TARGET #T-2244 STARBUCKS/PIZZA HUT

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Employee observed handling glasses and then went back to preparing a drink without washing hands. Employees must wash hands after contaminating their hands. CDI - Employee educated on hand washing and she washed hands. 0 pts.

4-501.11 Maintain equipment in good repair. Dish machine screen is not working. Establishment already has work order for it to be replaced. 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. Clean shelf in upright cooler. Clean off sticky residue on top of low boy cooler in Starbucks area. 0 pts.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed multiple stacks of multi-use metal pans stacked and stored on the clean dish rack with visible old sticker residue leftover on surfaces. PIC stated the stickers for date-marking are tough to completely remove. PIC stated the suggestions stated on previous inspection report were not approved by corporate, and the specific type of stickers they use are not able to be changed due to upper mgmt. EHS advised soaking pans longer in hot soapy water and scrubbing to remove sticker residue. CDI: Pans were taken to dish room to re-wash/rinse/sanitize. REPEAT VIOLATION. *Note: Although a repeat violation, EHS not deducting full points today since previous inspection report was for two separate violations, whereas only one was observed today. 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(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P Observed half and half carafe and oatmilk carafe held out on TPHC in customer self-serve area, time-stamped with start and end times of 7-11AM. Facility has TPHC procedures but only listed pizza slices in open air hot holding case for TPHC procedures. CDI: PIC included carafes into facility's TPHC procedures for compliance.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed two spray bottles stored blocking the handsink at the front (Starbucks) area (1 spray bottle of water, 1 spray bottle of pan degreaser). CDI: Food employee removed both bottles (before EHS asked to have it removed) so access to handsink was no longer blocked.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed multiple stacks of multi-use plastic pans stacked and stored on the clean dish rack with visible old sticker residue leftover on surfaces. PIC stated the stickers for date-marking are tough to completely remove, so EHS suggested using a physical paper log or whiteboard on the standing RIC to keep track of date-marking for dough. CDI: Pans were taken to dish room to re-wash/rinse/sanitize. 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 . 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed QUAT sanitizer filled at the 3-compartment sink basin, reading just above 100ppm. PIC stated it was filled few hours ago this morning and is about time to change it out. CDI: PIC dumped out QUAT sanitizer and refilled the basin with properly concentrated QUAT, reading 400ppm. 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

5-205.15 Maintain a plumbing system in good repair. Observed water leak from faucet at front dump sink (Starbucks area). Repair water leak.

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 food debris/litter on floor inside WIC. Sweep floors inside WIC to prevent accumulation of food debris which could potentially attract pests/insects in the facility.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf No paper towels at hand washing sink in back. Hand washing sinks must be equipped with paper towels. CDI - PIC refilled dispenser.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Pizza sauce in pizza cooler was missing prep date. TCS ready-to-eat foods must be labeled with prep date. CDI - PIC placed prep date on pan. REPEAT For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Spray bottle of degreaser observed on prep table. Do not store chemicals where food is prepared. CDI - PIC moved chemical to chemical storage area. 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. Clean interiors of all refrigeration units, clean shelves in walk-in cooler and general detail cleaning needed on equipment and other non food contact surfaces.

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. Broken floor tiles in several areas in kitchen. Repair/replace broken tiles. 0 pts.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Several metal pans found with food/grease residue on them. Food-contact surfaces of equipment shall be cleaned to sight and touch. CDI - Pans with residue on them were moved to 3-compartment sink to be washed. REPEAT For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.18 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 Alfredo and chicken in pizza cooler were prepared on 7-17. Chicken in walk-in cooler was prepared on 7-17. TCS ready-to-eat foods must be used or discarded within 7 days. CDI - PIC did not know what time the items were prepared on 7-17 so they were discarded. 0 pts. REPEAT For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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 was preparing food at Starbucks with bracelet on wrist. Food employees must not wear jewelry on their hands or wrists. 0 pts.

4-501.11 Maintain equipment in good repair. Gasket on door of reach-in cooler below espresso machine is torn. Replace torn gasket. 0 pts.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed two stacks of metal and plastic containers with sticker residue stacked one inside the other so that the sticker residue was touching the food contact inside of the next container. Observed one metal container stacked clean with visible food residue. CDI All containers moved to dish area for re wash. Repeat For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.18 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 one container of mozzarella cheese date marked 1/2-1/9. Observed precooked chicken date marked 1/6-1/13, one day off. CDI PIC voluntarily discarded mozzarella and corrected date marking on chicken. 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 .

6-501.12 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 residue and adhesive stickers on flooring in WIC. Observed floor under/behind equipment in back prep area and at front coffee bar area with buildup - especially in/around floor sink near FOH hand sinks area.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed two stacks of metal and plastic containers with sticker residue stacked one inside the other so that the sticker residue was touching the food contact inside of the next container. CDI All containers moved to dish area for re wash. 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)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed container of milk holding above 41F. Asked employees if it had been out during a rush and they stated it had not been out at all that morning. All other items in RIC were holding 41F and below. CDI. 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed hotdogs and marinara with no date marks in prep unit. CDI PIC voluntarily discarded items. 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 .

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employees personal food stored on various shelves in WIC above and amongst customer products. CDI PIC moved personal items to bottom shelf in corner for orderly storage.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. Wiping cloth observed in container with no sanitizer at espresso machine. Wet wiping cloths must be stored in sanitizer solution when in between uses. 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. Clean shelves throughout kitchen as grease and dust is accumulating on shelves. REPEAT

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P. Observed employee wipe hands on unclean damp wiping cloth which was not stored in sanitizer solution and then begin to prepare customer beverages without washing hands. CDI - EHS directed employee to wash hands. Hands washed.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed employee assembling pizzas use gloved hand to touch personal cell phone and then continue on to assemble pizzas wearing same soiled gloves. CDI - EHS directed employee to change gloves and wash hands.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -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 pan of Alfredo sauce sitting on top of pans of flip top cooler not down into cold holding device with temperature at 51f. No time control procedures are used for the sauce. CDI - sauce discarded. Maintain the open panned Alfredo sauce at 41f or lower.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed small flies present in coffee bar area. Contact PCO for service.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed damp soiled wiping cloths laying on countertop surfaces at front bar area. Once a wiping cloth has been used, either place it into sanitizer if it will be used again or remove it to soiled linen.

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 buildup on shelving in WIC and on some equipment surfaces in front bar area. 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 residue and adhesive stickers on flooring in WIC. Observed floor under/behind equipment at front coffee bar area with buildup - especially in/around floor sink near FOH hand sinks area (also area of pest activity). Clean floors and drains to prevent pests. REPEAT

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed employee consuming personal beverage in front of house at espresso area.

2-301.14 Wash hands before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single service and single use articles. -P. Observed employee consume personal beverage and return to preparing customer beverages without washing hands. Observed employee cashing out customers at register then proceed to handle food items and single service beverage cups without washing hands. CDI- hands washed.

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 Observed no soap or paper towels available at back of house hand sink. CDI - replaced during inspection.

2-402.11 Effectiveness - Hair Restraints (C). Observed employee preparing beverages at front line without effective hair restraint. Hair is not covered but pulled back into ponytail which was not effective for control.

4-903.11 (A) Store cleaned equipment, utensils, linens 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 utensils “jumbled” together with visibly unclean items mixed with clean items stored on top of 3 part sink, dish machine, and food prep sink. Store clean utensils in a sanitary manner. Separate unclean from clean items and re-organize for storage away from food prep sink.

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 buildup on shelving in WIC, dried residue on front line cooler gaskets, and accumulated debris behind equipment on countertops and other non-food areas. 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 spills and residue on WIC flooring and on other floors in back of house. 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 several ceiling tiles removed from area above food storage/dish area as part of construction of adjacent space which is not active during the operating hours. Exposed insulation, pipework, HVAC, and common ceiling spaces are present directly above food and clean utensils. Replace ceiling tiles or otherwise protect food and food contact items.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed items stored inside hand sink splash guard area including paper towels in front of hand sink basin, hair nets and other items stored around hand sink faucets. Do not store items in/around hand sink.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed hot dogs on back portion of roller grill holding less than 135f. CDI - hot dogs discarded. New batch of hot dogs placed onto front portion of same grill heated quickly and held at proper temperature. Back area of roller grill may not be maintaining temperatures. Do not hold hot dogs on that are of the grill until verified to be operating properly.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed milk at 42f and open almond milk at 44f in Starbucks reach in front line cooler. CDI - milk allowed to be used until 4 hour hold time expiration. Other milk items in cooler holding less than 41f. Do not allow milk or open nut milk items to remain outside of cold holding units.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed case of Alfredo sauce stored directly on floor of walks in freezer and shelf holding sauce cups less than 6 inches off of floor in Pizza Hut area. Store all food at least 6 inches off of floor.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup on shelving in WIC and on rolling rack in back of house. Clean to prevent pests.

5-205.15 Maintain a plumbing system in good repair. Observed can wash marked out of use. PIC noted can wash along with one other mop sink near manager area are both clogged. Previously multiple floor drains had been clogged and/or leaking onto tenants below and that all have been repaired except for these remaining two. Roto-Rooter is in process of completing repair. EHS did not observe any other clogged plumbing, slow draining fixtures, or backflow from any drain. EHS instructed PIC to only place mop water or other unclean water down floor drains and not to place contaminated water down toilets, urinals, or other sink fixtures.

6-303.11 Intensity-Lighting - C. Observed burned out ceiling light bulb in walk in freezer. Insufficient light available for cleaning. Repair/replace.

4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P food contact surfaces of utensils and equipment shall be cleaned throughout the day at least every four hours. Observed employee using spatula and pizza cutter on cutting board and in direct contact with food. Employee said utensils and cutting board are cleaned at the end of the day. CDI - Explained cleaning frequency to PIC who removed items and had them run through the dish machine. PIC educated employee.

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 opened packages of hot dogs and wings date marked for 10 days rather than 7. CDI - PIC corrected dates.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed many boxes of single-service items on the floor. PIC said that cleaning day was yesterday and that they were organizing storage today.

4-501.11 Maintain equipment in good repair. Observed damaged gaskets in several coolers. 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 a little damage to floors and walls near can wash.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed handsink in back kitchen blocked by step stool and dish machine trays. CDI: Sink unblocked.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed one open container of coconut milk in “CBS” cooler above 41F. CDI: Item was moved further back in cooler. Item was on edge of cooler preventing door from closing properly. All other items in facility were at or below 41F.

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 gallon milks from yesterday with no date mark. CDI: Products were properly dated. NOTE: EHS observed milks being marked for 8 days. EHS reminded staff that day one is the day that the container is opened and therefore they should “add 6 days” to the day of opening.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single use cups overstacked in holder. CDI: Cups were pushed down to below rim of holder to protect cup lips.

4-501.11 Maintain equipment in good repair. Observed damaged gaskets on reach in at Pizza Hut with pretzels and on “CBS” reach in. Observed heavy ice build up occurring in pretzel cooler in Pizza Hut and in Walk in freezer. PIC stated that work orders for gaskets and the walk in freezer have been put in. REPEAT VIOLATION

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed employee wash hands and use same washed hands to touch sink knobs without any protective restraints. CDI- education was given and hands were re-washed. 0 points.

6-301.12 Hand Drying Provision - PF Front prep hand sink was missing paper towels CDI- paper towels were installed. - 1 point.

4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C Observed crumbs inside of single service container near the oven area. Observed box of paper towels stored on floor in dry storage area. -.5 points.

4-501.11 Good Repair and Proper Adjustment-Equipment - C Observed heavy ice buildup along one door mini unlit housing the pretzels. Ensure that unit is serviced to prevent heavy ice buildup. 0 points.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Remove massive ice buildup along 1 door cooler that houses the pretzels. Remove buildup from ice chute and soda nozzles at drink station. Remove buildup from walk in cooler floor. -.5 points.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed a container of cinnamon not labeled.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed lip contact surfaces of cups exposed. Use plastic sleeves to protect cups.

4-501.11 Maintain equipment in good repair. Observed gaskets on reach in warmer on pizza hut side and low boy on starbucks side in need of replacement.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed ice dumped in the pizza display area handsink. Melted by EHS. Do not dump drinks or ice into handsinks, as handsinks may only be used for handwashing. 6-301.11 Provide soap for handwashing at each handsink. -Pf Observed soap dispensing device at the pizza area handsink malfunctioning at time of inspection. Repairs were in progress at the end of inspection. Soap must be provided and available at all times at handsinks.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed one box of strawberry food product that had fallen on the floor of the rear dry storage. Item placed on a shelf by PIC.

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 spilled coffee in progress of being cleaned during the inspection. No points deducted due to problem being addressed.

4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Observed no ambient thermometer in the starbucks sandwich cooler.

4-501.18 Keep the wash, rinse, and sanitize solutions clean. Observed sanitizer vat soiled while sanitizer was present in the vat. Ensure that the sanitizer solution is maintained clean.

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 floor in the three compartment area with black debris/scuff marks, observed mop wash/mop sink area collecting black residue in the caulking.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no present employees with food safety managers certification. Certificate holder must be physically present to receive credit.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed an oil dispensing device with dried residue on the dispensing device/lid. Item was discarded by employee.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed food debris on pans stored as clean. CDI moved pans to rewash.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf weiners, cheese, sausage date marked for 8-9 days CDI by instruction.

4-901.11(A) Air dry equipment and utensils after cleaning and sanizing. Observed wet nested pans in clean dish area.

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 shelving in walk in.