4-302.12 Provide appropriate, readily accessible thermometers for all coolers. 3-307.11 Relocate food or equipment or install a sneeze guard to prevent contamination of food at buffet line and self-service area. 4-903.11 Store clean equipment and utensils covered or inverted. 4-901.11 Allow utensils to air dry before stacking. 5-205.15 Repair leaks on dishmachine and around gasket of toilet. 6-501.12 Clean facilities (floors) throughout establishment as often as necessary to maintain cleanliness. 6-501.11 Repair or replace damaged base tiles in employee restroom and throughout other areas of establishment. 6-202.11 Provide shields or shatter-resistant light bulbs for all light fixtures in food prep and ware washing areas. /Light fixtures above breakfast bar were not shielded. 6-303.11 Provide at least 50 foot candles of light 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. /Light fixtures underneath kitchen hoods were inoperable.
3-501.19 Label all food on time control with discard time (no more than 4 hours without temperature control) and discard by time marked. /Cut melons, cheeses, diced eggs, cream cheese, and fish held for more than 4 hours at breakfast bar. These food items were voluntarily discarded, and violation was COS. 3-501.19 Provide acceptable written procedures when using time as a public health control. 4-601.11 Clean exteriors of equipment, interiors of RI coolers, and storage shelves throughout the establishment. 4-602.13 Clean non food contact surfaces as often as necessary to prevent accumulation of residue. 4-901.11 Allow utensils to air dry before stacking. 4-903.11 Store clean equipment and utensils (ice scoop) in a clean, dry location where they are not exposed to potential contamination. 5-205.15 Repair condensate leak in RI cooler near fryer.
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