JERSEY MIKES SUBS

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. - Observed multiple metal insert containers to be stored as clean on the racks above the 3 compartment sink with visible food debris on the interiors of the containers. CDI - Placed at 3 compartment sink to be W/R/S. 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 .

3-501.18 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 a insert containers of sliced tomatoes and shredded lettuce in the back kitchen opentop refrigerator and wer not provided with date marks of any kind. PIC stated that they were from the day prior. CDI - Voluntarily 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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 shakers and squirt bottles of various seasonings and oils both at the front counter and back kitchen areas to not be labeled as to their contents. 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 the sliding door tracks of the front counter deli case to have accumulations of food debris/grime. - Observed the metal overhead dry storage racks in the back kitchen area to have accumulations of grime.

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 the walls behind the 3 compartment sink and the soda system to have accumulations of grime/splatter. - Observed the floor at the front counter service area to have accumulations of food debris.

2-301.14 Wash hands before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single service and single use articles. -P Observed employee wearing gloves actively sanitizing slicer and proceeded to slice a chub of RTE turkey breast. CDI - PIC EHS intervened and instructed PIC to have employee discarded the sandwiches and turkey. Employee was given education on proper glove and hand washing procedures.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed three secondary spray bottles without any form of identification. CDI - PIC One bottle was discarded and the other two were labeled.

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 secondary squeeze bottles in flip top unit without any form of identification. CDI - PIC placed labels on bottles.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF. OBSERVED an incomplete employee health in the facility during inspection. CDI. PIC was given a new one and education provided on the changes. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observe cloth in sanitizer at 50 ppm qac. CDI emptied

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.c observed multiple tiles missing at the back during inspection.

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

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed tuna salad and small chub of provolone above 41F without temperature control. Facility was swapping one to one model of meat display case upon arrival, PIC stated items had just been removed from old unit a few minutes prior to arrival and sliced American cheese slightly overfilled in prep unit by grill (see temp chart). CDI-PIC moved items to WIC to 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 .

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 prepped onions, lettuce, and RTE meats stored underneath leaking WIC air vent. PIC stated that work order to fix leak was placed prior to arrival for inspection. PIC moved items away from leaking vent.

4-904.11 (A) Display and handle single-use and single-service articles and cleaned and sanitized utensils to prevent contamination. Observed single use cups by front register with plastic sleeve not covering the entirety of the lip surfaces of all cups displayed.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed one box of unwashed mushrooms stored above washed mushrooms and provolone cheese. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code, P. Observed working spatulas and dough cutters used at grill that have been in use since open, per PIC. CDI-PIC set aside utensils to be cleaned and sanitized pair was switched out in place. 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 . 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed small slicer stored as clean with food debris within slicer. CDI-Slicer was set aside to be rewashed 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 .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple metal containers wetnesting. Containers were separated out to properly air dry.

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 shelving above 3 comp sink used for storing clean equipment and containers with significant buildup.

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed cardboard and trash dumpsters without drain plugs.

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 WIC air vent with moderate amount of dust buildup.

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 beverage on rear prep table

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 food employee wash hands and immediately recontaminate hands on handles. CDI coached hands rewashed 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 .

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer in 3 comp sink. Tested 50-100 qac. CDI discarded 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

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf observed tuna and chicken salad and multiple chubbs of ham and turkey with no date marks. CDI date marked 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 .

3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P observed all cold holding good except front open line where pic stated it was supposed to be on time and she had written procedures in the back but had failed to mark the start and discard time. CDI tphc time marked

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observe cloth in sanitizer at 50 ppm qac. CDI emptied

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 cut mushrooms in open container below unwashed celery. CDI - Storage order was rearranged.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. 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 . Observed can opener heavily soiled. CDI - PIC removed it to dish area to be wash/rinse/sanitized.

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 sliced tomatoes and shredded lettuce covered in walk-in cooler at 50.7F and 47.7F respectively. Per PIC items were prepped between 8:15 and 8:30 am. CDI - PIC voluntarily discarded two pans of sliced tomatoes and two pans of shredded lettuce. - 1.5 - For more information, please visit: http://meck.co/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 sliced tomatoes and shredded lettuce on sandwich topping unit holding above 41F. CDI - PIC voluntarily discarded items. - 1.5 - 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 .

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 and shredded lettuce not reaching 41F or below in the required 4 hour time frame. Items were in covered, deep pans in walk-in cooler. CDI - Items were voluntarily discarded. EHS discussed possible alternate methods to achieve proper ambient cooling going forward. - 0.5 -

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in use wet wiping cloth stored on counter by slicer. Store in container of sanitizer at proper concentration.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed chicken salad and tuna salad not date marked . CDI PIC labeled products .

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. -C Observed employee food stored with prepared food on 3rd shelf of WIC. CDI - PIC moved employee food to bottom shelf. -1 points

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 no EH policy with "big 6" illnesses listed. CDI: Education provided and PIC made aware of changes due to 2017 Food Code implementation.

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 policy for vomit & diarrhea cleanup. CDI: Education provided and PIC made aware of changes due to 2017 Food Code implementation.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed shredded lettuce and sliced tomatoes being held above 41F at sandwich topping station. PIC provided EHS with time stamp of 11am for tomatoes but not lettuce and stated that facility uses both time and temperature controls for foods, but unsure of which for food safety. EHS able to determine time stamps are for quality purposes and temperature control is used for food safety purposes. PIC stated product prepared fresh daily; EHS confirmed not a cooling issue since all other lettuce and tomatoes in walk-in cooler properly cooled. EHS discussed possibility of TPHC for both lettuce and tomatoes since unit has caused temperature problems in past. CDI: Education provided and EHS provided TPHC paperwork. Going forward, facility should be using TPHC for lettuce and tomatoes.

4-602.13 Nonfood Contact Surfaces - C Observed build up of food debris on prep unit in rear kitchen.

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 build up of food debris and black mold on wall at three compartment sink.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet nested pans in clean dish area.

4-501.11 Maintain equipment in good repair. Observed gasket on walk in cooler in need of replacement.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build up of debris under counter at prep line and on crevices of rear prep unit.

2-101.11 PIC shall be present during all hours of operation. -PF Observed no certified food protection manager on duty at time of inspection.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed tomatoes and lettuce on tphc with no procedure paperwork filled out. 10 day verification required.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed no sanitizer in bucket holding wet wiping cloths on service line. CDI changed sani bucket.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no QAC sanitizer kit could be located at time of inspection. 10 day verification required.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed shelving under counter in front service area in need of cleaning.

5-501.114 Ensure drain plug on dumpsters, waste containers is in place. Observed drainplugs missing in two of three dumpsters in rear of facility.

2-102.12 Certified Food Protection Manager - C Observed PIC not a certified food protection manager.

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 re-contaminate hands by closing faucet without a barrier. CDI, employee corrected by instruction and washed hands.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed cut tomato held above 45F. CDI, tomato discarded. G

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 chicken salad, and tuna salad held without date mark. CDI, chicken salad, and tuna salad marked.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single service cups stored at counter near cash register, exposed to contamination.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed shelving, counters, gaskets and other non-food contact surfaces in need of cleaning. Observed minimal build up.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed meatballs holding below 135F (see chart). Re-heated

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Chicken salad and cheese both recorded below 135F (see chart). CDI- Cheese discarded and chicken salad cooled down.

7-208.11 Store labeled, first aid supplies to prevent contamination.-P First aid kit was stored on top of soda boxes. CDI- Moved. Keep stored away from food.

3-501.13 Use approved thawing methods. Frozen beef thawing on counter at room temp. CDI- Moved into reach in cooler to thaw.

4-302.12 Provide a thin probe thermometer for an accurate measurement of foods.-Pf No thin probe thermometer on site. VR.

3-304.14(B) Cloths in-use for wiping counters and other equipment shall be held between uses in a chemical sanitizer solution at the proper concentration. One wet cloth stored on prep table. Keep in sanitizer. REPEAT. Also observed one sanitizer bucket at a low concentration. CDI- Exchanged for a new batch.

3-304.12 During pauses in food preparation or dispensing, store in-use utensils in a clean, dry place, in food with handles above the food, in 135F or greater water, or in running water that moves food particles to the drain. One scoop stored with product in handle. Keep product out of handle.

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. Facility in need of NFCS cleaning in areas such as bottom of coolers, gaskets, floors, etc

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Dumpster doors were open. Dumpster is shared with multiple facilities. 5-501.114 Ensure drain plug on dumpsters, waste containers is in place. Drain plug missing on two dumpsters. Contact nessecary persons to provide drain plug.

2-301.12C To avoid recontaminating their hands, food employees may use disposable paper towels or similar clean barrier when touching surfaces such as manually operating handsink faucets or touching the handle of a door. Observed employee wash hands and turn faucet off without using a barrier. CDI by instruction/education.

3-501.17(B) Commercially Prepared and Packaged Time/Temperature Control for Safety (TCS) food shall be date marked at the time the original container is opened in a food establishment and the food is held for more than 24 hours. -Pf Container of tuna made yesterday was not dated. CDI- Product dated.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Some oil/spice bottles not labeled.

3-304.14(B) Cloths in-use for wiping counters and other equipment shall be held between uses in a chemical sanitizer solution at the proper concentration. Observed a wet wiping cloth stored on table and not in sanitizer. Keep wiping cloths in sanitizer.

4-501.114 Maintain sanitizer at correct concentrations. -P Quat sanitizer observed at 3-comp sink at 50ppm. CDI - by refilling with proper concentration at 200ppm.

General Comment - 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 Individually wrapped brownies at front observed without food labels. According to PIC, facility has ran out of labels for the brownies. CDI - brownies moved behind counter until more labels can be provided.

3-304.14(B) Hold in-use wiping cloths in sanitizer at proper strength between uses. Quat sanitizer in red bucket on front line observed at 50ppm - CDI - bucket dumped and refilled with proper sanitizer.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Cups observed unprotected at front register area.

2-102.12 PIC demonstrates knowledge by being a certified food protection manager. Observed no certified food protection manager present. Certified PIC showed up later into the inspection.

General Comment - 3-302.11(A) Protect food in storage using covered containers, intact wrappings, or packaging. -P Observed an open bag of sugar and cornmeal on shelf below prep table. CDI - Items transferred to bin with lids.

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 tomatoes that had been sliced and placed directly into front prep serving unit 55F. CDI - tomatoes transferred to walk-in for rapid cool.

3-304.14(B) Hold in-use wiping cloths in sanitizer at proper strength between uses. Observed 2 quat sanitizer buckets at front area < 100ppm. Buckets dumped and refilled with proper sanitizer (200ppm) from 3-comp sink. Observed wet wiping cloth stored on counter.

4-501.114 Maintain sanitizer at correct concentrations. -P Observed bleach sanitizer made up in 3-compartment sink at 0ppm. It was determined that drain plug is malfunctioning and is not allowing water to stay in sink. CDI - bleach was added to water at 50ppm.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed marinara sauce in steam well at 120F. CDI - marinara sauce was reheated on stove to 208F. REPEAT****

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed a spray bottle of water and a chemical bottle not labeled stored on shelf at register area. CDI - both bottles were properly labeled during inspection.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed container of sugar and salt not labeled. (Labeled during inspection).

5-103.12 Provide water under pressure to all fixtures.-Pf Observed no cold water at spray arm faucet of 3-compartment sink. CDI - by instruction to have repaired to provide cold water.

2-301.14 Wash hands after activities that contaminate them.-P Observed employee handling thinly sliced raw beef and then handling bread without changing his gloves or washing his hands in-between. CDI by instruction.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed meatballs in a steam well below 135F (see chart). CDI- meatballs were reheated to above 165F (see chart).

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed no thin probe thermometer on site for taking temperatures of thin foods such as cheese steak beef or shredded lettuce. VR required in 10 days.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed one wet wiping cloth stored on a counter top while not in use.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw philly steak meat stored directly over gatorades in the walk in cooler. CDI by rearranging storage.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed meatballs and marinara sauce below 132F in a steam table. CDI by reheating both items to above 165F on the grill.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed cut tomato and cut lettuce in the flip top cooler above 45F. CDI by placing foods into a reach in cooler for rapid cooling.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one bottle of degreaser that was not labeled. CDI by adding a label.

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 sauce bottles that were not labeled.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed pickles and roast beef stored on the floor in the walk in cooler.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P. Potentially hazardous foods being held cold shall be at 45F or below. Observed cut lettuce and diced chicken out of temperature (see chart). CDI by discard.

7-102.11 Common Name-Working Containers - PF. Containers used for storing toxic materials shall be clearly labeled with the common name of the material. Observed one bottle of glass cleaner without a label. CDI by labeling.

3-302.12 Food Storage Containers Identified with Common Name of Food - C. If a food is removed from its original container and is not easily recognized it must be labeled. Observed all sauce bottles without labels.3-602.11 Food Labels - PF. Food that is prepackaged and available for self-service must be properly labeled. Observed cookies individually packaged that are self serve. CDI by turning cookie dispenser away from customers so it is no longer self-service.

2-102.12 Certified Food Protection ManagerAt least one person on site shall be an ANSI accredited certified food protection manager. Observed nobody on site with certification. Repeat.

6-301.14 Handwashing SignageSupply each handwash sink with a handwash sign. Observed no handwash sign at handwash sink behind counter. CDI by instruction, handwash sign provided to operator.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold HoldingPotentially hazardous food shall be cold held at 45 degrees F or below. Observed a row of overstacked cut tomatoes that were recently prepared above 45 degrees F at prep table cold hold unit. CDI, operator relocated cut tomatoes to rapidly cool.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date MarkingDate mark potentially hazardous food that is ready-to-eat and held in establishment over 24 hours. Observed container or roast beef and a container of pastrami that operator stated was prepared a few days ago not date marked in reach-in refrigerator. CDI, operator discarded pastrami and roast beef.

7.202.11 Restriction-Presence and UseOnly toxic substances that are for establishment and used shall be stored in facility. Observed concrete stain and containers of primer stored in facility. CDI by instruction, remove.

3-302.12 Food Storage Containers Identified with Common Name of FoodLabel dry ingredients that are not easily identifyable by common name of food. Observed 1 bulk container of sugar not labeled under soda machine. CDI by instruction.

3-304.14 Wiping Cloths, Use LimitationStore wet wiping clothes in sanitizer in between uses. Observed several wet wiping clothes stored on prep tables, and sinks throughout facility. Repeat.

4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-StoringClean linens shall be stored in a clean, dry location. Observed 1 stack of uncovered/unprotected linens at canwash in contact with a soiled wall.

4-501.11 Good Repair and Proper Adjustment-EquipmentKeep equipment in good repair. Observed panel missing on reach-in deli meat case and panel missing on compressor unit at cold hold table along cookline.

4-602.13 Nonfood Contact SurfacesNonfood contact surfaces shall be free from an accumulation of soil. Observed food debris accumulating below microwave and collecting near compressor along cold hold table at prep area.