| Violation Date |
Code |
Description |
| 2019-01-17 |
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 accumulating in low reach in freezer. observed some oil and grease accumulating in fryer doors along prep line. improvement made since p |
| 2019-01-17 |
45 |
4-501.11 good repair and proper adjustment-equipment - c - observed a low reach in refrigerator not working but not in-use. observed paper towel dispenser at front prep hand washing sink not calibrated and missing top. 4-202.11 food contact surfaces shall |
| 2019-01-17 |
42 |
4-903.11 (a), (b) and (d) equipment, utensils, linens and single-service and single-use articles-storing - c - observed some clean equipment stored in crates accumulating some debris and soil. observed some glassware stored in boxes on ground in dry stora |
| 2019-01-17 |
38 |
2-402.11 effectiveness-hair restraints - c - observed facial hair on food prep employee. ensure proper beard restraints worn when required. |
| 2019-01-17 |
17 |
general comment: 3-403.11 reheating for hot holding - p - observed foods recently placed in holding unit according to pic to begin reheating process before transferring to grill. cdi by instruction to ensure foods reheated rapidly to reach required temper |
| 2019-01-17 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p - observed slicer stored as clean but soiled with food debris. cdi for instruction to start cleaning process. |
| 2019-01-17 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p - observed ground beef stored over pasteurized eggs and unwashed produce stored over ready to eat foods in walk in cooler. cdi, foods relocated for proper storage. |
| 2019-01-17 |
8 |
6-301.14 hand washing signage - c- observed no hand washing sign posted at hand washing sink behind bar. cdi, hand washing sign provided. |
| 2018-08-20 |
2 |
2-103.11(m) ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -pf - observed food employee not verbally able to demonstrate that effective employee health policy was being followed. cdi by ins |
| 2018-08-20 |
6 |
2-301.12. follow the cleaning procedure to adequately wash your hands. use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -p - observed 1 food employee turn faucet off with their bare hands. cdi by instruction. |
| 2018-08-20 |
8 |
5-205.11 using a handwashing sink-operation and maintenance - pf - handwashing sinks shall be easily accessible for employee use and only used for handwashing. observed kegs and equipment stored in front of handwashing sink. observed food employee filling |
| 2018-08-20 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p - observed raw chicken stored with pickles in low drawer of flip top prep unit at line. cdi, chicken relocated for proper storage. |
| 2018-08-20 |
17 |
3-403.11 reheat all tcs foods to 165f within 2 hours if food is to be hot held until service. -p - observed marinara sauce made in-house with cooked onion according to employee reheating and at 154 degrees f. operator stated food placed to reheat on heati |
| 2018-08-20 |
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 spinach dip with no date and spinach dip with date of preparation of 7/13. observed meatball w |
| 2018-08-20 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf - observed online menu did where food items were available for purchase did not include required consumer advisory |
| 2018-08-20 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed items such as beverage drink box stored on ground in dry storage area. |
| 2018-08-20 |
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 single-service portioned cups used as scoops with no handle in dry ingre |
| 2018-08-20 |
43 |
4-502.13 single-use and single-service articles may not be reused. observed single-service manufacturer containers being washed and re-used for food storage.4-903.11 (a) and (c) equipment, utensils, linens and single-service and single-use articles-storin |
| 2018-08-20 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed debris and soil accumulating on dish machine and grease and residue accumulating between cooking and frying equipment along prep line. |
| 2018-08-20 |
53 |
6-501.12 cleaning, frequency and restrictions - c - observed general cleaning needed behind equipment at prep line. |
| 2018-08-20 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf - observed spray bottle of degreaser not labeled as required. cdi, operator labeled bottle of degreaser. |
| 2018-03-05 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed the marinara sauce(124f) and the mac n cheese(131f) hot holding below 135f on the prep line. cdi-the items were discarded and new product was placed onto the grill to reheat. |
| 2018-03-05 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed an employee drink being stored on a top shelf along with spices. cdi-the drink was moved to a bottom shelf. |
| 2018-03-05 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed buildup on two pans, the cheese shredder, and a spoon, another container had dried on plastic wrap. cdi-all items were sent back to the dish machine |
| 2018-03-05 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed two wet wiping cloths on the counter tops upon entrance to the kitchen. cdi-the cloths were removed. |
| 2018-03-05 |
13 |
3-302.11(a) separate unwashed produce from ready-to-eat foods. -p observed ready to eat product being stored underneath unwashed produce in the walk in cooler. cdi-explained to the manager and it will be rearranged to where the unwashed product is store |
| 2018-03-05 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed cleaning needed to the grill reach in cooler shelves, doors and door frame, the salad drawers, and to the back splash behind the grill line. have |
| 2018-03-05 |
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 cove molding coming loose underneath the hand sink in the back area near the |
| 2018-03-05 |
45 |
4-501.11 maintain equipment in good repair. observed damaged gasket to the grill drawer cooler underneath the grill area. have replaced. |
| 2017-12-07 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee food stored in reach in unit for bar, and pic food stored on shelf in walk in unit over food for restaurant. observed employee d |
| 2017-12-07 |
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 hand sink on cook line beginning to pull loose from wall due to split caulking |
| 2017-12-07 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed several gaskets on cook line in need of cleaning, as well as a reach in freezer, also on cook line in need of cleaning. |
| 2017-12-07 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed metal pans wet nested on drying rack across from dish machine. |
| 2017-12-07 |
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 sanitizer bucket on cook line with food debris in it and heavily soiled. cdi: bucket refill |
| 2017-12-07 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed one unlabelled bottle of degreaser at back prep area. cdi: bottle labelled as degreaser. |
| 2017-12-07 |
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 unlabelled carton of liquid eggs in walk in cooler. cdi: eggs labelled with proper open date (12/05). facility has shown extrem |
| 2017-12-07 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed 2-3 metal pans with sticker residue left on them after warewashing process, as well as a meat slicer with residue on the underside of the blade. cdi: |
| 2017-09-15 |
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 grilled onions prepared more than a day in advance with no labels in flip top unit, spinach opened a day prior with no label, as we |
| 2017-09-15 |
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 knife stored between flip top units on cook line and ice scoop stored |
| 2017-09-15 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wiping cloth on back prep table outside of saniizer bucket. cdi: placed in bucket. repeat. |
| 2017-09-15 |
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 baseboard starting to pull away from wall on cook line beneath hand sink. |
| 2017-09-15 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. observed single service cups on expo line displayed with lip contact surface exposed and a stack of to go trays on cook line with visible splatter on them. cdi: t |
| 2017-05-18 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. observed single service cups in expo area displayed with lip contact surfaces exposed to air. |
| 2017-05-18 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed some metal pans stacked wet on drying racks across from dish machine. repeat. |
| 2017-05-18 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed one sanitizer bucket at bar area reading 0 ppm quat sanitizer and a sanitizer bucket at the expo line reading 50 ppm quat sanitizer. cdi: both buckets were refilled with sanitizer f |
| 2017-05-18 |
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 unlabelled squeeze bottles of oils and sauces as well as unlabelled spice shakers on cook line. |
| 2017-05-18 |
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 cut salami in the freezer with no date and chicken from 05/15 in a pan that had a date from 05/08 on it. cdi: pic has record of whe |
| 2017-05-18 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed pork in hot holding well holding between 128f and 130f. cdi: pic reheated pork to 184f in microwave within 30 minutes. |
| 2017-05-18 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed meat slicer, can opener, and some plastic containers that were stored as clean with visible food debris on them. cdi: all soiled items were sent for p |
| 2017-03-15 |
46 |
4-204.115 warewashing machines, temperature measuring devices - pf - repeat - temperature measuring device is no longer working again. although upon vr item was in good working condition it has failed again. these item not working could lead to the failin |
| 2017-03-15 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. - repeat - observed containers being stacked wet. |
| 2017-03-15 |
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 mozzarella, feta, eggs, milk, and one container of blue cheese not labeled. cdi- properly labeled.observed no date marking on fli |
| 2017-03-15 |
14 |
4-501.112(a)(2) provide a minimum of 180f rinse water for sanitization when using the dish machine. -pf - observed dish machine reading 154f on thermometer and not turning the test strips black. temperature display is also not working.chemical company on |
| 2016-12-29 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed buildup on the inside of the soda nozzles. cdi-the nozzles were taken apart and brought back for washing, rinsing, and sanitizing. |
| 2016-12-29 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed pitted/grooves in the cutting board and is no longer easily cleanable. have resusrfaced or replaced. |
| 2016-12-29 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed pans stacked wet on the clean storage rack. cdi-all of the pans were unstacked to allow for proper air drying. |
| 2016-12-29 |
46 |
4-204.115 warewashing machines, temperature measuring devices - pf observed dish machine adequately sanitizing the equipment but the temperature gauge is not correctly reading the temperature. verification required within 10 days to ensure that the gaug |
| 2016-09-29 |
52 |
observed a hole in the garbage dumpster today- replace.5-501.15 provide dumpster, waste containers that are of sound construction. |
| 2016-09-29 |
45 |
observed multiple torn gaskets, a broken reach in handle, and cardboard used in a drawer to block air.4-501.11 maintain equipment in good repair. |
| 2016-09-29 |
42 |
observed dishes stacked wet today.4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. |
| 2016-09-29 |
36 |
observed gnats in the facility.6-501.111 keep the premises free of insects, rodents, and other pests. |
| 2016-09-29 |
13 |
observed raw pork stored directly on top of raw ground beef. separated during inspection to correct. be sure raw ground beef is separrated and/or below pork.3-302.11(a) separate the different types of raw animal foods. -p |
| 2016-06-16 |
45 |
4-502.11(a) maintain utensils in good repair. observed reach-in cooler at the wait station at 46 f ambient air temperature. repairs are required. pic called for repairs. |
| 2016-06-16 |
34 |
4-204.112 provide and position correctly an air thermometer in cold/hot holding equipment. observed no thermometer in the reach-in prep cooler. |
| 2016-06-16 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed sour cream and house made dressing in the reach-in cooler at wait station above 45 f due to the cooler not working properly. cdi- product voluntarily discarded due to the time |
| 2016-06-16 |
11 |
3-101.11 p food shall be safe for consumption, unadulterated and honestly presented. observed cabbage in the walk-in cooler with discolored outer layers. cdi- cabbage discarded. |
| 2016-03-09 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed a bowl with cooked macaroni stored on top of box with raw chicken in the walk-in cooler. raw foods shall be stored separate from ready-to-eat foods to prevent cross-contamination. |
| 2016-03-09 |
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 cut cooked chicken in the cooler drawer with no date mark. also observed frozen spinach and frozen bbq pulled from the freezer in |
| 2016-03-09 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed build-up in the ice machine behind the drop panel around the chute area. clean and sanitize as needed to prevent build-up. |
| 2016-03-09 |
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 clean knife wedged between equipment on line. store in a clean sanit |
| 2016-03-09 |
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 squeeze bottles and a spray bottles at the cook line with oil/water not labeled. label for proper use and identi |
| 2015-11-24 |
53 |
6-201.13 floor and wall junctures, coved, and enclosed or sealed - c: repair wall in ladies room beside hand dryer and in stall where needed.6-201.11 floors, walls and ceilings-cleanability - c: clean floor beside/under equipment where needed not to exclu |
| 2015-11-24 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed an employee towel drying dishes after being ran through dish machine. all dishes are to be air dried completely. |
| 2015-11-24 |
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. discontinue storing grill brush on floor. grill brush is used to scrub grill and |
| 2015-11-24 |
13 |
3-304.15(a) discard gloves after a task is complete or any time they are damaged or soiled. -p: observed employee not changing gloves properly. cdi-employee washed hands and changed gloves properly |
| 2015-11-24 |
9 |
3-201.11 use food from approved sources only.-p : observed cooler of frozen packages of bison in freezer. person incharge stated that the bison was being for employee use only supplied from an emplyee's dad. bison was separated from all other food and was |
| 2015-09-03 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. clean cooking equipment with carbon build up. |
| 2015-09-03 |
46 |
4-501.110 mechanical warewashing equipment, wash solution temperature - pf: dish machine not reaching 160f during wash cycle. provide temperature requirements for proper washing and rinsing/sanitizing. |
| 2015-09-03 |
45 |
4-501.11 maintain equipment in good repair. replace damaged fryer baskets. |
| 2015-09-03 |
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: pasta salad not date marked. cdi- dated. pic has a chart on items and days made. pasta salad made 9/1. 3-501.18 discard the food requiring |
| 2015-09-03 |
14 |
4-501.112(a)(2) provide a minimum of 180f rinse water for sanitization when using the dish machine. -pf: hobart dish machine not reaching 180f during rinse cycle. |
| 2015-04-02 |
20 |
general comment3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p sliced tomatoes in flip top unit as warm as 51 on top. cdi - top layer removed and discarded; discussed with staff about not filling containers above the chill line. |
| 2015-04-02 |
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 container of philly steak meat cooling while tightly lided in prep unit an |
| 2015-04-02 |
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 sliced tomatoes and phlilly steak meat held beyond 7 day holding limit. cdi- both discarded duri |
| 2015-04-02 |
39 |
general comment3-304.14(b) hold in-use wiping cloths in sanitizer between uses. one wet wiping cloth sotred oin counter top. cdi - placed in sanitizing solution. |
| 2014-12-15 |
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 ice bucket with holes that had been cut for drainage was no lo |
| 2014-12-15 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf. observed bowls, spoons, ice bucket, etc were not clean to sight and touch. cdi - placed in the dish area for cleaning. repeat violation. |
| 2014-08-27 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p. observed the blue cheese dip on the hot line at 120f. cdi - reheated onto the stove. |
| 2014-08-27 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf. observed multiple plates and metal containers were not clean to sight and touch even though they were located on the shelves for clean dishes. cdi - moved t |
| 2014-08-12 |
1 |
2-102.11 pic demonstrates knowledge by being a certified food protection manager. the person in charge today was not certified as required. points will be deducted starting 180 days after permit issuance for this violation. person in charge during all |
| 2014-08-12 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed an employee drink stored on the top of the prep cooler above food items. another employee drink was on a prep surface where employees were working. cdi - re |
| 2014-08-12 |
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 cutting tomatoes while holding the tomatoes with their bare hands and the bartender putting b |
| 2014-08-12 |
16 |
3-401.11 cook raw animal foods to required temperatures. do not interrupt the cooking process without approved procedures. -p observed pork tenderloin in the walk-in which had been partially cooked and were still raw in the middle. a procedure applica |
| 2014-08-12 |
17 |
3-403.11 reheat all tcs foods to 165f within 2 hours if food is to be hot held until service. -p observed chicken, marinara, pork, queso between 90f and 130f. according to the pic these had been put in the warmer from cold at approximately 11am. they |
| 2014-08-12 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p. observed marinara, pork, and chicken 130f in the hot holding unit. cdi - reheated. |
| 2014-08-12 |
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. food held between 42-45f can only be kept for 4 days. food hold at 41f or below can be held for 7 days |
| 2014-08-12 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p. observed cut lettuce, cooked macaroni, cheese, cut tomato, etc in the two cold units on the right side of the line cold hold unit at 50-60f. cdi - moved to other units. return visit |
| 2014-08-12 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf. observed several chemical spray bottles that were not labeled as to their contents. repeat violation. |
| 2014-08-12 |
37 |
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 beef on the floor of the freezer. repeat violation. |
| 2014-08-12 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed employees with hair were not wearing hats or other effective hair restraints. |
| 2014-08-12 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wiping cloths not held in sanitizer between uses. |
| 2014-08-12 |
45 |
4-501.11 maintain equipment in good repair. hot water handle has not been fixed at the dish area as required by the transitional permit. expires 8/30/14 |
| 2014-08-12 |
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. repair and seal baseboards and equipment as required on the transitional permit. |
| 2014-08-12 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder. -pf. facility undercooked burgers and steak according to the pic. the facility has a reminder statement but does no |
| 2014-04-14 |
8 |
6-301.12 hand drying provision - pf6-301.11 handwashing cleanser, availability - pf.hand sinks must be equipment with soap and paper towels. observed the bar hand sink without both. cdi. |
| 2014-04-14 |
53 |
repair baseboards as required on the transitional permit. |
| 2014-04-14 |
37 |
3-305.11 food storage-preventing contamination from the premises - c. store food at least 6 inches off the floor. observed two boxes of chicken on the floor in the walk-in. cdi. |
| 2014-04-14 |
31 |
3-501.15 cooling methods - pf. use proper methods to cool food. observed cut and portioned chicken in the top of a prep cooler at 55f. cdi - product was moved to other refrigeration as the top of a prep cooler is an ineffective place to cool. |
| 2014-04-14 |
26 |
7-102.11 common name-working containers - pf. working containers of chemicals shall be labeled with the proper name. observed a bottle of cleaner was unlabeled. cdi. |
| 2014-04-14 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p. maintain cold food at 45f or below. observed one of the prep coolers with food such as hummus, cut tomatoes, lettuce, etc was 46-51f |
| 2014-04-14 |
1 |
2-102.11 demonstration - c2-102.12 certified food protection manager - c.the facility must have a person in charge during all hours of operation who is certified as a food protection manager by an ansi accredited program such as servsafe. observed the pe |