FRESHWATERS FINE SOUTHERN & NEW ORLEANS CUISINE

2-301.14 (A) Wash hands after touching bare human body parts other than clean hands and clean, exposed portions of arms.- P. 2-301.14 (D) Wash hands after coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking out of a container that does not have a straw and lid.- P. 2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P. Observed chef fail to wash hands after walking through kitchen contacting face, adjusting glasses, working across multiple tasks, and tasting rice that was cooking with un-gloved hands. CDI- EHS discussed when to wash methods and the use of single-use utensils to taste foods during cooking process to eliminate hand soilage.

6-301.11 Provide soap for handwashing at each handsink. -Pf. Observed no soap provided at handwashing sink in kitchen. CDI- PIC provided soap for handwashing.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed 2-door reach-in temping above 41F. TCS food in unit that had been cooled and removed to unit includes ribs, short ribs, and chicken. PIC removed short ribs to be cooked for evening event, removed other TCS foods to rapidly cool in reach-in freezer before being replaced to functional 2-door reach-in. VERIFICATION REQUIRED on or before 8/17 to assess unit. EHS is aware establishment is not open on this date. EHS will conduct verification on next open date. Establishment is not to store or cool TCS foods in unit until repairs have been made. 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 .-

4-101.19/4-202.16 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 rusted shelving through out facility. *REPEAT* 4-501.11 Maintain equipment in good repair. Observed gaskets needing to be replaced on 2-door standing reach-in. *REPEAT*

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. Observed baseboard needing to be repaired under 2-comp sink. *REPEAT*

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). Observed baked potatoes and boiled eggs being held in 2-door standing reach-in without date label, prepped on 1/21 to be used to make potato salad, per the PIC. CDI- EHS discussed with PIC, PIC had date labels marked. *REPEAT* 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . 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 house Alfredo sauce being held without a date. PIC stated item was prepped on 1/20. CDI- PIC date marked item. *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 .

3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed in use utensils stored in water below 135F. CDI- PIC heated water to above 135F. *REPEAT*

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 rusted shelving through out facility. *REPEAT* 4-501.11 Maintain equipment in good repair. Observed gaskets needing to be replaced on 2-door standing reach-in.

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. Observed baseboard needing to be repaired.

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 rise hands off. No soap was used and washed under 20 seconds. CDI.Employee re-washed hands and used soap. 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 visible debris in hand washing sink. CDI..Sink was cleaned out.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed dishes and utensils with visible debris. CDI..Items moved to dish 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed Etouffee sauce above 41F.. CDI sauce was discarded.REPEAT EHS didn’t escalate points due to only 1 item being out of temp 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 .

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). Observed opened Milk from previous days without date mark. Also observed house made crab cakes(uncooked) without prep date, made previous day. Lastly Observed ribs cooked, frozen and thawed on different days . Ribs only showing thaw date. CDI..Dates were added. 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 opened Milk from previous days without date mark. Also observed house made crab cakes(uncooked) out without prep date, made previous day. Lastly Observed ribs cooked, frozen and thawed on different days . Ribs only showing thaw date. CDI..Dates were added. 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed pests crawling in bathroom sink also observed crawling pest throughout kitchen

3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed in use utensils stored in water below 135F

4-903.11 (A) Store cleaned equipment, utensils, linens 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 utensils stored as clean in bins with visible debris. 4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed dishes stacked wet

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 rusted shelving through out facility

4-501.14 Warewashing machines and the compartments/drainboards of sinks used for washing and rinsing equipment, utensils, raw food, etc. shall be cleaned before use, throughout the day to prevent recontamination of equipment and utensils, and at least every 24 hours if used.Observed the interior surface of dish machine , including door, and side with visible build up.

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 the outside surface of lids used to cover dry goods containers in need of cleaning. Also observed doors to Reach in coolers in need of cleaning. Lastly observed vents under ventilation had with visible build up.

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 facility in need of cleaning throughout.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed Mac n cheese, potatoes in the RI at temperatures above 41F. CDI. PIC indicated it was due to entry and exit from the unit. PIC took it to the Freezer. 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 .

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 on floors under cooking equipment. Needs frequent cleaning. Repeat 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. OBSERVED ceiling in disrepair from the vent.

2-102.11 (C ) (2), (3), (17) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to employee health process and procedures. -Pf. OBSERVED an incomplete employee health in the facility during inspection. CDI. PIC was provided education on the changes and a new one provided.

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 in the RI without dates. CDI. PIC date marked. Repeat ****improvement from last time. 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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 on floors under cooking equipment. Needs frequent cleaning.

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. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed raw chicken stored over raw pork in RI cooler. CDI-PIC reversed storage order.

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 multiple items without dates in the RI. CDI. PIC date marked. 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . 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 other items without dates invisible dates. PIC date marked and ensured dates are visible and clearer. 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 .

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. EHS observed employee working with food without wearing hair restraint. -.5 points repeat

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. EHS observed a hole in ceiling tile above reach in cooler. -.5 points. Repeat

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf EHS observed outdated vomit and diarrheal event poster. CDI EHS provided updated poster to give to PIC For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. EHS observed cabbage and string beans at 87f after an hour and 45 minutes into cooling process. CDI PIC reheated foods to restart the cooling process. -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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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 EHS observed tightly covered pans of cabbage and string beans cooling in reach in at 86f after an hour and 45 minutes of cooling. CDI Cabbage and string beans were put on stove to reheat to 165 and cooling process was re started. -.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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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. EHS observed a container of seasoning mislabeled as ground pepper. Points were not escalated due to severity. -1 Repeat

6-501.111 Keep the premises free of insects, rodents, and other pests. EHS observed ants crawling on wall near hand sink area in kitchen. PIC states that landlord is in charge of pest control. EHS suggests pest control increases frequency of cleaning. -1 point

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. EHS observed employee working with food without wearing hair restraint. -.5 points

3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. EHS observed in use utensils stored in water below 135. CDI PIC heated water to correct temperature. -0 points

4-502.13 Single-use and single-service articles cannot be reused. EHS observed several milk gallon containers being reused and filled with water. -.5 points

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. EHS observed a rice cooker and food processor that is unapproved. -.5 points

5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P EHS observed a hose with a spray nozzle attached at the canwash. Only an atmospheric vacuum breaker was installed. A backflow prevention device designed for continuous pressure is required if the spray nozzle will remain attached the hose. CDI- the spray nozzle was removed from the hose. 5-202.13 An air gap between the water supply and flood level rim shall be at least twice the diameter of the water supply inlet and not less than 1 inch.-P EHS observed spray nozzle less than one inch of flood level. VR will be conducted within 72 hours. -1 point

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. EHS observed a hole in ceiling tile above reach in cooler. -.5 points

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P- Observed dish machine sanitizer reading at 0 ppm. Facility also uses 2-compartment sink (has variance) and will not use dish machine until it has been fixed. **3DAY VERIFICATION REQUIRED** -1.5- 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 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.- Observed food debris on dishes stored as clean. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed catfish, liquid eggs, raw chicken, muffin batter with milk and eggs above 41F. Refer to temperature chart. Per PIC, these items had been out for prep and were just placed back into refrigeration. -CDI- PIC placed items in freezer to rapidly cool. -0- 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 .- Observed no thin probe thermometer in facility. **10 DAY VERIFICATION REQUIRED** -0.5-

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 unlabeled bottles of seafood sauce in stand alone RIC. **REPEAT** -1-

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 splash, residues, and debris inside reach in coolers, on non-food contact surfaces of cooking equipment, and on shelving. Higher frequency and more thorough cleaning recommended. **REPEAT** -1-

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 dust buildup on hood system. Increased and more thorough cleaning frequency recommended. **REPEAT** -1-

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee food stored over retail food in RIC under prep unit and stand alone RIC #1. -0-

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. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed raw chicken stored over raw pork. CDI-PIC reversed storage order.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black buildup inside ice machine. Increase cleaning frequency.

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 unlabeled bottle of oil over stove. Add accurate label.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed "household use only" rice cooker in use in establishment. Replace with ANSI certified or equivalent equipment. Points not escalated due to improvements made since previous inspection.

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 splash, residues, and debris inside reach in coolers, on non-food contact surfaces of cooking equipment, and on shelving. Recommend higher frequency and more thorough cleaning.

6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed abundance of stored items such as furniture and equipment in dry storage areas. Observed flip top unit stored in kitchen that is no longer in use. Discard items not necessary to operation. 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 food splash on walls in kitchen. Increase cleaning frequency.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed two cartons of pasteurized eggs stored below raw fish in reach in cooler. CDI - Pasteurized eggs were moved to shelving with ready to eat foods. -0 points- For more information on food storage order please visit: http://meck.co/FoodSafety

4-501.11 Maintain equipment in good repair. Observed rush build up under prep tables and on shelving. Recommend repair/replace shelving. 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed "household use only" rice cooker in use in establishment. Replace with ANSI certified or equivalent equipment. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting board on flip top unit with deep gouges and staining. Flip top unit is no longer in use. -0.5 points-

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 splash, residues, and debris inside reach in coolers, on non-food contact surfaces of cooking equipment, and on shelving. Recommend higher frequency and more thorough cleaning. -0.5 points-

6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed abundance of stored items such as furniture and equipment in dry storage areas. Observed flip top unit stored in kitchen that is no longer in use. Discard items not necessary to operation. 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. Observed broken and missing tile on can wash. Recommend replacing tile so that surface is smooth and easily cleanable. -0 points-

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 procedures for cleaning vomit/diarrheal events. CDI - Written procedures were given to and reviewed with PIC. -0 points-

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety Observed raw salmon stored above opened cartons of pasteurized eggs in reach in cooler. CDI - Storage order of pasteurized eggs was corrected and correct storage order signage was given to PIC. -1.5 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 For more information on date marking please visit: http://meck.co/FoodSafety Observed opened container of milk in reach in cooler without a date mark. All other items in reach in coolers were labeled with date of opening or preparation. CDI - PIC labeled milk container with date of opening. -0 points-

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed rice cooker labeled "for household use only" being used to cook rice in kitchen. PIC has been advised to obtain commercial grade ANSI certified equipment. -0 points-

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 residues and debris along shelving and sides of fryers. Recommend higher frequency and more thorough cleaning. -0 points-

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed two unlabeled spray bottles in bar area and in kitchen area near dish machine. Contents were identified as windex and bleach sanitizer. CDI - Spray bottles were labeled with name of contents. -1 point-

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered waste bin in female restroom. -0 points-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean exterior of fryers, grill, and refrigeration units in kitchen area.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed lid and door open on shared dumpsters. CDI- dumpster doors and lids were closed.

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. Repaint the walls in dry storage unit (observed scraps and marks on walls).

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta.-Observed flour, cornstarch, and sugar out of its original container without a label.

5-501.17 Provide a covered waste bin in female restrooms.-Womens restroom was lacking a cover for the trash can.

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. Observed lettuce at 56F prepped 15mins ago, put in a small flip top. -Pf Observed cabbage cooked 30mins ago, covered in saran wrapp at 116F. CDI-PIC uncovered to allow for proper cooling. Cabbage cooled to 100F. Lettuce moved to the stand-up to allow for quicker cooling, cooled to 49F.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed soda cans stored in a non fucntioning bathroom. CDI-PIC moved to a dry storage shelf outside of bathroom

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 tile off at the can wash, one light in the kitchen held up with clear tape, ceiling tiles in dry storage have water damage, pipe cover near the dishwasher needs to be re-attached.

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 lack of hand washing when needed. For instance, no hand washing occurred after handling face and hat or when a glove change occurred. CDI-Explained that more hand washing is needed and the manager properly washed hands.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed employee use the hand wash sink to rinse fish in before frying. CDI-Explained that only hand washing can occur at the hand washing sink.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed one pan and a knife sharpener with food buildup. CDI-The pan and sharpener were brought back to be washed, rinsed, and sanitized. REPEAT. *Overall, cleaning of equipment was very good. Points kept the same today.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning needed to the outsides of the sugar container and to the hood vents. Have cleaned. REPEAT. *Very good job on cleaning of non food contact surfaces! Keep up the good work!! Points were decreased today.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed facility combining soap solution and bleach sanitizer in the same compartment when manually washing, rinsing and sanitizing equipment. CDI-Explained that the sanitizer step should be conducted separately from the wash and rinse stages. Sanitizing the equipment will be last third step of the cleaning process. The owner will change the process for how manually cleaning of equipment will occur. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed a strainer and several plates with food splatter. CDI-The equipment was brought to the dish machine for cleaning.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed lettuce cold hold above 45F in the small flip top cooler. All other items were barely meeting 45F. CDI-The lettuce was removed and the owner will contact a maintanence operator to look at the unit.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed push cart containing flour for breading food product stored in an area where contamination can occur from the hand washing sink. CDI-The push cart was moved to a different location.

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 in use utensils (slotted spoons, tongs) being held in water at 110F. CDI-The water was reheated. Ensure water is kept at atleast 135F when storing utensils.

4-501.11 Maintain equipment in good repair. Observed the white inside lining to the lid of the flip top cooler coming apart. Have reattached.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning needed to the shelves of the reach in coolers, and to the plumbing below the 2-compartment sink. Have cleaned. 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. Observed cleaning needed to the walls of the facility especially behind the cook line. Have cleaned. REPEAT.

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 employee handling raw shrimp, take gloves off and immediately put on new gloves without hand washing in between. CDI-Stopped the employee and instructed to wash their hands. *Hands should be washed anytime they become contaminated, task change, entering the kitchen etc.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed several small utensils being stored in a clean container with food buildup. CDI-The utensils were brought back to the dish machine for proper washing rinsing and sanitizing. REPEAT.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed no thin probed thermometer onsite. A VERIFICATION VISIT WILL BE MADE WITHIN 10 DAYS TO ENSURE A THIN PROBED THERMOMETER HAS BEEN PURCHASED. *The thin probed thermometer has not been enforced until today. No points taken.

4-501.11 Maintain equipment in good repair. Observed a damaged strainer and bowl. They are no longer in good condition and are not easily cleanable. Have replaced. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed the deep grooves in the cutting boards. It is in need of resurfacing or replacing. REPEAT. *The fish and chicken breader containers have been replaced. Points stayed the same.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning needed to the shelves in both reach in coolers and hood vents. Have cleaned. 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. Observed cleaning needed to the walls and ceilings of the facility. Have cleaned.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed can opener blade with accumulated food residue. Item cleaned during inspection.

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 mac n cheese cooling in an upright cooler while covered in plastic wrap. Item was vented by EHS. Proper cooling procedure would be to vent the food items such that cold air from the cooling equipment is able to contact the food.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloth stored on a prep surface. Item was returned to a sanitizer container by PIC.

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 ice scoop in the front bar area stored inside the ice with the handle in contact with the food product. Item was spiked into the product by EHS and demonstrated to employee.

4-501.11 Maintain equipment in good repair. Observed rusted equipment such as shelving and tables. Observed damage dry fish, as well as chicken breading containers damaged. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting board on a flip top cooler unit in need of resurfacing/replacing.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed grease and residue accumulation on equipment and surfaces in the kitchen area.

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 and wall damage throughout facility. 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 accumlated areas of grease and food residue on several walls and floors in the kitchen area.

3-302.11(A) Separate the different types of raw animal foods. -P Observed raw pooled eggs and raw shelled eggs stored above raw fish in up right cooler. CDI, eggs were relocated to prevent contamination of other raw animal foods.

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 milk and collards not dated. PIC stated milk jug was opened on 10/26, the collards were made on 10/26 also. CDI, food products were dated with corresponding date. 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 gravy dated 10/19 in the upright cooler. PIC voluntarily discarded gravy.

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 all menus without a disclosure. PIC stated they will no longer served foods undercooked. Ensure disclosure is present on all menus or consumer advisory is removed. VR

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed a clear bottle with cleaner without an identifying label. 7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed bottle of sanitizer with chlorine concentration higher than 400ppm. CDI, sanitizer was diluted to reach 100ppm.

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 mac n cheese cooling in up right cooler, in tightly covered metal containers. CDI, Containers were uncovered to the removal of heat.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed squeeze bottles without identifying label.

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

4-501.12 Cutting Surfaces - C Observed cutting boards with deep dark cuts. Ensure cutting boards are cleaned, and are cleanable.

Observed residue collecting on can opener blade, PIC staetd cleaned and sanitized every 2 days. 4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Can opener while in use must be cleaned every 4 hours.

Observed collards cooked today and sauage not dated. 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 no variace available upon request. 8-103.12 Conformance with Approved Procedures - P,PF

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered waste bin in the female restroom.

Observed residue collecting on floor around door and at back wall near 2 door refrigerator. 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.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P.f Observed fully cooked smoked sausage stored under raw shell eggs in the true refrigeration unit. CDI-sausage moved to a higher shelf.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed bottle of degreaser not labeled as required. CDI-PIC labeled.

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered waste bin in the female restroom.

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 damaged and missing ceiling tiles in the dry storage area.

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed unshielded light bulbs inside both upright reach-in refrigeration units.

2-301.14 Wash hands before donning gloves and between gloves uses.-P CDI- Corrected by instruction.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Heavy build-up observed inside the ice machine. Clean and sanitize regularly to prevent build-up.

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 no date mark on potatoes salad, grilled onions, collard greens in the reach-in coolers observed not date marked. 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 red beans in the reach-in cooler dated 2/13/16. PIC stated beans were removed from the freezer. Ensure to properly date mark once removed from the freezer with a new date not to exceed 7 days according to specific details provided verbally during inspection.

7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-Pf Observed Raid which is not approved for commercial use according to the label. Remove from facility. Recommend using a licensed pest control service.

3-501.13 Use approved thawing methods. Observed fish thawing in a pot of water. Thaw in constant flow of cold running water, in the cooler, in the microwave, or by cooking.

6-501.112 Dead insects, rodents, or other pest shall be removed from the facility. Observed dead American cockroaches in the kitchen beside the reach-in cooler in front of the can wash. Removed dead roaches. No live roaches observed.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. PIC preparing food with no hair restraint.

4-502.11(A) Maintain utensils in good repair. Observed several spatulas with heavily burned/damaged handles. Replace. 4-501.11 Maintain equipment in good repair. Prep table shelf observed rusted with a hole. Replace or repair.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build-up on the handles of the hand sink in the kitchen area.

.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 on the floor under the cook line. Observed build-up on the walls at the cook line.

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed missing light cover in the kitchen area. Replace the light cover.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed no employee health policy on-site. CDi- EHS attached health policy form to inspection report.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed unpackaged raw salmon stored over bags of ice and icecream in reach-in freezer in rear storage area. CDI-Salmon was relocated.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed build up of debris on blade of can opener. CDI-Can opener was removed to be rewashed. 4-501.114 Maintain sanitizer at correct concentrations. -P Observed sanitizer reading 0ppm chlorine at dish machine. CDI-Dish machine was repaired to provide sanitizer at correct concentration.

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

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed cleaned utensils stored in containers collecting debris. Clean containers.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed black build up on gasket in reach-in freezer. Observed debris accumulating on handles at handsink in kitchen.

2-102.12 Certified Food Protection Manager - C At least one person on site in a managerial capacity shall be an ANSI accredited certified food protection manager. Observed nobody on site with certification. CDI by instruction. Repeat.

2-401.11 Eating, Drinking, or Using Tobacco - C Employees shall drink from a closed beverage container if handled to prevent contamination of hands or equipment. Observed employee beverages stored on top of reach in refrigerator and over equipment. CDI, drinks relocated. Repeat.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P Raw animal food shall be stored so that cross contamination is prevented. Observed raw shrimp stored over vegetables and ready to eat foods in reach in refrigerator. CDI, operator relocated foods for proper storage. Observed batter made with raw shell egg stored over vegetables. CDI, operator relocated foods for proper storage. Improvement made since previous inspection.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Provide sanitizer at proper concentration. Observed sanitizer at dish machine below 50ppm chlorine. Observed sanitizer at two-compartment sink above 50ppm chlorine. CDI, operator voluntarily closed and to pick up chlorine sanitizer at dish machine because bucket was empty. Food employee refilled sanitizer vat to proper concentration at 2 compartment sink. 4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P - Food contact surfaces shall be clean to site and touch. Observed blade of can opener soiled. CDI

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF Date mark potentially hazardous food that is ready to eat and held over 24 hours. Observed 1 chicken breast date marked 2/11

7-102.11 Common Name-Working Containers - PF Working containers of toxic substances shall be labeled by common name of substance. Observed bottle of degreaser not labeled below handwashing sink at bar area. CDI, operator labeled container.

3-501.15 Cooling Methods - PF Use proper methods to cool foods. Observed 2 pans of mac and cheese that food employee stated was placed below prep table to cool. CDI, operator instructed on proper cooling methods and mac and cheese was placed in oven unit to reheat.

2-402.11 Effectiveness-Hair Restraints - C Food employees shall wear effective hair restaints. Observed 1 food employee not wearing a hair restraint. Improvement made since previous inspection.

4-901.11 Equipment and Utensils, Air-Drying Required - C Allow equipment to air dry after cleaning. Observed food employee drying clean equipment with a towel after washing. 4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C - Store clean equipment in a cleran, dry area. Observed some equipment stored below prep table accumulating debris. Observed utensils stored in container at storage rack accumulating food debris and soil. Food employee relocated bin for cleaning.

4-501.11 Good Repair and Proper Adjustment-Equipment - C - Keep equipment in good repair. Observed split gasket on standing reach in refrigerator doors. 4-205.10 Food Equipment, Certification and Classification - C - Food equipment shall meet NSF / ANSI standards. Observed rice cooker and black and decker food processer that was intended for "household use only" used in facility. Remove.

4-301.12 Manual Warewashing, Sink Compartment Requirements - PFGeneral Comment: Use approved detergent-sanitizer or obtain variance for 2 compartment sink. Observed employee washing equipment in 2 compartment sink. CDI by instruction. Observed operator state that they completed and sent Varience request out.

4-602.13 Nonfood Contact Surfaces - C Nonfood contact surfaces shall be free from an accumulation of soil. Observed dust buildup on ice machine in kitchen and soil accumulating on bottom of reach in refrigerator near water tank.

5-205.15 System Maintained in Good Repair - P Plumbing system shall be maintained in good repair. Observed plumbing leak at hose bib at can wash. Verification required by 3/2.

6-201.11 Floors, Walls and Ceilings-Cleanability - C Floors, walls, and ceilings shall be designed and constructed to be smooth and easily cleanable. Observed baseboard tile damage throughout kitchen. Repair. 6-501.12 Cleaning, Frequency and Restrictions - C Physical facilities shall be cleaned as often as necessary to keep them clean. Observed grease buildup in back of fryer units. Repair.

6-202.11 Light Bulbs, Protective Shielding - C Provide shatterproof-shatter-resistant or shielded lighting in lights over food or equipment. Observed light shield missing at light under hood vent.

2-102.12 Certified Food Protection Manager - CAt least one employee in a managerial capacity shall be an ANSI accredited certified food protection manager. Observed nobody on site with certification. CID by instruction.

2-103.11 (M) Person in Charge-Duties - PFImplement and follow an employee health policy. Observed some employees not able to demonstrate that an effective employee health policy was being followed. CDI by instruction, handout given to operator.

2-401.11 Eating, Drinking, or Using Tobacco - CEmployees may drink from a closed beverage container if handled to prevent contamination of hands or equipment. Observed an open employee beverage stored on refrigeration unit. CDI, beverage dumped out.

6-301.11 Handwashing Cleanser, Availability - PF Provide hand soap at each handwashing sink used by food employees. Observed no handwashing soap at handsink behind bar, in kitchen or in employee restroom. CDI, handwashing soap provided during inspection. 6-301.12 Hand Drying Provision - PFDisposable towels shall be provided at each handwashing sink used by food employees. Observed no paper towels at handwashing sink at bar. CDI, paper towels provided during inspection.6-301.14 Handwashing Signage - C - Provide handwashing signs at each handsink. Observed no handwashing sign at handsink behind bar.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - PRaw animal food shall be stored so that cross contamination is prevented. Observed raw chicken stored removed from commercial packaging and stored over shrimp in reach-in freezer. Observed raw turkey stored over cooked foods in reach-in refrigerator. Observed shell eggs stored over cooked beef in reach-in refrigerator.3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Foods shall be stored in wrappings, packages or covered containers. Observed ice uncoverd / unprotected behind bar. CDI, cover provided during inspection.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - PProvide proper concentration of sanitizer when manually warewashing. Observed no sanitizer being used when washing dishes at 2 compartment sink. CDI, sanitizer provided at proper concentration during inspection.Observed chlorine sanitizer below 50ppm at bucket in kitchen. CDI, proper sanitizer concentration provided.

3-501.14 Cooling - PPotentially hazardous food shall be cooled from 135 to 70 degrees in 2 hours and from 70 degrees to 45 degrees in 4 hours. Observed 1 container of ettoute, 1 container of mac and cheese, hold overnight and above 45 degrees F. Observed 1 container of cooked cabbage cooling and at 89 degrees F. Operator stated cabbage was cooked at 9am in the morning. CDI, all foods voluntarily discarded by operator.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PFDate mark potentially hazardous food that is ready to eat and held for over 24 hours. Observed some foods date marked but a container of fried chicken, potatoe salad and mac and cheese was not date marked. Foods not dated or dated to exceed parameters shall be discarded.

3-302.12 Food Storage Containers Identified with Common Name of Food - CContainers used to store dry ingredients shall be labeled by common name of food. Observed 2 plastic containers of flour not properly labeled.

2-402.11 Effectiveness-Hair Restraints - CEmployees shall wear effective hair restraints. Observed kitchen employees not wearing hair restraints.

3-304.14 Wiping Cloths, Use Limitation - CWet wiping cloths shall be stored in sanitizer in between uses. Observed 2 wet wiping cloths stored over 2 compartment sink.

4-501.11 Good Repair and Proper Adjustment-Equipment - CKeep equipment in good repair. Observed 2 split gaskets on door of reach-in refrigerator. Observed damaged panels below oven and refrigerators.

4-301.12 Manual Warewashing, Sink Compartment Requirements - PFGeneral Comment: Use approved detergent-sanitizer or obtain variance for 2 compartment sink. Observed employee washing equipment in 2 compartment sink. CDI, operator provided another copy of variance application and handouts.