SUBWAY #11973

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

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed slicer slightly soiled with old food debris. CDI- Cleaned. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed deli meats holding above 41F in FL CW 2. CDI- All items quickly cooled to 41F or below (41F-39F). See temp chart. 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed several containers of salt, pepper without labels.

4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed bread mats hanging on faucet of prep sink. Observed clean lids stored on rack beside dirty side of the 3 comp sink. Lids are exposed to splatter contamination. Removed and place in a location not exposed to splatter contamination.

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 tiles missing in a few areas of the back kitchen.

2-102.12 (A) 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: www.mecknc.gov/foodsafety

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Employee was not wearing a hair restraint. Wear a hat/hair net when prepping food. REPEAT

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety Observed no certified food protection manager on site during inspection. REPEAT VIOLATION

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed slicer with meat and food debris in several areas. CDI: Slicer cleaned. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed items prepped today cooling while tightly covered in reach in cooler at a rate of 0F/min. CDI: Product was uncovered and rapidly cooled. 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 .

3-501.18 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 one pan of roast beef in reach in from 3/19. CDI: Product voluntarily discarded. Facility has an excellent date marking system in place overall. 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 several items prepared earlier today including spinach, chicken, and lettuce cooling in reach in coolers while tightly covered. CDI: Items were uncovered. 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 no label on 2 shakers that PIC identified as salt, and salt and pepper mix.

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 built up on lip of cabinet door near microwave. REPEAT VIOLATION Previous violation corrected.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed several damaged and cracked tiles throughout kitchen. PIC stated that ownership has spoken with the landlord and they are going to be replacing the flooring, however it has not yet been done. REPEAT VIOLATION Observed broken corner guard where FRP meets at half wall of mop sink.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety Observed no certified food protection manager on site during inspection. REPEAT VIOLATION

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed spray bottle labeled as sanitizer with 0ppm chlorine sanitizer. PIC stated that the bottle is changed weekly. This sanitizer is what is used for the slicer. CDI: Bottle was changed and refilled. Ensure that sanitizer is tested daily and changed as needed. Facility has not yet used the slicer today and had other available sanitizer properly made for all necessary tasks. 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 prep portioned chicken and sliced turkey holding in prep top cooler above 41F. CDI: Product voluntarily discarded. 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 .

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 hot holding well with minor build up. Ensure water is changed out and unit is cleaned daily to prevent build up.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed several damaged and cracked tiles throughout kitchen.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety PIC is not a CFPM. 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 For more information on handwashing, please visit: http://meck.co/FoodSafety or view our training video at the following web link, https://youtu.be/BH6CLGrH10M . PIC washed hands for less than 20 seconds and did not use a paper towel barrier to turn faucet off. CDI - Re washed hands.

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 . Roast beef cut earlier cooling in reach in cooler with lid on, CDI - Lid removed and moved to reach in freezer to cool.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. PIC not wearing a hair restraint while making sandwhiches, Wear hair restraint or hat.

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

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 No written procedures for vomit and diarrhea clean up plan on site, CDI- Given. Keep on site at facility.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Employee washing cucumber with bare hands, Instructed to wear gloves when handling RTE produce for sandwich line.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY Sanitizer bottle came out to a very high Quat concentration, CDI- Product discarded and re filled with accurate Quat.

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 . Tomatoes, lettuce and cheese recorded above 41F, CDI- Placed on TPHC. Assure that items are going directly from prep to line and if food sits out for some time, cool back down.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . For information on how to properly calibrate a thermometer please visit: http://meck.co/FoodSafety or view our training video at the following weblink: https://youtu.be/IxXix712KkI No thin probe thermometer on site. Obtain a thin probe thermometer.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety PIC had a food safety handler’s certification but not a food safety managers. Obtain food safety manager certification.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF For more information on employee health policy please visit: http://meck.co/FoodSafety No health policy on site, CDI- Poster and forms given and explained.

4-501.11 Maintain equipment in good repair. Two gaskets damaged in reach in cooler.

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. Baseboard damaged/missing and in need of repair.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC was not certified and could not produce a certificate.

Repeat: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed items inside front left side of sandwich make table measuring > 41F (seee temp chart). CDI: all items had been moved from back reach-in cooler at 8:30a; still within time parameter; had PIC move items to back reach-in freezer to rapid chill. Work order placed for cooler. If cold holding persists in the future, Risk control plan or ITS will need to be put in place. VR by 2/15/20

Repeat: 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Observed some items inside back reach-in cooler with date mark that had rubbed off. Facility is using chalk pencil to date mark product. Advised to use more stable clear way of date marking to ensure dates are legible. CDI: PIC switched to tape and re-labeled all products properly.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed salad bowls and metal pans wet stacked on back shelf.

Repeat: 4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf. Observed white salad bowls severely damaged on inside. Replace 4-501.11 Maintain equipment in good repair. Observed left side of prep cooler not working and in need of repair. Work order has been placed for cooler. Observed torn gaskets on front undercounter cooler.

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

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF 2-201.11(A) Ensure food employees understand when to report illnesses, symptoms and exposure. -P Observed employees did not know symptoms or illnesses associated with foodborne illnesses. Employees could also not locate the foodborne illness paper hanging on the bulletin board. PIC located the illness paper that was hanging behind several other papers. All employees must be aware of foodborne illness and symptoms. CDI- PIC moved the foodborne illness paper to the front of bulletin board. Additional poster provided to facility today. PIC will ensure all employees are aware of foodborne illnesses and symtoms. Repeat violation.

2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed an employee begin to don gloves to prepare a sandwich without washing hands. Hands must be washed before donning gloves. CDI- Issue discussed with employee, employee washed hands and donned new gloves. 2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed two employees wash hands then turn faucet off with no protective barrier. A protective barrier should be used when turning faucet off to avoid recontaminating hands. CDI- Issue discussed with PIC. PIC will go over cleaning procedure with all employees.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed dried debris in the tomato slicer that was stored as clean. Ensure all food debris is removed from slicer during cleaning process. CDI- Slicer moved to ware washing.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed some TCS items cold holding above 41F in the make line cooler. PIC stated food is moved from the small reach in cooler and placed directly in the make line cooler in the mornings. All items above 41F were in the left corner of cooler. CDI- Items moved to freezer for rapid cooling. PIC will monitor temperatures once placed back in the cooler. Repeat violation.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed several TCS items with no date mark. Facility has recently began using chalk pencil to date mark on metal pans. PIC stated they are dating items but date mark rubs off pans. It was visible were some items had been dated but date mark was not legible. CDI- Items dated. Discussed using a different method of date marking with PIC.

4-501.11 Maintain equipment in good repair. Observed bottom of large reach in cooler damaged and rusted. Repeat violation. Improvement since previous inspection.

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 walls, the wall behind the prep table has significant build up and debris.

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

2-201.11(A) Ensure food employees understand when to report illnesses, symptoms and exposure. -P Through discussion, recently hired employee was unable to identify any food borne illnesses or symptoms and did not receiving Employee health policy training. CDI: Environmental Health Specialist (EHS) went over employee health policy agreement that store has with employee. Ensure all staff are trained on the employee health policy.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed pink build up on ice chute of soda machine.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 45F within 4 hours. -P

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed items in sandwich make unit holding above 41F. CDI: Items rapidly cooled based on how long they were in the prep top. New product placed on line on TPHC for today. EHS spoke with owner who is calling a refrigeration maintenance person to assess the cooler and repair as needed.

4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Observed sandwich make cooler holding food items above 41F. VERIFICATION REQUIRED 3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed items from sandwich make unit tightly wrapped and cooling in reach in cooler. CDI: Items vented. See #18

3-307.11 Protect food from contamination sources not specifically noted by code. Observed employee jacket stored directly on top of bottled drinks and above other dry goods in storage area.

4-501.11 Maintain equipment in good repair. Observed torn gaskets on reach in cooler on front line. Observed bottom of large reach in cooler severely damaged and rusted. Observed reach in cooler shelving severely damaged. REPEAT VIOLATION Some improvement from previous inspection. 4-502.11(A) Maintain utensils in good repair. Observed mesh bread molds severely damaged.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed counter tops heavily soiled around and under counter top equipment.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed Person in charge (PIC) Is not a certified food protection manager. REPEAT VIOLATION

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed wet wiping cloth stored in front handsink. Corrected during inspection (CDI): Cloth moved to dirty linen area.

3-501.13 Use approved thawing methods. Observed seafood meat thawing in standing water in a container. CDI: PIC moved item to sink and thawed under running water. Product reached above 45F and was immediately prepared and then put in the cooler to cool.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a few flies around soda machine and at back of kitchen near dry storage.

4-501.11 Maintain equipment in good repair. Observed split gasket on front reach in. Observed coating on drying rack peeling off. Observed reach-in cooler shelves in need of resurfacing or replacement. Observed reach-in cooler doors to not shut and seal properly on their own. EHS suggests repairing doors. REPEAT VIOLATION

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

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed baseboard peeling from wall and wall paper peeling from wall near bread oven.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee purse stored on shelf comingled with food products. REPEAT VIOLATION

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. REPEAT Observed no CFPM onsite today.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf REPEAT Observed no paper towels at back hand sink. CDI: paper towels provided.

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 45F. -P REPEAT Observed sliced tomatoes cooling at a rate of 0 deg/min, tuna salad at 0.07 deg/min, and egg patties at a rate of 0 deg/min. Proper rate for items cooling from 70F to 45F is 0.12 deg/min. Sliced tomatoes and tuna salad were cooling in reach-in cooler. Reach-in cooler doors do not shut and seal on their own. EHS had to push door to ensure it stayed shut. Throughout inspection, employees were going to reach-in cooler to grab items for service without shutting doors completely. This make sit difficult for items to cool. EHS suggested repairing doors to properly close and training employees to ensure doors are shut after opening. CDI: Items were left vented to quickly cool.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed tomatoes at temperatures above 45F on make line. Tomatoes were stacked too high. CDI: facility went thru tomatoes very quickly during lunch rush. Observed bulk sliced cheese in front of reach-in cooler holding at 48F. Observed portioned sliced cheese in reach-in at 46F with a date of 2/19. EHS shut cooler doors and left them shut for a while until thermometer measured an ambient air temperature of 43F. EHS believes items are having a hard time staying cold at the front of the cooler due to doors not being shut all of the way. CDI: cheese was relocated to different parts of the cooler and cheese that was at 48F in front of cooler was voluntarily discarded.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf REPEAT Observed sliced tomatoes and tuna salad cooling at improper rates in reach-in cooler with tightly wrapped plastic and lids. Ensure products that are cooling are vented to allow circulation of cold air. Reach-in cooler doors do not shut and seal on their own. EHS had to push door to ensure it stayed shut. Throughout inspection, employees were going to reach-in cooler to grab items for service without shutting doors completely. This makes it difficult for items to cool. EHS suggested repairing doors to properly close and training employees to ensure doors are shut after opening. Egg patties were cooling in heavily used prep cooler by make line. EHS advised PIC to not cool items in this prep cooler if employees are going to be in and out of cooler so frequently. Observed crab salad cooling on prep top. These units are not designed to cool. CDI: egg patties were relocated to reach-in cooler and all items were left vented to quickly cool.

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 spice shakers throughout without labeling.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed box of cucumbers being stored on the floor for duration of inspection. CDI: EHS had PIC relocate cucumbers.

4-903.12 Do not store single-use and single-service articles in toilet rooms, garbage rooms, mechanical rooms or under sewer lines. Observed togo boxes being stored under front hand sink. Ensure items are not stored under sewer lines as they could leak and contaminate items.

4-501.11 Maintain equipment in good repair. REPEAT Observed reach-in cooler shelves in need of resurfacing or replacement. Observed reach-in cooler doors to not shut and seal properly on their own. EHS suggests repairing doors.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed cleaning needed on floor under shelving in back.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. REPEAT Observed employee jacket and purse commingled with food items on back shelving.

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

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no papertowels at back handsink. CDI: Papertowels provided REPEAT VIOLATION

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed quat sanitizer to be low. CDI: Facility moved to chlorine sanitizer by adding bleach to water. Sanitizer pump needs adjustment or repair. VERIFICATION REQUIRED

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 45F. -P Observed tuna salad cooling in reach in at a rate of 0F/min. CDI: PIC changed cooling method. Proper cooling rate achieved. Product was cooling at .5F/min.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed tuna salad cooling in deep container, while covered. CDI: Tuna placed in thin pan and uncovered to allow for cooling.

3-501.13 Use approved thawing methods. Observed steak thawing by sitting on counter. CDI: PIC advised to thaw in the refrigerator.

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 handle of scoop stored down in steak on line.

4-501.11 Maintain equipment in good repair. Observed split gaskets on front line reach in coolers. Observed metal racks in reach in cooler in need of replacing or refinishing. REPEAT VIOLATION

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee items stored over single service items on shelving in kitchen.

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

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 turn off handsink with bare hands after washing them. CDI: Employee educated on proper handcleaning procedure.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed handsink in kitchen to be blocked by CO2 cans. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no papertowels at handsink in kitchen. 6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at handsink in kitchen. CDI: Sink made accessible, soap and papertowels provided.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked items above 3-comp sink.

4-501.11 Maintain equipment in good repair. Observed damaged gaskets on several reach in cooler doors (front line, and back). Observed racks in reach in coolers in kitchen to have heavy rusting. REPEAT VIOLATION

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

4-501.11 Maintain equipment in good repair. Observed 2 gaskets on front low boy refrigerator torn and in need of replacement and 2 gaskets on rear reach in freezer in need of replacement.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. No certified food protection manager in facility.

2-301.12 C To avoid recontaminating their hands food employees may use disposable towels when touching surfaces such as manually operated faucets. Observed employee turn faucet off with clean hands recontaminating them . CDI corrected by instruction. -0 points-

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed cheese at 50 degrees overstacked on prep line. CDI discarded overstacked portion.

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 teriyaki chicken and diced chicken cooling tightly covered in back reach in . CDI vented to cool.

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 containers on line not labeled. -0 points-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet nested pans in clean dish area.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed drink lids store with food contact surface up should be inverted. CDI corrected by instruction. -0 points-

2-102.12 PIC demonstrates knowledge by being a certified food protection manager. Observed PIC with no ANSI accredited food certification. Repeat.

6-301.11 Provide soap for handwashing at each handsink. -Pf. Observed empty hand soap dispenser in women's bathroom. CDI hand soap provided.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Suggest ice machine be cleaned on a weekly schedule. Observed ice machine soiled with debris. CDI ice machine cleaned. Repeat.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Observed foods in prep top that were above 45F and PIC did not know what caused the rise in temperature but all reach in units are in working order as well as prep line. CDI foods replaced with fresh batch from reach in.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of metal racks and salad bowls in back prep area.

2-102.12 PIC shall have food protection certification. Observed no one on staff with ANSI accredited certification. Repeat.

2-401.11 Cover and protect personal drinks. Observed uncovered drinks on prep table.

2-301.11 employee shall wash their hands atleast 20 seconds. Observed employee wash for less than 20 seconds. CDI hands rewashed.

3-304.15 (A) Gloves shall be used for one task only. Observed employees going in and out of reash in and continue food prep with same gloves. CDI hand washed and gloves changed.

4-601.11 (A) Food contact surfaces shall be cleaned to sight and touch. Observed ice machine soiled with debris. Verification required.

3-501.16 (A)(1) Foods that are hot held shall be 135F or above.. Observed meatballs below 135F. CDI item reheated.

3-501.15 uncover foods foods for proper cooling. Observed vent crab mix that was tightly covered. CDI item uncovered.

6-501.14 keep vents free from accumulation. Observed vents in bathroom covered with dust.

2-102.12 Certified Food Protection Manager - C. 2-102.11 PIC demonstrates knowledge by being a certified food protection manager. Observed no one on staff with ANSI accredited food certification. Repeat.

. 2-301.12 Cleaning Procedure - P. 2-301.12. Follow the cleaning procedure to adequately wash your hands.-P. Observed employee wash hands for less than 10 seconds. CDI hands rewashed.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P. 4-501.114 Maintain sanitizer at correct concentrations. -P. Observed active dish washing with sanitizer at 0ppm. CDI sink filled to proper concentration and items sanitized.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P. 3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Observed facility with reach in unit at 51F and holding TCS foods at 45F and above . CDI items left overnight discarded. Verification required.

4-501.19 Manual Warewashing Equipment, Wash Solution Temperature - PF. 4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturers label. Observed facility actively washing dishes in 90F water. CDI sinked refilled to 110F.

2-102.12 Certified Food Protection Manager - C. There shall be atleast one person on staff who is a certified food protection manager by an ANSI accredited program. Observed no one staff with ANSI accreditation.

3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P. Foods shall be hot held at 135F or above. Observed grilled chicken at 99F. CDI food reheated to 199F. Repeat.

6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods - C. Physical facilities shall be in good repair. Observed cracked tile by back sink, and cracked tile in back kitchen floor.

Facility must have a person in charge certified by an ANSI accredited managers food safety training such as servsafe at all times when operating. Observed the person in charge was not certified. CDI by instruction. Two point deduction begins 2014.

3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding. Maintain hot foods at 135F or greater. Observed meat balls at 122F on the line. CDI, placed in the cooler to cool rapidly as facility was about to close. CDI.

Short refrigerated unit behind the line was holding deli meat etc at 48-51F. RVR.