CREPE BISTRO GALLERIA

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 PIC does not have certified food protection manager certification. -REPEAT VIOLATION-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed used face masks stored directly on paper wraps. CDI. PIC removed. 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 .

3-501.17 (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). Observed items in the stand alone with expired dates from months. CDI. PIC voluntarily discarded. 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed life roaches in the kitchen during inspection. Will be back to check treatment.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed food items stored directly on shelves in stand alone. CDI. PIC placed them in containers.

4-501.11 Maintain equipment in good repair. Observed prep cooler behind service counter not operational. Repair prep cooler. REPEAT

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 containers with stickers on the outside surface being stored as clean, observed build up in low boy cooler and build up in micro wave. Clean as needed. REPEAT.

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 PIC does not have certified food protection manager certification. -REPEAT VIOLATION-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed chicken in stand alone at temperatures above 41F. CDI. PIC voluntarily discarded. Repeat For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fruit flies in the kitchen during inspection.

4-501.11 Maintain equipment in good repair. Observed prep cooler behind service counter not operational. Repair prep cooler. REPEAT

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 containers with stickers on the outside surface being stored as clean, observed build up in low boy cooler and build up in micro wave. Clean as needed. REPEAT.

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 PIC does not have certified food protection manager certification. -REPEAT VIOLATION-

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF. Observed an incomplete employee health policy in the facility during inspection. CDI. PIC WAS given a new copy and education provided. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed multiple food items in the coolers stored without covered.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed lettuce, eggs in RI at temperatures above 41F. CDI. PIC voluntarily discarded. 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 .

4-501.11 Maintain equipment in good repair. Observed prep cooler behind service counter not operational. Repair prep cooler. REPEAT

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 containers with stickers on the outside surface being stored as clean, observed build up in low boy cooler and build up in micro wave. Clean as needed. 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 water leaks in the seating area from the ceiling.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee items stored in same place as customer food.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 . Observed containers of oat milk, half and half and almond milk being held above 41F in low boy cooler. See temp chart. CDI: PIC voluntarily discarded items. REPEAT.

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: 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 . Observed a chub of ham and a plate of fried eggs being held in reach in cooler and a container of chicken being held in low boy cooler all missing date marks. CDI: PIC date marked items.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed an unlabeled spray bottle of cleaner being stored at 3 compartment sink. CDI: PIC labeled bottle.

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 working bottles of food being stored on top of low boy cooler with no labels. CDI: PIC labeled bottles.

4-501.11 Maintain equipment in good repair. Observed prep cooler behind service counter not operational. Repair prep cooler.

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 several containers with stickers on the outside surface being stored as clean, observed build up in low boy cooler and build up on bottom shelf of prep counter containing flour. Clean as needed. REPEAT.

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 PIC does not have certified food protection manager certification. -REPEAT VIOLATION-

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed employee beverage being held on prep counter next to clean equipment. CDI: PIC relocated employee beverage.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P 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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY Observed quat sanitizer in sanitizer bucket with a concentration level of 0ppm. CDI: PIC refilled bucket with fresh quat sanitizer that measured 200ppm.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 . Observed a working container of liquid eggs being held in prep reach in cooler at 44F. CDI: PIC moved liquid eggs to RIF to rapidly cool. REPEAT. Points not escalated due to improvement since previous inspection.

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 a spoon being stored in a container of salsa in prep reach in cooler in which handle of spoon was submerged in salsa. CDI: PIC removed spoon from salsa.

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 sticker residue on outside of three containers being stored as clean on clean storage shelf. Containers were not stacked within each other or contacting food contact surfaces. Clean as needed. REPEAT.

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 PIC does not have certified food protection manager certification. -REPEAT VIOLATION-

5-203.11(A)/5-204.11 Establishment is required to maintain the required number of hand washing sinks required by Law and for convenient use by employees in areas required by the NC Food Code. - Pf Observed front hand sink out of order. Staff is currently going to back of facility to wash hands and they cook and do most of their food prep in the front of the facility. VR- a verification visit will be conducted within 10 days to ensure that front hand sink is operable.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed main reach in cooler at back of facility not maintaining TCS foods such as whole milk, several boxes of cream cheese, various hard cheeses, hard shell eggs, and almond milk. The internal temperature of the unit was 55F and PIC stated because they have been frequently in and out of the unit. Unit was kept closed to allow to come down to max cold hold temperature but within 1 hour internal temperature only dropped by 5 degrees. CDI-PIC relocated TCS items to the front reach in coolers and have contacted a technician to service unit. Vr- A verification visit will be conducted within 3 days to verify that back reach in cooler is maintainng TCS foods at 41F and below. -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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

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 cooked shaved steak ambient cooling on counter top, within 30 minutes the cooling rate dropped only 12 degrees. CDI-PIC placed shredded beef in front reach in cooler to rapidly cool. 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 both food employees preparing and handling food without hair restraints.

4-501.11 Maintain equipment in good repair. Observed front flip top cooler and low boy inoperable and not in use. Also observed large back reach in cooler not maintaining TCS foods at 41F or below. Repair or replace both units.

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 cleaning on interior and exterior of microwave as well as interior and exterior of all cold holding units with grease and food debris.

5-205.15 Maintain a plumbing system in good repair.Observed inoperable plumbing system at front hand sink. -REPEAT VIOLATION-

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 food employees with their lunch items located on the clean dish rack and dry storage rack. CDI-Food employees relocated their lunch items to the designated employee location.

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 with expired food manager certification. -REPEAT VIOLATION-

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed cartons of raw shelled eggs above washed avocados and tomatoes in reach in cooler. CDI-PIC rearranged storage order. 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 shredded cheese and pooled eggs cold holding on counter top above 41F (see temperature chart). PIC stated items are pulled from coolers for customers orders and placed back into refrigeration and items were on the counter no more than 30 minutes. Items were also located right next to panini press and other hot cookers. CDI-PIC placed items in back reach in cooler to cool. 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf . Observed two opened gallons of milk in back reach in cooler and small front low boy as well as an opened container of almond milk in front low boy without a date mark. PIC stated items were opened on monday. CDI-PIC dated items with mondays date. -REPEAT VIOLATION- 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 . 3-501.18 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 sliced turkey, Spicy shredded cheese, and cream cheese dated 7/5-7/12 which is 8 days. CDI-PIC corrected date to reflect the 7 day discard date of 7/11. -REPEAT VIOLATION- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed crepe spatula stored in 78F water. CDI- REHS reiterated from last inspections comments that utensil can be stored either directly in temperature controlled TCS food, in water at or above 135F, or within moving water. -REPEAT VIOLATION-

5-205.15 Maintain a plumbing system in good repair. Observed minor drip from front area handsink when faucets while faucets were completely turned off. Applying pressure to the cold water handle stopped drip; tighten and maintain handle to prevent dripping. -REPEAT VIOLATION-

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 with lapsed servsafe certification. PIC provided invoice showing scheduled servsafe certification enrollment scheduled for February 2023. Demonstration of knowledge was provided via questions asked over the course of the inspection.

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 one (1) opened block of mozzarella cheese in the reach in cooler and one (1) container of lettuce within the mini RIC without effective date marking. CDI - PIC verified date of preparation for these TCS foods and date marked them accordingly. 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 roasted red peppers held in a container marked ‘Colby jack 12/1 - 12/8’ from previous labeling. CDI - Food employee voluntarily disposed of the improperly marked food item. Note: EHS observed date marking throughout the establishment. However, multiple items were observed with date marks denoting 8 day retention times (I.E. 01/23 - 01/30) Proper 7 day date marking was discussed with the PIC, as well as the need to remove incorrect or previous labels from multi use containers. All out of date food was voluntarily disposed of, and all 8 day labels were rewritten to have a proper 7 day retention time.

3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed crepe spatula stored in ice water. PIC elaborated that the establishment had been told that utensils can be stored in either cold or hot water. Note: utensil can be stored either directly in temperature controlled TCS food, in water at or above 135F, or within moving water.

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 cardboard sheet stored in coffee prep unit on top shelving. Remove or replace with non absorbent sheeting.

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 approximately seven (7) containers stored as clean on the drying rack with label residue on nonfood contact surfaces. Clean utensils and equipment in such a way to remove residue from previous date marks and labels from the nonfood contact surfaces. CDI - Containers with soiled non food contact surfaces were rotated to 3 compartment sink for corrective cleaning and sanitizing. REPEAT.

5-205.15 Maintain a plumbing system in good repair. Observed minor drip from front area handsink when faucets while faucets were completely turned off. Applying pressure to the cold water handle stopped drip; tighten and maintain handle to prevent dripping.

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 multiple closed beverage containers (thermos, 2 drinking cups) stored throughout the food prep area, including on prep tables and above single service items. CDI - Drinks were moved to the lowest portion of shelving beneath the register.

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 pooled eggs in a container above ready-to-eat foods, such as whipped cream and canned tuna in the kitchen area RIC. CDI - Eggs were moved to a lower level of storage to prevent potential contamination. REPEAT

7-207.11 (B) Store labeled, employee medications to prevent contamination of food, equipment, and other food service related items. -P Observed personal use medications (Advil, ibuprofen) stored above equipment and non-TCS produce (bananas, tomatoes) on dry storage shelving. CDI - Medications were moved to prevent potential contamination.

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 2 small working containers of non-TCS food products (Bailey's, simple syrup) at the café station with no working label. CDI - EHS and PIC discussed potential labeling options for smaller working containers, such as labeling the work station.

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 containers stored as clean on the drying rack with label residue on nonfood contact surfaces. Clean utensils and equipment in such a way to remove residue from previous date marks and labels from the nonfood contact surfaces.

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. 5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed dumpster pad area with open doors on dumpsters, excess waste stored on the pad in the form of multiple garbage bags stored outside of the dumpsters, and litter and waste items (broken sink, several shopping carts, etc.) cluttering the dumpster area.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw shell eggs stored above tomatoes in reach in cooler. CDI - Storage order rearranged. - REPEAT - 3 -

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed shredded cheese, ham, and pooled eggs holding in prep unit at 44F. Ambient temp of prep unit 41F. CDI - All items moved to reach in cooler to be rapidly cooled. - 0 -

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed opened raw beef over fully cooked chicken in reach in freezer. CDI-reorganized

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed excessive soilage accumulation inside tea nozzles. CDI- removed to clean

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloth stored in read bucket with no sanitizer solution. CDI- made

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 on soiled handles and in water at 80F.

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

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 grease residue and yellowing staining of FRP throughout kitchen, potentially from grease laden vapors. Facility has no hood.

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Observed employee food and personal items stored with or over food for public.

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 cream cheese prepped earlier that morning cooling in back reach in cooler; no change in temperature in 30 minutes. CDI - Cream cheese taken to freezer to cool rapidly.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed ham, chicken, and other TCS foods cold holding 53F and above in reach in located in back prep area. All items marked for personal use; no customer food will be placed in reach in until it can be repaired/replaced. Verification in 10 days required to ensure reach in cooler can cold hold at 41F or below.

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 cream cheese packed densely in large container cooling in reach in cooler at 55F ambient temperature. CDI - Cream cheese taken to freezer to cool rapidly. 4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Observed reach in cooler located in back prep area holding at 55F and increasing. Verification in 10 days required to ensure reach in cooler can cold hold at 41F or below.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean crumbs from low prep cooler door gaskets and inside low prep cooler.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Dark build up inside soda nozzles. CDI - Nozzles pulled and cleaned and during the inspection. Informed PIC of requirment to clean soda nozzles daily.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. One wet wiping cloth stored on prep sink drain board. CDI - Cloth placed in laundry bin. Explained to PIC that wet wiping cloths can be held in sanitizer in between uses.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee beveage stored above food for public. CDI- removed

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw eggs stored over ready to eat foods. CDI- removed to bottom o units

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed milks held without tempeature control at self service area. CDI- placed on TPHC

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 crepe rake(in use utensil) stored in water at 65F. Discussed potential options for success.