JERSEY MIKE'S #3134

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf observed no written procedures for vomit or diarrhea events. CDI: EHS provided procedures to PIC. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 multiple chubs in case opened without date marks. Observed lettuce, cooked mushrooms, and tomatoes on prep line and in fliptop without date marking. PIC stated that the lettuce and tomato was cut yesterday, mushrooms and the chubs were also opened yesterday. CDI: PIC dated items to reflect prep/open dates. 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 .

-REPEAT- 3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed two trays of sliced tomatoes uncovered and not actively cooling. Tomatoes were prepped Sunday. PIC covered containers. Points not escalated due to improvement from previous inspection.

-REPEAT- 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 prep table shelves with rust in back kitchen area. PIC to address repair/replacement of shelves.

-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 buildup of food debris on interior surfaces and sliding track of display case. Observed buildup of food and splash debris on exterior surfaces of equipment. PIC to address cleaning frequency.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. 5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed open dumpster unit side doors. Observed a couch, chair and twin mattress in dumpster enclosure. Dumpsters are shared with other business and in accessible by residents of an adjacent apartment complex. PIC to work with other businesses and building owner to keep dumpster doors closed and enclosure free of unnecessary items.

-REPEAT- 6-303.11 Provide required lighting intensity. Observed missing light bulb in WIF. Per PIC, maintenance request has been submitted.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed three containers of sliced tomatoes and one container of tuna salad uncovered and not actively cooling. PIC covered tomatoes and tuna.

-REPEAT- 3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf- Observed two containers of tuna without date mark. Per PIC, tuna was made the night before. CDI - PIC date marked containers 12/2. 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 .

-REPEAT- 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 prep table shelves with rust in back kitchen area. PIC to address repair/replacement of shelving.

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 of food debris in the display case bottom and on interior shelving.

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 buildup of food debris on floor of WIC. Observed debris buildup under equipment and in corners. PIC to address cleaning frequency.

6-303.11 Provide required lighting intensity. Observed light in WIF not working. PIC to address replacement of bulb or repair of unit.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf. Observed PIC unable to provide written procedure for responding to v&d incident. CDI- EHS provided handout to facility and discussed correlation to food borne illnesses. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed both handsinks with food debris. Front handsink had banana peppers inside sink and back handsink was used to dump ice. CDI- EHS educated PIC on handsink usage.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed shredded lettuce, sliced tomatoes, and cherry pepper relish above 41F in prep top unit. CDI- PIC removed items to cool in WIC due to being out for less than two hours. EHS and PIC discussed overstocking being a cause for CH violations. *REPEAT* 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 cherry pepper relish with ingredients including a garlic and oil mixture being held without a date. CDI- EHS educated PIC on date marking items with TCS ingredients once items are removed from original packaging. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed three bottles of toxic material stored at front of establishment without label. CDI- PIC stated items were sanitizers for cleaning deli slicer. Label applied.

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 shredded lettuce prepped and then cooled in prep top not cooling properly. CDI- PIC moved item to WIC. Observed grilled chicken that had been thawed in the morning cooling at a rate of .07F/min in WIC. CDI- PIC removed items to cool to rapidly cool in WIF. *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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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 shelf below prep sink adjacent to WIC rusting.

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 - Shredded Lettuce, sliced tomatoes not cooling at a proper rate. *CDI - Tomatoes were voluntarily discarded and shredded lettuce was moved to freezer to be rapidly cooled. 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 - Shredded lettuce, Salami, capicola, A tub of Tuna and a block of cheese in WIC above 41F. *CDI - PIC voluntarily discarded items. NOTE: WIC was holding at an ambient temperature of 42F, PIC Restarted system of WIC to see if this would help. Owner had technician come out within 30-40 minutes and checked WIC system, technician stated to EHS system is set 35F and should be working fine now. 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 .

3-501.15 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 - Shredded lettuce at 50F and sliced tomatoes at 45F cooling in WIC in large quantity with tight fitting lids. *CDI - PIC discarded sliced tomatoes, removed lids to shredded lettuce and placed items into WIF to rapidly cool products. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-602.11 (A) (5) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, at any time during the when contamination may have occurred. P. Observed blade to the can opener accumulating debris. CDI - can opener taken to warewashing to be washed 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed yellow liquid (degreaser) in the sanitizer bottle. CDI - PIC removed the liquid, and educated on proper use and misuse of chemicals.

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 metal shakers unlabeled.

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 interior of the meat case and tracks on the meat display care accumulating food debris. Clean and maintain.

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 buildup on floors between tiles at sub prep line. Minor cleaning needed.

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 drinks on prep areas, potential to contaminate nearby foods if spilled. CDI- drinks moved.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed a knife and spray bottle stored on handsink in kitchen. CDI- objects moved, access cleared.

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 tomato’s on the floor in walk in cooler. Tomatoes were just delivered today.

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 buildup on floors between tiles at sub prep line. Minor cleaning needed.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed sanitizer bottle stored above make table. CDI: Moved to approved location.

4-501.11 Maintain equipment in good repair. Observed torn gaskets on drawers of make table.

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.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients.  Food must be to 41F within 4 hours. -P. For more information on proper cooling procedures please visit: http://meck.co/FoodSafety Observed shredded lettuce prepared between 8am-9:30am not meet cooling parameters in make table and walk-in cooler. See violation #33 for details and temp chart. CDI: Education provided and product voluntarily 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 on proper cooling procedures please visit:  http://meck.co/FoodSafety Observed shredded lettuce cooling in covered deep metal insert pans stacked 2 deep in walk-in cooler. Product prepared between 8am-9:30am. EHS suggested use of ice baths, removing lids, and more shallow pans. CDI: Education provided and PIC voluntarily discarded product.

3-305.11 Store food in a clean, dry location, not exposed to contamination.  Keep at least 6 inches above the floor. Observed bulk container of corn meal with no lid. CDI: PIC provided lid.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several TCS foods being held above 41F in walk-in cooler. PIC stated door was opened for extended period due to delivery truck. Products prepared today between 8am-12pm. CDI: Education provided, PIC closed door and cooler temp dropped to 37F, and placed foods in freezer for rapid cooling. Observed sliced tomatoes and cheese being held above 41F in small make table. Air vent covered with paper wrapper. Food employee stated products placed into unit @12pm. CDI: PIC removed wrapper and products cooled back to below 41F in 35 min. REPEAT VIOLATION.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P Observed corn meal and salt in large container in a cabinet with no lids on top. Possible harborage. Need lids.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed lettuce and tomatoe on a make station above 41F. PIC said they made this around 1pm and placed it there. Food was constantly being used. CDI-EHS witnessed all product gone by the time EHS left. REPEAT. PIC is going to have serviced.

4-501.11 Maintain equipment in good repair. Observed broken shelf in the cabinet area.

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Observed employee food stored over customers. CDI-PIC changed storage order and put their food on the bottom.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed 2 containers of tomatoes, 1 container of roast beef, PIC explained they were prepared 1 hr ago that were above 41F. CDI-PIC cooled in WIC and freezer.

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 canned mushrooms in the WIC with no dm, observed several chubs in the display case that have no dm. PIC explained they may go through them all day, suggested datemarking the ones that are leftover.

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 containers of tomatoes, 1 container of roast beef, PIC explained they were prepared 1 hr ago that were above 41F. CDI-PIC cooled in WIC and freezer. When EHS found tomatoes later they were covered. Explaiend items that are cooling should be left uncovered to allow for air flow.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed only a dial thermometer on site, it is calibrated. PIC showed me the broken digital one. They have one coming on the next order. VR REQUIRED 2/13/2020.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed facility using Quat sanitizer and only has bleach strips on site. VR REQUIRED 2/13/2020.

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Observed employee food and drinks stored above RTE customer foods. CDI-PIC moved employee items to the bottom shelf.

2-101.11/2-102.11 Person In Charge (PIC) shall be present during all hours of operation; The PIC shall demonstrate knowledge of food safety by being a Certified Food Protection Manager. -PF Observed no certified food protection manager on site during inspection. Advised to have a certified food protection manager on site during all hours of operation.

5-205.11(A) A handwashing sink shall be maintained so that it is accessible at all times for employees.-Pf Observed spices and container stored in handsink. CDI - removed items.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed all items in deli case in the temperature danger zone. CDI - removed items to walkin cooler. VR on temperatures.

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. Observed soiled handsink basin. Advised to keep sink basin cleaned.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be cleaned as often as necessary to keep them clean; Caution should be used to minimize food exposure. Observed substantial amount of food debris on floor underneath and behind prep areas.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed several large boxes stored directly in front of only handsink in prep area. CDI boxes relocated to approved location.

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 two types of chicken and meatballs not date marked for original thaw date. CDI packages back dated.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed meatballs and marinara sauce holding below 135F. CDI-product voluntarily discarded.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed dishes wet stacked on the drying racks. CDI-items rewashed REPEAT

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 ready-to-eat TCS products in walk-in cooler opened on Sunday not date marked. CDI PIC labeled items.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed facility without thin probe thermometer. VERIFICATION REQUIRED.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed sanitizer bucket for wet wiping cloths stored directly on floor.

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

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P. Observed lettuce in prep line cooler above 45F. See temperature chart for temperature observations. CDI lettuce was divided in smaller quanity, remaining was placed in walk-in cooler to rapidly cool since lettuce was prepared within previous 4 hours. VERIFICATION REQUIRED.

7-102.11 Common Name-Working Containers - PF Observed spray bottles of sanitizer and blue cleaner not labeled. CDI bottles labeled.

3-501.15 Cooling Methods - PF. Observed lettuce cooling tightly covered in walk-in cooler. Lettuce must be placed on shallow pans or placed in ice bath to rapidly cool before placing in pans.

4-901.11 Equipment and Utensils, Air-Drying Required - C Observed containers stacked wet.

4-101.19 Nonfood-Contact Surfaces - C. Observed prep counter in disrepair in back prep area.

5-103.12 Pressure - PF. Observed prep sink in back prep area non-functional.

6-201.11 Floors, Walls and Ceilings-Cleanability - C. Observed caulking molded behind 3 compartment sink.

3-302.11(A) Protect food in storage using covered containers, intact wrappings, or packaging. -P Observed bacon stored uncovered/unshielded when not in use.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed can opener collecting food residue. CDI can opener moved to dish area. 4-501.114 Maintain sanitizer at correct concentrations. -P Observed sanitizer bucket less than 200ppm. CDI bucket refilled and tested at proper concentration.

x3-501.14(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 roast beef prepared and placed in walk-in at 11:30am >70F. CDI roast beef was placed in individual containers. May consider ice bath, freezer or cutting roast beef in to smaller portions before placing in walk-in cooler to cool. VERIFICATION REQUIRED.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed lettuce and tomatoes in flip top cooler >45F. CDI items were voluntarily discarded by PIC. Observed lettuce and tomato in prep display cooler above 45F. CDI PIC voluntarily discarded items. PIC turned cooler back on, cooler had been turned off during cleaning.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed several spray bottles hanging from hand sink with contents not labeled. PIC labeled bottles.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed 4 large portions of roast beef cooling tightly stacked in plastic container in walk-in cooler. VERIFICATION REQUIRED.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf PIC was unable to provide thin probe thermometer. VERIFICATION REQUIRED.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed lettuce stored directly on floor in walk-in cooler. Observed tomatoes and mustard stored under prep sink plumbing.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed cup stored with lip pieces unprotected beside cash register.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting board deeply scored in back prep area. Observed in-use granite cutting board broken and chipped on front prep line. 4-202.16 Nonfood-Contact Surfaces - C. Observed exposed wood connected to equipment under front prep line. Seal or otherwise make wood nonabsorbent.