SUVIDHA MEAT MARKET

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one (1) spray bottle of unlabeled. Food employee initially stated that it was water used for cleaning equipment, but PIC elaborated that it was chlorine sanitizer; spray bottle was tested at approximately 100 ppm chlorine. CDI - PIC properly labeled sanitizer and placed at chemical storage.

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 several (greater than five (5)) portioned and wrapped raw animal food items (tripe, cut goat meat, goat feet (paya)) cooling in display case. Per conversation with PIC, goat meat was cut and placed to cool in display case. EHS observed slow cooling within display case. CDI - Items were rotated to prep area to cool further and be rewrapped. EHS provided cooling chart for ambient temperature food items. 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. Observed one (1) container of turmeric spice on storage rack with no labeling. CDI - Label was affixed to container by PIC.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed one (1) food employee engaged in food prep (cutting goat leg) without hair restraint. Be sure to have employees wear hair restraints when working with food.

5-501.111 Keep storage areas and bins for waste in good repair. Observed dumpster with missing lid. Contact waste management company to repair or replace damaged dumpster.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee hat and phone being stored over covered single use articles on storage rack.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed hand washing sink blocked by waste bin.. CDI.. Waste bin was removed. REPEAT

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. Observed goat feet stored in cardboard box that chicken was once stored in. CDI.. Goat feet was removed and box destroyed For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturer label. -Pf Observed dishes actively being washed in water that was 98F per detergent water should be 110-120F. CDI employee stopped washing dishes. EHS educated PIC on dish water temps

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 pad on sealing machine in need of cleaning or changing.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed hand sink being blocked by container lid. CDI - PIC removed lid from sink to allow access.

4-602.11 (A) (1) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, before each use with a different type of raw animal food. P. Observed thermometer with build of food debris. CDI - PIC cleaned thermometer. 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed several query bottles of water, sanitizer, and bleach unlabeled. CDI - PIC put labels on bottles.

4-502.11(B) Provide accurately calibrated thermometers. Pf. Observed thermometer battery dying. EHS will return in 10 days. For information on how to properly calibrate a thermometer please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: https://youtu.be/IxXix712KkI

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 use meat tray with debris. CDI - PIC voluntarily discarded trays with debris

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee hat and phone being stored over single use articles on stalag wrack.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed piece of meat in drain of handwashing sink. CDI - PIC removed meat from drain and discarded.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed prep area near scale with dried blood residue. Per PIC the area is used to stage specialty customer orders. Observed liquid residue on prep sink surface and on flat surface of band saw not in use. CDI - PIC had table area, prep sink area and band saw surface cleaned and sanitized. 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flying insects in meat cutting room. PIC to contact pest control provider for service.

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 meat on floor of WIC and in cutting room. PIC to move food off of floor.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee without hair restraint. Be sure to have employees wear hair restraints when working with food.

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 liquid residues on floor of WIC. Clean floors as needed to address spills and build up.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. *Observed - Dumpster doors left open. *CDI -

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed some flies in facility. Also unusual number of flies around dumpster.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. *Observed - Dumpster doors left open. *CDI - PIC closed doors and was instructed to close them after each use.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. More frequent cleaning needed.

2-101.11 (A) PIC shall be present during all hours of operation. -PF 2-102.11 (A) - (C )(1), (4)-(16) 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 the operation of the food establishment. -Pf. Observation: EHS observed there was no PIC available during the inspection. Food employees were unable to answer questions asked by the inspector. Please visit our resource page, www.mecknc.gov/foodsafety, for more food safety information related to PIC Duties, Training, and managing food safety.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observation: EHS observed no certified food protection manager available during the inspection. The facility manager who is a certified food protection manager came near the end of the inspection. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

6-301.14 Post a handwash sign at each handsink. Observation: EHS observed there is not handwashing signage available in the employee restrooms. CDI: EHS provided PIC with handwashing signage.

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. Observation: EHS observed raw chicken stored above raw lamb on a speed rack in the walk-in cooler. CDI: EHS provided education and a food employee corrected the storage order. For more information on food storage order 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 Observation: EHS observed cuts of goat stored in a produce crate. CDI: EHS advised PIC to relocate the meat to an approved container.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observation: EHS observed the 3-compartment sink had a sanitizer concentration of 10ppm of chlorine. CDI: Food employee added more bleach to the water to bring the sanitizer levels to the correct range. EHS educated food employees on the correct concentration of chlorine to look for with the test strips. 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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observation: EHS observed food debris on the band saw and the meat grinder. EHS observed significant food build-up/debris in the meat display case, the shelving inside, the drip pans, windows and counter outside of the unit. 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 .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observation: EHS observed two container of bleach stored on a shelve next to a above single service items. CDI: Food employee relocated the bleach away from single service items. 7-207.11 (B) Store labeled, employee medications to prevent contamination of food, equipment, and other food service related items. -P Observation: EHS observed employee medication stored on a shelf in a box directly above single use items. CDI: Food employee relocated the single service items away from employee medication.

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observation: EHS observed three plastic bus tubs wet stacked next to the 3-compartment sink. CDI: EHS provided education and the dishes were stacked properly to allow for air drying

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observation: EHS observed two non-ANSI certified black stone grills in the loading dock of the facility. EHS advised PIC that these items should be removed from the facility because they are not ANSI approved and their permit does not include this equipment. 4-501.11 Maintain equipment in good repair. Observation: EHS observed the 3-compartment sink is no longer fixed to the wall and sealed. A food employees stated a work order was put in to reattach the 3-compartment sink to the wall and re-seal the sink.

5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P Observation: EHS observed a mop sink without the proper backflow prevention device. The facility has a mop sink with a splitter and a spray nozzle attached which requires an additional backflow preventer attached above the splitter. CDI: EHS advised food employees to remove the spray nozzle and to keep the water off when it is not in use.

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observation: EHS observed several bins, crates in the dumpster area, and debris on the ground. Remove items that are not necessary to the facility and clean up other litter.

6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observation: EHS observed a band saw that is no longer being used by the facility. It is recommended that the equipment be removed from the facility if it is no longer in use.

3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed food employee using a wiping cloth to clean raw chicken. CDI- EHS educated PIC on correct procedure.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed the chlorine sanitizer at 0ppm. CDI- PIC added sanitizer to water at correct amount to fix the concentration. 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

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies throughout facility. Contact local pest control.

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 and goat being stored on the floor in the WIC.

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 raw chicken without hair restraint. CDI-EHS informed PIC to educate employee on hair restraint

2-103.11(K) PIC shall ensure rules in the code for food safety and handling are met. -Pf- *Observed - Staff untrained on how to properly set up sanitizer for 3-Comp sink, therefore staff is unable to complete 3-Comp sink process of wash, rinse, and sanitizer. Return visit within 10 days. A Food Safety Checklist can be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation along with more food safety information related to PIC Duties, Training, and managing food safety.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P- *Observed - 3-Comp sink was not dispensing sanitizer at proper concentration. *CDI - EHS set up 3-Comp sink with bleach as a sanitizer and tested it using chlorine test strips, showing proper concentration. 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

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf - *Observed - PIC stated that facility used sanitizer that was under 3-comp, that sanitizer being QAC Sanitizer. However, no test strips for QAC were available. *CDI - PIC could provide bleach and chlorine test strips.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. *Observed - Dumpster doors left open. *CDI - PIC closed doors and was instructed to close them after each use.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Knives observed in hand washing sink at start of inspection. Hand washing sinks shall be used hand washing and no other purposes. CDI - PIC removed knives. REPEAT

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Goat meat container observed on floor in walk-in cooler. Store food at least 6 inches off the floor. 0 pts.

4-501.11 Maintain equipment in good repair. Gasket torn on walk-in cooler door. Replace torn gasket. 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 fan guards in walk-in cooler. 0 pts.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee cup stored on shelf above meat tray pads. Store employee personal items in a separate location.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Clean knives being stored in hand washing sink. Do not store items in hand washing sink. CDI - PIC removed knives.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Several knives stored as clean and both band saw blades had visible meat residue on them and needed to be cleaned. CDI - Soiled knives and band saw blades taken to 3-compartment sink to be washed. 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 .

4-501.11 Maintain equipment in good repair. Gasket on walk-in cooler door is torn. Replace torn gasket. 0 pts.

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. Observed ground goat stored over cut goat. CDI- Ground goat removed. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee items stored with customer items in the storage rack.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed dishes stored on the floor in the walk in cooler. CDI- Dishes removed and washed. 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 .

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed doors of dumpster open. 5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed clutter in dump area.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee items stored in the dry storage area with customer items

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 on site

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no test strips for chlorine.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster lids open. 5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed lots of clutter around dumpster. Remove all items

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.

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 vomit/ diarrhea plan. CDI- EHS emailed plan to facility.

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

2-102.11 (A), (B) and (C) (1), (4) - (16) PIC did not correctly answer EHS questions pertaining to washing, rinsing and sanitizing of utensils that come into contact with raw chicken and goat. PIC stated they wash the utensils (cutting boards, knives, etc.) are washed with detergent and sanitized sometimes. CDI- EHS educated PIC on properly cleaning utensils. Items shall be washed, rinsed and sanitized. Items should be soaked in sanitized for the amount of time listed in the directions.

2-102.12 (A) Certified Food Protection Manager. Observed no CFMP on site during inspection

2-102.11 (C) (2), (3) and (17) Demonstration. Observed employee health policy without all required information. CDI- Emailed copy of the new health policy and educated PIC about the "big 6".

2-501.11 Clean-up of Vomiting and Diarrheal Event Observed no procedures/ plan for vomit and diarrhea. CDI- EHS emailed copy of items

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

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no test strips for bleach sanitizer.

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

6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed unnecessary items and food around the dumpster. are has accumulated lots of fruit flies.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee items mixed in with single service items on the shelf. Place items in a designated area for employees.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. No certified person on site during inspection.

2-201.11(A) Ensure food employees understand when to report illnesses, symptoms and exposure. -P: Employees and acting PIC did not have understanding of reportable illnesses and symptoms. CDI- left educational materials with meat manager.

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 employees re-contaminating hands at hand sink faucets after washing. CDI- discussion, demonstration, and re-washing of hands by employees. 2-301.14 Wash hands before donning gloves and between gloves uses. -P: Observed employee changing tasks with no hand wash between glove changes. CDI- discussion and re-washing of hands.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf-Observed no paper towels at the handsink in the kitchen. CDI-PIC provided paper towels.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf: Observed parts of meat grinder not being properly cleaned and sanitized. Employee used sanitizer as detergent. When corrected, employee used detergent, then sanitizer, then rinsed. CDI- employee cleaned properly after further instruction.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P: Proteins in holding equipment were above 41F. Refer to temperature chart. CDI- moved to walk-in cooler and cooled to 41F by end of inspection.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf: No thin probe thermometer available during inspection. Verification within 10 days.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Boxes of food on the floor in walk-in cooler.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Employees cutting meat with no hair restraints.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Styrofoam trays for packaging meats and poultry stored out of plastic sleeves and with food contact surface facing up.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf: No test strips in meat market. Verification within 10 days.

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

6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Significant food on ground in dumpster area. Attracting swarms of flies.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf-Observed no paper towels at the handsink in the kitchen. CDI-PIC provided paper towels.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf-Observed leftover meat residue in the meat grinder and build up on the knives stored on the knife rack. CDI-PIC broke down the meat grinder to be rewash and knives moved to 3 compartment sink to be rewashed.

6-301.14 Handwashing Signage - C provide hand wash signs at all hand sinks.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf observed dried food debris on meat saw. meat saw must be cleaned at least every 4 hours. CDI by wash, rinse, and sanitize.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P observed front display cooler with raw chicken and raw goat meat > 41F. observed air temperature inside unit to be 46-50F. CDI- moved all TCS meats to walk-in cooler for rapid cooling. observed 41F or below for meats prior to departure. PIC will have cooler serviced. Cooler will not be used until holding <41F. VR required within 10 days.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. observed raw meats stored in walk-in cooler on raw wood pallets. store on approved storage racks only.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. observed wet soiled wiping cloths stored on work surfaces.

4-501.11 Maintain equipment in good repair. observed meat market display cooler air temperature 46-50F. Repair.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf no QAC test strips provided during inspection. VR required within 10 days.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. observed employee clothing stored on food prep sink.