FOOD LION #971 MARKET

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. EHS observed raw ground turkey stored above raw beef in WIC. EHS provided education on storage order. CDI - PIC rearranged storage order. No contamination observed. (1.5) For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . EHS observed approved thin probe thermometer at meat department non-functional. PIC stated a new thermometer will be order. CDI - PIC replaced thermometer with extra thermometer from produce department. (0)

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed cleaner spray bottle on shelf above on prep table CDI PIC moved cleaner bottle. REPEAT

6-303.11 Provide required lighting intensity. Observed a blown light bulb in the WIF.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer water in 3 comp Quat sink below 50 ppm. Water was 107F. CDI The compartment was drained and the sanitizer retested at 200 ppm Quat. 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

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed sanitizer spray bottle on shelf above single service trays. CDI PIC moved sanitizer bottle.

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

REPEAT 4-501.11 Maintain equipment in good repair. Observed 2 torn wrapping pads. Observed leaking fan unit in prep room.

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 a large amount of ice buildup on the floor and wall of the WIF. EHS advised PIC to have door closure looked at.

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 cracked edging tiles near 3 comp sink and back door.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC with expired FPM certification For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

REPEAT 4-501.11 Maintain equipment in good repair. Observed torn wrapping pad. Observed leaking fan unit in prep room. Repair

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 cracked edging tiles near 3 comp sink and back door.

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 single service meat trays on shelving with food debris on sides of items.

4-501.11 Maintain equipment in good repair. Observed torn wrapping pad.

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 cracked edging tiles near 3 comp sink.

REPEAT 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed hand sink with malfunctioning paper towel dispenser. CDI: Paper towels were placed at hand sink.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed ground beef, and NY strip steaks above 41F in retail case. Ribeyes in same case were 41F or lower. Ambient air of case was 36-39F. CDI: Items were moved to walk in cooler to cool. 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 .

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed malfunctioning paper towel dispenser at only hand sink. CDI: PIC opened dispenser to make paper towels accessible.

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 cracked edging tiles near 3 compartment sink. Repair.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed accessibility hand sink in male restroom without soap. CDI - PIC provided soap from readily accessible supply.

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. EHS observed one (1) package of ground beef stored under ground turkey at retail cooler shelves. Observed one (1) box of ground beef chuck stored above whole muscle meat on WIC shelves. CDI - Storage order was adjusted by PIC and department manager at points of storage and display. EHS provided storage order charts for reach in units and WIC to PIC. REPEAT Note: No escalation in point deduction due to observed improvement from previous inspection; no ready to eat food was observed at risk of contamination, and fewer portions of raw animal food were improperly stored. For more information on food storage order 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 Observed cart of raw animal foods held at ambient temperature for extended period of time during restocking. Observed two (2) packages of chicken placed from cart to grab n go cooler at above 41F; all other items were at 41F or below.. EHS observed minimal cooling from grab n go cart. CDI - Department manager rotated cart and chicken packages to WIC for corrective cooling. EHS observed all products at 41F or below prior to 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 .

4-903.11 (A) Store cleaned equipment, utensils, linens 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 (2) wedge knives stored between knife case and wall. CDI - Knives were rotated to wash basin of 3 compartment sink for corrective cleaning.

3-202.15 Food packaging must be in good condition, intact and protect the food inside. Pf Observed one (1) package of smoked turkey legs in the walk in freezer with damaged plastic wrap, exposing food to ice build up and environmental contamination. CDI - PIC voluntarily disposed of exposed food.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed a tray of approximately four (4) packages of fully cooked deli ham stored under a tray of raw ham on speed rack in WIC. 3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. EHS observed three (3) packages of ground turkey stored over ground beef and two (2) packages of raw chicken cutlet stored over pork cutlets on retail cooler shelves. CDI - Storage order was adjusted by PIC at points of storage and display. EHS provided storage order charts for reach in units and WIC to PIC. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed one (1) package of sealed chopped steak pieces on floor of walk in freezer. CDI - PIC voluntarily disposed of intact package.

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 intact single service trays in plastic packaging stored on the floor of meat department. CDI - PIC elevated bagged trays to available elevated storage (crates)

5-205.15 Maintain a plumbing system in good repair. Observed broken sink in accessibility stall of male restroom. Need repaired. Other available handsink was clean, stocked, and in good repair.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. - PF - Observed employee health policy to not list all 6 reportable diagnosed illnesses. - CDI - EHS provided PIC with updated copy of employee health policy to post. PIC discussed employee health policy with employees with EHS present. For more information on employee health policy, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. 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 meat residue in interior of meat grinder and on shaft from meat grinder. CDI, shaft removed for Wash/Rinse/Sanitize. Meat grinder to be Washed/Rinsed/Sanitized in place.

Repeat: 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 raw proteins cold holding above 41F at store display. PIC states items were stacked to high. Observed ambient temperature of 39F at display. CDI, items discarded by PIC.

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 large pile of single use meat trays stored on floor in area where they are exposed to splashing from hand sink. Items need to be relocated.

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed large amounts of trash between wall and dumpster in back. Need cleaning.

4-702.11 Utensils and food contact surfaces of equipment shall be sanitized before use, after cleaning.-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 employee wash and rinse cutting board without sanitizing. CDI, items sanitized.

Repeat: 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 ground beef cold holding above 41F at front display. CDI, item discarded by employee.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed no beard guard on employee. Need beard cover if working in meat department.

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 single use trays stored without protective packaging.

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 raw chicken residue inside front store display case. Need 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 soiled floors under packaging equipment and walk in freezer. Need cleaning.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. 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 soiled meat grinder and soiled knives stored as clean. CDI, items removed for Wash/Rinse/Sanitize.

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 raw ground beef cold holding above 41F. CDI, items discarded by PIC.

Repeat: 4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . For information on how to properly calibrate a thermometer please visit: http://meck.co/FoodSafety or view our training video at the following weblink: https://youtu.be/IxXix712KkI Observed no thin probe thermometer. Verification required.

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 single use trays stored without protective packaging.

5-205.15 Maintain a plumbing system in good repair. Observed out of order toilet at women’s restroom. Need repaired.

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 Observed no written procedures. CDI, EHS educated PIC.

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

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed soiled fan covers. Need cleaning.

5-205.11 Maintain access to handsinks. Handsinks may only be use'd for handwashing.-Pf. Observed chemical spray bottles stored inside handsink. CDI bottles relocated

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed knives stored in knife rack with food debris. CDI items moved to sink for cleaning

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed single service trays with interior portion stored up where trays are exposed to dust and debris.

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 products stored on floor of walk in freezer. REPEAT.

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 raw chicken on floor of main area. PIC relocated boxes.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed all raw pork held in retail case holding at 46F. CDI - All raw pork products in retail case were voluntarily discarded. REPEAT. A visit will be made within 10 days of inspection to ensure retail case can properly hold TCS foods at 41F or below.

4-501.11 Maintain equipment in good repair: Observed pork cooler not working properly. PIC pulled TCS foods and placed a work order to repair and will not use until repaired. REPEAT.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P COMMENT: Observed quaternary sanitizer at 50ppm-100ppm in three compartment sink. CDI. Ecolab came out during the end of the inspection and repaired the dispenser to provide 200 ppm.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several deli meats (see above) and raw pork products above 41F. CDI. The PIC pulled the entire case and placed in the walk in cooler and placed a work order for the coolers. I will return within ten (10) days.

4-501.11 Maintain equipment in good repair. COMMENT: Observed deli and pork cooler not working properly. PIC pulled TCS foods and placed a work order to repair and will not use until repaired.

3-302.11(A) Separate the different types of raw animal foods. -Pf In the walk in cooler chicken observed above pork. Observed ground beef over whole cut steak. CDI (corrected during inspection). The PIC (person in charge) moved the raw meats to their proper places.

3-302.11(A) Separate the different types of raw animal foods. -P Observed ground turkey burgers being stored above ground beef and plant patties. CDI PIC removed ground turkey. Observed ground beef being stored above steaks and roasts on speed racks. CDI Ground beef was moved down.

4-501.11 Maintain equipment in good repair. Observed red meat trays cracked and no longer smooth/easily cleanable. Make sure to replace.

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 fans in prep room with minor dust buildup. Make sure to change out netting more frequently. 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 wall damage panel by employee room. Make sure to keep in good repair.

5-205.15 Maintain a plumbing system in good repair. Observed hand sink with foot pedals continuing to operate after pedals deactivated. Make sure to keep in good repair.

4-501.11 Maintain equipment in good repair. Observed multiple broken/chipped red trays today. Observed the fan leaking today.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Some dried meat and debris inn customer display cases today.

3-302.11(A) Separate the different types of raw animal foods. -P Observed multiple ready to eat ribs stored in contact with packages of raw ribs. Raw ribs moved to the divided section that contains all raw ribs to correct. Be sure staff watches labels to tell if it is 'ready to cook' or 'ready to eat' and separate accordingly.

7-201.11 Store toxic materials to avoid contamination. -P Observed chlorinated cleaner stored over cutting boards and pointed towards disposable trays. Cleaner moved to the office to correct.

to 4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed trays stored on the floor of the cutting room today.

5-205.15 Maintain a plumbing system in good repair. Observed a leaking canwash spigot.

5-401.11 Capacity and Drainage - C Observed the women's restroom floor drain not fuctioning.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. 5-501.114 Using Drain Plugs - C Observed dumpster with an open top lid today(repeat)

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Repairs have been made since the last inspection on the walls and walk in door. Repair gaps at the base of FRP where the connectors have come off. Repair tile gap at the exterior of the walk in cooler.

Observed a damaged walk in cooler door exterior that is not longer easy to clean. 4-501.11 Maintain equipment in good repair.

Observed a missing top lid to the dumpster today. 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors.

Observed two broken light shields in the walk in cooler today. 6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles.

Observed raw turkey stored over ready-to-eat salmon in the walk in and raw steak next to a RTE hotdog. Salmon moved and a divider provided between steak and hotdog. Observed ground turkey next to beef steak, and chicken next to corn beef- dividers put in to provide separation. 3-302.11(A) Separate the different types of raw animal foods. -P Separate raw animal foods from ready-to-eat foods.

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

Observed badly worn red trays today. 4-501.11 Maintain equipment in good repair.

Observed the trash dumpster with an open top lid- closed during inspection. 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors.

Observed gapped FRP, missing FRP, and FRP that has bowed out in some places. 6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.

4-903.11 (A)(2)Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed cleaned meat grinder components stored inside the splash zone of the handsink. CDI - PIC instructed recleaning of these and for employees to store them in a location not subject to backsplash. -.5-

4-501.11 Maintain equipment in good repair. Observed dented walk in door with dents penetrating the outer metal. PIC stated this damage occurs when door is swung too wide and makes contact with meat grinder. Repair the walk in door. Observed rusty sprinkler. Replace. Observed cutting room ceiling with open seams and FRB board around the window falling away. Seal and reattach these. -1-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup on walk in shelving. Clean. -0-

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 buildup in the grout of the floor throughout the area. Clean. -0-

4-501.114 Maintain sanitizer at correct concentrations. -P Observed 0 ppm concentration sanitizer in spray bottle and in 3-comp setup. CDI - PIC contacted vendor to have sanitizer corrected. -1.5- VR required no later than 03/18/2016.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed ceiling dripping condensation onto working prep table where pork products were being packaged. CDI - PIC had table moved temporarily until the source of the drip can be identified and corrercted. -1-

4-501.18 Keep the wash, rinse, and sanitize solutions clean. Observed yellow colored sanitizer solution in the 3-comp setup. CDI - PIC advised that new hot waterr heater was installed yesterday and had employee refill sanitizer bay with clean solution. -0-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed dark buildup on the condenser fan covers. Clean. -0-

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed cracked tiles to the right of the 3-comp sink at the baseboards. Replace. Observed ceiling with seams not sealed. Seal at the seams. -0-

7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-Pf Observed sanitizer dispensing in 148F hot water. PIC stated Ecolab will be contacted to reroute the line to the cold line. -1-

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster loid open. Keep closed. -1- REPEAT

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 black buildup and red line across top of ceiling in cutting room. Clean. -.5-

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 cold water in the hand sink at a temp of 110F. VR no later than 7/16/2015.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed bucket of water over ground beef on shelf collecting water dripping from condenser. CDI - Bucket emptied and food moved to another part of shelf. Observed napkin placed around handle of knife used to cut beef. CDI - Napkin discarded.

> 4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed single use trays used for meat with meat pieces on them. CDI - Trays discarded.

4-501.11 Maintain equipment in good repair. Observed peeling shleves in display case and some rust deposits. Repair or replace shelving to make them smooth and easily cleanable.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed outside dumpster with lids open on top. Keep lids closed.

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 vents in men's and women's restrooms needing cleaning to remove dust buildup.

7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. -Pf The hose sprayer is set up with a Chlorine Cleaner as the "Degreaser" and a Quat Ammonia as the sanitizer. This comes out of the same hose. When testing sanitizer through sprayer, it first had to cycle through the cleaner so the ammonia based sanitizer was initially mixed with chlorine cleaner. Correct immediately as the Chlorine Cleaner container states specifically that it cannot be used with Ammonia. Verification required.

4-302.12 Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed 2 dial thermometers on site. Obtain a thin probe thermometer to check foods like steaks and chops that are too thin to use dial thermometer. Verification required.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf : Found glass cleaner in bottle labeled as Chlorinated Cleaner. Discarded bottle.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cardboard box residue stuck to shelves in walk-in cooler.

2-102.12 Certified Food Protection Manager - C: The PIC or someone with managerial control shall be a certified food protection manager from an accredited program. Observed no one with managerial responsibility in department with approved training.

4-501.18 Warewashing Equipment, Clean Solutions - C: The cleaning and sanitizing solutions in the 3-compartment sink shall be maintained clean. Observed water cloudy in sanitizing compartment. staff stated they had not used solution that day. Sink emptied and sides of compartment wiped with paper towel. Significant residue appeared on towel.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P: Separate comminuted raw meats from whole meats. Found ground beef patties over whole beef in walk-in cooler. CDI- rearranged to proper storage order.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P: Found ground beef on shelf over whole beef in walk-in cooler. CDI- ground beef moved to lower shelf.

.Fllors walls and ceilings shall be in good repair. Observed corner guard on wall shelf damaged and detaching. FRP not securely attached to wall due to past water leak from above.