Each handwashing sink did not have a supply of hand cleaning liquid, powder or bar soap.
Each handwashing sink did not provide individual, disposable towels; a continuous towel system that supplies the user with a clean towel; or a heated-air hand drying device.
A handwashing sink or group of adjacent sinks was not provided with a waste receptacle.
Food is not properly labeled.
Handwashing sink is being used for purposes other than handwashing.
In-use utensils are improperly stored.
Nonfood-contact surfaces are not cleaned frequently enough.
One service sink or one curbed cleaning facility equipped with a floor drain is not provided or conveniently located.
The floor and wall junctures were not coved and closed to no larger than one thirty-second inch (one millimeter).
The person in charge could not explain the correct procedures for cleaning and sanitizing.
The person in charge could not state the required food temperatures and times for safe refrigerated storage, hot holding, cooling, and/or reheating of time / temperature controlled for safety food.
There are unnecessary or nonfunctional items and /or litter on the premises.
Time/temperature controlled for safety foods were being held at temperatures above 41 °F (5°C)..
Time/temperature controlled for safety foods were being held at temperatures below 135 degrees F [or a roast was being held below 130°F].
Unsafe food was not discarded or properly reconditioned
Utensils and food-contact surfaces of equipment were not sanitized before use after cleaning.
PIC: Osman Updated Green Sign Follow-up inspection in 1 week. Please address Critical violations. Suggest attending Level 1 Training Class, Provided Level 1 Training Schedule.
PIC: Osman Follow-up inspection for Standard on 6-9-11. Critical violations corrected. Note: Remember to keep sambusa at least 135 deg F and milk below 41 deg F.
TALKED TO OSMAN AT TIME OF INSPECTION NO DRINKS OR SNACKS WER BEING SERVED BECAUSE OF RELIGIOUS OBSERVANCE COOLER 36 RESTROOM HAS HANDWASHING SIGNS DISCUSSED HANDWASHING REGULARY TO HELP PREVENT DISEASE AND ILLNESS. NO VIOLATIONS AT TIME OF INSPECTION
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