SUBWAY #1147

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. The person in charge at the beginning of the inspection was not a certified food protection manager. CDI, manager returned and is certified. Ensure the PIC in charge is a certified food protection manager at all times. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

4-602.11 (A) (5) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, at any time during the when contamination may have occurred. P. Observed the tomato slicer stored clean with a small amount of food residue. Ensure staff are cleaning this item in more detail. CDI, placed at kitchen sink for cleaning. 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed a spray bottle of water for bread with no label. Keep this item labeled. CDI, PIC labeled the container of water.

4-903.11(A)(C) Store single-use and single-service articles 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 one package of single service bowls under a sewage line at the front counter. No signs of dripping from the pipe observed. Ensure staff do not store items under sewage pipes. CDI, packaged moved to designated location.

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed trash bags from other tenants on the ground around the dumpster. Ensure the dumpster area remains clean.

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 holes in FRP wall where old shelves use to be located prior to recent renovation. Fill these holes with caulk. Keep walls in good repair. Observed minor tile grout damage under the 3 compartment sink. Replace the missing grout. 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 vent covers above the walk in refrigerators with dust. Clean the dust off the vents. Recommend to have HVAC system cleaned if dust appears frequently.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. The person in charge at the beginning of the inspection was not a certified food protection manager. CDI, manager returned and is certified. Ensure the PIC in charge is a certified food protection manager at all times. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed right side of the front line operating at 54 F. Observed food in that side of the front line at 45-48 F. Food had just been placed out within the last hour. Moved all TCS food to walk in refrigerator. Where it be began to cool quickly back to 41 F. Establishment has the other side of the front line to use and has capacity to operate without this side of the front line for now. Verification Required. Ensure staff are not over filling pans above the chill line. When the unit starts functioning again, the food will not remain cold if the food is stored above the chill line. This was noted on the last inspection. 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 .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P . Observed meatballs in steam well at 124 -141 F, product was reheated within the last hour. CDI, product reheated to 165 F by the PIC. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed multiple food items in the flip top unit above 41 F and some items at 50 F. Observed several items over stacked above the pan chill lines. PIC advised there was a delivery this morning within the last 4 hours. PIC and EHS reviewed video and determined that the delivery driver pulled a cart of food out of the walk in refrigerator and the items sat out for 15 minutes at ambient room temperature. The items on the cart were the same items in the flip top unit. EHS determined that between the delivery driver, over-stacking of food items, and the time it takes the staff to unload the food at room temperature to the flip top unit the cause of the out of temperature food was a combination of events. CDI, items moved to the walk in shallow pans at the items cooled to 41 F within the 4 hours since delivery. Points not taken today because after reviewing the line check logs for the establishment and the staff had not completed the process yet, but normally would have done so when EHS began checking temperatures. It’s the process to discard out of temperature foods at this time. Going forward, staff will need to ensure the food items are at 41 F before storing in the flip top units. This will ensure the food is in compliance before serving to customers. Secondly, the front flip top units are turned off overnight and are turned on in the morning awhile before food storage occurs in the units, EHS recommends keeping the unit on at night and the lids closed to reduce any chance the units are contributing to cold holding issues. 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 .

4-501.11 Maintain equipment in good repair. Observed wall shelving starting to rust in the back kitchen area and the cabinet shelf under the front handwashing sink with rust. Observed plastic bin for bottle beverages cracked and damaged.

6-501.18 Maintain handwashing sinks, toilets and urinals clean. Observed restroom faucets starting to corrode. Replace the faucets.

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 ceiling vents above the front line counter at wall with a minor amount of dust and also the vents above the walk in refrigerators with dust.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. At the beginning of the inspection the PIC present was not a certified food protection manager. The PIC demonstrated knowledge for item 1 on the grade sheet. Ensure the PIC present has certified food protection manager training. 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 a few prep table pans with stickers still on them after cleaning. Ensure the pans are fully cleaned. CDI, pans placed at 3 compartment sink for cleaning. 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 .

3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P. Observed meatballs leftover from yesterday day reheated to 143 F and located in the steam well. The procedure is to reheat in the microwave before placing in hot holding per the PIC. Product was still within 2 hour reheated window. CDI, product placed in microwave to finish reheating and was heated to 200 F. Ensure staff are properly reheating the meatballs in the microwave since the steam well may not reheat the product to 165 F within 2 hours.

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 bin of sugar at the lobby drink station with no label. Ensure spices are labeled with the product name. CDI, product labeled by PIC.

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed a scoop handle stored so that it was touching the sugar. Ensure handles of scoops used to touch food are stored out of the food. CDI, PIC moved the scoop and instructed staff on proper storage.

4-501.11 Maintain equipment in good repair. Observed wall shelving starting to rust in the back kitchen area and the cabinet shelf under the front handwashing sink with rust. Observed plastic bin for bottle beverages cracked and damaged.

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 plastic bins used for drink storage with debris. Keep the bins clean.

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 walk in refrigerator vent above food with dust. Keep this vent clean since it is directly above open containers of food that is cooled.

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 covered container of ham at 47 F. Item began cooling this morning at 10:48 am. Ham at 47 at 12:51 pm. PIC uncovered the Ham at 12:51 pm. Ham at 43 at 1:56 pm. CDI, EHS intervened with cooling method and product cooling rate increased to acceptable rate. Ensure food items are being properly cooled in the walk in cooler. 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 .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must ¿ow around product to remove the heat. -Pf Observed several pans of items being cooled with lids covering the products and also stacked on top of each other. One product had a slowing cooling rate until intervention. After slicing, all tomatoes and sliced meat products need to be left uncovered until cooled to 41 F. CDI, PIC uncovered all items being cooled to facilitate cooling. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the ¿oor. Observed single service items stored under the front hand washing sink’s plumbing. CDI, items removed by PIC

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed front low refrigerator with chicken, turkey, lettuce, and tomatoes at 42-43 F. Some of the food items were moved to the walk in and front flip top sandwhich station during the lunch hours and were also discarded due to being out of temperature. All items prepared yesterday. Items out of temperature discarded. VR required due to refrigeration unit not functioning properly. Unable to determine why the unit is not functioning. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed croutons stored under front hand washing sink drain line. No signs of leaking water on sealed food packages. CDI, food product moved to a clean location. Do no store food or food service items under the sewage lines in this cabinet.

3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed sandwhich knives stored in container at front sandwhich station in water. The container per Subway policy should have sanitizer. CDI, container emptied, cleaned and sanitizer placed in container. Knives washed, rinsed and sanitized.

5-501.13 Receptacles for refuse, recyclables, and returnables shall be durable, cleanable, insect- and rodent-resistant, leakproof, and non-absorbent. Observed the dumpster missing a drain plug. Contact the dumpster vendor and request a drain plug. PIC advised that he had called 311 for assistance.

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 some holes in FRP walls from previous shelving. Fill in holes.

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 personal food stored on a high shelf above facility food in the walk in refrigerator. Please move the personal items to a bottom shelf inside the refrigerator.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliced turkey, cheeses, beef, lettuce at front sandwhich station that had been placed on a cart temporarily and placed in new pans before placing the items at the sandwhich station. All items above 41 F. CDI, items move to walking for cooling and were in compliance by the end of the inspection. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed employee had changed ready to eat products to new pans, but had placed today’s date, but were prepared yesterday. Ensure staff are using the original preparation date when relabeling products. PIC was aware of correct preparation date and relabeled the products. 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 sliced tomato in front sandwhich station at 57 F that were prepared as the EHS walked into the door and placed covered in the reach in unit and at the sandwhich station. CDI. Product moved to walk in refrigeration for cooling and achieve a correct cooling rate by the end of the inspection, based on previous inspections determining that the reach in and sandwhich stations do not cool products quickly enough. Ensure staff transfer all products in need of cooling from the preparation area to the walk in refrigerator, currently the best location to cool is at the top/right shelf in the refrigerator. Recommend expanding cooling space in walk in to assist with the capacity to cool more items at once. 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 .

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

4-501.11 Maintain equipment in good repair. Observed shelving in the front reach in refrigerator staring to rust. Replace the damaged shelving. Observed shelving support on wall above slicer with chipping paint and rusted. Continue to repair and replace damaged shelving.

5-501.13 Receptacles for refuse, recyclables, and returnables shall be durable, cleanable, insect- and rodent-resistant, leakproof, and non-absorbent. Observed the dumpster missing a drain plug. Contact the dumpster vendor and request a drain plug. PIC advised that he had called 311 for assistance. Informed PIC 311 is for county services and to call the number for the company listed on the dumpster for a new drain plug. Points not escalated since PIC attempted to contact someone for service.

6-201.17 (A) Wall and ceiling attachments shall be easily cleanable in the kitchen areas. Observed kitchen door to hallway becoming absorbent due to water damaged. Replace the door. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Observed the ceiling and ceiling vents collecting dust in the kitchen areas. 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 water stained ceiling tiles at the ceiling above the slicer area. Replace the damaged tiles.

6-303.11 Provide required lighting intensity. Observed lighting in the walk in refrigerator below 10 foot candles. Increase lighting by adding a light bulb with higher light intensity. Lighting at 5 foot candles in the walk in refrigerator. Points changed to zero since PIC had purchased bulb per instructions, however the lighting still needs to be increased. Consider moving light fixture to a more central location in the walk-in.

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. Secondary PIC doesn’t have certified food protection manager training, the main PIC left for a delivery during the inspection for 20 minutes.

4-501.11 Maintain equipment in good repair. Observed shelving in the front reach in refrigerator staring to rust. Replace the damaged shelving. Observed improvement, other shelving replaced/repair from last inspection.

5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P. Observed a back flow prevention device missing from the cold water line at the mop sink spigot. CDI hose disconnected.

5-501.13 Receptacles for refuse, recyclables, and returnables shall be durable, cleanable, insect- and rodent-resistant, leakproof, and non-absorbent. Observed the dumpster missing a drain plug. Contact the dumpster vendor and request a drain plug.

6-201.17 (A) Wall and ceiling attachments shall be easily cleanable in the kitchen areas. Observed kitchen door to hallway becoming absorbent due to water damaged. Replace the door. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Observed the ceiling and ceiling vents collecting dust in the kitchen areas.

6-303.11 Provide required lighting intensity. Observed lighting in the walk in refrigerator below 10 foot candles. Increase lighting by adding a light bulb with higher light intensity. Lighting is between 5 and 8 foot candles in the walk in refrigerator.

3-403.11 (B),(D) TCS food reheated in a microwave shall be reheated so that all parts of the food reach a temperature of 165 F within 2 hours and the food is rotated or stirred, covered, and allowed to stand covered for 2 minutes after reheating if food is to be hot held until service. -P. Observed employee reheat some parts of the meat balls in the microwave to 155 F. CDI, advised employee to reheat in microwave to 165 F, observed product reheated to 185 F.

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 multiple sliced meat and chicken items in the reach in refrigerator at 45 - 47 F. Checked the unit and it was blowing air out at 58 F. By the end of the inspection the unit was still blowing out at 58 F. Establishment hadn’t checked product temperatures this morning when they opened. All the products were prepared prior to today and EHS was unable to determine how long the food was out of temperature. CDI, TCS products discarded, and establishment will keep stock of items in walk in refrigerator until corrected. Verification Required

3-305.11 Store food in a clean, dry location, not exposed to contamination.  Keep at least 6 inches above the floor. Observed containers of oil and vinegar stored under the front line sink sewage line. CDI, products moved by PIC.

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 bracelet while preparing food.

4-903.11(A)(C) Store single-use and single-service articles 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 single service items stored next to the front hand washing sink, please move to a different location where the items wont be exposed to splash from the sink.

4-501.11 Maintain equipment in good repair. Observed wall shelving starting to rust at the 3 compartment sink. Observed shelving in the front reach in refrigerator staring to rust and in cabinet under front sink. Replace the damaged shelving.

6-303.11 Provide required lighting intensity. Observed lighting in the walk in refrigerator below 10 foot candles. Increase lighting by adding a light bulb with higher light intensity. PIC replaced bulb, but lighting is at 8 foot candles in the walk in refrigerator.

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 present at beginning of the inspection, Angela, was not a certified food protection manager. Store Owner, returned after delivering the food items.

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. Establishment is using old employee health policy. CDI, emailed PIC updated document for all staff to review and sign.

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. Establishment does not have a written vomit and diarrheal plan. Copy of NC DHHS plan emailed to store owner.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients.  Food must be to 41F within 4 hours. -P. For more information on proper cooling procedures please visit: http://meck.co/FoodSafety. Establishment was observed cooling lettuce and tomato prepared this morning at 10:00 am in the sandwich station and in the reach in at the front line. Tomato and lettuce in the reach was covered. PIC moved the items to the walk in and partially covered. One hour later the lettuce had cooled, but the tomatoes had not cooled. CDI, Had PIC move tomatoes to a metal baking pan and uncovered pan. The tomatoes cooled to 41 F within the required time frame.

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 on proper cooling procedures please visit:  http://meck.co/FoodSafety. Establishment was observed cooling lettuce and tomato prepared this morning at 10:00 am in the sandwich station and in the reach in at the front line. Tomato and lettuce in the reach was covered. The sandwich line isn’t designed to cool foods quickly. Use the walk in and shallow pans instead. CDI, PIC moved items to the walk in and place in uncovered shallow pans. Tomatoes were placed on sheet pan.

3-305.11 Store food in a clean, dry location, not exposed to contamination.  Keep at least 6 inches above the floor. Observed containers of oil and vinegar stored under the front line sink. CDI, products moved by PIC.

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

4-501.11 Maintain equipment in good repair. Observed wall shelving starting to rust at the 3 compartment sink. Replace the damaged shelving.

6-303.11 Provide required lighting intensity. Observed lighting in the walk in refrigerator below 10 foot candles. Increase lighting by adding a light bulb with higher light intensity.

2-102.12 Certified Food Protection Manager - C No Certified Food Protection Manager present in facility for duration of inspection. PIC during inspection, Angela, is not a certified manager. Owner who is certified manager arrived at end of visit.

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 washing dishes proceed to front to prepare food and wash hands for approximately 5 seconds before donning gloves. CDI - EHS directed employee to wash hands for at least 15 seconds. Hands re-washed for 15 seconds.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed most TCS food items on sandwich line prep cooler units holding above 41f including various deli meats, tuna salad, cheeses, cut tomatoes, cut lettuce, and more. See chart. TCS food items including sliced deli meats, tuna salad, chicken patties, and some sliced tomatoes and lettuce which were used in the sandwich units previous day, returned to walk in cooler overnight, and then returned to sandwich unit were discarded. TCS food items including sliced cheeses, veggie patties, and some cut tomatoes and lettuce which were prepared and placed into the sandwich units same day and had not been in the sandwich unit prior were allowed to remain until the end of 4 hours at 1:00 pm. Air conditioning system in facility is not operating properly resulting in back of house ambient air temperature of greater than 80f and ambient air temperature at the front of house prep line/oven area greater than 84f. Open air sandwich cooler is unable to maintain TCS food temperatures below 41f with high elevated ambient air. Repair of air conditioning expected possibly on Wednesday 6/9 according to owner. Verification required. REPEAT

3-304.12 In-Use Utensils, Between-Use Storage - C. Observed knives stored sitting in sanitizer solution at sani-station. Do not store utensils in sanitizer solution between uses. When using the sani-station, follow the procedures provided by the manufacturer which include sanitizing utensils and then storing them outside of the sanitizer solution to air dry.

4-903.11(A) Store single-use and single-service articles to prevent contamination. Observed multiple single service items stored behind the front line hand sink faucets immediately adjacent to the hand sink basin and directly under paper towel dispenser in splash zone / drip zone of hand sink. Visible splatter present on exterior packaging of the single service items. Store single service items away from sources of contamination.

5-202.13 Backflow Prevention, Air Gap - P. Observed 3 part sink pre-rinse hose no longer suspended above the basins of the sink. Hose nozzle extends down into the basin and below the flood plane of the sink presenting a possible cross connection. Repair to ensure an air gap is present between the hose end spray nozzle and the flood plane of the sink. Verification Required.

6-501.11 Floors, walls, and ceilings including the attachments shall be maintained in good repair. Observed significant damage to can wash floor tiles. Repair.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed lettuce , tomatoes and pepper jack cheese cold holding >41F on sandwich station. Also observed pepperjack cheese cold holding in reach in 2 door at >41F. pepper-jack cheese was discarded. Ambient air of reach in 2 door was 45F. VR- CDI- Out of temp pepper jack was voluntarily discarded. Other out of temp item were placed on time for correction. Will make a return visit. REPEAT - 3 points.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed foods in the freezer uncovered. Ensure that all foods are covered while stored. 0 points. No signature due to covi19. Inspection was conducted with Nadal A.

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 food employees wash hands but recontamination washed hands after touching knobs without protective restraints. CDI/CBI- Education was given and hands were re-washed. 0 points.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed prepped tuna, lettuce and packages of cheese cold holding>41F in the walk in cooler. Observed most of the out of temp items stored near the door area of the walk in cooler. CDI- Manager showed onsite and adjusted walk in cooler so that it can properly cold hold tcs foods at 41F. Out of temp items were voluntarily discarded. TCS foods were repositioned so that they are stored in the coldest part of the walk in cooler. Reach in 1 door min unit was also adjusted to hold tcs foods at 41F and below. Observed unit cold holding non tcs foods at 41F and above. REPEAT -1.5 points. VR: Will make a return visit to ensure cooler is holding long term at 41F and below.

4-502.11 (B) Good Repair and Calibration - PF 1 of 2 thermometers were in calibration. CDI- PIC is to only use digital thermometer that is calibrated. 0 points.

3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed quat sanitizer in use utensil sanitizer below 200 ppm. Educated employees on discontinuing use of sanitizer packets due to their inability to keep accurate concentration. Facility replaced sanitizer with accurate sanitizer from 3 comp sink' s dispenser. -.5 points.

4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C Observed single service cups stored in a way that can be contaminated by customers while paying for orders. Also observed other single service articles in the splash zone of the hand sink near the oven. Ensure that single service items are stored protected from splash and other possible contamination. -.5 points.

5-205.15 (A) System repaired according to law - P Repair leaking faucet at prep sink. Adjust cold water valve in women's bathroom so that it is fully functional. Adjust pressure of hot water at 3 comp sink so that it is sufficiently flowing. -1 point.

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

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed employee book bag stored in handsink in back kitchen. CDI: Book bag removed.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice chute on drink machine with black and pink build up. CDI: Chute cleaned during inspection.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliced tomatoes, grilled chicken, and cheeses above 41F. CDI: Walk in reorganized to put non-TCS items near door. Tomatoes and chicken removed from plastic spacer/grate and placed directly in metal pan and rapidly cooled. NOTE: All products were 45F and below. This is facility's first inspection in 2019.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed unlabeled spice grinders on line. CDI: Labels created for products and put on them.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single service cups with unprotected lips at cash register area.

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

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster doors open.

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 paper peeling in several areas throughout kitchen. PIC stated that they are due for a remodel in the next 6-9 months. REPEAT VIOLATION Previous violation corrected.

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 lettuce , spinach , and tomatoes cooling at insufficient rate to meet cooling parameters. CDI discussed changes to cooling methods needed to meet parameters.

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 lettuce and tomatoes cooling tightly covered with plastic with lids on . CDI lettuce and spinach placed on time for the day and tomatoes cooled from last night were discarded.

5-203.14 Prevent backflow or backsiphonage at each point of use in a water supply system by installing an approved backflow device. -P Observed backflow device needed where hose stays connected in can wash. 10 day verification required. -0 points-

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 cracked tile at canwash.

2-101.11 PIC shall be present during all hours of operation. -PF-PIC not present

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drink stored over area where cookies are stored-CDI-Drink placed on bottom shelf

4-203.12 Ambient air and water thermometers shall be accurate.-Pf-Thermometers on prep units up front reading 52-53. Ambient air temperature was measuring 34

2-402.11 Effectiveness-Hair Restraints - C-Observed one employee preparing food without a hair restarint- CDI-Restraint was placed on her head

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single service cups overstacked on near the cash register. Sleeves need to ensure the lip of the cup is protected.

4-501.11 Maintain equipment in good repair. Regrout over 3 comp sink. Shelving over 3 comp sink to be replaced-rusted. Bottom of counter under the front line hand sing to be in good repair and

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. Cleaning of walls and cracked tile on can wash

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 green peppers stored on the floor of the walk in cooler. Item placed on a storage rack during inspection.

Observed bagged container of straws stored under the prepline handsink piping. Items were moved to an adjacent area where drips or spillage from sewer lines would not affect the items. 4-903.12 Do not store single-use and single-service articles in toilet rooms, garbage rooms, mechanical rooms or under sewer lines.

4-501.11 Maintain equipment in good repair. Observed very slight damage to some cabinet doors and racks in the facility.

5-205.15 Maintain a plumbing system in good repair. Observed spray arm of the three compartment sink repaired with tape. Ensure that a proper repair or replacement is provided. Due to the minor nature of this violation, no repeat 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 some areas on the FRP walls in need of cleaning. Walls have very slight debris build up.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified persons present at time of inspection. General manager nedal arrived during inspection. Certified person must be present at all times to ensure food safety measures are being followed.

2-201.11(A) Ensure food employees understand when to report illnesses, symptoms and exposure. -P EHS questioned an employee on reportable diseases/symptoms. Employee was able to give correct answers on symptoms but was not able to name all diseases. Employee stated that they are informed and sign a health policy when hired, but the policy is not posted, and is not repeated to them regularly. Facility should regularly update and reinform employees of reportable illnesses/symptoms as a measure to prevent foodborne illness outbreaks.

5-205.15 Maintain a plumbing system in good repair. Observed main 3 compartment sink faucet not functioning. Spray arm is able to function in its stead, and capable of dispensing required hot water.

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 hole in womens restroom tile, and several light fixtures in disrepair

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build up of food debris on shelving in walk in and under handwash cabinet.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed top layer of diced chicken, steak and teriyaki chicken holding above 45 degrees 3 trays of each observed for each item . All items underneath maintaining below 45 degrees.

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 of reach in cooler in front of store. Shelving in walk in observed with small amount of food debris and in need of cleaning. -0 points-

5-203.14 Prevent backflow or backsiphonage at each point of use in a water supply system by installing an approved backflow device. -P Observed hoses on can wash with no back flow prevention devices.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed plastic containers and tomatoe slicer soiled with debris. CDI items moved to sink for cleaning. Repeat.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Observed teriyaki chicken, steak, and buffolo chicken overstacked in prep unit and holding above 45F. CDI items moved to walk in unit to cool. Repeat.

3-501.13 Use approved thawing methods. Observed grilled chicken pieces thawing in sink with no running water and not fully submerged.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of plastic bowls and holding containers above 3 comp sink.

2-101.11 PIC shall be present during all hours of operation.-PF. Observed PIC with certification not available during inspection. Repeat.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed soda nozzles with black debris. CDI nozzles moved for cleaning.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Observed grilled chicken, grilled chicken pieces, steak, teriyaki chicken, pepperoni slices, bologne, and turkey overstacked in prep tops and holding above 45F. CDI top out of temp items moved to walk in.

3-305.12 Food may not be stored under sewer or water lines. Observed different dressing packets stored below front hand sink pipes.

2-102.12 Certified Food Protection Manager - C. 2-102.11 PIC demonstrates knowledge by being a certified food protection manager. Observed PIC with ceritification not available during inspection and return at the end of inspection. Repeat.

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 spray bottle at 0ppm. CDI bottle refilled to proper concentration.

3-501.15 Cooling Methods - PF. 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 container of tuna in tighlty covered container at 52F. CDI item uncovered.

2-102.12 Certified Food Protection Manager - C. Person supervisory control shall have ANSI accredited certification and be available during all hours of operation. Observed PIC with certification not available during insepction, and return at end of inspection.

2-103.11 (M) Person in Charge-Duties - PF. PIC shall inform employees about reportable illnesses, symptoms, and exposure. Observed no signed copies on site and no one aware of health policy. CDI all employees read health policy and signed off.

5-205.11 Using a Handwashing Sink-Operation and Maintenance - PF. Handwashing sinks shall be maintained to be accessible at all times by employees. Observed mats stored in handsink. CDI items moved.6-301.12 Hand Drying Provision - PF. Each handwashing sink shall be provided with a form of hand drying devices. Observed no paper towels at back handsink. CDI paper towels provided.

7-102.11 Common Name-Working Containers - PF. Toxic containers shall be labeled with the common name of the chemical. Observed unlabeled bottle of degreaser. CDI bottle labeled.

3-305.11 Food Storage-Preventing Contamination from the Premises - C. Food shall be protected by storing food 6 inches above the floor. Observed tomatoes on cooler floor, . CDI items moved.3-305.12 Food Storage, Prohibited Areas - C. Food may not be stored under other sources of contamination. Observed salad dressing packets and mints stored under sink line.

ANSI accredited person in charge must be present for credit to be received. CDI by instruction. Two point deduction begins 2014.