FOOD LION #207 DELI

REPEAT 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed missing paper towels for one hand sink. CDI - Employee provided during inspection. No increase in points due to improvement from last inspection.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed three pans stored as clean with heavy food residue. CDI - Items were removed and brought to the 3-compartment sink.

REPEAT 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 food with a build-up of ice from the walk-in freezer. Improvements made from previous inspection.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed missing test strips for Quat Sanitizer. CDI - Manager provided new test strips from the Meat Market.

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed a missing dumpster plug.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed missing paper towels for two separate hand sinks. CDI - Manager provided during inspection.

3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf Observed missing parasite destruction letters for Hissho sushi that is prepared and transported from a separate Food Lion location. CDI - Manager was able to locate parasite destruction and aquaculture information from the computer.

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 with a build-up of ice on them in the walk-in freezer.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed an employee preparing food while wearing a watch.

5-205.15 Maintain a plumbing system in good repair. Observed a leak in the spray hose faucet next to the fryer.

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 heavy residue accumulation between area of sliding doors. Increase cleaning frequency.

5-501.16 (B) A receptacle shall be provided in each area of the FOOD ESTABLISHMENT or PREMISES where REFUSE is generated or commonly discarded, or where recyclables or returnables are placed. Observed no trash receptacle at handsink located by batter station.

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 ceiling tile missing above dry storage rack. PIC stated that the ceiling tile was moved for maintenance.

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 sliced deli meats cooling in walk in cooler on sheet tray. During the cooling process employee placed sliced deli meats in plastic bag to continue cooling process. CDI - PIC has been advised to allow sliced deli meats to continue cooling on sheet tray until temperatures reach 41F or less then bag in plastic. -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 .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed packages of sliced deli meat stored in reach in cooler with pooling water. Protect food from pooled condensation and other forms of potential contamination. -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 gaskets of deli coolers with food splash, residues, and debris. 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 food splash and residues on walls behind ovens. 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 cold packed rotisserie chickens (total 10); 8 piece fried chicken (3 total) all above 41F, unit ambient air from the bottom vents were at 44F and top vents were at 39F. PIC has contact refrigeration to repair. Verification visit required to ensure compliance. ALL chicken was voluntarily discarded. REPEAT Observed sliced roast beef temped at 42F, unit temped at 39F. Deli manager stated these were prepped this morning. CDI - Allowed to be placed in the walk in cooler to rapidly cool to 41F and below.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at hand sink next to 3-vat sink- dispenser sensor broken. CDI: PIC ordered new dispenser during inspection. Observed no paper towels at hand sink next to meat prep sink. CDI: Food employee provided paper towels. 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing. -Pf Observed bottle of degreaser and spray nozzles stored in hand sink next to 3-vat sink. CDI: Items removed from sink. REPEAT VIOLATION.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed several bowls soiled with food waste and greasy residue stored as clean above 3-vat sink. CDI: PIC sent to be re-W/R/S.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed chicken tenders and rotisserie chicken being held above 41F in customer self-service case. Product prepared and cooled 07.23.23, pulled from walk-in cooler between 8am-9am 07.24.23 and placed into unit for sale. CDI: Food employee placed product into walk-in freezer for rapid cooling (<41F). REPEAT VIOLATION.

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed employee using personal phone then don gloves to work with prepared foods. CDI - Employee was asked to remove gloves and wash hands. Employee washed hands following correct handwashing procedures. -2 points-

5-202.12 Provide at least 100F water at handsinks. Observed handwashing sink with no hot water. Water at handwashing sink was only able to reach 68F during inspection. 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed thermometer stored in front handwashing sink. Observed bottle of degreaser stored in rear handwashing sink. CDI - Items were removed by regulator -1 point-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed containers of fried chicken in display holding at 45F. CDI - Items were discarded. PIC has been advised to review proper cooling procedures for cooked foods. -1.5 points- 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 .

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no quat sanitizer test kit in establishment. CDI - PIC obtained quat sanitizer test kit from storage. -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 gaskets at deli meat display cooler with build up of food debris. Recommend higher frequency and more thorough cleaning. -0 points-

5-205.15 Maintain a plumbing system in good repair. Observed leak at front handwashing sink. -0 points-

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 paper towel dispenser at rear handwashing sink cracked, broken, and unable to dispense paper towels. -0 points-

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P For more information on handwashing, please visit: http://meck.co/FoodSafety or view our training video at the following web link, https://youtu.be/BH6CLGrH10M .Observed PIC wash hands then turn faucet handles off with bare hands. CDI: education provided; hands washed and dried properly.

4-202.11 Multiuse 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 fryer baskets in need of replacing due to wires bent and torn. CDI: work order is being placed for replacing.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at the handsink behind the deli meat case. CDI - paper towels were provided.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed pimento cheese’s in the grab n go cooler between 48-50F, stacked too high and blocking air flow of the unit. CDI - PIC voluntarily discarded. -REPEAT-

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed jackets on the shelves with single service items.

4-602.11 (A) (3) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, between uses with raw fruits/vegetables and with TCS Food. P. 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 food handler slicing meat on slicer and then sprayed sanitizer on the slicer with debris still on the slicer, then wiping. Follow proper wash, rinse and sanitize procedures. CDI - Provided education, slicer was recleaned and sanitized.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed salad in the grab n go cooler at 45F, stacked too high and blocking air flow of the unit. CDI - PIC removed the top layer of product and voluntarily discarded.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed sanitizer at the 3-compartment sink above 400 ppm. CDI - Sanitizer was diluted and is now reading between 200-400 ppm of quat. Contact chemical company to check the calibration of the dispensing unit.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee water bottle on shelf with single service, Observed soiled aprons and jackets on the shelves with single service items.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed boneless chicken wings, bbq chicken wings and plain chicken wings temped above 41F, stacked too high and blocking air flow of the unit. CDI - PIC removed the top layer of product and voluntarily discarded.

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 deli service case tracks accumulating food debris. Clean and maintain.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at the middle handsink. CDI - Paper towels were provided.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed chicken salad, pimento cheese, and salads in grab n go above 41F (see temperature chart) Products were stacked, ambient air temperature of the unit was 39F. Foods were in unit overnight. CDI - PIC voluntarily discarded the chicken salads, pimento cheeses and salads.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed interior of the deli service case accumulating meat debris.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed 2 different handsinks with gloves inside. CDI-PIC discarded gloves and was informed handsinks needs to stay open and are only for handwashing.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed two bottles of sanitizer being used for cleaning slicers that had 0PPM quat sanitizer. CDI-PIC said they were filled this morning, PIC refilled with sanitizer that was in the 3-comp sink at 300PPM sani. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed old food debris on part that holds the chub down on the slicer, it has spikes on it. PIC said they used slicer this morning, the fresh meat is clearly different that the old. CDI-PIC took off piece and washed/rinsed/sanitized it.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed all food on the hotbar not holding at 135F. PIC said they had made this food right before EHS arrived (EHS saw some being made) CDI-PIC voluntarily discarded and sent in a service order, the bulbs look dim and one is out, could be the issue. PIC will not use until it is fixed. PIC did not sign due to COvid protocols

7-201.11 Store toxic materials to avoid contamination. -P Observed a bottle of sanitizer stored over RTE foods and sauces. CDI-PIC placed on the bottom shelf.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed brocooli salad, chicken salad, salads all made last night (PIC explained) sitting in the grab and go case with temperatures between 45-47F. Items were double/triple stacked. CDI-PIC voluntarily discarded. PIC said items were in the WIC all night, WIC has proper temperature. Ambient air on grab and go is 37F-food may have warmed up from defrost cycle, PIC will have it serviced. Observed deli meat in seperate gran and go at 45F, PIC explained iot was made less than 2 hours ago. CDI-PIC took back to WIC to cool.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fly in kitchen area.

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 areas of low grout around the 3-comp sink.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed 2 handsinks with chicken debris on the inside. CDI-Food employee cleaned and discussed how handsinks are only for handwashing.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed slicer being cleaned with only sanitizer. Explained process for wash/rinse/sanitize for both the removable parts and the immovable parts. CDI-Food employee washed/rinsed/sanitzed.

3-501.18 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition - P Observed 3 packages of ham the were pre-sliced and put in basket for sale that were expired Jan 14th. CDI-PIC voluntarily discarded.

7-201.11 Store toxic materials to avoid contamination. -P Observed sanitizer wipes sitting on top of deli plastic sheets. CDI-PIC moved to the bottom shelf. 7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed sanitizer at 500PPM in spray bottles and in sink. CDI-PIC diliuted with water to 400ppm and called ecolab to come check dilution. VR REQUIRED 1/25/2019.

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 food employee recontaminating hands after washing by using hands to turn off faucet. CDI-Educated by talking employee through proper hand washing as she re-washed her hands. (0pts)

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P Found sliced deli meats wrapped while in cooling process. Deli meats had exceeded the time temperature cooling parameters. CDI-PIC voluntary discarded all foods that were out of temp.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P BBQ wings tempt between 117F to 127F and hot boneless wings were between 119F to 120F. Sauce at room temperature applied to wings brought temperaturtes down below 135F. Food employee voluntarily discarded food. (0pts)

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Found rotisserie chickens in display aisle at 48F-52F.Found sliced deli meats 47-50F in display aisle. PIC voluntary discarded all foods that were out of temp. Maybe due to equipment failure; will return to verify cold holding temperatures by 21 June 2019.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Dumpster were overflowing with trash and open. PIC closed the dumpster and stated that it will be emptied the next business day. (0pts)

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed visible food debris on pans stored as clean. CDI took pans to be washed.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. - Observed multiple employee jackets hanging on the shelves with the cake containers. CDI - jackets were removed.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken tenders in a new self serve hot hold unit below 135F due to heat lamps being burned out. Observed chicken tenders under correctly functioning heat lamps above 135F. CDI-tenders discarded and will not be used until heat lamps are installed.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed scrub brush stored in handsink. CDI-removed.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed food debris and greasy build up on metal pans stored as clean. CDI-taken to be re-washed.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels provided at handsink. CDI-box of paper towels provided. REPEAT.

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 open chubs of deli meat in top part of sliding display cooler above 41F and date labeled for 7 day hold. TCS products above 41F may only have a 4 day hold time. These products are usually kept in cooler below sliding glass display and all items in that case measured 41F or below. CDI-meat transferred to bottom cooler.

•6-502.12 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. Clean under shelving in dry storage/can wash area.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf No paper towels available at handsink. CDI-towels provided.

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 pre-sliced deli meat at 46F in display cooler. PIC stated meat was just cut. Ensure it is cooled to 45F and below before being placed out in open air display cooler. CDI-taken to walk in cooler.

5-205.15 Maintain a plumbing system in good repair. Pipe at back handsink needs to be adjusted over floor drain as water is overflowing onto floor.

2-301.12C To avoid recontaminating their hands, food employees may use disposable paper towels or similar clean barrier when touching surfaces such as manually operating handsink faucets or touching the handle of a door. Observed food employees recontaminate hands during handwashing by bare hand contacting the sink faucets when turning the faucets off. CDI - educated employees that during handwashig, use a paper towel to dry hands and then use that paper towel to turn the faucets off after handwashing to prevent recontamination.

6-301.14 Post a handwash sign at each handsink. Observed employee's bathroom without handwashing signs. CDI - provided handwashig signs to the facility.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed the sliced 'grab-n-go' deli meats out of temperature on the display line. Refer to temperature chart. CDI - pulled the deli meats to the freezer to cool down quickly; advised to not stack that much volume in the display line. Advised to slice deli meats, package them, and cool down in the walkin cooler or freezer before storing the product on display line. Use thermometer more often to check temperatures of product; if there are still issues, work out of the walkin cooler. VR

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed plumbing issues at the 3 compartment sink and at the back can-wash. The 3 compartment sink has the quat dispenser; the can-wash has the chlorine dispenser. Because of the plumbing issues, concentrations of sanitizer solution is too strong. Observed quat solution over 400 ppm; observed chlorine over 200 ppm (test stips bleached out). CDI - only fixed the quat sanitizer solution by adding more water to solution to diulte solution. Advised to use test stips more often to check solutions. Advised to chlorine dispenser fixed. VR

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a few flies in the kitchen by a handsink. No contamination of food.

4-302.14 Provide a test kit that accurately measures concentrations of sanitizing solutions- Pf Observed facility does not have chlorine test strips. VR

5-203.14 Prevent backflow or backsiphonage at each point of use in a water supply system by installing an approved backflow device. -P Observed the can-wash in the back of the building with the backflow prevention device broken off from the plumbing system. Advised to get fixed. VR 5-205.15(B) Maintain a plumbing system in good repair. Observed the hot water faucet at the 3 compartment sink dripping. Advised to get fixed. VR

4-903.11(A) Cleaned equipment and utensils, linens, and single-service and single-use articles shall be stored in a clean dry location, 6 inches above the floor, and where they are not exposed to splash, dust, or other contamination. Observed single use articles exposed to contamination. Advised to clean floors and to keep articles covered to protect from contamination. 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 cleaned as often as necessary to keep them clean; Caution should be used to minimize food exposure. Observed that the floors are in need of cleaning. REPEAT VIOLATION.

4-903.11(A) Cleaned equipment and utensils, linens, and single-service and single-use articles shall be stored in a clean dry location, 6 inches above the floor, and where they are not exposed to splash, dust, or other contamination. Observed single use articles stored in an area where they are exposed to splash; observed food debris splashed on the single use articles. CDI - not using the single use articles anymore, so voluntarily discarded.

4-501.11 Maintain equipment in good repair. Observed that the gasket to the walkin cooler is torn at the bottom. Cooler still holds proper temperature.

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 active manual washing in 3 compartment sink, refer to temp chart.

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 grout missing on one tile in the walkin cooler; advised to fill in with grout. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be cleaned as often as necessary to keep them clean; Caution should be used to minimize food exposure. Observed food inside the drain underneath the handsink. Advised to clean up food debris.

5-205.11 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed handsink with food debris stored in drain and in basin. CDI all food removed.

(general comment) 4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed clean utensils stored inside dirty large containers. (keep bulk storage tubs/containers in wash rotation)

4-501.11 Maintain equipment in good repair. Observed rusty faucet at three compartment sink thats leaking rusty water into sanitizing compartment.

6-502.12 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 grime build up on flooring around 3 compartment sink and drain and under shelving in dry storage.

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 deli meat freshly sliced from already opened chubs and packaged by facility for customer self service. PIC stated these items are given one day shelf life and then discarded. Open chubs are given a 6 day shelf life. Observed some packages with date of 13th and 14th. PIC stated all items were sliced today (13th). Some packages were incorrectly labeled with sticker that is printed for specific customer order. CDI-stickers removed and all items packaged with the date of 14th. Items will be discarded tomorrow morning if not sold.

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 deli meat freshly sliced from chubs and packaged by facility for customer self service without any ingredient or allergen labels. Observed one package of deli meat with ingredient label but was incorrect label for type of product. (Ingredients were for chicken and placed on package of sliced ham). VR

6-502.12 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. Floors in dry storage and freezer need cleaning.

Employees shall use proper cleaning procedure as specified in NC Food Code. (2-301.12) Observed employee wash hands and turn off faucet with bare clean hands. Use paper towel or similar clean barrier to turn off faucet to avoid recontaminating hands.

Premises shall be maintained free of insects. (6-501.111) Observed numerous flies throughout kitchen.

Plumbing system shall be maintained in good repair. (5-205.15) Observed leak in pipes underneath 3 compartment sink creating a puddle that is not draining.

Physical facilites shall be maintained as often as necessary to keep clean (6-501.12) Floors in dry storage in need of cleaning, observed food debris especially underneath shelving.

Single service articles shall be stored at least 6 inches above the floor. Observed several boxes of single service items stored on floor in closet.

Non food contact surfaces shall be clean. Observed food debris built up in and around bakery knife holder.