JERSEY MIKES SUBS #3163

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed multiple brooms and dust pans being stored in front of back handsink during inspection. CDI - All items removed. 0 pts.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed tuna salad and roast beef holding above 41F during inspection. See temperature chart. CDI - Both items voluntarily discarded. Repeat. 3 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 .

3-501.18 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 tuna salad and chicken salad in display case void of label identifying the date which they were prepared. CDI - PIC confirmed both salads were made on 9/1/26 and labeled. 0 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of soda syrup being stored on floor in back storage area during inspection. Ensure all customer foods and beverages are at least 6 inches off the ground at all times. 0 pts.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee belongings being stored above and in conjunction with customer foods during inspection. Ensure all employee belongings are stored in a manner that does not promote the contamination of customer foods and beverages. 0.5 pts.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed incomplete employee health policy on site that did not include return to work or exposure information. CDI- copy of employee health policy provided to PIC. 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 sliced tomatoes and shredded lettuce on back line holding above 41F. CDI- items had been placed there less than 2 hours prior; items placed in walk in to cool and replaced with product below 41F. Points not escalated due to improvement from previous inspection. 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 .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed one bucket of sanitizer on front line with less than 150ppm quat. CDI- bucket refilled with properly concentrated sanitizer from dispenser at 3 compartment sink.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed slicer with lettuce debris while being stored as clean. CDI: Slicer was broken down and placed to be cleaned. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed deli meats in prep drawers above 41F. Ambient air of prep drawers was 46F. All items were voluntarily discarded due to being in the unit overnight. 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 .

REPEAT 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed spray bottle of glass cleaner without a label. CDI: PIC labeled item

REPEAT 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 an employee eating a sandwich on the back kitchen prep table.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one spray bottle of chemical without a label. CDI - Manager labeled during inspection.

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

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

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. 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 low grouting in front of the 3-compartment sink. Observed food debris underneath shelves and in the corners of the walk-in cooler / walk-in freezers.

REPEAT 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 an employee drink stored on a prep surface.

REPEAT 5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed several brooms in front of the back kitchen hand sink that made it difficult to wash hands. Observed several brooms blocking the back kitchen hand sink. CDI - Items were removed.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed medicine and chemicals stored above drinks in storage. Observed spray bottles of chemicals hanging above tomatoes in the back kitchen. CDI - Chemicals were removed.

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 three salt or pepper shakers without labels.

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

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

4-603.12 Debris on equipment and utensils shall be manually scraped before washing, or removed in the warewashing machine with a prewash cycle. Observed stickers still attached to the outside of dishes stored as clean.

REPEAT 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed open dumpster doors.

2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed an employee drink on a prep surface. CDI - Item was removed.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed several brooms in front of the back kitchen hand sink that made it difficult to wash hands. Observed large bags blocking the hand sink by the make line. CDI - Items were removed.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed open dumpster lids and doors.

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 tongs hanging above 3 compartment sink with oily/sticky residue on surface and back of house slicer with accumulation of food debris on back surfaces. CDI - Tongs were moved to dish area to be rewashed and slicer was disassembled for cleaning. - 1.5 -

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 containers of unlabeled oil and vineagar. Label all working containers of foods that aren’t easily discernible.

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 with build up under 3 comp sink. Recommend a higher cleaning frequency.

2-102.11 (C ) (2), (3), (17) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to employee health process and procedures. -Pf Asked the PIC of the new/update to the reported illnesses. Answer not known. New information emailed.

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 vomiting or diarrhea cleanup procedures present during the inspection. Person in charge stated they were using the kit for instructions and kit was used recently. No replacement procedure has been provided. REHS emailed a copy of the vomiting/diarrhea cleanup procedure along with inspection.

2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed open soda can with no lid/straw. CDI by disposal of drink. All other drinks had a lid and a straw.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed a team member wash their hands and use their bare hands to turn the faucet off before preparing foods. Observed PIC touch face and change gloves without handwash in between before preparing foods.

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 knife stored with food debris left attached.

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 lettuce cooling from before 9am at 2pm at a temperature of 45F. Lettuce had not been removed from walk in cooler an did not meet cooling parameters. Lettuce was shocked using the freezer.

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 lettuce, tuna salad, turkey, ham, sliced tomatoes all above 41F temperature parameter. Food temperatures were out due to cooling inside of open air environments and equipment not functioning properly. Foods are being switched out due to case not working. CDI- REHS instructed PIC to break meats down in to smaller portions and use time as a public health control until new case arrives.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed some containers date marked; Need to date mark all TCS food containers rather than one from each group. CDI- Labeled during the inspection.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed chemical in a secondary container without label present.

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 lettuce in tightly covered pans that were stacked directly on top of each other in the walkin cooler. All were above 41F (refer to the temp chart). Per the PIC, they cut them this morning and they are in the cooling process. CDI- The lids and plastic was vented and the pans were removed from directly on top of each other.

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 containers of unlabeled oils. Label all working containers to follow the rule.

4-904.11 (A) Display and handle single-use and single-service articles and cleaned and sanitized utensils to prevent contamination. Observed single service to go trays in customer service order area in open display holders; these are exposed to dust, coughs and sneezes, etc. Either need solid holders for cups, or place cups in their original plastic sleeve into dispenser

4-501.11 Maintain equipment in good repair. Observed deli case not in working order.

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 and debris attached to shelving holding clean food contact surfaces.

2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed open soda can with no lid/straw. CDI by disposal of drink. All other drinks had a lid and a straw.

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 . Repeat: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or below. -P Sliced tomatoes and lettuce on make table not cooled properly prior to being place on make line. Observed items out of temp on the make station line (see temp chart). CDI- All items replaced. Need to create Risk Control Plan as this has been a chronic issue that needs to be abated.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed some containers date marked; Need to date mark all TCS food containers rather than one from each group. CDI by marking all containers

4-904.11 (A) Display and handle single-use and single-service articles and cleaned and sanitized utensils to prevent contamination. Observed single service cups in customer service area in open display holders; these are exposed to dust, coughs and sneezes, etc. Either need solid holders for cups, or place cups in their original plastic sleeve into dispenser

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed scarred cutting boards. Need to either have these properly planed smooth, or replaced.

4-501.18 Maintain wash, rinse, and sanitize solutions clean. Observed middle vat of 3-compartment sink with dirty slicer, etc. stored, which puts contaminates into vat intended for clean rinsing. Keep all items to be washed on dirty drainboard or in wash vat, keep other vats clean for rinsing and sanitizing.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster doors open; maintain dumpster doors closed when trash is in dumpster.

6-501.14 Change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. Observed dust on ceiling vents in both bathrooms. Assure that vent covers are cleaned such that build up of dust does not occur.

No Points Deducted today: 2-102.11 (C ) (2), (3), (17) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to employee health process and procedures. -Pf Asked the PIC of the new/update to the reported illnesses. Answer not known. New information emailed.

Repeat: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or below. -P Observed items out of temp on the make station line (see temp chart). CDI- All items replaced.

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 sliced tomatoes and lettuce in tightly covered pans that were stacked directly on top of each other in the walkin cooler. All were above 41F (refer to the temp chart). Per the PIC, they cut them this morning and they are in the cooling process. CDI- The lids and plastic was vented and the pans were removed from directly on top of each other.

No Points Deducted: 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 containers of unlabeled oils. Label all working containers to follow the rule.

Observed men with beards prepping food without guards. Provide beard guards to follow the rule. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils.

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed 3 employee drinks stored on the counter directly beside the slicer. CDI- Removed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Some items in display cooler and flip top cooler holding above 41F (see chart). CDI- Placed on TPHC.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Sliced meat in display cooler not dated. CDI- Dated.

4-901.11 Equipment and Utensils, Air-Drying Required - C Some wet stacking observed.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Quat sanitize in 3 comp sink was registering 0 ppm. This was due to the quat sanitizer bag being empty. CDI- employee swapped sanitizer bags during the course of the inspection and sanitizer was adequately mixed to 200 -400 ppm. CDI- REPEAT - 3 points.

7-102.11 Common Name-Working Containers - PF Bottle of windex was missing label. CDI- PIC added label on chemical bottle. 0 points.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed several wet wiping cloths stored on prep counters. -.5 points. PIC was too busy with lunch rush to sign inspection.

4-302.14 Sanitizing Solutions, Testing Devices - PF Facility was not able to provide testing kit used to measure accuracy of quat sanitizer. Will return to ensure that testing kit is available in the facility. -.5 points.

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Observed personal employee beverages being stored over ready to eat foods in the walk in cooler. Store employee personal items in designated areas away from service foods. -.5 points

2-301.14 Wash hands after activities that contaminate them. -P Observed food employee touch raw steak, change gloves and continue to prep with ready to eat foods. Observed another cook use gloved hands to touch raw steak then reach in with same gloved hands and touch onions. CDI- Food employees were educated and hands were washed. -2 points. 2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 sec, rinse, and dry without recontaminating hands. -P Food employee washed hands and then used same hands to touch sink knobs while turning off water. Same food employee did not wash hands in required amount of time(minimum 15 seconds) CDI- Employee was educated and hands were rewashed.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed food employee do multiple task such as prep and utensil cleaning with same gloves. CDI- employee was informed and gloves were changed. 1.5 points

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Quat sanitize in 3 comp sink was registering 0 ppm. This was due to the quat sanitizer bag being empty. CDI- employee brought sanitizer during the course of the inspection and sanitizer was adequately mixed to 200 -400 ppm. CDI- 1.5 points.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Vinegar and oil squeeze bottles were lacking a date. 0 points

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Sliced meats such as turkey and ham in front cold hold display case were being stored directly below dripping condensation. Foods were wrapped and moved to different refrigeration. - 1 point.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Box of single service articles was being stored in direct contact with the floor. 0 points.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Cleaning is needed along the interior and exterior of the cold hold display case and cold hold sandwich prep station. Remove greasy buildup from along the exterior of equipment used for prep located in back prep area. 0 points. General Comment** Have sanitizer on hand at all times that prep is occurring. Recommend installing actual dates on the day dots used for date marking.

2-101.11 PIC shall be present during all hours of operation. -PF Observed no certified food protection manager on duty during 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 facility using day stickers only . CDI advised PIC to add date to day sticker to be able to better identify holding times for meats. -0 points-

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed slicer with food debris in need of cleaning. CDI PIC cleaned equipment.

4-501.114 Maintain sanitizer at correct concentrations. -P Observed multiple buckets of sanitizer less than 100 ppm QAC. CDI-remade

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 tuna salad, chicken salad and cooked raost beef not date marked. CDI- date marked

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed multiple in use containers unlabeled. CDI- labeled

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 multiple soiled wiping cloths in soiled solution.

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 soiled utensils stored on rol top lid.