| Violation Date |
Code |
Description |
| 2018-12-13 |
53 |
6-501.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be cleaned as often as necessary to keep them clean; caution should be used to minimize food exposure. repeat violati |
| 2018-12-13 |
47 |
4-601.11(c )/4-602.13 non food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of |
| 2018-12-13 |
13 |
3-302.11(a)(4) protect food in storage using covered containers, intact wrappings, or packaging. observed flour that is used for product that goes in the fryers, left uncovered. cdi - educated to provide covering for food items in storage. placed lid on |
| 2018-09-13 |
53 |
6-501.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be cleaned as often as necessary to keep them clean; caution should be used to minimize food exposure. repeat violati |
| 2018-09-13 |
41 |
3-304.12 during pauses in food preparation or dispensing, store in-use utensils in a clean, dry place, in food with handles above the food, in 135f or greater water, or in running water that moves food particles to the drain. observed rice scooper is ju |
| 2018-09-13 |
21 |
3-501.18 discard the food requiring date labels once time/temperature criteria has expired, if it is not been labeled, or if the label is incorrect. -p observed crab ragoon and chicken has exceeded time/temperature criteria in the walkin cooler. the prod |
| 2018-06-26 |
53 |
6-501.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be cleaned as often as necessary to keep them clean; caution should be used to minimize food exposure. repeat violatio |
| 2018-06-26 |
47 |
4-601.11(c )/4-602.13 non food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of |
| 2018-03-26 |
13 |
3-302.11 (a)c frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready to eat food. observed raw chicken above raw beef in the freezer. chicken and beef has b |
| 2018-03-26 |
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 repeat violation. observed melon o |
| 2018-03-26 |
33 |
3-501.13 use approved thawing methods. observed crab thawing out on counter. cdi - relocated to the reach in refrigerator unit to thaw properly. educated proper thawing methods. |
| 2018-03-26 |
37 |
3-305.11 store food in a clean, dry location, not exposed to splash or other sources of contamination. keep at least 6 inches above the floor. observed plumbing drain snake stored in dry storage with dry goods. cdi - removed the drain snake from the dry |
| 2018-03-26 |
47 |
4-601.11(c )/4-602.13 non food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of |
| 2018-03-26 |
53 |
6-501.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be cleaned as often as necessary to keep them clean; caution should be used to minimize food exposure. repeat violatio |
| 2018-03-26 |
54 |
6-305.11/6-403.11(b) designate and use an area for the orderly storage of employees' clothing and possessions where contamination of food, equipment, utensils, linens, and single use articles can not occur. observed employee items stored with customer ite |
| 2017-12-07 |
8 |
6-301.14 post a handwash sign at each handsink. observed no employee handwashing sign at the front handsink. advised to provide an employee handwashing sign to the handsink. |
| 2017-12-07 |
14 |
4-602.11(e)(4) equipment such as ice bins shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. repeat violation. observed build up in the ice machine. advised to clean more often and sanitize inside the ice machine basin |
| 2017-12-07 |
16 |
3-401.11 cook raw animal foods to required temperatures. do not interrupt the cooking process without approved procedures. -p observed chicken wings not cooked to proper temperature. pic states that they get cooked twice before going out to the hot hold |
| 2017-12-07 |
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 lo mein not meet time/temperature criteria for cooling. cdi - placed product in freezer to rapidly cool. removed plastic wra |
| 2017-12-07 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed chicken out of temperature on the hot holding line. refer to temperature chart. cdi - advised to reheat product. reheated product to proper temperature. |
| 2017-12-07 |
21 |
3-501.18 discard the food requiring date labels once time/temperature criteria has expired, if it is not been labeled, or if the label is incorrect. -p repeat violation. observed garlic/oil and dumplings made over 24 hrs ago with no date label. cdi - wro |
| 2017-12-07 |
53 |
6-501.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be cleaned as often as necessary to keep them clean; caution should be used to minimize food exposure. repeat violatio |
| 2017-12-07 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -pf observed lo mein not meet time/temperature cooling criteria. lo mein cooled 1 degree in |
| 2017-12-07 |
39 |
3-304.14(b) cloths in-use for wiping counters and other equipment shall be held between uses in a chemical sanitizer solution at the proper concentration. observed chlorine sanitizer wiping cloth stored outside of the sanitizer solution. cdi - placed san |
| 2017-12-07 |
42 |
4-903.11(a) cleaned equipment and utensils, linens, and single-service and single-use articles shall be stored in a clean dry location, 6 inches above the floor, and where they are not exposed to splash, dust, or other contamination. observed plates on b |
| 2017-12-07 |
54 |
6-303.11(a) light intensity shall be at least 10 ft candles in walkin refrigeration units, dry food storage, and in other areas during periods of cleaning. repeat violation. observed light intensity below 10 ft candles. advised to provide more lighting t |
| 2017-12-07 |
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 melon on time control that |
| 2017-08-31 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed sanitizer bucket not labeled. cdi - educated to label chemicals; pic wrote sanitizer on bucket. |
| 2017-08-31 |
6 |
2-301.12c to avoid recontaminating their hands, food employees may use disposable paper towels or similar clean barrier when touching surfaces such as manually operating handsink faucets or touching the handle of a door. observed pic recontaminate hands d |
| 2017-08-31 |
9 |
3-201.11(a) use food from approved sources only.-p observed dried mushrooms in the facility. mushrooms did not have tags or invoice. pic stated that mushrooms were for personal use. pic brought mushrooms in bulk package in grocery bag. cdi - ehs advised |
| 2017-08-31 |
14 |
4-602.11(e) clean equipment and utensils used with nontcs foods at least every 24 hours to avoid contamination. observed soda nozzles with build up on the food contact surface of the soda nozzle. educated to clean these soda nozzles once every 24 hrs. c |
| 2017-08-31 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed cut melon and boiled egg out of temperature on the cold holding buffet line. refer to the temperature chart. cdi - educated to place product on time control. ehs educated pic |
| 2017-08-31 |
21 |
3-501.18 discard the food requiring date labels once time/temperature criteria has expired, if it is not been labeled, or if the label is incorrect. -p observed boiled egg and dumpling that was cooked 2 days ago with no date on the product. cdi - educate |
| 2017-08-31 |
37 |
3-305.11 store food in a clean, dry location, not exposed to splash or other sources of contamination. keep at least 6 inches above the floor. observed tea stored on the floor in facility. cdi - educated to not store food on the floor in the kitchen; re |
| 2017-08-31 |
53 |
6-501.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be cleaned as often as necessary to keep them clean; caution should be used to minimize food exposure. observed floor |
| 2017-08-31 |
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, nonabsorbent, and withstand repeated warewashing. observed facility using reusable tin |
| 2017-08-31 |
47 |
4-601.11(c )/4-602.13 non food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of |
| 2017-08-31 |
49 |
5-205.15(b) maintain a plumbing system in good repair. observed the ice bin in the drink station not plumbed to the sewer. ice bin is draining into a black bus bucket. advised pic and employee that the ice bin needs to drain with proper plumbing to the s |
| 2017-08-31 |
52 |
5-501.16 provide waste bins in required areas including at handwash sinks. observed no trash can at the handsink in the kitchen. cdi - educated to provide a waste bin the handsink; moved a trash can to the handsink. |
| 2017-08-31 |
54 |
6-305.11/6-403.11(b) designate and use an area for the orderly storage of employees' clothing and possessions where contamination of food, equipment, utensils, linens, and single use articles can not occur. observed personal food in the refrigerator and w |
| 2017-08-31 |
41 |
3-304.12 during pauses in food preparation or dispensing, store in-use utensils in a clean, dry place, in food with handles above the food, in 135f or greater water, or in running water that moves food particles to the drain. observed rice spoon stored i |
| 2017-06-08 |
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. -p.2-301.14 wash hands after activities that contaminate them. -p. one em |
| 2017-06-08 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p. raw beef stored under raw chicken in walk in cooler, facility ready to eat foods and raw foods stored under raw shell eggs in reach in cooler. pic advised that the one shelf was only for pe |
| 2017-06-08 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p. one side of small pan of chicken nuggets not under temperature control; 118f. other half of chicken nuggets at 135f. cdi- female employee reheated immediately to 178f. |
| 2017-06-08 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p. cut melons at buffet, sliced boiled eggs in walk in cooler, and raw beef in walk in cooler not under temperature control. pic advised all were prepared today and should be cold. cdi- al |
| 2017-06-08 |
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. large container of noodles prepared today and being cooled down in the prep cooler |
| 2017-06-08 |
33 |
3-501.13 use approved thawing methods. three boxes of frozen shrimp thawing in a metal bowl on the prep table. cdi- pic put in the walk in cooler to continue thawing process. |
| 2017-06-08 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. large bucket of tea stored directly on the floor on the other side of the cook line. cdi- pic was instructed to store off the floor. |
| 2017-06-08 |
46 |
4-501.19 during manual warewashing, maintain the wash solution at a minimum of 110f or as otherwise allowed by the detergent manufacturers label. 4-301.12(a) provide a three compartment sink for manually washing, rinsing and sanitizing of equipment and ut |
| 2017-06-08 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. dried residue and debris on shelving in walk in cooler. cleaning is needed. |
| 2017-06-08 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. employee foods co-mingled facility foods in reach in cooler, walk in cooler, and closed drink cups at beverage station. cdi- storage corrected; pi |
| 2017-06-08 |
45 |
4-204.18 condenser unit, separation - c. the condenser unit shall be separated from food and food storage by dust proof barrier. internal condenser covered but still leaking and condensate collecting on the exterior. cleaning and repair is needed. 4-501.1 |
| 2017-03-14 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. repeat violation observed msg working container not labeled. cdi - provided label to the container of additive. |
| 2017-03-14 |
8 |
5-202.12c a self-closing, slow-closing, or metering faucet shall provide a flow of water for at least 15 seconds without the need to reactivate the faucet. repeat violation. observed metered faucets in mens bathroom only running for 3 seconds. advised pi |
| 2017-03-14 |
13 |
3-302.11(a)(2) separate different types of raw animal foods from other raw animal foods. -p observed pic using same tongs for the raw meat in the flip top unit. (chicken, beef, pork, crab, shrimp). cdi - advised to use separate tongs for different speci |
| 2017-03-14 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p repeat violation. observed canteloupe and boiled egg out of temperature. refer to temperature chart. cdi - advised to not overstack. removed excess product. |
| 2017-03-14 |
40 |
3-302.15 raw fruits and vegetables shall be thoroughly washed in water to remove soil and other contaminants before being cut, combined with other ingredients, cooked, served, or offered for human consumption in ready-to-eat form. observed mushrooms not |
| 2017-03-14 |
54 |
6-303.11(a) light intensity shall be at least 10 ft candles in walkin refrigeration units, dry food storage, and in other areas during periods of cleaning. observed lighting at 0 ft candles in the walkin freezer. advised to provide more lighting. |
| 2017-03-14 |
47 |
4-601.11(c )/4-602.13 non food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. non food contact surfaces of equipment shall be cleaned at a frequ ency necessary to preclude accumulation of |
| 2017-03-14 |
52 |
5-501.16 provide waste bins in required areas including at handwash sinks. observed no waste bin to the main handwashing sink in the kitchen. cdi - provided waste bin to the handsink. |
| 2017-03-14 |
45 |
4-501.11 maintain equipment in good repair. observed the back left of the ice machine dripping into a container. observed gasket to the freezer torn. advisd to keep equipment in good repair. |
| 2016-11-16 |
6 |
2-301.12 follow the cleaning procedure to adequately wash your hands. use warm water, soap, scrub 15 seconds, and rinse using running warm water -p 2-301.12c to avoid recontaminating their hands, food employees may use disposable paper towels or similar |
| 2016-11-16 |
8 |
5-202.12c a self-closing, slow-closing, or metering faucet shall provide a flow of water for at least 15 seconds without the need to reactivate the faucet. observed metering faucets in the bathrooms that do not stay on for at least 15 seconds. advised to |
| 2016-11-16 |
13 |
3-304.11 food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -p observed celery not in a container and stored on racks in walkin cooler. cdi - advised to store in containers. |
| 2016-11-16 |
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 lo mein noodle that did not meet time/temp critiera for cooling. product was cooked yesterday and was placed in palstic con |
| 2016-11-16 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p repeat violation. observed honey dew out of temperature in the buffet line. refer to temperature chart. cdi - educated about not overstacking product; removed excess product. |
| 2016-11-16 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -pf observed cooling issues within the facility; food employees are cooking product, placin |
| 2016-11-16 |
14 |
4-602.11(e)(4) equipment such as ice bins shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. observed that ice machine is not being often enough to preclude mold and debris. advised to clean/sanitize more often. |
| 2016-11-16 |
37 |
3-305.11 store food in a clean, dry location, not exposed to splash or other sources of contamination. keep at least 6 inches above the floor. observed food on the floor in the walkin cooler and freezer. cdi - advised to store food up on storage racks. |
| 2016-11-16 |
38 |
2-402.11 use approved hair restraint, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed food employees without hair restraint. cdi - employees put on hats. |
| 2016-11-16 |
41 |
3-304.12 during pauses in food preparation or dispensing, store in-use utensils in a clean, dry place, in food with handles above the food, in 135f or greater water, or in running water that moves food particles to the drain. repeat violation. observed r |
| 2016-11-16 |
47 |
4-601.11(c )/4-602.13 non food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of |
| 2016-11-16 |
51 |
6-202.14 a toilet room on the premises shall be completely enclosed and provided with a tight-fitting and self-closing door. bathrooms are not provided with a tight-fitting door. advised to get self closing attachment to each door for the 3 bathrooms. |
| 2016-11-16 |
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 msg food additive in container without a lablel for the product. |
| 2016-09-20 |
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 scoop used for rice stored in room temperature water. |
| 2016-09-20 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloths stored on counters throughout. |
| 2016-09-20 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed cut cantaloupe and boiled egg on cold side of buffet above 45f. food is discarded when buffet closes at 2pm. ehs gave pic handout for using tphc on buffet items. cdi-food discar |
| 2016-09-20 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed jalapeno chicken, beef skewer, and sweet sour chicken stored hot on buffet line below 135f. items are discarded at the end of lunch buffet at 2pm. ehs gave pic handout for usin |
| 2016-09-20 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw shell eggs over cabbage and raw shrimp over cooked crab in cold hold units. cdi-items rearranged to proper storage order. |
| 2016-06-14 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw shrimp stored over ready to eat foods in prep cooler. observed raw chicken stored over raw steak in walk in cooler. cdi-items rearranged to proper storage order.3-302.11(a)(4) |
| 2016-06-14 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed chicken nuggets and steak skewers stored on hot buffet line below 135f. cdi-taken to be reheated. |
| 2016-06-14 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed cut watermelon stored on cold buffet line above 45f. cdi-melon taken to cool down in walk in. |
| 2016-06-14 |
37 |
3-306.11 protect food on display using shields, packaging, or other effective means. -p observed several pans of food items stored uncovered at buffet line for customer self service. cdi-covered.6-404.11 designate a separate area for items that are not fo |
| 2016-06-14 |
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 clean cups stored in splash zone of hand sink. |
| 2016-06-14 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee food not separated from food used for customers in cooler. |
| 2016-06-14 |
45 |
4-501.11 maintain equipment in good repair. observed metal interior of rice cooker chipping and rusting. replace.4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed cutting board gouged and sta |
| 2016-03-01 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employees medications, food, drinks, bags etc stored improperly throughout facility. |
| 2016-03-01 |
53 |
6-501.12 cleaning shall be done during periods when the least amount of food is exposed. observed employee vacuuming dining room around exposed food on buffet line. |
| 2016-03-01 |
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 on equipment throughout. observed heavy build up on dish racks. replace. |
| 2016-03-01 |
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 stored on floor of freezer. |
| 2016-03-01 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed several items on buffet line holding below 135f such as chicken wings, breaded chicken, and steak kabobs. cdi-food discarded. |
| 2016-03-01 |
9 |
3-201.11 use food from approved sources only.-p observed manufactured items in facility with no english on label. employee stated this item was for personal use only. do not store these items in facility, items must be taken to employees residence. |
| 2015-12-15 |
8 |
5-202.12 (c) a self closing faucet shall provide a flow of water for at least 15 seconds without the need to reactivate. observed self closing faucets in restrooms needing activation after only 5 seconds. |
| 2015-12-15 |
9 |
3-201.11 use food from approved sources only.-p observed item aged chicken on invoice for shipment received today. item stored in freezer without any labeling. pic stated item is ordered and consumed only by employees. ehs instructed pic that these items |
| 2015-12-15 |
13 |
3-302.11(a)(4) protect food in storage using covered containers, intact wrappings, or packaging. observed large number of pans of food stored uncovered throughout. cdi-covered.3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw |
| 2015-12-15 |
37 |
3-306.11 protect food on display using shields, packaging, or other effective means. -p observed baked goods on buffet not under a shield or covered to prevent customer contamination. cdi-items placed under sneeze shield. |
| 2015-12-15 |
45 |
4-502.11(a) maintain utensils in good repair. observed gouged and stained cutting board in use. |
| 2015-12-15 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. cleaning needed on equipment throughout. |
| 2015-12-15 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee items (food, cooking equipment) co-mingled with items used for customers. |
| 2015-12-15 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet rag stored on counter. repeat |
| 2015-09-18 |
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 employee bare handing cooked chicken. cdi-chicken discarded, employee directed to hand sink and educated on |
| 2015-09-18 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet rag stored on counter. |
| 2015-09-18 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed employee preparing food without a hair restraint. |
| 2015-09-18 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p observed chlorine sanitizer in bottle at 0ppm. cdi-sanitizer remade to correct concentration. |
| 2015-09-18 |
13 |
3-304.11 food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -p observed fried rice in hot holding unit in direct contact with underside of bowl that belonged to employee. also observed another bowl stored down in ri |
| 2015-09-18 |
6 |
2-301.15 only wash hands in handwashing sink.-pf observed employee rinsing hands in prep sink. cdi-employee stopped and educated on washing hands in hand sink only. no food in prep sink at time of violation. |