A92.5

BANG BANG BURGER - SOUTHEND

235 W TREMONT AV, SUITE 101, Charlotte, NC 28203

Restaurant · NC permit/State ID 2060019119

Latest gradeA (92.5)

Last inspectedOct 22, 2026

Inspections on record28

On record sinceMar 6, 2018

Score history

Mar 6, 2018Higher is betterOct 22, 2026

Inspections & violations

Oct 22, 2026 A 92.5 · 16 violations

Inspector comments: PIC stated that entire tops of prep units and fries were being held on TPHC. PIC procedures state that only sauces, blanched fries, and leaf lettuce are held on TPHC. Ensure that all employees are aware of what items are being held on TPHC and to discard at proper times. All items were voluntarily discarded at 4 hour mark due to PIC stating that entire top of units are flipped. Additionally, some sauces are non-TCS and do not need to be discarded at 4-hours. If you have additional questions, can contact inspector to follow-up.

#8 · Hands clean & properly washed −4

Corrected during inspectionRepeat violation

2-301.12 (A),(B) (C) 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) and use a clean barrier such as a disposable paper towel when touching surfaces such as a manually operated faucet handle to avoid recontaminating hands. -P- Observed PIC wash hands and not use a barrier to turn off the faucet. -CDI- EHS educated PIC on using a barrier and PIC 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 . 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P- Observed PIC pick items up off floor in WIC and not wash hands. -CDI- EHS educated PIC on using a barrier and PIC washed hands. **REPEAT** -4- 2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. -P- Observed PIC handle raw burger patties and then handle burger buns without washing hands. Observed food employee handle raw burger patties and then begin to handle RTE items without washing hands. -CDI- EHS intervened, educated on when to wash and both washed hands and PIC voluntarily discarded contaminated burger patties.

#16 · Food-contact surfaces: cleaned & sanitized −1.5

Corrected during inspectionRepeat violation

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 and one large cambro with sticker residue. -CDI- PIC moved items to dishpit to be W/R/S. **REPEAT** -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 , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . 4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code. -P- Observed in-use utensils that had been use for more than 4 hours per PIC. -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 .

#20 · Proper cooling time & temperatures

Corrected during inspection

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P.- Observed raw marinated chicken prepared more than 4 hours ago at 44F. -CDI- Due to items being raw, PIC placed items in RIF to cool back down. -0- For more information, please visit: www.meckncgov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

#23 · Proper date marking & disposition

Corrected during inspection

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)./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 cooked veggies (squash, eggplant, and zucchini) and housemade pickles (heat-treated) with no date marks. Observed housemade pickles (heat-treated) date marked 10/15 (discard 10/21). Per PIC, vegetables were made 10/16 and pickles were made 2 days ago. -CDI- PIC properly date marked items and discarded items past date mark. -0- 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 .

#24 · Time as a Public Health Control; procedures & records −1.5

Corrected during inspection

3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P- Observed both flip tops and fries being held on TPHC that had passed 4-hour time hold. -CDI- PIC voluntarily discarded items and replenished. 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 PIC change TPHC items without updating the time. -CDI- PIC changed times. -1.5-

#33 · Proper cooling methods used; adequate equipment for temperature control

Corrected during inspection

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 raw marinated chicken prepared earlier today that did not meet cooling parameters. Items were found cooling in WIC in densely packed containers with lids stacked on top of other items cooling. -CDI- EHS educated PIC on proper cooling methods and items unstacked and placed in RIF without lids to cool back down. -0- 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 .

#35 · Approved thawing methods used

Corrected during inspection

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 pork belly thawing at ambient air. -CDI- EHS educated PIC on proper thawing methods and items placed in WIC. -0-

#37 · Food properly labeled: original container

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 multiple squeeze bottles missing labels and some containers containing spices with no labels. Many were labeled with date marks but not common names. -0-

#38 · Insects & rodents not present; no unauthorized animals

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flying pests in dry storage area. Recommended increased pest control. -0- 6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed front door open throughout entire inspection. Facility does not have any fly fans or other protection at front door.

#39 · Contamination prevented during food preparation, storage & display

Corrected during inspection

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf- Observed dented can stored with other cans. -CDI- PIC removed. -0-

#43 · In-use utensils: properly stored

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 handle touching in sugar. -0-

#44 · Utensils, equipment & linens: properly stored, dried & handled

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed wet stack and some standing water with dishes stored as clean. -0- 4-903.11(B)(2) Clean equipment and utensils shall be stored covered or inverted. Observed some bus tubs and trays stored right-side up with no cover. -0-

#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used −0.5

Repeat violation

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed rusted shelving in dry storage. 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed household use only food processor. **REPEAT** -0.5-

#49 · Non-food contact surfaces clean

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 dust/debris on buildup on top of dish machine and on some shelving. Increased and more thorough cleaning frequency recommended. -0-

#54 · Garbage & refuse properly disposed; facilities maintained

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed opened doors and lids of recycling bin and trash open. -0-

#55 · Physical facilities installed, maintained & 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. Observed slight dust buildup on ceilings and light shields. Increased and more thorough cleaning frequency recommended. -0-

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May 18, 2026 A 96.5 · 7 violations

Inspector comments: Please contact EHS at 704-430-7960 if there are any questions in regards to any of the inspection report.

#6 · Proper eating, tasting, drinking or tobacco use −0.5

2-401.11 (A). Employee beverages must be stored in a designated area where contamination of food, clean equipment, utensils, linens, and single-use articles cannot occur. Observed employee drinks and food stored in different cold holding units throughout the facility commingled with food items prepped for customer orders. EHS advised labeling a bin and storing all employee food inside the bin to prevent contamination.

#8 · Hands clean & properly washed −2

Corrected during inspectionRepeat violation

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed one out of the four food employees wash her hands at the handsink, then turn faucets off without using a protective barrier. All other food employees were observed following proper handwashing procedures. CDI: PIC educated employee and employee re-washed hands to prevent contamination. REPEAT VIOLATION. *Note: Although a repeat violation, EHS not deducting full points today since only one employee was observed incorrectly washing her hands. If observed as a repeat violation during next routine inspection, then EHS will deduct full points.

#15 · Food separated & protected

Corrected during inspection

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed 2 pans of raw shell eggs stored directly behind pans of various RTE food items (caramelized onions, cooked pork belly, dips/spreads) in the cooler drawers. CDI: PIC had employee correct storage order to prevent contamination. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed speedrack full of multiple sheet trays of blanched fries stored inside the WIC. PIC stated these were prepared yesterday. Ensure all food items are covered when no longer in the cooling process.

#16 · Food-contact surfaces: cleaned & sanitized

Corrected during inspection

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed two wire strainers soiled with debris, stored on clean utensil hooks at clean dish rack. Observed one metal pan with dust buildup stored on clean dish rack. CDI: Above mentioned items were moved to the 3-compartment sink 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 .

#25 · Consumer advisory provided for raw/ undercooked foods −0.5

Follow-up verification required

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed no consumer advisory on facility's online menu; asterisks are included in online ordering menu via toast, but are not included in menu on website. Menu at the facility has consumer advisory for their burgers cooked to temp and disclosing other animal proteins that are served raw or undercooked. VERIFICATION REQUIRED within 10 days to ensure facility is in compliance.

#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed household rice cooker stored in the clean dish rack above the prep sink. Remove household rice cooker,

#48 · Warewashing facilities: installed, maintained & used; test strips −0.5

Follow-up verification required

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no chlorine test strips available at the facility to measure concentration levels of chemical dish machine. PIC ordered chlorine test strips from amazon immediately, due to arrive in a few hours. VERIFICATION REQUIRED within 10 days to ensure facility is in compliance.

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Dec 3, 2025 A 96 · 4 violations

Inspector comments: Facility has made significant improvement since their last inspection.

#8 · Hands clean & properly washed −2

Corrected during inspection

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed one of the two food employees wash her hands at the handsink then turn faucets off without using a protective barrier. CDI: PIC educated food employee and employee re-washed her hands.

#39 · Contamination prevented during food preparation, storage & display −1

Corrected during inspectionRepeat violation

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a case of raw chicken stored directly on the floor inside the WIC. PIC stated their last truck delivery was yesterday. CDI: PIC removed case of chicken off of the floor to prevent contamination. REPEAT VIOLATION.

#49 · Non-food contact surfaces clean −0.5

Repeat violation

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 accumulation of food debris on interior surfaces inside cooler drawers. Increase cleaning frequency to prevent attracting pests. REPEAT VIOLATION.

#55 · Physical facilities installed, maintained & clean −0.5

Repeat violation

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed black buildup on the ceiling fan vents throughout the kitchen. Increase cleaning frequency. REPEAT VIOLATION.

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Jul 14, 2025 A 95.5 · 11 violations

#10 · Handwashing sinks supplied & accessible −1

Corrected during inspectionRepeat violation

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed a wooden rolling cart stored in front of the handsink located next to the prep sinks. CDI: Rolling cart was moved. REPEAT VIOLATION.

#16 · Food-contact surfaces: cleaned & sanitized −1.5

Corrected during inspection

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed a garlic press and a mandolin both stored on the clean dish racks with visible food debris on food contact surfaces. PIC stated they do not use these pieces of equipment anymore. CDI: PIC moved both items to be properly washed/rinsed/sanitized, and EHS reminded PIC to remove any utensils or equipment facility no longer uses. Observed multiple plastic six pans stacked and stored on the clean dish rack with date-sticker residue intact on food-contact surfaces. PIC stated this has been an issue and EHS went over different methods of date-marking (using painter's tape, using physical paper logs, or using whiteboards for each unit) where they don't have to worry about sticker residue being a constant issue. CDI: Pans were taken to the dish machine to be re-washed/rinsed/sanitized. Observed a knife with visible food debris/residue on the blade, stored on the clean knife magnetic strip. CDI: Knife was removed 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 .

#23 · Proper date marking & disposition −1.5

Corrected during inspection

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 one container of house-made beef and cheese eggrolls date-marked with a prep date of 7/07, stored inside lowboy cooler 3. CDI: Food employee voluntarily discarded container of cooked eggrolls. Observed a sheet tray of a couple mac & cheese balls that bore no date, stored inside lowboy cooler 3. PIC stated these were prepared on Saturday. CDI: Food employee created date label for this TCS food item. Observed an opened container of whole milk that bore no date, stored inside the WIC. PIC stated that they opened this yesterday, and do not usually go through a whole container in a day. CDI: PIC created date label for the opened container of whole milk. 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 .

#33 · Proper cooling methods used; adequate equipment for temperature control −0.5

Corrected during inspection

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 TCS food items cooling down (cut lettuce, sliced tomatoes, and raw salmon), not meeting the cooling rate; observed cut lettuce container was tightly wrapped with seran wrap, sliced tomatoes were covered with lids, and raw salmon was also covered with a lid. PIC stated that all of these items were prepped around 11:00AM this morning, so still within the 4 hour cooling window of EHS's observation. CDI: PIC removed lids off of the sliced tomato containers, and moved the container of raw salmon into the RIF to rapidly cool down, and EHS observed raw salmon dropped below 41F before report was done being typed. EHS allowed facility to keep cut lettuce since it had reached 41F within 4 hour time frame, but discussed other cooling methods to ensure that they always meet the cooling rate within the window. 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 .

#39 · Contamination prevented during food preparation, storage & display

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a case of raw hamburger patties stored directly on the floor inside the WIC. Keep food off of the floor to prevent contamination.

#43 · In-use utensils: properly stored

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 the plastic ice scoop used to scoop ice from the ice machine, stored inside the ice machine with the handle commingled with the ice. Keep ice scoop handle stored above the ice or in a container outside of the ice machine to prevent contamination.

#45 · Single-use & single-service articles: properly stored & used

Corrected during inspection

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 three stacks of single-use containers stored right-side-up on top of the make table, out of it's original protective packaging. CDI: PIC inverted all stacks of single-use containers to prevent contamination.

#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used

4-501.11 Maintain equipment in good repair. Observed torn gaskets at both lowboy coolers attached to make table 2 and make table 3. Observed front sliding door at make table 3 (next to the fryers) falling off of the unit. Repair/replace all above mentioned items to keep cooling units maintained in good repair.

#49 · Non-food contact surfaces clean

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 the interior of the microwave used to warm up the kimchi for one menu item, soiled with food debris. PIC stated that they clean the interior once a week. EHS explained interior of microwaves used for customers shall be cleaned once a day (every 24 hours). Observed soiled gaskets at all make table units. Observed accumulation of food debris on shelves inside the WIC. Observed dust buildup on shelves above the make table. Increase cleaning frequency.

#51 · Plumbing installed; proper backflow devices

5-205.15 Maintain a plumbing system in good repair. Observed a water leak under the handsink located next to the prep sinks. Repair water leak.

#55 · Physical facilities installed, maintained & 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. Observed black buildup on the ceiling fan vents throughout the kitchen. Increase cleaning frequency.

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Mar 31, 2025 A 95 · 7 violations

#6 · Proper eating, tasting, drinking or tobacco use −0.5

Corrected during inspection

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 meal at prep sink. -CDI- EHS educated PIC on designated areas and PIC voluntarily discarded items. -0.5-

#8 · Hands clean & properly washed

Corrected during inspection

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P- Observed two food employees wash hands and not use a barrier to turn off the faucet thus recontaminating hands. -CDI- EHS educated food employees on using a barrier to turn off faucet and both rewashed hands. -0-

#10 · Handwashing sinks supplied & accessible

Corrected during inspection

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use -Pf.- Observed broom and dustpan stored in front of handsink. -CDI- PIC relocated items. -0-

#22 · Proper cold holding temperatures −3

Repeat violation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed multiple items in prep units and WIC above 41F. Refer to temperature chart. When EHS visited, maintenance was making repairs on WIC. -CDI- PIC voluntarily discarded items above 41F. Unit temperature started to lower before inspection was completed, however as items were being discarded, ambient air was at 53F. **3 DAY VERIFICATION REQUIRED** **REPEAT** -3- 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 .

#24 · Time as a Public Health Control; procedures & records −1.5

Corrected during inspection

#43 · In-use utensils: properly stored

Corrected during inspection

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 bowls used as scoops (items did not have handles). -CDI- EHS educated PIC on using items with handles and PIC removed items. -0-

#56 · Meets ventilation & lighting requirements; designated areas used

Corrected during inspection

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. Observed employee meal on prep sink. -CDI- EHS educated PIC on designated areas and PIC voluntarily discarded items. -0- 6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee water stored on prep table. -CDI- PIC relocated items.

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Nov 6, 2024 A 96 · details not yet loaded