Location: HWY 301 S KENLY SQ PLAZA KENLY, NC 27542 Facility Type: Restaurant Inspection Date: 07/19/2024
Score: 97.5
#
Comments
Points
1.
2-102.11 (A), (B) and (C) (1), (4) - (16); Priority Foundation; Demonstration of knowledge from person in charge could be marked today based on no food safety manager on duty and a priority cold hold violation. Manager education. CDI
0.0
2.
2-102.12 (A); Core; No certified food safety manager on duty at the time of inspection.
1.0
22.
3-501.16 (A)(2) and (B); Priority; Items on salad bar read 44-45F. All cold hold potentially hazardous foods must read 41F or below. ice was not touching pans on salad bar. Make sure ice is sufficient at salad bar to maintain 41F or below. Manager education CDI; instructed to add ice CDI
1.5
47.
4-501.11; Core; Replace broken cooler door gasket on reach-in cooler with lasagna.
0.0
55.
6-501.12; Core; General cleaning to dusty ceiling tiles.
0.0
56.
6-303.11; Core; Replace burned out lights in dishmachine area.
Location: HWY 301 S KENLY SQ PLAZA KENLY, NC 27542 Facility Type: Restaurant Inspection Date: 04/05/2024
Score: 98
#
Comments
Points
2.
2-102.12 (A); Core; No certified food safety manager on duty at this location. A certified person must be present at all times of operation.
1.0
22.
3-501.16 (A)(2) and (B); Priority; Ham/various items in the front reach-in cooler by the salad bar was holding at 44F. All cold hold potentially hazardous foods must hold at 41F or below. All coolers must maintain proper temps. Have unit checked by qualified technician and use other working coolers to store hazardous foods until this unit can be checked. CDI All other temps in facility were good.
0.0
35.
3-501.13 ; Priority Foundation; Deli meats were thawing at room temp on back prep table. Thaw deli meats in the cooler. Meats cannot be thawed at room temp sitting out. Manager education. CDI
0.5
41.
3-304.14; Core; Wet wiping cloths were sitting on prep tables. Store all WET or DAMP wiping cloths in a sanitizer solution between uses.
Location: HWY 301 S KENLY SQ PLAZA KENLY, NC 27542 Facility Type: Restaurant Inspection Date: 09/25/2023
Score: 99
#
Comments
Points
2.
2-102.12 (A); Core; No certified food safety manager on duty at this location. A certified person must be present at all times of operation.
1.0
22.
3-501.16 (A)(2) and (B); Priority; Salads in the front reach-in cooler were 42F. All cold hold potentially hazardous foods must hold at 41F or below. Coolers must maintain proper temps. Staff stated that cooler was being cleaned and door was open a lot. Monitor temps inside cooler and call technician if temps do not come down. Manager education. CDI
Location: HWY 301 S KENLY SQ PLAZA KENLY, NC 27542 Facility Type: Restaurant Inspection Date: 05/20/2022
Score: 96.5
#
Comments
Points
1.
2-102.11 (A), (B) and (C) (1), (4) - (16); Priority Foundation; Demonstration of knowledge may be demonstrated in one of three ways: 1) have food safety manager certification from accredited program 2) no priority violations on inspections 3) answer questions related to public health principles and practices for operation. Education during inspection. CDI
1.0
2.
2-102.12 (A); Core; No certified food safety manager on duty. Need certified manager from an accredited program at all times of operation.
1.0
22.
3-501.16 (A)(2) and (B); Priority; Walk-in cooler is having an issue and is holding foods currently at 44F. All cold hold potentially hazardous foods must hold at 41F or below. Repair technician was called immediately and was on the way to facility. Will follow up 5/23/22.
1.5
23.
3-501.18; Priority; Date marking not allowed above 41F hold temp. Date marked foods in the walk-in cooler all above 41F. Manager educated on date marking or deposition regulations during inspection. CDI Will follow up on cooler repair 5/23/22.
Location: HWY 301 S KENLY SQ PLAZA KENLY, NC 27542 Facility Type: Restaurant Inspection Date: 12/10/2021
Score: 99
#
Comments
Points
2.
2-102.12 (A); Core; No certified food safety manager on duty. Must have at least one certified food safety manager from an accredited program.
1.0
3.
2-201.11 (A), (B), (C), and (E); Priority; Download food employee reporting agreement. Have each employee read and sign. Keep in file. Education during inspection. CDI
0.0
5.
2-501.11; Priority Foundation; Download vomit and diarrhea clean up plan template. Keep in file and accessible for employees to review as necessary. Education during inspection. CDI
0.0
General Comments
Good Food Temps! Go to www.johnstonnc.com/envhealth to download all forms and templates related to 2017 FDA Food Code Adoption.
Location: HWY 301 S KENLY SQ PLAZA KENLY, NC 27542 Facility Type: Restaurant Inspection Date: 12/06/2019
Score: 98
#
Comments
Points
General Comments
Effective Jan. 1, 2019: The new standard for COLD HOLD is 41F or lower. Please monitor your cold hold temperatures to ensure your equipment and procedures are going to be capable of meeting this new requirement!
Location: HWY 301 S KENLY SQ PLAZA KENLY, NC 27542 Facility Type: Restaurant Inspection Date: 09/06/2019
Score: 98
#
Comments
Points
General Comments
Effective Jan. 1, 2019: The new standard for COLD HOLD is 41F or lower. Please monitor your cold hold temperatures to ensure your equipment and procedures are going to be capable of meeting this new requirement!
Location: HWY 301 S KENLY SQ PLAZA KENLY, NC 27542 Facility Type: Restaurant Inspection Date: 05/31/2019
Score: 98
#
Comments
Points
General Comments
Effective Jan. 1, 2019: The new standard for COLD HOLD is 41F or lower. Please monitor your cold hold temperatures to ensure your equipment and procedures are going to be capable of meeting this new requirement!
Location: HWY 301 S KENLY SQ PLAZA KENLY, NC 27542 Facility Type: Restaurant Inspection Date: 12/17/2018
Score: 97
#
Comments
Points
General Comments
Beginning Jan. 1, 2019 there will be new cold hold requirements. The new standard for cold hold will be 41F or lower. Please monitor your cold hold temperatures to ensure your equipment is going to be capable of meeting this new requirement!
Location: HWY 301 S KENLY SQ PLAZA KENLY, NC 27542 Facility Type: Restaurant Inspection Date: 09/28/2018
Score: 98.5
#
Comments
Points
General Comments
Beginning Jan. 1, 2019 there will be new cold hold requirements. The new standard for cold hold will be 41F or lower. Please monitor your cold hold temperatures to ensure your equipment is going to be capable of meeting this new requirement!
Location: HWY 301 S KENLY SQ PLAZA KENLY, NC 27542 Facility Type: Restaurant Inspection Date: 06/14/2018
Score: 99
#
Comments
Points
General Comments
Beginning Jan. 1, 2019 there will be new cold hold requirements. The new standard for cold hold will be 41F or lower. Please monitor your cold hold temperatures to ensure your equipment is going to be capable of meeting this new requirement!
Location: HWY 301 S KENLY SQ PLAZA KENLY, NC 27542 Facility Type: Restaurant Inspection Date: 03/16/2018
Score: 99
#
Comments
Points
General Comments
Beginning Jan. 1, 2019 there will be new cold hold requirements. The new standard for cold hold will be 41F or lower. Please monitor your cold hold temperatures to ensure your equipment is going to be capable of meeting this new requirement!
Location: HWY 301 S KENLY SQ PLAZA KENLY, NC 27542 Facility Type: Restaurant Inspection Date: 11/26/2013
Score: 97
#
Comments
Points
General Comments
Recommend going to time as a public health control for the pizza on the buffet. Develop a written procedure for removing from temperature control after cook, how it will be marked on the buffet and the that the pizza has to be disposed of after the time is up. Pizza can be out a maximum of 4 hours after being removed from temperature control.
Location: HWY 301 S KENLY SQ PLAZA KENLY, NC 27542 Facility Type: Restaurant Inspection Date: 05/11/2012
Score: 98
#
Comments
Points
16.
Pizza at buffet was 130-135 degrees F. All hot hold potentially hazadous foods must hold at 135 degrees F or above.
0.0
17.
Cheese at pizza prep unit was 48 degrees F. Do not stack product too high so that it holds temperature. All cold hold potentially hazardous foods must hold at 45 degrees F or below.
2.0
34.
Minor air-drying on plastic drinking cups. Do not stack WET.
0.0
49.
No documentation of approved training - no credit awarded.
Location: HWY 301 S KENLY SQ PLAZA KENLY, NC 27542 Facility Type: Restaurant Inspection Date: 01/27/2012
Score: 98
#
Comments
Points
17.
Cheese, ham, and egg etc was 50 degrees F at the salad bar. All cold hold potentially hazardous foods must hold at 45 degrees F or below. Coolers must hold proper food temps.
2.0
34.
Minor air-drying on plastic drinking cups. Do not stack WET.
0.0
49.
No documentation of approved training - no credit awarded.
Location: HWY 301 S KENLY SQ PLAZA KENLY, NC 27542 Facility Type: Restaurant Inspection Date: 11/01/2011
Score: 98
#
Comments
Points
11.
Clean and sanitize interior of the ice machine. Clean machine of all mold/mildew or buildup and then sanitize with approved sanitizer. Approved sanitizer is 50-100 ppm chlorine.
1.5
17.
Cheese at salad bar was 47 degrees F. All cold hold potentially hazardous foods must hold at 45 degrees F or below. Temperature was running borderline at the salad bar unit today.
0.0
28.
Flies were noted inside the facility today; take measures to control and eliminate all flies inside the facility.
0.0
33.
Keep ice scoops stored handle up to prevent hand or fingernail contact with food.
0.5
34.
Air dry all drinking cups before stacking them. Do not stack items WET.
0.0
49.
No documentation of approved training - no credit awarded.
Location: HWY 301 S KENLY SQ PLAZA KENLY, NC 27542 Facility Type: Restaurant Inspection Date: 08/08/2011
Score: 98
#
Comments
Points
10.
Water was dripping inside reach-in cooler above food items. This is a food contamination risk due to non-potable water associated with refrigeration systems. Store all food away from water drips. Store foods protected in a safe location. Have unit repaired.
1.5
17.
Foods in prep unit were running borderline to out of temp. All cold hold potentially hazardous foods must hold at 45 degrees F or below. Coolers must hold proper food temperatures.
0.0
36.
Replace or re-finish racks that are chipping are starting to rust.
0.5
49.
No documentation of approved training - no credit awarded.
Location: HWY 301 S KENLY SQ PLAZA KENLY, NC 27542 Facility Type: Restaurant Inspection Date: 03/09/2011
Score: 99
#
Comments
Points
11.
Sanitizer in one spray bottle was weak. All solutions must be 50-100 ppm chlorine. Change solutions regularly to ensure strength. All other solutions were good.
0.0
29.
All employees who prepare food and wash dishes must wear effective hair restraints.
0.5
34.
Minor air drying on drinking cups; Do not stack WET or with moisture.
0.5
49.
No documentation of approved training - no credit awarded.
Location: HWY 301 S KENLY SQ PLAZA KENLY, NC 27542 Facility Type: Restaurant Inspection Date: 10/13/2010
Score: 96
#
Comments
Points
11.
Clean and sanitize soda nozzles good. Clean nozzles of all soil or buildup and then sanitize with 50-100 ppm chlorine.
1.5
17.
Ham at pizza prep cooler, and various items at deli prep cooler were out of temp as noted above. All cold hold potentially hazardous foods must hold at 45 degrees F or below.
2.0
29.
All employees preparing food must wear effective hair restraints.
0.0
33.
Ice cream scoops must be stored in a dry/clean location or water must be running on dipper well.
0.0
34.
Air dry all plastic drinking cups better. Do not stack cups WET.
0.5
49.
No documentation of approved training - no credit awarded.
Location: HWY 301 S KENLY SQ PLAZA KENLY, NC 27542 Facility Type: Restaurant Inspection Date: 05/06/2010
Score: 98
#
Comments
Points
10.
One food box on the floor in the freezer. Make sure all food boxes are on approved storage racks.
0.0
17.
Cheese/deli meats were stacked too high above load line in the prep cooler. Product was not holding temp at the top. Do not stack foods too high so they maintain 45 degrees F or below.
2.0
28.
Take measures to control small flies or fruit flies.
0.0
34.
Minor air-drying on drinking cups; do not stack cups WET.
0.0
49.
No documentation of approved training - no credit awarded.
Location: HWY 301 S KENLY SQ PLAZA KENLY, NC 27542 Facility Type: Restaurant Inspection Date: 02/15/2010
Score: 98
#
Comments
Points
17.
Deli meats in one prep cooler were 53-62 degrees F. All cold potentially hazardous foods must hold at 45 degrees F or below. Coolers must maintain proper temps. Do not use this cooler until temp is holding properly.
2.0
49.
No documentation of approved training - no credit awarded.
Location: HWY 301 S KENLY SQ PLAZA KENLY, NC 27542 Facility Type: Restaurant Inspection Date: 07/14/2009
Score: 95.5
#
Comments
Points
16.
Meat sauce should be heated to 155 f prior to placing into warming unit. Can not heat cold products in warmer unit.
0.0
17.
Pizza prep cooler (top portion) was holding sausage, peperoni, cheese and ham at 49 to 50 f. All cold hold foods must be held at 45 f or below.
2.0
28.
Flies seen in kitchen area, improve pest management.
1.0
31.
NOT OBSERVED
0.0
36.
Replace or resurface cutting board at large prep cooler, paint or replace all chipped cooler racks.
0.5
39.
Potentially hazardous foods were being stored in drink cooler at salad bar. Only bottle or can non potentially hazardous products can be place in this cooler.
0.5
47.
Drink crates are not approve storage use shelving 12
0.0
20.
NOT APPLICABLE
0.0
23.
GENERAL COMMENT When cooling large pans cut into smaller units cover with wrap or lids with holes.
0.0
49.
No Documentation of Approved Training - No Credit Awarded
Location: HWY 301 S KENLY SQ PLAZA KENLY, NC 27542 Facility Type: Restaurant Inspection Date: 05/06/2009
Score: 96.5
#
Comments
Points
15.
NOT OBSERVED
0.0
18.
NOT APPLICABLE
0.0
24.
NOT OBSERVED
0.0
31.
NOT OBSERVED
0.0
33.
GENERAL COMMENT Store ice scoops handle up.
0.0
34.
Air-dry all cups before stacking; do not stack cups wet.
0.5
47.
GENERAL COMMENT Use approved storage in the walk-in cooler.
0.0
7.
NOT OBSERVED
0.0
9.
NOT APPLICABLE
0.0
13.
NOT OBSERVED
0.0
14.
CORRECTED DURING INSPECTION Steak cooling in the reach-in cooler was 85 f after 2.5-3 hrs. Must cool to 70 f in 2 hrs, and from 70 to 45 f or below in an additional 4 hrs for 6 hrs total cooking time.
2.0
20.
NOT APPLICABLE
0.0
23.
Use effective cooling methods; use shallow pans ice baths, loose lids or utilize freezer to meet cooling requirements on item #14.
1.0
27.
NOT APPLICABLE
0.0
49.
No Documentation of Approved Training - No Credit Awarded
Location: HWY 301 S KENLY SQ PLAZA KENLY, NC 27542 Facility Type: Restaurant Inspection Date: 02/11/2009
Score: 93.0
#
Comments
Points
15.
GENERAL COMMENT; CORRECTED DURING INSPECTION When re-heating fully cooked meatballs, re-heat to 165 f. Do not use steam table to re-heat.
0.0
17.
Deli meats were 53-55 f all cold potentially hazardous foods must hold at 45 f or below.
2.0
18.
NOT APPLICABLE
0.0
30.
NOT OBSERVED
0.0
33.
Do not wrap with tight plastic during cooling. Do not store in-use utensils in standing water; keep dipper well running.
0.5
2.
GENERAL COMMENT; CORRECTED DURING INSPECTION Keep all employee drinks stored in approved locations.
0.0
7.
NOT OBSERVED
0.0
9.
NOT APPLICABLE
0.0
10.
CORRECTED DURING INSPECTION Store raw items such as eggs on bottom shelves below cooked or ready to eat foods and produce
1.5
13.
NOT OBSERVED
0.0
14.
CORRECTED DURING INSPECTION Steak meat cooling after 5 hrs at 55 f. Must cool to 70 f in 2 hrs, from 70 to 45 f or below in 4 hrs for total cooling time of 6 hrs to 45 f or below.
2.0
20.
NOT APPLICABLE
0.0
23.
Use shallow pans, loose lids, ice bath or freezer to more effectively to meet cooling requirements of item #14.
1.0
26.
NOT APPLICABLE
0.0
49.
No Documentation of Approved Training - No Credit Awarded
Location: HWY 301 S KENLY SQ PLAZA KENLY, NC 27542 Facility Type: Restaurant Inspection Date: 09/09/2008
Score: 97.0
#
Comments
Points
12.
NOT OBSERVED
0.0
15.
NOT OBSERVED
0.0
18.
NOT APPLICABLE
0.0
29.
GENERAL COMMENT All employees who prepare food must wear effective hair restraints.
0.0
30.
NOT APPLICABLE
0.0
34.
REPEAT VIOLATION Air dry stainless steel pans in the rear. Do not stack dishes wet.
1.0
36.
Repair or replace cutting boards; fix gasket on deli reach-in cooler
0.5
7.
NOT OBSERVED
0.0
10.
CORRECTED DURING INSPECTION Raw chicken and beef stored above cheese/ready to eat foods. Store raw foods below cooked or ready to eat foods. Keep all food boxes stored off the floor and on approved storage.
1.5
13.
NOT OBSERVED
0.0
14.
NOT OBSERVED
0.0
22.
NOT OBSERVED
0.0
49.
No Documentation of Approved Training - No Credit Awarded
Location: HWY 301 S KENLY SQ PLAZA KENLY, NC 27542 Facility Type: Restaurant Inspection Date: 02/28/2008
Score: 95.0
#
Comments
Points
15.
AIR DRY FOOD CONTAINERS BEFORE STACKING, DO NOT STACK WET. DO NOT TOWEL DRY ANYTHING WITH TOWEL OR PAPER TOWELS. KEEP WATER ON IN DIPPERWELL. OR STORE SCOOP CLEAN ON A CLEAN DRY SURFACE.
1.5
17.
REPLACE THE TORN GASKETS ON ALL REACH-IN COOLERS. CLEAN SHELVING THAT HOLD PIZZA PANS.
1.0
2.
VARIOUS PIZZAS ON BUFFET BAR (SAUSAGE,CHEESE,HAM,VEGETABLE AND PEPPERONI) 110 - 123 F. PIZZA MUST BE ABLE TO STAY 135 F OR ABOVE. CANUSE TIME CONTROL METHOD. EACH PIZZA NEEDS TO BE LABELED WITH THE TIME TEMPERATURE IT WAS PLACED ON BUFFET. THEN SERVE OR DISCARD WITHIN 4 HOURS.
Location: HWY 301 S KENLY SQ PLAZA KENLY, NC 27542 Facility Type: Restaurant Inspection Date: 11/02/2007
Score: 93.0
#
Comments
Points
15.
AIR DRY FOOD CONTAINERS AND CUPS BEFORE STACKING. DON'T STACK WET AND DON'T USE A PAPER TOWEL TO DRY ENDS. CAN'T KEEP WATER IN DIPPERWELL RUNNING.
1.5
17.
CLEAN SHELVING AND PREP TABLES. ORGANIZE STORAGE ON INSIDE RACKS. REPAIR RUSTY RACKS IN COOLERS.
1.0
24.
FLIES SEEN IN KITCHEN. KEEP ALL FOODS COVERED AND INCREASE PEST MANAGEMENT. FRUIT FLIES SEEN IN DRY STORAGE AREA. PREVENT.
2.0
9.
EMPLOYEE WHO WASHES/HANDLES DIRTY DISHES MUST WASH HANDS BEFORE HANDLING CLEAN DISHES. EMPLOYEE BEVERAGES MUST HAVE A LID & STRAW. KEEP AWAY FROM FOOD PREP STATIONS. NO SNACKING/EATING IN KITCHEN.
Location: HWY 301 S KENLY SQ PLAZA KENLY, NC 27542 Facility Type: Restaurant Inspection Date: 08/08/2007
Score: 92.5
#
Comments
Points
11.
DISHMACHINE IS STILL NOT PROVIDING A LONG ENOUGH (OR HOT) SANITIZING CYCLE TO PROPERLY SANITIZE. CHLORINE ALSO NOT AT A CONCENTRATION TO PROVIDE A SANITIZING CYCLE. FACILITY WAS SUPPOSED TO BE WASHING IN DISHMACHINE & THEN SANITIZING IN THE 2-COMPARTMENT SINK. 10 DAYS GIVENTO REPAIR. MUST HAVE DISHMACHINE SANITIZING BY AUGUST 17TH (HEAT OR CHEMICAL)
5.0
3.
KEEP VEGETABLES THAT ARE GOING TO BE SERVED W/OUT COOKING STORED IN A CONTAINER. KEEP ALL FOODS COVERED IN COOLER. KEEP ICE UP AROUND EGG & COTTAGE CHEESE ON SALAD BAR. STORE THE PAR-COOKED CHICKEN WINGS BELOW THE READY TO CONSUME ITEMS.
Location: HWY 301 S KENLY SQ PLAZA KENLY, NC 27542 Facility Type: Restaurant Inspection Date: 04/25/2007
Score: 92.5
#
Comments
Points
11.
DISHWASHER NOT REACHING PROPER TEMP TO SANITIZE. (2ND NOTICE) WASH DISHES IN THE DISHWASHER AND SANITIZE MANUALLY IN THE 2-COMPARTMENT SINK.
5.0
2.
PIZZA PREP COOLER NOT COOLING PROPERLY. PRODUCTS (PIZZA TOPPINGS) HOLDING AT 47 - 49 F. ALL COLD FOODS MUST HOLD AT 45 F OR BELOW. COOLERS MUST MAINTAIN PROPER FOOD TEMPS
Location: HWY 301 S KENLY SQ PLAZA KENLY, NC 27542 Facility Type: Restaurant Inspection Date: 08/04/2006
Score: 95.0
#
Comments
Points
11.
CLEAN AND SANITIZE DRINK NOZZLES AT WAITRESS STATIONS.
2.5
2.
ALL PIZZA MUST BE HELD AT 140 F OR ABOVE; OR TIME MAY BE USED INSTEAD OF TEMPERATURE IN WHICH, TIMES AND INTIAL TEMP MUST BE DOCUMENTED. PIZZA WAS 118-125 F.
Location: HWY 301 S KENLY SQ PLAZA KENLY, NC 27542 Facility Type: Restaurant Inspection Date: 02/21/2006
Score: 97.5
#
Comments
Points
9.
PERSONAL DRINKS FOUND IN FOOD PREP AREA, MANAGER MOVED DRINKS UPON REQUEST. KEEP ALL PERSONAL DRINKS WITH LID AND STRAW AWAY FROM FOOD PREP AREA AND FOOD CONTACT SURFACES.
Location: HWY 301 S KENLY SQ PLAZA KENLY, NC 27542 Facility Type: Restaurant Inspection Date: 08/03/2004
Score: 90.0
#
Comments
Points
11.
MUST WASH - RINSE & SANITIZE FOR 2 MIN. IN CHEMICAL OR IN HOT WATER DISH MACHINE. SODA NOZZLES DIRTY. SANITIZER IN SPRAY BOTTLE TOO STRONG(SHOULD BE 50-100 PPM BLEACH)
2.5
2.
ONIONS, PEPPERS & STEAK 126 F (ALL POTENTIALLY HAZARDOUS FOODS MUST BE> 140 F IF HOT).
2.5
3.
STORE MOST HAZARDOUS FOODS ON BOTTOM & LEAST HAZARDOUS ON TOP IN COOLERS. KEEP ALL FOODS COVERED IN COOLERS. ONLY USE SCOOPS W/HANDLES IN FOOD PRODUCTS.
2.5
7.
ALL DRY FOODS MUST BE PLACED IN SEALED CONTAINER & LABELED ONCE OPENED
Location: HWY 301 S KENLY SQ PLAZA KENLY, NC 27542 Facility Type: Restaurant Inspection Date: 03/03/2004
Score: 91.5
#
Comments
Points
17.
SHELVES THAT ARE CORRODED NEED REPAINTING OR REPLACING . FLOOR IN WALKIN COOLER CORRODED.
1.0
2.
COTTAGE CHEESE 52 F (ALL POTENTIALLY HAZARDOUS FOODS MUST BE < 45 F COLD OR HOT > 140 F).
2.5
3.
ALL SCOOPS USED IN FOOD PRODUCTS MUST HAVE HANDLES, STORE HANDLE UP. DO NOT RINSE OR PREP. FOODS IN UTENSIL WASH 2 COMP. SINK. ONLY USE APPROVED PREP. SINK. ALL FOODS IN WALK-IN FREEZER MUST BE OFF FLOOR ONAPPROVED SHELVES.
2.5
31.
CHEMICALS STORED BESIDE CLEAN PANS & KNIVES. STORE ALL CHEMICALS & KNIVES. STORE ALL CHEMICALS BELOW OR AWAY FROM FOODS OR FOOD CONTACT SURFACES. CHEMICALS ALSO ON BOTTOM SHELF BESIDE FOOD CONTACTS.
