JERSEY MIKES #3141

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- Observed several dishes and pieces of food contact surface equipment above the 3-comp sink on clean dish racks that were not clean to sight and touch. -CDI- Soiled equipment moved to 3-comp sink for proper 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed roast beef, tuna salad, and chicken salad above 41F in the deli case. PIC stated that the foods were taken out and left in open air for approximately 20-30 minutes for the PIC to clean the deli case earlier today. PIC stated that this occurred just prior to EHS arrival. -CDI- Foods were moved to the WIF to rapidly cool. Foods cooled by the end of the inspection. All other foods in the deli case were 41F or below. Ambient reading was 36.5F Ensure cold holding foods are maintained at 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 .

3-501.15 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 the WIC at a rate of 0.0 after 20 mins. EHS notes that the Tuna was in a large plastic container, and wrapped with plastic wrap. The tuna was prepped approximately an hour prior to EHS arrival. -CDI- PIC removed the plastic wrap and actively stirred the cooling Tuna. Tuna began cooling at proper cooling rate. Ensure proper cooling methods are used. 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 .

4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. Observed several wet stacked pieces of equipment on the clean dish rack. Ensure that dish ware is properly air dried prior to stacking together. -CDI- Equipment placed in proper air drying position.

4-501.11 Maintain equipment in good repair. Observed small condensation leak in the WIC on condenser. PIC had a container in place to catch any dripping condensation. Observed a small condensation leak in the WIF on the condenser. PIC had a container in place to catch any dripping condensation. Ensure that condensers are repaired as to not leak.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed the external portion of the deli case and non-food contact shelving and surfaces in need of cleaning. Ensure that non-food contact surfaces are cleaned and maintained as clean.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P- Observed raw chicken Philly patties above RTE bread in the WIF. RTE bread container was opened and chicken patties were opened and out of the original container. Ensure to follow proper storage order procedures, even in WIF if food is outside of original package. -CDI- PIC moved chicken so that it was no longer above other opened packages of RTE foods. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed cheese in prep top above 41F. PIC stated that cheese was placed into prep top 1.5-2 hours prior. -CDI- PIC moved cheese into WIC to cool down. 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 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 opened deli chubs in deli meat case with no date marking present. There was a dry erase board with date marking present for the deli case, however date marking was inaccurate. Deli Chubs were prepped from today and the day prior. -CDI- PIC erased inaccurate old date marking on dry erase and updated new deli chubs to reflect proper date marking. 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 .

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed doors on both dumpsters in dumpster area open. Ensure that dumpster doors remain closed when not in use. 5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed drain plug missing on right dumpster of the dumpster area. Ensure that drain plugs are replaced.

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 floors in the back of house of the facility in need of clean. Ensure floors walls and ceiling of the facility are maintained as clean.

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. Employee coffee cup observed on prep table. Store employee drinks in a separate location. Do not store on prep tables.

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Employee observed talking on cell phone and then donned gloves to work with food without washing hands first. Employees must wash hands before donning gloves and after doing activities that contaminate hands. Employee also observed touching face and donned gloves to prepare a sandwich. CDI - Employee educated on when to wash hands and she did so.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Soda nozzles had visible buildup on them. Clean soda nozzles more frequently. CDI - PIC washed soda nozzles during inspection. 0 pts.

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 cut tomatoes were 48F on sandwich make line. PIC stated tomatoes were sliced 1 hour ago. Use walk-in cooler or freezer to cool TCS foods after preparation. Ensure TCS foods are 41F or less before placing in coolers on line. 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 .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Wet wiping cloth buckets measured less than 150 ppm quat. Ensure wet wiping cloths are stored in properly concentrated sanitizer. CDI - Bucket emptied and refilled with 200 ppm solution.

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. Clean bottom of meat case of food debris. 0 pts.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed all TCS food items inside the deli case temping above 41F (see temp chart). EHS observed ambient air temp was at 46-47F. PIC stated that all of these items (unopened chubs and opened chubs) were kept stored in here overnight. CDI: PIC voluntarily discarded all food items inside this deli case; called repairman to come on-site to check on the unit; PIC removed all contents of the small make table next to the flattop grill and filled with all meat chubs and cheese chubs that were cold holding in the WIC; EHS filled out emergency 4-hour TPHC for these items holding in the make table and also for the sweet peppers and canned cooked mushrooms that were previously cold holding inside the make table; PIC wrote on a log with time stamp of start and discard times for TPHC food items; PIC weighed all meat chubs and cheese chubs that he voluntarily discarded so EHS could fill out Product Disposition Form; repairmen showed up on-site while EHS was still conducting inspection and they stated that one of the two motors in the deli case were broken and would look for a replacement motor and return to the facility within an hour. EHS observed unit was repaired while still on-site; EHS observed ambient air temp at 41F and dropping. 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 a couple pans of sliced tomatoes and cut lettuce cooling inside the WIC not meeting cooling rate; these pans were densely packed and tightly covered with plastic wrap. PIC stated these items were prepped this morning at 10:00AM, so EHS advised leaving the pans uncovered while cooling, conducting routine temperature checks before cooling items are taken out of the WIC, utilizing the WIF to rapidly cool down, or storing cooling items in less quantity to allow more cold air flow. CDI: PIC removed plastic wrap from pans, removed half-lid containers from cut lettuce. Observed sliced tomatoes temping above 41F at the CH well (see temp chart). PIC stated they had prepared these tomatoes at 10:00AM this morning and placed them straight into this cold-holding unit. EHS explained this unit is not meant to cool food items, only used for cold holding at 41F or below, suggested using an approved cooling method for sliced tomatoes before placing straight into CH well. CDI: PIC moved sliced tomatoes into the WIF to rapidly cool and bring down to 41F, since they still had time to cool within 4 hour window. 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 .

4-203.11(B) Food thermometers shall be accurate to +/- 2 degrees Fahrenheit.-Pf Observed the thin probe food thermometer temping 5F higher than EHS's thin probe food thermometer (see temp chart). VERIFICATION REQUIRED within 10 days to ensure facility is in compliance with properly working thin probe. For information on how to properly calibrate a thermometer, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: https://youtu.be/IxXix712KkI

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a continuous water leak dripping from the ceiling vents inside the WIC, collecting into a metal pan stored on the top shelf inside the WIC, and still dripping into the two nearby metal pans full of cut lettuce in it's cooling stage (uncovered) on the shelf right below. PIC stated they have had repairmen out multiple times to check on the WIC, and there is currently another work order in to have it checked out. EHS observed WIC was sufficiently holding TCS food items at 41F or below. CDI: PIC voluntarily discarded the two metal pans of cut lettuce.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed a few metal pans stacked wet and stored on the clean dish rack. CDI: Pans were separated to allow proper air-drying.

4-501.11 Maintain equipment in good repair. Observed rusted shelves at the dry storage rack. Replace/repair rusted shelves so that they are smooth and easily cleanable. Observed 3-compartment sink needing to be re-caulked. Re-caulk 3-compartment sink.

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 heavy food accumulation on the interior surfaces inside the deli case. Observed soiled gaskets and food debris on all non-food contact surfaces of the deli case. Observed dust buildup and debris on shelving units. Increase cleaning frequency. REPEAT VIOLATION.

5-205.15 Maintain a plumbing system in good repair. Observed a small water leak from the faucet base at the 3-compartment sink. Repair water leak.

6-201.16 (A) Wall and ceiling covering materials shall be attached so that they are easily cleanable. Observed one section of the wall missing right above the WIC. PIC stated that the repairmen working on the WIC few weeks ago took it out to get access to the top of the WIC and never replaced the wall. Replace missing wall above WIC to prevent entrance of pests.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM during time of the inspection. Manager who has CFPM arrived at the facility towards the later half of the inspection. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed a sanitizer bucket stored on the countertop next to the handsink near the make line, above opened boxes of single-service items. CDI: PIC removed sanitizer bucket and stored underneath the countertop to prevent contamination.

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 a couple squeeze bottles of sauces not labeled at the make line. Observed multiple squeeze bottles of sauces stored in the meat case not labeled. Label all working bottles.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed two boxes of bread stored on the floor in the WIF. PIC stated that the delivery arrived last night and ran out of room on the shelves.

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 heavy accumulation of food debris on the bottom of meat case. Observed soiled gaskets on the meat case. Observed the exterior surfaces of the 3-comp sink in need of cleaning. Increase cleaning frequency.

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered waste receptacle for feminine hygiene products in the female restroom. Provide covered waste receptacle in female restroom.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster doors left open during time of the inspection. CDI: PIC closed dumpster doors. REPEAT VIOLATION. 5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed some litter around the dumpster area. Keep dumpster area free of litter.

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. - P. Observed active condensation drip from equipment lines inside of front display refrigeration dripping directly into ready to deli meats (eat tuna, turkey ham, etc.). Foods are no longer safe for consumption and were discarded by PIC. Multiple drips were noted in same cooler presenting increased risk for further contamination of food items.***Verification Required.

REPEAT VIOLATION: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed three containers of tuna registering between 47-48 degrees F in display case. PIC stated that the product was placed out an hour prior to inspection. CDI - Tuna relocated to walk-in cooler to cool down. -1.5- For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ.

REPEAT VIOLATION: 3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Observed several deep containers holding large amounts of shredded lettuce, all cooling covered inside of walk-in cooler. According to PIC, the products were placed into the walk-in cooler between 9:30-10:00 AM. CDI - Product separated into two slotted containers and one flat sheet pan, left vented and transferred into walk-in cooler to quickly chill. Shredded lettuce began to cool down towards < 41 degrees F after 20 minutes. -1- For more information on proper cooling procedures please visit: http://meck.co/FoodSafety.

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 single service to-go containers and lids stored on top of front display case and faced upwards. CDI - Utensils inverted. -0-

REPEAT VIOLATION: 5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed 1 of 2 receptacles with missing drain plug. PIC advised that the operator contact waste management services had been contacted for replacement drain plug. REPEAT VIOLATION: 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed two receptacles with sliding doors left open. Keep closed. -1-

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 hand washing signage placed in front of hole in wall in female restroom. Repair. -0-

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed food employee drinking personal beverage and place it down on prep sink drain board. Also observed an opened energy drink stored on prep counter next to a vegetable slicer. CDI - Drinks removed. -0.5-

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. - P. Observed food employee wash hands and turn faucet off with bare hands. CDI - Employee educated and properly washed hands. Compliance observed during remainder of inspection. -0-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ. Observed compliance on cold holding with exception of shredded lettuce registering at 45 F in front line cold well. PIC stated that the product at cold well had been placed out at 11:50 am. CDI - Product at cold well moved to TPHC due to the lunch rush. -0-

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. - Pf. For more information on proper cooling procedures please visit: http://meck.co/FoodSafety. Observed large deep container holding shredded lettuce cooling covered inside of reach-in unit since 9:50 AM. CDI - Product separated into several containers, left vented and transferred into walk-in cooler to quickly chill. Shredded lettuce cooled down to 38 F after 20 minutes. -0.5-

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, shakers of herbs and spices and also glass bottles of oil and vinegar without a label. -2-

REPEAT: 5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed 1 of 2 dumpsters with missing drain plug. Recommend operator contact waste management services for replacement drain plug. REPEAT: 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed two dumpsters with sliding doors left open. Keep closed. CDI - PIC closed doors on dumpsters. -0.5-

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 employee food and drinks co-mingling and stored above retail foods inside of the walk-in cooler. CDI - PIC removed personal goods to designated area. -0-

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 various items including prepared tuna salad, and opened chubs of deli meats in front line service coolers with no date marking. PIC stated that tuna salad is taken from bulk containers in the WIC and that the meats were opened for service yesterday. REPEAT. CDI: Items date marked and EHS provided education on date marking the items in any location that the food moves from the dated bulk containers in WIC.

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed shakers of herbs and spices and also glass bottles of oil and vinegar without a label. REPEAT

3-306.11 Protect food on display using shields, packaging, or other effective means. -P Observed sandwich preparation line with one panel of sneeze guard glass missing, leaving the food exposed to potential contamination. PIC stated that the glass panel broke last night while an employee was cleaning it. PIC also stated that a new glass panel should be installed today or tomorrow. Verification visit required within 3 days to ensure repairs are made so that food is protected.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed multiple soiled, wet wiping cloths being stored on prep surfaces. CDI: PIC discarded cloths.

4-903.11 (A) Store cleaned equipment, utensils, linens 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 cutting knife being stored on top of employee personal items on desk and another knife being stored directly on office desk. CDI: PIC moved knives to 3-comp sink for W/R/S

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 box of single service plastic ramekin lids being stored directly on floor. CDI: PIC moved box to a shelf.

4-501.11 Maintain equipment in good repair. Observed main front line display cooler with damaged door which will not fully seal closed. Repair. REPEAT

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed dumpster with missing drain plug. 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed two dumpsters with lids left open. Keep closed. REPEAT CDI: PIC closed lids on dumpsters

6-303.11 Provide required lighting intensity. Observed WIF with interior light that did not turn on. PIC stated that the bulb probably needs to be changed. EHS was unable to activate light at all during inspection. Repair light/change lightbulb to ensure sufficient light in the WIF. REPEAT

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed employee use gloved hands to ring up customers / touch register display and then continue on to directly handle, cut, and wrap prepared sandwich with same soiled gloves. CDI - 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. 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 pan of sliced tomatoes cooling at 66f at 10:30 am still at 66f at 11:00 am in WIC. Cooling rate of 0 degrees per hour not sufficient to reach 41f within 4 hours. CDI - tomatoes spread onto sheet pan in freezer to quickly chill. EHS verified at 41f by end of inspection.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed sliced tomatoes at 51f and shredded lettuce at 47f in front line cold wells. CDI - discarded. PIC noted items may have been placed into cooler before turning on unit.

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 various items including prepared tuna salad, prepared chicken salad, and more in front line service coolers with no date marking. PIC verified items held longer than 24 hours. CID - date marks applied if bulk containers available in WIC. Other items discarded. All prepared or opened TCS foods which are held long than 24 hours must have a date mark. When filling working containers from bulk containers, the working container should have the same date mark applied that is on the bulk 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 For more information on proper cooling procedures please visit: http://meck.co/FoodSafety. Observed pans of sliced tomatoes cooling in WIC at improper rate (see #20). Tomatoes cut at room temperature and tightly stacked into pans and then partially covered with wrap. CDI - tomatoes spread onto sheet pan in WIF to quickly chill. When cooling foods, use methods that allow quick cooling. Do not tightly stack items or cover items until fully cooled to 41f. REPEAT - full deduction

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 bulk container of sugar with no identification. Observed various squirt bottles of liquids in front of house with no identification. REPEAT 3-602.11 (B) (1)-(4)Food packaged on premises for customer self service shall include a label with the (1) common name of the food; (2) ingredients and sub ingredients in descending order; (3) quantity of contents; (4) name and place of business. Observed chocolate chip cookie with no labeling present in customer grab and go display. CDI - removed from display. PIC noted they are out of labels for the items.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Observed container holding bags of chips on countertop directly under paper towel dispenser such that after washing hands, water is dripped onto the bags when getting towels for drying. Store food away from sources of contamination.

4-501.11 Maintain equipment in good repair. Observed main front line display cooler with damaged door which will not fully seal closed. Repair.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster with side doors open and exposed waste. Visible bird droppings accumulated across door from where door remains opened long term. Keep dumpster closed to prevent pests.

6-303.11 Provide required lighting intensity. Observed WIF with interior light that did not turn on. PIC noted takes a while to come on, however, EHS was unable to activate light at all during inspection. Repair to ensure sufficient light in the WIF.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF For more information on employee health policy please visit: http://meck.co/FoodSafety. Observed employee name some reportable symptoms but not all reportable illnesses such as nontyhpoidal salmonella and symptoms. PIC not able to provide written policy on-site. CDI, updated employee health agreement handout emailed to PIC.

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 dry hands before turning off faucet without recontaminating hands.-P - Observed food employee turn faucet off with bare hands. CDI by instruction.

5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf - Observed ice dumped in handwashing sink. CDI by instruction.

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 For more information on date marking please visit: http://meck.co/FoodSafety. Oberved container of roast beef not date marked. CDI, roast beef voluntarily discarded.

7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P - Observed orange cleaner not to be used on food contact surfaces according to labeling but staff cleaning prep sink and table with chemical agent. CDI, equipment washed, rinsed and sanitized. 7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P - Observed chemicals stored on rack over clean linen. CDI, chemicals relocated for proper storage.

3-501.15  Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring.  Cold air must flow around product to remove the heat. -Pf For more information on proper cooling procedures please visit:  http://meck.co/FoodSafety. Observed cut tomatoe cooling in deep pan inside prep cooler at 49 degrees F at 10:29. At 11:09 tomato remained at 49 degrees F. Cooling rate calculation indicated method not effective to reach cooling parameters. CDI, tomato transferred to shallow uncovered container in walk in cooler. Observed tomato cooling at 58 degrees F in display case. CDI, tomatoes transferred to shallow uncovered pan. 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 several storage bins of dry food ingredients not labeled by common name in kitchen.

3-307.11 Protect food from contamination sources not specifically noted by the code. Observed fan on prep table accumulating dust and located on prep table.

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

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Quat sanitizer observed in 3 compartment sink below 59ppm. CDI - Dispenser adjusted, tested at 150ppm.

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 tomatoes cooling in walk in cooler at 49F, PIC stated tomatoes were prepared at 10 am this morning. Tomatoes did not reach 41F in 4 hours after preparation. CDI - Discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed TCS items such as tomatoes, deli meats, and tuna salad holding above 41F in walk in cooler. CDI - Items held more than 4 hours discarded. Items prepped less than 4 hours prior unwrapped and allowed to cool. PIC adjusted thermostat, Ambient temperature providing 34F by end of inspection.

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 in walk in cooler unable to provide ambient air at 41F for proper cooling. CDI - Tomatoes discarded.

4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. No thermometer positioned inside walk in cooler. Thermometer provided and placed on shelving inside walk in cooler.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single-use cups and other boxes of to-go items stored on floor.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed test kit with water damage unable to provide accurate measurements. 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 box fan with dust build up in need of cleaning in prep areas.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Quat sanitizer observed in 3 compartment sink below 100ppm. CDI. New solution made and tested at 200ppm.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Doors observed open on outside 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. Food build up and other debris observed on floor from lunch rush. Was cleaned following lunch rush.

3-403.11 (C ) Reheat commercially processed, ready-to-eat food to 135F within 2 hours if food is to be hot held until service. -P Observed commercially made meatballs in marinara sauce that was 121F hot holding from this morning. CDI - PIC reheated meatballs to over 165F. -1.5-

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 tomatoes cooling in walk in and lidded cut lettuce cooling in walk in . CDI - PIC vented these containers for rapid cooling. -0- PER STATE MEMO NO POINTS WERE DEDUCTED TODAY.

5-205.12 Prohibiting a Cross Connection - P,PF Equipment shall be used in a manner to prevent a cross-connection. Observed end of hose for sanitizer extended below the flood plane of sink that was filling with sanitizer solution. CDI - PIC zip tied hose to provide necessary air gap to prevent cross-connection. -1-

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC without certification at beginning of inspection. -2-

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 cut lettuce, cut tomatoes, deli meats in cold case at front and tuna salad prepared over 24 hours ago without dates. CDI - PIC educated staff and TCS foods back dated during inspection. -1.5-

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 wrapped sliced tomatoes cooling in walk in at 63F. CDI - PIC vented container. -.5-

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed shakers of spices stored at make table without labels. -0-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed packs of mustard stored under sink drain at front counter. -0-

4-603.16 Rinsing Procedures - C A rinsing solution shall immediately follow a washing solution and immediately preced a sanitizing solution. Observed soiled dishes stored in rinsing compartment of 3-comp sink that is in use for warewashing. -0-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed food buildup on shelf under deli chubs in deli case. -.5-

6-101.11 (A)(3) Surface Characteristics-Indoor Areas - C Toilet room floors, walls and ceilings shall be nonabsorbent. Observed absorbent ceiling tiles in restroom. -0-

2-301.14 Wash hands before donning gloves and between gloves uses.-P Observed employee handling raw proteins change his gloves without washing his hands in-between. CDI- discussion with PIC about when handwashing is required.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at the hand sink in the kitchen. CDI- dispenser was refilled.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P PIC indicated deli slicer blades are sanitized throughout the day but are not washed, rinsed, and sanitized every 4 hours of use. CDI- instructed PIC to wash, rinse, and sanitized deli slicers every 4 hours they are in use.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed marinara sauce and meatballs hot holding below 135F in the steam table. PIC indicated these products are heated on the grill to 165F before being placed into the steam table. CDI- products were reheated to above 165F on grill.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one unlabeled chemical spray bottle in kitchen. CDI- bottle was labeled.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed cleaned metal pans stacked while wet above the 3 compartment sink.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed employee handling raw sliced chicken then proceed to handle bread without changing gloves in between. CDI by instruction, gloves were removed and hands were washed.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed a deli slicer stored clean with visible food debris on the back side of the blade. CDI- item was recleaned during the inspection. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed several soda nozzles with visible debris on the inner portion of the nozzle. 4-501.114 Maintain sanitizer at correct concentrations. -P Observed the sanitizer solution at 0ppm quat concentration in the 3 compartment sink. Observed the concentrated sanitizer liquid bag empty. CDI- sanitizer concentrate bag was replaced and the sink was re-filled at the proper concentration.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed debris on the door tracks and on the inside of the deli meat case.

5-205.15 Maintain a plumbing system in good repair. Observed a non-functional toilet in the men's restroom.

2-102.12 PIC demonstrates knowledge by being a certified food protection manager. PIC did not have a managers ANSI food safety certification.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed a deli slicer stored clean with visible debris on it. CDI- product set aside for recleaning during inspection 4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P PIC indicated knives stored at room temperature and the deli slicer are not cleaned at least every 4 hours. CDI by instruction.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed one pan of tomatoes cold holding in the open air cooler above 45F (see chart). CDI- tomatoes were relocated to the walk in cooler for cooling.

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 an opened pastrami chub, tuna salad, and chicken salad not datemarked. CDI- products were dated appropriately.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed a spray bottle containing water without a label on it.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed one wiping cloth stored on a counter top while not in use. 3-304.14 Wiping Cloths, Use Limitation - C Maintain sanitizer buckets at proper chemical concentrations. Observed one quat sanitizer bucket at ~50ppm.

3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Meat balls reheating 1 hour in steam well and unlikely to reach 165F within the remianing hour. CDI - Meatballs placed back on stove top; reached 165F at 1hour 50 minutes.

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 Shredded lettuce cooling in bottom of display case in wrapped container. CDI - Wrap vented to promote cooling.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Minor accumulation of crumbs in gaskets of cold drawers. Clean.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Facility has roast cooking procedures that state roasts are cooked for two hours until the roast reaches 130F. Procedures do not indicate any holding time at 130F. CDI - Reviewed roast cooking parameters allowed by 2009 Food Code and left handout with information; a roast cooked to 130F has a hold time of 112 minutes.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -PSliced tomatoes stocked above top of pan in make station and holding above 45F. CDI - Tomatoes removed walk in cooler for rapid cool down; recomended that a deeper pan is used for tomatoes to ensure temperature is maintained. Repeat violation.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Spray bottle of water for bread proofing not labeled. CDI - PIC labeled during the inspeciton.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. No test strips available at start of inspection; PIC indicated that strips have been ordered and should be delivered today. CDI - Test strips delivered with paper goods delivery.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Dried lettuce on back of slicer blade; staff indicated that lettuce was preped before doors opened for buisness. CDI - Staff cleaned slicer during the inspection. 4-501.114 Maintain sanitizer at correct concentrations. -P Sanitizer in buckets at front counter at 100ppm quat. CDI - Buckets were dumped and remade at correct concentration.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Sliced tomatoes stocked above top of pan in make station and holding above 45F. CDI - Tomatoes removed walk in cooler for rapid cool down; recomended that a deeper pan is used for tomatoes to ensure temperature is maintained.

7-201.11 Store toxic materials to avoid contamination. -P Multipurpose surface cleaner hanging from wire shelf over prep table. CDI - Spray bottle moved to low shelf.

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 Lettuce cooling in tightly wrapped containers in walk in cooler. CDI - Wrap pulled back to vent containers and allow proper cooling.

4-903.11(A) Store single-use and single-service articles to prevent contamination. Single service cups and lids stored on tray under the paper towel dispenser where they are exposed to splash and drips during the handwashing process. CDI -Tray moved from underneath paper towel dispenser.

4-501.11 Maintain equipment in good repair. Gasket on cold draw loose and hanging. Reattach or replace.

3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. Observed meatballs 73F in hot holding unit. Employee stated they had been there for about 45 minutes. Observed marinara sauce in hot holding unit 48-87F that had been in hot holding unit for about 15 minutes. Both items were leftover from yesterday's service. At temperature setting of unit, products would not be reheated to 165F within 2 hours. Items were placed on flat top to heat to 165F. Observed meatballs placed back in hot holding unit 95F. CDI by placing back on flat top to heat to 165F.

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 chubs of ham, turkey, roast beef and salami, containers of chicken and tuna salad in display case in front and in walk in cooler without dates. Some items are prepared daily however PIC unable to determine exact prep dates of most items. Verification required. 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 one chub of pepperoni with date exceeding 7 days. CDI by discarding.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed three spray bottles of chemicals unlabeled. CDI by labeling.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out. Observed plastic cup stored in container of salt. CDI- cup discarded.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked cutting boards and metal pans. Observed employee use towel to dry cutting board. CDI by instruction with employee.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. Observed no quat test strips available at time of inspection. Verification required.

6-303.11 Replace burnt out light bulb in walk in freezer.