SUBWAY #40889

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM on duty For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety REPEAT -1-

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed meatballs in steam well holding at 98-112F. CDI - PIC reheated meatballs in microwave to 179F. 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 1 pan of lettuce filled above fill line at 44F. CDI - PIC re-located lettuce to WIC to rapidly cool. REPEAT -3- 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 .

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed 3 compartment sink, in use, with sanitizer well above appropriate PPM. CDI - PIC added water to dilute solution.

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 portioned meats cooling with pans covered in cellophane, lidded, and stacked atop other containers of foods restricting air flow to cool product thoroughly. CDI - PIC removed cellophane and opened lids to facilitate proper 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 .

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 multiple shakers on sandwich make line bearing no identifying labeling.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed 1 box of seasonings directly on floor. REPEAT -2-

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 microwave used for reheating of food items placed on a household side table. Also observed many of the shelving in the facility lined with cardboard and visible oil residue.

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 space below ICEE machine to have syrup buildup. Increase cleaning frequency to preclude accumulation and potential attraction of pests.

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

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed both employees put on gloves without washing her hands. EHS educated employees and they washed their hands and put on clean gloves. 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed employee handle cash register and then put on clean gloves and then handle food without washing her hands. EHS educated employee and she washed their hands and put on clean gloves.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed top layer of grilled chicken and pulled chicken above 41F, items were beyond father fill line of metal pan. CDI: Items were voluntarily discarded. REPEAT

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed bag of onions directly on the floor in the WIC. Also observed a box of bread directly on the floor in the WIF.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employees handling food with jewelry on their hands and arm. CDI Employee removed all jewelry. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee handling prepping food in the back without a head covering on. Employee stated that they put head coverings on when they are in the front. CDI PIC put on sunvisors.

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 bags and boxes directly on the floor. Also observed water cups under the counter unprotected.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee bags and coat on shelf with sandwich wrappers. CDI PIC moved sandwich wrappers.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed dishes sanitizing in 0ppm quat. CDI: Sink was refilled, dishes were sanitized in 200ppm quat. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed top layer of teriyaki chicken and pulled chicken above 41F, items were above top of metal pan. CDI: Items were placed in walk in cooler to cool. 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 .

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 dust build up of wall behind slicer. Clean as needed.

6-301.11 Provide soap for handwashing at each handsink. -Pf. Observed hand sink in kitchen area without soap. CDI: Soap was placed at sink.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed meatballs hot holding at 123F. CDI: Items were reheated to 165F. 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed spray bottle of unknown chemical not labeled. CDI: Item was voluntarily discarded. 7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P. Observed can of household raid at storage area. CDI: Item was voluntarily discarded.

REPEAT 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 spice shakers not labeled. Label items.

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

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed cut tomatoes cooling from 11:20am until 3:20pm and did not cool to 41F within 4 hours. Cut tomatoes were observed with tight plastic wrap and a lid over top of the wrap in the walk In cooler at 2: 41F. PIC removed the plastic and lid and placed in walk in freezer but cut tomatoes did not cool to 41 by 3Z:20pm. CDI-Cut tomatoes were discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed the top 2 rows of teriyaki chicken at 44-48F in sandwich make line. Teriyaki chicken was observed cold holding past the fill line in the cold holding unit. CDI-the top two rows of teriyaki chicken were discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed sanitizer bucket stored at front hand sink area. CDI-Sanitizer bucket was relocated to lower shelving. -REPEAT-

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 a container of cut tomatoes cooling while covered in plastic wrap and then a lid covering the plastic wrap in the walk in cooler. CDI-PIC removed the lid and plastic wrap and placed cut tomatoes in freezer for rapid 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 .

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 working spices in shakers at serving line. -REPEAT VIOLATION-

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 shelving staring to rust in reach in coolers.

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. Observe cleaning needed on walk in cooler and walk in freezer floors with black debris as well as in cabinets under drink machines with syrup spillage in cabinets.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed cleaning needed on parameter of facility floor at front and back of house with black build up around parameter.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed back hand sink blocked by several bread trays being stored on top of hand sink as well as a large trash can being stored in front of hand sink. CDI- trays and trash can were removed from sink. 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed dried red syrup spatter residue in front hand sink as if a red drink had been poured down hand sink. -CDI-hand skink was cleaned

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 thin probe thermometer stored clean with food debris on thin probe. CDI-PIC sanitized thin probe thermometer to remove debris. 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine connected to drink dispensers with black build up inside of ice machine and in need of cleaning.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed spray bottles of oven cleaner and sanitizer stored hangin on push cart with clean equipment. CDI-PIC relocated cleaning equipment to chemical storage area.

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed several unlabeled working spices in shakers at serving line.

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 employee washing dishes in 94F wash solution when minimum wash solution states 110F on wash temperature directions. CDI-PIC adjusted temperature of wash water to 114F and dishes were rewashed. -REPEAT VIOLATION-

2-102.11 (A) - (C )(1), (4)-(16) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to the operation of the food establishment. -Pf. Observed pic has no food safety training to qualify her as CFPM. Observed pic unaware of important temperature such as cold , hot holding and reheating procedures . CDI Coached Please visit our resource page, https://health.mecknc.gov/envhealth/food-and-facilities-sanitation, for more food safety information related to PIC Duties, Training, and managing food safety. 2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf A Food Safety Checklist can be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation along with more food safety information related to PIC Duties, Training, and managing food safety.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. PIC MANAGER SHOWED UP AT COMPLETION ON INSPECTION STATING HE HAD BEEN IN THE BATHROOM For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation observed no one on duty with proper CFPM training.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Observed pic state so He has no knowledge of a vomitus response plan. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed employee beverages on food preparation space where’re food was being portioned. CDI removed

4-602.11 (A) (3) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, between uses with raw fruits/vegetables and with TCS Food. P. Observed food employee improper sanitize of bowl. Coached CDI 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)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed meatballs hot holding at 127. CDI removed to reheat 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed all TCS foods in front display case at 44-49. CDI removed to walk in cooler to cool repeat 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed gnat over food along open display case.

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 was solution at 89 f. CDI coached and refilled with 100

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 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 tomato and roast beef cold holding above 41F after cooling for 4 hours. CDI, items discarded by PIC.

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 steak, sliced tomato, rotisserie chicken, and grilled chicken cold holding above 41F. Observed date mark off 7/19 ands 7/20 on items respectively. Observed ambient temperature of walk in cooler at 43F. PIC states equipment was serviced 2 months ago. CDI, items discarded by PIC. PIC made service request to technician. PIC states technician will arrive in the afternoon to service equipment. Salami, cheeses’s, and deli meats moved to walk in freezer until WIC is repaired. PIC states facility will voluntarily close until WIC is repaired. Verification required.

4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Observed walk in cooler cold holding above 41F. PIC states equipment was serviced 2 months ago. PIC called in technician to service equipment. PIC states technician will arrive in the afternoon. PIC states facility will voluntarily close until equipment is repaired.

5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed hand sink in the back blocked by utensils. CDI, items removed by PIC.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed mozzarella cold holding above 41F. CDI, item discarded by PIC.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies at front prep line.

2-501.11 Clean-up of Vomiting and Diarrheal Event Observed no written procedures. CDI, EHS educated PIC on written procedures.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed all metal containers with sticker residue stacked and stored as clean. PIC states sticker glue is hard to get off. CDI, items removed for Wash/Rinse/Sanitize. EHS explained to PIC that utensils shall be cleaned to sight and touch. Verification required.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed utensils stored on cardboard. Cleaned utensils shall be stored on smooth, non-absorbent, and easy to clean surfaces.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed stacked metal containers with sticker residue on them. CDI, items removed for Wash/Rinse/Sanitize.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed steak and tomato cold holding above 41F at front line. Observed sliced tomato cold holding above 41F in walk in cooler. Observed prep time of 9:33 AM for sliced tomato at walk in. CDI, steak and tomato at front line discarded by PIC. Sliced tomato in walk in placed in freezer. Sliced tomato reached 41F by end of inspection.

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 slice tomato cooling in metal container with Saran Wrap and lid placed on top. CDI, sliced tomato moved to freezer to cool. EHS explained to PIC that foods shall cool faster in uncovered containers. EHS advised PIC to monitor cooling of foods and cover them once they reach 41F.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed pans/trays stored ontop of the back room hand sink. CDI-The trays were removed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed small reach in cooler holding product above 41F. CDI-All items were removed from the cooler and the owner will called to have repaired. *The vegetable front line cooler was barely holding at 41F. Ensure unit is properly working through the busy lunch rush.

5-205.15 Maintain a plumbing system in good repair. Observed water faucet to the back hand sink leaking. Needs repair. REPEAT.

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 spill to back wall near the prep sink. Have cleaned.

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 tomatoes at 44-45F in walk in cooler. PIC stated they were cooling from prep done at 9:00 am. At 1:15 pm the tomatoes had not cooled to 41F; not meeting cooling parameters. CDI - All 3 containers of tomatoes were voluntarily discarded. EHS educated PIC on proper cooling methods and cooling time/temperature window.

8-103.12 Conformance with Approved Procedures - P,PF Observed facility without variance documents and variance procedures for sanitizer used for knives/utensils used on make line. Verification required within 10 days to ensure facility obtains all parts of approved variance.

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 tomatoes cooling in walk in cooler in containers with plastic wrap and plastic lids to cover food product. CDI - All 3 containers of tomatoes were voluntarily discarded. EHS educated PIC on proper cooling methods and cooling time/temperature window. REPEAT.

5-205.15 Maintain a plumbing system in good repair. Observed faucet at back handsink leaking and providing reduced water pressure. Replace/repair as necessary.

2-301.12. When washing hands, dry hands without recontaminating hands by using a paper towel. COMMENT: Observed both the PIC (person in charge) and food employee washing their hands for correct length but not turning off faucet with paper towel or approved barrier. PIC was informed to use paper towel.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Upon inspection, observed the PIC washing knives of debris in the front handsink. Observed completely blocked handsink in the back, with water turned off making it completely unaccessible. CDI (corrected during inspection). The PIC was instructed to take the knives to the three compartment sink to properly wash, rinse, and sanitize. The PIC also repaired the sink to work and moved items blocking handsink.

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 turkey made at 1:40 pm in walk in cooler per label. At 2:07 pm, it was observed that the turkey was at 44.8F. At 2:40 pm, it was observed that turkey was at 44.6F. CDI, because the sliced turkey was still in the correct time frame for cooling, the PIC removed the lids and the plastic wrap over the turkey to allow it to cool to 41F.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. COMMENT: Label the salt and the cinnamon sugar containers for the pretzels. No points as everything else was properly labeled.

6-202.13 Properly locate mechanical insect control devices. Observed mechanical insect control devices still located over single service area for slushie machine and over preparation sink (for washing veggies). Repeat. Points escalated as PIC has failed to move the insect lights.

3-307.11 Protect food from contamination sources not specifically noted by code. COMMENT: Do not store produce in to-go bags as they are not approved. Stored in the container they come in or in an approved food grade container.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed debris on bread cabinet gaskets. Observed heavy food debris behind sandwich oven and microwaves.

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. COMMENT: Observed dust debris on light cover in front prep area. Observed debris on back ceiling due to ventilation system. Observed a couple of lights out in the back kitchen area that need to be replaced.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee food and beverages being stored in walk in cooler on top of food ingredients. CDI PIC relocated items. Make sure to store appropriately at all times.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P At time of inspection, observed food employee bare handing tomatoes coming out of slicer. CDI Tomatoes were discarded. Make sure to use gloves when handling ready to eat foods.

6-202.13 Properly locate mechanical insect control devices. Observed mechanical insect control devices still located over single service area for slushie machine and over preparation sink (for washing veggies). PIC stated that he notified walmart that they needed to be relocated and still waiting on relocation. REPEAT Points not increased however if seen in future inspection, points will be increased.

4-501.11 Maintain equipment in good repair. Observed shelving in reach in unit corroding and with exposed rust. Make sure to keep in good repair. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards in need of being replace/resurfaced. Make sure to replace/resurface when no longer able to clean effectively and sanitize.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build-up on nonfood part of ice chute on soda dispensing machine. Make sure to increase cleaning frequency.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee purse being stored on dry storage shelf, directly on top of packaged sauces. Make sure to store in a area where contamination will not occur.

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 employee not using a protective barrier to turn off faucet. CDI Food employee stopped and reviewed hand washing procedure.

6-202.13 Properly locate mechanical insect control devices. Observed Ecolab bug lights being stored over single service cups and food preparation surfaces. Make sure to locate so control devices are not located over single service, food or equipment.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed PIC wearing a watch while performing food preparation. Make sure to remove all jewelry prior to beginning food preparation.

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 minor food debris on back wall near 3 compartment sink and prep sink. Also covering cord for electronics. Make sure to increase cleaning frequency.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed food debris on the chopper today used for onions and green peppers. This chopper cannot be disassembled to be cleaned easily. Staff will need to soak chopper and clean with scrub brush until the new one arrives-sent to be soaked. PIC has already ordered a new one.

Observed trash can blocking the back handsink- moved trash can to correct. 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf

Observed cut buffalo chicken and regular cut chicken holding at >45F today- products discarded. Due to this product being preportioned and divided by deli paper, highly recommend not to stack these product any higher than an inch below the chill line. 3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P

2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles.-P Observed food employees handle soiled oven and bread box doors and then hand dispense toppings for sandwiches without handwashing. CDI - PIC instructed an increased frequency of equipment cleaning and reminded employees of when to wash hands. 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 employee wash hands for less than 8 seconds, turn off the faucet with bare hands and attempt to glove up. CDI - Food employee rewashed hands. -2-

3-501.17 (B)(2)Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed salami and other deli meats out of the original packaging with a use by date stamped on the outside. Carry the use by date to all smaller packages of these meats. CDI - PIC wrote use by date on the new packaging. -0-

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed freshly replenished sliced tomatoes in the make table at 49-52F. CDI - PIC pulled these tomatoes and placed cold ones in the make table. -.5- REPEAT

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed sewer flies in the kitchen near the handsink. Maintain the drain lines and make sure grease trap is clean. Maintain regularly scheduled pest control and increase the frequency as necessary. -0-

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food employee with watch on while restocking foods in the make table. Remove watch prior to food prep. 2-302.11 (B) Unless wearing intact gloves in good repair, a Food Employee may not wear fingernail polish or artificial fingernails when working with exposed food. - Pf Observed food employee with long artificial nails with acrylic nail polish preparing food. CDI - Wear gloves while preparing food and make sure nails at that length can be effectively cleaned during handwashing. -0-

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wiping cloths in sanitizer at 0 ppm quat. CDI - PIC refilled sanitizer to correct strength. -0-

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed cleaned plastic bread tray liners stored on the nozzle of the 3-compartment sink to dry. CDI - PIC instructed these to be stored on the clean drain board of the 3-comp sink. -.5-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup on the shelving to the left of the walk in cooler and to the right of the rear handsink. Clean. -0-

5-205.15 Maintain a plumbing system in good repair. Observed a leak around the lower section of the handsink nozzle. Repair. -0-

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed handprints on the ceiling above the food line. Clean. -0-

2-301.15 Only wash hands in handwashing sink.-PF Observed PIC attempt to wash hands in 3-comp sink. CDI - PIC washed hands in handsink. REPEAT -2-

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed overstacked grilled chicken in hot holding at 46-50F. CDI - PIC had employee take product down to the fill in and send overstacked items back to walk in to cool. -1.5-

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed items cooling in walk in with layer of plastic wrap and then a lid present. CDI - PIC instructed to vent containers while cooling. The extra layer of plastic serves as an insulator. -0-

4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturers label. Observed wash water at 100F, but no indication of lower temperature on detergent container. Maintain 110F while washing in 3-comp sink. -0-

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed ceiling vents with dust buildup present. Clean. -0-

.2-102.12 PIC demonstrates knowledge by being a certified food protection manager. Observed PIC without certification. PIC stated he is enrolled din the August course for ServSafe. -2-

2-301.15 Only wash hands in handwashing sink.-PF Observed PIC wash hands in 3-comp sink. CDI - PIC reminded that handsinks are for handwashing. -0-

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 tongs used for cookies stored on counter behind cookie display. CDI- Tongs placed on deli paper. -0-

|2-102.11 PIC demonstrates knowledge by being a certified food protection manager. Observed person in charge at time of inspection to have no accredited training.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed shakers of pepper, salt, other spices not labeled.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed containers stacked wet.

4-501.11 Good Repair and Proper Adjustment-Equipment - CRepair / Replace splitting gasket in cooler door.

4-602.13 Nonfood Contact Surfaces - C: Keep non food contact surfaces clean. Observed non food contact surfaces of ice chute with pink build-up.

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C: Designate an area in a separate cooler or lower level of a cooler for storage of employee food. Found partially consumed fruit cup on top shelf in walk-in cooler.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P: Keep TCS foods cold at 45 F or below. Observed philly steak 49 F stacked high in make table. Observed shredded lettuce 50 F and 59 F in two compartments of make table. CDI- all products moved to cooler to bring down temperatures.

2-303.11 Prohibition-Jewelry - C: Only a plain wedding band shall be worn by food employees when working with food. Observed employee with two unapproved rings.

3-304.14 Wiping Cloths, Use Limitation: Cloths for wiping surfaces shall be held in an approved sanitizer between uses. Observed cloths in sanitizer bucket that measured 0 ppm quat. CDI- made to proper concentration.

3-304.14 Wiping Cloths, Use Limitation: Cloths for wiping surfaces shall be held in an approved sanitizer between uses. Observed cloths in sanitizer bucket that measured 0 ppm quat. CDI- made to proper concentration.