| Violation Date |
Code |
Description |
| 2019-01-03 |
54 |
general comment 6-202.11 shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. - observed an unshielded bulb in the 3 door reach in cooler. |
| 2019-01-03 |
53 |
general comment 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 the wall be |
| 2019-01-03 |
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 multiple items cooling while covered with lids or saran wrap. cdi - item |
| 2019-01-03 |
20 |
general comment 3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p - observed cheese and rice holding at 44f and 45f in the glass door reach in cooler. cdi - items were placed in the oth |
| 2019-01-03 |
19 |
repeat violation 3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p - observed sandwiches and tostadas with hard boiled eggs and chicken on them holding below 135f in the steam table. cdi - the items were placed out at 6:30 am and the |
| 2019-01-03 |
13 |
3-304.15 (a) gloves, use limitation - p - observed an employee touch food with gloves, then touch a reach in cooler door with gloves and then touch food with the same gloves. discard gloves when changing tasks and do not touch surfaces such as doors, dirt |
| 2019-01-03 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf - observed a spice container stored in the hand sink. cdi - container was removed. |
| 2018-07-09 |
45 |
general comment 4-501.11 maintain equipment in good repair. - observed a split gasket on the right door of the 3 door reach in cooler. replace gasket. |
| 2018-07-09 |
19 |
repeat violation 3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p - observed fish, pork chops and tiquitos holding below 135f on the steam table. cdi - items were reheated to at least 165f; see temperature chart. |
| 2018-07-09 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p - observed raw shell eggs stored above pico in the reach in cooler. cdi - eggs were moved to a correct location. |
| 2018-07-09 |
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 an employee touch tortillas with bare hands. cdi - explained the violation; tortillas were discarded.lat |
| 2018-02-14 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p fried eggs holding below 135f on steam line; pic explained that the eggs will dry out if held too warm. cdi - eggs reheated to 165f then placed on tphc. improvement noted from last insp |
| 2018-02-14 |
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 carnitas cooked today cooling while tightly wrapped in reach in cooler. cdi - wrapp |
| 2018-02-14 |
33 |
3-501.13 use approved thawing methods. one bag of cooked pork and another bag of beef thawing at room temp in the prep sink basin. cdi - bags placed in a lexan container under running water to rapidly thaw. |
| 2018-02-14 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed a few wet wiping cloths stored on prep surfaces and counters. cdi - all relocated to sanitizing solution. |
| 2018-02-14 |
45 |
4-501.11 maintain equipment in good repair. replace split gasket on reach in cooler door. |
| 2018-02-14 |
53 |
6-502.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent coversshall be clean. caution should be used to minimize food exposure. clean grease drips from floor under cooking equipment. impr |
| 2017-11-14 |
53 |
6-502.12 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. clean grease drips from floor under cooking equipment. |
| 2017-11-14 |
39 |
3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. sanitizing solution testing above 200ppm; bleaching out test strip. cdi - dumped and remade at 100ppm. |
| 2017-11-14 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p refried beans, carnitas, and shrimp holding below 135f in steam well. cdi - beans and shrimp reheated to 165f+; carnitas place don tphc today. |
| 2017-08-23 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. clean minor build up from shelves in reach in cooler. |
| 2017-08-23 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. sanitizer in wiping cloth bucket testing at more than 200ppm chlorine; bleaching out test strip. cdi - dumped and refilled from the three comp sink at 100ppm. |
| 2017-08-23 |
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 rice cooling in a bag tied closed and plantains cooling in a deep container with li |
| 2017-08-23 |
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. -p rice and cooked plantains cooling over night and still above 45f. cdi - both discarded. |
| 2017-05-25 |
1 |
2-102.12 pic demonstrates knowledge by being a certified food protection manager. no one present has food safety manager certification. pic's certification expired on 4-17-17 |
| 2017-05-25 |
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. -p beans cooling from last night and still at 66f. cdi - discarded. |
| 2017-05-25 |
21 |
3-501.18 discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -p beans cooked yesterday are dated 5-18-17. cdi - discarded due to cooling time violation (see 18). |
| 2017-05-25 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf bucket labeled sanitizer contains cleaner and spray bottle containing sanitizer is not labeled. cdi - both corrected. |
| 2017-05-25 |
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 beans cooling in 5 gallon bucket with lid on. cdi - discarded due to cooling time |
| 2017-05-25 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. wet wiping cloth stored on counter. cdi - relocated to sanitizing solution. |
| 2017-02-27 |
21 |
3-501.18 discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -p soup made on 2-24-17 with made on date 2-08-17. cdi - date corrected. |
| 2017-02-27 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p peppers and onions and fried pork overstocked and all holding below 135f in steam line. cdi - both reheated to 165f+; half of each left in pot on oven to hold until needed. |
| 2016-11-18 |
53 |
6-502.12 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. clean walls behind three comp sink and floors under cooki |
| 2016-11-18 |
34 |
4-302.12 provide an accessible thermometer for use. provide a thin probe thermometer for accurate measure of thin foods.-pf no thin probe thermometer available; no dial stem thermoometers. vr - will return within 10 days to verify. |
| 2016-11-18 |
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 papusa stuffing (cheese and beans) cooling in large container with lid on in reac |
| 2016-11-18 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p cooked plantains and baked chicken holding below 135f in steam line. cdi - both reheated to 165f+. |
| 2016-11-18 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf 6-301.11 provide soap for handwashing at each handsink. -pf 6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf soup laddel st |
| 2016-11-18 |
1 |
2-102.12 pic demonstrates knowledge by being a certified food protection manager. cetified manager arrived near the end of the inspection; staff indicated they have been worrking with food since 6:00am. |
| 2016-09-27 |
1 |
2-102.12 pic demonstrates knowledge by being a certified food protection manager. certified pic arrived at establishment in middle of inspection. |
| 2016-09-27 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed fried corn and fried yucca stored on line steam table < 135f. cdi by reheating to 165f for 15 seconds. (cooked < 1 hr prior to inspection per pic) |
| 2016-09-27 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf observed 1 gallon of milk without date mark. cdi by date marking. |
| 2016-09-27 |
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 unlabeled container of salt. |
| 2016-09-27 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed food residue build-up on microwave oven. |
| 2016-09-27 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed dumspter door open.5-501.11 outdoor storage surface - c observed dumpster and grease container stored on grass.5-501.110 storage refuse, recyclables an |
| 2016-09-27 |
53 |
6-502.12 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 grease accumulation on the walls around grill. ob |
| 2016-06-27 |
52 |
5-501.115 discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. observed trash on the ground around dumpster area.5-501.11 outdoor storage surface. an outdoor storage surface for refuse, |
| 2016-06-27 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. 3-304.14(d) maintain dry wiping cloths free of visible debris and soil. maintain sanitizer containers for in-use cloths free of visible debris and soil.observed wet wiping cloth stored pre |
| 2016-06-27 |
21 |
3-501.18 discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -p observed tamales and chicken dish stored in upright cooler past 7 day window for date marking. (dated |
| 2016-06-27 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed tamales in upright cooler > 45f. cdi by voluntary discard by pic. discussed limiting time tcs foods are held off of temperature control. |
| 2016-06-27 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw eggs stored over sour cream in upright cooler. cdi by rearranging storage order of foods. |
| 2016-03-02 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed mixer in handwash sink with mashed potatoes. cdi by removing mixer and discussed proper use of handwash sink with pic.6-301.12 provide paper towels or approved |
| 2016-03-02 |
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. -p observed refried beans and rice sitting on prep table < 135f. (92f). pic stated that both were prepared more than 2 hours prior to |
| 2016-03-02 |
26 |
7-201.11 store toxic materials to avoid contamination. -p observed stainless steel polish stored on 3 compartment sink drainboard. cdi relocated to chemical storage area. |
| 2016-03-02 |
1 |
2-102.12 pic demonstrates knowledge by being a certified food protection manager. no certified pic present. |
| 2016-03-02 |
46 |
4-501.18 keep the wash, rinse, and sanitize solutions clean. observed wash water in 3 compartment sink to be soiled. |
| 2016-03-02 |
54 |
6-202.11 shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. observed unshielded light bulbs in prep area. lights extend from dining room into kitchen prep area. |
| 2016-03-02 |
33 |
3-501.13 use approved thawing methods. observed beef thawing at prep sink without running water. cdi placed under running water. |
| 2015-11-03 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloths stored on prep surface. |
| 2015-11-03 |
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 food items in upright cooler tightly covered with lid. beans were prepare |
| 2015-11-03 |
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. -p observed large container of beans prepared yesterday (per pic and date mark) 90f.cdi by voluntary discard by pic. |
| 2015-11-03 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw beef stored over cooked beans in upright cooler. cdi by rearranging storage order. |
| 2015-11-03 |
8 |
6-301.13 handwashing aids and devices, use restrictions - observed hand soap dispenser mounted on wall above 3 compartment sink drainboard. instructed pic to move dispenser to hand wash sink. |
| 2015-07-23 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed cutting boards in poor repair. |
| 2015-07-23 |
21 |
3-501.18 discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -p observed tcs ready to eat tamales held past 7 day hold time. cdi by volntary discard by pic. |
| 2015-07-23 |
19 |
.3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed pork chops stored on serving line < 135f. cdi by reheat to 165f. |
| 2015-07-23 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee beverages stored on work surfaces. cdi by storing below work surfaces. observed employee eating in kitchen. |
| 2015-07-23 |
2 |
2-201.11(a) ensure food employees understand when to report illnesses, symptoms and exposure.-p pic did not exhibit knowledge of employee health policy. no documented policy on site. cdi by giving pic copy of employee health policy. |
| 2015-03-04 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p: chiccarones on counter 100f. must be kept cold at 45f or below or hot at 135f or above. cdi-placed in cooler. |
| 2015-03-04 |
1 |
2-102.12 certified food protection manager - c: person in charge not present at the beginning of inspection. was out purchasing ice for cooling. returned during inpsection. |
| 2015-03-04 |
6 |
2-301.15 where to wash - pf: discontinue washing hands in 3 comp sink. |
| 2015-03-04 |
31 |
3-501.15 cooling methods - pf: observed sauces and chiccarones being cooled in water. must cool in an ice bath. inside cooler or freezer. told that the owner was out purchasing ice. ice was placed in ice bath during inspection. |
| 2014-11-17 |
53 |
6-201.16 wall and ceiling coverings and coatings - c: replace water damaged ceiling tiles above dry storage. |
| 2014-11-17 |
36 |
6-501.111 controlling pests - pf: eliminate roaches. observed live roach above dry storage. |
| 2014-11-17 |
14 |
4-501.114 manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration and hardness - p: observed sink setup with sanitizer concentration less than 50ppm (oppm). facility was out of sanitizer(bleach). cdi-bleach was pu |
| 2014-11-17 |
6 |
2-301.14 when to wash - p: employees must wash hands after handling soiled dishes before donning glives and handling food. |
| 2014-08-06 |
53 |
6-201.16 wall and ceiling coverings and coatings - c: repalce water damaged ceiling tiles above dry food storage area. |
| 2014-08-06 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf: bag of cooked chicken, container of cooked yucca, and coleslaw all in veggie cooler must be date marked. any potentially hazardous foods being |
| 2014-08-06 |
19 |
3-501.16 (a)(1) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p: yucca 108f. must be hed hot at 135f or higher. cdi-reheated to 165f |
| 2014-08-06 |
4 |
2-401.11 eating, drinking, or using tobacco - c: employees must not eat on prep surfaces. designate a separate area for eating. cdi-food discarded and table sanitized |
| 2014-04-24 |
52 |
5-501.115 maintaining refuse areas and enclosures - c: clean outside area. empty, used boxes stored on ground. |
| 2014-04-24 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf: observed some cooked foods with out dates. noodles, beef, chicken. any cooked foods being held for longer than 24 hours must be dated. cdi-date |
| 2014-04-24 |
14 |
4-501.114 manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration and hardness - p: sink setup incorrectly. observed facility with sink setup as wahs, sanitize, sanitize. there was no rinse step. sanitizer too str |
| 2013-12-10 |
8 |
5-205.11 using a handwashing sink-operation and maintenance - pf: handsinks shall be used for no other purpose than for handwashing, and shall be accessible for use at all times.. observed soiled electric mixer stored in handsink upon entry. cdi- sink acc |
| 2013-12-10 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf: accurately and properly date mark prepared tcs foods with date of earliest preparation. found tubs of tamales dated with month eleven instead o |
| 2013-12-10 |
26 |
7-102.11 common name-working containers - pf: correctly label bottles of chemicals with common name. observed bottle labeled sanitizer with purple substance inside. cdi- discarded.7-201.11 separation-storage - p: store toxic chemicals so accidental contam |
| 2013-12-10 |
36 |
6-202.15 outer openings, protected - c: if rear door is propped open to allow screen door to serve as outer opening, repair and securely attach screen to door frame. |
| 2013-12-10 |
45 |
4-205.10 food equipment, certification and classification - c: equipment shall be used according to manufacturers specifications. observed milk stored in refrigerator not for storage of potentially hazardous foods. do not store milk in this refrigerator. |
| 2013-12-10 |
31 |
3-501.15 cooling methods - pf: cool foods by effective methods to acheive time / temperature requirements. observed cooked pork on counter 110 f. cdi- moved to cooler. |
| 2013-09-09 |
45 |
4-205.10 food equipment, certification and classification: use equipment as intended per data plate on units. observed display refrigerator for non-hazardous foods only to contain milk jugs. cdi- milk moved to approved refrigerator. |
| 2013-09-09 |
36 |
6-202.15 outer openings, protected: re-attach screen of back door to provide barrier to entry of insects.6-501.112 removing dead or trapped birds, insects, rodents and other pest: observed dead german roaches in facility. |
| 2013-09-09 |
35 |
3-602.11 food labels: foods that are packaged ina facilityand subsequently offered for sale as customer self-service shall bear labels as to ingredients, allergens present, and address of packaging site. observed bread packaged for sale at cash register b |
| 2013-09-09 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking: date mark potentially hazardous ready-to-eat foods. observed large volumes of tamales not date marked. cdi- marked with date of preparation. |
| 2013-09-09 |
7 |
3-301.11 preventing contamination from hands: reqasy to eat foods shall be contacted with bare hands. observed employee cutting cauliflower and cabbage for salads with bare hands. cdi- cut portions discarded. |
| 2013-06-26 |
6 |
2-301.14 when to wash. ensure that hands are washed as often as necessary to prevent contamination of food and clean equipment and utensils. observed employee leave kitchen and go into dining room, then return to kitchen and start serving customer without |
| 2013-06-26 |
8 |
6-301.12 hand drying provision. each handwashing sink or group of adjacent handwashing sinks shall be provided with : (a) individual, disposable towels; pf (b) a continuous towel system that supplies the user with a clean towel; pf ot (c) a heated-air han |
| 2013-06-26 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding. ensure all cold time/temperature control for safety foods (tcs) are maintained at or below 45f. observed some (tcs) items (rice, mayo, hea |
| 2013-06-26 |
1 |
2-102.12 certified food protection manager. ensure a certified food protection manager is on site at all times. observed no certified food protection manager. |
| 2013-06-26 |
36 |
6-202.15 outer openings, protected. general comment: provide back door self closing. |
| 2013-06-26 |
45 |
4-501.11 good repair and proper adjustment-equipment. general comment: maintain equipment in good repair. observed torn gasket on 2-door cold tech reach-in freezer & on true refrigerator. |
| 2013-06-26 |
31 |
3-501.15 cooling methods. ensure that proper cooling methods are being used. observed big tall container of sauce cooling at room temperature & a few items cooling in true refrigerator tighthly wrapped. cdi, provided education on proper cooling methods. s |
| 2013-02-27 |
37 |
facility has moved one door cooler from kitchen and replaced it with a 2 door cooler. one door cooler has moved to dining room where the food inside is exposed to customers. cdi-discussed with owner's husband about relocating cooler to another location or |
| 2013-02-27 |
23 |
facility may serve eggs cooked to order. any foods served undercooked or raw must have a consumer advisory posted. cdi-discussed different ways to post consumer advisory since facility does not have a menu. |
| 2013-02-27 |
21 |
rtf tcs foods once prepared/opened and held more than 24 hours are required to be date marked. observed some foods being date marked and others not. continue to work on date marking. cdi-by instruction to have corrected by next inspection. |
| 2013-02-27 |
20 |
3-501.16. maintain tcs phf foods for cold holding at 45f/below. observed various fillings for pupusas (pork; cheese; etc.) held in 3 door reach-in above 45f. this has been a repeat issue. discussed on last inspection about using tilt/tphc for pupusa filli |
| 2013-02-27 |
6 |
2-301.12. employees must properly wash their hands. observed employee wash hands at handsink then dry hands with a wiping cloth. cdi-directed employee to rewash hands then dry hands properly. |
| 2012-11-20 |
6 |
2-301.15.food employees shall clean their hands in a handwashing sink or approved automatic handwashing facility and may not clean their hands in a sink used for food preparation or warewashing. observed employee rinse hands at 3 compartment sink then dry |
| 2012-11-20 |
54 |
maintain lights in good repair. repair broken lights that are not working in hallway where restrooms are located. |
| 2012-11-20 |
37 |
food shall be protected from contamination by storing the food: (1) in a clean; dry location; (2) where it is not exposed to splash; dust; or other contamination; and (3) at least 15 cm (6 inches) above the floor. observed a box of avacadoes stored on the |
| 2012-11-20 |
31 |
3-501.15. practice proper cooling methods for cooling tcs/phf's. observed two big bus tubs of tamales stacked in layers cooling inside 3 door reach-in cooler. cdi by education to not stack products; stored in shallow pans with less product. |
| 2012-11-20 |
26 |
7-102.11. 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. pf observed two sanitizer spray bottles |
| 2012-11-20 |
21 |
3-501.17. establish a proper date marking system for rte/tcs foods that are prepared/opened that will not be used/discarded within 24hrs. observed no date marking system in place. cdi-by instruction. |
| 2012-11-20 |
20 |
3-501.16(a)(2) and (b). maintain cold phf/tcs foods at 45f or below. observed various fillings for pupusas stored in plastic container above 45f. discussed the need to maybe start using tilt or tphc for pupusa fillings not to exceed 4 hours of being out o |
| 2012-11-20 |
2 |
2-201.11 (a). provided proper written or verbal knowledge of an employee health policy. observed no employee health policy in place. cdi- by instruction; gave handout. |