3-302.11; Priority; Observed open bag of raw burgers stored on top shelf above pre cooked items inside tall freezer. Food shall be protected from cross contamination: Separate raw animal foods during storage, preparation, holding, and display from: raw ready-to-eat food including other raw animal food such as fish for sushi or, or other raw ready-to-eat food such as fruits and vegetables. EHS rearranged storage hierarchy.
0.0
16.
4-601.11 (A); Priority Foundation; Observed dusty, sticky spatulas and greasy pizza cutters and food utensils stored on "clean side" sanitize drain board and drying rack at 3 comp sink. Observed dried food debris black growth inside cuts on large white cutting board at cold top station. Sticky residue found inside ice scoop and holder at soda dispenser. Equipment food-contact surfaces and utensils shall be clean to sight and touch- items placed in 3 comp sink.
3.0
22.
3-501.16 (A)(2) and (B); Priority; Observed a few bags of portioned mozzarella overfilled on the cold top station. TCS foods shall be held at 41F or below. Manager provided training to employees. Items discarded.
0.0
23.
3-501.17; Priority Foundation; Observed no date marking for TCS foods in the facility. Observed open packages of grilled chicken, salsa, and hot dogs. Adopt the date marking system. Ready to eat , Potentially hazardous food (Time/temperature for food safety food ) prepared and held in a food establishment for more than 24 hours shall be marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, based on the temperature and time combinations specified below. The day of preparation shall be counted as Day 1. All items dated.
1.5
28.
7-201.11; Priority; Observed spray bottle of peroxide stored next to single use paper plate. Observed saran wrap stored on chemical storage shelf above several spray bottles. Poisonous or toxic materials shall be stored so they can not contaminate food , equipment, utensils, linens, and single service articles by: (A) Separating the poisonous or toxic materials by spacing or partitioning; P and (B) Locating the poisonous or toxic materials in an area that is not above food , equipment, utensils, linens, and single service articles or single use articles- all items placed in designated area.
2.0
28.
7-102.11; Priority Foundation; Observed three bottles of peroxide unlabeled. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material- items labeled.
0.0
28.
7-204.11 ; Priority; Observed quat sanitizer manually mixed above 500PPM. Sanitizer residual shall be maintained 200-400PPM. Solution diluted to 200PPM.
0.0
44.
4-803.11; Core; Observed used wiping cloths stored on the floor. Soiled linens shall be kept in clean, nonabsorbent receptacles or clean, washable laundry bags and stored and transported to prevent contamination of food , equipment, utensils, linens, and single service articles or single use articles.
0.0
44.
4-903.11(A), (B) and (D); Core; Observed several pizza oven spatulas stored directly on the floor. Cleaned and sanitized equipment, utensils, linens, and single service articles or single use articles shall be stored:
(1) In a clean, dry location;
(2) Where they are not exposed to splash, dust, or other contamination; and
(3) At least 15 cm (6 inches) above the floor.
0.0
49.
4-601.11(B) and (C); Core;Observed a buildup of dust and debris on 3 comp sink drain board (clean side). Observed a build up on drawers, shelving and oven. Observed food debris and sticky surfaces of several reach in coolers. Nonfood contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Clean equipment.
1.0
55.
6-501.12; Core; Observed encrusted debris around floor corners. Heavy soil, grease and food debris on floors under equipment all throughout facility particularly between fryer and grill. Physical facilities shall be cleaned as often as necessary to keep them clean
6-301.11; Priority Foundation; Observed no soap at hand sink in kitchen. Each handwashing sink or group of 2 adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. Soap refilled during inspection.
1.0
16.
4-601.11 (A); Priority Foundation;Observed dusty, sticky spatulas and greasy pizza cutters, dried food debris black growth on in use cutting boards, soiled white panel inside ice machine and food utensils stored on "clean side" sanitize drain board and drying rack at 3 comp sink. Brown residue found inside ice scoop holder. Equipment food-contact surfaces and utensils shall be clean to sight and touch- items placed in 3 comp sink.
1.5
16.
4-702.11; Priority; Observed team member actively washing dishes while sanitizer was not available at 3 comp sink. . Utensils and food-contact surfaces of equipment shall be sanitized before use after cleaning. Team member hooked up sanitizer bag to dispenser during inspection- Solution residual 200PPM.
0.0
23.
3-501.17; Priority; Observed no date marking on salsa. Ready to eat , Potentially hazardous food (Time/temperature for food safety food ) prepared and held in a food establishment for more than 24 hours shall be marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, based on the temperature and time combinations specified below. The day of preparation shall be counted as Day 1. All items dated.
0.0
28.
7-102.11; Priority Foundation;Observed unlabeled spray chemical. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material- unknown item discarded.
0.0
28.
7-102.11; Priority Foundation; Observed spay bottle of peroxide stored next to single use lids/cups. Poisonous or toxic materials shall be stored so they can not contaminate food , equipment, utensils, linens, and single service articles by:
(A) Separating the poisonous or toxic materials by spacing or partitioning; P and
(B) Locating the poisonous or toxic materials in an area that is not above food , equipment, utensils, linens, and single service articles or single use articles- all items placed in designated area.
1.0
41.
3-304.14; Core; Observed soiled wiping cloths on counters. ; Wet or soiled wiping cloths shall be submerged in a sanitizer solution in between uses.
0.0
49.
4-601.11(B) and (C); Core;Observed a buildup of dust on equipment,shelving and oven. Observed food debris and sticky surfaces of several reach in coolers. Nonfood contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Clean equipment.
1.0
55.
6-501.12; Core;Observed heavy soil/ food debris on floors under equipment all throughout facility particularly between fryer and grill.Walls in backroom are soiled by tall reach in cooler. Physical facilities shall be cleaned as often as necessary to keep them clean.
2-201.11 (A), (B), (C), and (E); Priority; Employee health policy not available. The permit holder shall require food employees and conditional employees to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. A food employee or conditional employee shall report the information in a manner that allows the person in charge to reduce the risk of foodborne disease transmission, including providing necessary additional information, such as the date of onset of symptoms and an illness, or of a diagnosis without symptoms, if the food employee or conditional emplyee: (1) Has any of the following symptoms:
(a) Vomiting,P
(b) Diarrhea,P
(c) Jaundice,P
(d) Sore throat with fever,P or
(e) A lesion containing pus such as a boil or infected wound that is open or draining and is:
(i) On the hands or wrists, unless an impermeable cover such as a finger cot or stall protects the lesion and a SINGLE-USE glove is worn over the impermeable cover. Employee health policy shall be onsite and readily available for review by inspector.
1.0
5.
2-501.11; Priority Foundation; Policy not available. Facility has not been inspected since policy was implemented 10/2021. FOOD ESTABLISHMENT shall have written procedures for EMPLOYEES to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the FOOD ESTABLISHMENT. The procedures shall address the specific actions EMPLOYEES must take to minimize the spread of contamination and the exposure of EMPLOYEES, consumers, FOOD, and surfaces to vomitus or fecal matter. Policy send to manager.
0.0
16.
4-601.11 (A); Priority Foundation; Observed dusty, sticky can opener blade, in use cutting boards and food utensils stored on "clean side" sanitize drain board and drying rack at 3 comp sink. Brown residue found inside ice scoop holder. EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch.
1.5
36.
4-302.12; Priority Foundation; The only thermometer probe available measures only hot temperatures. FOOD TEMPERATURE MEASURING DEVICES shall be provided and readily accessible for use in ensuring attainment and maintenance of FOOD temperatures. Obtain a thermometer to measure both hot and cold temperatures.
0.5
40.
2-402.11; Core; Observed team members preparng food without wearing hair restraints. FOOD EMPLOYEES shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES.
0.0
49.
4-601.11(B) and (C); Core;Observed a buildup of dust on equipment. Observed food debris and sticky surfaces of several reach in coolers.NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris.
0.5
55.
6-501.12; Core; Observed heavy soil on floors under equipment al throughout facility. Food splash on walls around hand sink. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
0.5
General Comments
Effective October 1, 2021, the North Carolina Food Code Manual was updated based on adoption of the 2017 FDA Food Code, in accordance with the 15A NCAC 18A .2600 Rules. Please find the current North Carolina Food Code Manual at the following URL: https://www.wakegov.com/departments-government/environmental-health-safety/rules-and-resources Follow-Up: 07/24/2022
*NOTICE* AS OF JANUARY 1, 2019, THE NC FOOD CODE 3-501.16 (A)(2)(b)(ii) NOW REQUIRES EQUIPMENT TO BE UPGRADED OR REPLACED TO MAINTAIN FOOD AT A TEMPERATURE OF 41 DEGREES F OR LESS.
*NOTICE* AS OF JANUARY 1, 2019, THE NC FOOD CODE 3-501.16 (A)(2)(b)(ii) NOW REQUIRES EQUIPMENT TO BE UPGRADED OR REPLACED TO MAINTAIN FOOD AT A TEMPERATURE OF 41 DEGREES F OR LESS.
*NOTICE* EFFECTIVE JANUARY 1, 2019, THE NC FOOD CODE 3-501.16 (A)(2)(b)(ii) REQUIRES EQUIPMENT TO BE UPGRADED OR REPLACED TO MAINTAIN FOOD AT A TEMPERATURE OF 41 DEGREES F OR LESS. PLEASE PLAN ACCORDINGLY.
*Notice*Effective January 1, 2019, NC food code 3-501-16(A)(2)(b)(ii) requires that equipment be upgraded or replaced to maintain temperature of 41 degrees or less. Please plan accordingly.
PIC states that establishment is scheduled to be renovated in the near future. From description of work provided by PIC, it appears that the scope of this renovation is such that it will require approval by Plan Review. ***CONTACT JESSICA SANDERS WITH WAKE COUNTY PLAN REVIEW IMMEDIATELY AT 919-856-7400. PLAN REVIEW HAS BEEN NOTIFIED BY YOUR INSPECTOR TO EXPECT YOUR CALL.*** Please be aware that beginning construction without approval by Plan Review could result in permit action and a requirement that any work that does not meet the Rules be redone. Followup visit to be performed on 2/22/13 to verify ongoing correction of items #8 and #26, and to ensure that construction has not begun without approval of Plan Review. Follow-Up: 02/22/2013
Partial bag of cheese sauce in dispenser observed at maximum temperature of 120 degrees F. Person in charge indicates that this product may have been out of temperature in excess of four hours. Please be aware that these products are considered potentially hazardous once opened. Partial bag voluntarily discarded. Recommend that this dispenser not be used until it is determined whether or not it is working correctly.
0.0
19.
Spray bottle of cleaning liquid not labeled. Ensure that all containers of toxic materials are properly labeled.
1.5
35.
Cased single use items observed on floor in storage closet adjacent to bar area. Protect single use items from contamination - do not store on the floor.
0.5
36.
Cabinet under beer taps not in good repair. Significant water damage, peeling laminate, and uncleanable portions due to porous surfaces. Repair or replace this cabinet. Maintain equipment in an easily cleanable condition. Lock hasps have been added to all coolers and are inhibiting proper cleaning (see chest cooler in bar as an example). Addition of hasps like this voids NSF certification and can render equipment not easily cleanable. Remove hasps and render remaining holes cleanable.
0.5
40.
Non-food surfaces of cheese and chili dispensers, bar equipment not clean. Maintain non-food contact surfaces clean.
0.5
41.
Standing water at the level of the grate at floor drain for walk in cooler condensation. Monitor closely to ensure proper operation of drain. No sign of active backup or any malfunction of other drains.
0.0
43.
Two handwash sinks have no towels. Handwash signage missing from women`s restroom. Ensure that restroom handwash sinks have soap, disposable towels, and signage reminding employees to wash hands before returning to work. Handwash signage provided by inspector.
1.0
45.
Floors not clean under equipment and around kegs in walk in cooler. Several areas observed where tiles are broken and/or partially missing. Maintain floors, walls, ceilings clean and in good repair. Additional guidance: Recommend that carpet in storage room off of bar dining room be replaced with tile or other easily cleanable material. With current floor covering, this space cannot be used for storage of food. Re-anchor threshold plate at walk in cooler and seal to prevent entry of water.
0.5
47.
Numerous items stored on floor surrounding three compartment sink and in both storage rooms associated with bar area. All items shall be stored at least 12 inches above the floor (6 inches if easily movable). Provide dunnage racks.
0.5
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
One dead insect observed on cart adjacent to door. No other sign of pests observed. Continue to work with pest control service to maintain establishment free of pests. ***The NC Rules Governing the Sanitation of Food Service Establishments 15A NCAC 18 A .2600 are changing and the changes will become effective on September 1, 2012. The new rules are based on the 2009 FDA Food Code and current food science and include changes that will affect nearly all food establishments. These rules include some concepts new to North Carolina, such as date labeling and employee health policies; and update important rules on handwashing, food handling, and consumer advisories. Information is available on the Wake County Environmental Services website at www.wakegov.com/food . Feel free to contact your inspector with any questions.***
In addition to risk posed by improper chemical storage (see below) can of coffee located near handwash station is within splash range. Do not store any foods, utensils, or single use items at front handwash station. There is not sufficient counter space to prevent these items from being at risk of contamination.
0.0
19.
Several chemical spray bottles not labeled. Ensure that all containers of toxic materials are properly labeled. Toxic materials stored on countertop with can off ground coffee and sleeve of single use cups. Store toxic materials to not contaminate foods, utensils, or single use items.
1.5
28.
Small number of drain flies found in beer tap cabinet. Work with pest control service to eliminate and prevent these flies.
0.0
35.
Cased single use items observed on floor in both storage closets adjacent to bar area. Protect single use items from contamination - do not store on the floor. Single use cups stacked with no protection by dispenser. Keep cups fully protected by dispenser or in original plastic sleeve.
0.5
36.
Cabinet under beer taps not in good repair. Significant water damage, peeling laminate, and uncleanable portions due to porous surfaces. Repair or replace this cabinet. Maintain equipment in an easily cleanable condition. Lock hasps have been added to all coolers and are inhibiting proper cleaning (see chest cooler in bar as an example). Addition of hasps like this voids NSF certification and can render equipment not easily cleanable. Remove hasps and render remaining holes cleanable. Reach in cooler gasket torn - replace. Cut out below condiment dispensers not cleanable - repair. Shelving has been lined with foil that is not cleanable and not clean. Do not line shelves with non-cleanable materials (bar mats are typically acceptable, foil and porous materials such as paper are typically not approved).
0.5
40.
Exteriors of bar coolers, such as vents and around hasps, interior of keg cabinet not clean. Standing water in bottom of reach in cooler (no food containers in water). Maintain equipment clean. Clean interior of reach in cooler. If water returns, contact a plumber to check for malfunction.
0.5
43.
Bar handwash sink has no towels. Dish area handwash sink has no soap. Handwash signage missing from multiple restrooms. Ensure that restroom handwash sinks have soap, disposable towels, and signage reminding employees to wash hands before returning to work. Handwash signage provided by inspector. Stall dividers in women`s restroom peeling, with some jagged flakes or loose bits of paint that would impede cleaning. Re-paint. At a minimum, clean off any loose flakes of paint that would impede cleaning.
1.0
45.
Floors not clean under equipment and around kegs in walk in cooler. Several areas observed where tiles are broken and/or partially missing. Maintain floors, walls, ceilings clean and in good repair. Additional guidance: Recommend that carpet in storage room off of bar dining room be replaced with tile or other easily cleanable material. With current floor covering, this space cannot be used for storage of food. (Salt and pepper packets currently stored in this closet. Remove if floors are not changed.) Re-anchor threshold plate at walk in cooler and seal to prevent entry of water.
0.5
47.
Numerous items stored on floor surrounding three compartment sink and in both storage rooms associated with bar area. All items shall be stored at least 12 inches above the floor (6 inches if easily movable). Provide dunnage racks.
0.5
49.
No documentation of approved training - no credit awarded. Original certificate present but no original class hours letter. Establishment was instructed in writing at last inspection to obtain original class hours letter and that faxed copy could not be accepted on future inspections.
0.0
General Comments
Raw ground beef patties stored on two shelves immediately above each other in reach in freezer. While no ready-to-eat food is currently at risk with this setup, recommend that all cases of ground beef patties be relocated to bottom shelf.
Pump coffee pots and packets of sweeteners stored immediately adjacent to one handwash sink. Bin of food stored adjacent to another handwash sink. Salt stored on not-clean shelf adjacent to aerosol cleaning chemicals. Protect foods from contamination. Do not store foods in chemical storage areas or adjacent to handwash sinks.
1.5
11.
Mold in one soda nozzle. Maintain clean.
0.0
33.
Do not store tongs on oven handles. Store utensils on clean cleanable surface, in food with handle extending from food, or in water of at least 135 degrees F.
0.5
35.
Cased single use items observed on floor in store room. Protect single use items from contamination - do not store on the floor. Single use cups stacked with no protection by dispenser. Keep cups fully protected by dispenser or in original plastic sleeve.
0.5
36.
Cabinet under beer taps not in good repair. Significant water damage, peeling laminate, and uncleanable portions due to porous surfaces. Repair or replace this cabinet. Maintain equipment in an easily cleanable condition.
0.5
40.
Clean tops of gaskets on tall reach in coolers.
0.0
45.
Floors not clean under equipment and around kegs in walk in cooler. Several areas observed where tiles are broken and/or partially missing. Interior of curbed area and wall surrounding canwash area not clean. Curb of canwash area severely damaged. Maintain floors, walls, ceilings clean and in good repair. Additional guidance: Recommend that carpet in storage room off of bar dining room be replaced with tile or other easily cleanable material. With current floor covering, this space cannot be used for storage of food. (Salt and pepper packets currently stored in this closet. Remove if floors are not changed.)
0.5
47.
Numerous items stored on floor and on inverted soda racks in liquor storage room and surrounding three compartment sink. All items shall be stored at least 12 inches above the floor (6 inches if easily movable). Provide dunnage racks.
0.5
49.
Documentation of approved training - 2 point credit awarded. Bonus points awarded for original certificate and fax of class hours letter. Fax copy will not be accepted on future inspections. Have instructor provide original class hours letter and keep on file in establishment for inspector verification.
Raw ground beef stored above french fries in reach in freezer. Please note: storage order rules prohibiting storage of raw meats over ready to eat foods apply in freezers as well as coolers. No prior documentation regarding food storage in freezer. Storage guidance poster provided.
0.0
33.
Do not store tongs on oven handles. Store utensils on clean cleanable surface, in food with handle extending from food, or in water of at least 135 degrees F.
0.5
35.
Cased single use items observed on floor in store room. Protect single use items from contamination - do not store on the floor. Single use cups stacked with no protection by dispenser. Keep cups fully protected by dispenser or in original plastic sleeve.
0.5
36.
Tighten loose handle on reach in freezer.
0.0
40.
Interiors of cabinets, tops of coolers, shelf below grill not clean. Maintain non-food contact surfaces clean.
0.5
43.
No towels available at handwash sink on front line. Provide soap and paper towels at all handwash sink locations. Women`s restroom nearest snack bar missing employee handwash signage. Signage provided.
1.0
45.
Floors not clean under equipment and around kegs in walk in cooler. Several areas observed where tiles are broken and/or partially missing. Maintain floors, walls, ceilings clean and in good repair.
0.5
49.
Documentation of approved training - 2 point credit awarded. North Carolina recognizes Servsafe certificates for up to three years. Certificate presented for bonus points will not be valid after April of this year. If re-attending class, please note that Servsafe no longer lists number of class hours on certificates and establishment must have separate letter documenting total number of class hours (at least 12) in order to receive points.
0.0
General Comments
When correcting floor storage issue cited above, please remember that all items in any room used for warewashing, or for storage of foods or single use items, shall be at least 12 inches above the floor - 6 inches if easily movable. Provide dunnage racks or additional shelving as necessary to ensure that all items are stored at approved height above the floor.
Do not store tongs on oven handles. Do not store scoop handles in ice.
1.0
36.
Replace make table cutting board. Replace damaged gasket on glass cooler door.
0.5
43.
Replace cold water faucet on hand wash sink in back. Provide hand towels at all hand wash locations. Hand towels were present at the back hand wash sink, but battery was dead and hand towels could not be accessed.
1.0
49.
Documentation of approved training - 2 point credit awarded.
Do not store raw potentially hazardous foods over ready to eat items. Observed raw hamburgers being stored over condiments and dressings in reach in refrigerator.
1.5
36.
Replace damaged gaskets on walk in cooler and 2 door Gleno Freezer. Replace make table cutting board.
1.0
40.
Clean all refrigeration units including all decks, doors, gaskets, handles, and shelves. Clean all piping to beer kegs. Observed mold growth build up.
0.5
43.
Provide hand soap at all handwash stations.
1.0
49.
Documentation of approved training - 2 point credit awarded.
Walk-in refrigerator: Repair/replace damaged and missing floor tiles; clean the fan grills. In bar: Need to clean underside of bar ledge that hangs over utensil wash sink/handwash sink/ice bin, to remove spill/splash.
1.0
29.
Increase light intensity to at least 10 foot candles in walk-in refrigerator. Increase light intensity to at least 50 foot candles over utensil wash sink and ice bin in bar (lights over these areas in bar do not currently operate).
0.5
General Comments
Maintain labels on sanitizer spray bottles. Lower compartment of 2 door stack refrigerator is awaiting repair (remove pooled water from interior of this compartment prior to storing food in it).
Soda nozzles need to be cleaned/sanitized (recommendation:use small nylon bristle brush to clean between fins and in holes of nozzle).
2.5
17.
Walk-in refrigerator: Need to repair loose floor tiles,tighten or replace loose door gasket,clean the fan grills on cooling unit. Clean bottom panel surface of refrigerator compartment,on freezer/refrigerator stack unit, to remove food debris. Clean exterior surfaces of beer tap dispensor in bar area.
1.0
20.
Hot water is not available at handwash sink, at entrance to sanck bar.
2.0
29.
Increase light in rear section of walk-in refrigerator to at least 10fc.
0.5
General Comments
Use ice slurry to calibrate metal stem thermometers: accurate thermometer will read 32 degrees F in ice slurry.
Metal stem food insertion thermometer is 40 degrees below accurate.
1.5
11.
Approved sanitizer is not mixed and available.
2.5
17.
Walk in refrigerator: Mold growth on beer lines; Damaged flooring that needs to be cleaned; Damaged door gasket that does not seal thightly. Door gasket on reach in Glenco Brand freezer (in food service area) is damaged and does not seal tightly.
2.0
20.
Handwash sink at entrance to snack bar does not have hot or tempered water.
2.0
29.
Interior of walk in refrigerator does not meet min. requirement of at least 10foot candles of light. Bar area does not meet min. lighting requirement of at least 50fc over ice scooping bin and utensil wash sink.
0.5
30.
Need to clean the vents grills on the fume hood to remove dust/food oils build-up.
0.5
31.
2 spray bottles containing a blue chemical are labelled as "sanitizer", the chemical in these bottles is not an approved sanitizer.
2.5
General Comments
Store ice scoops in manner that prevents the scoop handle from touching the ice.
CHILI WITH GROUND BEEF IS BEING HELD AT 132F. HOLD ALL HOT FOODS AT OR ABOVE 140F.
2.5
11.
NO SURFACE SANITIZER AVAILABLE. BOTTLE LABELED SO AS TO CONTAIN BLEACH SANITIZER HAS NO DETECTABLE SANITIZER. NONE AVAILABLE IN SINK. PROVIDE SANITIZER FOR USE ON WORK SURFACES, SINK DRAINBOARD, ETC. SEE SIGN FOR PROPER CONCENTRATION.
2.5
12.
OBTAIN TEST STRIPS FOR ALL TYPES OF SANITIZER USED.
