BRASAS AREPAS & GRILL

3-501.13 (A), (B), (C) Use approved thawing methods for frozen food such as in a cooler at 41F or below, completely submerged under cold running water according to the Code, or as a part of the cooking process. Pf Observed chubs of ground beef in prep sink thawing in ice (no water). Items should be thawed under running water, in refrigeration, or as part of the cooking process. CDI - PIC moved items to WIC. - 0.5 -

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 near back door and areas where concrete is exposed throughout kitchen. Repair to provide for a smooth, easily cleanable surface. - 0.5 -

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed empanadas in the RIC that were made 15 min ago and sliced tomatoes in the prep top that were prepped this morning , both above 41F. CDI PIC put items in the WIC and cooled down to 41F . 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 .

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 2 squeeze bottles of oil not labeled. CDI PIC labeled bottles.

3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed utensils being stored in a container of water that was less than 135F. CDI PIC removed water and cleaned utensils.

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 black colored buildup on the door gaskets of the refrigeration units in the facility.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed sausage in steam table below 135F. CDI PIC 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 .

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 an open gallon of milk with no date mark and expired sell by date. CDI PIC voluntarily 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 .

3-302.15 Wash fruits and vegetables prior to use. Observed a pan of washed avocados in the prep top with stickers on them. CDI PIC removed stickers and rewashed them.

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 3 containers of dry food product with the scooper handles touching the food. CDI PIC removed scoopers from the containers. 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 tongs sitting unprotected on top of the HH case. CDI PIC replaced with clean tongs and put them in a container.

4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. Observed 2 stacks of clean small plastic containers stacked while wet. CDI PIC positioned the containers so that they could air dry.

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 the coffee filters stored unprotected on the front bar area counter next to the coffee machine. CDI PIC voluntarily discarded the filters

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed the oversized cutting board with deep grooves and discoloration that can not be effectively cleaned and sanitized.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed damaged flooring in the main kitchen. REPEAT

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. 6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed 2 employee cell phones and open drinking cup on the prep tables. CDI PIC moved all employee items and drink

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed two (2) bins of RTE plantains in walk in freezer beneath sealed portions of raw beef sides. Observed bottle water sealed raw ground beef in WIC CDI - PIC rotated food in freezer and WIC to higher elevated shelving prevent potential contamination. 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 one (1) pan of raw hamburger stored behind raw steak in grill drawer. CDI - Storage order of grill drawer was rearranged to prevent potential contamination. 3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed three (3) uncut heads of produce (lettuce and red cabbage) stored on relatively clean shelves of WIC in prep top portion of cooler. Observed rope of ice scoop contact ice within ice machine. CDI- PIC moved lettuce to available bag and placed back in WIC. EHS removed ice scoop and hanging rope from machine interior; contacted ice was removed during thermometer calibrations. For more information on food storage order 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 three (4) TCS, non date mark exempt foods (wrapped, halved lettuce head in WIC, liquid egg mix, queso tray, and boiled eggs in main prep unit) without date marks. Per conversation with PIC, these items were prepared the day prior. All other TCS foods were date marked properly. CDI - PIC date marked items accordingly. 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 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 Observed one (1) can of unapproved, household use only ant and fly spray at shelving beneath bar area. PIC states spray was utilized only outside establishment. CDI - PIC voluntarily disposed of unapproved pesticide; store only pesticides approved for commercial food service within establishment.

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 one (1) sealed box of single service articles (plastic cups) stored on hallway floor adjacent to customer bathrooms. CDI - PIC relocated box to elevated kitchen storage. 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 six stacks of single service articles (to go boxes and fry boxes) stored on top of empanada hot case and kitchen prep line shelf with exposed food contact surfaces. CDI - Single service articles were inverted to prevent potential contamination. 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 one (1) missing ceiling tile in employee bathroom. Replace as needed.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed PIC placing rolling cart with TCS foods in front of handsink while rotating food from prep unit to WIC for corrective cooling. Observed PIC place bin of sliced ham in sink basin during rotation of foods. CDI - EHS reminded PIC that sink basin can not be used for tasks other than handwashing and that sink could not be blocked during temporary tasks, such as food preparation or change of storage.

3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed one (1) sausage in hot bin and two (2) trays of empanadas in hot case at temperatures below 135. Ambient temperature of hot holding equipment and all other portions of TCS foods were above 135F. Per conversation with PIC, items had been set to reheat from previous prepared foods in reach in freezer and walk in freezer without being reheated fully. Items had been reheated approximately one hour prior. CDI - Food employee reheated TCS foods to above 165F using fryer before rotating items back to hot holding locations.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed numerous (greater than twelve (12)) portions of TCS food in prep top (lettuce, salad, cut tomatoes, cheeses) and prep unit (cut hot dogs, RTE sausage, cheese block, etc.) above 41F. Ambient temperature was observed at 47F. Per conversation with PIC, top of unit had been left open during lunch period, for approximately two hours prior to EHS arrival. CDI - PIC and food employee rotated TCS food items to WIC to cool correctively. Once closed, ambient air of cooler was observed at approximately 40F. EHS directed PIC to allow food to cool in WIC while ambient temperature of prep cooler dropped to below 41F throughout unit with doors and lid closed. 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 .

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 three (3) unlabeled working containers (salt shakers and oil bottles) at grill area and shelving below steam table. CDI - EHS station labeled bottles in English and Spanish.

6-202.15 Protect outer openings of establishment from insect or rodent entry. 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed approximately six (6) flies in establishment flies and one (1) ant throughout establishment as a result of open door (open from recent frozen food delivery). No exposed food was contacted by pests; clean equipment (cutting boards, container lids) contacted by pests were rotated to 3 compartment sink for corrective cleaning. Door was closed to prevent further pest entry.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed one(1) in use wiping cloth at grill line, used to sanitize grill top and thermometer between uses with no sanitizer buckets prepared. CDI - EHS prepared sanitizer bucket with PIC at 3 compartment sink and rotated bucket to proper storage location to hold in use wiping cloth.

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 six stacks of single service articles (to go boxes) stored on top of empanada hot case with exposed food contact surfaces. CDI - Single service articles were inverted to prevent potential contamination.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed food employee rinsing three (3) avocados in kitchen hand sink. CDI - EHS reviewed handsink usage with PIC and employees; Use handsinks for handwashing only. No other handsink or handwashing violations were observed during inspection.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed two (2) bins of recently cooked pork cooling in walk in freezer beneath sealed portions of raw beef sides. No other storage order violations were observed at time of inspection. CDI - PIC rotated cooling food in freezer beneath other ready to eat food items to prevent potential contamination. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed one (1) portion of food (plantains) in steam table bin at a temperature of 119F. All other TCS food items within steam table were observed at temperatures of 135F or more. CDI - EHS confirmed with PIC that plantains were prepared approximately 20 minutes prior to observation (3 p.m.). EHS marked plantains for TPHC, (3p - 7p). EHS provided TPHC instructions sheets in English and Spanish to PIC to be used at establishment discretion. 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 .

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 three (3) bags of queso fresco in WIC with date marks denoting a date of preparation of 1/14. Per conversation with PIC, these dates were incorrect; dates denoted day the product was delivered, as opposed to the day in which they were transferred to new containers. CDI - PIC date marked bags accordingly. 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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) box of unshucked, unwashed corn cobs on floor of WIC. Per conversation with PIC, produce had been delivered earlier within the day. Elevate food at available shelving.

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed one (1) spoon with handle contacting surface of food stored within one container of aqua fresca in beverage RIC. CDI - EHS removed spoon without making barehand contact and rotated spoon to 3 compartment for proper washing and sanitizing. 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 two (2) utensils (spoon and metal tongs) stored in soiled bin at grill line with dry, soiled wiping cloths and grill scraper. CDI - PIC rotated cleaning equipment to effective storage (table underside) and soiled linens were placed in soiled linen bin. Tongs, spoon, and bin were rotated to 3 compartment sink for proper washing and sanitizing.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed QAC sanitizer solution in use at 3 compartment warewashing sink. When checked using EHS test kit, sanitizer concentration was observed at approximately 200 ppm. However, when tested using facility test strips, strips produced a measure of 0ppm. Procure and maintain an effective, non-expired test kit for testing in use QAC sanitizer. A verification will occur no later than 02/02/2025.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed no written employee health information. Per conversation with PIC, facility walls were recently washed and repainted and written documents were damaged and lost. CDI - EHS provided Employee Health Posters and Food Employee Reporting Agreements in English and Spanish. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Observed no written procedures for employees to follow when responding to vomiting or diarrheal events. Per conversation with PIC, facility walls were recently washed and repainted and written documents were damaged and lost. CDI - EHS provided sample written procedures for employees to follow when responding to vomiting or diarrheal events. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed buildup on interior surfaces of bulk ice machine. Clean frequently to prevent buildup. REPEAT.

3-305.12 Food may not be stored in locker rooms, toilet rooms, dressing rooms, garbage rooms, mechanical rooms, under sewer lines that are not shielded to intercept potential drips, under leaking water lines, under open stairwells, or under other sources of contamination. Observed several (more than ten (10)) boxes of unopened beer bottles stored in employee bathroom. Relocate to proper food storage area. REPEAT.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed two (2) in use wiping cloths at prep tables with no sanitizer buckets prepared.

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) ice scoop stored in ice machine bin with handle contacting ice. CDI - EHS removed ice scoop from ice bin without making bare hand contact and rotated scoop to three compartment sink for corrective cleaning. 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 one (1) stack of single service articles (to go boxes) stored on prep area shelving with exposed food contact surfaces. CDI - Single service articles were inverted to prevent potential contamination.

4-501.11 Maintain equipment in good repair. Observed two (2) doors of prep unit with loose gaskets. Repair or replace gaskets as needed.

4-303.11 (A) (B) Cleaning agents and chemical sanitizers that are used to clean and sanitize equipment and utensils shall be provided and available for use during all hours of operation.-Pf Observed no remaining QAC sanitizer for 3 compartment sanitizer tower. Per conversation with PIC, sanitizer supplier had arrived earlier within the week with no supply available; facility was currently awaiting supply. EHS observed QAC sanitizer test strips available. EHS observed bleach available as sanitizer, but no chlorine test strips. EHS demonstrated proper preparation of 3 compartment sink using bleach sanitizer. A verification will occur no later than 09/28/2024.

5-205.15 Maintain a plumbing system in good repair. Observed minor leak in one of two 3 compartment sink faucets at dishwashing area. Faucet was partially sealed with electrical tape. Repair plumbing fixtures to prevent leaking/spraying when turned on. 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 damaged floor tiles and approximately three (3) damaged ceiling tiles in 3 compartment sink/prep area. Repair/replace flooring and ceilings as needed.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed food employee rinsing metal spoon in kitchen hand sink. CDI - EHS reviewed handsink usage with PIC and employees; Use handsinks for handwashing only. No other handsink or handwashing violations were observed during inspection. Note: at one point observed PIC switch from handling RTE food (Chopping pepper) to moving soiled utensils to 3 compartment sink. PIC properly removed gloves and washed hands, but turned off faucet barehanded, before donning gloves to continue cleaning soiled equipment. EHS reviewed handwashing procedures with PIC and staff; proper handwashing was observed prior to handling of food or clean equipment at all times.

3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed one (1) lettuce head stored on top of relatively clean lid in prep top portion of cooler. Observed RTE sausage stored in bin with RTE sausage that had not yet been opened. CDI- PIC moved lettuce to produce area in WIC. EHS removed packaged sausage from bin without making bare hand contact. REPEAT. 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed six (6) trays of raw shell eggs stored above juices and cooked arepas 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. Observed several (more than five (5) repackaged raw chicken bags stored raw beef in reach in walk in freezer. CDI - PIC reorganized storage of WIC and freezer. EHS provided WIC and reach in storage order guides in English and Spanish, respectively. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed buildup on interior surfaces of bulk ice machine. Clean frequently to prevent buildup.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed numerous (greater than twelve (12)) portions of TCS food in prep top (lettuce, salad, cut tomatoes, cheeses) and prep unit (cut hot dogs, RTE sausage, cheese block, etc.) above 41F. PIC stated that items had been rotated into unit recently, within the previous hour. EHS observed some cooling of items; however, lowest ambient temperature within unit was observed at 46F. PIC and food employees rotated TCS food items to WIC for corrective cooling and long term storage. A verification of prep unit will occur no later than 06/17/2024. 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 .

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 three (3) working containers (salad dressing bottle, salt and oil at grill table) with no labeling. CDI - PIC labeled salad dressing bottle at prep area without correction by EHS. EHS station labeled salt and oil in English and Spanish. REPEAT. Note: No escalation in point deduction due to noted improvements; fewer working containers were observed as unlabeled.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed approximately six (6) flies in establishment, primarily within restrooms. Utilize approved pest control devices and/or professional pest controller to prevent pest entry.

3-305.12 Food may not be stored in locker rooms, toilet rooms, dressing rooms, garbage rooms, mechanical rooms, under sewer lines that are not shielded to intercept potential drips, under leaking water lines, under open stairwells, or under other sources of contamination. Observed several (more than ten (10)) boxes of unopened beer bottles stored in employee bathroom. Relocate to proper food storage area.

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 pitcher stored in ice machine bin with handle contacting ice. CDI - EHS removed pitcher from ice bin without making bare hand contact.

5-205.15 Maintain a plumbing system in good repair. Observed minor leak in one of two 3 compartment sink faucets at dishwashing area. Faucet was partially sealed with electrical tape. Repair plumbing fixtures to prevent leaking/spraying when turned on.

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed employee beverage stored on wire shelf over prep table where empanadas were being prepared.

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed employee remove single glove, not wash hands, and don a new glove to continue preparing empanadas. CDI-EHS educated staff on when to wash requirements, employee properly washed hands and donned new gloves.

6-301.14 Post a handwash sign at each handsink. Observed no handwash signs at female or male restrooms.

3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed herbs wrapped in used newspaper. CDI-Mint was rewashed and alternatively wrapped in plastic wrap.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P 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 . Observed four different types of TCS stuffed empanadas in hot holding display case below 135F. Reference temperature chart. CDI-Empanadas were put on emergency TPHC. TPHC procedures were provided by EHS. Empanadas will be discarded after 4 hours.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information, please visit: 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 . Observed no date mark on open milk jugs in server reachin cooler. CDI-Employee added open date to milk.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed rubbing alcohol stored on wire shelf over prep table where empanadas were being made. CDI-Employee removed rubbing alcohol from shelf over prep table.

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 unlabeled working spices and liquids at grill area and shelving below steam table.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed moist wiping cloth stored across table. Move to sanitizer between 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 food buildup inside reachin units. Increase cleaning frequency and thoroughness in these areas.