| Violation Date |
Code |
Description |
| 2018-08-21 |
53 |
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.floors need better cleaning in kitchen and in bar area. |
| 2018-08-21 |
49 |
5-205.15 maintain a plumbing system in good repair.observed water leak at handsink in prep room at walk-in cooler handsink.observed leak at beer tap drain in bar area. |
| 2018-08-21 |
47 |
4-602.13 nonfood contact surfaces - observed microbial build-up in cabinet under beer taps.cleaning needed inside cabinet. |
| 2018-08-21 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses.observed sanitizing solution in buckets 0ppm qac. cdi refill and test at 200ppm qac |
| 2018-08-21 |
31 |
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. -pfobsevred cooked pasta cooling with lid on container in walk-in cooler. cdi lid vente |
| 2018-08-21 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pobserved rice in portioned packaging > 45f in walk-in cooler. cdi discard by pic.improvement noted from previous inspection. |
| 2018-08-21 |
11 |
3-101.11 p food shall be safe for consumption, unadulterated and honestly presented.observed prime rib stored in warmer at 75f. warmer was not turned on. cdi prime rib discarded.observed cooked baked potatoes from previous day stored on speed rack in prep |
| 2018-03-12 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination.observed slight build-up in ice machine around ice chute. |
| 2018-03-12 |
18 |
3-501.14(a) quickly cool cooked foods within 2 hours from 135f to 70f; and within a total of 6 hours from 135f to 45f. -pobserved noodles in walk-in cooler cooling in closed sealed bags > 45f (4+ hours). cdi noodles voluntarily discarded. |
| 2018-03-12 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - pobserved stuffed crab stored in drawer cooler > 45f.observed cajun butter stored in mini cooler > 45f.cdi by voluntary discard. |
| 2018-03-12 |
31 |
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. -pfobserved noodles cooling in walk-in cooler in sealed bags. allow product to cool pri |
| 2018-03-12 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris.cleaning of equipment needed throughout. |
| 2018-03-12 |
53 |
6-501.11 floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair.floors,walls, ceilings are in need of repair.tile floor grout needs repair/replacement. |
| 2018-03-12 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized.observed multiple cutting boards heavily stained and with deep grooves that do not allow board to be effectively cleaned. |
| 2017-10-31 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed raw cod and raw catfish stored on reach-in cooler on cook line > 45f. cdi- voluntary discard by pic. |
| 2017-10-31 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee beverages stored on prep cooler cutting board and on food prep table. cdi by discard by employees. |
| 2017-10-31 |
26 |
7-204.11 provide sanitizer at correct concentrations, diluting as required.-pobserved qac sanitizer in 3 compartment sink testing just above 400ppm. cdi diluted with water by pic.keep sanitizer within manufactuers recommended range. |
| 2017-10-31 |
53 |
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 cleaning needed on walls, floors, and ceilings.6- |
| 2017-10-31 |
49 |
5-205.15 maintain a plumbing system in good repair.observed water leak under ice bin in bar area.observed water leak under ice bin inside cabinet behind bar.observed clogged floor drain in bar area.observed heavy micobial build-up at water leak in bar are |
| 2017-10-31 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized.observed cutting boards heavily stained and with deep grooves that do not allow board to be effectively cleaned. |
| 2017-07-11 |
53 |
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 heavy dust build-up on vent covers in kitchen.obs |
| 2017-07-11 |
49 |
5-205.15 maintain a plumbing system in good repair. observed water leak in bar area under counter. repair. |
| 2017-07-11 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris.observed build-up on cooler door gaskets.observed build-up on soda fountain around dispenser levers. |
| 2017-07-11 |
45 |
4-501.11 good repair and proper adjustment-equipment - c observed problem with walk-in cooler door not closing completely. repair. |
| 2017-07-11 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacked pans on the drying rack. |
| 2017-07-11 |
31 |
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. -pfobserved noodles cooling in walk-in cooler stacked with lids on. product was still 5 |
| 2017-07-11 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed scampi butter, feta cheese, garlic butter, cajun butter stored on counter top cooler > 45f. cdi- discard by pic.observed lettuce, chopped cabbage, soup bags stored at 46f in wa |
| 2017-07-11 |
14 |
4-602.11 clean the equipment and utensils used with tcs foods as required to avoid contamination. -p observed dried food debris on meat slicer. cdi by wash,rinse, and sanitize. |
| 2017-01-05 |
41 |
3-304.12 in-use utensils, between-use storage - observed spatula stored on dirty magnet holder on line. |
| 2017-01-05 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed dried food residue on meat slicer. obsreved build-up on soda fountain nozzles next to bar. observed plastic wrap, food debris on pans stored as clean. |
| 2017-01-05 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacked plastic tubs. |
| 2017-01-05 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed dust and grease build-up on rack above soup kettles. observed utensil magnet to be soiled on cook line. |
| 2017-01-05 |
53 |
6-201.13 floor and wall junctures, coved, and enclosed or sealed - observed gaps betweem wall and baseboards. |
| 2016-08-17 |
49 |
5-205.15 maintain a plumbing system in good repair. observed leak in handsink near fryers. repeat. -no points deducted. pic stated work order has been made. |
| 2016-08-17 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed build up throughout kitchen including reach in freezer exterior, gaskets of cold drawers and underside of bar above dresssing station. clean. |
| 2016-08-17 |
45 |
4-501.11 maintain equipment in good repair. observed cold drawer gasket split. repair. |
| 2016-08-17 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed vitamix blender at bar with standing water inside. air dry upside down after washing. |
| 2016-06-27 |
49 |
5-205.15 maintain a plumbing system in good repair. observed leak at handsink near soda room. - maintainance will be at facility today. |
| 2016-06-27 |
45 |
4-501.11 maintain equipment in good repair. see violation # 20. |
| 2016-06-27 |
31 |
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 lettuce and noodles cooling in prep unit and cold drawers. cdi- items wer |
| 2016-06-27 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed items including but not limited to pico de gallo, salsa and ranch in prep unit 3 above 45 f (see temp chart). cdi- pic voluntariliy discarded items in unit and removed unit from |
| 2016-06-27 |
7 |
3-301.11(b) do not contact exposed ready-to-eat food with bare hands. use suitable utensils, single-use gloves or dispensing equipment.-p observed wait staff dishing potato soup and garnish with cheese. handle of cheese spoon was in contact with shredded |
| 2016-01-28 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed knife and scrubber stored in handwash sink. cdi by removing and advising pic to not store anything in handwash sinks. |
| 2016-01-28 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed dried food debris on meat slicer. cdi by wash, rinse, and sanitize. observed stickers and sticker residue on pans stored as clean. cdi by wash, rinse, |
| 2016-01-28 |
16 |
3-401.11 raw animal foods-cooking - p,pf- d(2) observed kids menu containing consumer advisory for kids burger. cdi- pic will remove current kids menu until corrected menu is received.(d) a raw animal food such as raw egg, raw fish, raw-marinated fish, ra |
| 2016-01-28 |
41 |
3-304.12 store in-use utensils in a clean, dry place, in food with handles out, in 135f or greater water or in running water which quickly moves food particles to the drain. observed ice scoop stored in standing water at bar ice bin. |
| 2016-01-28 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed several metal pans stacked wet. |
| 2016-01-28 |
49 |
5-205.15 maintain a plumbing system in good repair. observed leaking handwash sink in bar area. observed unidentified water leak around drain in front beverage station. |
| 2016-01-28 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. observed areas of tile floor (mainly on cook line) with damaged grout. observed standing water on the floor in grout crevices. |
| 2015-08-03 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed minor build up around prep cooler doors. clean. |
| 2015-08-03 |
45 |
ż 4-501.11 maintain equipment in good repair. observed bottom of one prep cooler to be cracked and observed lid inside expo flip top to be cracked. also, observed leak in prep unit. leak was dripping into pan inside prep unit. repair. repeat. |
| 2015-08-03 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed pans and ceramic dishes stacked wet and not allowed to air dry. cdi-items were stacked in a manner to allow them to dry and instruction provided to employees by pic. m |
| 2015-08-03 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed half and half with a label stating it requires refrigeration, at 63 f. pic was unaware that item needed to be held cold. cdi-item was placed into refrigeration. |
| 2015-02-26 |
53 |
6-201.13 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. repair the cracked floor tile at the bar floor drain. repair the wall corner at the soda room and repair the wall corner at the meat |
| 2015-02-26 |
45 |
4-501.11 maintain equipment in good repair. the bottom of one prep cooler cracked and repaired with a metal plate that is not smooth and easily cleanable. repair the bar 3 comp sink stopper. observed a glove used to keep the water in the sink vat. repair |
| 2015-02-26 |
33 |
3-501.12 potentially hazardous food (time/temperature control for safety food), slacking - ctcs foods that are slacked to moderate the temperature shall be stored under refrigeration at 45f and below or at any temperature if the food remains frozen. obser |
| 2015-02-26 |
31 |
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 chicken pot pies cooling while stacked tightly on a bakers rack inside t |
| 2015-02-26 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf. observed food debris left on metal pans, serving bowls and lipstick stains on bar glassware all stored as clean. cdi by removing to be re-washed. |
| 2014-09-24 |
8 |
6-301.11 provide soap for handwashing at each handsink. -pfobserved no soap available at the bar handsink. cdi by providing soap. |
| 2014-09-24 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pfobserved metal pans and glassware with greasy build up or food debris. observed build up on the tea nozzles and soda nozzles. cdi by removing to be re-washed. |
| 2014-09-24 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pobserved recently prepared noodles stored in a cold holding drawer at 50. cdi by removing to properly cool down inside the walk in cooler. |
| 2014-09-24 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pfobserved deli meat not labeled and cut melon incorrectly labeled. cdi by properly labeling (recently prepared). |
| 2014-09-24 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing.separate all metal pans and plastic containers to allow for air drying. |
| 2014-09-24 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed standing water inside prep coolers, grease build up on the underside of the warmer and above the grills. clean piping under the bar line. |
| 2014-09-24 |
53 |
floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.facilty has damaged walls and foor tiles. |
| 2014-06-30 |
54 |
6-202.11 light bulbs, protective shielding - observed unshielded lights over the ice machine and food prep areas in the rear of the kitchen. facility may use plastic tubes and end caps to shield the lights. wire cages around lights to prevent them from |
| 2014-06-30 |
53 |
6-501.12 cleaning, frequency and restrictions - observed debris and build up on the floor under some equipment and in the corners of the bar area. |
| 2014-06-30 |
47 |
4-601.11 (b) and (c) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - observed build up of water in prep line coolers, debris and dust on top of prep freezer next to fryers, debris in bar coolers where glassware is stored and bui |
| 2014-06-30 |
37 |
3-305.11 food storage-preventing contamination from the premises - observed cucumber stored directly on prep refrigerator shelf and lemons put in hand sink prior to cutting. cucumber was rewashed and stored in a pan. use food prep sink for washing lemon |
| 2014-06-30 |
17 |
3-403.11 reheating for hot holding - observed previoulsy cooked rice at 126f on the steam table. foods that have been cooked and cooled must be reheated to at least 165f before placing in the steam table. rice was reheated in the microwave |
| 2014-01-28 |
4 |
2-401.11 eating, drinking, or using tobacco - c observed bottle of water on top surface of the line prep cooler. bottles may be used but hands should be washed after putting the lid back on because the mouth contact surface was touched. a closed cup wit |
| 2014-01-28 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p observed lemon wedger, salad spinner, scoops, knives and inside of ice machine with build and debris present. items returned to dish area for re-washing and ice ma |
| 2014-01-28 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p observed shrimp and diced tomatoes in prep cooler #8 drawer above 45f. unit was accidentally unplugged. unit was plugged back in and |
| 2014-01-28 |
21 |
3-501.18 ready-to-eat potentially hazardous food (time/temperature control for safety food), disposition - p observed a package of sliced turkey with a use by date of 1/1/2014. turkey was discarded during inspection. |
| 2014-01-28 |
41 |
3-304.12 in-use utensils, between-use storage - c observed handles of spoon and ice scoop in food. a long handle scoop for croutons replaced the spoon. also noted dipper well next to ice cream well was not running. |
| 2014-01-28 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p observed raw shelled eggs stored on bottom shelf of walk-in with raw sausage above eggs. store according to final cook temperature. eggs relocated. |
| 2014-01-28 |
47 |
4-602.13 nonfood contact surfaces - c observed accumulation of sludge from front wait station ice bin where drain line was missing. also entire area under front wait station is in need of cleaning where debris and build up are present. |
| 2014-01-28 |
50 |
5-402.13 conveying sewage - p observed bar floor drain backing up and clogged. front wait station ice bin drain line was missing causing accumulation listed in #45. plumber was called and both items were corrected during inspection. |
| 2014-01-28 |
54 |
6-202.11 light bulbs, protective shielding - c observed unshielded lights over the ice machine and prep area near office. also seal bare wood shelf above slicer in this same prep area as the unshielded lights. |
| 2014-01-28 |
45 |
4-501.11 good repair and proper adjustment-equipment - c observed hand sink drain pipe across from 3 comp sink and at bar leaking, damage to inside of line prep cooler, broken wire on fryer baskets and stained bar cutting board |
| 2013-12-19 |
8 |
6-301.12 hand drying provision - pf observed towel dispenser at the bar and in the men's room not working. batteries were changed. |
| 2013-12-19 |
19 |
3-501.16 (a)(1) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p observed items in the hot hold cabinet at less than 135f. items were pulled from the steam table while drain was being repaired. drain still |
| 2013-12-19 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf observed sheet pans with individual pot pies not date marked. instructed pic to mark the sheet pan as long as they are all made on the same da |
| 2013-12-19 |
26 |
7-201.11 separation-storage - p observed paint thinner and paint containers stored on unsealed wooden shelf over prep table and slicer while meat was being sliced and portioned. prep area is across from the can wash. items relocated form shelf over pre |
| 2013-12-19 |
37 |
3-305.11 food storage-preventing contamination from the premises - c observed boxes of lettuce stored on the floor at produce prep sink while being washed. boxes removed from the floor, |
| 2013-12-19 |
38 |
2-303.11 prohibition-jewelry - c observed employee with three rings and a bracelet on her wrist. employees preparing food may only wear a plain ring. if they have on nail polish gloves are required. |
| 2013-12-19 |
45 |
4-501.11 good repair and proper adjustment-equipment - c observed steam table not properly draining , damage to inside bottom of line prep cooler and hand sink drain pipe leaking across from 3 comp sink. |
| 2013-12-19 |
47 |
4-601.11 (b) and (c) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - c observed build up around soda nozzles on the under side at drink stations, build up on shelf above 3 comp sink and interior of the one door prep freezer in |
| 2013-12-19 |
53 |
6-501.12 cleaning, frequency and restrictions - c observed debris and build on floors under equipment throughout. also noted floor drains in need of cleaning. |
| 2013-12-19 |
54 |
6-202.11 light bulbs, protective shielding - c observed unshielded lights over the ice machine and prep table across from can wash. end caps and plastic tubes may be used. |
| 2013-12-19 |
39 |
3-304.14 wiping cloths, use limitation - c observed sanitizer buckets on the floor. store off the floor. |
| 2013-07-22 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date markingproperly date mark all opened bags of leafy greens. observed opened bag of cole slaw without a date label inside the walk in cooler. |
| 2013-07-22 |
2 |
2-201.11 (a), (b), (c), & (e) responsibility of permit holder, person in charge, and conditional employeespic must provide documentation or otherwise demonstrate knowledge of an employee health policy. pic was unable to provide details on when employees m |
| 2013-07-22 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensilsall food contact surfaces must be clean to the sight and touch. observed food debris left on several utensils stored as clean throughout: salad plate, metal pans, metal b |
| 2013-07-22 |
20 |
. 3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holdingmaintain all cold foods at 45f and below (41f and below after 1/1/19). observed several items inside the walk in cooler and inside the coo |
| 2013-07-22 |
30 |
8-103.11 documentation of proposed variance and justificationfacility must provide documentation that raw beef steaks are whole intact muscle beef if served undercooked as ready to eat. observed no documentation on the box of the beef steaks indicated the |
| 2013-07-22 |
45 |
4-501.11 good repair and proper adjustment-equipmentmaintain all equipment in good repair. observed dishmachine not properly sanitizing, observed a piece of card board with heavy build up stored inside the salad prep cooler as a form of repair, observed t |
| 2013-07-22 |
39 |
3-304.14 wiping cloths, use limitationproperly store all wiping cloths to prevent contamination. store all wiping cloths in sanitizer in between uses or store to be laundered. observed soiled wiping cloths left on the cutting board of the prep cooler. |
| 2013-07-22 |
42 |
4-901.11 equipment and utensils, air-drying requiredproperly air dry all utensils. observed several metal pans and bowls staced wet over the 3 comp sink next to the walk in cooler. repeat |
| 2013-07-22 |
36 |
. 6-501.111 controlling pestsfacility should be maintained free of pests. observed fruit flies in the beverage station area. facility should have this area treated and remove any possible harborage areas. |
| 2013-07-22 |
53 |
6-201.13 floor and wall junctures, coved, and enclosed or sealedfacility has floor and wall damage throughout. |
| 2013-02-28 |
4 |
store employee drinks below food contact surfaces to prevent contamination. employee drink stored above prep cooler. cdi- drink removed. |
| 2013-02-28 |
14 |
keep food contact surfaces clean and have food contact surfaces washed and sanitized at least 4 hrs after first use. observed a number of food contact items; meat and vegetable slicers; left dirty that had not been used today or not within the last 4 hrs. |
| 2013-02-28 |
18 |
cool foods from 135 to 70 degrees within 2 hrs; and 70-45 within 4 more hrs. observed two large pots of soup said to have started cooling in an ice bath at 11:00 am; was reading 83 degrees in the center 3.5 hrs later at 2:30 pm. cdi- soups voluntarily dis |
| 2013-02-28 |
20 |
cold hold foods at 45 or below. observed fish and chicken washes cold holding at 50-53 degrees. observed various foods in small cooler next to grill; roasted tomatoes; various butters reading 50-53 degrees. observed shredded cheese in make table cold hold |
| 2013-02-28 |
2 |
written health policy lacking info about when employees are allowed to return to work. gave pic copy of food code illness policy to review with employees. |
| 2013-02-28 |
42 |
air dry dishes and utensils. observed some pans being stacked while still wet. |
| 2013-02-28 |
47 |
observed dish storage rack with some build up under clean dishes; and a few storage racks in reach in coolers needing some cleaning of build up. |
| 2013-02-28 |
53 |
clean dust build up from light covers on cook line. |
| 2013-02-28 |
31 |
use approved cooling methods to quickly cool foods; ice baths; stir often; vent cooling foods; use quick chilling equipment or ice paddles; do not stack cooling foods. observed deep container of diced chicken cooling with tight cover and observed large po |
| 2012-10-24 |
13 |
due to violation 36; keep all food products covered. also observed shredded cheese stored uncovered in fish/chicken battering station. items covered and removed. |
| 2012-10-24 |
14 |
metal pans stored with food debris (re-washed). |
| 2012-10-24 |
14 |
observed drink station sanitizer bucket at 100ppm (removed). |
| 2012-10-24 |
20 |
observed shredded cheese at 51f (placed onto ice to cool down). |
| 2012-10-24 |
26 |
chemical spray bottles improperly stored over cook line and over clean side of dishline. |
| 2012-10-24 |
31 |
observed single container of penne pasta cooling with the lid on. |
| 2012-10-24 |
34 |
replace any missing internal thermometers. |
| 2012-10-24 |
42 |
air dry metal pans before stacking. |
| 2012-10-24 |
43 |
protect single service cups in sleeves in drink station. |
| 2012-10-24 |
44 |
change gloves with changing tasks or leaving station. follow with handwashing. |
| 2012-10-24 |
6 |
properly wash hands when gloves are changed. cdi- eduction. |
| 2012-10-24 |
36 |
roaches present; facility to request a pest control visit and present documentation with a plan of action within 30 days. |
| 2012-10-24 |
1 |
no certified pic present. |