| Violation Date |
Code |
Description |
| 2018-09-11 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed bottle of windex being stored in close proximity of single service sleeves. cdi pic relocated. make sure to ensure proper stora |
| 2018-09-11 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed two food employees wearing watches while performing food preparation. make sure food employees remove jewelry when performing food p |
| 2018-09-11 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed a few flies and gnats. make sure to have pest control address. |
| 2018-09-11 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf observed food establishment portioning blue cheese dressing and tightly covering, s |
| 2018-09-11 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed salsa, blue cheese and pimento cold holding above 45 degrees. cdi pic closed lid for rapid cool down.*make sure to keep closed and ensure product is cold holding for 41 as of ja |
| 2018-09-11 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed build-up on hot dog trays, a few utensils and hotel pans. cdi items returned to ware washing. |
| 2018-09-11 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed 3 opened employee beverages being stored on food preparation surfaces. cdi pic relocated drinks. make sure to have a designated area for employee drinks/foods. |
| 2018-04-27 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee beverage being stored in reach in unit above food. observed employee water bottle being stored above reach in unit on lines. cdi drinks discarded.*imp |
| 2018-04-27 |
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. -p2-301.15 only wash hands in handwashing sink. -pfobserved food employee |
| 2018-04-27 |
13 |
3-302.11(a) separate unwashed produce from ready-to-eat foods. -p observed unwashed produce (box of tomatoes) being stored over ready to eat products (cabbage, lettuce etc). cdi provided food storage chart to pic and rearranged product by end of inspectio |
| 2018-04-27 |
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 sausages and hot dogs marked for 4/13, 4/18 and 4/19. pic stated that product was pulled from freezer day prior. cdi food establish |
| 2018-04-27 |
22 |
3-501.19 provide and follow written procedures for foods held using time as a public health control (tphc). clearly mark foods with begin and end times. all food not sold by the end of 4 hours shall be discarded. -p/pf observed hot dogs kept on time not m |
| 2018-04-27 |
14 |
4-602.11 clean the equipment and utensils used with tcs foods as required to avoid contamination. -p observed dried food (discolored lettuce etc) debris on the back blade of slicer (were cutting only onions today). observed stand mixer and can opener heav |
| 2018-04-27 |
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 wearing watches, bracelets and rings while performing food preparation. make sure food employees remove all jewelry w |
| 2018-04-27 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor.observed food in the walk in cooler on the floor. make sure to keep off the floor.*food establishment had a overnight delivery. make sure t |
| 2018-04-27 |
39 |
3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. observed sanitizer buckets being stored on the floor. make sure to keep off the ground to ensure contamination does not occur. |
| 2018-04-27 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed food debris on shelving in walk in cooler, reach in units, and gaskets. observed ice chute on soda machine and soda non food areas in need of cleani |
| 2018-04-27 |
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 food debris on the walls behind the flip top uni |
| 2018-02-13 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wetstacking of plastic containers near dish area. |
| 2018-02-13 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed deep scoring of red cutting board.4-501.11 maintain equipment in good repair. observed chipping and rusting of shelving in walk in cooler. |
| 2018-02-13 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed ice dumped into handsink. cdi by cleaning sink. |
| 2018-02-13 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed pooled water and debris in bottom of flip top cooler. |
| 2017-08-16 |
45 |
4-501.11 maintain equipment in good repair. observed damaged gasket of reach in cooler. pic stated new gaskets have been ordered and that the problem is being addressed. |
| 2017-08-16 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed box of food stored on floor of walk in cooler. cdi by removal to proper storage location. |
| 2017-08-16 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed containers and a knife with visible debris. improvement noted since last inspection. cdi by removal for rewashing. |
| 2017-05-24 |
26 |
7-201.11 store toxic materials to avoid contamination. -p observed one bottle of all purpose cleaner stored on top of prep surface. cdi by removal to proper storage location. |
| 2017-05-24 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p observed sanitizer in dish machine measuring lower than the manufactures recommended ppm. quat sanitizer had been loaded into feeder instead of chlorine. cdi by correct |
| 2017-05-24 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed food being held cold measuring above 45. see chart above. cdi by voluntary disposal. |
| 2017-05-24 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf observed containers of food throughout facility with no date mark. cdi by properly date marking items prepared the day of inspection and day |
| 2017-05-24 |
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 several containers throughout facility with no labels. cdi by properly labeling all containers. |
| 2017-05-24 |
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 use cups being stored on the floor in the dry goods area. |
| 2017-05-24 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wetstacking of containers in the dish area. |
| 2017-05-24 |
45 |
4-501.11 maintain equipment in good repair. observed broken door handle on reach in cooler.4-502.11(a) maintain utensils in good repair. observed damage such as cracking and melting of containers. |
| 2017-05-24 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed dumpster with open doors. |
| 2017-05-24 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed a wiping cloth on prep surface. |
| 2017-03-02 |
45 |
observed damaged spatula handle. observed sticker residue collected on nested containers. observed damaged cutting board anti sip pad.4-502.11(a) maintain utensils in good repair. |
| 2017-03-02 |
41 |
observed fryer scoop on towel.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. |
| 2017-03-02 |
39 |
observed 2 wiping cloth containers with concentration of sanitizer below 200 ppm.3-304.14(b) hold in-use wiping cloths in sanitizer between uses. |
| 2017-03-02 |
21 |
observed sausage dated 2/22. sausage was frozen 2/22. thawed 3/2 and not dated. observed containers of turkey dogs not dated in refrigerator under grill, employee stated that these items may not be used within 24 hours.3-501.17 date mark/label all tcs foo |
| 2017-03-02 |
18 |
observed sausage on counter at 135, lowered to 80 during inspection at room temperature. cdi - moved to walk in and cooled within 2 hours of reaching 135.3-501.14(a) quickly cool cooked foods within 2 hours from 135f to 70f; and within a total of 6 hours |
| 2017-03-02 |
14 |
observed nested pans with sticker residue present. cdi - removed. observed ice machine interior collecting residue.4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf4-602.11 clean the equipment and utensils use |
| 2017-03-02 |
13 |
observed one bag of lettuce split in walk in. cdi - discarded.3-302.11(a)(4) protect food in storage using covered containers, intact wrappings, or packaging. |
| 2016-12-19 |
2 |
observed no documentation of employee training for employee health policy.2-103.11(m) ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -pf |
| 2016-12-19 |
13 |
observed bacon wrapped hot dogs over ready to eat cilantro in 2 door refrigerator. observed bacon (uncooked) stored over chorizo.3-302.11(a) separate the different types of raw animal foods. -pfobserved scoop in orieo crumbles with no handle. observed han |
| 2016-12-19 |
14 |
] pic stated that milkshake mixer is cleaned daily.4-602.11 clean the equipment and utensils used with tcs foods as required to avoid contamination. -p every 4 hours at room temperature.observed ice bin guard collecting residue.4-602.11 clean the equipmen |
| 2016-12-19 |
43 |
observed mouth contact areas of cups exposed on at register. cdi - sleeve raised.4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. |
| 2016-12-19 |
39 |
observed sanitizer in wiping cloth bucket below 100 ppm. cdi - changed out, proper concentration present.3-304.14(b) hold in-use wiping cloths in sanitizer between uses.observed dry cloth on cook line shelf over fryer collecting residue.3-304.14(d) mainta |
| 2016-12-19 |
21 |
observed cut lettuce not dated in 2 door refrigerator, one bag of salad greens not dated at salad table.3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf |
| 2016-07-28 |
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 peeling baseboard behind a 1 compartment preparation sink near the sausage ex |
| 2016-07-28 |
39 |
3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. observed one sanitizer bucket stored on the floor along the prep. line.3-304.14 wiping cloths, use limitation - c maintain sanitizer buckets at proper chemical concentratio |
| 2016-07-28 |
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 dogs and salsa cooling in reach in coolers while wrapped. cdi- prod |
| 2016-07-28 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed the ice machine with black and pink residue on the inner walls behind the splash shield, debris accumulation on hot dog trays, and debris in the |
| 2016-04-22 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed several foods in a flip top cooler cold holding above 45f (see chart). cdi- foods were relocated to the walk in cooler for cooling. |
| 2016-04-22 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed 2 employee beverages stored on top of a grill cooler. beverages were relocated. |
| 2016-04-22 |
22 |
3-501.19 provide and follow written procedures for foods held using time as a public health control (tphc). clearly mark foods with begin and end times. all food not sold by the end of 4 hours shall be discarded. -p/pf observed the facility using tphc fo |
| 2016-04-22 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed boxes of single use items stored on the floor. |
| 2016-04-22 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed dust accumulation on a portable fan along the cook line and debris accumulation in the gaskets of reach in coolers on the cook line. |
| 2016-04-22 |
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 cracked/missing floor tiles at the step-down in the back of the kitchen. |
| 2016-01-21 |
46 |
4-302.14 provide a test kit that accurately measures sanitizer concentrations. -p facility uses a chlorine chemical sanitizing dish machine but did not have the chlorine test strips today. vr within 10 days. |
| 2016-01-21 |
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 a heavily damaged onion cutting device with cracked/chipped metal on the onion p |
| 2016-01-21 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed boxes of single use cups and to go boxes stored on the floor in the back of the kitchen. |
| 2016-01-21 |
22 |
3-501.19 provide and follow written procedures for foods held using time as a public health control (tphc). clearly mark foods with begin and end times. all food not sold by the end of 4 hours shall be discarded. -p/pf observed hand cut fries held using |
| 2016-01-21 |
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 one opened container of milk without a datemark on it. cdi- milk was dated. 3-501.18 discard the food requiring date labels once |
| 2016-01-21 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p observed dish machine operating at 0ppm chlorine concentration. cdi- dish machine was primed several times until it was dispensing chlorine at ~50ppm. |
| 2015-10-16 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed one heavily soiled shelving unit in the walk in cooler. |
| 2015-10-16 |
45 |
4-501.11 maintain equipment in good repair. observed 3 torn gaskets on cold holding equipment in the kitchen. |
| 2015-10-16 |
22 |
3-501.19 provide and follow written procedures for foods held using time as a public health control (tphc). clearly mark foods with begin and end times. all food not sold by the end of 4 hours shall be discarded. -p/pf observed facility using tphc for ho |
| 2015-10-16 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed corn dogs at 78f on a sheet pan where buns are stored near the grill. an employee stated the corn dogs had only been out for ~1 hour. cdi- corn dogs placed into reach in cool |
| 2015-10-16 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed the hand sink nearest to the managers office without any paper towels. cdi- paper towel dispenser refilled. |
| 2015-07-16 |
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 facility has made great improvement in date marking but observed 3 open bags of hot dogs not date marked. cdi- date marked3-501.18 discard |
| 2015-07-16 |
34 |
4-302.12 provide an accessible thermometer for use. provide a thin probe thermometer for accurate measure of thin foods.-pf observed facility cant find thin probe thermometer. vr |
| 2015-04-16 |
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 in use utensils stored on soiled lids. cdi- removed |
| 2015-04-16 |
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 granular foods unlabeled. cdi- labeled |
| 2015-04-16 |
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 black eyed peas cooling in covered, high volume plastic container in walk |
| 2015-04-16 |
30 |
8-103.11 provide the required information to obtain a variance to the regulatory authority.-pf observed pickling of heat treated vegetables. facility does not need a variance or haacp as long as pickled vegetables are pickled cold and receive no heat tre |
| 2015-04-16 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed multiple spray bottles of cleaning solutions mislabeled. cdi- labeled correctly |
| 2015-04-16 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf3-501.18 discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incor |
| 2015-04-16 |
17 |
3-403.11 (c ) reheat commercially processed, ready-to-eat food to 135f within 2 hours if food is to be hot held until service. -p observed facility reheat process may take longer than 2 hours during slow periods of operation. cdi- facility to adpot tphc |
| 2015-04-16 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p observed santizer in spray bottle at 100 ppm qac. cdi- remade to 200 ppm observed dish machine , hot, not sanitizing. 0 ppm chlorine cdi- primed , now 200 ppm |
| 2015-04-16 |
7 |
3-301.11(c ) minimize bare hand contact with exposed food that is not in ready-to-eat form.-pf observed raw vegeatables to be cooked prepared with bare hands. cdi instruction provided |
| 2015-01-26 |
31 |
3-501.15 quickly cool foods using effective methods. cold air must flow around product to remove the heat. leave uncovered or vented. observed queso cooling in large , high volume plastic container in ice bath. cdi- procedure changed to shallow metal p |
| 2015-01-26 |
21 |
3-501.17 date mark all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. observed cooked italian sausage and bratwurst and hotdogs not date marked. cdi- date marked3-501.18 discard the food requiring date labels once time/t |
| 2014-10-20 |
14 |
4-601.11(a) equipment food contact surfaces shall be clean to sight and touch. observed four utensils with food residue, stored as clean. cdi- removed to clean observed ice machine with black mold - vr for cleaning4-501.114 maintain sanitizer at correct |
| 2014-10-20 |
45 |
4-205.10 4-205.10 ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ansi certified or equivalent. observed freezer without ansi or nsf certifiaction. provide documentation unit is nsf or for commercial use or discontinue |
| 2014-08-15 |
41 |
3-304.12 maintain-use utensils, between-use storage, in food with handle out. - c observed flour scoop handle in food. cdi- removed |
| 2014-08-15 |
21 |
3-501.17 ensure open, ready-to-eat potentially hazardous food (time/temperature control for safety food) are properly date marked date marked. - pf observed partially cooked vegetables are date marked in excess of 7 days. cdi- picling procedure changed to |
| 2014-08-15 |
14 |
4-501.114 ensure manual and mechanical warewashing equipment, chemical sanitization-temperature, concentration are at proper levels. - p observed dish machine sanitizing at 25 ppm. cdi- empty bottle changed4-601.11 (a) ensure equipment, food-contact surf |
| 2014-08-15 |
4 |
2-401.11 ensure wmployee beverages are covered and stored below food and food contact surfaces - c observed multiple employee beverages stored on tables with ready to eat foods. cdi- removed |
| 2014-08-15 |
1 |
2-102.12 ensure certified food protection manager on duty whenever food is being prepared- c observed pic without certification. |
| 2014-05-14 |
30 |
8-103.11 documentation of proposed variance and justification- facility does not have an approved variance for use of pink salt. see comments from #27. |
| 2014-05-14 |
27 |
3-502.11 a facility shall obtain a variance from the state of north carolina for using a food additive like pink salt(nitrate). observed facility uses pink salt for one product, andoiulle sausage. facility has provided written documentation that their hac |
| 2014-05-14 |
20 |
3-501.16 cold held tcs foods shall be maintained at 45 f or colder at all times. observed hot dog bites and raw chicken at 68-70 f in cooler with breaker tripped. cdi- breaker reset and food discarded due to temp and time |
| 2013-10-16 |
25 |
3-202.12 additives - p. food may not containe additives in excess of approved amounts as specified in 21cfr 181-186 or 9 cfr subpart c section 424.21(b). facility uses pink salt and specific amount in final product cannot be determined today. pic states t |
| 2013-10-16 |
27 |
3-502.11 variance requirement - pf. facility is using specialized food processes that have not been approved by the regulatory authority. observed no variance for curing and smoking, which are used in this facility for house-cured bacon, andouille sausage |
| 2013-10-16 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p. observed soiled items stored as clean - onion slicer with dried onion bits on it, nested pans with label residue remaining, dried food on can opener blade. cdi - al |
| 2013-10-16 |
46 |
4-302.14 sanitizing solutions, testing devices - pf. a test kit or other device that accurately measures the concentration of sanitizing solutions shall be provided. observed quat test strips had been exposed to moisture and were not functional. cdi - eco |
| 2013-10-16 |
30 |
8-103.11 documentation of proposed variance and justification - pf. obtain a variance from the state committee for any specialized food processing method described in 8-103.11. observed no variance yet in place for curing (andouille sausage and house-cure |
| 2013-04-05 |
30 |
8-103.11. obtain a variance from the state committee for any specialized food processing method described in 8-103.11. a haccp plan may be required. observed no variance for curing (andouille sausage and house-cured bacon) or smoking (salmon sausage; ando |
| 2013-04-05 |
27 |
3--502.11. facility is using specialized food processes that have not been approved by the regulatory authority. observed no variance for curing and smoking; which are used in this facility for house-cured bacon; andouille sausage links; and salmon sausag |
| 2013-04-05 |
25 |
3-202.12. food may not contain additives in excess of approved amounts as specified in 21cfr 181-186 or 9 cfr subpart c section 424.21(b). facility uses pink salt and specific amount in final product cannot be determined today. corrected by discussion wit |
| 2013-04-05 |
21 |
3-501.18. tcs rte foods shall be discarded no later than the end of the 4th or 7th day after preparation or opening; depending on storage temperature. if held at or below 41f; such foods may be kept through the 7th day. if held between 41f and 45f; they m |
| 2013-04-05 |
2 |
2-201.11. employees shall understand when to report illnesses; symptoms and exposure and pic shall understand when to allow ill employees to return to work. employee health policy is in place but more review would be good. left another handout. continue e |
| 2012-12-03 |
21 |
date mark tcs rte foods such as lettuce and cut tomatoes which will be kept for more than 24 hours after opening or processing. see 3-501.17. observed undated cut lettuce and cut tomatoes and shredded cheese. corrected by instruction. |
| 2012-12-03 |
45 |
maintain food contact surfaces of utensils in good repair. see 4-202.11. observed painted wire basket used to store citrus fruits for squeezing. paint was chipping off basket. |
| 2012-12-03 |
39 |
keep sanitizer buckets labeled and stored off ther floor. see 3-304.14. observed unlabeled sanitizer bucket stored on floor. |
| 2012-12-03 |
34 |
obtain thin probe thermometer for use in facility. see 4-302.12. observed no thin probe thermometer available for measuring temp of foods such as sweet potato fries; cut tomatoes; and cut lettuce. corrected by instruction. |
| 2012-12-03 |
30 |
facility must provide appropriate information to receive variance. see 8-103.11. observed facility preparing sausage with pink salt and smoking at 100f for 2 hours before grilling for service. observed facility smoking salmon at 100f for 2 hours before se |
| 2012-12-03 |
27 |
facility must obtain variance before rendering a food not potentially hazardous. see 3-502.11. observed facility preparing sausage with pink salt and smoking at 100f for 2 hours before grilling for service. observed facility smoking salmon at 100f for 2 h |
| 2012-12-03 |
8 |
a sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. see 6-301.14. observed kitchen hand sinks without signage. |