JERSEY MIKES #3130

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed stack of metal pans with manufacturer's stickers still intact, stored on the clean dish rack. CDI: Pans with stickers were moved to the 3-compartment sink to be properly washed/rinsed/sanitized once stickers are removed. 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 .

4-501.11 Maintain equipment in good repair. Observed handsink located in the back prep area out of order. PIC stated the handsink went out of order yesterday. PIC stated work order was placed yesterday for repairs. REPEAT VIOLATION.

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 soiled interior surfaces inside all cold holding units throughout facility. Observed black buildup on gaskets inside make table 2. Observed soiled exterior surfaces of cold holding equipment and cooking equipment. Increase cleaning frequency. REPEAT VIOLATION.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed missing edging on FRP wall be the can wash. Replace missing edging on FRP wall so surfaces are smooth and easily cleanable.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed one food employee actively washing dishes at the 3-compartment sink unable to name any symptoms or illnesses required to report to the manager. This food employee stated he left the company for a year and recently came back to work for the company. PIC stated that all of the food employees sign the employee health agreement when they are first hired, and EHS observed that they had signed copies from their staff. CDI: PIC showed food employee where the employee health policy stating symptoms and illnesses are posted on the WIC door, went over it with him, and EHS advised to re-iterate the employee health policy frequently and ensure training is done with staff so they are well aware of it. EHS also provided PIC a hard copy of updated employee health policy from the county. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed one food employee wash their hands at the handsink, then turn off the faucets without a protective barrier. CDI: EHS brought this to PIC's attention and PIC reminded food employee of proper handwashing procedures, and food employee re-washed their hands.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed the QUAT sanitizer filled at the sanitizer basin of the 3-compartment sink, reading at 50ppm. EHS observed on manufacturer's label that the QUAT sanitizer shall be maintained at least 150ppm to be deemed effective. CDI: PIC had food employee dump out the sanitizer basin and refilled with properly concentrated QUAT sanitizer, which EHS observed was reading 400ppm. 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

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed large metal pan of tuna salad stored inside the cold holding display case that was prepared at 8AM or 9AM this morning. PIC and food employees were unsure of exact time of prep. Regardless, tuna salad did not cool to 41F within the 4-hour cooling window, as the time of EHS's observation of this TCS food item was 1:53PM. CDI: PIC had food employee voluntarily discard tuna salad. REPEAT VIOLATION. *Note: This is the third consecutive time the facility has been marked out for cooling violations. If observed out of compliance again during the next routine inspection, then EHS will implement a Risk Control Plan so that the facility can gain long-term compliance for cooling. For more information, please visit: www.meckncgov/foodsafety 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one spray bottle of multi-surface cleaner stored on a storage rack behind the 3-compartment sink, where the label written with the cleaner name was visibly rubbing off and hard to tell what was written. CDI: PIC re-labeled the spray bottle with a sharpie to clearly identify the toxic material.

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 large (deep) metal pan of tuna salad that had not cooled down to 41F within the cooling window. The pan was covered with seran wrap, and stored inside the display case to cool down. CDI: PIC had food employee voluntarily discard the TCS food product, and EHS went over proper cooling methods with PIC and food employees to ensure that TCS food items always meet cooling window. 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 two unlabeled spray bottles stored near the handsink full of clear liquid. PIC stated that these spray bottles contain water, which they use to spray down the bread as a part of their baking method. CDI: PIC had food employee label bottles as "water" for easy identification. Observed one large cambro full of white food ingredient, unlabeled and unclear if it was sugar or salt, stored on the bottom shelf of a prep table. PIC stated that it is sugar. Observed one large cambro full of cornmeal, unlabeled, stored on the bottom shelf of a prep table. CDI: PIC created labels for both cambros to easily indicate what the food products are.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a few flies throughout the premises. PIC stated they have a pest control company for routine maintenance. EHS advised bringing this to pest control representative's attention to better control flies.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed four cases of frozen bread stored directly on the floor inside the WIF. PIC stated they did not receive any deliveries today. CDI: PIC removed cases off of the floor and onto shelves to prevent contamination. Observed two cases of beef and one 5-gal bucket of commercially-made pickles all stored directly on the floor inside the WIC. CDI: PIC moved all food off of the floor.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple stacks of metal pans that were wet-stacked and stored at the clean dish rack. CDI: Pans were separated to allow proper air-drying.

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 case of single-use clamshells stored directly on the floor, next to the handsink by the office. Keep all single-use articles stored off of the floor.

4-501.11 Maintain equipment in good repair. Observed one make table stored in the back near the office entrance door, that was out of order. PIC stated that they currently have a work order in to have it repaired. Observed rusted shelves throughout the facility. Repair/replace all above mentioned items. REPEAT VIOLATION.

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 soiled interior walls and surfaces inside the cold holding display case. Observed heavy dust buildup on non-TCS food storage rack. Increase cleaning frequency. REPEAT VIOLATION.

5-205.15 Maintain a plumbing system in good repair. Observed small water leak at the faucet base of the 3-compartment sink. Repair water leak.

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 lettuce in WIC that was cut at 7:30am. Lettuce did not cool to 41F within the 4 hour window. CDI Item voluntarily discarded. Repeat For more information, please visit: www.meckncgov/foodsafety 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 multiple items in display cooler (which has door off tracks and large gap in doors) holding above 41F. Ambient during inspection held at 45F. Some items, larger chubs, were holding 41F and below. Items above 41F have been above for less than 3 hours. Items placed back in working units to cool rapidly. Facility is not to use display cooler until repaired. VR required for cold holding. 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed multiple items opened or prepared yesterday with no date marking. Repeat. VR required. 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 .

4-501.11 Maintain equipment in good repair. Observed display cooler with large gaps in both top and bottom sliding doors. Top doors are off tracks and appears a broken bracket. Do not use until repaired.

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 buildup inside cabinets, prep cooler, and display case. Observed fronts of oven and other equipment with residue. Clean with more frequency. 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 floors in need of cleaning throughout facility, including walk-in. Clean and increase cleaning frequency to maintain clean. Repeat

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no hand soap at handsink on line and in men’s bathroom. CDI PIC replaced soap. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at hand sink on line or in women’s bathroom. CDI PIC replaced paper towels. 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed single use brown bags stored at hand sink. CDI Items removed.

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 tuna prepared today cooling at a rate not sufficient to reach 41F in 4 hours. CDI PIC removed cover of tuna to facilitate rapid cooling. For more information, please visit: www.meckncgov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Mulitple items throughout facility (cut lettuce, cut tomato, multiple opened meat chubs), with no date mark. CDI PIC voluntarily discarded all meat chubs with no date mark, and date marked all cut lettuce and tomato. 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 tuna prepared today in a deep well, large quantity, with cover not cooling at a rate to achieve 41F in 4 hours for ambient ingredients. CDI PIC removed cover from item to facility 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 .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed box of food items on floor of walk in freezer. Observe 5 gallon bucket of food items on floor of walk in cooler. Store at least 6 inches above floor.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed two food employees with no beard guards.

4-501.11 Maintain equipment in good repair. Observed walk in cooler leaking water from fan. Container is catching water. Needs repair. Observed dripping ice in walk in freezer. Repair

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 buildup inside freezer, cabinets, prep cooler, and display case and cleaning needed under and around the nozzles at the beverage dispenser. Increase cleaning frequency and thoroughness. Escalation in points not warranted at this time. Repeat

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed lid open on shared dumpster. Keep lid closed at all times.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. - Observed floors in need of cleaning throughout facility. Observed splash and residue on walls near floors. Clean and increase cleaning frequency to maintain clean.

2-401.11 (A) Employees shall drink only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Store employee drinks to prevent contamination away from food/prep areas and storage. Observed employee beverages stored on table with packaged cookies. Beverages relocated properly.

3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed 2 chubs of deli meat stored directly on display case rack. CDI: exposed product sliced from chub and voluntarily discarded.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed only 1 fruit fly - no points deducted because of significant improvement and continual control efforts in place.

2-402.11 Use head coverings restrain body hair from contacting exposed food, equipment, and utensils. Observed food service employee preparing food w/out hair covering.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed dampened (with sanitizer) towels used for wiping slicers, held in a pan w/out discernable sanitizer for testing concentration.

4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed rusted can opener. Repair, replace, or remove. CDI: can opener discarded 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 designed and constructed to allow easy cleaning and to facilitate maintenance. Observed rusting racks in display case and walk-in Repair or replace.

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 buildup inside freezer, cabinets, prep cooler, and display case and cleaning needed under and around the nozzles at the beverage dispenser. Increase cleaning frequency and thoroughness. Escalation in points not warranted at this time.

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed employee remove gloves and begin to don new gloves for food preparation. CDI-EHS educated employee and employee properly washed hands before donning gloves.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed unwashed mushrooms stored over RTE deli meats and cheese. CDI-PIC corrected storage order.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 . Observed deli meats, white American, cut tomato and cut lettuce were above 41F in prep top and display case. Reference temperature chart. CDI-All TCS foods stored in prep top and display case were put on TPHC. PIC put in service request for both refrigeration units. VR required within 3 days to ensure TCS foods remain in cold holding at or below 41F.

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 shakers of seasonings. Add labels to all working containers.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed large number of fruit flies. PIC stated pest control was on site yesterday. Maintain commercial pest control.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked stainless steel containers. CDI-PIC moved items to be W/R/S.

4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed rusted can opener. Repair, replace, or remove. 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 rusting shelves used to store food containers. Repair or replace.

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 buildup inside prep cooler and display case. Increase cleaning frequency and thoroughness.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee cell phone stored on prep table. CDI-Employee cell phone was removed.

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). - P - Observed two employees wash hands and turn off faucet with bare hands. Ensure a barrier, such as a paper towel, is used to turn off faucet. - CDI - Education provided. Employees rewashed hands. 2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P - Observed employee handle raw chicken with gloved hands, place chicken on grill, and then pick up sub bread with same gloved hands without washing hands and changing gloves. - CDI - Education provided. Employee changed gloves and washed hands. Bread was discarded. For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M.

6-301.11 Provide soap for handwashing at each handsink. - Pf - Observed sink near manager office lacking soap at beginning of inspection. - CDI - PIC provided soap.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. - P - Observed small flip top unit next to grill holding all TCS items above 41F (see temperature chart). Per PIC, unit broke about a week ago and they have been rotating food every 2 hours. Also observed display case holding most TCS items above 41F (see temperature chart). Door to display case left open during peak times. - CDI - All TCS items were removed from display case. Per PIC, items were placed in units within last 2 hours. Items in flip top unit placed on time. EHS provided PIC with TPHC written procedures form. Utilize TPHC for both broken units until repaired. PIC stated technician will visit facility today to repair units. Follow up visit required. 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 large container of cornmeal lacking label. - CDI - PIC labeled cornmeal.

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 residue and debris on cabinets, exterior of equipment, and gaskets of sliding doors on display case. Clean and increase cleaning frequency to maintain 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 floors in need of cleaning throughout facility, including walk-in freezer. Clean and increase cleaning frequency to maintain clean.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed employee wearing food handler gloves to directly handle deli meats and cheeses and place onto sandwiches and then use gloved hands to open visibly unclean sliding doors of display cooler (image attached) - then return to handling food while wearing same soiled gloves. CDI - Gloves changed and hands washed. REPEAT - EHS recommends reaching out to above store leadership for guidance on this issue. Food handler gloves that are in direct contact with food cannot be in contact with soiled surfaces without washing hands and replacing the soiled gloves.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY. Observed sanitizer solution set up in 3 part sink at 0ppm quat. Solution dispensed from wall mounted system also testing at 0ppm. CDI- sanitizer source concentrate bag empty - replaced during inspection. Solution testing at proper concentrations by end of visit. REPEAT

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed small flies present in back of house areas. Contact PCO for service. REPEAT - this is the third consecutive inspection noting small fly presence in back of house areas.

3-305.12 Food may not be stored in locker rooms, toilet rooms, dressing rooms, garbage rooms, mechanical rooms, under sewer lines that are not shielded to intercept potential drips, under leaking water lines, under open stairwells, or under other sources of contamination. Observed cases of food items stored directly under active drip inside of WIF. Frozen pooled buildup observed on exteriors of food cases. Do not store food under sources of contamination.

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: http://meck.co/FoodSafety along with for more food safety information related to PIC Duties, Training, and managing food safety. Delivery occurred just prior to EHS arrival, PIC confirmed was too busy and did not check delivery temperatures of TCS foods received through the delivery. EHS observed improper cooling of TCS foods during inspection and improper sanitizing of in use equipment during inspection. CDI by education of PIC regarding duties outlined in food code.

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. Observed facility has outdated employee health documents which do not have all 6 reportable illnesses as required by 2017 food code update. CDI - copy of new employee health reporting form provided during inspection. 0 point deduction

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. Observed no written procedures for clean up of vomit or diarrheal events as required by 2017 food code update. CDI - written procedures provided during inspection. 0 point deduction.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed wiping cloths stored laying inside of or draped across hand sink basins of both front of house and back of house hand sinks restricting access for hand washing. CDI - items removed.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed employee wearing food handler gloves to slice deli meat and place onto sandwiches and then use gloved hands to open visibly unclean sliding doors of display cooler and to touch soiled wiping cloth to wipe down area around slicer - then return to handling food while wearing same soiled gloves. CDI - Gloves changed and hands washed.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY. Observed sanitizer solution in bucket used to sanitize slicer at less than 100ppm quat concentration. CDI - solution replaced with quat at proper concentration and slicer re-cleaned. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety 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-. Observed gummy label adhesive transfer present on interior food contact surfaces of food pans stored as clean. CDI - pans returned to sink for re-cleaning. REPEAT 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed organic buildup on soda nozzles in customer area beverage station. Clean frequently to prevent buildup.

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 pans of chicken salad and tuna salad prepared at 10 am still cooling above 41f at 1:55 pm. CDI - pans spread out and placed into WIF to quickly chill. EHS verified at 41f at 4 hours. Product would not have met 4 hour cooling requirement without EHS intervention.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed spray bottle holding yellow chemical with no labeling or identification. CDI - discarded.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf 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 pans of prepared tuna and chicken salad cooling in deep containers covered with plastic film and/or plastic lids in WIC. CDI - items uncovered, spread out and placed into WIF to quickly chill.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed few small flies present in back of house areas. Contact PCO for service. REPEAT - no point escalation as only few flies observed and PIC noted PCO was aware

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed cases of tomatoes stored on crate near WIC less than 6 inches off of floor. Store food at least 6 inches off of floor.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths stored in sanitizer solution less than 100ppm quat. Solution replaced.

3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed scoops used for chicken and tuna salad in front line display laying unprotected directly on unclean/unsanitized shelf inside of display cooler. PIC cleaned/sanitized scoops and placed into clean container.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed numerous metal pans stored stacked together wet with water running out. Air dry pans before stacking together. REPEAT

4-501.11 Maintain equipment in good repair. Observed countertop mount type can opener with significant rust. Observed rusty shelving in various areas of back of house. Observed flip top cooler with excessive condensate buildup inside of bottom requiring towel to prevent running out onto floor. Repair.

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 buildup on exterior surfaces of back of house equipment including inside bottom and sliding doors of display cooler, inside of bottom flip top cooler, some shelving in back of house and WIC and some gaskets. REPEAT

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed litter and heavy leaf debris accumulated in dumpster enclosure significant to provide potential pest harborage. Remove litter/clean enclosure to prevent pests. Dumpster is shared.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed missing tiles above WIC/WIF providing access to open ceiling areas. Replace. REPEAT - no point escalation as previously noted repair issues not observed during inspection.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. PIC has not obtained current CFPM certification at this time.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed a few metal containers left with large stickers after cleaning stacked. CDI - PIC began removing stickers for re-cleaning.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed few flies/gnats in prep areas.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed plastic and metal containers wet stacked on clean dish shelving.

4-202.16 Nonfood-Contact Surfaces - C Observed deteriorating cork board on wall and exposed wood holding new flip top unit inside kitchen. 4-501.11 Maintain equipment in good repair. Observed rusted shelving throughout dish area in need of replacement/repair.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed heavy debris in bottom portion of deli case. Observed heavy debris crevices, air vents, and gaskets on flip top unit. Employee began cleaning.

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 handsink in need of re-caulking; separated from wall.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed small pieces of lettuce dried on to the meat slicer in the back room. CDI-The slicer was taken apart to finish cleaning and sanitizing. REPEAT. *Only item seen with food debris, overall cleaning and sanitizing is adequate. Points kept the same today.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning needed to the door frames of the glass reach in cooler, the shelving in the walk in cooler, the shelves in the back room, and the insides of the small flip top cooler near the grill. Have cleaned.

5-205.15 Maintain a plumbing system in good repair. Observed leak to the plumbing underneath the prep sink. Manager explained a work order is already in for the repair. There are also slight drips to the faucets/base of the faucets that need tightening up at the 3-compartment sink. Have repaired. REPEAT.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed certified food protection manager show up 15 minutes into the inspection. However, points will be taken during next inspection if no certified food protection manager is onsite at the start of the inspection.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed glass cleaner stored in the front hand washing sink. CDI-The bottle was removed.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed food buildup to the tomato slicer and a large slotted container. CDI-Both items were sent back to the 3-compartment sink for washing, rinsing, and sanitizing.

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 41F. -P Observed roast beef that only reached 46F in the walk in cooler. The roast was prepared the day before and had not been used today. It did not fully cool within the correct time frame. CDI-The product was discarded.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed marinara sauce hot holding below 135F in the hot well. CDI-The sauce was placed back onto the stove for reheating.

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 roast beef that was cooled tightly wrapped in the walk in cooler. It did not meet required temperature within the correct time frame. CDI-The roast was discarded. Ensure the roasts are kept uncovered during the cooling phase. Once fully cooled, then the product can be covered or wrapped. REPEAT.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of the food product stored on the ground under the shelving in the walk in freezer. CDI-All items were placed onto a pallet.

4-501.11 Maintain equipment in good repair. Observed a split gasket to the door of the walk in cooler. Have replaced.

5-205.15 Maintain a plumbing system in good repair. Observed leaks to the hose attached to the ECOLAB pumps at the 3-compartment sink. The manager has already called in a work order for the repair. Have repaired. REPEAT. *Leaks to the handsink has been repaired. Zero points taken today.

4-501.114 Maintain sanitizer at correct concentrations. -P Observed quat sanitizer at 0 ppm at the three compartment sink. CDI - provided new bag of concentrate solution to the dispenser. Currently reading at 200 ppm.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed product in the temperature danger zone in the deli prep unit. Refer to temperature chart. CDI - brought items to walkin cooler to cool down. Advised to use thermometer more often to verify proper temperatures.

3-501.15 Employees shall use proper cooling methods to reach compliance with cooling time and temperature criteria. Observed lettuce covered with plastic wrap in the temperature danger zone still in cooling phase. CDI - educated to leave product uncovered during the cooling phase. Removed plastic wrap. Product is cooling rapidly and still meeting cooling time/temperature cooling criteria.

4-203.12 Ambient air and water thermometers shall be accurate.-Pf Observed ambient air thermometer for deli prep unit reading 50F. EHS observed product in this unit in the temperature danger zone. Refer to temperature chart. Advised to provide routine service to this equipment along with verifying ambient air thermometer.

4-601.11(C )/4-602.13 Non Food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil or residue. REPEAT VIOLATION. Observed non food contact surfaces of equipment in need of cleaning such as the food debris build up on the deli prep unit.

5-205.15(B) Maintain a plumbing system in good repair. Observed handsink in the back of kitchen in need of repair. Advised to repair the p-trap to prevent the dripping.

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

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed several open meats in reach in unit in front prep area. PIC stated that mets within unit are typically left in unit if there are eftovers and the remainder is used on the next day. CDI: EHS had PIC label any meats older than a day.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed greasy buildup on shelving above three compartment sink.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee jackets stored on top of an open box of single service utensils. CDI: Employee jackets relocated to chair away from single use items.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer at 3 compartment sink as well as in sanitizer buckets with concentration less than 50ppm quat. Sanitizer dispensing bag at 3 compartment sink was empty. CDI, PIC replaced dispensing bag, Sanitizer was replenished.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed tuna salad and chicken salad with temperatures above 45F. PIC stated salads had stayed in display case. PIC stated no temperature check had been done on tuna, nor chicken salad. CDI, PIC voluntarily discarted tuna and chicken salad. -

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 tuna salad and chicken salad with wrong date mark. CDI, PIC voluntarily discarted both tuna and chicken salad.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed several shakers and other containers with foods not easily identifyable without identifying information.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee needing to use a beard guard, without one.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths stored in sanitizer less than 50ppm quat.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed a box of single use gloves stored on the floor. Observed clean linen stored under chemicals.

2-301.14 Wash hands before donning gloves and between gloves uses. -P REPEAT- Observed several employees change gloves after changing tasks without washing hands in-between. For example EHS observed employees using pins or computer kiosk, change gloves, and continue to prepare food. Also an employee left the working station to provide a guest with a sandwhich and then returned to the station. The employee changed gloves without washing hands. CDI- PIC was informed of violation and had employees change gloves and wash hands properly. EHS also re-informed PIC employees should wash hands after every task change.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P- Observed an employee handle raw chicken with a gloved hand. Without washing hands and changing gloves the employee handled RTE chicken. CDI- The RTE chicken was voluntarily discarded by the PIC. 3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. - Observed bacon on back prep counter not being used often on the back prep counter, without a cover.

6-501.111 Keep the premises free of insects, rodents, and other pests. -Observed flies throughout the facility.

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

2-301.14 Wash hands before donning gloves and between gloves uses. -P- Observed employee wrap a sandwhich, took gloves off and then use the register. Without washing her hands she donned gloves. CDI- EHS informed employee to wash hands before donning gloves. EHS observed proper handwashing and donning of gloves.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P- REPEAT 3pts- Observed cheese (60), pre cooked chicken (57), and pre cooked grilled chicken (59) all above 45F. CDI- PIC voluntarily discarded all items. NOTE: If TCS foods are not cold holding at or below 41F by 2019 a violation of this rule will occur.

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

4-501.11 Maintain equipment in good repair. -1pt- Observed flip top cooler functioning at 64F and holding TCS foods above 45F. A VR will occur no later than 4/12/17 to ensure flip top unit is functioning properly and holding TCS foods at or below 45F.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - Observed food debris build up inside of reach in cold holding equipment. Also observed food debris build up on display case window tracks. Clean as needed to reduce and prevent build up.

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 a missing ceiling tile above dry good storage and walk in cooler. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. - Observed floors throughout facility in need of cleaning. Also floors underneath storage racks and other equipment are in need of cleaning. Clean as often as needed to reduce and prevent build up.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed an employee place raw sliced chicken on the grill and then handle bread without changing gloves in between. CDI by instruction.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed debris accumulation on multiple soda nozzles.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed shredded lettuce cold holding above 45F in an open air cooler (see chart). CDI- lettuce pan was placed into the walk in cooler for cooling.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one unlabeled chemical bottle. CDI- bottle discarded.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed debris accumulation on 4 soda nozzles.

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 two large pieces of roast in the walk in cooler at 111F and 104F. The roast was removed from the oven for cooling at ~9AM. CDI- roast discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed sliced tomatoes cold holding in the open air sandwich cooler above 45F (see chart). CDI- top layer of tomatoes were relocated to the walk in cooler for cooling.

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 facility cooling large roasts in the walk in cooler while tightly wrapped. CDI- roasts discarded.

4-203.11 Food thermometers shall be accurate to +/- 2 degrees Fahrenheit.-Pf Observed a thin probe digital thermometer reading at ~480F at room temperature. VR within 10 days. Replace thermometer.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed one damp wiping cloth stored next to the deli slicer not in a sanitizer bucket.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed debris accumulation on sheathed thermometer probe. CDI- item set aside for recleaning. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed large amounts of debris accumulation on the inner components of the soda machine nozzles.

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 2 roast beef portions in the walk in cooler tightly wrapped at 87F and 83F. PIC stated the roasts were placed into the walk in cooler 3 hours prior. CDI- instructed operator to reheat roasts to at least 158F and restart cooling process.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed cut tomatoes and shredded lettuce in an open air cooler above 45F (see chart). Observed unit not turned on. CDI- food items discarded, cold holding unit turned on.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one unlabeled chemical spray bottle. CDI- label added.

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 2 large roasts of roast beef cooling in the walk in cooler tightly wrapped in plastic wrap. CDI- instructed PIC to reheat roasts to at least 158F and cool using ice bath and freezer.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed 2 wet wiping cloths stored on counter tops while not in use.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed pans stacked while wet on the clean equipment storage rack.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. Observed facility using quat sanitizer solution without test strips. VR required in 10 days.

2-301.14 Wash hands before donning gloves and between gloves uses.-P Observed training staff, working with food not for consumption, fail to wash hands before donning gloves. CDI- instruction provided

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 Observed training staff, working with food not for consumption, handling ready to eat foods with bare hands. CDI- instruction provided; hands washed and gloves donned

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed roast beef cooked yesterday in display case not date marked. CDI- date marked3-501.18 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 tuna salad date marked 2/9. PIC stated label old wasn't removed from container CDI- discarded

2-102.12 Facility shall maintain PIC onsite with food safety certification. Observed PIC justin at time of inspection did not have food safety certification. Instruction provided

3-401.11 Cook raw animal foods to minimum final cook temperatures for apprpriate amount of time. Observed multiple roasts of beef cooked rare and cooled in walk in cooler. PIC states final cook temperature is 130 F but cannot say how long it is at that temperature. produt visibly bloody and rare served with no consumer advisory. PIC to reheat to 165 F

3-501.16 (A)(1) Hot Hold TCS foods at a minimum of 135 F. Observed meatballs hot held at 111 F. CDI- -

3-501.16 Cold hold TCS foods at 45 F or colder. Observed cut leafy greens and tomatos at 52-53 F. CDI- removed to flash cool

3-501.17 Date Mark opened , ready to eat TCS foods. Observed chicken salad and tuna salad made on 7/8 not date marked. CDI- date marked

3-603.11 Provide consumers with consumer advisory for undercooked or raw animal proteins. Observed facility undercooking roast beef and not disclosing to customers. VR

2-102.12 Certified Food Protection Manager. Ensure certified food protection manager is on site anytime facility is operating. Observed no such manager upon arrival today. Must be in place by January 1, 2014.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking. Properly date mark TCS RTE foods which are held for more than 24 hours after preparing or opening. Observed undated chicken, meatballs, Ranch dressing. CDI by voluntary disposal or by adding correct date.3-501.18 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition. Discsard TCS RTE foods which have exceeded the 4th or 7th day of storage (depending upon temperature - see rule). Observed opened Ranch dressing dated 7-1-13. CDI by voluntary disposal.

3-602.11 Food Labels. FOOD PACKAGED in a FOOD ESTABLISHMENT, shall be labeled as specified in LAW, including 21 CFR 101 - Food labeling, and 9 CFR 317 Labeling, marking devices, and containers. Observedcookies made in facility, packaged, offered for self-service, and not properly labeled. Discussed with PIC and referenced rule, showing PIC how to look it up in the rule book.