JERSEY MIKES #3018

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed no verification method for ensuring employee health training of new staff. Staff explains it’s done with computer based training. CDI- EHS provided and had staff read and sign the county employee health and reporting agreement. New employee responded correctly to employee health questions. (-0)

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed plastic insert for tea dispenser with dark residue stored as clean and 2 metal containers stored as clean with date mark sticker remaining. CDI- Items brought to clean basin for re-w/r/s. (-1.5)

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed roast beef and bottled TCS dressings (buttermilk ranch, chipotle mayo) in back fliptop near hood above 41F. CDI- All items voluntarily disposed of. EHS verifies equipment in good repair. (-1.5)

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). Observed all deli meats and cheeses in opened packaged without date marks inside display case, but staff states several items were opened yesterday. CDI- EHS confirms prep date with staff and allows dating of items. EHS advises staff that all items opened and kept onsite longer than one day must be date marked. (-1.5) 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) Observed several opened logs of salami and one stack of cheese with prep date of 04/05 inside WIC, which expired on the 12th. CDI- All expired items voluntarily disposed of by PIC.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed deli ham prepped this morning cooling in display case with no decrease in temp after one hour. CDI- Ham brought to finish cooling in WIC. (-0.5)

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed sani-bucket with wiping cloths in 500ppm quat. CDI- Sanitizer diluted to 350ppm. Keep quat sanitizer between 250-400ppm. (-0)

4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. Observed nesting wet dishes on clean rack. EHS advises PIC to space dishes out, and consider addition of another clean dish rack to allow proper storage and drying. (-0)

REPEAT. 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 build up of food debris in cold drawers to left of flattop, and stickiness/debris on wall mount rack above 3 comp sink for storage of clean dishes. Increase cleaning frequency so clean dishes are not recontaminated. (-1)

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 unlabeled oils in squirt bottles. Label bottles or prep counter immediately beside with common name of item. (-1)

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several fruit flies near back ware-washing area. No contamination to food observed. (-1)

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of plastic containers stored as clean. CDI- Dishes separated to facilitate drying. (-0.5)

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed cracked and peeling rubberized coating on metal racks inside reach in cooler. Replace so they are cleanable at earliest opportunity. (-0)

REPEAT. 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 food debris inside deli case. Increased cleaning frequency is advised. No escalation of points due to separate area than previous inspection. (-0.5)

REPEAT. 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 open top employee beverage stored on rolls of paper towels at dry storage rack. EHS advises installation of rack for employee drinks. CDI- Employee beverage moved. (-0.5)

2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P Observed employee turn off faucet with bare hand after washing. CDI- Employee rewashes hands. EHS advises staff to use paper towel to shut off faucet to avoid recontaminating hands. (-2)

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels or hand drying device in women’s restroom. CDI- PIC places paper towels in restroom. (-0)

REPEAT. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed many dishes stored as clean with visible food debris. Observed heavily grease-soiled metal press beside clean dishes. CDI- All items returned to wash basin for W/R/S. (-1.5) 4-602.11 (A) (4) Food contact surface of a thermometer shall be cleaned, and sanitized per 4-702.11/4-703.11, before using or storing. P. Observed probe of thermometer with encrusted grease and food debris. CDI- Thermometer cleaned and sanitized.

REPEAT. 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliced tomato, shredded lettuce, and mayo between 55F-61F inside back prep counter cold wells. Also observed shredded lettuce and sliced tomatoes in cold drawers above 41. Cold drawers not able to sufficiently hold TCS foods. CDI- EHS confirmed when foods in cold well were last 41F and PIC labels for 4 hour TPHC. TCS foods in cold drawer voluntarily disposed of. See comment. (-3)

TEN DAY VR. 3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). Observed several items without date marks at different locations- bottled dressings in fliptop 2 and WIC, pans of shredded lettuce on bottom rack of deli case, tomatoes cooling inside WIC. (-1.5) For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed quat sanitizer in squirt bottle over 300ppm. CDI- PIC dilutes to proper concentration. (-1)

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed many boxes of food and single service articles on floor near warewashing, in addition to onions and pickles on floor in WIC. (-1)

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 unprotected single service wrappers for cookings inside untreated wooden bowl on prep top without lid. EHS advises staff to relocate articles and remove wooden container not cleanable or suitable for food contact from food prep area. (-0)

4-501.11 Maintain equipment in good repair. Observed cold drawers with ambient temperature of 50F, not able to store TCS foods in cold holding. Repair at earliest opportunity. Do not store TCS foods inside until repaired unless on proper TPHC. Item not marked as repeat due to different equipment cited in poor repair than last inspection. CDI- TCS foods above 41F inside voluntarily disposed of. (-0)

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed orange build up around ice chute at beverage dispensers. Clean at earliest opportunity. (-0)

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. 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 walls, floors, ceilings, and various attachments unclean and in disrepair throughout facility. Stains, yellowing, and food debris on floors and ceilings throughout. Dark residue on walls and food debris in corners throughout, including inside WIC, were observed. Increase in cleaning strongly advised. (-1)

REPEAT. 6-303.11 Provide required lighting intensity. Observed maximum of 40 lux/3.7 foot candles inside WIC. Increase lighting to 108 lux/10 foot candles minimum. (-0.5)

2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed an employee beverage stored on the prep counter during inspection. CDI- Drink was relocated to designated area.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed an employee wipe hands on apron and did not change gloves or wash hands. Observed employee wipe nose with arm and not change gloves or hand wash. CDI- Employees washed hands correctly. REPEAT. Full Points.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed a tomato slicer stored as clean with visible food debris. CDI- PIC placed item into dish area to be re washed, rinsed and sanitized. 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 multiple TCS items in the deli case holding temperature above 41F. See temperature chart. EHS took an ambient air temperature of the unit and it temped at 48F. PIC voluntarily discarded all TCS items located in the deli case. A vendor is coming to look at the unit this afternoon facility has been placed on temporary TPHC procedures for the deli case. Observed cut lettuce and cut tomatoes on the sandwich prep table holding temperature at 51F and 50F. CDI- Items were removed and placed in the cooler since they were put out less than 2 hours ago. Food employee added an ice bath under the products to ensure they hold temperature. REPEAT. Full Points. EHS stated that if facility has cold holding violation on next report they may be placed on a risk control plan. 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 .

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . Observed facility thermometer still in the box without batteries. CDI- PIC put batteries in the thermometer and it was accurate.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employees with bracelets and watches on during the inspection. REPEAT. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed two employees actively engaging in prep that were not wearing a hair restraint.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloth stored in sanitizer bucekt with 50ppm of quat.

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed a few metal pans stored as clean that were stacked wet. CDI- PIC took items to dish area to be re washed, rinsed, and sanitized.

4-501.11 Maintain equipment in good repair. Observed a leak at the bread proofer. Repair as soon as possible.

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 food debris on walls and floors in hard to reach areas and behind equipment. REPEAT. Full Points 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 baseboard tile damage near back door. REPEAT. Full Points.

6-303.11 Provide required lighting intensity. Observed lighting in WIC at 3 foot candles. Increase lighting to 10 foot candles.

2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P - Observed food employee caugh in arms and hands but not wash . CDI, employee washed hands. Repeat.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed tortillas removed from packaging and not covered or protected. CDI, tortillas voluntarily discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed ham and cheese between 43-47 degrees F. CDI, cheese voluntarily discarded and ham relocated to rapidly cool. 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 .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P - Observed chemical bottles stored over single-service gloves. CDI, chemicals relocated for proper storage.

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

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 clean single-service articles stored on ground.

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 food debris on walls and floors in hard to reach areas and behind equipment.repeat. 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 baseboard tile damage near back door.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed speaker and employee drink stored on prep table

2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P - Observed food employee turn faucet off with hands after washing before proceeding to food preparation. CDI, employee rewashed hands.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P - Observed food employee touch payment screen with gloves then proceed to food preparation with same gloves. CDI, employee removed gloves and washed hands.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed Tomatoe, lettuce and cheese cold held above 41 degrees F. See temperate observation chart. Ambient air temperature of flip top prep refrigerator was at 42 degrees F. Vr to follow up on calibration of prep refrigerator. 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed spray bottles and containers of, several spices and oil not labeled. Repeat.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed some fruit flies behind front counter.

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 food debris on walls and floors in hard to reach areas and behind equipment. 6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed pan lids operator stated not longer necessary to establishment. Remove if no longer needed.

2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P - Observed food employee handle raw beef then change gloves and handle RTE bread but not wash hands before doning gloves or between task changes. CDI, employee washed hands.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. - Observed minor food debris remaining on blade of slicer cleaned from prior day. CDI, slicer washed rinsed and sanitized. 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 spray bottle of water, several spices and oil not labeled.

3-302.15 Wash fruits and vegetables prior to use. Observed unwashed onions not washed before preparation.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf - Observed no quart test kit available. Vr required.

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. Additional cleaning needed to walls throughout and floors beside the main grill and sides of equipment. 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 lettuce recently chopped placed directly inside of reach in unit. Ensure that foods are properly cooled before placing inside of open air environment unit. Observed sliced cheese, tomatoes, and lettuce inside of the back room holding above temperature threshold. CDI- Food was moved to walk in cooler to properly cool back below temperature threshold.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed recently chopped lettuce inside of reach in drawer attempting to cool with plastic cling wrap. Plastic cling wrap was removed and lettuce was moved to walk in cooler.

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 secondary containers holding oil and vinegar without labels present. Ensure that secondary containers are properly labeled with the common name of its contents.

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. Additional cleaning needed to walls throughout and floors beside the main grill.

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 turkey inside of display case holding a temperature of 43.5F. Cut tomatoes observed at 45F and American cheese at 45.3F. CDI- All items were moved to walk in cooler to return down below temperature threshold.,

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed sliced tomatoes in a pan inside of the walk in cooler cooling with plastic wrap or attached. Ensure that shallow pans are used with venting to allow heat the proper air flow to disperse. CDI- Plastic cling wrap was removed during the inspection.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed dishes left wet stacked during the inspection. Ensure that dishes are stored in a manner that allows them to properly air dry. Food establishment shall implement pyramid stacking method to allow air drying.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster lid left open. Ensure that dumpster lid is closed after use to prevent a possible harborage or attraction of pests.

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 sliced tomatoes in refrigerated drawer at 47F, shredded lettuce in refrigerated drawer at 44F. These items must be properly cooled in walk-in refrigerator until they are 41F or below before being transferred to holding refrigerator. CDI by moving to walk-in to cool, cooled below 41F

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed two employees wearing watches, two employees wearing bracelets. These must be removed and not worn while preparing food.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping towels on counter; clean, wet towels are to be stored in clean sanitizing solution

4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturer label. -Pf Observed wash solution at 89F; change wash water so that it is at least 110F. Will need to return to see that this is being done correctly. 4-501.18 Maintain wash, rinse, and sanitize solutions clean Observed middle vat of 3-compartment sink with food debris in it, and some food debris on utensils in sanitizing solution in 3-compartment sink. Need to properly scrape/rinse dirty utensils in wash vat or into trash can and only work in one direction when using 3-compartment. To use center vat of 3-compartment sink and then go back and forth to wash and sanitizing vats is to create a cross-contamination situation. Will need to return to see that this is being done correctly.

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 on walk-in refrigerator shelves; observed sticky debris on utensil shelves in kitchen. Need to clean these at a greater frequency to prevent accumulation of soil.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed grease barrel with lid ajar, grease exposed to flies, etc. Lid needs to be moved back into place to properly cover grease and not to create attractive nuisance.

6-501.14 Change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. Need to more frequently clean fan covers in both bathrooms and 2 vent covers in dining room close to order area; these were dusty.

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 on shelving in walk-in cooler. Needs to be cleaned.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. - Observed employee's jacket, keys and cell phone stored on boxes of tomatoes. Corrected during the inspection (CDI) - Items were removed.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed working containers of vinegar, oil, oregano, salt, sugar and sauces that were not labled.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed some items on make line holding above 41F (see chart). CDI- Placed on TPHC.

4-602.13 Nonfood Contact Surfaces - C Gaskets, bottom of coolers in need of cleaning.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Personal purse stored on high shelf.

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 Employee washed hands and did not use barrier to protect hands when turning faucet off. CDI- Eductaed, rewashed.

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 tomatos and lettuce prepped and cooling in containers with wrap on. CDI- Wrap removed. REPEAT.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor One box of tomatos stored on floor. Keep off floor.

4-501.11 Maintain equipment in good repair. Observed gaskets damaged in reach in freezer.

2-401.11(B) A food employee shall store their beverage to prevent contamination of their hands, exposed food, utensils, equipment, and single-use articles. Personal drink stored on drainboard of prep sink.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to faciliate heat transfer -Pf Observed prepped lettuce cooling in reach in coolers in a wrapped manner. CDI- Unwrapped to properly cool.

3-304.14(B) Cloths in-use for wiping counters and other equipments shall be held between uses in a chemical sanitizer solution at the proper concentration. CDI- Cloth observed wet on counter.

6-305.11/6-403.11(B) Designate and use an are for the orderly storage of employee clothing and possesion where contamination of food, equipment, utensils, linen, and singler use articles cannot occur. Observed personal sweaters/jackets stored on shelf where food is stored.

3-302.11(A)(2) Separate different types of raw animal foods from other raw animal foods. -P Box of raw chicken stored on top of box of raw beef. CDI- Reversed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed tuna and chicken salads holding above 45F (see chart). CDI- Products discarded, tomatos were overstacked.

7-201.11 Store toxic materials to avoid contamination. -P Spray bottle of sanitizer stored on shelf above food.

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 containers of lettuce cooling tightly wrapped. CDI-The wrappers were opened partially to allow for proper heat transfer. REPEAT.

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 cornmeal and salt with faded labels. CDI-The containers were relabeled. REPEAT.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed the hand washing sink splashing water onto the large brown bags of sugar. It appears that the faucet is too tall for the hand sink size. Discussed moving the sugar bags to the other side of the shelf and storing protected product in that area. Also talked about replacing the faucet with a smaller one.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed plastics bottles, and shaker bottles being stored in a container with food debris buildup. CDI-The container was removed and placed into the 3-compartment sink for proper washing, rinsing, and sanitizing.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning needed on the outside containers for the cornmeal, sugar, and salt. Have cleaned.

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 to the floors around the grill area and mop sink. Have cleaned.

2-301.14 When to Wash - P - Observed food employee walk from dining area and arrive in kitchen, put on clean apron without washing their hands. CDI by instruction. Observed food employee handle door of walk in unit and proceed to handle peppers to wash. Cdi by instruction to ensure staff washes hands after activities that contaminate them. 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 turning faucet off with their bare hands after handwashing. CDI by instruction.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Observed open box of raw chicken stored over raw beef in reach in freezer. Observed unwashed produce, including onion and peppers stored over ready to eat food in walk in unit. CDI, foods relocated for proper storage.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf - Observed can opener stored as clean but soiled with food debris. CDI, equipment relocated for cleaning.

7-102.11 Common Name-Working Containers - PF - Observed some spray bottles with labeling wearing off and not legible. CDI, operator relabeled spray bottles.

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 containers of lettuce recently prepared and cooling in tightly covered containers. CDI, covers partially removed to facilitate heat transfer. Repeat.

3-602.11 Food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -Pf - Observed 2 storage container and a shaker bottle not labeled as required.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloth on shelf behind front counter.

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 storage container with heavy cracking and stored as clean. CDI, operator removed from use. 4-501.11 Good Repair and Proper Adjustment-Equipment - C - Observed sink stoppers not available at warewashing sink. CDI, operator purchased new stoppers while on-site to facilitate proper cleaning.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed an employee beverage stored on display case.

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 turning hands off with their bare hands after handwashing. CDI by instruction.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Observed container of raw roast beef next to container of cooked roast beef in walk in cooler. CDI, cooked roast beef relocated for proper storage.

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 chicken date marked with a preparation date of 5/11/17. CDI, operator voluntarily discarded food.

7-208.11 Storage-First Aid Supplies - P,PF - Observed first aid kit stored over consumer product on storage rack. CDI, operator relocated first aid kits.

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 cooling in prep refrigerator. Observed lettuce and tomatoes cooling in deep covered containers in walk in cooler. CDI, operator removed cover and transferred foods to shallow container to rapidly cool.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed packaged food for delivery stored in boxes on floor along with single-service boxes.

2-303.11 Prohibition-Jewelry - C - Observed an employee with a watch on their wrists. 2-402.11 Effectiveness-Hair Restraints - C - Observed food employee not wearing hair restraint.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed some soils accumulating on outside guard arm of slicer

| 6-305.11 Designation-Dressing Areas and Lockers - C - Store employee items so that contamination of equipment is prevented. Observed employee items stored on rack with customer items.

4-501.114 Chemical sanitization concentration - provide quaternary sanitizer at proper strength - observed one spray bottle, 2 buckets of sanitizer - all at approximately 100 ppm, must be = 200 ppm - sanitizer in 3rd vat of sink was cloudy, had food particles in it, vat had greasy film - all grease and food debris must be removed in wash vat, solution must be = 200 ppm, was 100 ppm - REPEAT - CDI by re-mixing sanitizer 4-601.11 (A) Equipment food-contact surfaces and utensils shall be clean to sight and touch - observed food particles on utensils stored as clean; found food & grease in middle & sanitizing vats - work in one direction only, do not rinse dirty items in middle vat

3-501.16 (A)(2)(a)&(b) Potentially hazardous foods shall be held at 45F and below - sliced tomatoes on make line holding 56F - try using deeper pan, must hold at 45F or below - REPEAT - CDI by throwing tomatoes away

3-501.15 Cooling shall be accomplished by arranging food to provide maximum heat transfer and loosely covered or uncovered if protected from overhead contamination - roasts were in walk-in and container was in ice bath, but they were tightly packed together - must be stored not touching and arranged to promote cooling

4-204.112 (A) In a mechanically refrigerated unit, the sensor of a temperature measuring device shall be located to measure the air temperature or simulated product temperature in the warmest part of a mechanically refrigerated unit - no thermometer in reach-in refrigerator

2-303.11 Except for a plain wedding band, while preparing food, food employees may not wear jewelry on their arms and hands - observed food employee wearing ring with stone.

3-304.14 (B) Cloths in use for wiping counters and other equipment and surfaces shall be held in chemical sanitizer at concentration specified under 4-501.114 - observed wet wiping towels left on sink and counters

4-901.11 After cleaning and sanitizing, equipment and utensils (a) shall be air-dried or used after adequately draining; found lexan and metal pans wet-nested again

4-903.11 (A) & (C) Single service and single -use articles shall be stored (1) in a clean dry location, in the original protective package or stored by other means that afford protection from contamination until used - observed bakery papers stored open under sink drainboard, with staff backpack stored on top of papers

4-601.11 (c) Non-food contact surfaces of equipment shall be kept free of an accumlation of dust, dirt, food residue, and other debris - observed under side of all shelving in walk-in cooler with residue, mildew on it - must be properly cleaned on a regular basis

6-501.18 Plumbing fixtures such as handwashing sinks, toilets and urinals shall be cleaned as often as necessary to keep them clean - men's and women's toilets in much need of cleaning

5-501.113 Receptacles and waste handling units for refuse shall be kept covered with tight-fitting lids or doors if kept outside the food establishment - dumpster doors on both dumpsters open

6-501.14 (A) Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust, dirt and other materials - need to clean fan covers in bathrooms and fan covers in walk-in

2-102.12 At least one person (employee) who has supervisory and management responsibility and the authority to direct and control food preparation and service shall be a certified food protection manager who has shown proffiency of required information through passing a test that is part of a ANSI accredited program shall be present - no managers with proof of passing exam were present - both staff persons present took training yesterday

2-201.11 (A)(B)(C) & (E), 2-103.11 (M) Employees must be aware of diseases or symptoms requiring restriction or exclusion - district mgr. arrived on site and posted employee health policy, no employees had this knowledge - CDI

4-501.114 Chemical Sanitization concentration - provide quaternary sanitizer at proper strength - observed 2 buckets of sanitizer - solution was cloudy, read 0 ppm in both - sanitizer was dumped and re-mixed - need 200 ppm, CDI

3-501.14 Potentially hazardous food shall be cooled within 2 hours from 135F to 70F; observed roast beefs (3) wrapped and tightly packed and covered in walk-in at 82.7F, 77.2F, 73.5F after 3.5 hours - roasts discarded and denatured - another roast, also cooked this morning, in display cooler at 68.8F after 4 hours - must actively and properly cool within proper time constraints and without covering to restrict cooling - CDI

3-501.16 (A)(2)(a) & (b) Potentially hazardous foods shall be held at 45F and below - sliced tomatoes overstacked on make line and holding 46-50.2F - REPEAT VIOLATION - must hold potentially hazardous or TCS foods at 45F and below - CDI by removing overstacked tomatoes to cool quickly to 45F and below

3-501.15 Cooling shall be accomplished by arranging food to provide maximum heat transfer and loosely covered or uncovered if protected from overhead contamination - observed roasts tightly wrapped, packed together, and covered

40302.12 (A) Need thermometers in every cooler - observed missing thermometer in reach-in refrigerator

3-304.14(B) Cloths in use for wiping counters and other equipment & surfaces shall be held in chemical sanitizer at concentration specified under 4-501.114 - observed numerous wet towels lying on counters and utensil sink

4-901.11 After cleaning and sanitizing, equipment and utensils, (A) shall be air-dried or used after adequately draining; found lexan and metal pans nested wet - must completely air-dry prior to stacking

5-501.115 Storage area and enclosure for refuse shall be maintained clean - observed open dumpster and trash spillage on ground

6-202.11 Light bulbs shall be shielded, coated or otherwise shatter-resistant where there is exposed food, single-service or utensils - observed unprotected glass in meat display case and around beverage station and make table

2-401.11 Eating, Drinking, or Using Tobacco - C - Employees may drink from a closed beverage container. Observed uncovered employee beverage stored at office area.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P - Provide sanitizer at proper concentration. Observed quat sanitizer below required concentration at 3 compartment sink. CDI, operator changed sanitizer as it was low and refilled sink to required concentration.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P - TCS foods that are cold held shall be held at 45 degrees F or below. Observed cut tomatoe recently prepared according to operator overstacked and above 45 degrees F in display prep area. CDI, operator relocated cut tomatoes that were overstacked to walk in cooler to rapidly cool.

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 pastrami, ham not date marked in display case over 24 hours according to PIC. Observed 2 containers of pre-cooked chicken in flip top prep unit held in unit over 24 hours and not date marked according to PIC. CDI, operators voluntarily discarded foods that were not properly date marked.

3-305.11 Food Storage-Preventing Contamination from the Premises - C - Store foods 6 inches from the ground. Observed several boxes of tomatoes stored on ground near walk in cooler.

4-803.11 Storage of Soiled Linens - C - Store soiled linen properly. Observed several towels that were soiled laying under counter in storage areas. 4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C - Store clean equipment in clean, dry areas. Observed clean cutting board wedged between faucet and soiled area and in splah zone of 3 compartment sink.

General Comment 2-301.12. Follow the cleaning procedure to adequately wash your hands.-P - Observed an employee wash their hands and then turn off the faucet with bare hands. CDI - instructed employees to use a paper towel when turning off the faucet. Employee rewashed hands and used a paper towel.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P - Observed unwashed tomatoes stored above ready to eat deli meat, cheese and chicken salad. CDI - tomatoes were moved below ready to eat items.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf - Observed food debris on the can opener. CDI - can opener sent back to be rewashed.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw bacon (still boxed from delivery) stored above peppers and cooked roast beef. Rearranged. Observed raw steak stored above sauerkraut. Rearranged.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed container of meatballs at 126-135F and a container of sauce at 109F in steam well. Both were pulled to be reheated. Manager is monitoring reheat with thermometer and understands it must meet 165F before being placed back in hot hold. Hot hold unit turned up.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P.Observed sliced tomatoes in cold hold top (work line) at 59F. Tomatoes were removed to rapidly chill in walkin cooler. Unit is properly holding other food items. Monitor foods to ensure 45F or lower.

7-201.11 Store toxic materials to avoid contamination. -P Observed degreaser and windex stored over clean towels and single service cups. Relocated cleaners.

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

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet towels on shelving below line.

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 unhandled cup sitting in salt. Discarded. Use handled scoop.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed clothing, purses and personal items stored co-mingled with facility items. Move to designated area.

2-102.12 Certified Food Protection Manager - C. No one on site today with verification of food safety training. Operator Yannick Penka, advised today of intended training. CDI- verbal education as to rule requirement and next compliance date of January 1, 2013. Operator understood.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P. Mold build up on soda beverage nozzles and tea urn nozzles at front self service area, dried food debris in front display case, dried food debris on blade and back guard area of slicer. CDI- Nozzles removed for cleaning, all other areas cleaned.

3-302.12 Food Storage Containers Identified with Common Name of Food - C. In use dry seasoning shakers, oils, dressings, and mixes at multiple prep areas and prep coolers not labeled per the rule. CDI- verbal correction; label all in use containers.

3-305.11 Food Storage-Preventing Contamination from the Premises - C. Large container of sugar stored on the floor. CDI- employee corrected storage. GENERAL COMMENT: Large bag of onions stored on the floor in the walk in cooler next to dried, pooled residue. Employee advised that delivery was just received this morning. CDI- storage was corrected; operator was advised of storage in regards to possible contamination.3-305.12 Food Storage, Prohibited Areas - C. Large box of individual sugar packets stored under water filter system at front service area, box was wet and molded underneath. CDI- operator voluntarily discarded sugars and box. Discussed options for storage.

4-101.19 Nonfood-Contact Surfaces - C. Can opener blade is peeling, damaged food containers. Replace all damaged items.

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C. Dust build up on wall area at bread ovens, dried and pooled residue on walk in cooler floor, sticky residue on under side splash zone of beverage dispenser, and residue on gaskets of reach in freezer unit. Cleaning is needed.

6-305.11 Designation-Dressing Areas and Lockers - C. Employee closed beverage, and personal items stored co-mingled with facility items. Designated area for storage of employee items is needed.