| Violation Date |
Code |
Description |
| 2018-12-12 |
54 |
general comment:6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed cell phones stored on top of prep coolers and personal food stored inside walk-in cooler with customer food. |
| 2018-12-12 |
41 |
general comment: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 rice paddles stored in water of 66f. |
| 2018-12-12 |
39 |
repeat:3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wiping cloths on counter not in use. |
| 2018-12-12 |
35 |
general comment:3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. label squeeze bottles of oils. |
| 2018-12-12 |
31 |
repeat: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 2 large batches of soup cooling improperly on kitchen counter. cdi |
| 2018-12-12 |
20 |
general comment:3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p. observed 2 containers of garlic and oil sitting out on counter at 74f. cdi: garlic and oil moved into the cooler to keep cold. |
| 2018-12-12 |
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. -p. observed 2 large containers of spicy soup that was cooked and cooling on counter at 86f. pic stated that he thinks soup had been coo |
| 2018-12-12 |
4 |
general comment:2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee bottled water stored on top of prep cooler. cdi: drink relocated. |
| 2018-07-16 |
46 |
4-302.14 provide a test kit that accurately measures sanitizer concentrations. -pf. observed no test strips available for testing quat sanitizer. return visit required by 7/26/18 |
| 2018-07-16 |
39 |
repeat:3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wiping cloths not in use stored on prep surfaces. |
| 2018-07-16 |
37 |
general comment:3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed a box of chicken stored on the floor inside walk-in freezer. |
| 2018-07-16 |
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. observed noodles cooling inside top of prep cooler. cdi: moved to walk-in to rapid |
| 2018-07-16 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf. observed unlabeled chemical spray bottle at restroom handsink. cdi: by labeling.7-204.11 provide sanitizer at correct concentrations, diluting as required.-p. observ |
| 2018-03-14 |
45 |
4-501.11 maintain equipment in good repair. observed torn gasket on prep unit 2 . |
| 2018-03-14 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed cloths being held in water measuring 0 ppm chlorine. cdi emptied bucket and remixed sanitizer to proper concentration. |
| 2017-11-17 |
6 |
2-301.14 wash hands after activities that contaminate them. -p observed employee handle raw beef and then go back to working with ready to eat food without glove change or handwash. cdi instructed employee on proper handwash techniques and employee was |
| 2017-08-16 |
45 |
4-501.11 maintain equipment in good repair. observed one torn gasket. |
| 2017-08-16 |
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 pork skins cooled in container tightly covered . cdi instructed on proper cooling |
| 2017-08-16 |
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 pork skins cooled from last night at 50 degrees cdi discarded. |
| 2017-06-05 |
6 |
2-301.14 wash hands after activities that contaminate them. -p observed employee eating and going back to preparing food without handwash. cdi instructed employee on when to wash hands and employee washed hands properly. |
| 2017-06-05 |
4 |
2-401.11 eating, drinking, or using tobacco - c observed employee eating in kitchen area. cdi instructed on designated area for employee eating. |
| 2017-03-03 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed shelving in walk in with buildup of rust and food debris. |
| 2017-03-03 |
1 |
2-101.11 pic shall be present during all hours of operation. -pf certified food protection manager not on duty at time of inspection . |
| 2016-12-16 |
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 three 5 gallon buckets of soup in walk in with no date label cdi labeled product. |
| 2016-09-28 |
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 frp behind prep sinks soiled with food debris. |
| 2016-09-28 |
45 |
4-205.10 ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ansi certified or equivalent. observed a cuisin-art blender in the rear storage marked for household use only. insure that equipment is commercial grade and a |
| 2016-09-28 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed several wiping cloths left on prep surfaces in the kitchen area. |
| 2016-09-28 |
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 a squeeze bottle of oil unlabelled, insure all working containers are labelled with their contents. |
| 2016-09-28 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed twist-cap bottled water stored over a prep sink in the kitchen grill area. insure that employees utilize cups with a lid/straw, and that employees store drink |
| 2016-06-30 |
16 |
observed chicken that had finished cooling and was about to be chilled down and it had only reached 151f. chicken put back on until it reached 165f or more to correct.chicken in walk in from the night before appeared pink in the middle and was discarded |
| 2016-06-30 |
20 |
observed pork that had been thawing in the prep sink and had risen above 45f today- ice added to product which made it fall quickly.3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p |
| 2016-06-30 |
21 |
observed tcs foods that were pulled from the freezer and made yesterday but they had todays sticker on them. the day dot must represent the day it was made/pulled from freezer or the day it will expire.dates changed out today to correct.3-501.17 date mar |
| 2016-06-30 |
52 |
observed no drain plug on the dumpster.5-501.114 ensure drain plug on dumpsters, waste containers is in place. |
| 2016-06-30 |
33 |
observed pork thawing under 80f water today- ice added to product today and it will be chopped and cooked.thaw in 70f or less running/draining water, in refrigeration, in microwave, or during the cooking process.3-501.13 use approved thawing methods. |
| 2016-03-14 |
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 cardboard built up around the outside dumpster. |
| 2016-03-14 |
45 |
4-501.11 maintain equipment in good repair. observed damaged plastic container, discarded by pic. |
| 2016-03-14 |
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 several clean ustensils stored on absorbent surfaces such as rags or paper towels. |
| 2016-03-14 |
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 non-handled scoop being used for bulk rice, stored inside the rice pro |
| 2016-03-14 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed rags stored on prep surfaces throughout facility. |
| 2016-03-14 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed debris on the rear parts of the slicer blade. observed sticker residue on stacked containers. insure that slicer is thoroughly cleaned after use, an |
| 2015-12-10 |
33 |
3-501.13 use approved thawing methods. observed beef and tripe thawing by sitting out at room temperature next to prep sink. insure that approved thawing methods, such as using the cooler to thaw items over time, or running cold (less than 70f) water ov |
| 2015-12-10 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed unlabelled bottle of cleaning chemical. cdi by employee labelling. |
| 2015-12-10 |
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 several utensils with handles in contact with food product. insure th |
| 2015-12-10 |
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 large utensil hanging near prep table within splash distance of the front handsink. cdi by pic removing item for cleani |
| 2015-12-10 |
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 knife repaired with duct tape. item was discarded by pic. 4-205.10 ensure equip |
| 2015-12-10 |
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 faceplate of electrical outlet damaged, creating a large crevice near the prep |
| 2015-12-10 |
54 |
6-501.14 change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. air ducts in need of dusting/cleaning. insure dirt/debris does not contaminate surrounding area. |
| 2015-09-23 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed heavy wet stacking throughout the facility. air dry items before storing. |
| 2015-09-23 |
39 |
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 soiled dry wiping cloths on prep surfaces in the facility. replace the dry wiping cloths w |
| 2015-09-23 |
31 |
3-105.15 quickly cool foods using methods that allow cold air to flow around the product such as vented pans, stirring,, and ice baths. observed rice and carrots being cooled while covered, and under no temperature control. vent items and place them in |
| 2015-09-23 |
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 gallon of milk un-date marked that had been in reach in since yesterday. all other date marking was correct. cdi by pic dating th |
| 2015-09-23 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed slicer with cabbage/lettuce residue on the blade. insure that equipment is properly washed/rinsed and sanitized before stored as clean. |
| 2015-06-03 |
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 noodles cooling in ziploc bags in flip top cooler. observed rice cooling |
| 2015-06-03 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed noodle bowls, tofu, 2 pans of pork, lettuce and noodle bags in flip top cooler above 45f. cdi items were placed in walk-in cooler to rapidly cooler. cooler was at proper temp |
| 2015-06-03 |
16 |
3-401.11 cook raw animal foods to required temperatures. do not interrupt the cooking process without approved procedures. -p operator stated pork is cooked half way, cooled then cooked to final cook temperature upon customers order. cdi pic stated fac |
| 2015-06-03 |
33 |
3-501.13 use approved thawing methods. observed chicken thawing in bucket of standing water at 101f upon beginning of inspection. cdi chicken was placed under cold running water. |
| 2015-06-03 |
13 |
3-302.11(a) protect food in storage using covered containers, intact wrappings, or packaging. -p observed several food items not properly covered. cdi items were placed in sealed bags. |
| 2015-06-03 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p observed dish machine dispensing at 0ppm. cdi dish machine was repaired and tested at proper concentration. repeat violation4-602.11 clean the equipment and utensils used with nontcs foods as re |
| 2015-06-03 |
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 working containers and several plastic containers of dry goods not labeled. repeat violation. |
| 2015-06-03 |
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 items stored on floor in storage room and near prep area handsink. |
| 2015-06-03 |
45 |
4-101.11 food contact surfaces shall be made of safe materials. no odor, color or taste can migrate during multi-use. materials shall be smooth, cleanable, durable and nonabsorbent. observed sticker residue left on containers. observed tape used to hol |
| 2015-06-03 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed food and grease residue collecting on shelves and gaskets throughout facility. |
| 2015-06-03 |
49 |
5-205.15 maintain a plumbing system in good repair. observed handsink in employee restroom not draining properly. |
| 2015-06-03 |
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 food and grease residue collecting under equipm |
| 2015-06-03 |
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 facility preparing drink and sauces in server area, lights are unshielded/non shatter-resistant bulbs. |
| 2015-06-03 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed several wet wiping cloths stored on prep table and under cuttingboards throughout facility. cdi cloths were placed in sanitizer solution tested at proper concentration. |
| 2015-03-13 |
19 |
h3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed egg rolls in frier basket below 135f. cdi egg rolls discarded. |
| 2015-03-13 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed 2 employee beverages stored without a lid above customer items. observed 1 employee beverage stored on a prep surfaces. cdi beverages discarded. |
| 2015-03-13 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p observed the dish machine dispensing a 0ppm. cdi facility set up sanitizing vat in 3 compartment sink. sanitizing vat tested at proper concentration. |
| 2015-03-13 |
31 |
4-301.11 provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -pf observed bowls of noodles cooling in flip top cooler. cdi noodles moved to walk-in cooler to rapidly cool. |
| 2015-03-13 |
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 working containers never wok line and in dry storage area not labeled. |
| 2015-03-13 |
34 |
4-302.12 provide an accessible thermometer for use. provide a thin probe thermometer for accurate measure of thin foods.-pf observed no thin probe thermometer at facility. verification required. |
| 2015-03-13 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed several wet wiping cloths stored on prep surfaces of kitchen. |
| 2015-03-13 |
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 handles of tongs stored directly in product in flip top cooler. cdi to |
| 2015-03-13 |
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 several container lids broken/melted. observed knife held with tape. cdi knife |
| 2015-03-13 |
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 bulb non-shatter resistant in white reach-in cooler in server prep area. 6-501.14 change the filters and |
| 2015-03-13 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed 2 buckets of broth/sauce stored on floor in walk-in cooler and freezer. |
| 2014-11-21 |
45 |
4-501.11 maintain equipment in good repair. observed broken spray arm handle on the pre-wash and cracked white interior panel on the ice machine. plastic screws to hold panel in place have been replaced and panel was not able to be easily removed for in |
| 2014-11-21 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed one bus tub of wrapped pork on the freezer floor. |
| 2014-11-21 |
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. -pf observed 5 gallon or greater buckets and pots cooling on prep table or covered in |
| 2014-11-21 |
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 no date marking system in place. pic was instructed to labeled items with the cook , prep or open date. if items are frozen add |
| 2014-11-21 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed garlic in oil sitting out on prep area above prep cooler. item was left out during lunch and returned to cooler. |
| 2014-11-21 |
8 |
6-301.14 post a handwash sign at each handsink. provided handwash signs for kitchen hand sinks and hand sink outside restrooms. |
| 2014-11-21 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed water bottles stored on the prep table and inside prep cooler with customer food. drinks relocated. |
| 2014-07-23 |
8 |
5-205.11 using a handwashing sink-operation and maintenance - pf. handwash sinks shall be accessible to employees at all times. handsink was blocked by large box and other equipment. cdi- item moved |
| 2014-07-23 |
7 |
3-301.11 preventing contamination from hands - p,pf. employees may not contact ready-to-eat foods with their bare hands. observed employee touch cooked noodles with bare hands. cdi by instruction. pic instructed employee to use utensils or gloves. |
| 2014-07-23 |
37 |
3-307.11 miscellaneous sources of contamination - c. food shall be protected from contamination. observed several bags in walk-in cooler and dry storage area stored in open bags. observed meats stored loosely wrapped in plastic wrap. items should be i |
| 2014-07-23 |
26 |
7-102.11 common name-working containers - pf. working containers of sanitizers shall be labeled. observed one spray bottle of sanitizer unlabeled. |
| 2014-07-23 |
6 |
2-301.12 cleaning procedure - p. 2-301.12. ensure that proper procedure is used for washing hands. hands must be washed in handsink, using warm running water and soap for at least 20 seconds, and dried with paper towel. use paper towel to turn off faucet |
| 2014-07-23 |
31 |
3-501.15 cooling methods - pf. cooling of food shall be accomplished by using rapid cooling equipment or in refrigeration/ freezer units using shallow metal pans that are uncovered to allow food to cool from 135-70f within 2 hours and 70-45f within the f |
| 2014-07-23 |
46 |
4-501.19 manual warewashing equipment, wash solution temperature - pf. when manual warewashing, the temperature of the wash solution shall be at least 110f. observed employee washing a cuttingboard and knife without filling 3 compartment sink. cdi 3 co |
| 2014-07-23 |
35 |
3-302.12 food storage containers identified with common name of food - c. once removed from the original packaging, food shall be labeled unless readily identifiable like pasta. observed food containers and bottles unlabeled. |
| 2014-07-23 |
45 |
4-205.10 food equipment, certification and classification - c. equipment shall be nsf or ansi listed. observed nonnsf rice cooker and mixer.4-501.11 good repair and proper adjustment-equipment - c. equipment shall be in good repair. observed split gas |
| 2014-07-23 |
54 |
6-202.11 light bulbs, protective shielding - c. light bulbs shall be shielded, coated or otherwise shatter-resistant. observed non shatter-resistant bulb in large white cooler in serving area. |
| 2014-07-23 |
33 |
3-501.13 thawing - c. potentially hazardous foods must be thawed under refrigeration, cool running water (less than 70f) or as part of the cooking process. observed beef being thawed in standing water in prep sink. cdi by instruction, draining of water o |
| 2014-03-06 |
31 |
cooling shall be accomplished by loosely covered or uncovered if protected from overhead contamination. observed noodles cooling while clovered. cdi items were uncovered. |
| 2014-03-06 |
13 |
3-302.11 properly store food by final cook temprature. observed raw beef stored above bean sprouts in reach-in cooler. cdi-beef was moved. |
| 2013-09-26 |
13 |
properly store food by final cook temperature and separate foods of different cook temperatures to prevent contamination. observed employee processing raw chicken and raw beef bones in the same sink. pic said these foods will all go into a boiled soup and |
| 2013-09-26 |
14 |
properly sanitize all food contact surfaces, chlorine sanitizer should be 50-200 ppm to be effective. observed dish machine sanitizer had run out and detergent mistakenly connected to sanitizer tube, dish machine not sanitizing. cdi- pic will have dishes |
| 2013-09-26 |
37 |
protect food from contamination. observed frozen chicken packed in non food approved thank you bags. only use food approved bags for storage of food. |
| 2013-09-26 |
21 |
date mark all required tcs/rte foods. observed tcs house made kimchee in walk in cooler not date marked typically stored more than a week. cdi- kimchee date marked for date of prep 2 days ago. |
| 2013-09-26 |
46 |
use test strips to ensure proper strength sanitizer, dish machine not sanitizing properly.general comment: observed house made kimchee in walk in cooler. owner explained how it is made and appears it is made and kept under temperature control. if pickling |
| 2013-09-26 |
43 |
do not re-use single service items. observed styrofoam containers that appear to be used multiple times for dry good storage, need to use washable containers. |
| 2013-03-28 |
54 |
observed the light in the walk-in freezer with no shield. except as specified in ? (b) of this section; light bulbs shall be shielded; coated; or otherwise shatter-resistant in areas where there is exposed food; clean equipment; utensils; and linens; or u |
| 2013-03-28 |
51 |
observed the bathroom door of the employee bathroom not self closing. except where a toilet room is located outside a food establishment and does not open directly into the food establishment such as a toilet room that is provided by the management of a s |
| 2013-03-28 |
37 |
observed frozen chicken packed in thank you bags. food shall be protected from contamination that may result from a factor or source not specified under subparts 3 301 - 3 306. |
| 2013-03-28 |
14 |
observed warewash employee washing and rinsing the pans and then storing them to dry without sanitizing. corrected by instruction. utensils and food-contact surfaces of equipment shall be sanitized before use after cleaning. |
| 2013-03-28 |
6 |
observed an employee washing hands in the 3-bay sink. employee stated he was nervous and knows better. corrected by instruction. food employees shall clean their hands in a handwashing sink or approved automatic handwashing facility and may not clean thei |
| 2012-12-20 |
14 |
observed quat sanitizer mixed at over 500 ppm. sanitizer remixed. a chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at contact times specified under ? 4 703.11(c) shall meet the criteria specified under ? 7 204.11 san |
| 2012-12-20 |
13 |
observed 1 case of eggs stored over vegetables in the walk in cooler. all other items stored according to final cook temps. eggs moved. except when combined as ingredients; separating types of raw animal foods from each other such as beef; fish; lamb; por |
| 2012-12-20 |
21 |
obsevred no date marking of potetntially hazardous ready to eat foods. 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; |
| 2012-12-20 |
8 |
observed hand wash sink at the entrance to the ktichen and the bathroom missing paper towels. towels replaced. each handwashing sink or group of adjacent handwashing sinks shall be provided with: (a) individual; disposable towels; (b) a continuous towel s |
| 2012-12-20 |
45 |
observed shelves lined with card board. nonfood-contact surfaces of equipment that are exposed to splash; spillage; or other food soiling or that require frequent cleaning shall be constructed of a corrosion-resistant; nonabsorbent; and smooth material. |
| 2012-12-20 |
39 |
observed the use of sponges to clean the prep sinks. sponges may not be used in contact with cleaned and sanitized or in-use food-contact surfaces. |
| 2012-12-20 |
4 |
observed employee drinks stored on the prep counter out back and the prep counter by the grill area. drinks moved to the lower shelf. a food employee may drink from a closed beverage container if the container is handled to prevent contamination of: (1) t |