JIMMY JOHN'S #2155

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager onsite during inspection. PIC and employees demonstrated knowledge by answering questions during inspection and having no priority violations or citations during inspection. REPEAT. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

3-501.13 (A), (B), (C) Use approved thawing methods for frozen food such as in a cooler at 41F or below, completely submerged under cold running water according to the Code, or as a part of the cooking process. Pf Observed one (1) package of unopened RTE chicken held within bin at room temperature. Chicken was observed as frozen. Per conversation with PIC, frozen chicken can not be thawed via running water due semipermeable commercial ROP bag. CDI - PIC rotated chicken to WIC to thaw under refrigeration.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed approximately three (3) fruit flies at non food contact area adjacent to proofing cabinets. Observed no contact with food or clean equipment and utensils by insects. Continue work with licensed pest control to prevent pest entry.

5-501.17 Provide a covered waste bin in female restrooms. Observed covered waste bin in female restroom with broken latch, unable to properly close. Replace with properly covered waste bin as needed.

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed cardboard dumpster with no drain plug in place. Contact landlord and/or waste management company to replace missing drain plug.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed minor rust on walls of WIC. Resurface and/or cover such that no rust or corrosion is present within WIC.

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed one (1) bin of employee food and beverages (unopened energy drinks, sandwich jelly, etc.) stored above one (1) box of unwashed produce (uncut, unwashed onions) in WIC. Store employee food and beverages such that they are not above food held for resale.

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

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

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed deep plastic pan of sliced tomatoes prepped before 9am, per date sticker, fail to cool properly through parameters. CDI- PIC voluntarily discarded item. 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 sliced tomatoes fail to properly cool through parameters due to being held in a deep densely packed plastic container with tightly wrapped covering. PIC stated that during prep sliced tomatoes are held out until process is fully completed, also stating items are normally not wrapped until after cooling has been accomplished. CDI- EHS discussed effective cooling methods, see item #20. 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 .

4-501.11 Maintain equipment in good repair. Observed liner of 3D prep unit, secondary cold table, in disrepair.

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

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 a wrist watch. -0 points-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed small stack of pans on drying rack with pooled water on surfaces. CDI - Pans were repositioned so that water will drain and pans will properly air dry. -0 points-

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

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 in establishment during inspection. A verification will be conducted by 9/19/2024 to determine if establishment is in compliance. -0.5 points-

2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed closed employee drink stored above customer food in reach in cooler. -0 points-

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed ice dumped in handwashing sink next to three compartment sink. CDI - Ice was removed by regulator. -0 points-

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabeled spray bottle of unknown substance. Contents were identified to be sanitizer. CDI - PIC discarded spray bottle. -1 point-

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 tightly covered containers of shredded lettuce cooling in reach in coolers. CDI - Plastic wrap was removed to allow cold air to circulate in and around food. PIC has been advised to conduct cooling phase of shredded lettuce in walk in cooler. -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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed layers of cooked chicken and sliced turkey in flip top cooler holding at temperatures between 42F and 44F. Chicken and turkey were overfilled and flip top unit was unable to maintain top portions at 41F or less. CDI - PIC has been advised to reduce the volume of items in flip top and prevent over stacking. -1.5 points- 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 .

3-501.15 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 tightly covered containers of shredded lettuce cooling in reach in coolers. CDI - PIC has been advised to unwrap containers and move to walk in cooler to rapidly cool to 41F or less. -REPEAT- -0.5 points- 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 .

2-303.11 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 watches and bracelets. -REPEAT- -1 point-

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

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 tightly wrapped sliced roast beef cooling in reach in cooler. PIC stated that roast beef was sliced 20 minutes prior. CDI - Items were unwrapped and taken to walk in cooler to rapidly cool to 41F or less. -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: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed unlabeled shaker containers of spices at prep line. Observed unlabeled plastic container of unknown product in dry storage. CDI - PIC identified contents to be salt and labeled appropriately. -1 point-

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 while preparing food. -REPEAT- -0.5 points-

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed boxes of single use gloves stored on floor in dry storage area. -0 points-

4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturer label. -Pf Observed wash solution to be 104F during manual warewashing. CDI - Water temperature was increased. -0 points-

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered waste bin in female restroom. -REPEAT- -0.5 points-

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety Observed no certified food manager present during my inspection. Repeat.

3-501.16(B) Maintain raw shell eggs in refrigeration with an ambient air temperature of 45F or below.- P For more information please visit: http://meck.co/FoodSafety. Observed tomatoes, ham, cold holding at temperatures above 41F. CDI. PIC voluntarily discarded.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed cheese, lettuce without dates.CDI.PIC date marked. Most of the stuffs were date marked.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed spray bottle of detergent with labeling fading. CDI - Spray bottle was relabeled. Repeat.

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 a wrist watch while working with food.

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

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety Observed no certified food manager present during my inspection.

4-703.11 After cleaning, equipment, food contact surfaces, and utensils shall be sanitized using an approved method.-P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed sanitizing spray bottles with less than 10 ppm of chlorine. CDI- Sanitizer was remade during the inspection.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed spray bottle of detergent with labeling fading. CDI - Spray bottle was relabeled.

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 cut lettuce prepped 30 minutes ago, then covered with plastic wrap, and placed in the walk in cooler. Discussion with the PIC on proper cooling methods. CDI - plastic was removed to allow product to properly cool down rapidly to 41F or below.

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed ice scoop stored with the handle on the ice.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed a few wet, tightly stacked containers. -REPEAT-

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed personal items store with facilities dry food supplies.

2-103.11(O) New rule from 2017 Food Code - addition of nontyphoidal Salmonella - 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. CDI: Discussed w/ PIC and provided literature from NCDHHS EH

2-501.11 New rule from 2017 Food Code - 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. Discussion w/ PIC and sent literature from NCDHHS EH

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed slight build up in ice machine around shoot - repeat but improvement therefore no escalation in points

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed a few wet, tightly stacked containers and towel drying of a container. Repeat but noticeable improvement therefore no escalation in points. CDI: container re-washed; other containers separated

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

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed food handler wash their hands, turn off the faucet with their bare hands, therefore decontaminating them. CDI - Educated PIC, employee rewashed their hands,. 2-301.15 Where to Wash - PF Observed food handler wash their hands in the food prep sink. CDI - Educated the PIC on where to wash and explain to the employee. Employee rewashed their hands.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed the interior of the ice machine near the interior panel accumulating pink and black residue. -REPEAT-

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed on spray bottle of glass cleaner unlabeled. CDI - PIC properly labeled.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf- Observed tomatoes just prepped and placed into a deep plastic container covered with plastic wrap in the reach in prep cooler. CDI - PIC removed the plastic wrap and placed in the walk in cooler to cool rapidly.

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 ice scoop with the handle in the ice.

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

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no sanitizing test kit. Verification visit required within 10 days to ensure compliance. Obtain a chlorine test kit, PIC stated they have ordered and will be in on Thursday.

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

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer at the warewashing sink at 50ppm of Quat. CDI- PIC remade the sanitizer. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed the interior of the ice machine near the interior panel accumulating pink and black residue.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed no food thermometer for use during my inspection today. CDI- PIC found the thermometer and is functioning properly.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf- Observed tomatoes cooling stacked high, in a tightly covered plastic bin. Corrected during the inspection (CDI) - Tomatoes were relocated to walk-in cooler to continue cooling. *See above temperature chart*

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. - Observed ham within a box stored on the floor in the walk-in cooler. CDI - Box was removed and placed on shelving.

5-501.17 Provide a covered waste bin in female restrooms. - Observed no covered waste bin in the ladies' restroom. Needs to be provided.

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.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed food in temperature danger zone. Refer to temperature chart. CDI - educated employees on procedures. Prepare, cool down, then store at proper temperature. Prep units are not meant for cooling. Discarded the product out of temperature.

3-304.12 During pauses in food preparation or dispensing, store in-use utensils in a clean, dry place, in food with handles above the food, in 135F or greater water, or in running water that moves food particles to the drain. Observed the ice scooper handle stored in the ice. CDI - removed the ice scooper handle from the ice. |

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 the inspection. Advised to have a certified food protection manager on site at all operations.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 45F within 4 hours. -P Observed lettuce and tomato prepared during shift 5 at 6:30 - 7:00 am this morning has not met time/temperature cooling criteria. CDI - discarded product. Educated proper cooling methods. Prepare, cool, use thermometers, store under refrigeration.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed windex in a spray bottle without a label. CDI - labeled the spray bottle.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -Pf Observed food employees preparing food and tightly wrapping plastic wrap around product then storing in reach in unit. This process does not allow proper air flow to rapidly cool items. Refer to violation 18. Educated to prepare, cool uncovered in walkin cooler, bring to proper temperature, then store in refrigeration.

4-903.11(C) Single-service and single-use articles shall be stored in a clean dry location, 6 inches above the floor, and where they are not exposed to splash, dust, or other contamination. Observed single service cups exposed to contamination. CDI - removed excess cups. Educated to not expose cup lips; keep inside the spring loaded holder under the rubber stopper.

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 REPEAT VIOLATION. Observed no certified food protection manager on site during the inspection. Advised to have a certified food protection manager on site during all hours of operation.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed oil/vinegar squeeze bottle not labeled. Advised to have all working containers of food labeled with common name.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed items wet stacked on storgae rack. CDI - educated importance of allowing items to air dry. PIC removed items from each other to allow them to air dry.

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 during the inspection. REPEAT VIOLATION.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed lettuce slicer with debris on food contact surface of slicer and stored on the clean storage rack. Item was used 3 hrs ago, still in 4 hr time range. CDI - brought item to 3 comp sink.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P REPEAT VIOLATION. Observed product out of temperature in cold holding units. Refer to temperature chart. CDI - educated about not overstacking product and cooling product down before storing in cold holding. Prep units are not meant for cooling. Advised to pull excess product and other items cooling down. Product now at proper temperature. 45F.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -Pf Observed product prepared, tightly covered in plastic wrap, then stored in reach in unit. CDI - educated to cool down rapidly in walkin cooler or freezer uncovered to meet proper temperatures. Advised to pull product, unwrap them, then store in freezer to rapidly cool. DO NOT COOL DOWN WITH PLASTIC WRAP IN REACH IN UNIT. FLIP TOP AND REACH IN UNITS ARE NOT MEANT FOR COOLING.

2-402.11 Food Employees shall use an approved hair restraint, beard guard and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employees with hair not restrained by visor. Advised to hold hair up when using visor or to use a hat.

3-304.12 During pauses in food preparation or dispensing, store in-use utensils in a clean, dry place, in food with handles above the food, in 135F or greater water, or in running water that moves food particles to the drain. Observed ice scooper handle stored in the ice. Advised to provide an ice scooper holder for the scooper to prevent contamination.

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 during the inspection. Advised to get a PIC servsafe certified. REPEAT VIOLATION.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed tomatoes out of temperature. Refer to temperature chart. CDI - advised to discard tomatoes that have been out of temperature for more than 4 hrs. Advised to not double stack containers when holding product.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed containers wet stacked. CDI - PIC situated containers to where they are not wet stacked. REPEAT VIOLATION.

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 food debris and used gloves on floor in the kitchen. CDI - food employee swept the floors.

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 REPEAT VIOLATION. Observed no Certified Food Protection Manager on site during operation.

4-602.11(E)(4) Equipment such as ice bins shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. Observed mold build up in the ice machine. Advised to clean more often.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -Pf REPEAT VIOLATION. Observed tomato not being cooled down properly. Tomato in the reach in unit and flip top unit are both out of temperature. After preparation, product must be left uncovered in the walkin cooler to cool down quickly. Product must be cooled down correclty before storing in flip top because flip top unit is cold holding equipment not cooling equipment. Observed tuna salad in bulk plastic container with lid tightly sealed cooling in refrigerator. CDI - educated about leaving product uncovered in walkin cooler, check with thermometer and then bring to reach in/flip top units once at proper temperature. Pulled product to cool down, left uncovered.

4-302.12 Provide a thin probe thermometer for an accurate measurement of foods.-Pf Observed no thin probe thermometer on site during operation. PIC states there is no thin probe thermometer. Advised to get one. VR

3-304.12 During pauses in food preparation or dispensing, store in-use utensils in a clean, dry place, in food with handles above the food, in 135F or greater water, or in running water that moves food particles to the drain. REPEAT VIOLATION. Again, observed ice scooper handle stored in the ice. Advised to get an ice scooper holder to hold scooper out of ice. CDI - removed ice scooper from ice.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed containers in the back wet stacked.

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 2-102.12 At least one employee who has supervisory and management responsibility and the authority to direct and control food preparation and service shall be a certified food protection manager. REPEAT VIOLATION. Observed no Certified Food Protection Manager during the inspection.

2-301.12C To avoid recontaminating their hands, food employees may use disposable paper towels or similar clean barrier when touching surfaces such as manually operating handsink faucets or touching the handle of a door. Observed food employees recontaminating hands by turning off sink faucet with bare hands instead of using towel as a clean barrier to turn faucet off. CDI - educated abot proper handwashing procedures and to use the hand drying towel as the clean barrier to turn faucet off. 2-301.15 Only wash hands in handwashing sink.-PF Observed employee wash hands in prep sink instead of a handwashing sink.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P REPEAT VIOLATION. Observed product out of temperature in the flip top cooler. CDI - educated about being aware of the over stacking in the flip top coolers; advised to pull excess product out of the containers to allow product to cool.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -Pf Observed large batch of tuna salad in plastic container with lid closed on top of container. Product was made 15 min prior to checking temp. Refer to temp chart. CDI - educated about proper cooling methods and advised to leave container uncovered; advised to use sheet pan and to cool down quickly in walkin cooler, then place product in reach in once in proper temperature.

3-304.12 During pauses in food preparation or dispensing, store in-use utensils in a clean, dry place, in food with handles above the food, in 135F or greater water, or in running water that moves food particles to the drain. Observed ice dispenser stored with the handle in the ice. CDI - removed ice dispenser handle from the ice and placed in the 'upright' position, out of the ice.

2-102.11 PIC demonstrates knowledge by being a certified food protection manager. Observed PIC on site not certified in food safety training.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed no employee health policy in place during inspection. CDI Information regarding employee health policy emailed to facility.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed cut lettuce, sliced tomatoes, various deli meats all overstocked measuring 41-53 degrees F at both prep coolers; CDI all items portioned correctly to prevent overstocking in pans, Observed all temps at prep coolers measuring within required range before inspection ended.

(general comment) 3-306.11 Protect food on display using shields, packaging, or other effective means. -P Observed prep cooler exposed to customer contamination / sneeze spray at register, side panel needs to be added to fully protect food products. CDI large display used until repair can be made, VR to ensure permanent fix is made.

(general comment) 4-302.14 Provide a test kit that accurately measures sanitizer concentrations. Observed no test strips available for Quat sanitizer.

(general comment) 4-601.11 (C ) 4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed non-FCS of equipment with buildup in need of cleaning. (tape on handles of knives)

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

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed bottles of chemicals without any labels. CDI-labeled.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf PIC stated no thermometer available at facility. CDI-Another manager arrived and found thermometer.

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

2-102.11 PIC demonstrates knowledge by being a certified food protection manager. No food safety certified manager on site during inspection. Facility has 210 days from permit issued date of 4/25/14 before points are deducted. No points deducted today.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drinks stored over food for facility in walk in cooler. CDI-drinks moved to bottom shelf.

2-301.15 Only wash hands in handwashing sink.-PF Observed employee rinse hands in three compartment sink. No dishes present in sink. CDI through education.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed frozen loaf of bread stored in direct contact with cardboard box. Bread discarded.

.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 ice scoop stored down in ice.

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

Facility shall have employee with mangerial control who is food safety certified. (2-102.12) No food safety certified manager on site during inspection. Facility has 210 days from permitted date to be in compliance.

.Sanitizer shall be at correct strength. (4-501.114) Observed chlorine sanitizer above 100ppm. Also observed floating food debris in sanitizer compartment of ware washing sink. CDI-sanitizer remade.

Poisonous or toxic materials shall be applied so that contamination due to drip or spray on food and clean equipment/utensils is prevented. (7-202.12) Observed employee spray stainless steel cleaning fluid on equipment near flip top prep unit and around ice bin. CDI-by education.

Use proper cooling methods. (3-501.15) Observed just cut tomatoes cooling in flip top unit and above 45F. Cool cut tomatoes in walk in before placing in holding unit to ensure rapid cooling.

Employee food shall be in designated areas so as not to contaminate food for facility. (6-403.11) Observed sealed employee food stored over food for facility.