SUBWAY 3719

REPEAT 2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. No employee present is Serve-Safe certified.

3-DAY VERIFICATION REQUIRED 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed all TCS food products above 41 degrees in both prep coolers and walk-in cooler. All food was voluntarily discarded. Establishment has voluntarily closed until all coolers are repaired.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed oven cleaner stored above paper towels on a storage rack. CDI - Chemicals were moved to the bottom shelf. Improvements made from previous inspection.

10-DAY VERIFICATION REQUIRED 4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Observed all both prep coolers and walk-in cooler holding food above 41 degrees. Establishment has voluntarily closed until all coolers are repaired.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed to-go orders of sandwiches stored next to the hand wash sink, exposing them to splash.

3-304.12 Store in-use utensils with an approved method. Observed a knife for cutting bread stored inside of the Sani-Station sanitizer. CDI - Knife was removed to air dry.

REPEAT 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 a container of single service utensils and ramekins stored directly behind a hand sink, exposing them to splashing.

REPEAT 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. 5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed open dumpster doors and a missing drain plug.

REPEAT 2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. No employee present is Serve-Safe certified.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed soap, sanitizer and oven cleaner stored above paper towels on a storage rack. CDI - Chemicals were moved to the bottom shelf.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed a light gap on the side of the back door that could allow pests to enter.

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 a container of single service utensils and ramekins stored directly behind a hand sink, exposing them to splashing.

REPEAT 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. 5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. 5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed open dumpster lids, a missing drain plug and bags of trash on the ground around the enclosure.

REPEAT 2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. No employee present is Serve-Safe certified.

2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P Observed an employee recontaminate hands after washing by turning the faucet off with bare hands. CDI - EHS educated employees on how to turn the sink off using a paper towel. Employee rewashed their hands.

4-702.11 Utensils and food contact surfaces of equipment shall be sanitized before use, after cleaning.-P Observed an employee wash dishes in the sink without sanitizing. CDI - EHS educated employees on proper dish washing techniques. Dishes were rewashed, rinsed and sanitized.

REPEAT 3-DAY VERIFICATION REQUIRED 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed 43-45 degree food in the right prep cooler. TCS foods include: cut tomatoes, cut lettuce and pizzas. Cooler will be placed on temporary 6-hour TPHC until the cooler is repaired. (9-3, 3-9) EHS provided policy during inspection. No escalation in points due to no corrective action during the previous inspection.

3-202.12 Food may not contain unapproved food additives or additives exceeding levels generally recognized as safe (GRAS) as specified in 21 CFR 181-186. -P Observed an employee use a knife with chemical sanitizer on it to cut a sandwich. CDI - EHS stopped employee from using the knife.

3-304.12 Store in-use utensils with an approved method. Observed a knife for cutting bread stored inside of the Sani-Station sanitizer. CDI - Knife was removed to air dry.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet-stacked dishes.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed open dumpster doors and lids.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager on staff at the time of inspection.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed lettuce, spinach, and tomato being held above 41F in line make table. PIC stated product prepared between 9am-9:30am. CDI: Education provided and PIC voluntarily discarded product and replaced with fresh.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed personal/employee dishes stored as clean soiled with food waste directly above/on top of metal insert pans used for food prep. CDI: PIC voluntarily discarded personal dishware and sent metal insert pans to be W/R/S.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed low QAC sanitizer at three compartment sink- 0ppm-50ppm. EHS will return within 3 days to verify facility repaired dispenser/unit properly dispensing correct concentration of sanitizer. Facility to make solution by hand until repaired. VERIFICATION REQUIRED.

5-205.15 Maintain a plumbing system in good repair. Observed leaks at three compartment sink faucet.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM in establishment during inspections. -REPEAT- -1 point- For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed employee working in rear of establishment, return to food prep area, then don gloves to prepare food without conducting a hand wash. CDI - Employee was asked to wash hands and did so using correct handwashing procedure. -2 points-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed turkey, ham, mozzarella cheese, tuna salad, spinach, and tomatoes in flip top cooler holding at temperature between 42F and 50F. All items were removed from walk in cooler and placed in flip top prior to opening. CDI - Flip top lids were closed to allow items to cool. All items cooled during inspection. PIC has been advised to keep flip top lids closed when not in use to maintain TCS foods at 41F or less. -1.5 points- 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 stacked and covered metal containers of tuna salad cooling in walk in cooler. CDI - Containers were unstacked and uncovered to allow cold air to circulate in and around food. -0.5 points- 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 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no one on site with CFPM certificate, PIC stated an employee who is arriving later has CFPM. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed interior of ice shoot with black buildup, in need of cleaning.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed some metal containers that had been wet stacked on shelving during inspection. REPEAT.

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 in dispensers at register area, filled over dispenser fill line, rims are exposed to potential contamination from customers. 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 gaskets on walk in cooler and metal where gaskets meet frame with black buildup, in need of cleaning. Observed dust buildup on vents in walk in cooler. 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 dry storage with food debris buildup, in need of cleaning.

2-102.11 (A) - (C )(1), (4)-(16) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to the operation of the food establishment. -Pf. Please visit our resource page, http://meck.co/FoodSafety , for more food safety information related to PIC Duties, Training, and managing food safety. Observed PIC with no CFPM, multiple priority violations during inspection, unable to display active managerial control in facility during inspection. REPEAT.

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 PIC with CFPM during inspection. 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 PIC unable to discuss details of employee health policy. During discussion, employee was able to reference posted material and read off symptoms, could not discuss details on reporting, exclusion and restriction from work. CDI- EHS discussed employee health policy during inspection, when not to come to work, exclusion and restriction policy in relation to food borne illness.

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 bay set up at concentrations less than 50ppm quat sanitizer. EHS had PIC demonstrate how sink is filled up, EHS believes sanitizer is dissipating quickly due to being used with hot water. CDI- sanitizer drained, refilled to proper concentration.

3-403.11 (B),(D) TCS food reheated in a microwave shall be reheated so that all parts of the food reach a temperature of 165 F within 2 hours and the food is rotated or stirred, covered, and allowed to stand covered for 2 minutes after reheating if food is to be hot held until service. -P Observed meatballs reheated in microwave holding at 108F after reheating process, improper reheating observed. Meatballs were previously heated, were from previous day service, requiring product to reach 165F (also heated in microwave). EHS observed that facility is NOT taking internal temperatures of meatballs, not actively stirring product to ensure all parts reach 165F. CDI- meatballs reheated once, still below 165F after first attempt at reheating, stirred and reheated again- internal temperature of all meatballs were at least 165F before placed into hot holding. REPEAT.

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 multiple products that had thawed on prep sink countertop holding at room temperature, PIC stated these products had been thawing for about 4-5 hours today. Observed multiple products holding above 41F at sandwich make line, see temperature chart. EHS found that sandwich make line is holding around 39-40F ambient temperature when tested, EHS believes rise in temperature is due to a process issue. EHS believes employees are not allowing enough time for unit to cool before placing product on the line. CDI- products out of temperature at prep sink voluntarily discarded during inspection. Products at make line out of temperature were brought back to walk in cooler, replaced with back up stock that was at proper temperature in walk in cooler. All TCS foods at proper temperature by end of inspection.

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed facility thawing out multiple products in room temperature air for over 4 hours, products had been temperature abused by this thawing method. CDI- products discarded, EHS discussed safe temperatures and proper thawing.

4-502.11(B) Provide accurately calibrated thermometers. Pf. For information on how to properly calibrate a thermometer please visit: http://meck.co/FoodSafety or view our training video at the following weblink: https://youtu.be/IxXix712KkI. Observed facility with no working probe thermometer during inspection. Red probe thermometer is unable to turn on. VR by 8/13 to ensure facility has obtained a working thin tip probe thermometer.

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 multiple shakers at cook line filled with seasonings with no label. REPEAT.

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 drain. Observed a green container used to store knives for cutting sandwiches. EHS found that facility has a state approved procedure for holding knives in “sani station”. EHS found that facility is not following approved procedures for knives, not adding packet of sanitizer, not using or testing sanitizer. REPEAT.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed some metal containers that had been wet stacked on shelving during inspection.

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 in dispensers at register area, filled over dispenser fill line, rims are exposed to potential 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 black buildup on walk in cooler gaskets.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee items mixed with retail items in walk in cooler. Observed a gallon of milk and ginger seasoning stored on top shelf of walk in cooler, mixed with retail products and not in designated area. Observed employee finger nail clippers stored in same container with thermometer.

2-102.11 (A) - (C )(1), (4)-(16) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to the operation of the food establishment. -Pf. Please visit our resource page, http://meck.co/FoodSafety , for more food safety information related to PIC Duties, Training, and managing food safety. Observed facility with no CFPM on duty, multiple priority violations and unable to maintain proper food safety during inspection. EHS found meatballs improperly heated, no paper towels at handsink in kitchen and bathroom, sanitizer too strong at 3 compartment sink, not following state approved procedure for knife sanitizer station and PIC not actively taking temperatures of food when reheated.

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 PIC with CFPM 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 facility with no written procedures for a vomiting or diarrheal event. EHS explained that a written procedure is needed according to newly adopted food code. CDI- EHS emailed information including an example plan and poster. EHS provided physical handout of poster during inspection.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed paper towel dispenser at handsink with battery malfunctioning, unable to dispense paper towels. Observed no paper towels at handsink in the womens bathroom. CDI- battery replaced and paper towels stocked in female bathroom. 6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at the handsink in the female bathroom. CDI- soap replaced.

3-403.11 (B),(D) TCS food reheated in a microwave shall be reheated so that all parts of the food reach a temperature of 165 F within 2 hours and the food is rotated or stirred, covered, and allowed to stand covered for 2 minutes after reheating if food is to be hot held until service. -P Observed meatballs reheated from previous day that did not reach 165F, see temperature chart. Through discussion with PIC, meatballs are heated for 5-7 min, stirred and then heated again for about 3 mins. EHS found meatballs holding at 103F-120F after this period of time. CDI- meatballs placed in microwave for another 7 mins, properly reheated to >165F during inspection.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed no label on chemical bottle near prep sink. CDI- bottle identified as sanitizer, labeled during inspection. 7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed quat sanitizer registering over 400ppm when tested at 3 compartment sink. PIC stated he will call company to come out and look at dispenser, will manually mix water into solution to dilute until dispenser is fixed and coming out at proper concentration. CDI- water added to solution, diluted to proper concentration. PIC will dilute and test until dispenser is fixed.

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 few shakers with no label at sandwich prep line.

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 drain. Observed a green container used to store knives for cutting sandwiches. EHS found that facility has a state approved procedure for holding knives in “sani station”. EHS found that facility is not following approved procedures for knives, not adding packet of sanitizer, not using or testing sanitizer. REPEAT.

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 cardboard on top of metal shelving in dry storage area, bags of pickles and banana peppers on shelving.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed a container of milk stored in the walk in cooler with retail items, PIC stated it is for them to make coffee. Ensure employee food is kept in designated area.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no employee onsite at time of inspection with CFPM certificate.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF Through discussion with PIC and employee, employees were unable to discuss specific symptoms and illnesses related to foodborne illness. CDI- EHS discussed specific symptoms and illnesses with employees, provided MCHD handout including the big 5 symptoms and illnesses related to foodborne illness.

2-301.15 Only wash hands in handwashing sink. -PF Observed employee rinsing off hands in 3 comp sink during inspection. CDI- EHS intervened, explained that handwashing shall only be done in designated handwashing sink.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed 3 comp sink set up with dishes being washed, rinsed and sanitized with sanitizer registering at 0ppm quat. CDI- employee drained sink, ran dispenser for a couple of minutes and was able to get sink filled with sanitizer at 150-200 ppm. Employee stated facility has had issues with sanitizer dispenser and will reach out to be fixed. Note: points not escalated due to marked improvement from last inspection- no issues with food contact surfaces during inspection today.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed meatballs hot holding in steam table below 135F, see temperature chart. Through discussion with employee, meatballs are taken from walk in cooler and placed in microwave to heat up. Employee stated it is typically 5-7 min, then stirring, then another couple of minutes to reach proper temperature. CDI- meatballs reheated in microwave to above 165F before placed in hot holding area.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several products in the sandwich station cold holding wells above 41F, see temperature chart. Through discussion with employee, products are taken from walk in cooler and placed into cold holding in the morning, before lunch. Products were stacked above fill line and did not have lids on them, likely causing the rise in temperature. CDI- all products had been out of temperature for just over an hour, taken back to walk in cooler to rapidly cool down. Backup products from walk in cooler replaced all products on line that were out of temperature, all products from walk in were 41F or below, see temperature chart. EHS discussed over stacking over the fill line and keeping lids on products as long as possible before the lunch rush.

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 a green plastic container filled with room temperature water attached to the sandwich serving line, holding multiple knives. Ensure utensils are kept in a clean dry place, or in water 135F or above or running water.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal baking sheet trays on shelving wet stacked together, ensure air drying before stacking.

6-303.11 Intensity-Lighting - C Observed walk in freezer with no light bulb, unable to provide 10 foot candles of light. CDI- PIC changed light bulb.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food safety manager during my inspection.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed open beverage on prep table in kitchen. Observed employee drink on top of prep table in the kitchen. CDI - PIC removed the beverages and relocated. Ensure that employee drinks have a lid and straw and store to prevent cross contamination.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed "clean" veggie slicer with food debris between the blade. CDI - Food handler rewashed and sanitized. 4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Observed actively washing equipment and utensils, sanitizing basin was measured at 0 ppm of Quat. CDI - PIC remade the sanitizer and is now at 200 ppm of quat. Discussion on utilizing the quat test strips to ensure correct 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 tuna salad and chicken teriyaki prepped at a temp of 44 and were placed this morning around 9am into the front service prep line cooler. CDI - Tuna salad and Chicken were placed back into the walkin cooler to cool rapidly.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a few drain flies by the drain under the 3 compartment warewashing sink.

4-101.11 Food contact surfaces shall be made of safe materials. No odor, color or taste can migrate during multi-use. Materials shall be smooth, cleanable, durable and nonabsorbent. Observed a few bread mat torn and damaged. Observed a couple damaged plastic lids over the warewashing sink. Replace

3-403.11 (C ) Reheat commercially processed, ready-to-eat food to 135F within 2 hours if food is to be hot held until service. -P meatballs were only reheated to 109F. CDI- PIC reheated back to 185F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed the following foods above 41F: cut lettuce, cut tomatoes, ham, chicken in the sandwich prep. All other TCS foods in the sandwich prep were at 41F or below. Cut lettuce, cut tomatoes, ham and chicken were just placed out into the sandwich prep cooler from the walk in cooler. Observed walk in cooler temping at between 41-42F, cut lettuce was at 42F, all other TCS foods in the unit was at 41F and below. CDI- Allowed PIC to place lettuce, tomaotes, ham and chicken into the walk in freezer to get down back to 41F or below and then place back out on the sandwich prep. Lettuce in the walk in cooler was voluntarily discarded. Verification visit to ensure refrigeration is functioning properly within 10 days. *Update - Walk in cooler temp at 41F. Explained to the Owner and PIC that working in smaller batches when removing items from the Walk in cooler and ensuring that TCS products are at 41F or below prior to placing into the sandwich prep cooler. Utilize lids at the sandwich prep when not so busy to help maintain at 41F or below.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed oil and vinegar on front line not labeled. -REPEAT-

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

4-903.12 Do not store single-use and single-service articles in toilet rooms, garbage rooms, mechanical rooms or under sewer lines. Observed single service items stored under the handsink at the front prep.

4-501.11 Maintain equipment in good repair. Observed walk in cooler fluctuating between 41F-42F, took an ambient air temp of walk in cooler and read 42F. Call for repair and I will follow up today on the compliance. CDI- Due to prep this morning walk in door was constantly open therefore the temperature was not 41F or below. Retemped unit at 41F. Will conduct a compliance visit within 10 days to ensure unit is functioning properly. 4-101.19 Nonfood-Contact Surfaces - C Observed wire shelving in the walk in cooler rusting.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed caulking at the warewashing sink and handsink are not smooth and easily cleanable. Recaulk.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF 2-201.11(A) Ensure food employees understand when to report illnesses, symptoms and exposure. -P 2-201.11(E) Ensure food employees report illnesses, symptoms and exposure. -PF PIC was not aware of Employee Health Policy. CDI- Educated PIC on health policy and policy was sent via e-mail to be reviewed with employees and also a poster was sent to be hung up. *Compliance visit will be made within 10 days to ensure PIC has reviewed health policy with employees.

General Comment. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer at 3 compartment sink at 0 ppm quat. CDI- Sanitizer was emptied out and new sanitizer was added. New sanitizer was 200 ppm quat.

General Comment. 3-501.13 Use approved thawing methods. Observed steak and rotisserie chicken thawing out on counter top.

General Comment. 3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed oil and vinegar on front line not labeled.

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