FIREHOUSE SUBS

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 unable to answer questions related to proper cold holding temperatures, hot holding temperatures, cooling of room temperature prepared foods, and when to discard TCS food that has exceeded the time/temperature window. CDI - PIC was corrected through instruction. PIC has been encouraged to review cold holding, hot holding, cooling methods, and when to discard. -0 points- Please visit our resource page, www.mecknc.gov/foodsafety, for more food safety information related to PIC Duties, Training, and managing food safety.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Observed no procedures for responding to vomit/diarrheal events. CDI - Written procedures were e-mailed to PIC. -0 points- For more information 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 commercially prepared meatballs at temperatures between 44F and 48F, diced chicken at 53F, sliced tomatoes at 44F, and sliced deli ham at 44F in reach in cooler. PIC also used own thermometer to confirm temperatures. Ambient air temperature of reach in cooler was 38F. PIC stated that all items were placed in reach in cooler the day prior. CDI - TCS foods were discarded. Meatballs, tomatoes, diced chicken, and deli ham were all covered, bagged, stacked, and piled upon each other preventing cold air flow from cooling foods. TCS found near top of pile, and unobstructed from cold air fan, were 41F or less. PIC has been advised to review cooling methods for room temperature prepared foods and to abstain from piling bagged and portioned deli meats which prevents airflow. PIC has also been advised to use probe thermometer to record temperature of TCS foods instead of reading cold holding equipment external thermometer. Establishment also has additional 3-door reach in cooler that can be utilized for storage purposes. Additional single door reach in cooler is out of service. PIC has been advised to repair single door reach in to add to cold holding capacity. -1.5 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 .

3-501.13 (A), (B), (C) Use approved thawing methods for frozen food such as in a cooler at 41F or below, completely submerged under cold running water according to the Code, or as a part of the cooking process. Pf Observed bag of commercially prepared sauce in rinse compartment of three compartment sink thawing under water with a temperature of 81F without being completely submerged. CDI - Item was moved to begin preparation. -0.5 points-

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed ice scoop stored on top of ice machine making contact with unsanitized portion of equipment. -REPEAT- -0.5 points-

4-501.11 Maintain equipment in good repair. Observed shelving under prep table with heavy rust. Observed torn gaskets on three-door reach in cooler. Observed rear handwashing sink needing to be caulked to wall. -REPEAT- -1 point-

5-205.15 Maintain a plumbing system in good repair. Observed small plumbing leak under handwashing sink next to prep line. -0 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 dark build up under and behind ice machine and prep sink. Recommend higher frequency and more thorough cleaning. -0 points-

5-202.12 Provide at least 100F water at handsinks. Observed two handwashing sinks in establishment unable to provide 100F water. All other handwashing sinks were in compliance. Three compartment sink provided water at a temperature of 116F. Restore at least 100F water at handwashing sinks -1 point-

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed ice scoop stored on top of ice machine making contact with unsanitized portion of equipment. -0 points-

4-501.11 Maintain equipment in good repair. Observed shelving under prep table with heavy rust. Observed torn gaskets on three- door reach in cooler. -REPEAT- -1 point

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Observed no written procedures for responding to vomit/diarrheal events. CDI - Written procedures were given to PIC -REPEAT- -0.5 points- For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed blades of dicer, stored as clean, with food debris. CDI - Dicer was taken to three compartment sink to be washed, rinsed, and sanitized. -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 .

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee preparing food without wearing a hair restraint. -REPEAT- -0.5 points-

4-501.11 Maintain equipment in good repair. Observed shelving under prep table with heavy rust. Observed torn gasket on three-door reach in cooler. -REPEAT- -1 point-

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 food residues and debris on gaskets of reach in coolers. Recommend higher frequency and more thorough cleaning. -0 points-

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Observed no written procedures for responding to vomit/diarrheal events. CDI - Written procedures were given to PIC. -0 points- For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

5-202.12 Provide at least 100F water at handsinks. Observed all handwashing sinks with hot water ranging from 81F to 94F. Hot water at three compartment sink was measured at 116F. -REPEAT- -2 points-

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee preparing food without wearing a hair restraint. -0 points-

4-501.11 Maintain equipment in good repair. Observed shelving under prep table with heavy rust. -REPEAT- -1 point-

5-202.12 Provide at least 100F water at handsinks. Observed handwashing sinks in establishment unable to provide at least 100F water. Both handwashing sinks had a water temperature between 89F and 92F. -1 point-

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 containers of dry spices in dry storage area. -1 point-

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 paper towels stored on floor of office. -0 points-

4-501.11 Maintain equipment in good repair. Observed shelving under prep table with heavy rust. -REPEAT- -1 point-

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed soap not stocked/not able to dispense at handsink in kitchen, employees stated they have had issues with this handsink, don’t use very often. CDI- soap provided. REPEAT. Note: discussed issue with new GM Eric- instructed to place a pump handsoap at sink, even with soap dispenser not working - employees need to have sinks fully stocked and available to wash hands.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed multiple items in large prep unit holding above 41F, see temp chart. EHS found ambient temp of unit is around 50F during inspection, PIC stated he has had issues with cold holding at this unit. PIC stated unit is typically holding temp at beginning of day, loses temp throughout busy service with opening and closing lid/doors. EHS observed that gaskets are ripped and torn, could be causing issue with unit not holding proper temperature. PIC stated this unit is not used for long term storage over night, nearby units are holding at proper temp and long term storage is in these units. PIC has been placing time label stickers with products to ensure quick rotation of products with unit malfunctioning. EHS is allowing PIC to use temporary TPHC for this unit, time stamp ALL TCS products to ensure nothing is exceeding 4 hours, if products hit 4 hour limit they will be discarded- as per PIC. EHS will return to facility within 3 days (by 1/14/24) to make verification visit to ensure cold holding is addressed for this unit. 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 .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed 1x sanitizer bucket at 50ppm quat sanitizer. EHS observed that sanitizer source bottle hooked up to 3 comp sink is low, line appears to be pulling air bubbles- likely cause for low sanitizer. CDI- PIC hooked up new bottle to dispenser at 3 comp. REPEAT.

4-904.11 (A) Display and handle single-use and single-service articles and cleaned and sanitized utensils to prevent contamination. Observed to-go cups left out at table for customers to grab and go, no protection for these cups. EHS suggests leaving cups in plastic sleeves, have customers take from top cup, this will avoid customers contaminating rims of other cups. REPEAT.

4-501.11 Maintain equipment in good repair. Observed multiple gaskets on sub prep line that were damaged, torn and peeling from frame, in need of replacement. REPEAT. Note: facility has began process of swapping out old utensils/equipment, EHS leaving points at FULL DEMERIT due to gasket issue at prep unit.

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 heavy debris build up on floors in kitchen. Needs cleaning. Specifically under prep tables, near floor drain at ice machine. REPEAT. Note: points left at half demerit value, EHS has noticed improvement since last inspection- new GM appears to be attempting to clean/fix problems.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed soap not stocked/not able to dispense at handsink in kitchen, employees stated they have had issues with this handsink, don’t use very often. CDI- soap provided. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels stocked at handsink in kitchen. CDI- paper towels provided. EHS discussed that all permitted handsinks must be properly stocked for all employees to wash hands.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed glass cleaner stored on dry shelving during inspection, bottle stored directly above containers of sauces, pre packed ketchup, etc. CDI- chemical moved to chemical storage. 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed chemical bottles with same label (glass cleaner) with 2 different chemicals, some bottles have clear chemical (sanitizer) while others have glass cleaner. Ensure bottles are properly labeled. CDI- chemicals labeled.

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed Mac and cheese thawing in bags in a bowl of room temperature water. CDI-product moved to fridge to finish thawing.

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 a few seasoning shakers at sub prep line with no label.

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

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed 1x sanitizer bucket at 50ppm quat sanitizer. Other buckets at proper concentration.

4-904.11 (A) Display and handle single-use and single-service articles and cleaned and sanitized utensils to prevent contamination. Observed to-go cups left out at table for customers to grab and go, no protection for these cups. EHS suggests leaving cups in plastic sleeves, have customers take from top cup, this will avoid customers contaminating rims of other cups.

4-501.11 Maintain equipment in good repair. Observed multiple gaskets on sub prep line that were damaged, torn and peeling from frame, in need of replacement. REPEAT. 4-502.11(A) Maintain utensils in good repair. Observed lids to plastic containers that are chipped. Observed plastic containers used for food with damage, multiple cracks/holes in some plastic containers. Cycle out old/damaged utensils/containers.

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 heavy debris build up on floors in kitchen. Needs cleaning. Specifically under prep tables, near floor drain at ice machine. REPEAT.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed PIC using handsink to fill pitcher for steamer water. CDI - Pitcher was removed from handsink.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed food debris on container, spoon and scoop stored as clean. CDI - Utensils were moved to 3-comp sink to be cleaned. 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 .

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 meatballs reheating in steamer at 130 F. PIC stated meatballs were put in to reheat at 8 am. CDI - Meatballs were voluntarily discarded. PIC stated he turns on steamer and lets it cook and heat up meatballs at the same time. EHS told PIC to turn on steamer and allow it to heat up before placing food in.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed food in one door reach in above 41F (See temperature log). Observed ambient temperature in the bottom of the cooler reading approximately 55F. CDI - Food was voluntarily discarded and food prepared this morning was moved into a different cooler. 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 .

4-501.11 Maintain equipment in good repair. Observed rubber mats(for cutting boards) in poor repair- broken and cracked/not easily cleanable. Towels not accepted as replacement. Observed torn gaskets on 3door cooler. 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 heavy debris build up on floors in kitchen. Needs cleaning.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use. -Pf Observed kitchen hand sink blocked by chair. CDI: Made accessible.

4-501.11 Maintain equipment in good repair. Observed rubber mats(for cutting boards) in poor repair- broken and cracked/not easily cleanable. Towels not accepted as replacement. Observed torn gaskets on 3door cooler.

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.

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

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed paper towels unable to dispense at kitchen hand sink- battery dead. CDI: PIc provided paper towels. Observed no paper towels in men's restroom. CDI: PIC provided paper towels.

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 tomatoes prepared 08/25/21 cooled in 3-door cooler that did not meet cooling parameters. See violation #31 fore more details. CDI: PIC 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 sliced tomatoes cooled in 3-door cooler wrapped in plastic and stacked 2 deep. EHS recommened venting or leaving plastic wrap off to enable more rapid cooling. CDI: PIC voluntarily discarded product.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed red cutting board with moderate to heavy scoring.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed empty boxes stored directly infront of handwashing sink. CDI. PIC removed

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed build up on meat slicer in the back area. CDI. PIC removed to be washed.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed a container of spice stored directly on prep table with no label on it. Needs to be labelled.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. REPEAT. Observed employees wearing a watches while working with food. CDI. Employees removed.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build ups on the doors of coolers and freezers. Also observed build up in the micro wave. Needs to be cleaned. REPEAT.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed gloves stored directly in hand washing sink. CDI. PIC removed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. REPEAT. Observed lettuce cold holding in prep unit at temperatures above 41F. CDI. PIC voluntarily discarded.

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 tomatoes in the RI without a date mark on them. CDI .PIC Date marked. ***All other food was well date marked.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. REPEAT. Observed employees wearing watches and rubber bands while working with food. CDI. Employees removed.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. REPEAT. Observed in use wiping cloth held in sanitizer solution at 20ppm concentration. CDI. PIC changed the solution.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build up in RI coolers and freezers. Needs to be cleaned as often as required.

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 COMMENT: Observed employees not using paper towel to turn off handsink faucet. CDI by instruction to employees by EHS and PIC. Employees rewashed hands properly from that point forward.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed tomatoes, lettuce, tuna salad, sauteed onions, steak, ham, cheese, and turkey above 41F in the sandwich prep cooler (see temperature chart). CDI. TCS foods above 41F that were not placed out an hour prior per time stamp were voluntarily discarded. TCS foods that were placed out recently were allowed to be cooled back in the reach in coolers. All TCS foods that were refreshed and cooled down to 41F and have been placed ice baths until maintenance can repair the cooler (see #45). This was verified as effective by the EH with thermometer before leaving the facility. I will return within ten (10) days to ensure all cold holding is within compliance as ice is not a long term compliance correction. Repeat; full points.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Employee observed working with foods with hand jewelry. Employees observed without working with no hair restraints and ineffective hair restraints. Repeat; half points as no point previous inspection.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. 3-304.14(D) Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed wet wiping cloths stored in quaternary santizer at 100 PPM. Observed soiled sanitizer holding wiping cloths. PIC remade to 200 ppm. Repeat; half points as no point previous inspection.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. COMMENT: Observed catering boxes stored directly on floor in packaging beside the handwash sink with no splash guard.

4-501.11 Maintain equipment in good repair. Observed prep cooler reading an ambient temperature of 52F. Prep cooler was visibily pooling a large amount of water indicating an issue with the cooler. The PIC called in an emergency work order to have it repaired immediately. Observed chipping counter at cash register shelving. Observed damaged storage doors underneath soda machine. Repeat; points not escalated due to PIC in process of repairing issue.

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. 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. COMMENT: Observed debris buildup on floor drain underneath the three compartment sink and underneath storage area in back kitchen area. Observed hole in the wall in the mens restroom.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no food protection manager on site during inspection. Facility is new, and has until May 13, 2019 to obtain certification for all managers.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drink on prep table. CDI: Drink relocated.

2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -P Observed employee clock in and move straight to donning gloves for food prep. CDI: Employee corrected by EHS and employee washed hands, then donned gloves.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed paper towel dispenser not working at front handsink.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed sticker labels remaining on containers after washing.

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 at 98F after 2.5 hours. CDI: Chili voluntarily discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed lettuce cooling in prep top cooler. CDI: Lettuce was used by end of inspection. Lettuce still in the bag was relocated to another cooler for rapid cooling. Observed several bags of turkey and ham above 41F and others above 45F. CDI: Items at 45F and below facility was able to cool down. Items above 45F were voluntarily discarded. Items are being stored all the way to the edge of reach in coolers, preventing proper air circulation. Items are also tightly packed and stacked on top of one another preventing proper air flow. EHS noticed a large amount of product in the coolers as well. EHS recommends reorganizing items as well as for store to consider more frequent deliveries and lower prep volumes per day (slicing more frequently) in order to help with cold holding issue.

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 meatballs prepared today cooling in reach in while tightly covered. CDI: meatballs uncovered and moved to top of refrigeration to rapidly cool. REPEAT VIOLATION

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee with unapproved jewelry (rubber bracelet) preparing food.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed sanitizer buckets with wet wiping cloths below 200ppm quat. CDI: Buckets refilled to proper concentration.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Upon arrival, observed employee drink stored on rack above clean utensils. CDI: Employee relocated drink.

4-202.11 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 many severely cracked and damaged lids and containers stored as clean and holding food items. Utensils are no longer cleanable. 4-501.11 Maintain equipment in good repair. Observed laminate damage on cabinet door at self serve drink area. Observed shelving in reach in coolers chipping and rusting. 4-402.11 Fixed Equipment, Spacing or Sealing-Installation - C Observed handsink in back kitchen in need of recaulking to the wall.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed spills on inside of cabinets at self serve area.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed counter damaged on corner at register.

7-201.11 Store toxic materials to avoid contamination. -P - Observed a sanitizer bucket stored beside the meat slicer and turkey. CDI - bucket was moved to the shelf under the prep table.

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 turkey and ham cooling while covered with deli paper and lids in the reach in cooler. CDI - lids were removed and items were placed in the freezer to rapidly cool; see temperature chart.

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

General comment 4-501.11 Maintain equipment in good repair. - Observed a broken dicer on the 3 compartment sink.