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Washing fruits and vegetables — Inspector Note: Observed a red sanitizer bucket and wiping cloths stored inside the dedicated vegetable prep sink. EHS also observed sink be used as a dump sink. C/A: raw fruits and vegetables shall be thoroughly washed in water, in a sink designated for that purpose only COS: items removed, discussed purpose of sink with the person in charge

Single-use/single-service articles: properly stored, used — Inspector Note: Observed boxes of single use napkins, cups, lids and straws stored directly on the floor in a storage closet in the main dining area. C/A: Single-Service and Single-Use Articles. 1. Except as specified in paragraph 4 of this subsection, cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored: (i) In a clean, dry location; (ii) Where they are not exposed to splash, dust, or other contamination; and (iii) At least 6 inches (15 centimeters) above the floor. 3. Single-service and single-use articles shall be stored as specified under paragraph 1 of this subsection and shall be kept in the original protective package or stored by using other means that afford protection from contamination until used.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed dishes being actively sanitized in a QUAT solution at 0ppm after being washed and rinsed. C/A: A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at contact times specified under subsection (8)(b)3 of this Rule shall meet the requirements specified in DPH Rule 511-6-1-.07(6)(g); for QUAT 200-400ppm COS: sanitizer solution (QUAT) remade to 200ppm, dishes re-washed, rinsed and sanitized