MCKOY`S SMOKEHOUSE AND SALOON

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed food employee make bare hand contact with one (1) portion of ready to eat food (fried squash under heat lamp) CDI - Food employee voluntarily disposed of improperly handled food. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed one (1) pan of cooling salad mix in WIC stored underneath unwashed mushrooms. CDI - EHS rotated to salad to sit above unwashed produce. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 six (6) trays of Mac and cheese cooling in WIC with plastic wrap at insufficient rates. CDI - Plastic wrap was removed from Mac and cheese to improve cooling rate. 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 .

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 four (4) metal pans stacked wet while drying at shelving above three compartment sink. CDI - EHS separated wet dishes to allow for proper air drying.

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 damaged floor tiles throughout the kitchen/prep areas. Also observed damaged FRP walling next to the hand sink. Repair necessary items. REPEAT***

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee bag and sealed beverage stored on top of soda syrup boxes. Store employee goods such that they cannot potentially contaminate food, linens, or clean dishes and utensils.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed one (1) properly concentrated bucket of wiping cloths in sanitizer stored on top of previously opened of fry oil stored next to fryer. CDI - PIC rotated bin to underside shelving at steam table.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed one (1) bin of fryer oil stored on floor next fryers. Elevated food packages (cans, bottles, oil containers, etc.) once hermetic seal has been broken.

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 damaged floor tiles throughout the kitchen/prep areas. Also observed damaged FRP walling next to the hand sink. Repair necessary items. REPEAT***

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed 3 large metal containers of cooked chicken wings, 1 large metal container of cooked whole chickens, and one large metal container of pot roast that were missing coverings after they had been cooled. The respective food items had been cooling since 10/14 according to the date marking stickers. -CDI- Employee placed coverings on the necessary food items. (1.5 pts)

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 containers of sugar and flour that were missing labels. EHS did observe where the labels had originally been. -CDI- PIC placed labels on the necessary items. (0 pts)

3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed 1 knife being stored in between the steam well and a prep table. -CDI- PIC removed the knife and had it washed in the dish machine. Due to the severity of the violation points are not taken. (0 pts)

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 build up of debris and food residue on the shelves in the WIC. Increase cleaning frequency to reduce the risk of possible contamination of any food products being stored on the shelves. (0 pts)

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 damaged floor tiles throughout the kitchen/prep areas. Also observed damaged FRP walling next to the hand sink. Repair necessary items. REPEAT***(1 pt)

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: Collards from previous day in dense volume and covered, 41.0 F while other food present in facility for several days 38.0 F. Use shallow pans or trays for cooling food to 41.0 F or below before transporting to holding buckets. CDI- discussion with PIC on proper cooling methods and technique. 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 .

4-501.11 Maintain equipment in good repair. Coating on shelving in some reach ins. Re coat as necessary.

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. Floors chipped, damaged in kitchen. Some base tiles detaching. FRP detaching from wall near hand sink

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Couple of employees could not be confirmed to have been informed of their reporting responsibilities. CDI- employees signed and reviewed reporting form while on site. Forms placed in employee folders. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

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: Found chopped tomatoes dated from 2/4. CDI- 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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. Floors chipped, damaged in kitchen. Some base tiles detaching. FRP detaching from wall near hand sink

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. Floors chipped, damaged in kitchen. Some base tiles detaching. FRP detaching from wall near hand sink

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. Pinto beans still cooling from 6/18 in dense volume. PIC 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: Two mac and cheeses in hot box holding below 135.0 F. Refer to temperature chart. CDI- PIC placed back into oven to reheat to 165.0 F. No recent history of hot holding violations in facility. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf: Pinto beans cooling in dense volume. Refer to # 20 above. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

6-501.11 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. Floors chipped, damaged in kitchen. Some base tiles detaching. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. More frequent and more detailed cleaning for walls and floors.

2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P: Employee handling clean utensils without washing hands. PIC corrected.

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. Floors chipped, damaged in kitchen. Some base tiles detaching. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. More frequent and more detailed cleaning for walls and floors.

2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P: Employee recontaminated hands at hand sink faucet after washing. CDI- EHS alerted PIC who corrected employee and hands were washed correctly. Ensured employees use a barrier between hands and faucets to turn off faucets.

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: Found pans of cooked proteins in WIC bearing today’s date when actual initial prep date (cook) was one day prior. CDI- allowed to re-date with 9/12. Train staff on proper date marking protocol. 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 .

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. Floors chipped, damaged in kitchen. Some base tiles detaching. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. More frequent and more detailed cleaning for walls a floors.

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: Cut greens cooling in WIC in deep volume while covered. CDI- greens dropped to 46.0 F after uncovering in 30 min. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

6-501.11 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. Floors chipped, damaged in kitchen. Some base tiles detaching. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. More frequent and more detailed cleaning for walls a floors.

2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P: Employee going from dirty side of dish machine to clean without hand wash. PIC corrected.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Pans of pot roast uncovered in WIC. Repeat.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf: Cooked pot roasts not date marked in WIC. CDI dated. 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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. Floors chipped, damaged in kitchen. Some base tiles detaching. Hand sink detaching from wall, forming gap between sink and wall. Recaulk with a smooth bead.

2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Soda bottle with partially consumed contents stored on surface with clean utensils. Drink removed and discarded.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Pans of food uncovered in WIC. Repeat.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Floors chipped, damaged in kitchen. Some base tiles detaching. Hand sink detaching from wall, forming gap between sink and wall. Recaulk with a smooth bead.

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P: Employee did not wash hands before donning gloves to work with cooked chicken. CDI- discussion with PIC about hand washing.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Pans of food uncovered in WIC.

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. Floors chipped, damaged in kitchen. Some base tiles detaching.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Pans of wings in WIC not covered. Wings 41.0 F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P: Prep top on line has some items rising above 41.0 F due to top being left up. Refer to temperature chart. CDI- items moved to WIC for cooling. 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 .

3-603.11 (B)(1) Consumer Advisory Disclosures shall indicate that the animal-derived food is or can be served raw or undercooked by using words and phrases such as raw, undercooked, cooked to order, etc., or by asterisking to a footnote per 3-603.11 (B)(2). -Pf: Menu has Smokehouse Salad with star denoting raw or undercooked ingredient. In the past the star was for steak and salmon add-ons. These have been removed from add-on options. CDI- PIC contacted printer and had template corrected while on site.

4-903.12 Do not store single-use and single-service articles in toilet rooms; garbage rooms; mechanical rooms; under sewer lines; under open stairwells; or under other sources of contamination. Some single-use to-go trays stored under soap dispenser for bar hand sink. REPEAT from last inspection.

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: Certification has expired 11/10/2021. REPEAT.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Pans of pot roast uncovered in WIC, from previous day’s prep.

4-703.11 After cleaning, equipment, food contact surfaces, and utensils shall be sanitized using an approved method.-P: in-use low temp dish machine not hooked up to sanitizing solution. Bucket was empty. CDI- technician arrived with new supply while inspection was in progress. Machine was sanitizing properly when inspection was complete. 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 .

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 : Cut tomatoes prepped today covered and in dense volume in WIC. CDI- vented and volume of containers reduced. chopped chicken cooling in WIC in covered container. CDI- vented by removing lid. 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 .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Some wiping cloths on surfaces of cutting boards at hot line.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Metal pans wet stacked at dish pit.

4-903.12 Do not store single-use and single-service articles in toilet rooms; garbage rooms; mechanical rooms; under sewer lines; under open stairwells; or under other sources of contamination. Some single-use to-go trays stored under soap dispenser for bar hand sink.

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: Certification has expired 11/10/2021.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF For more information on employee health policy please visit: http://meck.co/FoodSafety: Facility does not have updated Employee Health Policy reporting agreement with Salmonella non-typhi as a reportable illness. CDI- sent updated form for facility use.

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: Facility does not have clean-up procedures as required. CDI- sent written procedure form for use. PIC also made call to vendor to supply kit.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information on date marking please visit: http://meck.co/FoodSafety: Observed cooked chicken in WIC with no date marking. Small pans in top of larger prep cooler flip top not date marked. Food was prepped previous day. Verification that date marking is present on all RTE foods within 10 days.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Metal pans wet stacked at dish pit.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P: Employee touched blanched green beans and cooked chicken with bare hands. CDI- voluntarily discarded both.

6-301.14 Post a handwash sign at each handsink. Bar hand sink with no designation sign. CDI- gave sign to PIC for posting. Employees have been using restroom hand sink in lieu of washing at bar sink. Bar is required to have a designated hand-sink. Soap and towel dispenser is located at bar across from hand sink.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P: Cooked chicken, raw beef in stand-up refrigerator 52F. Chicken, ribs, in WIC 43F. Moved chicken, ribs to freezer for cool down. Beef moved to protein refrigerator. WIC adjusted down to 36F. Call made to technician for stand-up refrigerator. Verification in 48 hours.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf: Found cooked ribs, chicken in WIC not date marked. Chicken salad assembled today and bearing today’s date, where chicken for salad was cooked and cooled previous day. Date for chicken salad changed to previous day’s date. Allowed to date mark other food. Verification for date marking throughout facility within 10 days.

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: Tomatoes cut today tightly packed and covered in cooling process. CDI- cooling food uncovered to facilitate cooling.

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. Detaching base tile in men’s restroom. Some cracking floor tiles.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at hand washing sink closest to smoker. CDI - Employee replaced paper towels. -1 point-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build up of dust on vents in walk in cooler. Recommend higher frequency and more thorough cleaning. -REPEAT- -1 point-

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Observed employee drink sitting on top of flip top cooler in kitchen. -0 points-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed fans in kitchen with build up of dust and food residues. Recommend frequent and thorough cleaning to prevent contamination of food. -0.5 points-

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 damaged floor tiling in kitchen, smoker, and dry storage area. -REPEAT- -1 point-

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloth left on food prep table near cook line and wet wiping cloth on prep table near dish pit. -0.5 points-

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed bin of flour with scoop handle stored in the flour mixture. CDI - PIC removed the scoop and stored properly. -0.5 points-

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed infrequently used deli slicer not completely covered by plastic bag. Splashing from nearby prep table soiled the stored deli slicer with food debris. CDI - PIC sent components of deli slicer to warewashing. -0.5 points-

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered receptacle in female restroom. A trashcan was provided but lid was broken/missing. -0 points-

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 damaged flooring in areas of kitchen including around smoker and dry storage. -REPEAT- -1 point-

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. 3 pans of pot roast inside walk-in that had cooled improperly overnight were recorded between 49-51F. CDI: by voluntarily discarding. Education provided on proper cooling.

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 incorrect dates on pans of pulled pork and a pan of meatloaf that was not dated from yesterday. CDI: all items were dated correctly.

General comment: 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. Pans of pot roast observed cooling in dense large portions inside walk-in cooler. Education provided on proper cooling methods. CDI: pot roast was discarded. Observed tall container of salad mix that was just prepared and placed inside reach-in covered. Product at 72F. CDI: separated into several metal pans and stored inside walk-in cooler to finish cooling properly.

General Comment: 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed food in boxes from delivery stored on ground outside. Moved to pallets. 3-303.12 Storage or Display of Food in Contact with Water or Ice - C. Observed opened can of energy drink stored in ice used for customers drinks at bar.

Repeat: 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal pans wet stacked on cook line and dish shelf.

Repeat: 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed damaged flooring in some areas of kitchen floor. Replace baseboard striping under handsink in kitchen.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed items in walk in cooler and flip top cooler measuring above 41F. VR 03/28/2019

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wetstacking of containers stored as clean.

4-501.11 Maintain equipment in good repair. Observed broken gasket on reach in cooler and damaged shelving in walk in cooler.

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 damaged floor in walk in beer cooler.

2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -P Observed dish washer handling soiled items and attempt to put away clean dishes without washing hands and donning new gloves. CDI by intervention from the EHS and having employee wash hands and don new gloves.

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 one item in walk in cooler with no date label made on previous day. CDI by dating with proper make date. Improvement noted.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed several utensils stored in container of room temperature water.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wetstacking of cups at server station.

4-501.11 Maintain equipment in good repair. Observed damaged gasket on reach in cooler, handle on separate reach in cooler and shelving in walk in cooler.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed chicken stored in flip top cooler measuring at above 45F. CDI by rapidly cooling chicken in freezer.

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 one container of pico in flip top cooler made the previous day with no date marking. CDI by date marking pico with proper date.

4-502.11(A) Maintain utensils in good repair. Observed damaged spatulas and plastic bottles in kitchen area.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed heavy debris build up in gaskets on reach in coolers throughout facility.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed unopen employee monster energy drink stored improperly in reach in cooler.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P. 1. 5 pts - Observed employee handling green leaf lettuce with bare hands. CDI: PIC alerted; PIC directed employee to rewash lettuce and don gloves.

Repeat: 1.5 pts - 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 some dates that were not legible. CDI: label removed and relabeled with clear dates. Improvement has been shown; half credit taken.

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. 0.5 pts Observed several pans of pulled pork that were stacked and stored in thick dense portions cooling inside walk-in cooler. CDI: gave cooling poster out; products were transferred into more shallow pans and less portions and stored inside walk-in freezer to finish cooling.

Repeat: 1 pt - 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed mutiple pans of food not uncovered in walk-in cooler and stacked directly on top of each other with no barrier in between food.

Repeat: 0.5 pts - 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed only a few dishes wet stacked on shelf. Improvement shown.

Repeat: 0 pts - 6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed some damaged floor tiles in kitchen area. Floor is scheduled to be repaired tonight according to PIC.

Repeat: 1.5 pts. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed dried food debris remaining on some metal pans stacked above 3-comp sink. CDI: removed and stored at dish machine area for recleaning.

Repeat: 3 pts. 3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed TCS foods inside sandwich prep unit holding > 45F (see temp chart). CDI: all TCS removed and stored inside walk-in cooler for rapid cooling. Service company called. Verification required by 8/17/17

Repeat: 1.5 pts. 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 a few pans of bbq pork made yesterday without date and pans of prepared macaroni and cheese dated improperly in walk-in cooler. CDI: correct date placed on products.

Repeat: General Comment: 0 pts. 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a box of chicken stored on the floor of walk-in cooler.

General Comment: 0 pts. Repeat 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed quat sanitizer too strong in red buckets. CDI: solution was diluted; Chemical company notified.

Repeat: 0.5 pts. 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal pans wet stacked on shelf above 3-comp sink.

General Comment: 0 pts. 4-501.11 Maintain equipment in good repair. Observed torn cooler gaskets throughout on 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 dusty AC vent cover and stained ceiling tiles at back prep area.

General Comment: 3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed PIC touching ready to eat foods including tomato, lettuce, blue cheese dressing, etc. throughout inspection while walking with inspector. CDI: directed to use gloves; RTE foods discarded.

General Comment: 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observedf metal pans and some utensils stored with visible food debris. CDI: removed and stored at dish pit to be cleaned. Observed slicer on prep table at back that had not been used in awhile with visible food debris. According to PIC, slicer is not used often. Directed to clean and cover to protect from splatter.

3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed baked chicken at 65F and ribs at 95F being reheated in hot box for service. CDI: removed from hot box and reheated in oven. Observed queso reheated on stove and placed on line at 146F. CDI: removed from line and reheated on stove.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed several foods from overnight inside salad prep cooler stored above 45F (see temp chart). It was determined that cooler had been unplugged. CDI: all TCS foods properly discarded.

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 foods in walk-in cooler including prime rib, meatloaf, and country style steak with incorrect dates. CDI: proper dates placed on pans by staff.

General Comment: 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of chicken being stored on floor of kitchen at smoker area while employee was waiting to prep. CDI: chicken moved to shelf. Observed brownies and cornbread uncovered in walk-in cooler. CDI: properly covered.

General Comment: 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet cloths being stored underneath cutting boards.

General Comment: 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal pans stacked wet on dish shelf.

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 walls and floors with debris behind prep sink and grill area. Observed food debris wedged in between baseboard tile at walk-in freezer area. 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 damaged/stained ceiling tiles at smoker area. Observed floors damaged and baseboards coming off in various areas of kitchen.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce such as tomatoes, oranges, lemons, and cucumbers stored above ready to eat items such as potato salad, pico de gallo, and various salad dressings. Insure that ready to eat foods are kept separated from unwashed produce as produce may have and transfer contaminants from the farming process left on the exterior of the produce, which will contaminate ready to eat foods. Verification of proper storage order required by 10/20/19

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed knives stored in the cracks of equipment between grills and cutting boards. Insure that knives are not stored in soiled, not easily cleanable areas. CDI by employee moving items

4-501.11 Maintain equipment in good repair. Observed several rusty shelves and table surfaces in the facility. Repair/resurface/replace.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed shelving and racks in the walk in cooler, storage areas with debris/residue build up.

6-502.12 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 soiled walls behind the prep sink/grill area. Insure that floors/walls/ceilings are maintained clean. 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 tile damage underneath a reach in refrigerator unit. Observed several ceiling tiles damaged in the smoker area and the dish area.

2-102.12 PIC demonstrates knowledge by being a certified food protection manager. PIC at time of inspection was not certified.

3-302.11(A) Protect food in storage using covered containers, intact wrappings, or packaging. -P Observed several items uncovered in the walk in cooler. PIC had employees cover items with saran wrap. Insure that items in storage are kept covered to protect from ambient contamination.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed rear door left open at time of inspection. CDI by PIC closing. 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fly in the kitchen.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed items stored on the floor of the walk in cooler.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed back door damaged, observed slight damage to several ceiling tiles.

~ 3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment.-P Observed employee washing lettuce with bare hands, and then portioning out the washed lettuce into storage bins. Ready to eat items must not be contacted with bare hands due to major contamination concerns. Best practice would be to wear gloves while washing lettuce, then washing hands and changing gloves and then portioning out the washed lettuce. CDI by EHS informing PIC, employee was made to put on gloves and lettuce washed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed reach in/flip top unit near the grill area not functioning properly, many TCS items (as indicated by the temperature chart above) were above 45F. Cooler was emptied of TCS foods and items were discarded. Product disposition form was completed by EHS and signed by PIC. Insure that employees check temperatures of units before using food in coolers.

4-501.11 Maintain equipment in good repair. Observed damaged handles on the beer walk in, damaged handles on the reach in freezer unit near the smoker. Flip top unit not functioning. Flip top unit repair technician present during inspection.

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 wall damage near the beer cooler/freezer. Observed damaged floor tiles near the smaller flip top unit.

6-501.14 Change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. Vents in the kitchen accumulating heavy debris/soil.

3-302.11(A) Separate the different types of raw animal foods. -P Observed beef products stored over shrimp, salmon and tilapia in the reach in cooler. Items rearranged by PIC, storage order chart emailed by EHS.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed two unlabelled bottles of degreaser in the dish area.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet cloths stored on prep area cutting boards. Insure cloths are returned to sanitizer buckets once cleaning is completed.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed knife stored in between prep cooler and prep table. Insure utensils are stored in a clean area.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed large buckets and containers in the dish storage area stacked while wet.

4-501.11 Maintain equipment in good repair. Observed damaged gaskets on the outside cooler and the large freezer. Repair or replace.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed pork ribs that had been placed into a non-operating hot box while waiting to be reheated. Employee had placed the ribs into the hot box due to not having enough room in the oven. Items were observed to be 52 degrees, employee had placed them into the box 30 minutes prior. Ribs were moved back to the walk in cooler to cool off. Insure that employees keep TCS foods in proper cold holding equipment before cooking, to reduce temperature abuse.

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 cheeses and dairy creamer not datemarked. When employees open such items from their commercial packaging, and items are not going to be used in 24 hours, employees should mark the date of opening on the item, or containers that the item will be put into.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. Observed no chlorine test strips at facility. Verification that strips obtained by October 9th.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed the back and rear parts of the slicer mount collecting slight food/grease residue. Clean the non-food contact parts of equipment when they begin to accumulate residue or debris.

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 45F. -P Observed 3 plastic containers of collard greens prepared yesterday at 56F. CDI collards were discarded.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed 2 sanitizer buckets not labeled. CDI buckets labeled.

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 prepared yesterday cooling in large plastic containers in walk-in cooler. CDI collards were discarded. PIC stated kitchen staff is supposed to cool collards in metal containers before placing in plastic containers.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed knife stored between prep cooler and prep table. CDI knife was moved to easily cleanable location.

4-501.11 Maintain equipment in good repair. Observed rusted shelves in prep coolers and walk-in cooler. Observed handle broken on 4 door reach-in cooler. 4-101.19 Nonfood-Contact Surfaces - C. Observed coolers in bar lined with cardboard. Remove cardboard.

.4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed shelves soiled in walk-in cooler. Observed food and grease buildup collecting on equipment throughout facility.

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 wall coving in disrepair in kitchen near beer cooler. Observed food tiles in disrepair under several pieces of equipment in kitchen. 6-502.12 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 food and grease residue under equipment throughout facility.

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 45F. -P Observed pasta salad placed in prep cooler last night 3/16 above 45F. CDI pasta salad was discarded. Observed 2 large pans of pot roast prepared yeseterday 3/16 cooling in walk-in at 61F. CDI product was voluntarily discarded. REPEAT VIOLATION. VERIFICATION REQUIRED.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed 3 spray bottles not labeled. Observed 2 sanitizer buckets not labeled. CDI items labeled.

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 pasta salad cooling in flip top cooler overnight. CDI pasta salad discarded. Observed pot roast cooling in large metal containers. Product was 57-61F. CDI items voluntarily discarded. REPEAT VIOLATION. VERIFICATION REQUIRED.

4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Observed no air thermometer in prep cooler. CDI operator placed thermometer in cooler.

3-307.11 Protect food from contamination sources not specifically noted by code. Observed nonfood contact surfaces of containers stored directly on food in walk-in cooler.

4-501.11 Maintain equipment in good repair. Observed rusted shelves in walk-in cooler and large prep cooler. Observes split gaskets on equipment throughout facility.

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

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 tile in under dish machine and large 2 door cooler. REPEAT VIOLATION. 6-502.12 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 wall covings and and corners under equipment in need of cleaning. 6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed unnecessary stored behind 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 lights above 3 comp sink in need of end caps.

2-103.11 (B) Person in charge shall ensure that persons unneccessary to the food establishment operation are not allowed in the kitchen. Observed customer waiting to pick up a catering order in kitchen area. CDI by directing customer to leave kitchen area.

2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. Observed employee handle garbage can and continue with other duties without washing hands. Observed dish washer handling soiled utensils and then putting away clean utensils without washing hands. Observed employee use white cloth towel to wipe hands and continue with duties. CDI by directing all employees to wash hands before continuing.

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 45F. Observed large container of pinto beans in walk in cooler cooked yesterday at 62F. CDI by discarding.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers. Observed 3 spray bottles of chemicals unlabeled or labeled incorrectly. CDI by properly labeling. 7-204.11 Provide sanitizer at correct concentrations, diluting as required. Observed chlorine sanitizer at bar sink more than 200ppm. CDI by diluting.

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. Observed large covered container of pinto beans in walk in cooler cooked yesterday, 62F. CDI by discarding.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed knife stored in crack between prep table and prep unit. Observed ice wands stored directly on shelf in reach in freezer.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed missing/damaged floor tiles throughout. Some general cleaning needed of floors along walls and under equipment.

3-301.11 Preventing Contamination from Hands - P,PF. Employees may not contact ready-to-eat foods with their bare hands. Observed employees cutting lemons with bare hands. CDI PIC instructed employees to put on gloves.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P. Sanitizer must be at proper concentration. Observed dish machine sanitizer too low. CDI dish machine company corrected concentratoin during inspection.

3-501.14 Cooling - P. Ensure all Time/ Temperature Control for Safety foods are cooled within 2 hours from 135-70F and within a total of 6 hours from 135-45F. Beans, 3 containers of chicken wings and ribs. All temperatures were above 45F. PIC voluntarily discarded items.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P. Ensure all cold time/temperature control for safety foods (TCS) are maintained at or below 45F. Observed beans, 3 containers of chicken wings and ribs above 45F. Items were voluntarily discarded.

3-501.15 Cooling Methods - PF. Cooling of food shall be accomplished by using rapid cooling equipment or in refrigeration/ freezer units using shallow metal pans that are uncovered to allow food to cool from 135-70F within 2 hours and 70-45F within the following 4 hours for a total cool time of 6 hours. TCS foods cooled in mass quanities not allowing food to cool properly. CDI by instruction.

3-302.12 Food Storage Containers Identified with Common Name of Food - C. Once removed from the original packaging, food shall be labeled unless readily identifiable like pasta. Observed dry rub containers and bottles unlabeled.

6-202.15 Outer Openings, Protected - C. Exterior doors shall be self closing or covered. Observed backdoor standing open with no screen or air curtain. Install screen/air curtain or keep door closed.6-501.111 Controlling Pests - PF. The premises shall be maintained free of insects. Observed several flies and fruit flies in kitchen.

3-304.12 In-Use Utensils, Between-Use Storage - C. Ensure scoops are stored with handle out of product. Observed handle of scoop stored in sugar. CDI- scoop was moved.

4-101.19 Nonfood-Contact Surfaces - C. Nonfood contact surfaces of equipment shall be made of noncorrosive, smooth and easily cleanable surface. Observed shelf of prep table rusted on cook line.4-202.11 Food-Contact Surfaces-Cleanability - PF. Utensils shall be free of cracks, breaks and crevices. Observed 2 spatulas in disrepair. CDI discarded.

4-602.13 Nonfood Contact Surfaces - C. Nonfood contact surfaces shall be clean to sight and touch. Observed gaskets accumulating food debris. Observed food debris accumulating on shelves and bottom of equipment not currently in use.

5-501.16 Storage Areas, Rooms and Receptacles, Capacity and Availability - C. If disposable paper towels are used, a receptacle shall be provided at each handsink. CDI trash can provided.

6-501.12 Cleaning, Frequency and Restrictions - C. Floors, walls and ceilings shall be cleaned as often as necessary to prevent the accumulation of debris. Observed food and grease debris under equipment and dust on ceiling around lights and ventilation exhaust.6-101.11 Surface Characteristics-Indoor Areas - C. Physical facilities shall be maintained. Observed broken/missing tile in kitchen.

2-102.12 Certified Food Protection Manager - C. A certified food protection manager musts be on site at all times the facility is in operation. Documentation of training required. PIC not certified. Deductions will begin January 1, 2014

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF. Ensure foods that Time/Temperature Control for safety (TCS) foods that are ready-to-eat and held more than 24 hours must be date marked. Observed numerous foods that meet the criteria were not date marked. CDI

3-304.14 Wiping Cloths, Use Limitation - C. In use wet wiping cloths shall be used for one task then laundered or stored in labeled container of sanitizer solution between uses. Observed wet wiping cloths on counter and sanitizer solution below 200ppm quatenary ammonia in bucket.

6-501.12 Cleaning, Frequency and Restrictions - C. Maintain floors, walls and ceiling clean. Observed food debris on the floor inside walk-in cooler and dust on the walls and ceiling.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - Maintain items in the top of the line prep cooler less than 45F. Observed shredded cheese, diced tomatoes and shredded chicken at 50F. PIC stated top is left open during the lunch rush and it was closed. Instructed PIC to keep top closed and ensure pre-cooled items are put into the unit. Bottom of the cooler measured 42-45F.

3-603.11 Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens - Hamburgers need a star next on the menu. This directs consumers to the disclosure and reminder on the back of the menu. Salmon and strip steak are properly marked with a star. PIC said he would manually star the menus.

7-102.11 Common Name-Working Containers - Label all chemical bottles, observed one bottle of glass cleaner and a bottle of degreaser unlabeled. Bottles labeled by PIC.

3-304.14 Wiping Cloths, Use Limitation - Store red sanitizer buckets off the floor, observed three buckets stored on the floor, instruction provided.

6-501.12 Cleaning, Frequency and Restrictions - Maintain floors, wall and ceiling clean. Observed food debris on the floor of the inside freezer and dust on the walls and ceiling around air vents.