ROYAL CAFE & CREPERIE

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no food protection manager present at time of inspection. PIC serve safe expired and other PIC with serve safe was not present. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

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 gyro meat with prep date of 11/30, open container of salsa with prep date of 11/23, goat cheese with a prep date of 11/30. CDI, foods voluntarily discarded. 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 .

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 no written procedures available for shell eggs held on Time control per PIC. CDI, procedures completed while on-site. TPHC procedure template may be found at: www.mecknc.gov/foodsafety

3-603.11 (B)(1) Consumer Advisory Disclosures shall indicate that the animal-derived food is or can be served raw or undercooked by using words and phrases such as raw, undercooked, cooked to order, etc., or by asterisking to a footnote per 3-603.11 (B)(2). -Pf - Observed eggs undercooked on menu with eggs Benedict that operate stated was undercooked and sunny side up but not included on consumer advisory. CDI, PIC started correcting menus by adding label with asterisk for food item.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed ServeSafe Food Handler but no certified food protection manager on duty during inspection. Certified food protection manager must be present during all hours of inspection. (1 pt) For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed ground beef date marked 5/2. PIC stated that that was the day that it was prepared and frozen and said that the ground beef was thawed out the day of the inspection. EHS observed other containers of frozen ground beef int he RIF. -CDI- PIC labeled the containers with the day it was thawed. (0 pts) 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 .

3-302.15 Wash fruits and vegetables prior to use. Observed 2 containers of avocados that were said to be washed that still had stickers on them in the RIC. -CDI- PIC removed the stickers and rewashed the avocados.

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed raw shell eggs being stored above RTE items in the RIC. -CDI- PIC relocated the eggs to the bottom shelf, away from RTE food items. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed slight black and pink build up in the food contact surface of the ice machine that was said to be used for drinks. Increase cleaning frequency of the ice machine. 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 .

7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P Observed a household bug spray in the chemical storage area of the establishment. -CDI- PIC removed the necessary item.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Certified food protection manager was not onsite during inspection. Repeat -1 points

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P EHS observed sanitizer at zero ppm at 3 comp sink and in sanitizer bucket. CDI sanitizer was replaced with bleach temporarily until 3 comp sink sanitizer dispenser is serviced. -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: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

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 a container of lettuce with no date mark. PIC states that lettuce was cut this morning. CDI correct date mark was placed on lettuce. -0 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 .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. EHS observed wiping cloths stored in sanitizer bucket at 0ppm. CDI sanitizer was replaced with bleach and retested. -.5 points

4-501.116 Concentration of the SANITIZING solution shall be accurately determined by using a test kit or other device. Pf EHS observed zero ppm concentration in sanitizing solution in 3 comp sink. EHS recommended using bleach until solution is serviced. A 10 day VR will be conducted. -.5 points

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Certified food protection manager was not onsite during majority of inspection. A CFPM shall be onsite during all hours of operation.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Written procedures for responding to vomiting or diarrheal events were not available. CDI: EHS provided copy to PIC. REPEAT

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed 2 containers of unwashed avocado’s being stored on a shelf in RIC above washed and cut strawberries. CDI: PIC re-arranged items to proper storage order.

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 a gallon of milk and a container of almond milk being held in prep RI cooler above 41F. See temp chart. CDI: PIC placed milk and almond milk in RIF to rapidly cool.

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: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed a container of shredded lettuce cooling in prep flip top cooler at a rate insufficient to reach cooling parameters. CDI: PIC placed shredded lettuce in RIC to rapidly cool.

Observed working bottles of sauces being stored in prep flip top cooler not labeled. Label working bottles of sauces. REPEAT

3-302.15 Wash fruits and vegetables prior to use. Observed avocado’s cut open in prep flip top cooler with sticker still on skin. Wash avocado’s prior to use.

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 single use to go containers being stored on floor in dry storage area. CDI: PIC placed on shelf.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety. Observed no written vomit and diarrheal plan in facility. CDI - EHS provided written vomit and diarrhea plans, as well as sample clean up poster. PIC posted cleanup information within kitchen area.

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 three (3) working containers (one cinnamon sagar spice shaker, and two bottles of olive oil) at register area without effective labeling.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed one (1) employee engaged in food prep (washing strawberries, chopping produce) with wrist watch on.

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 one (1) spoon stored in diced tomatoes in prep top 2 with handle contacting the food item. CDI - PIC removed spoon from prep unit and rotated it to ware washing area. Spoon was replaced with a readily available, clean spoon.

4-501.15 Operate a warewashing machine in accordance with the data plate. Observed facility with inactive ware washing machine at time of inspection. PIC elaborated that machine wash detergent line had been leaking and that facility was scheduled to have repairs done to machine. All washing, rinsing and sanitizing of utensils and equipment was observed to be effectively done via use of the facility three compartment sink.

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed Consumer Advisory on menu that is cut off and missing asterisk connecting eggs to the Consumer Advisory. CDI - PIC reset typesetting and margins to include all parts of Consumer Advisory. -0-

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed newly installed chlorine dish machine without test strips available to measure chlorine concentration. VR no later than 09/23/2022 to ensure facility has chlorine test strips to measure chlorine concentration. -.5-

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety. Observed no written vomit and diarrheal plan in facility. CDI by education. Vomit and diarrheal plan emailed to facility. - 0 -

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw eggs stored over ready to eat foods in reach in cooler. CDI - Storage order rearranged. - 0 -

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 chicken in prep top without dates marked. PIC stated date was present on lid this morning, but lid is removed prior to start of service. EHS recommends date marking the side of containers instead of the lid. Observed prepared foods in reach in freezer without dates marked. Observed sliced turkey thawing in reach in cooler without date marked. Date mark items with date originally opened/ prepped before being placed into freezer. When items are pulled to be thawed, include a second date (thaw date) on container. CDI - Discussed proper prep/freeze/thaw procedures with PIC. Dates marked. - REPEAT - 1.5 -

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 few lids and one plastic container with deep cracks. CDI - Items moved to the side to be discarded. - 0 -

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P - Observed quat sanitizer testing 50-100 ppm at 3 compartment sink. CDI, sanitizer refilled to required concentration.

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 3 containers of chicken that included date that employee stated was prepared / frozen. Date foods were pulled from freezer yesterday not included. CDI, thaw date and discard date added to date marking. For TCS, ready to eat foods that are frozen include up to 3 dates such as prep date, freeze date and thaw date ( when removing from tall reach in freezer).

2-303.11 Prohibition-Jewelry - C - Observed 2 food prep employees wearing watches.

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 crepe wands being stored in ice water between uses.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee food stored in tall reach in refrigerator over consumer items.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee food and drink stored on top shelf in reach in on top of cheese that is to be used for customers. CDI- PIC placed on bottom shelf.

3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed wiping cloths in container of sanitizer reading 0ppm. CDI- PIC refilled it with fresh sanitizer.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed two containers of shell eggs in a flip top cooler cold holding above 41F and 2 containers of crepe batter being stored at room temperature (see chart). EHS observed ambient air temperature of this cooler to be 56F after monitoring. Discontinue use of unit until it can maintain foods at 41F or below. VR required.

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 items such as feta cheese, philly steak, and diced tomatoes in a flip top line cooler without datemarks. CDI- products were dated.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed 2 unlabeled chemical bottles. CDI- bottles were labeled.

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 crepe wands being stored in ice water between uses.

4-501.11 Maintain equipment in good repair. Observed torn gaskets on cold holding equipment throughout facility and one flip top cooler holding with an ambient temperature of 56F.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. Observed water damaged sanitizer test kit on site. VR required to ensure replacement.

2-102.12 PIC demonstrates knowledge by being a certified food protection manager. PIC did not have managers ANSI food safety certification.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed an employees tea mug stored on the drain board of a prep. sink in the back of the kitchen.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed crepe batter being stored at room temperature near the crepe tables while the product was ~62F. CDI- product was placed on TPHC and will be discarded after 4 hours. EHS recommended using TPHC for crepe batter in the future.

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 opened package of goat cheese from 7/13. CDI- product discarded.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one soap bottle not labeled. CDI- product labeled.

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

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed front door of facility being propped open.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed the wiping cloth used for the espresso machine steam wand being stored on top of the espresso machine while not in use.

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 crepe wooden spatulas and ice cream scoops being stored in room temperature standing water.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. Observed an expired QUAT testing kit on site. VR required.

2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed eggs cooked with gloved hands. Gloves changed without handwashing between hand dispensing allergens such as tomatoes. CDI - PIC will discuss with owner whether to go to pasteurized eggs. In the meantime, handwashing needs to occur when gloves have allergens, such as tomatoes on the outside. -2-

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 wooden crepe paddles stored in water at 58F. -0-

4-501.11 Maintain equipment in good repair. Observed gasket split on the right door of the reach in cooler. -0-

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC without certification at the beginning of the inspection. PIC with certification came in when writing up the inspection began. -2-

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed Consumer Advisory on reprinted menus missing the asterisk (*) and disclosure that either eggs may be served raw, undercooked or cooked to order. CDI - PIC amended existing menus and set to reprint before VR no later than 10/13/2017. -.5-

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed debris inside the pink and red cups used to store utensils. -0-

5-205.15 Maintain a plumbing system in good repair. Observed leak around the swivel faucet of the women's restroom handsink and toilet out of order in the women's restroom. -0-

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabeled squeeze bottles in the kitchen. CDI - PIC labeled these dish detergent and sanitizer. -1-

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed no hair restraint on food employee and food employees wearing hair restraint covering only the ponytail or bun. -.5-

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed weak sanitizer at the 3-compartment sink. No washing, rinsing and sanitizing were being done at the time of testing strength. CDI-The sanitizer was remade to the correct concentration.

4-501.11 Maintain equipment in good repair. Observed torn gasket to the door of the small reach in cooler in the front area. Have replaced/repaired.

5-205.15 Maintain a plumbing system in good repair. Observed a loose faucet at the front hand wash sink. Have repaired. REPEAT.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drink stored above facility food in the reach in cooler near the rear prep sink. CDI - PIC moved to lower shelf for storage. -0-

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed shakers and squeeze bottles at the crepe station without labels. Label these with the common name of the food. -0-

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed ant in the rear of facility near the restrooms and sewer flies in the dining room area. Maintain and increase pest control as necessary and maintain drains. -0-

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed storage bins at the front prep area 3 inches off the ground used for storing clean linens, dishes and spices. CDI - PIC adjusted these shelves to the required height. Observed cabinet used for spice storage without top cover stored directly under coffee water lines leading to and from the coffee maker. CDI - Rack moved to opposite side of counter top and replaced with rolling chairs in that spot. -.5-

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed unprotected cup lips at the front coffee station. CDI - PIC moved sheath up to protect lips. -1- REPEAT

5-205.15 Maintain a plumbing system in good repair. Observed loose faucet at the front handsink. Tighten. -0-

6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed growlers used for home brew that are given to customers that are friends with the owners. Facility is not permitted to serve alcohol. Remove these growlers and do not distribute from this permitted facility. -.5- 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 bathroom door dinging the wall behind. Install stopper.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Keep lip of single serve cups protected by plastic sleeve or within a sanitary dispenser.

5-501.16 Provide waste bins in required areas including at handwash sinks. No receptacle at kitchen handsink.

5-205.11 Using a Handwashing Sink-Operation and Maintenance - PF Observed kitchen handsink blocked by garbage can. Removed and gave instruction.

6-202.15 Outer Openings, Protected - C Observed back door propped open without screen. Screen door is purchased for installation.

4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C Observed clean utensils on top of garbage can. Removed items to 3-comp sink and gave instruction to protect clean utensils from areas of cross-contamination.

2-102.12 Certified Food Protection Manager - C Observed no documentation of approved ANSI manager training. This is a 2 point deduction as of January 1, 2014. -REPEAT

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P Observed can-opener blade to be left soiled. Observed potted house plants to be set into the basin of the food sink. Observed labels to be left on clean container lids. -CDI Items were removed for cleaning.

2-303.11 Prohibition-Jewelry - C Observed staff member working with food to be wearing a watch. Food handlers shall not wear items below the elbow except for simple metal band rings on the fingers with no gems, cut-outs, or in-lays.

6-305.11 Designation-Dressing Areas and Lockers - C Observed personal phone set on cutting board of prep cooler. Do not set personal items on food prep surfaces.

2-102.12 Certified Food Protection Manager - C Observed no documentation of approved ANSI manager training. This is a 2 point deduction as of January 1, 2014. -REPEAT

5-205.11 Using a Handwashing Sink-Operation and Maintenance - PF Observed handsink used as a dump sink. Handsinks can only be use for handwashing. -CDI Sink was cleaned.

3-302.12 Food Storage Containers Identified with Common Name of Food - C Observed unlabeled containers of dry goods foods, label all dry goods foods such as sugar, salt, and flour.

A) At least one EMPLOYEE who has supervisory and management responsibility and the authority to direct and control FOOD preparation and service shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an American National Standards Institute (ANSI)-ACCREDITED PROGRAM. (B) This section does not apply to CONGREGATE NUTRITION SITES and Risk Category I FOOD ESTABLISHMENTS as defined in 10A NCAC 46 .0213. Observed no documentation of approved training for the Person In Charge. -REPEAT

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and UtensilsObserved the underside of the can-opener to be soiled. Ensure that the can-opener and can-opener blade are properly washed, rinsed, and sanitized. -CDI Item was removed for cleaning.

7-102.11 Common Name-Working Containers All chemcials must be properly labeled. Observed unlabeled windex. -CDI Bottle was set aside for labeling. This was noted on the previous inspection.

Observed 1 fly strip in the prep area to be too close to the food prep sink and equipment. Move the strip back towards the corner so that it is not over any food prep surfaces, tables, or equipement. -CDI by instruction.

Observed crepe mix, sugar, and other dry goods foods stored in bags that were open and exposed on the shelf. Open dry goods foods shall be stored in containers with lids or in bags with resealable closures.

3-304.14 Wiping Cloths, Use Limitation Observed wiping cloths that were damp to be stored on chairs and not set into sanitizer buckets as required. In use wiping cloths shall be stored in sanitizer buckets with proper strenght sanitizer. These buckets shall be stored up off of the floor. This was noted on the previous inspection.

3-304.12 In-Use Utensils, Between-Use Storage Observed utensils stored with the food contact surface up instead of the handle up. Store utensils with the handles up. Observed utensils at the cook station being stored in room temperature sanitizer. Utensils cannot be stored in room temperature standing liquid. They can be stored in hot water that is 135F or hotter.

3-304.15 (B)-(D) Gloves, Use LimitationsEnsure that hands are properly washed before going to perform any food handling, even if gloves are worn. Do not use gloves that may be contaminated to handle utensils as the griping surface of the utensil may become contaminated. Observed staff member to handle wooded utensils with gloves that had been used to handle raw eggs.

5-203.12 Toilets and UrinalsObserved a tear in the covering on the seat of the Woman's toilet. Replace the seat with a seat that is smooth and easily cleanable.

6-305.11 Designation-Dressing Areas and LockersPersonal items, clothing, and papers cannot be kept throughout the kitchen. They must be kept in a defined space that is not used for food service purposes. Observed personal papers, items, and clothing stored and set on racks and tables in several places in the kitchen that are also used for food service. Designate a defined place that is not used for food service activities for the personal items and papers