JERSEY MIKES #3188

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed multiple unopened chubs of deli meat in the glass deli case above 41F. PIC stated that he checked the temperature this morning at 10 am and it was below 41F. PIC had a lob sheet showing his temperature checks. CDI PIC put chubs of deli meat into the WIC to cool back down to 41F or below REPEAT 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 .

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed multiple employee clothing and bags on storage shelf above single service items and customer food. Also observed employee cell phone on top of front deli case CDI PIC moved all employee items

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed salami in the display case above 41F. PIC stated that it was out of case for slicing. CDI PIC put salami in the WIC and cooled down to 41F. 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 .

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Observed facility holding both make tables and items on metal trays (In the display case) on TPHC without written procedures. PIC stated that he recently began this process. CDI EHS provided TPHC form and PIC completed it today. TPHC procedure template may be found at: www.mecknc.gov/foodsafety

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloth hanging from a hook and not in sanitizer bucket. CDI PIC put cloth in the bucket.

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 boxes of single service food boxes and cups on the floor. CDI PIC put boxes on a shelf.

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 gasket of WIF. REPEAT

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered trash in the female restroom.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF. Observed facility unable to provide written employee health policy. CDI: EHS provided paper copy. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed cloths being stored in hand sink near 3 comp sink. CDI: Cloths were removed.

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 cooling at a rate of 0F/min inside display case covered in Saran Wrap. CDI: Lettuce was moved to walk in cooler to cool. 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 .

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 build up of food debris in tracking of display case, and prep unit. Clean as needed.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed deli slicer being stored as clean with food debris. CDI: Item was cleaned during inspection. All other food contact surfaces were clean. 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 various items in walk in cooler above 41F. Ambient air of cooler was 47F at beginning of inspection. PIC stated they have been in and out of the cooler doing a lot of prep this morning. PIC stated walk in cooler was 38F around 9am this morning. After 30 mins of walk in cooler being shut, ambient air would drop to 40-41F. PIC stated that a couple weeks ago repair techs came and turned up the walk in cooler temperature due to it freezing. Repair tech arrived onsite during inspection. TCS items in walk in cooler were moved to walk in freezer to cool. CDI: Repair tech adjusted walk in cooler and EHS observed ambient air of walk in cooler at 36F at end of inspection. 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 .

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 sliced tomatoes cooling at a rate of 0.04F/min inside walk in cooler covered in Saran Wrap. Observed pastrami cooling at a rate of 0F/min inside display case. CDI: Items were moved to walk in freezer to cool. 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 .

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 build up of food debris in prep drawers and bottom of display case. Clean as needed.

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. According to PIC, slicers are only washed/rinsed/sanitized at night. Facility has been open for more than 4 hours. CDI: Slicer was broken down and washed/rinsed/sanitized. 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 2 containers of tuna salad at 44F with 20 mins left in cooling window. CDI: Tuna was placed in walk in freezer to quickly cool. 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://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed spray bottle of multi surface cleaner without a label. CDI: PIC placed label on item.

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 large container of tuna cooling inside walk in cooler mostly covered in Saran Wrap. Observed small container of tuna cooling inside display case. Both containers were from the same batch which had 20 mins left in the 4 hour cooling window. CDI: Both containers were placed in walk in freezer to cool. 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 .

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 build up of food debris in bottom of deli case. Clean as needed.

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 flooring throughout establishment in need of cleaning. Observed minor dust build up on ceiling tiles near vents.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed two (2) bins of raw animal foods (thawing steak and chicken cuts) stored over cut lettuce in prep unit drawers. CDI - Storage order of prep drawers was reversed. 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed two (2) box of unwashed mushrooms stored above ready to eat food in WIC. CDI - Mushrooms were rotated above other unwashed produce. EHS provided PIC with WIC storage order guide. REPEAT. For more information on food storage order please visit: http://meck.co/FoodSafety 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 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 . Upon start of inspection, per conversation with PIC, front deli display was not currently holding TCS food at 41F or below. Establishment has been in contact with repair personnel to replace condenser on unit. Until such a time that repairs can be done, PIC has placed portions of food in ice baths in unit to attempt to maintain temperature. Observed multiple (approximately seven (7) portions of TCS foods (turkey chub, ham chub, roast beef, etc.) with some portion of out of temperature portions in deli case (portions closest to Icebath pans were at or below 41F, but larger portions of food, elevated away from ice, were out of temperature). PIC rotated items to available register area cold reach in and WIC to correctively cool food. Larger ice baths were prepared for food to be place in deli case. A verification will occur no later than 11/3/2023.

7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P Observed one (1) can of household pesticide at chemical storage in back of house. Per conversation with PIC, pesticide is not utilized within facility. CDI - PIC voluntarily disposed of unapproved pesticide. Note: EHS observed storage of multiple working containers of cleaners, some with fading labels or marking. While chemicals were distinguished and stored properly, EHS advises that facility relabel chemical working containers as needed to properly identify them.

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 one sliced tomato stacked high in register prep table cooling insufficiently. Per conversation with PIC, tomatoes were placed recently, having been washed and cut at ambient temperature. CDI - EHS placed tomatoes on 4 hour corrective TPHC. All other items placed to cool (Roast beef and tuna salad in WIC) were observed as properly cooling. EHS provided PIC with ambient cooling 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 one (1) commercial bottle of vinegar at storage shelf with no labeling. Observed approximately five (5) working containers (squeeze bottles) of condiments in WIC with no labeling. Squeeze bottles at prep top were effectively labeled. Label all working containers.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed three (3) boxes of non TCS food (two stacks of jarred peppers in dry storage area, one box of frozen bread rolls in freezer) stored directly on the floor. Elevate food items to prevent potential contamination. REPEAT. Note: No escalation in point deduction due to noted improvement from previous inspection; notably fewer items were observed in direct contact with the floor. Hermetically sealed bottled drinks and canned goods may be stored directly on the floor, provided floor is clean and dry.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed two (2) food employees, including PIC, engaged in food prep (cutting meats and lettuce, preparing cooked sandwich meats, etc.) with watches on. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed one (1) employee engaged in food prep (cooking steak and chicken) without effective hair restraint.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed approximately three (3) metal containers stacked wet. CDI - EHS separated clean metal containers to improve air drying.

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 several (more than ten (10) uncut lettuce heads in WIC stored inside of plastic black bag. Per conversation with PIC, lettuce is stored in bag to prevent frost accumulation. Whole, uncut vegetables (including lettuce heads) need not be covered to prevent contamination. If covered, utilize food safe wrappings, bags, or covers. 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 minor rust on non food contact equipment (WIC shelving, deli paper roller) resurface/replace corroded non food contact surfaces. 4-501.11 Maintain equipment in good repair. Observed hanging gasket at prep unit drawer. Replace or reaffix gasket.

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 minor food soil in non food contact portions of deli case. Clean as needed to prevent soil accumulation.

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 minor accumulated soil at register area floors during inspection. CDI - Employee cleaned floors over course of inspection.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed one (1) food employee remove gloves after switching from cleaning tasks back to food prep, wash hands effectively, but turn off faucet with barehands. CDI - EHS intercepted employee before donning gloves to return to food service, coached on effective hand washing, and observed an effective corrective hand wash. No other hand washing violations were observed at time of inspection.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed employee fill a metal bin with water from the handsink to scrape away debris from flattop grill. CDI - EHS coached employee and PIC to proper usage of handsinks and separation of tasks involving sinks or water (utilize water from prep sinks, dump sinks, or 3 compartment sink)

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed one (1) box of unwashed mushrooms stored above ready to eat food in WIC. CDI - Mushrooms were rotated above other unwashed produce. EHS provided PIC with WIC storage order guide. For more information on food storage order please visit: http://meck.co/FoodSafety

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 multiple items prepared either on the day of inspection (five (5) bins of cooling lettuce, five (5) bins of cooling sliced tomatoes, one (1) bin of tuna salad with a replaced plastic wrap, and two (2) bins of TCS produce (shredded lettuce and tomato slices)) and two (2) bins of food prepped in the previous night (properly cooled tomato and lettuce in the WIC) without date marks. CDI - Observations by EHS and questions to PIC verified the time of preparation for each food item. Date marks were applied to each item requiring date marks that were liable to be held for more than 24 hours. 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 .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed multiple boxes of non TCS food (uncut tomatoes, jalapeño peppers, bagged chips) in dry storage areas and register area stored directly on the ground. Elevate food items to prevent potential contamination.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed one (1) in use wiping cloth stored on prep table adjacent to deli slicer.

4-502.13 Single-use and single-service articles cannot be reused. Observed yellow cornmeal stored at spice rack in a container that formerly held rosemary spice. Do not reuse single use containers (spice containers); store new spices in labeled, multi-use working containers.

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 items (McDonald’s coffee cup, Zaxby sauce packets) stored above bread in WIC. CDI - PIC placed employee food items in readily available metal bin from clean dish rack, labeled the bin as employee storage, and placed items at lower elevation to prevent potential contamination.

Repeat: 2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety Observed no written procedures. CDI, document provided.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed hand sinks at front and near 3 compartment sink blocked by air fan, rags, and sanitizer buckets. CDI, items removed.

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 black build up on nozzles at soda fountain. CDI, nozzles removed for Wash/Rinse/Sanitize. 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 quat sanitizer concentration at 50 ppm. CDI, concentration adjusted, observed 200 ppm.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed lettuce cold holding above 41F after cooling since 9:30AM. CDI, item discarded by PIC.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F 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 tomatoes cold holding above 41F. Employee states items were sliced around 12. CDI, tomatoes moved to walk in to cool.

7-207.11 (A) Only medications that are necessary for the health of the employees shall be in a food establishment. -Pf Observed bottle of Ibuprofen stored on premises. CDI, item removed.

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 chopped lettuce cooling in deli cooler with Saran wrap and lid cover. CDI, item discarded by PIC. PIC educated on cooling methods.

Repeat: 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal containers stacked wet.

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 soiled floors at front and under equipment. Need cleaning.

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 procedures. CDI, documents emailed again.

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 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 mark turkey, roast beef, and ham chubs at display case. PIC states items came from same batch at walk in cooler which are dated. Observed date mark on items at walk in cooler. CDI, items date mark.

Repeat: 3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. TPHC procedure template may be found at: http://meck.co/FoodSafety Observed lettuce and tomato cold holding above 41F at prep line. PIC wasn't sure on whether to keep items on time or temperature. PIC states items have trouble staying at temperature due to items left uncovered throughout service. EHS advised PIC at previous inspection to use time and emailed TPHC template. Observed no TPHC document. CDI, items placed on time, TPHC document emailed again.

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf Observed dented can stored for retail use. CDI, item removed and segregated.

Repeat: 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed utensil's stacked wet.

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 procedures. CDI, EHS educated PIC on requirement.

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. TPHC procedure template may be found at: http://meck.co/FoodSafety. Observed lettuce and tomato on time but no written procedures. PIC states he is new to the area and was not aware of requirement. CDI, TPHC template provided.

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 no label on squeeze bottles at prep top. Need label.

Repeat: 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal containers stacked wet.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC on duty today has no obtained food protection manager certification. REPEAT.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed wiping cloth inside back handsink. Observed trash can in front of handsink as well. CDI - Items removed from handsink.

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 not cooling within parameters - see temp chart. Employee stated they were cut 30 minutes prior to start of inspection. CDI - Uncovered and placed on shelf in WIC to cool quickly.

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 tightly wrapped container in bottom portion of deli case. CDI - Container uncovered and placed on WIC shelf to cool rapidly.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several containers on shelf wet stacked after cleaning process.

6-501.16 Drying Mops - C Observed multiple mops stored wet inside wash sink. Mops placed on hooks for proper drying.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC on duty today has no obtained food protection manager certification. REPEAT.

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed chub of deli meat stored in direct contact with equipment shelving. Observed lettuce and mayo stored in walk in cooler without coverings.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed ham, hot ham, turkey, and cheeses holding above 41F in display case. PIC stated he had unwrapped them this morning during prep. CDI - All items taken to walk in freezer to cool rapidly.

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 closed container in walk in cooler. CDI - Container uncovered and placed on top shelf to cool rapidly.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed single use cup without handle stored inside salt container.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee clothing co-mingled on storage shelving. PIC will make designated area for employee items.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Person In Charge during inspection has not obtained food protection manager certification.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed large chemical bottle inside back handsink. CDI - Item removed from handsink.

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands.-P Observed employee wsh ahnds and recontaminate on handles. CDI- coached; re-washed

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed multiple task changes with no glove change. CDI- coaching of PICs and trainers

4-501.114 Maintain sanitizer at correct concentrations. -P Observed all sanitizer at 0 ppm. CDI- dispenser fixed; refilled to 200ppm

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed some meatballs hot held under 135 F . CDI- Reheated above 165F

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed multiple cold hold violations in line wells. See temp chart- CDI- placed on TPHC. * TPHC highly recomended for these areas for long term compliance