MUGS

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no Certified Food Protection Manager on site during inspection. Ensure CFPM is on site during all hours of food preparation and handling. Repeat. 1 pt. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Observed TPHC procedures on kitchen door heavily damaged and illegible during inspection. CDI - REHS provided new form. Procedures filled out during inspection. 0 pts. TPHC procedure template may be found at: www.mecknc.gov/foodsafety

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee void of proper hair restraint during inspection. Ensure all employees that prepare customer food and beverages don proper hair restraints. Repeat. 1 pt.

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed unsealed piece of wood on wall in back storage area during inspection. Sealing or removal necessary. Repeat. 0 pts.

4-603.16 Washed utensils and equipment shall be rinsed prior to sanitizing. Observed employee remove item from wash basin and place directly into sanitizer basin without rinsing with clean water in between. Ensure all equipment and utensils are properly rinsed in between being washed and sanitized. 0.5 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 various cracked or chipped floor tiles in back prep area. Observed back wall damaged and missing paint in various areas. Repair and/or replacement necessary. 0 pts.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no Certified Food Protection Manager on site during inspection. Ensure CFPM is on site during all hours of food and beverage preparation and handling. Repeat. 1 pt. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed all employees on site void of proper hair restraints. Ensure all food and beverage handling employees don proper hair restraints. Repeat. 1 pt.

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed unsealed piece of wood used to prop up counter during inspection. Sealing or replacement with non-absorbent material necessary. Observed various household storage containers being used to store food during inspection. Replacement with food grade containers necessary. 0 pts.

5-501.16 (C )Provide waste bins in required areas including at handwash sinks. Observed no waste receptacle at back handsink during inspection. Ensure all handsinks are properly supplied with accessible trash cans. 0 pts.

REPEAT 2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager onsite during inspection. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

REPEAT 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed packages being stored in hand sink. CDI: Packages were removed.

REPEAT 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employees preparing drinks without head coverings.

REPEAT 4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed debris in bottom of reach in cooler, reach in freezer and lowboy. Clean as needed.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM present at time of inspection. -0- For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P- Observed food employee wash hands for less than 20 seconds. -CDI- EHS educated food employee on proper handwashing technique and food employee properly rewashed hands. For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M . 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P- Observed food employee handle cash and then begin to return to food prep without washing hands. Observed food employee wash hands and not use a barrier to turn off faucet. -CDI- EHS intervened, educated food employee on when to wash and food employee washed hands. EHS educated food employee on using a barrier to wash hands and food employee rewashed hands. -2-

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing -Pf.- Observed ice cubes in handwashing sink. -CDI- EHS educated food employee on proper use of handwashing sink. -0-

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers. -Pf- Observed spray bottle with no label. -CDI- PIC properly labeled items. -1-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed box of oat milk stored on floor. -0-

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food employees engaging in food prep with wrist watches. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee with no protective head covering. -0.5-

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed food debris and residue inside of RIC. Increased and more thorough cleaning frequency recommended. -0-

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture./6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed floor tiles cracked and in poor repair at BOH. Observed adhesive that holds ceiling tiles together starting to come apart at BOH. Repair. 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 FOH soap dispenser in poor repair. Repair or replace. 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 splash on walls near BOH, especially near hand sink and 3-comp sink. Increased and more thorough cleaning frequency recommended. -0-

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P- Observed quat sanitizer at 50ppm at FOH 3-comp sink. -CDI- PIC corrected concentration to 200ppm. **REPEAT** -3- 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

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed opened lids on dumpster and recycling bin. -0-

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed facility with no CFPM in the building at time of inspection. REPEAT -1pt- For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed white coffee canister in back of house sink basin. Do not store items in hand sinks. CDI- PIC moved coffee canister out of the sink basin. -0pts-

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed quat sanitizer at 0ppm at front of house three compartment sink. Sanitizer bottle empty and no extras bottles in house. CDI- EHS educated PIC on how to mix bleach and water to sanitize dishes. -1.5pts- 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

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed small flying insects in back of house. Pest control being done every few weeks. Keep treating. -0pts-

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. PIC is not a CFPM. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P Employee washed hands and dried hands using a wiping cloth. CDI = Cloth discarded and employee rewashed hands. For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M .

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf No paper towels at back handsink. CDI - Provided.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Cheese recorded at 43F, 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . No thin probe thermometer on site. VR.

REPEAT 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 PIC on site did not have certified food protection manager certification. Owner with certification not on site during inspection.

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Half and half at customer self service station was not marked to indicate removal time from cold hold or discard time. CDI-Half and half properly labeled.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabeled spray bottle of sanitizer at about 300ppm quat. CDI-Bottle 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, cheese and tuna salad in small reach-in above 41F. Foods were recently prepped before placing into reach-in cooler with lid fastened. CDI-Lids were vented to allow food to cool properly. Unit is holding all other foods at 41F and below. 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. Observed dirty/wet wiping cloths not stored in sanitizer solution between uses. Discussed wiping cloth storage in QAC solution with PIC.

REPEAT 5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed dumpster shared with Portofino’s Italian in need of drain plug. Have drain plug replaced to prevent harborage of pests.

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. Cleaning needed along floors under equipment, inside mop sink and under small 3-compartment sink in front area.

REPEAT 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 PIC on site did not have certified food protection manager certification. Owner with certification not on site during inspection.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Minor cleaning needed around coffee/tea dispensers where filter trays are held.

REPEAT 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. General cleaning needed inside cold holding equipment in front area and along shelving around equipment.

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed dumpster shared with Portofino’s Italian in need of drain plug.

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. Cleaning needed along floors under equipment, inside mop sink and under small 3-compartment sink in front area.

2-101.11 (A) PIC shall be present during all hours of operation. -PF. PIC not present during inspection. REPEAT

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 Observed no one on duty with CFPM certification during inspection.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed coffee splatter in handwashing sink that had been used as a dump sink. CDI-Advised employees that handwashing sink shall only be designated for handwashing.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY Sanitizer solution at small 3-comp sink in front area was reading 0ppm on test strip because sanitizer was empty. CDI-Sanitizer was replaced during inspection and sanitizer on test strip read between 300-400ppm.

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 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 . Observed opened precooked eggs and sausage and opened jug of milk not date marked. CDI-After speaking with employee, items were either opened today or yesterday, Allowed employee to date mark items.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Unlabeled spray bottle of sanitizer at front 3 comp sink. CDI-Bottle was labeled.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed vent of reach-in cooler next to espresso machine with heavy build up of dust and residues. Inside nonfood contact surfaces of chest freezer need cleaning. observed coffee drippings on nonfood contact surfaces in ice machine. Recommend thorough and higher cleaning frequency. REPEAT

2-101.11 (A) PIC shall be present during all hours of operation. -PF. Observed no PIC present at arrival of inspection. It was explained that PIC had briefly step out to pick up supplies.

2-501.11 Clean-up of Vomiting and Diarrheal Event. Observed no V&D clean-up kit in facility. CDI - EHS provided education on establishment requirement of Vomit & Diarrheal Written Plan and Clean-Up kit. Guidance has been provided to the email address on file.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed pink build up inside of ice machine. CDI - PIC thoroughly cleaned the ice machine during today’s inspection.

REPEAT: 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed unlabeled spray bottle stored at 3-compartment sink. PIC identified contents to be Qac sanitizer. CDI - PIC labeled spray bottle.

REPEAT: 4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed unwrapped and unprotected coffee filters stored on top of coffee maker. Also observed boxes of cups and straws stored on floor in the back room.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed vent of reach-in cooler next to espresso machine with heavy build up of dust and residues. Recommend thorough and higher cleaning frequency.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. PIC does not have a CFPM. -2 points-

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 half and half held on TPHC without begin and end times marked. PIC stated they keep track of time for half and half using a timer but timer was not being used during inspection. CDI - PIC discarded half and half. -1 point-

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabeled spray bottle stored at three compartment sink. PIC identified contents to be sanitizer. CDI - PIC labeled spray bottle with name of contents. -0 points-

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed unwrapped and unprotected coffee filters stored on top of coffee maker. Recommend keeping coffee filters in plastic wrapping until time of use. -0 points-

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Commercially made chicken salad not dated. PIC stated product was opened Monday, CDI- Dated for Monday

4-501.11 Maintain equipment in good repair. Observed damaged gasket. Repair.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed no labels on squeeze bottles and shakers.

General Comment: 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food handlers not wearing hair restraints.

Repeat: 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wiping cloths held in quat sanitizer < 50ppm. CDI: corrected to 200ppm.

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

General Comment: 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 rinse hands at 3-comp sink then dry hands with wiping cloth. CDI: directed to properly wash hands at handwash sink; hands washed properly.

Repeat: 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed several wet and soiled wiping cloths stored in metal pans on front counter without sanitizer.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet and soiled wiping cloths on front counter prep surfaces.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer in three comp sink measuring at ~0ppm. CDI by changing concentrate bottle and refilling sink.

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

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager onsite during inspection.

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 slight debris build up on floor in back near desk area.

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 Facility uses a timer for creamer stored using TPHC. Observed no written procedures onsite. VR- within 10 days provide written procedures explaining: that time will start once the creamer is removed from cold holding at 45F or less, how time will be tracked indicating 4 hours past point product was removed from temperature control, that the creamer will be served or discarded at the end of 4 hours and creamer found unmarked or improperly marked with time will be discarded.

6-501.18 Maintain handwashing sinks, toilets and urinals clean. Observed a build up of coffee grounds around the back area handsink. CDI by cleaning while onsite.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed build up inside the mop sink area. CDI by cleaning while onsite. Observed minor build up of dust and debris on the floor under the dry storage shelving in the back area.

2-102.12 PIC demonstrates knowledge by being a certified food protection manager. Observed no certified managers present.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at the rear handsink. CDI by employee providing items.

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 washing hands for less than 5 seconds. 2-301.14 Wash hands after activities that contaminate them.-P - Observed employee go from taking orders and money to working with ice and beverages without effective hand washing. CDI- corrected through education.

4-702.11 Before Use After Cleaning - P - 0pts - Observed utensils being washed properly but not sanitized before use. Ensure that utensils are washed rinsed and sanitized before use. CDI - PIC effectively sanitized.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - 0pts - Observed one container of half and half reading 53F. CDI- Item discarded Recommended the use of TPHC for product to ensure compliance at all times. PIC received TPHC paperwork.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabelled sanitizer bottle. CDI by labelling bottle.

5-501.17 Provide a covered waste bin in female restrooms. Observed uncovered wastebin in the female restroom.

2-103.11(A-L) PIC shall ensure rules in the code for food safety and handling are met. Observed customer enter kitchen area and prepare cup of ice without washing hands prior. CDI by instuction.

3-602.11 Food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -Pf Observed facility selling muffins from anne's apple cakes, etc. Observed apple cake label missing place of businnes and major food allergens. CDI by placing cakes behind service line.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed equipment stored on floor in back prep room.

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C Observed residue in door trach of reach-in cooler. Observed exposed wood inside cabinet. Seal wood.

4-302.12 Provide a thin probe thermometer capable of measuring thin products. Facility could not provide thermometer. Recheck in 10 days.

2-402.11 Effectiveness-Hair Restraints - C. Observed employees without hair restraints.

3-304.14(B) In use wet wiping cloths shall be used for one task then laundered or stored in sanitizer solution between uses. Observed wet wiping cloths on counter.

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C. Observed residue in door track of reach-in cooler. Observed exposed wood inside cabinet. Seal wood.

3-602.11 Food Labels - PF. FOOD PACKAGED in a FOOD ESTABLISHMENT, shall be labeled as specified in LAW, including 21 CFR 101 - Food labeling, and 9 CFR 317 Labeling, marking devices, and containers. Observed cake packaged, offered for self-service, and not properly labeled. CDI items were moved behind counter.

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. CDI cloths were placed in sanitizer bucket.

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - Nonfood contact surfaces shall be kept clean. Observed residue in door track of reach-in freezer.