COMFORT SUITES PINEVILLE

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM onsite. EHS advised PIC to explore non-ServSafe options, if desired. Certification is not required to come from ServSafe, but must be an equivalent credential. Reach out to EHS with any questions or support needs. (-1)

REPEAT. 5-202.12 Provide at least 100F water at handsinks. Observed hot water faucet side of hand sink not operable, with maximum water temp of 80F available. Repair at earliest opportunity. (-2)

REPEAT. Points not escalated due to separate area than previous inspection. 5-205.15 Maintain a plumbing system in good repair. Observed minor leak at pipe beneath 3 comp sink being caught in pan. Repair. (-0)

REPEAT. 2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM onsite. (-1)

REPEAT. 5-202.12 Provide at least 100F water at handsinks. Observed hot water side of hand sink faucet not functioning; water not able to reach 100F. EHS verified hot water is available onsite, it is only the hand sink experiencing difficulty. (-1)

5-205.15 Maintain a plumbing system in good repair. Observed hand sink shake violently when hot water side is turned on. Repair at earliest opportunity so hot water is available to wash hands. (-0)

REPEAT. 2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM onsite. (-1) For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

5-202.12 Provide at least 100F water at handsinks. Observed hand sink in kitchen not exceeding 80F. PIC states a work order for splitter valve repair has been made. (-0)

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several flies in back kitchen area. No contamination to food observed. Facility used Orkin on a monthly basis. EHS advises increasing frequency for pest abatement. (-0)

REPEAT. 4-402.12 Fixed, floor mounted equipment shall be sealed to the floor or elevated to at least 6 inch clearance. Observed need for recaulking at 3 comp sink. (-1) 4-501.11 Maintain equipment in good repair. Observed torn gasket at reach in freezer. Replace at earliest opportunity.

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

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 eating at apple at the prep table. CDI- Food employee relocated to approved location.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed the paper towel dispenser not working at start of inspection, no other paper towels provided. CDI- Maintenance staff replaced batteries and paper towel dispenser is fully functioning.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed Quat sanitizer at 3-compartment sink with a concentration of 0ppm. PIC stated that service provider will be contacted to repair the dispenser. EHS advised that facility can make the sanitizer by hand until repaired. EHS verified that sanitizer made by hand is at a concentration of 200ppm. 3-DAY VR REQUIRED. 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

3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P Observed sausage in the reach in cooler with no date mark. When asked, PIC stated that it was from the breakfast buffet the day before. CDI- Sausages were voluntarily discarded. EHS advised PIC that no food can be saved once it has been placed on TPHC. After the 4 hour mark the food must be discarded.

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

4-402.12 Fixed, floor mounted equipment shall be sealed to the floor or elevated to at least 6 inch clearance. Observed handwashing sink, prep sink and 3 compartment sink in need of sealing and caulking. **REPEAT**

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC not certified. Repeat. CDI by instruction. 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 employee not vigorously rub hands for 20 seconds when washing then turn faucet off with bare hands. CDI, employee rehashed 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 .

3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P - Observed TPHC procedures not followed and times not recorded on chart per written procedures. CDI, times recorded.

4-402.12 Fixed, floor mounted equipment shall be sealed to the floor or elevated to at least 6 inch clearance. Observed handwashing sink, prep sink and 3 compartment sink in need of sealing and caulking.

2-101.11 (A) PIC shall be present during all hours of operation. -PF. No one with ServSafe or other certificate present. Need to have someone with this certificate present during all operating hours.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Chronic violation - must get staff trained and have active certificates at facility at all times. 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 Observed employee wash hands and turn faucet off with bare hands. Used instruction to have employee re-wash hands and use clean paper towel to turn off faucet. 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 .

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed employee use hand sink to rinse utensils. Used instruction to have employee take utensils to utensil sink for proper washing, rinsing, and sanitizing. Repeat violation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Small counter top refrigerator holding cream cheese, butter at 47F. Unit must have properly working thermometer inside and be holding food at 41F or below. Items removed from refrigerator. 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 .

4-204.112 (B) Provide and position correctly an air thermometer in cold/hot holding equipment. No thermometer inside counter top refrigerator. Must have properly operating thermometer inside this unit at all times.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee wearing bracelets in food service operation. These must be removed.

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 2 boxes of single service cups stored on floor. CDI by placing boxes off of floor.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. PIC did not have active certification. CDI by instruction. 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 cloth stored in hand washing sink. CDI, cloth removed.

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 used for breakfast according to manager. However, operator not able to locate written procedures and time chart not completed for today. Staff stated they had busy day. CDI, time provided on chart and new procedures emailed and completed while on-site. TPHC procedure template may be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed cloth stored on hand washing sink.

4-502.11(A) Maintain utensils in good repair. Observed stand up refrigerator not currently storing TCS food with ambient air temperature of 51 degrees F. Facility was going to store TCS food as food delivered on arrival. Other stand up refrigerator and freezer currently used to store TCS food. Follow up needed to ensure standing Hobart refrigerator calibrated. Observed split gasket on door of refrigerator .

4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturer label. -Pf - Observed employees manually warewashing equipment but detergent water was at 107 degrees F. CDI, to refill detergent vat with hot water greater than 110 degrees F when manually warewashing food contact surfaces and equipment.

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 shelled eggs stored above biscuits. Ensure that foods are stored according to their final cook temperature. CDI- Move the eggs below biscuits in reach in unit For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 no date marking on sausage gravy inside of the reach in unit. CDI - Product date marked during the inspection.

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 procedure. Handout placed on the refrigerator

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed domestic crockpots being used to hold gravy and oatmeal.

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed purse and jacket stored with single service items on storage rack. CDI - PIC removed to designated area.

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. Observed Quat concentration at 0-150 ppm at 3-compartment sink dispenser. PIC manually made sanitizer and recorded concentration at 200 ppm. PIC will contact an Ecolab specialist for repairs. 3-DAY VERIFICATION REQUIRED.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ. Observed boiled eggs at 54-56 F inside lobby reach-in unit. Employee confirmed that the item had just been taken out of reach-in unit and placed into cold holding 15 minutes prior to EHS arrival. CDI - Product placed into upright reach-in freezer and temperatures dropped < 41 F after 10 minutes.

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 no date marking on opened container of sour cream. Employee confirmed 2/21 as first use date. CDI - Product date marked.

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 slight black build-up on non-food contact surfaces of juice machine and milk dispensing machine. CDI - Equipment cleaned during today’s inspection.

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed purse and jacket stored with single service items on storage rack. CDI - PIC removed to designated area.

No Points Deducted today: 2-201.11(A) Permit holder shall require food employees to report to the PIC information about their health and activities as they relate to diseases that are transmissible through food. -P For more information on employee health policy please visit: http://meck.co/FoodSafety Observed no information about the "Big 6" Reportable Illnesses. Refer to the email.

No Points Deducted today: 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 procedure. Handouts emailed to Mia Gaston.

-7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed a bottle of what the GM said to be Peroxide not labeled. CDI- Labeled during the inspection. -7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed no sanitizer made up for use during operation. Provide sanitizer at the correct strength during service time. CDI- Informed the employees. Breakfast was over by the time the inspection was completed. The Quat sanitizer was checked from the dispenser, and was reading the correct strength.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Personal open drink stored on counter

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Oatmeal cover missing. CDI- Retrieved.

2-401.11(B) A food employee shall store their beverage to prevent contamination of their hands, exposed food, utensils, equipment, and single-use articles. Water bottle on top shelf of reach in and open cup of coffee stored on shelf.

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Cheese, spinach, bacon uncovered at omlet station. Protect from physical contaminants.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Hard-boiled eggs and liquid egg recorded between 42-45F (see chart). No points deducted because first violation of 2019. CDI- Placed on TPHC.

3-304.14(B) Cloths in-use for wiping counters and other equipment shall be held between uses in a chemical sanitizer solution at the proper concentration. Observed wet cloths stored on counter. Keep in sani. buckets.

6-305.11/6-403.11(B) Designate and use an area for the orderly storage of employees' clothing and possessions where contamination of food, equipment, utensils, linens, and single use articles can not occur. Personal container of lotion stored on sink shelf.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Chicken patties recorded less than 135F (see chart). CDI- Placed on TPHC. Reccomend holding all TCS foods under TPHC in breakfast area. REPEAT.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Thick salad dressing not labeled. CDI- Labeled

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 washing. CDI by instruction.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P - Observed quat sanitizer below required concentration. Repeat. CDI, operator refilled sanitizer to required concentration.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed chicken patties and sausage links below 135 degrees F. CDI, operator reheated foods to required concentration.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloth stored on hand washing sink. Repeat.

6-305.11 Designation-Dressing Areas and Lockers - C - Observed employee food stored in tall prep refrigerator over customer food in prep unit. Observed employee bag stored with consumer items on storage rack.

2-301.14 When to Wash - P - Observed employee touch garbage can and then begin to put on gloves without washing their hands prior to putting on gloves. cdi by instruction.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P - Observed quat sanitizer below required concentration, sink refilled to required concentration.

3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P - Observed eggs hot held to 155 degrees F.CDI, eggs placed in microwave to rapidly heat to 178 degrees F.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed 2 wet wiping cloths on tables in kitchen

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single-service lids stored less than 6 inches from ground in storage room.

2-102.11 PIC demonstrates knowledge by being a certified food protection manager.2-102.11 PIC demonstrates knowledge by being a certified food protection manager. Observed no certified PIC on site upon arrival. CDI by instruction.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P - Sanitizer shall be provided at required concentration. Observed quat sanitizer below required concentration. Repeat.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Observed half and half that had "keep refrigerated" on packaging stored at ambient room temperature near coffee station and dry storage rack. CDI, 2 boxes of half and half voluntarily discarded by PIC.

4-205.10 Food Equipment, Certification and Classification - C - Food equipment shall meet NSF / ANSI standards and used according to manufacturers intended use. Observed Chill Out small beverage refrigerator intended to be used for bottled or can products only and no TCS foods. Observed 2 crock pots that were supposed to be used "for household use only". Repeat. 4-501.11 Good Repair and Proper Adjustment-Equipment - C - Observed residue peeling from shelving inside standing reach in refrigerator.

6-305.11 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed personal food stored over consumer food in reach in unit.

2-301.12 Cleaning Procedure - P - Observed food employee turn faucet off with their bare hands after handwashing. CDI by instruction.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Food shall be protected in wrappings, packages or covered containers. Observed apples on self service bar not covered / protected. CDI, operator wrapped apples while on-site.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P - Provide sanitizer at required concentration. Observed quat sanitizer below required concentration. CDI by instruction.

3-304.12 In-Use Utensils, Between-Use Storage - C - Store in-use utensils in a clean, dry area. Observed ice scoop stored on soiled area above ice machine.

Single-service articles shall be furnished from an approved dispenser or with protective plastic packaging covering the lip contact surface. Observed single-service cups uncovered / unprotected at breakfast bar and some plastic cups with lip contact area exposed. Repeat.

4-205.10 Food Equipment, Certification and Classification - C - Food equipment shall meet ANSI / NSF standards and be used according to manufacturers specifications. Observed imusa crock pot intended for "household use only" used in facility. Remove and use proper equipment.

2-102.12 Certified Food Protection Manager - C - At least one person in a managerial capacity shall be an ANSI accredited certified food protection manager. Observed no certified PIC on site during inspection.

7-201.11 Separation-Storage - P - Store toxic substances so that contamination of equipment is prevented. Observed 1 container of coffee cleaner stored on equipment in kitchen. CDI, cleaner relocated for proper storage.

3-305.11 Food Storage-Preventing Contamination from the Premises - C - Store food 6 inches from the ground. Observed waffle flour stored less than 6 inches from the ground in closet storage rack.

4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C - Store single-service articles in original plastic packaging with lip contact surface protected or from an approved dispenser. Observed single-service cups with lip contact area exposed and unprotected as plastic packaging was pulled down. Observed stack of cups on ground in storage closet.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf - Observed no paper towels at the handsink.

Repeat violation 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 bulk cereal on the buffet line not meeting the labeling requirements. Label cereals with ingredient and allergen information.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. - Observed a wet cloth on the prep sink.

Repeat violation 6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. - Observed trash clutter around the dumpster pad. Clean around dumpster pad. A bigger dumpster would be better.

Repeat violation 6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. - Observed a purse stored on the dry storage shelf.

3-301.11(C ) Minimize bare hand contact with exposed food that is not in ready-to-eat form.-Pf - Observed PIC touch ready to eat egg omelets through a hole while grabbing the bag. CDI - egg was discarded.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf - Observed a container with sicker residue on the side of the container and the lid. CDI - PIC discarded the container.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf - Observed a bottle labeled QUAT sanitizer, but bleach sanitizer was in the bottle. CDI - bottle labeled bleach

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 cereal despenser not meeting labeling requirements. Label bulk cereal containers with name of product and ingrediants. CDI - facility is contacting company to receive labels for dispensers.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed metal pans stacked wet.

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. - Observed garbage clutter around the dumpster pad.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. - Observed a purse and jacket stored on the dry storage shelf. Observed a clean apron in the utensil drawer.

2-102.12 Certified Food Protection Manager - C: The PIC shall be a certified food protection manager from an accredited program, and shall be present when the facility is in operation. Observed PIC on duty with no accredited training. Person with ServSafe certification not present.

4-302.12 Food Temperature Measuring Devices - PF: A thin probe thermometer shall be accessible to measure temperatures of thin foods such as sausage patties. Found no appropriate thermometer in facility.

6-202.15 Outer Openings, Protected - C: Do not leave doors to outside open. Upon entry found side door to exterior propped open. CDI- closed.

4-501.116 Warewashing Equipment, Determining Chemical Sanitizer Concentration - PF: A test ing device for determining chemical sanitizing concentration shall be used. Found sanitizer in sink less than 100 ppm quat. CDI- made to proper concentration.

6-301.12 Hand Drying Provision. No paper towels or other means of drying hands in the employee restroom. CDI- verbal correction to have paper towels replaced.

6-202.15 Outer Openings, Protected. Repair/ replace self closing device on the side door of the kitchen area that leads to the outside of the facility. (transitional item).

3-306.11 Food Display-Preventing Contamination by Consumers. Lid on clear cover for various breads and pastries at buffet area is damaged/missing leaving food exposed to possible contamination from consumers. Provide lid for protection from possible contamination.

2-402.11 Effectiveness-Hair Restraints. Two employee's working in food prep area, neither wearing a hair restraint. CDI- verbal correction; hair restraint is required.2-303.11 Prohibition-Jewelry. Employee wearing watches during food prep and utensil washing. CDI- verbal correction; watches may not be worn during food preparation and utensil washing.

4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing. Stack of coffee filters being stored on top of coffee dispenser; not protected during storage. CDI- verbal correction; discussed options with operator.

4-101.19 Nonfood-Contact Surfaces. Some shelving in reach in cooler corroding (transitional item). Replace damaged shelving.

6-201.11 Floors, Walls and Ceilings-Cleanability. Large hole in the wall of the employee restroom, and hanging ceiling tiles in the employee restroom also. Repair damaged items.