JERSEY MIKES

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. EHS observed two containers of shredded lettuce in prep unit adn three containers in the walk in cooler that were holding above 41F (see temperature chart). PIC stated that they shredded the lettuce around 8AM and placed it directly in prep unit and in walk in cooler with lids. EHS observed that food missed the 4 hours cooling window. CDI- PIC voluntarily discarded the lettuce. -1.5- 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P EHS observed one pan of tomatoes on the make line at 50F. PIC stated that they think it was because they used a shallow pan and the product was not able to sit further inside the unit. PIC stated that the tomatoes had been in the unit for about 4 hours. CDI- PIC voluntarily discarded the sliced tomatoes. -0- For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf EHS observed five containers of shredded lettuce that missed the 4 hour cooling window. Two containers were being cooled in drawers of a prep unit with lids. Three were being cooled in walk in cooler covered with lids and stacked. CDI- PIC voluntarily discarded the shredded lettuce. -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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-501.11 Maintain equipment in good repair. EHS observed the display case with heavy ice build up hanging over items in display case like icicles. EHS advised PIC that they may want to have the unit serviced as EHS is concerned about the potential for water to drip on food. CDI- PIC moved all food in display case to lower level so it would not be exposed to water if it were to drip. -0-

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at the handsink in restroom. CDI- Employee replenished the paper towels. -0-

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed dishes actively being sanitized in a basin that was below 100ppm of quat sanitizer. CDI- EHS and PIC were able to get the sanitizer to the correct concentration of 200ppm. See comments. -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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths stored in sanitizer solutions at 0ppm.

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed several metal pans stored as clean and stacked wet.

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 rusting shelving where paper goods are being kept. -0-

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed the dumpster to be missing the drain plug. -0-

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed peppers stored over RTE celery and mushrooms in WIC. Observed unwashed tomatoes stored over RTE pickles in WIC. -CDI- PIC corrected storage order. -0- 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 items above 41F in display unit and make line. Per PIC, items were out for prep today. -CDI- PIC placed items in WIC to cool back down. **REPEAT** -3- 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 squeeze bottle in prep unit missing labels. -CDI- PIC properly labeled items. -0-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed onions stored on floor in WIC. -CDI- PIC corrected storage order. -0-

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed open doors on trash receptacles. Per PIC, it is a shared dumpster area. -0-

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 shredded lettuce and cut tomatoes prepared more than 4 hours ago above 41F. -CDI- PIC voluntarily discarded items. -0- 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed items on make line above 41F. Observed items in display case above 41F. Per PIC, items had been out while in use. -CDI- PIC placed items in WIC to rapidly cool back down. **OVERALL IMPROVEMENT NOTED WITH COLD HOLDING** **REPEAT** -3- For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf- Observed shredded lettuce and sliced tomatoes prepared today that did not meet cooling parameters. Shredded lettuce was cooling in container filled to the top and sliced tomatoes were cooling in container stacked on top of each other with not much air flow. -CDI- EHS educated PIC on cooling methods and PIC voluntarily discarded items. **REPEAT** -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 .

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed waste stored outside of receptacle. Per PIC, it’s a shared dumpster area. -CDI- PIC placed items inside of receptacle. -0-

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P- Observed food employee wash hands for less than 20 seconds and not use a barrier to turn off the faucet thus recontaminating hands. -CDI- EHS educated food employee on proper handwashing procedures and food employee rewashed hands. For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M . 2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food. -P- Observed food employee enter work station and don gloves to initiate food prep without washing hands. -CDI- EHS intervened, educated food employee on when to wash and food employee washed hands. 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P- Observed food employees take order at register and then engage in food prep without washing hands. -CDI- EHS educated all on when to wash and food employees washed hands. **REPEAT** -2-

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf- Observed no paper towels at handwashing sink in men’s bathroom. -CDI- PIC replenished paper towel supply. -0-

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed mushrooms stored over RTE proscuittini in WIC. Observed unwashed tomatoes stored over drinks in dry storage area. -CDI- PIC corrected storage order. **REPEAT** -1.5- 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. -CDI- PIC moved items to dishpit to be W/R/S. **REPEAT** -3- 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 items in make line, prep units and display case above 41F. Refer to temperature chart. Per PIC, items were prepped and/or in use this morning. -CDI- PIC moved items to WIC or WIF to rapidly cool back down. **REPEAT** -3- 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 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf-/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 roast beef and turkey in display case with no date mark. Per PIC, items were opened yesterday. -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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers. -Pf- Observed spray bottle with no label. Per PIC, contents were all purpose cleaner. -CDI- PIC properly labeled items. 7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P- Observed toxic spray bottles stored over boxes of squeeze bottles and wrap paper. -CDI- PIC corrected storage order. -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 items prepared today cooling in prep units or on make lines at a low cooling rate. -CDI- EHS educated PIC on proper cooling methods and PIC moved items to WIC to facilitate rapid cooling. -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 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 chipotle mayo, mayo, mustard, oil and vinegar with no labels. **REPEAT** -2-

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed sani buckets stored in less than 50ppm quarternary sanitizer concentration. -CDI- PIC corrected concentration to 200ppm. -0-

3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed knife stored on portion of prep table that is not cleaned every 4 hours. -CDI- PIC removed. -0-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking with dishes stored as clean. 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 dirty dishes touching clean knives in dishpit area. **REPEAT** -0.5-

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 splash and debris on sides of cooking equipment and inside of prep units. Increased and more thorough cleaning frequency recommended. **REPEAT** -0.5-

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed opened doors on waste bins. -0-

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 food splash and debris on walls near dishpit area and behind equipment in hard to reach areas. Observed debris on floors under equipment. Increased and more thorough cleaning frequency recommended. **REPEAT** -0.5-

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee items stored over retail items, food items and prep areas throughout. -CDI- PIC relocated items. **REPEAT** -0.5-

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P- Observed food employee wash hands for less than 20 seconds and not use a barrier to turn off faucet. -CDI- EHS informed PIC and educated PIC on proper handwashing procedures and PIC instructed food employee to properly rewash hands and food employee properly rewashed hands. For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M . 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P- Observed PIC wash hands and not use a barrier to turn off faucet. -CDI- EHS educated PIC on using a barrier to turn off faucet and PIC rewashed hands. -0-

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed tomatoes stored over RTE roast beef. -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. -CDI- PIC moved items to dishpit to be W/R/S. **REPEAT** -3- 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 . 4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code, -P.- Observed slicers used for meat and tomatoes that had not been cleaned since previous night and per PIC, items are used multiple times throughout the day. -CDI- EHS educated PIC on cleaning frequency and PIC placed items in dishpit to be 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed sliced tomatoes at sandwich prep above 41F. Observed roast beef, provolone cheese, Swiss cheese, sliced ham and sliced turkey above 41F in display unit. Refer to temperature chart. Observed ambient air of unit at 41F. Observed mushrooms and sliced tomatoes in prep unit above 41F. Refer to temperature chart. Per PIC, display unit is constantly opened and closed during lunch rush. -CDI- PIC placed items in freezer to cool back down. **REPEAT** -3- 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 . EHS recommended that facility have display unit serviced as it was reading an ambient temperature of 41F and to ensure that items can maintain temperatures at 41F or below.

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 3 different types of mustard with no labels. Observed sauces in prep unit with no labels. **REPEAT** -1- 3-602.11 (B) (1)-(4)Food packaged on premises for customer self service shall include a label with the (1) common name of the food; (2) ingredients and sub ingredients in descending order; (3) quantity of contents; (4) name and place of business./3-602.11 (B) (5) Food packaged on premises for customer self service shall include a label with the major food allergens contained in the food -Pf.- Observed cookies and brownies for customer self service with no labels. -CDI- PIC placed labels on items.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking with dishes stored as clean. -0- 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 container with lots of food debris/residue.

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 splash and debris on sides of cooking equipment. Increased and more thorough cleaning frequency recommended. -0-

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 food splash and debris on walls near dishpit area and behind equipment in hard to reach areas. Observed debris on floors under equipment. Increased and more thorough cleaning frequency recommended. -0-

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee items stored over retail items in WIC. -CDI- PIC relocated items. -0-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. 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 . Observed metal pans stored as clean with food debris present on the food-contact surface. CDI - Pans moved to 3 compartment sink to be cleaned properly.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 . Observed multiple chubs of meat at 44F inside Reach-in Display cooler at the front food service area.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf 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 . Observed roast prepped the previous day with no date marking. CDI - Correct date marking was added to the item.

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 salt/seasoning shakers with no labels.

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 scoop handle in contact with contents of container in dry storage area. CDI - Scoop removed.

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 minor food debris in walk in cooler and freezer.

2-101.11 (A) PIC shall be present during all hours of operation. -PF Upon arrival at the inspection, EHS observed operations with no PIC. Food employee stated that PIC would return shortly. CDI - PIC returned to store within 15 minutes of inspection start.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed register area sink without paper towel at start of inspection. CDI - Food employee replaced paper towel from readily available supply.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: http://meck.co/FoodSafety Observed one (1) box of unwashed green peppers above ready to eat roast beef in WIC. Observed four (4) boxes of unwashed tomatoes at dry storage above ready to eat ingredients, including cornmeal, sugar, and salt. CDI - EHS and PIC discussed proper storage order of ready to eat food and unwashed produce. Storage order was rearranged at storage locations. EHS provided PIC with storage order charts for WIC and reach in coolers.

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 preparation of sanitizer bin at 3 compartment sink via dissolvable ammonia tablets. When tested, sanitizer solution was observed as weakly concentrated (approximately 50 ppm) Food employees had prepared the sanitizer solution with approximately 4 tablets. CDI - EHS drained excess water and added ammonia tablets to the solution in order to improve concentration. Newly concentrated sanitizer was observed at approximately 200 ppm. Note: EHS calculated volume of sanitize compartment of 3 compartment sink to be approximately 19.5 gallons. Tablet instructions specify that 1 tablet should be added to every 1.5 gallons of water. Concentrate and test sanitizer accordingly.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed one (1) food employee without effective hair restraint.

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 scoop in cornmeal bin with handle contacting food. CDI - Scoop was removed and rotated to warewashing area.

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered waste receptacle in female restroom. CDI - Covered waste receptacle in male restroom was swapped with uncovered waste receptacle in female restroom.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee personal food items, including eggs and lasagna, stored above food items held for resale within the WIC. CDI - Food employee moved employee items to the lower shelving to prevent potential contamination. REPEAT.

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 PIC did not provide procedure and clean up kit for V&D events. CDI by education and where to find this information.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information on date marking please visit: http://meck.co/FoodSafety Ensure all date marks are carried over from foods stored in the walk-in to foods in service in the display cooler. Observed several TCS deli meats without date labels. Observed diced chicken in walk-in without date label. CDI by date marking by PIC.

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 on the outside of metal containers on the drying rack. Ensure utensils are thoroughly cleaned removing any sticker residue.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee personal items stored with food on dry storage rack.