ROMEOS VEGAN BURGERS

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- *Observed - Black Bean Burger, Beyond Hot Dog, Beyond Chicken Nuggets, Sliced Tomatoes. Coleslaw, and Cut Lettuce above 41F in Flip Top Unit. *CDI - PIC voluntarily discarded all TCS items. *Observed - Black Bean Burger, Cut Cabbage and Sliced Non-Dairy Cheese above 41F in WIC. PIC stated breaker for WIC was turned off due to repairs being made on roof A/C unit. PIC stated its been a little over an hour since unit was turned off. PIC turned breaker to WIC back on and EHS observed unit return to and maintain 41F or less. *CDI - TCS foods are now cooling back to 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 .

*REPEAT* 4-501.11 Maintain equipment in good repair. *Observed - Main kitchen handsink in need of recaulking/sealing to the wall, Standing 2 Door RIF in disrepair not in use and Flip Top Unit in disrepair unable to maintain proper cold holding temperatures of 41F or Less.

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 - Outer walls to WIC and floors throughout with build up in need of general cleaning.

6-301.11 Provide soap for handwashing at each handsink. -Pf- *Observed - No Hand soap available at front handsink upon EHS arrival. *CDI - Cintas was onsite and currently refilling hand soap dispensers throughout establishment.

*REPEAT* 4-501.11 Maintain equipment in good repair. *Observed - Gasket to Make table lowboy in need of replacement and Front Handsink needing to be resealed to wall in kitchen.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- *Observed - Impossible burger and impossible sliced cheese above 41F in Flip Top Unit. *CDI - PIC un-elevated the container of impossible burgers lowering more into the cold holding portion of flip top unit. PIC placed impossible sliced cheese into WIC and replaced it with new container impossible sliced cheese. 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 .

4-501.11 Maintain equipment in good repair. *Observed - 2 Door standing RIF out of order and not in use, in need of new coils. *Observed - 3 Door RIF unable maintain all foods fully frozen. PIC stated work order has been placed. *Observed - Gaskets to Flip Top Unit Lowboy gaskets tearing in need of replacement.

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 - Heavy Grease build up on hood system vents.

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 - Walls and Floors in hard to reach areas behind and under fryers and grill with grease build up.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed facility without employee health reporting agreement. Facility has educational posters in facility but it is not included in employee onboarding and employee do not sign any policies acknowledging responsibility to report symptoms. REPEAT. (1). PIC was able to show EHS onboarding forms and was sent employee health agreement to be included in onboarding packet. PIC will go over form with staff and have them sign. VR will occur in ten days. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed mixing bowl and hand mixer soiled with food residue. CDI - PIC moved items to three compartment sink to wash/rinse/sanitize. (1.5) For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. Observed sanitizer bucket stored on the floor underneath three compartment sink. CDI - PIC moved to under prep table elevated off ground.

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 for sugar with handle in direct contact with sugar. (0)

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF PIC stated facility has written agreement for employee health policy however could not locate during inspection. CDI - EHS provided agreements for PIC to have available for employees until document could be found. (0) For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed cheese sauce in WIC with mold accumulating on surface of cheese. PIC stated they no longer use product. Product was used to test food for a new menu item that was never introduced to the menu. CDI - PIC discarded cheese. (1)

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed numerous items in make table above 41F (see temp chart). Make table was observed with ambient temperature of 48F in the top portion and 56F in the bottom portion. All TCS items prepped after open were removed from unit and placed in WIC to quickly cool. All TCS items held in unit from previous day were voluntarily discarded. Facility will not use make table until repaired. Facility voluntarily closed until repairs were made. CDI - Make unit was repaired before EHS left and observed ambient temperature of 34F. 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 .

3-501.18 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 container of pico and slaw beyond the 7 day holding mark. CDI - PIC discarded items. (1.5) For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and 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 cooked onions held on time; facility has TPHC forms available correctly filled out but no label was or documentation was created indicating what time the onions were cooked/discarded. CDI - PIC voluntarily discarded onions. (1.5)

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 unapproved can of raid spray at three compartment sink. CDI - PIC discarded raid. (0)

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 numerous sauce bottles without labels in make table. Observed container of sugar in dry storage without label. Observed seasoning by grill and bottle of oil without label. REPEAT. (1)

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed two wasps in back kitchen area. 6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed numerous dead insects in light covering by prep sink. 6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door open and screen covering open to back entrance. (0)

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed pickles stored in container on the floor of WIC. CDI - PIC moved pickled 6 inches off the floor. REPEAT. (2)

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. Observed two boxes of to-go cups stored on the floor in outside storage area. CDI - PIC moved boxes 6 inches above the floor. (0)

4-501.11 Maintain equipment in good repair. Observed make table in disrepair. Facility has been utilizing make table to store TCS items. Unit was fixed before end of inspection. (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 bottom shelf of grill table accumulating residue. Observed hood vents above grill with heavy grease build up. Please clean. (0)

5-205.15 Maintain a plumbing system in good repair. Observed hand sink by prep area with broken handle. REPEAT. (2)

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed sliding door to dumpster left open. 5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed items around dumpster not necessary to operation stored behind dumpster. Remove.

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 floor behind ice machine and under grill accumulating debris and residue. Observed vent cover for a/c by back door accumulating dust and debris. 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 vent cover for a/c missing above prep sink. Observed rubber stripping missing where the floor meets the wall by the front register going into the kitchen. (1) REPEAT.

2-301.14 (A) Wash hands after touching bare human body parts other than clean hands and clean, exposed portions of arms.- P Observed employee touch face with gloved hands..CDI..Employee washed hands and don new gloves.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed sticker residue on clean pans. CDI..Moved to 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)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed grilled onions below 135F.CDI Onions voluntarily discarded. Facility may use TPHC for onions. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cheese , burgers, tomatoes , kale salad, cole slaw, house sauce all above 41F.. CDI items were sent to WIC to quickly cool. 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 bottles without lables

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed standing water in bottom of prep unit. Had facility to move all food items from bottom shelf.

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 sugar.

5-205.15 Maintain a plumbing system in good repair. Observed hand sink with broken hand and clogged ..REPEAT

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 floors and walls in need of cleaning. REPEAT

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed pink/black buildup on white plastic piece inside ice machine. Clean per manufacturers instructions. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed two baskets of utensils stored as clean with food debris on utensils and in basket. CDI- Utensils and baskets put in three compartment sink to 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

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 black buildup on gasket on WIC door frame. Clean.

5-205.15 Maintain a plumbing system in good repair. Observed hand sink hot water nob missing. Repair. 5-202.13 An air gap between the water supply and flood level rim shall be at least twice the diameter of the water supply inlet and not less than 1 inch.-P Observed spray arm at three compartment sink below flood level rim. Repair.

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 ceiling vents in front of walk in cooler door in need of cleaning due to dust buildup. Clean.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed quat sanitizer at three compartment sink not dispensing at proper concentration. CDI switched to chorine sanitizer until quat dispenser can be fixed . 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: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed chili cooling from 10 am this morning temperature measure between 90-135 in different parts of the chili. CDI 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed lettuce , pico , coleslaw and kale in prep unit at greater than 41 degrees. CDI placed items on tphc until unit can be repaired. 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 .

3-501.15 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: 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 .

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door propped open without screen to prevent flies.

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf Observed PIC unable to describe hot holding temperatures, final cook temperatures for plant based foods for hot holding, process for taking receiving temperatures and temperatures throughout food service and return to work process for Employee Health. CDI - Education provided today and PIC duties reviewed with PIC. -1- A Food Safety Checklist can be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation along with more food safety information related to PIC Duties, Training, and managing food safety.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC without certification today. -1- REPEAT For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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. Observed no written vomiting and diarrheal cleanup procedure. CDI - PIC provided MCPH documentation today via email. Have available for all future inspections. -.5- REPEAT

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliced tomatoes, cut lettuce, pico de gallo, plant based burgers, nut milk aoilis and other TCS foods cold holding at 44F and above at cook line cold holding unit and in walk in cooler. Per PIC, facility received a food delivery and door was propped open during delivery. TCS foods at cook line placed temporarily on TPHC since foods were in unit since opening at 11A. Foods prepared on previous days voluntarily discarded. Delivery items placed in RI freezers. Hot house tomatoes and other uncut plant foods left in WI. When cut, place on TPHC. PIC contacted service tech for repairs during inspection. Discontinue using WI cooler for TCS foods until repaired and only use TPHC in prep and flip top until repaired. VR no later than 06/30/2023 to ensure facility has all TCS foods cold holding at or below 41F. -1.5- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed TCS foods thawing in WI at 51F. CDI - PIC moved TCS foods to freezer and will only pull what is needed for thawing. -0-

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door propped open during inspection. Netting is installed with gaps through which flying and crawling insects may enter. Per PIC, facility is having an issue with cooling unit in kitchen and air flow is needed. Protect using an effective mean. -0-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet nested metal bowls wet nested to immediate left of 3-comp sink. Allow dishes to air dry before stacking. REPEAT -.5-

4-904.11 (A) Display and handle single-use and single-service articles and cleaned and sanitized utensils to prevent contamination. Observed to go containers stored with food contact surfaces facing up. Items were inverted to protect food contact surfaces. -0-

4-202.11 Multiuse food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed cracked plastic pans used to hold TCS foods in flip top. Items discarded. Replace when no longer smooth and easily cleanable. -0- 4-501.11 Maintain equipment in good repair. Observed standing water inside prep unit and frozen condenser piping in WI. Repair to ensure equipment is working properly.

5-205.12 Facility shall prevent a condition that creates a cross connection. Observed hose leading from sanitizer dispenser completely submerged inside basin of sanitizer. Prevent a cross connection by providing an air gap between liquid and end of hose. -0-

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety. Observed no certified food protection manager on site at time of inspection.

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. Observed facility did not have vomit and diarrhea clean up plan. CDI provided required information.

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. 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 chilli cooled overnight still at 43 degrees. Cooling window missed product 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 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 chilli cooling in volume that would not facilitate proper cooling . CDI split into shallow metal pans and proper cooling rate observed.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet nested pans in clean dish area.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Ensure that team members are washing their hands in between tasks that contaminate them. Observed an employee wash hands and recontaminate their hands by turning off the faucet with their bare hands.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed hand washing sink being used as a water source to wipe down reach in freezer. CDI- Employee was educated to not use hand washing sink for any other purpose in the future.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -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 cooked onions not kept under hot holding after being cooked at a temperature of 123.5. Onions are being reheated on the grill. Ensure that onions are maintained at 135F or greater.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed tomatoes inside of the prep unit at a temperature of 43.7F. Tomatoes were moved to walk in cooler to be brought back down to temperature.

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 . Cooling shall be accomplished in accordance to time and temperature by using one of the earlier listed options. Observed lettuCe in bulk attempting to meet cooling. Ensure that foods are broken down in to smaller portions with lids vented to cool at a faster rate.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. Observed wet wiping cloth bucket stored on the ground during the inspection. Work on ways to maintain buckets off the ground in the future.

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 in-use cup being used to in sauce bucket inside of the walk in cooler. Ensure that in-use utensils have handles to prevent possibility of contamination from occurring.

4-501.11 Maintain equipment in good repair. Observed reach in freezer holding a temperature of 47F. Observed prep unit pounding water at the bottom portion of the unit. Observed ice build up inside of the walk in freezer. Remove ice build up and maintain seals to prevent possible ice build up in the future.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster door left open. Ensure that dumpster doors are maintained closed to prevent a possible harborage or attraction of pests.

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 procedure or clean up kit today. CDI by education and provided link to information to meet compliance with this item.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed hand sink at drive through window without hand towels. CDI by adding hand towels.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed vegan bacon and sliced tomatoes in the prep cooler > 41F. Observed containers overfilled with food product. CDI- removed excess food product from container and cooled to 41F.

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 date marks are being transferred from walk-in bulk items to prep cooler items. Observed sliced tomato, Cole slaw, and vegan bacon without date marks. CDI by date marking.

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. Observed single service items stored on the floor in outside storage building.