JERSEY MIKES SUBS #3160

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 several chubs of meat and cheese that had been cut and wrapped in plastic that were all above 41F. According to the time stamps and PIC, the items were prepared at 9:22-9:25am. Items did not reach appropriate cooling parameters. -CDI- All necessary items were voluntarily discarded. (1.5 pts) 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed the sliced tomatoes and shredded lettuce in the cold well above 41F. PIC stated that the items are held on TPHC for quality. Observed TCS food in the flip top unit above 41F. The ambient temperature was recorded at 41F. -CDI- PIC replaced the TCS items with new items from the WIC and placed the items in the cold well on TPHC with procedures provided by EHS. (1.5 pts) For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a few fruit flies under the 3 comp sink. Service facility for pests. (0 pts)

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths in a QUAT sanitizer solution at 0ppm. -CDI- Solution was replaced. (0 pts)

4-501.11 Maintain equipment in good repair. Observed condenser in the WIF leaking causing water to leak onto boxes of food. No food was observed to be contaminated. Repair leaking condenser. REPEAT*** (1 pt)

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed bottles of soda being stored in the hand sink adjacent to the 3 compartment sink. -CDI- Bottles were removed. (1 pt)

4-501.11 Maintain equipment in good repair. Observed condenser in the WIF leaking causing water to leak onto boxes of food. Facility has placed a metal container in the splash zone to try and maintain the water but ice was observed on multiple boxes. No contamination was observed. PIC stated that a technician had recently come out to fix the condenser but it is still leaking. Repair condenser. REPEAT*** points not escalated. (0.5 pts)

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed celery being stored directly on top of packaged RTE sandwich wraps. -CDI- PIC relocated the unwashed celery with other unwashed vegetables. No contamination was observed of the RTE food items. (0 pts) For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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-use containers use for vinegar and oil stored directly next to the hand sink by the register. EHS observed the containers with no sleeves for protection and were getting wet from the water at the hand sink hitting them. -CDI- PIC voluntarily discarded the single-use containers and relocated them. REPEAT*** (1 pt)

4-501.11 Maintain equipment in good repair. Observed condenser in the WIF leaking causing water to leak onto boxes of food. Facility has placed a metal container in the splash zone to try and maintain the water but ice was observed on multiple boxes. No contamination was observed. Repair condenser. REPEAT*** (0.5 pts)

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 employee food in plastic bag stored directly on top of packaged RTE sandwich wraps. -CDI- PIC relocated the employee food to the bottom shelf away from customer food. No contamination was observed. (0 pts)

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. - Observed an insert container of raw chicken stored behind raw beef in the cookline refrigerated drawers. REPEAT. CDI - PIC rearranged storage order. For more information on food storage order 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 an insert container of shredded lettuce stored in the cookline opentop refrigerator at a temperature of 47F. PIC stated the container was placed into the unit less than 30 mins prior. CDI - Lettuce used immediately. 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 .

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 opened and unwrapped single service to go bags stored directly beneath the soap dispenser to the front counter handwash sink which could cause potential contamination.

4-501.11 Maintain equipment in good repair. - Observed a drip leak in the WIF compressor that is resulting in a buildup of ice on the exterior of boxes and the WIF floor. PIC stated they have had the unit repaired multiple times and even replaced recently but it will not fix the issue.

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 a buildup of food debris in the interior base of the front display case and in the sliding door tracks of the front display case.

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 the floors throughout the front cookline to be covered in an accumulation of food debris. CDI - Floors swept immediately.

6-301.11 Provide soap for handwashing at each handsink. -Pf. Observed empty soap dispenser at handwash sink across from 3 compartment sink. CDI-PIC placed soap bottle at handwash sink. Repeat.

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed raw chicken stored behind raw steak in cold drawer by grill. CDI-PIC corrected storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed container of lettuce heads without a lid or covering to protect item in WIC.

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 dropping 2F/45mins and slowly cooling due to plastic wrapping and containers of tomatoes stacked on top of one another. CDI-PIC removed wrap and separated containers. 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 .

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting board with corners chipped away.

2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. -P. Observed employee handle raw meat with gloved hands before attempting to handle ready-to-eat food. EHS intercepted and reminded employee to wash hands. CDI - employee washed hands before continuing.

6-301.11 Provide soap for handwashing at each handsink. -Pf. Observed hand sink without soap. Other hand sinks were stocked with soap. Verification visit within 10 days. 5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use. -Pf. Observed tray stored on top of hand sink basin. CDI - PIC removed tray.

4-602.11 (A) (4) Food contact surface of a thermometer shall be cleaned, and sanitized per 4-702.11/4-703.11, before using or storing. -P. Observed probe thermometer stored with food residue on probe. CDI - thermometer was cleaned and sanitized.

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 box of food with ice accumulation stored under leaking condenser in WIF. CDI - PIC placed tray above food to catch drops.

2-302.11 (B) Unless wearing intact gloves in good repair, a Food Employee may not wear fingernail polish or artificial fingernails when working with exposed food. -Pf. Observed employee with artificial nails not wearing gloves. CDI - employee washed hands and donned gloves.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloth on counter. CDI - PIC moved wiping cloth to sanitizer.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 . Observed roast beef, ham, and provolone cheese above temperature threshold inside of display case. Lettuce was also above temperature threshold inside of mike’s way case. CDI- Both items were moved to walk in cooler to be brought down below temperature threshold. See temperature chart.

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 oil and vinegar in secondary squeeze bottles without label attached. Ensure that these items are labeled with the common name for easy identification. CDI- Labeled during the inspection.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 . Observed sliced tomatoes on sandwich prep with top layer at 47.5 and the bottom layer at 39.7. CDI - top layer of tomatoes was placed in another pan and placed in WIC to cool. Observed lettuce (prepped this morning) on line at 43.0F. CDI - Lettuce container was removed to WIC to cool. New container was taken from WIC to line. EHS explained to PIC that all items should be at/below 41F before being placed in prep units for the purpose of cold holding. - 1.5 -

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed all wiping cloth buckets on line with a quaternary ammonia level of <50ppm. Manufacture directions require 150-400ppm. Concentration at dispenser was measured at 400ppm. CDI - Solution in buckets was replaced with sanitizer at proper concentration. - 0.5 -

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 accumulation of food debris under bottom drawer of grill prep unit. - 0.5 -

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 No CFPM on site.

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 For more information on handwashing, please visit: http://meck.co/FoodSafety or view our training video at the following web link, https://youtu.be/BH6CLGrH10M . Employee washed hands and did not use a barrier to turn faucet off. 2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Employee handle raw meats and changed gloves to work with RTE foods but did not wash hands in between. CDI- 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. 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 . Per conversation with employee, she stated slicers were broken down and clean/sanitized at the end of the night but wiped down periodically throughout the day. Assure slicer and compartments are broken down and cleaned every 4 hours.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Wet stacking observed of metal containers.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Jacket stored on soda boxes in back.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. For more information on proper cooling procedures please visit: http://meck.co/FoodSafety Observed shredded lettuce and sliced tomatoes not meeting cooling parameter of .12. CDI - Items were vemted alnd allowed to cool quickly. -1.5 points

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed tomatoes in prep unit next to grill above 41F. CDI - Tomatoes were low and discarded. EHS provided PIC with TPHC form for lettuce and tomatoes' held in sandwich prep units.

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 on proper cooling procedures please visit:  http://meck.co/FoodSafety Observed shredded lettuce and sliced tomatoes tightly covered while cooling. CDI - PIC vented pans and allowed to continue cooling. -0 points

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. -C Observed minor buildup on exterior of grill, prep units an deli display case. Increase frequency of cleaning. -0 points

2-501.11 Clean-up of Vomiting and Diarrheal Event. Facility does not have a vomiting and diarrheal cleanup procedure sheet. CDI- provided by inspector.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed items in display case cooler and prep cooler that were above 41 F. CDI- items were placed in walk-in cooler to chill.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P. Observed no dates on opened packages of sliced turkey, sliced ham and pastrami in display case cooler. CDI- suggestions were given to place dates on items via labeling the board or paper.

6-305.11 Designation - Dressing Areas and Lockers. No area is provided for employees personal items. Items are on a shelving near 3-comp sink with packaged food items for facility. PIC will speak with owners in regards to providing space.

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 containers of sliced lettuce cooling in deep, metal pans (tighly covered). CDI- Items were placed in shallow, uncovered pans and allowed to properly cool. REPEAT (full point)

4-501.11 Maintain equipment in good repair. Observed condesation leak in walk-in freezer. PIC has placed a work order for the unit. No product is affected at this time.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean exterior of grill, refrigeration units and slicer in kitchen area. Clean interior of cabinets near front counter and drink station. REPEAT (full point)

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. Clean floors in corners and under equipment in kitchen area. Clean splash from walls behind prep stations. REPEAT (half point due to improvements).

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 lettuce cooling in large metal pans (tightly covered). CDI- containers were partially uncovered to allow for proper cooling.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean exterior of cold-holding units, and shelving in kitchen area. Clean interior of cabinets behind front counter. Clean debris from door rails at display case cooler.

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. Clean floors in corners and under equipment in kitchen area. Clean splash from walls behind prep units in kitchen area.

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 one employee wash hands and touch nozzles with bare hands. CDI- Instructions were given on how to properly wash hands. Employee rewashed hands.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed sliced turkey, sliced ham and roast beef that were labeled with the correct date. CDI- Items were discarded. Repeat.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean exterior of refrigeration units, oven, and shelving in kitchen area.

6-301.11 Handwashing Cleanser, Availability - PF There was not any soap available at hand sink near 3-comp sink. CDI- Soap was provided for hand sink.

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 sliced turkey, sliced ham, sliced roast beef, and tuna that were not dated with the date they were opened. CDI- Items were dated.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed sanitizer bucket that was not labeled. CDI- bucket was labeled.

2-303.11 Prohibition-Jewelry - C Observed food employee wearing a watch while preparing food.