COURTYARD BISTRO

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) Observed milk, cream in RI without dates. CDI. PIC dated. Indicating they were opened yesterday. 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 .

3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P. Observed milk held on time without time stamps on them. CDI. PIC wrote time on it. Other items were properly timed. Repeat.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employees handling and preparing food without hair restraints.

4-501.11 Maintain equipment in good repair. Observed water leaks from one of the the coolers behind. Repeat

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed potatoes and eggs at the back to be completely out of temperatures. Unit temperature was 37F. PIC indicated that they items were removed during food preparation. All items were voluntarily discarded. Repeat EHS will be back in 3 days to check on the unit. 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 .

3-501.19 (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 milk, cream, half n half held on time without a written procedure. CDI. PIC was provided one, prepared and posted in the facility. The items were also dated wince they were within the safe time. Repeat TPHC procedure template may be found at: www.mecknc.gov/foodsafety

4-501.11 Maintain equipment in good repair. Observed water leaks from one of the the coolers behind. Repeat **** improvement from last time

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF For more information on employee health policy please visit: http://meck.co/FoodSafety. Observed facility with only the employee health flyer and no decision tree/employee health agreement. CDI: EHS provided document and education provided on the changes and differences from the old old one.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed potatoes at the back, all items in the prep and drawer upfront to be completely out of temperatures. Unit was placed out of service. All items were voluntarily discarded. Repeat EHS will be back in 3 days to check on the unit. 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 has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C). Observed milk, cheese in RI without dates. CDI. PIC indicated it was opened yesterday and date marked. All other items were properly dated. Repeat **** improvement from last time. 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 .

3-501.19 (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 milk, cream, half n half held on time without a written procedure. CDI. PIC was provided one, prepared and posted in the facility. The items were also dated wince they were within the safe time. TPHC procedure template may be found at: www.mecknc.gov/foodsafety

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employees handling and preparing food without hair restraints.

4-501.11 Maintain equipment in good repair. Observed flip top unit and drawer not working. Repair flip top unit. Repeat

5-205.15 Maintain a plumbing system in good repair. Observed water leaks at sink and at the back of cooler.

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 tile missing at the back above RI cooler.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed a hose from a water filtration system being drained to the hand sink. Hand sinks must not be used for anything other than hand washing. EHS removed the hose from the hand sink. (1 pt) 6-301.11 Provide soap for handwashing at each handsink. -Pf Observed damaged soap pump unable to produce soap for users. -CDI- PIC provided a pump bottle of soap.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed the TCS food items in the RIC in the back hallway with temperatures ranging from 45-48F with an ambient temperature of 48 in the unit. Also observed the single door RIC in the kitchen containing TCS food items from 42-43F with an ambient temperature of 44F. Facility will voluntarily cease to operate until the necessary units are repaired and are able to successfully maintain all TCS food items at 41F or below. PIC voluntarily discarded all of the necessary TCS food items. REPEAT*** VERIFICATION REQUIRED*** (3 pts) 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 TCS food items such as cooked meatballs date marked 3/12 and tomato sauce date marked 3/7. Discard any items that surpass the 7 day date marking period. -CDI- PIC voluntarily discarded the items. (1.5 pts) 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 .

4-501.11 Maintain equipment in good repair. Observed flip top unit not working. Repair flip top unit. REPEAT*** (1 pt)

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed condensate water actively dripping and accumulating on top of lidded foods inside of upright reach-in unit. CDI - Items removed and and an empty metal container was placed to catch water drip. -0-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. - Pf. Observed blade on can opener stored clean with dried food debris. According to staff, can opener is never used. CDI - Can open transferred to dish area to be cleaned. -1.5- 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.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed (1) container of roasted sun-dried tomatoes temping at 45 F in upright reach-in and front end reach-in unit unable to maintain products < 41 F. Refer to temperature observation chart. TCS applicable foods were said to have been cold holding since 6:00 AM. CDI - All foods were voluntarily discarded. PIC disconnected unit and placed a request for repairs from onsite maintenance personnel. Staff instructed to discontinue use of unit until repairs are complete. -1.5- ***VR REQUIRED.

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 roasted sun-dried tomatoes with prep date of 8/3. Product is past the 7 day requirement. Items voluntarily discarded by employee. -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.

3-307.11 Protect food from contamination sources not specifically noted by the code. Observed food employee use their teeth/mouth to try to pry open tamper proof seal from a bottle of syrup. CDI - EHS intervened and educated employee on use of clean utensils. CDI - Product discarded. -1-

4-501.11 Maintain equipment in good repair. Observed non-functional upright reach-in unit. According to temperature log posted, it has been in disrepair since 8/6/2024. Also observed active condensation drips from equipment line inside of 2-door reach-in unit dripping on top of lidded containers of foods. Multiple drips were noted in same unit presenting increased risk for further contamination of surrounding food items. Points deducted due to severity of observation. Repair. -0.5- Long term compliance visit will be made to ensure repairs to 2-door unit.

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 2 door reach in and freezer in need of cleaning due to ice accumulation. -0-

5-501.17 Provide a covered waste bin in female restrooms. Observed uncovered trash bin in female restroom. PIC will request lid from housekeeping supervisor. -0-

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. EHS observed scoop stored in container with breakfast potatoes. CDI PIC removed scoop from container of potatoes. -0 points

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed a can opener stored clean with dried food debris. CID-PIC placed at dish area 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 .

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 cut cantaloupe cooling in container in back reach in cooler with tight fitting lid and not meeting the cooling rate (refer to temperature chart).Food employee stated cut cantaloupe has been cooling in back reach in cooler since 8am. CDI-PIC removed lid and moved to front cooler where staff are in and out of less frequently. 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://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

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 cut cantaloupe cooling in back reach in cooler with tight fitting lid. CDI-PIC removed lid for rapid 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 .

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employees handling and preparing food without hair restraints.

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/FoodSafety. Observed facility without a certified food protection manager. CDI: certified food manager arrived at end of inspection

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed food employee filling up container of carrots in hand sink. CDI: Item was removed.

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 shell eggs being stored above Ready to eat items such as green chiles, potatoes, carrots, etc. CDI: PIC rearranged storage order.

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 sundried tomatoes, canned green chiles, precooked potatoes, and sausage in reach in cooler above 41F. Observed cream cheese sitting out on counter in front serving area, items were above 41F. CDI: items were voluntarily discarded.

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 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 sun-dried tomatoes and canned green chiles with prep dates of 1/4 and 1/3. Both items are past the 7 day requirement. Items were voluntarily discarded. VR required within 10 days.

REPEAT 4-501.11 Maintain equipment in good repair. Observed dish machine leaking while it was running. Repair item.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF For more information on employee health policy please visit: http://meck.co/FoodSafety. Observed facility with only the employee health flyer and no decision tree/employee health agreement. CDI: EHS provided document.

REPEAT 2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety. Observed facility with only the flyer and no written procedures for vomit/diarrhea clean up. CDI: EHS provided document.

REPEAT 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety. Observed dish machine with 10ppm chlorine after running about 5 cycles. Repair person had been called for dish machine and facility will wash rinse sanitize dishes in 3 compartment sink. VR required within 3 days.

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 multiple items in reach in cooler above 41F. Items that were opened today or sealed were moved to another unit. Items that had been in the unit more than 4 hours were voluntarily discarded. Unit had ambient air temperature of 45F. VR required with 3 days. Half/half and milk were observed sitting in carafe above 41F. CDI: PIC voluntarily discarded items.

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 on date marking please visit: http://meck.co/FoodSafety. Observed an open milk, bags of lettuce, a precooked chicken without dates. CDI: Items were properly dated. 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 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 open canned tomatoes with the incorrect date. CDI: item was opened today and item was properly dated.

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 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed boiled eggs not cooling fast enough according to cooling calculation while cooling in reach in with lid tightly on. CDI: lid was removed to quickly cool

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . For information on how to properly calibrate a thermometer please visit: http://meck.co/FoodSafety or view our training video at the following weblink: https://youtu.be/IxXix712KkI. Observed facility without a thin probe thermometer. VR required within 10 days

4-501.11 Maintain equipment in good repair. Observed reach in unit with an ambient air temperature of 45F. repair unit

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 2 door reach in and freezer in need of cleaning.

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/FoodSafety. Observed PIC on duty with expired food safety manager certificate.

2-201.11(A) Permit holder shall require food employees to report to the PIC information about their health and activities as they relate to diseases that are transmissible through food. -P For more information on employee health policy please visit: http://meck.co/FoodSafety. PIC has some knowledge of employee health policy requirements however poster present in kitchen does not include complete policy regarding return to work, exclusion of employee requirements. CDI-discussed with PIC and additional info sent via email.

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. Facility does not currently have a written plan. CDI by instruction with PIC. Template plan sent via email.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety. Observed chemical sanitizing dish machine in kitchen dispensing 0ppm. Machine was primed several times but still observed dispensing 0ppm. Maintenance person began repair during inspection. Use 3 compartment sink to manually wash utensils until machine is repaired. Verification required

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 on date marking please visit: http://meck.co/FoodSafety. Observed open gallon of milk, breakfast sandwiches and lettuce without dates. CDI- items prepared yesterday allowed to be dated.

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 ceilings around vents and wall behind ice machine in need of cleaning.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed white Artic refrigerator showing ambient air temperature of 54 degrees F as measured by thermo couple and not holding TCS foods at required temperature. CDI, all TCS foods held in unit over 4 hours voluntarily discarded by PIC such as, eggs, sausage, cheeses, salsa, qunioa. See temperature observations above. Foods found between 44-54 degrees F. Repeat. Visit to ensure long term compliance of tall white Artic refrigerator and low prep unit behind bar as milk was observed at 44 degrees F. Effective January 1st, 2019 all TCS foods shall be held at 41 degrees F and below. Vr to ensure long term compliance of units to ensure equipment holding TCS foods at new cold hold requirement of 41 degrees F and below.

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 marinara with date of preparation of 6/30, 2 open bags of chicken not date marked, container of pasta with date of preparation of 7/4, meatball with date of preparation of 7/6 and soup with date of preparation of 7/1. CDI, foods voluntarily discarded by PIC.

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 ice scoop stored in standing water at ice bin. Repeat.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed clean utensils stored in container collectind debris / soil.

4-501.11 Good Repair and Proper Adjustment-Equipment - C - Observed tall Artic Air refrigerator and low prep unit behind counter not calibrated so that TCS foods are held at 41 degrees F and below. Effective January 1st, 2019 all TCS foods shall be held at 41 degrees F and below.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Employee drink stored on prep counter. CDI - Relocated to low shelf.

4-501.114 Maintain sanitizer at correct concentrations. -P Sanitizer concentrate empty at dish machine and machine testing at 0ppm. CDI - Concentrate replaced and line primed; now testing at 100ppm chlorine.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Reach in cooler holding sausage and cheese above 45F; ambient temp inside holding at 54F. CDI - Maintenance adjusted temperature settings and food returned to acceptable temp range within minutes. EHS will follow up on cooler.

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. Oatmeal scoop stored in standing water at room temperature (64F). CDI - Scoop and container sent to dish area for precessing

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. One employee drink stored on prep table upon entry to kitchen. CDI- Drink relocated without being asked.

4-501.114 Maintain sanitizer at correct concentrations. -P Sanitizer dispenser at three comp sink dispensing at 0ppm. CDI - Empty concentrate bottle replaced with new full bottle; now dispensing at 400ppm.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Previously frozen and pre-cooked chicken breasts and sausage patties in cold drawer with no date marks. CDI - Items correctly back dated. Other items in facility are appropriately date marked.

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 Egg sandwiches made to day were wrapped and placed in the cold drawer to cool. CDI - Wrapping removed and sandwiches placed on sheet pan in reach in freezer for rapid cool down.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean crumbs and food debris from cold drawer gaskets. Improvement noted from last inspection.

2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles.-P Observed employee not wash hands between handling customer order and preparing food, also observed employee not wash hands between handling dirty equipment and refilling the toppings in the flip top cooler. CDI-Stopped employee and instructed to wash hands. Discussed with manager about retraining on hand washing.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed no sanitizer strength at the dish machine. CDI-The sanitizer was primed and the correct concentration of sanitizer came out during the next cycle.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed missing thin probed thermometer. A VERIFICATION VISIT WILL BE MADE WITHIN 10 DAYS TO ENSURE THAT A DIGITAL THIN PROBED THERMOMETER IS AVAILABLE.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed clean equipment being stored on a cart next to the back hand sink. The equipment is being exposed to splash from the hand sink when employees wash their hands. CDI-The cart was removed. Discussed with the manager about adding a shield or barrier between the hand sink and the push cart.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning needed in several reach in coolers. Have cleaned. 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 a date mark of 3/30 on a container of marinara sauce. The manager stated that the marinara is opened daily, and that this date should not be on the container. CDI-The product was discarded, and explained that a clean container should be used instead of reusing the old container.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed residue buildup on the inside of several reach in coolers and in the drawer holding the sauce bottles. Have cleaned.