AMERICAN DELI AT MALLARD CREEK

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed employee dump and refill sanitizer bucket in hand sink. CDI - EHS educated food employee not to use hand sink for any other purpose than washing hands. 5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed food employee blocking hand sink with trashcan during prep. CDI - PIC moved to allow for hand washing.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed chicken wings uncovered in WIC. CDI - PIC added covering.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed shredded cheese in PU cold holding above 41F. Cheese was filled past fill line. CDI - PIC halved the product and moved worm cheese to WIC for rapid cooling. 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 .

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed bleach sanitizer bucket concentration over 200ppm. CDI - PIC remade solution to 75ppm.

6-501.114 The PREMISES shall be free of: (A) Items that are unnecessary to the operation or maintenance of the establishment such as EQUIPMENT that is nonfunctional or no longer used. Observed unplugged, broken, and damaged chest freezer stored by bathrooms. PIC stated chest freezer is broken. Remove.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw chicken strips stored above raw fish in RIF. CDI - PIC rearranged storage order to prevent contamination. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 tomatoes in WIC with out date marking. PIC stated they are from yesterday. CDI - PIC added correct date marking. 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 .

3-303.12(B)(C)(D) Unpackaged food may not be stored in direct contact with undrained ice except: whole raw fruits or vegetables; cut raw vegetables such as celery, carrots, or potatoes; tofu; and raw poultry and raw fish received immersed in ice. Observed lettuce stored in PT stored in water. PIC said he was confused from last inspection. CDI - PIC voluntarily discarded and made a new batch.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed sani bucket solution, bleaching out test strips. CDI - PIC remade a proper concentration.

5-205.15 Maintain a plumbing system in good repair. EHS went to wash hands and hand sink plumbing was not connected and water spilt all over the ground. CDI - PIC reinstalled piping to connect to drain.

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 personal water bottles throughout establishment on prep counters and above items for sale. CDI - items were moved.

2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P. Observed food employees working with soiled equipment, prepping to-go plates, working with raw foods, and working with ready-to-eat foods while constantly changing gloves but failing to wash hands after changing tasks. CDI- EHS discussed with PIC, PIC had food employees stop task to wash hands. 2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P. Observed PIC fail to wash hands before donning gloves to assist in food prep, after working in dish pit. CDI- EHS discussed, PIC removed gloves and properly washed hands before replacing.

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). See comment below. 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 sliced tomatoes prepped on 2/23, date marked for 2/24. PIC stated that items date label represented when item was removed from WIC and placed in unit. CDI- PIC adjusted date mark. Ensure TCS foods date labels reflect original date of prep or removal from packaging. 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 .

3-303.12(B)(C)(D) Unpackaged food may not be stored in direct contact with undrained ice except: whole raw fruits or vegetables; cut raw vegetables such as celery, carrots, or potatoes; tofu; and raw poultry and raw fish received immersed in ice. Observed shredded lettuce being maintained in container of undrained ice. CDI- EHS discussed with PIC, PIC had container drained.

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 handle of scoop stored in direct contact with raw chicken held in large bin in walk-in cooler. CDI- PIC removed item from contacting raw chicken.

4-501.11 Maintain equipment in good repair. Observed gaskets in disrepair on prep unit.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -Pf- Observed EHP that did not include restrictions or exclusions and no signed copies. -CDI- EHS provided updated EHP and items were signed. -0- For more information on employee health policy, please visit: www.mecknc.gov/foodsafetY

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 drink stored on prep table. -CDI- PIC relocated items. -0-

2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. -P- Observed food employee handle raw beef Philly meat and return to handle RTE mushrooms and onions. -CDI- EHS educated food employee on when to wash and food employee wash hands and items that were contaminated were voluntarily discarded. -0-

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P- Observed raw tilapia and whiting stored over RTE mayo and other sauces in a cart on WIC. -CDI- PIC corrected storage order. -1.5- 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 items stored in WIC above 41F in WIC. Observed ambient air at 44F. By end of inspection, ambient air observed at 38F. Observed sliced cheese above 41F in prep unit. Refer to temperature chart. -CDI- PIC voluntarily discarded items. -1.5- 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers. -Pf- Observed two spray bottles with no labels. -CDI- PIC properly labeled items. -1-

3-501.13 (A), (B), (C ) Use approved thawing methods. -Pf- Observed fries thawing at ambient air. -CDI- EHS educated PIC on proper thawing methods and items were placed back in WIC. -0-

4-303.11 (A) (B) Cleaning agents and chemical sanitizers that are used to clean and sanitize equipment and utensils shall be provided and available for use during all hours of operation. -Pf- Observed no quaternary sanitizer available for use for W/R/S at 3-comp sink. -CDI- Facility to use bleach sanitizer. -0-

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM on duty during inspection.. REPEAT For more information on becoming a certified food protection manager 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 uncovered food in Tall RIF not cooling . Please cover food not cooling REPEAT. EHS didn’t escalate points only 2 items not covered.CDI.. Items were covered

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 plate of soda nozzles with build up.

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 title by handsink near Tall RIF/RIC .

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM on duty during inspection . REPEAT For more information on becoming a certified food protection manager 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 open packages of food without covering in Tall RIC. .REPEAT

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed damp wiping cloth draped over splash guard of hand sink

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM on duty during inspection. REPEAT For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafet

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed open packages of food without covering in Tall RIC.

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 bucket of lettuce cooling with lid tightly sealed. CDI..Lid was removed to quickly 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 .

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM on duty during inspection. REPEAT For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed employee wash hands and turned off faucet without barrier. CDI..PIC educated employee on using barriers.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed shredded cheese at 45F.. CDI..PIC moved shredded cheese to WIC. 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 no date marking on food items that was prepped days ago.CDI.. Had PIC label the items 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 .

3-303.12(B)(C)(D) Unpackaged food may not be stored in direct contact with undrained ice except: whole raw fruits or vegetables; cut raw vegetables such as celery, carrots, or potatoes; tofu; and raw poultry and raw fish received immersed in ice.Observed buckets of shredded lettuce stored in water in WIC

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM manager on duty. REPEAT For more information on becoming a certified food protection manager 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 Observed no V&D plan. EHS will leave a few to post For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

6-301.14 Post a handwash sign at each handsink. Observed no sign at handwashing sink. EHS will leave signage.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFMP onsite during inspection. REPEAT For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety

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 does not have a vomiting and diarrheal cleaning procedure. CDI - EHS discussed requirements with PIC and gave PIC a printed copy.

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf. Observed frozen fries thawing by being stored on shelf at ambient temperature. Fries were 50F in temperature. REPEAT CDI - Fries were moved back to cooler.

3-302.15 Wash fruits and vegetables prior to use. Observed employee cutting mushrooms that had not yet been washed. PIC stated that they typically wash all fruits and vegetables prior to preparation. CDI: Employee washed mushrooms.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFMP onsite during inspection. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety

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 water bottle on table with rice cooker above sauces with no lid on. Needs to be removed.

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf. Observed frozen fries thawing by being stored on shelf at ambient temperature. (Manufacturing instructions state “Do not thaw”). CDI - Fries were moved back to cooler.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of fries stored on the floor in the WIC. Needs to be off the floor. REPEAT.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths in 0ppm sanitizer. CDI - Sanitizer was refilled. REPEAT.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phones stored on cart with rice cooker. Needs to be stored in designated employee area.

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 does not have a vomiting and diarrheal cleaning procedure. CDI - EHS discussed requirements with PIC and provided PIC a link to the state plan. And gave PIC a printed copy. REPEAT.

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 beef and lamb over sauces in reach in cooler. CDI - PIC rearranged storage order.

7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P. Observed industrial spray bleach sanitizer being used in sanitizer buckets. CDI - EHS and PIC switched to bleach sanitizer approved for food contact surfaces and cleaning in sanitizer bucket.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed hose stored on top of a bag of onions. CDI - hose was moved.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed sanitizer in bucket at 0 ppm bleach sanitizer. CDI - PIC refilled bucket.

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed scoop handle in contact with sugar and flour.

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed cardboard and debris on ground in waste enclosure. Needs cleaning.

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 does not have a vomiting and diarrheal cleaning procedure. CDI - EHS discussed requirements with PIC and provided PIC a link to the state plan.

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. For more information on food storage order please visit: http://meck.co/FoodSafety. Observed raw chicken over raw lamb and raw burgers over raw lamb in reach in. CDI - Storage order was corrected by PIC

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 food in flip top and in bottom of the unit above 41 F (See temperature log). CDI - Prep unit was not holding temperature properly. PIC was able to fix the unit and food was discarded if it was held in the unit overnight or move to cool if moved into the unit this morning.

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 scoop handle in contact with raw chicken wings.

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed scoop handle in contact with sugar. CDI- Scoop handle was removed from sugar. REPEAT.

4-501.11 Maintain equipment in good repair. Observed chipping and gouges on the lid of the flip top freezer.

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 coping missing from bottom of wall and coping beginning to pull away on part of wall behind handsink.

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 does not have a vomiting and diarrheal cleaning procedure. CDI - EHS discussed requirements with PIC and provided PIC a link to the updated policy.

2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed open can of Red Bull placed on cart next to rice cooker and above bottles of sauces. CDI - Beverage was removed.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed a container of utensils with food debris and build up on them. CDI - Container and all utensils inside it were moved to be cleaned.

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 american and white american cheeses in WIC with no date labels. CDI - PIC stated she had opened cheese and sorted them yesterday. Correct dates were added. REPEAT.

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed scoop handle in contact with fish breading. 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 2-301.15 Only wash hands in handwashing sink. -PF Observed employee wash hands at 3-comp sink without using soap and turned off faucet with bare hands. CDI - EHS discussed appropriate handwashing with the employee and the employee rewashed hands.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed sanitizer bucket stored in handsink. CDI- Sanitizer was removed.

3-302.11(A) Separate the different types of raw animal foods. -P Observed raw beef burgers stored in a box with raw chicken. CDI - Burger meat was voluntarily discarded.

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 tomatoes in WIC with no date label. CCI - PIC added the appropriate date label.

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 bottle containers with oils and sauces next to grill with no labels.

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 handle of scoop in fish breading.

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

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several TCS foods being held above 41F in make table. Deli meats and tzatziki sauce prepared 05/26/21 and lettuce, tomato, and cheeses prepared 05/27/21. Ambient temp of unit 37F- turned unit down to 32F. CDI:Education provided. Foods within 4 hours limit placed on TPHC as corrective action. Foods past 4 hour limit voluntarily discarded.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager on staff at time of inspection. No points taken- PIC and food employee provided proof of registration to take course Thursday 01/28/21 and 02/04/21.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed fish thawing on shalf above bags of buns. CDI: Education provided and PIC rearranged storage order.

GENERAL COMMENT: 4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P When asked about W/R/S procedures, food employee stated they W/S/R and use chlorine santizer. EHS provided education. **No points taken due to not actively seeing dishes being cleaned.

GENERAL COMMENT: 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken wings bieng held in baskets above fryers with no temperature control. Wings temped at 170F. PIC stated wings do not last more than 30 min-1 hour. Per discussion with PIC, facility will be opting to use TPHC as control going forward. CDI: Education provided and TPHC document provided to PIC and filled out.

7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-Pf Observed professional grade pesticide labeled for "application by certified pest professional only" being used in facility by staff. PIC stated facility does not have pest control. CDI: PIC removed chemical from service.

4-501.11 Maintain equipment in good repair. Observed black plastic attachment on dicer in poor repair.

6-201.13 Provide a wall to floor joint that is sealed and coved when flood cleaning methods are used. Floor must be graded to drain to functioning floor drains. Observed large strip of base coving separating from wall at end of counter where fries are stored.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed red sanitizer bucket stored in hand sink at front counter. CDI: PIC moved sanitizer bucket to approved location. REPEAT VIOLATION.

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 no date labeling system throughout facility- lettuce, tomato, deli meats, American cheese, etc. CDI: Education provided and PIC date labeled products.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed no thin-tip thermometer in facility. EHS will return within 10 days to verify thermometer is obtained and correctly calibrated. VERIFICATION REQUIRED.

GENERAL COMMENT 5-205.15 Maintain a plumbing system in good repair. Observed very strong odor coming from women's restroom drain. PIc stated upper management is looking to close off drain. No spray cleaning or wet cleaning is done on bathroom floor- only mopping. EHS recommended contacting county about plumbing code requirements, and in the mean time to use hot water and bleach to try and limit smell. Odor is leaking into kitchen and dining areas. EHS also recommended having plumber look at/clean the lines. EHS will check on odor when completing onsite verification for thermometer.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf observed a sanitizer bucket stored int he handsink near the front register. CDI- Bucket was removed from handsink. REPEAT.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a box of french fries stored on the floor in the walk in cooler. CDI- PIC relocated item off the floor to a higher shelf.

2-103.11 (M) Person in Charge-Duties - PF 2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF PIC was unfamiliar with employee health policy when questioned. CDI- educated PIC on EHP, where to locate it, and PIC's duties as it relates to EHP.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. observed multiple employee beverages stored with dry foods on storage shelves in ware washing room. CDI- relocated to approved location.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf observed food debris in hand sink. PIC said employees were using sink to discard some food items. CDI- discussed proper use of handsink with PIC. hand washing only, no food dumping.

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. observed raw chicken wings in walk-in cooler in uncovered container. 3-302.11(A) Separate the different types of raw animal foods. -Pf observed open packages of raw foods stored in random order in upright freezer and chest freezer. CDI- rearranged storage order of raw foods.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P observed wash, rinse, sanitize steps at 3 compartment sink to be incorrect. PIC was rinsing, washing, and sanitizing. CDI- corrected order.

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 multipe ready to eat foods in prep cooler and walk-in cooler without date marks. PIC stated that all foods were prepared the day before but more than 24hrs. CDI- date marked foods.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. observed single service lids stored under soda fountain next to drain.

4-202.16 Nonfood-Contact Surfaces - C 4-101.19 Nonfood-Contact Surfaces - C observed raw wood shelving in hallway next to restrooms.

5-501.13 Receptacles - C observed garbage dumpster with leak in bottom corner. reapair or replace garbage dumpster.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. observed employee phones, keys, and wallet stored with dry storage food items on storage shelf.