JIMMY JOHN'S SANDWICHES #1124

REPEAT 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 facility without a certified food protection manager onsite during inspection. A CFPM shall be on-site during all hours of operation. REPEAT.

6-301.14 Post a handwash sign at each handsink. Observed no hand signs at male bathroom. CDI. PIC was provided some.

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). 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 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 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 chicken in WI without dates. CDI. PIC dated. Indicated it was removed today. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed lettuce cooling in the WI in tightly covered containers. CDI. PIC removed the covers. 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 .

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 vents in the WI cooler in need of cleaning.

REPEAT 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 facility without a certified food protection manager onsite during inspection. A CFPM shall be on-site during all hours of operation. REPEAT.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF. Observed an incomplete employee health policy in the facility during inspection. CDI. PIC was provided a new one and education provided on the various food borne illnesses and their symptoms. Repeat For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed chicken and beef in the prep unit at temperatures above 41F. CDI. PIC voluntarily discarded. REPEAT *** ALL other items were below 41F. 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 TOMATOES Cooling in prep unit. CDI. PIC removed to the WI cooler. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed food items stored directly on the floor in the WI cooler.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employees wearing jewelry while working with 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 cleaning needed in RI coolers.

REPEAT 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 facility without a certified food protection manager onsite during inspection. A CFPM shall be on-site during all hours of operation. REPEAT.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF. Observed an incomplete employee health policy in the facility during inspection. CDI. PIC was provided a new one and education provided on the various food borne illnesses and their symptoms. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

Repeat-2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed employee wash hands and turn off faucet with bare hands before returning to don gloves and handle food. CDI: Employee re-washed hands using paper towel as a barrier to turn off faucet.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed tomatoes at temperatures > 41F. CDI. PIC took it back to the cooler and indicated that the tomatoes were cut this morning. 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 .

4-501.18 Maintain wash, rinse, and sanitize solutions clean. Observed build up in sanitizer solution. CDI. PIC empties the solution.

REPEAT 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 facility without a certified food protection manager onsite during inspection. A CFPM shall be on-site during all hours of operation. REPEAT.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information, please visit: 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 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: 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 . Observed a container of tuna salad in prep reach in cooler and a container of individually portioned containers of chicken in prep flip top cooler both missing date marks. CDI: PIC date marked both items.

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 a scoop being stored in a container of sugar on dry storage shelf in which handle of scoop was resting on sugar. Store utensils with handles above food.

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 grout in between floor tiles near 3 compartment sink. Replace missing grout in between floor tiles.

6-303.11 Provide required lighting intensity. Observed lighting in WIC measuring only 1.5 foot candles 30 inches above the floor. Provide at least 10 foot candles 30 inches above the floor in walk in cooler.

REPEAT 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 facility without a certified food protection manager onsite during inspection.

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P Observed a staff member return to kitchen and begin assembling an order without washing her hands first. CDI-discussion with PIC Repeat-2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed employee wash hands and turn off faucet with bare hands before returning to don gloves and handle food. CDI: Employee re-washed hands using paper towel as a barrier to turn off faucet.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed build-up in ice tea channel to dispenser. CDI-entire dispenser sent for W/R/S

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed roast beef and lettuce > 41F. This was the back-up make unit and had the lid open and containers filled to the top. Do not fill containers clear to the top and keep lid closed if not actively working out of this unit. Verification Required 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 .

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed water cups on counter unprotected.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed shared dumpster with doors open, grease spills on ground. Did not appear to be JJ’s trash.

REPEAT 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 facility without a certified food protection manager onsite during inspection. REPEAT

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: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation No written procedures were available on how to respond to vomiting or diarrheal events. CDI: EHS provided copy.

4-702.11 Utensils and food contact surfaces of equipment shall be sanitized before use, after cleaning.-P 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 . Observed 2 containers being sanitized in 3 compartment sink in which sanitizer was only in contact with half of the containers. CDI: PIC filled sanitizer in 3 compartment sink to a level covering containers to ensure all food contact surfaces of container were in contact with sanitizer solution.

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: 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 . Observed sliced deli meats being held in prep flip top cooler with no date marks. PIC showed EHS larger package of meats in prep RI cooler where meats were pulled from. Meats were sliced yesterday. CDI: PIC date marked items.

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 a box of deli tissue being stored on floor underneath clean storage rack. Store single use articles at least 6 inches above the floor.

REPEAT 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 facility without a certified food protection manager onsite during inspection. REPEAT

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed employee wash hands and turn off faucet with bare hands before returning to don gloves and handle food. CDI: Employee re-washed hands using paper towel as a barrier to turn off faucet.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed build up on inside surface of ice shoot on soda fountain machine. Clean as needed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 . Observed containers of ham, salami and roast beef in prep flip top cooler all being held above 41F. CDI: Employee removed containers from flip top cooler and placed in WIC to rapidly cool as they had been in prep flip top cooler for approximately 1 hour according to employee.

REPEAT 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 facility without a certified food protection manager onsite during inspection.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf. Observed facility without written vomit/diarrhea clean up procedures. CDI: EHS provided paper copy. EHS will conduct long term compliance visit to ensure facility has procedures. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed washed tomatoes being stored below unwashed onions in walk in cooler. CDI: Storage order was rearranged. For more information on food storage order 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 sliced cheese and cut lettuce cooling at a rate of 0.02F/min. Roast beef cooling at a rate of 0.03F/min. All items were covered in Saran Wrap and cooling in reach in/prep units. CDI: Lettuce was moved to walk in cooler and Saran Wrap removed. Cheese and roast beef were placed in walk in freezer 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 shakers and squeeze bottle not labeled.

REPEAT 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 facility without a certified food protection manager.

REPEAT 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. Observed facility without a vomiting/diarrhea clean up plan. CDI: EHS emailed procedures.

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 cheese and roast beef in prep top above 41F. Roast beef was over stacked. CDI: PIC voluntarily discarded items.

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 sliced turkey, ham, pastrami and roast beef in the prep top without date labels. PIC was unsure of when items were opened/sliced. Sliced tomatoes in prep top did not have a date, tomatoes were sliced this morning. CDI: PIC voluntarily discarded turkey, ham, pastrami and roast beef, tomatoes were properly dated.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple plastic containers wet stacked.

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed shared dumpster with a broken drain plug. 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster doors open.

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 No employee present with active ANSI food protection manager certification. At least 1 employee shall be present during all hours of operation with active ANSI food protection manager certification.

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 PIC was unable to locate vomit/diarrhea clean up policy. CDI - Establishment e-mailed sample policy to use. REPEAT

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Cut tomatoes, cut lettuce, roast beef, turkey, and ham in sandwich cooler were not date marked. PIC stated these were all cut within the last 3 days. CDI - PIC put discard dates of 3 days to ensure they are within the 7 day date marking window.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Bottle of glass cleaner stored on prep table beside slicer. CDI - Bottle moved to chemical storage shelf. REPEAT

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. 4 food employees wearing watches and preparing food. Food employees must not wear jewelry on their hands or wrists, with the exception of a plain band ring. 0 pts.

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 PIC present at arrival unable to locate employee illness policy, none posted, and unable to describe reportable illnesses and symptoms. Other PIC was able to locate copy of policy in book that was in her car. CDI by education of PIC regarding policy and employee requirements. Copy of employee health flyer left on site during inspection.

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 procedures for clean up available during inspection. CDI by education on PIC. Copy of written procedures and informational flyer left on site during inspection. 0 point deduction.

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 employee chewing gum while slicing deli meats in prep area. CDI - EHS discussed with employee who discarded gum. REPEAT - no point escalation as no beverages observed to be consumed or improperly stored.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety. Observed sanitizer at 100ppm quat in 3 part sink set up and in use for washing dishes. CDI - sanitizer replaced with new solution at proper concentration. 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black organic buildup on interior surfaces of bulk ice machine. Clean frequently to prevent contamination.

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 on proper cooling procedures please visit: http://meck.co/FoodSafety. Observed pans of sliced tomatoes improperly cooling in both front line flip top coolers. Pan in front line cooler at 45f and pan in back line cooler at 47f. Both pans sliced and placed into unit at 7am. Additional pan sliced at 7 am and placed into reach in cooler at 40f. CDI - both pans in flip top units discarded as they had been cooling longer than 4 hours. REPEAT

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed spray bottle of blue chemical PIC identified as sanitizer with no identification. CDI - PIC labeled 7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P. Observed spray bottle of sanitizer solution sitting on prep table with slicer immediately adjacent to / mixed with meats in process of being sliced and portioned. CDI - bottle relocated away from food.

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 deep plastic containers of sliced tomatoes ambient cooling on flip top coolers at improper rate (see #20). Tomatoes sliced and layered into deep containers and placed directly into service line flip top while still in cooling process. CDI - tomatoes discarded. Use methods that allow food to quickly cool. Do not cool foods in the flip top wells of active in use equipment. REPEAT

5-205.15 Maintain a plumbing system in good repair. Observed leak from 3 part sink spray hose. Repair.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee beverage stored over food in WIC and on beverage soda syrup.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Observed unwashed tomatoes stored over RTE food in WIC. CDI, foods relocated for proper storage.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P - Observed cut lettuce and tomatoe prepared at 8:00am cooling in tightly covered deep containers in prep cooler and tomatoes / lettuce between 47-52 degrees F. CDI, foods voluntarily discarded by PIC. Ensure proper methods used to cool foods. Proper cooling methods and equipment such as WIC and walk in freezer discussed with PIC.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf - Observed deep covered containers of cut lettuce and tomatoe cooling in flip top prep cooler since 8am and between 47-52 degrees F. CDI, proper cooling methods discused and foods above 41 degreees F over 4 hours voluntarily discarded by PIC.

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 available for use in facility. Vr to ensure proper thermometer available for use.

4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C - Observed single-service cups exposed / unprotected at front counter with lip contact area exposed.

4-501.11 Good Repair and Proper Adjustment-Equipment - C - Observed 1 flip top prep cooler out of order not currently in-use. Part scheduled to arrive next week. Visit to ensure long term compliance/calibration of 2nd flip top prep cooler.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed black soil residue accumulating under ice chute of soda beverage machine.

5-501.114 Using Drain Plugs - C - Observed drain plug missing from outdoor dumpster and lids left open. 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors.

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

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 2 employees did not use barrier to turn faucet off after washing their hands. CDI by instruction.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed cheese, lettuce and tomatoes overstacked in prep cooler. CDI, foods relocated to walk in cooler to rapidly cool. Repeat.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf - Observed recently prepared lettuce and tomatoes cooling in prep coolers in deep covered containers. tomatoes cooling temperature 1 in walk in cooler was 60 degrees F at 11:05am and at 59 degrees F at 11:30amCDI, foods transferred to shallow uncovered coolers to rapidly cool.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf - Observed thin probe thermometer not working upon arrival. CDI, new thermometer provided on-site.

4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C - Observed single-service cups at counter overstacked and with lip contact area exposed.

4-302.14 Sanitizing Solutions, Testing Devices - PF - Observed no quat test strips available for quat sanitizer at 3 compartment sink. Vr required by 6/14/20

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster doors left open and some trash located around dumpster. Keep clean and doors closed to prevent pest harborage. 5-501.114 Using Drain Plugs - C - Observed drain plug missing from outdoor dumpster.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Clean dark build up from inside ice machine.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Ham, turkey and chicken overstocked and holding above 41F in flip top. CDI - Out of temp portions pulled to walk in cooler for rapid cool down.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Visible gap at bottom of back door. Install weather stripping to prevent entrance of pests.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor.Box of chips on the floor during break in stocking. CDI - Box relocated to shelf.

2-102.12 PIC demonstrates knowledge by being a certified food protection manager. No one present has food protection manager certification.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Employee drink stored on shelf above prep cooler. CDI - Relocated to low shelf.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. 4-501.114 Maintain sanitizer at correct concentrations. -P Sanitizer in three comp sink at 50ppm quat. CDI - Additional concentrate tablets added and dissolved into solution; re-checked at 200ppm. Dark build up around ice chute inside ice machine. CDI - Cleaned during the inspection.

7-201.11 Store toxic materials to avoid contamination. -P Spray bottle of glass cleaner stored on top of soda syrup bags. CDI - Cleaner relocated to designated area.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Back door has gap at bottom. Install weather stripping to seal entrance from pests.

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

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed buildup on the onion chopper. CDI-The chopper was placed into the 3-compartment sink for proper washing, rinsing, and sanitizing. REPEAT.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed the tomatoes and lettuce cooling with tightly covered wrappings. CDI-The wrappings were slit on one side to allow for proper heat transfer.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed the thin probed thermometer with dead batteries. A VERIFICATION VISIT WILL BE MADE WITHIN 10 DAYS TO ENSURE THE THERMOMETER IS PROPERLY WORKING.

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 scoop handle to the sugar being stored in the product directly. CDI-The scoop was removed.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager onsite. 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 chopper. CDI-The chopper was sent back to the 3-compartment sink for washing, and sanitizing. REPEAT.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed pans stacked wet on the clean equipment rack. CDI-The pans were unstacked.

5-205.15 Maintain a plumbing system in good repair. Observed a leak at the base of the faucet of the 3-compartment sink. Have repaired.

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

2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles.-P Observed employee using the register and then immediately finish wrapping food product with no hand washing step in between. CDI-Had the employee wash hands before continuing.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed dried on food residue on the chopper. CDI-The chopper was brought back to the 3-compartment sink for cleaning. REPEAT.

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 french bread stored on the floor in the walk in freezer. Have picked up off of the floor.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed deep grooves in the three cutting boards on make counter. The units are no longer easily cleanable. Have resurfaced or replaced.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager onsite today during the inspection. Gave information regarding classes to the PIC.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed onion chopper still containing food product. CDI-The chopper was taken back to the 3-compartment sink for washing, rinsing, and sanitizing. REPEAT.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed all items in the back flip top cooler holding above 45F. Daily checks indicated that the unit was working properly this morning. CDI-All items were brought to the walk in cooler and a verification visit will be made within 10 days to ensure the unit has been fixed.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed sanitizer bleach out the test strip. CDI-Explained on proper procedures of preparing sanitizer and had the bottle remade.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed no thin probed thermometer at facility. Verification visit within 10 days.

Observed no employee health policy onsite today and no one knew the policy. Policy emailed to PIC today. Review with all employees and have then sign to correct by 6/16. 2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF

Observed two bottles of sanitizer that were at 0-10ppm chlorine. Bottles dumped out and refilled with chlorine sanitizer that was made at 50-100ppm to correct. Be sure to refill these bottles daily because they will lose strength. Observed dried lettuce and tomato debris on the chopper and shredder- both pieces of equipment were sent back to the 3 bay sink to be rewashed. 4-501.114 Maintain sanitizer at correct concentrations. -P 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf

Observed multiple TCS foods on the top of the flip top coolers that were stacked to high and were therefor at >45F. Products had been out on the line for 2.5 hours and were discarded to correct today. 3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P

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

Observed a hole in the grease trap lid. 6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.