BURGER KING #7319

6-202.16 Perimeter walls and roofs shall effectively protect the establishment from the weather and entry of insects or pests. Observed flies and nats throughout kitchen area mainly near BOH. Pest control service is monthly. PIC stated bread racks can be a source for insects since they are left outside for pick up by third party company.

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 open box of single service containers stored directly on the floor. CDI - PIC moved box to shelving.

REPEAT 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 food debris and build up on lower portion of single door reach in freezer and along door gaskets. Increase frequency of cleaning unit. PIC stated this is on the PM cleaning list.

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 broken floor tiles near can wash area and missing floor tiles behind single door RIC and ice machine. PIC is in the process of installing new floor tiles.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed gnats throughout kitchen and dry storage room area. PIC will removed empty boxes and garbage bags.

4-501.11 Maintain equipment in good repair. Observed both door gasket torn and damaged for tall RIF. PIC will place work order.

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 tall RIF will food debris and build on panels and shelving. Increase frequency of cleaning unit.

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 open bags in RIF of raw breaded chicken patties and raw breaded fish patties co-mingled on middle shelf. CDI - PIC placed raw breaded fish patties into clear container and moved all raw breaded chicken product to lowest shelf of RIF. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-602.11 (A) (1) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, before each use with a different type of raw animal food. P Observed in RIF blue tongs being used to handle raw chicken patties and raw fish patties with no W/R/S in-between uses. CDI - PIC obtain another tong specifically to handle raw chicken and raw fish. Tongs were W/R/S afterwards. 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 (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 TPHC procedures for keeping new menu item brisket for 4-hours. CDI - PIC was given TPHC form to fill out and keep on file. TPHC procedure template may be found at: www.mecknc.gov/foodsafety

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.- Observed greasy residue on dishes stored as clean. -CDI- PIC moved items to dishpit to be W/R/S. -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 .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- Observed items hot holding below 135F. Refer to temperature chart. -CDI- PIC voluntarily discarded items. **REPEAT** -3- 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 .

3-501.19(B)(2) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Ready to eat cut or chopped TCS produce or opened TCS hermetically sealed food that begins TPHC at 70 F or less, must remain at or below 70 F during the 4 hour time as a public health control period and be marked with the discard time. Observed cheese and lettuce stickers marked to be held until the end of day. Per PIC, incorrect stickers were printed. -CDI- PIC placed proper stickers on items. -0-

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

4-501.11 Maintain equipment in good repair. Observed panel falling off of freezer. Repair. -0-

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./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 floor tiles coming up at mop sink area. Repair. -0.5-

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- Observed multiple breakfast biscuits and croissants hot holding below 135F. Observed tater tots hot holding below 135F. Refer to temperature chart. -CDI- PIC voluntarily discarded items. -1.5- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and 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 housemade mocha and vanilla containing creamer above 41F in FOH lowboy. Refer to temperature chart. Observed ambient air of unit at 39F. -CDI- PIC voluntarily discarded items. -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://youtu.be/bRvqAETDjQU 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 multiple sauce bottles with no labels. -1-

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door open throughout the entire inspection. -0-

4-501.11 Maintain equipment in good repair. Observed out of order dish machine. Repair or replace. -0-

5-205.15 Maintain a plumbing system in good repair. Observed 1 toilet in women’s restroom out of service due to toilet spewing water when it is flushed. Per PIC, work order has been placed. Repair. -0-

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed opened doors on dumpsters. **REPEAT** -0.5-

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee drink stored on prep area. -CDI- PIC relocated item. -0-

5-202.12 Provide at least 100F water at handsinks. Hand sinks are around 60 degrees due to a broken hot water heater.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employees preparing food with watches.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed multiple wet wiping cloths on counters throughout the kitchen.

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands. -Pf Hot water heater is currently broken. Manager stated that Burger King is working to install a new one as soon as possible. CDI - Establishment has voluntarily closed until hot water is available.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed open dumpster doors and lids.

6-303.11 Provide required lighting intensity. Provide at least 108 lux or 10ft candle in walk-in cooler. Observed 8ft candles in the walk-in cooler.

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 lettuce and unopened liquid eggs above 41F on countertop. Items were previously being used for prep and were accidentally. CDI - Items were placed back inside the Walk-in cooler for rapid cooling.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee cooking food with no head covering. CDI - PIC provided employee with hairnet.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed dishes stacked wet on rack in the back of the kitchen. CDI - Wet dishes were separated.

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 fries, chicken patty and impossible burger hot holding below 135.0. CDI-foods were discarded and more items were reheated

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 tomatoes cooling while covered with lids. CDI-lids were taken off of tomatoes to allow for rapid cooling.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employees with jewelry on while preparing food. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees with long hair without a hair net or a way to restrain the hair. CDI-hair ties provided for employees to pull hair back.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY. Observed sanitizer for dish machine to be at 0ppm. CDI-dish machine was primed and concentration was 100ppm/

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety. Observed no written procedures for vomiting or diarrheal events. EHS educated and provided PIC with a template for a procedure and provided posters.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping clothes being stored in sanitizer of 0ppm. CDI-sanitizer buckets were refilled with sanitizer with a concentration of 200ppm.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed ice bin left open at drive thru drink station. Observed ice machine with lid left open when not in use. Protect ice from splash, dust, or other sources of contamination. -1 point-

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee without a hair restraint in the act of food preparation. -REPEAT- -1 point-

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed two employees in the act of food preparation without hair restraint. CDI - PIC provided employees with proper hair restraints during inspection. -0.5 points-

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed sanitizer bucket with wet wiping cloths on floor near drive thru window. -0.5 points-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed a stack of plastic containers stored as dry on storage rack. CDI - PIC moved plastic containers to drying rack above three comp sink. -0.5 points-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed food debris and build up in gaskets of reach in coolers. Observed reach in cooler handles with build up of food and food residues. Recommend higher frequency of cleaning. -REPEAT- -0.5 points-

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Observed employee's coffee cup stored on prep surface near drive thru window. Recommend designating an area for the storage of employee drinks and food that does not contaminate customer food. -0.5 points-

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF Additional training and information is needed on the signs and symptoms of food borne illnesses. Observed no information on food borne illness or employee health policy. CDI - Conversation took place between regulator and PIC about the signs and symptoms of food borne illnesses and the responsibility of employees to report symptoms of illnesses to PIC. Educational literature will be dropped off at a later date. -0 points-

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drink on prep table near hot holding area. CDI - Employee disposed of drink. -0 points-

6-301.14 Post a handwash sign at each handsink. Observed no handwash sign in men's restroom. -1 point-

3-501.19 Time as a Public Health Control - P,PF Observed two bags of chopped lettuce on cart near walk in cooler with a temperature of 65F. Food shall have an initial temperature of 41F or less when removed from cold holding temperature control. - CDI - Lettuce was returned to walk in cooler to cool to 41F. REPEAT- -1 point-

4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturers label. Observed employee manually warewashing with a water tempter of 84F. CDI - PIC refilled warewashing sink with water in excess of 110F. -0.5 points-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup of food debris on hamburger meat freezer near broiler. Recommend higher frequency of cleaning. -0 points-

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed outside dumpster with both sliding doors open. -0 points-

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed no paper towels at handsink located at the rear of kitchen near handsink. CDI, PIC supplied handsink with paper towels.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black build up inside of ice machine.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed prepared salad and sliced American cheese cold holding above 41F. Per State Memo the first inspection of 2019 zero points to be taken for TCS foods found cold holding between 42-45F. CDI, educated PIC on new cold holding requirement for all TCS, PIC understands the expectation for TCS foods cold holding henceforth.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf. Observed sliced American cheese on TPHC not discarded after 4 hours. CDI, PIC voluntarily discarded sliced American cheese that had exceeded it's 4 hour time stamp.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food employee cutting onions with bracelet on arm.

4-501.11 Maintain equipment in good repair. Observed severely torn gasket on reach in freezer located on inner prep line behind front counter.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed minor food debris build up inside of prep top reach in cooler, inside of reach in freezer, and the floor inside of walk in freezer.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed plastic hot holding trays with heavily caked on grease/food residue. Items were discarded voluntarily by PIC.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked plastic containers in the clean dish area. Unstacked and allowed to air dry by PIC.

5-501.111 Keep storage areas and bins for waste in good repair. Observed damage to the garbage dumpster, holes present on the sides, damage to the drain cap area.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single service cups stored with lip portion of cup exposed to contamination. Sleeve of cups was observed rolled down.

4-501.11 Maintain equipment in good repair. Observed split gaskets on coolers, and stand up freezer.

4-601.11 (C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed non-FCS of equipment with build up in need of cleaning such as surfaces of cooking equipment and inside coolers. -

5-501.111 Area, Enclosures and Receptacles, Good Repair - C Observed dumpster with large hole near door.

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 missing ceiling tile above dry storage. Observed vent hanging down from ceiling. 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 build up on floor throughout. Ensure adequate cleaning is performed to avoid build up.

4-501.11 Maintain equipment in good repair. Observed rusty shelving inside walk-in cooler in need of re-coating / re-surfacing. Observed plastic containers damaged in need of replacin; Observed compressor leak causing ice build up on freezer door.

REPEAT 4-601.11 (C ) 4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed non-FCS of equipment with build up in need of cleaning (surfaces of cooking equipment).

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drink stored on prep table in kitchen area. CDI Discarded; Placed in break room

5-205.11 Maintain access to handsinks. Observed hand washing sink blocked by mop bucket and chemical bottles stored inside hand sink, CDI bucket and bottles removed.

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

REPEAT 4-601.11 (C ) 4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed non-FCS of equipment with build up in need of cleaning. (shelving above 3 comp sink setup; sides of cooking / kitchen equipment).

3-305.11 (A) (2) Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor; Where it is not exposed to splash, dust, or other contamination. Observed dressing stored in open bag exposed to contamination in back kitchen area.

4-601.11 (C ) 4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed non-FCS of equipment with build up in need of cleaning. (Inside reach-in units).

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 cleaning issues to PHYSICAL FACILITIES. (Observed floors, walls throughout in need of general cleaning , walk-in cooler)

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed light fixtures in kitchen prep area with light bulbs that are not shielded.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed onion rings on line held at room temperature with no time label on them. Procedure for holding on time was provided by PIC. REPEAT VIOLATION

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed sanitizer bucket reading at 100 ppm quat. CDI: Employee changed bucket to proper concentration.

4-501.11 Maintain equipment in good repair. Observed WIF gasket damaged. Observed reach in freezer gasket damaged.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed doors to dumpster open. CDI: PIC closed doors. Observed boxes heaping out of cardboard dumpster. CDI: By discussion with PIC to ensure that employees are fully breaking down boxes in order to not have the lids off of the top of the dumpster.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P - 0 pts - Raw bacon stored over RTE tortillas. CDI- Boxes of raw bacon stored under tortillas.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P - Tomato slicer stored as clean with build up./ Observed two pans and ice scoop handle soiled. CDI- Product rewashed.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Hashbrowns and peppers and onions are not being held on time according to Manager. Product read 117F and 120F respectfully. CDI- Hashbrowns were discarded and peppers and onions were reheated to 184F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - 0 pts - Liquid eggs are being left on the counter for an extended period of time causing them to rise to 48F. CDI- Product was discarded. Recommended to PIC to use ice baths, TPHC, or place eggs in cold holding equipment.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf - Tomatoes on the line were marked for 9 am when they were prepared at 6 am. All stickers were changed out to reflect the proper time of the tomatoes.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. - 0pts - Observed two employees (food employee and employee washing utensils) without air restraint.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. - 0 pts - One sanitizer bucket stored on the floor. CDI- Bucket placed on hook off floor.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - 0pts - Observed some utensils stacked wet.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P: Observed employee wearing gloves to assemble breakfast sandwiches / biscuits, also contacting equipment parts. CDI- used as an educational oportunity.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf: Observed slicer with dried debris after cleaning and stored as clean. CDI- slicer returned to cleaning process. 4-602.11 Clean the equipment and utensils as required to avoid contamination. -P: Observed build-up on a tea nozzle at self serve beverage station.

'4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed some stacks of cups with mouth contact surface outside of plastic covers.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build-up accumulating onundersides of shelves in walk-in cooler.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Three plastic containers stacked tightly while wet during air drying. CDI- method corrected.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Single service containers at the main cook line and front service line for fries not protected during storage. Cups stacked out of dispenser, not protected during storage. CDI- Operator Lakeisha Rice had all corrected.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Dried debris on top of under counter prep cooler at the line and in the gasket of the same cooler. CDI- cleaning is needed.

6-303.11 Intensity-Lighting - C. Lighting in walk in cooler is dim and back corners of walk in cooler are not visible with lighting provided. Provide adequate lighting of at least 10 foot candles/ 108 lux at a distance of 30 inches above the flooring walk in refrigeration units.

4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing(A) Except as specified in ¶ (D) of this section, cleaned EQUIPMENT and UTENSILS, laundered LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored: (3) At least 15 cm (6 inches) above the floor.OBSERVED 2 BOXES OF SINGLE SERVICE PAPER PRODUCTS STORED ON FLOOR ( DRY PAPER SUPPLY STORAGE AREA) ****STORED ITEMS OFF OF FLOOR AT LEAST 6INCHES****

4-101.19 Nonfood-Contact Surfaces4-202.16 Nonfood-Contact SurfacesGENERAL COMMENTMaintain non food contact surfaces smooth and easily cleanable.OBSERVED LARGE BLUE SHELVING RACK OUTSIDE OF WALK-IN, TO BE PEELING PAINT.***RE-COAT SHELVING OR HAVE REPLACED***

4-602.13 Nonfood Contact SurfacesNonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.OBSERVED SOME FOOD DEBRIS COLLECTING ON SEVERAL GASKETS THROUGHOUT FACILITY. CLEAN

6-303.11 Intensity-LightingGENERAL COMMENTThe light intensity shall be: (A) At least 108 lux (10 foot candles) at a distance of 75 cm (30 inches) above the floor, in walk-in refrigeration units and dry FOOD storage areas and in other areas and rooms during periods of cleaning;MORE LIGHT OR BRIGHTER BULBS NEEDED IN WALK-IN UNIT, TO BE ABLE TO BETTER SEE FLOORS FOR CLEANING AND PREVENTATIVE MAINTENANCE.