AMERICAN DELI EASTWAY

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. - Observed box of raw hamburger patty stored on top of box of raw chicken. CDI, foods relocated for proper storage. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf - Observed spray bottle of cleaner not labeled. CDI, bottle labeled.

4-202.11 Multiuse food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf - Observed 1 fryer basket in poor repair. CDI, basket replaced.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed 2 employee cell phones on shelf above food in storage room. CDI PIC moved the phones

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed facility using chest freezer to store raw beef, raw shrimp, raw chicken tenders, Bread, and onion rings. Some of the packages are open. EHS explained to PIC that proper storage order cannot be achieved in a chest freezer, therefore they need to decide what they want to use the chest freezer for. CDI PIC stated that he will use it for unopened boxes of beef and chicken steaks, burgers, and unopened breaded shrimp. The stacks of boxes will be totally separated/ not touching. PIC moved other items to the 1 door reach in freezer. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed multiple tcs foods in the prep top above 41F. See temperature chart. PIC stated that the unit was filled at 10 am today. The ambient air of the unit is 51F. PIC put unit on Temporary TPHC for today. Maintenance has been contacted. VR needed 7-25-25. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed shelf used for slacking fries lined with cardboard and 2 shelves in back storage area lined with cardboard. 4-501.11 Maintain equipment in good repair. Observed prep top unit ambient air at 51F. It is not holding tcs foods at 41F or below. Maintenance contacted.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed employee rinse off knife in hand sink. CDI PIC redirected employee to rewash knife in three comp sink.

4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed facility using cardboard as barrier for cleaning agents on bottom shelf of prep table.

4-501.11 Maintain equipment in good repair. Observed shelving in WIC with rust and peeling paint. Resurface or replaced.

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 vents in prep area and dry storage area with rust, resurface or replace. Two metal grates in ceiling with rust, need replacement.

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. Observed wings being cooked in large amounts and held in the fry basket out of the fryer to use for future orders, not current, during busy times. CDI Chicken wings were voluntarily discarded and form was filled out. Use a sticker or a sheet of paper to record the time each time a batch is done. TPHC procedure template may be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed raw chicken removed from commercial frozen package stored with raw beef. Observed raw fish stored over sauerkraut and celery in WIC. CDI, foods relocated for proper storage. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P - Observed employee used gloved hand to handle raw chicken and raw beef for philly cheesesteaks and then handle RTE bread without first washing hands and changing gloves. - CDI - Education provided. Employee washed hands and changed gloves. PIC voluntarily discarded bread.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. - Observed raw shrimp, mixed vegetables, and raw bacon stored uncovered in reach-in freezer. - CDI - PIC covered all food products.

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. - Observed employee food and beverages stored above food for service in walk-in cooler. Designate an area for employee food/drinks that is away from food for customers.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed PIC with little knowledge of employee health policy requirements. CDI- discussed policy with PIC. PIC should review policy and provide training to staff as needed. Facility does have complete policy in English and Spanish posted on walk in door. For more information on employee health policy, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf PIC unaware of policy requirement. No written procedures could be provided at time of inspection. CDI- copy of template plan given to PIC in Spanish. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Ensure soda dispenser nozzles are cleaned at least every 24 hours. PIC stated nozzles are cleaned weekly.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed American cheese in top of prep unit at 45F. CDI- removed and placed in walk in to cool. Observed opened jar of sour kraut on shelf in dry storage area with label stating to keep refrigerated. CDI- sour kraut 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.12 Food that is being slacked shall be held in refrigeration at 41F and below or at any temperature if the food remains frozen. Observed 4 bags of french fries on shelf under counter across from fryer not under temperature control. CDI- fries placed back in walk in until needed.

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 several plastic containers of French fly seasoning and salt/pepper mix on shelf in dry good area without labels.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door not self-closing due to closing device broken/not attached to door frame.

4-502.13 Single-use and single-service articles cannot be reused. Observed single service containers previously used to hold jalapeños and banana peppers being used to store seasonings.

4-501.11 Maintain equipment in good repair. Observed rusted shelf under grill. 4-101.19. Non-food contact surfaces shall be constructed of smooth, nonabsorbent materials. Observed shelf under prep table in back area lined with cardboard.

5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P. Observed hose with spray arm attached to faucet at can wash and back flow preventer on faucet broken. CDI- Spray nozzle removed from hose.

2-101.11 (A) PIC shall be present during all hours of operation. -PF Observed no PIC present during inspection. Employee states the PIC is off today and its only two cooks and cashier. EHS advised employee that a PIC shall be present during hours of operation.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafetyn Observed PIC without certification.

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

4-502.11(A) Maintain utensils in good repair. Observed tongs with melted/warped handle. CDI, item removed by PIC.

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 hole in wall above rice cooker area. Need repaired.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety Observed raw shrimp stored over washed vegetables at reach in freezer. CDI, items reorganized.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information 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 . Observed no date mark on Gyro sauce. PIC states sauce was made yesterday. CDI, item date marked.

Repeat: 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed no label on spray bottle of degreaser. CDI, item labeled.

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 on new requirement.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed bottle of chemical degreaser with no label. CDI, item labeled.

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

4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed plastic container with melted/warped handle. CDI, item discarded by PIC.

2-101.11 PIC shall be present during all hours of operation. -PF PIC not on site during hours of operation and prep today. 2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. PIC has not obtained food manager certification. REPEAT. 2-103.11(A-L) PIC shall ensure rules in the code for food safety and handling are met. PIC not available to ensure rules such as handwashing and glove procedures are met during food handling.

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 without soap and scrub for less than 15 seconds, employee re-contaminated hands by turning off faucet with bare hands. CDI - EHS intervened and educated employee. Hands were re-washed. REPEAT. 2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed employee don gloves with a hand wash before. CDI - Gloves were discarded and Hands were washed.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed boxes of unwashed mushrooms stored above cut/washed produce in walk in cooler. CDI - Employee relocated items to correct order. REPEAT.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P Observed tomatoes cooling in top portion of flip top; no change in temperature in 20 minutes. CDI - Taken to walk in cooler to rapidly cool before service.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed wings in fryer basket holding below 135F; Employee stated they only hold wings for 5-10 minutes depending on orders. CDI - EHS recommended they place it on TPHC If only holding for short time for immediate service.

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 tomatoes cooling in top portion of flip top (not manufactured for cooling) and densely packed into plastic container. CDI - Taken to walk in cooler to rapidly cool before service.

2-101.11 PIC shall be present during all hours of operation. -PF Observed no certified food protection manager on site at time of inspection. REPEAT

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 wash hands for less than 5 seconds and turn off faucet with bare hands. CDI - Female employee translated and corrected employee. Hands were re-washed properly.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw burgers stored above ready to eat foods in flip top cooler. CDI - Employee reorganized to correct storage order. 3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce stored above cut/washed produce in walk in cooler. CDI - Employee reorganized to correct storage order.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed wings in fryer basket holding below 135F; Employee stated they only hold wings for 5-10 minutes depending on orders. CDI - EHS recommended they place it on TPHC If only holding for short time for immediate service.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed tomatoes and American cheese cold holding above 41F in flip top unit. Employee stated he brought items out about 2 hours before. CDI - Both items taken to walk in cooler to cool rapidly.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed facility without thin probe thermometer on site. Verification visit required within 10 days of inspection.

4-101.19 Nonfood-Contact Surfaces - C Observed wooden shelving where wing sauces are stored absorbent and are soaking up spillage from wings sauce containers. REPEAT.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed uneven flooring in back storage room; not smooth and easily cleanable. REPEAT.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee clothing and water bottles strewn across singe use items in storage room.

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

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce stored above washed/cut produce that is ready to eat. CDI - EHS relocated items to correct storage order. 3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed vegetables and meat stored in freezers without covering that prevents physical/chemical contamination.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sauerkraut, ham, turkey, corned beef, tomatoes, and other TCS foods holding at 58F in flip top unit. Ambient temperature of unit holding at 58F. CDI - TCS items held in unit 4 hours or more voluntarily discarded. Items still frozen taken back to reach in freezer. PIC turned down unit immediately, and the unit was able to reach 42F by end of inspection.

4-101.19 Nonfood-Contact Surfaces - C Observed wooden shelving where wing sauces are stored absorbent and are soaking up spillage from wings sauce containers. REPEAT.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed missing tiles in rear storeroom. REPEAT.

2-101.11 PIC shall be present during all hours of operation. -PF Observed no certified food protection manager on site at time of inspection. REPEAT.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed turkey, cheddar cheese, and white american cheese cold holding 45F and above. Manager stated all items were stocked at 10:30 that morning. CDI - Container of turkey taken to walk in to cool rapidly. Top half of containers of cheese were taken to walk in to cool rapidly (overstacked in container, bottom portion holding at 41F).

4-101.19 Nonfood-Contact Surfaces - C Observed wooden shelving where wing sauces are stored absorbent and are soaking up spillage from wings sauce containers. REPEAT.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed missing tiles in rear storeroom. REPEAT.

2-101.11 PIC shall be present during all hours of operation. -PF Observed no certified food protection manager on site at time of inspection.

4-101.19 Nonfood-Contact Surfaces - C Observed wooden shelving where wing sauces are stored absorbent and are soaking up spillage from wings sauce containers.

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 missing tiles in rear storeroom.

2-101.11 PIC shall be present during all hours of operation. -PF Observed no certified food protection manager on site at time of inspection.

2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed employee handle raw food change gloves to work with ready to eat foods without handwash between glove change. CDI advised on proper handwashing and hands rewashed and gloves changed.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken wings hot held at 126 degrees. CDI reheated. See chart above.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cheese , tomatoes, and turkey at greater than 41 degrees. -0 points-

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed cloths held in sanitizer bucket without measurable sanitizer concentration.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed damaged tiles in store room area.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager on site at time of 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 employee recontaminate clean hands by turning off faucet with clean hands instead of using paper towel . CDI corrected by instruction and hands were rewashed.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed wet wiping cloths stored in sanitizer measuring above 200 ppm available chlorine. CDI dumped and remixed to proper concentration.

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 vent in ladies room leaking water into light fixture and into floor. Observed second vent condensig and leaking water through light fixture in kitchen area . CDI Moved food and utensils away from condensate and technian has been displatched.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager on site at time of inspection. Facility permit is less than 210 days old therefore no points taken.

2-301.14 Wash hands after activities that contaminate them. -P Observed employee hand raw food and then go back to ready to eat foods without hand wash between glove change. CDI Instructed employee and hands were washed and gloves changed.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed dishes and utensils not being sanitized due to failure of hot water faucet at 3 compartment sink. CDI Advised PIC on temporary measure to fill three compartment sink from prep sink advised not to use hose from canwash. PIC called plumber and filled three compartment sink using clean bucket from prep sink.

5-103.12 Provide water under pressure to all fixtures.-Pf Hot water pressure at three compartment sink not sufficient to facilitate proper dish washing . CDI PIC repaired while on site.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager on site facility still within 210 day time frame to obtain certification. -0 points-

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 house made tatziki sauce dated 01/20 still in walk in . CDI discarded.

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

5-205.15 Maintain a plumbing system in good repair. Front handwash leaking under 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. Floors damaged in rear storage area.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager.- EHS observed no employee present with documentation of being certified in a food protection manager course. Facility has 210 days from when the permit was issued to obtain documentation of a manger being trained in a food protection managers course.

2-103.11 (M) Person in Charge-Duties - PF- EHS observed two employees working and through conversation they told the EHS they did not sign or were exposed to an employee health policy. Also one employee was questioned on the employee health policy and could not provided the EHS with the correct symptoms or illnesses they may not come to work with. EHS did observed an employee health policy. However one employee only speaks Spanish and does not read English well. CDI- The new employees read over and signed an employee health policy. EHS also provided the PIC with a Spanish employee health policy. Facility was given a Spanish and English employee health poster. PIC covered the information with the employee during the inspection

2-301.14 When to Wash - P REPEAT- Observed an employee handle raw chicken during a cooking process and without washing his hands he attempted to work with RTE foods. CDI- Before cross contamination occurred EHS had the employee wash his hands and do gloves.

6-301.11 Provide soap for handwashing at each handsink. -Pf- Observed no soap at the back kitchen handsink. CDI- An employee provided hand soap at the hand sink.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf - REPEAT- Observed a bottle of purple cleaner not labeled. CDI- PIC voluntarily discarded the item.

6-501.111 Keep the premises free of insects, rodents, and other pests.- Observed several flies throughout the facility.

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 both ice scoops stored inside of the ice. EHS informed PIC of the violation and to have an employee was their hands and wear gloves to get the handles out of the ice.

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 use items on the floor in the back dry storage.

5-205.15 Maintain a plumbing system in good repair.- Observed back hand sink with leaking pipes.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.- Observed a molding piece missing from a door jam. This is causing the surface to be rough and not easily cleanable.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed cooked wing, partially eaten on wax paper on freezer lid next to food employee preparing food for the public. CDI- employee food discarded

2-301.14 Wash hands before donning gloves and between gloves uses.-P 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 food employee wearing gloves change task from cooking to utensil washing then return to food preparation change gloves without washing hands. CDI- instruction provided

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed employee fill sanitizer bucket in hand wash sink. CDI- removed to 3 comp sink to fill

3-302.11(A) Separate the different types of raw animal foods. -P Observed open box fo raw frozen chicken stored over box of hamburger. CDI- re-organized 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed boxes of raw frozen proteins stored over open boxes of ready to eat foods in reach in freezer. CDI- removed raw proteins to bottom

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 opened sliced deli meats form yesterday not date marked. CDI-date marked

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed three buckets of multiple colors, filled with sanitizer and soap combination no labeled. instruction provided; removed to label

3-307.11 Protect food from contamination sources not specifically noted by code.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed two buckets of cleaning solutions with wiping clothe stored inside. Both tested and both tested 0 ppm for QAC and chlorine.

4-101.11 Food contact surfaces shall be made of safe materials. No odor, color or taste can migrate during multi-use. Materials shall be smooth, cleanable, durable and nonabsorbent. Observed permeable bag of onions stored on soiled cardboard.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed outside of utensils that were not tight stacked with sticker residue.