March 31, 2009 (Routine)

• 3-501.15 - The methods used for cooling were not adequate (cooked spaghetti and ziti).
  Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
• 3-501.16 - Critical All PHFs in the reach in prep unit refrigerator were 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.
• 4-204.112 - Corrected During Inspection There was no temperature measuring device located in three reach in refrigerators.
  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.
• 4-501.11 - Reach in prep unit refrigerator was observed in a state of disrepair and damaged.
  Repair the refrigerator listed above to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the reach in prep unit refrigerator, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.

October 08, 2008 (Routine)

• 4-601.11 - Observed accumulations of grime and debris on the following food contact surfaces: walkin fan guards, pizza oven
  Clean and sanitize these surfaces for food contact.
• 6-303.11 - Less than 50 foot candles of light was noted in the kitchen
  Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
• 6-501.11 - The wall around the 3 compartment sink is not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

June 16, 2008 (Routine)

• 3-304.12 - Dispensing utensils improperly stored between.
  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 140F and the container.
• 4-601.11 - Observed accumulations of grime and debris on the following food contact surfaces:drawers, utensils
  Clean and sanitize these surfaces for food contact.
• 5-202.13 - Corrected During Inspection Critical An air gap between the water supply outlet and the flood rim level of the 3 compartment sink is not observed. If this direct connection exists between the drinking water system and a source of contaminated water during times of negative pressure, contaminated water may be drawn into and foul the entire system.
  Provide an air gap with a diameter that is at least twice the diameter of the water supply inlet and not less that 1 inch for proper backflow prevention by the air gap.
• 6-303.11 - Repeat Less than 50 foot candles of light was noted in the exhaust hood
  Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor

February 19, 2008 (Routine)

• 4-601.11 - Repeat Observed accumulations of grime and debris on the following food contact surfaces: shelving, ice machine
  Clean and sanitize these surfaces for food contact.
• 6-303.11 - Repeat Less than 50 foot candles of light was noted in the exhaust hoods
  Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
• 6-501.11 - The pepsi case door and the water supply line on the detergent dispenser are not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

November 27, 2007 (Routine)

• 4-601.11 - Observed accumulations of grime and debris on the following food contact surfaces: ice machine, oven
  Clean and sanitize these surfaces for food contact.
• 6-303.11 - Repeat Less than 50 foot candles of light was noted in the exhaust hoods
  Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
• 6-501.11 - Repeat The 3 compartment sink faucet is not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-501.12 - The wall behind the 3 compartment sink noted in need of cleaning.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.

June 20, 2007 (Routine)

• 2-102.11 a.18.1-17 II - Critical A food service employee was working in the food service establishment without having a valid food service card.
  A food service employee shall have a valid food service card prior to working in the food service establishment. The person in charge shall not employ anyone to work in the food service establishment until they posses a valid food service card.
• 3-304.14 - Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 4-501.114 - Critical Chlorine sanitizing solution used was not at an acceptable concentration.
  Adjust the chlorine sanitizing solution to a level of at least 100 parts per million when the pH is at 10 or less and the water temperature is 55F.
• 4-601.11 - Observed accumulations of grime and debris on the following food contact surfaces: shelving, drip pans
  Clean and sanitize these surfaces for food contact.

March 27, 2007 (Routine)

• 6-303.11 - Repeat Less than 50 foot candles of light was noted in the exhaust hood
  Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
• 6-501.11 - Repeat The 3 compartment sink faucet is not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-501.12 - Floor drain in the front counter noted in need of cleaning.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.

December 12, 2006 (Routine)

• 4-601.11 - Observed accumulations of grime and debris on the following food contact surfaces: kitchen counters
  Clean and sanitize these surfaces for food contact.
• 6-303.11 - Repeat Less than 50 foot candles of light was noted in the exhaust hood
  Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
• 6-501.11 - Repeat 3 compartment sink faucets not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-501.12 - The walkin floor and 3 compartment sink wall noted in need of cleaning.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.

August 29, 2006 (Routine)

• 3-304.12 - Repeat Dispensing utensils improperly stored between.
  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 140F and the container.
• 6-303.11 - Repeat Less than 50 foot candles of light was noted in the exhaust hood
  Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
• 6-501.11 - Pepsi door handle is not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

June 05, 2006 (Routine)

• 6-303.11 - Repeat Less than 50 foot candles of light was noted in the exhaust hood
  Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
• 6-501.11 - 3 compartment sink and prep sink faucets are not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-501.12 - Ceiling vents in the front line noted in need of cleaning.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.

June 05, 2006 (Routine)

• 6-303.11 - Repeat Less than 50 foot candles of light was noted in the exhaust hood
  Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
• 6-501.11 - 3 compartment sink and prep sink faucets are not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-501.12 - Ceiling vents in the front line noted in need of cleaning.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.

March 13, 2006 (Routine)

• 3-304.12 - Improper dispensing utensils improperly stored between. Cups used for scoops.
  Store proper 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 140F and the container.
• 3-304.14 - Improper use of wet wiping cloths.
  Use clean wet wiping cloths for wiping spills from food-contact and nonfood-contact surfaces of equipment. Store wet wiping in a chemical sanitizer at the proper concentration between use.
• 4-501.11 - A prep unit was observed in a state of disrepair and damaged.
  Repair the prep unit to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the prep unit, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 4-601.11 - Observed accumulations of grime and debris on the following food contact surfaces: ice machine, food containers
  Clean and sanitize these surfaces for food contact.
• 4-903.11 - Corrected During Inspection Repeat Single service items were found stored under hand basin.
  Store single service items in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
• 6-303.11 - Repeat Less than 50 foot candles of ight was noted in the exhaust hood
  Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor

December 06, 2005 (Routine)

• 2-402.11 - Employees observed working in the food service area without proper hair restraints.
  Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
• 4-601.11 - Observed accumulations of grime and debris on the following food contact surfaces: exhaust hood
  Clean and sanitize these surfaces for food contact.
• 6-303.11 - Repeat Less than 50 foot candles of light was noted in the exhaust hood
  Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
• 6-501.12 - Wall over the 3compartment sink noted in need of cleaning.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.

September 09, 2005 (Routine)

• 2-102.11 a.18.1-17 II - Critical A food service employee was working in the food service establishment without having a valid food service card.
  A food service employee shall have a valid food service card prior to working in the food service establishment. The person in charge shall not employ anyone to work in the food service establishment until they posses a valid food service card.
• 4-501.11 - Repeat The low boy door hinge was observed in a state of disrepair and damaged.
  Repair the door hinge to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the door hinge, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 4-601.11 - Repeat Observed accumulations of grime and debris on the following food contact surfaces: pans
  Clean and sanitize these surfaces for food contact.
• 4-903.11 - Single service items were found stored under hand basin drainline.
  Store single service items in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
• 6-501.12 - Wall behind the ice machine noted in need of cleaning.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.

June 20, 2005 (Routine)

• 3-304.14 - Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 4-501.11 - Doors on the prep unit and front counter were observed in a state of disrepair and damaged.
  Repair the doors to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the doors, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 4-601.11 - Observed accumulations of grime and debris on the following food contact surfaces: ice machine
  Clean and sanitize these surfaces for food contact.
• 6-303.11 - Less than 50 foot candles of ight was noted in the exhaust hood
  Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
• 6-501.11 - 3 compartment sink water supply valve and faucet not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-501.12 - Repeat Wall by the 3 compartment sink noted in need of cleaning.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.

March 01, 2005 (Routine)

• 4-601.11 - Repeat Observed accumulations of grime and debris on the following food contact surfaces: door gaskets, ovens, pizza pans
  Clean and sanitize these surfaces for food contact.
• 6-301.11 - Soap was not provided at the hand washing lavatory in the kitchen
  Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
• 6-301.12 - 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

January 03, 2005 (Routine)

• 6-501.110 - Corrected During Inspection Personal items stored on bag in box
  Store personal items in the designated area
• 3-304.12 - Dispensing utensils improperly stored between.
  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 140F and the container.
• 3-301.11 - Corrected During Inspection Critical Employee using cup to scoop ice
  Use the ice scoop provided
• 6-501.12 - Wall in the kitchen noted in need of cleaning.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
• 2-402.11 - Repeat Employees observed working in the food service area without proper hair restraints.
  Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
• 4-501.11 - The door gasket of the walkin is (missing, damaged).
  Repair or replace the walkin door gasket in accordance with the manufacturer's specifications.
• 4-601.11 - Observed accumulations of grime and debris on the following food contact surfaces: door gaskets
  Clean and sanitize these surfaces for food contact.

September 21, 2004 (Routine)

• 4-601.11 - Repeat Observed accumulations of grime and debris on the following food contact surfaces: ice machine shelving
  Clean and sanitize these surfaces for food contact.
• 6-501.12 - Ceiling fixtures in the kitchen noted in need of cleaning.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
• 6-501.11 - Repeat Wall around 3 compartment sink is not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

June 24, 2004 (Routine)

• 6-501.12 - Floor in the kitchen noted in need of cleaning.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
• 6-403.11 - Area designated for employee to eat, drink, and use tobacco is located so that it does not protect food from contamination
  Designate an area for employees to eat, drink and use tobacco away from food, equipment and single-service and single-use articles to protect them from contamination
• 4-601.11 - Observed accumulations of grime and debris on the following food contact surfaces: ice machine
  Clean and sanitize these surfaces for food contact.
• 6-501.11 - Caulking around 3 compartment sink is not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 5-202.11 - Critical The 3 compartment sink (faucet/fixture) was not easy to clean because the component is damaged or condition is in poor repair.
  Repair or replace the faucet to provide a surface that is continuous, accessible, smooth, and easily cleaned.
• 2-402.11 - Employees observed working in the food service area without proper hair restraints.
  Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.

March 08, 2004 (Routine)

• 6-303.11 - Less than 50 foot candles of light was noted in the exhaust hood
  Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
• 3-304.12 - Dispensing utensils improperly stored between.
  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 140F and the container.
• 6-202.11 - Light bulb in prep unit not shielded, coated, or otherwise shatter-resistent.
  Shield or replace light bulb with a coated or shatter-resistent bulb.

January 13, 2004 (Routine)

• 6-303.11 - Less than 50 foot candles of ight was noted in the kitchen
  Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
• 4-601.11 - Observed accumulations of grime and debris on the following food contact surfaces: pans, hood filters
  Clean and sanitize these surfaces for food contact.
• 6-202.11 - Light bulb in 3 door prep unit not shielded, coated, or otherwise shatter-resistent.
  Shield or replace light bulb with a coated or shatter-resistent bulb.
• 6-501.12 - Floor in the walkin noted in need of cleaning.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.

July 18, 2003 (Routine)

• 4-903.11 - Drink lids were found stored on floor under hand basin.
  Store drink lids in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor. REMOVED
• 4-601.11 - Observed accumulations of grime and debris on the following food contact surfaces: ice maker, mixer
  Clean and sanitize these surfaces for food contact.
• 6-202.11 - Light bulb in prep unit not shielded, coated, or otherwise shatter-resistent.
  Shield or replace light bulb with a coated or shatter-resistent bulb.

April 02, 2003 (Follow-up)

March 25, 2003 (Routine)

• 3-304.14 - Wiping cloths improperly stored between use. Wiping cloths left out on a counter between uses.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 3-501.16 - Critical Two door low boy refrigerator cold holding at improper temperatures. Doors are not closing properly to maintain internal temperatures.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below. Foods moved to the walk-in cooler. Do not use until repaired.
• 4-501.11 -
  
• 6-303.11 - Less than 50 foot candles of light was noted in the hood over the pizza ovens.
  Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
• 4-903.11 - Cup lids were found stored in a dirty holder at the front counter.
  Store cup lids in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
• 6-301.12 - No disposable towels were provided a the hand washing lavatory in the back prep area.
  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
• 3-305.11 - Food stored in a location where it is subject to splash, dust or other contamination. Foods stored on a speed rack in the back prep area near the back door.
  Store food where it is not exposed to splash or install an approved durable, and cleanable barrier between the splash source and the food to prevent contamination. Provide a cover for the speed rack.
• 7-102.11 - Critical Working containers of cleaners are 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.
• 7-201.11 - Critical Containers of sanitizer are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Sanitizer bucket stored on a shelf with customer paper plates.
  Containers of sanitizer must be located in an area that is not above food, equipment, utensils, linens or single service items.
• 6-403.11 - Coat and bag of personal belongings stored on storage rack with canned goods.
  Locate lockers or other suitable facilities so that food, equipment, single-service and single-use articles to protect them from contamination
• 4-602.13 - Front counter behind the coffee machine is dirty. Gaskets on the pizza prep refrigerator are dirty.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 6-501.11 - Counter at the front is not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. Matching material is on order.
• 4-903.12 - Straws and ice bucket stored under the drain line of the hand sink.
  Discontinue storage of clean equipment and utensils in a location subject to contamination.