DOMINOS PIZZA #8916

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. EHS observed food debris present in hand sink by make line. EHS advised that hand sink shall only be used for hand washing. EHS observed whole pieces of food present in handsink. CDI - PIC cleaned out hand sink. (1)

6-501.111 Keep the premises free of insects, rodents, and other pests. EHS observed flies present in kitchen during inspection. EHS advised to increase pest control if issue continues. (0)

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. EHS observed porous ceiling tiles above can wash. These tiles are unapproved for this area because it is subject to moisture and the surface is not smooth or easily cleanable due to being porous. Replace. REPEAT. (1)

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. EHS observed employee drink and phone stored on prep table. EHS advised that an area for storage of employee belongings shall be designated to avoid contamination of food or equipment. (0)

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . EHS observed thermometer on site, however, thermometer is not approved thin probe. PIC stated a new thermometer will be obtained. 10-day VR required. (0.5)

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. EHS observed pans stored as clean stacked on top of each other. EHS observed pans still wet on interior surfaces of pans. EHS advised to stagger stack dishes/pans to allow for adequate air drying prior to stacking for storage. (0)

4-501.11 Maintain equipment in good repair. EHS observed torn gaskets on make line reach in doors. PIC stated gaskets have already been ordered. REPEAT. (1)

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf EHS observed hot water at three compartment sink only reaching a max temperature of 95F. EHS allowed water to run for several minutes and eventually observed temperature beginning to drop down to 93F. EHS observed dishes and utensils clean to sight and touch. EHS observed low temp dish soap being used (70F temperature required). PIC stated facility just laundered linens using hot water and was concerned it potentially affected the temperature. PIC has reached out to operating partner for repairs. 10-day VR required. (0.5)

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. EHS observed porous ceiling tiles above can wash and in bathroom. Replace with non-porous ceiling tiles so that the tiles are non-absorbent and easily cleanable. 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. EHS observed food splash and residue present on wall by front handsink and make line. Increase cleaning frequency to avoid accumulation. (0.5)

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed whole pieces of food in hand sink next to make unit. EHS advised to only use the handwashing sink for hand washing. CDI - PIC cleaned out hand sink and removed food debris. (1)

4-501.11 Maintain equipment in good repair. Observed WIC damaged around the frame of the door. Door latches but does not close fully. PIC stated that door will be replaced in the coming months. REPEAT. (1)

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 residue build up on the gasket of WIC. Observed dust accumulating on fans inside of WIC. Increase cleaning frequency to avoid accumulation. (0)

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed numerous ceiling tiles above mop sink that are porous and not easily cleanable. Replace. (0)

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed slight wet stacking with dishes that were stored as clean. Separate dishes to allow proper air drying. Due to severity no points taken.

4-501.11 Maintain equipment in good repair. Observed damaged WIC door unable to shut all the way. WIC is still able to maintain TCS foods at 41F and below. PIC stated that a new door has been ordered. (0.5 pts)

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 build up/debris in hard to reach places throughout the facility such as the under the 3 compartment sink and by the wire rack where dishes are stored. Increase cleaning frequency. (0.5 pts)

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf EHS observed no written vomit and diarrheal procedures in establishment. CDI EHS provided poster for PIC to post. -.5 Points For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

6-501.111 Keep the premises free of insects, rodents, and other pests. EHS observed flies in kitchen area. -1 Point

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 walls and floors in walk in cooler and throughout prep space under hard to reach areas accumulating soil and food residues. Points weren't escalated due to improvement. -.5 points Repeat

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf - Observed spray bottle of sanitizer not labeled. CDI, bottle labeled.

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 soil and food residues accumulating on shelving and behind equipment through facility.

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed 2 dumpster doors left open.

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 walls and floors in walk in cooler and throughout prep space under hard to reach areas accumulating soil and food residues.

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 on prep counter.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 . Observed chicken nuggets being held in prep flip top and a container of wings being held in prep RI cooler both above 41F. See temp chart. CDI: PIC moved items to WIC to rapidly cool to 41F or below as PIC stated he had placed items in unit approx. 2 hours prior to EHS arrival.

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. TPHC procedure template may be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation PIC could not locate written procedures for pizza sauce being held on TPHC. CDI: EHS provided form to PIC which was filled out onsite. 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 4 containers of pizza sauce being held on counter not marked with a time for discard. CDI: PIC placed labels on all containers as he stated they were pulled from WIC at approx. 10am. REPEAT

6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed a dead bug on floor next to back door. Remove dead insects and other pests.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. During all hours of operation, there must be at least 1 employee with active ANSI food protection manager certification. PIC could not confirm certification. REPEAT

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF: PIC unable to confirm employees have been informed of their reporting responsibilities with regards to symptoms and diagnosed illnesses and exposures. CDI- example of employee health policy emails to facility.

2-501.11 Clean-up of Vomiting and Diarrheal Event - PF - Establishment does not have vomit/diarrheal event clean-up plan. CDI - Establishment e-mailed sample policy.

3-501.19 Time as a Public Health Control - P, PF - Pizza sauce did not have time label on it. Place time label on pizza sauce when using time as a public health control and discard or use within 8 hours. Clarified with PIC that pizza sauce can be held at room temp for up to 8 hours. Observed two quantities of sauce labeled, one not labeled at room temp. PIC stated it was not labeled because it was not yet in use. sauce was brought out at 10 AM. CDI- allowed sauce to be labeled with 6:00 pm expiration.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety Employee with food protection manager certification arrived 30 minutes after inspection began. During all hours of operation, there must be at least 1 employee with active ANSI food protection manager certification. 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 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 . All TCS foods in pizza cooler top measured 44-50F. Employee stated items were portioned at 10AM and were placed in pizza cooler top immediately afterwards. Use equipment that is designed to rapidly cool TCS foods, such as the walk-in cooler. CDI - Establishment placed all warm TCS foods in pizza unit were placed on time as a public health control and will be discarded by 4PM. REPEAT

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed 1 live roach on floor. Keep premises free of pests. CDI - EHS eliminated roach. 0 pts.

2-102.12 (A) Certified Food Protection Manager - C - No employee present with ANSI food protection manager certification. At least 1 employee shall be present during all hours of operation with active ANSI food protection manager certification.

2-201.11 (A), B), (C), and (E) Responsibility of Permit Holder, Person in Charge and Conditional Employees - P, PF - Establishment's employee health policy does not include non-typhoidal salmonella. CDI - Establishment e-mailed new health policy form with non-typhoidal salmonella. 0 pts.

2-501.11 Clean-up of Vomiting and Diarrheal Event - PF - Establishment does not have vomit/diarrheal event clean-up plan. CDI - Establishment e-mailed sample policy. 0 pts.

2-401.11 Eating, Drinking, or Using Tobacco - C - Employee drink on pizza prep table and 2 drinks on prep table near walk-in cooler. Employee drinks must not be stored on prep tables. Store on a bottom shelf or separate location.

2-301.14 When to Wash - P - Employee observed returning from outside and handling cell phone and went to begin making pizza without washing hands. Later in the inspection the same employee handled cell phone and went to preparing pizza without washing hands. Employees must wash hands when returning from outside or any time they contaminate their hands and prior to preparing food. CDI - Employee instructed to wash hands on both occasions and did so correctly.

3-501.14 Cooling - P - 2 pans of chicken were prepared around 10AM and still measured 55-58F. TCS foods that are portioned or prepared at room temperature and not heated are to be cooled to 41F within 4 hours of preparation. CDI - Chicken discarded. 0 pts.

3-501.19 Time as a Public Health Control - P, PF - Repeat - Pizza sauce did not have time label on it. Place time label on pizza sauce when using time as a public health control and discard or use within 8 hours. CDI - 10AM label placed on pizza sauce container.

3-501.15 Cooling Methods - PF - Repeat - Chicken was cooling in containers with tight-fitting lids. TCS foods shall be cooled while loosely covered or uncovered. CDI - Chicken was discarded.

3-307.11 Miscellaneous Sources of Contamination - C - Wet wiping cloths observed laying on bags of peppers and jalapenos at 3-compartment sink. Wet wiping cloth laying on top of single-service marinara cups. Food must be protected against miscellaneous sources of contamination.

2-302.11 Maintenance - Fingernails - PF - Employee with finger nail polish was preparing pizzas with no gloves on hands. Employees with nail polish or artificial nails must wear gloves when working with exposed food. CDI - Employee instructed to don gloves. 0 pts.

3-304.14 Wiping Cloths, Use Limitations - C - Wet wiping cloths observed in various locations throughout kitchen. Store wet wiping cloths in sanitizer solution when in between uses or place cloths in soiled linen bin. 0 pts.

6-305.11 Designation - Dressing Areas and Lockers - C - Employee cell phone observed on prep table. Employee personal items must not be stored on prep tables. 0 pts.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at hand sink at 3 comp sink. PIC noted no dishes have been washed yet today. CDI - PIC provided paper towels. - 0 -

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 stamps marked on pizza sauce. CDI - PIC took pizza sauce out of cooler at 10:30 this morning. EHS allowed PIC to mark beginning and end times. - 1 -

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 sauce and chicken tenders cooling tightly covered and stacked in walk in cooler. CDI - PIC uncovered and unstacked items. - 0.5 -

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several plastic and metal containers wet stacked in dish area. CDI - PIC and EHS unstacked several containers. Few containers moved to 3 comp sink due to sour smell. - REPEAT - 1 -

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several plastic and metal containers wet stacked in dish area. ** No sign due to COVID 19 Pandemic

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several plastic containers wetstacking on drying rack. No signature needed due to COVID-19 guidelines.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager during inspection.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed a box of ranch stored on the back handsink next to the three compartment sink. Handsinks must be accessible at all times. CDI- Box moved to dry storage shelf. Repeat violation.

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 stamp on the pizza sauce being stored on the counter. Facility has a variance to hold sauce at room temperature for 8 hours. A time stamp must be placed on pizza sauce when taken out of temperature control. CDI- Correct time placed on pizza sauce.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed dust and food debris beginning to accumulate on some racks and shelves. Increase cleaning frequency.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed front handsink by pizza oven blocked by trash can and dirty utensils. Handsink must be accessible at all time. CDI- Items moved, handsink unblocked. REPEAT VIOLATION.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed 1 wet wiping cloth on counter during inspection. CDI- Cloth moved to dirty cloth area.

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 scoop with no handle stored in corn mill. CDI- PIC removed scoop from corn mill and stated a scoop with handle will be ordered.

4-501.11 Maintain equipment in good repair. Observed walk in cooler door not closing properly. All food in walk in cooler is colding holding below 45F. PIC stated a work order has been placed to have door repaired. REPEAT VIOLATION.

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 floor in area below 3 compartment sink with significant black build up. Floor needs cleaning.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection managers present in store at the time of inspection.

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 use bare hands to turn off faucet after handwashing.CDI: Instruction and re-washing.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed back handsink adjacent to warewashing area blocked by dirty utensils. CDI: Utensils moved/washed and access restored.

4-501.11 Maintain equipment in good repair. Observed bottom of door to walk in cooler damaged, causing the metal cover to flare out into gasket. PIC stated that maitanence is aware of the issue.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed one of the two dumpsters for facility missing it's lid entirely.

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 adjacent to three compartment sink in need of re-caulking. Sink is beginning to loosen from wall. REPEAT.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF - 0pts - PIC is aware of employee health policy but is not aware if employees sign a policy upon new hire as he does not do the hiring. It is vital for the PIC to maintain all employees up to date with the knowledge required. CDI - Provided a policy to PIC to post that is easily read. PIC will ensure all employees are properly trained.

| 2-301.14 When to Wash - P - Observed food employee using sanitizer instead of washing hands after touching door handles and other items then working with food. Hand sanitizer is not a substitute for hand washing particularly when it comes to touch or working with food. CDI - Corrected through education.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. - 0 pts - Observed wet cloth stored on prep surface when not in use. Maintain in sanitizer or place as soiled.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - 0pts - Observed containers holding packaged foods soiled with build up. Clean containers as often as necessary.

5-205.15 Maintain a plumbing system in good repair. Repeat - Observed duck tape around the t-spray nozzle. Remove tape and repair if needed.

6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods - C - Repeat - Observed shelving at the 3 comp sink attached to wood that is rotting. Replace or repair if possible. 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. Repeat - Observed soiled walls under the three-compartment sink above the grease trap. // Recaulking needed at hand sink in back area.

2-101.11 PIC shall be present during all hours of operation.-PF: Person in charge must have an Ansi accredited food protection manager certification. REPEAT

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at the hand sink near 3-compartment sink. VR required.

4-501.11 Maintain equipment in good repair. Observed shelving in pizza prep cooler rusting. Repair or replace. Repeat.

5-205.15 Maintain a plumbing system in good repair. Observed duck tape around the t-spray nozzle. Remove tape and repair if needed.

6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods - C: Observed shelving at the 3 comp sink attached to wood that is rotting. Replace or repair if possible. 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 soiled walls under the three-compartment sink above the grease trap.

2-101.11 PIC shall be present during all hours of operation.-PF: Person in charge must have an Ansi accredited food protection manager certification.

4-501.11 Maintain equipment in good repair. Shelving in pizza prep cooler rusting. Repair or replace. Repeat.

6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods - C: Observed shelving at the 3 comp sink attached to wood that is rotting. Replace or repair is possible.

2-101.11 PIC shall be present during all hours of operation.-PF: Person in charge must have an Ansi accredited food protection manager certification.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF: Could not provide an employee health policy agreement or provide knowledge of illnesses/symptoms or knowledge on when to exclude or restrict employees. CDI-given

4-501.11 Maintain equipment in good repair. Observed rusting shelving in pizza make cooler. Replace.

6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods - C: Replace or repair rotting wooden pieces at 3 comp used for shelving attachments. Remove tape from pizza oven (not a cleanable surface).

2-102.11 PIC demonstrates knowledge by being a certified food protection manager. No one present has food proteciton manager certification. This became a 2 point deduction January 1 2014.

General Comment 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 slicing bread for sandwiches with bare hands. CDI -Bread discarded; employee washed hands and donned gloves.

General Comment 5-202.12 Provide at least 100F water at handsinks.-Pf Hot water at handsinks below 100F. CDI - Waterheater adjusted up. Water temped at 103F at handsinks.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed rollers in between wire conveyer of pizza oven with heavy build up. Will return within 10 days to verify correction.

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 two containers of philly meat with expiration date 5-5. CDI- Discarded. Also, containers of spinach and cooked sausage dated to expire 5-14 which is 8 days counting the day opened; on container dated 5-15. CDI - Sausages relabeled 5-13; spinach relabeled 5-10 and the internal policy says that spinach get 4 days of shelf life.

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 spinach cooling in walk in cooler in a container that was tightly lidded. CDI - Lid removed to properly cool

General Comment 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed one box of pepperoni stored less than 6 inches above the floor. CDI - Relocated to shelf.

General Comment 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. One wet wiping cloth stored on divider of three compartment sink. Relocate to saniting solution.

General Comment 5-205.15 Maintain a plumbing system in good repair.- Observed faucet at three compartment sink leaking.

2-102.11 PIC demonstrates knowledge by being a certified food protection manager. Observed the person in charge during this inspection was not a certified food protection manager.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF. 2-201.11(A) Ensure food employees understand when to report illnesses, symptoms and exposure.-P. 2-201.11(E) Ensure food employees report illnesses, symptoms and exposure.-PF. Observed the PIC and employee present did not know anything about the requirements of the employee health policy. Repeat violation. A copy was left for staff to educate. CDI.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean the fans in the walk-in refrigerator.

. 2-102.11 Demonstration - C2-103.11 (A)-(L)Person-In-Charge-Duties - PF. The person in charge durimg all hours of operation is required to be a certified food protection manager from an ANSI program. Also the person in charge is responsible for the operation of the facility and must ensure bare hand contact, employee healthpolicy, and other rules are being followed. Observed an uncertified PIC who was also unsure of the requirments of his position as requiredby the NC food code.

2-103.11 (M) Person in Charge-Duties - PF. Person in charge is unfamiliar with employee health policy and said managers would work sick because there arent enough of them . A copy of an employee health policy was left with onstructions on informing employees.

l3-301.11 Preventing Contamination from Hands - P,PF. Bare hand contact with ready to eat food is prohibited except at the time the food is being added as ongredient to a food being cooked to 165F. Observed the PIC portioning precooked chicken wings with their bare hands. This was not being done at a time which would meet the preceding exception to the rule requiring no bare hand contact with ready to eat food. CDI - instructed the PIC to use a utensil or gloves.

6-301.12 Hand Drying Provision - PF. The employee restroom did not have any way for hand drying at the hand sink. CDI.

6-501.112 Removing Dead or Trapped Birds, Insects, Rodents and other Pest - C. Observed what appeared to be mouse droppings under the 3 compartment sink by a trap. Eliminate the presence of all rodents or clean if already eliminated.

3-304.14 Wiping Cloths, Use Limitation - C. Wiping cloths must be stored in sanitizer between uses. Observed used wiping cloths on prep tables.