STEAK N HOAGIE SHOP, THE

7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P EHS observed hot shot bug spray in kitchen stored with chemicals. CDI- PIC removed spray from kitchen. -1-

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. EHS observed wet wiping clothes stored half submerged in the sanitizer solution. CDI- Wiping cloth was placed fully into the sanitizer. -0.5-

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. EHS observed a scoop without a handle stored in rice. CDI- Scoop was removed and replaced with a scoop that had a handle. -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. EHS observed racks in walk in cooler and the ones used for clean dish storage with visible food residue present. -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. EHS observed broken floor tiles under the 3-compartment sink. Repair/replace. -0-

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed several food items in the walk in cooler that were not covered and items were not cooling. EHS advised that once food reaches 41F it should be covered to protect it from contamination. -0-

4-501.11 Maintain equipment in good repair. Observed lowboy of grill prep unit leaking. Observed leg to produce sink in disrepair during inspection. Observed damage to the walk in cooler floor. The metal floor is deteriorating. Repair as soon as possible. 4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed facility utilizing cardboard in the WIC. Observed shelving in walk in cooler beginning to rust. **REPEAT** -1-

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed that facility does not have an employee health policy in place. EHS provided PIC with a copy of employee health agreement that PIC would review with staff and have them sign. 10- day VR. -1- For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed facility utilizing cardboard in 3 door RIF and in the WIC. -0.5-

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 debris build up in the bottom of the 3 door RIF. -0.5-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed raw chicken, two containers of sliced provolone, and gryo meat in single flip top prep unit that were above 41F. CDI- PIC placed items in RIF to rapidly cool. **REPEAT** **Full Points** 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 .

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf Observed a dented can stored on dry goods rack with non-dented cans. CDI- EHS provided education and PIC relocated the can.

3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P- Observed food employee reheat rice to 158F. -CDI- Food employee reheated item to 196F. -0-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed items in prep unit and in WIC above 41F. Refer to temperature chart. Observed ambient air of prep unit at 38F and WIC at 41F. Per PIC, WIC goes through defrost cycle. EHS recommended PIC have unit serviced to ensure proper air flow. -CDI- PIC placed items in freezer to cool back down. -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 .

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 some items cooling at a low rate. Refer to temperature chart. Items were found cooling in freezer in plastic containers with no active stirring. -CDI- EHS educated PIC on proper cooling methods and PIC separated items into flat pans to promote active air flow. **REPEAT** -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 .

6-303.11 Provide required lighting intensity. Observed lighting intensity in WIC > 10 ft candles. -0-

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing -Pf.- Observed PIC use handwashing sink to fill up a pitcher. -CDI- EHS educated PIC on proper use of handwashing sink. -1-

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 romaine lettuce and cooling at at low rate in prep unit. Observed rice cooling at a low rate in WIC. -CDI- EHS educated PIC on proper cooling methods and PIC placed items in prep units into WIC and rice was separated into smaller containers to facilitate rapid cooling. **REPEAT** -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 .

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P- Observed food employee wash hands and turn off faucet with barehands thus recontaminating hands. -CDI- EHS educated food employee on using a barrier to turn off faucet and food employee rewashed hands. **REPEAT** -2- 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 food employee wash hands with gloves on. After EHS asked food employee to remove gloves, food employee washed hands for less than 20 seconds and did not use soap. -CDI- EHS educated PIC on proper handwashing technique and PIC demonstrated proper handwashing technique to food employee and food employee properly rewashed hands. 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 .

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P- Observed raw gyro meat stored over RTE salami. -CDI- PIC corrected storage order. -0- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 provolone cheese prepared more than 4 hours ago and some prepared a few days ago that per PIC, had not been out, between 42-44F. Observed 2 containers of sliced tomatoes prepared more than 4 hours ago at 43F. -CDI- PIC voluntarily discarded items. -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 41F or less. -P- Observed sliced ham in prep unit at 50F. Observed ambient air of unit at 50F. -CDI- PIC voluntarily discarded of items. PIC was already holding majority of items in unit on TPHC. PIC will continue to hold items on TPHC until repairs have been made. **3 DAY VERIFICATION REQUIRED** **REPEAT** -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 .

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf.- Observed PIC holding items in prep units on time without any written procedures. -CDI- EHS provided PIC with written procedures and assisted PIC with filling out form. -0- TPHC procedure template may be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf- Observed sliced provolone cheese prepared more than 4 hours ago and a few days prior that did not meet cooling parameters. Cheese slices were cooling, stacked on top of each other and tightly wrapped in plastic. Observed 2 containers of sliced tomatoes prepared more than 4 hours ago cooling in metal containers filled to the top with plastic wrappings that did not meet cooling parameters. Observed cut tomatoes cooling in plastic container with lids. Observed chicken cooling in closed plastic bags. -CDI- EHS educated PIC on proper cooling methods and PIC voluntarily discarded of cheese slices sliced tomatoes that did not meet cooling parameters and removed lids on tomatoes and opened bags of chicken cooling to allow air flow. -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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P- Observed food employee wash hands and turn off faucet with barehands thus recontaminating hands. -CDI- EHS educated food employee on using a barrier to turn off faucet and food employee rewashed hands. -0-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed items in prep unit above 41F. Refer to temperature chart. -CDI- PIC placed items in freezer to cool back down. -1.5- 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed wiping cloth stored in soiled sanitizer container. -CDI- PIC replaced sanitizer container. -0-

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 handle stored in raw chicken. -CDI- PIC removed. -0-

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

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 tracks of cold holding case in need of cleaning.

2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P Observed food employee grab raw steak and place on the grill, then grab provolone cheese and place on cooked steak. CDI - Glove removal and employee hand wash. Sandwich was remade and PIC, that only contacts RTE foods will place cheese on sandwich, cook will only contact raw meats no RTE.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster doors open. 5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed large amounts of trash on the ground around the dumpster. DUMPSTER IS SHARED WITH ESTABLISHMENTS THAT ARE NOT REGULATED/NOT PERMITTED BY MECKLENBURG COUNTY HEALTH DEPARTMENT.

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed employee finish a task, remove gloves and begin to don new gloves without a hand wash to proceed with food prep. CDI-EHS explained the need for a hand wash and employee properly washed hands before donning gloves and preparing food.

6-301.14 Post a handwash sign at each handsink. Observed no hand wash sign at sink in men’s restroom. CDI-EHS provided hand wash sign.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed raw gyro meet stored over wrapped RTE deli meat and uncovered RTE chicken. CDI-PIC corrected storage order and voluntarily discarded chicken.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 . Observed sliced cheese and shaved beef stored above the fill lines in prep top unit at 48F and 46F. CDI-PIC voluntarily discarded TCS foods that were above 41F.

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 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 . Observed inaccurate date marking system. Tags are hung on shelves in WIC to indicate when food was prepared. When EHS asked if all food was prepared today, as indicated by the tags, the PIC stated no some foods were prepared yesterday. CDI-PIC applied accurate dates to potato salad, rice, and other sides.

3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed large spoon stored in water with rice debris beside the stove. EHS asked PIC if rice was cooked today and PIC stated rice was cooked yesterday. Water was also at room temperature. CDI-PIC moved container and spoon to be W/R/S and stated they would not store the large stirring spoons in water going forward.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed grill employee handle raw philly meat and then handle hoagie roll without changing gloves. CDI - PIC changed work flow so that grill employee does not come into contact with RTE foods.

2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P Observed grill cook handle raw philly steak and then handle hoagie bun and sliced cheese without glove change or handwash. CDI-Had conversation with PIC and employee about proper handwashing procedures. Hands rewashed and gloves donned. Recommended grabbing raw meats and handling RTE foods with separate utensils.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one spray bottle of bleach/water mix unlabeled. CDI-Bottle was properly labeled.

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 . REPEAT Observed a couple bags of cooked chicken tied closed and sliced deli meats wrapped in plastic wrap. These foods were above 41F in walk-in cooler and still cooling from prep earlier the same day. CDI-Has conversation with PIC about cooling foods from room temperature preparation and portioning. Deli meats and chicken were vented and allowed to actively cool. There has been much improvement in cooling TCS foods - smaller portions, hot foods vented and ice bathed. Point deduction not increased for repeat.

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. 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 rice and cabbage both cooling in the walk in cooler for 20 minutes. The rice dropped a total of 4.5F. The cabbage dropped a total of 3.6F. To meet cooling both foods would have had to dropped a total of 10.8F in 20 minutes. CDI- Both cabbage and rice were portioned in to smaller amounts on sheet pans to cool at a faster rate.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P All time and temperature controlled foods kept for cold holding shall maintain a temperature threshold of at least 41F or below. Observed a few items such as tomatoes(43.4F), lettuce(44.2F), and ranch dressing(containing eggs) all above temperature threshold. CDI- These items were moved to reach in freezer to cool down below the temperature threshold by PIC.

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 rice and cabbage inside of the walk in cooler attempting to cool tightly compacted in bulk amounts. Rice and cabbage were broken down in to smaller amounts on sheet pans to help those foods meet cooling.

2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P Ensure that team members are washing their hands after performing activities that will contaminate them such as going to the walk in cooler. Observed an employee go to the walk in cooler and continue to main line to prepare foods. Ensure that team members are aware of when to wash hands.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P All time and temperature controlled foods kept for cold holding shall maintain a temperature threshold of at least 41F or below. Observed a few items such as tomatoes(43F), lettuce(44F), diced chicken (45F), feta cheese(44F) all above temperature threshold. CDI- These items were moved to reach in freezer to cool down below the temperature threshold by PIC.

4-501.11 Maintain equipment in good repair. Observed torn gaskets in two reach in unit doors. Replace gasket channels as needed to help maintain tight seals.

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 excessive buildup in some areas around kitchen equipment such as behind stove and to the side of ice machine. Recommend a higher cleaning frequency.

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 multiple hand washing violations. Observed an employee go inside walk in unit and return to making food without a hand wash or change of gloves. Observed an employee leave serving area to customer self service area and return with the same gloves. Ensure that hand washing is taking place in between the changing of these tasks. Corrected through education and action during the inspection.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P 3-302.11(A) Separate the different types of raw animal foods. -Pf Observed gloves being used to place philly steak meat on grill, then food service employee would follow up and grab bread with same hands. Ensure that hand washing is taking place with the change of gloves to prevent any possible cross contamination.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed potatoes in hot holding display at a temperature of 122F. Potatoes were reheated during the inspection above 165F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed raw chicken, cheese, and rotini pasta all above temperature threshold. Items were moved to reach in freezer to cool rapidly.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Gasket channels need additional cleaning in some of the reach in units.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliced tomatoes, raw chicken, and chicken salad in flip top with temperatures between 43F and 48F. Flip top is directly across from grill and rotisseries. CDI - Items were allowed to rapidly cool to 41F or less and PIC was advised to hold items on TPHC if cold holding temperatures of 41F or less cannot be maintained. TPHC procedures were explained and TPHC guidelines were given to PIC. -1.5 points-

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a house fly in hot holding area. Recommend controlling insects to prevent infestation or cross contamination. -0 points-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed evaporator fans in walk in cooler with build up of dust. Recommend higher frequency and more thorough cleaning. -0 points-

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed containers of cooked beans, cooked rice, peppers, and cooked mushrooms cold holding in walk in cooler without covering. CDI - PIC covered food items with plastic wrap. -1.5 points-

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed serving spoon stored in container of pasta salad with hand making contact with food product. CDI - Handle of serving spoon was repositioned so that handle no longer made contact with pasta salad. -0 points-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed a container of shredded lettuce at 50F and container of chicken salad at 48F in flip top cooler. Shredded lettuce and chicken salad were removed from refrigeration prior to lunch service. All other items in flip top were at 41F or below. CDI - PIC placed items on time instead of temperature and the PIC was given TPHC procedures to follow. -1.5 points-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed food build up and residues in gaskets of sliding doors in hot holding area and food residue and oil on door handles of reach in cooler near prep line. Recommend higher frequency of cleaning to avoid build up of food residues and debris. -0 points-

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster with sliding door open. Recommend keeping sliding doors and lids closed when not in use to prevent rodent or insect infestation. -REPEAT- -0.5 points-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed can opener with food debris on cutting edge stored with clean utensils. CDI - Item was moved to warewashing area to be washed rinsed and sanitized. -0 points-

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed spray bottle of degreaser with label that was illegible. CDI - -0 points-

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed containers of cooling tomato/cucumber salad and marinara with tightly wrapped plastic. CDI - Plastic was removed and items were allowed to cool. -REPEAT- -1 point-

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed outside dumpster with both sliding doors open. 5-501.115 Maintaining Refuse Areas and Enclosures - C Observed wooden pallets, shopping carts, clothing in and around refuse area and enclosure. Enclosure is a shared space with the nearby businesses. Recommend higher frequency of garbage removal and cleaning. -0 points-

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee drinking cup and water bottle stored on shelf with dry goods and single service items. -0.5 points-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed salads in reach in cooler holding at 47F. CDI PIC uncovered and moved salads to walk in cooler to repidly cool.

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 salads in reach in cooler in foam containers holding at 47F. CDI PIC uncovered and moved salads to walk in cooler.

3-304.14 Wiping Cloths, Use Limitation - C Observed sanitizer bucket at 0 ppm of bleach. PIC dumped sanitizer bucket and refilled to proper concentration.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed bottles of oil, water and sauces with no labels.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed ladle in bucket of water measuring at ambient temperatures.

4-501.11 Maintain equipment in good repair. Observed one damaged gasket on reach in cooler.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed debris build up on reach in cooler and shelving in back of facility.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P. 1.5 pts. Observed bacon stored below raw chicken and raw philly steak beef stored above bread inside reach-in freezer. CDI: storage order rearranged.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. 0.5 pts. Observed dishes wet stacked on drainboard of 3-comp sink.

Repeat: 3 pts. 3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed various items inside small sandwich prep unit > 45F(see temperature chart). Service company was called during inspection; PIC received directive to turn off unit and remove all items. TCS items were transferred to walk-in cooler. Cooler shut down. Verification required by 8/14/17

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed several TCS foods holding in big flip top cooler > 45F (see temp chart). Items had been in cooler since 10am according to PIC. CDI: items were discarded by PIC. Verification required by 3/3/17 to ensure cooler can maintain foods 45F/below.

General Comment: 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 potatoes stored on the floor under dry storage shelf.

Repeat: 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wiping cloths not in use being stored on food contact surfaces. Observed bleach in red bucket in kitchen on cook line being held at 10ppm. CDI: sanitizer dumped and refilled to 50ppm. Recommend changing out more frequently or as needed.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed white food containers wet stacked on back shelf.

Observed TCS items in the flip top cooler holding at >45F- products discarded by PIC today. 3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P

Observed chicken salad that had been cooling since12 and still had not fallen to 45F or less. Chicken salad uncovered and taken out of deep plastic container to be spread out flat to chill fast. Be sure to chill down chicken and any other ingredients before making this product and/or spread out on sheet pan to chill quickly. 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 0ppm in both sanitizer buckets today- remade to correct. Maintain at 50-100ppm. 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses.

Observed a rusted rack in the walk in cooler. 4-501.11 Maintain equipment in good repair.

Observed build up on the walk in racks and the low boy gasket today. 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloth stored outside of sanitizer bucket in the prep area. CDI by PIC moving cloth to the bucket.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed sugar scoop stored with handle in contact with the sugar. CDI by PIC moving item.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed non-NSF can openers in dry storage area, items must be ANSI approved. 4-502.11(A) Maintain utensils in good repair. Observed multiple tongs with damaged plastic handles. Insure that tongs are kept in good repair.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed meatball sauce hot holding at temperatures less than 135F. Item was located on the steam table but the water level of the table had fallen below the level of the pan. CDI by PIC refilling water and reheating sauce

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 facility procedure that involves precutting meat then freezing it. Items that are precut and frozen are all TCS deli meats such as ham and turkey. Items are not being date marked for freeze or thaw date. EHS notified PIC that once the commercial seal of the items is broken, that the items must then be date marked, even if they are frozen. PIC stated that items are cut all at once at the beginning of the week, then whatever will be used is thawed out each day. EHS recommended that the facility batch date items, as long as each item can be traced to the date of preparation. CDI by PIC dating items.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed several wiping cloths kept out of sanitizer buckets.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed partically cooked chicken stored with raw chicken. PIC stated facility does not intend to par cook chicken and will cook chicken to required temperatures going forward. CDI chicken was discarded.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed salads cooling tightly covered in prep reach-in unit. Observed cabbage cooling in a plastic container tightly covered in walk-in cooler. CDI salads were uncovered and placed in walk-in cooler to rapidly cool. Cabbage was placed in a metal pan and uncovered to rapidly cool.

4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Observed no ambient thermometer in 1 door flip top cooler.

3-602.11 Food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -Pf Observed cookies for customer self-service not labeled. CDI cookies moved behind counter.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed several wet wiping cloths stored on prep table between uses. Observed 2 wiping cloths stored on employee aprons.

4-101.11 Food contact surfaces shall be made of safe materials. No odor, color or taste can migrate during multi-use. Materials shall be smooth, cleanable, durable and nonabsorbent. Observed several single service containers used as multi-use containers. 4-501.11 Maintain equipment in good repair. Observed rusted shelves in walk-in cooler.

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

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Facility could not provide thin probe thermometer. Verification required on 2/13/15.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed several working containers unlabeled.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed several wet wiping cloths stored on prep surfaces. 3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed sanitizer solution cloudly and soiled.

4-501.11 Maintain equipment in good repair. Observed rusted shelves under 2 prep tables.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed food residue buildup around equipment and in gaskets.

Maintain proper date marking- Observed large container of pasta salad, cucumber sauce, large amounts of sliced cheese and deli meats in walk in cooler not date marked.

General COmment- Maintain proper cooling methods. Observed cooled potatoes in shallow metal pan covered with plastic wrap cooling. Remove plastic wrap to facilitate cooling.

General Comment- Cleaning needed of the floor behind and under cooking equipment.

3-501.17 Ready-to-eat potentially hazardous foods held longer than 24 hours must be date marked. Observed pasta salad in walk-in cooler in need of date marking. CDI

3-305.11 Food shall be protected from contamination by storing food where it is not exposed to splash, dust or other contamination. Observed roof leaking above can storage rack. CDI-cans were moved and sanitized.

3-304.12 In use utensils shall be stored with handle extending out of the product. Observed handle stored in cheese crumles on the line.

2-102.12 Certified Food Protection ManagerPIC must have passed an ANSI approved, proctored food safety exam. Points will not be deducted until Jan. 2014.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date MarkingAny TCS foods that are not used/discarded within 24 hours of making them/opening them, must be date marked. Observed pasta salad in need of date marking today and taziki sauce.

7-102.11 Common Name-Working ContainersKeep chemicals labeled accurately. Observed quat. sanitizer bottle(pre-mixed from manufacturer) that contained chlorine sanitizer onsite. Corrected through instruction. Also, sanitizer should not be stored in a container that has held another chemical previously, including a seperate type of sanitizer.

3-304.12 In-Use Utensils, Between-Use StorageStore utensils with the handle extending out of the food to protect from cross contamination. Observed cutting knife handle stoed in onions on the make line today.

4-602.13 Nonfood Contact SurfacesClean tracks to pasta cooler and WIC rack where raw chicken is stored.

5-501.17 Toilet Room Receptacle, CoveredProvide a covered trash recepticle in the women's restroom. Only open trashcan offered today.

Observed no certifiedfood protection manager on site. At least one employee who has supervisory and management responsibility and the authority to direct and control food preparation and service shall be a certified food protection manager who has shown proficiency of required information through passing a test that is part of an American Standards Institute (ANSI) - Accredited Program.

Observed employee drink stored on upper shelf of clean pans rack. The employee grabbed the drink and took one last swig in front of me before tossing it in the trash and going back to washing dishes.

Employe washing potsand pans in the three bay sink with the second rinse bay empty and with food debris. When asked, the employee stated that it was empty because she uses the sprayer. Corrected by instruction all items rewashed.

Observed no date marking of potentially hazardous ready to eat food items. Observed several sliced and portioned packages of cheese and cold cuts not date marked.

Observed the caulking around the men's room sink in disrepair.

Observed the tracks of the pasta cooler and the bottom shelf of the upright freezer with food debris.