FIREHOUSE SUBS

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 food thermometer soiled while stored. CDI- Thermometer cleaned.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed lettuce, tomatoes, chicken in prep top unit holding above 41F. Items were over stacked. Keep items below fill line to ensure that all items stay in temp. 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 .

4-501.11 Maintain equipment in good repair. Observed shelving beginning to rust in clean dish storage area. REPEAT 4-502.11(A) Maintain utensils in good repair. Observed cutting gloves torn.

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 metal soup cup holder, low reach in, tall reach in unit and outside of 3 door tall reach in unit, gaskets in units in need of cleaning. REPEAT

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. Per PIC, cutting boards are wiped down with sanitize every 2 hours and washed, rinsed, and sanitized at the end of the night. Sandwiches directly touch the cutting boards and therefore must be washed, rinsed, and sanitized at least every 4 hours. CDI: PIC will implement every 4 hour W,R,S going forward. 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 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed meatballs reheating in steam table. PIC stated they start them in the microwave but that the target is at least 140F but not over 160F. The container of meatballs was being reheated for the second time and therefore must hit 165F. After 40 minutes, the meatballs had risen approximately 30 degrees and still had approximately 30 degrees left to go with 20 minutes left. CDI: Item continued to be reheated in the microwave to over 165F in the microwave. Meatballs going up to commercial reheat were also placed in the microwave due to them tracking to not make it to the required temperature as well. EHS recommended stirring throughout reheating processes. See temp chart.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed 3 fruit flies in area with clean dish storage. REPEAT VIOLATION PIC stated they have a contract with a pest control company that comes monthly. EHS advised increasing pest control frequency due to flying insect presence.

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

4-501.11 Maintain equipment in good repair. Observed non functioning ice machine and water station at consumer self-serve area. Repair, remove, or replace. REPEAT VIOLATION Observed torn gaskets on several reach ins. Observed main prep unit damaged which prevents pans from being placed in unit properly and staff have a towel to prop up pans so they do not fall through. Repair or replace damaged equipment. 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 rusted shelving at clean dish drying rack and RIC, prep units, and RIF starting to rust. REPEAT VIOLATION

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed all holding and main use equipment in need of detail cleaning including but not limited to prep units, reach in units, gaskets of units and conveyor toaster. REPEAT VIOLATION Ensure more frequent cleaning.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpsters with open lids and doors. *NOTE: this is a shared dumpster space*

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 walls in need of cleaning throughout facility including on the cook line, and in the back of house. Many areas have significant food spatter and build up. Observed AC vent covers with dust build up. Observed soup cup and lid holder with significant build up and debris. Observed shelving in cabinet under drink area in need of cleaning. REPEAT VIOLATION 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 shelving in cabinet at drink area in severe disrepair.

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P- Observed food employee wash hands for less than 20 seconds. -CDI- EHS educated food employee on proper handwashing procedures and food employee properly rewashed hands. -0- For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M .

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf- Observed no paper towels at handsink in men’s bathroom. -CDI- PIC replenished paper towel supply. -1-

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P.- Observed sliced tomatoes prepared prior day between 43-44F. -CDI- PIC voluntarily discarded items. -1.5- 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 sliced cheeses between 45-49F at sandwich unit. Per PIC, items were out. -CDI- PIC placed items in RIF to cool back down. -0- For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf- Observed sliced tomatoes prepared prior day that did not properly cool down. Items were found cooling in plastic containers filled to the top with lids stacked on top of each other with no air flow. -CDI- EHS educated PIC on proper cooling methods and PIC voluntarily discarded items. -0- 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 .

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed 2 food employees engaging in food prep with wrist watches. -0-

4-501.11 Maintain equipment in good repair. Observed non functioning ice machine at consumer self-serve area. Repair. **REPAIR** -0.5- 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 rusted shelving at clean dish drying rack and RIC and RIF starting to rust.

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 interior surface of RIC in need of cleaning. Observed NFCS of toaster in need of cleaning. Increased and more thorough cleaning frequency recommended. -0-

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 walls in need of cleaning in dish pit area below sink and behind prep units in hard to reach areas. Increased and more thorough cleaning frequency recommended. -0-

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 drinking in front prep area. CDI EHS educated PIC and employee moved drink and washed her hands.

2-301.14 (A) Wash hands after touching bare human body parts other than clean hands and clean, exposed portions of arms.- P Observed employee touch her nose with gloved hand and proceed to handle food. CDI EHS educated PIC and employee removed her gloves and washed her hand and put on clean gloves. 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed employee touch her hair with gloved hand and proceed to handle food. CDI PIC had employee wash her hands and put on clean gloves.

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

4-501.11 Maintain equipment in good repair. Observed one of the front reach in coolers not working and the back ice machine not working. PIC stated that she has put in a work order.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed cucumbers on the top shelf in the reach in cooler above ready to eat food. CDI PIC moved cumcumbers For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 meat balls being reheated in the hot well. Employee stated that reheat started at 9 am. The meatballs were at 51F. EHS advised PIC of reheat requirements. CDI employee reheated meatballs in the microwave to 155F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed multiple tcs foods in the prep top filled too high and above 41F. CDI PIC voluntarily discarded the top portion of the containers For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed sliced tomatoes cooling in reach in cooler not falling 1F every 12 minutes. The temperature has not changed in the last 45 min. PIC sliced tomatoes and put the covered pans directly into the reach in cooler. EHS educated PIC on cooling room temperature food. CDI PIC put sliced tomatoes in the freezer 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-302.15 Wash fruits and vegetables prior to use. Observed employee putting washed tomatoes back into the cardboard box and then slicing them. CDI EHS educated PIC and employee voluntarily discarded the two tomatoes he sliced and he rewashed the remaining tomatoes.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed one cutting board with deep grooves and black buildup

6-301.11 Provide soap for handwashing at each handsink. -Pf- Observed broken soap dispenser at back of house handwashing sink. Per PIC, new dispenser has been ordered. -CDI- PIC placed pump soap at handwashing sink. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf- Observed paper towel dispenser not functioning in men’s bathroom. -CDI- PIC placed roll of paper towels in bathroom. -1-

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed dark buildup inside of ice machine. Increased and more thorough cleaning frequency recommended. -0-

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.- Observed meatballs and chili cooling down from last night at 43F. -CDI- PIC voluntarily discarded. -0- 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 .

3-501.15 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 items cooling from last night in containers with lids that did not reach cooling parameters. -CDI- EHS educated PIC on cooling methods. **REPEAT** -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 .

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee with no protective head covering. **REPEAT** -0.5-

4-501.11 Maintain equipment in good repair. Observed broken paper towel and soap dispenser. Observed broken water and ice machine. Repair or replace. -0-

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 sticky buildup in cabinet under drink dispenser machine. -0-

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM present at start of inspection. Per PIC, he will receive his certification this week. -0- For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P- Observed food employee wash hands for less than 20 seconds. -CDI- EHS educated food employee on proper handwashing procedure and food employee rewashed hands. For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M . 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P- Observed PIC and food employee wash hands and not use a barrier to turn off faucet. -CDI- EHS educated PIC and food employee on when to wash and both properly rewashed hands. -2-

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use -Pf.- Observed cardboard boxes stored in front of handwashing sink. -CDI- PIC relocated boxes. -0-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed sliced tomatoes and lettuce on flip top above 41F. Per PIC, these items were above temperature due to lunch rush. Observed sliced tomatoes in stand alone RIC above 41F. Refer to temperature chart. -CDI- PIC relocated items in flip top to RIC to facilitate rapid cooling. PIC relocated sliced tomatoes in stand alone RIC to freezer to facilitate rapid cooling as items had been cut earlier today. **REPEAT** -3- 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 .

3-501.15 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 3 containers of tomatoes cut this morning in stand alone RIC above 41F. Per PIC these items were cut for a catering event. -CDI- EHS educated PIC on proper cooling methods and PIC relocated items to freezer to facilitate rapid cooling since items still had time to cool down. 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed jerk and Cajun seasoning with no labels. -0-

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed gnats and fruit flies in area with clean dish storage. -0-

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed PIC with no head covering or beard guard. Observed food employee with no head covering. -0-

3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed quat sanitizer bucket stored with in-use clothes with food debris and sanitizer concentration at 50 ppm. -CDI- PIC changed out sanitizer bucket to a concentration of 200ppm. -0-

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 procedure for responding to vomiting and diarrheal even. CDI. Provided PIC with one. REPEAT.

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

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed meat balls and beef in different containers from previous days, cold holding at temperatures above 41F. CDI. PIC voluntarily discarded. Will be back on Monday to check on the unit.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . Observed food thermometer in disrepair during inspection. CDI. PIC ordered a new one.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employees working with watch on. Needs to be removed.

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 rust paints on vents in the food prep areas. Needs to be 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 build up on floors in behind RI coolers, ceiling vents. Needs to be cleaned. REPEAT.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF For more information on employee health policy please visit: http://meck.co/FoodSafety. Observed no employee health policy in the facility. CDI. Provided PIC with one.

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 procedure for responding to vomiting and diarrheal even. CDI. Provided PIC with one.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY/. Observed sanitizer at 10ppm during active dish washing. CDI. PIC replaced the container.

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 container of spice in the food prep area without a label. Needs to be labeled. REPEAT.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees working with food without hair covers. Needs to wear some when working with food.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in use wet wiping cloths held in sanitizer solution at 10ppm. CDI. PIC changed the solution.

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 cup covers stored directly on a soiled surfaced. CDI. PIC removed.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf. Observed no test kits in the facility during inspection. Needs to have some. REPEAT. WILL BE BACK IN THEE DAYS TO CHECK ON THEM.

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 build up on shelves up front and in the micro wave. Needs to be cleaned. REPEAT.

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 paints chipping off from vents in the food prep areas. Needs to be 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 build up on floors in behind RI coolers. Needs to be cleaned. REPEAT. *** improvement from last time.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phones stored directly on prep surfaces. CDI. PIC removed. REPEAT. *** IMPROVEMENT FROM LAST TIME.

5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed a jar of water stored directly in the hand sink. CDI. PIC removed

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed meat balls and beef in different containers from previous days, cold holding at temperatures above 41F. CDI. PIC voluntarily discarded. Will be back on Monday to check on the unit.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information on date marking please visit http://meck.co/FoodSafety. Observed meat balls in RI without dates. CDI. PIC voluntarily discarded.

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 working containers of spices with labels. 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. Observed employees working with watch on. Needs to be removed.

4-501.11 Maintain equipment in good repair. Observed broken vent in RI cooler at the back. Needs to be fixed. REPEAT.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf. Observed no test strips in the facility at the time of inspection. Needs to buy some. Will be back to check on them in 7days

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 build up in microwave, RI handles, Needs to be cleaned.

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 lots of trash on the floor in the kitchen area. Needs to be cleaned.

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C. Observed employee drinks stored all over the back area and in RI by customer food. Needs to create an area for storage of employee drinks. REPEAT

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no one in the facility with food manager certification. PIC later came in with serve safe.

7-201.11 Store toxic materials to avoid contamination. -P. Observed all purpose chemical stored directly on prep table. CDI. PIC removed

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed multiple employees working in the kitchen without hair covers. Need to wear some when working with food. 2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee wearing hand rubber ban while preparing food. CDI .Employee removed.

4-501.11 Maintain equipment in good repair. Observed broken vent cover for RI cooler up front. Needs to be 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 build up on vents at the food prep area behind.

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C. Observed employee drinks stored all over the back area. Needs to create an area for storage of employee drinks.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed employee get water from the handwashing sink. CDI- Pitcher removed. Advised employee to get water from the prep sink.

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 old food debris. CDI- Slicer broken down to be cleaned.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed 2 bags of ham holding above 41F. Ham had been in the low reach in since Monday 2/1/21. CDI- Ham discarded. -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 pepperoni and salami without a date mark. CDI- Items dated. Spoke to PIC about dating items. Items without dates past the 24 Hr time limit will be discarded in the future.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed low reach in units in need of cleaning. Observed upper plate of drink machine in need of cleaning.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed 6 bags of turkey and 11 bags of ham holding above 41F in the low and tall 1 door reach in coolers (temps between 44-51). PIC stated all bags were left in the tall 1 door reach in over night. PIC stated he transferred some bags to the low reach that morning. Little time was taken to move items. CDI- All items voluntarily discarded. Observed turkey, roast beef, salami, and han in the prep top holding above 41F. CDI- Items 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 turkey, ham, salami and roast beef overstacked in the prep top unit. Top portions were 44-50, bottom portions were 36-41. CDI- Top portions were discarded. Spoke to PIC about keeping items below the fill line of the containers.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed drink machine in need of cleaning.

4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P PIC stated utensils are washed every 6 hours. CDI- Informed PIC that all in use cutting boards and utensils shall be cleaned every four hours unless temperature control is being used. (4-602.11) (E4) Equipment food contact surfaces and utensils shall be cleaned any time contamination may occur. Observed ice machine with pink buildup. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed bucket housing utensils soiled with debris. CDI- Bucket cleaned

4-502.11(A) Maintain utensils in good repair. Observed knife with several cuts and tears. CDI- Knife was 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 illegible date mark sticker on steak. observed multiple salads in upright cooler without date marks. CDI discard by PIC. 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 incorrectly date marked sliced turkey prepared yesterday per PIC. CDI by date mark.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. observed multiple wet stacked containers on the drying rack.