REGAL STONECREST 22

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. EHS observed soiled equipment and box of single service items stored at the hand sink. EHS advised to maintain hand sink free and clear for handwashing. CDI - PIC removed items from handsink. (0)

4-602.11 (A) (4) Food contact surface of a thermometer shall be cleaned, and sanitized per 4-702.11/4-703.11, before using or storing. P. EHS observed probe of thermometer soiled with food residue. Thermometer was placed for storage on reach in cooler door. EHS advised that prior to storage and after each use, the thermometer shall be properly cleaned and sanitized. CDI - PIC removed from service and cleaned/sanitized thermometer before placing back into storage. (1.5)

4-501.11 Maintain equipment in good repair. EHS observed drink machines leaking water out of back of unit. EHS observed buckets on the floor for catching waste water which is being disposed in can wash. PIC stated facility has been approved to replace every drink unit but is awaiting order confirmation. EHS observed broken gasket on 2-door freezer. Repair. REPEAT. (1)

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. EHS observed broken ceiling tile in back storage room. Repair. EHS observed holes in wall from previous drink dispenser lines that had been in place, however, those lines are no longer in use and a hole is left. EHS advised to cover hole to prevent pest entry and to create a cleanable surface. EHS observed caulking around hand sink missing exposing interior dry wall and creating an area that is not easily cleanable, EHS advised to cover holes if not in use. REPEAT. (0.5)

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. EHS observed in use utensils for RTE foods stored in sanitizer in between uses. EHS advised to not use sanitizer as a method of storage during food preparation. CDI - PIC removed utensils and placed at three comp sink to be washed, rinsed, sanitized. (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 numerous boxes of single service items stored on the floor. Elevate items 6 inches above the ground.

4-501.11 Maintain equipment in good repair. EHS observed drink machine leaking on the back side of unit. EHS observed unit leaking into plastic container on floor. PIC stated new unit is being maintenanced today. EHS observed deep freezer door in disrepair. Door coming off hinges and accumulating large amount of ice buildup. EHS observed broken gaskets on deep freezer and on one of the doors to the 4 dour lowboy unit. EHS observed stand up reach in in disrepair. PIC stated they might be removing but unit has been down for some time. EHS advised to label unit with out of order sign in the meantime. REPET. (1)

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 a few gaskets beginning to accumulate black residue. Increase cleaning frequency to avoid accumulation. (0)

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. EHS observed hole in wall by bag in box sodas. EHS advised to cover hole as soon as possible. EHS observed hole in ceiling tile above main kitchen prep table. EHS advised to replace ceiling tile or cover hole.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliced pepper jack, sliced American cheese, hot dogs, and Taziki sauce being held above 41F. See temp chart. ***REPEAT*** **FULL POINTS** Facility will utilize secondary cold holding unit for TCS foods until the flip top unit can be repaired. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed single-service cups being stored on the floor of the dry storage room. CDI- PIC relocated the items so that they were at least 6 inches off the floor.

4-501.11 Maintain equipment in good repair. Observed the flip top unit in the kitchen was holding temperature above 41F. The flip top portion of the unit had an ambient air temperature of 48F and the lowboy for the unit is holding temperature at 50F. PIC stated that they will put in a work order for the unit. 3-day VR Required. **REPEAT** **FULL POINTS**

5-205.15 Maintain a plumbing system in good repair. Observed minor leak in pipe at large ice machine in the back kitchen area. Repair at earliest opportunity. **REPEAT**

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed trash outside of the waste receptacle and what appear to be liquid from the trash seeping into the surrounding area. **REPEAT** **Full Points**

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliced cheeses in back fliptop and heavy cream at bar RIC above 41F. CDI- PIC voluntarily disposes of items and relocates foods stored inside fliptop requiring repair. (-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 .

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 severely deteriorated silicone cook mat with holes and heavy grease accumulation. CDI- PIC disposes of cook mat. (-.05) 4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed untreated wood-handled knife with pitting and material deterioration at knife box, no longer able to be sanitized properly. CDI- PIC voluntarily disposes of knife. (-0) 4-501.11 Maintain equipment in good repair. Observed fliptop with ambient tempture of 45F-50F, unable to hold TCS foods. PIC removes items from fliptop into RIC and states the unit was already scheduled to be removed from the kitchen.

5-205.15 Maintain a plumbing system in good repair. Observed minor leak in pipe at large ice machine. Repair at earliest opportunity. (-0)

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed overflow at dumpster area and substantial amount of liquid waste seeping onto the ground of surrounding area. PIC states that dumpsters replacement, clean up, and dumpster pad reconstruction have been scheduled with waste management company. (-.05)

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. EHS observed no certified food protection manager on duty. - 1 point For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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. EHS observed employee drink on counter beside popcorn machine. -.5 points

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P EHS observed sanitizer bucket with no concentration. CDI employee refilled bucket with correct concentration of sanitizer. -0 points 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

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed TCS foods in prep unit improperly date marked. Precooked chicken was dated after portioning while frozen, per company SOP, but was not dated when thawed and placed into prep top. Opened hot dogs were date marked for 8 days in cold holding instead of 7. When date marking TCS foods, day of prep counts as day 1, then 6 days remain. Add 6 days to prep date to maintain compliance with 7 day date marking max. CDI-Chicken discarded and hot dogs properly dated. 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 .

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety. No certified food protection manager present during inspection. REPEAT

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed two ice shoots on soda fountains with organic build up on inside surface. Clean as needed.

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 a box of single use lids for cups being stored on floor in dry storage area. CDI: PIC instructed employee to place box on shelf.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed several non ANSI or NSF certified deep freezers being used in facility.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety No employee present with ANSI food protection manager certification present at time of inspection. At least 1 employee with ANSI food protection manager certification shall be present during all hours of operation. REPEAT

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Some employees not wearing hair restraints. Food employees must wear a hair restraint, such as a hat or hair net. REPEAT // .

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Cell phone stored on prep table surface.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety No employee present with ANSI food protection manager certification present at time of inspection. At least 1 employee with ANSI food protection manager certification shall be present during all hours of operation. REPEAT

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 Employee observed turning off faucet with bare hands after hand washing. Do not re-contaminate hands by touching faucet handle with bare hands after hand washing. Use a clean barrier, such as the paper towel to turn off the faucet. CDI - Employee educated on hand washing and washed hands again correctly. 0 pts.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Bar hand washing sink did not have paper towels. CDI - PIC put paper towels at bar hand washing sink. 0 pts.

4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code, 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 , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . PIC states that tongs used to retrieve hot dogs from roller grill are cleaned at end of day. Ensure in-use utensils that contact TCS foods are washed, rinsed and sanitized at least every 4 hours. CDI - PIC educated and tongs washed during inspection.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Some employees not wearing hair restraints. Food employees must wear a hair restraint, such as a hat or hair net. REPEAT // 2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. 1 food employee observed with wristbands on wrists. Food employees must not wear jewelry on their hands or wrists.

2-102.12 (A) Certified Food Protection Manager - C - No employee present with ANSI food protection manager certification. At least 1 employee shall be present during all hours of operation with ANSI food protection manager certification.

2-201.11 (A), B), (C), and (E) Responsibility of Permit Holder, Person in Charge and Conditional Employees - P, PF - Manager was unaware of any employee health policy except COVID-19 policies. Employees must be aware of their responsibility to report the "big 5" symptoms and "big 6" illnesses to the person in charge. CDI - Establishment e-mailed FDA sample health policy and given health policy poster.

2-501.11 Clean-up of Vomiting and Diarrheal Event - PF - Establishment does not have a vomit/diarrheal event clean-up policy. CDI - Establishment e-mailed sample policy to use. 0 pts.

3-501.18 Ready-To-Eat Time / Temperature Control for Safety Food, Disposition - P - Container of hot dogs were dated 10-20 as date of opening. TCS ready-to-eat foods must be discarded or used within 7 days of opening. CDI - Hot dogs discarded.

2-402.11 Effectiveness - Hair Restraints - C - Food employees not wearing hair restraint. Food employees must wear a hair restraint such as a hat or hair net. 0 pts.

4-302.14 Sanitizing Solutions, Testing Devices - PF - Establishment does not have quat test strips. VR - Verification required within 10 days that establishment has acquired quat sanitizer test strips.

5-501.115 Maintaining Refuse Areas and Enclosures - C - Trash bags and litter on ground around trash compactor. Refuse areas shall be maintained clean. 0 pts.

2-301.14 When to Wash - P. Observed employee handle money and then package food for customers without washing hands. CDI - PIC directed employee to wash hands. Hands washed.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed various chemical bottles and wiping cloth laying across splash guard at bar hand sink. CDI - PIC removed. Do not store items in or on hand sinks. REPEAT 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -P. No paper towels available for use at back kitchen area hand sink, at bar hand sink, or at bar back area hand sink. CDI- PIC replaced. Ensure hand sinks are supplied for use.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed cases of single service items stored on floor in concession storage area and also in back storage room. Observed mop bucket stored sitting on top of single use tumblers in back storage room.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed residue buildup inside cabinet at front line under icee machine. Observed moldy/yeasty buildup on interior surfaces of keg cooler.

5-205.11 Using a Hand washing Sink-Operation and Maintenance - PF - Observed spray bottles of chemicals hanging from hand washing sink behind bar. CDI, bottles removed to provide easy access to handwashing sink.

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 open package of hot dog with date of preparation of 9/18, open package of pepperoni with date of preparation of 8/21 and open container of mozzarella cheese that PIC did not know when was open. CDI, foods voluntarily discarded.

4-205.10 Food Equipment, Certification and Classification - C - Observed household use only freezers being used to store foods.

5-501.115 Maintaining Refuse Areas and Enclosures - C- Remove all loose and bagged trash that is not inside the dumpster. Clean the dumpster pad as it is heavily soiled. Discard items in the waste areas and enclosures and maintain the area clean. Repeat.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P; 4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P; 4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P; Observed debris on several utensils and cooking equipment in the clean dish area. Equipment food contact surfaces and utensils shall be clean to sight and touch. I will return within ten (10) days to verify compliance. Observed quaternary ammonia bottles in the kitchen at 0 PPM of quat. Repeat. Quaternary ammonia shall be maintained between 200-400 PPM. CDI (corrected during inspection). Employee remade sanitizer to 200PPM. Observed black buildup inside the ice machine surrounding the shoot/top walls of ice machine. Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Manager to schedule cleaning of inside ice machine.

4-302.12 Food Temperature Measuring Devices - PF During the inspection, a thick probe dial top thermometer was provided. Although the thermometer was in good repair and calibration, a thin probe thermometer shall be provided for accurate measure of thin foods such as pizza and hamburger patties. I will return within ten (10) days to verify compliance.

3-302.12 Food Storage Containers Identified with Common Name of Food - C COMMENT: Label the cinnamon sugar and the salt food bins so that they are easily identifiable. Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta.

2-402.11 Effectiveness-Hair Restraints - C Employee observed with long hair preparing food without any hair restraint. Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils.

4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C Observed ice scoop stored directly on top of ice machine equipment. Store cleaned equipment, utensils, linens and packages in a clean, dry location where they are not exposed to potential contamination.

5-205.15 (B) System maintained in good repair - C COMMENT: Observed small leak under the handsink near the IMAX theater side. PIC called in work order at end of inspection to repair. Maintain plumbing in good repair.

5-501.115 Maintaining Refuse Areas and Enclosures - C Remove all loose and bagged trash that is not inside the dumpster. Clean the dumpster pad as it is heavily soiled with debris. Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance and maintain the area clean. Repeat item.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed spray bottles in the back concession area and bar area reading less than 100 ppm QAC. CDI: Bottles were emptied and refilled with sanitizer from three compartment sink reading 200 ppm QAC.

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 pulled pork and steak with no date labels to indicate when the product was prepared, as well as real bacon bits with a prep date of 09/16. CDI: All out of date or undated items were voluntarily discarded. REPEAT.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed single service cups around cash registers and in back prep room displayed with lip contact surface exposed. Observed single service food trays stored next to deep fryers with visible splatter on them. CDI: Trays were moved under prep table to protect from contamination. REPEAT.

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed excessive litter around the backside of the cardboard dumpster that could become a pest harborage. Observed old carts behind dumpster area holding water and breeding mosquitoes. REPEAT.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed some tongs with built up food debris on them in back prep area that were not currently in use. PIC stated that they are cleaned once or twice a day but not every four hours. CDI: Instructed PIC that food contact surfaces are to be washed, rinsed, and sanitized every four hours.

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 pulled pork and hot dogs in kitchen refrigerator dated as prepped on 04/24 (on their 11th day of shelf life). CDI: Both items were voluntarily discarded by PIC.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed unlabelled container of salt in back prep area.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed pizza boxes and nacho containers stored with food contact surfaces facing up and exposed to contamination from the air.

4-501.11 Maintain equipment in good repair. Observed badly torn gasket on reach in freezer in food prep area.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed gaskets on tall reach in freezer and refrigerator in back warewashing area with black residue built up on them. REPEAT.

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed excessive trash and debris around the dumpster and garbage compactor. Ensure that area does not become a pest harborage.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Location has no certified food manager.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at the hand sink. CDI- Soap placed at the hand sink.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fruit flies at the soda fountains/front serving areas. Contact pest control for service. Observed one dead rodent inside catch trap in the rear storage room. Contact pest control and remove dead rodent.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed excessive debris inside cabinets. Clean inside cabinets and counter tops. REPEAT

6-201.13 Floor and Wall Junctures, Coved, and Enclosed or Sealed - C: Repair wall near ceiling in storage room. Foam is not an approved substance for repair. Repair wall around hand sink in back room. Observed water damaged ceiling tile in kitchen. 6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods - C: Repair counters and cabinets where needed. REPEAT. 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/debris on floors in kitchen.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. Clean inside microwave.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean inside cabinets and countertops. Clean around drink machine nozzles.

6-201.13 Floor and Wall Junctures, Coved, and Enclosed or Sealed - C: Repair wall near ceiling in storage room. Foam is not an approved substance for repair. Repair wall around hand sink in back room. 6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods - C: Repair counters and cabinets where needed.

2-101.11 PIC shall be present during all hours of operation.-PF: Person in charge must have an Ansi accredited food protection manager certification.

7-201.11 Store toxic materials to avoid contamination. -P: Discontinue storing chemicals with butter and oil. CDI-removed

6-201.11 Floors, Walls and Ceilings-Cleanability - C: Clean ceiling grates above front line. Replace damaged ceiling tile in back dish room. Repair wall at top in dry stock room (foam is not a cleanable surface). 6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods - C: Repair cabinets and countertops.

2-102.11 PIC demonstrates knowledge by being a certified food protection manager. No one present during the inspection has food protection manager certification. This became a 2 point deduction January 1st 2014.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Heavy build up inside soda nozzles. CDI - Staff began cleaning during the inspection.

2-102.11 PIC demonstrates knowledge by being a certified food protection manager. Observed the PIC during today's inspection was not certified.

6-301.11 Provide soap for handwashing at each handsink. -Pf. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. No soap or paper towels were available at the hand sink by the still used ice machine behind the old side stand. CDI.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed hot dog rollers needed cleaning as well as some of the soda nozzles. 4-501.114 Maintain sanitizer at correct concentrations. -P Observed a bottle of sanitizer at 0 ppm. CDI

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed several cabinets needed cleaning on the interior.

2-102.11 Demonstration - C2-102.12 Certified Food Protection Manager - C.The facility must have a person in charge during all hours of operation who is certified as a food protection manager by an ANSI accredited program such as Servsafe. Observed the person in charge today did not have any approved certification.

Maintain equipment and utensils in good condition. Observed cracked lid on a dry good bin. Replace.

4-602.13 Nonfood Contact Surfaces - C. Maintain non food contact surfaces clean. Observed a few serving spoons stored in a drawer with food debris on the handles.

Clean the floors in the back of the kitchen.