QUIKTRIP #1052

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf PIC unable to find appropriate procedure for clean-up of vomiting or diarrheal events. CDI - EHS provided PIC with county procedure. (0) For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf EHS observed paper towels missing handsink in the front area and in the back area by the three compartment sink. CDI - PIC supplied hand sinks with paper towels. (1)

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P EHS observed deli sandwiches in open air cooler above 41F (see temp chart). Facility prepares various deli sandwiches/wraps in house. Once prepared, sandwiches are placed into WIF to cool prior to bringing to the front display cooler. EHS observed only the sandwiches near the front of the unit above 41F. PIC stated temperature of unit is monitored frequently but not specifically the food. PIC stated these sandwiches have a two day shelf life and are discarded, but remain in unit the entire time. These items were prepared either yesterday or the day before. EHS provided education, advising to take temperatures of the sub sandwiches throughout the day to ensure long term compliance with cold holding. CDI - Due to being above 41F for an unknown amount of time, all TCS items observed were voluntarily discarded by PIC. (1.5) 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 .

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. EHS observed bags of waste being stored outside of receptacles on dumpster pad. EHS advised to maintain dumpster pad free of waste or debris to prevent harborage of pests. 5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. EHS observed missing drain plug on one of the two dumpsters outside. Replace. (0.5)

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 flooring and walls by three compartment sink soiled with debris and residue. Increase cleaning frequency to avoid accumulation. (0)

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. EHS observed a bag of to-go food unlabeled in hot box used to store in use foods for service. Food employee stated they were unsure what it was, but it was for an employee. EHS provided education. (0)

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed back handwashing sink block by a storage bin. CDI PIC moved storage bin. 5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf.Observed one of the front handwashing sink turned off because the water gets too hot. EHS advised that it must be repaired and maintained.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fly flying in prep area. Repeat

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed bag of soda syrup directly on the floor and a soda nozzle on the floor in the back storage area. CDI PIC removed items from the floor.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed corn dogs holding below 135F. CDI PIC voluntarily discarded. 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fly flying in prep area.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed sanitizer with wiping clothes testing at 0 ppm quat sanitizer. CDI PIC refilled and tested at 150 ppm. Repeat

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed scoops for mac and cheese and sausage with handles touching food.

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 baseboard to right of 3-comp sink on wall is cracked and missing. 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 floors in back prep area by three comp sink with heavy foot traffic residue. Clean with more frequency.

2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P Observed food employee with gloves brush off food debris from counter top, then go into WIC using hands with gloves to open door, return and then using same gloved hands begin to reach in and pick green peppers with same gloved hands with out hand wash or change of gloves. CDI EHS redirected employee to discard container of green peppers, wash hands and don new gloves.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken sandwich holding below 135F. PIC stated the safety method for food was holding 135 and above and quality was to discard after 4 hours. Observed burritos have time stamps but sandwiches did not. CDI PIC voluntarily discarded the sandwich. EHS discussed using TPHC as safety measure going forward. PIC filled out form and began using TPHC as safety measure for grab n go hot items in hot cabinet. 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 .

3-501.18 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 salsa with expiration date of 9/24 still in service. CDI PIC discarded. Repeat For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed sanitizer with wiping clothes testing at 0 ppm quat sanitizer. CDI PIC refilled and tested at 150 ppm

4-601.11 (B) Food contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. Observed pizza rounds with encrusted cheese being used to prepare foods. Ensure rounds are free of encrusted debris. 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 outside of containers stacked clean with sticker residue. Sticker residue must come off in wash and sanitize process. Repeat

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Door missing on dumpster. Replace or repair.

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 baseboard to right of 3-comp sink on wall is cracked and missing. Repeat

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no food protection manager on site during inspection. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at the handsink near the pick up window. CDI: Towels provided. 5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed stack of large black trays blocking the handsink to left of the 3-comp sink. CDI: Trays removed.

4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code, P. Observed scoops used for chicken and pork remaining out for use from 930am per PIC. CDI: Scoops removed for washing. Ensure scoops are changed every 4 hours. 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 .

3-501.18 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 no date mark on sliced roast beef in prep top cooler. CDI: Product voluntarily discarded. All other date marking in facility was in compliance. 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 one live cockroach to right of dish machine. Increase routine pest control. REPEAT VIOLATION Improvement from previous inspection as only one insect was seen today.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed food debris on the interior of reach in cooler and cooler drawer units. Clean and increase cleaning frequency to maintain clean. REPEAT VIOLATION

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 baseboard to right of 3-comp sink on wall is cracked and missing.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf - Observed sticker residue on multiple dishes stacked clean. Ensure sticker residue is removed entirely during the cleaning process. - CDI - PIC moved dishes to three compartment sink to be cleaned. 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. - Observed multiple live insects near dish machine. Contact licensed pest control operator to treat for insects. PIC stated work order has been placed with pest control operator.

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. - REPEAT - Observed food debris on the interior of cooler drawer units. Clean and increase cleaning frequency to maintain clean.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed no employee health policy in place. PIC had some knowledge of symptoms and illnesses but incomplete and employees have not been informed of requirements. CDI- employee health poster and written policy provided to PIC. Provided education to PIC on how to implement. For more information on employee health policy, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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. Facility uses TPHC for various sandwiches, tacos and pizza in customer self service hot display case. Items are properly labeled with discard time and facility is following procedures on discarding however no written procedures could be provided. Verification required. Template emailed to PIC to complete. TPHC procedure template may be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 5 trays of prepped breakfast sandwiches stacked on top of one another in flip top prep unit above 41F. Use walk in cooler and unstuck trays to facilitate cooling. 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 .

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

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed two employees wearing bracelets while preparing food.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked plastic containers on drain board of 3 compartment sink. 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 dirty utensils stacked on dirty drain board of 3 compartment sink in contact with clean utensils hanging from shelves.

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. Some general cleaning needed of inside of drawer, shelves and rolling cart.

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. General cleaning needed of floors in walk in cooler, under equipment and in back room.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no hand soap at hand sink by dish machine. CDI, soap provided.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. 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 soiled utensils stored as clean. CDI, items removed for Wash/Rinse/Sanitize.

Repeat: 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 lettuce, green salsa, and red salsa cold holding above 41F. CDI, items discarded by PIC.

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

4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf Observed thermometer with dead batteries. Verification required.

Repeat: 6-501.18 Maintain handwashing sinks, toilets and urinals clean. Observed soiled toilets at mens restrooms. Need cleaning.

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 soiled floors in kitchen, walk in cooler, and back dry storage area, and women’s restroom. Need cleaning.

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. CDI, EHS educated PIC.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed macaroni and cheese cold holding above 41F. Employee states macaroni was thawed under running water before placing in drawer. Employee states item was thawed about an hour and thirty minutes ago. CDI, item moved to walk in to cool.

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 clean utensils stored in soiled drawers. Need cleaning.

6-501.18 Maintain handwashing sinks, toilets and urinals clean. Observed soiled hand sinks at front and back area of kitchen and soiled toilets in men and women’s restroom. Need cleaning.

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 soiled floors in front prep area, restrooms, and walk in coolers. Need cleaning.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed soiled containers stored as clean. CDI, items removed for Wash/Rinse/Sanitize.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed concentration of sanitizer at 0ppm. CDI, bucket refilled with correct concentration.

Repeat: 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed food debris on equipment throughout facility. Need cleaning.

5-501.114 Ensure drain plug on dumpsters, waste containers is in place. Observed no drain plug at dumpster.

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 soiled floors throughout facility. Need cleaning.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. PIC on duty has not obtained food protection manager certification.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed build up on shield, chute, and sides of ice machine. REPEAT. Increase cleaning frequency.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloth stored on side of back handsink.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning needed on shelving and equipment throughout facility. Increase cleaning frequency of equipment and non-food contact surfaces.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine in need of cleaning due to build up of debris. Increase cleaning frequency. REPEAT. *Points not escalated due to low risk GRP*

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed box of ice cream cones stored in contact with floor.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine in need of cleaning due to build up of debris.

4-501.11 Maintain equipment in good repair. Observed one gasket on prep unit and cutting board on prep unit in need of replacement. -0 points-

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed utensils only washed once per day in rear kitchen . CDI utensils replaced . Repeat violation.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wiping cloths stored in bucket with no measurable concentration of QAC . CDI changed sanitizer to proper concentration. Repeat violation.

4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P Observed utensils in rear kitchen area not being cleaned every 4 hours . CDI PIC had utenstils changed.

3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed sanitizer bucket in rear kitchen soiled . CDI bucket was changed.

4-501.11 Maintain equipment in good repair. Observed one torn drawer gasket in prep unit . -0 points-

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. 2-101.11 PIC shall be present during all hours of operation. -PF- Observed the only PIC with a certification in a food protection manager course leave at the start of the inspection.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- REPEAT- Observed several pans stacked together with food debris and sticker residue on them. Also observed two pizza cutters stored clean with food debris on them. EHS observed an improvement concerning this violation.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta.- Observed several working containers near the back prep area and flip top not labeled.

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

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized.- Observed two red cutting boards in need of replacement or resurfacing do to deep cuts and grooves.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.- REPEAT- Observed several cold holding units in need of cleaning do to food debris build up. Handles and gaskets of this equipment are in need of cleaning do to food debris and residue build up.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF- 0pts- Observed written employee health policy however, when questioned PIC was unable to give EHS correct symptoms and illnesses that would exclude employees from working.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf 0pts- Observed no paper towels at back handsink. CDI- PIC replaced paper towels.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf - Observed stacked plastic pans with sticker debris present, touching the inside of the next pan. Several tongs also have sticker residue. Also observed pizza cutters stored clean with food debris built up. CDI - PIC went through the pans, pulled and washed those with stickers. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black and pink build up in back ice machine. Clean as needed to prevent build up. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P- Observed sanitizer bucket at 50ppm QUAT. CDI- Employee changed sanitizer. REPEAT 3pts

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- 0pts- Observed breakfast pizza being held at 107F-117F. PIC stated pizza is suppose to be maintained above 135F. CDI- PIC voluntarily discarded pizza. NOTE: Pizza is being held on time for quality no longer than 1 hour. PIC was informed to use TPHC is pizza can not be held at 135F or greater.

4-501.11 Maintain equipment in good repair. 0pts- Observed puddle of water in walk in cooler. PIC stated a work order is in to have the cooler repaired.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. 0pts- Observed food debris build up in reach in cooler and on gaskets.

5-501.114 Ensure drain plug on dumpsters, waste containers is in place. REPEAT 0pts- Observed no drain plug in cardboard dumpster. Replace.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed stacked plastic pans with sticker debris present, touching the inside of the next pan. CDI - PIC went through the pans, pulled and washed those with stickers and the pan in which it was nested. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed dark buildup around the ice chute if the ice machine. Clean. REPEAT -1.5-

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed chemical at the mop sink labeled red cleaner that was a clear liquid. Label all working containers with the name or type of cleaner. CDI - Bottle labeled. -0-

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee wearing only a hair band at the beginning of the inspection. CDI - PIC instructed employee to wear hair net. -.5- 2-302.11 (B) Unless wearing intact gloves in good repair, a Food Employee may not wear fingernail polish or artificial fingernails when working with exposed food. - Pf Observed food employee with long artificial nails. CDI - PIC instructed use of gloves at all times while preparing food.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloth on the counter near the soda dispensers. Keep in sanitizer while not in use. -0-

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed coffee filters out of wrapping and with coffee side facing up in counter beneath creamers. Keep covered or invert. 4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed children's cups in counter with lip area out of wrapping. Keep lip area protected. -0-

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster door open. Keep closed. 5-501.114 Ensure drain plug on dumpsters, waste containers is in place. Observed cardboard container missing plug. Replace plug. -0-

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed interior of ice machine with buildup. Clean CDI - PIC will monitor and increase cleaning as needed to avoid buildup. -0-

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed squeeze bottles of condiments without labels. Label these with the common name of the food. -1- REPEAT

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked pans over 3-comp sink. CDI - Pans separated to air dry. -0-

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed tea and sugar residue on cups under counter. Clean drawer and minimize drippings from tea urns. -.5-

4-601.11(C ) 4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed sticky buildup on cabinet doors, inside drawers and along front facing of cabinets. Observed buildup inside microwave. Clean. -.5- 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 floor behind ice machine with white buildup. Clean. -0-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed dried cheese and dried tomato pieces inside containers stored as clean. REPEAT -3- 4-501.114 Maintain sanitizer at correct concentrations. -P Observed front line quat sanitizer at 50 ppm. Sanitizer remade to correct strength. REPEAT

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed working sauce containers in pizza station without labels. Employee stated labels wore off with condensation. Relabel -0-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed shelving under soda dispenser with buildup present in four section of cabinets. Clean. -.5-

6-501.18 Maintain handwashing sinks, toilets and urinals clean. Observed three soiled toilets in the women's restroom. Clean -0-

5-501.114 Ensure drain plug on dumpsters, waste containers is in place. Observed missing dumpster plug on cardboard container. Replace. -0-

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. Observed debris under shelving and on floor near 3-compartment sink. Clean. -0-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed dried cheese on the pizza slicer, sticker residue on utensil handles and outsides of stacked containers. CDI- soak for rewash 4-501.114 Maintain sanitizer at correct concentrations. -P Observed less than 100ppm Quat sanitizer at the front station. CDI- Checked and replenished with source sanitizer.