DUBAI GRILLS

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed food debris in hand washing sink..CDI sink was cleaned out

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings.Observed food in freezer not cooling uncovered.REPEAT 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed produce over RTE food. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) Observed cooked chicken without all dates. Facility prepared chicken on 6/10. Facility states chicken was also frozen on the same date. Chicken was placed in RIC on 6/16 to thaw( thaw date wasn’t added). Without all of the necessary dates it did appear that cooked chicken had reached the expiration date. CDI EHS educated facility on date marking frozen foods and facility added all dates. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed squeeze bottle and shaker without label to identify contents.REPEAT

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed door ajar during inspection 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flying pests during inspection

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 debris on shelving throughout facility. 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 floors in WIC in need of repair. Also observed crack tile throughout facility 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 facility in need of cleaning especially hard to reach areas.REPEAT

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed food uncovered not cooling in RIF

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed utensils stored as clean sticky to touch and visible debris..CDI Items moved to 3 comp. REPEAT 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 .

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 squeeze bottles and shakers without labels to identify contents..REPEAT

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 containers facing upward without protective covering.

4-501.11 Maintain equipment in good repair.Observed rusting shelving. Clean the shelving ..REPEAT

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 debris on shelving throughout facility..REPEAT Also observed black build up on chalking around the sink. 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 broken tiles throughout facility. 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 facility in need of cleaning throughout. REPEAT

6-301.12 Provide paper towels or approved alternative for hand drying at each hand sink. -Pf: No hand towels at kitchen hand sink when EHS went to wash upon entry, and in restroom hand sink. CDI: towels provided.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Equipment stored as clean with build-up. CDI- returned to 3-com sink for cleaning when dish person comes into work. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P : Cream sauce, diced tomatoes 45.0 F in WIC. Dated from two days previous. All voluntarily discarded. 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 .

7-204.11 Provide sanitizer at correct concentrations. Bottle labeled as sanitizer read 0 ppm by chlorine test strip. PIC discarded bottle.

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: Found Philly steak cooling in prep top with a temperature of 135.0 F. CDI- moved to freezer for cooling. 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Squirt bottles of oils and sauces not labeled.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Domestic chest freezers in use (Thomson brand). Ensure all equipment is for commercial use. 4-501.11 Maintain equipment in good repair. Shelving in WIC rusting.

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 debris on non-food contact surfaces throughout kitchen. Surfaces in kitchen greasy to site and touch. Greasy build-up on shelving in kitchen. Kitchen hand sink caulking has black build-up.

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. Floor under grill badly damaged. 6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Many items in facility not necessary for operation. Creating clutter in permitted space. 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. Floor of walk-in cooler in severe need of cleaning. Floors behind and under equipment in need of cleaning.

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: Recently diced tomatoes cooling in prep flip tops. CDI- moved to freezer for rapid chill. 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Squirt bottles of oils and sauces not labeled.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Domestic chest freezers in use (Thomson brand). Ensure all equipment is for commercial use. 4-501.11 Maintain equipment in good repair. Shelving in WIC rusting.

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 debris on non-food contact surfaces. Kitchen hand sink caulking has black build-up. Squirt bottles of sauces sticky. Shelves in walk-in cooler with greasy build-up. Surfaces throughout kitchen with grainy, sticky build-up.

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. Floor under grill badly damaged. 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. Floor of walk-in cooler in severe need of cleaning. Floors behind and under equipment in need of cleaning.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Uncovered containers of food in walk-in cooler.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Pink and black build-up on interior of ice machine.

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: Garlic sauce containing oil dated 12/06/24. Opened feta container not dated. CDI- all discarded. TCS foods requiring date marking may only be held for 7 days, with the date of prep or opening of packaging counting as Day 1. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf: Unlabeled bottle of disinfectant not labeled. CDI- labeled

6-202.15 Protect outer openings of establishment from insect or rodent entry. Front door of establishment propped open upon entry.

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Scoop for portioning out ground beef in prep top has no handle. CDI- scoop with handle provided.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Domestic chest freezers in use (Thomson brand). Ensure all equipment is for commercial use. 4-501.11 Maintain equipment in good repair. Shelving in WIC rusting.

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 debris on non-food contact surfaces. Kitchen hand sink caulking has black build-up.

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. Floor under grill badly damaged. 6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Many items in facility not necessary for operation. Creating clutter in space, especially outside rewstroom. 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. Floor of walk-in cooler in severe need of cleaning. Floors behind and under equipment in need of cleaning.

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

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: Recently chopped lettuce cooling in prep flip top. CDI- moved to freezer for rapid chill. 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 .

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Domestic chest freezers in use (Thomson brand). Ensure all equipment is for commercial use. 4-501.11 Maintain equipment in good repair. Shelving in WIC rusting.

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 debris on non-food contact surfaces. Condensation from front counter freezer causing black build-up on surface of unit. Kitchen hand sink caulking has black build-up.

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. Floor under grill badly damaged. 6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Many items in facility not necessary for operation. Creating clutter in space, especially outside rewstroom. 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. Floor of walk-in cooler in severe need of cleaning.

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: Garlic sauce containing oil dated from mid-May. Canned mushrooms dated from mid-May. CDI- discarded. TCS foods requiring date marking may only be held for 7 days, with the date of prep or opening of packaging counting as Day 1. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P: Found “Residential Use Only” insecticide in facility. CDI Removed while on site. 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf: Sanitizer containers and bottles not labeled. CDI- labeled.

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 : Found diced tomatoes cooling in prep top and prep unit reach in. One container tightly covered. Do not use small prep units to cool foods. Use freezers or walk-in cooler. CDI- moved containers to freezer for cooling. Tomatoes dropped to 41.0 F by end of inspection. 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 .

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Domestic chest freezers in use (Thomson brand). Ensure all equipment is for commercial use. 4-501.11 Maintain equipment in good repair. Shelving in WIC rusting.

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 debris on non-food contact surfaces. Shelving for storage of cleaned utensils for example.

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. Floor under grill badly damaged. 6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Mama items in facility not necessary for operation. Creating clutter in space, especially outside rewstroom.

2-301.15 Only wash hands in handwashing sink. -PF: Employees washed hands at food prep sink and 3-comp sink. CDI- discussion about where to wash hands with PIC. Hands were washed at hand sink thereafter.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P: Raw beef, out of original container stored over RTE food in freezer. CDI- rearranged properly. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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: pickled cabbage dated 12/28. CDI: Voluntarily discarded. Pickled cabbage only allowed to be held more than 7 days at 41.0 F if the State grants a variance approval for extended shelf-life. PIC will make cold pickled cabbage, allow to sit in refrigeration for 3 days, then sell retail for 4 days. Containers of pickled cabbage in facility must bear the same date. For example, the large bucket of pickles in the walk-in cooler must have the same date as the small pans in the prep cooler flip tops. Pizza sauce in the walk-in cooler must have the same date as pizza sauce in the pizza make table. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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 debris on food contact surfaces. Surfaces and handles of prep coolers sticky throughout facility.

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. Floor under grill badly damaged.

2-101.11 (A) PIC shall be present during all hours of operation. -PF. Observed PIC not present at time of inspection.

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

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 items in flip tops not date marked CDI Employee marked foods as he knew when they were opened. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed cooked chicken wings in walk in cooler with date label of 07-05 . CDI Employee discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Date marking has been repetitive issue at this facility full point deduction justified.

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 and beef cooling in pan with just water. CDI advised on proper cooling and ice was added to water. -0- points. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee cooking with knit bracelet on . 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee cooking with no hair restraint.

3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed same issue with spoon for dispensing rice on directly on top of soiled rice cooker.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent.

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 debris on food contact surfaces. Throughout facility.

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. Walls in food prep areas in need of cleaning.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employees keys and air pods on prep surface of prep unit.

3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed spoon for rice stored on lid of cooker which was in need of cleaning.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed three domestic chest freezers and one stand up domestic freezer in use in facility

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 rice cooker heavily soiled and in need of cleaning.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed heavy buildup of food debris on floors throughout kitchen.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed can opener and knives stored as clean with visible food debris. CDI took to be cleaned. 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed pizza sauce, tomatoes and ground beef in prep unit 1 with no date labels. Observed tomatoes and chick peas in prep unit 2 without date labels , Observed hummus in walk in cooler with illegible date marking and chicken wings in walk in cooler with no date label. CDI all products labeled as PIC was able to verify when products were made. Observed cheesecake packaged in facility with no date labels. CDI PIC marked product. 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 . 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed hummus with 2/20 date label making product 8 days old. Observed stuffed grape leaves with 1/28 date mark CDI both products discarded. 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 .

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee preparing food without hair restraint.

3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed spoon for portioning rice stored on top of rice cooker that was in need of cleaning.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed 4 Thomson domestic freezer in use in facility only three had product stored inside. 4-501.11 Maintain equipment in good repair. Observed tongs for use in facility flaking plastic off handles . CDI PIC 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 top of rice cooker where portioning spoon was stored in need of cleaning. Observed build up of food debris on prep units .

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 Observed no CFPM onsite.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed household freezers in use.

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 inside and outside of prep top units, low reach ins and freezers in need of cleaning.

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 floors near grill in need of cleaning