FIREHOUSE SUBS

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black buildup on interior baffles of kitchen ice machine. Increase cleaning frequency as needed to preclude buildup of residues.

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 light food debris build-up on interior bottom surface of reach-in freezer. Increase cleaning frequency.

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P- Observed container of sliced tomatoes with white residue. CDI - PIC voluntarily discarded tomatoes.

5-205.15 Maintain a plumbing system in good repair. Observed loose/missing caulking along back of 3-comp sink and adjacent handwashing sink. Repair/replace damaged/missing caulking.

-REPEAT- 4-501.11 Maintain equipment in good repair. Observed single-door drink cooler not in use. Observed gaskets on prep unit with rips. PIC to address removal of equipment no longer in use and repair/replacement of damaged gaskets.

-REPEAT- 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 buildup of food debris on exterior doors of multiple pieces of equipment. Observed food and liquid debris on interior bottom surfaces and gaskets of prep coolers and reach-in coolers. PIC to address cleaning frequency.

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 buildup of debris in floor corners and under equipment. PIC to address cleaning frequency.

4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. Observed inside of microwave used to reheat meatballs and soups with heavy food and liquid residue and food debris accumulation.

4-501.11 Maintain equipment in good repair. Observed gaskets of prep unit with rips and tears in need of repair. *REPEAT*

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 gaskets of prep unit with food and liquid debris accumulation, bottom of prep unit with food debris and residue accumulation, and bottom of RIF next to ice machine with food debris accumulation. *REPEAT*

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 areas under and behind equipment throughout facility with debris, food debris, and residue accumulation. Increase cleaning frequency. *REPEAT*

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. At the beginning of inspection, various items were blocking access to hand sink in back prep area. CDI- PIC moved items so EHS could have access to wash hands properly.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed meatballs in steam wells being held at 90F and 120F. Meatballs were heated in microwave and placed in steam well for hot holding. CDI- PIC reheated meatballs to proper temperature before placing back in steam well. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed numerous items in refrigeration (see temperature chart) above 41F. Items were stored overnight. CDI- PIC voluntarily discarded items held over night. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed sliced meats, sliced tomatoes, and other various prepared items in refrigeration above 41F. PIC stated these items were prepared the day prior before being stored. Sliced meats and tomatoes were placed in bags tied up and piled on top of each other. Tuna was filled to the rim with a lid on top. Items were not able to properly cool from preparation step based on the methods being used. CDI- PIC discarded items that were not adequately cooled and stored over night. 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 .

4-501.11 Maintain equipment in good repair. Three door reach-in at the back area was not operating properly. Ambient temperature was found to be at 55F. REPEAT

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. Areas in refrigeration such as back walls of make table, area near drip pans, and shelving was observed to be soiled. -REPEAT-

5-402.13 Maintain sanitary sewage system according to Law.-P Drain under 3-sink compartment was backing up and flooding back kitchen floor. Needs repair. VR will occur within 3 days to ensure system was fixed.

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. Walls around and throughout prep area visibly soiled.

4-501.11 Maintain equipment in good repair. Observed 1-door reach-in cooler in poor repair. PIc stated work order placed in April but not fulfilled. Observed steam well in poor repair. PIC stated unit is new but does not maintain TCS foods at temperature. EHS recommended monitoring temperatures and if unit continues to not maintain temperatures to utilize TPHC until unit repaired/replaced. 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 standing liquid.splash in bottom of main make table.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed facility with old posted employee health policy, has graphic poster with 6 illnesses but not handout listing illnesses. CDI- provided via email. For more information on employee health policy, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 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 take off gloves to handle money, donned new gloves without a handwash. Observed employee go to take trash out, returned to kitchen and only briefly rinsed hands in handsink, did not wash for at least 20 seconds and follow proper cleaning procedure for hands. CDI- EHS intervened, provided education to employee during inspection and discussed with manager during inspection. Proper handwashing observed by end of inspection. For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M .

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at handsink in back prep area, PIC stated this dispenser battery is malfunctioning, unable to dispense. CDI- soap provided at handsink, EHS explained that soap must be provided at all handsinks, provide a pump soap at this sink until dispenser is properly functioning.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed bags of turkey and ham holding above 41F inside prep unit, PIC stated these were just sliced this morning. Observed sealed chubs of turkey, ham and pastrami holding above 41F in glass door reach in unit, unit was holding around 55F when checked. PIC stated she arrived at 7am, all units were functioning properly during temp checks. PIC checked unit before lunch, holding at 40F, product had not been out of temperature for more than a couple hours, EHS confirmed with facility temp logs. CDI- product removed from glass door reach in, moved to 3 door reach in. Unit will not be used for storage of TCS foods until serviced and holding TCS foods at 41F or below. 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 .

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee working with food with wrist watch/bands on.

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 to-go cups stored in box on floor leading back to kitchen area.

4-501.11 Maintain equipment in good repair. Observed glass door reach in not holding temp, see cold holding violation. May be related to air conditioning in facility, kitchen was 80+F during inspection, could be causing units to malfunction.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers. -Pf Observed spray bottle of chlorine bleach with no label. CDI: Education provided and product labeled. 7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed spray bottle of chlorine bleach on prep table. CDI: Education provided and product moved to approved location.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed several red cutting boards heavily scored stored on drain board of prep sink. REPEAT VIOLATION. 4-501.11 Maintain equipment in good repair. Observed middle gasket on main make table separating from door.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at kitchen hand sink. CDI: PIC provided paper towels. 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing. -Pf Observed red water bucket stored in front hand sink. Observed knife stored in kitchen hand sink. CDI: Items removed from hand sinks.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed a few scored red cutting boards in prep area.

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 inside bottom of white freezer spoiled with food waste. EHS recommended to defrost and clean.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF For more information on employee health policy please visit: http://meck.co/FoodSafety Observed no EH policy with “big 6” illnesses listed. 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 implmentation.

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed employee beverage stored on prep counter next to toaster ovens. CDI: PIC moved beverage.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -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 meatballs being held below 135F in steam well. PIC stated product placed into unit @8am. Facility does not keep temp logs. Water level in steam well okay. CDI: Education provided and PIC voluntarily discarded product. REPEAT VIOLATION. **Continued non-compliance can result in Risk Control Plan and possible permit action at next inspection.

7-207.11 (B) Store labeled, employee medications to prevent contamination of food, equipment, and other food service related items. -P Observed employee meds stored on prep counter next to toaster ovens. CDI: PIC moved medication.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. No certified food protection manager on staff at time of inspection.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed manager use front hand sink twice to fill container with water for steam wells. CDI: Education provided.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed low QAC sanitizer at three compartment sink- 0ppm. CDI: PIC replaced sanitizer and primed- 150ppm.

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 sliced tomatoes cooling in 2-door cooler remain at 46F over 60 minute period. See violation #31 for more details. CDI: PIC vented product for rapid cooling.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chili being held below 135F in steam well next to hand sink. PIC stated product prepared @12pm ad placed into steam well. CDI: Education provided and PIC reheated product to above 165F in microwave.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed sliced tomatoes cooling in 2-door cooler covered with lids and stacked two deep. CDI: Education provided and PIC vented product for rapid cooling. Observed sautéed onions stored on counter. PIC stated process is to "cook" in microwave then place immediately on ice bath for cooling, but facility did not utilize ice bath due to high volume of customers. PIC stated product prepared @12pm. CDI: Education provided and PIC placed product on ice for rapid cooling.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed two managers with no hair restraints. REPEAT VIOLATION.

4-501.11 Maintain equipment in good repair. Observed ice machine lid in poor repair- falls off hinge when opened. Observed standalone glass door cooler unit not working. REPEAT VIOLATION. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed four red cutting boards with light to moderate scoring.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at the handsink in the back. The battery was dead. CDI-PIC provided battery and the soap dispenser works now.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed stand up in the back holding food at 44F, ambient air was 43F. CDI-PIC voluntarily discarded food that was from yesterday or before and food made today was taken to another cooler. VR REQUIRED 1/24/2021.

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 made in house-from yesterday with no DM (PIC explained). All other items were DM. CDI-PIC DM. PIC did not sign due to COvid protocols

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

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

4-501.11 Maintain equipment in good repair. Observed rusted shelves throughout facility. Ice machine lid is falls off when it is open. Faucet base at handsink in the front is leaking. Stand unit is not working.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed food debris in the bottom of prep units. Needs to remain clean.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed two contaienr lids sitting in the handsink. CDI-EHS moved lids. 6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at the handsink in the back. PIC explaiend they were just opening and was about to add some. CDI-PIC added handsoap.

7-201.11 Store toxic materials to avoid contamination. -P Observed disinfectant spray sitting next to cookies. CDI-PIC moved spray to a chemical shelf.

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Observed employee drink sitting on a prep top. PIC did not sign due to Covid protocols.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed several TCS foods cold holding above 41F, refer to temperature chart above. Per State Memo first inspection of 2019 zero points are to be deducted for TCS foods found cold holding between 42-44F. EHS educated PIC on new cold holding requirement and all TCS foods cold holding between 42-45F found during this inspection will only be kept for 4 days. Per discussion with facilities corporate representative, Rick Daya, he took temperatures of the 20 bags of sliced turkey located in reach in cooler near front handsink around 10:00am and the food was temping at 38F. EHS explained to corporate representative and PIC that if they were not certain how long the 20 bags of sliced turkey and cut lettuce had been out of temperature the food should be discarded. Corporate representative said he was certain that the food had not been out of temperature for long. CDI, cut lettuce and 20 bags of sliced turkey cold holding at 50F and 52F respectively were placed in rear reach in freezer to rapidly chill. Tuna salad cold holding in main flip top reach in at 50F was voluntarily discarded.

4-501.11 Maintain equipment in good repair. Observed rear reach in freezer located near ice machine with severely damaged to bottom shelf.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build up of food debris inside of all cold holding equipment on main prep line.

6-501.18 Maintain handwashing sinks, toilets and urinals clean. Observed toilet located in men's restroom with heavy pink/red build up inside of toilet bowl.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed meatballs/sauce hot holding at less than 135F. PIC had set the unit to a low temperature to avoid scorching the food product. EHS had PIC reheat the items to 165F. Facility must maintain 135F hot holding temperature as a minimum, utilize the thermometers present in facility to periodically monitor such temperatures.