| Violation Date |
Code |
Description |
| 2018-10-23 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. observed tiles broken at can wash in kitchen. repair so that floor is smooth and easily cleanable. |
| 2018-10-23 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. pic not able to demonstrate that they had certified food protection manager certification while on-site during inspection. |
| 2018-10-23 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p - observed several plates, containers and prep equipment stored as clean but soiled with debris. cdi, equipment relocated for cleaning. repeat.4-602.11 equipment foo |
| 2018-10-23 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p - observed tater tots held at 93 degrees f at buffet bar. cdi, tater tots voluntarily discarded by pic. |
| 2018-10-23 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - observed prep refrigerator at salad station not holding tcs foods at required temperature and lettuce, pico, dressing and tcs foods held on ice over 45 degrees f. unit had ambient air |
| 2018-10-23 |
26 |
7-201.11 store toxic materials to avoid contamination. -p - observed spray bottles of toxic agents stored on ice machine upon arrival. cdi, chemicals relocated for proper storage. |
| 2018-10-23 |
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 pico and several containers of queso cooling in tightly covered containe |
| 2018-10-23 |
6 |
2-301.14 when to wash - p - observed dishwasher not wash hands after handling soiled equipment before handling clean equipment on clean drain board. cdi by instruction. |
| 2018-10-23 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed some food employees wearing wrist band on wrists. |
| 2018-10-23 |
42 |
4-803.11 storage of soiled linens - c - observed several soiled towels stored on prep table, hanging from apron of food employee and a soiled cloth under cutting board in kitchen. |
| 2018-10-23 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed several boxes of single-service containers stored on floor in office and dry storage room. |
| 2018-10-23 |
45 |
4-202.11 food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -pf - observed broken wire fryer basket and cracked container. cdi, operator removed equipment |
| 2018-10-23 |
37 |
3-307.11 miscellaneous sources of contamination - c - observed food employee handle raw beef on cutting board near ready to eat foods at prep unit. cdi, employee transferred raw meat to separate prep table for preparation to prevent cross contamination of |
| 2018-02-27 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. doors to dumpsters were open. |
| 2018-02-27 |
47 |
4-601.11(c )/4-602.13 non food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of |
| 2018-02-27 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing.wet stacking of tub lids, cups, some plates. repeat. |
| 2018-02-27 |
39 |
3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. several sani. buckets were stored on floor. keep off floor. |
| 2018-02-27 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pcontainer of lettuce anc cheese in ice bath did not record at 45f or less (see chart). cdi- employee stated he put items in ice bath earlier that morning. ice bath was shallow and food w |
| 2018-02-27 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pfmultiple plates; some bowls and trays observed with food debris. cdi- all taken to dishwasher. assure dishwashers are properly ridding plates of all food debr |
| 2018-02-27 |
13 |
3-302.11(a)(1) separate raw animal foods from ready-to-eat foods. -pobserved raw shell eggs stored above rte bacon bits in wic. cdi- rearranged.3-302.11(a)(2) separate different types of raw animal foods from other raw animal foods. -praw eggs stored belo |
| 2017-10-26 |
41 |
3-304.12 during pauses in food preparation or dispensing, store in-use utensils in a clean, dry place, in food with handles above the food, in 135f or greater water, or in running water that moves food particles to the drain. knife stored in crevice of a |
| 2017-10-26 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pfmultiple plates observed with food debris. cdi- all taken to dishwasher. assure dishwashers are properly ridding plates of all food debris and properly air dr |
| 2017-10-26 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pobserved two items in reach in drawers holding above 45f (see chart). items were just placed in and immediatley ice bathed to cool down. facility will monitor unit and if it does not ho |
| 2017-10-26 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing.wet stacking of plates, bowls, and some cups. repeat |
| 2017-10-26 |
8 |
5-205.11(b) handwashing sinks shall only be used for handwashing. -pfobserved a server will a large container of water from handsink. cdi- conversed with pic that handsinks are to only be used for handwashing.6-301.12 provide paper towels or approved alte |
| 2017-10-26 |
47 |
4-601.11(c )/4-602.13 non food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of |
| 2017-10-26 |
54 |
6-305.11/6-403.11(b) designate and use an area for the orderly storage of employees' clothing and possessions where contamination of food, equipment, utensils, linens, and single use articles can not occur. observed some personal drinks stored on prep are |
| 2017-10-26 |
45 |
4-501.11 maintain equipment in good repair.observed shelves in wic with paint chipping and in need of repair/replacement. pic stated facility is already working on repairing/replacing.4-501.12 resurface or replace cutting surfaces that can no longer be e |
| 2017-06-21 |
45 |
4-501.11 maintain equipment in good repair. observed several damaged gaskets and also door to reach in cooler not fastened in secure place. repeat4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. cut |
| 2017-06-21 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacking of plates. |
| 2017-06-21 |
39 |
• 3-304.14(b) cloths in-use for wiping counters and other equipment shall be held between uses in a chemical sanitizer solution at the proper concentration. multiple sanitizer buckets with low quat. concentration. 3-304.14(e) store sanitizer containers u |
| 2017-06-21 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. observed multiple unlabeled water/oil bottles. -0- |
| 2017-06-21 |
13 |
3-304.15(a) single-use gloves shall be used for only one task such as working with ready to eat food or raw animal food, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. -p observe employee wi |
| 2017-06-21 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf no paper towels at back handsink. cdi- paper towels acquired. |
| 2017-06-21 |
6 |
2-301.14 wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles.-p dishwasher was handling soiled utensils at dishwasher and did not wash h |
| 2017-02-13 |
8 |
5-202.12 provide at least 100f water at handsinks.-pf front handwash sink did not reach 100f. did not record above 94f. vr.5-205.11(b) handwashing sinks shall only be used for handwashing. -pf observed employee fill sanitizer bucket in handwash sink. han |
| 2017-02-13 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p ranch cups recorded above 45f in ice bath. submerge container in ice to assure all cups are maintained at 45f or below. cdi- ranch cups brought back to wic to cool down. |
| 2017-02-13 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -pf observed salsa in wic recorded above 45f (see chart). pic stated salsa was just prepped |
| 2017-02-13 |
33 |
3-501.13 use approved thawing methods. a bag of spinach dip was sitting in a bowl of water thawing. cdi- water turned on to implement propert thawing. |
| 2017-02-13 |
37 |
3-305.11 store food in a clean, dry location, not exposed to splash or other sources of contamination. keep at least 6 inches above the floor. one box of food observed on floor in wif. |
| 2017-02-13 |
39 |
3-304.14(d) maintain dry wiping cloths and sanitizing rags free of visible debris and soil; maintain sanitizer containers for in-use cloths free of visible debris and soil. observed multiple wet sanitzier cloths not stored in bucket. also observed two sa |
| 2017-02-13 |
45 |
4-501.11 maintain equipment in good repair. observed multiple torn/damaged gaskets. |
| 2017-02-13 |
47 |
4-601.11(c )/4-602.13 non food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of |
| 2017-02-13 |
53 |
6-501.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be cleaned as often as necessary to keep them clean; caution should be used to minimize food exposure. walls in need o |
| 2017-02-13 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacking of cups, tubs, and metal bins. |
| 2016-08-11 |
54 |
6-202.11 shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. light bulbs on heat lamp were not sheilded/shatter-proof. cdi- pic replaced bulb with shatter proof bulb.6-305.11/ |
| 2016-08-11 |
47 |
4-601.11(c )/4-602.13 non food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of |
| 2016-08-11 |
38 |
2-402.11 use approved hair restraint, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. employee was cutting cucumbers with no hair restraint. repeat. |
| 2016-08-11 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -pf chicken salad and pico in wic were in plastic container with lid on and recorded higher |
| 2016-08-11 |
21 |
3-501.18 discard the food requiring date labels once time/temperature criteria has expired, if it is not been labeled, or if the label is incorrect. -p open bag of cabbage in wic and pepporoni in freezer with no dater mark. date products once bag is opene |
| 2016-08-11 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p dishmachine was reading a chlorine concentration of 0ppm. cdi- pic discovered that new bucket was changed out either last night/this morning and in doing so the tube re-aligned and thus not proper |
| 2016-08-11 |
13 |
3-302.11(a)(2) separate different types of raw animal foods from other raw animal foods. -p raw eggs stored below turkey burger meat and beef patty in reach in drawers. cdi- storage order was rearranged based on final cook temps. |
| 2016-04-18 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed multiple plates and bowls with minor food debris on them. cdi- all items were taken to dishwasher to be washed. repeat.4-501.114 maintain sanitizer at |
| 2016-04-18 |
8 |
5-205.11(b) handwashing sinks shall only be used for handwashing. -pf observed food in one handwash sink, indicating an employee had dumped food in the sink. cdi- explained to pic that handwash sinks must only be used for handwashing. repeat. |
| 2016-04-18 |
38 |
2-402.11 use approved hair restraint, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed two employees with beards prepping food with no beard guards. repeat. |
| 2016-04-18 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed cheese in flip top unit, ranch cups in a coca cola cooler, and ranch cups at the buffet line all holding above 45f. cdi- cheese was voluntarily discarded. ranch cups were brough |
| 2016-04-18 |
39 |
3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. observed 3 sanitizer buckets stored on the floor. cdi- buckets removed from floor. |
| 2016-04-18 |
50 |
5-402.11 prevent backflow between a sewage system and drains of equipment in which food, portable equipment or utensils are placed. -p observed pipe draining directly into swewage drain with no air gap to prevent backflow. provide air gap. vr. |
| 2016-01-08 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed handwash sink at bar with no paper towels. cdi-- paper towels were supplied.5-205.11 maintain access to handsinks. handsinks may only be used for handwas |
| 2016-01-08 |
14 |
4-602.11 clean ice machine at a frequency nessecary to prevent accumilation of soil or mold. observed ice black mold build-up in ice machine. instructed pic to have ice machine cleaned as soon as possible. repeat.4-601.11(a) equipment food contact surfa |
| 2016-01-08 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed flip top unit # 2 not holding proper temperatures of 45f (see chart). cdi- pic stated all items were stored in unit over night and were thus voluntarily discarded. new items w |
| 2016-01-08 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed employee with beard prepping wings with no beard guard. repeat. |
| 2016-01-08 |
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 plastic cups stored in dressings in flip top. plastic cups are insuffi |
| 2016-01-08 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. observed bin of flour and containers of seasoning not labeled. repeat. |
| 2016-01-08 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. observed plastic cups at bar stacked with no protection or covering of lids. no points deducted. |
| 2016-01-08 |
45 |
4-202.11 food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -pf observed plate and plastic bin that was chipped and damaged. cdi- removed from continued |
| 2016-01-08 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed a sweater being hung on rack where clean dishes were being stored as well as a water bottle in one of the reach in coolers. no points ded |
| 2016-01-08 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacking of metal bins.4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. observed bar glasse |
| 2015-04-28 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p.observed in house made dressings and cut lettuce stored on an insufficient amount of ice in the kitchen during the lunch rush. cdi - by properly submerging in ice and then moving to a co |
| 2015-04-28 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed one covered employee drink stored on the same prep table as garnishes and dressings. observed an empty employee gatorage bottle stored on the same table. cdi b |
| 2015-04-28 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf. observed the handsink in the wait station used to store the wait station ice bin lid. observed dumped ice inside the handsink indicating it is also used as a dumpsink. |
| 2015-04-28 |
14 |
4-602.11 clean ice bins and enclosed components of equipment such as ice makers at a frequency specified by the manufacturer or at a frequency necessary to prevent accumulation of soil or mold. observed mold build up inside the ice machine. cdi cleaning p |
| 2015-04-28 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p. observed wings and tater tots on the wing buffet as low as 108f. cdi by voluntary disposal. explained tphc as an option. |
| 2015-04-28 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. observed squeeze bottles at the grill not labeled and one container of dry seasonings not labeled. |
| 2015-04-28 |
52 |
6-501.113 store tools such as brooms, mops, and vacuum cleaners in an orderly manner to facilitate cleaning of the storage space and so they do not contaminate other items. observed a gas pressure washer stored inside the beer cooler. |
| 2015-04-28 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wiping cloths stored on prep surfaces while wet or dry and soiled. 3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. repeat |
| 2015-04-28 |
42 |
4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. observed clean dish storage directly next to the dirty dishline with visible signs of splashing and dripping down on clean dishes |
| 2015-04-28 |
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 around faucet handles and minor build up on the back area shelving racks. |
| 2015-04-28 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed food employees on the line with watches and bracelets. 2-402.11 use head coverings, beard guards and clothing to restrain body hair |
| 2014-09-29 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing.observed a couple of stacks of cups wet nested over at drink stations. dry equipment and utensils completely before stacking. |
| 2014-09-29 |
45 |
4-501.11 maintain equipment in good repair.observed equipment no longer able to meet 4-1 & 4-2. observed a couple of split/torn refrigeration gaskets. replace split/torn gaskets. |
| 2014-09-29 |
39 |
general comment3-304.14 wiping cloths, use limitation - c3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. observed a couple of sanitizer buckets stored on floor in kitchen. cdi by pic elevating buckets from floor |
| 2014-09-29 |
53 |
6-501.114 discard items and litter stored on the premises as they are not necessary to operation and maintenance. observed upstairs storage space in need of better organization.6-501.11 floors, walls, and ceilings including the attachments such as soap an |
| 2014-09-29 |
47 |
4-602.13 nonfood contact surfaces - c4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed refrigeration gaskets with food debris present on them.observed some shelving racks with dust and residue prese |
| 2014-01-15 |
47 |
4-602.13 nonfood contact surfacesnonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. observed dust and residue collecting on majority of shelving racks throughout facility. observed fo |
| 2014-01-15 |
45 |
4-101.19 nonfood-contact surfaces4-202.16 nonfood-contact surfaces4-501.11 good repair and proper adjustment-equipmentgeneral comment(a) equipment shall be maintained in a state of repair and condition that meets the requirements specified under parts 4 1 |
| 2014-01-15 |
42 |
4-901.11 equipment and utensils, air-drying requiredgeneral commentair dry utensils and equipment completely before tight stacking. observed a coupl of metal pans and drink glasses stacked while still wet. |
| 2014-01-15 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils4-602.11 equipment food-contact surfaces and utensils-frequencyfood contact surfaces are to be kept clean to touch and sight.observed interior ice chute of ice machine wi |
| 2014-01-15 |
8 |
(b) a handwashing sink may not be used for purposes other than handwashing. pf observed handsink at in kitchen near ice machine being used as a dump sink for coffee grinds. only wash hands at handsink. cdi by pic cleaning handsink |
| 2013-02-26 |
21 |
general comment(a) except when packaging food using a reduced oxygen packaging method as specified under section 3-502.12; and except as specified in paragraphs (d) and (e) of this section; refrigerated; ready-to-eat; potentially hazardous food (time/temp |
| 2013-02-26 |
23 |
general comment(a) except as specified in ? 3-401.11(c) and subparagraph 3-401.11(d)(4) and under ? 3-801.11(c); if an animal food such as beef; eggs; fish; lamb; milk; pork; poultry; or shellfish is served or sold raw; undercooked; or without otherwise b |
| 2013-02-26 |
31 |
(a) cooling shall be accomplished in accordance with the time and temperature criteria specified under ? 3 501.14 by using one or more of the following methods based on the type of food being cooled:(1) placing the food in shallow pans; pf(2) separating t |
| 2013-02-26 |
45 |
general comment(a) equipment shall be maintained in a state of repair and condition that meets the requirements specified under parts 4 1 and 4-2 observed broken handle on chicken reach-in cooler by cookline. replace/repair handle. |
| 2013-02-26 |
8 |
(b) a handwashing sink may not be used for purposes other than handwashing. pf observed handsink at bar being used as a dump sink. only wash hands at handsink. cdi by instruction |
| 2013-02-26 |
53 |
physical facilities shall be maintained in good repair. observed ice machine filter cover missing. replace cover |
| 2013-02-26 |
53 |
(a) physical facilities shall be cleaned as often as necessary to keep them clean. observed debris accumulating on floors in kitchen; in hard-to-reach areas (under & behind equipment). clean floors |
| 2013-02-26 |
47 |
nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. observed dust and residue collecting on majority of shelving racks throughout facility. observed food debris on exteriors of multipl |
| 2012-10-30 |
20 |
cut leafy greens at prep area not under temperature control. cdi- verbal education as to rule requirement. ( no points taken today). |
| 2012-10-30 |
20 |
various deli meats stored in the prep cooler not under temperature control. cdi- corrected. discussed options with operator for maintaining required holding temperature. |
| 2012-10-30 |
21 |
ready to eat potentially hazardous food items being stored more than 24 hours in the walk in cooler only marked with date of production. cdi- verbal education as to rule requirement. |
| 2012-10-30 |
26 |
sanitizer buckets labeled as sanitizer; but type not indicated on buckets. cdi- verbal education as to rule requirement to label sanitizer as to include the type of sanitizer being used. |
| 2012-10-30 |
33 |
more than 10 boxes of chicken on the prep table. operator advised chicken was being thawed; then going to be separated into smaller containers and placed in walk in cooler. cdi- advised operator of approved methods for thawing food items. |
| 2012-10-30 |
35 |
in use seasonings/ dry mixes/ oils at cook line not labeled. cdi- verbal education as to rule requirement. |
| 2012-10-30 |
39 |
wiping cloths being stored in sanitizer buckets that were stored on the floor. cdi- verbal education as to rule requirement. |
| 2012-10-30 |
45 |
damaged filters in cook line; damaged prep cooler gaskets. replace damaged items. |
| 2012-10-30 |
46 |
water in wash basin at 106f. cdi- verbal education as to rule requirement. |
| 2012-10-30 |
47 |
exterior of food storage containers need to be cleaned or replaced if soiled areas can not be cleaned. frp at back prep and can wash area need to be cleaned. filters at ice machine and at back prep hood system need to be cleaned of dust build up. |
| 2012-10-30 |
54 |
filters and covers at ice machine and at cook line are missing. replace |
| 2012-10-30 |
14 |
interiors of prep coolers with some food debris. cdi- verbal education as to rule requirement. |
| 2012-10-30 |
45 |
damaged cutting boards and food containers; some rusting and damaged shelving in cooling units. replace damaged items. |
| 2012-10-30 |
8 |
handwashing signs not posted at all handwashing sinks in prep areas and at handsink at the bar. cdi- verbal education as to rule requirement. handwashing signs provided today. |