TOPPERS PIZZA #2

*REPEAT* 2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. *Observed - No CFPM onsite during time of inspection. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

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 on Standing 2 Door RIF. Clean frequently to avoid build up.

*REPEAT* 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. *Observed - 3 Compartment Sink in need of re-caulking. *Observed - Baseboards at handsink and in 3 Comp Dish Area in need of repair.

*REPEAT* 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 - Employee Drink in prep area and stored on bag of flour.

*REPEAT*2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. *Observed - No CFPM onsite during time of inspection. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

2-301.15 Only wash hands in handwashing sink. -PF- *Observed - Employee wash their hands in the wash compartment of the 3 compartment sink. *CDI - EHS educated employee and manager that handwashing shall only be conducted at a handwash sink.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. *Observed - 2 Sanitizer Buckets at low concentrations. PIC stated buckets are changed out every 4 hours. EHS recommends changing out sanitizer every 2 hours to ensure proper sanitizer concentrations.

*REPEAT* 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. *Observed - Corner guards of both walls near desk in need of replacement. *Observed - Caulking at 3-Compartment sink in need of repair. *Observed - Baseboards at 3-Compartment sink in need of repair. *Observed - Holes in wall next to water heater.

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 - Grocery Bag of employee food stored on middle shelf of rack in WIC.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. *Observed - No CFPM onsite during time of inspection. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

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 - 2 containers of Cut buffalo chicken prepped on 08/25 with tight fitting lid above 41F in WIC. *CDI - PIC voluntarily discarded items. 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- *Observed - 2 containers of cut pre-cooked buffalo chicken prepped on 08/25 with tight fitting lid above 41F in WIC. *CDI - PIC voluntarily discarded 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

*REPEAT* 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. *Observed - Holes in wall next to water heater. *Observed - base board and caulking at 3 compartment sink in need of repair. *Observed - Corner covers to walls near desk in need of repair/replacement.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed facility unable to provide written documentation for training employees on employee health. PIC very knowledgeable about reporting procedures and food borne illnesses. EHS provided PIC with employee reporting agreement and will return to observe compliance. VR required within 10 days. (1) For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed pepperoni, chicken, and ham above 41F (see temp chart). CDI - Items were voluntarily discarded. (0) 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed three shakers of cinnamon, some seasoning above the make table, and a container of margarine in use without labels. (0)

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 holes in wall by water heater, base board coming off the wall under three compartment sink, and three compartment sink missing caulking to the back wall causing a gap where residue is beginning to accumulate. (0.5)

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Facility operating with no CFPM. REPEAT. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed food employee bare handing cooked boneless wing during preparation. Chicken was being wrapped in tin foil to store in WIC for later use. CDI- PIC voluntarily discarded food and EHS advised PIC on bare hand contact rules with RTE food. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M

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

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Observed no written vomit/diarrhea cleanup plan on site. CDI-EHS provided PIC with written plan. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed pizza pans encrusted with black grease deposits. Clean. 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 . 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed bucket of quat sanitizer with concentration of 50ppm. CDI-PIC discarded sanitizer and refilled with proper concentration. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed diced tomatoes above 41F, see temperature log. CDI- PIC voluntarily discarded tomatoes. 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 .

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

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. No serve safe certified food protection manager present during the inspection. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Dishes shall be stored in a manner that allows air drying. served dishes left wet stacked. Recommend food establishment implementing pyramid stacking methods.

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 could not locate written vomiting and diarrhea plan. CDI provided required information.

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 numerous employee drinks comingled with facility food, one employee beverage on dry storage shelf. CDI advised to move employee drinks and food to marked employee containers or lower shelves where drinks are not exposed to food or utensils.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed cheese curds and beyond chicken held greater than 7 days. CDI PIC discarded food.

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 residue on shelf above pizza make line.

2-101.11 (A) PIC shall be present during all hours of operation. -PF No serve safe certified food protection manager having completed an ANSI accredited food protection course present during hours of operation. Ensure that every shift is equipped with person in charge with certification.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed a number of foods including pepperoni, cheese, sausage, ham, breaded chicken, grilled chicken, crumbled sausage, diced tomatoes, and pasta all above 45F. Foods in between 42-45F were cooled, while foods above 45F were discarded during the inspection. (See temperature chart. Product disposition filled out during the inspection. Prep unit is not holding foods below 45F. TCS foods will be switch to tphc until unit is in fully working condition.

4-501.11 Maintain equipment in good repair. Observed prep unit holding foods in a range of 43F-52F.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed shelving in need of additional cleaning to remove build up and debris.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC's CFPM certificate with expiration date of July 16th, 2020. Immediately effective, May 27, 2020, and until this memorandum is rescinded or replaced, establishments with a Person in Charge (PIC) present with a CFPM certificate that has expired since March 1, 2020, should be marked OUT and assessed zero (0) points on the inspection form. This does not absolve the permit holder’s responsibility to have a PIC present per Section 2-101.11 during routine operations, nor does it absolve them from maintaining their PIC duties per Section 2-103.11 of the NC Food Code Manual. -0 points-

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 plastic scoops stored in cheese with handles making contact with food product. Store utensils in food so that handles do not contaminate food product. -REPEAT- -1 point-

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phone stored on top of bag of pizza sauce. Recommend designating an area for the storage of employee possessions away from equipment, food, or utensils. -0.5 points-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed metal pans stored as clean on shelving with food residue and build up as well as utensils stored as clean making contact with food residue. CDI - Pans and utensils were removed from shelving for cleaning. -1.5 points-

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed numerous squeeze bottles of sauce throughout establishment and shaker containers of spices without identification labels. -1 point-

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 three serving scoops with handles making contact with cheese in flip top cooler. CDI- Utensils were repositioned so that handles no longer made contact with food. -0.5 points-

4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturers label. Observed employee manually washing utensils in water with a temperature of 106F. CDI - Employee ran hot water in warewashing sink until temperature was above 110F. -0 points-

5-501.111 Keep storage areas and bins for waste in good repair. Observed outdoor dumpster with damage resulting in opening at bottom of container. Recommend replacing. -0.5 points.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF Observed little to know knowledge of health policy.CDI EHP poster provided and told PIC to ensure they frequently go over policy with employees.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P. Observed employee flipping pans and scrapping food in new pans with bare hands. CDI items used to make pizza told employee to only bare hand food when they are immediately pulled to make pizzas for order.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF Observed ham, sausage, pepperoni, container of fried wings and all TCS items not dated and they were leftover from the day before. If product is leftover for use for the next day item must be dated. CDI items dated.

4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C Observed soiled mixer container and flat pans stored in can wash to be washed later. CDI items relocated.

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 hand sink in bathroom that is separating from the wall and in need of repair.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed sauce with no time stamp. Sauce had been out for 30 mins. CDI by placing a time stamp on sauce.

4-501.11 Maintain equipment in good repair. Observed damaged gaskets on doors of flip top cooler.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed no time marked for beginning and end of four hour window and no TPHC paperwork. CDI by marking time correctly and provided paperwork template to PIC.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed no label on sugar/cinnamon mixture.

4-501.11 Maintain equipment in good repair. Observed damage gasket on flip top unit bottom door.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed shelving with debris build up in walk in cooler.

5-501.111 Keep storage areas and bins for waste in good repair. Observed damaged dumpster with missing door.

2-102.12 PIC demonstrates knowledge by being a certified food protection manager. PIC on duty is not a certified Food Protection Manager.

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: Observed employee wash hands and turn off faucets without a barrier; thereby recontaminating hands. CDI- direction to re-wash hands and discussion.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment.-P: Observed employee making pizza with bare hands, then running pizza through pizza conveyer. Large chicken toppings reached an internal temperature of 154 F maximum after running through conveyer. If pizza toppings are to be handles with bare hands, they must reach a temperarure of 165 F or above to be considered safe. Alternative is to wear gloves when adding thick toppings; use utensils such as tongs to add toppings; or run thick toppings through conveyer separate from the pizza then add to pizza. Remember all toppings must reach 165 F if handled with bare hands. CDI- chicken was removed from pizza and new topping was run through separately before being added to finished pizza.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P: Observed ham, sausage, and pizza sauce above 45 F in holding. Product handling information for pizza sauce SOP indicates hold at 40 F with a shelf life of three days. CDI- sauce moved to walk-in cooler and vented to cool.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fruit flies in front and rear of facility. Pest control service is in place.

4-501.11 Maintain equipment in good repair. Observed shelves in walk-in beginning to rust.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. Facility doesnot have quaternary ammonium test strips. Obtain ASAP. Verification needed.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee coffee stored over top of napkins and other single service articles. CDI by PIC moving the drink to a lower shelf. Insure that drinks are kept where spillage does not create a contamination hazard to food products or utensils.

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 napkin boxes stored on the floor of the rear storage area. Insure these items are stored off of the floor.

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 hole in the baseboards near the rear exit, insure that walls are kept in good repair.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed house flies in establishment. Observed 1 dead insect in light shield.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed 2 boxes of food stored on floor in WIC.

4-501.11 Maintain equipment in good repair. Observed WIC door severely damaged in bottom right section. REPEAT VIOLATION Previous items have been fixed. 4-502.11(A) Maintain utensils in good repair. Observed cracked lid on Jerk chicken in WIC. Discard items that are no longer easily cleanable.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed sanitizer bottle with a concentration of chlorine above 200ppm. Sanitizer was diluted by PIC. Insure employees utilize test strips to produce sanitizer at correct levels.

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf Observed dented can of jalapeno peppers stored on the can rack. Insure employees check cans for dents when they are delivered. Item was placed in rear storage for credit return.

4-501.11 Maintain equipment in good repair. Observed split gaskets on the front reach in coolers, and on the walk in cooler.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed dirt and debris built up on the gaskets on the front coolers, as well as the front handles for the coolers.

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 baseboard and wall damage throughout facility. Baseboard near the walk in cooler severely damaged.

2-102.12 PIC demonstrates knowledge by being a certified food protection manager. Observed no certified food protection manager on site during inspection.

5-202.12 Provide at least 100F water at handsinks.-Pf Observed water only reaching 82F in employee restroom. CDI employee placed work order.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed can opener blade soiled. CDI can opener moved to dish area. REPEAT VIOLATION.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed small amount of tomatoes double stacked in prep cooler. TOmatoes were above 45F. CDI tomatoes were discarded.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed several working containers and bulk storage containers not properly labeled.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths stored on reachin cooler. CDI cloths placed in sanitizer buckets.

4-202.11 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 dough containers beginning to become scored. CDI by instruction. PIC stated containers will be replaced. 4-501.11 Maintain equipment in good repair. Observed several split gaskets on cold holding equipment. Observed rusted shelves in walk prep coolers and walk-in cooler.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed shelves collecting microbial growth in walk-in cooler.

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf Observed hot water not reaching 100F in employee restroom. CDI employee placed work order.

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 holes in FRP throughout prep area of kitchen. Observed wall and wall coving damage. REPEAT VIOLATION. Observed floor tiles missing and concrete rough in several areas of prep area in kitchen..

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed lights unsheilded in freezer and pizza box storage room. 6-303.11 Intensity-Lighting - C. Observed lights not meeting proper intensity due to several bulbs not properly functioning.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed can opener blade with dried food debris on it while stored clean. CDI by placing can opener in the 3 compartment sink for washing.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed nacho cheese sauce stored at room temperature (73F). The can it comes from states it must be refrigerated after opening. CDI by discarding. All individually portioned nacho cheese containers will now be stored under refrigeration.

4-501.11 Maintain equipment in good repair. Observed rusted shelving in the walk in cooler, a rusted can opener attachment, and a broken door on the reach in 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 damaged floors/missing tile in back prep room, holes in FRP at 3 compartment sink, damaged wall covings.

2-102.12 A certified food protection manager must be on site at all times the facility is in operation. Observed no certified food protection manager on-site.

2-301.14 Food service employeees shall wash their hands using approced methods. After washing hands, employees must use a disposable towel to turn off manual faucets to precent recontamination. Observed employee using washed hands to turn off faucet. CDI by instruction.

4-501.114 Sanitizer must be at proper concentration. Observed sanitizer too low in sanitizer bucket. CDI bucket refilled.

3-501.16 Potentially hazardous cold foods must be held at or below 45F. Observed pizza sauce held on prep table at 63F. Operator stated sauce is not required to be cold held. Have documentation in place by next inspection.

3-307.11 Food shall be protected from soures of contamination. Observed ppened package of flour stored not sealed. Maintain open packages in a sealed container or wrapping.

4-501.11 Equipment shall be in good repair. Observed split gasket on prep reach-in cooler, broken door handle on freezer in storage area, damaged walk-in cooler door.

6-201.11 Floors, walls and ceiling shall be smooth and easily cleanable. Observed damaged floors/missing tile in back prep room, holes in FRP at 3 compartment sink, damaged wall covings.

Observed no certified food protection manager on-site.

Observed the use of both Quat and Chlorine Sanitizers. Sanitizers were not labeled by chemical compound only the word sanitizer.

Observed Chicken hot bites cooling in the walk-in cooler at 56F tightly covered. Informed PIC to allow air to circulate to bring the product down to 45F then cover tighly.

Observed wet stacking of a couple of pans. Overall good job is being done on this.

Observed the self closer to the employee's bathroom broken/in disrepair. Door does not self close.

Observed caulking behind the hand wash sink deteriorated and the caulking behind the three bay sink stained black. Repair/Replace. Observed the fan grates to the compressor in the walk-in cooler accumulating excessive dust. Observed the interior surface of the walk-in cooler doorwith the metal surface ripping and in disrepair creating a cut hazards.

Observed light shields missing from the back room were the upright freezer is located. Replace.