JERSEY MIKES SUBS

2-401.11 (A). Employee beverages must be stored in a designated area where contamination of food, clean equipment, utensils, linens, and single-use articles cannot occur. Observed an employee drink stored on a prep surface.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed a wiping cloth draped over the side of a hand sink. CDI - Item was removed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed 52 degree tomatoes on the make line due to them being in a thin pan. CDI - Items were voluntarily discarded.

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

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a container of chips stored on the floor of the back storage area.

REPEAT 2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed an employee wearing a hair band on their wrist.

REPEAT 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed missing recycle dumpster lids. Improvements from last inspection due to hand sinks having waste cans.

REPEAT 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 missing or very low grout in front of the prep sink.

6-303.11 Provide required lighting intensity. 10ft candles of light are required in walk-in coolers. Observed 5ft candles of light in the walk-in cooler.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed an employee preparing food while wearing a bracelet.

REPEAT 3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed one sanitizer bucket with 0ppm Quat sanitizer. Improvements made from previous inspection.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed heavy food / sauce debris on the sauce storage shelves.

REPEAT 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. 5-501.16 (C )Provide waste bins in required areas including at handwash sinks. Observed open dumpster doors and a missing trash can for the front kitchen hand sink.

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 missing or very low grout in front of the prep sink.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed vegetables on the top shelf of the walk-in cooler above ready-to-eat cut vegetables.

7-207.11 (B) Store labeled, employee medications to prevent contamination of food, equipment, and other food service related items. -P Observed medications stored on top of the first aid kit, above a prep surface. CDI - Medications were removed.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed sanitizer buckets with 0ppm Quat sanitizer. Observed two soiled wiping cloths stored on prep surfaces.

4-501.11 Maintain equipment in good repair. Observed slight rust on the walk-in cooler shelves.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. 5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed open dumpster doors and missing drain plugs on both recycling dumpsters.

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

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM in establishment during inspection. Establishment has a CFPM who was not present. -1 point- For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Observed no written procedures for responding to vomit/diarrheal events. CDI - Written procedures were reviewed with and given to PIC. -0 points- For more information please visit: 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 stacked and tightly wrapped containers of cut lettuce cooling in walk in cooler. CDI - Wrappings were vented to allow cold air to circulate in and around food. -0 points- 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 .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed employee using trash can to hold sheet pan for sliced tomatoes. Prepare food in a manner that does not expose them to contamination. -1 point-

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 drinks stored on prep counter next to can opener, adjacent to where cookies are prepped. CDI- drinks moved, EHS discussed proper drink storage with PIC.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice shoot with minor pink buildup, in need of cleaning. EHS discussed cleaning procedure/frequency with PIC.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . Observed no thin tip thermometer in facility during inspection. EHS observed several dial thermometer with no thin tip, EHS suggests digital thermometer with thin tip probe to accurately measure thin food such as thinly sliced deli meat. VR by 6/18/23 to ensure facility has proper equipment.

4-501.11 Maintain equipment in good repair. Observed shelving in walk in cooler with rust buildup.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed floors under shelving in walk in cooler, floors under 3 comp sink/prep sink area and walls under slicer area in need of cleaning. REPEAT. 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 area with missing tiles near prep sink.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed sanitizer at 3 compartment sink above 400ppm quat sanitizer. EHS found that facility uses quat sanitizer tablets, may be using too many tablets for 3 compartment sink setup. CDI- solution diluted with water, at proper concentration after dilution.

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed spray bottle filled with water with no label, used for misting bread.

6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed 1x dead roach body behind prep sink. EHS discussed pest control service with PIC.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee working with food with wrist jewelry/wrist bands on.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed floors underneath prep sink and under 3 compartment sink with buildup, in need of cleaning. REPEAT.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed tomatoes and American cheese holding above 41F, see temperature chart. EHS found that these products were stacked over fill line. CDI- products over fill line removed, brought to cooler.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several metal containers and plastic containers stacked on shelving that was still wet. Ensure air drying of this equipment before stacking together as clean. REPEAT.

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed to-go containers stored on counter top that was upright, not in protective packaging or inverted to prevent contamination.

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 corners of flooring in walk in cooler with buildup, in need of cleaning. Observed flooring underneath 3 compartment sink with buildup, in need of cleaning.

5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed large white buckets stored on the floor in front of the handsink nearest the back door. CDI- buckets moved out of way of handsink, EHS discussed the importance of maintaining access to all handsinks.

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 squeeze bottles on sandwich prep line and shakers with no label. REPEAT.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed a couple of sanitizer buckets registering around 50ppm quat sanitizer when tested. CDI- buckets remade to proper concentration.

4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried. Observed employee drying dishes at 3 comp sink area. EHS discussed need for air drying equipment/utensils, these may not be cloth dried.

4-501.11 Maintain equipment in good repair. Observed gasket on reach in display unit with damage, splitting.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee drink stored on top shelf of walk in cooler, adjacent to retail items. Ensure employee drinks are stored in a designated area, away from retail items.

6-301.14 Post a handwash sign at each handsink. Observed no hand signs at hand washing sink. CDI. Gave PIC some.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf. Observed lettuce held on time without a time stamp on it. CDI. PIC provided one.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed a container of salt and other spices without a label. Needs to be labelled.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed two employee drinks on the sandwich prep counter. CDI- PIC relocated the drinks.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed two metal trays of sliced tomatoes prepped the day before temped above 41F. CDI- PIC voluntarily discarded the tomatoes.

7-201.11 Store toxic materials to avoid contamination. -P Observed sanitizer spray bottle stored on top of the sandwich prep counter. CDI- PIC relocated the spray bottle to prevent contamination.

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 In conjunction with Item 20, sliced tomatoes prepped from the day before with covered with a lid and stacked in the walk in cooler. CDI- PIC volutarily discarded the tomatoes. Provided education of the proper cooling procedures. After slicing, leave uncovered and unstacked until the product reaches to 41F or below.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta Observed a few squeeze bottles at the cookline not labeled.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed front deli meat/cheese case interior/tracks and the bottom interior of reach in freezer in need of some cleaning. -REPEAT-

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Observed employee food stored on the top shelf in the walk in cooler.

REPEAT 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed tomato slicer stored clean with old tomato debris stuck between blade surfaces. CDI slicer pulled and placed into dirty dish pit. (points not increased due to improvement)

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed single service cups stored with no protection, exposed to contamination / sneeze spray at front counter.

4-601.11 (C ) 4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed non-FCS of equipment with build up in need of cleaning (between cooking equipment and prep cooler; shelving inside prep cooler; tracks on display case; inside bottom surfaces of stand up freezer).

NO POINTS DEDUCTED 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 issues to PHYSICAL FACILITIES. (Observed vents in back kitchen area above 3 compartment sink in need of general cleaning; observed flooring underneath grill in need of general cleaning).

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce stored above washed produce and ready to eat food. CDI - PIC reorganized to correct storage order.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed build up in tea nozzle. Recommended facility increase cleaning frequency of tea nozzles. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed multiple squeeze bottles and other utensils stored together in clean utensil area with food residue and debris. CDI - Removed for rewash.

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 cheese and deli meats in display case in need of date mark. PIC stated all cheese and meats come from larger batch in walk in cooler. Date shall follow smaller portions to display case. CDI - PIC date marked items.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed facility correctly following time procedures for lettuce and tomatoes on make line. Facility without written procedures. CDI - PIC printed TPHC document and filled out together during inspection.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed squeeze bottles in prep unit without identifying labels. REPEAT.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping clothes hanging out of sanitizer buckets throughout facility. Ensure wet wiping clothes are fully covered by sanitizer when placed in buckets.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed that facility has been working on their cooling process when preparing items that get stored in cold holding. The raw beef in reach in unit is in temperature danger zone. Advised to service the unit; all product in this unit is NON-TCS currently.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed squeeze bottles not labeled. Advised to label.

4-601.11(C )/4-602.13 Non Food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil or residue. Observed build up in reach in gasket. Observed debris in reach in unit. Advised to clean.

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 beef rounds not cooling properly. Product was cooked to final cook temperature and time according to Jersey Mikes cooking chart, and then product was not cooled down in proper time because food employees do not use thermometers or proper cooling methods. Product has been cooling since last night. CDI - discarded product. Educated about proper cooling methods and cooling criteria. 3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 45F within 4 hours. -P Observed sliced tomato not meeting time/temperature cooling criteria in the walkin cooler. CDI - brought to freezer to rapidly cool. At 3.5 hrs product is cooling at a rate of 0.07 F per minute. Not meeting cooling critieria. Product currently at proper temperature.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P REPEAT VIOLATION. Observed product in the prep unit out of temperature. CDI - educated that after preparation, rapidly cool uncovered in the freezer. Use thermometers to verify that product is at 45F and below before storing product in the prep unit. Pulled items to rapidly cool down.

3-501.17 Date mark/label all ready-to-eat TCS foods that have been prepared and held more than 24hours in the establishment. -Pf Observed tomato and lettuce in the flip top unit without a date label on the product and the product has been prepared over 24 hrs ago. CDI - educated about date marking criteria. Put date label on product.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed sanitizer buckets without a date label on the bucket. CDI - wrote with sharpie on the buckets.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -Pf REPEAT VIOLATION. Observed beef rounds and tomato cooling incorrectly. CDI - educated that after preparation for all product, cool down in walkin cooler WITHOUT plastic wrap tightly covering product; allow heat transfer by leaving uncovered for rapid cooling.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed sanitizer bucket stored on the floor. CDI - educated to relocate. 3-304.14(D) Maintain dry wiping cloths and sanitizing rags free of visible debris and soil; Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed food debris in the sanitizer bucket stored underneath make line. Advised to keep clean.

4-501.11 Maintain equipment in good repair. Observed light bulb missing underneath the hood. Advised to replace.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed lettuce out of temperature in the prep unit. CDI - educated about proper cold holding temperatures. Educated to cool product down properly before storing in prep unit. Refer to temperature chart and violation 31.

3-501.17(B) Commercially Prepared and Packaged Time/Temperature Control for Safety (TCS) food shall be date marked at the time the original container is opened in a food establishment and the food is held for more than 24 hours. -Pf Observed pastrami opened from commercial package on monday without a date label. CDI - Advised to place a date label for the product. Educated about proper date marking criteria. REPEAT VIOLATION.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -Pf Observed lettuce not cooled after preparation and stored in cold holding well. Refer to temperature chart. CDI - educated that cold holding units are not for cooling. PIC pulled lettuce to freezer to rapidly cool down. Educated to cool down after preparation in walkin cooler uncovered or in freezer before storing in cold holding. Lettuce has been properly cooled to 45F. REPEAT VIOLATION.

4-601.11(C )/4-602.13 Non Food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil or residue. Observed non food contact surface of display unit with debris build up. Employees are cleaning the equipment better, but missing the bottom. Advised to clean out the bottom of the equipment. REPEAT VIOLATION

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed wall joint in disrepair by 3 compartment sink. Advised to repair.

4-501.114 Maintain sanitizer at correct concentrations. -P Observed quat concentrate bag empty at the 3 comp sink dispenser. Reading at 0 ppm. CDI - replaced with new quat concentrate bag in the dispenser. Reading at 200 ppm.

3-501.17(B) Commercially Prepared and Packaged Time/Temperature Control for Safety (TCS) food shall be date marked at the time the original container is opened in a food establishment and the food is held for more than 24 hours. -Pf Observed product in the deli display unit without date marking labels. Products such as prosciuttini, turkey, and other deli meats have been opened up from their commercial package for more than 24 hrs and do not have a date label on the product. CDI - educated about proper date marking criteria and advised to place a date label on the product.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -Pf Observed lettuce and tomato cooling in the walkin cooler tightly covered with plastic wrap. CDI - educated about leaving the product vented to allow heat transfer for rapid cooling. Uncovered products.

3-304.14(B) Cloths in-use for wiping counters and other equipment shall be held between uses in a chemical sanitizer solution at the proper concentration. Observed sanitizer bucket at 0 ppm quat. 3-304.14(D) Maintain dry wiping cloths and sanitizing rags free of visible debris and soil; Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed dirty sanitizer solution. Advised to switch out solution with clean solution at the proper concentration.

3-304.12 During pauses in food preparation or dispensing, store in-use utensils in a clean, dry place, in food with handles above the food, in 135F or greater water, or in running water that moves food particles to the drain. Observed tuna/chicken salad scoopers and carving knife stored where they are exposed to contamination. Scoopers are stored on the deli display shelving without any protection and the carving knife is stored on the counter top next the the meat slicer. Advised to store utensils properly until operating; when operating store utensils in clean containers or by other safe means.

4-601.11(C )/4-602.13 Non Food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil or residue. Observed build up of food debris in the deli display unit. Advised to keep clean.

2-301.12C To avoid recontaminating their hands, food employees may use disposable paper towels or similar clean barrier when touching surfaces such as manually operating handsink faucets or touching the handle of a door. Observed food employee recontaminate hands by bare hand contacting the sink faucets when turning the faucets off. CDI - educated to employee that when washing hands, dry hands with a paper towel and then turn off sink faucets with that paper towel.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed paper towel dispenser at the front handsink with no papertowels. CID - provided paper towels to dispenser.

4-602.11(E) Clean equipment and utensils used with nonTCS foods at least every 24 hours to avoid contamination. Observed build up in the drink nozzles at tea dispensers and soda machine. CDI - advised to pull off and send through a cleaning procedure: wash, rinse, and sanitize; educated that these items need to be cleaned every 24 hrs.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P REPEAT VIOLATION. Observed lettuce out of temperature and the prep line. CDI - pulled lettuce to the freezer to cool down quickly; educated to cool product down uncovered before placing onto cold holding prep line. The prep line or the deli case is not meant for cooling product down.

2-401.11(A) An employee shall eat, drink, or use tobacco only in designated areas where the contamination of exposed food, equipment, utensils, linens, single-use artices, or other items can not result. Observed employee food on the counter top next to microwave and above container of food. CDI - removed employee food from the prep area; advised to eat in dining area to prevent contamination.

2-301.12C To avoid recontaminating their hands, food employees may use disposable paper towels or similar clean barrier when touching surfaces such as manually operating handsink faucets or touching the handle of a door. Observed employee wash hands and then recontaminate hands by turning off faucet with bare hands. CDI - educated about proper procedure and to use a clean barrier to turn faucets off.

4-501.114 Maintain sanitizer at correct concentrations. -P Observed quat sanitizer dispenser at the 3 compartment sink is dispensing quat at a low concentration, 50ppm. VR. CDI - advised facility to make their own solution for 3 comp sink and sanitizer buckets.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed tomatoes at the prep line out of temp and product in the flip top/reach in cooler out of temp. Refer to temp chart.. CDI - pulled tomatoes from prep line to cool down and discarded product in the flip top reach in because it was held in that equipment over night.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -Pf Observed tomatoes in the walkin cooler out of temp because they were cooling down and containers were covered with plastic wrap. Refer to temp chart. CDI - educated about proper cooling methods and to leave food uncovered when cooling; uncovered product.

4-302.12 Provide a thin probe thermometer for an accurate measurement of foods.-Pf Facility does not have proper thin probe thermometer to check temperatures of product. VR

3-304.14(B) Cloths in-use for wiping counters and other equipment shall be held between uses in a chemical sanitizer solution at the proper concentration. Observed sanitizer buckets with a low concentration. Quat is at 50 ppm. CDI - emptied solution and refilled buckets with new solution.

4-501.11 Maintain equipment in good repair. Observed that flip top cooler/reach in unit is not working properly. Facility has sufficient amount of space in walkin cooler, freezer, and refrigerators to hold food. Advised to fix the cold unit.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed clean utensils stored inside dirty large containers. (keep bulk storage tubs/containers in wash rotation)

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. Observed no test strips available.

4-601.11 (C ) 4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed non-FCS of equipment with buildup in need of cleaning. (inside stand up freezer)

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed hand sink by back door partially blocked by a display rack. CDI-through instruction.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed cut tomatoes cooling in walk in and tightly covered with plastic wrap. Vent pan to ensure tomatoes are cooled down to 45F before being placed in open cold prep line.

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

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths stored on counters throughout kitchen.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed unprotected cup lips on stack of cups located next to register.

The permit holder shall require employees to have knowledge and report to a PIC about symptoms and illnesses that are transmissible through food. (2-201.11) PIC and employees were unable to display knowledge of any symptoms or illnesses during inspection. Handout given and employees educated. VR

Food employees shall clean their hands after engaging in activities that contaminate hands and before engaging in food preparation including working with clean equipment and exposed food. (2-301.14) Observed employee sweeping and begin to prep food without washing hands. Also observed employee return to kitchen from restroom and don gloves without washing hands. CDI-employees stopped and directed to hand sink.

Store TCS food cold at 45F or below. (3-501.16) Observed cut tomatoes and shredded lettuce stored above 45F on cold prep line. Items put on ice. VR for unit.

Use proper cooling methods. (3-501.15) Observed roast cooling on counter at 140F. Employee stated that roasts are cooled to 100F, wrapped in plastic and placed in refrigeration. Active cooling must take place once product reaches 135F. Cool items vented or uncovered to allow cold air circulation and quick cooling.

Facility shall have employee with mangerial control who is food safety certified. No food safety certified manager on site during inspection. Points will be deducted beginning Jan 1, 2014.

Food contact surfaces shall be clean to sight and touch. Observed build up on soda nozzles. CDI-cleaned.Chemical sanitizer shall be at correct strength. Observed chlorine sanitizer measuring 0ppm. CDI-remade to correct concentration.

Thermometer for checking food temperatures shall be provided. PIC could not determine location of food thermometer.

Properly store single use articles. Keep cups near register stored in plastic sleeves to prevent contamination.

Facility shall have employee with managerial control who is food safety certified. No employee food safety ceritifed on site during inspection. No employee on site with food safety knowledge during part of inspection. Points will be deducted Jan 1, 2014.

Properly store employee drinks. Observed several employee drinks stored improperly throughout kitchen. CDI-drinks moved. REPEAT

Properly wash hands after any activity that may contaminate hands. observed employee using computer and handling money and donning gloves without washing hands. CDI-through education.

Properly store raw animal products to prevent contamination. Observed raw beef stored above fully cooked chicken breasts in flip top unit. CDI-items discarded due to being out of temperature. Educated. REPEAT

Food contact surfaces shall be clean to sight and touch. Observed heavy build up on soda nozzles. VR. REPEATChemical sanitizer shall be correct concentration. Observed chlorine sanitzer in 3 compartment sink and buckets registering 0ppm. CDI-remade to correct concentration.

Store TCS food cold at 45F or below. Observed items on prep line such as lettuce and tomato stored above 45F. CDI-items put on ice. Also observed items out of temperature on flip top sandwich unit. Employee stated that items are stored in unit over night and temperature of unit or food items was not checked today. Unable to determine how long items out of temperature. CDI-items voluntarily discarded. VR for both units. REPEAT

Properly date mark ready to eat, refrigerated, potentially hazardous items held more than 24 hours and no longer than 7 days. No date marking observed in facility. CDI-through education. REPEAT

Properly label foods for customer self service. Observed cookies on counter for customer self service unlabeled. Items need label of ingredients, major allergens and name of facility/address. See 3-602.11 for more information.

Store sanitizer buckets off the floor. Observed buckets stored on the floor. REPEAT

Raw vegetables shall be thoroughly washed before being cut. Observed tomatoes being cut without washing prior. Tomatoes are used in ready to eat form. Employee stated they did not not know if tomatoes are pre-washed are not. EHS unable to determine if tomatoes came pre-washed.

Properly store clean utensils and single service items. Observed boxes of single service and box of chips stored on floor. Store at least 6 inches off the floor. REPEAT

Equipment shall be in good repair. Observed flip top unit and open sandwich line unit not operating properly. Both units holding above 45F. Repair.