JERSEY MIKE'S SUBS #3192

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris. 4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed food debris buildup on gaskets of cold drawers. PIC to address cleaning frequency.

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 food debris on floors of walk-in freezer and walk-in cooler. Observed debris buildup in corners and under equipment. PIC to address cleaning frequency.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P- Observed spray bottle of sanitizer stored on rack over clean dishes. CDI - PIC moved spray bottle to designated chemical area.

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed metal containers stored as clean that were wet-stacked. PIC moved items to allow for air drying.

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 food debris on floor of walk-in freezer. PIC to address cleaning frequency of unit.

*REPEAT* 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P- *Observed - Food employee wash their hands and then turn off the faucet without using a barrier. *CDI - EHS informed employee on mistake and employee rewashed their hands properly. Using a paper towel as a barrier to turn off the faucet. *NOTE: No escalation of points deducted due to severity, food employee did not reengage in food prep, employee washed hands and then took out trash, returned and washed hands properly. observed multiple proper hand washes during inspection.

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 cut and prepped around 8am this morning above 41F in WIC, see temp chart for details. *CDI - PIC voluntarily discarded item. 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 - Shredded lettuce, sliced cheese and sliced tomatoes above 41F, see temp chart for details. *CDI - PIC voluntarily discarded items. 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 prepped this morning that missed the cooling parameters. Item was lidded with suran wrap possibly trapping hot air inside container with product. *CDI - PIC voluntarily discarded item. 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* 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. *Observed - box of Philly steak stored on the floor in WIF. *CDI - PIC placed item onto shelf removing it from the floor.

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 drink stored on prep table next to prep sink. *CDI - PIC removed employee drink from prep table.

*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. *Observed - Employees food and drink on prep table next to small flip top. *CDI - PIC voluntarily moved/discarded items.

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 - two food employees wash their hands and then turn off faucet without using a barrier, using their bare hands. *CDI - EHS educated employees on proper handwashing with the importance of using a barrier to turn off the faucet. EHS observed proper handwashing procedure after instruction. 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 .

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 - Containers of sliced tomatoes and shredded lettuce prepared today without date marking. *CDI - PIC date marked items. 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 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 - Box of bacon stored on the floor of WIC. *CDI - PIC placed box onto shelf to avoid possible contamination.

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 open drink on the middle shelf over food in the walk in cooler. Observed employee drink on the top of the food prep sink drain board. CDI - Drinks were relocated.

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 tuna salad in the deli display cooler without datemarking, PIC stated this was made yesterday. CDI - allowed PIC to properly datemark. 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed spray bottle of water not labeled, used for baking. CDI - PIC properly labeled.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food handlers with beard and not wearing effective hair restraints. Provide.

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 deli paper stored directly on the floor. CDI - PIC removed and discarded.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed food debris buildup in the deli meat/cheese display unit, along the tracks and interior of the reach in portion of the unit. Clean and maintain. 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 underneath cooking equipment and prep unit in need of cleaning. Observed floor under the front service area in need of cleaning.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed container of raw eggs stored above prepped lettuce in walk in cooler. PIC stated these eggs are not for retail, this is an employee food. CDI- eggs moved to designated employee area. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed a few generic “ZEP” chemical spray bottles with chemicals with no label or label that is faded and no longer legible. CDI- bottles relabeled. 7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed multiple chemicals hanging from clean dish shelving, directly above clean dishes. CDI- chemicals moved, EHS discussed not storing above clean dishes to avoid contamination.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed a few of the metal pans wet stacked on clean dish shelving.

4-904.11 (A) Display and handle single-use and single-service articles and cleaned and sanitized utensils to prevent contamination. Observed to-go cups stored at pickup station with rims of cups exposed. EHS suggests leaving in plastic protective sleeves to prevent contamination from customers.

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 gasket buildup on small prep unit. Observed shelving in the walk 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 flooring in corner of walk in cooler in need of cleaning. Observed flooring underneath cooking equipment and prep unit in need of cleaning.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee food stored in walk in cooler, not in designated area. EHS encourage PIC to make a designated employee bin, all employee items separated from retail product. REPEAT.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed employee handle money and then proceed to touch bread with the same gloves. CDI EHS educated employee and had him wash his hands and put on new gloves. 2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed several glove changes without washing hands in between. EHS educated PIC. PIC had all employees wash their hands and put on new gloves.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed several pans and containers stored as clean with food debris and labels on them. VR needed 4-22-23 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 tuna in deli case at 45F. Pic stated that it was put in there yesterday. CDI PIC voluntarily discarded. 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 .

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 roast beef from yesterday not DM. Observed several opened cheese chubs in WIC not DM. PIC stated she prepped them today and have not had time to DM. dated. CDI PIC dated all opened RTE foods 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 .

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed Lettuce not marked with discard time. CDI PIC put discard time on lettuce.

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 covered pans of tomatoes cooling in WIC at 45-48F. PIC stated that tomatoes were prepped today and had been cooling for at least 3 hours. CDI PIC put tomatoes in WIF uncovered. 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 .

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

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed paper cup being used as scooper in cornmeal. REPEAT CDI PIC removed cup from cornmeal.

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-service trays stored on top of deli meat case facing up. CDI PIC inverted trays.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee jacket in lower cabinet with sandwich wrappers and cellphone above clean dishes. CDI PIC moved jacket and phone. 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 cup on top shelf of clean dish drying rack

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Written procedures were not available but foods were being time stamped. Points reduced and TPHC form was emailed to manager. Please email this form back to the inspector within 10 days.

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed a paper cup stored in cornmeal. Remove and move to handled scoops.

4-501.11 Maintain equipment in good repair. Observed table legs and prep table-bottom shelf, starting to rust. 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. During next deep clean wash, rinse, and sanitize the cornmeal and salt containers as there is debris building up.

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. Floor cleaning needed. Began during inspection.

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 CFPM on site during inspection.

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 vomit kit/plan on site-only poster. No points taken today due to this being the second inspection since the 2017 FC adoption. CDI-EHS sent an email with the information.

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 4 pans of tomatoes and two trays of lettuce in the WIC. The trays were cracked open. PIC said the product was put in the WIC at 10am on the dot. PIC voluntarily discarded food above 41F. REPEAT. VR REQUIRED 5/22/2022.

3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P Observed lettuce and tomatoes on the line at 49F, PIC said they use time but had no time stamps. PIC added time stamp. VR REQUIRED 5/22/2022. REPEAT.

3-501.15  Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring.  Cold air must flow around product to remove the heat. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed 4 pans of tomatoes and two trays of lettuce in the WIC. The trays were cracked open, about 1 inch. Not big enough for the flow of cold air. They were supposed to be chilling in the freezer first. PIC said the product was put in the WIC at 10am on the dot. PIC voluntarily discarded food above 41F. REPEAT. VR REQUIRED 5/22/2022.

4-501.11 Maintain equipment in good repair. Observed table legs and prep table-bottom shelf, starting to rust. Brackets on the sink starting to rust.

2-102.12 (A) Certified Food Protection Manager. Observed no CFPM on site during the inspection.

4-702.11 Before Use After Cleaning. Observed dishes in the sanitizer and 0PPM sanitizer int he sink. CDI-PIC and EHS worked together and they added a new sanitizer bag, they realized the cord was bent causing the sanitizer not to come out. After fixing the sanitizer was 400PPM QAC

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 at 57F in the WIC and tomatoes at 61F in the reach in deli case. Both were covered with lids and filled too high. Both products moved 1F/1hr, not an approved cooling rate. CDI-PIC took product back to the WIC and uncovered the rest of the product made today in the WIC.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed deli case holding food at 43-46F. The case was opened at every customer and sometimes left open for several customers. The unit was 39F ambient air when shut but due to continuous use cannot hold temp properly. Observed cheese double stacked in the prep unit at 51F. CDI-EHS had PIC moved products back to the WIC and after speaking on the phone with the manager they are going to only keep stocked for a short amount of time to decrease temp abuse on foods. Cheese was voluntarily discarded.

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 lettuce and tomatoes above 41F, PIC said they use TPHC for these. PIC said the manager is the only one who does the time stamps even though there are two other shifts where they are not present. CDI-PIC added a new time stamp and they were informed they have to keep these even if the manager is not there, spoke with manager about these procedures and they will be training employee on these.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed 1 container of bleach with no label. CDI-PIC 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 tuna salad at 57F in the WIC and tomatoes at 61F in the reach in deli case. Both were covered with lids and filled too high. Both products moved 1F/1hr, not an approved cooling rate. CDI-PIC took product back to the WIC and uncovered the rest of the product made today in the WIC.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed lettuce that had been prepped 30mins ago, in the WIC with the lids on. CDI-PIC said they normally crack the lids (had a list of procedures, and is a very thorough PIC) PIC cracked lids.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed a working bottle of water used for bread with no label. CDI-PIC labeled. PIC did not sign due to Covid protocols.

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 wash hands then turn off nozzle with bare hands. CDI-EHS corrected action and they rewashed hands and turned off nozzle with paper towel to prevent contamination.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed PIC take metal scraper used for the grill, scraped food debris off grill then take it and dump remainder of food debris in trash can, while scraper was touching the trash can. CDI-PIC took scraper back top be washed rinsed sanitized. 4-702.11 Before Use After Cleaning - P Observed PIC wash, rinse, then santize a metal scraper by dipping it into solution, then shaking it and placing it on the drying rack. CDI-EHS explained food contact surfaces need to be wash/rinsed/sanitized and their sanitzier requires a 30sec contact time. PIC placed scraper back in solution for the correct time allowance.

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 using 4 hr time for lettuce, tomatoe on the make line without written procedures. PIC does use a written time stamp. CDI-EHS emailed procedures and PIC will send a picture of written procedures to EHS in a day or two. PIC did not sign due to COvid protocols

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 in metal container, covered at 48F, in the WIC and the deli display case. PIC explained it was made 20mins before EHS arrived. CDI-EHS explained product will cool down faster with lids left open to allow cool air in. PIC opened all containers made today in the WIC and moved the containers in the display case to the freezer for rapid chill. REPEAT.

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Observed unopened employee drinks/food in a bag stored over customer products.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P: Carton of raw eggs stored on top of cheese in cheese / deli meat display case. CDI- egg carton removed from display case.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P: In-use sanitizing bay of three-comp sink had sanitizing solution of less than 100 ppm quat. CDI- sink emptied and re-filled with 200 ppm quat solution. 4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P: PIC stated slicer is cleaned once per 24 hours, at night. Only wiped down with sanitizer throughout the day. CDI- discussion with PIC on proper cleaning frequency of at least every four hours to 3-comp sink for wash / rinse / sanitize.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P: Pans of sliced tomatoes dropped one degree F in 30 minutes. CDI- tomatoes moved to freezer to rapidly chill.

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: Pans of recently sliced tomatoes filled to capacity and tightly covered. See # 18 previous page. CDI- tomatoes uncovered and moved to freezer for chilling.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Wiping cloths in sanitizer bucket solution of 0 ppm quat.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Stacks of single-use cups with exposed lip-contact surface at front counter.