EMPIRE PIZZA MINT HILL

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 containers of RTE chicken in the WIC that was 42F-43F some containers were dated for prep this morning, some were dated for prep yesterday. Food employee who did the prep came into the WIC with PIC and EHS and stated that he accidentally misdated some of the containers for yesterday. For the containers that were actually prepped yesterday they were 40F. -CDI- mislabeled containers date marks were corrected to reflect proper date. 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 .

3-501.19(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 chicken on TPHC, chicken was not labeled yet for time on the TPHC sheet. -CDI- Chicken was properly labeled a start and discard time. EHS notes that pizza slices were properly labeled for TPHC.

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 salad prep top with scoops handles in direct contact with TCS foods. -CDI- PIC adjusted scoops so handles were no longer in direct contact with foods.

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 cardboard being used as shelf liners in the WIC and WIF. Ensure that non-food contact surfaces are nonabsorbent. -CDI- PIC removed the cardboard liners.

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 sticker residue present on the external surface of plastic containers. Ensure the non-food contact surfaces are clean and free of soil and debris.

5-205.15 Maintain a plumbing system in good repair. Observed small leak in the PVC piping of the hand sink in the dish washing area. Ensure leaks are repaired.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf- Observed paper towel dispenser adjacent to the hand sink in the ware washing area with no paper towels present. Ensure that paper towels are present and accessible at all hand sinks. -CDI- PIC placed paper towels in an accessible area above the hand sink.

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 sugar, yeast, and oil unlabeled in the facility. Ensure that all working containers of food are properly labeled throughout the facility. -CDI- PIC properly labeled.

3-303.12(B)(C)(D) Unpackaged food may not be stored in direct contact with undrained ice except: whole raw fruits or vegetables; cut raw vegetables such as celery, carrots, or potatoes; tofu; and raw poultry and raw fish received immersed in ice. Observed a container of shrimp stored in direct contact with ice in a non-draining container. Ensure that all containers for foods such as the shrimp, if they are stored on ice they are in a draining container. -CDI- EHS and PIC discussed, PIC stated they will begin storing in a draining container.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P- Observed raw chicken stored above RTE Garlic sauce in the batter station lowboy. Ensure that raw foods such as chicken are stored below RTE food items. No visible contamination present. -CDI- PIC adjusted storage order to reflect proper storage order procedures. 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 several TCS food items throughout the facility above 41F. Food items include, RTE chicken, cheese mix, and lettuce in the cold drawers beneath prep top 1 and Philly meat and ricotta above 41F in the pizza prep unit. 2 of the 3 RTE chicken containers in the prep unit drawers were from the day before, and lettuce and cheese were from the day before. Ambient temperature of unit was 38F -CDI- The 1 container of RTE chicken from morning prep was moved to WIC to cool down. Remaining food items from CH drawers were voluntarily discarded. Philly meat and Ricotta in pizza prep were both placed in the unit during morning prep. -CDI- PIC moved out of temperature foods in pizza prep to WIC to cool down. Ensure to be mindful of container fill lines and ensure all TCS foods are maintained at 41F or less. 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 .

3-501.18 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 RTE chicken in Grill drawer and open bag of lettuce in WIC with no date marking present PIC stated that each item was prepped or opened the day prior. -CDI- PIC added date marking to reflect proper date of prep/open. Ensure that date marking procedures are followed. 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 .

3-501.19(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 chicken wings that were on TPHC with no marking for TPHC recorded on there dry-erase TPHC log. Instead, TPHC from the day before was present on the TPHC log. -CDI- PIC stated that wings were removed from refrigeration at 10:50. PIC erased yesterday’s TPHC record and updated TPHC record for today’s wings for 10:50- 2:50. Ensure that TPHC log is being filled out daily and correctly to reflect when food has entered into TPHC.

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 several spice containers throughout the main cook line of the facility with no labeling present to identify the contents. Ensure that working food containers are properly labeled to identify contents.

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 several scoops in the salad prep top and in working containers of food throughout the facility with handles resting atop the food. Ensure that in use utensils handles are not in contact with food. 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 several scoops in the salad prep top and in working containers of food throughout the facility with handles resting atop the food. Ensure that in use utensils handles are not in contact with food.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed Dumpster door of right dumpster open in the dumpster area. Ensure that dumpster doors are closed when not in use. -CDI- Dumpster door closed. REPEAT.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF. Observed an incomplete employee health policy in the facility during inspection. CDI. PIC was provided another. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

6-301.11 Provide soap for handwashing at each handsink. -Pf. Observed no soap at one of the sinks. CDI. PIC replaced.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed food debris on the food contact surfaces on a few plastic containers that were stacked and stored in the clean dish rack. CDI: PIC removed containers and placed in the dish room to be properly washed/rinsed/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 .

3-603.11 (B)(1) Consumer Advisory Disclosures shall indicate that the animal-derived food is or can be served raw or undercooked by using words and phrases such as raw, undercooked, cooked to order, etc., or by asterisking to a footnote per 3-603.11 (B)(2). -Pf. Observed a consumer advisory without an indication as to which food products are served under. Cooked. CDI. PIC marked the products served under cooked.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a box of chicken stored directly onthe floor in the WI cooler.

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed wet stacking of dishes in the cleaned dish area. CDI. PIC removed. Repeat **** IMPROVEMENT FROM LAST TIME.

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 in RI coolers and outside of units by the cooking line. Repeat

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed door of receptacle left open while not in use.

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 cleaning needed on vents.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed multiple employee drinks stored in same place as customer in RI coolers.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed oil residue/food debris inside the handsink basin near the pizza station, when EHS went to wash hands. CDI: PIC cleaned the handsink and removed all residue/debris. Ensure all handsinks are only used for washing hands.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed boxes of unwashed produce stored above RTE cheeses and deli meats in the WIC. CDI: PIC corrected storage order to prevent contamination. REPEAT VIOLATION. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 no start or end time for pizza slices to indicate when the food was put out to hold at room temp, or when the food shall be discarded to not surpass the 4 hour limit. CDI: PIC created start and end times for pizza slices held at the pizza station on TPHC.

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 a couple seasoning shakers at the expo line unlabeled. Label all working containers of food.

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 an in-use knife at the make line stored in between the prep tables. CDI: PIC removed the knife and took to the dish room to be properly washed/rinsed/sanitized.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed plastic pans stacked wet and stored in the clean dish rack. CDI: Pans were separated to allow proper air-drying. REPEAT VIOLATION.

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 pink slime and dark buildup on the interior surfaces of the large ice machine. Observed food debris accumulation on the interior non-food contact surfaces of cold holding units. Increase cleaning frequency to prevent contamination. REPEAT VIOLATION.

5-205.15 Maintain a plumbing system in good repair. Observed the pipe connecting the pre-rinse basin of the dish machine to the floor drain falling off. CDI: PIC stated that just happened prior to the start of the inspection and had a work order in to get it repaired. EHS observed this was fixed by the repairman before EHS went over the report with PIC.

6-303.11 Provide required lighting intensity. Observed missing lightbulb in hood system above pizza ovens. Observed 1 missing lightbulb in hood above make line. Replace missing lightbulbs.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed a handwashing sink near the dish room with no paper towels. CDI: Food employee refilled with paper towels. 6-301.14 Post a handwash sign at each handsink. Observed no handwash sign at two handsinks. CDI: EHS provided facility with handwashing signs.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed boxes of unwashed produce (tomatoes and cucumbers) stored above containers of RTE marinara sauce and packages of pre-cooked chicken breast. CDI: PIC corrected storage order since there were no signs of physical contamination. 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 the food contact surfaces on a few plastic containers that were stacked and stored in the clean dish rack. CDI: PIC removed containers and placed in the dish room to be properly washed/rinsed/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 . 4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. Observed the interior door and plate of the microwave used to heat up food for service with visible food residue. Clean the interior of the microwave at least every 24 hours.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed a couple TCS food items in the deli fliptop, cooler drawer, and server station fliptop that were not date marked. Food employee stated that these items were either prepared today or yesterday. CDI: Food employee created date labels for these food items. 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 . 3-501.18 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 TCS food items in the deli fliptop that were labeled with the prep date of 10/30. Food employee stated these items were all prepared today, and accidentally mislabeled today's prepared items. CDI: Food employee created new date labels with the correct date. 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 .

7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P Observed a can of household raid stored with the chemicals. CDI: PIC voluntarily discarded the can of raid.

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 a bowl used to scoop non-TCS food (flour) submerged in the food product. CDI: PIC removed bowl from the container.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple plastic containers stacked wet and stored in the clean dish rack. CDI: Pans were separated to allow proper air-drying.

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 soiled gasket in the cooler drawer and the sides of the make table at the pizza station with marinara residue. Increase cleaning frequency. REPEAT VIOLATION. Note: Points deducted but not escalated since different areas were in need of cleaning, when comparing to the previous inspection report.

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed employee beverage stored on top of in use dish machine. CDI - PIC instructed employee to remove personal beverage. -0-

REPEAT VIOLATION: 5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use. - Pf. Observed utility cart stored directly in front of kitchen hand sink. CDI - Obstruction removed. -1-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed various non-TCS and TCS applicable foods (portioned salsa cups and container of pasta salad) above 41 F at prep unit. Refer to temperature observation chart. PIC stated that items were transferred from the walk-in cooler at 10:30 AM. According to air thermometer inside unit, ambient air temperatures were registering at 60 degrees F. CDI - Items were transferred into the walk-in cooler to quickly cool. PIC has contacted refrigeration specialist for repairs. -1.5- ***3-DAY VERIFICATION REQUIRED. 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 chicken wings on TPHC since 10:45 AM without time stamps. CDI - Product time stamped. ***EHS and staff discussed requirement of time stamps. -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. Observed recently prepared deli meats, meatballs and chicken cooling covered inside reach-in units and walk-in cooler. Refer to temperature observation chart. CDI - Items uncovered and then trasferred to walk-in freezer which facilitated heat transfer and allowed temperatures to decrease towards < 41 F. -0.5- ***EHS and PIC discussed cooling method example such as utilizing the WIF for effective rapid cooling towards < 41 F. 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.

REPEAT VIOLATION: 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 gaskets of walk-in cooler and two reach-in units in need of cleaning. No escalation of points due to improvement from previous inspection. -0.5-

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. - P. Observed PIC wash hands and proceed to re-contaminate them while turning off water supply. CDI - Education provided followed by proper hand washing procedure. -0-

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use. - Pf. Observed speed rack stored directly in front of kitchen hand sink. CDI - Obstruction removed. -0-

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 container of raw chicken stored over containers of pre-cooked tater tots and onion rings inside of reach-in freezer. CDI - Storage order corrected to prevent cross contamination. -1.5- 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed boxes of unwashed produce stored above ready-to-eat grilled chicken inside of the walk-in cooler. CDI - Storage order corrected to prevent contamination. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation.

REPEAT VIOLATION: 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. - Pf. Observed two soiled spatulas stored as clean on magnetic wall strip. CDI - PIC took utensils to dish area for W/R/S. No escalation of points due to improvement noted from previous inspection. -1.5- 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.

3-501.19 Time as a Public Health Control - (P) (Pf). Observed TPHC procedures and time stamps at three prep units indicating food in units are on TPHC. All TCS foods confirmed at < 41 degrees F per verification. PIC stated that foods in the units are no longer held on time. Facility advised to discontinue use of TPHC at prep units if items are to be held on temperature control. TPHC is currently used for pizza by the slice and chicken wings. EHS observed cooked chicken wings left over from last night’s services in the walk-in cooler and was unable to determine if these were placed on TPHC. Discussed with PIC on placing wings to order during late night services to ensure left over products on TPHC are being discarded. -0-

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 aluminum containers faced upwards on shelving units in kitchen. Keep containers covered or inverted as a means to prevent contamination. -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 broken down cardboard boxes underneath containers holding foods inside of the walk-in cooler and freezer. -0-

REPEAT VIOLATION: 4-601.11(C) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris. 4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed food residues on wing station shelving unit in direct contact with clean utensils. Also observed thorough cleaning needed on cold drawer under cook station. CDI - Utensils removed to dish pit and areas cleaned. -0.5-

5-501.114 Using Drain Plugs (C). Observed one dumpster missing its drain plug. -0-

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. - Pf. Observed no paper towels available at hand washing sink due to it being jammed inside of it’s dispenser. CDI - PIC cleared jammed dispenser and paper towels are now properly dispensing. -0-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. - Pf. Observed several plastic containers with food residue stored as clean on utensil shelving unit. CDI - PIC took utensils to dish area for W/R/S. -1.5- 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.

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 no date marking on container of feta cheese inside of the prep top. CDI - PIC voluntarily discarded feta cheese. -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.

REPEAT: 3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed bottles of sauces not labeled inside of reach-in unit. Points scaled back due to improvement noted. -1-

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 food debris on pizza cutters and chopper hung on magnetic wall mount at pizza station. Utensils had not been washed since last night, according to the PIC. CDI - PIC took all utensils to 3-comp sink to be W/R/S. -0-

REPEAT: 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed plastic containers still wet since previous day at utensil shelving unit. CDI - Utensils separated. Allow to air dry before stacking. No escalation of points due to observed improvement. -0.5-

REPEAT: 4-501.11 Maintain equipment in good repair. Observed split gaskets on two cold drawers at cook line. Repair. No points deducted due to different area observed. -0-

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 in between pizza prep equipment and on non-FCS inside small pizza prep reach-in unit. -0-

6-403.11 (A) Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed personal drink stored on top of expo shelving beside single service hinged containers. CDI - PIC voluntarily discarded drink. -0-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. - Pf. Observed 2x metal pans with adhesive sticker residue stored as clean on utensil shelving unit. CDI - PIC took utensils to dish area for W/R/S. -0- 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.

REPEAT: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed multiple items above 41 F at make unit and entire pizza prep unit. Refer to temperature chart. PIC stated that items were transferred from the walk-in cooler at 11 am. CDI - Items on prep top and make unit placed on emergency TPHC, remaining foods from this morning were transferred into the walk-in cooler to quickly cool. -3- ***3-DAY VERIFICATION FOR REFRIGERATION AT PIZZA STATION REQUIRED. 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.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers. - Pf. Observed two unidentifiable chemical spray bottles during inspection. PIC confirmed the chemical agent as pot & pan degreaser. CDI - Spray bottles labeled. 7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. - P. Observed two buckets of sanitizer stored on prep counter next to tray of prepared garlic knots. No physical evidence of contamination observed. CDI - Buckets removed to designated area. -1-

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 TCS foods such as cooked penne pasta, pasta salad and pulled chicken cooling covered in plastic containers and in large batches inside of the walk-in cooler. Refer to temperature chart. PIC stated items were prepared 25 minutes prior to inspection. After > 25 minutes items had no temperature change. Cooling calculation indicated this method is not effective to reach cooling parameter. CDI - Items uncovered, large batches of pasta separated into flat sheet pans, placed on to speed rack and all foods were then trasferred to walk-in freezer which facilitated heat transfer. Temperatures began to decrease towards < 41 F after 20 minutes. -0.5- ***EHS and PIC discussed cooling method alternative of smaller portions, venting and/or transferring product to the WIF for effective rapid cooling towards < 41 F. 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.

REPEAT: 3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed several bottles of sauces, oil and seasoning not labeled at cook line. -2-

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed several wiping cloths holding in sanitizer solutions 0-50 P.P.M. quat. CDI - PIC discarded solution and replenished with sanitizer registering at 200 P.P.M. 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 multiple soiled and damp wiping cloths stored on pizza prep counters. CDI - Wiping cloths removed. -0-

REPEAT: 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple stacks of metal and plastic containers still wet at utensil shelving unit. CDI - Utensils separated. Allow to air dry before stacking. -0.5-

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 to-go containers faced upwards on shelving unit in dining area. CDI - Containers covered as a means to prevent contamination. -0-

REPEAT 4-501.11 Maintain equipment in good repair. Observed pizza make unit and entire prep unit unable to maintain TCS foods < 41 F. Verification required within 10 days to ensure refrigeration is functioning properly. TCS food placed on to emergency TPHC and time stamped, all other items from lowboy reach-in unit transfered to walk-in cooler to cool down. -1-

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 general cleaning needed on floors between, behind and surrounding equipment as well as floor drains. -0-

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employees’ jackets, purses, backpacks stored on top and with containers of food on shelving unit above pizza prep table, packaged foods and packaged single service items at server galley and dry storage room. Facility provides lockers for employees. PIC to implement storage of personal belongings in these lockers. 6-403.11 (A) Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employee beverage stored on shelving unit above prep counter during active food prep. CDI - Drink removed. -0.5-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed multiple items above 41F in RI area of pizza prep unit. PIC stated that items had been here over night. Some items moved from WIC to this unit a couple hours prior. CDI: PIC voluntarily discarded TCS items stored over night that were out of temperature and items moved this morning were put in WIC to quickly cool. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and 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 TCS items in CH drawers on cook line without a date mark. PIC stated that Alfredo and marinara were opened from a bag this morning and ricotta cheese and cooked chicken were prepared the day prior. CDI: PIC date marked all items with date of preparation. 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed several bottles of sauces and oil not labeled. REPEAT

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed employee storing plastic container of raw wings in top of trash to hold them as they were being put into the fryer to cook. CDI: PIC redirected employee and wing container was taken off of trash can.

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 wedged in between flip top lids of equipment. Area was not sanitized and appeared soiled. CDI: PIC took knife to 3-comp sink for W/R/S.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple stacks of plastic containers still wet. Allow to air dry before stacking.

4-501.11 Maintain equipment in good repair. Observed pizza prep top unit with an ambient temperature of 46F. Verification required within 10 days to ensure unit is functioning properly. All TCS food was moved to WIC or discarded.

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 outside of ice machine near lid hinges with build up accumulating. Observed gaskets in multiple RI units soiled and accumulating build up. Keep clean. REPEAT

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed door of receptacle left open while not in use. REPEAT

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed soiled pizza cutting wheel stored as clean on magnetic wall strip. REPEAT. CDI: PIC took utensil to dish area for W/R/S. 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 . 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black build up accumulating inside ice machine near ice chute.

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 fliptop holding TCS foods on TPHC with a start time of 11:00AM-3:00PM. Food was pulled from WIC at 10:30. Time span was marked in correctly. CDI: PIC changed marked time to 10:30AM-2:30PM. 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 Observed pizza fliptop station being held using time. PIC stated that items in this unit had been here over night. EHS explained that if this area is held on time, nothing should be left here over night and carried over past 4 hours. CDI: PIC voluntarily discarded TCS foods in this unit from overnight.

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 pizza sauce and chicken cooling in plastic containers with tight covered lids and plastic wrap in pizza fliptop/RI. PIC stated items were prepared an hour prior. After 50 minutes items had no temperature change. CDI: PIC moved products to WIC uncovered to quickly cool down. 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 .

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 several bottles of sauces and oil not labeled. 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 cooler reach in areas at dough and pizza prep with food debris and build up inside units. Observed shelving under prep tables where clean equipment and utensils are kept with food debris present. Keep clean. REPEAT.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed door of receptacle left open while not in use. 5-501.111 Keep storage areas and bins for waste in good repair.Observed damaged lids on receptacle. Replace or repair.

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed opened energy drink cans being stored on top of dish machine and also in CH drawer at cook line. Observed Bluetooth speaker and cellphone being stored on prep top at cook line as well. Observed CH drawer storing employee foods next to customer food products. CDI: PIC moved all items to designated area where contamination would not occur.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed one handsink with ice dumped into it. Observed another handsink in dish area with utensil in basin. CDI: PIC cleared handsinks and was instructed to use handwashing sinks for handwashing only.

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 table mounted can opener with heavy build up and debris. CDI: PIC moved can opener to dish area 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 ranch in cold server station flip top over stacked with top half holding temperatures above 41F. CDI: PIC removed top portion of ranch cups and cooled them down in the WIC.

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 several bottles of sauces and oil not labeled. REPEAT

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee working at prep line without hair restraint. CDI: Employee put on hair restraint.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed clean pans and containers wet stacked on storage rack. 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 cooler reach in areas at dough and pizza prep with food debris and build up inside units. Keep clean.

2-201.11(A) Permit holder shall require food employees to report to the PIC information about their health and activities as they relate to diseases that are transmissible through food. -P For more information on employee health policy please visit: http://meck.co/FoodSafety. Observed food employee not able to demonstrate knowledge of reportable illnesses and symptoms. CDI, updated employee health agreement in English and Spanish emailed to PIC that meets the 2017 food code adoption that took effect October 1st, 2021.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P. Observed cook handle cooked chicken with bare hands after cooking. CDI, chicken voluntarily discarded by pIC.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY. Observed chemical dish machine at bar not testing required concentration for sanitizer. Per PIC, staff recently changed bottle out. CDI, dish machine primed and now providing proper concentration of sanitizer.

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 TPHC board marked with start and end time exceeding 4 hours and dated 7/28 in dressing cooler. CDI, items voluntarily discarded. Observed TPHC procedures not followed and items marked exceeding 4 hour discard time on far cooler at line that stored cut leafy greens and operator stated station recently set up and time updated with proper start and end time. 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 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 recently prepared turkey cooling in deep covered container in walk in cooler at 44 degrees F at 11:08. At second cooling rate temperature observation turkey remained at 44 degrees F. CDI, turkey relocated to shallow sheet pan to rapidly cool. Observed Alfredo sauce recently prepared and cooling in deep covered container in prep cooler at 53 degrees F. CDI, sauce relocated to uncovered sheet pan to rapidly cool. Repeat.

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed several shaker containers of spices not labeled and containers of oil.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed some flies in kitchen.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed clean pans and containers wet stacked on storage rack. Repeat.

4-501.11 Maintain equipment in good repair. Observed damaged gasket on low reach in cooler door of dough cooler.

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 sticker residue remaining on outside of clean pans on drying rack.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF For more information on employee health policy please visit: http://meck.co/FoodSafety. Observed posted employee health policy poster missing reporting information and employee unable to communicate knowledge of reportable symptoms. CDI, updated employee health agreement to include 2017 food code information emailed to PIC.

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 employee adjust mask without washing hands. CDI, employees rewashed hands.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf - Observed some plates on prep table with splash / splatter. CDI, plates relocated for cleaning.

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 written procedures not followed for items held using TPHC. Observed several times exceeding 4 hours discard time where written procedures state 4 hours. CDI, discard times corrected. 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. Observed chicken recently prepared and placed in tightly covered container in prep coolers still in cooling process. At 11:12 chicken was at 48 degrees F. At 11:51 chicken was at 47 degrees F. Cooling rate calculation indicated method not effective to reach cooling parameters. CDI, transferred to uncovered containers in walk in cooler to rapidly cool. Repeat.

4-803.11 Soiled linens shall be stored in cleanable containers or washable laundry bag. Observed some soiled linen stored on ground at prep line. 4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed plates stored at prep station and in splash area. Observed some glass fragments at bottom of freezer where clean glasses were stored. Plates relocated for cleaning and employee began cleaning out cooler with fragments.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards at bar heavily scarred and in need of replacement or resurfacing.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC did not have ANSI accredited certified food protection manager certification. CDI by instruction. Facility recently permitted and has 210 days from date of permit issuance or 2 point deduction.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf - Observed no towels provided /accessible at handwashing sink dispenser at bar and one in kitchen. CDI, towels supplied.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P - Observed low temperature dish machine at bar providing 0ppm chlorine. No chlorine left in sanitizer container. CDI, sanitizer provided during inspection.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P - Observed walk in cooler maintaining TCS foods between 44-48 degrees F. See temperature observations above. Foods observed in unit over 4 hours such as dressings and pasta and meatballs were voluntarily discarded by PIC. PIC adjusted thermostat on walk in cooler and ambient air temperature measured 38 degrees F and remaining foods dropped in temperature during inspection. PIC contacted "George from subcools refrigeration during inspection for maintenance during inspection. Long term compliance visit to be completed to ensure walk in cooler maintaining TCS foods at 41 degrees F and below.

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 no written procedures available for chicken wings held using TPHC. Repeat. CDI, form completed for chicken wings now held using TPHC.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf - Observed consumer advisory on menu containing REMINDER statement but missing DISCLOSURE statement for beef burgers that o *perators stated may be undercooked per consumer request. DISCLOURE statement could include " *This item may be cooked to order. " or " Hamburgers may be served undercooked ". Vr needed to ensure menu updated to include proper consumer advisory.

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 pasta cooling in tightly covered containers in walk in cooler. CDI, cover removed to facilitate heat transfer.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed some shaker containers of dry spices not labeled. Observed some stored containers not labeled with dry food ingredients.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed several wet wiping cloths stabilizing cutting board.

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 knife wedged in soiled area on prep cooler. Observed in-use utensils stored in hot water at 122 degrees F. Repeat.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed employee towel drying clean equipment at dish machine.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils.Observed multiple emp[loyee beverages stored throughout kitchen over food or food contact surfaces. CDI- removed

Observed dishwasher donn gloves without first washing hands 2-301.14 Wash hands before donning gloves and between gloves uses. -P

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed bar glass machine not sanitizing. CDI- primed ; 100ppm ch

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed multiple TCS foods, ie shredded lettuce, leafy greens and sliced tomatoes cold held above 41F. CDI- removed to cool in walk in cooler

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF Observed multiple date mark applicable foods not date marked in tops of prep units. CDI- date marked

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 no written procedures or discard times for pizza held using TPHC. VR

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 on floor in walk in freezer.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed multiple wet wiping cloths through facility not held in sanitizer.

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 multiple in use scoops stored on soiled surfaces.