PENN STATION EAST COAST SUBS #133

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 open employee beverage on prep table .

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed slicer stored as clean but had some residues and soil on front and back of blade, CDI, slicer recleaned and 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed several stacks of block cheese overstocked in prep unit above 41 degrees F. CDI, cheese relocated to cool. 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 .

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed clean containers wet stacked on drying rack above 3 compartment sink. Repeat.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting board heavily scarred.

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 blanched fries cooling in deep container in prep unit at 49 degrees F at cooling temp 1. At cooling temperature 2 fries remained at 49 degrees F. Cooling rate shows method not effective to rapidly cool and reach proper cooling parameters. CDI, fries transferred to sheet pan to rapidly cool in tall reach in freezer. 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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 blanched fries TPHC not being followed and discard time not recorded on chart. CDI ,fries voluntarily discarded .

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 blanched fries cooling in deep container in prep unit at 49 degrees F at cooling temp 1. At cooling temperature 2 fries remained at 49 degrees F. Cooling rate shows method not effective to rapidly cool and reach proper cooling parameters. CDI, fries transferred to sheet pan to rapidly cool in tall reach in freezer. 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 .V

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed no label on oil and not legible on shaker container.

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 several plastic containers wet stacked. Repeat.

4-501.11 Maintain equipment in good repair. Observed flip top prep unit not currently in use not working. No foods observed in cooler and operator stated part has been ordered. EHS to follow up to ensure long term compliance and calibration of prep unit.

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 some residue accumulating on shelving in kitchen.

2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P - Observed a food employee handle money then handle clean single-service gloves for food preparation. 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P - Observed employee turn faucet off with bare hands. CDI, employee rehashed hands.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P - Observed unwashed onion stored over RTE cheese in tall reach in unit. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed slicer stored as clean but debris on back and front of slicer. Observed several containers stored as clean but had some soil residues. CDI, equipment relocatED for cleaning. 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 cheese cold held over chill line at 44 degrees F. CDI, cheese overstocked voluntarily 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 .

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 wet stacked container. Improvement made since previous inspection and points not escalated today.

4-501.11 Maintain equipment in good repair. Observed plastic containers with some damage and in need of replacement. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting board in need of replacement. Operator stated new cutting board on order.

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 some food debris collecting inside reach in refrigerators and shelving.

Observed TPHC procedures not followed for blanched fries and no time identified. CDI by instruction

Observed slicer not cleaned and sanitized within 4 hours from use. CDI, slicer broken down to begin cleaning.

Observed some containers and cleaned pans wet stacked at and above 3 compartment sink Observed some soiled towels on ground

Observed food prep employee with watch

3-202.15 Food packaging must be in good condition, intact and protect the food inside. Pf Observed dented cans being stored in conjunction with unadulterated cans during inspection. PIC stated they had dropped the cans while putting them on the shelves earlier in the day, and they intended to remove the product from the cans before the end of the day. CDI - PIC removed cans from dry storage. EHS advised PIC to remove product from dropped cans immediately after being damaged going forward. 1 pt.

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 and squeeze bottles on make line with no label indicating their contents. Ensure all working containers are properly labeled to identify their contents. 0 pts.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed low grout lines in front of fryer and cracked flor tiles in front of three compartment sink during inspection. Repair necessary. 0 pts.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager on site during inspection. Ensure CFPM is on site during all hours food prep or handling is taking place. Repeat. 1pt. 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 Observed no bodily fluid clean up procedures on site during inspection. CDI - EHS provided. 0 pts. 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 Observed top of stacks of sliced provolone, Swiss, pepper jack, and American cheese holding above 41F in condiment prep during inspection. PIC stated they had been placed in unit at 10:00am. Bottom of stacks were holding at or below 41F. CDI - PIC removed from unit and placed in RIC to cool. 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 .

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Observed blanched fries bring held on time during inspection. PIC was unable to provide written procedures for utilizing TPHC. CDI - EHS provided. TPHC procedure template may be found at: www.mecknc.gov/foodsafety 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 blanched fries being held on time with a discard time of 4:00pm. French fries had been removed from temperature control before 12:00pm, meaning they had been marked with a discard time of longer than 4 hours. CDI - PIC relabeled with correct discard time. 1.5pts.

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 grease buildup on door of togo lowboy, food debris on bottoms of various refrigeration units, and on shelving in dry storage area. More frequent or thorough cleaning needed to preclude pest harborage. 0 pts.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. No certified food protection manager on staff. PIC is in the process of taking the test. Repeat. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed trash can blocking hand sink at beginning of inspection. CDI - PIC moved trash can.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed food contact areas of deli slicer caked with food debris after being cleaned. CDI - Employee broke down slicer so that it may be properly recleaned. 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 .

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed chicken cooked from raw with a final cook temperature of 137F. CDI - Employee discarded sandwich with undercooked chicken and remade sandwich. New chicken had a final cook temperature of 171F.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P observed bucket of sanitizer being stored above lemons during inspection. CDI - PIC moved bucket to appropriate location.

5-205.15 Maintain a plumbing system in good repair. Observed hose and faucet system on three compartment sink leaking and being held together with tape during inspection. Replacement or repair needed.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed heavy dust build up in vents above prep sinks in back prep area. Cleaning needed.

REPEAT 2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed facility without a certified food protection manager onsite during inspection. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 unlabeled working containers of spices and squirt bottles at the grill and flip top unit.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed one wet wiping cloth stored on counter top.

3-304.12 (E) In-use utensils, such as ice scoops or utensils for non-TCS food, must be stored in a clean and protected location. Observed 2 measuring cups used as scoops stored face down on top of sugar top and seasoning top with large accumulation of debris on tops and in need of cleaning.

4-501.11 Maintain equipment in good repair. Observed a broken gasket at low boy portion of flip cooler adjacent to glass door reach in cooler. Replace broken gasket.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed facility using QAC tablets in 3 compartment sink and in use sanitizer buckets and no QAC test kit to measure sanitizer. VR-a 10 day verification will be conducted to verify that facility has test kit to measure QAC for QAC tablets.

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 prep tops, bottom of reach in cooler/reach in freezers, sides of grill equipment all with build up of food debris or grease. Clean as needed. -REPEAT-

REPEAT 2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed facility without a certified food protection manager onsite during inspection. 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 without an employee health policy during inspection. CDI: EHS provided paper copy. For more information on employee health policy, 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 spray bottle of sanitizer with label worn off. CDI: PIC labeled item

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 marinara cooling at a rate of 0.02F/min inside prep unit, covered with Saran Wrap. CDI: PIC moved marinara sauce to reach in freezer and vented Saran Wrap. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

REPEAT 4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed prep tops, bottom of reach in cooler/reach in freezers, sides of grill equipment all with build up of food debris or grease. Clean as needed.

REPEAT 2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed facility without a certified food protection manager onsite during inspection. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed deli slicer with food debris while being stored as clean. CDI: PIC washed/rinsed/sanitized slicer. 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 sliced pepperoni, salami, and ham inside small prep unit above 41F. Ambient air temperature of unit is 46F. PIC called repair company during inspection. CDI: all items were moved to other refrigeration. EHS will conduct long term compliance visit. 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 .

3-501.19(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 blanched fries being held on TPHC without a start/discard time at beginning of inspection. CDI: PIC placed discard time on fries.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed small flying insects throughout back kitchen area.

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 food debris inside prep tops, and on the sides of the flat top. 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 heavy dust build up on ceiling vents located above single service items in back kitchen area. Clean as needed.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. PIC did not hold a certification as a food protection manager. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation A certified food protection manager shall be present at all times of operation.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed empty paper towel dispenser at hand sink in back storage area. CDI: PIC stocked dispenser with paper towels.

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed a box of raw steak being stored on shelf in 2 door RIC above RTE deli ham. CDI: PIC removed ham from cooler and placed in another cooler in proper storage order.

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 containers of deli ham, deli turkey, and salami being stored in flip top cooler on front line without date marks. PIC stated items can be kept up to 48 hours. CDI: PIC labeled containers as they were prepared this morning.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed 2 unlabeled spray bottles containing sanitizer. CDI: PIC labeled bottles.

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 tongs in container of shredded lettuce being stored with handle resting on top of food item. CDI: PIC re-arranged tongs so that handle was stored above the food item.

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 a container with sticker residue on outside stacked within another container and build up of food soil on another food container and several utensils all being stored as clean. CDI: PIC returned items for W/R/S.

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 container of raw chicken being held at 43F in bottom of prep unit. CDI: PIC moved item to RIC to rapidly cool to 41F or below. REPEAT. Points not escalated due to good overall cold holding.

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 scoop left in container of sugar with handle being stored half buried in sugar. CDI: Scoop was removed by PIC.

4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed several plastic bins used for French fries being stored on shelf with visible cracks and rough knife marks. Replace plastic bins. 4-501.11 Maintain equipment in good repair. Observed cracked gaskets coming loose on low boy coolers. Replace gaskets. REPEAT violation. Violation on last inspection referred to a separate equipment issue.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee hat and t shirt being stored on top of boxes of soda syrup. Store employee belongings in a designated space away from food or equipment items.

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 most TCS foods held in flip top cooler at end of service line above 41f. See chart. CDI - Foods held in the unit longer than 4 hours discarded. Items in flip top found to be below 41f relocated to alternate cooler. Unit may have mechanical issue (see # 47). PIC requested service and to use alternate cold holding unit until cooler is consistently holding TCS foods at 41f or lower.

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 pan of blanched fries holding at room temperature with no timing in place. Written procedures available hanging on back of house cooler, however, no time tracking is in use for fries once they have cooled to 41f and are removed to room temperature for use. Time placed on the batch of fries in use. New copy of TPHC procedures written during inspection in order to clarify the process and requirements for using TPHC system. Verification Required within 10 days to observe employees have been trained on how to use TPHC system and that proper time tracking of blanched fries held at room temperature is in place. REPEAT - Full 3 point deduction. Continued non-compliance with time as a public health control standards may result in the implementation of a risk control plan or in permit action.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed multiple small flies in back of house areas. PIC noted the flies came out of case of produce during delivery. Contact PCO for service.

3-307.11 Miscellaneous Sources of Contamination (C). Observed packages of bread stored on bottom shelf with visible water splatter from floor on exterior of the bags. No contamination in direct contact with the food, however, due to plumbing leak there is excess water on the floor which is splattering onto packaging. Relocate food to higher shelf away from possible contamination.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple plastic food containers stored stacked together wet on clean utensil storage racks. Air dry pans before stacking together.

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed single service drink cups stored stacked on countertop adjacent to registers with no protection in place. Keep cups in plastic sleeve, place into protective dispenser, or relocate away from customer plane. REPEAT

4-501.11 Maintain equipment in good repair. Observed two line coolers with excess condensate running out of bottom and pooling on floor. Cooler at end of line also observed to be holding TCS foods at elevated temperatures. Repair to eliminate potential contamination from excessive condensate and to maintain temperatures at 41f or lower. REPEAT - no point escalation as repair issue is different from previous inspection

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 organic reside caused by condensate issue on hinges and exterior areas of line coolers. Observed heavy debris buildup on shelf liners in back of house. Clean to prevent pests. REPEAT

5-205.15 Maintain a plumbing system in good repair. Observed leak from hand sink drain onto floor under the sink. Water pooling on flooring in back of house areas which could result in contamination issue (see #39).

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 PIC states establishment does not have vomit/diarrhea clean up policy. CDI - Establishment e-mailed sample policy to use. REPEAT

2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination and to prevent cross-contamination when changing tasks. -P

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 . 10-15 plastic tubs used for blanched fries had grease and fry residue on them and were stored as clean. Utensils shall be cleaned to sight and touch. CDI - Tubs taken to 3-compartment sink to be washed. Moved down to half credit as establishment is now washing in-use utensils every 4 hours compared to last inspection.

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 . Lettuce, cut tomatoes, turkey, ham and corned beef in sandwich coolers did not have date marks and were prepared yesterday. TCS ready-to-eat foods must be date marked if held for longer than 24 hours. CDI - Dates placed on items by PIC. 0 pts.

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 Blanched fries were not marked with time. Follow TPHC procedures for using time instead of temperature for blanched fries. Place time on chart as specified by plan. CDI - PIC put time on chart. REPEAT

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Disposable drink cups stored unprotected beside cash register. Leave plastic sleeve on cups to prevent potential contamination of rims of cups. REPEAT

4-501.11 Maintain equipment in good repair. Torn gaskets present on 3-door reach-in cooler. Caulking is peeling between 3-compartment sink and prep sink. Replace torn gaskets and caulk between 3-compartment sink and prep sink. 0 pts.

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. Food debris in bottoms of coolers throughout establishment. Shelves have grease buildup on them. Sides of equipment have grease buildup on them. Clean these areas more frequently. REPEAT

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety Establishment does not have vomit/diarrheal event cleanup policy. CDI - Establishment e-mailed sample policy. 0 pts.

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. Employee drinks stored on top shelf of the upright freezer. Do not store employee drinks above food for customers. 0 pts.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety Pan of raw chicken stored behind pan of raw philly steak. Store pan of raw chicken in the front so raw chicken can't contaminate the raw philly steak when employee retrieves the meat with tongs. CDI - Pans switched during inspection. 0 pts.

4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code, P. Can opener blade had visible multi-day buildup on it. Employee stated that bowls used to weigh meats are only cleaned at the end of the day. Ensure in-use equipment or utensils are washed, rinsed and sanitized at least every 4 hours. CDI - Can opener taken to 3-compartment sink to be rewashed. REPEAT // 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf - Stack of bowls and tong found with visible food buildup on them. Food-contact surfaces of equipment and utensils shall be cleaned to sight and touch. CDI - Items moved to 3-compartment sink to be rewashed.

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 - Blanched fries did not have any time label and it wasn't marked any where in the establishment. Place time labels on blanched fries. CDI - Label placed on fry container during inspection. 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 on proper cooling procedures please visit:  http://meck.co/FoodSafety Cut cheese cooling down in make top unit at 49F. TCS foods shall be cooled using equipment that is designed to rapidly cool foods. Use freezer to cool foods prepared at room temperature. CDI - Cut cheeses moved to upright freezer to continue cooling. 0 pts.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Employee preparing food without a hair restraint. Food employees must wear a hair restraint, such as a hat or hair net, when preparing food. 0 pts.

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Disposable cups stacked beside cash register and unprotected from consumers. Leave plastic sleeve on cups to protect cups from potential sneeze contamination. 0 pts.

4-501.11 Maintain equipment in good repair. Torn gaskets present on doors of most refrigeration units along line. Equipment shall be maintained in good repair. Replace torn gaskets. REPEAT. 0 pts.

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. Shelves, sides of cooking equipment, wrap station, interiors of coolers all need additional cleaning. Nonfood contact surfaces of equipment shall be cleaned at a frequency necessary to maintain them clean. 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. Walls in back of kitchen have grease and food residue on them and need additional cleaning. Floors, walls and ceilings shall be cleaned at a frequency necessary to maintain them clean. 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. Recaulk splash guard between the 3-compartment sink and prep sink. Floors, walls and ceilings shall be in good repair and be easily cleanable. 0 pts.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P - Repeat - Multi-day buildup on can opener blade. Food-contact surfaces of equipment and utensils shall be cleaned to sight and touch. Clean can opener blade at least daily. CDI - Can opener taken to 3-compartment sink.

3-501.19 Time as a Public Health Control - P,PF - Repeat - No time listed on time as a public health control log for fries for last 4 days. Follow TPHC procedures and log the time fries are blanched and do not hold for longer than 4 hours. VR - Verification required within 10 days that establishment has begun using TPHC correctly.

2-303.11 Prohibition-Jewelry - C - Repeat - 2 employee wearing a watch and bracelet on wrists. Food employees must not wear jewelry on their hands or wrists, with the exception of a plain band ring.

3-304.14 Wiping Cloths, Use Limitation - C - Repeat - Wet wiping cloth observed on shelf under grill and several other wet clothes on drainboard of 3-compartment sink. Soiled towels also on bottom shelf underneath grill. Place soiled towels in a soiled linen bin and place wet wiping cloths in sanitizer solution when not in use.

4-901.11 Equipment and Utensils, Air-Drying Required - C - Clean baskets and food pans stacked up while they were still wet. Allow adequate air drying time before stacking up pans, baskets and containers. 0 pts.

4-501.11 Good Repair and Proper Adjustment-Equipment - C - 2 torn gaskets present on 2-door reach-in cooler and 3 torn gaskets on 3-door reach-in cooler. Equipment shall be maintained in good repair. 0 pts.

4-602.13 Nonfood Contact Surfaces - C - Repeat - All shelves in establishment need cleaning. Interiors of sandwich coolers have standing water and food debris in them. Wrap station has old food residue on it. Nonfood contact surfaces of equipment shall be cleaned at a frequency necessary to maintain them clean.

6-501.12 Cleaning, Frequency and Restrictions - C - Repeat - Food residue on walls in back of kitchen. Old food and residue on floors behind equipment. Floors, walls and ceilings shall be cleaned at a frequency necessary to maintain them clean.

6-305.11 Designation-Dressing Areas and Lockers - C - Employee's personal sushi was stored on shelf in sandwich cooler above lettuce. Employee personal foods must not be stored above food for restaurant. CDI - Sushi relocated to bottom shelf. 0 pts.

2-102.12 Certified Food Protection Manager - C. No certified food protection manager present in unit during inspection. A certified food protection manager must be present any time food is being handled in the establishment.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed employee filling pot with water from front line hand sink. Observed chemical hanging from splash guard on hand sink in back of house. CDI - EHS directed employee to obtain water from food prep sink. Chemicals removed from back of house sink. Do not use hand sinks for purposes other than hand washing. REPEAT

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed dried multi-day organic buildup on blade of can opener. CDI - removed to sink for re-cleaning. REPEAT 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed food residue present on blades of wall mounted potato fry slicer. 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 blanched fries cooling at 50f @ 12:20 pm still at 49f @ 12:55 in upright freezer and blanched fries cooling at 60f @ 12:35 pm still at 60f at 1:05 pm. CDI - PIC spread onto sheet pan and placed into freezer to chill. When cooling food ensure that the hot food is cooling at a rate to move from 135 - 70 within 2 hours and then finish to 41f or lower within a total of 6 hours. Cooling rate today observed to be at .03 degrees per minute and 0 degrees per minute respectively. Neither item would meet temperature parameters without EHS intervention. EHS verified cooling at proper rate at end of 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 turkey breast sliced and wrapped into large portions cooling in line prep top unit at 49f @ 12:25 pm still at 48f at 1:05. CDI - PIC removed from prep top and placed into freezer to quickly chill. When cooling ambient temperature foods, ensure they are cooling at a rate sufficient to reach 41f within 4 hours. EHS verified cooling at proper rate at end of inspection.

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 re-wrapped sliced American cheese, re-wrapped unsliced deli meats, open chicken salad and more with no date marking. CDI - PIC applied dates. Date mark all opened or prepared TCS foods that will be kept longer than 24 hours.

3-501.19 Time as a Public Health Control - P,PF. Observed blanched fries sitting at room temperature with no time marking present. CDI - PIC discarded and replaced. Observed blanched fries removed from refrigeration and placed on TPHC prior to reaching 41f. EHS reviewed posted TPHC procedures with PIC. Procedures note that blanched fries should be spread onto sheet pan placed into freezer to quickly chill to 41f prior to removing for TPHC. Procedures note that PIC is supposed to monitor temperature of the blanched fries before removing from cooler. Procedures not being followed for blanched fries using TPHC. Verification required. 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 multiple containers of blanched fries cooling in deep plastic tubs piled thick with fries. Fries on top cooling properly while fries in center of container not cooling properly. CDI - PIC spread onto pans to quickly cool. Use methods that allow the blanched fries to cool quickly. Do not place into deep plastic tubs until cooled to 41f. See TPHC procedures for required cooling process. Observed sliced turkey breast placed directly into container on prep top unit while still in cooling process and turkey tightly wrapped into large bulk portions placed into reach in units while still cooling. CDI - turkey unwrapped and placed into freezer to quickly chill. Turkey on prep top removed to freezer to quickly chill. Do not cool foods in bulk sealed quantities. Do not cool foods in prep top units. Use methods that allow the food to quickly cool.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employees wearing watches and other items on wrists while preparing food.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wiping cloths stored in solution at less than 50ppm quat at front line. Store wiping cloths in sanitizer at proper concentration between uses.

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 tongs laying in raw chicken at line with the hand contact areas in direct contact with the raw chicken. Observed plastic portion cup used as scoop laying in bulk spice container in back area.

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C. Observed various non-food surfaces throughout with buildup, residue, and/or splatter including exteriors of equipment, can opener mount, potato slicer mount, liners of back of house shelving, exterior of bulk food containers, interior of reach in coolers, and more. 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 buildup on flooring under/behind equipment and on wall surfaces throughout back of house areas.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed brooms and cleaning implemments propped in front of back area hand sink blocking access. CDI - PIC relocated. Do not block access to hand sinks. Hand sinks must be accessible for use at all times. REPEAT

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - PBack of house sink set up and in use with quat concentration less than 50 ppm. CDI - PIC corrected to 200 ppm quat. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Organic buildup in tea urn nozzle. Clean frequently to prevent buildup. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed dried multi-day organic buildup on back of blade area of slicer. CDI - PIC cleaned. 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 blanched fries sitting out at room temperature with no timing present. CDI - PIC applied timing. When using TPHC follow written procedures and ensure timing is present.

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf Observed dented can of pizza sauce not segregated from other in-use inventory on dry storage shelf. CDI - PIC discarded. Esure dented cans are discarded or are marked and separated from regular inventory until returned for credit

4-502.11(A) Maintain utensils in good repair. Multiple plastic food containers observed with cracked, broken areas. Replace.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Organic buildup on non food surfacess of french fry cutter and slicer. Clean frequently to preven buildup. REPEAT

2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed employee cash out customer, remove and change gloves to begin handling food items with no hand washing. CDI - PIC instructed employee to remove gloves and wash hands. Hands washed. Wash hands when changing tasks and changing gloves.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed brooms and trash can obstructing access and multiple chemical bottles hanging on splash guard of back of house hand sink. CDI - PIC removed. Do not block access to hand sinks. Do not use hand sinks for other purposes. Hand sinks must be accessible for use at all times.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Can opener with buildup on blade. CDI - PIC removed to dish area for cleaning.

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 multiple plastic containers of blanched fries cooling in reach in units greater than 4 hours with internal temperatures 74 - 87f. CDI - PIC discarded. Ensure blanched fries are cooled from 135 - 70 within 2 hours and then to 41f in a total of 6 hours.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Prep area reach in cooler holding all TCS foods including cut tomatoes, cut lettuce, and chicken salad above 41f. See chart. Ambient air temperature of unit 54f. PIC discarded all TCS items that had been in unit overnight and relocated items placed into cooler during am prep into alternate coolers. PIC indicated this unit had been malfunctioning and had repair on Sunday. VR within 10 days required. Do not store TCS foods in the cooler until it has been repaired and is holding all TCS foods at 41f or lower.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Open partially used bulk salami and pans of prepared meats and cheeses kept longer than 24 hours with no date marking in place. CDI - PIC date marked. Ensure all TCS foods which are kept longer than 24 hours have date marking present.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed spray bottle of clear chemical in back area with no labeling and no label present on sanitizer in front of house. CDI - PIC labeled. 7-201.11 Store toxic materials to avoid contamination. -P In use sanitizer solution stored sitting on front prep countertop adjacent to food contact items. CDI - PIC removed. Store chemicals and sanitizers away from food and food contact items to prevent contamination.

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 multiple deep plastic containers tightly packed with cooling blanched fries. In house cooling procedure indicates fries should be spread onto sheet pans for flash chill in freezer until cool. Do not cool foods in deep plastic containers. Follow procedures to ensure proper cooling.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Wiping cloths held in sanitizer solution less than 50ppm quat at front line. Test sanitizer solution frequently to ensure proper concentration.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Prep top white cutting board with deep gouges and scratches need refinish or replace. Damaged gaskets on front line cooler need replacing. Both items noted as non-compliant transitional permit conditions.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Buildup present on non-food surfaces of countertop slicer and accumulated debris on interior surfaces of coolers need cleaning.