ELOTES Y MIKE

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Provided copy of written procedures. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf No paper towels at handsink. Paper towels added.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf No test strips available at time of inspection. 10 days to comply.

3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed folded advertisement banner stored in box in direct contact with shucked, unwashed corn. CDI - EHS removed banner from food storage and placed in drivers cabin.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed rear door and large serving window open at start of inspection. Insect screens were hanging open at inspection start. CDI - PIC closed insect mesh screens at start of inspection. REPEAT.

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed one (1) set of tongs in box of shucked, unwashed corn, alongside banner, stored in direct contact with the food. CDI - PIC removed tongs and placed them at sink side cutting area.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed large serving window open throughout inspection without proper insect/rodent protection. Rear door of unit open at time of inspection. Install fans or screens to protect from entry of pests/rodents. - 2 - REPEAT

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed large serving window open throughout inspection without proper insect/rodent protection. Rear door of unit open at time of inspection. Install fans or screens to protect from entry of pests/rodents. 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. Clean table under grill and hand sink area.

2-301.14 Wash hands before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single service and single use articles. - P - Observed water unavailable on MFU due to electrical issue upon EHS arrival. Handwashing not occurring as required due to absence of potable water supply. - CDI - PIC repaired issue such that potable water was supplied to all sinks on MFU. PIC properly washed hands.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use. - Pf - Observed only hand sink on MFU blocked by large container of grated cheese stored inside hand sink upon EHS arrival. - CDI - PIC removed container of cheese from hand sink.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. - P - Observed cotija cheese and watermelon holding above 41F in lowboy with an ambient temperature of 51F (see temperature chart). Unit was unplugged by accident. PIC plugged unit in. - CDI - Observed unit recover to an ambient temperature of 38F prior to EHS departure. 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 .

4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. - Pf - REPEAT - Observed corn on the cob being hot held in non-mechanical equipment (chest freezer on the floor). TCS cannot be stored in chest freezers for service. Install mechanical hot holding equipment, such as steam wells, or maintain corn on the cob on the stove. - VR - Verification required within 10 days.

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. - REPEAT - Observed various working containers of spices and condiments lacking labels. Label all working containers.

6-202.15 Protect outer openings of establishment from insect or rodent entry. - REPEAT - Observed large serving window open throughout inspection without proper insect/rodent protection. Install fans or screens to protect from entry of pests/rodents. *NOTE: No point deduction due to no pests observed on MFU.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. - Observed commercially packaged containers of mayo stored directly on the floor. Maintain all food at least 6 inches off the floor.

3-302.15 Wash fruits and vegetables prior to use. - REPEAT - Observed unwashed watermelon and limes on MFU. All fruits and vegetables must be washed at the commissary prior to placement on MFU for service.

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. - Observed aluminum foil lining sides of grill. Remove.

5-103.12 Provide water under pressure to all fixtures. - Pf - Observed no potable water under pressure provided to any sinks on MFU upon EHS arrival due to an electrical issue. - CDI - PIC repaired electrical issue to provide potable water under pressure to all fixtures while EHS present.

5-205.15 Maintain a plumbing system in good repair. - Observed leak underneath hand sink. - CDI - PIC repaired leak while EHS present.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. - PF - REPEAT - Observed employee health policy poster posted on MFU but no signatures acknowledging understanding of policy. - CDI - EHS discussed requirements with all employees. All present employees signed poster. *NOTE: No point deduction due to poster being present and PIC knowledgeable of policy. Points will be deducted at next inspection if no signed copies of policy available on MFU. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

2-301.14 Wash hands before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single service and single use articles. - P - Observed PIC shucking corn with bare hands and placing on grill outside of MFU upon arrival. - CDI - PIC voluntarily discarded corn, turned off grill, and went inside MFU to properly wash hands.

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 PIC bare hand shucking corn to be directly placed on grill outside of MFU for cooking upon arrival. - CDI - PIC voluntarily discarded corn, washed hands inside MFU, and donned gloves to continue food prep. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M

4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. - Pf - Observed no cooking equipment on MFU but corn being cooked on grill outside of MFU. Also observed corn being hot held in non-mechanical hot holding equipment equipment (three different chest coolers on the floor of MFU). PIC discontinued use of grill outside of MFU while EHS present. Facility being sent to plan review senior for review of menu and equipment. - VR - Verification required within 10 days to ensure proper equipment installed on MFU to support safe operations.

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 various working containers of spices and condiments lacking labels. Label all working containers.

6-202.15 Protect outer openings of establishment from insect or rodent entry. - Observed large serving window open throughout inspection without proper insect/rodent protection. Install fans or screens to protect from entry of pests/rodents.

3-302.15 Wash fruits and vegetables prior to use. - Observed bag of unwashed corn stored directly on the ground outside of MFU. Corn being shucked and placed directly on the grill upon EHS arrival. Corn should be shucked and washed at commissary prior to being placed on MFU for service.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed no documentation or signage regarding employee health. CDI - EHS provided Employee Health Posters and blank Food Employee Health Agreements in English and Spanish. EHS observed signature and placement of Employee Health Poster. For more information on employee health policy, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed three (3) recently purchased, unwashed and uncut cucumbers contacting relatively clean shelving of mini RIC. Per conversation with PIC, these had not yet been washed. CDI - EHS donned available single service gloves, rinsed cucumbers in prep sink, and placed in readily available clean multi use plastic container. Place all food, including produce with edible rinds, into food safe containers before storing. Note: EHS observed barehand contact with unwashed, uncut produce during inspection. Per conversation with PIC, once produce is washed, it is handled using gloved hands and utensils.

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 one (1) stack of single-service articles (paper plates) with exposed food contact surfaces. CDI- Paper plates were inverted to prevent potential contamination.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P 2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed food employee receive cash from customer and donned gloves to prepare order with no hand wash in between. CDI - EHS intervened and employee washed hands properly.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed large pan blocking the use of the hand sink. CDI - The pan was removed.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed watermelon and container w/ corn stored on the floor. REPEAT. CDI - Watermelon and corn removed from the floor.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cut watermelon that were stored above 41 F. Items were put out to sale. CDI- items were put in cooler and allowed to chill with ice. 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed one container of sanitizing solution that was not labeled stored near front counter. CDI- container was labeled. -zero-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed bags of limes stored on the floor of MFU. CDI- items were placed on a shelf. REPEAT (full points).

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed a large container of grated Parmesan cheese stored in hand sink. CDI-container was removed.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed three containers of mayonnaise stored on the floor of unit. CDI- items were placed on the shelf.

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed two bags of single-service cups stored on the floor of unit. CDI- items placed on the shelf.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed employee take money and drink from container without removing gloves and washing hands before starting a food task. CDI- instructions given to employee. Action were performed by employee.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed cut watermelon that did not change temperatures in 20 minutes of cooling. PIC stated item was cut this morning at 9am. CDI- ice was used to cool watermelon properly. For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Cut watermelon was cooling at room temperature on unit. CDI- cut melon was placed in unit and ice was used to properly cool. 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 .

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee food and drink stored in same areas as customer food. CDI- shelf was designated for employee food and drink. -zero-

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety. Facility did not have vomiting and diarrheal procedures at time of inspection. CDI- Inspector provided procedures.

3-301.11(C) Minimize bare hand contact with exposed food that is not in ready-to-eat form. -Pf. Observed food employee cutting fruit with bare hands. CDI- Employee was educated, washed hands, and put on gloves. Repeat (full points)

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -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 corn on the cob that was held below 135 F. CDI- four ear of corn were denatured and discarded.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed one food employee not wearing hair restraint while preparing food. CDI- employee put on hair restraint. -zero-

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P. Observed employee touch money, then touch cut watermelons without washing hands. CDI- cut melons were discarded. Employee was educated on when to wash. Not repeat violation.

3-301.11(C) Minimize bare hand contact with exposed food that is not in ready-to-eat form. -Pf. Observed employee touch cut watermelon with bare hands. CDI-cut watermelon was discarded. Employee was educated on bare hand contact.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Hand sink was not turned on at start of inspection. CDI- employee turned hand sink on to achieve hot and cold water for hand washing. REPEAT (full points).

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed a container of cut watermelon that was not cooling in the proper parameters. CDI- container of melons was discarded. Employees were educated on how to properly cool food.

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 . Observed container of cut melons that were covered an stacked too high to cool properly with ice only surrounding the bottom of the containers. CDI- container of melons was discarded. Employees were educated on proper cooling.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed two flies in MFU. Provided a fan or another Barrier to protect against insects.

4-502.13 Single-use and single-service articles cannot be reused. Observed cardboard being used as covering for floor. Explained that cardboard cannot be reused.

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. Clean floors in corner of MFU.

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. Hot water on Hand sink not functioning at time of inspection. Facility closed during inspection since they were not able to effectively wash hands. Facility cannot operate unit hand sink is fixed. REPEAT (full points). VR- facility has 3 days to provided hot water to unit.

5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed large container of cheese in hand sink at time of inspection. CDI- container was removed. Education was performed with PIC. REPEAT (full points)

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed food employee reuse gloves after task was performed. CDI- food employee removed gloves. Facility will close due to no hot water.

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 stack of single-service trays not inverted. CDI- trays were inverted.

4-501.11 Maintain equipment in good repair. Repair hot water unit to provide hot water to hand sink and prep sink in MFU.

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf. No hot water at hand sink in MFU. VR- facility has 3 days to repair unit.

2-501.11 Clean-up of Vomiting and Diarrheal Event. Facility does not have a diarrheal and vomiting procedure on hand. CDI- documents were provided to establishment by inspector.

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. Hand sink was not functioning at the time of inspection. Observed employees touching soiled items and not washing hand before working with food. CDI- container of food was discarded. Employees put hand sink in working order.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed large container of cheese in hand sink. CDI- container was removed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed container of cut cabbage that was stored above 41 F. CDI- cut cabbage was placed in freezer and allowed to chill.

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf. Hand sink was not working at start of inspection. CDI- hand sink was in working order.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P. Observed a container of sanitizer testing above 200ppm for chlorine sanitizer. CDI- PIC diluted product to 50-100 ppm. 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. Observed cut mangos cooling while covered. CDI- PIC uncovered container of mangos to allow them to properly cool.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF. Observed who was unaware of major illnesses and symptoms not to come to work with. CDI poster provided and went over policy.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed bowl stored in handsink during inspection. CDI bowl moved.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P. Observed sanitizer in bowl that was above 200ppm. CDI diluted to 200ppm.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed mayo stored on counter throughout service that was declared cold holding by PIC. CDI - PIC voluntarily discarded remaining small portion of mayo and placed new container in service to be held in cooler. -3- REPEAT

3-501.13 Use approved thawing methods. Observed bags of frozen corn thawing in cooler not turned on. -.5-

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed child's sippy cup stored with cups for facility use. -0-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed watermelon at 58F in an ice bath. CDI- PIC voluntarily discarded the item. EHS provided PIC with a MCPHD TPHC form.

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.- REPEAT- Observed handle to ice scoop stored in ice.

4-501.11 Maintain equipment in good repair. - Observed low boy cooler at 60F and shelving starting to chip and rust. PIC had no TCS foods inside.

5-103.12 Provide water under pressure to all fixtures.-Pf- Observed no water to the hand sink at the start of the inspection. CDI- PIC provided hot running water after making adjustments to water pump and heater.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed sanitizer bucket that was not labeled. CDI bucket labeled.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed limes stored outside of unit that are squeezed on top of chips. CDI limes moved to inside truck. Told PIC they had to squeeze lime on truck for chips and ensure they wash and wear gloves during process.

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 handle in ice scoop stored in ice.

2-103.11 (A)-(L)Person-In-Charge-Duties - PF- EHS has observed no available water on the unit while the PIC is preparing foods for several inspections. Without hot running water the unit no food handler is able to wash hands. Without proper handwashing the risk of food borne illness and cross contamination is increased. CDI- PIC was informed if the violation is noted again during a visit or inspection a RCP will be recommended for the unit to implement and permit action will occur.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf-REPEAT- Observed dry cheese and cash stored in the hand sink. CDI- PIC removed the items.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta.- Observed all shakers and squeeze bottles stored in use without a proper label.

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

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf-REPEAT- 5-103.12 Provide water under pressure to all fixtures.-Pf-REPEAT- Observed no hot running water on the unit. Hot water heater and pump was un plugged. PIC provided water during the inspection however there was no hot water. By the end of the inspection PIC provided hot running water. CDI- PIC provided hot running water by the end of the inspection

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 molding around the sink to be in poor repair.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf- Observed hand sink being used to store change and cash money. CDI- PIC removed items.

6-202.15 Protect outer openings of establishment from insect or rodent entry.- Observed back door open during the inspection without protection from out door pests.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.- Observed cold holding equipment in need of cleaning do to food debris build up. Clean equipment as often as needed.

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf- 5-103.12 Provide water under pressure to all fixtures.-Pf- Observed no hot running water on the unit. Hot water heater and pump was un plugged. PIC provided water during the inspection however there was no hot water. By the end of the inspection PIC provided hot running water. CDI- PIC provided hot running water by the end of the inspection.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed handsink unplugged during inspection. When handsink plugged in water began leaking onto the floor in spraying from the pipes. CDI facility fixed leak.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed mayo and cole slaw holding above 50F and holding in unit at 60F. CDI items discarded. Facility will close until unit repaired. Verification required.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed corn husks stored on floor outside truck and mangoes stored on floor inside of unit.

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 handles of spoons and scoops stored in cheese and ice.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single service cups stored on floor in the corner next to prep unit.

4-501.11 Maintain equipment in good repair. Observed reach in unit unable to hold cold temperatures.

5-205.15 Maintain a plumbing system in good repair. Observed pipes leaking water when turned on for handwashing.

2-102.12 PIC demonstrates knowledge by being a certified food protection manager. Observed PIC without ANSI accredited food certification. Facility has until June 6th, 2017 to get certification risk 2 point deduction every inspection.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed PIC with no knowledge of health policy. CDI went over policy and provided EHP poster.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed mayo sitting on counter at 57F. CDI item placed in reach in unit to cool. _

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed no thermometer on unit. Verification required.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no test strips or any santizer on unit. CDI PIC got bleach and made solution. Verification required.