JIMMY JOHNS GOURMET SANDWICHES #4131

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

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed manager and employees without knowledge of employee health policy. CDI- EHS left copy, reviewed and all employees signed. For more information on employee health policy, 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 slicer heavily soiled. CDI- Slicer broken down for cleaning. -REPEAT 4-702.11 Utensils and food contact surfaces of equipment shall be sanitized before use, after cleaning.-P Observed containers sitting on top of other dishes (not submerged in sanitizer or touching sanitizer). CDI- Dishes 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 .

3-501.17 (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). 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) Observed no date on container of prepared chicken cups. Observed separate container of prepared chicken cups with the incorrect date. CDI- Dated correctly. 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. Observed dishes wet stacked in clean dish storage area.

4-603.16 Washed utensils and equipment shall be rinsed prior to sanitizing. Observed employee placing washed, soapy dishes into sanitizer without rinsing. CDI- Dishes rinsed. 4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed all test strips expired. Get more test strips.

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 low reach in cooler in need of cleaning.

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 floors of walk in cooler in need of cleaning.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM onsite. 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 several dishes in the clean dish storage rack soiled with old food debris. CDI- All items pulled and sent to 3 comp for washing. 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 gyro, chicken and cheese in the prep top unit holding above 41F. CDI- Items placed in the low reach in cooler to cool. All items temped and cooled to 41F- 40F. 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 .

3-501.17 (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). 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) Observed sliced and wrapped capicola dated 6/18. Observed sliced and wrapped capicola without a date. CDI- Dated. 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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 a container of tomatoes and 3 sliced bundles of ham wrapped/ stacked while cooling. Items cooled at a rate of 0. CDI- Items unwrapped/ stacked and placed in the walk in cooler. 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 .

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed several dishes wet stacked in the clean dish storage area.

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: www.mecknc.gov/foodsafety

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Facility does not have a vomit and diarrhea clean up procedure in place. CDI - Given and reviewed with PIC. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Sliced turkey recorded above 41F in flip top - Product was over-stacked. CDI - Discarded. 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 Sliced tomatoes cooling in reach in cooler in deep pan. Product dropped 0 degrees in 20 minutes. CDI - Placed on sheet tray for proper cooling. 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 on site during inspection. Obtain CFPM certificate for PIC. REPEAT 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 one scoop with food debris on food contact surface stored as clean. CDI- PIC placed scoop in 3 compartment sink to be washed. 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed one bottle of kickin ranch, seasoning shakers, containers of croutons and containers of crispy onions without labels. Label secondary containers.

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

2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed opened employee drink stored on the prep table near food preparation.

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 PIC stated that they use Comet bleach disinfectant to clean the slicer. The bleach instructions are to use in areas like the bathroom. Chemical is not food safe. CDI- EHS educated PIC. Slicer cleaned.

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

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed facility only had employee health poster which does not discuss exposure and restriction. CDI: EHS emailed PIC a copy of the employee health policy. For more information on employee health policy, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed portioned chicken stored under unwashed tomatoes in walk in. CDI: Items reorganized. 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 sliced cheese and portioned chicken holding above 41F. CDI: Products were overstacked. Overstacked product was taken to the walk in to rapidly 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 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 tuna salad cooling in a deep, covered container in the reach in part of the prep cooler. CDI: Tuna salad was moved to the walk in, uncovered and properly cooled. Observed sliced tomatoes and sliced lettuce cooling in ranch in and prep top coolers. CDI: Products relocated to the walk in and properly cooled. EHS and PIC discussed proper 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 .

3-304.12 (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 mayo scoop stored in water in prep top cooler. CDI: Mayo scoop removed and placed in a clean pan.

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

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 no date mark on sliced ham in prep top cooler. PIC stated product was sliced 8/26. CDI: Product was properly labeled. All other items properly date marked. NOTE: Other sliced meats had no date mark but were less than 24 hours old and would be sold within the 24 hours. Items intended to be held longer than 24 hours shall be date marked. 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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 cooling in a deep, covered container in the reach in part of the prep cooler. CDI: Tuna salad was moved to the walk in freezer, uncovered and properly cooled. 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 .

4-501.11 Maintain equipment in good repair. Observed shelving with some rust where clean pans are stored.

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

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 roast beef cooling in reach in cooler after 4.5 hours above 41F. CDI: Product voluntarily discarded. Observed roast beef still cooling in the prep top after 4.5 hours above 41F. CDI: Product voluntarily discarded. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed tomatoes holding above 41F. CDI: Product was taken to the walk in to rapidly 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 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 roast beef cooling while tightly wrapped in the reach in cooler and roast beef cooling in the prep top cooler. CDI: Products voluntarily discarded. REPEAT VIOLATION 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 .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed a few wet stacked cambros stored as clean.

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 PIC is not a certified food protection manager. REPEAT

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. PIC chewing gum while preparing sandwiches. Food employees must not eat or chew gum while preparing food.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Spray bottle of blue cleaner observed in hand washing sink at start of inspection. Hand washing sinks shall be used only for hand washing and no other purpose. CDI - PIC removed bottle. 0 pts.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Spray bottle of blue cleaner was not labeled. CDI - PIC labeled bottle. 0 pts.

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 . Tuna cooling at 49F in walk-in cooler in big bowl wrapped with plastic wrap. Tuna began cooling at 9AM. TCS foods shall be left uncovered or loosely covered during cooling process. CDI - Tuna uncovered and placed in freezer.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. 1 food employee wearing watch on wrist while making sandwiches. Food employees must not wear jewelry on their hands or wrists. 0 pts.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee drinks and 2 backpacks stored on dry storage shelf above tea bags. 1 backpack was stored in a box of tea bags and was contacting the tea bags in the box. Store employee personal items in a separate location where they can’t contaminate food, clean utensils, or single-use/single-service articles.

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 Observed no certified food protection manager on site.

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 employee health policy does not include non-typhoidal salmonella. CDI: EHS provided PIC with a copy of the updated policy.

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 cleaning up vomit and diarrhea events. Facility did have a kit put together. CDI: EHS provided PIC with a link to the state written plan and explained requirements.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed employee handle ready to eat tomatoes with bare hands. CDI: Tomatoes voluntarily discarded. Employee washed hands and donned gloves.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no papertowels at handsink. CDI: Towels provided. Napkins for hand drying were in close proximity to handsink, although not stored at handsink.

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 reach in portion of main prep top holding food above 41F. CDI: All TCS items voluntarily discarded.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager on site during inspection. REPEAT VIOLATION

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed tomatoes and celery stored over ready to eat items in the walk in cooler. CDI: Items reorganized.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer at 3-comp sink during ware-washing at 100ppm quat. CDI: Sanitizer compartment refilled to proper concentration.

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 roast beef, cut tomatoes, and cut lettuce cooling in reach in coolers at a rate of 0F/min. PIC stated that lettuce had been in the cooler since 8am. CDI: Items vented and moved to walk in cooler and properly cooled. REPEAT VIOLATION Persistent cooling issues may result in permit action being taken on the next visit. Facility has agreed to do a risk control plan (RCP).

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 in prep top that are not labeled. Per PIC, some items last up to 3 days. Ensure date is carried with the product to know when it was cut. CDI: Items dated.

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, cut tomatoes, cut roast beef, and cut lettuce tightly wrapped cooling in reach in cooler while tightly covered and in deep containers. EHS and PIC discussed the need to prepare items quickly and to use all pre-chilled ingredients. If the above measures do not keep the food at or below 41F, items shall be cooled in the walk in cooler while properly vented. CDI: Employees educated. Items relocated to walk in cooler and properly cooled. REPEAT VIOLATION Persistent cooling issues may result in permit action being taken next visit. Facility has agreed to complete a risk control plan (RCP).

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed employee food items stored over food items for customers in walk in coolers. CDI: Items were voluntarily discarded or relocated.

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

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed some wet stacked containers stored as clean. CDI: Containers separated for air drying.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager on site during inspection. REPEAT VIOLATION

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF Observed through discussion that employees are not aware of employee health policy requirements. No health policy could be found during inspection. CDI: EHS educated staff and provided an employee health policy poster/sticker for the facility.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed chemical bottles hung on the sides of the sink. CDI: Bottles relocated.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Observed PIC washing dishes during inspection and dunking items in sanitizer. Contact time per product label is 1 min. CDI: Employee properly sanitized dishes. EHS watched employee fill up sinks and start dishes during inspection. No dishes were washed today prior to EHS intervening.

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 tuna salad and cut lettuce cooling in reach in coolers at a rate of 0F/min. PIC stated that lettuce had been in the cooler since 8am. Tuna was finished shortly before EHS arrival. CDI: Items vented and moved to walk in cooler and properly cooled. REPEAT VIOLATION Persistent cooling issues will result in a risk control plan or permit action being taken on the next visit.

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 and cut lettuce containers cooling in reach in cooler while tightly covered and in deep containers. EHS and PIC discussed the need to prepare items quickly and to use all pre-chilled ingredients. If the above measures do not keep the food at or below 41F, items shall be cooled in the walk in cooler while properly vented. CDI: Employees educated. Items relocated to walk in cooler and properly cooled. REPEAT VIOLATION Persistent cooling issues will result in a risk control plan or permit action being taken next visit.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager on site during inspection. REPEAT VIOLATION

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 lettuce(.02F/min) In prep top and tomatoes(0F/min) in reach in cooling below required rate. CDI: Items moved to walk in to rapidly cool. REPEAT VIOLATION Some improvement. No issues with deli meats today. If cooling issues continue, a risk control plan will be considered.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed turkey over-stacked in prep top cooler. CDI: Turkey was moved to reach in.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed disinfectant labeled as sanitizer. CDI: Product properly labeled.

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 lettuce and tomatoes cooling in reach in coolers while tightly wrapped. Observed lettuce cooling in prep top cooler. REPEAT VIOLATION If cooling issues continue, a risk control plan will need to be considered.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed some wet stacked containers stored as clean. CDI: Containers separated for air drying.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no test kit for quat test strips. VERIFICATION REQUIRED.

General Comment: 2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager present. Still within 210 days of permit. No points until after 210 days.

Repeat: 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 several deli meats cooling inside bottom of prep cooler not cooling at proper rate ( 0F per minute) when moved to walk-in cooler. CDI: meats later moved to walk-in freezer after improper cooling rate was determined.

Repeat: 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 frenchie sandwiches held on TPHC at merchandiser without time recorded. CDI: proper discard time recorded.

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 deli meats at bottom of prep cooler wrapped tightly and stacked between parchment paper during cooling process. CDI: meats moved onto sheet trays and later moved from walk-in cooler to walk-in freezer to facilitate cooling.

General Comment: 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed plastic pans wet stacked on drainboard of 3-comp sink.

2-102.12 PIC demonstrates knowledge by being a certified food protection manager. PIC without servesafe certification. Within 210 days of new permit; no points

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 recontaminate hands on handles after hand wash. CDI- coaching ; rewashed

6-301.14 Post a handwash sign at each handsink. Observed no "must wash hands" signs at bathroom sinks. CDI- signs provided

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce over ready to eat containerized foods. CDI- no points taken

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 45F within 4 hours. -P Observed multiple deli emats and tomatoes prepped this morning(time unclear) above 45F and cooling at insifficient rate. CDI- product in position to be first served just prior to lunch rush and not above 70F and will be used prior to 6 hours

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 facility uses discard dates not prep dates and observed multiple deli emats sliced yesterday without date mark( wrapping with date discarded)- CDI- through instruction

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 PIC unable to provide any written procedures for subs held using TPHC VR for written procedures

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths with active stirring. Cold air must flow around product to remove the heat. -Pf Observed cooling in tops of equipment not rated for cooling held open, rate cooling failed but unable to determine ultimate failure becasue food sold before 4 hours. Recomend TPHC on top pans or cooling in walk in cooler

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed box of napkins stored on floor in kitchen