QUIKTRIP #1004

REPEAT 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black and pink build up on and around ice chute inside ice machine. CDI - PIC will call for service. 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 .

6-501.12 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 in WIF litter and debris scattered throughout floor. Increase frequency of cleaning. 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 in dry storage/beverage room, sticky floors along litter and debris on floors throughout room. Increase the frequency of cleaning.

REPEAT 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed pink build up inside ice machine metal panel and interior roof panel. Increase frequency of cleaning.

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 scoop handles submerged in mozzarella cheese and macaroni/cheese at pizza prep station. CDI - PIC moved scoops to 3-comp-sink.

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 freezer drawer door gasket with food debris and build up located near fryer station. Increase frequency of cleaning.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed large staples stored inside hand washing sink along with sanitizer bottle caps next to 3-comp-sink. CDI - PIC Voluntarily discarded items.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black build up on ice machine lid and inside roof of ice machine. Increase frequency of cleaning unit.

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 scoop handles stored in eggs, macaroni/cheese and chorizo at pizza prep station. CDI - PIC moved scoops to 3-comp-sink

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 no irreversible thermometer or color indicator strip. 10 DAY VR.

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 litter and debris scattered on the floor inside the WIF and in beverage storage room. Increase frequency of cleaning.

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 and PIC wash hands for less than 20 seconds. -CDI- EHS educated both on proper handwashing procedures and both rewashed hands. **RPEEAT** -2- 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 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use -Pf.- Observed trash can stored in front of hand sink near dish machine. -CDI- PIC relocated items. 6-301.14 Post a handwash sign at each handsink. Observed no handwashing signs at FOH handsinks. -CDI- EHS provided signage. -1-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed pizza dough box stored on floor in freezer. -0-

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed PIC engaging in food prep with wrist watch. -0-

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 in pizza prep unit. Increased and more thorough cleaning frequency recommended. -0-

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./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 minor cracking in floor near handsink at FOH. Repair. -0-

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 wash hands for less than 20 seconds. -CDI- EHS educated food employee on proper handwashing and food employee properly rewashed hands. -0- 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 .

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. -CDI- PIC moved items to dishpit to be W/R/S. -0- 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 . 4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. Observed heavy food buildup on top of both microwaves used for consumer self-service. Increased and more thorough cleaning frequency recommended. -1.5-

3-403.11 (C), (D) Reheat commercially processed, ready-to-eat food to 135F within 2 hours if food is to be hot held until service. -P- Observed pulled pork reheated to 78-139F. Observed cheesy pepper jack taquitos reheated to 103-148F, and egg rolls reheated to 101-157F. -CDI- PIC voluntarily discarded items. -1.5-

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 sausage, egg and cheese croissants cooling in prep unit stacked on top of each other, wrapped in paper bags and cooling at a low rate. -CDI- EHS educated PIC on proper cooling methods and PIC placed items in WIC and spread them out to facilitate rapid cooling. -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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU

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 scoop handles stored in eggs and chorizo at pizza prep station. -0-

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing -Pf.- Observed a drink stored in handwashing sink. -CDI- PIC removed items. 5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use -Pf.- Observed items stored in front of handwashing sink near dishpit. -CDI- PIC relocated items. 6-301.11 Provide soap for handwashing at each handsink. -Pf- Observed no soap at handwashing sink. Observed no soap at handwashing sinks in men’s bathroom. -CDI- PIC replenished soap supplies. -1-

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed gnats/fruit flies in chemical storage area. -0-

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths stored in sanitizer concentration of 0 & 50 ppm. -CDI- PIC replenished supply to 0ppm. -0.5-

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation. No CFSM present at the time of the inspection.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. 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 . Observed food debris and residue on the food contact surface of multiple pans. Observed multiple pans with sticky label residue stacked together, transferring the label residue to food contact surface off pans. CDI - PIC stated that they are in the process of discarding older pans that do not come completely clean, pans were removed.

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 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 . Observed 3 pans of chopped chicken stored beyond the discard date (8/28). CDI - Chicken was discarded.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed multiple boxes of food stored in the floor inside the WIF. CDI - Boxes were removed from the floor.

REPEAT: 5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed large amounts of trash outside of receptacle in dumpster area. -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. Observed flooring inside walk-in cooler and back area in need of cleaning. -0- REPEAT.

REPEAT: 3-501.16(A)(1) Maintain TCS foods in hot holding at 135 F or above. - 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 sausage egg & cheese tacos to be < 135 F at grab & go case. All other products registered at > 135 F. CDI - Products re-heated > 135 F. ***No escalation in points due to improvements noted since previous inspection -1.5-

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 for roast beef. PIC unable to determine first use date. CDI - Product voluntarily discarded. -0- For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs.

REPEAT: 3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed sanitizer bucket holding sanitizer solution at a concentration of 50 PPM quat. CDI - Sanitizer discarded and remade with solutions registering at 200 PPM. -0.5-

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 in use utensil in macaroni and cheese with the handle touching the food. CDI - Utensil was removed. -1-

4-501.11 Maintain equipment in good repair. Observed pizza prep reach-in door with damaged gasket/seal. Repair. -0-

REPEAT: 5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed trash outside of receptacle in dumpster area. -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. Observed flooring inside walk-in cooler and back area in need of cleaning. -0-

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 clean dishes to have built up food on them. CDI-dishes were placed back in dish area to be rewashed rinsed and sanitized.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -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 taquitos and egg rolls on the hot rollers that were below 135F. CDI-foods were discarded. Observed bbq pork sandwiches that were holding below 135F (97F). CDI-sandwiches were discarded.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths being held in sanitizer with a concentration of 0ppm. CDI-sanitizer was discarded.

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 in use utensils in macaroni and cheese and cheese with the handle touching the food. CDI-utensil was removed. REMOVE

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 flip units and reach in units to contain debris and food build up.

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed trash outside of receptacle in dumpster area.

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

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container.Observed in use utensils in macaroni and cheese and cheese with the handle touching the food. CDI-utensil was removed.

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 in back area in need of cleaning. REPEAT

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed no paper towels at rear hand wash. CDI PIC refilled.

4-501.11 Maintain equipment in good repair. Observed torn gaskets on prep unit 2

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 rear service area in need of cleaning.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed metal utensils stored on top of handwashing sink near three compartment sink. CDI - Utensils were removed. -1 point-

7-201.11 Store toxic materials to avoid contamination. -P Observed containers of smokeless tobacco stored on shelving with customer food in walk in cooler. CDI - PIC removed smokeless tobacco from walk in cooler. -1 point-

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 plastic scoops stored inside cheese at flip top cooler with handles making contact with food product. CDI - Plastic scoops were removed. -0.5 points-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed heavy food residues and build up on pull out drawer, flip top coolers, pizza ovens, and pull out drawers at hot dog station. Recommend higher frequency and more thorough cleaning. -REPEAT- -1 point-

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed sliding doors open on dumpster. Keep sliding doors and lids closed when not in use to prevent rodent or insect infestation. 5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed high amounts of litter on ground in dumpster enclosure. -0.5 points-

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabeled spray bottle of unknown substance in food prep area. Substance was later identified to be glass cleaner. CDI - PIC labeled spray bottle with name of cleaner. -1 point-

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 pizza dough stored on floor of walk in freezer. Store food at least 6 inches above the floor. -1 point-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed shelving and vents of pizza ovens with heavy build up of food residues and dust. Recommend higher frequency and more thorough cleaning. -REPEAT- -1 point-

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 heavy build up of soils and food on floors around dish machine, ice machine, and three comp sink. Observed food residues on FRP and walls around dish pit and three comp sink area. Recommend higher frequency and more thorough cleaning. -0.5 points-

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed plastic lids stored in rear handsink near three comp. CDI - Plastic lids were removed from handsink and moved to three comp sink to be washed, rinsed, and sanitized. -0 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 Observed open bag of chicken and open bag of cheese in walk in cooler with date marking. CDI - PIC voluntarily discarded food items. -1.5 points-

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed box of plastic food containers stored on floor near three comp sink. CDI - PIC moved box of plastic food containers to shelving. -0.5 points-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed black and pink buildup along gaskets of ice machine. Recommend higher frequency of cleaning. Observed food build up and residues on surfaces in food prep area and along shelving. Recommend higher frequency of cleaning. -REPEAT- -1 point-

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed both dumpsters with top lids and sliding doors open. Recommend closing doors to prevent insect or rodent infestation. -0 .5points-

6-501.114 Maintaining Premises, Unnecessary Items and Litter - C Observed empty drink cans, plastic, and parts of spray bottles discarded in can wash. Recommend higher frequency of cleaning and disposal of garbage in appropriate areas. -REPEAT- -1 point-

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf No papertowels provided at handwashing sink in the back prep area next to the 3 comp sink. CDI- roll of papertowels were placed at the handwashing sink.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Egg rolls on the roller unit that were advised to be holding hot, and on the ready side of the heating sign, not under temperature control. CDI- all were moved to the back of the unit to reheat.

4-501.18 Keep the wash, rinse, and sanitize solutions clean. Dish machine was not in use during inspection, however; when checked for operation, oily residue noted after the cleaning cycle was completed. Calcium deposits and residue noted on the interior of the machine. Cleaning is needed. (0pts)

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Dried residue and build up on all equipment, shelving, and non food contact surfaces throughout facility. Detailed and thorough cleaning is needed. 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. 6-501.113 Store tools such as brooms, mops, and vacuum cleaners in an orderly manner to facilitate cleaning of the storage space and so they do not contaminate other items. 6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Various types of debris including, paper and paper products, dried debris and residue noted to be at, under, and around all fixtures throughout facility. Detailed cleaning of food storage areas, including coolers is needed. Repeat

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. PIC at time of inspection was not certified.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single use cups and hot dog trays in boxes that were stored directly on the floor. Items must be kept 6 inches off of the floor to prevent contamination.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed gaskets of equipment such as reach in cooler doors collecting a large amount of build up, observed various storage drawers and cabinets with debris accumulation present.

5-205.15 Maintain a plumbing system in good repair. Observed one mens room stall toilet clogged with excess human waste and toilet paper. Other stalls were observed functional

6-501.18 Maintain handwashing sinks, toilets and urinals clean. Observed mens' restroom stalls and toilets with toilet tissue debris accumulated.

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 paper and other detritus present on the floors of the rear storage area, the walk in cooler, and the area behind the soda machine. Observed can wash/mop sink in need of cleaning.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at hand washing sink near 3 comp sink. CDI, PIC provided paper towels.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer concentration less than 100ppm quat. CDI, PIC refreshed sanitizer to correct concentration.

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 containers, shakers and squeeze bottles, without identifying label.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food employee with watch on. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee without hair restraint.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths stored in sanitizer with low concentration.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single service cups stored with lip portion of cup exposed to contamination near drink dispensers.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed some build up of debris in coolers, and counters. Repeat

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster doors open.

REPEAT 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed containers stored clean with old stickers / sticker residue / food debris stuck on surfaces. CDI all containers pulled and placed into dirty dish pit. VR for RCP review (RCP is required due to multiple repeat violations under #14)

REPEAT 4-601.11 (C ) 4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed non-FCS of equipment with build up in need of cleaning (inside pull out drawers near pizza prep station).

NO POINTS DEDUCTED 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 issues to PHYSICAL FACILITIES. (Observed flooring in back kitchen area behind ice bin and under equipment collecting debris in need of general cleaning).

REPEAT 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed containers stored clean with sticker debris stuck to surfaces; Observed pizza cutter hanging clean with food debris stuck to blade surfaces. CDI containers/slicer pulled and placed into dirty dish pit.

NO POINTS DEDUCTED' 3-305.11 (A) (2) Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor; Where it is not exposed to splash, dust, or other contamination. Observed dry powders (cappuccino) stored in open bags exposed to contamination.

REPEAT 4-601.11 (C ) 4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed non-FCS of equipment with build up in need of cleaning. (inside surfaces of pull out drawers near pizza prep area).

REPEAT 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed numerous stacks of containers, utensils all stored clean with old sticker residue stuck to surfaces. CDI All dishes pulled and placed into dirty dish pit.

REPEAT 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Properly air dry; Observed numerous containers stacked wet in kitchen area.

NO POINTS DEDUCTED 4-601.11 (C ) 4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed non-FCS of equipment with build up in need of cleaning. (storage racks in walk-in cooler).

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no hand drying provision at handsink. CDI: Papertowels found by employee. 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Spray bottle of cleaner being stored hanging at handsink. CDI: Cleaner moved by employee.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed several dishes with sticker residue. CDI: Dishes taken down to be washed. VERIFICATION REQUIRED

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed sanitizer bucket not filled to proper concentration and holding wet cloth that associate used to wipe counter. CDI: Bucket refilled to proper concentration.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several wet stacked dishes above 3-comp sink. CDI: Items separated.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster doors open. CDI: PIC closed doors during inspection. 5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed large pile of cardboard boxes next to dumpster. PIC advised to make sure associates break down boxes as they come out to the dumpster.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels available at back hand sink. CDI - towels provided. 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed equipment for pizza hanging over hand sink basin blocking access. CDI - equipment was relocated.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -P Observed sticker residue remaining on plastic containers stacked on shelf above 3-comp sink. CDI - will be removed for recleaning.

I 4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed a box of pizza containers and cups stored on the floor at back of kitchen.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed sticky residue on outside of cabinets doors at frozen drink station.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed utensils stored as clean with sticker residue remaining. PIC removed to re-wash. 4-501.114 Maintain sanitizer at correct concentrations. -P Observed bucket labeled sanitizer but not reading on any test strip. PIC removed to re-make sanitizer.

General Comment- 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buils up splash debris on cabinets under slushee machines and on upper inside area of coffee brewing machines where filter rests.