SALADWORKS

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

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cut iceberg and pasta in flip top cooler holding at temperatures between 46F and 47F. CDI - Items were placed in flip top unit prior to lunch service. Items were moved to walk in cooler to rapidly cool to 41F or below. All other TCS foods in cold holding were 41F or below -0 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 .

4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. Observed washed, rinsed, and sanitized equipment stored in a manner that would not allow for air drying. -0 points-

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 used as shelving liner in walk in cooler. Discard cardboard and/or replace with item that is non-absorbent, smooth, and easily cleanable. -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 black build up on gaskets of multiple reach in cooler doors. Observed food debris and build up on inside of reach in coolers. Recommend higher frequency and more thorough cleaning. -0.5 points-

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 heavy dust build up on vents in restrooms. -0 points-

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

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 quinoa with a prep date of 10/29 and discard date of 11/5. Observed feta cheese with a prep date of 10/30 and a discard date of 11/6. Establishment had low moisture cheeses with date marks that also exceeded 7 day window. Low moisture cheeses were not discarded due to date marking exemptions but PIC has been encouraged to follow 7 day date marking system for non-exempt cheeses and TCS foods. CDI - Quinoa was discarded. PIC was allowed to correct date of feta cheese to the correct discard date of 11/5. -1.5 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 .

3-501.15 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 covered and stacked plastic containers of BBQ chicken and buffalo chicken cooling in walk in cooler. Chicken is commercially fully cooked, diced, and delivered to establishment. Establishment will reheat chicken to coat in sauces then cool to 41F or less. CDI - Containers were unstacked, uncovered, and moved to walk in freezer to rapidly cool to 41F or less. PIC has been advised to allow TCS foods to cool to 41F or less prior to covering and stacking. -REPEAT- -0.5 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-501.11 Maintain equipment in good repair. Observed plastic Cambros on drying rack with broken and cracked edges and handles. Discard cambros to prevent physical contamination of food. -0 points-

5-501.17 Toilet Room Receptacle, Covered. A toilet room used by females shall be provided with a covered receptacle. Observed no covered receptacle in female restroom. Current receptacle has a broken or missing lid. -0 points-

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed red bell pepper stored directly on wire shelving in walk in cooler. -0 points-

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed covered plastic container of cooked pasta cooling in walk in cooler at 83F. After 30 minutes pasta was temped with no noted decrease in temperature. CDI - Cover was removed to allow cold air to circulate in and around food. Pasta was temped again after 30 minutes with a noted temperature decrease to 56F. PIC has been advised to use theremometer to ensure cooked TCS foods are cooling and to follow appropriate cooling methods. -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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cut iceberg lettuce, cut spinach, and cooked pasta on salad wall holding at temperatures between 48F and 51F. Salad wall is an open faced cooler and may not be able to hold TCS foods at 41F or less. CDI - PIC stated that items are removed from cold holding prior to lunch service, placed in salad wall cooler, and then used within approximately 2 hours. PIC has been advised to place items on salad wall on TPHC. TPHC procedures were amended during inspection. -REPEAT- -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 .

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed dressings being held on counter top using TPHC without start and discard times marked. Establishment has written TPHC procedures for holding salad dressings stating that start and end times will be marked using date marking stickers. CDI - Start and end time was written on dressings. -0 points-

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 tightly covered plastic container of cooked pasta cooling in walk in cooler. CDI - Plastic lid was removed so that cold air could circulate in and around food product. -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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed plastic jug of hot sauce on floor being used as a door stop for swinging door in between kitchen and make line. -0 points-

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees preparing food without wearing a hair restraint. 2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee preparing food while wearing a watch. -0.5 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 fan above drying rack with build up of dust and residues. Recommend higher frequency and more thorough cleaning. -0 points-

4-602.12 (A) The Food Contact surfaces of cooking and baking equipment shall be cleaned at least every 24 hours. Observed panini press at front of establishment in need of cleaning. PIC stated that equipment is due for a deep clean and is only wiped down with grill brush.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed chili chicken nuggets and bbq chicken nuggets temping above 41F in prep top 2. CDI- PIC removed items to rapidly cool in WIF. 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 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Observed chub of ham in WIC and container of pesto being held for more than 24hrs without a date. CDI- PIC removed items to be properly dated. *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 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 popcorn chicken and feta containers on front line dated 4/8-4/15. Observed shredded mozzarella cheese prepped 4/2. CDI- PIC voluntarily discarded items out of date and corrected dates to reflect 7-day parameters. *REPEAT* For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flying pests at back of facility near 3-comp.

4-903.11(A)(C) Store single-use and single-service articles 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 single service knives stored in container with dust and debris accumulation next to drink machines. *REPEAT*

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 areas under and behind equipment in need of cleaning in WIC and frontline.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM in establishment during inspection. Two CFPM certifications posted on wall expired in November of 2024. -1 point- For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

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 container of cooked pasta cold holding on salad wall without date mark. PIC stated that item was prepared day prior. CDI - Date mark was added to container. 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 is not been labeled, or if the label is incorrect. -P Observed container of cooked pasta in walk in cooler with a date mark of 1/9. Time/temperature window of prepared TCS foods is 7 days. CDI - PIC discarded pasta. -1.5 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 at prep line. Observed large unlabeled bin of rice in dry storage. -0 points-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed container of sauce and vinegar stored on floor in kitchen. Observed boxes of food stored on floor in freezer. -0 points-

3-302.15 Wash fruits and vegetables prior to use. Observed cut unwashed avocados stored in flip top cooler with produce stickers still attached. Wash fruits and vegetables prior to use making sure to remove produce stickers and sticker residues. -0.5 points-

4-903.11(A)(C) Store single-use and single-service articles 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 boxes of single use cups and cup lids stored on floor in storage area. -0 points-

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed house flies in kitchen prep areas. Control insects to prevent infestation. -0 points-

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 being used to line top shelf in walk in cooler. CDI - Cardboard was removed. -0 points-

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no test kit for measuring quat sanitizer used at three compartment sink. A verification will be conducted by 10/19/2024 to determine if establishment is in compliance. -0.5 points-

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed large bag of Mac and cheese in walk in cooler holding around 95F, see temp chart. PIC stated this product was from this morning, was heated up for catering order and the rest was supposed to be thrown away, NOT put into walk in cooler. PIC believes this was a miscommunication between employees, was not intending to cool and carry this product over to the next day. CDI- Mac and cheese voluntarily discarded. 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 .

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 large portion of Mac and cheese in walk in cooler, in deep volume container with bag tied together, preventing proper air flow and not allowing proper cooling. CDI- product voluntarily discarded, EHS discussed proper cooling methods with PIC. 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 .

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door propped during inspection, no air curtain. Ensure back door is sealed and shut during operation.

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 frozen food on the floor in walk in cooler.

4-903.11(A)(C) Store single-use and single-service articles 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 to-go boxes on floor in office area, put up 6 inches off floor.

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 a batch of cooked pasta with no date label, PIC stated she had personally cooked and cooled the pasta yesterday. CDI- label placed on pasta. 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 a container of cut ham in walk in cooler marked 7/4, this label was incorrect according to PIC. PIC stated ham was just sliced 2 days ago, employees must not of changed label for product. CDI- label changed, accurately reflecting a prep date of 7/18 after correction. 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed degreaser chemical stored in generic spray bottle with no label identifying the chemical. CDI- chemicals labeled during inspection.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed a few cutting boards showing signs of damage, deep grooves, no longer smooth and easily cleanable. EHS observed that green cutting boards were the most worn, used the most for cutting of produce.

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 minor gasket cleaning needed on reach in prep unit behind service line.

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 employee canned beverage on prep table. CDI. - Employee beverage was moved. Policy was discussed with PIC.

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 mac and cheese and bread stored on the floor in the WIC. Needs to be stored off the floor.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed shrimp being held above 41F in front line cold holding unit. Product prepared 01/16/22. Product placed into unit @11:30am. CDI: Education provided and food employee placed product into walk-in cooler for rapid cooling.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed shrimp skewers and surf n turf skewers being held above 41F in salad line table. Product prepared 01/02/22. Facility keeps temp logs, but skewers not on list. CDI: Education provided and PIC voluntarily discarded product. REPEAT VIOLATION.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed wall mounted dicer stored as clean soiled with food waste. CDI: PIC W/R/S.

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 several large plastic insert pans of lettuce(mixed greens, spinach, and spring mix) and grilled chicken cooled in walk-in cooler overnight that did not meet cooling parameters. See violation #31 for more details. CDI: Education provided and PIC voluntarily discarded product.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed fresh prepared rice being held below 135F in steam well. Product prepared between 10am-11am. CDI: PIC rapidly reheated product to above 165F- 174F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed chicken salad being held above 41F in panini station. Facility does keep cold holding logs, but chicken salad was not temped. CDI: PIC voluntarily discarded product.

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 several plastic insert pans of lettuce(spring mix, spinach, and mixed greens) cooled overnight in walk-in cooler stacked 2-3 deep and covered tightly with plastic wrap. CDI: Education provided and PIC voluntarily discarded product. Observed freshly prepared lettuce, ham, and cooked cauliflower being cooled covered in tight fitting plastic/lids in walk-in. CDI: PIC vented product for rapid cooling.

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 shrimps from previous day in the WI without a date mark. CDI. PIC date marked. REPEAT ****Significant improvement

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employees wearing wrist jewelry while working with food. Needs to be removed when working with food. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils.Observed employees working with food without hair covers. Needs to wear one when working with food.

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 with handles touching the food. CDI. PIC removed.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single use dishes stored directly on the floor. Needs to be removed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed lettuce, kale, in a salad reach in above 41F shrimp, tomatoe, and garlic butter out of temp, they were holding on the panini station. PIC said they hold them there during lunch and every 1.5hrs they put them in the reach in. CDI-Lettuce and kale was moved to the WIC to cool. Shrimp and tomatoes were voluntarily discarded. Butter was put on time. Spoke with PIC about using time for panin station-a statoin next to their press were they keep a few itmes that has ice packs underneath. They decided that is best and EHS will send over paperwork. VR REQUIRED 1/16/2021. 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 Observed ham and pepperjack cheese in the WIC with no DM. PIC said they were opened a few day ago. CDI-PIC added DM.

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 lettuce, kale, in a salad reach in above 41F, they were both covered with sarn wrap. Shrimp, tomatoe, and garlic butter out of temp, they were holding on the panini station. PIC said they hold them there during lunch and every 1.5hrs they put them in the reach in. CDI-Lettuce and kale was moved to the WIC to cool. Shrimp and tomatoes were voluntarily discarded. Butter was put on time. Spoke with PIC about using time for panin station-a station next to their press were they keep a few itmes that has ice packs underneath. They decided that is best and EHS will send over paperwork. REPEAT. PIC did sign due to Covid protocols

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed no thin probe thermometer onsite during inspection. PIC ordered one while EHS was on site. VR REQUIRED 1/16/2021

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no manager on duty with proof of ANSI accredited food certification. Facility has a new permit and must have proof of certification in house by November 25th, 2020.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF. Observed employees unable to state major reportable illnesses and symptoms. CDI provided EHP posters.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed employees leave line to grab more food from walk in and return to food prep without changing gloves. CDI hands washed.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed quinoa on steam well at 107F. CDI item reheated.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed shrimp, buffalo chicken, breaded chicken, mixed greens, kale, and romaine above 41F at front serving line. CDI items discarded and replaced with items at 41F or below. Suggest facility check temperatures during service to ensure adequate holding temperatures.

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 hummus, pepperoni, and in house chipotle ranch dressing not dated. CDI items dated.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed romaine, spring mix, mozzarella balls, diced provolone cheese, and feta cheese cooling in walk in cooler while tightly covered and stacked. CDI items uncovered. Facility has little cooling space, suggest getting a tall rack to place in walk in freezer to allow for rapid cooling.

3-501.13 Thawing - C. Food shall be thawed under refrigeration, as part of the cooking process, or fully submerged under water with water, no more than 70F, running above to agitate particles. Observed frozen lobster bisque soup bags thawing at room temperature on racks.

3-602.11 Food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -Pf. Observed facility with cookies and brownies that are stored at the front for self service without any list of ingredients or allergens. Verification required.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employees handling food while wearing bracelets, watches, and rings. 2-402.11 Effectiveness-Hair Restraints - C. Observed employees handling food without wearing a hair restraint or only a head band.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed soiled wiping cloths stored on clean side of the warewashing drainboard.

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 handles for tongs and scoops used for service stored inside of food containers.