SEOUL FOOD MEAT COMPANY MILL DISTRICT

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF. Observed establishment unable to provide update employee health agreement with signatures confirming employees were informed about responsibility to report required illnesses. CDI- EHS discussed with PIC, provided updated handout for employees to be trained and for agreement to be signed. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed back handsink where meat prep occurs blocked by prep table. CDI- PIC had table moved. *REPEAT*

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. Observed raw steak on skewers being stored over ready-to-eat foods in 3-door reach-in. CDI- PIC adjusted storage order during inspection. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed dish machine read at 0ppm. PIC has been informed that until unit is fixed, establishment must move to using to-go dishes only. VERIFICATION REQUIRED on or before 8/16 to assess status of dish machine. 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 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed pitchers behind bar stored as clean with residue accumulation, metal pans stacked with sticker residue intact. CDI- PIC removed items to be w/r/s. *REPEAT* 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 chicken nuggets, orange chicken, chicken wings, all held in hot box temping below 135F. CDI- Items removed and reheated to above 165 during inspection, EHS confirmed. Observed pork belly in hot box with a holding temp of 125F temp below 135F. CDI- PIC voluntarily discarded item. Observed greens held in steamwell temp below 135F. CDI- PIC removed item to be reheated to above 165. EHS confirmed. 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 shredded cabbage and kimchi temping above 41F in 2-door flip top. CDI- PIC voluntarily discarded item. Observed shredded lettuce in flip top temping above 41F. CDI- PIC removed item to rapidly 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed small flying insects throughout entire kitchen. PIC stated for pest control establishment is awaiting a commercial kitchen approved pesticide spray.

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 spoon used for rice being held in water temping below 135F. CDI- PIC discarded water and replaced container. *REPEAT*

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

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 establishment storing single-service boxes on steps. Remove items above the floor at least 6 inches.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards needing to be resurfaced or replaced.

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 areas between flip top lids needing to be cleaned. *REPEAT*

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 baseboarding needing to be repaired in dish pit area.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed back handsink where meat prep occurs blocked by prep table. CDI- PIC had table moved. 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed food employee start to dump utensil water in Handsink before EHS stopped action. CDI- EHS discussed with PIC, ensure handsinks are only used for handwashing. *REPEAT*

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed meat slicer with food debris and residue accumulation, multiple stacks of metal pans with sticker residue intact, all stored as clean. CDI- PIC had food employee begin to remove items 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 .

3-501.14(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 beef chub and pork chub cooked yesterday fail to cool through parameters overnight. CDI- PIC voluntarily discarded items. For more information please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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 TCS foods fail to cool overnight in walk-in, tightly wrapped in layers of food grade paper and plastic wrap. CDI- see item #20. 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 squeeze bottle in use without label. CDI- PIC had Bottle labeled with contents. *REPEAT*

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 spoon used for rice being held in water temping below 135F. CDI- PIC discarded water and replaced container.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed gaskets of cold holding equipment with food debris and residue accumulation. Increase cleaning frequency.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -Observed food employee wash hands, then turn off faucet with bare hands and resume preparing food. CDI.. Employee was instructed to rewash hands before retuning back to food prep and use barrier to turn off faucets.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed hand wash sink containing gloves ( in one sink) and Ice in the other.. CDI items were removed from sink

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer concentration low in 3 comp sink. CDI.. Sanitizer was adjusted to proper concentration. 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

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed cheese held in warmer at at temp below 135F.. CDI cheese was voluntarily discarded. 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 use that was not labeled with its contents. CDI..Bottle was labeled with contents.

4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried. Observed employee drying utensils with cloth towel. CDI employee was instructed to air dry utensils and all multiple use utensils. 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 employee drying clean utensils stored in bin containing debris.

4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed metal strainer with damaged or missing mesh.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no test strips available to measure concentrations of sanitizer for dishwashing machine. EHS will return in 10 days

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Garlic butter (130F), collard greens (120F), and chili (123F) were below 135F in hot holding. TCS foods must be held at 135F or above in hot holding. CDI - Cook reheated items to above 165F and placed back in hot holding. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 2 portions of brisket in walk-in cooler measured 44-47F. TCS foods in cold holding shall measure 41F or less. CDI - PIC discarded brisket. Different circumstances from last inspection so kept at 0 pts. 0 pts. 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 .

3-304.13 Linens and napkins may not be used in contact with food unless used to line a container for the service of foods and are replaced each time the container is refilled for a new customer. Buns in pan at steam table were contacting cloth towel. Do not contact food with linen. REPEAT

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. Boxes of disposable items stored on staircase. Store single-use and single-service articles at least 6 inches off the floor. 0 pts.

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. Wall damage near mop sink. Repair damage. 0 pts.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Raw squid stored on shelf above pan of mayo in walk-in cooler. Do not store raw animal foods above ready-to-eat foods. CDI - PIC moved raw squid to bottom shelf. 0 pts. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Chicken tenders (120-125F), pork belly (120F), and pulled pork in hot holding were below 135F. TCS foods in hot holding must be at least 135F. CDI - PIC reheated foods to above 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Shredded cheese in bottom of sandwich oiler measured 46F. Cooked spinach in sandwich cooler top measured 44F. CDI - PIC discarded items. 0 pts. 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 .

3-304.13 Linens and napkins may not be used in contact with food unless used to line a container for the service of foods and are replaced each time the container is refilled for a new customer. Buns in steam table had cloth on top of them. Linen must not contact food unless it is lining a serving basket and replaced every new customer. 0 pts.

4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf Dish machine is set up as hot sanitizing machine. Establishment does not have thermometer or irreversible indicator strips to check final rinse temperature. VR - Verification required within 10 days that establishment has acquired water proof thermometer or irreversible indicator strips.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed one paper towel dispenser jammed. Dispenser unjammed. No points deducted.

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 Shredded cheese sitting on prep table above 41F 20 minutes. Moved to walk in to reach 41F tightly covered. Lid removed to finish 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 .

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed piles of pallets and containers in waste area,

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee purse stored by food prep area. PIC removed.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. OBSERVED active washing with sanitizer concentration at 10ppm quart, CDI. PIC manually added the solution to increase concentration. 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

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- Observed chicken wings at 131F in steam cabinet. -CDI- PIC removed the chicken to be reheated. 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 . PIC stated that she will start placing the lid on the wings and boneless wings while in the unit to ensure that the temperature is maintained and that she will check the temperature every hour to ensure that temperatures are maintained.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies throughout. -0-

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloth stored in sanitizer at 0ppm. -CDI- PIC replenished sanitizer supply to 100-200ppm. Repeat

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phones stored by customer food storage. CDI. PIC removed.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing -Pf.- Observed ice in handwashing sink near grill line. Observed sanitizer spray bottle stored on handwashing sink in dishpit area. -CDI- EHS educated PIC on proper use of handwashing sink. PIC removed spray bottle. **REPEAT** -1-

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 eggs and corn cheese not cooling according to cooling parameters. -CDI- EHS educated on proper cooling methods and PIC placed items in freezer to rapidly cool. -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://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU

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 corn cheese and eggs cooling with lids and packed to the top. -CDI- EHS educated PIC on cooling methods and PIC removed lids. **REPEAT** -1- 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 cloth stored in sanitizer at 0ppm. -CDI- PIC replenished sanitizer supply to 100-200ppm. -0-

4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried. Observed food employee cloth drying clean utensils. -CDI- EHS educated PIC on air drying techniques. -0-

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing -Pf.- Observed PIC dump ice cup into handwashing sink. -CDI- EHS educated PIC on proper use of handwashing sink. -0-

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- Observed pork ribs and beef brisket HH in hotbox below 135F. -CDI- PIC reheated items to appropriate temperatures. **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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed cut cabbage and cut cabbage and lettuce in sides prep unit above 41F. Observed raw chicken wings in WIC between 43-47F. -CDI- PIC placed items in freezer to rapidly cool. **REPEAT** -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 .

3-501.15 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 raw chicken wings stacked high in tightly covered bucket in WIC above 41F. Per PIC these items had just been out for prep and placed back in bucket. -CDI- EHS educated PIC on proper cooling methods. **REPEAT** -1- 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies and gnats throughout. -0-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several cups wet stacked stored as clean. -0-

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed two cutting boards with deep groves. -CDI- PIC voluntarily discarded. -0-

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: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed two types of raw fish stored directly over RTE sauces, potatoes, and corn. CDI-EHS explained storage order with PIC and storage order was corrected so RTE foods and vegetables are stored over raw fish.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -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 chicken wings at 113F and boneless chicken at 112F stored under heat lamps. CDI-Chicken wings and boneless chicken were put on TPHC for 4 hours. TPHC procedures were filled out by EHS and PIC.

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 TCS tilapia sauce containing minced garlic and sesame oil in a large jug at 70F. Employee stated they bring it out of the WIC each day when they get the first order and put it back in the WIC at the end of the night. CDI-EHS recommended putting the sauce in a refrigeration unit or placing it on TPHC. PIC stated they will start keeping the TCS sauce in a Reachin unit. PIC voluntarily discarded sauce as it was made on 5/7 and has been in and out of temperature control for days at a time.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabeled spray bottle containing purple liquid. PIC stated they did not know what type of cleaner it was. CDI-Cleaning staff arrived and added correct label to chemical spray bottle.

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 a deviled egg filling cooling, covered in the WIC. The egg yolk mixture was 48F at 3:10pm and 46F at 4:00pm. CDI-EHS demonstrated vented pans, and the PIC moved the food to the WIF to quickly cool.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in-use wiping clothes stored in sanitizer solution at 50ppm. CDI-Employee remade sanitizer to correct concentration.

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 box of single-use lids stored directly on the floor. Points were not escalated due to improvement from previous inspection.

5-205.15 Maintain a plumbing system in good repair. Observed two out of order toilets in women’s restroom area. PIC stated a plumber had been called this morning.

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 pimento cheese placed in prep unit for cooling. CDI - Pimento was placed inside the WIC for rapid cooling.

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf. Observed fish thawing in standing water. CDI - PIC turned on water.

4-904.14 After being cleaned and sanitized, equipment and utensils shall not be rinsed before air drying or use. Observed dish washer set sink up to wash, sanitize, and rinse. CDI - EHS intervened and corrected before dish washer was able to wash, sanitize and rinse. 4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried. Observed employee dryer dishes with cloth. CDI - EHS intervened and educated PIC and employee.

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 box of single use plastic utensils stored on floor in dry storage area. Observed box of single use cups stored on floor under cash register. CDI - PIC moved box to nearby shelving. -0.5 points-