JERSEY MIKES SUBS # 3194

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. 6-301.14 Post a handwash sign at each handsink. Observed various bottles of cleaner being stored in and on back handsink during inspection. Observed front handsink not baring proper handwash sign. CDI - Bottles of cleaner removed from back handsink. Handwash sign supplied for front handsink. Repeat. 1 pt.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed various foods throughout multiple units holding above 41F during inspection. See temperature chart. Ambient in all units compliant. CDI - Items held in units longer than four hours voluntarily discarded. Items held in units less than four hours moved to WIC to cool back down. REHS provided guidance on alternative storage methods to help preclude future cold holding violations. 1.5 pts. 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 various employee belongings being stored ontop of boxes of customer foods in dry storage. CDI - PIC moved to appropriate location. 0 pts.

2-401.11 (A). Employee beverages must be stored in a designated area where contamination of food, clean equipment, utensils, linens, and single-use articles cannot occur. Observed employee beverage being stored above and in conjunction with customer foods and single use utensils. Ensure employee food and beverage are stored in a manner that does not promote contamination. 0 pts.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed various items being hung on back prep area handsink during inspection. CDI - All items were removed. 0 pts.

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 shredded lettuce cut at 9:00am holding at 48F at 12:40pm. Lettuce had not dropped in temperature by 1:00pm. Observed chicken salad in WIC prepped at 9:00am that was holding at 45F by 1:00pm. CDI - PIC voluntarily discarded all foods that missed the cooling window. 1.5 pts. 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 .

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 fly and gnat spray not graded for commercial use being stored in facility. CDI - Spray was removed. 1 pt.

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 shredded lettuce cut at 9:00am cooling while in deep, covered, and stacked containers during inspection. Many of the containers were not cooling hastily and missed the cooling window. Observed chicken salad cooling while in a deep, covered container in WIC. Chicken salad missed cooling window. CDI - PIC voluntarily discarded foods that missed the cooling window. 0.5 pts. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed various shaker bottles on main prep one not labeled to identify their contents. Ensure all working containers are properly labeled to indicate their contents. 0 pts.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed a deli slicer that was visibly soiled with food debris. PIC stated that specific slicer had not been used since yesterday. Maintain food contact surfaces clean when not in use. (1.5 pts) 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 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed sliced tomatoes and shredded lettuce that were said to have been held overnight without date marks. Also observed a food employee date marking items that were prepared the day before that were not originally date marked during the quick walk through. -CDI- PIC placed the appropriate date marks on the necessary items. REPEAT*** (1.5 pts) 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 .

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 the gaskets of the cooling units and freezer doors. Increase cleaning frequency. (1 pt) REPEAT***

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed a missing corner protector on the wall by the can wash. Have the corner fixture repaired. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed buildup of food debris on the floors in the WIC and on the prep line. Increase cleaning frequency. REPEAT*** (1 pt)

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 three containers of cut lettuce holding over 41F after prepared and placed in WIC at 9 am. CDI Items were voluntarily discarded. Discussed keeping lids off of lettuce and tomatoes until 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://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 a couple chubs and cheese holding above 41F in display case. PIC stated door gets left open a crack sometimes and had been open for extended time today. Ambient was holding at 38F. CDI doors were kept close and items allowed to quickly re cool. Observed tomatoes on line holding above 41F. PIC stated they were from another cold unit and PIC stated they did not take temp in morning to confirm they were 41F and below. CDI PIC voluntarily discarded. Repeat If there is continued cold holding issues next inspection, a risk control plan or permitting actions may be taken. 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed tuna made yesterday, and canned mushrooms that were opened yesterday with no date mark. CDI Tuna was discarded and mushrooms were 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 deep well, covered containers of cut lettuce that were holding above 41F after 4 hours. CDI PIC voluntarily discarded containers. EHS discussed keeping lids off during cooling process. Repeat For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed multiple flies flying around prep area.

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

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 and residue on inside of cooling equipment and residue on outside. Clean outside of equipment and inside with more frequency. Repeat.

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

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 multiple floors, walls and ceilings with debris accumulation. Repeat

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed food employee filling up spray bottle with water at hand sink. CDI: Item was removed, education provided. 6-301.11 Provide soap for handwashing at each handsink. -Pf. Observed back hand sink without soap. CDI: PIC placed soap at hand sink.

REPEAT 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed cut lettuce and cut tomatoes on make line above 41F. PIC stated they were placed in the unit approx. an hour ago, and they had not turned on the unit earlier in the morning. Ambient air of unit was 50F. CDI: PIC moved cut lettuce and cut tomatoes to walk in freezer to cool. EHS observed ambient air temperature of make line unit at 38F before end of inspection. 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 cut lettuce cooling at a rate of 0.02F/min inside prep unit. CDI: PIC moved cut lettuce 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 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 all in use squeeze bottles in prep top except for BBQ sauce without labels. Label items.

4-603.16 Washed utensils and equipment shall be rinsed prior to sanitizing. Observed food employee wash and sanitize utensils without rinsing in between. Ensure items are rinsed prior to sanitizing.

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 heavy build up of food debris inside display case. Clean as needed.

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 ceiling vents with dust build up. Clean as needed.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. 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 . Observed slicer used for vegetables with build up of food debris on counter. PIC stated slicer had not been used today. CDI: PIC washed, rinsed and sanitized slicer in place.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 . Observed 4 containers of cut lettuce being held at 49F in prep flip top and prep RI drawers. PIC stated lettuce was cut at approx. 8:30am. CDI: PIC moved containers of cut lettuce to WIF to rapidly cool to 41F or below in one hour. REPEAT

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf 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 . Observed all items in deli display case without date marks. PIC stated dry erase board marker was missing which is used to date mark deli display items. CDI: PIC placed labels on all items as she stated they were opened yesterday. REPEAT

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 all working bottles of dressings and sauces except for BBQ sauce in prep flip top cooler with no labels. Label all working containers of food.

2-102.11 (C ) (2), (3), (17) 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 employee health process and procedures. -Pf PIC was unable to answer EHS’s questions about facility employee health program or reference documents about the 6 required illnesses or 5 symptoms. CDI: EHS provided a copy of employee health policy and discussed with PIC the importance of ensuring employees are aware of employee health policy.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed paper towel dispenser in men’s restroom not dispensing paper towels. CDI: Employee replaced batteries in dispenser. Paper towels could be dispensed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 . Observed shredded lettuce and sliced tomatoes in sandwich prep top cooler being held above 41F. See temp chart. CDI: Items were placed in WIF to rapidly cool to 41F or below as they had been in sandwich prep cooler for approx. 2 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 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 . Observed missing date marks for turkey, ham, roast beef in deli case cooler. CDI: PIC ensured EHS items were opened yesterday and wrote in date mark on dry erase board that is used for the facility’s date marking.

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: 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 . Observed 5 covered deep metal containers of shredded lettuce cooling in WIC at a rate insufficient to reach cooling parameters. CDI: PIC uncovered containers and placed in WIF to rapidly cool to 41F or below.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . A thin probe thermometer was not available at facility. VERIFICATION REQUIRED within 10 days to ensure facility obtains a thin probe thermometer.

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 sliding door gaskets and inside surfaces of deli case cooler. 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 build up of food debris in floor in WIC. Clean as needed. REPEAT

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee cell phone being stored on prep counter where employee was preparing containers of tuna fish salad. CDI: EHS instructed employee to remove cell phone.

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 beverage stored with single service items for patrons.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: http://meck.co/FoodSafety observed unwashed mushrooms stored over ready to eat foods in walk in cooler.

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 multiple utensils with slight food debris stored as clean. CDI removed to re wash

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed damp wiping cloth of counter and multiple damp cloths used under cutting boards.

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 multiple external equipment surfaces with debris 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 multiple floors, walls and ceilings with debris accumulation.

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 No vomit/diarrhea clean up policy at the establishment. CDI - Establishment given sample policy. 0 pts.

5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Ice dumped in hand washing sink. CDI - PIC educated on hand washing sink use. 0 pts.

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 . Roast beef chub, 2 ham chubs, and 2 turkey chubs measured 43-47F in display cooler. Manager states the cooler was checked this morning at 10AM. Chubs of meat were taken in and out of cooler for prep. Ensure if TCS foods warm up during preparation or portioning, that they are cooled in equipment that is designed for rapid cooling (such as the freezer or walk-in cooler. CDI - Meats taken to walk-in cooler to cool down. 0 pts.

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 . Chub of roast beef and tuna in display cooler did not have date marks. Mushrooms in walk-in cooler did not have date mark. CDI - Manager dated items as they were all prepared yesterday. REPEAT

3-305.11 Store food in a clean, dry location, not exposed to contamination.  Keep at least 6 inches above the floor. Box of food on floor in walk-in freezer. Food must be stored at least 6 inches off the floor. 0 pts.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. 2 food employees wearing bracelets on their wrists. Food employees must not wear jewelry on their hands or wrists, with the exception of a plain band ring. REPEAT

4-904.11 (A) Display and handle single-use and single-service articles and cleaned and sanitized utensils to prevent contamination. Disposable cups beside cash register are unprotected from potential consumer contamination. Ensure plastic sleeves are left on cups exposed to consumers, or acquire a dispenser that protects rims of cups. 0 pts.

4-501.11 Maintain equipment in good repair. Replace torn gasket on display cooler door. REPEAT. 0 pts

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF - Chubs of turkey and ham did not have dates. Pans of mushrooms did not have dates. TCS ready-to-eat foods must be date marked if held for longer than 24 hours. CDI - Dates placed on items.

3-501.15 Cooling Methods - PF - Cut lettuce measured 47F and was actively cooling in make top unit. Cool TCS foods in walk-in cooler or freezer. Do not use prep units to cool food down. CDI - Lettuce moved to walk-in cooler to cool. 0 pts.

6-501.111 Controlling Pests - C - Flies observed in establishment. Contact pest control for possible solutions to flies.

2-303.11 Prohibition-Jewelry - C - Employee wearing bracelet and doing food preparation. Food employees must not wear jewelry on their hands or wrists, with the exception of a plain ring. 0 pts.

4-901.11 Equipment and Utensils, Air-Drying Required - C - Stacks of metal pans still wet. Utensils shall be air dried prior to stacking. Allow adequate time for air drying. 0 pts.

4-501.11 Good Repair and Proper Adjustment-Equipment - C - Torn gasket on display case door. Shelf below prep table in back is sitting unevenly and needs to be readjusted. Equipment shall be maintained in good repair. 0 pts.

6-201.11 Floors, Walls and Ceilings-Cleanability - C - Remove raw wood at front line. Raw wood must not be used in food establishments unless the wood is sealed or a nonabsorbent wood. 0 pts.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliced tomatoes on the front line that were above 41F (at 47F). Tomatoes were put out during the lunch rush and were not covered. CDI-tomatoes were put into the freezer to rapidly cool.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Drink stored on box of food in freezer. CDI- Discarded. REPEAT

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed products recorded above 41F (see chart). CDI- Placed on temporary TPHC. No points escalated, improvement noted.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Phone stored on top of soda box.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee beverage stored atop coke in a box. CDI- removed

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 many good hand washes but a couple times food employees recontaminated hands on handles. CDI- coached and hands rewashed

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce over ready to eat foods and washed produce. CDI- reorganized 3-302.11(A) Separate the different types of raw animal foods. -P Observed raw chicken stored over raw beef. CDI- reorganized

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P OBSERVED sanitizer in 3 comp sink at 0 ppm. CDI- remade

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 cut leafy greens cooling. Rate trialed, 4 degrees /hr failed to get to 41F in amount of time left.See temp chart CDI- removed to freezer

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed multiple pans of sliced tomatoes and lettuce above 41F. CDI replaced on temporary tphc

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 marking of any TVs foods on day two that were stored in prep units and display case.

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 covered tomatoes cooling in walk in cooler.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed buckets of sanitizer on floor. 3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed wet wiping cloth in soiled solution

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

6-305.11 Designation-Dressing Areas and Lockers - C Observed personal first aid kit over hand sink