PANERA BREAD #601842

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF. Observed employee health policy on work day e-learning software not including the symptom sore throat with fever or non-typhoidal salmonella illness. CDI: EHS provided updated employee health policy. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

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 portion cups of ranch cooling at a rate of 0F/min inside prep drawer. CDI: ranch was placed in walk in cooler to cool. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed minor food debris in bottom of prep drawer units and on shelving. Clean as needed.

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 flooring throughout facility in need of cleaning.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed hand sink near prep line with malfunctioning paper towel dispenser. CDI: PIC changed batteries.

REPEAT 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed dish machine at 0ppm chlorine after priming the line and running multiple cycles. Facility will wash, rinse, sanitize in 3 comp sink until machine is repaired. VERIFICATION REQUIRED. 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

REPEAT 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed food items inside prep top 1 and prep top 2 above 41F. According to PIC prep tops were flipped prior to EHS arrival and items might have been sitting out for a period of time. EHS observed ambient temperatures of prep tops at 35F and 38F. All items were placed back in walk in cooler to cool. VERIFICATION REQUIRED. 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 .

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 edging tile near prep line.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed dish machine reading 0ppm chlorine sanitizer. CDI - Machine was primed and began to sanitize at the appropriate concentration.

3-DAY VERIFICATION REQUIRED 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed all TCS foods in prep cooler 1 above 41 degrees (see temperature chart) Unit was placed on temporary 6-hour TPHC until it can be repaired. EHS provided policy and instructions.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed one employee preparing food with a long beard and no restraint.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths in a sanitizer bucket with 0ppm sink and surface sanitizer.

4-904.11 (A) Display and handle single-use and single-service articles and cleaned and sanitized utensils to prevent contamination. Observed single service utensils in a container with handles turned in different directions. Contamination could occur while touching the utensils.

REPEAT 4-202.15 Cutting or piercing parts of can openers shall be readily removable for cleaning and for replacement. Observed a house-hold use only can opener without removable blades. 4-501.11 Maintain equipment in good repair. Observed a leaking walk-in freezer compressor. Observed rusting shelves in the walk-in cooler.

5-205.15 Maintain a plumbing system in good repair. Observed one hand sink that sprays water out of the side when turned on.

6-303.11 Provide required lighting intensity. 20ft candles are required in food prep areas. 10ft candles are required in walk-in coolers. Observed lights broken in the walk-in freezer (2ft candles) and food prep area (6ft candles).

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed onions stored above ready-to-eat foods in the walk-in cooler.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed a stored tomato slicer with food debris inside of the blades. CDI - Item was removed from the rack to be re-washed.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one spray bottle for chemicals with no label. CDI - Manager discarded during inspection.

REPEAT 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 drinks with a bracelet on.

4-202.15 Cutting or piercing parts of can openers shall be readily removable for cleaning and for replacement. Observed a house-hold use only can opener without removable blades.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed vegetables above ready-to-eat spinach and herbs. CDI - Items were moved to the correct order.

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 a cup of sugar with no label.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed one employee without 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 an employee with bracelets on.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed a prep cooler cutting board with deep cuts that will be difficult to clean.

5-205.15 Maintain a plumbing system in good repair. Observed a plastic trash bag tied around the pipes underneath the 3-comp sink. PIC stated that it is to hold the pipe up and prevent spillage.

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 tomatoes cooling in WIC in tightly covered, deep pans. Temperature did not change over a 30 minute period. Item would have needed to cool 4F to achieve necessary cooling rate. CDI - tomatoes were discarded. - 0.5 - For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed dishes with food debris left attached from previous uses. Dishes were mvoed to 3 comp sink to be washed, rinsed , and sanitized again. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed boiled eggs with the shell removed at a temperature of 46-47F. Shelled eggs were discarded during the inspection. No escalation of points due to improvement. 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 .

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed an employee preparing foods without a beard restraint present during the inspection.

3-302.15 Wash fruits and vegetables prior to use. Observed sliced avocados inside of the prep unit with labels attached. Avocados were moved to prep sink to be washed before use.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Dishes shall be stored in a manner that allows them to properly air dry, Observed dishes left wet stacked during the inspection.

2-102.11 (C ) (2), (3), (17) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to employee health process and procedures. -Pf When asked about employee health policy manager was aware but could not name or initially find information on employee health policy. Ensure that person in charge is fully aware of where to find the information to needed to exclude staff who are or become sick. CDI- Information found later during the inspection.

REPEAT: 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY. Observed sink and surface sanitizer for 3 comp sink at above correct contraction. CDI- Ecolab was called for work order immediately.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed some foods inside of reach in unit held above temperature threshold of 41F. Items include lettuce, mozzarella cheese, roast beef, cut cantaloupe, and cut honey dew. Items above 45F were discarded. Items in the range of 42-45F were cooled.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs. Observed items prepared days before without datemarking such as turkey. dated during the inspection. 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 tuna held after hold discard date. CDI- Tuna was discarded during the inspection.

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed handles making contact with foods inside prep unit and reach in units. CDI- Utensils were removed and sent to 3 comp sink to be washed, rinsed, and sanitized again.

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed to go trays stored open ended allowing the possibility of contamination from flies landing inside or sneezes. Ensure that single service items are stored inverted to prevent possible contamination. CDI- Trays were inverted during the inspection.

REPEAT: 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY. Observed dish machine reading concentration of 0 ppm Cl. PIC primed 3x and no change. Facility has been advised to W/R/S at 3-compartment sink until machine has been repaired. 3-DAY VR REQUIRED. ***No escalation in points due to different category observed.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs. Observed opened containers of whole milk yogurt and half & half without date marking. PIC could only confirm that half & half was first opened yesterday. CDI - PIC voluntarily discarded whole milk yogurt and date marked half & half.

2-501.11 Clean-up of Vomiting and Diarrheal Event. Observed no clean up and vomiting procedure per new state rule now required in the NC 2017 Food Code. Per conversation with PIC, Shaneka Moore, upper management likely has a written procedure. EHS emailed PIC guidance documents containing Diarrhea and Vomit Clean up procedure.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed several food containers stored as clean with debris build up on the inside of containers and date marking stickers on the outside of containers. CDI, PIC removed containers and sent them to dish area to be rewashed.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wiping cloth being held in 0ppm quat sanitizer on front serving line.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed food debris build up on equipment on main prep line (under bread area), EHS recommends facility increase cleaning frequency to equipment on main line.

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 debris and empty boxes on the floor of walk in freezer.

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 Cut tomatos cooling in flip top cooler. CDI- Moved to WIC.

4-602.13 Nonfood Contact Surfaces - C Bottom of reach in drawe coolers in need of cleaning.

3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P observed french onion that was previously cooled down and was reheated to 150F and was put into the hot holding unit. CDI-soup was placed back into the reheating unit to reheat to 165F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed lettuce, chicken, steak, chicken salad, tomatoes that were stored in the prep unit and were above 41F. CDI: chicken, steak and chicken salad were voluntarily discarded. Tomatoes and lettuce were put into the WIC to cool. 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 chicken, lettuce, tomatoes in the prep unit and milk in reach in that did not have dates on them. TCS foods that are ready to eat once prepared and held more than 24 hours should be date marked. CDI-PIC labeled food milk, lettuce and tomatoes with the correct dates. Chicken was voluntarily discarded.

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 foods such as pizza, cheeses, spinach and tomatoes that were above 41F. Food was prepped earlier today and placed in the prep unit. Tomatoes and cheeses were stacked high on top of one another and spinach was above the fill line. CDI-Food moved to the WIC to rapidly cool. PIC instructed to stop high stacking food and to use larger pans to cool foods quickly. PIC instructed to place pizzas in the WIC to cool before moving to prep unit.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed a box of paper boxes stored on the floor under prep table. Items should be stored 6inches off the floor.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup in the reach in and bottom of prep unit. 4-602.13 Nonfood Contact Surfaces - C Observed clean pans with date mark labels still attached. CDI-stickers were removed and dishes were washed rinsed and sanitized.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed lettuce cold holding >41 degrees in refrig. drawers that were not turned on. CDI- PIC placed lettuce in the walk in cooler for cooling. Ensure that equipment used to cold hold tcs foods is turned on prior to prepping and servicing. -1.5 points. REPEAT. Address violation moving forward or risk losing double points on future inspections. No escalation of points due to overall good cold holding.

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 cheese and cut cabbage cooling in refrigerator drawers that are prone to a lot of prep activity. CDI- food items were moved to walk in cooler to aggressively cool. -.5 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 in use utensil storage being in direct contact with ice buildup along the cold hold station. REPEAT -.5 points.

4-501.11 Good Repair and Proper Adjustment-Equipment - C Repair freezer condenser unit that is allowing for ice buildup. Remove ice buildup from cold hold unit interior on make line. 0 points.

5-205.11 Using a Handwashing Sink-Operation and Maintenance - PF Back prep hand washing sink contains a fixture along side the faucet that does not allow for hand washing to be accessible due to water not being able to be free flowing. Adjust hand sink so that hands can be washed without interruption. VR- will return to check on the compliance of this violation. 0 points.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P Observed several scoops that were stored as cleaned with buildup. CDI- PIC placed these utensils in the 3 comp sink for washing. -1.5 points.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Past. eggs were being stored on the prep surface at room temperature. Also observed lettuce cold holding >41 degrees in refrig. drawers that were not turned on. CDI- PIC placed lettuce and eggs in the walk in cooler for cooling. Ensure that equipment used to cold hold tcs foods is turned on prior to prepping and servicing. -1.5 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 in use utensil storage being in direct contact with ice buildup along the cold hold station. Also observed spoon used to stir tea being stored inside of cup of water at room temp. 0 points.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce above ready to eat foods such as chicken salad. CDI- PIC placed unwashed produce beneath ready to eat food during the inspection.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P Observed black mold interior of the ice machine . Ensure all food contact surfaces are cleaned to sight and touch. CDI- PIC cleaned machine during the course of the inspection.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Pasteurized eggs were not properly hot holding at 135 degrees. CDI- PIC discarded food product. Recommend not storing foods hot holding in double plastic containers.

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 chicken salad cooling in refrigeration drawers. Foods are to be cooled in sufficient refrigeration. CDI- chicken salad was moved to the walk in cooler to cool.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food employee prepping food with rings and a watch on. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee prepping without a hair net. General Comment: Keep quat test strips readily available. PIC was unable to provide strips until the inspection was being typed.

4-501.11 Maintain equipment in good repair. Observed two torn gaskets on prep unit drawers.

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 45F. -P Observed vegetable soup cooled from last night at 52 degrees. CDI PIC 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 soup cooled from last night in covered container. CDI by instruction and product discarded.

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 knife rack in rear kitchen deteriorating and transfering plastic to surface of knives. This rack is in need of replacement. -0 points-

4-602.12 (A) The Food Contact surfaces of cooking and baking equipment shall be cleaned at least every 24 hours. Observed bread baking sheets with visible debris accumulation on them. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed several red scoops stored clean with residue on them and 3 scooping utensils stored clean with food debris on them. CDI- items set aside for recleaning. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed residue accumulation on the inner walls of the ice machine.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed lettuce mix in a reach in cooler between 44-48F and cut watermelon in the front customer service cooler at ~47F. CDI- salad had ice bags placed onto it for cooling, watermelon was relocated to a reach in cooler for cooling.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies on the ceiling/walls near the mop sink in the back of the kitchen.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed plastic bins used for storing dry goods (sugar packets) with debris in them.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed mold growth in the ice machine and large amounts of debris accumulation on baking trays/pans. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed sticker residue on stacked clean metal containers. CDI- containers set aside for recleaning.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed 2 sheet pans of kale stored on a baking rack at 70F. PIC stated the kale was going to be placed into the oven once it reached proper temperature. CDI- kale was placed into oven for cooking. Only remove food from cold holding when ready for use.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one unlabeled spray bottle of glass cleaner. CDI- label added.

3-304.14 Wiping Cloths, Use Limitation - C Maintain sanitizer buckets at proper concentrations. Observed a sanitizer bucket used for cleaning the steam wand with 0ppm quat concentration.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed some mold in ice machine. VR and stack of small metal pans with slight visible debris. CDI- removed to re-clean

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 spatula for serving stored on lid. CDI- removed; lids not clean surfaces

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed multiple metal pans with slight food and sticker residue on them. CDI- removed to re-clean Repeat Violation

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 opened cream and dairy products not date marked. CDI- date marked

2-102.12 PIC shall be a certified food protection manager. Observed PIC unablke to provide proof of food safety certification. FACILITY UNDERSTANDS THEY HAVE NOT BEEN CHARGED 2 POINTS FOR NON-COMPLIANCE BECAUSE THEIR PERMIT IS LESS THAN 180 DAYS OLD, BUT COULD BE MORE THAN 180 DAYS BEFORE NEXT INSPECTION.

4-601.11(A) Equipment food contact surfaces shall be clean to sight and touch. Observed multiple utensils , hung as clean to have noticable food debris and sticker residue still on them. CDI- removed to clean

3-304.12 Store utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed ice scoop stored atop ice machine in contact with dusty exterior, not in clean receptacle provided. CDI- properly stored

.2-102.12 PIC shall be a certified food protection manager. Unable to produce certifiaction

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee beverages stored over food. CDI- removed

:3-304.15 (B)-(D) Slash resisitant or cloth gloves may not be used to directly handle ready to eat foods; not smooth and easily cleanable. Observed avocado handled with slash resitant gloves. CDI- instruction provided

4-501.11(A) Maintain equipment in good repair. Observed dish machine leaking profusely. CDI- repair tech repaired