POTBELLY SANDWICH SHOP #551

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Repeat-Observed sticker residue left on containers after cleaning. Interior of knife holder with grease/debris build-up. CDI-returned to 3-comp sink. 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 .

3-403.11 (C), (D) Reheat commercially processed, ready-to-eat food to 135F within 2 hours if food is to be hot held until service. -P. Observed both thermalizers set on low (water was 117F). CDI-thermalizer temperature adjusted and reached 197F. Thermalizers must be set where temperature of water is >135F to reheat soups/marinara/mac n cheese to >135F within 2 hours.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed TCS foods in prep units >41F. See temp chart. CDI-items moved to WIC 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 .

3-501.17 (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). Repeat- Observed containers in prep tops not date labeled. PIC said everything was prepped today. Most meats in walk in had dates from 10/12, only turkey in WIC was dated 10/14. Staff was in process of changing out containers and putting on stickers with today’s date. The date must stay as the date opened, not changed to today’s date with a fresh pan. CDI-pans relabeled with hand written stickers since computer won’t back date. 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 .

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

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed in use tea nozzles, slicer and can opener stored as clean with debris, grease and build-up. CDI-tea dumped, all returned to 3-comp sink 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 .

3-501.18 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) 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 roast beef, steak, ital sub meats, salami without date marks-date marked Roast beef with date opened sticker 3/5-discarded All items in prep top was getting clean pans and new date stickers with today’s date. The original date mark needs to stay with the good intent used. Do not combine older product with new. -discussion with PIC 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 .

3-501.15 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 Repeat-Observed sliced tomato and lettuce cooling in prep top. Prep top is designed for holding temps, not cooling. CDI-items returned to WIC to cool quickly 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 .

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

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. Repeat-Observed several cracked containers and lids. Many plastic containers very discolored CDI-items discarded. 4-501.11 Maintain equipment in good repair. Observed 2 cold holding units out of order. Need to be repaired or removed.

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 sliced meats in deep pans with covers or thick stacks in sealed bag. Improper cooling procedures, insufficient cooling rate. When slicing meats/cheeses cut in smaller batches, leave food in cooler if not prepping right then. Cool food to 41F or less before putting into deep pans with lids or sealed bags. CDI-items put on sheet pans into WIC to cool quickly. For more information, please visit: www.meckncgov/foodsafety 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 Repeat-Observed sliced meats and shredded pork in deep containers with lids or in sealed bags. Sautéed onions cooling in prep top. Prep top is designed for holding temps, not cooling. CDI-items put on sheet pans in WIC to cool quickly 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 .

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 several cracked containers and lids. CDI-items discarded.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed garbage can blocking hand sink. Discussion on smaller garbage can to fit under sink. CDI-garbage can moved

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed meatballs in HH were 124F at the top and 170 or more at bottom where there was water in the pan. Make sure all meat balls maintain 135F or more. CDI-meatballs reheated 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed a couple deli meats filled above the fill line. One was > 41F. CDI-excess meat was put in clean pans, dated and put in WIC. No points due to improvement in procedures 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 .

3-501.15 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 closed bags of turkey not cooling fast enough. CDI-opened bags 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed 1 or 2 drain flies in prep area.

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed to-go cups not protected at counter.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed container of dish soap in hand sink. CDI-removed 6-301.14 Post a handwash sign at each handsink. Repeat-Observed no handwashing sign in women’s bathroom.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed items above 41F sitting in prep area, nobody working in prep area. PIC said that staff was prepping meats when the lunch rush started. Bacon on speed rack was going to be run through oven after lunch rush. TCS foods need to be returned to refrigeration if work is going to be interrupted more than a couple minutes CDI-food returned to WIC 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 .

3-602.11 (B) (1)-(4)Food packaged on premises for customer self service shall include a label with the (1) common name of the food; (2) ingredients and sub ingredients in descending order; (3) quantity of contents; (4) name and place of business. Observed dream bars by register for grab n go, no labeling of any kind. CDI-removed from grab n go area.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed 1 or 2 drain flies in prep area.

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

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 several containers with cracks. CDI-new items on order

5-205.15 Maintain a plumbing system in good repair. Observed leak at hand sink in women’s bathroom

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed signed employee health policies without the 6th illness. CDI - EHS emailed manager the new employee health polices for employees to sign. No points taken due to first time receiving new policy.

6-301.14 Post a handwash sign at each handsink. The handwash sign in the women’s bathroom is fading and difficult to read.

4-204.112 (B) Provide and position correctly an air thermometer in cold/hot holding equipment. Observed a missing thermometer inside of the low cooler for milk.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed every employee with watches and bracelets on. Observed all employees except one with no hair restraint.

4-903.11 (A) Store cleaned equipment, utensils, linens 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 spade knives stored behind the knife holder and pinned against the wall. CDI - Items were removed and rewashed.

4-501.11 (A) Maintain equipment in good repair. Two small prep units out of use, awaiting repair. Points not increased due to facility having adequate cold storage. Repeat

6-303.11 Provide required lighting intensity. Walk-in freezer light is broken.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Sliced Swiss cheese, American cheese, 1 container of cut lettuce and spring mix more than 41F for 30 minutes. PIC moved items to walk in to reach 41F. 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 .

4-501.11 (A) Maintain equipment in good repair. Two small prep units out of use, awaiting repair. Facility has proper cold hold storage capacity. Points not increased this inspection since facility at this time has adequate cold storage. Repeat.

REPEAT 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 tuna salad in covered metal pan above 41F in walk-in cooler. PIC stated tuna salad was prepped about 45 minutes before EHS arrived. CDI-Lid was vented to facilitate cooling. 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 .

REPEAT 4-501.11 Maintain equipment in good repair. Two small prep units out of use, awaiting repair. Facility has proper cold hold storage capacity. *Points not increased this inspection. Facility only storming dry goods and non TCS foods in unit, if used.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed jug of bleach stored in back handwashing sink during inspection. CDI-Bleach was moved to approved storage.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed sticker residue on stacked food containers. CDI-Discussed cleaning/sanitizing methods with PIC and items were moved to be rewashed. 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed buildup on soda dispenser nozzles.

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 items in small prep above 41F after lunch rush. Food above 41F was placed into walk-in uncovered to quickly cool. Advised PIC to adjust temperature setting to accommodate busy service hours when prep unit is frequently opened and closed. Temperature dropped in unit after it had been left closed for a while. Prep unit to right also had items above 41F. Some were placed on ice while others cooled in walk-in. Verification required by 12/3/2022

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 sliced tomatoes and sliced Italian sandwich meats in walk-in cooler above 41F placed into unit after prep with lid fastened. CDI-Lid was removed to facilitate proper cooling. Upon second temperature check, no temperature drop was observed for tomatoes. Tomatoes were placed into walk-in freezer to quickly cool before placing back into walk-in.

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. Label on sugar bin had worn off. Relabel sugar bin.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed ice cream packages on floor in walk-in freezer.

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

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed large quantity of food containers stacked wet after on clean dish shelving.

4-501.11 Maintain equipment in good repair. Two small prep units out of use, awaiting repair. Facility has proper cold hold storage capacity.

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 without updated employee health policy agreement that now includes nontyphoidal Salmonella as 6th big illness. CDI-EHS provided updated employee health policy agreement form to facility via email.

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 sliced tomatoes in reach-in covered at 43F. Tomatoes were sliced 2 hours prior to inspection. Food was vented and allowed to cool quickly to 41F. CDI

3-302.15 Wash fruits and vegetables prior to use. Observed avocados cut in half with stickers still on the rind.

4-502.13 Single-use and single-service articles cannot be reused. Observed single use cup resting in marinara in hot hold unit.

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 lids of food containers cracked and in need of replacement. PIC informed EHS that facility is in the process of replacing food containers.

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. Minor cleaning needed in bottom of cold holding unit under drawers.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed flip top unit closest to the register holding product above 41F (see temp chart) CDI-food was freshly stocked from this morning and allowed to be placed back in walk in cooler to quickly cool. Unit does not have a thermometer for monitoring of ambient air temperature. Facility now has 5 straight inspections with cold holding violation. Facility will be placed on 30 day risk control plan to document improvement in cold holding. VR to be done within 10 days to check on implementation of risk control plan as well as function of flip top.

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 gallon of whole milk in milkshake station reach in not dated. Employee verified it was opened this morning. Facility was allowed to date on site.

4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Observed multiple flip top units with no ambient air thermometers.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed one flip top unit holding all products above 41F (see chart). PIC stated unit was being worked out of early in the morning for catering next to a steam well and oven. Unsure as to when temp. Abuse of food occurred. EHS placed thermometer in unit to get an ambient temp. And recorded at 45-47F. CDI- Food was voluntarily discarded. Facility will use unit in a TPHC manner. REPEAT. This is facility’s fourth cold holding violation in a row. Facility must meet compliance or be subject to an ITS. VR in 10 days to check unit.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Open milk bottle was not dated. CDI- PIC knew date milk was opened and dated as such.

3-501.15 Cooling Methods - PF Commercial container of hot peppers where labeled stated ‘cool after opening’ cooling in prep top unit. CDI- Dumped on sheet tray to cool down.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce stored above washed tomatoes in WIC. CDI-tomatoes were moved onto top shelf above unwashed produce.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed chicken, shredded chicken, ham, turkey, provolone and cheddar cheese, tomatoes, feta cheese, and eggs in the prep unit above 41F. CDI-ham, turkey, provolone and cheddar cheese were discarded. Chicken, shredded chicken, feta cheese, tomatoes chicken salad and eggs were put into the freezer to rapidly cool. Temperatures were below 41F REPEAT

7-204.11 Provide sanitizer at correct concentrations, diluting as required. -P Observed two buckets of sanitizer that were not at the correct concentrations (over 400ppm) CDI-sanitizer was discarded and PIC informed minimize the number of tablets used to make sanitizer

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 foods in Chicken, provolone and cheddar cheese, tomatoes, feta cheese, eggs, turkey and ham in the cold holding that were not at the correct temperature. Foods were prepared and placed into the prep unit without cooling. Allow foods to quickly cool by using open vented shallow pans, ice baths, active stirring. CDI-chicken, feta cheese, tomatoes and chicken salad were placed into the freezer to rapidly cool. Other foods from prep unit were discarded.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Personal drink stored on top shelf of freezer. CDI- Moved.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Lettuce and cheese recorded below above 41F (see chart). CDI- Placed on TPHC.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. One wet wiping cloth stored on prep table.

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

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed quat sanitizer tested at 3-comp sink weak below 150ppm. It was determined that sanitizer bottle at dispenser was almost out and line was filled with air bubbles. CDI: sanitizer was made up with quat tablets temporarily until another container can be ordered.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed meatballs in hot holding at 118F. CDI: meatballs were discarded; some made fresh.

Repeat: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed inside front prep cooler 1 roast beef at 44F, chicken strips at 46F, provolone cheese at 46F, cheddar cheese at 46F, and sliced ham at 45F. CDI: discussed proper ways to maintain new cold hold change. Products were switched out for new products.

General Comment: 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 inside back reach-in cooler sliced ham that had been just prepared and marinara sauce that was heated and cooling improperly inside unit. CDI: ham moved in walk-in cooler and marinara sauce moved to walk-in cooler on ice uncovered.

General Comment: 3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed squeeze bottles and shakers not labeled.

General Comment: 4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed cups at front counter in dispenser overstacked and unprotected. CDI: plastic sleeves were rolled up on cups.

General Comment: 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed scrub brush stored in back handsink. CDI: brush removed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Observed salads, sandwiches, potato salad, and slaw for catering orders being held above 45F/above(see temp chart). Discussed with manager limiting time cold items are left out of temp control. Suggested preparing more in advance to allow for items to be placed back into walk-in to cool down to 45F/below or holding catering order items on TPHC. CDI: some items were placed back into WIC and other items were in process of going out for catering. Observed back line 1 prep cooler holding items above 45F (see temp chart). It was determined that breaker tripped cutting power to that cooler off. CDI: items removed and cooled down in WIC; breaker switched back and cooler temp dropping.

General Comment: 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 chicken stacked and bagged cooling inside walk-in cooler. CDI: chicken was spread out on sheet pan to help in rapidly cooling.

Repeat: 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wiping cloths not in use being stored on back prep table. Observed quat sanitizer in bucket at 100ppm. CDI: dumped and changed to proper concentration.

Repeat: 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal pans stacked wet on back dish shelf.

Repeat: 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed sticker residue remaining on outside of metal pans stored on back dish shelf.

General Comment: 2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee wearing bracelets.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed quat sanitizer in bucket at 50ppm. CDI: corrected to 200ppm.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed pans wet stacked on back shelf.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed sticker residue on outside of pans.