EL CILANTRO

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf- Observed no paper towels present at the hand sink in the kitchen.-CDI- PIC placed paper towels at the hand sink dispenser. Ensure that dispensers are always stocked with paper towels.

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 black beans, pinto beans, pork, yellow rice all below 135F in the hot hold container. PIC stated that they were in the process of reheating, EHS asked how long they had been reheating for, PIC stated that they had been reheating since 7:00 AM. It was 11:00 AM when the observation was made. EHS explained that foods must be reheated to 165F within 2 hours. -CDI- PIC voluntarily discarded the foods. Ensure proper reheating procedures.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed ground beef and crab meat in the lowboy unit above 41F. -CDI- PIC stated that the foods had not left the unit all morning: voluntarily discarded. Observed raw pork in the unit at 42F. PIC moved the pork to the WIC to cool down. All other foods in the unit were 41F or below. Ensure that proper cold holding is done at 41F or below. 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 Empanadas in lowboy 2 unit with no Date marking present. Empanadas contain RTE filling. -CDI- Empanadas back dated. Observed Yucca in the WIC past 7 day date window. -CDI- Voluntarily discarded. Observed ground beef and crab in the RTE form with no date marking present. -CDI- Voluntarily discarded. All other foods in the facility were properly discarded. Ensure proper date marking. Improvements were made since last inspection but facility must continue to increase compliance in date marking. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed 2 shaker bottles and 2 squeeze bottles unlabeled present along the cook line. Ensure that all working containers of food in the kitchen are properly labeled.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed yucca present on the floor of the WIC. Ensure that food is maintained off of the floor at least 6 inches. No contamination observed. -CDI- Food lifted off of the floor.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed 2 in use wet wiping clothes stored out during the inspection on prep surfaces and next to the hand sink in the kitchen. Ensure that all in use wiping clothes are stored in sanitizer in between uses.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf- Observed no paper towels present at the hand sink closest to the cash register while EHS washed hands upon entry into the facility. -CDI- PIC placed paper towels at the hand sink dispenser. Ensure that dispensers are always stocked with paper towels.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P- Observed raw meats stored over RTE foods in the lowboy RIC present in the facility. PIC stated that the raw foods were placed into the lowboy RIC because they noticed the other lowboy RIC stopped working today so they just placed the foods into this RIC to keep them cold. -CDI- PIC rearranged lowboy so that raw foods were no longer present above RTE foods. 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 raw chicken stored above raw pork and beef out of the original packaging in both the RIF 1 and 2. Ensure that that storage order procedures are followed in the freezers if the protein is out of the original packaging. -CDI- PIC rearranged storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. Observed the facilities microwave interior with heavy soiling. Ensure that microwave is cleaned and maintained as clean.

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). Observed a large amount of RTE foods present in the facility that require date marking held beyond 24 hours with no date marking present. Foods included ham, empanadas, potato salad, lettuce, tomato, RTE shrimp, etc.. -CDI- EHS went through every single non-date marked food with the PIC and food employees and determined when the foods were opened, or cooked. The oldest RTE food was from Sunday 5/31. All foods were properly date marked. EHS extensively walked through date marking procedures with PIC and staff. Lack of date marking on future inspections will lead to discarding of foods. Ensure proper date marking systems are established. 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

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed several shakers, bottles and containers of foods unlabeled. Ensure that all working food containers are properly labeled.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed no food employee present in the facility wearing head coverings ensure that food employees are wearing some form of hair restraint.

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 wet stacked metal containers present on the clean dish rack of the facility. Ensure that all equipment is properly air dried prior to being stacked together

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed non-ANSI certified RIF being used in the kitchen that was recently added into the facility. All foods in the freezer were properly frozen, however domestic use refrigeration cannot be used in a commercial kitchen ensure that the RIF is replaced with a commercial ANSI certified freezer. 4-501.11 Maintain equipment in good repair. Observed a Lowboy RIC not functioning in the facility. RIC was not being used upon EHS arrival and EHS notes that PIC stated they have placed a work order to get the RIC fixed. EHS told PIC to reach out once refrigeration is fixed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed lettuce in the prep top at 45F PIC stated that the lettuce was prepped at 8:00 and placed directly into the prep top unit. Observed mashed potatoes in the WIC at 53F PIC stated that potatoes were made on Sunday. PIC stated that potatoes were out of refrigeration for 10 minutes before being placed back into WIC. EHS and PIC discussed best methods and practices of cooling and cold holding ambient/cooked prepared foods. -CDI- PIC voluntarily discarded lettuce and mash potatoes. 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 squirt bottle of water, metal container of sugar and a spice shaker bottle with no label present on them. Ensure that all working food containers are properly labeled to identify food.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed large box of bananas stored directly on the floor of the WIC, ensure that all foods are kept at least 6 inches off of the floor. -CDI- box of bananas was lifted off of the floor.

3-302.15 Wash fruits and vegetables prior to use. Observed avocados with stickers still present on them and stored as ready to be used. Ensure all fruit and vegetables are washed and stickers are removed prior to use. -CDI- EHS coached PIC on best practices for washing fruits and vegetables.

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. Ensure that scoops used for non-TCS foods are stored so that they are not in direct contact with the food. Observed handles of scoops touching flour and sugar.

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 wet stacked metal containers present on the clean dish rack of the facility. Ensure that all equipment is properly air dried prior to being stacked together.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed one white cutting board with large cuts and chips present on the cutting surface. Ensure that cutting board is resurfaced or replaced prior to being used.

2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P Observed the sole food employee working in the kitchen wash his hands at a handsink after placing raw chicken on the flattop grill, then turn the faucets off without using a protective barrier. CDI: EHS explained handwashing procedures to food employee and food employee re-washed his hands.

5-202.12 Provide at least 100F water at handsinks. Observed handsink at the front area and handsink inside the kitchen unable to reach minimum temp of 100F (see temp chart). All other handsinks were temping above 100F. CDI: EHS observed water temp at the front handsink towards end of the inspection temping 117F. PIC stated that the facility turn off their water every night and turn it back on in the morning. 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed two multi-use scoops stored inside the front handsink. CDI: EHS reminded PIC to not use handsinks for anything other than washing hands and PIC removed the scoops.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed QUAT sanitizer at 3-compartment sink reading low concentration, around 50ppm. Food employee stated he filled the sanitizer basin up around 2 hours ago. CDI: Food employee dumped out the QUAT sanitizer and refreshed it with properly concentrated QUAT sanitizer, reading 400ppm. 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. Observed food debris on a mesh strainer and food debris on the interior surface inside a food processor, both stored on clean dish racks/hooks. CDI: Both items were removed and placed in the soiled dish pile to be re-washed/rinsed/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 .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed a metal pan of yellow rice hot holding below 135F (see temp chart) inside the steam table. Food employee stated that he cooked this rice 2 hours prior to EHS's observation. All other TCS food items hot holding were temping at or above 135F. CDI: Food employee reheated yellow rice to above 165F. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed container of cooked pork temping above 41F (see temp chart) stored inside the glass lowboy cooler date-marked with yesterday's date. PIC stated they took this straight from the WIC into the glass lowboy cooler. CDI: PIC voluntarily discarded TCS food item as it had surpassed the cooling window and EHS observed WIC was also not working properly. Repairman who Observed all TCS food items stored inside the WIC temping above 41F (see temp chart). Ambient air temp was at 48F, and lowest temperature it dropped to even after long periods of inactivity was 44F. Facility does not take temperature checks of cold holding units everyday, so time of TCS food items held in the temperature danger zone is unclear. PIC voluntarily closed the facility and stopped operations, contacted repairman to make on-site visit for repairs, and all TCS food items stored inside the WIC temping above 41F were voluntarily discarded and pictures were taken since the scale was broken to fill out a product disposition form. TCS food items that were cooling inside the WIC from this morning were moved into a different cold holding unit to finish cooling process. Repairman showed up on-site while EHS was still typing report. EHS will make compliance visit to follow-up to ensure WIC is maintaining proper temps of 41F or below. CDI: Repairman who arrived on-site while EHS was still at the facility, was able to make repairs before EHS left the facility. EHS observed ambient air temp of WIC temped 38F. Facility was told they may re-open for operations. REPEAT VIOLATION. 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 a pan of house-made pollo empanadas, pan of beef empanadas, and a pan of beef w/cheese empanadas that were temping above 41F inside the glass lowboy cooler, all date-marked with a prep date of 8/19. Food employee stated that he accidentally wrote the wrong date and he prepped all of the empanadas this morning. CDI: Food employee removed the incorrect date label with the correct prep date. Observed a container of deli ham and a container of house-made salsa (made w/TCS ingredients) both stored inside make table 2 were missing date labels. Observed a container of cooked plantains and a container of cooked ground beef both stored inside the lowboy of make table 2 that were missing date labels. Food employee stated that these were prepared yesterday. CDI: PIC created date labels for both TCS food items. REPEAT VIOLATION. VERIFICATION REQUIRED within 3 days to ensure facility is in compliance for date-marking procedures. If observed out of compliance during the compliance visit, then EHS will implement a Risk Control Plan for date-marking until long-term compliance is observed. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P Observed non-commercial grade pesticides stored at the can wash. PIC stated they use these at the facility. EHS explained that all chemicals used at the facility shall be for commercial use only. CDI: PIC removed the household toxic chemicals from the facility.

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 metal pan of cut lettuce stored inside make table 2 temping at 71F that food employee was actively trying to cool down. EHS explained to PIC and food employee that these make tables are not designed to cool down TCS food items, and are built to cold hold. CDI: Food employee moved metal pan of cut lettuce into the WIC to cool down; metal pan was then moved into a lowboy cooler about 2 hours after EHS's first observation of this as WIC was observed to be out. Observed cut raw pork not meeting the cooling rate. CDI: Raw pork was moved to a different unit since still within the cooling window and WIC it had been cooling in was not working properly. EHS explained to utilize freezers or shallow pans kept uncovered during cooling process to ensure food items always meet cooling window, and to conduct temperature checks so corrective action can be taken ASAP. 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 .

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . Observed thin probe thermometer out of battery. VERIFICATION REQUIRED within 10 days to ensure facility is in compliance.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed over 50lb bag of dry, uncooked beans and two bags of dry, uncooked rice all stored directly on the floor in front of the dry storage. PIC stated that they just received these food items from the store. CDI: Food employee removed food off of the floor and onto shelves at dry storage. Observed a case of plantains and a 50lb bag of unwashed carrots stored directly on the floor inside the WIC. Plantains were stored on a rack that was placed on the floor inside the WIC, but was still not at least 6 inches off of the floor. Keep food stored off of the floor to prevent contamination. REPEAT VIOLATION.

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 a small cambro used as a scoop inside a non-TCS food product bin (flour) stored commingled in the food product. Ensure multi-use containers without scoop handles built-in are removed after each use, or use scoops w/handles and ensure the handles are kept stored above the food product inside the bins. 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 six pan of water storing in-use rice scoops next to the HH steam table, temping below 135F (see temp chart). Ensure water temp storing in-use utensils is at least 135F to prevent bacterial growth.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple metal pans and plastic cambros wet-stacked and stored at the clean dish rack. Ensure all multi-use pans and containers are completely dry before stacked together. REPEAT VIOLATION.

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 two stacks of single-use clamshells and to-go boxes stored out of it's original protective packaging, stored right-side up above the HH steam table. Keep all single-serve articles stored inverted if kept out of it's original protective packaging to prevent contamination.

4-501.11 Maintain equipment in good repair. Observed heavily damaged gasket on the right side of the glass lowboy cooler. EHS observed ambient air temp of this unit at 39F. Replace/repair damaged gasket to ensure cold holding unit maintains proper 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 soiled gaskets in lowboy cooler 2. Observed oil buildup on hood vents. REPEAT VIOLATION. Increase cleaning frequency.

5-501.15 Provide dumpster, waste containers that are of sound construction. Observed shared dumpster missing the covered lid. EHS advised PIC to contact waste company to have this replaced. 5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed shared dumpster missing drain plug. Contact waste company to have drain plug replaced.

6-201.15 Mats and duckboards shall be removable and easily cleanable. Observed layer of broken down cardboard boxes stored on the floor in front of the make line. PIC stated that the cooks use this so that the oil dripping off from the multi-use tongs stored hanging on the cooking equipment at the make line do not get on the floor. EHS explained that cardboard is an absorbent material and should not be used as a floor mat, and suggested storing in-use multi-use utensils for the fryer in a separate container so that they can prevent oil from accumulating onto the floor, and cardboard on the floor could potentially be a physical hazard to food employees working in the BOH. Remove cardboard from floors.

6-303.11 Provide required lighting intensity. Observed one missing lightbulb in the hood system. CDI: Food employee replaced missing light bulb before end of inspection.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. - P - Observed raw meats stored above RTE foods in WIC and glass door lowboy unit. - CDI - PIC corrected storage order by placing RTE foods above raw foods. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. - P - Observed multiple TCS items holding above 41F in WIC upon arrival. Per PIC, door to WIC was open for an extended period of time (10-15 mins) for inventory purposes 10 minutes prior to EHS arrival. - CDI - Door to WIC left closed for 30 minutes while EHS present. Observed items recovering to 41F or below prior to EHS departure. Do not leave door of WIC open for extended periods of time. 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 is not been labeled, or if the label is incorrect. - P - Observed various food items (shredded lettuce, sliced tomato, cooked ground beef, opened deli ham, potato salad, cooked pork) stored in prep units to be lacking required labels. - CDI - PIC correctly labeled all containers. *NOTE: Items lacking date mark labels will be discarded at next 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 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. - REPEAT - Observed large bowl of plantains stored directly on the floor in the WIC. Do not store food items directly on the floor. - CDI - PIC moved plantains to shelf. *NOTE: Points not escalated due to only one container being on the floor. Points will be deducted at next inspection if issue persist.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - REPEAT - Observed clean dishes stacked wet. Allow dishes to air dry prior to stacking. *NOTE: Points not escalated due to nature of violation. Points will be deducted at next inspection if issue persists.

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. - REPEAT - Observed food residue and debris buildup on glass door of reach-in cooler, exterior and interior of flip top prep unit, and on shelving in WIC. Clean and increase cleaning frequency to maintain clean.

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. - REPEAT - Observed walls in need of cleaning throughout facility. Clean and increase cleaning frequency to maintain clean. 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. - REPEAT - Observed floor damage in various areas throughout kitchen. Repair to allow for a smooth and easily cleanable surface.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. - P - Observed rice holding below 135F stored on prep surface next to steam well. Per PIC, rice had been sitting there for about 30 minutes and was intended to be placed in steam table. - CDI - PIC rapidly reheated rice to above 165F and placed in steam table. 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 is not been labeled, or if the label is incorrect. - P - Observed containers of cooked pork and crabmeat lacking date mark labels. Also observed ham incorrectly labeled 11/30. - CDI - PIC correctly labeled all containers. 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 .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. - Observed box of plantains stored directly on the floor in the dry storage area. - CDI - PIC removed box from floor and placed on shelving.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed clean dishes stacked wet. Allow dishes to air dry prior to stacking.

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. - REPEAT - Observed food residue and debris buildup on glass door of reach-in cooler, exterior and interior of flip top prep unit, in bottom of reach-in freezer, and on shelving in WIC. Clean and increase cleaning frequency to maintain clean.

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. - REPEAT - Observed walls in need of cleaning throughout facility. Clean and increase cleaning frequency to maintain clean. 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. - REPEAT - Observed floor damage in various areas throughout kitchen. Repair to allow for a smooth and easily cleanable surface.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. - Observed bookbag stored on dry storage shelving alongside dry goods. Store employee belongings in a designated area away from food and food contact surfaces.