JERSEY MIKES #3147

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P - Observed 1 food employee handle money at register then proceed to handle clean clean equipment for food prep. CDI, employee washed hands. Improvement made since previous inspection and points not escalated today.

5-202.12 Provide at least 100F water at handsinks. Observed handwashing sink behind counter and men’s and women’s handwashing sinks only reachin 71 degrees F.

7-207.11 (B) Store labeled, employee medications to prevent contamination of food, equipment, and other food service related items. -P - Observed ibuprofen stored over food prep table. CDI, medicine relocated for proper storage. 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf - Observed spray bottle of Windex not labeled. CDI, spray bottle labeled.

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 squirt bottle of oil and vinegar not labeled.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed container of sugar stored on ground in kitchen.

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 watch when preparing food.

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 debris in deli display case and gasket. Observed food debris and soil accumulating on shelving. 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 floor in need of cleaning in prep area, especially in hard to reach areas like corners and under and behind equipment.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P - Observed 1 food employee handle money at register then proceed to handle clean clean equipment for food prep. CDI, employee washed hands. Improvement made since previous inspection and points not escalated today.

5-202.12 Provide at least 100F water at handsinks. Observed handwashing sink behind counter and men’s and women’s handwashing sinks only reachin 71 degrees F.

7-207.11 (B) Store labeled, employee medications to prevent contamination of food, equipment, and other food service related items. -P - Observed ibuprofen stored over food prep table. CDI, medicine relocated for proper storage. 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf - Observed spray bottle of Windex not labeled. CDI, spray bottle labeled.

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 squirt bottle of oil and vinegar not labeled.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed container of sugar stored on ground in kitchen.

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 watch when preparing food.

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 debris in deli display case and gasket. Observed food debris and soil accumulating on shelving. 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 floor in need of cleaning in prep area, especially in hard to reach areas like corners and under and behind equipment.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. PIC not certified. CDI by instruction. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P - Observed employee relocated garbage container then handle clean cutting board for food prep. Observed 2 food employees turn faucet off with bare hands after washing before handling clean single-service articles. CDI, employees rehashed hands.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P - Observed employee pick up soiled item off of ground then use same gloves for food preparation. CDI, employee removed gloves and washed hands.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed quat sanitizer testing 0ppm. CDI, quat sanitizer refilled at 3 compartment sink to 150ppm. 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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY 4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code, P. Observed slicer used at 7:10 but not fully broken down to wash, rinse and sanitize per PIC. Observed food debris in sink and not fully washed rinsed and sanitized from morning use. CDI , slicer broken down for wash, rinsing and sanitizing. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P - Oberved Windex or and cleaning agents stored on prep table. CDI, chemicals relocated for proper storage.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed open container of food ingredients stored on ground.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloth used to stabilize cutting board.

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

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 debris in deli display case. Repeat.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed celery and mushrooms being stored above RTE foods in WIC. Ensure unwashed produce is stored in a manner that does not promote contamination of RTE foods. 0 pts. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 lettuce cut at 10:00am holding at 50Fat 2:30pm during inspection. CDI - PIC voluntarily discarded. 0 pts. For more information, please visit: www.meckncgov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed multiple foods in display case holding above 41F during inspection. See temperature chart. CDI - PIC voluntarily discarded all foods that had been in unit for longer than 3 hours. Foods that had been in unit for less than three hours were rapidly cooled in freezer. Some TCS foods in unit are intended to be for display use exclusively and were labeled to reflect this. Employees are not to use these items for customer service. 1.5 pts. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed shredded lettuce being cooled in deli display case while in a deep, covered container. Lettuce in display case did not meet the cooling window. Observed shredded lettuce in WIC cooling while in a deep, covered container. Lettuce in WIC had been cooling for 20 minutes. EHS did not observe any change in temperature after 30 minutes. CDI - PIC voluntarily discarded lettuce in deli display. Lettuce in WIC was moved to various shallow pans to hasten cooling. WIC lettuce began cooling hastily during inspection. 0.5 pts. 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 various working containers on main prep line not baring labels indicating their contents during inspection. Ensure all working containers are properly labeled with their contents. Repeat. 2 pts.

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 debris on bottom of deli display case during inspection. More frequent or thorough cleaning needed to preclude pest harborage. 0 pts.

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 seasoning baring no label indicating its contents during inspection. Repeat. Points not escalated due to evident improvement.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee not wearing proper hair restraint at beginning of inspection while working with customer food. CDI - Employee donned proper hair restraint. 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 rings while working with customer food. Ensure all arm and hand jewelry is removed moving forward.

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 missing and cracked tiles on wall next to display case on front line, and missing and cracked tiles in front of mop sink in back prep area. Replacement or repair needed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed all TCS items in flip top cooler and cold drawer beside grill above 41F such as sliced tomatoes, shredded lettuce, cooked mushrooms from a can, sliced american cheese, and cooked bell peppers from a can. The internal temperature of the unit was observed at 56F. VR- a 3 day verification visit will be conducted to check compliance of cold holding temperatures in unit For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed in use squeeze bottles without labels as well as unlabeled working spices and flip top cooler and grill area. -REPEAT VIOLATION-

4-501.11 Maintain equipment in good repair. Observed Flip top unit and cold drawers not maintaining TCS foods at 41F or below. Repair or replace.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed a damaged sanitizing test for measuring quaternary ammonia in the 3 compartment sink and sanitizer spray bottles. Quat test kit was observed completely wet and fully discolored. VR-a 10 day verification will be conducted for compliance of a new Quat test kit.

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 display case, non-food contact surface of deli slicer, and gaskets on walk in cooler and prep top cooler/ cold drawers with build up of food debris. Clean as needed. -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 ceiling vents in kitchen area with dust build up including vents in walk in cooler. -REPEAT-

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed hand sink in kitchen area blocked by brooms, and slicer at beginning of inspection. CDI: Items were relocated.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed deli slicer, knife and can opener soiled with food debris while being stored as clean. CDI: Items were placed to be washed/rinsed/sanitized. EHS will conduct a long term compliance visit. If violation occurs on next inspection a risk control plan may be implemented. 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 2 containers of sliced tomatoes and 2 containers of canned mushrooms still above 41F after more than 4 hours of cooling. CDI: Items were 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://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 and one container of mushrooms with majority of container covered with Saran Wrap and canned mushrooms cooling inside prep top. CDI: EHS and PIC discussed cooling methods. 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 in use squeeze bottles without labels.

REPEAT 4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed display case, non-food contact surface of deli slicer and prep top with build up of food debris. Clean as needed.

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 ceiling vents in kitchen area with dust build up.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed dishes actively sanitizing in a quat solution at 0ppm. Sanitizer bag was empty. CDI: PIC changed sanitizer bag and refilled sink, Sanitizer is now at required concentration. 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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY REPEAT 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed tongs, tomato slicer and knives with food debris while being stored as clean. CDI: Items were placed to be washed/rinsed/sanitized. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

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 2 containers of canned mushrooms without dates. CDI: PIC dated items. Points remain the same due to significant improvement from last inspection. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

REPEAT 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 debris build up inside display case. Clean as needed.

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 old employee health policy without all six reportable illnesses. NOTE: facility has not been inspected since last august adoption of new food code occurred in October. Per state guidance no point deduction occurred and education provided. CDI- Education provided. EHS emailed PIC new health policy.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety. - No written vomit and diarrheal written procedures observed during the inspection. Per state guidance no point deduction shall occur since adoption of new food code occurred in October 2021. Facility has not been inspected since august 2021. CDI- Education was provided and PIC was emailed MCPHD written clean up procedures for vomit and diarrheal.

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P - Observed PIC walk through kitchen to front prep area. Don gloves and prep RTE bacon without a hand wash. CDI- Education was provided and prior to cross contamination EHS observed proper hand washing.

5-202.12 Provide at least 100F water at handsinks. - Observed mens restroom and back prep sink handsink with water at 83F.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: http://meck.co/FoodSafety - Observed unwashed mushrooms stored above RTE ham. CDI- PIC was able to correct the storage order no physical cross contamination was observed.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. 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 meat slicer in back prep area and a numerous amount of metal pans with food debris left on them and stored on clean storage racks and shelving. Metal pans also had plastic and sticker residue left on them. CDI- PIC moved items to 3 comp sink to be properly cleaned prior to next use.

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 4 deep metal pans of cut lettuce at 43-45F from yesterday and tightly covered not meet cooling rate. CDI- PIC voluntarily discarded the items.

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 cut tomatoes, tuna fish, turkey chubs, ham chubs, roast beef, provolone cheese, capicola, and salmi, and pepperoni chub above 41F in the walk in cooler and display case. PIC voluntarily discarded items after 60 mins items did not cool. EHS observed walk in cooler functioning at 42F at the start of the inspection. By the end of the inspection EHS observed cooler functioning at 40F. A VR will occur within 3 days to ensure proper temps are maintained for TCS foods.

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 . 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 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 ham chub, turkey chub, cut lettuce, and cut tomatoes in flip top/display cases without dates. CDI- PIC voluntarily discarded the item.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf - Observed sanitizer with in use wiping cloths without a label. CDI- PIC labeled 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 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 four large covered containers of cut lettuce that did not cool properly over night according to PIC. See temp chart. CDI- PIC voluntarily discarded the cut lettuce.

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. - Observed only thin prob thermometer in facility to be malfunctioning. A VR will occur within 10 days to ensure a functioning thin probe thermometer is provided.

6-501.111 Keep the premises free of insects, rodents, and other pests. - Observed several bees in back of kitchen near soda dispensers. 6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. - Observed two large dead black bugs in the mens restroom.

4-501.11 Maintain equipment in good repair. - Observed walk in cooler at the start of the inspection holding all TCS foods above 41F. Observed ambient air at 43F. By the end of the inspection EHS observed cooler at 40F.

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 hood system, cooking equipment and cold hold display unit with food debris and grease residue build up.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. 5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. - Observed shared dumpster with doors open and no drain plug.

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 hard to reach areas of floors with grease and food debris build up. Hard to reach areas are underneath and behind equipment.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drinks stored on prep top and in walk in cooler above facility food items. CDI - Drinks removed. - REPEAT - 1 -

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 and tuna cooling tightly covered in walk in cooler. CDI - Items uncovered to allow proper air flow. - 0.5 -

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths stored on prep tops. CDI - Wiping cloths moved to sanitizer bucket. - 0 -

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified PIC on site. CDI by instruction.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed 2 uncovered employee beverages.

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 2 packages of ham with date of preaparation of 11/20 and chicken salad with date of preparation of 11/24. CDI, foods voluntarily discarded by PIC.

7-102.11 Common Name-Working Containers - PF - Observed bottle of quat sanitizer above 400ppm as registered on test kit. CDI, bottle refilled to required concentration. Observed 1 wrapped pacakge of cheese that fell on floor in walk in cooler. Maintain 6 inches from ground.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor.

5-205.15 (B) System maintained in good repair - C - Observed small leak outdoor water line spiget.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed baseboard tile damage on can wash and general organization / cleaning needed in back storage room near office.

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 employee not vigorously rub hands for 10 to 15 seconds and 2 employees turned faucet off with their bare hands after hand washing. CDI by instruction.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Observed raw chicken removed from commercial packaging and stored over beef in walk in freezer. CDI, chicken relocated for proper storage.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed top row of tomatoes overstacked and cold held at 44 degrees F. CDI, tomatoes relocated to rapidly cool. Improvement made since previous inspection.

7-201.11 Store toxic materials to avoid contamination. -P - Observed chemical bottles stored next to vegetable press. CDI, vegetable press relocated. Remove from establishment if no longer necessary / needed.

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 tightly covered deep containers of shredded lettuce cooling in walk in coolers at 47 degrees F at cooling temperature 1 and cooling temperature 2. CDI, covers removed and shredded lettuce relocated to walk in freezer to rapidly cool. Repeat.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal containers being wet stacked. 4-803.11 Storage of Soiled Linens - C - Observed soiled linen on floor behind front counter and kitchen.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed heavy food debris in gaskets of meat case and inside shelving of meat case and shelving throughout kitchen. Repeat.

5-501.114 Using Drain Plugs - C - Observed drain plug broken on outdoor dumpster. Observed some cardboard boxes on ground near back door. Ensure waste placed in dumpster so to prevent pest attraction / harborage.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Employee indicated he did not change his gloves after placing raw philly steak onto grill and then proceeded with other tasks. CDI- employee changed gloves.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed 2 soda nozzles on soda machine with debris on inside of nozzle.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed meatballs and marinara sauce hot holding at ~98F in steam well. PIC indicated the items were brought out of cooler for reheating around 7:30AM. CDI- products discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed top portion of sliced tomatoes in prep. line and sliced cheese in flip top cooler cold holding above 41F (see chart). CDI- cheese discarded; top portion of tomatoes were transferred to an additional pan and placed into the walk in cooler. Improvements made to cold holding since previous inspection.

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 chubs of roast beef and pastrami in deli case not datemarked. CDI- items were dated.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed shredded lettuce cooling in high volume (product greater than 3 inches deep in pan) metal containers in the walk in cooler; some containers were also covered during cooling process. CDI- product was transferred to multiple additional pans to promote faster cooling.

4-501.18 Keep the wash, rinse, and sanitize solutions clean. Observed debris accumulation in wash water at 3 compartment sink.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed debris accumulation inside cold well at prep. counter in back of kitchen and on shelving above prep. counter in back of kitchen.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed the top portion of sliced tomatoes in the sandwich prep. area cold holding above 45F; and several TCS foods cold holding above 45F in a flip top cooler near the grill. CDI- items were transferred to the walk in cooler for cooling.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed 2 pickle buckets stored on the floor of the walk in cooler.

3-304.14 Wiping Cloths, Use Limitation - C Maintain sanitizer buckets at proper chemical concentrations. Observed 1 sanitizer bucket underneath the deli slicer with a QUAT concentration at ~50ppm.

4-603.14 Wet Cleaning - C Wash food-contact surfaces before sanitizing to remove soil deposits. Employee explained the deli slicer blades are not washed, only sanitized.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed oil residue on shelving above the food prep. area in the kitchen. Improvements made to cleaning since last inspection therefore no point escalation.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed buildup on the tomato slicer and the lettuce slicer. CDI-The tomato slicer was brought back to the 3-compartment sink for proper cleaning and the slicer was cleaned. REPEAT.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed the sauerkraut, tomatoes, and lettuce in the grill flip top cooler holding above 45F. CDI-New product was brought out and the items were placed into the walk in cooler for rapid cooling. **BEGINNING JANUARY 1, 2019 COLD HOLDING WILL CHANGE TO 41F OR BELOW**

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 markings for the roast in the walk in cooler, and the tuna salad in the glass meat cooler. CDI-The product was properly date marked. REPEAT.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning needed along the edges of the drawers to the grill reach in cooler, and minor cleaning to the glass meat cooler. Have cleaned. REPEAT.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed an employee drink stored on the prep counter along with facility food and product. CDI-The drink was discarded. A drink must be stored on the bottom shelf, with a lid and a straw. REPEAT.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed buildup on the inside of the tomato slicer. CDI-The slicer was brought back to the 3-compartment sink.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed two containers of roast with no date marking. CDI-The roasts were properly back dated.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed food product stored on the floor in the walk in cooler and the walk in freezer. CDI-The boxes were placed onto shelving. REPEAT.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed one wet wiping cloth sitting on the prep counter upon entrance to the kitchen. CDI-The cloth was removed.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed the handles to the scoops stored in the dry food product. CDI-The handles were moved out of the product.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed water damaged test strips. The facility did not have any other test strips. CDI-Test strips were given today until more can be purchased. A VERIFICATION VISIT WILL BE MADE WITHIN 10 DAYS UNTIL NEW STRIPS CAN BE PURCHASED.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup on the inside of the meat cooler. Have cleaned.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed an employee drink sitting on the prep counter in the back intermingled with facility food product. CDI-The drink was 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 Observed no date marking for the chicken and tuna salad. CDI-The products were labeled.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed a spray bottle of bleach with no label indicating the product. CDI-The bottle was labeled.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a box of tomatoes, chips and canned spaghetti sauce stored on the floor. CDI-All boxes of product were placed onto shelving units.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drink sitting on the prep counter in the back. CDI-The drink was discarded. REPEAT.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed quat sanitizer at the three compartment sink at 100ppm. CDI-The compartment was drained and new sanitizer was made up. No equipment were being sanitized when measuring concentration.

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 the tuna salad in the cold hold display case past the time/temperature date marking requirements. CDI-The product was discarded.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed residue buildup on the inside of the cold holding drawers. Have cleaned.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drink in walk in cooler above ready to eat foods. CDI - PIC moved to bottom shelf for storage. -1-

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed quat sanitizer at 50 ppm. CDI - PIC refilled buckets to 150 ppm. -3- REPEAT

4-501.11 Maintain equipment in good repair. Observed rusty shelving in front of walk in freezer. Replace or resurface. -0-

2-102.11 PIC demonstrates knowledge by being a certified food protection manager. Must have certified PIC on duty at all times of operation. Observed PIC on duty not certified. Must have certification by 210 days from date permit was issued in order to avoid 2 point deduction.

2-301.14 Wash hands before donning gloves and between gloves uses.-P Observed PIC put raw chicken patty on grill then remove gloves and move to put on clean gloves without washing hands in between. CDI by instruction with employee and PIC; hands washed before putting on clean gloves to work with food.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed employees leave work station, touch doors and surfaces then come back to work station to begin preparing food (slicing onions and bread etc.). CDI by discussion with employees; employees discarded gloves, washed hands and put on clean gloves.

4-501.114 Maintain sanitizer at correct concentrations. -P Observed all red buckets of quat sanitizer and quat sanitizer in 3 compartment sink less than 50ppm. Observed sanitizer directly from dispenser 50ppm when firsted tested. Bag of concentrate was almost empty. CDI by changing bag of concentrate and refilling all buckets/sink. Observed quat sanitizer 200-400ppm after changing.

3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Monitor containers of meatballs and sauce to ensure they are being heated to at least 135F/165F with in 2 hours. Observed internal temperature of meatballs at 115F after about 1.5 hours. CDI by stirring and increasing heat.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf TCS foods may be maintained for 7 days if holding less than 41F and 4 days if holding 42-45F. Observed tuna salad in front case, one chub of pepperoni in walk in cooler, containers of jalapenos and mushrooms in walk in cooler without dates. CDI by dating. Also observed open meats in front display case without dates. Ensure original dates that meats were opened are carried over to product when stored in display case. Observed ham, turkey, salami, pepperoni etc. in walk in cooler holding 42-43F but being maintained longer than 4 days. Verification required.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked containers on shelf over 3 compartment sink. 4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed magnetic knife strip with clean knives stored on dirty side of 3 compartment sink. Relocate strip to clean side of sink.

5-501.115 Maintain dumpster area clean. Observed bags and trash around dumpster.