Noah's Ark Preschool And Childcare, 4877 Princes Anne Road, Virginia Beach, VA - Restaurant inspection findings and violations

September 28, 2009 (Routine)

Violation: 0830 - Critical The prepared ready-to-eat (RTE) green beans in the refrigeration unit is not properly dated for disposition.
Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
Comments:
Violation discussed with owner.

June 11, 2009 (Routine)

Violations:

• 0060 - Critical Repeat Person in charge is unable to demonstrate knowledge of the regulations to the regulatory authority representative.
  Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
• 0620 - Corrected During Inspection Food stored under sewer lines. (jars of pickles)
  Relocate food storage to an approved area or shield the sewer lines to intercept potential drips.
• 0820 A 2 - Critical Foods in reach-in cold holding at improper temperatures.
  Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41F or below to inhibit the growth of harmful bacteria.
• 1450 - Reach-in is not maintaining potentially hazardous foods 41F or below.
  Repair or replace the reach-in to ensure food items are held at the proper cold holding temperature of 41F or below . Improper food storage temperatures are a major contributing factor to foodborne illness.
• 1510 - Repeat The person in charge could not provide a food temperature measuring device.
  Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
• 1530 - Repeat There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
  Obtain a test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
• 2000 - Clean single service were observed stored with the food-contact surface facing upward.
  Store equipment and utensils covered or inverted to prevent contamination while in storage.
• 3340 - Corrected During Inspection Critical Repeat Containers of chemicals are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  Containers of chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.

Comments:
Violations discussed with employee.

February 18, 2009 (Routine)

Violations:

• 0060 - Critical Person in charge is unable to demonstrate knowledge of the regulations to the regulatory authority representative.
  Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
• 0190 -
  
• 0690 - Corrected During Inspection Dirty dishes are stored on the counter with food and clean equipment.
  Protect food from miscellaneous sources of contamination.
• 1510 - The person in charge could not provide a food temperature measuring device.
  Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
• 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
  Obtain a test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
• 2310 - Corrected During Inspection Critical The handwashing facility located in the kitchen is blocked, preventing access by employees for easy handwashing.
  Access to the handwashing facility identified above is to be available during all hours of operation. Remove the dishes preventing its use.
• 2310 B - The handwash station at the kitchen is being used for purposes other than washing hands.
  The handwash facility identified above is to be used for washing hands only

Comments:
All violations discussed with owner.No menu provided in restaurant. Separate dirty dishes from clean dishes, food and equipment.

August 20, 2008 (Routine)

Violations:

• 1320 - There was no temperature measuring device located in the freezer.
  Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
• 2920 - Repeat Toilet room door is not tight fitting. and/or provided with a self- closing door
  Provide toilet room door that is tight fitting. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
• 3340 - Critical Containers of cleaning chemicals not stored separately from insecticides or rodenticides. Bugout bug spray stored with cleaning chemicals.
  Store detergents, sanitizers, related cleaning or drying agents and caustics, acids, polishes and other chemicals separately from insecticides and rodenticides.

February 20, 2008 (Routine)

Violations:

• 1790 - Repeat The interior top of the microwave oven is observed soiled.
  Using the manufacturer's recommended cleaning procedure, clean the interior top of the microwave oven at least every 24 hours.
• 2920 - Repeat Toilet room door is not provided with a self-closing door
  Provide a self-closer for the toilet room door. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.

Comments:
Violations discussed for correction.

November 01, 2007 (Routine)

Violations:

• 1750 - Manufacturer containers were observed reused for the storage of condiment storage.
  Discontinue the reuse of manufacturer containers for condiment storage. Provide approved reusable food storage containers designed for your food storage needs.
• 1790 - The interior top of the microwave oven is observed soiled.
  Using the manufacturer's recommended cleaning procedure, clean the interior of the microwave oven at least every 24 hours.

Comments:
Violations discussed for correction. The health department permit was renewed during the inspection .

April 26, 2007 (Routine)

Violations:

• 2920 - Repeat Toilet room door is not tight fitting. and/or provided with a self- closing door
  Provide toilet room door that is tight fitting. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
• 3330 - Critical A container of toxic cleaner was not properly labeled.
  Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.

Comments:
Violations discussed for correction.

October 25, 2006 (Routine)

Violations:

• 0830 - Critical Repeat The prepared ready-to-eat (RTE) food in the refrigeration unit is not properly dated for disposition.
  Mark the name and ""consume by"" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
• 2660 - There is no cover to the feminine napkin refuse container in the ladies room stall.
  Provide a cover to the feminine napkin refuse container in the ladies room stall.
• 2920 - Toilet room door is not provided with a self-closing door
  Provide a self-closer for the toilet room door. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.

Comments:
All violations discussed for correction.The health department permit was renewed during the inspection.

April 18, 2006 (Routine)

Violations:

• 0830 - Critical The prepared ready-to-eat (RTE) sliced ham in the refrigeration unit is not properly dated for disposition.
  Mark the name and ""consume by"" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
• 1060 - The nonfood contact surface of the cabinet shelving is not corrosion resistant, nonabsorbent, and/or smooth.
  Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
• 1790 - Repeat The interior of the microwave oven is observed soiled.
  Using the manufacturer's recommended cleaning procedure, clean the (cavity, door seal) of the microwave oven at least every 24 hours.
• 2850 - Mats in women's toilet room not easily cleanable.
  Design mats and duckboards to be removable and easily cleanable. Carpeted mats not allowed.

Comments:
Violations discussed for correction.

December 19, 2005 (Routine)

Violations:

• 1790 - The interior of the microwave oven is observed soiled.
  Using the manufacturer's recommended cleaning procedure, clean the (cavity, door seal) of the microwave oven at least every 24 hours.
• 2310 - Corrected During Inspection Critical The handwashing facility located in the kitchen is blocked, preventing access by employees for easy handwashing.
  Access to the handwashing facility identified above is to be available during all hours of operation. Remove the soiled utensils preventing its use.
• 2350 ii - Water fountain does not provide a sanitary stream..
  Repair plumbing.
• 3170 - Wall tile around urinal in boy's toilet room is not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

Comments:
Violations discussed for correction.

September 07, 2005 (Routine)

Violations:

• 0220 - Corrected During Inspection Critical Repeat In use drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
  Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
• 0480 - Corrected During Inspection Unlabeled food containers.
  Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
• 1060 - Repeat The nonfood contact surface of the cloth beneath air dried utensils is not corrosion resistant, nonabsorbent, and/or smooth.
  Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
• 3380 - Corrected During Inspection Critical Repeat Chlorine being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010.>200ppm.
  Utilize only sanitizers that meet the requirements of 21 CFR 178.1010 when applying to food contact surfaces

Comments:
Violations discussed for correction. Owner stated that no potentially hazardous food is cooked from raw state and that there is no cooling and reheating.

June 02, 2005 (Routine)

Violations:

• 0220 - Critical In use drinking containers in refrigerator stored in a manner that may contaminate food, food contact surfaces or utensils.
  Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
• 0470 - Critical Raw shell eggs stored over ready-to-eat (RTE) food in the refrigeration unit.
  Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
• 1060 - The nonfood contact surface of the cloth beneath drying utensils is not corrosion resistant, nonabsorbent, and/or smooth.
  Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
• 3030 - Repeat No disposable towels were provided at the hand washing lavatory in the kitchen.
  Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
• 3045 - Corrected During Inspection A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
  Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
• 3220 - Mops not hung up to air dry.
  Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.

Comments:
violations discussed for correction. Shell eggs being cooked from raw state.

June 02, 2005 (Routine)

Violations:

• 0220 - Critical In use drinking containers in refrigerator stored in a manner that may contaminate food, food contact surfaces or utensils.
  Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
• 0470 - Critical Raw shell eggs stored over ready-to-eat (RTE) food in the refrigeration unit.
  Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
• 1060 - The nonfood contact surface of the cloth beneath drying utensils is not corrosion resistant, nonabsorbent, and/or smooth.
  Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
• 3030 - Repeat No disposable towels were provided at the hand washing lavatory in the kitchen.
  Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
• 3045 - Corrected During Inspection A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
  Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
• 3220 - Mops not hung up to air dry.
  Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.

Comments:
violations discussed for correction. Shell eggs being cooked from raw state.

February 04, 2005 (Routine)

Violations:

• 0200 - Employees wearing jewelry on their arms and hands while preparing food.
  Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to a plain ring such as a wedding band.
• 1860 - Corrected During Inspection A distinct, separate water rinse after washing and before sanitizing of utensils and equipment was not observed.
  Properly utilize the 3-compartment sink wash, rinse and sanitize basins in that order.
• 2350 ii - Repeat Water fountain does not provide sanitary stream..
  Repair plumbing.
• 3380 - Corrected During Inspection Critical Chlorine being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010. >200ppm.
  Utilize only chlorine concentrations that meet the requirements of 21 CFR 178.1010 when applying to food contact surfaces

Comments:
Violations discussed for correction.

February 04, 2005 (Routine)

Violations:

• 0200 - Employees wearing jewelry on their arms and hands while preparing food.
  Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to a plain ring such as a wedding band.
• 1860 - Corrected During Inspection A distinct, separate water rinse after washing and before sanitizing of utensils and equipment was not observed.
  Properly utilize the 3-compartment sink wash, rinse and sanitize basins in that order.
• 2350 ii - Repeat Water fountain does not provide sanitary stream..
  Repair plumbing.
• 3380 - Corrected During Inspection Critical Chlorine being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010. >200ppm.
  Utilize only chlorine concentrations that meet the requirements of 21 CFR 178.1010 when applying to food contact surfaces

Comments:
Violations discussed for correction.

September 30, 2004 (Routine)

Violations:

• 2350 ii - Water fountain does not provide sanitary stream.
  Repair plumbing.
• 3030 - No disposable towels were provided a the hand washing lavatory in the kitchen.
  Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
• 0060 - Critical Employee who can demonstrate knowledge not available.
  Provide certified manager during all hours of operation.

Comments:
Violations discussed for correction. Risk assessment completed with Assistant Director. Do not serve food prepared at home. No food prepared from raw state. Permit renewed.

September 30, 2004 (Routine)

Violations:

• 2350 ii - Water fountain does not provide sanitary stream.
  Repair plumbing.
• 3030 - No disposable towels were provided a the hand washing lavatory in the kitchen.
  Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
• 0060 - Critical Employee who can demonstrate knowledge not available.
  Provide certified manager during all hours of operation.

Comments:
Violations discussed for correction. Risk assessment completed with Assistant Director. Do not serve food prepared at home. No food prepared from raw state. Permit renewed.

March 11, 2004 (Routine)

Violations:

• 1320 - There was no temperature measuring device located in the Whirlpool reach-in refrigerator. CORRECTED
  Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
• 0830 - Critical The prepared ready-to-eat (RTE) food in the refrigeration unit is not properly dated for disposition.
  Mark the name and ""consume by"" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.

Comments:
All violations discussed with the manager for correction.

March 11, 2004 (Routine)

Violations:

• 1320 - There was no temperature measuring device located in the Whirlpool reach-in refrigerator. CORRECTED
  Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
• 0830 - Critical The prepared ready-to-eat (RTE) food in the refrigeration unit is not properly dated for disposition.
  Mark the name and ""consume by"" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.

Comments:
All violations discussed with the manager for correction.

November 25, 2003 (Routine)

Violations:

• 3045 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees (Women's restroom)
  Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
• 1570 - The door of the bottom cabinet missing.
  Repair or replace the door in accordance with the manufacturer's specifications.
• 1770 - Critical The following cookware were observed soiled to sight and touch: Dirty plates in cabiunet with clean dishes.
  Clean and sanitize these surfaces for food contact.

Comments:
All violations discussed and/or corrected with manager.

November 25, 2003 (Routine)

Violations:

• 3045 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees (Women's restroom)
  Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
• 1570 - The door of the bottom cabinet missing.
  Repair or replace the door in accordance with the manufacturer's specifications.
• 1770 - Critical The following cookware were observed soiled to sight and touch: Dirty plates in cabiunet with clean dishes.
  Clean and sanitize these surfaces for food contact.

Comments:
All violations discussed and/or corrected with manager.

July 24, 2003 (Routine)

Violations:

• 0470 - Unwrapped or uncovered cookies stored in the kitchen.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 1790 - The interior top of the Sharp microwave oven is observed soiled.
  Using the manufacturer's recommended cleaning procedure, clean the interior of the microwave oven at least every 24 hours.
• 1750 - Manufacturer containers were observed reused for the storage of food.
  Discontinue the reuse of single-use containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
• 3170 - The kitchen cabinet is not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3230 - Absorbent materials are being use on the floor
  Saw dust, wood shavings, granular salt, baked clay, diatomaceous earth, or similar materials may not be used on floors. Temporary floor coverings such as sawdust can contaminate food, attract insects and rodents, and become a nuisance to the food operation.
• 1190 - The ambient (air/water) temperature measuring device (degrees F) located in the Whirlpool reach-in refrigerator is not accurate.
  Provide a temperature measuring device that is accurate within +/- 3 degrees Fahrenheit in the intended range of use.
• 0800 - Critical Stew noted not being adequately cooled to prevent the growth of harmful bacteria. Corrected.
  Cool potentially hazardous foods from 140F to 70F within 2 hours and from 70F to 41F or below within 4 hours. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.

Comments:
All violations discussed with the manager for correction.

July 24, 2003 (Routine)

Violations:

• 0470 - Unwrapped or uncovered cookies stored in the kitchen.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 1790 - The interior top of the Sharp microwave oven is observed soiled.
  Using the manufacturer's recommended cleaning procedure, clean the interior of the microwave oven at least every 24 hours.
• 1750 - Manufacturer containers were observed reused for the storage of food.
  Discontinue the reuse of single-use containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
• 3170 - The kitchen cabinet is not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3230 - Absorbent materials are being use on the floor
  Saw dust, wood shavings, granular salt, baked clay, diatomaceous earth, or similar materials may not be used on floors. Temporary floor coverings such as sawdust can contaminate food, attract insects and rodents, and become a nuisance to the food operation.
• 1190 - The ambient (air/water) temperature measuring device (degrees F) located in the Whirlpool reach-in refrigerator is not accurate.
  Provide a temperature measuring device that is accurate within +/- 3 degrees Fahrenheit in the intended range of use.
• 0800 - Critical Stew noted not being adequately cooled to prevent the growth of harmful bacteria. Corrected.
  Cool potentially hazardous foods from 140F to 70F within 2 hours and from 70F to 41F or below within 4 hours. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.

Comments:
All violations discussed with the manager for correction.

April 24, 2003 (Routine)

Violations:

• 0480 - Unlabeled food containers.
  Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
• 3340 - Critical A container of toxic cleaner was not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  Corrected.Containers of toxic cleaners must be located in an area that is not above food, equipment, utensils, linens or single service items.
• 0220 - Critical Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. Corrected.
  Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.

Comments:
All violations discussed and/or corrected by the manager.

April 24, 2003 (Routine)

Violations:

• 0480 - Unlabeled food containers.
  Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
• 3340 - Critical A container of toxic cleaner was not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  Corrected.Containers of toxic cleaners must be located in an area that is not above food, equipment, utensils, linens or single service items.
• 0220 - Critical Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. Corrected.
  Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.

Comments:
All violations discussed and/or corrected by the manager.