| Violation Date |
Code |
Description |
| 2019-01-22 |
47 |
4-601.11 (b) and (c) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils. observed food debris/residue on the shelves in the walk in cooler. cleaning needed. |
| 2019-01-22 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacking of metal and plastic pans. ensure utensils air dry before stacking. repeat violation. |
| 2019-01-22 |
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 two containers of salsa cooling with tightly fitting lids. keep tcs foods |
| 2019-01-22 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 41f or less. -p observed two containers of lettuce above 41f on main prep line. see temperature chart. as of january 1, 2019 all tcs items in cold holding must be maintained at 41f or below. cdi- le |
| 2019-01-22 |
2 |
2-103.11(m) ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -pf observed no employee health policy posted. employees do not have adequate knowledge of symptoms and illnesses. policy is ke |
| 2018-10-22 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed buildup on the inside of the ice machine. have cleaned and sanitized. |
| 2018-10-22 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed mushrooms hot holding below 135f on the front line. cdi-the mushrooms were discarded and a new batch was made. |
| 2018-10-22 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed a spray bottle stored on the chemical rack with faded writing on the bottle. the writing has become fade and unable to read. cdi-the manager stated it wa |
| 2018-10-22 |
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 corn cooling tightly wrapped in the walk in cooler. cdi-the plastic wra |
| 2018-10-22 |
2 |
2-103.11(m) ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-pf observed manager unaware of the what the employee health policy was and where to locate it. cdi-a second employee was able to |
| 2018-10-22 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed pans stacked wet on the clean equipment rack. ensure pans are fully air dried prior to stacking. |
| 2018-10-22 |
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. observed several ceiling tiles that had been removed due to maintenance above. have p |
| 2018-10-22 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloth sitting on the counter. cdi-the cloth was removed and placed into a sanitizer bucket. |
| 2018-03-02 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors.observed dumpster and grease receptacle open. make sure to keep closed at all times.*shared facility, will follow up with other food establishments.* |
| 2018-03-02 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed minor debris on clean dry rack and walk in cooler. repeat overall food establishment has improved on nonfood. points not increased however if seen i |
| 2018-03-02 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed.2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils.observed fo |
| 2018-03-02 |
37 |
6-404.11 designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -pf observed dented can comingling with nondented cans. cdi pic removed dented cans. |
| 2018-03-02 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed salsa at salsa bar cold holding above 45 degrees, please see temperature chart. cdi pic discarded product and will have maintenance fix holding. repeat verification required. |
| 2018-03-02 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed food contact surfaces stored as clean with food debris (ladles, tongs, dicer). cdi items returned to ware washing.4-602.11 clean the equipment and ute |
| 2018-03-02 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed back hand sink batteries not working so not able to access paper towels. cdi pic provided paper towels by hand sink until batteries are replaced. |
| 2018-03-02 |
1 |
2-101.11 pic shall be present during all hours of operation. -pf2-102.12 pic shall demonstrate knowledge by being a certified food protection manager.did not observe a certified food protection manager during inspection. make sure to have one present at a |
| 2017-11-14 |
13 |
3-302.11(a) separate unwashed produce from ready-to-eat foods. -p observed unwashed produce such as mushrooms being stored over ready to eat lettuce and tomatoes. cdi pic adjusted by placing all unwashed produce in columns.3-304.15(a) discard gloves afte |
| 2017-11-14 |
2 |
2-103.11(m) ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -pf after discussion with gm, food employees are not being required to sign off or acknowledge a written employee health policy. a |
| 2017-11-14 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee water bottle being stored on food contact surface/food preparation where product was being prepared at time of inspection. make sure to have a designa |
| 2017-11-14 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses. -p observed food employee donning gloves without washing hands after change of task (going from walk in cooler to food preparation to register). cdi food employee stopped and directed to w |
| 2017-11-14 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed significant debris and build up in ice machine. make sure to increase cleaning frequency.4-602.11 clean the equipment and utensils used with tcs |
| 2017-11-14 |
18 |
3-501.14(b) quickly cool tcs foods that are prepared from room temperature ingredients. food must be to 45f within 4 hours. -p observed corn salsa and pico de gallo in walk in cooler tightly covered and stacked on top of each other; some product was abov |
| 2017-11-14 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed all 5 salsas at salsa bar cold holding above 45 degrees. cdi product removed and placed in wic for rapid cool down; unit was not turned on. |
| 2017-11-14 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed two bottles of toxic substance not labeled (bottle of degreaser and glass cleaner). cdi pic labeled both bottles.7-201.11 store toxic materials to avoid cont |
| 2017-11-14 |
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 observed corn salsa and pico de gallo in walk in cooler cooling tightly covered and |
| 2017-11-14 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacking of equipment and pans. make sure to allow all items to air dry. repeat |
| 2017-11-14 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed food debris in reach in unit, on drying racks, food storage racks, walk in cooler storage etc. make sure to increase cleaning frequency. |
| 2017-08-03 |
6 |
2-301.14 wash hands after activities that contaminate them. -p observed food employee handling money then proceed to don gloves for food preparation. cdi food employee instructed to discard gloves and wash hands. |
| 2017-08-03 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed back hand sink out of paper towels. cdi paper towels stocked. |
| 2017-08-03 |
19 |
• 3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed one packet of ground beef and 2 bags of queso hot holding for less than 135 degrees. cdi items discarded due to uncertainty of time in danger zone. observed pan of tofu, pepp |
| 2017-08-03 |
26 |
7-201.11 store toxic materials to avoid contamination. -p observed container of sanitizer solution being stored on rack above single service. make sure to store in a designated area where contamination will not occur. |
| 2017-08-03 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed food employees with beards performing food preparation without a beard guard. observed food employees not wearing |
| 2017-08-03 |
13 |
3-302.11(a)(4) protect food in storage using covered containers, intact wrappings, or packaging. observed sugar uncovered near tomato dicer area where debris was contaminating sugar. cdi lid placed on sugar and dumped of container. |
| 2017-08-03 |
46 |
4-501.14 ware washing equipment, cleaning frequency - c parts of ware washing equipment shall be cleaned prior to use, every 24 hours or as often as accumulation occurs. observed clean side of base board where equipment was air drying with food debris. ma |
| 2017-08-03 |
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 wall behind food preparation sink and area with |
| 2017-08-03 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee possession being stored on dry storage rack and above single service products. make sure to store employee possessions in design |
| 2017-08-03 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacking of equipment and utensils. make sure to spread out so air drying can occur and sanitizer work effectively. repeat |
| 2017-05-17 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed food debris in reach in units and dust on back vents in reach in unit. make sure to keep clean; increase cleaning frequency. |
| 2017-05-17 |
45 |
4-501.11 maintain equipment in good repair. observed some rusted shelves in walk in cooler and reach in units. observed some cracked/cheaping pans. observed standing water in low reach in unit. keep in good repair. |
| 2017-05-17 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed single service cups at front counter overstacked and not protected. make sre to not overstack to avoid contamination. repeat |
| 2017-05-17 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacking. make sre equipment/utensils have adequate space for air drying so sanitizer can work effectively. repeat |
| 2017-05-17 |
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 employee wearing a bracelet while doing food preparation. make sure food employees only wear a plain wedding band to faciliate |
| 2017-05-17 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed catering lettuce, cheese and tomato cold holding above 45 degrees. cdi items taken to walk in cooler for rapid cool down. |
| 2017-05-17 |
19 |
| 3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed one pan of sauteed onions/peppers at 125 degrees. cdi reheated to 184 degrees. |
| 2017-05-17 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed build-up and debris inside ice machine on the chute and plate. make sure to increase cleaning frequency.4-602.11 clean the equipment and utensils |
| 2017-05-17 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager.2-101.11 pic shall be present during all hours of operation. -pfupon entrance to food establishment did not observe a manager with food protection manager certification. |
| 2017-02-01 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. upon entering food establishment, did not observe a certified food protection manager. |
| 2017-02-01 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacking of equipment and utensils. make sure air drying occurs. |
| 2017-02-01 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed one sanitizer bucket of quat ammonium reading less than 100 ppm. cdi sanitizer bucket was dumped and filled with quat ammonim to 200 ppm. |
| 2017-02-01 |
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. observed missing ceiling tile in back area. **remodeling occuring, will confirm missing |
| 2017-02-01 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed single service articles in cup holders not being protected due to overstacking. cdi pic removed extra cups and placed in protec |
| 2016-09-01 |
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. observed rusted shelving. |
| 2016-09-01 |
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 diced tomatoes that was wrapped and covered in deep plastic container. cd |
| 2016-09-01 |
1 |
2-102.12 pic demonstrates knowledge by being a certified food protection manager. observed pic without ansi accredited food certification. |
| 2016-06-15 |
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 walls in kitchen in need of cleaning. |
| 2016-06-15 |
51 |
6-501.18 maintain handwashing sinks, toilets and urinals clean. observed toilets in men and women's bathroom with fecal debris. in need of cleaning. |
| 2016-06-15 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed pans on drying rack that were wet stacked. repeat. |
| 2016-06-15 |
20 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p. observed salsa at salsa bar above 45f. cdi items moved to walk in unit for cooling. facility place ice inside of unit to keep cold and unit was holding at 46f. facility has had 4 non-c |
| 2016-06-15 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p. observed 4 containers of queso below 135f and container of pinto beans below 135f. cdi items reheated on grill. facility must place food inside of hot units only when they have come up |
| 2016-06-15 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee food and uncovered drink on prep surface. items moved. |
| 2016-06-15 |
1 |
2-103.11(a-l) pic shall ensure rules in the code for food safety and handling are met. facility is unable to maintain hot holding temperatures and ensure cold holding for salsa unit is maintained. |
| 2016-01-21 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p. observed chili queso, queso, and diced chicken held below 135f. cdi items reheated. |
| 2016-01-21 |
1 |
2-101.11 pic shall be present during all hours of operation.-pf. observed pic show up 15min after inspection started. |
| 2016-01-21 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf. observed employees fill pitcher from handsink, and observed back handsink blocked by garbage can. cdi can moved and instructed employees to use prep sinks. |
| 2016-01-21 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf. observed tomatoe dicer, plastic and metal containers soiled with food debris. cdi items moved for cleaning. repeat. 4-602.11 clean the equipment and utensils |
| 2016-01-21 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed metal containers that were wet stacked on storage rack. repeat. |
| 2016-01-21 |
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 facility redate pico and salsa that was prepared later with todays date and continue using it. |
| 2015-10-06 |
49 |
5-205.15 maintain a plumbing system in good repair.-p observed faucet for 3 compartment sink leaking. also observed hot water heater reads 140 degrees and water at sink is only at 107 degrees. |
| 2015-10-06 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed equipment in front area prep unit doors, shelving in walk in , and prep tables with build up of food debris and in need of cleaning. |
| 2015-10-06 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed mobile cutting boards in need of replacement or resurfacing. -0 points- |
| 2015-10-06 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed pans wet nested in clean dish area. |
| 2015-10-06 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed several wet wiping cloths on counters throughout facility. |
| 2015-10-06 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed numerous pans stacked as clean with food debris. cdi removed to sink to be recleaned. |
| 2015-06-26 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf. observed plastic containers that were soiled with food debris. 4-501.114 maintain sanitizer at correct concentrations. -p. observed facility with sanitzer buc |
| 2015-06-26 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p. observed two containers of rice at 126f. cdi rice sent to cooker to be reheated. |
| 2015-06-26 |
32 |
3-401.13 cook fruits and vegetables to a minimum of 135f when the food will be moved to hot holding. -pf. observed onions cooked for hot holding to 109f. cdi item continue cooking to 189f. |
| 2015-06-26 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf. observed employee filling pitcher in front handsink. cdi filled pitcher in back prep sink. repeat |
| 2015-06-26 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p. observed lettuce at 60f in an inproper ice bath. cdi more ice added. observed sauces at salsa station above 45f. cdi facility discarded old salsa and replaced with new batches and turne |
| 2015-06-26 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed employee engaging in food prep on the line without hair restraint. repeat. |
| 2015-06-26 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed ice scoop holder soiled with debris. cdi item moved to sink for cleaning. |
| 2015-06-26 |
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. observed grouting wearing away at front cook line area. repeat. |
| 2015-02-03 |
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. observed grout starting to wear away from between floor tiles on front line. |
| 2015-02-03 |
45 |
4-501.11 maintain equipment in good repair. observed salsa cooler not functioning - facility was using ice under product instead. observed split gasket on cooler door beneath cold items on make line. |
| 2015-02-03 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed pic wearing wristwatch while preparing food. 2-402.11 use head coverings, beard guards and clothing to restrain body hair from conta |
| 2015-02-03 |
37 |
sprotect food from contamination sources not specifically noted by code. observed packaged salt and pepper shakers and to-go cup holders stored in cabinet under salsa bar. salsa bar unit held ice, which was melting and dripping onto products beneath. cdi |
| 2015-02-03 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p. observed salsas in salsa bar holding above 45f. this is the fifth cold holding violation in a row and the third cold holding violation in a row for the salsa bar. salsa bar is powered u |
| 2015-02-03 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf. observed ice in back handsink, sliced onion pieces in front handsink. cdi - had pic clean and re-educate staff. |
| 2014-10-16 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf sanitizer bucket stored in handwashing sink. cdi - relocated sanitizer bucket. |
| 2014-10-16 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p salsa in self service station held above 45f. cdi- fresh salsa brought out and placed on time as a public health control (tphc) today. tphc handout left with pic. complete the document a |
| 2014-10-16 |
2 |
2-103.11(m) ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-pf pic could not locate employee health policy agreement. cdi - reviewed health policy agreement with staff and left english and s |
| 2014-10-16 |
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 tightly wrapped containers of pico and diced tomatoes cooling in walk in cooler. cd |
| 2014-06-05 |
47 |
4-601.11 (b) and (c) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - c. nonfood contact surfaces shall be cleaned to preclude accumulation of debris. observed line reach in soiled with debris on bottom shelving and on the doors |
| 2014-06-05 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p. foods that are cold held shall be 45f or below. observed cold salsa station kaisar salsa at 48f, guapo sauce at 46f, and tomatillo at |
| 2014-06-05 |
19 |
3-501.16 (a)(1) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p. foods that are hot held should be at 135f or above. observed queso on line at 113f. cdi item reheated to 181f. |
| 2013-10-10 |
26 |
7-204.11 ensure that sanitizers do exceed tolerance limits specified in 40 cfr 180.940. observed chlorine sanitizer in spray bottle >200 ppm, cdi by discarding. |
| 2013-10-10 |
21 |
3-501.17 ensure all foods that are time/temperature control for safety (tcs) and ready-to-eat are properly date marked. observed salsa in walk-in with no date marking, cdi. |
| 2013-10-10 |
20 |
3-501.16 ensure all cold time/temperature control for safety foods (tcs) are maintained at or below 45f. observed lettuce 50-58f on ice, cdi by cooling. adequate ice must be used to keep product below required temperature, repeat violation. |
| 2013-10-10 |
17 |
3-403.11 ensure that all time/temperature control for safety(tcs) foods are properly reheated to 165f or above within 2 hours. observed chicken reheating for 2 hours at 105f, cdi by discarding. do not use steam table for reheating foods, equipment used |
| 2013-10-10 |
2 |
2-201.11 ensure facility has an approved employee health policy, observed new manager with incomplete knowledge of employee health policy, cdi by providing information, policy was posted and manager agreed to review with all staff. |
| 2013-10-10 |
1 |
2-102.12 ensure a certified food protection manager is on site at all times. observed no certified food protection manager. |
| 2013-01-14 |
20 |
3-501.16 ensure all cold time/temperature control for safety foods (tcs) are maintained at or below 45f. observed lettuce 61f; cheese 49f in ice bath; cdi by cooling. use adequate ice for keeping product cool or use time as a public health control. |
| 2013-01-14 |
21 |
3-501.17 ensure all foods that are time/temperature control for safety (tcs) and ready-to-eat are properly date marked. obsesrved opened bag of lettuce with no date marking. observed some pico; other prepped items improperly date marked with incorrect d |
| 2013-01-14 |
19 |
3-501.16 ensure all hot time/temperature control for safety foods (tcs) are maintained 135f or above. observed pinto beans 124f in steam table; black beans 129-130f in hot holding box. manager stated that beans are not cooled and are held hot in box ove |
| 2013-01-14 |
42 |
ensure that all utensils are properly air dried. observed some wet stacked plastic pans. |
| 2013-01-14 |
8 |
ensure that paper towels are available at handsinks at all times. observed back handsink with no paper towels; cdi by restocking. |