0550 - Corrected During Inspection Dispensing utensils improperly stored between uses. Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135F.
1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: dishwasher. Maintain nonfood-contact surfaces of equipment clean.
1960 - Corrected During Inspection Tableware were found stacked while wet after cleaning and chemical sanitization. Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
3340 - Corrected During InspectionCritical Containers of cleaner are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Containers of cleaner must be located in an area that is not above food, equipment, utensils, linens or single service items.
3480 - Corrected During Inspection First Aid Supplies are not being stored in a kit or container Store first aid supplies in a kit or container that is located to prevent the contamination of food, equipment, utensils, and linens, and single-service and single-use articles
Discussed violations with the person-in-charge. Noted use of gloves, consistent hand-washing and excellent food handling procedures.