KITCHEN + KOCKTAILS BY KEVIN KELLEY

2-401.11 (A). Employee beverages must be stored in a designated area where contamination of food, clean equipment, utensils, linens, and single-use articles cannot occur. Personal drinks stored in reach in freezer and on shelf above 3 comp. Sink. CDI - Removed.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Knife, plates, fries holder, and bowls soiled. REPEAT. Taken to 3 comp. Sink to be cleaned. CDI 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. Collard greens recorded in WIC at 73F. Unsure as to when cooling began if it was last night or earlier in morning. CDI - Discarded as two answers - last night and earlier 9AM failed to met cooling window. 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 Raw salmon, spinach dip, pasta, pork chops, raw stuffed salmon all recorded above 41F. CDI - Discarded. 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 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) Marinara and cooked peas recorded past 7 days. Also observed some foods dated for 8 days and 9 days. CDI - Marinara and peas discarded and food dated for 8 and 9 days date corrected as it was still in 7 day window. 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 collard greens cooling in large plastic tub with lid on product. Discussed proper cooling of collard greens with PIC. 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Water and oil bottles not labeled.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. One employee prepping food without a hair restraint.

4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried. Dish employee drying dishes with a towel. CDI - Stopped and directed to air dry. 4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed wet stacking. Store to allow for air drying.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed some scarred cutting boards. Replace 4-501.11 Maintain equipment in good repair. WIC # 2 is not holding 41F. Temps. Recorded 47-49F. No TCS foods in WIC. All juice, alcohol and non TCS fruit.

5-205.15 Maintain a plumbing system in good repair. Handsink leaking. Repair.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed some personal purses and sweaters stored on coolers and shelves. Keep/stored in designated.

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observe employee handle raw cartfish with gloves, discard gloves and proceed to don new gloves without washing hands. CDI - Stopped and directed to wash hands.

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Raw communited beef stored on shelf above raw whole porks. Beef was handing off tray. CDI - Storage order rearranged. 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 Main dish machine and bar dish machine sanitizing at 0ppm chlorine after multiple runs and primes. EcoLab called for repair and will arrive later today. Facility will cease use of machines until repaired. 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 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. Interior of cotton candy machine and interior of Margarita mixer soiled with dry debris. CDI - Broken down and cleaned on site. 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 Mashed pot. And black eyes peas in hot box recorded Below 135F. CDI - Reheated to 176F 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 Lettuce in flip top cooler recorded above 41F. Cheese and tomatos in ice bath recorded above 41F. CDI - 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 .

3-304.12 (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. Ice scoop buried in ice. CDI - Retrieved. Keep scoop in ice with handles above ice. REPEAT.

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 pans stacked on top of each other and not in a method that allows for air drying.

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. Exterior of pans had date sticker debris on pan. Remove date sticker from pans when washing.

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. Floor in bar in need of cleaning.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed pans stored in handsink near seafood line. Observed bottles of sanitizer stored in handsink near dish pit. CDI - All removed. Do not store anything in handsinks.

3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf Tag was not stored with shell stock. Keep tag with shell stock until shell stock is empty. Also did not see any recorded dates from prior tags. Record date of last use on tags. VR.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Dish machine recorded 0ppm. CDI - Tubes manually adjusted to allow sanitizer to pull through tubes and then tested, recorded at 100ppm. Assure dishwasher is testing machine with strips every morning before doing dishes. 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. Knife blade soiled with food debris. CDI - Taken to 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 , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). Deviled eggs and oyster gravy did not have a date. CDI - 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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. Scoop in ice at bar was laying in ice with handle touching ice.

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. Personal water bottle stored on top of paper towel dispenser in back dish pit area. CDI - Removed.

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Raw chicken was stored above raw pork in reach in cooler. CDI - Storage order rearranged. REPEAT. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Sone items not covered. CDI - Cover food products.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Shrimp cooked to 135F and plated. CDI - Shrimp put back on grill and cooked to 165F. Assure raw animals are fully cooked and temp. Food items to assure

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Marinated raw lamb chops cooling in large tubs with lid on. Cooling would not have met parameters. CDI - Lamb chops dumped onto sheet tray and cooled down. For more information, please visit: www.meckncgov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

3-501.15 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 Lamb chops cooling in large tub with lid on. CDI - Dumped onto sheet tray for proper 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 .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. One in use Quat bucket recorded 0ppm Quat. CDI - Exchanged for a new one.

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. Ceiling vents dusty and in need of cleaning.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Facility employee health policy was not complete. CDI - Complete policy given and explained. PIC printed and posted on site. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

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 Multiple employees washed hands but did not use a paper towel barrier to turn faucet off. CDI - Corrected with employees who re washed hands. For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M .

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. One soiled rag in handsink in dish pit. CDI - Removed. One employee was filling up a container of water in handsink. CDI - Stopped. Do not use handsink for any purpose other than handwashing.

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Raw chicken stored above raw pork in reach in cooler. CDI - Storage order rearranged. All containers were covered. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Whole pineapples were stored directly on shelf in WIC. Moved to cambros, CDI

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Dish machine recorded 0ppm bleach. CDI - EcoLab called and repaired machine on site. 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. Interior of cotton candy machine in need of cleaning. CDI - Broken down to be cleaned. 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 .

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Raw crab meat was thawing in sitting water. CDI - Running water turned on.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. One green cutting board scarred and needs replacement.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw seafood behind RTE lobster on same shelf in WIC. CDI- PIC rearranges storage order. REPEAT. No escalation of points for single item.(-1.5)

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed food debris on 4” metal pans stored on clean dish racks. CDI- PIC moves to warewashing for re-cleaning. (-0)

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 chicken gravy on counter top cooling for more than 2 hours at 90F. CDI- PIC voluntarily disposes of gravy. REPEAT. (-3)

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed several TCS items in hotboxes and Steamwell below 135F. CDI- PIC reheats items to 165F and returns to hot holding locations. Temp on hot boxes and Steamwell is increased. REPEAT. (-1.5)

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed ranch and aioli sauce stored at room temperature and noodles inside cold well at 53F. CDI- PIC moves items to freezer for rapid cooling. EHS discusses with PIC that TCS sauces must be kept at 41F and below, or placed on TPHC. REPEAT. (-3) TPHC template here: https://mecknc.widen.net/s/pvtc855zds/tphc-template-english

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 aioli sauce and spiral pasta without date marks. CDI- PIC labels items. (-0)

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed large plastic container of chicken unable to cool as it was left at room temp and not brought into refrigeration. EHS also observed large containers of pasta cooling in lidded containers inside WIC. CDI- Gravy disposed of, pasta lids removed to facilitate better cooling. REPEAT. (-.05)

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 no label on spice containers near back warewashing rack. (-0)

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed several buckets with in-use wiping cloths stored inside and no detectable sanitizer. CDI- PIC fills containers with proper concentration of sink and surface sanitizer. (-0)

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed dishes and utensils wet stacked on clean dish racks. Allow dishes to air dry before stacking. REPEAT. (-.05)

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 need for cleaning to floors, beneath equipment, around drains, and in corners of facility. (-0)

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed two employee cell phones on prep table between cold wells and hand sink. CDI- Cellphones moved. (-0)

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed health policy did not include jaundice, or any of the reportable illnesses. CDI: Health policy edited during inspection. For more information on employee health policy, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf Through discussion, salmon filet is offered undercooked at guest request. Facility does not have a parasite letter for salmon. CDI: Facility will fully cook salmon.

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed raw chicken stored over raw pork in reach in cooler. CDI: Products reorganized. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 mac and cheese sauce and collard green juice cooling on counter after more than 2 hours still above 70F. CDI: Products voluntarily discarded. Observed yams cooling on speed rack with 15 min left in the 2 hours to reach 70F still at 90F. CDI: Product placed on an ice bath and stirred to get to 70F in remaining time. Observed fettucine cooling in walk in cooler still above 70F after more than 2 hours. CDI: Product voluntarily discarded. Observed gumbo and black eyed peas cooling in the walk in cooler at a rate of 0F/min. CDI: Product was split into multiple containers, ice wands placed in product, and product placed in ice baths. Observed smoked turkey cooling on counter after 2 hours still above 70F. CDI: Turkey 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 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 and yams in hot box held below 135F. CDI: Yams rapidly reheated to over 165F. Chicken 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cream sauce held on ice above 41F. CDI: Product was placed into a properly made ice bath and cooled while being used on the line. 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 .

3-501.18 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 mac and cheese mixed together today with pasta and cheese sauce made yesterday date marked 6/25. CDI: Product properly date marked. 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 (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 no written procedures for ranch held on TPHC. CDI: Procedures filled out during inspection. TPHC procedure template may be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed no asterisk or consumer advisory for salmon filet offered undercooked at guest request. CDI: PIC stated they will fully cook all salmon.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabeled spray bottle stored with chemicals. CDI: Product dumped out. 7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed sanitizer buckets with sink and surface sanitizer exceeding maximum concentration. Test strip immediately turned yellow. CDI: Buckets dumped and refilled at proper concentration.

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 mac and cheese sauce, and collard green juice cooling on counter with ice wands and no stirring. CDI: Product voluntarily discarded. Observed yams cooling at room temperature on a speed rack. CDI: Product placed in ice bath and stirred. Observed gumbo and black eyed peas cooling in walk in cooler in deep, covered cambros. CDI: Items divided, ice wands used and product placed in ice bath. Observed smoked turkey cooling on counter. CDI: Product voluntarily discarded. Observed fettucine cooling in walk in cooler while tightly wrapped in portions in a deep, covered cambro. CDI: Product 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed salmon thawing in ROP environment in walk in cooler. 3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed salmon thawing in standing water in walk in cooler. CDI: Water removed.

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 utensils stored on counter in water at 88F. CDI: Utensils taken to dish area.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked containers stored as clean. 4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried. Observed employee towel drying dishes as they came out of the dish machine. CDI: PIC educated staff to only air dry dishes.

5-402.13 Maintain sanitary sewage system according to Law.-P Observed floor drain for 3-comp sink not draining. CDI: Facility voluntarily closed establishment during inspection, plumber arrived and cleared the drain of the obstruction.