SUBWAY #33826

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P EHS observed shredded steak, diced chicken, shredded lettuce, and sliced tomatoes in front make unit above 41F (see temp chart). PIC stated these items were stored previously in the adjacent 2-door RI prior to lunch. Then are removed to be placed on the line for service. PIC stated these items reach in is stocked before lunch around 11am daily. Any remaining items at the end of day are taken to WIC. EHS observed sliced tomatoes in reach in unit at 45F. EHS observed ambient temperature of unit at 46F. PIC moved all items to WIC to quickly cool. PIC stated items have only been out of WIC since 11am. EHS checked reach in a second time prior to end of inspection; EHS observed ambient temperature at 47F. PIC stated repair technician will be contacted and cooler will not be used until repaired. EHS will conduct 3-day VR to verify compliance. (1.5) 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. EHS observed live roach by back door of facility. PIC presented EHS with recent pest visit. Terminix is scheduled to visit facility monthly. (0)

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. EHS observed shelving above prep table soiled with dust and food residue. EHS observed gaskets to walk in cooler and freezer soiled with black residue. EHS advised to increase cleaning frequency to prevent accumulation. (0)

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. EHS observed no CFPM on site during visit. REPEAT. (1) For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

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 cold cut meats and lettuce cooling in WIC covered. EHS observed inadequate cooling rates with cold cuts. CDI - PIC removed lids and allowed items to quickly cool. (0) 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 .

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf Observed water at three compartment sink at 105F. Upon turning on the hand sink adjacent to three compartment sink the hot water rose to 115F. Once the hand sink was turned back off the hot water went back down to 105F. EHS observed no active warewashing during inspection. Dish soap is a low temperature dish soap only requiring 70F water to properly wash. EHS observed dishes clean without any trace of grease. PIC stated that facility has changed water heaters from an old tank water heater to tankless. PIC turned up the temperature and water temp increased to 108F. EHS advised to have a plumber come and assess the water heater to ensure adequate hot water is available at all times. 5-103.12 Provide water under pressure to all fixtures.-Pf EHS observed little to no pressure at the hand sink adjacent to three compartment sink. At times the hot water would not turn on when handle was turned. EHS was able to get hot water on after some turns but when turned on the pressure is inadequate for handwashing. EHS advised to have plumber come and assess water pressure at hand sink. (0.5) 10-Day VR required.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed perforated ceiling tile above back door next to hand sink area. EHS advised that ceiling tiles should be smooth to allow for easy cleaning. Replace. 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. EHS observed AC vent above prep unit and walk in cooler accumulating a lot of dust. Increase cleaning frequency to avoid accumulation. (0)

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM onsite during inspection. REPEAT. (-1) For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliced lettuce and bottled TCS dressings (mayo, ranch, garlic aioli) above 41F inside service line make table. CDI- Items voluntarily disposed of. PIC sets up ice bath to maintain 41F inside at the mark table. REPEAT. See comment. (-3)

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 spill inside containers holding sealed bags of dressings and sauces and inside microwave. Increased cleaning frequency is recommended. (-0)

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM onsite during inspection. (-0) For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliced cheeses in fliptop at 46F and top layer of sliced gyro meat in lowboy at 44F. CDI-PIC voluntarily discards cheeses and top layer of gyro meat. EHS advises the PIC not to overstock containers or utilize silicone between layers of pre-portioned food, which prevent adequate air flow. (-1.5) 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 .

3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P Observed melted butter in Steamwell on TPHC still heating and not yet at 135F. CDI- PIC rapidly heats butter to 135F and affixes new time label to reflect 4 hour window beginning with the butter meeting 135F. (-1.5)

4-501.11 Maintain equipment in good repair. Observed significant buildup of ice on ground and back, right shelve inside WIF. Ensure that food is not kept on shelving subjected to contamination by ice fall and repair equipment at the earliest opportunity. (-0.5)

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 need for cleaning beneath equipment throughout facility, where food and other debris have accumulated. (-0)

6-303.11 Provide required lighting intensity. Observed less than one foot candle of lighting inside WIF. Replace bulb at earliest opportunity. (-0)

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf EHS observed no vomit and diarrheal plan. CDI EHS gave PIC vomit and diarrheal plan. -.5 points For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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. EHS observed dust on shelving holding single use utensils EHS advised PIC to improve frequency of cleaning -.5 points

2-102.12 (A) Certified Food Protection Manager (C) PIC’s food manager certification has expired. 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 roast beef slices, veggie patty, and cooked chicken in prep top above 41F due to improper cooling from prep. Ensure that food is cooled to 41F before placing into cold holding unit. CDI-PIC placed items in walk in cooler and replaced with same items from walk-in cooler that were below 41F. 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 .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal containers stacked wet at clean dish rack.

2-102.12 (A) Certified Food Protection Manager (C) PIC’s food manager certification has expired.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF. facility does not have copies of an employee reporting agreement for their new staff and old staff employee reporting agreements do not have salmonella nontyphe listed. CDI-REHS educated and provided PIC with an updated employee reporting agreement to properly inform food employees. -REPEAT VIOLATION-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed container of vegetable patties in cold holding serving line at 45F and the top layer of portioned shaved steak at 48-50F in cold holding serving line. The portion below the top portion of shaved steak was 41F. Items were filled into the unit an hour prior. CDI-PIC placed items in walk in freezer to rapidly 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 .

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf Observed hot water turned off upon arrival of inspection and technician on site repairing hot water heater. PIC stated this morning there was water all over the floor and noticed it coming from hot water heater. PIC called technician right away and they have been on site since 12:30 noon. By end of inspection hot water was back on and all minimum hot water temperatures were met.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF.Employee reporting agreement doesn’t include nontyphoidal Salmonella. CDI-REHS educated and provided PIC with an updated employee reporting agreement to properly inform food employees. -REPEAT VIOLATION-

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed chopped rotisserie chicken, roast beef, grilled chicken, and cut lettuce cooling in front prep line cold cases. CDI-REHS informed PIC that prep line cases are not designed to cool TCS items, only to cold hold TCS items, and PIC placed all TCS items in cooling in walk in freezer to rapidly cool. All items cooled to below 41F in 30 minutes.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal containers stacked wet at clean dish rack.

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf Observed hot water at front and back hand sink at 94F. Minimum hot water at hand sinks should be no less than 100F.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF.Employee reporting agreement doesn’t include nontyphoidal Salmonella. CDI-REHS educated and provided PIC with an updated employee reporting agreement to properly inform food employees.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf. Establishment does not have written procedures for the cleanup of vomiting and diarrheal events. CDI-REHS educated and provided PIC a template plan to be implemented.

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 deli ham, deli turkey, and tuna not meeting the cooling parameters (see temperature chart) .CDI-deli ham and deli turkey had 2 hours left in cooling process so PIC unstacked and removed lids for rapid cooling. Tuna was past the 4 hour cooling parameter and was voluntarily discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed tuna in walk in cooler out of cold holding temperature (see temperature chart). Tuna was past 4 hour cooling time. CDI-Tuna was voluntarily discarded.

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 deli ham, deli turkey, and tuna cooling in walk in cooler while stacked and with tight fitting lids. CDI-PIC unstacked items and removed lids for rapid cooling

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed trash can blocking access to the hand sink behind the prep line. CDI-trash can was removed. maintain access to handsinks at all time

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Observed sanitizer in 3-comp sink to have a concentration of 0ppm. PIC stated that the sanitizer was made an hour ago. PIC noticed that the container of sanitizer was not properly dispensing into the sink. CDI-sanitizer bottle was fixed so that it would properly dispense. Sink was refilled with new sanitizer with a concentration of 200ppm. Dishes that were previously washed rinsed and sanitized and that were drying were rewashed, rinsed and sanitized to ensure that they were properly cleaned.

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 REPEAT. Observed two food employees wash hands and turn off faucet and dispense paper towels with bare hands. CDI - Educated employees on proper handwashing procedure to avoid recontaminating hands. Employees rewashed hands properly.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P REPEAT. Observed philly steak, cut trio, veggie max, and shredded lettuce maintaining temperatures above 41F. See chart above. Facility is not waiting long enough to place items in cold well after turning on unit in the morning. CDI - All items taken to WIC for cooling. ***This is the 5th consecutive inspection with cold holding violations. RCP issued.***

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed plastic to go containers stored sleeveless next to handsink with possible splashing/contamination. Items placed back into sleeves to prevent splashing. No signature needed due to COVID-19 guidelines.

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed food handler improperly wash their hands by turning off the faucet with their hands after washing. CDI- Food handler rewashed their hands properly.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed bell peppers stored above RTE cut lettuce in WIC. CDI - Unwashed produce was relocated to prevent contamination.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer in knife sanitizing compartment reading 0 ppm. CDI - Sanitizer discarded and refilled with new sanitizer with proper concentrations. **Provide the written procedures/protocol for this process, as well as the state approval letter, for future inspections. These can be found on the state website.**

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P REPEAT. Observed several food items at the sub prep line above 41F (sliced turkey, meatballs, provolone, chicken, veggie patties, shredded cheese, pepperjack cheese, and cut trio) and several foods in Walkin cooler above 41F (chicken, tomatoes, steak). CDI - All items voluntarily discarded.

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 REPEAT. Observed several foods improperly cooling in WIC with plastic wrap, lids, and stacked and were prepped between 730AM-9AM this morning. CDI- All items voluntarily discarded. Discussed proper cooling procedures with PIC.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed bulk box of olives and pickles on the floor under the storage shelf.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food employee wearing a watch while prepping food. 2-402.11 Effectiveness-Hair Restraints - C Observed food handlers without hair restraints.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed pitcher and single service clam shells stored next to the handsink exposed to splash.

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Observed employee drink on drainboard of food prep sink.

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

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee water bottle and tumblr stored on dry goods shelf above customer straws and crackers. CDI - Items removed and stored properly.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf REPEAT. Observed several plastic containers and lids with food debris or sticker residue but stored as clean. CDI - All items sent back for rewashing. PIC advised on using dissolvable labels.

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 containers of shredded rotisserie chicken, chicken strips, and teriyaki chicken in the cooling process in WIC. Items not cooling at proper rate. See chart above. CDI - Items placed in freezer for quicker cooling.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P REPEAT. Observed almost all items in prep top unit holding temperatures 46F-50F. It was concluded that these items were stored in the reach-in unit behind prep top unit overnight. The ambient air temperature of reach-in unit is 50F. Facility had problems with this unit during the last inspection. Also observed egg whites in reach-in unit at 51F. CDI - All items voluntarily discarded. PIC instructed on not using unit until it is repaired. PIC called owner, who will get in contact with maintenance person.

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 CDI - Observed containers of rotisserie chicken, chicken strips, and teriyaki chicken in WIC in cooling process but all items were covered. CDI - Items uncovered. PIC advised on not covering foods in the cooling process.

4-501.11 Maintain equipment in good repair. REPEAT. Observed reach-in unit maintaining ambient air temperature of 50F. Checked the temperature setting on unit and it is set at the lowest temperature. The same unit was having the same problem last inspection. DO NOT USE UNIT TO STORE FOOD UNTIL REPAIRED. Verification to be done by 9/15/19 to check on unit.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee car keys, wallets, and other items stored on dry goods shelf above customer items. CDI - Items removed and stored properly.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager. Facility has 180 days after transitional permit is issued to obtain food protection manager certificate for employee/employees.

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed food employee wash hands for 5 - 10 seconds. Employee was then about to begin preparing food. Ensure hands are properly washed before engaging in food preparation. CDI (Corrected during inspection)- Employee directed to rewash hands. PIC walked through proper hand washing procedure with employee. Repeat violation.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed several utensils and a slicer with food debris/residue stored as clean. Ensure all utensils are properly washed, rinsed, and sanitized before storing as clean. CDI- Items moved to ware washing. Repeat violation.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several items cold holding above 41F in the low reach in cooler behind the main prep line. See temperature chart. The low reach in cooler had an ambient air temperature of 52F. CDI- All items had been moved to this cooler after the lunch rush. Items moved to walk in cooler. Mayo that had been in the cooler since yesterday was voluntarily discarded. Repeat violation.

4-501.11 Maintain equipment in good repair. Observed low reach in cooler behind main prep line not cold holding TCS items at 41F or below. Cooler had an ambient air temperature of 52F. Repair needed. Do not store TCS items in this cooler until a repair is made. VR- Verification visit will be made.

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 PIC fail to wash hands long enough and also re-contaminate them after washing. CDI instruction ; rewash2-301.14 Wash hands before donning gloves and between gloves uses.-P Observed multiple glove/task changes without hand washing or glove changing. CDI through isntruction2-301.14 Wash hands after activities that contaminate them.-P Observed multiple food employees change tasks from soiled surfaces to food preparation without glove change and hand wash. CDI -through instruction

3-301.11(C ) Minimize bare hand contact with exposed food that is not in ready-to-eat form.-Pf 3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment.-P Observed food employee bare-hand contact unwashed tomato(no intention to wash). CDI- hands and tomatoes washed

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed hand sink used to access water for hot hold well. CDI through isntruction ; removed

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed PIC clearly demonstrate facility does not wash, rinse and sanitize tcs food contact surfaces at a minimum of every 4 hours of service. CDI through instruction4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed utensils stored as clean with food residue still on them. ie tomato slicer CDI-removed to clean

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed meatballs hot held between 99-100F. CDI- reheated to 170F

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed lettuce and guacomole out of temp (see temp chart). CDI- removed to cool

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed some working containers of not easily identifiable food not labeled.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed both fruit and house flies present in kitchen and at the front line.

3-306.11 Protect food on display using shields, packaging, or other effective means. -P Observed tea urns and bag of tea left open and accessible to the public in dining room. CDI- covered

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed PIC working with food with no hair restraint. CDI through instruction

3-302.15 Wash fruits and vegetables prior to use. Observed tomatoes not washed and PIC unaware they are suppose to be washed. CDI- instruction provided; tomatoes washed

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 in use utensils stored with handle down in food.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed some wet nesting of utensils. CDI - unnested

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee cell phone stored with single-service articles and employee drink stored bottom shelf of the prep table with other equipment.