JERSEY MIKES

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF- *Observed - 2 employees engaged in food prep without proof of training for the employee health policy and reporting agreement. *CDI - PIC had employees read, sign and date document. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

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 - *Observed - 5 Lidded Stacked Metal containers of Shredded Lettuce prepped yesterday above 41F in WIC. All other items in WIC were at proper cold holding temperature, see temp chart for details. *CDI - PIC voluntarily discarded items. For more information, please visit: www.meckncgov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

3-501.15 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 - 5 Lidded Stacked Metal containers of Shredded Lettuce prepped yesterday above 41F in WIC. All other items in WIC were at proper cold holding temperature, see temp chart for details. *CDI - PIC voluntarily discarded items. *Observed - Tightly wrapped plastic container of Blanched Mushrooms prepped today cooling in WIC with no change in temperature after 30 minutes. *CDI - PIC opened suran wrap to allow for better airflow improving 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 .

*REPEAT* 6-501.111 Keep the premises free of insects, rodents, and other pests. *Observed - Flying pests around can wash area and dead flying pest on clean container lid. PIC changed out lid and placed it into dish area to be washed, rinsed and sanitized.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing -Pf- *Observed - Employee fill up green detergent bucket in handsink. *CDI - PIC removed and emptied bucket.

*REPEAT* 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- *Observed - WIC in disrepair with an ambient temperature above 41F. All food within also above 41F, see temp chart for details. PIC voluntarily discarded all items and voluntarily closed establishment to the public. A verification visit will be conducted within 72 hours to verify that WIC is repaired and able to maintain proper cold holding temperature. 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 .

*REPEAT* 6-501.111 Keep the premises free of insects, rodents, and other pests. *Observed - Small flying pests in kitchen area and mostly active near can wash.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. *Observed - Quaternary sanitizer bucket below proper concentration. *CDI - PIC emptied and refilled bucket with fresh sanitizer at proper concentration.

4-501.11 Maintain equipment in good repair. *Observed - WIC in disrepair unable to maintain proper cold holding temperature. Gasket to Grill Side Display Case Lowboy unable to seal door shut.

*REPEAT* 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- *Observed - Raw Chicken above Raw Steak in flip top unit lowboy next to grill. *CDI - PIC corrected storage order placing chicken onto lower shelf. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. *Observed - Pink Build up inside at top of ice machine. Clean frquently to avoid build up and possible contamination.

*REPEAT* 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- *Observed - Sliced Tomatoes at make table next to grill above 41F. Observed sliced tomatoes and shredded lettuce above 41F in WIC. *CDI - PIC voluntarily discarded items. PIC stated items were received around 8:30 AM. No receiving temperatures were taken. PIC stated food is received from downstairs kitchen and items are not to be delivered until 41F or below. PIC stated this had been an coffee in the past. 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 .

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

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. Observed one container of raw chicken stored over one container of raw beef. CDI-PIC corrected storage order. REPEAT, but points not escalated due to improvement in facility. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed sink and surface sanitizer at 1130 ppm when dispensed from system at 3 compartment sink. CDI-PIC requested maintenance for dispensing system and will manually add 1/3 sanitizer to 2/3 cold water to get proper 700 ppm sink and surface concentration. VR within 3 days. 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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed multiple containers lettuce in WIC and in makeline above 41F. CDI-PIC voluntarily discarded. REPEAT but points not escalated due to all cold holding equipment working as intended. EHS spoke with PIC about taking temps of lettuce delivered in from commissary to ensure lettuce is 41F when delivered. 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several flying insects during inspection. PIC showed monthly pest control records and upon request.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed multiple food handlers wearing bracelets.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed food handler use handwashing sink for a cup of water to add to the grill. CDI-EHS notified PIC and provided education about only using handwashing sinks for handwashing. REPEAT.

3-202.11 (A), (B), (C), (D) All TCS foods shall be received at 41F or below; or at 135F or greater except raw EGGS may be received at 45F or less. -P. Observed shredded lettuce and sliced tomatoes above 41F in the WIC and makeline, both units are holding TCS items to temperature and working as intended. PIC stated that all lettuce and tomatoes are prepped in commissary and brought to facility and then are checked for temperature and accepted by facility. CDI-PIC temped all sliced tomatoes and lettuce and discarded all items above 41F as they did not reach 41F within 4 hours of being prepped this morning. 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 .

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed food handler use glove hands to grab raw chicken and continue to use gloves to grab bread for chicken philly. CDI-EHS notified PIC and gloves were discarded and hands washed. PIC added tongs for food handlers on the grill to use to avoid cross contamination with ready to eat foods. 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. Observed raw chicken stored behind raw beef in cold drawer by grill. CDI-PIC corrected storage order of chicken in front of raw beef. For more information on food storage order 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 sliced American cheese in prep top and Swiss and provolone chubs along with ambient air above 41F in meat case on the opposite side of the grill. PIC stated that case is older and has been requiring lots of maintenance requests lately. PIC voluntarily discarded items. VR within 3 days to check status of meat case. 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 .

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P. Employee did not use barrier to turn off faucet after washing hands. EHS reminded employee to use a paper towel to turn off faucet. CDI - employee rewashed hands.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing. -Pf. PIC attempted to fill cup of water from hand sink. EHS reminded PIC to use another sink. CDI - PIC used another sink.

3-202.11 (A), (B), (C), (D) All TCS foods shall be received at 41F or below; or at 135F or greater except raw EGGS may be received at 45F or less. -P. Food received from HMS Commissary (HMS Prep Kitchen) was above 41 F. See temp chart. CDI - PIC voluntarily discarded food. 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 .

7-204.11 Provide sanitizer at correct concentrations, diluting as required. -P. Sanitizer dispenser dispensing lactic acid sanitizer above an adequate concentration. Verification visit within 3 days.

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 roast beef cooling at an insufficient rate in cold drawer in back corner of prep line. CDI - PIC voluntarily discarded food. 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 .

3-305.12 Food may not be stored in locker rooms, toilet rooms, dressing rooms, garbage rooms, mechanical rooms, under sewer lines that are not shielded to intercept potential drips, under leaking water lines, under open stairwells, or under other sources of contamination. Observed boxes of food with ice accumulation stored under leaking condenser in WIF. Have technician service condenser and remove food from underneath condenser or shield food from leak.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths held in detergent. CDI - PIC removed cloths from detergent.

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 in crevice between prep top and prep table.

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 heavily scratched/deteriorated plastic knife boxes for holding in-use utensils. 4-501.11 Maintain equipment in good repair. Rusted/corroded shelving in back corner of prep area above cold case.

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 lettuce that was prepped at 5 am in Deli case 1 above 41F. CDI PIC voluntarily discarded lettuce. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed roast beef and provolone cheese slices in cold drawer above 41F. PIC stated that it was prepped at 11 am today. Observed pans of TCS food being stored in broken cold drawer at 71F. CDI PIC put in freezer to cool down quickly and voluntarily discarded the food from the broken cold drawer. 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 .

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed foods employee with no head covering on. CDI PIC put ona. Sun visor.

4-501.11 Maintain equipment in good repair. Observed sandwich make unit and cold drawer broken. PIC has put in at work order to have units repaired REPEAT

3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed non-functional walk-in cooler unit at beginning of inspection. PICs present state that the unit began to malfunction 2 hours prior to inspection. Refer to temperature chart for details. PICs had contacted TWC Services when the unit’s temperature began to increase and were placed into 2-3 hour queue. PICs also advised that foods which were at < 41 F had been placed on TPHC at the line and inside meat reach-in unit. TWC maintenance technicians arrived onsite 15 minutes after EHS arrival. CDI - All deli meats and cheese relocated to facility’s walk-in freezer and remaining products such as lettuce and sliced tomatoes transferred to walk-in cooler across from hall. PICs instructed to report to EHS once repairs are completed by no later than end of day. ***VERIFICATION REQUIRED. -1.5- 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ.

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 used for sandwiches wedged in between prep units. CDI - Utensil w/r/s. -0-

4-501.11 Maintain equipment in good repair. Observed cold drawer unit doors (2x) broken below sandwhich make station. Repair. -0-

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/P6x8b1ZVOx. Observed lettuce and tomatoes in the WIC that were cooling with lids on and stacked high. CDI-lids were removed

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 debris on deli case doors.

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 time stamps that had yesterday's dates on them. Also, observed time stamps with the time out that indicated the time has expired. CDI- Expired product was discarded. PIC made changes to the label maker to correct the dates that are printed out.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean dust and debris from power cords above prep coolers. Clean debris from interior of cabinets at serving area.

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. Clean floors under equipment and in corners in kitchen area.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken philly meat that was stored below 135 F. CDI- employee voluntarily discarded chicken.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean debris from cabinets near from counter. Clean side of display case cooler near meat slicer. PIC stated that ownership suggested putting a guard on display case to prevent any contamination issues.

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. Clean debris from floor surrounding drain at front counter. Clean splash from walls behind prep stations in kitchen area.

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Observed two employee drinks not stored in marked section (employee section) of walk-in cooler. CDI- drinks were discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed turkey and cheese in reach in a prep counter at 45F. Items had been in drawer for less than two hours. CDI - Items were placed in shallow pans and moved to walk in for rapid cooling to 41F or less.

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 beginning and end times on all TPHC prep areas except for one. All other prep areas being held on TPHC were marked correctly and SOP's were being followed. CDI - PIC labeled the prep area with the time in and time out.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed house a house fly and fruit flies on premises.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed container of tuna salad stored in cooler at 48 F. Tuna salad was prepared on 6/17. CDI- Tuna salad was voluntarily discarded into trash.

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 pans of sliced lettuce and sliced tomatoes stacked covered in walk-in cooler. CDI- Containers were partially opened.

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 Foods in wells were not time stamped. Time added during inspection.

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 tomatoes in containers with lids in the cold drawers at 47F and tomatoes in containers with lids stacked in walkin cooler at 60F. Separated those in walkin cooler and cracked lids.

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 knives stored in sanitizer. Removed from sanitizer and washed, rinsed and sanitized knives. Will keep them in a knife holder instead of sanitizer in future.