SUBWAY #2033

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. EHS observed no Certified food protection manager onsite during inspection. **REPEAT** -1- For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

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 household ant killer present in the kitchen. EHS advised PIC that household pesticides are not permitted to be used or stored in the kitchen. CDI- PIC removed the ant killer from the kitchen. -1-

6-501.111 Keep the premises free of insects, rodents, and other pests. EHS observed two ants on dry chemical storage rack in kitchen and two ants in restroom. -0-

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. EHS observed racks used to store clean dishes is starting to rust. -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 baseboard tiles missing from wall near mop sink. -0- 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. EHS observed buildup on floors in dry storage area and under the 3-compartment sink. -0-

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

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 eating at prep area where they were about to slice cucumbers. CDI- Food employee relocated food and properly cleaned area before starting prep. -0-

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed food employee actively washing dishes at the 3-compartment sink with quat sanitizer at 0ppm. CDI- EHS observed that chemical dispenser was not functioning properly. EHS advised PIC on how to hand mix quat sanitizer to correct levels. EHS verified that sanitizer was at 200ppm. Food employee rewashed/rinsed/sanitized dishes. PIC is going to contact vendor to service dispenser but will continue to hand mix sanitizer until then. -1.5- 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed a few dishes stored in clean dish storage with visble dust/debris present. EHS advised that facility remove equipment that is no longer being used or wash/rinsed/sanitize and protect equipment (plastic wrap/bags). CDI- Dishes were taken to 3-comp to be w/r/s. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

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

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed items in the walk in cooler that were holding above 41F. Observed that the unit was holding temperature above 41F. See temperature chart. See comment section. 3-day VR Required. 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 cut tomatoes and cut lettuce cooling in walk-in cooler covered and stacked. EHS advised proper cooling methods. CDI- Items were moved into the walk in freezer to rapidly cool as they were above to miss 4 hour mark. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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

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 for less than 20 seconds. -CDI- EHS educated food employee on proper handwashing procedure 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 . 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P- Observed PIC wash hands and not use a barrier to turn off faucet, thus recontaminating hands. -CDI- EHS educated PIC on using a barrier to turn off faucet and PIC rewashed hands. -0-

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf- Observed items prepared today cooling at a low rate. Items were found cooling in WIC with lids and stacked on top of other containers. -CDI- EHS educated PIC on proper cooling methods and PIC removed lids and unstacked 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 .

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 3 squeeze bottles with no labels. Per PIC, contents were oil and vinegar. -CDI- PIC properly labeled items. **REPEAT** -1-

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed dust build up on vent in WIC. Increased and more thorough cleaning frequency recommended. -0-

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM present at time of inspection. **REPEAT** -1- For more information on becoming a certified food protection manager 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 cut tomatoes, chicken rolls, cheese rolls and white American cheese prepared yesterday or day before above 41F in WIC. Refer to temperature chart. Per PIC, items have not been out for use since they were prepared. -CDI- PIC voluntarily discarded items. -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://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers. -Pf- Observed cleaner spray bottle labeled “hormigas” (ants). -CDI- PIC voluntarily discarded. -0-

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf- Observed cut tomatoes, chicken rolls, cheese rolls and white American cheese prepared 1-2 days ago above 41F. Observed items prepared today cooling in containers filled to the top with lids on. -CDI- EHS educated PIC on proper cooling methods and PIC removed lid and unstacked items to facilitate rapid cooling for items prepared today and voluntarily discarded of items not prepared today. -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 .

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 2 oil and 2 vinegar containers at prep unit/make line with no labels. Observed salt, pepper and oregano on line with no labels. -0-

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

3-202.12 Food may not contain unapproved food additives or additives exceeding levels generally recognized as safe (GRAS) as specified in 21 CFR 181-186. -P Observed an employee take a knife from the wet side of the Subway “Sani Station” and attempt to cut a sandwich. CDI - REHS stopped employee and provided education on air drying before use.

6-303.11 (A) Provide at least 108 lux (10ft candles) of light in the walk-in cooler. Observed lighting less than 5ft candles in the walk-in cooler.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed PIC is not a CFPM. REPEAT.

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 multiple TCS items stored in the sandwich prep above 41F. (Shredded Chicken, steak, Capicola). CDI - Shredded chicken was placed inside the WIF for rapid cooling, the steak and capicola was voluntarily discarded.

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed working containers of salt, pepper and other spices with no label. CDI - Items were labeled.

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employee medications stored with sauces. CDI - Medications were removed.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. PIC is not a CFPM. REPEAT For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Some items in flip top cooler recorded above 41F. CDI - Placed on TPHC and discarded. Suspected items were left out. Keep cold holding TCS Foods cold. REPEAT For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Personal food and items stored on drainboard to prep sink. CDI - Items moved and drain board cleaned

PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety. Observed PIC is not a CFPM. REPEAT

3-501.16(A)(2)Maintain TCS foods in cold holding at 41 F 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 some food items in make table above 41 F (See temperature log). Observed spinach and lettuce in reach in behind make table at 60 F and 58 F. CDI - PIC stated make table was loaded not long after being turned on and temperature was not checked before putting food in. Food was voluntarily discarded. Reach in containing spinach and lettuce was not holding temperature and reading ambient temperature of 62 F. Spinach and lettuce was prepped at 9 and moved to freezer to cool before the end of 4 hours. REPEAT.

4-501.11 Maintain equipment in good repair. Observed reach in was reading an ambient temperature of 62F. Needs to be repaired.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee items stored on dry storage shelf with items for facility and on soda fountain boxes. Employees need a designated area to store possessions away from food service items.

2-101.11 (A) PIC shall be present during all hours of operation. -PF No ANSI accredited certified food protection manager present during the time of the inspection.

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 2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Hand washing shall be conducted in between acts that contaminate them such as taking money. Observed an employee cash out a customer and only changed gloves in between. With glove changes, ensure that hand washing follows. Observed another employee recontaminate their hands by turning off the faucet with their bare hands and returning to preparing food. CDI- REHS educated team members on when and how to wash hands. Team members followed by hand washing.

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 lettuce on the line and inside of reach in unit not holding 41F or below. Lettuce was at 45F on prep unit and 50F inside of reach in unit. Both were prepared two hours earlier. Therefore lettuce was cooled during the inspection. Continue to monitor temperature throughout the facility.

4-501.11 Maintain equipment in good repair. Observed broken reach in unit holding a temperature of 54F. All foods were removed. Only TCS food observed was lettuce.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed damaged baseboard area located underneath 3 compartment sink. Repair as needed.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. PIC did not have a CFPM certificate. -REPEAT

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed meatballs hot holding at 129F at steam table. PIC stated that meatballs are reheated in microwave for hot holding. CDI - PIC reheated meatballs to 165F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed foods such as salami,turkey, lettuce, and tomatoes all above temperature threshold due to foods being stacked above the fill line in the pans. Foods were moved to walk in unit to cool.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed pink slime/mold buildup around hand wash sink.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. PIC did not have a CFPM certificate. -REPEAT- -2 points-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed trays and pans stored as clean on shelving with food build up, splash, and residues. PIC stated that soiled equipment and utensils is sometimes stored on shelving until items can be taken to three compartment sink. CDI - PIC moved items to three compartment sink to be washed rinsed and sanitized. -1.5 points-

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed meatballs hot holding at 126F at steam table. PIC stated that meatballs are reheated in microwave for hot holding. CDI - PIC reheated meatballs to 165F. -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 splash and residues in drink station cabinets. Cabinets are used to store single serve items. Recommend higher frequency and more thorough 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 keys and bags stored on top of single serve items in dry storage area. Recommend designating an area for the storage of employee possessions away from equipment, food, and utensils. 6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Observed employee drinks and food stored on shelving used to store single serve items. Recommend designating an area for the storage of employee food away from equipment, food, and utensils. -0.5 points-

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no on-duty employee with a CFPM certification. -2 points-

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Observed quat sanitizer at three comp sink with a concentration of less than 50ppm. CDI - PIC emptied three comp sink and refilled with quat sanitizer with a concentration of approximately 250ppm. -0 points-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed chicken breast holding in flip top cooler with a temperature of 45F. PIC stated that item had been placed in flip top cooler two hours prior to inspection. CDI - PIC moved container of chicken breast to walk in cooler to rapidly cool to 41F or less. -REPEAT- -1.5 points-

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 vents in walk in cooler with heavy build up of dust and food residue. Recommend cleaning vents to minimize potential contamination of stored food. -0.5 points-

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 recontaminate by turning off faucet with bare hands instead of protective barrier. CDI - Had conversation with employee about proper handwashing procedure and employee re-washed hands. -REPEAT- -2 points-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliced tomatoes and lettuce in flip top at 43F. Items were placed in flip top that morning in preparation for lunch service. All other items in flip top were at 41F or less. CDI - Items were removed from flip top and placed in walk in cooler to cool to 41F or less. -0 points-

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed an open bag of straws and drink lids stored next to garbage can under drink station. CDI - Straws and drink lids that were affected by fountain drink residue were thrown away and a new area storage area was chosen by PIC. -0.5 points-

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 sticky residues on and below fountain drink station. Recommend greater frequency of cleaning. -0 points-

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 one employee wash hands and recontaminate by turning off faucet with bare hands. CDI by Intervention and education by EHS. Employee did proceed to wash hands properly and at appropriate times.

7-201.11 Store toxic materials to avoid contamination. -P Observed bottle of glass cleaner stored on hanging on shelving with food equipment. CDI by removal to proper storage location. Repeat 2x.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager on site during inspection.

7-201.11 Store toxic materials to avoid contamination. -P Observed glass cleaner stored above food prep area. CDI by removal of chemicals to proper storage location.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee purse stored improperly in the back prep area.

Repeat: 2 pts - 2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager present.

7-201.11 Store toxic materials to avoid contamination. -P. 1 pt - Observed chemicals stored above food prep area and on shelf with dry good food including salt. CDI: chemicals relocated.

General Comment: 0 pts - 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed black plastic food containers wet stacked on shelf.

Repeat: 2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. 2 pts. Observed no cerified food protection manager present.

Repeat: 2 pts. 2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drinks on prep table and another drink on shelf with dry goods. CDI: drinks relocated.

General Comment: 0 pts. 6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee purses, bookbag, and jackets stored on shelf with dry good and food items at back of kitchen.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed manager on duty not certified. Owner showed up towards end of inspection. His certificate has expired in September of 2016.

Repeat: 2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed drinks stored on table at back and another stored on shelf next to food items. CDI: drinks relocated to bottom shelf.

General Comment: 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 incorrect dates on some food pans inside walk-in cooler. According to PIC March dates were placed on pans accidentally. CDI: dates changed to February.

3-501.13 Use approved thawing methods. Observed two packets of pork sitting on drainboard of prep sink to thaw without running water. Pork was moved to walk-in cooler to properly thaw.

Repeat: 4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed only thick probe food thermometers available. Facility has thin foods. Verification required by 3/10/17 to ensure thin probe thermometer is provided.

General Comment: 2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employees wearing bracelets and watches while preparing food.

2-103.11(A-L) PIC shall ensure rules in the code for food safety and handling are met. / 2-101.11 PIC shall be present during all hours of operation.-PF/ 2-102.11 PIC demonstrates knowledge by being a certified food protection manager. - Repeat - No PIC in establishment. Employee without certifiication.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. - 0pts - Observed open beverage on prep table. CDI - Moved.

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 the only employee washing hands for less than 5 seconds several times. CDI - Corrected employee. 2-301.14 Wash hands after activities that contaminate them.-P - Observed employee on phone while working with food. CDI - Employee washed hands. Discontinue this practice.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Repeat. - Observed veggie patties, spinach, lettuce, and tomatoes reading 47-51F. CDI - Items placed in cooler for rapid cooling. VR.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf - Establishment only has a dial thermometer that reads an average of temperatures. Establishment has several product of thin masses and shall have thin probe thermometer. Verification required.

4-501.11 Maintain equipment in good repair.- 0 pts - Vegetable make top unit flucctuating in temeprature. Repair to ensure compliance. 4-502.11(A) Maintain utensils in good repair. - 0 pts - Observed bowl begining to chip on inside. Repalce as needed.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - 0pts - Minor cleaning needed in gaskets, reach in, over head of soda machine near nozzles.

2-102.11 PIC demonstrates knowledge by being a certified food protection manager. - Repeat - PIC does not have CFPM certification. A PIC with CFPM certification shall be present during all hours of food preparation.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Upper sections of steak and chicken read 48-50F. CDI- Product placed in cooler for rapid cooling.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf - 0 pts - Chicken teriyaki read 54F tightly covered by lid and wrap. Sauces is used from room temperature which causes the chicken to increase in temperature. Loosely vent product to ensure temperature compliance. CDI- Item loosely vented.

2-102.11 PIC demonstrates knowledge by being a certified food protection manager. - Repeat - PIC does not have CFPM certification. A PIC with CFPM certification shall be present during all hours of food preparation.

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 - 0 pts - Observed employee wash hands for less than 15 secs. Hands shall be washed properly at all times. To avoid recontamination use a barrier such as a paper towel to close hand sink handles. CDI- Employee rewashed hands and washed hands properly throughout the entire inspection.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. - 0 pts - Two tea nozzles observed with minor build up. All other nozzles were clean. Properly clean nozzles as needed to prevent any build up.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Soup read 130F. CDI- Soup reheated.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. - 0 pts - Single service water cups stored unprotected. To avoid contamination use a dispenser or original plastic covering on cups.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - 0 pts- Cleaning needed on the under sides of the beverage dispensers.

6-502.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. - 0 pts - Walls: Observed mold build up on caulking of 3 compartment sink. Remove caulk and replace.

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

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed an employee's back pack stored on the dry goods storage rack with food items for the facility.

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

2-401.11 Store employee drinks to prevent contamination of food or utensils. Observed two employee drinks stored on food prep surfaces. CDI- Drinks relocated.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed two pans of sliced tomatoes with temps above 45 F. CDI Pans of tomatoes moved to walk in cooler for rapid cooling .

7-201.11 Store toxic materials to avoid contamination. -P Observed a container of cleaner stored on floor beneath food items. CDI - Item relocated to can wash area.

3-501.13 Use approved thawing methods such as thawing under refrigeration (<41F) or under running water that has a temp of 70 F or below. Observed several bag of frozen chicken thawing on top of prep sink. CDI- Items were dated and moved to refrigerator for proper thawing.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee personal items: handbag, phone speakers and container of cereal stored on shelfs with food items.

2-102.12 Certified Food Protection Manager - C A certified food protection manager must be present at all times during operation. Observed no certified food protection manager present.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Sanitizer solutions shall be maintained at proper concentration. Observed spray bottle of sanitizer reading 50ppm next to handsink at display counter. CDI- Bottle was emptied, solution was remade, and checked with test strips.

3-403.11 Reheating for Hot Holding -P Commercially processed Ready to Eat Foods shall be initially heated to 135F. Observed meat balls in marinara sauce at 120 F in hot hold. PIC indicated that meat balls were reheated less than two hours prior. CDI- by continuing to heat to 154F.

4-501.11 Good Repair and Proper Adjustment-Equipment - C Equipment shall be in good repair. A/C unit is leaking. Repair.

5-501.110 Storage Refuse, Recyclables and Returnables - C Refuse shall be stored in waste unit so they are inaccessible to insects and rodents. Observed waste on dumpster pad and dumpster door left open.

2-102.12 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 National Standards Institute (ANSI)-accredited program. Points will be deducted after January 1, 2014 if certification is not obtained.

2-201.11 Employees shall understand when to report illnesses, symptoms and exposure. Employees did not know their health policy. Left handouts which were posted and employees reviewed.