JIMMY JOHNS #1862

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM on site. REPEAT -1-

3-501.17 (C)TCS food combined with additional ingredients or portions of other TCS food shall retain the date marking on the earliest/first prepared TCS food ingredient. -Pf. 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 original container of commercially made pesto bow tie salad with date marking 10/22-10/26 and portioned containers of the same product with expiration date marking of 10/30. Date marking for portioned products must follow from originating container. CDI - EHS re-educated employees on date marking procedures and PIC re-labeled portioned bow tie salads with correct date marking according to originating container. Observed commercially made potato salad with no date marking to identify open date and portioned containers of the same product with expiration date of 10/30. PIC expressed they were unsure when potato salad container was opened therefore could not verify date marking. CDI - PIC voluntarily discarded container and portions that could not be verified. -1.5-

4-501.11 Maintain equipment in good repair. Observed ice build up in walk in freezer. REPEAT -1-

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 black buildup on flooring under racks and in corners of of WIC. Increase cleaning frequency. -0-

5-501.15 Provide dumpster, waste containers that are of sound construction. 5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed miscellaneous furniture and littler around shared dumpsters. Also observed 1 dumpster with visible holes. REPEAT -0.5- EHS did not increase points due to dumpsters being shared with many other locations, but did discuss with PIC that it still falls as their duty to ensure cleanliness and sound construction of dumpsters. Points will increase if not corrected next inspection.

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

3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed one scoop being stored in cold water in the prep unit between uses. CDI - PIC discarded water and placed scoop in 3 comp sink to be w/r/s.

4-501.11 Maintain equipment in good repair. Observed ice build up in walk in freezer. REPEAT 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 rusty shelves storing clean dishes. Repair or replace.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed door open on dumpsters. Keep doors closed. 5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed cabinets and other litter stored around dumpsters. Discard items stored in the waste area.

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed tightly covered employee drink stored on a shelf in walk in cooler above RTE foods. CDI - PIC relocated drink to bottom shelf without any food items on it.

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

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed tomato slicer being sanitized in 100ppm quat. EHS observed sanitizer coming out of mixing tree at 100ppm quat. PIC manually added quat to sink, new concentration is 200ppm. VERIFICATION REQUIRED. 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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed deli slicer stored as clean with food debris still left on it. CDI: PIC cleaned deli slicer. REPEAT For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed cut lettuce and cut tomatoes above 41F after more than 4 hours of cooling. CDI: PIC voluntarily discarded items. For more information, please visit: www.meckncgov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

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 cut lettuce and cut tomatoes placed directly in prep top after prepping according to PIC. CDI: EHS and PIC discussed cooling methods. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths being held in 100ppm quat. CDI: PIC changed sanitizer bucket.

4-501.11 Maintain equipment in good repair. Observed ice build up in walk in freezer. PIC stated a repair ticket has been placed.

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

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed meat slicer not in use with food debris and rolled up paper towels on it. CDI- PIC cleans and sanitizes meat slicer. (-0)

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 tuna salad in lowboy at 44F at 1:10pm, which started cooling process at 8:30am. Food has 6 hours to reach 41F after prep. CDI- PIC moves tuna salad to small WIC to finish cooling, which reaches 41F in the required timeframe. EHS reminds PIC to actively monitor cooling rates. (-0.5) 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM onsite. -REPEAT- (-1) 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 top layers of all sliced deli meats and cheese in flip tops above 41F. Containers over-stacked above fill line, unable to maintain cold holding. CDI- PIC discards top half of ham, turkey, salami, provolone, roast beef, and diced chicken. -REPEAT- (-3) See comment. 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 .

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed build up of dirt and debris on floor inside WIF. Clean at earliest opportunity. (-0.5)

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. PIC is not a CFPM. REPEAT 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 Multiple meats on flip top cooler recorded above 41F. Overstacked. CDI - Placed on TPHC. Do not overstack meats in unit. Stack below fill line. REPEAT For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

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

REPEAT 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed items (deli slices, tomatoes) in prep top over 41F due to being overfilled in food pan. Food under fill line was below 41F. CDI-PIC removed overfilled product and placed underneath in prep reach in unit in metal pan. **Points not escalated this inspection. 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed bin of sugar without label of common name. CDI-PIC labeled bin.

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

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P. Observed employee turn off faucet with clean hands after washing hands. CDI - EHS reminded employee to use a paper towel to turn off faucet. Employee re washed hands.

4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code. -P. PIC stated that after clean utensils are placed out at opening, they are cleaned again at 1 pm and 9 pm. CDI - EHS reminded PIC to wash utensils every 4 hours throughout the day. In-use utensils during inspection had been placed out less than 4 hours prior. 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)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed food such as cut lettuce, cut tomatoes, and sliced meats in prep top above 41 F. See temp chart. REPEAT. CDI - PIC voluntarily discarded food above 41 F. 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 .

3-305.12 Food may not be stored in locker rooms, toilet rooms, dressing rooms, garbage rooms, mechanical rooms, under sewer lines that are not shielded to intercept potential drips, under leaking water lines, under open stairwells, or under other sources of contamination. Observed boxes of food stored under leaking condenser in WIF. Boxes had ice accumulation but no contamination of food was observed. CDI - PIC moved boxes from underneath leak.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloth stored on hand sink partition. CDI - PIC discarded wiping cloth.

4-501.11 Maintain equipment in good repair. Observed leaking condenser in WIF. Ice accumulation was observed on condenser line and on boxes underneath condenser.

REPEAT: 2-102.12 (A) Certified Food Protection Manager. Observed no one certified as a food protection manager during today’s inspection.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. - P. Observed 3-compartment sanitizer solution registering at < 50 PPM Quat, while in use. CDI - PIC remade solution, concentration now at 150 PPM. All utensils re-sanitized. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. - Pf. 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. Observed old food debris build-up on tomato slicer and oil residue inside x3 plastic squeeze bottles stored as clean on shelving unit across WIC. CDI - All utensils removed to 3-compartment sink for proper w/r/s.

REPEAT: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - 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 sliced roast beef registering at 45 F inside flip top unit. All other products registering at < 41 F. CDI - Roast beef transferred to walk-in cooler to cool down towards < 41 F.***No points deducted due to improvement noted from previous inspection.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24 hrs. - 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs. Observed no date on opened package of american cheese. PIC confirmed first use date as 12/11. CDI - Cheese date marked.

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. 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 tightly covered containers cut lettuce cooling inside lowboy reach-in units. Products were prepped 30 minutes prior to inspection. CDI - Products uncovered and re-located to walk-in cooler to facilitate proper cooling towards < 41 F.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. - Pf. Observed no test strips available for 3-compartment sink quaternary solution.***10-DAY VERIFICATION REQUIRED.

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 food debris build-up on non-FCS of several plastic containers and oily residue on non-FCS of onion slicer. Utensils stored as clean on shelving unit. CDI - Utensils relocated to 3-compartment sink to be w/r/s.

5-103.12 Provide water under pressure to all fixtures. - Pf. Observed no available water at women’s restroom hand washing sink. Restroom door signage posted states “hand sink out of order, use men’s rest room”. PIC confirmed that the hand sink has been out of service since yesterday and that a work order for repairs has been submitted.***10-DAY VERIFICATION REQUIRED.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed community dumpster and recycle bin sliding doors left open. 5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed waste cluttering on ground between community dumpster and recycle bins.

REPEAT: 2-102.12 (A) Certified Food Protection Manager. Observed no one certified as a food protection manager present during inspection.

REPEAT: 2-501.11 Clean-up of Vomiting and Diarrheal Event. Observed no V&D clean-up kit in facility. CDI - EHS provided education on establishment requirement of Vomit & Diarrheal Written Plan and Clean-Up kit. CDI - PIC printed guidance provided to the email address on file and posted in facility.

6-301.14 Post a handwash sign at each handsink. Observed no handwashing sign inside men’s restroom. CDI - EHS provided hand washing signage for facilitiy.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. -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 TCS foods inside lowboy reach-in units > 41 F. Refer to temperature chart. Products were placed into units an hour prior to EHS arrival. CDI - Products re-located to walk-in cooler to cool down to > 41 F.

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 tightly covered containers of tuna and sliced tomatoes cooling inside lowboy reach-in unit. Products were prepped an hour prior to inspection. CDI - Products uncovered and re-located to walk-in cooler to cool to < 41 F.

REPEAT: 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of food items stored on floor inside walk-in freezer. CDI - PIC re-located to shelving unit.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet nested metal pans on drying shelf across from walk-in cooler/freezer. CDI - Utensils separated to allow proper air drying

4-501.11 Maintain equipment in good repair. Observed ice build-up below vents in walk-in freezer. Repairs needed.

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 debris build-up on non-FCS of slicer. Recommend thorough cleaning on equipment.

REPEAT: 2-102.12 (A) Certified Food Protection Manager. Observed no one certified as a food protection manager present during inspection.

2-501.11 Clean-up of Vomiting and Diarrheal Event. Observed no V&D clean-up kit in facility. CDI - EHS provided education on establishment requirement of Vomit & Diarrheal Written Plan and Clean-Up kit. Guidance has been provided to the email address on file.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed sanitizer solution at 3-compartment sink at 0-100 ppm Qac. CDI - PIC remade solution, concentration now at 200 ppm Qac.

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 container of tuna with out date mark. PIC was able to determine the date of product. CDI - PIC date marked.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed unlabeled squeeze bottles inside lowboy reach-in cooler.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed containers of jumbo kosher dill pickles and a box of carbonated beverage all stored on the floor throughout the premises.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. REPEAT. Observed no one certified as a food protection manager present during inspection.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P REPEAT. Observed two deeply stacked containers of sliced tomatoes, two tightly wrapped packs of sliced salami, sliced ham, and sliced turkey in prep unit maintaining temperatures above 41F. See chart above. CDI - Tomatoes and salami were voluntarily discarded. The ham and turkey were taken to freezer for cooling. VR to be done by 3/20/21.

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 two deeply stacked containers of sliced tomatoes and two tightly wrapped packs of sliced salami that were prepped in the morning and placed immediately into prep unit reach-ins. Also observed tightly stacked sliced ham and sliced turkey placed into prep units for cooling. None of the items were cooled first. CDI - Tomatoes and salami voluntarily discarded due to missing 4 hour cooling parameter. Ham and turkey placed into freezer for faster cooling. Items dropped to 36F-41F in 10 minutes. No signature needed due to COVID-19 guidelines.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. REPEAT. Observed no one certified as a food protection manager present.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed some black build up inside ice chute of soda machine.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P Observed 5 containers of tightly packed and covered shredded lettuce in prep unit (top and bottom) maintaining 46F. Items were prepared at 8:30am-9:00am this morning. Items have just passed the 4 hour cooling mark are still at 46F. CDI - Items voluntarily discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P REPEAT. Observed lettuce wraps and sliced tomatoes in prep top and reach in unit maintaining temperatures of 48F and 46F. Items just prepared. CDI - Items taken to WIC for cooling. Repeat, but much improvement since last inspection.

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 5 containers of tightly packed and covered shredded lettuce in prep unit that were prepared at 8:30am-9:00am this morning. Items have just passed the 4 hour cooling mark and are still at 46F. CDI - Items voluntarily discarded. Discussed with PIC about uncovering items in cooling process and cooling in WIC or freezer. Prep units are made to maintain temperature, not cool.

4-203.11 Food thermometers shall be accurate to +/- 2 degrees Fahrenheit.-Pf Observed facility's thin probe thermometer 3 degrees above what it should be. Spoke to PIC about purchasing a new thermometer. VR to be done by 10/15/20. No signature needed due to COVID-19 guidelines.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no one certified as a food protection manager present during entire inspection.

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 3 food employees wash hands and turn off faucet with bare hands. CDI - Educated employees about proper handwashing procedure without recontaminating hands. Employees rewashed hands properly.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed tomato slicer and onion dicer soiled with food debris but stored as clean. CDI - Items sent back for rewashing.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several containers of shredded lettuce, ice berg lettuce, sprouts, and sliced tomatoes in prep tops and reach-in units maintaining temperatures above 41F. See chart above. Facility had just prepared items an hour and a half prior to inspection and did not cool them down before placing in prep units. CDI - Discussed with PIC about proper cooling. Items sent to freezer for quicker cooling. Items reached temperatures below 41F in 15-20 minutes.

4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturers label. Observed employee beginning to wash dishes in 3-compartment sink with dishwater at 107F. CDI - More hot water was added and temperature reached 110F.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed facility is using TPHC on pre-made sandwiches held next to the cash register. The sandwiches are correctly marked with a discard time but facility did not have written procedures. When using TPHC written procedures must be prepared in advance, maintained in the food establishment and made available to the regulatory authority upon request. CDI- TPHC form was filled out by PIC today.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed two spray bottles of window cleaner with no label. All toxic materials must be labeled. CDI- Spray bottles labeled.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed two boxes of chips stored on the floor in front of a dry storage shelf. Move chips to an area at least 6 inches above the floor. Repeat violation.

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking. Observed 2 employee beverages stored on a shelf in the walk in cooler above items for customer use. Do not store employee items above or in contact with anything that will be used for customers. CDI- Drinks moved to bottom shelf.

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 not wash hands for 15 secs and another and re-contaminate by turing off faucet with clean hands. CDI- both employees hands re-washed Observed drivers coming in kithchen and handling certain equipment and pakaged foods without washing hands. CDI- facility to change procedures to protect from cross contamination

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no towels6-301.14 Post a handwash sign at each handsink. Observed no hand wash sign in ladies room CDI- given

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce over ready to bake bread. CDI- re-reorganized

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed slight food residue on untensils stored as clean. CDI- removed to rewash

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed raost beef and cut lettuce overstakced in prep units held above 45 F. see temp chart CDI- discarded or placed on TPHC

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 deli meats cut yesterday not date marked. VR date marking

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed pickle container and indicidually pkgd foods on floor.Observed bag of onions hanging in contact with soiled laundry bag CDI -Seperated

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

6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance.