KOZI ITALIAN STREET FOOD

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf EHS observed PIC on duty lacking active managerial control. EHS observed TCS foods above 41F (see temp chart), WIC holding an ambient temperature of 45F, and TCS items held beyond seven days (full point escalation). During discussion, PIC stated no temperatures had been taken through today and had limited knowledge on date marking procedure. PIC stated items are only held for one day, however, EHS observed many items held for multiple days. PIC also unaware items should be date marked after pulling from the freezer. EHS will return in ten days to verify compliance with managerial control. (1) 10 DAY VR required. A Food Safety Checklist can be found at: www.mecknc.gov/foodsafety 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. EHS observed no CFPM on site during inspection. (0) For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF PIC exhibited no knowledge on employee health such as symptoms, illnesses, and when to report. PIC was only employee in facility during inspection, EHS could not verify with another employee. EHS verified facility had signed employee health policies verifying information has been given during last educational visit. EHS provided education, showed food employee location of health policy posted, provided a new employee health policy to food employee prior to end of inspection. EHS will return within 10 days to observe compliance with knowledge and training. REPEAT. (2) 10-DAY VR REQUIRED. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf EHS observed no available procedure for vomit and diarrhea clean up. PIC unaware location or requirement for signage. CDI - EHS provided education and provided new copy of vomit and diarrhea procedure. (0) For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf EHS observed paper towel dispenser with low battery and unable to provide paper towels. CDI - PIC placed roll of paper towels on dispenser for access. (0)

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P EHS observed raw chicken in make unit above 41F (see temp chart). EHS observed pizza sauce, paneer, and raw chicken in WIC above 41F (see temp chart). PIC stated temperatures had not been taken today. PIC stated WIC has been operating normally and has not noticed a rise in temperature. EHS observed thin probe thermometer on site and calibrated thermometer. EHS observed ambient temperature of WIC at 49F, after thirty minutes, WIC was observed at 45F. EHS did not observe WIC drop below 45F for the remainder of the inspection. PIC contacted owner and advised facility voluntarily close until repaired. Owner contacted repair tech and stated facility will voluntarily close until repaired. PIC moved all non TCS foods to reach in coolers and voluntarily discarded all TCS products in WIC. (1.5) 3-DAY VR. 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 has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) EHS observed three large containers of pasta and house made caesar in WIC held beyond seven days. EHS observed container of lasagna, tikka sauce, and cooked chick peas without correct date marks. EHS observed dates from early may; food employee stated these items are frozen and pull thawed when needed. EHS advised to date marks items when thawed to ensure product is not held for longer than seven days. CDI - Food employee voluntarily discarded pasta and house made Caesar. Food employee verified when items were pulled from freezer and applied appropriate date marks. 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.13 (A), (B), (C) Use approved thawing methods for frozen food such as in a cooler at 41F or below, completely submerged under cold running water according to the Code, or as a part of the cooking process. Pf EHS observed raw chicken thawing at prep sink in standing water stored in plastic cambro. EHS provided education on thawing. CDI - Food employee turned on cold water and added ice to container to ensure water is cold and maintained under 70F. (0.5)

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. EHS observed single service items stored at steam well inverted so interior surface of container is pointing up. This creates a potential for splash contamination. EHS provided education. CDI - Food employee flipped containers so outside was only exposed. (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. EHS observed interior of make unit and gaskets on reach in units soiled with food debris and residue. EHS advised to increase cleaning frequency. (0)

5-205.15 Maintain a plumbing system in good repair. EHS front hand sink with hot water handle inoperable. Hand sink only observed with accessible cold water. EHS advised to repair hand sink so that hot water can be mixed. REPEAT. (1)

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. EHS observed food debris and splash residue on walling throughout facility. EHS advised to increase cleaning frequency to avoid accumulation. (0)

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF EHS spoke with PIC in regards to employee training. PIC was very knowledgeable about food borne illnesses, however, PIC stated there was not training procedure in place for employee training. EHS stated this was an issue on last inspection. Since then, facility has gotten new management. EHS provided PIC with county employee health form and will return in 10 days to observe compliance. REPEAT. (1) 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. EHS observed deli slicer soiled with food residue. Food employee stated slicer has not been used since yesterday. CDI - PIC instructed food employee to break down unit to wash, rinse, and sanitize. (0) 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 .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) EHS observed three containers of pasta and a container of cooked chicken without proper date marking. PIC stated the pasta is taken from a container with a proper date and is not held beyond 24 hours. EHS stated items such as the cooked chicken shall be date marked if retained over 24 hours. PIC stated moving forward all items will have proper date. CDI - PIC dated items after verifying date from WIC. * EHS de-escalating points due to improvement. Last inspection all items on make line and flip tops were improperly dated. EHS observed only a few items without date marks but observed adequate date marking throughout kitchen. (1.5) REPEAT. 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed large container of flour unlabeled in kitchen. REPEAT. (1)

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. EHS observed linen cloths being stored in direct contact with lettuce to absorb moisture. CDI - PIC removed linen from lettuce. (0)

5-205.15 Maintain a plumbing system in good repair. EHS observed hand sink in back area with little to no water pressure available. PIC stated work order has been placed and plumber is scheduled to visit facility on Sunday. EHS will verify repairs when VR is conducted for employee health. PIC stated updates will be sent to EHS to ensure repairs are made. Faciltiy only has one other hand sink in the front of faciltiy. (0)

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF PIC stated no system in place for informing employees on illnesses/symptoms and when to report. CDI - EHS provided PIC with written employee health agreement and reviewed with PIC. EHS advised to retain signed copies for future inspections. (0) For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed three containers of cooked pasta in WIC above 41F (see temp chart). PIC stated pasta is cooked, cooled in ice bath, then placed in WIC. PIC stated no temperatures are recorded or documented during cooling or cold holding. PIC stated container of noodles was taken out of WIC in the morning to refill make units. Observed pizza sauce and cooked chicken in make unit above 41F (see temp chart). PIC stated facility just had a lunch rush and unit was open. PIC stated only temperatures TCS foods in make units are checked for cold holding compliance throughout the day but no temperatures had been taken today. CDI - PIC was unable to determine when TCS food was last under 41F and chose to voluntarily discard TCS food. (1.5) 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 has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) EHS observed date marking for Tuesday on all pans in make units. PIC stated some of these items, such as marinara sauce, was made on Sunday. PIC stated items are dated on the make line for when they are refilled. EHS stated that the date should always reflect the date of preparation. EHS also observed paneer and marinara sauce in WIC without dates. CDI - PIC verified with food employee when items were prepared and EHS allowed PIC to apply accurate date marks to items. EHS advised in future facility may be required to discard food due to missing labels. 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed three spray bottles of chemicals unlabeled. CDI - PIC identified each bottle and provided correct labels. (0)

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf EHS observed raw ground beef thawing at room temperature on prep table. CDI - PIC placed ground beef under running water and ice to continue thawing. REPEAT. (0.5)

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 containers of flours, sugars, and spices without labels. (0)

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. EHS observed employee belongings being stored on to-go boxes for service. EHS advised to designate an area for the orderly storage of belongings. EHS observed no contamination during inspection. CDI - PIC removed employee belongings from improper storage. (0)

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM onsite during inspection. *REPEAT* For more information on becoming a certified food protection manager 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 deli slicer near pizza flip top with heavy food debris and residue accumulation. PIC stated it was last used the night before. CDI- EHS discussed cleaning procedures with PIC, PIC removed item 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Observed penne noodles held in 2D prep unit without a date and opened package of ham without a date after 24hrs. CDI- PIC was aware of when penne noodles were cooked and applied correct date marks to both items. *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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . 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 spaghetti and penne noodles cooked and prepped on 6/19, cooked bolognese dated 5/28, and diced chicken held in WIC dated incorrectly. CDI- PIC voluntarily discarded items. *REPEAT* 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 .

3-501.15 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 Italian sausage and diced mozzarella temping above 41F, cooling at a rate of .05F/min in flip top unit. PIC stated that items were prepped this morning after being removed from WIC and that the expectation was for items to cool in unit. CDI- EHS discussed effective cooling methods, PIC removed items rapidly cool in standing RIF. 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 .

3-501.13 (A), (B) Use approved thawing methods. Pf. Observed Italian sausage being thawed on prep counter. Observed raw ground meat thawing in submerged running water temping above 100F. CDI- EHS discussed approved thawing methods, PIC removed Italian sausage to WIC and turned the cold running water on after draining the hot water from prep sink basin.

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 2D prep units with food debris and residue accumulation, bottom of units with aged food debris accumulation.

5-205.15 Maintain a plumbing system in good repair. Observed front handsink hot water nozzle not functioning properly prior to EHS adjusting it, PIC stated it needed to be repaired. Observed back handsink hot and cold water not working properly due to need repairs to nozzles. PIC stated that back handsink has not been in use.

REPEAT. 2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM onsite during inspection. (-1) For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

2-102.11 (C ) (2), (3), (17) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to employee health process and procedures. -Pf Observed PIC not able to identify excludable symptoms or illnesses, or able to identify time required before exclusion should be lifted. EHS provides educations to PIC and recommends further time reviewing the Employee Health Resources present at the facility. (-1)

REPEAT. 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliced ham, pepperoni, and tomatoes above 41F inside corner unit fliptop. CDI- PIC voluntarily disposes of items. EHS directs PIC to lower ambient temperature at fliptop and refrain from use with TCS foods if foods cannot be maintained at 41F and below. (-3) *If cold holding violations are observed at the next inspection, a risk control plan may be initiated.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed many TCS foods undated in fliptops and lowboys. CDI- PIC labels items. 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 cooked noodles inside WIC with prep date of 1/30. CDI- PIC voluntarily discards. (-1.5)

REPEAT. 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. Observed temporary TPHC procedures created during last inspection still present, and no updated final copy. CDI- EHS directs PIC to fill out template today. Template here: https://mecknc.widen.net/s/pvtc855zds/tphc-template-english 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 bottles margarine help on TPHC without time label. CDI- PIC voluntarily disposes of margarine and labels new bottle for time. (-1.5)

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed Quat in sanitizer basin of 3 comp sink at 0PPM. CDI- PIC refills sanitizer to 300PPM. Sanitizer observed correct coming from automatic dispenser. (-0)

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM onsite during inspection. (-0) For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed diced tomatoes, roasted bell peppers, sliced ham, chicken wings, and sliced spinach in lowboy/fliptop across from meat slicer between 42F-48F. CDI- PIC moves items prepped this morning to WIC for rapid cooling- states they will monitor food in fliptop carefully once returned, not over-fill containers, and make corrective action where required to maintain the TCS foods at 41F and below. REPEAT. (-3)

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. Observed bottled margarine on TPHC properly labeled for time, but no TPHC written procedures available onsite. CDI- EHS provides temporary written procedures, attaches official template to inspection. (-0) TPHC procedure template may be found at: https://mecknc.widen.net/s/pvtc855zds/tphc-template-english

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed can of paint, brush, and molding putty on counter top beside food prep. CDI- PIC moves items away from food preparation. (-1)

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf Observed canned olives with dent on top seal stored beside usable can supply. CDI- EHS explains to PIC why dented cans are a potential hazard, and instructs they should be stored away from usable goods. PIC moves dented can to separate area. (-0)

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 multiple in use utensils stored in 78F water on prep top. CDI- PIC takes utensils out of water, states they will not store in this manner going forward. (-.05)

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf observed pic failure to ensure food safety as evidenced by failure to demonstrate sufficient knowledge or cold, hot, cooling and reheat temperatures as well as proper cleaning and sanitization of food contact surfaces. CDI coached extensively 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.

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed pic enter kitchen and set open coffee or tea cup on food preparation table, as well as multiple water bottles stored on food prep surfaces or at hand sink. CDI discarded

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed front hand sink to have pitcher stored in the basin. CDI removed

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P observed crate of raw shell eggs stored above closed bus tub of cooked pasta. CDI reorganized 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 sanitizer in utensil washing sink to be 50 ppm qac. CDI drained. 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

3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P. Observed container of cooked lasagna at 119 f. Pic stated it was cooked yesterday and reheat started at 10 am in unapproved food warmer. CDI discarded

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 large pot of cooked marinara at 89 f cooling on prep table, cooked bolognaise, cooling in closed plastic container in top of WIC at 94f and meatballs cooling in closed plastic container at 46f. Pic called husband. Husband confirmed all cooked yesterday. 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)(1) Maintain TCS foods in hot holding at 135F or above. -P observed cooked TCS foods like marinara, Al Al vodka sauce and a white sauce hot held below 135 f. CDI reheat above 165 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 cold held marinara shredded. Cheese and deli mats cold held above 41 f. CDI placed on temporary tphc 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf observed multiple TCS foods cooked yesterday or before but date marked today. Pic stated she thought she was supposed to change the label each day to current date. 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 3 spray bottles of qac sanitizer at various concentrations not labeled sanitizer.

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 cooling in covered pot at room temperature, and closed plastic containers in WIC. 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 . CDI discarded

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

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed 5-6 soiled wet wiping cloths stored on food prep surfaces.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf observed facility had test strips. Both out of date.