PIZZA BABY WEST

6-301.11 Provide soap for handwashing at each handsink. -Pf - Observed the soap dispenser in the dishwashing room to not be functioning at the time of the inspection. CDI - Soap dispenser fixed and properly dispensing soap.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P - Observed the chemical dishwasher to be dispensing a chlorine solution of 0ppm at the time of the inspection. After trying to prime the machine it was discovered that little to no sanitizer solution was coming through the line at the time. REPEAT. CDI - PIC was able to unclog the line and the dishwasher was observed dispensing a proper 150ppm chlorine solution. 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

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed insert containers of roasted garlic and diced chicken to be at temperatures of 52-57F in the opentop refrigerator across from the pizza ovens. PIC stated all items have been in the opentop since opening at 4pm. Improvements noted from previous inspection but violation remains in the same areas of the kitchen. REPEAT. CDI - Items moved to the WIC for rapid cooling. 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 .

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. - Observed the facility utilizing 4 hour TPHC for pizza sauce, garlic cream, pesto, and ricotta at the pizza station as well as the pizza sauce, garlic oil, vodka sauce, and meatballs in the tabletop steamtable across from the cookline. Facility has a laminated copy of the MCHD TPHC written procedures document posted on the door of the kitchen but it was observed not filled out. CDI - TPHC written procedures filled out at the time of the inspection. TPHC procedure template may be found at: www.mecknc.gov/foodsafety 3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf - Observed the facility utilizing 4 hour TPHC for pizza sauce, garlic cream, pesto, and ricotta at the pizza station as well as the pizza sauce, garlic oil, vodka sauce, and meatballs in the tabletop steamtable across from the cookline. When questioned on the method of tracking/labeling the items for 4 hours the PIC stated that all staff mentally know to discard the items at 8pm but do not do any labels for tracking time. CDI - TPHC white board set up at the time of the inspection for label tracking.

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 2 large deep buckets of pizza sauce to be cooling at a rate of .05 degrees/min in the WIC. PIC stated the sauce is prepared from cans stored at ambient temperatures at approx 4:15pm and placed into the buckets to cool. Buckets were observed to be deeply filled and had tight fitting lids on, both of which restricts the cold air flow from adequately cooling down the product. REPEAT. CDI - PIC split the buckets into shallow containers to allow for rapid cooling. 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 bulk storage bins of various flours and seasonings to not be labeled as to their contents.

6-501.111 Keep the premises free of insects, rodents, and other pests. - Observed one live crawling insect on the paper towel dispenser at the pizza oven handwashing sink. - Observed numerous fruit flies/gnats to be in the dishwashing room at the time of the inspection. REPEAT. 6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. - Observed 2 dead crawling insects on the cookline floor and in the dishwashing room.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. - Observed a rolling cart containing roasted garlic cream on ice placed directly in front of the cookline handwash sink. REPEAT. - Observed rolling garbage can to be placed directly in front of the handwash sink in the dishwashing room, obstructing use to the handwash sink. CDI - Rolling cart and rolling garbage cans moved to allow for direct access to the handwash sinks. 6-301.11 Provide soap for handwashing at each handsink. -Pf - Observed the soap dispenser at the handwash sink at the cookline to be empty at the time of the inspection. CDI - PIC replaced soap in dispenser.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P - Observed the chemical dishwasher to be dispensing a chlorine solution of 0ppm at the time of the inspection. It was discovered that staff had recently changed the sanitizer bucket and not primed the sanitizer, leaving a large air bubble in the line. CDI - Machine primed and observed to be dispensing a 100ppm chlorine solution. 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

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed insert containers of pancetta and diced chicken to be at temperatures of 49-51F in the opentop refrigerator across from the pizza ovens. PIC stated that all items are filled into the opentop daily at 3:30-4pm. Items were observed in the left most part of the opentop, resulting in them being in the most direct heat from the pizza ovens. Items in the right side of the opentop observed at 41F or below. - Observed insert containers of vodka sauce, marinara sauce, grilled chicken, breaded raw chicken, mortadella, cooked rigatoni noodles, grilled onions, stracciatella, and shredded mozzarella cheese to be in the opentop refrigerator in front of the stovetop at temperatures of 49-54F. Ambient of the unit was observed ay 60F with the PIC stating that the unit went down over the weekend. No items are kept in the unit overnight and it gets restocked daily before opening at approx 3:30-4pm. PIC stated they have been icing the unit temporarily which allowed it to maintain temperatures of 40F but they had not done that at the time of the visit. PIC stated they have called for a repair but are still waiting for them to show up, with the PIC stating it should be tomorrow. EHS advised the PIC that instead of ice the facility should switch to a temporary TPHC hold for the unit until the repair can be made. EHS to conduct a follow up visit next week during the VR for the dishwasher test strips to observe the status of the unit. CDI - PIC relocated all out of temperature items to the WIC to rapidly cool. - Observed an insert container of piping bags of ricotta to be stored directly on top of the service area countertop at a temperature of 69F. PIC stated that they usually keep the piping bags of ricotta in the lowboy refrigerator and bring it out as they need it and was unsure why the bags found today were out. CDI - Ricotta voluntarily discarded. - Observed insert containers of marinara sauce and roasted garlic sauce to be held on ice on the rolling cart by the pizza oven/opentop refrigerator at temperatures of 47-49F. PIC stated that they are held on ice and usually go through all of the sauces within 60-90mins, with the staff changing it approx 4-5 times a night. EHS advised the PIC that if they cannot maintain 41F or below while one ice then they must keep the containers within refrigeration or on TPHC. CDI - Containers placed on TPHC to be discarded by 7:30pm. 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 .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P - Observed a butane canister to be stored next to/amongst opened containers of spices and herbs on the overhead rack above the dough mixer. CDI - PIC relocated to a lower shelf where it cannot contaminate food or equipment.

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 2 containers of raw meatball mix to be cooling at a rate of 0.0 degrees/min in the WIC after bing prepped prior to opening at 4pm. Containers were observed with their lids on and densely packed, not allowing for adequate air flow around the product to facilitate proper cooling. CDI - PIC split densely packed containers into multiple smaller containers and removed their lids to allow for proper cooling. - Observed an insert container of shredded lettuce and a container of prepped/un-fried mozzarella sticks to be at temperatures of 48-49F in the opentop refrigerator across from the fryers. PIC stated that lettuce is prepared daily and that he had just prepped the mozzarella sticks earlier today and they were on a sheet pan in the WIC prior to staff putting them into a deep cambro and into the lowboy refrigerator. Items were still in the cooling process when moved to a unit that is not approved nor designed for rapid cooling. REPEAT. CDI - PIC relocated items back to the WIC to finish the cooling process. 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 .

3-501.13 (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 packages of raw beef to be thawing in the prep sink in a container of stagnant 79F water. PIC stated that they usually thaw under refrigeration but they had forgot to put the packages onto a sheet pan the night before to thaw. CDI - Ice added to the container and running water turned on.

6-501.111 Keep the premises free of insects, rodents, and other pests. - Observed gnats/fruit flies throughout the kitchen and dining room areas.

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

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 stacks of cleaned metal bowls, insert containers, and trays to be wet nested on the racks above the 3 compartment sink.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf - Observed no test strips on site for the testing of the chlorine santiizer levels in the dishwasher. 10 day VR to observe facility acquire test strips.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. - Observed a rolling cart containing roasted garlic cream on ice placed directly in front of the cookline handwash sink. Improvements noted from previous inspection, points to remain at half. REPEAT. CDI - Rolling cart moved to allow for direct access to the handwash sink.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. - Observed the deli slicer, table mounted can opener, and large immersion blender to all have food debris on their food contact surfaces and to be stored as clean/not in use. REPEAT. CDI - All items were sent to the dishwashing room to be W/R/S. 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 .

3-501.18 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 squirt bottle and large container of house made pesto (containing roasted garlic and oil) to have a date mark of 12/1, making today day 11. - Observed a large container of grilled chicken in the WIC with a date mark of 12/3, making today day 9. - Observed containers of diced grilled chicken and whole grilled chicken to have date marks of 12/9 and 12/8 in the opentop refrigerators when they are from the bulk batch in the WIC dated 12/3. Date marking on the cookline must match the bulk batch it is pulled from, not new date marks with their prep dates. CDI - PIC voluntarily discarded all pesto and chicken that was past date. PIC stated he will retrain staff on proper date marking procedures so that they understand to date mark matching the bulk supply. 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 .

3-501.15 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 2 insert container of cut lettuce in the cookline opentop refrigerator at a temperature of 52-55F. PIC stated that the item was washed, cut, and spun within the hour as it was part of the prep done before opening today (date mark on containers supported this). Facility must not cool down product in the opentop refrigerators as they are not designed to cool product down, only to maintain temperature. - Observed a large plastic bin of marinara sauce cooling in the WIC at a rate of 0.0 degrees/min. Marinara sauce was observed in a large deep bucket which does not allow for adequate airflow around the product or promote rapid cooling. CDI - Lettuce containers moved to WIC to rapidly cool. Marinara sauce portioned to smaller containers to allow for rapid cooling. 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 .

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

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. - Observed the wiping cloth bucket at the cookline to be testing at 0ppm of quaternary ammonia. CDI - Wiping cloth bucket emptied and refilled with properly concentrated quaternary ammonia solution at 200ppm.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. - Observed an employee phone stored on an upper shelf of a wire rack used for dry storage directly adjacent the pizza oven. Phone was observed directly above a container of RTE bread/pizza crusts. CDI - Phone moved to employee backpack, which was observed stored correctly.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P- Observed 2 food employees wash hands and not use a barrier to turn off faucet thus recontaminating hands. -CDI- EHS educated food employee on using a barrier to turn off faucet and food emplyoee rewashed hands. -0- 2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P- Observed food employee wash hands for less than 20 seconds. -CDI- EHS educated food employee on proper handwashing procedures and food employee properly rewashed hands. For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M .

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use -Pf.- Observed trash can stored in front of handsink near ice cream machine and cart stored in front of handsink near pizza station. -CDI- PIC relocated items. 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing -Pf.- Observed ice in handsink near ice cream machine. -CDI- EHS educated PIC on proper use of handsink. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf- Observed no paper towels at handsink near ice cream machine and at handsink near pizza station. -CDI- PIC restocked handsink. 6-301.11 Provide soap for handwashing at each handsink. -Pf- Observed no soap at handsink near ice cream machine. -CDI- PIC replenished soap supply. -1-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.- Observed food debris on dishes stored as clean. -CDI- PIC moved items to dishpit to be W/R/S. 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 . 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P- Observed chlorine sanitizer at 0ppm at dish machine. **3 DAY VERIFICATION REQUIRED** **FACILITY TO USE 3-COMP SINK UNTIL REPAIRS ARE MADE** -1.5- 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 4-602.11 (A) (5) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, at any time during the when contamination may have occurred. -P- Observed food employee sanitizing food contact surfaces of cutting board without following a cleaning step after use. -CDI- EHS educated PIC on taking apart unit to W/R/S food contact surfaces of machine or cleaning in place and food employee W/R/S item in place. 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 spicy marinara sauce hot holding at 81F. -CDI- PIC voluntarily discarded items. -0- 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 roasted garlic at 43F. -CDI- PIC voluntarily discarded items. -0- 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers. -Pf- Observed spray bottle with no label. -CDI- PIC properly labeled items. **REPEAT** -1-

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 large container with no label and 2 containers with spices on the line with no labels. -0-

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flying pests. -0-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed starter dough stored on floor in WIC. -0-

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed PIC with bracelet and food employee with wrist watch. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed 2 food employees with no protective head covering. -0.5-

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 in-use utensils stored in water at 75F. -0.5- 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 ice scoop handle touching ice. -CDI- PIC removed.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking with dishes stored as clean. -0.5- 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 clean linen stored on floor beneath dish machine.

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 pizza boxes stored on floor. 4-502.13 Single-use and single-service articles cannot be reused. Observed single-use containers in clean dish storage. Remove. -0.5-

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 debris on top of dish machine. Increased and more thorough cleaning frequency recommended. -0-

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 food employees eating in food prep area. -CDI- EHS educated PIC on proper eating areas and all relocated. -0.5-

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed mushrooms and tomatoes stored over RTE items in WIC. -CDI- PIC corrected storage order. -1.5- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf.- Observed no written TPHC procedures or time stamps for pizza sauce being held on time. -CDI- EHS provided TPHC form and assisted PIC with filling it out and PIC placed a time stamp on items. -0- TPHC procedure template may be found at: www.mecknc.gov/foodsafety

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers. -Pf- Observed spray bottle labeled with time. Per PIC, contents were sanitizer. -CDI- PIC properly labeled bottle. -0-

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 items cooling in WIC in plastic containers with lids cooling at a low rate. -CDI- EHS educated PIC on proper cooling methods and PIC removed lids and separated items into smaller containers to facilitate rapid cooling. **REPEAT** -0.5- 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 .

3-501.13 (A), (B), (C ) Use approved thawing methods. -Pf- Observed pork thawing under running water at 72F. -CDI- PIC moved items into WIC. -0-

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed prep rolling table stored in front of hand sink. CDI. PIC removed.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P. Observed sanitizer bucket and also spray bottles stored directly by single use to go boxes. CDI. PIC removed.

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 multiple containers of food cooling in WI and RI in tightly covered containers. CDI. PIC opened for air circulation and fast cooling. 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 .

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee working with food without a hair cover. Needs to have one. Repeat

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed dumping done in the handwashing sink behind. CDI. Education provided on uses of hand sink.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies in food prep area. Needs to be treated.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee working with food without a hair cover. Needs to have one.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in use wet wiping cloths stored on prep surface. CDI. PIC removed.

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 cleaned dishes stored by broom. CDI. PIC removed the broom.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee drink stored in RI cooler. CDI. PIC removed.