JET'S PIZZA

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 black residue on gaskets of prep unit reach-ins. PIC to address cleaning frequency.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf -Observed no paper towels at front handsink at start of inspection. -CDI- PIC provided paper towels to handsink.

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) -Observed sliced ham and sliced salami in salad prep top without date marks. -CDI- PIC verified prep dates by referencing other containers of ham and salami, which were prepped on the same day (12/6). 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 .

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P -Observed quat sanitizer in 3-compartment sink at less than 50ppm. Observed temperature of sanitizer solution at 104F. -CDI- PIC remade sanitizer to 200ppm quat using cold water. EHS discussed proper temperature of sanitizer solution with PIC (approximately 70 degrees).

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed all items in the very last low boy unit of the main line above 41F. The ambient temperature of the unit was 50F. -CDI- PIC voluntarily discarded the necessary food items and will hold food items in the other units until the compromised unit is repaired. (1.5 pts) For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

4-501.11 Maintain equipment in good repair. Observed low boy unit on the prep line holding an ambient temperature of 50F. Service the necessary unit to maintain proper temperature.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf EHS observed packaged salads in display case with no date mark. PIC states that salads were made yesterday. CDI salads were voluntarily discarded. -1.5 Points 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 .

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 EHS observed pizza slices being held on TPHC. Facility has TPHC procedures but were missing start and end times on slices, after further discussion with PIC it was determined that slices were just placed on TPHC prior to arrival and correct start and end times were placed on pizza slices. -0 Points

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 . Observed containers of pizza sauce, pepperoni and chicken being held in prep flip top coolers above 41F. See temp chart. CDI: PIC voluntarily discarded chicken and placed containers of pepperoni and pizza sauce in WIC to rapidly cool. REPEAT

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. 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 . Observed approx. 5 containers being stored as clean with date marking sticker residue on outside of containers. Containers were stacked within each other so that sticker residue was contacting inside surface of following container. CDI: PIC returned containers to be W/R/S. 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed Diet Pepsi and Pepsi nozzles with build up of soil on soda fountain machine. Clean as needed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 . Observed 5 large plastic containers of shredded mozzarella in WIC, a container of grilled chicken and a container of shredded mozzarella in prep flip top cooler and several individually portioned containers of marinara sauce and salads being stored in RI display cooler all above 41F. See temp chart. CDI: PIC voluntarily discarded all items.

4-501.11 Maintain equipment in good repair. Observed salad display cooler holding an ambient air temperature of 57F. PIC placed a sign on unit stating “do not use” and stated he would contact service technician to evaluate cooler.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Facility did not have quart test strips available for testing sanitizer in 3 compartment sink or spray bottles used to sanitizer food surfaces. PIC stated he would order more test strips. VERIFICATION REQUIRED within 10 days to ensure facility has test strips onsite.

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 accumulated soil on the unwashed produce shelving of WIC.

6-302.11 Supply toilet tissue at each toilet. -Pf Observed male restroom toilet with no available toilet paper. CDI - PIC delegated task of replacing toilet paper with readily available supply to employee. Paper was replaced before the conclusion of inspection.

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed cardboard dumpster with cracked drain plug. Contact waste management company to repair or replace.

6-301.14 Post a handwash sign at each handsink. Observed men's restroom without handwashing signage. CDI - Handwashing sign was provided to establishment.

7-207.11 (B) Store labeled, employee medications to prevent contamination of food, equipment, and other food service related items. -P Observed bottle of acetaminophen stored above bottled tea in the dry storage recessed cubby shelving adjacent to the register. CDI - Acetaminophen was moved to lower shelving.

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 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 . Observed cheese in the WIC cooling in several large bus tubs with lids on. Observation of the cheese after a period of initial cooling showed an observation of insufficient cooling rate. CDI - PIC and regulatory authority discussed improvements to the cooling process, including separating cheese portions into smaller thinner trays, increasing cooling output of the WIC, and leaving lids off of cooling TCS food portions. Lids were removed from the cooling cheeses.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloth in a bucket of sanitizer with low concentration. CDI - Sanitizer bucket was dumped and sanitizer was replaced.

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed a metal bowl being use as a utensil being stored in shredded cheese container of the pizza prep top unit, with non food contact portion of the bowl contact the cheese. CDI - Bowl was removed and replaced with an effective scoop.

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 box of take out menus stored on the floor of dry storage area. CDI - Box was moved to elevated shelving. No escalation in point deduction for repeat violation due to noted improvement from previous inspection. REPEAT

5-501.111 Keep storage areas and bins for waste in good repair. Observed broken lid on the dumpster.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed pepperoni, ham, and sausage crumbles holding between 44-50F. CDI - All items moved to be rapidly cooled. All items placed in prep unit fewer than 4 hours. Ambient temperature of unit reading 41F. PIC states the prep tops have bee left open for service and food items may have warmed up. Maintain lids shut in between service. - 1.5 -

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 one container of oil unlabeled. - 0 -

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 wrapped pizza boxes stored on floor in dry storage. - 0.5 -

7-201.11 Store toxic materials to avoid contamination. -P Observed sanitizer spray bottle stored above wiping cloths on storage rack. CDI - Sanitizer bottle removed to prevent contamination. - REPEAT - 2 -

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 pizza sauce cooling in large quantity, uncovered in deep container with ice wand. Observed a 1F degree drop in 20 minutes. CDI - PIC Split large portion of cooling sauce into 2 shallow container. PIC discussed switching to metal pans for cooling, and purchasing smaller ice wants for each of the smaller sauce pans. - REPEAT - 1 -

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 metal bowl used for cheese portioning stored inside of cheese container. CDI - Bowl was removed and placed on top of prep unit. - 0 -

4-501.11 Maintain equipment in good repair. Observed torn gasket on salad cooler. Replace. - 0 -

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed uncovered employee beverage behind front counter.

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 food employee turn faucet off with their bare hands after handwashing. CDI by instruction.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed ham cold held at 44 degrees F and pepperoni cold held at 46 degrees F in flip top prep cooler. CDI, items relocated to rapidly cool in WIC. Repeat.

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 pizza sliced held using TPHC accordingn to PIC on sliced pizza unit at front counter but written procedures not followed or recorded to indentify 2 hour hold time per written procedures. CDI, pizza slices voluntarily discarded by PIC.

7-201.11 Store toxic materials to avoid contamination. -P - Observed spray bottles of chemicals hanging from handwashing sink. CDI, bottles removed from handwashing sink. 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf - Observed sanitizer bottles not labeled. CDI, sanitizer labeled while on-site.

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 pizza sauce covered in large volume with ice wand but covered in container. Cooling temperature 1 was at 2:05pm and at 56 degrees F and cooling temperature 2 at 2:40 remained at 56 degrees F. CDI, pizza sauce relocated to shallow uncovered container in walk in cooler. Proper cooling methods discussed with PIC.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed 1 food prep employee wearing watch.

4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - - Observed ice wand stored in soiled area on bottom of reach in freezer in soiled area.

4-501.19 Manual Warewashing Equipment, Wash Solution Temperature - PF - Observed detergent water at 106 degrees F while employee washing equipment at 3 compartment sink. CDI by instruction to refill with detergent water at 110 degrees F and above.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed some food residues / debris on some shelving and inside reach in freezer unit.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Several items in flip top cooler/drawers holding above 41F (see chart above). CDI. Items voluntarily discarded by manager. Unit is being serviced tomorrow to be repaired. Refrain from using particular unit until repaired.

4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Flip top cooler missing ambient air thermometer.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Icing, oil, yeast, and garlic powder observed in unoriginal containers with no labeling.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out. A few scoops in foods including yeast and flour observed with scoop handles inside of food.

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C Sticker residue observed on outside of several containers deemed clean.

4-602.12 (A) The Food Contact surfaces of cooking and baking equipment shall be cleaned at least every 24 hours. Observed copious amounts of food residue/carbon buildup on the outside surfaces of baking pans/trays. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed debris accumulation on a cheese shredding disc that was stored clean. CDI- item was set aside for recleaning.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P Observed two high volume containers of pizza sauce containing several gallons each at ~57-58F in the walk in cooler at 4:30PM. The PIC indicated these items were prepared earlier in the day between 10:30AM-11:00AM. CDI- products discarded. EHS recommended splitting product into additional containers and leaving containers uncovered during cooling process.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed items in the flip top cooler along the prep. line cold holding above 41F (see chart). CDI- EHS recommended monitoring cooler temperatures to ensure the products maintain at 41F and below.

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 no time stamp for pizza or marinara sauce cups being held at room temperature. CDI- time were recorded for items.

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 pizza sauce cooling in high volume covered containers in the walk in cooler not meet cooling parameters. CDI- product discarded.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P PIC indicated utensils stored at room temperature such as pizza cutting tools and wing saucing buckets are cleaned less frequently than every 4 hours they are in use. CDI- instructed employee to wash, rinse, and sanitize food contact surfaces every 4 hours they are in use if they are stored at room temperature. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed a vegetable dicer and a cheese grater stored clean with visible food debris on them. CDI- items were set aside for recleaning. 4-602.12 (A) The Food Contact surfaces of cooking and baking equipment shall be cleaned at least every 24 hours. Observed copious amounts of food residue/carbon buildup on the outside surfaces of baking pans/trays.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 45F within 4 hours. -P Observed pizza sauce made in the restaurant at 57F in the walk in cooler at 3:10PM. PIC Indicated the pizza sauce was placed into the walk in cooler for cooling around 11:00AM. CDI- product 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 Observed facility using TPHC for pizza slices without times being recorded. EHS also observed facility holding marinara/pizza sauce cups at room temperature for 4 hours without a written procedure or times being recorded. CDI- times recorded for pizzas; TPHC document provided and filled out for marinara/pizza sauce cups.

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 pizza sauce cooling in the walk in cooler in a high volume container (food greater than 3 inches deep) while covered. Product was placed into the walk in cooler at 11:00AM for cooling and was ~57F at 3:10PM. CDI- product discarded.

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

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed one bucket of quat sanitizer at 0 ppm quat at the high shelf just inside the kitchen door to the left. CDI - Bucket refilled to correct concentration and PIC reminded to change out often enough to maintain concentraiton. -0-

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 TPHC form stating ensuring temperature of foods by placing in a 500 degree oven. CDI - PIC still has emailed copy of form. Today, form amended to state "Take a temperature of food with a thermometer." -1- REPEAT

7-201.11 Store toxic materials to avoid contamination. -P Observed hydrogen peroxide and WD-40 stored above to-go boxes on shelf to the right, behind cash register. CDI - PIC moved chemicals to a low shelf to the left of the previous position. -1-

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 handles down in the pizza ingredients at the prep line. CDI - PIC put on a glove and lifted handlews out of the food. -.5- REPEAT

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC without certification. -2-

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF Observed PIC not able to locate Employee Health Policy during inspection. CDI - PIC emailed a copy of policy today. -0-

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drink stored on pizza prep table at the beginning of the inspection and employee drinking from cup while over the table. CDI - Cup voluntarily discarded. -1-

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 bare hand dispensing of pizza toppings and fallen pieces returned to pans in the flip top using bare hands. -1.5-

5-202.12 (A)Provide at least 100F water at handsinks. -Pf Observed front handsink reaching 73F after several minutes of flushing. CDI - PIC turned down cold water valve under sink. New temp is 112F. -0- 5-202.12 (C) A self-closing, slow-closing, or metering faucet shall provide a flow of water for at least 15 seconds without the need to reactivate the faucet. Observed slow closing faucet staying on for 11 seconds before re-activation.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed pink and black buildup on the insides of the soda and tea nozzles of the dispensers. CDI - PIC disassembles nozzles, cleaned and sanitized them today. -3-

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 no TPHC form available in the facility but facility is using TPHC for cheesy bread stored under heat ;amps to the right of the pizza oven. CDI - PIC emailed the TPHC template with inspection report today. -0-

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 measuring cup with scoop handle down in the flour under the back prep table. -0-

4-501.11 Maintain equipment in good repair. Observed split gaskets on the front counter prep units. -0-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup on the front prep unit gaskets. -.5-

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 food employee touching clothing and glasses while wearing gloves without washing hands. CDI - Hands washed and gloves changed. -2-

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed dark buildup inside soda nozzles at customer beverage station. Clean. -1.5-

4-204.112 (B) Provide and position correctly an air thermometer in cold/hot holding equipment. Observed no thermometer either inside or on th eoutside of prep at fornt line tot the right of the salad unit. Install a thermometer. -0-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed flour bin stored inside the splash zone of the handsink to the left of the 3-comp sink. Keep in a clean, dry location. -0-

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed rubber band on food employee wrist during food prep. Remove prior to food service. -0-

Observed clean rags stored on the splash guard of the back handsink today. Rags moved to the soiled linen bag to correct. 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf

Observed cheese pizza holding at <135F today in the glass warmer- discarded and remade to correct. 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P

Observed shredded parm. cheese stored at room temperature today. Product discarded to correct. 3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P

Observed pizza that had been out for around 20 minutes without a time on the slices. Back timed during inspection to correct. 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 rags used for wiping things down stored out of sanitizer today. 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses.

Observed plates and baskets with liners stored with the food side up where there was no sneeze guard- plates inverted today to correct and baskets were moved to a shelf below the counter. 4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor.

Observed small white cutting boards and large dough cutting boards with deep gouges in them today- resurface or replace these. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized.

Observed no covered trashcan in the women's restroom today. 5-501.17 Provide a covered waste bin in female restrooms.

2-301.12 Cleaning Procedure - P Ensure that correct hand wasing procedure is followed and hands re not re-contaminated. Observed an employee used her bare hands to turn off the water after washing. CDI - reviewed hand washing procedure.

2-402.11 Effectiveness-Hair Restraints - C Ensure all employees preparing food wear hair restraints (hat, or hair net). Observed an employee preparing food without hair restraint. CDI - employee changed duties where he was not preparing food.

3-304.14 Wiping Cloths, Use Limitation - C Hold in-use wiping cloths in sanitizer between uses. Observed one cleaning cloth was not stored in sanitizer.

3-304.12 In-Use Utensils, Between-Use Storage - C **Ensure that all utensil handles are stored without touching the food. Observed an entire brush including its handle was submerged in oil. CDI - The utensils were removed from the oil and place in a separate container.

4-501.12 Cutting Surfaces - C **Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed the cutting boards on the front line were deeply gouged.

3-501.15 Cooling Methods - PF Observed tomato sauce from chilled tomato sauce in walkin at 50 F covered with lid. Removed and discussion about cooling from room temp.

2-301.14 When to Wash - Proper handwash required before donning gloves, between glove changes, between task change, upon arriving to work, or regularly throughout shift. Observed employee to don gloves without handwash. Redirected and gave instruction.

3-304.12 In-Use Utensils, Between-Use Storage - Discontinue using bowl without handle for dispensing cheese. Utensil must have handle stored out of food. Bowl can be used for measuring. All other utensils with handles out of food. Discussion.

Maintain quat sanitizer at approved concentration. Observed broad spectrum quat sanitizer (150 - 400 ppm approved) at less than 100 ppm as evidenced by test strip. Remade the sink and bottles to approved concentration and discussed the # of pumps of quatenary required in the sink to provide adequate concentration. .