FIREHOUSE SUBS

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf observed handwashing sink with broken paper towel dispenser. CDI - PIC added

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed tomatoes, turkey, ham, chicken, pastrami, roast beef, American cheese, provolone cheese, cold holding above 41F in prep top. Ambient is 55F. Observed salami, pepperoni and tuna cold holding above 41F in lower prep unit. Ambient is 43F. Items had been in the unit overnight. All items discarded. EHS checked ambient temp with thermometer along with the foods. PIC stated they do temp checks every morning and food was in proper temperature this morning. EHS observed thermometer broken into pieces in the bottom of prep unit. EHS waited 1 hour to see if unit/TCS foods would cool down. Food temperatures stayed the same. Facility only has one prep top unit to make sandwiches. Facility CAN NOT safely make sandwiches without unit. EHS will arrive back on sight to verify prep unit is cold holding TCS foods 41F and below within 3 days. REPEAT PIC called the district manager and let them know that unit needs to be fixed or replaced. District manager stated they did not want to voluntarily close. EHS explained that if they do not voluntarily close, the permit will be suspended. EHS explained that if a major piece of equipment is not functioning, it cannot be used. EHS stated they CAN NOT work out of reach in coolers. EHS expressed concern and that it would not be feasible to make sandwiches without a functioning unit. District manager agreed to voluntarily close until unit is repaired 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 .

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). Observed pepperoni, salami, and tuna made on a pernicious day without date marking. CDI - PIC voluntarily discarded. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed pickle store on the floor in preparation area. Remove from floor.

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 used items stored on ground in back preparation area. CDI - PIC moved onto shelf off floor.

4-501.11 Maintain equipment in good repair. Observed door on lower prep unit unable to fully close. Observed prep unit lid broken. Repair/replace.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed slicer heavily soiled with old food debris. CDI- Slicer broken down 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)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chili holding at 117F. Chili was started reheating at 11am. Chili is placed in a bag from cold and put into the hot well to reheat. Chili has been in unit for over 4 hours. EHS asked if the chili was done reheating. PIC stated yes, the chili was ready for service. Chili had been out of temp for more than 4 hours. CDI- Chili discarded. Reheat commercial foods to 135F and hold foods at 135F. 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 lettuce, tomatoes, pepperoni, ham, beef cheese holding above 41F in prep to unit. Observed lettuce, tomaotes, salami, pepperoni and ham holding above 41F in low reach in unit. Items had been in the unit for over 4 hours. All items discarded. Prep top unit was holding at 51F. EHS checked ambient temp with thermometer along with the foods. EHS waited an hour to see if unit/ foods cooled down. Foods increased in temp. Facility only has one prep top unit to make sandwiches. Facility CANNOT safely make sandwiches without unit. Food was pulled from the unit and discarded. VERIFICATION REQUIRED WITHIN 3 DAYS. 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 .

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). 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 lettuce without dates. CDI- Discarded. 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 .

4-501.11 Maintain equipment in good repair. Observed gasket heavily torn at low reach in unit.

2-201.11(E) Ensure food employees report illnesses, symptoms and exposure. -Pf Observed no employee health policy on file containing staff signatures. CDI: Education provided and EHS provided copy of EH policy via email. REPEAT VIOLATION.

4-501.11 Maintain equipment in good repair. Observed door on make table and ice machine in poor repair.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed no employee health plan.. CDI EHS left plan with PIC For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

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

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several food items over 41F please see temp chart. CDI..Items were voluntarily discarded. EHS write up a product disposition sheet. 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 shakers and 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 rusting shelving throughout facility.

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 RIC in need of wiping down along with inside of RIC needed to be wiped down.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection Observed no CFPM during inspection. PIC states she is certified but can’t pull up the information from the website. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no hand soap at hand sink behind front counter. CDI. Bottle of hand soap was added. Per PIC a new dispenser has been ordered. REPEAT 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed cup in hand sink. CDI..PIC discarded the soap.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed tomato slicer stored as clean with debris. CDI.. EHS had facility to move items to 3 comp to w/r/s 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 .

3-403.11 (C), (D) Reheat commercially processed, ready-to-eat food to 135F within 2 hours if food is to be hot held until service. -P Observed commercial chili and potato soup past the 2 hour mark for reheating for hot holding, temp was below 135F please see temp chart. CDI..PIC voluntarily discarded soup.

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 without lables.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employees without out hair restraints. REPEAT

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

4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed plastic pan that was melted 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 several plastic pans with deep cracks and chips. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed several cutting boards with deep grooves and black stains.

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 injector ring of soda machine with build up.PLEASE CLEAN.

5-501.17 Provide a covered waste bin in female restrooms. Observed no lid on waste bin in female restroom. 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 employee eating at prep line during 5 min walk through

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed employee turn off faucet without barriers after washing hands. CDI.. EHS had employee rewash hands.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed soap disperser not working at hand wash sink in back if facility. REPEAT. Tried to fix the dispenser wasn’t able too. EHS will have to return

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed bag of diced cabbage with black build up/debris in bag. CDI.. PIC voluntarly discarded

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed pepperoni and salami above 41F. Moved to RIF to quickly cool down. EHS checked temp at 240 40F for both 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 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 no date marking on RTE pulled pork and cabbage. PIC unsure when items were made. CDI.PIC voluntarily discarded. 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 .

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Bag of precooked chicken in sink, not under running water. CDI.. PIC turned water on.

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

4-601.11 (B) Food contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. Observed debris in bottom of bin of cheese CDI..PIC discarded cheese. Changed to clean bin and added fresh cheese. 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 RIF and under cabinets with spills and debris. Also Observed behind the nozzles of soda machine build up.

5-501.17 Provide a covered waste bin in female restrooms. Observed no lid on trash cans in Female bathroom

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at back hand sink. CDI: PIC stocked hand sink with hand soap. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at back hand sink. CDI: PIC stocked hand sink with paper towels.

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed chicken and beef thawing under running water in prep sink. Water temperature was 85F. CDI: PIC moved thawing products to RIC to continue thawing.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no test strips available for quaternary ammonia sanitizer at 3-comp sink. PIC stated that they ran out of strips yesterday. Verification required within 10 days to ensure compliance.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed debris on both slicers. Needs cleaning. VERIFICATION REQUIRED. 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 .

4-502.11(A) Maintain utensils in good repair. Observed broken and melted plastic containers. Some have small holes and containers are no longer smooth and easily cleanable. Needs to be replaced or repaired.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed lid missing on dumpster. Needs lid.

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 PIC is not a CFPM. REPEAT.

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 employee milkshake stored in the freezer above boxes of food. CDI - Milkshake was moved to the bottom of the freezer.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed no papertowels at handsinks. CDI - PIC put papertowels at the handsinks.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed build up inside ice machine. Needs cleaning.

4-501.11 Maintain equipment in good repair. Observed prep unit not operating. PIC stated he discovered the issue this morning and had put in a request to have the prep unit repaired.

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 on floors under shelving. Needs cleaning. REPEAT.

2-102.11 (A) - (C )(1), (4)-(16) 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 the operation of the food establishment. -Pf Observed PIC is not a CFPM and is unaware of all information, procedures required in inspection questions, and has priority violations.

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 PIC is not a CFPM. REPEAT.

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 facility does not have vomiting or diarrheal event procedures. CDI - EHS discussed requirements with PIC and provided a link to the state plan.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at handsink in kitchen. CDI- Soap was provided at handsink. General comment: Soap is provided in womens restroom but is not placed in dispenser due to motion detector not working.

3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed meatballs in hot wells at 126 F. PIC stated meatballs were heating for service and that they had been placed in the well at about 10:30. CDI - Meatballs were voluntarily discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed diced tomatoes in flip top at 50 F, observed cheddar at 52 F, Pepperjack at 51 F, and Swiss at 52 F. CDI - Food was voluntarily discarded. Cheeses were in plastic pans that were set in a large deep metal pan and then placed into the flip top before being discarded. EHS discussed removing the bottom metal pan with PIC to allow colder air to reach cheeses. Risk control plan was not written due to improvements in cold holding.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed facility missing thermometer. VERIFICATION REQUIRED.

4-501.11 Maintain equipment in good repair. Observed plastic piece on the front of the soda fountain is broken. Observed dicer has missing pieces. Observed door broken on cabinet by soda fountain. Needs repair.

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 table around tea container with a puddle sitting around it. Observed debris build up in microwave. REPEAT.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed doors and lids open on the dumpster. 5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed cardboard boxes and debris in dumpster area. Needs cleaning.

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 dark sticky residue on floor around trash can at beverage station. Observed water pooling and debris under shelf containing dressings.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observe employee phones on prep surface. CDI - Phones were removed.

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

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 employee recontaminate hands by using clean hands to turn off faucet. CDI - EHS instructed employee on proper handwashing procedures and employee rewashed hands.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chili holding at 100 F and loaded potato soup holding at 75 F. CDI - Time stamps stated the food had been reheated 30 minutes earlier. Chili was reheated to 185 F and loaded potato soup was reheated to 205 F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed tuna at 48 F and four containers of philly steak at 60/61 F in reach in. Date marking showed philly steak was prepped earlier this morning. PIC stated philly steak is removed from a bag in the freezer so food should be cold when it is placed in the reach in unit. CDI - Food was moved to cool in reach in freezer. REPEAT.

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 salad, lettuce, beef, and ham with no date labels in reach ins. CDI - Correct dates were added to product.

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 foods cooling in deep, tightly, packed containers in reach in cooler not meant for cooling. CDI - Food was moved to freezer to cool. REPEAT.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed squeeze bottles of sauces and dressings with no labels.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed box of bread on floor next to window and hot wells. CDI - Box was moved off the floor.

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

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 scoops stored in hot water at 129 F. REPEAT.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked bowls and containers on dish rack next to 3 comp sink.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed box of hinged lid containers on floor next to 3-comp-sink.

4-501.11 Maintain equipment in good repair. Observed gaskets torn on 3 door reach in cooler. Observed handle broken on cookie oven. REPEAT.

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 residue and debris on cookie oven.

5-501.17 Provide a covered waste bin in female restrooms. Observed part of lid missing on trash in female restroom. Waste bin is no longer covered.

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

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at hand sink in back of kitchen. CDI: PIC provided soap.

3-403.11 (C ) Reheat commercially processed, ready-to-eat food to 135F within 2 hours if food is to be hot held until service. -P Observed chili, broccoli cheddar soup, and chicken noodle soup not meet reheating parameters. PIC stated products began reheating @9am. CDI: PIC voluntarily discarded product. Observed meatballs being held at room temperature(80F) in faulty steam well. PIC stated product was placed in steam well @8:30am. PIC stated facility leaves product in steam well until needed, then microwaves product. Meatballs moved to freezer for rapid cooling. Product did not meet temperature(77F) CDI: Education provided and product voluntarily discarded. 3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed meatballs prepared on Monday 04/12/21 not meet reheating parameters. PIC stated product began reheating @9am. CDI: PIC voluntarily discarded product.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliced turkey, ham, and roast beef being held above 41F in bottom of make table. PIC stated products prepared Monday 04/12/21. All other TCS foods in unit within temperature. CDI: Education provided and PIC voluntarily discarded product. Observed sliced roast beef, corned beef, brisket, and pastrami being held above 41F in refrigerator. PIC stated products prepared between 04/10/21-04/12/21. Education provided and PIC voluntarily discarded product. EHS will return within 10 days to verify facility correcting cold holding issues. REPEAT VIOLATION.VERIFICATION REQUIRED. **CONTINUED NON-COMPLIANCE WILL RESULT IN RISK CONTROL PLAN AND POSSIBLE 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 sliced tomatoes cooling in refrigerator covered with lids and stacked 2 deep. CDI: Education provided and product moved to freezer for rapid cooling. REPEAT VIOLATION. **CONTINUED NON-COMPLIANCE WILL RESULT IN RISK CONTROL PLAN AND POSSIBLE PERMIT ACTION**

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 ice bucket stored on floor next to ice machine. CDI: PIC hung ice bucket in designated location. REPEAT VIOLATION.

4-501.11 Maintain equipment in good repair. Observed both gaskets on 2-door freezer torn.

5-205.15 Maintain a plumbing system in good repair. Observed leak at prep sink faucet and women's restroom faucet.

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

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed plastic insert pan of turkey and ham being held above 41F in make table. PIC stated products were placed in unit approx. 1 hour prior. CDI: PIC placed items on TPHC as short term solution. Long term solution will be to check temperatures of products and place ice bags around product if too warm. 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 Observed sliced tomatoes, sliced turkey, and various other sliced meats cooling in refrigerator in covered plastic containers and sealed plastic bags. CDI: Education provided and PIC opened/vented bags and plastic container.

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 ice scoop handle stored in contact with product. CDI: PIC turned handle upright.

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

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed meatballs in the hot hodling unit with a temperature of 112F. CDI- PIC reheated meatballs to 165F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed a container of pastrami in the prep top unit with a temperature above 41F. PIC stated that item had just been cut and been placed in the prep top unit. CDI- PIC moved pastrami to the reach in freezer for more rapid cooling. REPEAT VIOLATION

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

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Present PIC not food safe certified.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed meat slicer not used today that had not been cleaned since last use with meat debris on blade and blade guard. Be sure clean in place food contact equipment kept at room temperature, such as slicers, are cleaned with a 3 step process of wash, rinse, and sanitize at least every 4 hrs of use. CDI- Slicer properly cleaned with a 3 step process.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed just opened shredded salad stored in make table at 45 degrees. CDI- PIC replaced salad with cold (41 degree) salad from fridge. As this is facility's first inspection under January 1, 2019 cold holding requirement of 41 or below, no points deducted for this violation.

4-502.11(A) Maintain utensils in good repair. Observed a few pans badly cracked. CDI- PIC removed pans in poor condition.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee personal drink stored on prep table next to meat slicer. CDI- Drink removed.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed a few dishes stored as clean with food debris and sticker residue on them. CDI- PIC had dishes placed in dish sink for re-washing and removal of sticker residue.

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 cooked onions cooling approx. 30 min. in make table at 100 degrees. Make table should not be used for cooling foods as it is for cold holding. CDI- Onions moved to fridge, observed at 70 degrees by end of inspection before 2 hr cooling window.

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed non-shatterproof bulbs in 3 door fridge. Need to have bulb covers or be shatter-resistant.