning shaker bottles on the prep. line not labeled.

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 shelving in the walk in cooler.

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 wash hands and then use bare hands to turn off faucet. CDI: Instruction and had employee re-wash hands.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed salami overstacked on make line reading 50F. CDI: Top portion of salami removed and cooled in walk in.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed spice shakers and oil squeeze bottles on make line without labels.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed two wiping cloths in the back of facility laying on sink drainboards. CDI: Cloths moved to sanitizer buckets.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed stack of single service cups displayed at register with lip contact surface exposed.

4-501.18 Keep the wash, rinse, and sanitize solutions clean. Observed food debris built up in the rinse vat of three compartment sink.

7-201.11 Store toxic materials to avoid contamination. -P Observed chemicals stored over single use containers in the dry goods storage room. CDI- storage rearranged.

4-501.11 Maintain equipment in good repair. Observed one torn cooler gasket on the under-counter reach in cooler.

5-205.15 Maintain a plumbing system in good repair. Observed a leaking spray bar at the 3 compartment sink.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at the back area handsink. CDI by providing a roll at the handisnk.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed lettuce and tomatoes debris left on the vegetable slicers stored as clean. Observed bread left on the bread forms stored as clean. 4-501.114 Maintain sanitizer at correct concentrations. -P Observed sanitizer in the 3 comp sink at 0ppm. CDI by removing items to be re-washed and re-preparing sanitizer at 200ppm.

7-201.11 Store toxic materials to avoid contamination. -P Observed board bright stored on shelving with boxes of food handling gloves. CDI by moving to the correct location.

3-304.14(B) Hold in-use wiping cloths in sanitizer at the correct concentration in between uses. Observed a wiping cloth container at 50ppm (quat).

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 plastic food containers stored on green air drying shelving with a sticky build up. Observed silicone bread forms stored as clean on the 3 comp sink faucet.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed a gouged cutting board on the front sandwich unit.

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed discarded furniture and refrigeration around the shared dumpster.

2-102.11 PIC demonstrates knowledge by being a certified food protection manager. Observed no certified food protection manager during the beginning of the inspection.

2-401.11 Eating, Drinking, or Using Tobacco - C Observed an employee eating on the prep table that had clean equipment on it- food discarded today.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no papertowels provided at the back handsink today- napkins placed there to correct.

7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-Pf Observed Raid in the kitchen that is for residential use only- removed from the facility today.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed a small build up on the air dry racks today.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed dark grooves on the make line cutting boards today. 4-101.19 Nonfood-Contact Surfaces - C Observed duct tape in use on the exterior of the walk in cooler- use a material that is smooth and easily cleanable.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed a missing lid on the dumpster today. 5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed trash on the ground and a shelf in the dumpster area today.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed an uncovered employee drink stored on shelving next bags of dry products used in bread. CDI by segregating.

7-201.11 Store toxic materials to avoid contamination. -P Observed 3 chemical spray bottles hanging above the bread prep table during preparation. CDI by removal. 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed glass cleaner not labeled. CDI by labeling.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean the outside of the ice chute. Clean the light shield inside the walk in cooler.

5-501.16 Provide waste bins in required areas including at handwash sinks. Observed waste bin missing at back area handsink.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed an employee purse stored inside a box with bags of chips. CDI by removal.

2-301.12 Cleaning Procedure - P. When washing hands, all food employees shall use a paper towel or protective barrier to turn off the sink after washing hands to prevent cross contamination. Observed a food employee wash her hands and then used her clean hands to turn off the water at the handwashing sink before drying her hands. CDI- correct handwashing demonstration was given. Food employee re-washed her hands correctly.

6-301.12 Hand Drying Provision - PF. All sinks shall be equipped with a hand drying provision. Observed no paper towels at the handwashing sink beside the drive up window. CDI- paper towels were provided.

4-901.12 Wiping Cloths, Air Drying Location - C. All wet wiping cloths shall be stored in sanitizing solution between uses. Observed wet wiping cloths being stored with the three compartment sink stoppers in a metal basket on the wall. CDI- wet wiping cloths were removed and placed in sanitizing solution.

4-501.114 Maintain sanitizer at correct concentrations. -P Observed quat in bottle and at dispenser less than 100 ppm. Dispenser was adjusted to dispense proper concentration. (150 - 400 ppm multi-level quat product).

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 Observe prepped foods covered before reaching target temperatures. Gave instruction and discussed.

4-703.11 Hot Water and Chemical-Methods - Maintain sanitizer at approved concentration. Observed quat sanitizer at < 150 ppm. Multi-level product good at 150 - 400 ppm. Replaced jet in dispenser. CDI

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - Maintain all TCS foods at cold hold at or below 45 F. Observed multiple items at 45-55 F for less than 4 hrs. Items were in or came from lower reachin on front line. Items were quickly rechilled and held in walkin. Service was called while on site.

Assure sanitizer in 3-comp sink is maintained at approved concentration. Observed sanitizer in sink and bottle at 0 ppm. Appeared dispenser had lost prime. Reprimed and resulting concentration was 200 ppm. Recommend filling 3-comp sanitizer compartment, testing for appropriate concentration, then filling sanitizer bottles.

4-501.116 Warewashing Equipment, Determining Chemical Sanitizer Concentration - Use sanitizer testing strips to assure approved concentration of quat. No violation noted.