JERSEY MIKES #3172

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 salad (prepared in house) without a date mark in display cooler. PIC stated that chicken salad was prepared day prior. All other TCS foods were date marked with date of preparation. CDI -PIC allowed to date chicken salad. In the future, the PIC may be required to discard food, per 3-501.18 (A), that is not dated or inappropriately dated in accordance with 3-501.17 (A), (B), or (C) -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 squeeze bottles of oil and shaker containers with unknown contents at prep line. Large storage bins of ingredients were labeled. -0 points-

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee preparing food while wearing a wristwatch and bracelets. -REPEAT- -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 heavy build up of food debris and residues in gaskets of display cooler and flip top cooler. Observed food debris under shelving in display cooler. Observed food build up on non-food contact surfaces of metal pans stored as clean on drying rack. Recommend higher frequency and more thorough cleaning. -0.5 points-

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 residues on floor in prep areas, under prep tables, and under shelving in walk in cooler. Recommend higher frequency and more thorough cleaning. -0.5 points-

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 employee wash hands and then turn off faucet without using a protective barrier. CDI - Employee was corrected through instruction and asked to rewash. 2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P Observed employee prepare food, use cash register, and then return to food preparation without conducting a handwash and glove change. CDI - Employee was corrected through instruction and asked to rewash hands. 2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P Observed employee use gloved hand to open walk in cooler door, retrieve container of pickles, and then use gloved hand to portion pickles into another container. CDI - Employee was corrected through instruction, asked to rewash hands and change gloves, and pickles were discarded. Employee was also asked to use a utensil when portioning food. -2 points-

4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code, P. Observed employee take in-use bench scraper from prep line, use spray arm to rinse and remove food debris from scraper, then place bench scraper in drying rack with washed, rinsed, and sanitized equipment and utensils. CDI - Bench scraper was placed in wash sink so that it could be properly washed, rinsed, and sanitized. Proper cleaning procedures for equipment and utensils were discussed with PIC. -0 points- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed covered and stacked metal pans of sliced tomatoes and shredded lettuce, that were prepared at 9:30AM, at a temperature of 46F at 2:40PM. Observed a covered metal pan of tuna salad, prepared at 12:00PM, cooling in walk in cooler. The temperature of Tuna Salad at 2:40PM was 46F. The temperature was then noted to be 45F at 3:20PM. CDI - Cooling parameters were violated for sliced tomatoes and shredded lettuce and items were discarded. Tuna salad was placed in ice bath inside walk in cooler to rapidly cool to 41F or less. Tuna salad was temped at 41F at 4:00PM Proper cooling procedures and methods were discussed with PIC. -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 .

3-501.15 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 metal pans of shredded lettuce, sliced tomatoes, and tuna salad fail to meet proper cooling parameters. Proper cooling methods were discussed with PIC. -0 points- 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 .

3-305.14 Unpackaged food shall be protected from contamination during preparation. Observed employee using open trash can as a prep table to hold a sheet pan of bread. Employee was stopped and told to take sheet pan to actual prep table to continue preparation. -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 employees preparing food while wearing bracelets. -0 points-

4-202.11 Multiuse food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed plastic colander in drying rack that was broken, cracked, and missing small portions of plastic. CDI - Item was discarded. -0 points-

2-401.11 (A). Employee beverages must be stored in a designated area where contamination of food, clean equipment, utensils, linens, and single-use articles cannot occur. Observed employee drinks stored on shelving above deli slicer. Designate an areas for the storage of employee drinks away from food, equipment, and utensils. -0.5 points-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliced tomatoes and shredded lettuce cold holding in flip top cooler at 44F. PIC stated that flip top cover was left open after lunch service. CDI - Lid was closed to allow items to cool to 41F or less. PIC has been advised to ensure cold holding equipment can maintain TCS foods at 41F or less and to do frequent temperature checks. Shredded lettuce and tomato cooled to 41F by end of inspection. -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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

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

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 opened and unprotected single use food containers stored on top of customer case. Store items in protective packaging until use. -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 vent in walk in cooler with build up of dust. Recommend higher frequency and more thorough cleaning. -0 points-

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee headphones stored on shelving above slicer in kitchen. Designate an area for the storage of employee possessions away from food, equipment, and utensils. -0.5 points-

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed lettuce in hand sink. CDI..sink was cleaned out

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw bacon sitting on top of clean veggies..CDI..Corrected storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 working squeeze bottles without labels.REPEAT

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed provolone cheese and Swiss cheese above 41F..CDI Provolone was voluntarily discarded and Swiss sent to WIF to quickly cool..REPEAT 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed working containers of sauces in squeeze bottles without labels..

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed standing water and debris in bins used for clean utensil storage. CDI..3 bins were moved to 3 comp sink to w/r/s

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed tomatoes at 56F. CDI..PIC placed in WIF to quickly cool For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed several chubs of deli meats opened from previous day. CDI ..PIC added dates to items..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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed squeeze bottles sauce without labels as well as shakers.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed sanitizer at 100ppm. CDI..Re made sanitizer to read 400ppm

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several containers that were stacked wet.. CDI..PIC moved items to W/R/S 4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed 2 bins of clean utensils stored in bin with water and debris. CDI..PIC moved items to W/R/S

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 area behind soda nozzles with black build. Also observed food debris on shelving in WIC.

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 plastic container of cooked mushrooms and metal pan of tuna salad without date markers. PIC stated that the items were opened/ prepared yesterday. CDI: PIC date marked items. 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 .

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed single service sandwich bags stored in box on floor. CDI - Box was moved to 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 debris and residue build up under shelving and equipment. Needs cleaning. REPEAT

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Observed facility did not have written procedures for responding to vomiting or diarrheal events. CDI - EHS provided procedure via email. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed single service sandwich bags stored in box on floor. CDI - Box was moved to 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 debris and residue build up under shelving and equipment. Needs cleaning.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed low QAC sanitizer levels in three compartment sink- 0ppm. CDI: PIC added sanitizer solution to water- 200ppm.

4-501.11 Maintain equipment in good repair. Observed rusted shelving in walk-in cooler.

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 no certified food protection manager on staff at time of inspection. CDI: Education provided and PIC made aware of changes due to 2017 Food Code implementation.

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 no written policy for vomit & diarrhea cleanup. CDI: Education provided and PIC made aware of changes due to 2017 Food Code implementation.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed can of WD-40 stored on prep table above tomatoes. CDI: Education provided and PIC moved chemical to approved location.

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 food waste on floor of walk-in cooler.

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 several insert pans of sliced lettuce and tomato that did not meet cooling parameters. Products stored in walk-in cooler, make table, and sandwich topping unit. EHS spoke with Jersey Mike's food safety officer and discussed implementation of cooling logs- EHS provided copy of cooling log. EHS provided education and product voluntarily discarded. EHS will return within 10 days to verify cooling has been improved. REPEAT VIOLATION. VERIFICATION REQUIRED. **Continued non-compliance will result in Risk Control Plan and possible permit action.**

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliced American cheese being held above 41F in make table. Food employee stated product placed into unti @1pm. Product stored in shallow pan. CDI: Education provided, product moved to freezer for rapid cooling, and PIC provided new container of cheese in deep pan. Observed various TCS meats and cheeses being held above 41F in deli meat case. Food employee stated products placed into unit @1pm. EHS provided education, PIC adjusted temperature on unit and all products reached 41F or below. EHS will return within 10 days to verify facility corrected cold holding issues. REPEAT VIOLATION. VERIFICATION REQUIRED. **Failure to correct cold holding before verification visit will result in Risk Control Plan.**

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 several insert pans of sliced lettuce and tomato inside walk-in cooler, sandwich topping station, and make table that did not meet cooling parameters. PIC stated product prepared @10am and @3pm product was still above 41F. See violation #18 for more details. EHS provided education and product voluntarily discarded. EHS will return within 10 days to verify cooling methods have been modified to ensure proper cooling. REPEAT VIOLATION. VERIFICATION REQUIRED.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at hand sink next to three compartment sink. CDI: PIC provided paper towels.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed slicer piece stored as clean soiled with food waste. CDI: Food employee sent attachment to be W/R/S. Observed insert pan drain trays being stored as clean in plastic white container with food waste/murky water in bottom. CDI: PIC sent all items to be W/R/S.

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 5 large metal insert pans of shredded lettuce and 4 large insert pans of sliced tomatoes not meet cooling parameters. Products prepared @10am. See temp chart for details. EHS provided education and PIC voluntarily discarded product. EHS will return within 10 days to verify facility resolved cooling issue. VERIFICATION REQUIRED.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed various meat chubs, cheese chubs, and tuna salad being held above 41F in deli case. Meat and cheese chubs brought from walk-in cooler @2:30pm- placed on TPHC. Tuna salad prepared 04/26/21- PIC voluntarily discarded. Ambient air temp of unit 46F, dropped to 41F- food still too warm. Facility using TPHC and smaller portions of chubs until deli case is repaired. EHS spoke with district manager via phone and text message- deli case will be replaced within 1 week. EHS will return for follow-up visit to verify cold holding issue has been resolved. VERIFICATION REQUIRED. **Continued non-compliance at follow-up visit or next inspection will result in Risk Control Plan and permit action

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 several insert pans of sliced tomatoes cooled with lids covering product in bottom of deli case. Observed several insert pans of shredded lettuce cooled in walk-in cooler and deli case with lids covering product. See violation #18 for more details. CDI: PIC voluntarily discarded products.

4-501.11 Maintain equipment in good repair. Observed deli case in poor repair- unit not holding temperature. Ambient air temperature of 46F, dropped to 41F. See violation #20 for more details.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed seveal TCS foods being held above 41F in display case. PIC stated products were placed in unit 11/22/20. PIC contacted serviceman to repair unit- arrived during inspection. Facility going to discontinue use of display case until unit repaired, utilizing small make table with smaller portions of meat instead. EHS will follow-up within 10 days to verify unit is properly working. PIC agreed to keep in contact with EHS daily to notify of temperatures. CDI: PIC voluntarily discarded products. REPEAT VIOLATION. VERIFICATION REQUIRED.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed a tray of turkey and cheese in the display case with temperatures above 41F. CDI- PIC moved items to the walk in cooler for more rapid cooling. New product was placed in the display case with a temperature below 41F.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed a food employee with no hair restraint.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed 3 wet wiping clothes on surfaces.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed dishes wet stacked in the dish drying area.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed the tracks in the gasket of the display case filled with food debris. More frequent cleaning needed.

Verification Required. 5-202.12 Provide at least 100F water at handsinks.-Pf Observed handsink in front area at 61F. 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed bucket of grease and two brooms blocking handsink. CDI- Items were removed.

General Comment. 3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 45F within 4 hours. -P In walk in cooler observed two containers of lettuce at 51F. PIC stated lettuce was placed inside cooler around 9:40 this morning. CDI- Lettuce was placed in shallow pans, uncovered and taken to freezer to rapidly cool.

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 In walk in cooler observed two containers of lettuce at 51F. Lettuce was covered up not inside of shallow pans. PIC stated lettuce was placed inside cooler around 9:40 this morning. CDI- Lettuce was placed in shallow pans, uncovered and taken to freezer to rapidly cool.

Verification Required. 4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Facility has no thin probe thermometer.

General Comment. 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed gnats near floor drains and in back area. PIC stated exterminator has come out and cannot spray drains because they are too close to where food is prepped. Facility is using bleach to eliminate gnats. Bleach procedure needs to increase.

General Comment. 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 utensils being stored in water at 118F and 127F.

General Comment. 4-501.11 Maintain equipment in good repair. Observed split gasket in bottom drawer of flip top unit. Gasket needs to be replaced.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. No certified food protection manager on site.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF Employees did not have complete knowledge of what symptoms or illnesses to report. CDI-employee poster given out.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed an open can of Mello Yellow on the prep table while cookies were being wrapped. CDI (corrected during inspection) drink discarded.

2-301.14 Wash hands before donning gloves and between gloves uses. -P Obserevd two employees changing gloves and not washing their hands prior to putting on clean gloves. PIC (person in charge) is still training new employees and will review hand washing with staff.

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 45F. -P Observed cut in half roast beef cooling on the bottom shelf of the walk-in cooler at a rate of 0.10 degrees per minute. Roast beef cooled 3 degrees in 30 minutes. Cooling rate needs to be 0.12 or greater. CDI by moving roast beef to the top shelf directly under the fan of the cooler for better cold air circulation.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed two front line sanitizer buckets on the floor.

4-903.12 Do not store single-use and single-service articles in toilet rooms, garbage rooms, mechanical rooms or under sewer lines. Observed a box of wrapped kids cups under the hand sink drain on the front line. Also noted boxes of single service items stacked on the fan on top of the walk-in cooler. Don't block exhaust fans or stack boxes on these fan boxes. This could affect the walk-in cooler working properly.

6-501.18 Maintain handwashing sinks, toilets and urinals clean. Observed black dye or substance around the Women's restroom sink drain and the faucet needs to be tightened.