JERSEY MIKES #3054

6-301.14 Post a handwash sign at each handsink. Observed no handwashing signage in men's restroom. -0 points-

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 stacked and covered metal pans of shredded iceberg lettuce in walk in cooler with a temperature of 47F. PIC stated that lettuce was shredded and place in walk in cooler to cool at 8:30AM. Shredded lettuce missed cooling parameters of cooling to 41F or less within 4 hours. CDI - Shredded iceberg lettuce was discarded. PIC has been advised to review cooling procedures for room temperature prepared foods. -REPEAT- -1.5 points- 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 .

3-501.17 (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). Observed tuna salad without date mark in display cooler. PIC stated that tuna salad was prepared a day prior. CDI - PIC placed date marking sticker on tuna salad. All other TCS foods had date marking sticker with discard date. -0 points- 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 .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed hand sanitizer stored on top of flip top cooler in food prep area. CDI - Hand sanitizer was moved to designated storage area away from food, equipment, and utensils. 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 spray can of Spectracide Wasp and Hornet killer, labeled outdoor use only, stored on shelf next to three compartment sink. CDI - Spray can was discarded. PIC has been advised that only commerical food service pesticides may be used in establishment. -1 point-

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed covered and stacked metal pans of shredded iceberg lettuce that missed cooling parameters of cooling to 41F or less within 4 hours. CDI - Items were discarded. PIC has been advised to unstack cooling items and keep uncovered until internal temperatures reach 41F or less. -REPEAT- -1 point- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed two house flies in food prep area. -0 points-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed unwrapped/unprotected loafs of bread stored on top of plastic container next to grill. Observed unwrapped/unprotected container of corn meal stored on prep table. -0 points-

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. Observed sanitizer bucket with wet wiping cloths stored on floor under food prep line. -0 points-

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

4-501.11 Maintain equipment in good repair. Observed shelving under prep tables with heavy rust. Observed drip pan in display cooler unable to contain water drip from ice accumulation. Water is dripping from drip pan and into food storage areas. Repair/replace and ensure no food is exposed to contamination. -0.5 points-

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 dust accumulation on surfaces of fan in walk in cooler, vents of three door cooler, and on personal fan stored on prep table. Observed food splash and debris on inner non-food contact surfaces of three door freezer, in gaskets of cold holding equipment and flip top cooler, and on inside and outside of display cooler. Recommend higher frequency and more thorough cleaning. -0.5 points-

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed sliding door open on dumpster at rear exit. -0 points-

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 water damaged ceiling tile in male restroom. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed build up of food debris and soil under prep tables, three door freezer, and three comp sink. Recommend higher frequency and more thorough cleaning. -REPEAT- -1 point-

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 covered and stacked containers of shredded lettuce and sliced tomatoes cooling in walk in cooler with an initial temperature of 49F. After 30 minutes the temperatures of either sliced tomatoes or shredded lettuce did not decrease. CDI - Containers were uncovered and unstacked to allow for cold air to circulate in and around cooling food. -0 points- For more information, please visit: www.meckncgov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed stacked and covered containers of sliced tomatoes and shredded lettuce that failed to meet cooling parameters in walk in cooler. CDI - Items were uncovered and unstacked to allow cold air to circulate in and around food. Temperatures were measured at 42F and 43F at 4:20PM. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturer label. -Pf Observed utensils being washed manually in warewashing solution of 99F in three compartment sink. CDI - Sink was emptied. PIC has been advised to ensure warewashing solution is 110F or greater -0 points-

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 water damaged ceiling tile in male restroom. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed build up of food debris and soil under prep tables, three door freezer, and three comp sink. Recommend higher frequency and more thorough cleaning. -0.5 points-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliced tomatoes, in flip top cooler at prep table, cold holding at temperatures between 44F and 50F. Sliced tomatoes were over stacked and well above fill line. Observed deli ham and turkey in meat case holding at temperatures between 43F and 44F. Deli meats are frequently removed from deli case to be sliced and then returned to case. CDI - Volume of sliced tomatoes was reduced with excess taken to walk in cooler to rapidly cool to 41F or less. Turkey and ham cooled to 41F before end of inspection. PIC has been advised to conduct frequent temperature checks of TCS foods and to maintain TCS foods in cold holding at 41F or less -1.5 points- 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 .

7-203.11 A container previously used to store poisonous or toxic materials may not be used to store, transport, or dispense food. Sanitizing solutions shall not be stored in or dispensed from containers previously containing other Poisonous or Toxic Materials. P 7-101.11 Containers of poisonous or toxic materials and personal care items shall bear a legible manufacturer's label. - Pf Observed container of chlorine bleach in can wash area without manufacturer's label. CDI - Container was discarded. -0 points-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed bag of corn meal stored on floor in dry storage area. Observed bag of onions stored less than 6 inches above the floor next to prep table. -0 points-

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed employee using personal cell phone while prepping ready to eat cheese. Employee was wearing gloves, using personal phone, and then handling slices of cheese in prep area. Employee was asked to wash hands and change gloves but stated that he was only using one hand to use cell phone and using other hand to touch cheese. Employee was seen using both gloved hands to touch cell phone. Employee refused to wash hands. CDI - Employee left the establishment without engaging in any further food preparation. Affected cheese was discarded. PIC was informed of incident and handwashing procedures (including when to wash) were reviewed. -2 points-

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 tightly wrapped, covered, and stacked containers of shredded iceberg lettuce cooling in walk in cooler. Initial temperatures of cooling lettuce were measured at 48F. Iceberg lettuce failed to meet cooling parameters after 25 minutes in walk in cooler. CDI - Containers were uncovered, unwrapped, and unstacked to allow cold air to circulate in around food. After an additional 25 minutes iceberg lettuce cooked to 42F. Cooling procedures were discussed with PIC. -0 points- 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabeled spray bottle of unknown substance stored below prep station. CDI - PIC labeled spray bottle with name of contents. -0 points-

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed unlabeled shaker containers, squeeze bottles, and bottles of oil at cook station. -0 points-

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed house flies and fruit flies in kitchen area. Control insects to prevent infestation. -REPEAT- -1 point-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed can opener stored as clean soiled with food waste. CDI: Sent to be W/R/S.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a few fruit flies throughout kitchen.

4-501.11 Maintain equipment in good repair. Observed display case in poor repair- unable to maintain TCS foods at or below 41F. Facility utilizing TPHC until unit repaired. PIC stated replacement parts to be delivered 02/21-02/22. REPEAT VIOLATION.

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 waste and debris buildup on shelving and fan covers in walk-in cooler. REPEAT VIOLATION.

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf Observed lack of Active Managerial Control (AMC) during inspection - improper cold holding, improper cooling, hand sinks not stocked, etc. CDI: Education provided.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager on staff at time of inspection.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no hand soap at front hand sink. CDI: Food employee provided soap.

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 shredded lettuce and sliced tomato not meet cooling parameters in walk-in cooler. Walk-in cooler not properly holding temperature. CDI: Facility voluntarily closed and voluntarily discarded product.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed various TCS foods being held above 41F in front display case and toppings make table. Ambient temp of unit 42F. All products directly from walk-in cooler. Gasket on bottom door of display case not properly sealing. Observed various TCS foods being held above 41F in walk-in cooler. Ambient temperature of unit 45F. Products with prep dates between 08/12/23 and 08/14/23. See temp chart and violation #47 for more details. Facility does not maintain temperature logs of foods, but periodically checks temperature on unit thermometers. PIC contacted service repair company during inspection. PIC voluntarily closed. Product voluntarily discarded. EHS will make verification visit within 3 days. VERIFICATION REQUIRED. FACILITY TO REMAIN CLOSED UNTIL EHS GRANTS APPROVAL TO RESUME OPERATION - NO FOOD PREP. NO FOOD SALES. PLEASE CONTACT EHS (MIRIAM) AT 704-371-1589.

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 and sliced tomatoes cooling in deep or covered insert pans in walk-in cooler. PIC stated lettuce prepared @9am and tomatoes @10am. Walk-in cooler not maintaining proper temperature. See violation #22 and #47 for details. CDI: Facility voluntarily closed and voluntarily discarded product. REPEAT VIOLATION.

4-501.11 Maintain equipment in good repair. Observed walk-in cooler unable to maintain TCS foods at or below 41F. Observed display case unable to maintain TCS foods at or below 41F. Observed display case gasket unable to properly seal/close. REPEAT VIOLATION.

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 waste buildup/debris on gasket on display case door. Observed food waste and debris buildup on shelving in cold holding equipment and shelving in walk-in cooler. REPEAT VIOLATION.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed canister of Lysol stored above drinks in dry storage area. CDI - Lysol was moved to designated chemical storage area. -0 points-

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 covered and tightly wrapped containers of tuna salad and shredded lettuce cooling in walk in cooler. CDI - Wrapping and coverings were removed to allow cold air to circulate in and around food product. -REPEAT- -1 point- 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 .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed provolone cheese in walk in cooler stored under leaking pipe connected to walk in cooler fan. Recommend repairing leak and storing food in clean dry location. -1 point-

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee cooking while wearing wrist watch. -0 points-

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. Observed in use sanitizer bucket stored on floor under make line. -0 points-

4-501.11 Maintain equipment in good repair. Observed leaking pipe in walk in cooler. Repair leak. -0 points-

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 abundance of dust, debris, and residues on shelving in dry storage area, in gaskets of cold holding equipment, under prep tables, and on shelving in walk in cooler. Recommend higher frequency and more thorough cleaning. -REPEAT- -0.5 points-

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 paper towel dispenser in kitchen and paper towel dispenser in female restroom not working and unable to dispense paper towels. CDI - Paper towels were provided. 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 abundance of debris on flooring throughout establishment. Recommend higher frequency and more thorough cleaning. -REPEAT- -0.5 points-

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Observed the older diarrheal and vomit poster. CDI- emailed new version to PIC. For more information please visit: http://meck.co/FoodSafety

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer in 3-compartment sink at 100 ppm of quat. CDI - sanitizer was remade during the inspection.For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY 4-702.11 Utensils and food contact surfaces of equipment shall be sanitized before use, after cleaning.-P Observed “clean” veggie slice with food debris on the blades. 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 .

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 shredded lettuce prepped this morning covered and stacked. CDI - PIC uncovered and unstacked in the walk in cooler. -REPEAT-

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed boxes of supplies under the front counters stored on the floor. Elevate off the ground.

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 interior of the 3-door upright freezer accumulating food debris and residue on the bottom. Clean and maintain.

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 under 3-compartment sink and floor drain covers are in need of cleaning.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee apron on top of veggie slicer. CDI - apron was relocated and the slicer was taken to be rewashed.

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 on date marking please visit: http://meck.co/FoodSafety Observed tuna salad prepped yesterday not date marked. CDI - PIC date marked during the 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 For more information on proper cooling procedures please visit:  http://meck.co/FoodSafety Observed cut tomatoes prepped this morning stacked and shredded lettuce prepped this morning covered and stacked. CDI - PIC uncovered and unstacked in the walk in cooler.

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 spray bottle of water for bread unlabeled.

3-307.11 Protect food from contamination sources not specifically noted by the code. Observed lug of heads of lettuce being processed, the lug was stored on top of the trash can. Food handler moved lug to the food prep table, therefore contaminating the food prep table. Clean and sanitize the prep table.

3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed sanitizer at 100 of quat. CDI - food handler remade the sanitizer.

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed boxes of supplies under the front counters stored on the floor. Elevate off the ground.

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 in the WIC at 50F, lettuce was in a metal containers, stacked with the lids on. Observed sliced tomatoes in a metal container and wrapped with plastic wrap. CDI-PIC removed lids and I stacked and removed plastic wrap off tomatoes. -REPEAT- Continued non-compliance may result in further enforcement action.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed the freezer interior bottom accumulating food debris and residue. Clean and maintain.

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 under equipment, prep tables and sinks are in need of cleaning. Observed the ceiling in the walk in cooler accumulating dust. -REPEAT- 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair.Observed coving tile along the back door and behind the cookline damaged. Repair.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap in the handsink in the back. CDI-PIC added soap.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed tomatoes in the display-prep table at 46F, all other food was in temp. PIC said they made them at 10am and cooled them down in the reach in afterwards. Other sliced tomatoes made at the same time in the reach in was 40F. CDI-PIC cooled themin the freezer for 15mins and they cooled down to 40F by the end of inspection.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed a bottle of bleach with no label. CDI-PIC labeled. REPEAT. 7-201.11 Store toxic materials to avoid contamination. -P Observed WD-40 stored next to single use bags for to-go. CDI-PIC moved WD-40 to a shelf away from FCS. PIC did not sign due to COvid protocols

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 in the WIC at 50F, lettuce was in a metal container with the lid on. PIC explained they normally crack it to allow cool air. CDI-PIC cracked lid to allwo it to cool faster.

4-501.11 Maintain equipment in good repair. Observed prep table with rust on the bottom shelf.

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 3-comp wall, floors and top opf grease trap in need of cleaning.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed a box of tomatoes sitting in handsink. Must maintain access to handsink. CDI-PIC moved box and put in WIC

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Had discussion with PIC on cleaning procedures, PIC is the person on shift most of the time, they explained they clean the in place slicer with sanitizer 4-5 times day. EHS explained they need to wash/rinse/sanitize every 4 hours. CDI-PIC broke down slicer and cleaned during inspection. 4-702.11 Before Use After Cleaning - P Observed quat sanitizer coming out at 50ppm, and PIC had already done dishes throughout the day. CDI-PIC has bleach on-site, EHS gave bleach test strips (suggested PIC get some for backup) and PIC called ecolab to come fix.

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 roast on counter cooling, PIC said it had come out 20minutes prior. Roast was in large, thick pieces and PIC put in WIC to cool. CDI-EHS explained cooling roast in large pieces makes it difficult to cool properly, PIC put roast in freezer. Roast only cooled 2F/30mins, improoper cooling temp. PIC cut roast in several pieces to allow for heat to escape and cool air to enter.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed a bottle of windex and bleach unlabeled.

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 roast on counter cooling, PIC said it had come out 20minutes prior. Roast was in large, thick pieces and PIC put in WIC to cool. CDI-EHS explained cooling roast in large pieces makes it difficult to cool properly, PIC put roast in freezer. Roast only cooled 2F/30mins, improoper cooling temp. PIC cut roast in several pieces to allow for heat to escape and cool air to enter.

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

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed several loose ceiling tiles in kitchen area.

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 sealed bulk containers of sliced tomatoes measuring 58F; CDI containers uncovered to allow air flow across product. Tomatoes observed at 45F and dropping 30 minutes later.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed clean container lids stored in dirty bins that need to stay in wash rotation.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed single service utensils (plastic knives) stored beside hand washing sink within splash area in back kitchen area in need of proper storing.

NO POINTS DEDUCTED 4-501.11 Maintain equipment in good repair. Observed rusty shelving above three compartment sink in need of resurfacing / replacing.

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 water damaged ceiling tiles in main hallway leading to restrooms in need of replacing. 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 cleaning issues to PHYSICAL FACILITIES. (Observed vents in back kitchen area in need of cleaning; observed floor behind grill in need of general cleaning).

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Certified food protection manager left at start of inspection.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Cleaning needed on walls around 3 compartment sink.

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed employees report to work and begin to handle equipment and utensils without washing hands. CDI-through instruction and employees washing hands.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed a small amount of sliced tomatoes over stacked in open pan cold unit. CDI-excess tomatoes removed.

4-501.18 Keep the wash, rinse, and sanitize solutions clean. Observed floating food debris in sanitize solution.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed two unlabeled chemical bottles. CDI-taken out of service. REPEAT.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single service articles stored under drain lines of soda machine.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabeled chemical bottle. CDI-bottle taken out of service.