SPARE TIME ENTERTAINMENT

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC not certified as a food protection manager. No staff member on site with certification during inspection. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed employee fill up container with water for steam well in handsink. CDI: EHS educated employee on handwashing sink limitations and employee relocated to prep sink to continue getting water for steam well.

4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code, P. Observed cutting board surface at pizza line soiled with food debris. PIC stated that this surface is cleaned once a day, sometimes every other day. PIC stated that there have been no pizzas made today at this station. Observed pizza paddle with heavy accumulation of build up and not yet used today. Observed dicer with food debris accumulation present from the day prior. Employee stated that this item was not used today. CDI: PIC took cutting surface, dicer and pizza paddle to 3-comp sink for W/R/S. EHS educated PIC and staff on cleaning frequently of food contact surfaces. 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)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed queso and marinara in hot well with temperatures below 135F. Employee stated that they were reheated in the steam oven before being placed in hot well 2 hours prior. Hot well had little water in it. CDI: PIC voluntarily discarded queso and reheated a new bag and reheated marinara. Both Items reached over 165F before being placed in steam well and more water added to steam well. 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 container of jalapeño poppers in RIC without a date label. Employees could not verify when item was prepared. Observed ground beef in pizza fliptop with date 6/13. PIC stated that it was cooked on that day then frozen and pulled from the freezer two days ago. Observed marinara sauce put into a secondary container from bulk container in the walk in. New container was dated for today and bulk batch was prepared yesterday. CDI: Jalapeño poppers voluntarily discarded. Ground beef label added with date it was pulled from freezer. Marinara date was corrected to reflect the original prep date. EHS provided education on proper date marking procedures. 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 .

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

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 inside of multiple prep units with debris and residue accumulation. Increase cleaning frequency. Observed multiple plastic containers with two different date stickers on it in fliptop unit. PIC stated that the old date stickers were not removed during the washing process. CDI: PIC changed out containers and took them to get stickers removed and W/R/S. 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 top of dish machine with debris and residue accumulation, top shelf above prep unit holding single-use items with dust and debris accumulation. Increase cleaning frequency. *REPEAT*

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed food employee use handsink to fill metal container with water to be used at steamwell. CDI- EHS discuses handsink usage, PIC educated food employee, food employee discarded water and refilled container at prep sink.

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 3 deep metal pans of portioned bags of chicken fail to cool through parameters after being out of temp for more than 4 hours in flip top. CDI- PIC voluntarily discarded item. Observed one deep densely packed container of marinara with a tight fitting lid and two containers of diced tomatoes tightly wrapped not have a change in temp after 30 mins of additional cooling after already cooling for more than 2 hours. CDI- PIC removed tightly fitted lids from items, and removed marinara to shallow pan and WIF. 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 .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed marinara temping below 135F in steamwell. CDI- PIC voluntarily discarded item. 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 cut cabbage for Cole slaw and portioned chicken wings temp above 41F. CDI- PIC removed cut cabbage and and chicken wings to cool in WIF, see item #20. 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 portioned chicken wings fail to cool through parameters, marinara and diced tomatoes not have a change in temp after 30 minutes. CDI- EHS discussed effective cooling methods with PIC, PIC removed marinara and diced tomatoes from tightly wrapped densely packed containers to WIF, see item #20. 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 .

4-601.11(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 gaskets of prep units on cookline with food debris accumulation, stickers still intact on non food contact side of metal pans stored as clean, and top of dish machine with debris and residue accumulation. Increase cleaning frequency.

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 closed employee beverages stored on prep table. CDI - Employee drinks were moved to designated storage area. -0 points-

6-301.14 Post a handwash sign at each handsink. Observed handwashing signage located on handwashing sink to be torn and half missing. CDI - Handwashing signage was given to PIC and replaced during inspection. -0 points-

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed pink and black build up in ice machine along plastic blade and along ice chute. Recommend higher frequency and more thorough cleaning. -REPEAT- -1.5 points-

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed pink and black build up in ice machine along plastic blade and along ice chute. Recommend higher frequency and more thorough cleaning. -0 points-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed large bin of chicken wings cold holding in flip top cooler at 49F - 52F. PIC stated that items had been in flip top cooler at start of her shift (approximately 6.5 hours prior to inspections). CDI - Chicken wings were discarded. -1.5 points- 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 taco beef with a discard date of 10/22 in reach in cooler. CDI - Taco beef was discarded. -0 points- 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed unlabeled squeeze bottles and shakers on cook line. -0 points-

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 wrist watch and employee wearing a bracelet preparing food.. -0 points-

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 open employee drinks and water enhancer stored on prep table with ready to eat tortilla chips. CDI - Employee drinks were moved to designated area. -0.5 points-

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed soiled cleaning rags stored in handwashing sink in pizza prep area. CDI - Soiled cleaning rags were removed. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at handwashing sink in pizza prep area. CDI - Paper towels were provided. -1 point-

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 prime rib cold holding in walk in cooler without date mark. PIC stated that prime rib was prepared more than two days prior to inspection but was unsure of exact date. CDI - PIC voluntarily discarded prime rib. -0 points- 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 .

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee preparing food without wearing a hair restraint. -0 points-

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 build up of food debris, splash, and dust on shelving in dish pit area and on prep surfaces. Recommend higher frequency and more thorough cleaning. -REPEAT- -0.5 points-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cooked preportioned chicken temped at 43F in the prep top cooler, Observed chicken wings temped 45F in the small prep top cooler. Discussion with the PIC stated that the wings were just placed in the unit about an hour ago. CDI - Allowed the PIC the place the wings back into the walk in cooler to cool to 41F or below. PIC discarded the preportioned chicken. 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 .

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 cooked brussel sprouts with the prep date of 8/27. CDI- Date was manually corrected as these were prepped yesterday. 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed a yellow liquid in a spray bottle labels. Discussion with PIC on properly labeling chemicals to prevent misuse. CDI - PIC relabeled spray bottle. -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 cut lettuce and cut tomatoes improperly cooling covered in plastic and stacked CDI - Foods were uncovered and unstacked 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 .

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 shelving in refrigeration units accumulating some residue and debris. Clean and maintain.

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 can opener with food debris on the blade. CDI - Rewashed and sanitized during the inspection.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed a yellow liquid in a spray bottle labels quat. Discussion with PIC on properly labeling chemicals to prevent misuse. CDI - PIC relabeled spray bottle.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed sanitizer bucket with less than 50 ppm of quat. Sanitizer jug was running out. CDI - Sanitizer was replaced and bucket was remade and is now at 200 ppm of quat.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed prep top cutting board heavily scratched and scored. Replace or resurface.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee belongings: jackets and backpacks stored on shelves with supplies.

2-102.11 (A) - (C )(1), (4)-(16) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to the operation of the food establishment. -Pf. Observed the following priority items during the inspection: cold holding. Verification required to ensure compliance. Please visit our resource page, http://meck.co/FoodSafety , for more food safety information related to PIC Duties, Training, and managing food safety.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food manager on site during the inspection. Chef has his however it is expired. 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 Observed no written procedures for these types of events. CDI - Provided clean up guidance and handout during the inspection. For more information please visit: http://meck.co/FoodSafety

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed the interior panel of the ice machine accumulating black and pink residue. Clean and maintain.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sausage, cheese, pizza sauce in the pizza prep top cooler above 41F. CDI - PIC voluntarily discarded the foods during the inspection. 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 .

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 Taquitos in the reach in cooler not datemarked. CDI - PIC datemarked. 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 .

3-501.15  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 lettuce just prepped cooling with the tightly covered lid in the reach in cooler. CDI - Cover was removed the the cut lettuce was placed in the walk in cooler. 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 .

4-501.11 Maintain equipment in good repair. Observed the ambient air temperature of the pizza prep cooler at 50F. Call for repair, do not store TCS foods until unit can maintain at 40F or below.

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 cooler drawer gaskets accumulating foods residue and debris,. Clean and maintain.

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 the current employee health policy does not reflect the addition of Salmonella (non-typhoidal). CDI - Provided the PIC with the NC food code changes and guidance via email

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 on date marking please visit: http://meck.co/FoodSafety Observed the following items not properly date marked: Cole slaw, cut romaine lettuce, hummus. CDI - PIC voluntarily discarded these foods.

4-302.13 (B) Provide an approved Max/Min thermometer or heat sanitizing test strips for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf CDI- Provided the PIC with the NC food code changes and guidance.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee belongings: jackets and backpacks stored on the facility supply shelves.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed the following food above 41F in the pizza prep cooler: sausage, cooked chicken, mozzarella, pizza sauce (see temp chart) Temped unit at 52F, thermometer on top prep well was 48F. CDI - PIC voluntarily discarded all the foods in the unit. Verification visit required to ensure the pizza prep unit is properly maintain cold holding temperature 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. Observed utensil bins for clean utensils with food debris. Observed interior of reach in cooler at cookline in need of cleaning.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drink on prep table in kitchen. CDI - PIC relocated the drink

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw shelled eggs stored over ready to eat foods in the walk in cooler. CDI - PIC relocated the eggs.

4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf Observed dishmachine not reaching the minimum rinse temperature of 180F. The max temperature my thermometer was 157F. Facility has another heat sanitizing dishmachine that is functioning properly. Verification visit to check on the heat sanitizing dishmachine. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine interior panel in need of cleaning.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed several spray bottles not properly labeled in the kitchen and at the bar. CDI - Spray bottles were properly labeled.

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 food on the walk in freezer floor.

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 handle in the ice at bar.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed plastic cups at the bar and next to soda machine not protected and touching the counter.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed the interior of reach in cooler and prep coolers in need of some interior cleaning.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee cell phone stored with bar glasses.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. - Observed unsalted melted butter with garlic and herbs at room temperature at pizza station, temped at 90F. PIC stated this was prepped about an hour ago. Discussed options to place on TPHC. CDI - PIC has chosen to place this product on TPHC and time stamped the product. Filled out TPHC procedures of this product.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed half and half at bar chest cooler temped at 50F. CDI - PIC voluntarily discarded the half n half. Will keep at half point deduction as all other cold holding temperatures were below 41F and below. -REPEAT- NOTE: Facility did replace 1 prep unit at the cookline (existing prep unit was removed). Facility added a chicken breading station refrigerator which will be for chicken only and will be located next to the fryers. No menu changes.

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 deli meat chub in the walk in walk freezer without date marking. Observed opened half n half not date marked. CDI - Items were opened yesterday and properly date marked.

6-305.11 Designation-Dressing Areas and Lockers - C Observed jackets and personal items stored with packaged single service items. CDI - PIC relocated personal items.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed canned employee beverages stored with food on shelf in walkin cooler. Relocated drinks to bottom shelf.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed limes and straws in hand sink at the bar. Do not use this as a dump sink. There is a designated dump sink at the bar. Management will direct employees.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw sausaged stored on the top shelf in the walkin cooler above ready to eat meats. Relocated to correct area of shelving below ready to eat foods.

3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P 3-403.11 (C ) Reheat commercially processed, ready-to-eat food to 135F within 2 hours if food is to be hot held until service. -P Observed 2 containers of queso in hot hold unit that had not been properly reheated (119F and 126F). They were pulled and reheated. One was a commercial reheat and it was reheated to 157F. The other was from a previous day and was reheated to 167F+.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed 1 prep unit holding foods at 44-45F and a reachin unit holding foods at 46-49F. Foods in the prep unit holding at 44-45F were moved to refrigeration that was properly holding to chill to 41F or lower. Items in the reachin cooler from previous day were discarded (including heavy cream, deli turkey, half n half, burger patties, slider patties). The other items from today's prep were moved to refrigeration that was properly holding. Buttermilk in the top of one prep unit was double panned and was at 49F. It was moved to walkin cooler.

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 salsa without a date mark and also one pan of chicken wings without a date mark. Both were opened within the last 7 days so date marks were added during the inspection.

7-201.11 Store toxic materials to avoid contamination. -P Observed 2 spray bottles of chemicals stored on the clean/sanitize drainboard of the 3 compartment sink. Relocated to wash side.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed 2 large dry good bins without labels.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Sanitizer buckets (with towels) were below 150ppm Quat. Refilled to approved level.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed 2 boxes of single service utensils (bowls and clamshells) on the floor. Moved to shelving.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf No quat test kit on site. Obtain. Verification required.