PARA

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at hand washing sink. CDI..Soap was replenished during inspection.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed several dishes with visible debris. CDI dishes were sent to dish machine w/r/s 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed large container of flour without a label to identify the contents.CDI.. Label was added.

4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried.Observed employee cloth drying dishes 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 clean utensils stored in bin with visible debris. CDI.. Items sent to dish machine w/r/s REPEAT

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (C) Observed sticker residue on outside of dishes stored as clean CDI. Dishes were moved to dish machine to w/r/s

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed several title missing from ceiling.

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 uncovered mug containing liquid stored with to go trays. CDI mug was removed.

6-301.14 Post a handwash sign at each handsink. Observed no handwashing signs at handwashing sinks..CDI EHS supplied handwashing signs to facility.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed Lamb, chicken breast, lettuce and spinach dip above 41F. Please see temp chart. CDI Spinach dip was voluntarily discarded. Other items were moved to cool down. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

4-903.11 (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 clean knives stored as clean in bin with visible debris. CDI all items moved to dish machine.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no testing kit for dish machine. EHS will return in 10days. Facility can also send a picture of test strips.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed hand washing sink with food debris.CDI sink was cleaned out.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed unwashed lemons stored over RTE food.CDI.. Lemons were moved to adhere with food code. 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 dishes with food debris stored as cleaned, Also observed stacked dishes stored as clean with residue from stickers. CDI.. Dishes were moved to dish pit For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed 2 containers of spinach, dip, shrimp, and shredded lettuce all above 41F.. CDI items were voluntarily discarded. REPEAT 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed 2 squeeze bottles without labels to identify content CDI.. Items were labled

4-501.16 (B) Warewashing sinks used to wash produce or thaw food shall be cleaned and sanitized before and after each use. Observed seafood thawing in 3 comp sink, 1 compartment of the sink had visible debris and the other compartment had carts stored inside . CDI.. Compartment were cleaned out.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Facility could not produce written clean up procedures. CDI- REHS sent clean up procedure document to PIC for printing and retention. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P: Walk-in cooler food 41-42 F with ambient temperature 44.0 F Dashi 44.0 F discarded. Garlic oil mixture being held at room temperature. Feta in salad prep top 44.0 F. CDI- Dashi, feta, and garlic oil voluntarily discarded. Call made to service tech. Return visit to check cold holding in WIC within 3 days. 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 is not been labeled, or if the label is incorrect. -P: Hummus not dated. Garlic / oil mixture dated 6/24. Chimichurri dated 6/24. CDI- all voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Food build-up in door gaskets of some coolers.

5-103.12 Provide water under pressure to all fixtures.-Pf: Cold water not available at handsink near ice machine. Have plumber service sink to provide cold water so sink can be utilized for comfortable hand washing by employees.

6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Vacmaster present in kitchen. PIC states it is not in use and there are no plans to resume use. Facility used to ROP raw meats for less than 48 hrs under a different chef. GM stated it will be removed. REHS will check removal during Verification visit on 7/11.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF: Facility could not confirm employee has been informed of reporting responsibilities. CDI- PIC went over form supplied by REHS and had signed. REHS also sent new EmployeeHealth Poster for use. For more information on employee health policy, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf : Facility presented letter of guarantee from Wanchese Fish Company / True North Fish Company. Salmon in facility and with Consumer Advisory on menu was product of Aqua. No letter of guarantee could be traced to the product in facility. CDI: Facility received letter of guarantee with US Foods logo while on site.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P : Raw ground beef sliders stored over pasta in reach in. Raw shrimp stored over Alfredo sauce in reach in. CDI- Raw proteins moved to lower shelf under RTE foods.. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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: Chimichurri with garlic / oil dated 3/11. Cooked wings dated 3/11. Hummus not dated. CDI- All voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf: Frozen raw calamari thawing in 3-comp sink in stagnant water upon entry. CDI- PIC supplied running cold water. Temperature of water in thawing container 57.0 F.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Some wet stacking of pans and containers on drying racks.

4-501.11 Maintain equipment in good repair. Some shelving in WIC rusting.

4-602.12 (A) The Food Contact surfaces of cooking and baking equipment shall be cleaned at least every 24 hours. Ice shield in ice machine with significant build-up of black and pink growth.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P: Walk-in cooler had gone down earlier in the day and had been serviced with addition of freon. Found pasta, sour cream, TCS sauces in WIC above 41.0 F. Unknown how long cooler had been down. Ambient was 37.0 F at time of inspection. Found commercial fried minced garlic mixed in-house with oil held at room temperature. CDI- all voluntarily discarded. Points not escalated due to Para discovering issue and immediately called for service. 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 is not been labeled, or if the label is incorrect. -P: Two trays of wings dated 11/4. Pasta dated from 11/2. All voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF: Facility could not confirm employee has been informed of reporting responsibilities. CDI- PIC went over form supplied by REHS and had signed. For more information on employee health policy, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-301.15 Only wash hands in handwashing sink. -PF: employee washed hands at 3-comp sink. 2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P: Employee washed hands at 3-comp sink with no soap or hand drying. CDI- REHS stopped employee and dire3cted to wash hands at handsink properly. Hands washed properly. For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M .

3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf: Facility purchased salmon from grocery store. Salmon on menu is cooked-to-order for customer preference. No guarantee that salmon is parasite free. CDI: Do not serve salmon cooked to less than 145.0 F for 15 seconds until salmon can be verified as parasite-free from supplier.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P: Low temp dish machine not sanitizing after rinse cycle. Sanitizer supply was empty. CDI- switched out sanitizer , machine primed, and machine began sanitizing properly. 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Ice machine with some black build-up on ice shield.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P: Two pans of Mashed potatoes, two pans of pasta 44.0 F inside WIC. When cooler door is opened, warm air funnels in to shelf where food was out of temperature. CDI- all voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

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: Salmon, beef filet, beef steak, tiramisu with raw shell eggs not asterisked to Reminder on menu. CDI- items asterisked by hand while on site.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Hand sink near ice machine blocked by dish racks and trash can. CDI- sink access cleared.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Some pink growth beginning on back side of ice shield in machine.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Some wet stacking of pans and containers on drying racks.

4-501.11 Maintain equipment in good repair. Some shelving in WIC rusting.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Hand sink near ice machine blocked by dish racks and trash can. CDI- sink access cleared.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P: Raw pooled eggs stored behind RTE food in prep top. CDI- containers reversed in prep top. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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: dumplings with short rib filling dated 1/6. Source of filling dated 1/5. CDI- date changed on dumplings to 1/5. Points not escalated due to notable improvement. 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 .

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Upon entry and start of inspection, no one certified as a Food Protection Manager. CDI- certified person arrived during inspection. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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. Lobster bisque 88.0 F in high, dense volume and covered, from morning. CDI- Voluntarily discarded. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/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: Short ribs dated 8/15. Dumplings dated 8/15. Pickles made in house from hot pickle dated 6/24. All voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf: Menu lacked Consumer Advisory disclosure for add-on caviar for lobster roll. CDI- item added to menu and Consumer Advisory.

3-502.12 (F) Reduced Oxygen packaged TCS food removed from its package in the food establishment within 48 hours after packaging shall be labeled with the production time and date, and be held at 41 F or less during refrigerated storage. Found ROP raw beef steaks dated 8/4. Facility does not have an approved HACCP Plan. Previously was opening ROP packages within 48 hours. Steak packages voluntarily discarded.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf: Lobster bisque cooling in dense volume and tightly covered did not meet cooling parameters. Found charred broccoli and chick pea salsa cooling in cold drawers and reach in. Spread out in WIC for rapid cooling. Found portioned pasta bags stacked in tight space container while cooling. CDI- spread out on tray for cooling. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf: Guarantee that salmon on menu served under cooked is parasite free could not be produced. Salmon is farm-raised per packaging label but does not specify product is fed parasite- free pellets. Facility will not serve under cooked salmon (less than 145.0 F for 15 seconds internal temp) until obtained. Verification within 10 days.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Some uncovered curry sauce, bolo sauce in WIC.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety: Low temp dish machine in kitchen not sanitizing. Supply was depleted. New buckets hooked up to machine and machine was primed. Began sanitizing correctly. 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Significant orange and pink build-up on interior of ice machine.

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: Short ribs and risotto cooling in dense volume and tightly covered. Both items 52.0 F. CDI- Both spread out on sheet trays for rapid cooling. Temperature dropped to 43-45 F within an hour. 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 .

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf: No chlorine test strips in facility. Verification within 10 days.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P: raw egg yolks stored over portioned pasta bags. CDI- egg yolks voluntarily discarded. For more information on food storage order please visit: http://meck.co/FoodSafety

3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P: Various purée’s and sauces previously cooled not reheated to 165.0 F or above before being placed in holding equipment. Items taken back to stove top and heated to above 165.0 F

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. PF: Found duck legs not date marked. Observed employee date mark lobster salad with today’s date when lobster was cooked previous day. CDI- both dated with previous day’s date. REPEAT For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf: Some small pans in prep tops not date marked. Cream cheese in WIC not date marked. CDI- allowed to date mark with previous days date or with date of bulk supply in WIC. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf: Mushroom toast containing egg yolk not covered under Consumer Advisory. Remove asterisks on menu items that do not contain raw or under-cooked protein ingredients ie bread pudding, crme brlée, Korean street corn. Verification within 10 days. Send inspector photo or file of corrected menu. Remember allergen warning or disclaimer is not part of Consumer Advisory but can be on menu. Separate warning from Consumer Advisory.

3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf: Observed retained shell stock tags with no date of last use. Observed crate of oysters in original container with no tag. CDI- Found tag in office with retained tags. Tag matched sister crate in WIC. discussion on importance of placing last date used on retained tags.

3-401.14 (F) Establishment must obtain prior approval from the Health Department before using a non-continuous cooking process. Pf : Observed trays of chicken wings coming out of oven to be cooled 131.0 F - 184.0 F. PIC Alex Verica stated they par cook for a few days in advance. CDI- tray of undercooked wings placed back into oven and reached 190.0 F. Sent non-continuous cooking application to facility for use if they wish to continue process off non-continuous cooking. Non-continuous cooking application and procedures can be found at: http://meck.co/FoodSafety

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: Found soup dated 8/30. Stock dated 8/31. CDI: All voluntarily discarded. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

6-202.15 Protect outer openings of establishment from insect or rodent entry. Front door of restaurant propped open upon arrival.

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Single use paper products stored on floor of rear hallway.

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. Cauli purée 84.0 F after cooling for about 2 hours. CDI- moved to ice bath and stirred, and dropped to 55.0 F after 30 minutes. 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 .

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf: Hollandaise sauce containing raw egg yolks not covered by Consumer Advisory. CDI- Stephen Johnson made change to menu file and called printer to have new menus printed. Gnudi asterisked on menu contains cooked eggs. Remove asterisk from menu item.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf: Cauli purée 84.0 F after close to two hours in WIC. Lobster nuggs 47.0 tightly covered in WIC. Crab cake filling 54.0 F tightly covered in WIC. Chard in deep volume tightly covered. All items dated with today’s date and in the cooling process. All spread onto sheet pans or placed in ice path. 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 .

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety: No written procedures for clean up. CDI- sent approved written procedures to facility via email.

2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P: Employee touched hand sink faucets after washing hands. CDI- asked employee to re-wash and turn off hands with barrier (paper towel). Education.

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: employee handling bread with bare hands. CDI- bread voluntarily discarded. Reminder of no bare hand contact with RTE food.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety: Aiolis containing raw eggs stored on top shelf in walk-in cooler over RTE food. CDI- aiolis moved to lower shelf.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety: Low temp dish machines in kitchen and bar not sanitizing. Both machines had been in use. CDI- both primed and began to sanitize correctly.