CAVA MEZZE GRILL BLAKENEY

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. - Observed several pans stored as clean but had food residues remaining on them. CDI, equipment relocated back for cleaning. 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 (A) (5) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, at any time during the when contamination may have occurred. P. Observed dish machine out of detergent. CDI, detergent provided. 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 .

3-501.19(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 garlic and oil based dressings held on TPHC but time sticker label not provided. CDI, label provided.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a fly and fruit fly.

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 containers stored in containers but containers collecting debris.

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 residues accumulating on gaskets and insides of prep equipment .REpeat.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. 5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed drain plug missing and dumpster door left open.

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 food employee not done wash hands before downing gloves when changing tasks from going from handling soiled items to food preparation. 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 another food employee not vigorously rub hands for required time then proceed to turn faucet off with hands. CDI by instruction. 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

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 pickled onions cooling at 93 degrees F at 10:39 and was at 78 degrees F at 11:25 am in deep large metal pot. Did not observe staff actively stirring while on-site . Cooling calculation indicated method not effective to reach cooling parameters. CDI, onions stirred more continuously to ensure proper cooling rate and cooled to below 41 degrees F. Use of proper ice batch and importance of continuous stirring discussed with management and staff. 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed chicken hot held at 128 degrees F and heat treated sweet potato hot held at 118 degrees F. CDI, items placed back on grill to reheat to greater than 165 degrees F. Risk Control Plan to be requested if hot holding is out of compliance next regulatory inspection due to being repeat violation on several inspections. 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 pickled onions cooling at 93 degrees F at 10:39 and was at 78 degrees F at 11:25 am in deep large metal pot. Did not observe staff actively stirring while on-site . Cooling calculation indicated method not effective to reach cooling parameters. CDI, onions stirred more continuously to ensure proper cooling rate and cooled to below 41 degrees F. Use of proper ice batch and importance of continuous stirring discussed with management and staff. Cooling method and handout provided to PIC. Alternative options such as use of adding an ice wand discussed as may be helpful to facilitate heat transfer. 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 .

4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. Observed some metal pans wet stacked. Repeat.

4-501.14 Warewashing machines and the compartments/drainboards of sinks used for washing and rinsing equipment, utensils, raw food, etc. shall be cleaned before use, throughout the day to prevent recontamination of equipment and utensils, and at least every 24 hours if used. Observed buildup of soil and debris on clean drain board at dish machine.

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 debris and soil accumulating inside prep units and gaskets.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P - Observed 1 food employee turn faucet off with bare hands after washing and proceed to handle clean single-service articles. CDI, employee rehashed hands.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken, steak, cooked vegetable hot held below 135 degrees F. CDI, PIC unaware of when chicken and vegetable placed on steam table and voluntarily discarded. Steak and chicken in low reach in hot hold unit reheated to greater than 165 degrees F. See temperature observation chart. 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 .

3-501.15 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 pickled onion cooling at 52 degrees F and drop to 50 from initial reading at 2:18 to 2nd cooling temp at 2:50. Facility monitoring with cooling chart but stated don’t have enough equipment to maintain utensil for stirring. Cooling calculation indicated method to not meet cooling parameters. EHS recommended to maintain utensil and stir throughout cooling process. Some improvement made since previous inspection. 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 .

3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed in-use utensil stored in water at 78 degrees F.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed some wet stacking of clean pans on rack. 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 single-service utensils stored in containers but containers collecting debris.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed several items including pan lids, squeeze bottles, reusable bowls, equipment storage containers that had visible food debris on them. EHS advised that facility should wash pans where dishes are being stored so they remain clean after being put away. Observed multiple storage pans were sticky with residue. CDI- PIC moved these items to the dish pit to be washed, rinsed, and 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 .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed falafel at 119F and lamb meatball at 122F in hot holding unit in back of kitchen. CDI- PIC instructed food employee to reheat the items. EHS verified that they were reheated to 165F. 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 super greens, spring mix, feta, roasted corn cooling in prep units after being prepared that morning. PIC stated that they typically cool in the prep units if they need to product. EHS had facility leave product in prep unit to see how it would cool. EHS observed no cooling over a 60 minute period. CDI- PIC moved items to WIC to rapidly cool. PIC voluntarily discarded the products. EHS discussed approved cooling methods with PIC. EHS advised cooling products before placing them in the prep units. 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 Crazy Feta, multiple types of hummus, and Tzatziki in sauces prep unit not maintaining 41F or below during inspection. Ambient in unit maintaining 44F. All sauces in bottom of unit were removed and placed in WIC. All sauces in top of unit will be held on time until unit can be serviced. Maintenance was contacted during inspection. Repeat. 72 hour VR required. 3 pts. Risk Control Plan to be discussed if no improvement by next inspection. 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 .

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed hotel pans being stored as clean with permanent marker residue still on pans. PIC stated that all pans with remaining permanent marker will be discarded dur to their inability to remove it. EHS will follow up within 10 days to ensure all pans have been discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.14(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 pickled onions cooling in large stock pot in ice bath at a cooling rate of 0.24F/minute. Cooling rate of 0.54F/minute needed. CDI - PIC stirred onions and added more ice to the ice bath. Onions achieved proper cooling rate during inspection. 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed crumbled feta cheese, pickled onions, tomato and cucumber salad, and cabbage slaw in front toppings line holding above 41F during inspection. CDI - PIC verified items had only been in unit for under two hours and moved all TCS items to WIC. Unit appeared to have been turned off, PIC turned back on. Unit achieved 22F before end of inspection. 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 .

3-501.15 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 cooked onions in a deep stock pot in an ice bath that was not being stirred frequently enough to facilitate proper cooling. CDI - PIC stirred onions and added more ice to ice bath. PIC discussed changing cooling method to utilizing shallower pans to cool in WIC going forward. 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 .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths being stored in sanitizer maintaining concentration of 50ppm quat. CDI - PIC changed sanitizer buckets.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Employee observed spraying off dirty dish and then went to handling ROP bag of braised lamb without washing hands in between. Employees must wash hands when switching tasks or engaging in activities that contaminate their hands. CDI - Employee educated and he washed hands. 0 pts.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Dish machine measured 0 ppm chlorine on test strip. Container of sanitizer connected to machine was empty. Establishment must wash utensils in 3-compartment sink until new sanitizer bucket is acquired. CDI - PIC has agreed to use 3-compartment sink to wash utensils today. She said truck is bringing more tomorrow morning. //4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Soda nozzles had visible buildup on them. Clean soda nozzles more frequently.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Cooked broccoli and feta cheese measured 46F in sandwich cooler top. Items were double panned. Yogurt dill dressing on line measured 51F. TCS foods in cold holding shall measure 41F or less. CDI - Items taken to walk-in cooler to cool. 0 pts. 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)(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 Cut leafy greens held on line using TPHC were 30 minutes past discard time. Use or discard TCS foods using TPHC within 4 hours of placing them on time. CDI - PIC discarded cut leafy greens. REPEAT

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 dressing not labeled with discard time per TPHC procedures. Observed ReadyRice held on TPHC according to PIC but no time label provided. CDI, foods labeled per TPHC procedures.

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

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 linen stored in bags in dry storage room.

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf - Oberved PIC food logs not monitored. Observed from yesterday or today according to manager. Observed walk in cooler not maintaining TCS foods at required temperature. PIC not knowledgeable of critical limits for holding. CDI by instruction. 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.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P - Observed dishwasher handle soiled equipment with same gloves before proceeding to handle clean equipment. CDI, employee washed and changed gloves.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed walk in cooler with ambient air temperature of 46 degrees F. TCS foods measured 48-50 degrees F. See temperature observation chart. Monitoring logs were not completed for today according to PIC. CDI, all TCS foods in walk in cooler over 4 hours voluntarily discarded. Observed thermostat on walk in cooler set at 40 degrees F. Operator lowered thermostat and observed ambient air drop after several minutes of monitoring. Maintenance arrived while on-site. Observed several cold held items foods such as cheese, hummus, slaw and Tomatoe cold held above 41 degrees F at front line and prep cooler. See temperature observation chart. CDI, foods 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 .

3-501.15 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 heat treated pickled onion cooling on ice. At 1:31 onion was at 92 degrees F. At 2:46 onion was at 78 degrees F. Cooling rate calculation indicated method not effective to reach cooling parameters. CDI, onions relocated to shallow uncovered sheet pan to rapidly 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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

4-501.11 Maintain equipment in good repair. Observed thermostat set high and not maintaining TCS foods at required temperature.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal and containers being stacked wet at clean dish rack. -REPEAT VIOLATION-

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed missing/damaged floor tiles beneath food prep sink, replace floor tiles.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal and containers being stacked wet at clean dish rack. -REPEAT VIOLATION-

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 metal containers of Pico cooling in walk in cooler was observed not meeting the cooling rate. CDI-PIC placed all containers in ice bath for rapid cooling. All items cooled to 37F within 30 minutes.

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 several containers of marinated chicken and container of house pickled onions from walk in cooler as well as roasted corn and cut tomatoes and onions in front cold holding serving line holding above 41F (see temperature chart). Walk in cooler’s internal thermometer reading was 48F and PIC stated a delivery truck delivered food 2 hours prior and facility has been in and out of cooler prepping food. PIC also stated items in cold holding serving line were prepped and placed directly in serving line instead of being cooled properly. CDI- WIC internal temperature dropped to 41F and all items dropped to 44F and still cooling down. Items in cold holding serving line were placed on a temporary 4hour TPHC as the facility had no cooled items yet in cooler. -REPEAT VIOLATION-

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 multiple containers of recently prepared pico cooling in walk in cooler while stacked and covered. CDI-PIC unstacked items and vented lids. -REPEAT VIOLATION-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal and plastic containers being stacked wet at clean dish 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 Internal health policy is missing the second salmonella. I left a copy of the food employee reporting agreement on site with PIC.

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 Spill kit was on site but no procedures. I emailed a copy of the plan to the PIC. Keep this on site.

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 chicken and vegetables hot holding in AltoShaam at 121-124F. Observed beef meatballs holding at front counter 131. All were pulled and reheated to 165F or above before being placed back in the hot holding. The front hot holding unit was turned up. Be sure all foods are at 135F when placing in the AltoShaam to hot hold.

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 front cold line holding foods above 41F. These foods were stored here overnight so they were discarded and new product was brought up. This product will be utilized for 6 hours and then discarded until unit is repaired. Observed greens display cooler holding kale, arugula, lettuce, cabbage above 41F. The backup product was moved to the walkin cooler to rapidly chill back down to 41F. The rest will be discarded within 6 hours. Return visit required to check both units.

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. TPHC procedure template may be found at: http://meck.co/FoodSafety Front and back hot held roasted vegetables and falafel are set on timers for less than 4 hours. No procedures were on site. Procedures were filled out during inspection.

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 pickled onions cooling in a large plastic container in sink with ice. Added some water to the ice and brought the ice bath up to the top of the food in the container. Stir frequently. Observed rice sitting out at room temperature. Internal procedure is to allow this for 2 hours and then place in walkin cooler. This will not reach 70F within 2 hours. Ambient room temperature is above 70F. Rice was moved to walkin cooler in metal pan without lid to rapidly cool. Change internal procedures.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Sanitizer was less than 150ppm Quat. All buckets were refilled to 150ppm Quat.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed chlorine test strips for dish machine have gotten wet and are no longer working. Obtain new chlorine test strips within 10 days. Verification required.