HABIBI LEBANON

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed deep cuts and stains in the prep cooler cutting board.

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed a missing drain plug for the dumpster.

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 a peeling ceiling tile near the air conditioner in the back kitchen corner.

4-204.112 (B) Provide and position correctly an air thermometer in cold/hot holding equipment. Observed missing thermometer for a low cooler containing whipped cream. CDI - Employee provided during inspection.

3-304.13 Linens and napkins may not be used in contact with food unless used to line a container for the service of foods and are replaced each time the container is refilled for a new customer. Observed paper towels on top of herbs in the walk-in cooler.

4-502.11(A) Maintain utensils in good repair. Observed a pair of tongs with the plastic grip separating from the utensil.

10-DAY VERIFICATION REQUIRED 3-603.11 (C )(2) A Consumer Advisory Reminder shall include asterisking the food item to a footnote that states: * Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.- Pf Observed missing asterisks for “add salmon” and “add shawarma beef.” Owner stated that these items are cooked to order.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed a large light gap on the side of the back kitchen door that could allow pests to enter.

4-402.11 Fixed equipment shall be spaced to allow access for cleaning around the equipment or sealed to adjoining equipment or walls. 4-501.11 Maintain equipment in good repair. Observed the hand sink separating from the wall. Needs to be re-caulked. Observed torn gaskets on the old reach-in cooler door that is used for dry storage.

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 grease and food build-up on the gaskets of the old reach-in cooler that is used for dry storage.

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 clean/unused utensils stored in container of hot water (126F). CDI: Education provided and PIC heated water to above 135F on stove.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed potato chopper stored as clean soiled with food waste. CDI: PIC sent to be W/R/S.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed lamb kabobs being held above 41F in 3-door reach-in cooler. Product prepared 12/31/24. PIC stated product removed form unit nightly, placed into walk-in cooler, and put back into unit at opening of business. Product possibly sat out during transition/prep. Other lamb products in walk-in cooler within temperature parameters. CDI: PIC moved product to walk-in cooler for rapid cooling (38F).

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 chicken kabobs cooling on bottom shelf of make table covered with plastic wrap and stacked 3-4 deep. PIC stated product placed onto tray and pulled from walk-in cooler during prep. EHS recommended venting product and thinner layer of product. CDI: Education provided and PIC placed product into reach-in freezer for rapid cooling.

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 Observed pasta cooling at a rate too slowly to meet cooling parameters. See temp chart and violation #33 for details. CDI: PIC placed product on ice and moved to walk-in cooler for rapid cooling.

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 pasta cooling in reach-in cooler covered with plastic wrap. CDI: Education provided, product uncovered, placed on ice and moved to walk-in cooler for rapid cooling.

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed ROP Tuna, salmon in reach in and walk in coolers that have thawed inside of packaging, not being thawed as per label requirements. EHS discussed thawing of ROP fish and labels with PIC. CDI- PIC will cut packages open , will cut open before thawing under refrigeration moving forward.

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 facility storing utensils (knives, tongs) in room temperature water. EHS discussed maintaining in 135F or above water, or not storing utensils in water.

4-701.10 Food contact surfaces and utensils shall be sanitized 4-703.11 After cleaning, equipment, food contact surfaces, and utensils shall be sanitized using an approved method.-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 , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed facility using non-food contact surface disinfectant to clean prep surfaces and cutting boards. PIC stated they use green bucket with soap and water, finish with disinfectant at end of the night. EHS explained that food contact surfaces shall be washed/rinsed/sanitized at least every 4 hours, must use an approved sanitizer for food contact surfaces. CDI- PIC stated they will use red bucket with bleach/water mix to proper concentration. EHS explained wash/rinse/sanitize process, PIC understands and will only use disinfectant for table tops/non food contact surfaces.

4-501.11 Maintain equipment in good repair. Observed gaskets damaged, splitting and peeling. PIC George showed EHS evidence that the gaskets have been ordered, waiting for them to be installed. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed white cutting board attached to prep unit in need of resurfacing or replacing, has deep grooves and staining, can no longer be effectively cleaned and sanitized. 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed facility using an “instant pot”, PIC stated they do not cook rice here but hot hold it on the warm setting. EHS showed PIC that product is listed as “for household use only”. EHS observed PIC unplug and state that they will look into purchasing commercially approved equipment for holding rice.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster sliding doors open during inspection. Since previous inspection, facility has gotten a new lid on dumpster. Note: dumpster is shared among multiple facilities in plaza, points not escalated due to improvement, EHS believes facility is doing everything in their power to keep dumpster closed and maintained properly. REPEAT. 5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed bags of trash on the ground directly in front of dumpster during inspection. Note: facility shares dumpster with multiple other facilities in plaza.

2-201.11 (A), B), (C), and (E) Responsibility of Permit Holder, Person in Charge and Conditional Employees. Observed employee health policies that did not include salmonella non-typhi. CDI- EHS educated PIC on updated employee health policy, provided updated employee health policy via email for employees to review and sign. EHS also provided MCHD employee health poster.

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 facility with no written procedures for a vomiting or diarrheal event. EHS explained that a written procedure is needed according to newly adopted food code. CDI- EHS emailed information including an example plan and poster.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety. Observed sanitizer at dish machine registering 0ppm when tested. PIC was not aware of any issue with unit, stated that this unit is serviced frequently and unit is rented. PIC called for technician to come service machine during inspection. Facility will continue to use dish machine to wash dishes, will finish dishes off in 3 comp sink bay to properly sanitize. PIC manually mixed bleach and water in 3 comp sink for sanitizer. VR by 12-12-21 to ensure dish machine is properly sanitizing.

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed scoops stored in large white bins for flour with handle contacting food. Ensure handles are above top of food, not contacting.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed a few stacks of metal pans wet stacked on shelving above 3 comp sink. Ensure utensils are air dried before stacking together.

4-501.11 Maintain equipment in good repair. Observed gaskets on reach in units with damage, splitting and tearing.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed test strips in facility with water damage and had expired in 2018, not accurately measuring chlorine readings at dish machine when compared to EHS strips. EHS left a small supply of test strips for facility to use until facility is able to obtain a new test kit. VR by 12-19-21 to ensure facility obtains test strips that are accurately measuring sanitizer concentrations.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster doors slid open and lid on dumpster damaged, no longer able to close. Facility shares dumpster with adjacent buildings.

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed employee washing hands and then used clean bare hand to turn off faucet. CDI- EHS intervened, explained that hands must be washed properly and dried without recontamination of hands. EHS demonstrated proper handwashing and proper handwashing was observed by the end of the inspection.

7-201.11 Store toxic materials to avoid contamination. -P Observed a bottle of glass cleaner stored on shelving next to single service items and directly above clean glassware, no signs of contamination were present. CDI- bottle of cleaner moved to chemical storage area.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed containers with salt and pepper (PIC identified) without a label.

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 walls behind dish machine with black buildup. Observed ceiling tiles near AC units with yellow buildup and dust buildup. Observed flooring underneath cooking equipment in need of cleaning.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee drinks stored in reach in unit next to retail food. Designate a specific area for employee food and keep away from retail items.

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 fish in RI with a wrong date mark. CDI. PIC date marked.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employees working with food while wearing hand jewelry. Needs to be removed.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build up in the micro wave. Needs to be cleaned.

3-302.11(A) Separate the different types of raw animal foods. -P Observed raw ground beef over uncooked flounder in the walk in cooler. 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw meats over uncooked hot dogs in the walk in cooler. CDI- Storage was rearranged in the walk in cooler to prevent cross contamination.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several foods in the walk in cooler above 41F. *please see chart above* Temped walk in cooler at 48F meats were placed in the walk in cooler from the freezer and were thawing. Allowed to place back into the freezer. All other TCS foods were voluntarily discarded: lentil soup, rice, brisket sauce, fries, mashed potatoes, poutine. The walk in cooler is the facilities main source for refrigeration and has decided to voluntarily close until the walk in cooler in repaired. Please contact me at the number below. I will conduct a verification visit to ensure compliance and that the unit is maintaining 41F or less.

7-201.11 Store toxic materials to avoid contamination. -P Observed degreaser, bleach and dish detergent stored on the warewashing drainboard. CDI- PIC relocated the chemicals to prevent contamination.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P- Observed two containers of raw fish stored above RTE crab salad and cooked vegetables. CDI- PIC was able to correct the storage order since no physical cross contamination was noted. 3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P- Observed raw produce stored above RTE slaw and cooked vegetables in the walk in cooler. CDI- PIC was able to correct the storage order since no physical cross contamination was noted.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- Observed three vegetable slicers/dicers stored clean, according to the PIC, with food debris left on them. Also observed several stacks of metal containers with sticker residue and tape reside left on them. PIC stated the items were stored clean. CDI- PIC moved all items to the dish machine and three comp sink area to be properly cleaned before the next use.

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- Observed potato soup at 51F, covered and in the reach in. PIC stated the item was placed in the reach in cooler last night to cool. The item did not meet proper cooling parameters. CDI- PIC voluntarily discarded the item. EHS explained proper cooling parameters and methods with the PIC. EHS provided PIC with a MCPHD cooling parameter poster.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed eggs at 61F next to the grill. CDI- PIC voluntarily discarded the item. NOTE: EHS provided PIC with a TPHC form.

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- REPEAT- Observed two large containers of lamb shank dated for 3/22/19 and a container of chicken salad dated for 3/23/19. CDI- PIC voluntarily discarded the items.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf- Observed potato soup in the reach in cooler, covered, and not meet the proper cooling parameter from the night before according to the PIC. CDI- PIC voluntarily discarded the item.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta.- Observed in use squeeze bottles and shakers not labeled.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils.- Observed an employee preparing RTE foods, with hair on the head, without a head cover.

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 knives, spoons, and other utensils stored in water at 70.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized.- Observed several portable cutting boards and prep top cutting boards in need of resurfacing due to deep cuts and grooves. 4-501.11 Maintain equipment in good repair. - Observed walk in cooler shelving in need or repair or resurfacing due to rust and chips.

5-501.114 Ensure drain plug on dumpster, waste containers is in place.- Observed shared dumpster missing a drain plug.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. 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. 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.- EHS observed food splatter and dirt debris build on parts of the ceiling and other hard to reach areas behind and underneath equipment. Observed parts of walls throughout the facility damaged and in need of repair. Observed parts of walls throughout the facility being held together by tape. Ensure floors, walls, and ceilings are being cleaned as often as needed to prevent and reduce debris build up. Also smooth, durable, cleanable, and non absorbent materials are used to make repairers on floors, walls, and ceilings.

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 several TCS foods with date mark of 8/17. CDI-discarded.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Cleaning needed on equipment throughout.

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 return from outside and begin to handle food/utensils without washing hands first. CDI-stopped and directed to wash hands.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed a few plates with dried food debris and stored as clean. CDI-taken to be re-washed.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Cleaning needed on items and shelving in dry storage area.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw tuna stored over noodles and raw salmon stored over cooked sauce. CDI-items rearranged to proper storage order.

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 item with date of 11/25 held past 7 days. CDI-discarded.

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

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee belongings stored on shelving with dry goods.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed plates with dried food debris stored as clean. CDI-taken to be re-washed.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. General cleaning needed on equipment throughout. REPEAT.

6-502.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Cleaning needed on floors throughout.

2-301.14 Wash hands after activities that contaminate them.-P Observed employee cutting raw chicken and begin to pull fully cooked chicken from grill without washing hands. CDI-employee directed to handsink.

3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed brisket not fully reheated to 165F and placed in steam well. CDI-brisket placed back into oven to reheat to 165F+.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed flies in facility. Walk in cooler for facility is located outside and back door does not have a fly fan or air curtain installed.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. General cleaning needed on equipment throughout.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed wall potato slicer with dried debris and pans with sticker residue stored as clean. CDI-all items taken to be re-cleaned.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed diced chicken on ice bath above 45F due to ice not being filled around pan. CDI-EHS demonstrated how to ice bath properly. Ice filled around pan.

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 a large amount of food dated with todays date but PIC stated was prepped the day prior. Also observed container of black beans with date of 10/25 stored in walk in cooler. CDI-dates corrected and black beans discarded.

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

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 knives stored in water below 135F.

4-501.114 Maintain sanitizer at correct concentrations. -P Observed chlorine sanitizer at 0ppm in bucket. CDI-discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed cut tomatoes used for garnish on counter above 45F. Explained to PIC that any garnishment that is TCS must be kept in correct temperature. CDI-product voluntarily discarded.

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 items cooling and tightly covered in prep cooler, also observed items cooling in sealed plastic bags in walk in cooler. According to PIC, all items met cooling parameters. CDI-all product vented and put into walk in cooler.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed mouse droppings in dry storage area. All items sealed in dry storage. Facility will have Orkin Pest Control set traps. Observed a large amount of flies in kitchen which may be due to opening and closing of back door. Facility may need to provide a fly fan at back door. Facility serviced by Orkin on 6/28/16 but invoice did not state any traps or bait placed out for mice.

6-502.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Cleaning needed on floors and walls around warewashing area. Observed a slight sour odor coming from floor drain, clean.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed two employee drinks stored improperly over clean utensils. CDI-moved to proper location.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed hand sinks blocked by bus tubs on the floor. CDI-bus tubs moved.

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 small plate of smoked salmon held past 7 days. Smoked salmon is a ready to eat food and can not be held longer than 7 days. CDI-discarded.

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

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed gnats throughout facility and concentrated around front bar area.

6-502.12 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. Clean spills under dry storage shelving, behind equipment and on floor in bar area.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw salmon, shrimp stored over ready to eat sliced deli meat in walk in cooler. CDI-rearranged to proper storage order. 3-302.11(A) Separate the different types of raw animal foods. -P Observed raw ground beef stored on sheet pan with wrapped raw steak and ribs. CDI-items rearranged.

4-602.11 Equipment such as ice bins and beverage dispensing nozzles shall be clean to sight and touch. Observed microbial build up in interior of ice machine.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies in kitchen. Also observed live juvenile and fully grown roaches in dry storage. PIC provided receipt from July 21st of licensed pest control visit. PIC will arrange for more aggressive treatments with company. 6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door beside dry storage not sealing properly. Provide seal to ensure pests do not have entry to establishment.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed crumbs/food debris in utensil containers.

4-501.114 Maintain sanitizer at correct concentrations. -P. Observed 0ppm bleach in sanitizer bucket. Observed bleach stored in sanitizer bucket labeled soap. CDI - bucket dumped and refilled with proper concentration 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed a few metal pans stored with greasy residue. CDI - removed from shelf to be cleaned.

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 demi sauce and spinach dip with incorrect dates. Observed milk not date marked in reach-in. CDI - correct date marked - date marked on milk.

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

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed produce items stored on the floor in walk-in cooler.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed cell phones stored on prep surfaces.

4-501.114 Maintain sanitizer at correct concentrations. -P. Observed quat sanitizer in buckets @ 0ppm. CDI - buckets dumped and refilled with sanitizer @ proper concentration.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed brisket in hot box @ 72F. PIC reports that proper final cook temp was achieved. CDI - brisket reheated to proper temp and will be cooked.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Remove household chest freezer from facility. (Transitional item #2).

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Obs. coats, hat, cell phone and keys stored on shelf with dry goods. General Comment: Tracked transitional. All items completed except #2.