POTBELLY SANDWICH SHOP #562

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. - Observed no CFPM on site at the time of the inspection. On-site PIC stated that she had missed the course when the other staff members went recently. CDI - Another manager arrived on site towards the end of the inspection who was a CFPM. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed 2 condiment bottles of buttermilk ranch and hot pepper ranch to be at temperatures of 66-70F and were stored out of refrigeration at the vegetables opentop refrigerator on the line. PIC stated that they have been out of refrigeration since 6:30am and are kept out usually due to staff needing it often during their busy periods. CDI - PIC time stamped the items for discard at 10:30am and EHS observed the items to be discarded at 10:30am. PIC stated they are going to switch to TPHC going forward for the ranch bottles as it’s more useful to have them available on the line than going in and out of refrigerators. TPHC form filled out at the time of the inspection. - Observed an insert container of shredded lettuce to be overfilled at the vegetables opentop with the layer of shredded lettuce above the refrigeration level to be at temperatures of 43-45F. PIC stated it was just refilled. CDI - PIC voluntarily discarded top layer. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf - Observed the middles of the large pan of tuna salad to be cooling at a rate of 0.0 degrees/min in the WIC. Product was observed to be thick/dense and had the lid on upon arrival, not allowing for cold air to flow around the middle of the product and no active stirring was observed. REPEAT. - Observed 2 insert containers of prime rib to be cooling at a rates of .04-.1 degrees/min in the WIF. Containers were observed to be stacked on top of one another in a way where the middles of the food were covered, not allowing for cold air to flow around the middle of the product and no active stirring was observed. REPEAT. CDI - PIC stirred both products and temperature was observed <41F. 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 .

3-501.13 (A), (B), (C) Use approved thawing methods for frozen food such as in a cooler at 41F or below, completely submerged under cold running water according to the Code, or as a part of the cooking process. Pf - Observed packages of frozen prime rib to be thawing in stagnant water upon EHS entry to the facility. Items were finished thawing but when questioned the prep staff stated that they just use stagnant cold water to thaw items. CDI - Water drained and packages opened and prepped immediately.

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 all of the metal insert containers to be wet nested on the rack above the 3 compartment sink.

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 the speed racks and sheet trays used to hold the bread at the front counter area to be covered in an accumulation of food debris/crumbs. REPEAT. - Observed the storage racks in the WIC to have accumulations of food debris/grime. REPEAT.

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 an opened employee energy drink stored on the dry storage racks in the back room, directly above dry goods and boxes of single service items. CDI - PIC discarded employee beverage.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) - Observed all the insert containers of the deli meats in the opentop refrigerator closest to the back kitchen area to not be date marked. When questioned, the PIC stated that their SOP is to dump the prepared bags of deli meats (that contain prep date marks on them) into the containers at the front line but do not transfer the date marks to the insert containers at the front line. PIC stated they were not able to inform the EHS of which dates the deli meats were prepared on after they have been dumped into the opentop insert containers. EHS advised that they must develop a system that works for them that also allows the employees to keep track of the date marks for the containers in use at the line. All prepared bags of deli meats in the WIC were observed with proper date marks. REPEAT. CDI - PIC voluntarily discarded all deli meats in the prep line opentop refrigerator as they were not able to provided a prep date for the items. Entire opentop refreshed with new bags of deli meats and dates were transferred to the pans. 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 containers of salads that were prepared earlier in the day to be cooling in the front counter 2 door lowboy refrigerator. This unit is not designed to cool products down, all cooling shall be done in the WIC/WIF. REPEAT. - Observed 2 large plastic containers of sliced tomatoes that were cooling at a rate of 0.0 degrees/min in the WIC. Items were observed deeply stored, stacked on top of one another, and with tight fitting lids on, all of which does not allow for adequate air flow around the product/rapid cooling. CDI - PIC relocated salads to WIC to rapidly cool. Containers of sliced tomatoes were moved to the WIF and lids were removed to allow for rapid cooling. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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 squirt bottles and shakers of condiments and spices at the opentop refrigerator closest to the register that were not labeled as to their contents.

3-302.15 Wash fruits and vegetables prior to use. - Observed an insert container of avocados on the counter opposite the conveyor toaster that still had their stickers on them. Employees stated that the avocados were ready to use and already washed before coming up to the front. CDI - Avocados washed and stickers removed.

3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. - Observed multiple knives at the front counter opentops that were stored in uncleanable crevices between the cutting board and prep tables. 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. - Observed a stack of coffee filters stored directly on top of the coffee brewer at the front counter area, with no protective barriers/original packaging.

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 a buildup of bread crumbs/food debris on the sheet pans and speed racks that are in use to hold the packages of bread at the front counter area. - Observed the interior bases of the front counter lowboy/refrigerated drawer units to have an accumulation of food debris. - Observed the racks in the WIC to have an accumulation of grime/food debris.

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 an accumulation of food debris on the floors beneath and in front of the front counter opentops.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliced tomatoes, deli meats, shredded lettuce, and butter in lowboy and cold drawers above 41F. CDI- PIC voluntarily disposes of items and places new items on TPHC. Coolers and lowboy observed in good repair, but not able to maintain food at 41F or lower with the volume of orders during rushes causing doors/lids to be constantly opened. (-1.5)

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 cooked artichoke and opened ranch dressing in WIC without date mark, and RTE salads cooling in large lowboy at front without date marks. CDI- PIC dates items. (-1.5) For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed sliced deli meats cooling in stacked, sealed bags near door to WIC. No change in temperature observed after the course of one hour. CDI- EHS discusses proper cooling method with GM and staff present. PIC relocates cooling items to WIF for rapid cooling and will use proper cooling methods going forward. (-0.5) 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 .

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed large quality of cooked chicken thawing inside prep sink. CDI- EHS discusses proper thawing methods with staff. Employee moved chicken out of sink to complete prep, and will thaw either under refrigeration or running water going forward. (-0.5)

REPEAT. 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 two sanitizer buckets with wiping cloths in cloudy water with food debris. Increased change of sanitizer is advised. (-1) 3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths in bucket of quat measuring 0PPM. CDI- Employee refills quat to proper concentration.

REPEAT. 3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed tethered knives stored with blades between coolers or beneath cutting board at make-table. CDI- PIC sanitizes knives and will utilize alternate storage. EHS suggests dedicating a small container inside fliptop solely to knife storage. (-1)

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed table top can opener blade with significant food debris on blade. CDI- Can opener moved to ware washing for re-cleaning. (-1.5)

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed meatballs in hot holding between 130-133F. CDI- PIC reheats meatballs to 165F and states they will periodically agitate meatballs to aid in maintaining uniform proper hot holding temperatures. (-1.5)

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed box of food stored on the ground inside WIF. CDI- PIC moves box off the ground. (-0)

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 one bucket for storing wiping cloths with murky water and visible food debris. CDI- PIC re-make clean solution. (-0)

3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed knife stored between wall and end of fliptop unit. EHS recommend use of a clean container to store the knife. PIC affirms the tethered knife (locked for airport security reasons) are cleaned and sanitized in-place. (-.05)

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P Observed 2 employees turn water off with their clean hands. EHS educated employees and they re-washed their hands For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M . 2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed employee put on gloves without washing his hands. EHS educated employee and he washed his hands and put on clean gloves. REPEAT

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed an open bag of salami and roast beef in low boy cooler not date marked. CDI PIC voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://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 portioned bags of grilled chicken in a deep pan cooling in the lowboy cooler with another pan of food sitting on top of it. EHS educated PIC on proper cooling methods. PIC stated that it was prepped about 2 hours ago. CDI PIC put pan of chicken in the WIC and cooled down to 39F. 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 .

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee with jewelry on her arm. CDI PIC instructed employee to remove jewelry. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee with beard preparing food without a beard guard on. REPEAT

3-302.15 Wash fruits and vegetables prior to use. Observed washed avocados with sticker still on them. CDI PIC removed avocados from low boy to be re-washed and stickers removed.

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed a paper single service container being used as a scooper in cooked rice in hot well. EHS educated PIC and she removed container from rice.

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed 2 employees handle cash register and but on gloves without washing hands. CDI EHS educated employee and she washed her hands and put on new gloves.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliced tomatoes and blue cheese in prep unit above 41F. PIC stated that item were put in prep unit around 7 am this morning. CDI PIC voluntarily discarded. 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 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 sliced turkey and ham in large containers with no date mark. CDI PIC stated that the machine was not working this morning and put date mark on during 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 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 Several pan of deli meat cooling in deep pans and covered. CDI PIC Put deli meats in freezer to cool down. 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 .

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed 2 food employees with no hair restraints. REPEAT

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed a wet wiping cloth on prep counter. CDI Employee put wiping cloth in sanitizer bucket. REPEAT

3-501.16(A)(1) Maintain TCS foods in hot holding at 135 F or above. - P. Observed meatballs hot holding at 109 F in steamwell. CDI - Product re-heated > 135 F. -0- 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.

REPEAT: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F 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 various TCS foods in cold holding units to be > 41 F. Refer to temperature chart. Upon further observation, it was discovered that the refrigeration units were unable to maintain products < 41 F. CDI - All products from early morning were voluntarily discarded, remaining products placed on emergency TPHC with start and end times recorded. Staff have been instructed to discontinue use of equipment until repairs are completed. ***3-DAY VERIFICATION IS REQUIRED. -3-

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. - Pf. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU. Observed deli meats in walk-in cooler and diced eggs inside reach-in unit that were being cooled while tightly covered. CDI - Diced eggs relocated to walk-in cooler and all products vented to allow for faster cooling. -0.5- 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: 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee preparing foods without hair restraint. -1-

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed soiled wiping cloths stored on prep counter. -0-

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 tomatoes in the flip unit and reach in that were above 41F. CDI-tomatoes were taken to the WIC to rapidly cool down.

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 working bottles of oils that were not properly labeled.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed no hairnets being used.

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 cleaning needed of reach in doors and flip units.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU. Observed deli meats in WIC that were being cooled while tightly covered. Observed chicken cooling while piled high in a pan in the reach in cooler. CDI-chicken was portioned out to allow for faster cooling. REPEAT

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed buckets of eggs that were stored directly on the floor.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Wet stacking observed. REPEAT

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Multiple personal drinks stored on prep tables, high shelves

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety Sanitizer dispenser not dispensing correctly, CDI- Facility will manually make sanitizer until dispenser is repaired.

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 Sliced ham, chopped chicken and sliced roast beef cooling incorrectly, Meats cooling in large tubs with plastic wrap. Chicken cooling in flip top cooler. CDI- Cooling method adjusted

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 One dented can not segregated, CDI- Removed.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Wet stacking observed.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed marinara sauce and meatballs that were stored below 135 F. PIC stated that items are held no longer than 45 minutes. I suggested to place items on TPHC. I will provided a template for the facility to fill out if they want to go in that direction. CDI- items were discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliced roast beef and milk that were stored above 41 F. CDI- items were placed in walk-in cooler and allowed to chill.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Replaced two cutting boards located at prep stations near the front counter.

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 employee wash hands and cut off faucet with bare hands. CDI- Inspector explained the importance of washing hands properly. Employees rewashed hands.

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 items cooling in prep cooler, tightly covered, in deep containers. CDI- Employees placed items in shallow, uncovered pans and placed in walk-in cooler to further cool. This was done before the second cooling temperature was taken. Do not place items in prep cooler to cool.

3-602.11 Food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -Pf Observed a container of sugar that was not labeled. CDI- container was labeled.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed all prep cooler cutting boards that had deep grooves in them. Replace or resurface cutting boards.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. observed employee beverages stored with single service items and on equipment in the kitchen. CDI- moved to designated storage area.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P observed sliced turkey and ham at meat slicer >41F. Limit amount of time that TCS foods stay off of temperature control. observed chicken thawing in prep sink > 41F. observed multiple containers of food overfilled with product. do not fill over top of container. CDI- moved foods to walk-in for rapid cooling, observed foods at 41F or below prior to departure.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. observed multiple wet stacked pans on the drying rack.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. observed multiple employee personal items (jackets, purses) stored with single service articles.