JERSEY MIKES SUBS

3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P -Observed whole block of unwrapped provolone stored directly on shelf in display case (not on top of clean tray/container). -CDI- Food employee moved provolone onto clean tray.

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 foods in display cooler without date mark (tuna, turkey chub, prosciuttini, ham chub, salami chub, capicola chub, pepperoni chub). -PIC stated dates are typically recorded on whiteboard next to display cooler. -CDI- PIC verified date marks for all items and properly added date marks. -Ensure all meat chubs have (opened over 24 hours before) have a date mark. 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 .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P -Observed hydrogen peroxide stored on dry storage shelf, above customer food (tuna). -CDI- PIC relocated hydrogen peroxide to chemical storage area.

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. -Observed multiple bottles of oil/vinegar and seasoning bottles without labels with the name of the food (corn meal). Label all containers with the common name of the food item.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. -Observed food buildup on interior of reach-in coolers and display cooler. Increase frequency of cleaning.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. -Observed metal brackets on ceiling rusted. Replace or clean brackets. -REPEAT- 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. -Observed dark buildup on floors and walls by grill/ grill cooler, and on wall behind dry dishes shelf. Increase frequency of cleaning floors/walls.

3-305.14 Unpackaged food shall be protected from contamination during preparation. -Observed uncovered containers of cut lettuce in WIC, stacked directly on top of each other, such that the bottom of one container is directly touching the food inside the container below. -Ensure food is protected from contamination.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. -Observed metal brackets on ceiling rusted. Replace or clean brackets. -REPEAT- Observed improvement in overall cleaning of ceiling tiles since last inspection.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P -Observed raw shell eggs stored above ready-to-eat food in the WIC (lettuce). -CDI- Storage order was corrected by moving eggs to bottom shelf. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 ham, turkey, salami, capicola, roast beef, cut lettuce, cut tomatoes, and hermetically-sealed opened bag of mushrooms in the front cold drawers and the prep top by the grill without date marks. -CDI- PIC was able to verify prep dates of all items by referencing other containers with date marks in the WIC and using the date-marking board. PIC properly added date marks. -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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. -Observed no written procedures for cut lettuce and tomatoes held on time on the expo make line. EHS observed proper time stamps. -CDI- EHS provided PIC with blank copy of TPHC procedures to fill out and keep on premises. TPHC procedure template may be found at: www.mecknc.gov/foodsafety

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 non-food-contact surfaces of the deli slicer. Increase frequency of cleaning.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. -Observed metal brackets on ceiling rusted. Observed ceiling tiles with dark buildup, in need of cleaning or replacement. -REPEAT-

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. -Observed employee food stored above customer food in the WIC. Designate a separate area for employee items to not contaminate customer food or clean equipment.

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 containers of tomatoes cut and canned mushrooms, from yesterday with no date mark in prep tops . CDI PIC had all containers date marked. 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair.Observed metal brackets on ceiling rusted. Observed cracked/damaged tiles throughout. Items need to be replaced, resurface, filled. Repeat

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cut tomatoes and cut lettuce in open prep top for to go orders holding above 41F. CDI Last known time of 41F and below was 9 am, PIC placed items in WIC to rapidly cool. Decided to discontinue using open prep to go cold hold until it holds TCS items 41F and below or they utilize TPHC. Repeat For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

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 containers of tomatoes cut yesterday with no date mark. CDI PIC had all containers 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed several working bottles of dressing, oil, vinegar with no label. Label all working containers of food.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed a few food employees with out beard coverings. Repeat

4-501.11 Maintain equipment in good repair. Metal shelving above 3 comp sink is rusting. Resurface or replace. Repeat, reduce to 1/2 points due to repair of deli sliding door.

5-202.13 An air gap between the water supply and flood level rim shall be at least twice the diameter of the water supply inlet and not less than 1 inch.-P Observed pvc drain pipe sitting the opening below the floor/flood level. Appears to have sagged over time. CDI PIC placed block under pipe to raise it over the flood level rim.

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

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair.Observed metal brackets on ceiling rusted. Observed cracked/damaged tiles throughout. Items need to be replaced, resurface, filled. Repeat

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed food employee begin to change gloves with out hand wash in between. CDI redirected employee to wash hands and don new gloves.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed chub or provolone in display case and cut lettuce in cold drawer holding above 41F. No other items holding above 41F. No known last time items were 41F and below and power was out for extended period of time yesterday. 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed dough stored in box on ground in walk in freezer.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed a few food employees with out beard coverings. Repeat

4-501.11 Maintain equipment in good repair. Sliding door on display case has crack in glass. Metal shelving above 3 comp sink is rusting. Resurface or replace.

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 walls to have spillage and build up. More frequent cleaning is required. Repeat 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed cracked/damaged tiles throughout. Repeat

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Upon questioning employees about the signs and symptoms and types of FBI, Food employees were unable to answer more than 1-2 FBI and no signs or symptoms. No poster or literature was able to be located on site for reference. CDI Provided county poster about FBI. Spanish version provided and linke https://mecknc.widen.net/s/fnvphkwj8s/employee-health-poster---english to print out English version. For more information on employee health policy, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . Observed no thin probed thermometer. VR required.

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 working bottles of dressing, oil, vinegar with no label. Label all working containers of food.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed a few food employees with out head coverings.

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. Equipment and utensil storage rack above three comp sink with heavy build up. Display cooler track of window, window with heavy debris and residue. Requires cleaning. Repeat

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

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 walls to have spillage and build up. More frequent cleaning is required. 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed cracked/damaged tiles throughout

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed bottle of water for employee stored on top shelf above for sale food.

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 no date marking on any of chubs or open cheeses. PIC Placed dates on all items. Discussed ways to keep up with date marking. CDI Repeat 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 .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Multiple items not air dried before being stacked. 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. Equipment and utensil storage rack above three comp sink with heavy build up. Requires cleaning.

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. 2 employee drinks stored on prep table while employees were preparing sandwiches.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Container in hand washing sink by grill. Do not use hand washing sinks for any purposes but employee hand washing. CDI - Container removed. 0 pts.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Lettuce and tomatoes cooling in walk-in cooler. Cooling began at 9:45AM according to PIC. Lettuce and tomatoes measured 45-50F at 1:45PM. CDI - Lettuce and tomatoes discarded. 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 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 . Tuna in walk-in cooler was missing date label. Mushrooms in walk-in cooler missing date label. Roast beef in display cooler missing date label. Date mark all TCS ready-to-eat foods. CDI - Date labels placed on pans by PIC.

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 . Lettuce and tomatoes cooling in deep metal pans in thick portions. Cut tomatoes and cut lettuce also cooling in front coolers. Use equipment designed for rapidly cooling TCS foods, such as the walk-in cooler or freezer. Spread cooling TCS foods out to cool to 41F within 4 hours. CDI - Tomatoes and lettuce that didn’t reach 41F within 4 hours were discarded. Tomatoes and lettuce in front coolers placed on TPHC to be discarded by 3:45PM.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . For information on how to properly calibrate a thermometer please visit: http://meck.co/FoodSafety or view our training video at the following weblink: https://youtu.be/IxXix712KkI No thermometer in establishment. VR - Verification required within 10 days that establishment acquires thermometer.

3-302.15 Wash fruits and vegetables prior to use. Lettuce heads being cut straight out of box. Box does not say pre-washed. Wash and fruits and vegetables before use. 0 pts.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Stacks of clean pans above 3-compartment sink stacked while still wet. Allow utensils to air dry before stacking. 0 pts.

4-501.11 Maintain equipment in good repair. Walk-in freezer door does not close. Ice buildup in walk-in freezer. Rusted shelf supports in walk-in cooler. Repair/replace listed equipment. 0 pts.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf No quat test strips at establishment. VR - Verification required within 10 days.

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. Floor tiles loose under 3-compartment sink. Repair. 0 pts.

6-303.11 Provide required lighting intensity. Light bulb out in walk-in freezer. Replace light. 0 pts.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients.  Food must be to 41F within 4 hours. -P. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed pans of sliced tomatoes cooling in WIC at 59f At 10:30 still at 59f at 11:05, pans of lettuce cooling in WIC at 49f at 10:30 still at 49f at 11:05, lettuce cooling in front line drawer at 49f @ 10:35 still at 49f at 11:05, and lettuce cooling on sandwich prep line at 47f @ 10:35 still at 47f @ 11:05. All fresh prepared lettuce and tomatoes observed to be cooling at improper rate to reach 41f within 4 hours. CDI- PIC removed plastic wrap, spread pans out, and removed overfilled products to allow quick cooling. REPEAT

3-501.15  Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring.  Cold air must flow around product to remove the heat. -Pf 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 all freshly cut tomatoes and lettuce (except in use on front line) packed into pans, tightly wrapped with plastic, and lettuce pans were stacked on top of one another while cooling in WIC. Pans of lettuce also tightly wrapped with plastic while cooling in front line drawers, and cut lettuce was cooling in open front line service prep top. None of the fresh cut lettuce or tomatoes cooling at proper rate (see #20). CDI - pans all uncovered/unwrapped and unstacked. Front line lettuce allowed to remain until 4 hours from time set up and then discard if not at 41f or lower. When cooling foods, use methods that allow air flow to the food for cooling. Do not tightly cover or stack containers together while cooling. Do not cool food in service units which are not designed for cooling. REPEAT

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 restroom that is set up for use suppled with toilet tissue, soap and paper towels with shelving added to use as storage room. Cases of food items and food contact items stored in the restroom. Do not store food in restrooms or exposed to contamination. REPEAT- no point escalation as no food was observed stored under condensate drip in WIF.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet visibly soiled wiping cloth repeatedly used hanging from front line not placed into sanitizer solution between uses.

4-501.11 Maintain equipment in good repair. Observed condensate drip from compressor unit in walk in freezer. REPEAT. Observed exterior of WIC with peeling finish and rusty shelving inside.

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 substantial debris accumulation on front line display cooler inside bottom surfaces and on exterior surfaces especially around motor. Dark residue on legs and exterior surfaces of equipment. Clean. REPEAT

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. REPEAT 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. REPEAT Observed damaged floor tiles in back of house, dark buildup and/or debris accumulation on floors in back of house, and splatter on some wall surfaces in back of house.

3-304.15 (A) Gloves, Use Limitation - P. Observed employee use gloved hands to place raw beef onto grill and then continue to begin to handle condiments and sandwich wraps with same gloves. Observed same employee wearing gloves to handle raw chicken then begin to handle raw beef with same gloves. CDI- EHS directed employee to change gloves and wash hands. Gloves changed and hands washed.

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 pan of sliced tomatoes in front line service well cooling at 46f at 12:15 still at 43f at 1:00 pm which is 4 hours after cutting at 9am. Several other pans of sliced tomatoes which were also observed cut at 9am today in WIC at 57-60f at 12:15. These pans were uncovered and relocated to WIF to chill, however, at 1:00 items were still at 47-49f. CDI - Tomatoes discarded as they all exceeded 4 hours of cooling time and did not reach 41f.

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 multiple pans of sliced tomatoes cooling that did not reach temperature requirements (see #18). Tomatoes were prepared from ambient room temperature and were not pre-chilled. They were then sliced and tightly packed together in pan which did not allow air flow, some were covered and placed int WIC and others placed directly into service unit. CDI- all tomatoes discarded. Use methods that allow food to quickly cool. Pre-chill ambient temperature items, do not tightly pack together once prepared, do not cover with films or wraps, and do not place into open holding well at service line until properly cooled.

3-305.12 Food Storage, Prohibited Areas - C. Observed cases of food stored directly under active condensate drip in walk in freezer. Condensate pooled on exterior of packages. Do not store food under condensate drips.

4-501.11 Maintain equipment in good repair. Observed condensate leak from fan unit in walk in freezer resulting in significant pooled ice buildup in bottom of unit. Repair. Observed can opener with severely rusted blade. Repair or replace. Observed rusty shelving and peeling surfacing inside front line display cooler. Repair.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed various non-food surfaces of equipment with accumulated debris, splatter, or other buildup including interior bottom of cold drawer unit near grill, visible area around compressor unit of front line display cooler, legs of back of house equipment, shelving with dark residue, gaskets/inside cooler door surfaces with buildup. Clean. REPEAT

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed flooring in back of house areas with accumulated debris and dark buildup. Observed splatter on wall surfaces near hand sink in back of house. Observed damage to some baseboards and floor tiles in back of house needs repair.

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 PIC wash hands and turn faucet off with bare hands. CDI - EHS corrected PIC and hands were re-washed. REPEAT.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed tomatoes over stacked over chill line on make line holding area. CDI - Taken to walk in cooler to cool before use. Observed tomatoes holding in walk in cooler 42-45F. CDI - Discarded.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Facility without quat test kit. Verification required within 10 days of inspection.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed gaskets, shelving, and air vents in need of cleaning at bottom of deli case). Observed fans in walk in cooler in need of cleaning. REPEAT.

6-501.16 Drying Mops - C Observed mops drying inside bottom of mop wash sink.

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 PIC wash hands and turn faucet off with bare hands. CDI - EHS corrected PIC and hands were re-washed. 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 ham and turkey cut from larger chubs without date mark. Employee stated they were all cut from the original chubs on the same date listed. CDI - All items were correctly date marked. REPEAT.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed lettuce cooling in containers stacked on top of each other; top pans were vented, bottom pans tightly wrapped and covered by top pan. CDI - Pans spread out and plastic wrap vented to allow lettuce to cool quickly.

4-501.11 Maintain equipment in good repair. Observed gasket lifting from door on walk in cooler. Repair/replace as needed.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed gaskets and equipment in need of cleaning (bottom door of display case).

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed ceiling tiles in both women and men’s bathrooms absorbent. Replace as needed.

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 employee wash hands and turn faucet off with bare hands. CDI - EHS corrected emplooyee and hands were re-washed.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P Observed tuna at 50F in walk in cooler. PIC stated tuna salad was prepped at 11 am that day; at 50F the tuna did not meet cooling parameters. CDI - PIC discarded container of tuna salad.

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 container of roast beef in deli case without date mark. Employee stated she cooked it the previous day. CDI - PIC correctly date marked container.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed tuna cooling in walk in cooler tightly wrapped with plastic in dense container. CDI - PIC discarded container of tuna salad.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed thin probe thermometer on site not able to stay on due to battery problems. Verification required for working thin probe thermometer.

6-202.13 Properly locate mechanical insect control devices. Observed fly stick hanging above clean dishes at 3 comp. sink.

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 freezer floor and drinks stored on floor of walk in cooler.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed sanitizer buckets storing wet wiping cloths at 0-50 ppm QAC sanitizer. REPEAT.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed containers wet stacked on clean side of 3 comp sink.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed tomatoes on front line increasing in temperature initial temp 42 see chart above. CDI placed on tphc and PIC states he would try to correct temperatures by using a deeper pan for tomatoes.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed sanitizer buckets storing wet wiping cloths at 50 ppm QAC sanitizer . CDI emptied buckets and refilled with sanitizer at proper concentration.

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 food debris in gasket of display unit and on other non food contact surfaces throughout the facility.

4-501.11 Maintain equipment in good repair. Observed condensate in bottom of prep unit in rear of facility flooding bottom of unit and leaking into floor.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed food debris in deli case in need of cleaning.

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 at three compartment sink . Repeat

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee food cup stored over boxes of packaged food products. Store employee drinks on low shelving areas where contamination of food products is prevented, such as low shelves or tables.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed dry good boxes that had been delivered just prior to inspection on the floor of the rear kitchen area. No points deducted, items should be moved 6 inches off of the floor as soon as possible.

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 several dry good scoops stored in contact with the dry good product, without handles. Provide scooping devices with handles, and store them such that the handles are not in contact with the food products. Items were removed by PIC.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed one box of single use articles stored in contact with the floor. Item had been delivered just prior to inspection. No points deducted. SIngle use articles should be stored 6 inches off of the floor as soon possible.

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 black residue accumulation behind the three compartment sink, observed bread crumbs and other debris on the floor of the front prep area.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed only hand sanitizer present at the kitchen handsink. Sanitizer was replaced with hand soap by PIC. Hand sanitizer cannot be used in lieu of hand soap.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal pots and pans stacked tightly while still wet on the interior. Allow utensils to air dry before stacking.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cooler gaskets, and interiors of several reach in coolers collecting food debris/residue. Gaskets must be regularly cleaned to prevent such build up.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed baseboard damage to the mop sink area. 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 food debris and other detritus present on the floors underneath cooking equipment, coolers and storage racks in the rear kitchen areas.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. PIC at time of inspection was not serv safe certified. Certified PIC arrived during inspection. Facility should have a certified individual present at all times.

3-302.11(A) Separate raw foods from ready-to-eat foods. -P Observed raw chicken and raw beef items stored above RTE items such as salsa containers and saurkraut in the small reach in cooler near the grill. Items such as raw proteins must not be stored over ready to eat items. EHS placed both items on the lowest shelf of the cooler.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer vat at the 3 compartment sink at less than required quaternary ammonium concentration. Ensure that test strips are used to determine concentration, and that sanitizer containers are monitored. No items were currently being sanitized, but sink was set up for the wash/rinse/sanitize process.

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6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed wall/floor damage in kitchen areas, observed electrical outlet in disrepair behind the grill area.

4-602.11(E) Equipments such as ice machines, ice dispensing nozzles, beverage nozzles and ice bins shall be cleaned at such a frequency that precludes the build up of debris. Observed black residue built up on the side of the beverage machine ice chute. CDI by PIC cleaning.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed multiple deli meat and cheese chubs opened and not datemarked. PIC stated that they were opened and held over from yesterday. Insure that foods that will not be consumed within 24 hours are datemarked for date of the original package opening. CDI by dating

5-202.13 Backflow Prevention, Air Gap - P Observed spring for the spray arm not functioning correctly as the head of the spray arm falls below the level of the sink basin. Spray arm should be replaced with a functioning spring. Verification required by

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed doors left open on the exterior dumpster. 5-501.114 Ensure drain plug on dumpsters, waste containers is in place. Observed missing drain plug on the dumpster

2-102.12 PIC demonstrates knowledge by being a certified food protection manager. - PIC did not have certification. Employee with certification was not here.

General comment 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed marinara sauce in the steam table at 115F. CDI - sauce was placed on the grill to reheat. PIC noticed the steam table was off; table was turned back on.

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 and lettuce cooling on the prep line. PIC stated he cut the items then placed them directly on to the line. CDI -explained that items need to be cooled down before they are placed on the prep line. Items were moved to the walk in cooler to cool. Observed cooling items covered with saran wrap. CDI -saran wrap removed.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed metal containers stacked wet. 4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. - Observed a cutting board stored behind the prep sink faucet. Do not store cutting boards behind faucets.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. - Observed facility using chlorine test strips for QUAT sanitizer. Verification required 2/10/2016

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 a few packages of opened meats in walk in cooler missing date mark. PIC corrected.

4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C Observed matting used on clean drain board holding clean dishes that are air drying. Observed matting with slimy build up from standing water. Ensure if matting is used that it is washed, rinsed, and sanitized regurarly to avoid build up from standing water. PIC instructed staff to properly clean matting.

General Commment- 4-502.11(A) Maintain utensils in good repair. Observed utensils with burnt handle making handle no longer smooth and easily cleanable. Ensure all utensils are maintained in good repair.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed mold build up and standing water in gasket of sandwich prep cooler. Also observed mold build up in gasket area behind 3-compartment sink.

2-401.11 Eating, Drinking, or Using Tobacco - C; Properly store employee drinks; Observed employee drinks stored on prep tables throughout establishment.

4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C; Properly store single service items ; Observed single service forks stored with food contact surfcaces exposed to customer contamination at drink station area.

6-201.11 Floors, Walls and Ceilings-Cleanability - C; Keep floors, walls and ceilings clean and in good repair; Observed both restrooms having large area of wall where soap dispenser once was damaged in need of repair.

6-202.11 Light Bulbs, Protective Shielding - C; Properly shield light bulbs; Observed 2x4 light fixture in kitchen area missing light shield.

2-401.11 Eating, Drinking, or Using Tobacco; Properly store employee drinks; Observed numerous employee drinks stored on prep table. (store drinks on bottom shelf not with or above food products and/or food contact surfaces)

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils; Properly wash, rinse and sanitize food contact surfaces; Observed numerous containers stored clean with food debris stuck to surfaces. CDI containers pulled and placed into dirty dish pit.

4-204-112 Temperature Measuring Devices-Functionality; recommend establishment obtain a thermometer that is thin probed and digatel.

4-602.13 Nonfood Contact Surfaces; Keep non-food contact surfaces clean; Observed shelving underneath microwave collecting heavy debris in need of cleaning; Observed tracks on display case collecting debris in need of cleaning.

2-201.11 (A), (B), (C), & (E) Responsibility of Permit Holder, Person in Charge, and Conditional Employees; Provide / have in place approved employee health policy; observed employee not having knowledge of health policy; CDI print out given to staff regarding policy.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils; Properly wash, rinse and sanitize food contact surfaces; Observed numerous metal containers stored clean with food debris stuck to surfaces; CDI Containers pulled and placed into dirty dish pit.

4-901.11 Equipment and Utensils, Air-Drying Required; Properly air dry; Observed numerous containers stacked wet in kitchen area.

Properly wash hands; Observed employees donning gloves without washing hands first; Observed employee touching face and returning to food prep without washing hands; All employees properly washed hands during inspection.

Keep facility free of pest; Observed flies in kitchen area.

Keep food and non-food contact surfaces in good repair; Observed prep sink pulling away from wall in need of repair.

Keep non-food contact surfaces clean; Observed surfaces of shelving, equipment throughout establishment collecting debris in need of general cleaning; Observed heavy ice build inside walk-in freezer in need of removal/cleaning.