PENN STATION EAST COAST SUBS

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P- Observed raw beef and raw chicken stored over RTE deli meats in prep unit. -CDI- PIC corrected storage order. -0- 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 food debris on dishes stored as clean. Per PIC, most of these items not in use. -CDI- PIC voluntarily discarded items not in use and placed other items at dishpit to be W/R/S. -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: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D)./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 no date marks on sliced deli meats in bottom of prep unit. Per PIC, items were prepared today. -CDI- PIC properly date marked items. -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 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 and cheeses cooling in prep units in plastic wrappings or containers densely with protective covering or cooling in top of unit while unit was open due to use. -CDI- EHS educated PIC on proper cooling methods and items unwrapped to facilitate rapid 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 .

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee with no protective head covering. **REPEAT** -0.5-

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 tong handles touching 2 containers of lettuce. -CDI- PIC removed. -0-

4-202.11 Multiuse food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf- Observed cracked cutting board. -CDI- PIC voluntarily discarded. -0- 4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed rusted shelving in sliding door RIC.

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 shelving in need of cleaning throughout. Observed NFCS of oven in need of cleaning. Increased and more thorough cleaning frequency recommended. -0-

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee actively preparing food without a head covering. CDI - EHS informed PIC and PIC had employee put on head covering.

4-501.11 Maintain equipment in good repair. Observed shelving in 2 door (glass door) reach in with rusty shelves. Repair or replace.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed minor buildup of excess food soils in two (2) nozzles of soda fountain. All other food contact surfaces stored clean to sight and touch or in use. Remove and clean as needed to preclude soil accumulation.

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 one (1) box of unopened ham rounds frozen at prep sink drain board, set to thaw. CDI - PIC rotated ham to standing cooler to thaw under refrigeration.

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 one (1) set of tongs in meat prep top unit stored with handles in direct contact with raw steak. CDI - PIC removed handles from food using gloved hand before removing gloves and washing hands effectively.

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered waste bin in female restroom.

5-501.111 Keep storage areas and bins for waste in good repair. Observed cardboard dumpster with heavily bent lid, missing side door, and no drain plug. Contact waste management company and/or landlord to repair or replace dumpster as needed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed reach in low boy unit in front of grill with an ambient air of 51F and observed raw beef steak and tomato sauce above 50F. CDI items left in unit overnight and discarded. Items from this morning placed in reach in units 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 .

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). Observed sliced salami, sliced pepperoni, artichokes, sliced turkey, sliced tomatoes, lettuce, sliced ham, and blanched fries that were held from the day before and not dated in the prep tops and reach in units. CDI items dated. 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 blanched fries that were cooling in the reach in prep unit and not drop. CDI placed in reach in freezer to accelerate 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 .

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils.\ Observed employee handling food not wearing a hair restraint. 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 while preparing food.

3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P. PIC did not record the time in and starting temp of French fries at time of inspection. CDI- PIC recorded proper time.

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 food employee cutting Swiss and provolone cheese to place in prep cooler for service. CDI- PIC placed items in reach-in freezer to properly cool before service. REPEAT (full points). For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee not wearing hair restraint while preparing food. CDI- employee was educated on hair restraints and put on a hair restraint. -zero-

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed damp wiping cloths stored on bottom shelf below front counter. Wiping cloths were not stored in sanitizing solution. CDI- Wiping cloths were placed in sanitizing solution. REPEAT (half points due to no points taken at last inspection).

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several stacks of containers that were stacked wet on shelf above 3-comp sink. CDI- containers were separated and allowed to air dry. REPEAT (half points due to no points taken at last inspection).

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Replace or resurface three cutting boards at prep areas in kitchen (deep groves present). REPEAT 4-501.11 Maintain equipment in good repair. Replace torn gaskets on reach in freezer next to glass door refrigerator in 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. Clean exterior of fryer, and shelving in kitchen area. Clean hood screens in hood systems in kitchen area. REPEAT (half points due to improvements).

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 in corners and under equipment in kitchen area and dry strorage area. Clean splash from walls behind prep stations in kitchen area. Clean dust from a/c vent screens on ceilings in dining room and kitchen area. REPEAT (full points).

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Facility does not have any working or PIC working who has taken and passed an ANSI accredited test. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed food debris on slicer blade stored on Lowboy cooler number 1. Employee stated that they wipe down machine with sanitizing wipe after each use. They break down the equipment at the end of each shift. Inspector recommended to break down equipment and clean every four hours if continuously used. CDI- Blade and machine were taken down and properly cleaned. 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 .

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed corned beef chub that did not have a change in temperature in one hour. Observed stacks of cheese slices that were stored in a prep unit reading 53 F. Cheese was prepped over four hours ago according to management and the temperature was 45 F. CDI- Corned beef chub was discarded. Stacks of cheese in prep cooler #2 were placed in bin to be weighed and discarded. 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 .

3-501.18 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 sliced ham and sliced turkey that were not dated in prep cooler #1. Confirmation was given that items are held over til the next day that are not used within 24 hours. CDI-sliced packages of meat were properly dated. 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 sliced cheese cooling in prep cooler #2 that had a temperature reading of 53 F. CDI- stacks of sliced cheese were discarded into trash. 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 one container of “butter blend” that was not labeled stored near the grill. -zero-

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths used to absorb water in bottom of prep cooler #1 that was not stored properly. CDI- cloths were discarded. -zero-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed one stack of containers at 3-comp sink that were stacked wet. CDI- containers were separated and allowed to air dry. -zero-

4-501.11 Maintain equipment in good repair. Observed prep cooler #1 with large amount of water in the bottom of it. Observed prep cooler #2 reading 53 F. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards that are in need of resurfacing or replacing (deep grooves). 4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Replace rusty shelving in lowboy coolers, and prep coolers in 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. Clean exterior of grill, ovens, fryers, and shelving in kitchen area. REPEAT (half points due to no points taken at last inspection).

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 in corners and under equipment. Clean dust from walls in kitchen area back area. Clean dust from a/c vent screens in kitchen area. REPEAT (full points).

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P. Observed food employee perform a task of dealing with customers exchange, use sanitizer, then put on gloves to handle food. CDI- employee was educated. Employee removed gloves, washed hands, and put on new gloves.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several fruit flies in kitchen and mop sink areas of facility. Pest control last performed a treatment on 7/24/24. -zero-

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. Clean exterior of ice shoot on drink machine in dining area. -zero-

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 splash from walls behind prep stations and equipment in kitchen area. Clean dust from ceiling tiles and a/c vents in dining room and kitchen area.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Identity an area for employee drinks and food while stored in lowbouy cooler with customer items. CDI- education was performed. PIC stored and identified items in cooler. -zero-