WENDY'S - CHARLOTTE AIRPORT

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) Date sticker for prepped tomatoes had incorrect date sticker on product. Date was from 2 days ago but product was prepped today. Suspected date was not changed. CDI - Discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

8-103.12 Comply with the procedures in the HACCP plan as submitted and approved as part of a variance or local approval. Maintain approval and records as required.-P/Pf Variance for extended TPHC hours for cheese (7 hours) not on site. CDI - Provided. PIC will hold records on site.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Wiping cloth was held in low concentration sanitizer Bucket. CDI - Bucket discarded.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF No documentation that staff is aware of employee health policy. Policy emailed to PIC and directed to explain to staff and have staff sign. VR. To ensure compliance. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

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. Reach in cooler in need of cleaning.

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 an employee drink stored above single service products in downstairs storage.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed an employee pick something off of the floor of the kitchen and then move to handle food without changing gloves and washing hands. CDI - Manager corrected employee during and they washed hands.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed several pans of cooked bacon stored in a container in the back of the storage area. CDI - Manager moved bacon to a monitored location.

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

5-501.16 (C )Provide waste bins in required areas including at handwash sinks. Observed missing trash can by the front kitchen hand sink.

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 large cracks and sections of missing tile on the kitchen floor.

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 an employee frozen drink stored above food products inside of the reach-in freezer.

3-501.19 (C ) (4) (5) Follow written procedures for cold foods held using Time as a Public Health Control (TPHC) for 6 hours. The food shall be discarded if the temperature of the food exceeds 70 F, after the food has completed its 6 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 6 hour time limit. -P Observed cheeses on 6-hour TPHC that were past the 4:00pm discard time. CDI - Items were voluntarily discarded.

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

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed cups stacked high at the check out counter without their protective sleeve.

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 large cracks and sections of missing tile on the kitchen floor.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed eggs at top of burger low boy at 47F. CDI PIC voluntarily discarded. Ambient air was at top portion of cooler is 47F and bottom is 40F . EHS advised PIC not to use top portion of burger cooler until it is repaired. REPEAT For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed strawberries, lettuce, and tomatoes stored above RTE foods in WIC. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed raw burgers being held in cooling top of cooler at 43F. PIC stated that they were put out at 10 am today. Observed raw burgers in low boy cooler at 43F. CDI PIC put raw burgers in WIC to cool down. 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 .

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed single service cups stored unprotected on counter and next to hand washing sink directly under air vent.

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 cracked and chipped floor tiles throughout facility. PIC stated they are doing remodeling this year. REPEAT

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed employee brushing teeth in handsink upon arrival. CDI-pic stopped employee and EHS explained that handsinks are only for hand washing.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ. Observed chicken nuggets hot holding below 135F. CDI-nuggets were discarded.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee prepping food while wearing a watch. CDI-watch was removed 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 floors in back of facility in need of repair.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee food being stored in reach in with food used for customers.

2-102.11 (C ) (2), (3), (17) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to employee health process and procedures. -Pf Observed no employees or PIC to know food borne illnesses and symptoms when asked. CDI-EHS educated PIC and provided documentation. VR will be done by 03-26-2022.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee prepping food while wearing a watch. CDI-watch was removed

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager on site at time of inspection.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed walk in cooler downstairs not holding proper temperature meat from Monday discarded eggs and meat just arrived and were taken to alternate refrigeration meat brought upstairs discarded as well.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed numerous gnat in rear kitchen.

4-501.11 Maintain equipment in good repair. Observed walk in cooler in lower basement in need of repair to maintain proper temperature. Reach in freezer gasket in need of replacement .

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no test kit available to measure sanitizer concentration. 10 day verification required.

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 floors and walls damaged in kitchen area.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed ground beef stored in cooler next to grill that was 44 F. PIC stated that ground beef was in cooler since 10 am. CDI- Ground beef was placed on ice and stored in refrigerator to further chill.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one sanitizing bucket that was not labeled. CDI- PIC labeled container of sanitizer.

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 two containers of sliced lettuce that were tightly covered while cooling. CDI- containers were partially covered and allowed to further chill.

4-501.11 Maintain equipment in good repair. Observed that the cooler near grill is reading 45 F. PIC will placed work order for cooler. Repair leaking faucet at 3-comp sink. Also, observed torn gasket on reach-in freezer located in hallway.

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. Replace cracked floor tile near grill and fryers. Damage is in need of repair. Replace missing floor boards near hand sink in back of facility. REPEAT (full point)

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed two containers of raw beef patties that were stored above 41 F. PIC stated that items were delivered about an hour ago. CDI- Container of beef was placed in freezer and cooled to below 41 F. Recommendation is to speak with delivery personel on keep items cool during transport to prevent any possible increase in temperature.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf There was not any time-in time-out stamps on items stored at prep cooler for sandwiches. Manager stated that items on the bar are held for no more than one hour. CDI- Items were properly labeled.

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. Replace cracked floor tiles in kitchen area. Replace missing floorboard leading to back door. Repeat.

4-501.11 Good Repair and Proper Adjustment-Equipment - C Repair leaking faucet at 3-comp sink. Also, replace torn gaskets on prep cooler door near serving line.

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. Replace cracked floor tiles in back area of kitchen. 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. Clean dust and splash in ceiling tiles in kitchen area.

2-301.14 Wash hands after activities that contaminate them. -P Observed employee check his cell phone, place into pocket, then proceed to prepare food. CDI- Employee was educated. Employee removed gloves and washed hands. Food was discarded.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Sliced tomatoes, sliced lettuce, and spring mix were not marked with time in-time out on prep line. CDI- Items were discarded. REPEAT

6-501.111 Controlling Pests - PF Observed fruit flies in dining room.

6-201.11 Floors, Walls and Ceilings-Cleanability - C Replace cracked floor tiles throughout front line of facility.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken nuggets held below 135F for hot holding. CDI, items discarted.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed cheese not labeled with begining and end times. CDI, item 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 lettuce cooling in tightly covered containers. CDI, lettuce uncovered to rapidly cool. Observed lettuce cooling in cold holding unit. CDI, lettuce placed in reach in to cool.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths stored in sanitizer less than 200ppm quatt. Replaced.

2-301.14 Wash hands after activities that contaminate them.-P Observed employee using gloved hands and bare hands to touch raw ground beef (placing them on grill) then continue to perform other duties contamiating utensils and equipment. CDI employee educated and all equipment properly cleaned and sanitized.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed handles of spatulas and handles of burger press cooker soiled by dirty gloves (raw beef juice) by employee. CDI all equipment and utensils either cleaned and sanitized or switched out.

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

NO POINTS DEDUCTED 4-501.11 Maintain equipment in good repair. Observed plastic containers damaged on corners in need of replacing; observed rusty shelving inside stand up cooler unit.

3-302.11(A) Separate the different types of raw animal foods. -P Observed raw chicken stored above raw shell eggs in stand up cooler in back kitchen area; Observed raw meat stored in cold holding unit with raw ground beef in a manner where chicken will drip into ground beef. CDI all raw meats properly stored according to final cooking temp.

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 container of cole slaw expired 7 days ago. CDI cole slaw discarded.

4-501.11 Maintain equipment in good repair. Observed broken handle on reach-in cooler in need of repair.

4-601.11 (C ) 4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed non-FCS of equipment with build up in need of cleaning. (inside bottome surfaces of stand up freezer, wire rack above wash sink).

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed handwash sink being used to fill up container of water. CDI: Employees directed to use 3-comp sink to obtain water and only use handwash sink for handwashing.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed raw shell eggs cold holding above 45F. CDI: Fan was blocked by burger patties in lower compartment. Fan unblocked and cooler temperature dropped. All eggs cooked immediately (cooked within 2 hours of being brought out to the front cooler). REPEAT VIOLATION

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

. 4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed overstacked cups at register and cup lips unprotected at frosty machine.

4-502.11(A) Maintain utensils in good repair. Observed large lid cracked and chipped. CDI: Utensil discarded and replaced with lid in good repair. 4-501.11 Maintain equipment in good repair. Observed damaged gasket on prep cooler. REPEAT VIOLATION

2-301.14 Wash hands after activities that contaminate them.-P Observed employee cooking raw eggs, crack the eggs, handle spatula, container for holding cooked eggs, and pencil for marking time on eggs all without a handwash. CDI: Discussion with PIC and employee about when to wash hands. Employee washed hands and W/R/S contaminated items.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed RTE breakfast burritos stored on bottom shelf adjacent to and touching raw bacon and raw shell eggs. CDI: Items moved to higher shelf.

|3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed raw shell eggs holding above 45F. CDI: Eggs moved to reach in cooler for rapid cooling.

3-501.13 Use approved thawing methods. Observed chili sauce holding at 56F. PIC stated they had just thawed it. Discussion with PIC that once product reaches 45F, it needs to go to cooking or cold holding.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed sanitizer bucket below proper concentration.

4-901.11 Equipment and Utensils, Air-Drying Required - C Observed wet stacked dishes above 3-comp sink

4-501.11 Maintain equipment in good repair. Observed gasket damaged on reach in cooler.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed several flats of raw shell eggs stored over RTE foods in reach in cooler.

4-703.11 Contact times shall be consistent with those on EPA-registered label use instructions. Observed dish washer use a 5 second contact time. Manufacturer label states contact time is 60seconds. CDI: Verbal correction. All dishes just washed resanitized at proper contact time. REPEAT VIOLATION

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 sausage cooling from 10 am (3 hours 20 min) at 70F. CDI: PIC voluntarily discarded product. REPEAT VIOLATION

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed sour cream and butter stored in prep unit above 45F. CDI: PIC rapidly cooled product. Suggestion to keep product in direct contact with ice going forward. All other items in unit at proper temperature. REPEAT VIOLATION

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabeled spray bottle containing orange liquid. PIC stated that it was "triple play" cleaner used for tables. CDI: Product 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 sausage cooling from 10 am in reach in cooler with a lid. CDI: Sausage voluntarily discarded.REPEAT VIOLATION

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet cloths stored in sanitizer buckets with less than 200ppm quat. CDI: Buckets refilled to proper concentration.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed employee wash dishes and then immediately wet stack the items. REPEAT VIOLATION

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed cups overstacked at register so lips were unprotected. Observed cups stacked at frosty station and next to registerwith no cover so lips are not protected. CDI: Excess items moved.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no test kit on site. VERIFICATION REQUIRED

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFM on site.

4-501.114 Maintain sanitizer at correct concentrations and use correct contact times. -P Observed employee sanitizing items for 2 seconds when sanitizer contact time is 60 seconds according to manufacturer. CDI: Employee corrected and dishes re-sanitized. 4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. Observed microwave near grill with heavy food debris.

a 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 oatmeal from 10am with lid on it in cooler. Oatmeal was 65F. CDI: Oatmeal voluntarily discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed entire sandwich make station holding at 55-66F except items just changed as described by employee working that station. CDI: Items moved to ice temporarily. Facility voluntarily closed until equipment can be fixed.

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 oatmeal in reach in cooler cooling from 10 am with lid on. Oatmeal was 65F after 6.5 hours. CDI: Oatmeal voluntarily discarded.

3-501.13 Use approved thawing methods. Observed oatmeal thawing in 120F, standing water. Oatmeal was 92F. CDI: Oatmeal voluntarily discarded.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of pans at 3 comp sink by employee. CDI: Employee pyramid stacked pans.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed boxes of SS items stored on floor in back. Observed drink cups over stacked at service counter and lips of cups not protected.

4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed several lids and containers with large cracks and splits. CDI: All damaged items found today discarded. 4-501.11 Maintain equipment in good repair. Observed prep cooler not holding food at proper temperature.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P: Found salads in small reach in service cooler 63 F. Sliced tomatoes in top of service cooler 54 F. CDI- items moved to freezer for quick cooling.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf: Sliced cheese held under TPHC with no labeling or documentation as to approval and procedures or training of employees provided. Repeat. 10 Day verification for this item toconfirm facility is labeling cheese properly and discarding as required.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf : Found bottle of unidentified yellowish liquid at handsink. CDI- labeled and moved.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single-serve cups overstacked at service counter. Repeat violation.

2-102.11 PIC demonstrates knowledge by being a certified food protection manager. No one on site with verification of food safety training. Operator Kylynne Henley advised that the general manager has the certification, but is not on site today. At previous inspection management advised of quad management with Phipps, but today Operator advised that they do not share management responsibilities. CDI- verbal correction as to requirement of certification for food safety manager.

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 using bare hands to take cheese slices out of package and place in container to be tempered. CDI- corrected.

.3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Tempered cheeses being placed on prep line. See item # 22. CDI- Cheeses removed from prep line and replaced with cheese from reach in cooler.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf. Operator advised that cheese is placed on back table for tempering, and marked with time and date. Operator could not provide documentation of procedure. Cheeses at prep line are stocked with tempered cheese from prep table. CDI- Operator advised that written procedure must be provided or all cheeses must be held at 45F or below. Discontinue process until documentation can be provided.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Single service cups at under counter stacked out so far that employee's have to step around them, cups at back wall stacked out of dispenser, containers at fryer station used for nuggets and fries with food contact end exposed. CDI- verbal correction.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Dried debris in gaskets of two prep coolers. Cleaning is needed.

Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Walls in back storage area damaged at the base (shared area with another facility), ceiling damage over facility storage shelving. Repair.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P. Mold build up on all seven beverage nozzles at the front counter. CDI- removed for cleaning.

7-102.11 Common Name-Working Containers - PF. Sanitizer containers at the line in metal shelving not labeled per rule. CDI- Operator, Kevin Martin labeled.

3-302.12 Food Storage Containers Identified with Common Name of Food - C. In use seasoning at the line not labeled per rule requirement. CDI- verbal correction to label per the rule.

4-901.11 Equipment and Utensils, Air-Drying Required - C. More than five metal and plastic pans at warewashing area stacked together tightly while wet. Allow utensils to air dry completely before stacking them tightly.

4-501.110 Mechanical Warewashing Equipment, Wash Solution Temperature - PF. Wash water temperature at 107F during active warewashing. CDI- verbal correction as to temperature requirement.

6-501.14 Cleaning Ventilation Systems, Nuisance and Discharge Prohibition - C. Dust build up on vents and shields in prep area, and some surrounding ceiling tiles. Cleaning is needed.