Cross-contamination of Raw/cooked foods/Other To prevent contamination store raw animal protein separate from/below ready-to-eat foods and according to cooking temperature. Observed eggs stored above ready-to-eat foods in the walk in cooler.
Handwashing Facilities Adequate and Accessible Hand sinks should be adequate and accessible at all times. Observed cart in front of hand sink in the ware wash area and a strainer being stored inside hand sink.
Handwashing Facilities With Soap and Towels "Provide soap and paper towels to hand sinks at all times to ensure proper handwashing. Observed sanitizer, not soap, provided at front hand sink and food prep area hand sink. "
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