4-602.11; Core; Soda nozzle found with black residue buildup inside. Food contact surfaces of equipment such as ice bins and soda nozzles shall be cleaned frequently enough to prevent buildup of soil residue and other debris.
1.5
24.
3-501.19; Priority Foundation; Time stamps were not written on food being held on time as a public health control (TPHC) to start the day. If TPHC is used, the time that the food was removed from temperature control shall be written so that employees know when to discard the food. CDI- PIC place time stamps on food items. Deductions will be taken if this item is repeated.
0.0
44.
4-903.11(A), (B) and (D); Core; Repeat; Observed clean dishes being stacked together while wet. After being cleaned, equipment and utensils shall be stored in a self draining position that allows air drying.
0.5
55.
6-501.11; Core; Grout was missing on some areas of the floor. Physical facilities shall be maintained in a state of good repair.
6-301.12; Priority Foundation; Observed paper towels missing at hand sink across from 3 comp sink. Each handwashing sink or group of adjacent handwashing sinks shall be provided with:
(A) Individual, disposable towels.
Item replaced.
0.0
41.
3-304.14; Core; Observed soiled wiping cloths not submerged in sanitizer solution. Wet or soiled wiping cloths shall be submerged in a sanitizer solution in between uses. Solution replaced.
0.5
44.
4-903.11(A), (B) and (D); Core; Observed clean spatula stored directly on soiled grill surface on top of the tortilla press. 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
44.
4-901.11; Core; Observed several metal pans stacked inside of each other, wet nesting. #44 Drying clean dishes with wiping cloths
After cleaning and Sanitizing, equipment and utensils:
(A) Shall be air-dried or used after adequate draining.
0.5
51.
5-205.15; Core; Observed slow draining hand sink across from front registers. A plumbing system shall be:
(A) Repaired according to law and
(B) Maintained in good repair.
2-102.12 (A); Core; Food protection manager was not available during the inspection. The PIC shall be a certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program. At least one manager shall be available during all hours of operation. List of testing sites sent via email.
1.0
10.
6-301.11; Priority Foundation; Observed automatic soap dispenser in dish area not in working order.Each handwashing sink or group of 2 adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. bottle of soap provided.
0.0
16.
4-601.11 (A); Priority Foundation;Observed several sticky food residue/ greasy lexan pans stored as clean on drying racks. Observed container of soiled squeeze bottle lids. Equipment food-contact surfaces and utensils shall be clean to sight and touch- items placed in 3 comp sink.
3.0
54.
5-501.13; Core; Observed trash stored directly inside roller bin without a can liner, observed trash/liquid sitting in the bottom of the can. Plastic bags and wet strength paper bags may be used to line receptacles for storage inside the food establishment. Obtain can liners.
2-501.11; Priority Foundation;Policy not available for review. A 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. EHS sent policy and poster to PIC via email.
0.5
16.
4-601.11 (A); Priority Foundation; Observed sticker residue,food residue/ greasy lexan pans stored as clean on drying racks. Equipment food-contact surfaces and utensils shall be clean to sight and touch- items placed in 3 comp sink.
1.5
21.
3-501.16(A)(1) ; Priority;Observed hash browns holding below 135F inside hot box. TCS foods shall be held at 135F or greater- item discarded.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Observed cut lettuce holding at above 41F. TCS foods shall beheld at 41F or below- item discarded.
0.0
33.
3-501.15; Priority Foundation; Observed tomato guacamole cooling inside makeline station with doors open. Cooling shall be accomplished by 1) Placing the food in shallow pans; Pf
(2) Separating the food into smaller or thinner portions; Pf
(3) Using rapid cooling equipment
1) Arranged in the equipment
to provide maximum heat transfer through the container walls; and
(2) Loosely covered, or uncovered if protected from overhead contamination.
Item placed in walk in for rapid cooling
0.5
48.
4-501.19; Priority Foundation; Observed team member actively washing dishes in soapy solution 98F. The temperature of the wash solution in manual warewashing equipment shall be maintained at not less than 110F. Hot water added during inspection.
0.0
49.
4-601.11(B) and (C); Core; Observed greasy buildup of debris on shelving on makeline. Nonfood contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Clean equipment.
2-501.11; Priority Foundation;Policy not available for review. A 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. EHS sent policy and poster to PIC via email.
0.5
6.
2-401.11; Core; Observed personal drink stored on the counter above single use gloves. An employee shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food; clean equipment, utensils, and linens; unwrapped single service and single use articles; or other items needing protection can not result- item removed.
0.0
10.
6-301.12; Priority Foundation; Paper towels are not available at hand sinks in the facility.Each handwashing sink or group of adjacent handwashing sinks shall be provided with:
(A) Individual, disposable towels; Obtain paper towels.
1.0
16.
4-601.11 (A); Priority Foundation; Observed catsup on metal sauce pumps and food utensils in large container. Observed greasy lids and cinnamon suagar on several lexan pans stored as clean on drying racks. ority Foundation; Observed dried food residue on several pans and utensils stored as clean on drying racks. Observed residue inside prep sink. Equipment food-contact surfaces and utensils shall be clean to sight and touch- items placed in 3 comp sink
1.5
28.
7-201.11; Priority; Observed two bulk bottles of grill and toaster cleaner stored next to single use plates and deli paper stored above makeline. Observed dawn multipurpose cleaner stored next to food on makeline station.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 quat sanitizer bucket less than 100PPM. Quat sanitizer shall register 200-400PPM. solution replaced 300PPM.
0.0
44.
4-903.11(A), (B) and (D); Core; Observed metal whisk stored directly on register counter without a barrier, while team member was preparing ice tea. 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
55.
6-501.11; Core; Observed a puddle of standing liquid underneath the mountain dew freeze machine. Physical facilities shall be maintained in good repair. Repair unit.
2-102.12 (A); Core;food protection manager was not available during the inspection. The PIC shall be a certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program. Obtain certification.
1.0
10.
5-205.11; Priority Foundation; Observed hot water reach 87F at handsink after several people washed hands. A handwashing sink shall be equipped to provide water at a temperature of at least 100F through a mixing valve or combination faucet.
0.0
16.
4-601.11 (A); Priority Foundation; Observed dried food residue on several pans and utensils stored as clean on drying racks. Observed residue inside prep sink. Equipment food-contact surfaces and utensils shall be clean to sight and touch- items placed in 3 comp sink.
1.5
28.
7-201.11; Priority; Observed open bottles of Kay release chemical stored above single use gloves. 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.
0.0
49.
4-601.11(B) and (C); Core;Observed thick buildup inside several cabinets under makeline. Observed thick food residue inside steam well on the makeline. Nonfood contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
0.5
50.
5-103.11; Priority Foundation;Water pressure at handsink is minimal and hot water is not provided. he water source and system shall be of sufficient capacity to meet the peak water demands of the FOOD ESTABLISHMENT. Restore pressure and hot water at handsink.
0.5
51.
5-205.15;Observed pipes leaking under 3 compartment sink and flooding backroom floors. A plumbing system shall be:
(A) Repaired according to law and
(B) Maintained in good repair
Repair plumbing under 3 comp sink.
1.0
54.
5-501.110; Core; Observed a trash bags stored on the floor in the back room. Refuse, recyclables, and returnables shall be stored in receptacles or waste handling units so that they are inaccessible to insects and rodents. Trash removed.
0.0
55.
6-501.11; Core; Observed floor tile cracked and damaged, low grout on the floors all throughout kitchen. Physical facilities shall be maintained in good repair.
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
4-602.11; Core; Observed black residue inside ice machine inside pepsi dispenser. In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers; clean equipment at a frequency necessary to preclude accumulation of soil or mold. Empty ice and detail clean machine.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Observed ambient air inside walk in cooler holding 49F. Observed 3 bulk cases of cut tomatoes 48F, 8 bulk cases of cheddar shredded cheese 49F , 4 bulk cases of seasoned beef 48F, 3 bulk boxes of cut lettuce 48F, and 2 bulk boxes of sour cream 48F- temperatures verified with facility's thermometer. TCS foods shall be held at 41F or below. All items discarded. EHS will return to verify walk in cooler is repaired .
1.5
36.
4-302.12; Priority Foundation; Observed thermometer missing in walk in cooler, temperature gauge on the door of the walk in is not working. FOOD TEMPERATURE MEASURING DEVICES shall be provided and readily accessible for use. Manager obtained thermometer for walk in during inspection.
0.0
47.
4-501.11; Core; Observed ambient air temp 49F inside walk in cooler. Manager opened walk in freezer, that is located inside walk in cooler to bring down refrigerator temps. Observed several TCS food holding above 41F. EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements. Manager called maintenance for emergency repair.
0.5
49.
4-601.11(B) and (C); Core; Observed thick buildup inside several cabinets under makeline. Observed thick debris behind pepsi machine in the drive thru. Observed debris inside spray nozzle at 3 comp sink. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris.
0.5
51.
5-202.14; Priority;Observed water running under constant pressure at mop sink. Operator was unable to turn off water from the faucet handles. A backflow or backsiphonage prevention device installed on a water supply system shall meet American Society of Sanitary Engineering (A.S.S.E.) standards for construction, installation, maintenance, inspection, and testing for that specific application and type of device. Water forced under constant pressure can cause malfunctioning of backflow preventer. Repair mop sink faucet to ensure water is turned off when not in use.
1.0
51.
5-205.15; Core; Observed pipes leaking under 3 compartment sink and flooding backroom floors. A PLUMBING SYSTEM shall be:
(A) Repaired according to LAW; P and
(B) Maintained in good repair. Repair plumbing.
0.0
General Comments
Observed walk in cooler holding at 49F and all TCS foods holding above 45F. TCS foods shall be held at 41F or below. The facility does not have the refrigeration capacity to hold TCS foods below 41F . Immediate Suspension issued. Facility may not prep or serve food until permit suspension has been lifted. Contact maria.powell@wakegov.com 919-306-8398 Follow-Up: 09/23/2022
2-102.12 (A); Core; There was no certified food protection manager on duty today. There shall be at least one employee with supervisory duties, who has passed an ANSI-accredited food protection manager course, on site during all hours of food preparation and service. Send employees to a food protection manager course to avoid this violation. https://anabpd.ansi.org/Accreditation/credentialing/personnel-certification/food-protection-manager/ALLdirectoryListing?menuID=8&prgID=8&statusID=4
1.0
10.
6-301.11; Priority Foundation; There was no soap available at the front hand sink. There shall be hand washing cleanser available at all times for employee use. CDI-Soap was replaced.
1.0
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
No signature required due to COVID-19 precautions.
2-102.12 (A); Core; The manager's ServSafe expired on 11/16/2021. The person in charge shall be a certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program. Renew certification.
1.0
47.
4-501.11; Core; Observed that there is ice accumulation on the vents and shelves of walk-in freezer. Equipment shall be maintained in a state of good repair. Remove ice from walk-in freezer.
1.0
49.
4-601.11(B) and (C); Core; Observed food debris accumulation on the gaskets and bottom of reach-in freezer. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Clean that area.
0.0
General Comments
No PIC signature due to COVID-19 precautions. 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
2-501.11; Priority Foundation; Establishment does not have a written procedure or a clean up kit for vomit and diarrhea episodes. Instructions as well as a clean up kit for vomit and diarrhea shall be maintained on site. CDI - Emailed poster and procedure.
0.0
47.
4-501.11; Core; Observed that there is ice accumulation on the vents, ceiling, and walls of walk-in freezer. Equipment shall be maintained in a state of good repair. Repair the walk-in freezer.
0.5
49.
4-601.11(B) and (C); Core; Observed residue accumulation behind the nozzles in soda machine (drive-thru). Handles of the hot cabinets have food residue built up. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Clean that area.
0.5
55.
6-501.12; Core; Floor in the corners has some dark residue buildup. Vents on the ceiling have dust accumulation. Physical facilities shall be cleaned as often as necessary to keep them clean. Clean the above mentioned areas.
0.0
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 No PIC signature due to COVID-19 precautions.
*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. No PIC signature due COVID-19 precautions.
*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* 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, 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, 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.
*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.
*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.
complaint received that includes report that employees are not wearing gloves while handling food. Observed today food handler with a glove only on his right hand, bare left hand. Bare Hand Contact with ready-to-eat food is prohibited, but if food is wrapped in paper, glove may not be required. Consult & follow your procedures for achieving "no bare hand contact"
Shelving used for storage and airdrying of utensils found to be not clean. Store wares on clean, cleanable surface.
0.5
35.
Single use cups extending beyond dispensers in drivethrough and at front counter. Do not overfill dispensers. Cups shall be protected from contamination by dispensers or original plastic sleeves. Undercounter dispensers, in particular, should not be overfilled due to risk of contamination by employees pants as they work those stations.
0.5
45.
Replace burned out bulb in step-in freezer.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Walk in freezer has significant ice buildup on walls surrounding blower. No evidence of immediate risk of contamination of foods. Have unit repaired to eliminate ice buildup. In the meantime, keep all cases pulled to front of shelf to prevent ice formation on cases. Repair or replace cabinet door with missing laminate at napkin station in dining room. Several shelving legs peeling laminate and rusting - replace rusting shelf components.
0.5
40.
Tops of tall pieces of equipment, low surfaces of shelving not clean. Maintain non-food contact surfaces clean.
0.5
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
Provide new lid for recycling dumpster (contains only dry rubbish/dry cardboard). Handwash sink nearest to cash register in good repair and capable of being used for washing hands. However, misaligned aerator filter is causing water to splash onto surrounding surface. No food or utensils at risk in this area, but employees will tend to not use a sink that makes a mess. Recommend correcting to encourage handwashing.
Clean and sanitize drink nozzles on drive-through area drink machine. Observed mold buildup in drink nozzles. Manager took nozzles off and cleaned and sanitized them. CDI.
1.5
18.
Potatoes held under TILT observed to be properly labeled and establishment able to provide TILT approval/conditions letter from DENR, but initially unable to provide copy of approved TILT agreement. Copy provided prior to end of inspection. This document must be available for verification at time of each inspection. Recommend posting in kitchen or office, or keeping extra copy in frame with grade card.
0.0
34.
Pans stacked for storage while wet. Fully air dry wares prior to storage.
0.5
36.
Blower in walk in freezer has significant ice buildup on unit and is causing ice buildup on walls and shelves. No evidence of immediate risk of contamination of foods. Have unit repaired to eliminate ice buildup. In the meantime, keep all cases pulled to front of shelf to prevent ice formation on cases. Repair or replace cabinet door with missing laminate at napkin station in dining room.
0.5
40.
Dust high shelves.
0.0
45.
Floors not clean under and behind equipment. Maintain floors, walls, ceilings clean.
0.5
49.
No documentation of approved training - no credit awarded. Certificates presented for bonus points have no documentation of class hours. Proper documentation of Servsafe class attendance can result in bonus points on future inspections. Class shall be at least 12 hours and classroom based. Have original certificate available for inspection along with documentation of approved number of classroom hours. Classes available from Wake County, local community colleges, food suppliers, food safety consultants, and other organizations. Information on upcoming classes can be found at www.wakegov.com/food or www.servsafe.com .
Keep all foods covered in the walk in cooler to prevent contamination. Observed cut onions nad cilantro in pan uncovered, being stored on the second shelf in the walk in cooler.
1.5
11.
Clean and sanitize drink nozzles on drink machine. Observed mold dangling off of drink nozzles. Manager took nozzles off and cleaned and sanitized them.
1.5
26.
Properly store all opened dry goods. Observed opened and exposed sugar bag on shelving in the back.
0.5
36.
Replace damaged gasket on 1 door refrigeration unit in the back.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Time in lieu of temperature procedures were not being properly followed as approved by the state for potato bites. When new potato bites were prepared the agreement was followed.
1.5
35.
Invert all single service bowls and trays to prevent contamination. Plastic cups beside cash register must be protected from possible contaminatoin. This can be achieved by either moving the cups, leaving cups in plastic sleeves, or by providing a dispenser to dispense cups.
1.0
44.
Keep outside grease trap door closed when not in use.
1.0
47.
Do not store jackets on food nor food contact surfaces.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Sanitizer must be at least 50ppm(bleach) Sanitizer bucket was less than 50ppm during inspection.
1.5
34.
Allow all utensils to air dry. Observed wet stacked pans on the air drying rack.
0.5
35.
Plastic cups beside cash register must be protected from possible contaminatoin. This can be achieved by either moving the cups, leaving cups in plastic sleeves, or by providing a dispenser to dispense cups.
0.5
36.
Replace damaged gasket on 1 door reach in refrigerator by fryers.
0.0
44.
Clean area around dumpster and cardboard dumpster. Cardboard has not been picked up and the dumpster is overflowing with boxes. Boxes are being stacked beside and behind the dunpsters. Manager stated she had called and asked for a pick up and the company stated they would be here today.
1.0
49.
Documentation of approved training - 2 point credit awarded.
Observed emplyee eating in dishwash area. No eating in the kitchen, storage area, or dishwash area.
1.5
10.
Do not store food on the floor in freezer. Several boxes of food were stored on the floor under shelf in freezer. Manager stated that she had just put them there to make room for other boxes.
1.5
18.
Potato poppers were not properly labeled as per the time in leiu of temperature agreement. A copy of this agreement must be available on site.
1.5
35.
Invert all single service bowls and trays. Plastic cus near cash registers must be protected from possible contamination.
Need to remove,wash,rinse,sanitize soda nozzles of each ot two soda dispensors in facility (slime mold present in these nozzles). Need to clean/sanitize the interior of ice maker to remove slime mold from surfaces, at drive-thru window.
2.5
15.
Multi-use gray plastic food bins were stacked wothin each other prior to air drying, below veg. prep table.
1.5
17.
Remove build-up of dust from behind front panel of ice maker, in dining room. Clean the walk-in refrigerator door gasket. Front metal label panels on taco steamer/heater drawer units are peeling from surfaces, torn/rough metal is exposed beside handle of one unit.
