JIMMY JOHN'S #2154

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed tomato slicer, stored as clean on drying rack, with build up of food debris. CDI - Tomato slicer was taken to three compartment sink to be washed, rinsed, and sanitized. -0 points- 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 heavily rusted shelving under food prep table. -0.5 points-

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

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliced turkey and gyro meat in flip top cooler cold holding at temperatures between 51F and 52F. Items were over stacked in flip top. CDI - Volume was reduced and PIC has been advised to maintain proper cold holding of TCS foods. -0 points- 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 covered and overfilled containers of shredded lettuce and sliced tomatoes cooling in reach in cooler. Items had 50 minutes to cool to 41F or less at time of inspection. CDI - Items were uncovered and moved to walk in cooler to rapidly cool to 41F or less. PIC has been advised to only fill containers to marked fill line, leave items uncovered/unwrapped until a temperature of 41F or less is achieved, and to use walk in cooler to cool TCS foods. -REPEAT- -1 point 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 bag of onions stored on floor of walk in cooler. -0 points-

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employees engaging in food preparation while wearing bracelets and watches. -0.5 points-

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered waste bin in female restroom. -0 points-

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster sliding doors left open. Ensure doors and lids are closed when not in use to prevent rodent or insect infestation. -0 points-

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

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 at a temperature of 51F with less than 15 minutes left to achieve a temperature of 41F or less within 4 hours of preparation. Containers of shredded lettuce were cooling in reach in cooler, were overfilled, and covered with plastic wrap. CDI - Items were uncovered and moved to walk in cooler to rapidly cool to 41F or less. -1.5 points- 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 unlabeled spray bottle with unknown contents. CDI - PIC identified contents to be sanitizer and labeled. -0 points-

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 covered and overfilled containers of shredded lettuce cooling in reach in cooler. CDI - Items were uncovered and moved to walk in cooler to rapidly cool to 41F or less. PIC has been advised to only fill containers to marked fill line, leave items uncovered/unwrapped until a temperature of 41F or less is achieved, and to use walk in cooler to cool TCS foods. Internal temperature of reach in cooler was temped at 37F however a walk in cooler is better for airflow due to condenser fans located in unit. Educational material discussing cooling methods for room temperature prepared foods were given to PIC. -REPEAT- -1 point- 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 .

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

2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P. Observed three employees recontaminate hands by not using barrier to turn off water after washing hands. CDI- EHS discussed when to wash procedures with PIC and had employees rewash hands. 2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P. Observed multiple employees on frontline prepping food, working with in-use pans, opening and closing units, and working with single service articles not washing their hands when necessary. CDI- EHS discussed appropriate when to wash methods with PIC.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed employee working with RTE foods wipe hands off on apron and continue prepping food. CDI- EHS discussed glove usage with PIC and had employee discard gloves.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed blades on producer slicer with heavy food debris accumulation stored as clean. PIC stated item is washed after use and as necessary at 3-comp. CDI- PIC removed item to be w/r/s. *REPEAT* For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed sliced tomatoes and sliced ham being stored in flip top 1 above 41F. CDI- PIC removed items to be rapidly cooled to 41F or below. 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 .

3-501.18 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 homemade ranch prepped on 3/8 stored in drink cooler under register. CDI- PIC 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 .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed sliced ham and sliced tomatoes prepped and placed in flip top before cooling to 41 or below. CDI- see item #22. Observed shredded chicken in WIC with tight fitting plastic wrap cooling at a rate of .05F/min. CDI- PIC opened wrap to allow for more effective cooling. *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 .

3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed scoopers stored in water below 135F in flip top units. PIC stated items are cleaned and water refreshed as necessary.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal pans wet nested on dish rack near WIC and WIF.

*REPEAT* 2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. *Observed - No serve safe CFPM on site during time of inspection. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf - *Observed - no procedures available for how to respond and clean up a vomit or diarrhea event. *CDI - EHS provided procedures. NOTE: Facility had bio hazard clean up kit with procedures posted on it but seemed to have misplaced it or lost it PIC will order new kit. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.- *Observed - 2 slicers stored clean with food debris build up. *CDI - PIC placed items into 3 comp sink to be washed, rinsed, and sanitized. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P.- *Observed - Shredded Lettuce cooling in 3 door lowboy with tight fitting Saran Wrap enclosing food and trapping heat not meeting the proper cooling parameters. *CDI - PIC removed Saran Wrap and placed containers of lettuce into WIC. 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 .

3-501.15 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 cooling in 3 door lowboy with tight fitting Saran Wrap enclosing food and trapping heat. *CDI - PIC removed Saran Wrap and placed containers of lettuce into WIC. 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 .

*REPEAT* 3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. *Observed - Squeeze bottles with food products inside unlabeled with no way to truly identify what the product is. *CDI - PIC labeled bottles.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM on duty. REPEAT For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 employee wash hands for less than 20 sec. CDI.. PIC will education employee 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P observe employee wash hands and not use barriers to turn faucet off. 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 .

5-202.12 Provide at least 100F water at handsinks. Observed hand wash sink at 89F

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed Ham in prep top above 41F.. CDI..PIC but Ham in the RIC to quickly 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed containers and squeeze bottles without labels

3-307.11 Protect food from contamination sources not specifically noted by the code. Observed paper from stickers in containers of RTE food.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed containers stacked wet. REPEAT. CDI .. PIC moved containers to 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 build up behind arms of soda fountain.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC without CFPM in establishment during inspection. REPEAT For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed blue chemical cleaning solution in spray bottle without labeling. CDI: PIC labeled chemical bottle. 7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed chlorine sanitizer solution in spray bottle with a concentration over 200ppm. CDI: PIC diluted solution to 100 ppm.

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 cut tomatoes cooling in deep plastic container covered with plastic wrap. After 30 mins between temperature checks the tomatoes showed no change in temperature. CDI: PIC moved cut tomatoes to WIC uncovered to quickly 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed stack of metal containers stored clean and still wet. REPEAT. Points not escalated due to improvements from last inspection.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM in establishment during inspection. -REPEAT- -1 point- For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

5-202.12 Provide at least 100F water at handsinks. Observed handwashing sink maintaining temperatures of 94F throughout inspection. -0 points-

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 squeeze bottles and shaker containers at prep line. -0 points-

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee preparing food while wearing bracelet. -0 points-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed numerous plastic and metal containers with pooled water. CDI - Equipment was positioned so that air drying can occur. -0.5 points-

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 vents in walk in cooler with build up of dust and residues. Recommend higher frequency and more thorough cleaning. -0 points-

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed sliding door open on dumpster. Keep sliding doors and lids closed to prevent rodent or insect infestation. -0.5 points-

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager on staff at time of inspection.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed large dicer stored as clean soiled with food waste. CDI: PIC sent dicer to be W/R/S. Observed two plastic insert pans stored as clean soiled with food waste. CDI: PIC sent pans to be W/R/S.

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 three insert pans(9in) of sliced tomatoes that did not meet cooling parameters in walk-in cooler. Product prepared 8am. See temp chart for details. CDI: Education provided and PIC voluntarily discarded product.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed sliced tomatoes cooled in walk-in cooler in plastic insert pans covered with plastic wrap. CDI: Education provided and PIC voluntarily discarded product.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliced tomatoes being held above 41F in drive-thru make table and in-shop make table. Product prepared @9am. Ambient temp of unit 35F. PIC stated product prepped, cooled in make table, then pulled and wrapped. Cooling and cold holding logs not kept. EHS discussed cold holding issue versus cooling issue. Product densely packed into insert pans. EHS recommended storing product on ice while slicing and placing less product in each container when in cold holding. CDI: PIC Voluntarily discarded product.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF Observed no EH policy with "big 6" illnesses. CDI: Education provided and PIC made aware of changes due to 2017 Food Code implementation.

2-501.11 Clean-up of Vomiting and Diarrheal Event Observed no written policy for vomit & diarrhea cleanup. CDI: Education provided and PIC made aware of changes due to 2017 Food Code implementation.

2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed employee return from outside of building, put on apron and gloves, and not wash hands. CDI: Education provided and employee washed hands.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed large dicer stored as clean soiled with food waste. CDI: PIC sent dicer to be W/R/S.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM on site during inspection. REPEAT.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed lettuce over RTE pickles. CDI-PIC moved lettuce to the produce shelf, away from RTE foods.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black build-up on the inside lid of the ice machine.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed roast beef/ham above 41F in the prep unit. PIC said they made it 1hr ago to 20mins ago, they have been continuously slicing this morning. EHS has made several visits and inspections at this facility and this cooling procedure has been a continuous issue. Spoke with manager and owner and the new procedure will be to slice the meat by the product (ex. turkey) and then put it in the WIC, not the prep unit or the stand up cooler. CDI-PIC moved product to the WIC. VR EQUIRED 6/18/2021 *Sidenote-they are poking holes in the lettuce/tomatoe containers to help cool those products.

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/ham above 41F in the prep unit. PIC said they made it 1hr ago to 20mins ago, they have been continuously slicing this morning. EHS has made several visits and inspections at this facility and this cooling procedure has been a continuous issue. Spoke with manager and owner and the new procedure will be to slice the meat by the product (ex. turkey) and then put it in the WIC, not the prep unit or the stand up cooler. CDI-PIC moved product to the WIC. VR REQUIRED 6/18/2021

4-501.11 Maintain equipment in good repair. Observed ice in the WIF. Broken shelf in the WIC.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed build-up in the ice machine chute. REPEAT.

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 turkey made as EHS walked in 12:10, PIC put in stand up cooler. Turkey was 52F, cooeld down to 50F in 30mins. Not appropiate cooling rate (.06). CDI-PIC moved to freezer, EHS explained when items are heavily wrapped they need to be cooled in the freezer if they are not left open. VR REQUIRED 11/3/2020.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed tomatoes in prep top at 47 F and lettuce in reach-in at 44 F. CDI- PIC moved tomatoes and lettuce to freezer. REPEAT

2-302.11 Maintenance-Fingernails - PF Observed two food employees with long fingernails.

4-501.11 Maintain equipment in good repair. Observed broken gasket on reach in. Ice is building up on the pipes in the WIF, and the walls. REPEAT.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM on site during inspection. Manager does not pay for CFPM at any of the stores in the area.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed tomatoes stored over washed celery. CDI-PIC changed storage order.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine and ice chute in need of cleaning. REPEAT.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed turkey, capicola, and cheese that was prepared today (1hr of less) heavily wrapped and at 45-46F, observed tomatoes in reach in at 43F when PIC moved to the WIC they kept container covered. CDI-PIC moved items to freezer and uncovered tomatoes. REPEAT. VR REQUIRED 2/7/2020

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 turkey, capicola, and cheese that was prepared today (1hr of less) heavily wrapped and at 45-46F, observed tomatoes in reach in at 43F when PIC moved to the WIC they kept container covered. CDI-PIC moved items to freezer and uncovered tomatoes. VR REQUIRED 2/7/2020

4-501.11 Maintain equipment in good repair. Observed freezer with ice build-up and a broken shelf inside. Observed prep unit in the middle with broken gasket.

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Observed PIC drink above RTE customer food. CDI-PIC moved drink.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Person in charge is not a certified food protection manager.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF. Employees are trained electronically about Employee Health but are not fully knowledgeable in the symptoms and illnesses they are required to report. Retrain staff using provided Employee Health poster.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed the interior of the ice machine with residue. Repeat Non-Compliance. Keep the interior of the ice machine clean.

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 tomato and lettuce not cooling fast enough. See item # 31 for additional details. Observed sliced tomatoes and lettuce that had been prepared at 9:30 am cool zero degrees in 20 minutes. Products placed in shallow pans for cooling. Establishment does not have cooling procedure in place. Verification Required. EHS will return within 10 days to verify a cooling process is in place for the items being cooled today.

Observed sliced deli meats, lettuce, and cheese all above 45 F in make top units. Items in each pan were overfilled and at 41 F below chill line of each pan. CDI. The amount of food in the pans was reduced below the chill line and the extra product was cooled in sheet pans in the walk -in cooler. Remaining product in pans was 41 F. Do not overstack pans in the make top units. The establishment's manual appears to indicate that the pans should only be partially filled.

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. Person in charge stated that a deli meat and cheese product is held out of temperature on time for 4 hours at the cash registered. PIC was not able to provide Time as a Public Health Control procedures. Verification required. Provide a procedure within 10 days.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed sliced lettuce and sliced tomato being cooled in deep/wrapped plastic pans. Products are not cooling at a fast rate. Use sheet pans to cool all tomato, lettuce, deli meat, etc. before wrapping the product for storage. Use the walkin refrigerator or freezer for cooling instead of the reach in units.

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 food stored on the floor. Keep all food stored above the floor.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed the ice scoop stored so that the handle was touching the ice. Ensure scoop handles are not stored touching product.

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 over stacked at the cash register. Store the cups so that the drinking lip of the cups are not exposed to contamination.

4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturers label. Observed the hot water being used to wash dishes at 103 F. CDI, hot water added to the solution and temperature increased above 110 F. 4-501.14 Warewashing Equipment, Cleaning Frequency - C. Observed the 3 compartment sink collecting black residue. Keep the dish washing sink free of residue.

5-501.17 Toilet Room Receptacle, Covered - C. Observed no covered trash can in the ladies restroom. Provide a covered trash can.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. No certified food protection manager on site during inspection.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. Observed slight build up in interior of ice machine.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed several unlabeled chemical bottles. CDI-labeled.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed a large amount of pans wet stacked.

4-501.18 Keep the wash, rinse, and sanitize solutions clean. Observed floating food debris in sanitizing compartment of 3 comp sink. 4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf No sanitizer test strips available to check concentration. VR.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed slight build up of mildew on gaskets.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black build-up on the deflector plate in the ice machine.

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

6-305.11 Designation-Dressing Areas and Lockers - C Observed employee personal items stored on top of boxes in the dry storage area.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager onsite today.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed lettuce that had been cooling in the walk in cooler tightly wrapped in plastic containers with lids, stacked on one another. This product had met 45F but probably did not meet the cooling perameters that require it to cool to 45F within 4 hours. Tuna was also cooling for >4 hours and was just hitting 45 due to it being in a large poriton, tightly covered in a plastic container- this product should cool with the lid open and/or pre-chill ingredients to speed this process up to meet the 4 hour requirment for room temperature ingredients.

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered trash can in the women's room.

5-501.114 Ensure drain plug on dumpsters, waste containers is in place. Observed a broken and ineffective drain plug in the dumpster today.

2-102.11 PIC demonstrates knowledge by being a certified food protection manager. No food protection manager present. REPEAT.

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 employee place chub of meat on slicer without the protection of gloves. CDI- Employee was stopped, instruction provided and whole chub of meat was 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 Observed lettuce tightly wrapped in prep unit, cooling. CDI- Instruction provided to PIC. Vent should be provided to allow heat to escape. REPEAT.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed single-service cups by dine-in register with mouth contact surfaces exposed to contamination by customers and single-service cups by drive-thru register not in protective sleeves in direct contact with counter. Provide protection. -Instruction provided.

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered trash receptacle in women's restroom. Provide. REPEAT.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager on site during inspection. REPEAT VIOLATION.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce stored directly above ready-to-eat foods in walk-in cooler. REPEAT VIOLATION.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed PIC not cleaning thermometer between uses. CDI EHS instructed PIC to clean thermometer with sanitizer towel.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed shredded lettuce and wrap lettuce holding above 45F in flip top coolers and reach-in. CDI lettuce placed in walk-in cooler to rapidly cool. RETAIN EMPLOYEES ON NOT OVERSTACKING PRODUCTS IN PREP COOLERS. REPEAT VIOLATION.

7-201.11 Store toxic materials to avoid contamination. -P Observed bottle of windex hanging box containing chips. CDI windex moved to chemical storage area.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed lettuce cooling in overstocked plastic containers tightly stacked. Observed wrap lettuce cooling in flip top cooler. CDI lettuce uncovered, placed in walk-in cooler to rapidly cool. RETRAIN EMPLOYEES ON PROPER COOLING PROCEDURES.

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered waste bin in women's restroom.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee purses stored directly on soda boxes.

2-102.12 PIC demonstrates knowledge by being a certified food protection manager. Observed no certified food protection manager on site during inspection.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produced above washed lettuce and ready-to-eat meats in walk-in cooler. CDI items rearranged.

4-501.114 Maintain sanitizer at correct concentrations. -P Observed sanitizer at 0ppm. CDI PIC prepared sanitizer and retested at proper concentration.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed shredded lettuce, head lettuce and capicola above 45F. CDI items were recently placed in cooler. PIC placed items in under counter cooler to rapidly cooler. Undercounter cooler was 37F. Retrain employees on not overstocking products in prep coolers.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed 4 spray bottles not labeled with contents of product. CDI bottles labeled.

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. VERIFICATION REQUIRED.

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

2-102.11 PIC demonstrates knowledge by being a certified food protection manager. Observed no certified food protection manager onsite today.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed ants around and under the ice machine today.

3-307.11 Miscellaneous Sources of Contamination - C Observed an open bag of sugar in the back today- provide a seal or covered container to protect this from contamination.

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered waste bin in the women's room.

5-501.114 Ensure drain plug on dumpsters, waste containers is in place. Observed a broken and ineffective drain plug on the dumpster today.

2-102.11 PIC demonstrates knowledge by being a certified food protection manager.Observed no certified PIC onsite today.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -PfObserved growth inside of the ice machine today. Cleaned and sanitized during inspection today to correct.

7-208.11 Store labeled, first aid supplies to prevent contamination.-P Observed a previously opened(currently closed) pepto bismol container stored over lettuce in the walk in today. Moved to the desk to correct.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-PfObserved no thermometer onsite today. Replaced during inspection to correct.

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

PIC must have passed an ANSI approved, proctored food manager's saftey exam. Observed no certified PIC today.2-102.12

Observed staff who did not know of the big five illnesses today. Staff must know the symptoms and be able to reference a list of the illnesses that must be reported to their manager. Management must know when to restrict/exclude ill employees and when to allow them safely back to work. Employee health handout provided today- VR in 10 days to verify staff have signed policy. Recommend posting policy for employees to reference.2-103.11 (M)

Observed employees fail to wash exposed arms today and use their bare hands to turn off water after washing hands. Be sure to use a papertowel to turn off water after washing hands to prevent recontamination.

Maintain chlorine sanitizer at 50-100ppm. Observed sanitizer in the bottle today at <10ppm. remade properly during the inspection to correct.4-501.114 Observed soiled ice buckets today around the top inside rim. Food contact surfaces must be clean to sight and touch. Buckets sent to be washed today to correct.4-601.11 (A)

Observed lettuce maintaining at >45F today on the make line. Hold all TCS foods cold at 45-41F or less. Lettuce taken to WIC to quickly chill down today.TILT-TPCH form given to PIC today and we discussed this as an alternative option for lettuce.3-501.16

Observed a box of chips stored on the floor today. Store food at least 6" off of the floor to prevent contamination. Product picked up off of the floor today and moved to correct.3-305.11

Observed employees with watches on today. Food service employees are limited to a single wedding band on their hands or wrists. No other rings, bracelets or watches allowed.2-303.11

Airdry dishes before stacking them. Observed clear pans stacked wet today.4-903.11

2-102.12 Certified Food Protection ManagerPIC must have passed an ANSI approved, proctored food safety exam. Points will not be deducted until Jan. 2014.

2-103.11 (M) Person in Charge-DutiesExclusion/restriction policy for symptoms is great today. Be sure all employees also know, or know where to find a list of the big five illnesses that must be reported to the PIC if they are ever diagnosed or exposed to one of the five. Handout provided today.

4-602.12 Cooking and Baking EquipmentFood contact surfaces used for baking bread must be cleaned at least every 24 hours. Observed cooked bread on pans today that were being used to proof uncooked bread.

3-305.11 Food Storage-Preventing Contamination from the PremisesStore tea bags at least 6" off of the floor. Observed boxes of tea stored on the floor today under the drink dispenser. Picked up during inspection.

2-303.11 Prohibition-JewelryFood service employees are limited to a single wedding band- no other bracelets, watches, or rings allowed. Observed one employee with a bracelet on today.

3-304.14 Wiping Cloths, Use LimitationStore clean linen off of the floor. Observed a bag of clean aprons stored on the floor today. PIC hung them up during inspection.

-14-901.11 Equipment and Utensils, Air-Drying RequiredAirdry dishes before stacking them. Observed pans stacked wet today.4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-StoringStore clean utensils on a clean surface- observed grey utensil containers with some food debris in them today.