AMC CAROLINA PAVILION 22

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. *Observed - No CFPM onsite during time of inspection. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

*REPEAT* 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 - Spray bottle of vegetable oil, spray bottle of water without labels, and Shaker cups of seasonings without labels to properly identify the substances within.

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. *Observed - Cardboard box of Popcorn Buckets stored directly on the floor behind service counter.

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 tiles missing in dry storage area.

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 - Squeeze Bottle of liquid Butter and Squeeze Bottle of water without labels to properly identify substances within. Observed Salt container shaker, Garlic and parmesan shakers without labels to properly identify substances within. *CDI - PIC had employee label items.

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 - Dry storage area with porous ceiling tiles.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. *Observed - No CFPM onsite during time of inspection. PIC stated they were serve safe certified, however, certificates were locked in office and PIC did not have access. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-Pf- *Observed - No proof of training showing employees are trained on foodborne illnesses and the symptoms. PIC stated employees are trained using online modules, however, was unable to pull it up to show EHS. EHS questioned PIC on illnesses and symptoms and PIC was unable to answer questions to satisfactory. *CDI - EHS provided employee health policy agreement for staff to read, sign and date. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. *Observed - Cardboard box of Packaged candy stored directly on the floor in dry storage area. *CDI - PIC removed box from the floor placing it onto nearby shelf.

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. *Observed - Cardboard Box of single-use popcorn buckets stored directly on the floor in back dry storage area.

4-501.11 Maintain equipment in good repair. *Observed - Gaskets to both 2 door lowboys beneath ovens tearing and in need of repair or replacing.

2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed open employee beverage stored over clean single-service gloves on rack.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P - Observed 1 food employee turn faucet off with bare hands after washing. CDI, employee rehashed hands.

5-202.12 Provide at least 100F water at handsinks. Observed handwashing sinks behind front counter not reaching 100 degrees F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed sliders held on prep refrigerator at 60 degrees F and unit had ambient air temperature of 57 degrees F. CDI, several boxes of sliders in unit overnight according to manager. Voluntarily discarded . CDI, facility maintenance adjusted thermostat and ambient air reading went down to 38 degrees F. 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 .

Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed secondary spice shakers and bottles of food ingredients without labels. 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 single-service portion container with no handle used as scoop

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 collecting soil and debris in hard to reach areas behind and under equipment and behind front counter. Observed food debris accumulating in shelving behind front counter. Increase general cleaning in these areas. Repeat.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P - Observed chemicals stored next to clean single-service articles. CDI, chemicals relocated for proper storage.

Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed three secondary spice shakers and bottles of food ingredients without labels. REPEAT

4-501.11 Maintain equipment in good repair. Observed dispenser not providing required quat sanitizer when run. Operator to contract company to calibrate.

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 collecting soil and debris in hard to reach areas behind and under equipment and behind front counter.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed hand washing sink without soap. CDI-PIC add soap to dispenser.

REPEAT- 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 pack of opened hotdogs in low reach in cooler without date/label. CDI-PIC was able to properly date/label container of hotdogs with date of 01/20/24. Observed one container mini burger sliders with date marking from 01/17/24-01/24/24 and three containers of mini burger sliders with no date/label. CDI-PIC voluntarily discard items from all four containers.

REPEAT- 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 three secondary spice shakers and two secondary bottles without labels. CDI-PIC labeled all items without labels.

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 opened package of hotdogs with no date mark. CDI - PIC voluntarily discarded. 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed unlabeled spray bottle of water. CDI - PIC added label.

4-402.11 Fixed equipment shall be spaced to allow access for cleaning around the equipment or sealed to adjoining equipment or walls. Observed 3-comp sink not sealed to wall. Affix and seal 3-comp sink to wall.

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 tray of hotdogs in RIC with multiple dates marks from early and mid June still attached. CDI - PIC moved hotdogs to clean tray.

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 under equipment and in corners needing cleaning. Observed debris buildup on walls near the 3 comp sink- .5

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY Observed bar dish machine dispensing sanitizer concentration at 10ppm. Facility is to use the 3 comp sink to w/r/s bar utensils and equipments. VR within 3 days. -1.5-

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee with no head coverings. REPEAT VIOLATION -1-

4-501.11 Maintain equipment in good repair. Observed torn gasket at prep reach in at the front counter. Recommend to replace. -0-

5-205.15 Maintain a plumbing system in good repair. Observed water leaking at 3 comp sink faucet. Recommend to repair. -0-

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 No written procedures on site. CDI- provided.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Employees prepping food without a hair restraint.

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. Ceiling fan dusty and in need of cleaning.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM on site during inspection.

5-202.12 Provide at least 100F water at handsinks. -Pf Observed hand sink in the back not having a water temperature of 100F. REPEAT VR will be done by 04-24-2021. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at handsink in bar area. CDI-paper towels provided 6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at handsink in bar area. CDI-soap provided.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Observed dishwasher in bar area to have a sanitization concentration of 0ppm. Bar area only uses dishwasher on the weekends when drinks are made. REPEAT VR will be done my 04-24-2021.

2-101.11 PIC shall be present during all hours of operation. -PF 2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no one certified as a food protection manager present during inspection.

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 improper handwashing due to all handsinks in the concession stand not providing hot water. Hot water knob/handle on all handsinks are not working. Facility does have hot water at 3-compartment sink and bar handsink. Work order has been put in while on site. VR to be done by 1/8/21.

5-202.12 Provide at least 100F water at handsinks. -Pf Observed all handsinks in concession stand providing water at 69F. All hot water knobs/handles not working and not providing hot water. VR to be done by 1/8/21.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Observed bar dishmachine sanitizer reading 0 ppm. Unit is currently not in use due to COVID-19. VR to be done by 1/8/21. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black buildup inside bar ice machine.

4-501.11 Maintain equipment in good repair. REPEAT. Observed hot dog prep unit prep top with heavy ice buildup.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning needing to be done on gaskets on all prep units and reach-in units, drying rack, and hot box.

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 needing to be done on floor under 3-compartment sink and drying rack. No signature needed due to COVID-19 guidelines.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed dish machine recorded at 0ppm bleach. Facility will use 3 comp. sink at bar. VR.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Heated cheese recorded at 125F (see chart). PIC stated coorporate standards are to heat and hold to 125F. PIC will seek more info. with coorporate. Held on TPHC in meantime.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. One employee not wearing hair restraint.

4-501.11 Maintain equipment in good repair. One gasket torn.

2-101.11/2-102.11 Person In Charge (PIC) shall be present during all hours of operation; The PIC shall demonstrate knowledge of food safety by being a Certified Food Protection Manager. -PF No CFPM on site.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF PIC was not able to verbally communicate entirety of health policy nor provide written documentation. CDI- Poster given

2-301.12C To avoid recontaminating their hands, food employees may use disposable paper towels or similar clean barrier when touching surfaces such as manually operating handsink faucets or touching the handle of a door. Employee washed hands and did not use paper towel as a barrier when touching faucet. CDI- Educated.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed bacon bits, cheese holding above 41F (see chart). CDI- Brought to freezer to cool down.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Bottle of water unlabeled.

2-101.11/2-102.11 Person In Charge (PIC) shall be present during all hours of operation; The PIC shall demonstrate knowledge of food safety by being a Certified Food Protection Manager. -PF No CFPM on site.

2-401.11(B) A food employee shall store their beverage to prevent contamination of their hands, exposed food, utensils, equipment, and single-use articles. Mutliple personal drinks in back room stored on high areas where there is possbible contamination. CDI- Drinks removed.

5-205.11(A) A handwashing sink shall be maintained so that it is accessible at all times for employees.-Pf All three handsinks in main area (excluding bar sink) are not accesible for proper handwashing because the cold water is not working, thus making the water scalding hot and not suitable/accesible for proper handwashing. Repair sinks. VR.

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Hot dogs on roller are not protected from physical contaminants with a cover. PIC said she has not yet seen a cover for hot dog roller. Provide a cover.

4-602.11(E)(4) Equipment such as ice bins shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. Ice machine in bar are has accumulated lots of black grime in interior walls. Must be thoroughly cleaned.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Hot dogs recorded below 135F (see chart). Discarded.

3-304.14(B) Cloths in-use for wiping counters and other equipment shall be held between uses in a chemical sanitizer solution at the proper concentration. Sanitizer bucket recorded at 0ppm Quat

3-304.12 During pauses in food preparation or dispensing, store in-use utensils in a clean, dry place, in food with handles above the food, in 135F or greater water, or in running water that moves food particles to the drain. In use utensils stored in sanitizer water. CDI- Removed. Do not store in sanitizer water, store in aforementioned places. REPEAT. Points not escalated due to slightly differnt nature of last violation.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Single-service cups in front counter not protected. Keep in plastic sleeves.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be cleaned as often as necessary to keep them clean; Caution should be used to minimize food exposure. Vents above back counter in need of cleaning. Floors in soda room in need of cleaning.

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P - Observed food employee turn faucet off with their bare hands after hand washing. CDI by instruction.

6-501.112 Removing Dead or Trapped Birds, Insects, Rodents and other Pest - C - Observed some dead fruit flies behind bar.

2-402.11 Effectiveness-Hair Restraints - C - Observed food employee not wearing a hair restraint.

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 stored in water at 72 degrees F behind counter.

4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C - Observed clean linen stored in container below 3 compartment sink accumulating soil.

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

6-501.12 Cleaning, Frequency and Restrictions - C - Observed soil on floor below 3 compartment sink and storage cabinets. Repeat. Observed some standing water on floor of storage room near bar. Maintain clean 6-501.114 Maintaining Premises, Unnecessary Items and Litter - C - Observed some equipment in facility no longer used or necessary. Remove.

2-102.12 Certified Food Protection Manager - C - Observed no certified PIC on site. cdi by instruction. Observed food employee touch garbage container with gloved hand then proceed to handle utensils and hot dog. CDI, hot dogs voluntarily discarded.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee protein shake and drink stored over consumer product in dry storage room. Operator relocated beverages.

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

6-301.11 Hand washing Cleanser, Availability - PF - Observed no hand soap available behind front counter hand washing sink. CID, operator provided hand soap.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P - Food contact surfaces shall be cleaned to site and touch. Observed ice transport containers below ice machine accumulating water and mold. Repeat. Observed several bottles and lids stored as clean on drying rack but with food residues. CDI, items relocated for cleaning. 4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P - Observed dispenser at sink out of sanitizer and sanitizer not being discharged at dish machine behind bar. CDI, operator provided sanitizer at sink and instructed to bring glassware to 3 compartment sink to manually wash until dish machine calibrated.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed hot dogs on rolling hot hold unit at 102 degrees for over 2 hours according to food employees. CDI, hot dogs voluntarily discarded and instructed to set on higher temperature.

7-201.11 Store toxic materials to avoid contamination. -P - Observed germicide stored over fryer oil and with napkins in cabinets. cdi, substances relocated for proper storage.

4-501.11 Good Repair and Proper Adjustment-Equipment - C Observed rusty shelving in tall reach in prep unit in need of replacement. Repeat. Observed dish machine not calibrated properly.

4-302.14 Sanitizing Solutions, Testing Devices - PF - Observed PIC not able to locate test strips. Verification required by 8/13.

6-501.12 Cleaning, Frequency and Restrictions - C - Physical facilities shall be cleaned as often as necessary to keep them clean. Observed cleaning needed in cabinetry, on flooring in prep area and below equipment and 3 compartment sink in storage areas. Repeat. Heavy soil accumulation.

6-301.14 Handwashing Signage - C - Observed no handwashing signs at restroom handwashing sinks. CDI, handwashing signs provided to PIC.

4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P - Observed ice transport container below ice machine accumulating soil. CDI, equipment relocated to 3 compartment sink for cleaning.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf - Observed 1 container of glass cleaner not labeled by common name of substance. CDI, glass cleaner labeled while on-site. 7-201.11 Separation-Storage - P - Store toxic substnaces so that contamination of equipment is prevented. Observed germicidal cleaner stored with clean equipment on storage rack near 3 compartment sink. CDI, chemical relocated for proper storage.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed several boxes of single-service portion containers and other single-service articles stored on ground in storage rooms. Repeat.

4-501.11 Good Repair and Proper Adjustment-Equipment - C - Observed some rusting shelving in tall reach in refrigerator. Professionally resurface or replace. Do not spray paint.

4-501.14 Warewashing Equipment, Cleaning Frequency - C - Warewashing equipment shall be cleaned as often as necessary to keep them clean. Observed heavy soil accumulating on drain board and corners of clean drain board of 3 compartment sink. Repeat.

5-203.12 Toilets and Urinals - C - Observed 1 urinal out of order in mens restroom.

6-501.12 Cleaning, Frequency and Restrictions - C - Physical facilities shall be cleaned as often as necessary to maintain clean. Observed heavy food debris and soil accumulating on floor of back exit door storage area. Repeat. Observed shelving in need of cleaning as well as cabinets behind front counter.

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

6-301.11 Handwashing Cleanser, Availability - PF - Handwashing soap shall be available at each handwashing sink. Observed no hand soap available at handwashing sink at bar. Repeat. 6-301.12 Hand Drying Provision - PF - Disposable towels shall be provided at each handwashing sink. Observed 2 sinks behind front counter with no disposable towels or means to dry hands. CDI, disposable towels provided during inspection.

'7-201.11 Separation-Storage - P - Store toxic substances so that contamination of equipment is prevented. Observed oven cleaner stored on drain board of 3 compartment sink. Observed glass cleaner stored on clean equipment rack near 3 compartment sink. CDI, chemicals relocated for proper storage.

4-302.12 Provide a thin probe thermometer for accurate measure of thin foods.-Pf - Observed no small diameter probe thermometer available for use. Verification required to ensure that small diameter probe thermometer is provided.

3-304.14 Wiping Cloths, Use Limitation - C - Wet wiping cloths shall be stored in sanitizer in between uses. Observed wet wiping cloth sanitizer container below required concentration behind front counter. Observed a wet wiping cloth stored near ice bin behind bar.

3-304.12 In-Use Utensils, Between-Use Storage - C - Store in-use utensils in a clean, dry area, in the food with handle out of product or in hot water above 135 degrees F. Observed in-use ice scoop stored in water at 56 degrees F. Observed ice paddles stored on dusty area above ice machine.

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 towels stored on ground at bar. Store single-service cups in approved dispenser or from protective packaging with lip contact area protected. Observed stacks of single-service cups at front counter and behind front counter with lip contact area exposed / unprotected.

4-501.11 Good Repair and Proper Adjustment-Equipment - C - Keep equipment in good repair and calibration. Observed some damage to cabinetry behind front counter.

4-501.14 Warewashing Equipment, Cleaning Frequency - C - Warewashing equipment shall be cleaned as often as necessary to keep them clean. Observed soil residues accumulating on clean drain board of 3 compartment sink.

4-602.13 Nonfood Contact Surfaces - C - Nonfood contact surfaces shall be free from an accumulation of soil. Observed soil residues and food crumbs accumulating in cabinetry behind front counter and on equipment.

. 6-501.12 Cleaning, Frequency and Restrictions - C - Physical facilities shall be cleaned as often as necessary to keep them clean. Observed some standing water in storage room behind bar on floor. Observed some debris accumulating on floor behind front counter and back exit storage room.

2-301.12 Cleaning Procedure - P - Use proper procedures to wash hands. Observed food employee touch register and then handle clean single-service articles without washing their hands. CDI by instruction.

| 6-301.11 Handwashing Cleanser, Availability - PF - Handwashing cleaner shall be availble at each handwashing sink. Observed no hand soap available at handwashing sink in back room and in womens restroom. CDI, operator repaired dispenser so that handwashing soap was provided in restroom and provided soap at rear handwashing sink.

7-201.11 Separation-Storage - P - Store toxic substances so that contamination of food or equipment is prevented. Observed Steridol Disinfectant wipes being used to wipe down food prep areas according to PIC. CDI, operator removed wipes from use. Use as directed by manufacturer.

3-302.12 Food Storage Containers Identified with Common Name of Food - C - Food ingredients that are not easily identified shall be labeled by common name of food. Observed containers of food ingreedients in dispenser containers not identified by common name of food. Label.

4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C - Single-service articles shall be stored in clean, dry area and 6 inches from the ground. Observed some boxes of single-service cups stored at hallway near bar and lids stored on ground in back storage room.

l / '4-501.11 Good Repair and Proper Adjustment-Equipment - C - Keep equipment in good repair and proper adjustment. Observed several ceiling lights out at warewashing area and back storage room.

5-205.15 System Maintained in Good Repair - Plumbing system shall be maintained in good repair. Observed PVC pipe leak below 3 compartment sink. Repair.